This recipe is similar to lasagna, but with egg noodles and it takes alot less time to prepare. A quick and easy meal everyone loves!
Portion size6 servings
Credits :Sandy Croft
medium egg noodles
Cook noodles according to package directions; drain. In skillet, cook beef, onion & green pepper till meat is brown & vegetables are tender; drain off fat. Stir in tomato sauce, seasoned salt & pepper. Blend together cottage cheese & cream cheese till fluffy. Spoon the cooked noodles into a greased 10x6x2" baking dish. Spread cheese mixture over noodles; pour meat sauce over all. Bake uncovered at 350 degrees till heated through, 30 to 40 minutes. Makes 6 servings.
This recipe calls for medium heat, but depending on your stove, you may need to adjust the temperature to achieve the perfect golden-brown colour. Start by preheating your skillet and testing the temperature on a single pancake.
Portion size14 servings
Credits :Canadian Living Magazine: April 2016
1 1/2 cup
each baking powder and
1 3/4 cup
per pancake: about
Total fat4 g
Saturated fat1 g
Total carbohydrate11 g
In large bowl, whisk together flour, baking powder, baking soda and salt. In separate bowl, whisk together buttermilk, egg, butter and vanilla; whisk into flour mixture until combined yet slightly lumpy.
Lightly brush large nonstick skillet or griddle with some of the oil; heat over medium heat. Working in batches and brushing pan with remaining oil as necessary, drop batter by 1/4 cup, spreading slightly; cook until bubbles form on tops, about 3 minutes. Turn pancakes; cook until bottoms are golden, about 1 minute. Transfer to rimmed baking sheet; cover with foil and keep warm in 250°F (120°C) oven until ready to serve.
Whole wheat Buttermilk Pancakes Substitute 3/4 cup of the all-purpose flour with all-purpose whole wheat flour.
Banana Buttermilk Pancakes Top each pancake with about 1 tbsp chopped banana (about 1 banana total) before turning.
Blueberry Buttermilk Pancakes Top each pancake with about 1 tbsp fresh or frozen blueberries (about 3/4 cup total) before turning.
(about 915 g), peeled and cut in 3/4-inch (2 cm) chunks
mini red-skinned potatoes
cut in 1/2-inch (1 cm) chunks
sodium-reduced chicken broth
whipping cream 35%
Flaky Butter Herb Pastry:
1 2/3 cup
per serving: about
Total fat26 g
Saturated fat14 g
Total carbohydrate33 g
Flaky Butter Herb Pastry: In food processor, pulse flour with salt. Add 1/4 cup of the butter; pulse until combined. Add remaining butter; pulse until mixture forms pea-size pieces, about 5 times. Drizzle ice water evenly over mixture (not through feed tube). Pulse 6 to 8 times, until loose ragged dough forms (do not let mixture form ball). Transfer to floured 20-inch (50 cm) length of waxed paper; press dough into rectangle. Dust with flour; top with another 20-inch (50 cm) length of waxed paper. Roll out to 15- x 12-inch (38 x 30 cm) rectangle; remove top sheet of waxed paper. Sprinkle with parsley.
Using bottom sheet of waxed paper to lift, fold 1 long edge over one-third of pastry; fold opposite long edge over top (pastry will form 15- x 4-inch/38 x 10 cm rectangle). Starting from 1 short end, roll up tightly into cylinder; flatten into 5-inch (12 cm) square. Wrap in plastic wrap; refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate for up to 5 days or freeze in airtight container for up to 2 weeks.)
Meanwhile, in Dutch oven or heavy-bottomed saucepan, melt 2 tbsp of the butter over medium-high heat; working in batches, saut? chicken until browned, 8 to 10 minutes. Transfer to bowl.
In same Dutch oven, melt remaining butter over medium heat; cook mushrooms, shallots, thyme and bay leaf, stirring occasionally, until softened and golden, about 6 minutes. Add wine; cook, stirring until no liquid remains, about 2 minutes.
Stir in rutabaga, potatoes, carrots, salt and pepper; cook, stirring occasionally, for 5 minutes. Stir in broth and chicken with any juices; bring to boil. Reduce heat, cover and simmer until vegetables are tender-crisp, about 12 minutes.
Whisk flour with 1/2 cup water; stir into chicken mixture. Bring to boil; reduce heat and simmer, stirring occasionally, until liquid thickens and vegetables are tender, about 6 minutes. Stir in peas, cream and parsley; cook for 1 minute. Remove from heat; stir in lemon juice. Discard thyme and bay leaf.
Scrape mixture into 13- x 9-inch (3 L) baking dish; let cool for 30 minutes. (Make-ahead: Refrigerate until cold; cover and refrigerate for up to 24 hours. Increase baking time by 15 to 20 minutes.)
Meanwhile, on floured work surface, roll out pastry to 15- x 11-inch (38 x 28 cm) rectangle (large enough to? fit top of baking dish and leave 1-inch/2.5 cm overhang). Transfer to rimless baking sheet; refrigerate until firm, about 30 minutes.
Arrange pastry over top of baking dish, pulling taut over rim. Whisk egg yolk with 1 tsp water; brush over pastry. Using sharp knife, cut 3 to 4 steam vents in pastry. Bake on rimmed baking sheet in 425 F (220 C) oven until pastry is puffed and golden, about 35 minutes. Let cool for 20 minutes before serving.
Want your French toast express-style? Skip the frying pan for this decadent, sweet treat that's ready in less than 10 minutes. With the addition of a few pantry staples (see variations, below), you can make this basic version extra sweet or salty.
Prep time5 minutes
Total time7 minutes
Portion size1 serving
1 1/4 cup
cubed (1 inch)
Per serving: about
Total fat10 g
Saturated fat3 g
Total carbohydrate47 g
In bowl, whisk together egg, milk and vanilla. Add bread; mix well. Spoon mixture into microwaveable mug or bowl. Microwave on high, in 30-second intervals, until set, 1 to 2 minutes. Serve warm drizzled with maple syrup.
Change it up: Try these variations for an extra hit of sweetness or a salty spin.
Whisk 1 tbsp marmalade into egg mixture; continue with recipe as directed.
Whisk 1 tbsp chocolate hazelnut spread and 1/4 tsp sea salt into egg mixture; continue with recipe as directed.
Cinnamon-Raisin Sticky Bun
Whisk 1/8 tsp cinnamon and 1 tbsp raisins into egg mixture; continue with recipe as directed.
While you don't want to overwhelm seafood with too much spice, these mussels can take a hit of curry because the creamy sauce tempers the heat. Serve with crusty bread for sopping up the delicious broth.
Prep time10 minutes
Total time15 minutes
Portion size4 servings
Thai Green Curry Paste
(recipe under Method)
sodium-reduced chicken broth
whipping cream (35%)
Per serving: about
Total fat8 g
Saturated fat2 g
Total carbohydrate7 g
Scrub mussels; remove any beards. Discard any mussels that do not close when tapped. Set aside.
In Dutch oven or large heavy-bottomed saucepan, heat oil over medium heat; cook shallot until softened, 3 to 5 minutes. Stir in curry paste; cook for 2 minutes.
Pour in broth; bring to simmer. Add mussels; cover with tight-fitting lid. Cook until mussels open, 5 to 8 minutes. Gently fold in tomatoes and cream; cover and cook for 1 minute. Discard any mussels that remain closed.