This is a fancy baked potato that my husband and I created. It is usually served with a nice Barbequed Steak and roasted veggies!
Portion size2 servings
Credits :Jennifer Boudreau
(medium or old)
Chop green onion and set aside, wash potatoes and microwave on high at 5 minute intervals until fork pierces easily. Once cooked, scoop out flesh, leaving a firm wall inside the potato. Mix the flesh and broth (I whip it with a hand mixer to make it fluffy) add garlic salt and pepper. Fold in the green onion and half the cheese. Put the mixture back in the potato and wrap tin foil around the bottom portion (leave the top exposed) Sprinkle the cheddar on top and bake either in the oven or BBQ. Add bacon if desired and bake til cheese melts.
Bacon on a workday? Yes, please! These freezable frittatas are a weekday morning saviour. Heat 'em up in the microwave and enjoy on toast or an English muffin, or on their own with a side of greens or sliced avocado.
In large saucepan of boiling salted water, cook brussels sprouts until tender, about 3 minutes. Drain and rinse under cold water; drain well.
Meanwhile, in nonstick skillet, cook bacon over medium-high heat, stirring often, until crisp, about 2 minutes. Using slotted spoon, transfer to paper towel–lined plate.
Drain all but 1 tsp fat from pan; sauté brussels sprouts with pinch salt over medium-high heat until beginning to brown, about 5 minutes. Stir in bacon. Scrape into lightly greased 13- x 9-inch (3.5 L) baking dish.
Whisk together eggs, milk and pinch salt; pour into baking dish. Sprinkle with Parmesan. Bake in 350°F oven until puffed and knife inserted in centre comes out clean, 25 to 30 minutes. Let cool slightly. Cut into 8 squares. (Make-ahead: Wrap each square in plastic wrap and refrigerate for up to 3 days or overwrap in foil and freeze for up to 3 weeks. Reheat in microwave or oven.)
Want a lighter take on nachos that's super simple to prepare? Fresh veggies form the base for this updated version, with just enough chips sprinkled on top for a pleasing crunch.
Prep time15 minutes
Total time25 minutes
Portion size4 servings
1 1/2 tablespoon
each ground cumin and
salt and pepper
lean ground beef
, drained and rinsed
sweet green, yellow or
, peeled, pitted and sliced
corn tortilla chips
Per serving: about
Total fat27 g
Saturated fat9 g
Total carbohydrate38 g
In small bowl, stir together chili powder, cumin, onion powder, garlic powder, salt and pepper.
In large nonstick skillet, cook beef over medium-high heat, breaking up with spoon, until no longer pink, about 5 minutes; drain fat from pan. Add spice mixture and beans; cook for 2 minutes.
Divide romaine among 4 serving bowls. Spoon beef mixture over each; top with tomatoes, sweet pepper, avocado and Cheddar.
Sprinkle with tortilla chips. Dollop with sour cream (if using); top with cilantro (if using).
Tip from The Test Kitchen: Not all tortilla chips are created equal. If you eat gluten-free, opt for corn varieties and avoid multigrain versions. To reduce fat consumption, choose chips that are baked rather than fried.
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.
Family-favourite roast beef is a Sunday-dinner staple. Add this recipe to your repertoire, and you’ll find yourself coming back to it time and time again.
Prep time20 minutes
Total time1 hour & 45 minutes
Portion size8 servings
beef sirloin tip oven roast
(about 1 kg)
, finely grated or pressed
dry red wine
sodium-reduced beef broth
Per serving: about
Total fat11 g
Saturated fat4 g
Total carbohydrate2 g
Rub beef all over with oil, garlic, thyme, salt and half of the pepper. Place on greased rack in roasting pan. Roast in 450°F oven until beginning to brown, about 19 minutes. Reduce heat to 275°F and roast, basting occasionally, until instant-read thermometer inserted in centre reads 140°F for medium-rare, about 1 hour. Transfer to cutting board; tent with foil. Let rest for 15 minutes before thinly slicing across the grain.
While roast is resting, drain all but 2 tbsp fat from pan. Sprinkle in flour; cook over medium-high heat, stirring, until golden, about 3 minutes. Stir in wine, scraping up browned bits with wooden spoon. Whisk in broth and remaining pepper; bring to boil over medium heat. Cook, whisking occasionally, until thickened, about 5 minutes. Strain through fine-mesh sieve; stir in parsley, mustard and any accumulated juices from cutting board. Serve with beef.