A spicy yummmy BBQ Chicken Tomato soup thats easy to make and tastes great!
Portion size3 servings
chicken noodle soup
(grilled or barbequed)
honey garlic barbeque sauce
In a large pot put the two cans of soup and 2 cups of water over medium heat whisk the soups so the tomato soup doesn't chunk (stir frequently as not to burn) Grill or BBQ the chicken breasts with no seasoning In a medium frying pan with olive oil place the can of corn (drained), the onion, salsa, bbq seasoning, cherry tomatoes and garlic let fry over high heat until the cherry tomatoes are soft and the corn gains more colour (5-7 mins) when the corn mixture is done place all the ingredients into the soup mixture Shred the grilled chicken breasts, place in a medium bowl and mix around with bbq sauce place in soup mixture let soup sit over low heat for 10 mins serve
This creamy dressing is perfect for any summertime salad. Serve with baby gem lettuce, grilled shrimp and fresh tomatoes for the perfect alfresco dinner. Or, try spreading it onto wraps and sandwiches.
Prep time8 minutes
Total time8 minutes
, peeled and pitted
plain Balkan-style yogurt
, coarsely chopped
Per 1 tbsp: about
Total fat1 g
Total carbohydrate1 g
In blender, purée together avocado, yogurt, lime juice, honey, wasabi, salt and 6 tbsp water until smooth. Add cilantro and green onion; pulse until finely chopped. With motor running, add water, 1 tsp at a time, to reach desired consistency. (Make-ahead: Refrigerate in airtight container for up to 5 days.)
brussels sprouts, trimmed and thinly sliced
( about 2 1/2 cups)
prepared pizza dough
Per serving: about
Total fat29 g
Saturated fat11 g
Total carbohydrate49 g
Finely grate lemon zest to make 1 tsp; juice lemon to make 2 tbsp. Set aside.
In large nonstick skillet over medium-high heat, cook sausage, breaking up with spoon, until crisp and golden, about 5 minutes. Reduce heat to medium. Stir in brussels sprouts and pinch pepper; cook, stirring, until brussels sprouts are tender-crisp, about 2 minutes. Scrape into bowl; stir in lemon zest.
On lightly floured work surface, roll out or press dough into 12-inch circle. Transfer to greased pizza pan. Prick all over with fork. Sprinkle with half of the mozzarella and ¼ tsp pepper. Bake on bottom rack of 500°F oven until crust is light golden and cheese is melted, about 5 minutes.
Top pizza with sausage mixture; sprinkle with remaining mozzarella. Bake until bottom of crust is golden and crisp, 8 to 10 minutes. Drizzle with lemon juice.
We've simplified traditional huevos rancheros by layering the ingredients in a zesty brunch casserole. Assemble the dish the night before so that, in the morning, all you need to do is crack the eggs, garnish and pop the casserole into the oven. Serve with a dollop of sour cream and some sliced avocado or a side salad.
Portion size8 servings
Credits :Canadian Living Magazine: May 2016
flour tortillas (6 inches/15 cm)
drained and rinsed
shredded Monterey Jack cheese
light-tasting olive oil
finely grated or pressed
bottled strained tomatoes (passata)
chipotle chili in adobo sauce
seeded and finely chopped
per serving: about
Total fat21 g
Saturated fat10 g
Total carbohydrate26 g
Red Sauce: In saucepan, heat oil over medium heat; cook onion, stirring often, until softened, about 5 minutes. Add garlic, chili powder and cumin; cook until fragrant, about 1 minute. Stir in strained tomatoes, chipotle chili, sugar, oregano, pepper, salt and 1 cup water; bring to boil. Reduce heat and simmer, stirring occasionally, until slightly thickened, about 20 minutes.
Casserole: Halve 2 of the tortillas. Spoon 1 cup of the sauce into 13- x 9-inch (3 L) baking dish, spreading to coat bottom. Layer 2 of the remaining tortillas in opposite corners of dish; arrange 2 of the tortilla halves, flat edges facing out, in remaining opposite corners to cover bottom of dish. Top with beans, spreading evenly. Spoon half of the remaining sauce over top. Sprinkle with 2 cups of the Monterey Jack. Repeat layers with remaining tortillas, sauce and Monterey Jack. (Make-ahead: Cover with plastic wrap; refrigerate for up to 12 hours. Continue with recipe as directed, adding 14 minutes to bake time.)
Using back of spoon, make 8 shallow wells in top of casserole; crack 1 egg into each. Sprinkle with green onions and salt. Bake in 350°F (180°C) oven, rotating dish halfway through, until egg whites are set yet yolks are still runny, 22 to 26 minutes. Sprinkle with cilantro.
Tip from The Test Kitchen: You can freeze leftover chipotle chilies in recipe-friendly amounts. Spoon the chilies, leaving space between each,onto a long piece of plastic wrap; fold the plastic wrap over to enclose the chilies, and twist the wrap between each to form beads. Freeze in an airtight container for up to three months. Snip off the beads with scissors as needed.
Made with just a few ingredients, the ease of this recipe will make it one of those weeknight dinners you'll turn to time and time again. It tastes great over a simple bed of steamed rice, but you can also serve it inside crisp lettuce leaves for a fresher take on pork bowls.
Prep time25 minutes
Total time25 minutes
Portion size4 servings
Thai bird's-eye pepper
, halved crosswise
lean ground pork
, cut in 1/2-inch pieces
unseasoned rice vinegar
, sliced (optional)
Per serving: about
Total fat30 g
Saturated fat9 g
Total carbohydrate7 g
Mince half of the Thai pepper; thinly slice remaining half. Set aside.
In large nonstick skillet, cook pork and salt over medium-high heat, stirring occasionally, until no longer pink, about 8 minutes. Scrape into bowl. Set aside.
In same pan, heat half of the oil over medium heat; cook green beans, garlic, ginger and minced Thai pepper, stirring occasionally, until green beans are tender- crisp, about 5 minutes. Add pork, vinegar, fish sauce, brown sugar and 2 tbsp water; cook, stirring, until heated through, about 2 minutes. Divide among 4 serving bowls; keep warm. Wipe pan clean.
In same pan, heat remaining oil over medium heat; cook eggs until whites are set yet yolks are still runny, about 3 minutes.
Arrange 1 egg over each pork bowl. Sprinkle with cilantro and green onions (if using) and remaining Thai pepper.