This was a favourite for my family when the kids were young. I worked full time and would make this up the night before and pop it in the oven when I got home the next day. I have also just made the meat mixture and put it on buns. It is so delicious. I would make my favourite Tea Biscuit recipe or buy Bisquick for the crust.
Portion size8 servings
Credits :Sharon Hibbs
lean ground beef
sweet pickle relish
Heat oven to 400 F, lightly grease a 13 x 9 pan. Heat oil, add beef and onion and cook until beef is lightly browned. Add celery, green pepper, pickle relish, chili sauce, ketchup, vinegar, brown sugar, salt, Worcestershire sauce and oregano. Cover and simmer 30 min. Roll out half the dough pat it in the pan let it go up the sides a little. Spread with meat. Completely cover meat with thin slices of Mozzarella cheese. Put the other half of the dough over, brush with melted butter and sprinkle with Parmesan cheese. Cut a slit in the top. Bake 20 min. or until dough is well browned and meat is bubbling.
You can make this hearty soup vegetarian by omitting the bacon, sautéing the veggies in olive oil instead of the bacon fat and substituting vegetable broth for the chicken broth. Use the bottom of a heavy saucepan to crush the fennel seeds, which will release their licorice-like flavour. If you don't have fresh spinach, you can use half of a 300-gram package of frozen spinach; just be sure to thaw and drain it well before stirring it into the soup.
Prep time15 minutes
Total time15 minutes
Portion size4 servings
pkg (227 g)
, cut in quarters
, finely grated or pressed
, crushed by hand
sodium-reduced chicken broth
, drained and rinsed
salt and pepper
2% plain yogurt
, cut in 6 pieces (optional)
Per serving: about
Total fat6 g
Saturated fat2 g
Total carbohydrate26 g
In Dutch oven or large heavy-bottomed saucepan, cook bacon over medium heat, stirring often, until crisp, about 4 minutes. Using slotted spoon, transfer to paper towel–lined plate to drain. Set aside.
Drain all but 1 tbsp fat from pan; cook onion, mushrooms and celery over medium heat, stirring, until softened, about 5 minutes. Add garlic, tomato paste, savory and fennel seeds; cook, stirring, for 1 minute. Add tomatoes and broth; bring to boil. Reduce heat and simmer for 2 minutes. Stir in chickpeas, salt and pepper; cook until heated through. Remove from heat; stir in spinach and lemon juice.
Divide stew among serving bowls; dollop with yogurt. Sprinkle with bacon. Serve with baguette (if using).
boneless skinless chicken thighs, cut in 1-inch cubes
smooth peanut butter
Per serving: about
Total fat14 g
Saturated fat3 g
Total carbohydrate8 g
Sprinkle chicken with pinch each salt and pepper. Thread onto metal or soaked wooden skewers. Arrange on lightly greased foil-lined baking sheet. Broil in oven until juices run clear and when chicken is pierced, about 6 minutes.
Meanwhile, finely grate lime zest to make 1 tsp; juice lime to make 1 tbsp.
In small bowl, whisk together peanut butter, hoisin sauce, ginger, lime zest, lime juice and 1/4 cup hot water. Serve with chicken.
Mixing moistened bread crumbs into ground beef is a great way to keep the meat from drying out or shrinking as it's cooking. Use this technique for the juiciest meat loaves, meatballs and burgers you've ever tasted.
Prep time25 minutes
Total time50 minutes
fresh bread crumbs
1 1/2 teaspoon
each garlic powder, onion powder and
Italian herb seasoning
lean ground beef
, cut in 8 cubes
bottled strained tomatoes (passata)
Per mini meat loaf: about
Total fat12 g
Saturated fat5 g
Total carbohydrate7 g
In bowl, mix bread crumbs with milk. Let stand for 5 minutes. Stir in egg, garlic powder, onion powder, 1 tsp of the Italian herb seasoning, 1/2 tsp of the salt and 1/4 tsp of the pepper. Mix in beef just until combined and no streaks of bread crumb mixture are visible (do not overmix).
Shape into 8 meatballs. Supporting opposing sides of 1 meatball with 2 fingers, press opposite index finger into centre to create 1-inch well; place 1 cube of the mozzarella inside. Press meat over to enclose mozzarella and reshape meatball. Repeat with remaining meatballs and mozzarella. (Make-ahead: Refrigerate in airtight container for up to 24 hours.) Place 1 meatball into each of 8 wells of lightly greased muffin pan. Stir together strained tomatoes, tomato paste, brown sugar, vinegar and remaining Italian herb seasoning, salt and pepper; spoon over meatballs. Bake in 400°F oven until instant-read thermometer inserted in several meat loaves reads 165°F, about 16 minutes. Let stand for 5 minutes. Sprinkle with parsley.
Soaking dried beans before boiling them speeds up their cooking time and prevents them from splitting. Simply place the beans in a large bowl, cover with about three inches of water and let stand at room temperature for 24 hours. If you don't have dried beans, substitute with eight cups of canned no-salt-added navy beans, and skip the first paragraph.
In large saucepan, add beans and enough water to cover by 1 inch; bring to boil. Reduce heat, partially cover and simmer, stirring occasionally, until beans are tender, about 40 minutes. Drain. (Makeahead: Rinse with cold water until cool; drain well. Refrigerate in airtight container for up to 3 days.)
In slow cooker, stir together beans, onion, bacon, tomato juice, brown sugar, tomato paste, molasses, soy sauce, garlic powder, mustard, salt and pepper; cover and cook on low until thick enough to mound on spoon, 5 to 6 hours. (Make-ahead: Let cool completely; refrigerate in airtight container for up to 5 days. Reheat before serving.)
Tip from The Test Kitchen: Don't have time to soak the beans overnight? Place dried beans in a heavy-bottomed saucepan and cover with 4 inches water; bring to boil and cook for 2 minutes. Remove from heat and let stand until beans have doubled in size, about 1 hour.