Filling: Peel and quarter nectarines. Place slices in large bowl and add raspberries, 1/3 cup SPLENDA® Granulated and flour. Combine ingredients, taking care to coat fruit with sugar and flour. Place mixture in a rectangular, 8 x 11-1/2-in. (200 x 290 cm) pan. Set aside.
Crust: Roast almonds in oven for 4-6 minutes. Place in food processor and chop until pieces are about 1/4” (1/2 cm).
In a bowl, combine chopped almonds, oats, flour, SPLENDA® Brown Sugar Blend, cinnamon, and melted butter. Mix thoroughly and pour mixture on nectarines and raspberries. Cook in 350°F (180°C) oven for 40-45 minutes, or until top is golden and crisp. Serve hot.
This thick, rich thirst quencher is full of dark leafy greens and antioxidant-rich berries. Yogurt that contains live bacterial cultures (or probiotics), helps your digestive system fight toxins that can make you sick.
Portion size1 serving
Credits :Canadian Living Magazine: June 2014
frozen mixed berries
probiotic vanilla flavoured
frozen peach slices
per serving: about
Total fat7 g
Saturated fat3 g
Total carbohydrate37 g
In blender, purée together milk, berries, yogurt, spinach, peaches, cashew butter and honey until smooth.
This savoury dish has a little heat and a touch of sweetness from the raisins and caramelized onions. You'll find garam masala, an Indian spice blend, in the spice section of the supermarket. Serve over basmati rice.
Portion size4 servings
Credits :Canadian Living Magazine: January 2012
(such as Vidalia), thinly sliced
drained and rinsed
fresh baby spinach
Per serving: about
Total fat6 g
Saturated fat1 g
Total carbohydrate52 g
In Dutch oven, heat oil over medium-high heat; cook onion and sugar, stirring occasionally, until beginning to brown, about 6 minutes.
Add ginger, garlic, garam masala, vinegar, cayenne, salt and pepper; reduce heat to medium-low and cook, stirring occasionally, until onion is deep golden, 8 to 10 minutes.
Meanwhile, cut cauliflower into florets to make 6 cups. Add to pan along with chickpeas, raisins and 1/4 cup water; cover and cook, stirring once or twice, until cauliflower is tender, about 18 minutes. Remove from heat. Stir in spinach.
This classic warm-you-up stew becomes even more comforting when made with well-marbled pot roast rather than the usual stewing beef. The fat melts slowly as it cooks, tenderizing the beef into juicy melt-in-your-mouth morsels. A slow finish in the oven gives the stew its rich, hearty texture.
Prep time50 minutes
Total time2 hours & 30 minutes
Portion size8 servings
Credits :Canadian Living Magazine: February 2015
boneless beef blade roast
cut in 1-inch (2.5 cm cubes)
dry red wine
mini white potatoes
scrubbed and quartered
cut in 1 1/2-inch thick (4 cm) chunks (halve bigger pieces)
sodium-reduced beef broth
drained and rinsed
per each of 8 servings: about
Total fat27 g
Saturated fat11 g
Total carbohydrate21 g
In large bowl, whisk together flour, salt and pepper; toss with beef to coat.
In large Dutch oven, heat 2 tbsp of the butter and the oil over medium heat; working in small batches, cook beef, stirring, until browned, about 20 minutes total. Using slotted spoon, remove to bowl; set aside.
Add remaining butter to Dutch oven; cook celery and onion over medium heat, stirring occasionally, until softened, about 5 minutes. Add tomato paste; cook, stirring, for 2 minutes. Add wine; cook, stirring and scraping up browned bits, for 2 minutes.
Return beef and any juices to Dutch oven. Add potatoes, carrots, thyme, parsley and bay leaves. Stir in broth and Worcestershire sauce; bring to boil, stirring occasionally to loosen any remaining browned bits from bottom.
Cover and braise in 350 F (180 C) oven for 45 minutes. Stir in cocktail onions; cover and braise for 15 minutes. Uncover and cook until vegetables are tender and beef offers no resistance when pierced with tip of knife, 30 to 40 minutes. Stir in peas; cook for 5 minutes.
Skim any fat from surface of stew; remove thyme, parsley and bay leaves. Let stand for 10 minutes before serving.
Change it up - The Ultimate Beef and Mushroom Stew: In large Dutch oven, melt 1 tbsp butter over medium heat; cook 1 pkg (227 g) button or cremini mushrooms, trimmed, stirring occasionally, until tender, golden and no liquid remains, about 7 minutes. Using slotted spoon, remove to bowl; set aside. Continue with recipe as directed, returning mushrooms to Dutch oven along with beef.
This recipe turns powerhouse lentils into a healthy spin on burgers. Golden, crispy baked fries require very little oil but still don't stick to the parchment paper–lined pan—they are the tastiest good-for-you fries you'll ever enjoy. Thick Greek yogurt and fresh garlic on top of the patty give it a creamy kick, and a simple fresh salsa is the only condiment you'll need.
Portion size6 servings
Credits :Canadian Living Magazine: January 2014
1 1/4 cup
dried green lentils
whole grain 20-minute
(such as Uncle Ben
extra-virgin olive oil
cut lengthwise into 1/4-inch (5 mm) wide sticks
Per serving: about
Total fat10 g
Saturated fat2 g
Total carbohydrate62 g
In large saucepan, combine lentils, broth and brown rice; bring to boil. Reduce heat to medium-low and simmer until liquid is absorbed and lentils are tender, about 30 minutes.
Meanwhile, in large nonstick skillet, heat 2 tsp of the oil over medium-high heat; saute mushrooms until golden, about 7 minutes. Add two-thirds of the garlic; cook, stirring, until fragrant, about 1 minute. Add to lentil mixture; let cool.
Using potato masher or large spoon, mash lentil mixture until most of the lentils are smooth with a few still intact. Mix in eggs; shape by about 3/4 cup into six 1-1/2-inch (4 cm) thick patties.
Meanwhile, toss together potatoes, 2 tsp of the remaining oil and chili powder; arrange on two parchment paper–lined large rimmed baking sheets. Bake in 450F (230C) oven, switching and rotating pans halfway through, until golden and crisp, about 45 minutes.
In small bowl, stir yogurt with half of the remaining garlic. In separate small bowl, stir together grape tomatoes, shallot, 2 tsp of the remaining oil, remaining garlic and basil; set aside.
In large nonstick skillet, heat 1-1/2 tsp of the remaining oil over medium-low heat; fry half of the patties, turning once, until golden, about 5 minutes per side. Repeat with remaining oil and patties. Serve patties topped with yogurt mixture and salsa, alongside fries.