High In Iron This chicken favourite is quick and packed with flavour.
Portion size2 servings
chicken breasts, boneless, skinless
Sprinkle chicken breasts with pinch each salt and pepper. In nonstick skillet, heat 2 tsp (10 mL) oil over medium-high heat; cook chicken, turning once, for about 12 minutes or until no longer pink inside. Transfer to plate and keep warm.
Return skillet to medium heat and add mushrooms, zucchini and Italian seasoning; cook, stirring often, for 8 minutes or until about 1 tbsp (15 mL) liquid remains in pan. Remove from heat; stir in sour cream. Spoon sauce over chicken to serve.
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.
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.
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.
Up your grill game this summer with our juiciest, most crave-worthy burger ever.
Portion size6 servings
Credits :Canadian Living Magazine: July 2015
fresh bread crumbs
sodium-reduced beef broth
(hamburger, pretzel or pain au lait), split and toasted
per burger: about
Total fat18 g
Saturated fat7 g
Total carbohydrate28 g
In bowl, mix bread crumbs with broth; let stand for 5 minutes. In large baking dish, add beef and sirloin; sprinkle with bread crumb mixture, salt and pepper. Mix gently just until combined and no streaks of bread crumb mixture are visible (do not overmix).
Shape into six 5- x 1/2-inch (12 x 1 cm) patties. (Make-ahead: Layer between
parchment paper in airtight container; refrigerate for up to 24 hours.)
Place on greased grill over medium-high heat; close lid and grill, turning once, until instant-read thermometer inserted sideways into patties reads 160°F (71°C), about 8 minutes. (Alternatively, cook patties in grill pan or skillet with up to 2 tsp olive oil over medium-high heat, turning once.) Serve in buns.
Change it up: The Ultimate Pub-Style Burger
Shape beef mixture into six 3 1/2- x 1-inch (9 x 2.5 cm) patties. Place on greased grill over medium-high heat; close lid and grill for 7 minutes. Turn patties and reduce heat to medium; close lid and grill until instant-read thermometer inserted sideways into patties reads 160°F (71°C), about 7 minutes. (Use smaller buns for these thicker patties.)
Tip from The Test Kitchen: Stirring the beef mixture together in a baking dish rather than a bowl allows you to evenly season the meat without handling it too much. For the most tender burgers, it's best not to overmix.