A little bacon adds great flavour to this dish. Make your prep easy by transferring the frozen shrimp to the refrigerator in the morning so they thaw in time for dinner. Serve with a simple salad.
Let the gentle simmer of your slow cooker do the work for you. Spend a few minutes prepping the ingredients before you head out for the day and be greeted in the evening by the warming aroma of this chunky, rich pasta sauce.
Joan uses leftover beef pot roast and gravy and cooked vegetables to make this pie. You can also combine and cook diced carrots and peas to make 2 cups (500 mL) or used frozen vegetables instead.
Italian food is all about sharing, so why not serve a giant sweet and spicy grilled sandwich as an appetizer? Offer it up on a wooden board with a serrated knife and invite company to cut their own pieces—as little or as big as they like.
Toasting corn and beans brings out earthy flavours and transforms this dish into an exotic South American–style salad.
This makes a savoury autumn side dish alongside Bavarian-style sausages or roast turkey. It's also hearty enough to be a vegetarian main course accompanied by crusty bread and a salad.
Whole wheat penne boosts the fibre in this chunky veggie and tomato sauce dish. Because whole wheat pasta has more of a bite than white, you may want to cook it just beyond the al dente stage for a softer texture.
Sometimes Caroline serves stir-fried vegetables and rice with this fish.
