The versatile meatballs in this soup are also delicious simmered in your favourite pasta sauce or glazed with barbecue sauce as an appetizer.
Toasting the bread beforehand means you won't have to worry about sogginess, while adding flavourful pork sausage keeps it moist in the oven.
Per serving
Restaurant cost $4.50
To make $1.88
Savings $2.62
Healthy Lunch Tip: Restaurant soups can contain as much as 1,000 mg of sodium per bowl. The sodium in our homemade version is reduced by more than half of the average restaurant serving by using sodium-reduced chicken broth and less salt.
With its sweet cider sauce, this sodium-reduced dish is full of flavour. If you have leftover polenta, form it into cakes and fry them up for a quick side dish to go with your morning eggs.
The size of the shrimp doesn't matter in these pastries. However, choose raw shrimp rather than cooked to ensure they don't overcook when baked.
These rich and elegant individual pot pies feature tender, flavourful asparagus and are crowned with a fluffy potato topping in lieu of pastry. Trim or snap off the fibrous ends of the asparagus to make sure the tenderest pieces end up in the pies. Serve with a simple green salad.
This vegetable-filled ground lamb sauce alternates with layers of Canadian cheeses and pasta to make a Greek-style comfort casserole. You could use ground beef instead of lamb if you prefer. To plan ahead for a busy weeknight, assemble and refrigerate this dish for up to 3 days, then bake as directed, adding up to 15 minutes to the cooking time.
