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.
Tenderloin is, as the name suggests, a tender cut of steak with a soft, buttery texture that's worth the higher price tag on special occasions. The secret to the best flavour is to cook the sauce in the same pan as you cooked the filets; it will pick up the flavour from the browned bits in the skillet.
This cakelike pudding is delectable with cream, whipped cream or ice cream. If you use frozen berries, thaw them on paper towels beforehand, and extend cooking time to 50 minutes.
Draining pumpkin purée maximizes its flavour, eliminates excess water and makes a thick, luxurious filling.
This is delicious as a light dinner or brunch topped with sour cream or Feta Tomato Cream.
The addition of chopped chocolate bars makes these irresistible. With these treats waiting in the freezer, there's no last-minute fussing for dessert.
