Double for a potluck or to have left-overs for freezing: use a 24-cup (6 L) roasting pan and bake, covered for 1-1/2 hours and uncovered for 30 minutes.
Puréed roasted vegetables garnished with yogurt and parsley make an irresistible bowl of soup.
These tostadas have a fast bean spread instead of refried beans. The recipe makes twice the amount of spread that you'll need, so save the rest for a quick sandwich spread or for scooping up with toasted pita. Serve topped with chopped fresh cilantro, if desired.
This hearty dish will have your guests begging for the recipe. Be sure to bring it with you! Grating the vegetables reduces the amount of chopping and cooking time.
Looking for a tender, lean alternative to chicken? Try pork tenderloin. Cut crosswise into thin cutlets, it cooks in minutes and needs only a little seasoning for satisfying flavour. Serve with lemon wedges to squeeze over top.
This sodium-reduced, vegetable-packed dinner is full of flavour and comes together in half an hour. Add a few fresh basil leaves for a pretty garnish.
This curry is inspired by Pork Colombo, a stewed dish popular in West Indian cuisine. It takes its name from the Colombo spice blend, which can be found in major supermarkets or West Indian grocery stores. You can also prepare it yourself.
A nice change from the traditional spaghetti and meat sauce, this pasta bakes into a pie shell, making the outside layer crispy. Canada's Food Guide to Healthy Eating recommends two to three servings of meat and alternatives each day. One serving of cooked meat is about 3 ounces (90 grams), on which we are basing the sauce, then we're bulking it up with vegetables. Canned tomato products have the highest amounts of lycopene, which can reduce the risk of certain cancers. Serve with Light Caesar Salad.
