Using skinless chicken is a healthy and delicious way to cut back on fat. Add some Fresh Tomato Salsa when you wrap up these tasty packages.
By Cindy Ball, Vancouver
Cook of The Year 2009 Winner, Vegetarian category
Cindy layers roasted and sautéed vegetables between three highly flavoured quinoa mixtures to create a colourful vegetarian “lasagna.” This dish was invented not only for her oldest daughter (the lone vegetarian in a household of meat lovers), but also so the whole family could enjoy more vegetarian meals.
Elizabeth Baird\'s make-ahead appetizer salad just needs assembling before guests arrive. The servings can wait, lightly covered, on plates in the refrigerator. Add a few cherry tomatoes cut in wedges, if desired, and drizzle on the dressing just before carrying the salads to the table.
This fun twist on chicken tikka masala packs the richly spiced flavours of the popular Indian-style meal into a fresh and easy salad. You can buy chicken breasts already sliced into cutlets or simply cut whole boneless breasts in half horizontally.
A mild Cajun flavouring adds zing to a great vegetable combo to accompany fish, beef or poultry.
For even cooking, thread the vegetables loosely onto skewers or place in grill basket.
Arm the kids with a small serrated knife and they will think they're chefs as they cut up the vegetables for this tender-crisp array. Small serrated knives are usually rounded at the tip and are good for kids to start with because they are easier to control than a chef's knife.
