Chicken Meatball Soup with Pasta
Here’s a tip for lunch packers. Pour boiling water into a vacuum bottle (Thermos), let warm for 5 minutes while you reheat the soup, then drain and fill with hot soup.
Here’s a tip for lunch packers. Pour boiling water into a vacuum bottle (Thermos), let warm for 5 minutes while you reheat the soup, then drain and fill with hot soup.
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.
Crispy on the outside, soft on the inside, these appetizers have just a hint of heat. If you make and freeze a batch ahead, they'll require just a quick sauté to be ready.
Ooey, gooey nachos are everyone's favourite pub snack. But trust us -- this healthier version is just as nicely spiced and punchy, but contains much less fat, thanks to baked tortilla chips and lean ground turkey.
This salad boasts fall's most nutritious colours: orange squash, red cranberries, green rapini and brown rice. Put all these colours together for a salad packed with vitamin C, antioxidants and calcium.
Sure, you could serve mimosas with your brunch menu, but we love a spicy Caesar with ours. Garnish classic-style with lime and celery, or try one of the four combos below that we cooked up in the Test Kitchen.
Back bacon, which is from cured, smoked cooked pork loin, is also known as Canadian bacon south of the border. Peameal bacon is also from the pork loin but has been cured in brine, or sweet pickled, and is uncooked. Peameal bacon is characterized by its cornmeal crust.
