Quick and delicious.

Ingredients

• 1 cup water
• 1/2 cup uncooked Arborio rice
• 1 tbsp canola oil
• 4 boneless skinless chicken breasts cut into strips
• 1 cup half moon zucchini slices
• 1 cup red pepper strips
• 1 box Campbell’s Cream of Chicken easy cooking sauce
• 2.5 tbsp pesto
• 1 tbsp freshly squeezed lemon juice

Instructions

1. Heat water to a boil in small saucepan. Remove from heat and stir in rice. Cover and set aside.
2. Heat half of oil in large non-stick skillet at medium-high. Cook chicken until well browned on all sides – about 7 minutes. Add remaining oil, zucchini and pepper strips and cook for 3 minutes, stirring often. Reduce heat. Remove mixture from pan and keep warm.
3. Combine cooking sauce and rice mixture in skillet. Simmer, covered, until rice is tender yet firm to the bite in centre – about 10 minutes, stirring occasionally.
4. Stir in pesto. Return chicken and vegetable mixture to skillet, stir and heat through. Stir in lemon juice and serve immediately.

Incredibly simple, delicious, and healthy.

Ingredients

• 1 catfish fillet
• 1 tbsp balsamic  vinegar
• 1/2 tbsp basil leaves
• pepper, to taste

Instructions

1. Preheat oven to 450F (230C).
2. Rinse fish; pat dry with paper towels.  Brush both sides of fish with oil.  Place in baking dish.
3. Sprinkle basil and pepper on fish.  Cover baking dish with foil.  Bake 7-11 minutes or until fish flakes easily with fork.
4. Carefully transfer fillet to a serving platter.  Drizzle with cooking juices, and serve.
5. Make it a meal by adding your favourite veggie stirfry (diced zucchini, bell pepper, carrot, onion, and tomatoes).

A simple, stylish, and delicious appetizer!

Ingredients

• 1 pkg. (300 g) frozen chopped spinach, cooked, well drained
• 1/2 cup  mozzarella shredded cheese
• 1/3 cup light cream cheese spread
• 1 Tbsp.  parmesan grated cheese
• 1 Tbsp. finely chopped onions
• 1/4 tsp.  garlic powder
• 24 slices deli style turkey breast (about 250 g)

Instructions

1. Heat oven to 350°F. Mix all ingredients except turkey until well blended.
2. Flatten turkey slices; place 1 in each of 24 miniature muffin pan cups.  Fill each with 1-1/2 tsp. spinach mixture.
3. Bake 15 min. or until heated through.  Serve warm.

Makes 24 servings.

Make a classic Chinese stirfry interesting and extra healthy with carrots and whole wheat rice.

Ingredients

• 4 cups (or 6 bunches) of bok choy, chopped
• 1 large carrot,  cut into thin slices
• 16 uncooked white tiger shrimp, deveined, deheaded, peeled
• corn starch
• sesame oil
• soy sauce
• oyster sauce
• black pepper

Instructions

1. Marinate shrimp by stirring in with a mixture of 1 tsp cornstarch, 1/4 tsp sesame oil, 1/4 tsp soy sauce and a pinch of black pepper.
2. Heat some cooking oil in skillet or wok at medium high heat.  Add carrots and stir for about 2 minutes.
3. Add 1/4 cup water along with bok choy and cover with lid for about 2 minutes.
4. While waiting, make sauce of 1 tbsp corn starch, 1/4 tsp sesame oil, 2 tbsp oyster sauce, and 4 tbsp water.
5. Reduce heat to medium.  Add shrimp mixture to stirfry along with sauce, stirring for about 2 minutes.
6. Continue stirring until sauce thickens or shrimp is cooked to desired tenderness.  Serve warm over rice.

Makes 2 servings.

A golden glaze atop the fillet served with vegetables makes this an elegant easy dinner.

Ingredients

• 2 salmon fillets
• 1 tbsp maple syrup
• 1/2 tbsp dijon mustard
• 1/2 tbsp parsley
• 1/2 tbsp rosemary
• 2 tsp balsamic vinegar
• pinch salt, pepper

Instructions

1. Whisk together maple syrup, mustard, parsley, rosemary,  salt and pepper.
2. Spread over salmon to coat.  Bake in 425F (220C) oven for about 15 minutes or until fish flakes easily with fork.
3. Drizzle each fillet with 1 tsp of the balsamic vinegar before serving.

Makes 2 servings.

N’awlin’s style of chicken with an up-dated Alfredo sauce...

Ingredients

• 2 boneless skinless chicken breasts, cut into thin strips
• 4 ounces linguine, cooked al dente
• 2 tsp cajun seasoning
• 2 tbsp butter/margarine
• 1 thinly sliced green onion
• 1 cup heavy whipping cream
• 2 tbsp chopped sun-dried tomatoes
• 1/4 tsp salt
• 1/4 tsp dried basil
• 1/8 tsp ground black pepper
• 1/8 tsp garlic powder
• 1/4 cup grated parmesan cheese

Instructions

1. Place chicken and Cajun seasoning in a bowl and toss to coat.
2. In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.
3. Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.
4. Pour over hot linguine and toss with Parmesan cheese.

Makes 2 servings.

A delicious treat to make for Valentine’s Day.

Ingredients

• 1 package (1 lb) of Betty Crocker peanut butter cookie mix
• 3 tbsp vegetable oil
• 1 tbsp water
• 1 egg
• 2 tbsp sugar
• 36 heart-shaped chocolates

Instructions

1. Pre-heat oven to 375 F.  In medium bowl, stir cookie mix, oil, water, and egg until dough forms.
2. Shape dough into 36 (1-inch) balls.  Roll in sugar.  Place 2 inches apart on ungreased cookie sheet.
3. Bake 8-10 min or until golden brown.  Immediately press chocolate into top of each cookie.  Remove from cookie sheet to cooking racks.  Cool completely.

Super easy, quick, and delicious. Better than garlic bread.

Ingredients

• 1 tbsp butter or margarine
• 1 cup chopped onions
• 1 clove garlic, finely chopped
• 2 tbsp parsley flakes
• 1 can Pillsbury refrigerated biscuits

Instructions

1. Pre-heat oven to 350 F.  In skillet, melt butter over medium heat.  Add onions and garlic.  Cook 5-8 min, stirring occasionally until onions tender.  Remove from heat, cool slightly.  Stir in parsley.
2. Separate dough into 8-10 biscuits on ungreased baking pan.  Spoon onion mix on 1 side of each biscuit.  Bake 35-40 minutes or until deep golden brown.  Serve warm.

Easy, delicious, and covers all the food groups.

Ingredients

• 2 cups uncooked rotini pasta
• 1 lb ground beef
• 2 cups sliced mushrooms
• 1 medium onion, chopped
• 1 can (284 mL) condensed tomato soup
• 1/4 cup water
• 1 tbsp chopped fresh oregano leaves
• 1/2 tsp garlic powder
• 1 cup shredded mozzarella cheese

Instructions

1. Cook pasta to desired tenderness and set aside.
2. Brown beef, mushroom, and onion at medium-high heat in large skillet, stirring often.
3. Stir in mixture of soup, water,  oregano, and garlic powder.  Heat to a boil, stirring often.  Add cooked pasta.  Reduce heat to low.
4. Simmer, covered until mixture is heated through – about 5 minutes, stirring occasionally.  Top with cheese and sprinkle with chopped herbs or black pepper, if desired.

Makes 4 servings.

An essential dish for any Russian celebration.

Ingredients

• 6 potatoes
• 2 carrots
• 6 eggs
• 4 dill pickles
• 1 can of small green peas
• 1 lb of meat (chicken, pork, or beef)
• mayo

Instructions

1. Prepare the ingredients (order is not important):
   1. Boil meat, and cut into small pieces when cool.
   2. Boil potatoes and carrots until soft.  After cool, chop into small pieces (1/2 inch cubes).
   3. Hard boil the eggs, and dice.
   4. Dice dill pickles.
2. Combine above ingredients with peas.
3. To mixture, add about 1/2 to 1 cup of mayo and mix well.  Serve (chill if desired).

Makes 10 servings.