Lentil loaves

It‚Äôs commonly agreed that no one makes “meat”loaf like Mom. We were inspired by our moms traditional recipe to create this delicious mini lentil loaves topped with a ketchup glaze, served with tender roasted carrots and potatoes, and drizzled with a classic gravy.¬†

Featured Saskatchewan Products

You Will Need

Preparation

1

Cook the lentils: Turn on the oven to 425F. In a pot on high heat, add water (3 cups,  5 cups, 7 cups). Add the lentils and bring to a boil. Cook uncovered until the lentils are fully cooked and soft Рabout 25 minutes.   Drain the lentils with a strainer and set aside.

2

Prepare the vegetables: Rinse and dry all produces. Cut the onion in small dice. Mince garlic. Halve carrots lengthwise. Cut potato into ¬Ĺ-inch-thick wedges.

3

Start baking the potatoes and carrots:  Place the potatoes and carrots* on a lined baking sheet. Add the oil (1 tbsp, 2 tbsp, 3 tbsp),  salt (3/4 tsp, 1  1/2 tsp, 2 tsp) and pepper (1/8 tsp, 1/4 tsp, 1/2 tsp). Combine to coat evenly. Bake 30 minutes Рthe mini meatloaves will be baked on the baking sheet after 10 minutes.

*Note: If you have a 4 or 6 portions, use 2 baking sheets.

4

Make and cook the lentil loaves:  Once the lentils have 5 minutes left to cook РIn a medium pan on medium heat, add oil (1/2 tbsp, 1 tbsp, 1 1/2 tbsp) and half  diced onion cook until soft about 4 minutes. Add half the minced garlic and cook an additional minute.  Add the cooked lentils, oats, salt (3/4 tsp, 1  1/2 tsp, 2 tsp) and pepper (1/8 tsp, 1/4 tsp, 1/2 tsp). Mash the lentils with a fork or potato masher. Ensure the mixture sticks together Рyou can add 1 tsp water at a time if needed.  Place mixture in muffin tins or form mixture into 1-inch-tall loaves (1 per portion) and place on baking sheet.  Top each loaves with the ketchup  glaze. Bake 15-20 minutes. 

4

Prepare the gravey:  Rinse the pan used to cook the lentils so you can make the gravey in it. Melt the butter or plant based butter (1/2 tbsp, 1 tbsp, 1 1/2 tbsp) in a medium pan over medium heat. Add diced the remaing diced onion cook until soft about 4 minutes. Add the flour (1/2 tbsp, 1 tbsp, 1 1/2 tbsp) and remaining garlic. Cook for 1-2 minutes or until garlic is fragrant. Whisk in vegetable stock concentrate & spices and water  (1/2 cup, 1 cup, 1 1/2 cup) Bring to a simmer and cook until thickened, about 4 minutes. Taste and adjust seasoning.

Gluten Friendly gravey: Rince the pan you used to cook the lentils. In the pan add the vegetable stock concentrate, spices & cornstarch and water (1/2 cup, 1 cup, 1 1/2 cup). Whisk the sauce and bring to a simmer on medium heat Рstirring regularly. Taste and adjust seasoning.  Turn off the heat and set aside.

5

Serve:  Slice lentil loaves in thick slices. Divide loaves, carrots, and potato between plates. Spoon gravy over meatloaves and serve.

Bon Appétit!

Ingredients

Included

2 Portions

4 Portions

6 Portions

Potato

300gr

600gr

900gr

carrots

200gr

400gr

600gr

lentils

80 gr

160 gr

240 gr

garlic

2 cloves

4 cloves

6 cloves

onion

1

2

3

oats

1/4 cup

1/2 cup

3/4 cup

ketchup glaze

2 tbsp

1/4 cup

1/3 cup

vegetable concentrate & spice blend

2 tbsp

1/4 cup

1/3 cup

Health Fact

Dr. Craig Herrington, Naturopath

Owner of: Regina Naturopathic

Oats

Chronic inflammation is thought to contribute to a number of health problems, including obesity, cancer, and heart disease. Research suggests that avenanthramides Рunique to oats Рcan reduce the expression of inflammatory molecules. 

Cooking with Kids

Lacey Engel, Registered Dietician

Owner of: Beyond Baby Nutrition

Buffet style

Buffet Style is best. Serve your meal at the table rather than pre-portioning for your kids. Let everyone fill their plates with as much of as little as they like to eat. 

Making this recipe with kids?

Ask the child to help with the following steps:

  • Start baking the potatoes and carrots
  • Shape the meatloaves – combine all ingredients in a bowl.
  • Serve¬†

Local Recommended Wine Pairing

Living sky winery Currant
The favourite of the Cowboy Winemaker’s wife. Deep, rich, dry. Invokes Europe with a prairie flair.
Region: Perdue, SK
Colour: White
Alcohol:
13.1%
Price : $22.00

Tags

Note: We cannot guarantee any dish is allergen free. 

Nutritional information

Weight Watchers Smart Points

Nutritional Information

Meatloaves

It‚Äôs commonly agreed that no one makes meatloaf like Mom’s. We were inspired by our moms traditional recipe to create this delicious mini loaves topped with a ketchup glaze, served with tender roasted carrots and potatoes, and drizzled with a classic gravy.¬†

Featured Saskatchewan Products

You Will Need

Preparation

1

Prepare the vegetables: Rinse and dry all produces. Turn on the oven to 425F.¬† Cut the onion in small dice. Mince garlic. Halve carrots lengthwise. Cut potato into ¬Ĺ-inch-thick wedges.

2

Start baking the potatoes and carrots:  Place the potatoes and carrots* on a lined baking sheet. Add the oil (1 tbsp, 2 tbsp, 3 tbsp),  salt (3/4 tsp, 1  1/2 tsp, 2 tsp) and pepper (1/8 tsp, 1/4 tsp, 1/2 tsp). Combine to coat evenly. Bake 30 minutes Рthe mini meatloaves will be baked on the baking sheet after 10 minutes.

*Note: If you have a 4 or 6 portions, use 2 baking sheets.

3

Shape the meatloaves:  While the potatoes and carrots are baking, add the lean ground beef, oats, salt (3/4 tsp, 1  1/2 tsp, 2 tsp) and pepper (1/8 tsp, 1/4 tsp, 1/2 tsp) and half the following ingredients: onion and garlic. Combine.  Form mixture into 1-inch-tall loaves (1 per portion). 

Once the potatoes has roasted 10 minutes, remove baking sheet from oven, leaving carrots roasting. Push potato to one side of sheet. Place meatloaves on empty side; brush tops of loaves with the ketchup glaze. Return to oven and continue roasting until meatloaves are cooked through and potatoes are tender, about 20 minutes.

Ketchup glaze: ketchup, brown sugar, powder mustard

4

Prepare the gravey:  Melt the butter (1/2 tbsp, 1 tbsp, 1 1/2 tbsp) in a medium pan over medium heat. Add diced the remaing diced onion cook until soft about 4 minutes. Add the flour (1/2 tbsp, 1 tbsp, 1 1/2 tbsp) and remaining garlic. Cook for 1-2 minutes or until garlic is fragrant. Whisk in chicken stock concentrate & spices and water  (1/2 cup, 1 cup, 1 1/2 cup) Bring to a simmer and cook until thickened, about 4 minutes. Taste and adjust seasoning.

5

Serve:  Slice meatloaves in thick slices. Divide meatloaves, carrots, and potato between plates. Spoon gravy over meatloaves and serve.

Bon Appétit!

Ingredients

Included

2 Portions

4 Portions

6 Portions

Potato

300gr

600gr

900gr

carrots

200gr

400gr

600gr

lean ground beef

240gr

400gr

600gr

garlic

2 cloves

4 cloves

6 cloves

onion

1

2

3

oats

1/4 cup

1/2 cup

3/4 cup

ketchup glaze

2 tbsp

1/4 cup

1/3 cup

chicken concentrate & spice blend

2 tbsp

1/4 cup

1/3 cup

Health Fact

Dr. Craig Herrington, Naturopath

Owner of: Regina Naturopathic

Oats

Chronic inflammation is thought to contribute to a number of health problems, including obesity, cancer, and heart disease. Research suggests that avenanthramides Рunique to oats Рcan reduce the expression of inflammatory molecules. 

Cooking with Kids

Lacey Engel, Registered Dietician

Owner of: Beyond Baby Nutrition

Buffet style

Buffet Style is best. Serve your meal at the table rather than pre-portioning for your kids. Let everyone fill their plates with as much of as little as they like to eat. 

Making this recipe with kids?

Ask the child to help with the following steps:

  • Start baking the potatoes and carrots
  • Shape the meatloaves – combine all ingredients in a bowl.
  • Serve¬†

Tags

Note: We cannot guarantee any dish is allergen free. 

Local Recommended Wine Pairing

Living sky winery Currant
The favourite of the Cowboy Winemaker’s wife. Deep, rich, dry. Invokes Europe with a prairie flair.
Region: Perdue, SK
Colour: White
Alcohol:
13.1%
Price : $22.00

Nutritional Facts

Weight Watchers Smart Points

Nutritional Information

Greek Meatballs

We’ve taken everything that’s delicious about Greece to bring you this easy, nourishing bowl. This Greek bowl is an explosion of Mediterranean flavours. This dish is filled with roasted Greek potatoes, beef meatballs, cucumber, tomatoes, black olives, spinach and is topped with Greek dressing. 

Featured Saskatchewan Products

You will need

Preparation

1

Prepare the potatoes: Rinse and dry all produces. Preheat the oven to 450F.

Cut the potatoes in small dices (1 1/2cm).

2

Bake the potatoes & meatballs:  Place the potatoes on a lined baking sheet. Drizzle with oil. Season with salt & pepper and the Greek spice. Combine to coat evenly. Bake 15 minutes.

Reduce the heat to 350F. Add the Greek meatballs to the baking sheet. Cook an additional 20 minutes*.

Note: Ensure the meatballs are cooked to at least 160F.

3

Prepare the vegetables & olives: Cut the tomatoes in medium dices. Cut the cucumber in thin slices.

Remove the pits from the Kalamata olives and roughly chop them.

4

Garnish & serve: In individual plates, place spinach, roasted potatoes. meatballs, tomatoes, cucumber, fetta and black olives. Drizzle with Greek dressings. Serve.

Bon Appétit!

In my kit

Included

2 Portions

4 Portions

6 Portions

beef meatballs

200gr

400gr

600gr

Potato

300gr

600gr

900gr

Greek spice

1 tsp

2 tsp

3 tsp

cucumber

1 small

2 small

3 small

tomato

80 gr

160 gr

240 gr

kalamata olives

40 gr

80 gr

120 gr

fetta

40 gr

80 gr

120 gr

spinach

30 gr

60 gr

90 gr

greek dressing

1/4 cup

1/2 cup

3/4 cup

Health Fact

Regina Naturopathic

Dr. Craig Herrington, Naturopath

BLACK OLIVES
Olives are a key component of the mediterranean diet, the diet that has the most evidence for long term health outcomes.

Cooking with kids

Beyond Baby Nutrition

Lacey Engel, Registered Dietician

Buffet style

Buffet Style is best. Serve your meal at the table rather than pre-portioning for your kids. Let everyone fill their plates with as much of as little as they like to eat. 

Making this recipe with kids?

Ask the child to help with the following steps:

  • Start baking the potatoes
  • Prepare the olives, cucumber & tomatoes
  • Garnish & serve¬†

Recommended wine pairing

Homestead Bar À Vin

Josh McLean, Owner

Call 306-586-9720 to order your wines. Click here  to see their full wine offering.

Bret Brothers, M√Ęcon 2016

Region:M√Ęcon, France
Colour:
White
Alcohol: 12.5%
Price
: $45.75

Azimut Blanc 2017

Region: Penedès, Spain
Colour: White
Alcohol:
11.5%
Price: $20.27

Saskatchewan made wine recommendation

Living sky winery Rhubarb
Mellow earthy rhubarb with a delightfully light, lemony touch.
Region: Perdue, SK
Colour: White
Alcohol:
12.7%
Price (SLGA): $23.30

Tags

Note: We cannot guarantee any dish is allergen free. 

Weight Watchers Smart Points

Nutritional Information

Roasted mustard chicken ramen bowl

Mustard ginger pan roasted chicken thigh with mushroom, carrots, delicious ramens, ginger & soy sauce garnished with crispy panko and fresh mint. This comforting dish lets you experience new delicious flavour combinations. You will love it!

Featured Local Products

You will need:

Preparation

1

Prepare and cook the chicken: Bring water (about 4 cups, 4 to 8 cups, 8 to 10 cups) to a boil in a large pot for the ramen.  

In a large pan, add the oil (1/2 tbs, 1 tbs, 1¬† 1/2 tsp), then chicken slices. Cook on medium heat until half way cooked – about 4 minutes. Then add its marinade and cook until fully cooked ‚Äď about 4 additional minutes. Place the cooked chicken in a bowl and set aside. Rinse the pan to re-use for the vegetables.¬†

Note: Ensure the chicken cooked to a minimal internal temperature of 165F.

2

Prepare and cook the vegetables: Wash and clean all produce. Cut the mushrooms in about 1 cm slices and the carrots in about 1/2 cm slices. In the same pan you cooked the chicken, heat the oil (1/2 tsp, 1 tsp, 1  1/2 tsp) on medium heat. Add the mushrooms and carrots. Stirring regularly, cook on medium heat for about 7-10 minutes, until the carrots are tender. Add the cooked chicken to the vegetables. Combine and set aside. 

3

Cook the ramen: While the vegetables are cooking and the water is boiling, add the ramen and cook for about 3 1/2 to 4 minutes. Put the noodles in a colander and place them back in the pot.

Gluten free: Add the ramen to boiling water. When noodles begin to unfold (about 1 minute), separate gently with a fork and reduce heat to a simmer. Continue to cook for 3 minutes or until the noodles are just soft. Strain through a colander and rinse with cold water.

4

Combine the sauce with the ramen: Add the ginger soy sauce to the ramen. Combine and set aside. 

5

Assemble: Separate the mint leaves. In serving dishes, place the ramen, vegetables and chicken. Garnish with mint leaves and panko.

Bon Appétit!

Ingredients

2 portions

4 portions

6 portions

marinated chicken

200 gr

400 gr

600 gr

ramen

280 gr

560 gr

840 gr

carrots

150 gr

300 gr

450 gr

mushroom

100 gr

200 gr

300 gr

ginger soy sauce

2 tbsp

1/4 cup

1/3 cup

panko

1 tbsp

2 tbsp

3 tbsp

mint

3 gr

6 gr

9 gr

Recommended Wine Pairing

COPPER MOON CHARDONNAY
A lemon yellow coloured wine with aromas of ripe apple, pear, pineapple and a touch of floral. It is a soft, medium-bodied wine with flavours of ripe stone fruit and a touch of citrus on the finish.
Region: British Columbia, Canada
Colour: White
Alcohol:
13%
Price (SLGA): $11.13

JP CHENET RESERVE PINOT NOIR
Raspberry and cherry aromas with a touch of spice. A red berry flavour with a medium finish.
Region: France
Alcohol: 12%
Price
(SLGA): $15.04

Health Fact

Regina Naturopathic

Dr. Craig Herrington Naturopath

MUSHROOM
Mushrooms can produce their own vitamin D from the sun (just like us!) Leaving 3oz of sliced mushrooms in direct sun for 15 minutes gives you 200-800iu of vitamin D!

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registered Diatitian

GET COOKING
Get those kids in the kitchen! Little ones as young as two years old can help with meal prep. When kids help prepare food, they may be more likely to try the same food at the table. 

MAKING THIS RECIPE WITH KIDS ? 
Children are significantly more likely to try new foods when they helped prepare it. Let the child help complete these steps:

  • Combine the sauce with the ramen
  • Assemble

Tags

Note: We cannot guarantee any dish is allergen free. 

Weight Watchers Smart Points

Nutritional Information

Cheesy chicken farfalle

It’s PASTA time! When you combine juicy chicken, creamy sauce, green & yellow goodness,¬† tender farfalle, top it up with mozzarella and bake it, you‚Äôve got a recipe for success. This dish is a hit in our family and we know you will love it too!

Featured Local Products

You will need:

Preparation

1

Roast the butternut squash & cook the chicken: Preheat the oven to 400¬į F. Bring water (1 liter, 2 liter) and salt¬† (1 tbsp, 2 tbsp) ¬†to a boil in a large pot for the pasta. Wash and clean all¬†produce.¬†

Place the butternut squash on a lined baking sheet. Drizzle with oil ( 1/4 tsp, 1/2 tsp), and sprinkle with salt ( 1/8 tsp, 1/4 tsp) and pepper ( 1 pinch, 1/8 tsp) . Bake for about 10 minutes.

While the squash is cooking, if required, cut the chicken into 1 cm strips.  

Remove from the oven. Stir the butternut squash. Place the chicken on a the baking sheet, coat the chicken with oil ( 1/4 tsp, 1/2 tsp)  and sprinkle with salt  ( 1/8 tsp, 1/4 tsp). Cook for an additional 10 minutes or until the chicken is fully cooked. Set aside.

*Note:¬†ensure¬†poultry¬†is cooked to at least 165¬įF

2

Cook the fafalle: the water is boiling, add the fafalle, stir, cover & cook 10 minutes or until desired texture. Drain the pasta & add back to the pot.

3

Make the sauce: Dice the onion in about 1 cm dices. In a medium pot add heat the oil (1/2 tsp, 1 tsp) on medium/high heat. Add the onion and leek to the pot. Stirring regularly,  cook on medium heat for about 7 minutes, until the onion is tender. Add oil (1 tbsp, 2 tbsp) and flour (1 tbsp, 2 tbsp) and cook for a minute stiring regularly.

Add the creamy sauce mix and water (3/4 cup, 1 1/2 cup). Combine, bring to a simmer and blend using an immersion blender or a blender. 

4

Finish the sauce: Roughly chop the spinach and add it to the sauce. Combine and set aside.  

5

Assemble & bake: In a baking dish (9×5, 9×9), add the farfalle, sauce, chicken,¬† roasted butternut squash and combine. Top with mozzarella & parmesan and bake 15 minutes at 400¬į F or until the cheese is golden. Serve

Bon Appétit!

Ingredients

Included

2 portions

4 portions

butternut squash

3/4 cup

1 1/2 cup

chicken

200 gr

400 gr

farfalle

160 gr

320 gr

onion

1 small

1 medium

leeks

1/3 cup

2/3 cup

spinach

60 gr

120 gr

Creamy sauce mix

1/3 cup

2/3 cup

mozzarella & parmesan

1/3 cup

2/3 cup

water*

3/4 cup

1 1/2 cup

water*

2 litres

4 litres

salt*

1/2 tsp + 1 tbsp

1 tsp + 2 tbsp

pepper*

1 pinch

1/8 tsp

oil

1 tbsp + 1 tsp

2 tbsp + 2 tsp

flour

1 tbsp

2 tbsp

Recommended Wine Pairing

BERINGER MAIN & VINE CABERNET SAUVIGNON
A strong vanilla flavour with blackberry on the finish. Soft, smooth tannins. 
Region: California, USA
Alcohol: 13%
Price
(SLGA): $12.78

E&J GALLO FAMILY VINEYARDS CHARDONNAY
Flavours of citrus notes, hints of vanilla and a dash of oak. The mouth-feel is soft, with a medium weight and slight crispiness. A lingering finish taste of ripe, red apples. 
Region: California, USA
Colour: White
Alcohol:
12%
Price (SLGA): $10.09

Health Fact

Regina Naturopathic

Dr. Craig Herrington Naturopath

ONION
Onions are high in the flavonoid quercetin, which has been found to improve allergy symptoms and reduce cancer risk. The sulfur compounds help lower blood pressure and prevent platelets from sticking together (which can reduce ones risk of a heart attack or stroke).

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registered Diatitian

GET COOKING
Get those kids in the kitchen! Little ones as young as two years old can help with meal prep. When kids help prepare food, they may be more likely to try the same food at the table. 

MAKING THIS RECIPE WITH KIDS ? 
Children are significantly more likely to try new foods when they helped prepare it. Let the child help complete these steps:

  • Make the sauce
  • Finish the sauce

Tags

Note: We cannot guarantee any dish is allergen free. 

Weight Watchers Smart Points

Nutritional Information

Royal Lebanese chicken couscous

Get ready to travel to Libanon and discover it’s fresh, invigorating and flavourful cuisine. This dish is filled with warm and rounded Middle Eastern aromatics, like cinnamon and cumin, offset by cooling fresh mint. This traditional Lebanese couscous is the shape of small peas which is completely different from tiny fluffy grains of north African couscous.

Featured Saskatchewan Producers

You will need

Preparation

1

Cook Lebanese couscous: Turn on the oven to 350F for the chicken. Dice the onion in 1 cm dices. Place half the onion in a medium saucepan and water (4 cups, 6 to 8 cups, 10 cups) and salt (¬Ĺ tsp, 1 tsp, 1 1/2 tsp). Bring to the boil. Add the Lebanese couscous and cook for 12 minutes or until tender and double the size. Place a strainer in the sink and strain the couscous.

*Gluten Friendly
Prepare and cook the quinoa:
Add water (4 cups, 8 cups,12 cups) to a medium pot. On high heat, bring the water to a boil. Place the quinoa in a strainer and rinse well. Once water is boiling, add the quinoa and salt (1/2 tsp, 1 tsp, 1 1/2 tsp) to the water. Stir to combine and reduce heat to medium. Let boil uncovered for about 12 minutes. Drain the cooked quinoa in a strainer.

2

Cook the chicken:   Cut the spiced chicken into 1 cm strips. place the chicken on a non stick lined baking sheet, coat the chicken with oil (1/2 tsp, 1 tsp, 1 1/2 tsp) and sprinkle with salt  (1/4 tsp, 1/2 tsp, 3/4 tsp). Once the oven is hot, bake the chicken for 10 minutes. 

*Note:¬†ensure¬†poultry¬†is cooked to at least 165¬įF

3

Preparation:¬†Wash and dry all produce. Peel the carrot, slice the carrot and zucchini in ¬Ĺ cm slices. Roughly chop the dried apricot & plums¬†and mint.

4

Cook the onion and carrot: In a large pan, add the oil (1/2 tsp, 1 tsp, 1 1/2 tsp). Turn on the heat to medium and add the half the onion and the carrot. Cook for about 5 minutes until the onion is translucent. Add the Lebanese spice blend and salt (1/2 tsp, 1 tsp, 1 1/2 tsp) and pepper (1/8 tsp, 1/4 tsp, 1/2 tsp). Cook for an additional minute, stirring constantly.

Add the zucchini, dried apricots and plums, water (1/4 cup, 1/2 cup, 3/4 cup) to the onion and carrots. Combine, keep the heat on medium and cook for 6 minutes, until the zucchini is soft. Add water 1 tbsp at a time if the pan dries out. 

5

Finish the Lebanese couscous: Rinse the large pot you cooked the Lebanese couscous in, Add oil (1 tbsp, 2 tbsp, 3 tbsp) to the pot, turn on the heat to medium/high, add the cooked Lebanese couscous, roast in the oil for about 5 minutes, stirring every minute or two. Add the vegetables mixture and cooked chicken to the large pot and combine.

6

Garnish and Serve: In individual bowls, place the couscous and garnish with mint. Serve.

Ingredients

2 portions

4 portions

6 portions

onion

1 small

1 medium

2 small

Lebanese couscous

150 gr

300 gr

450 gr

carrot

75 gr

150 gr

225 gr

zucchini

1 small

1 medium

2 small

Lebanese spice blend

2 1/4 tsp

4 1/2 tsp

2 tbsp

dried apricot & plums

3 tbsp

1/3 cup

9 tbsp

spiced chicken

220 gr

440 gr

660 gr

mint

3 gr

6 gr

9 gr

Dr. Herrington's Health Fact

Regina Naturopathic

CARROT

Like all colourful vegetables, carrots are a gold mine of antioxidants such as carotenoids, polyphenols and vitamins. Beta-carotene in carrots helps protect vision (yes your grandmother was right!). A high intake of carotenoids has been linked with a significant decrease in post-menopausal breast cancer, as well as prostate cancer.

Cooking with Kids

Making this recipe for kids?
Feel free to go easy on the Lebanese spice blend.

Making this recipe with kids?
Ask the child to help by completing steps 4 and 6:  

  • Add the vegetables¬†
  • Garnish and serve

Tags

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information

Butter chicken

This delicious butter chicken is filled with warming spices like garam masala, ginger, curry powder, fenugreek and sweet paprika and a rich creamy sauce. The addition of carrots fills this dish with vitamins. This dinner takes comfort to the next level.

Featured Saskatchewan Products

What you will need:

Preparation

1

Prepare & cook the rice: Rinse the brown rice in a strainer.

In a pot, add the brown rice, water 1 1/3 cup (2p), 2 2/3 cups (4p) , 4 cups (6p) and salt. Stir. 

Bring to a boil on high heat. Reduce the heat to medium/low, cover and cook 25 minutes or until the water is absorbed and the rice is tender. Set aside.

2

Prepare & cook the chicken:  While the rice is cooking, Cut the spiced chicken into dices. Season with salt.

In an oiled pan on medium heat, cook the spiced chicken for 10 minutes.

*Note: ensure poultry¬†is cooked to at least 165¬įF

3

Prepare the vegetables: Wash and clean all produce. Wash and clean all produce. Slice the onion. Peel and cut the carrot. 

Cook the vegetables: Add the onion and carrot to the chicken. Season with salt. Stirring regularly, cook on medium heat for 5 minutes.

4

Finish the butter chicken:  Add the butter chicken mix and water  1 1/3 cup (2p), 2 2/3 cups (4p) , 4 cups (6p) to the vegetables and chicken. Season with salt. Stir to combine.

Bring to a simmer on medium heat. Simmer on medium low heat for 15 to 20 minutes.

5

Garnish & serve:  Separate the cilantro leaves. Thinly slice the Thai pepper.

In individual bowls, place the brown rice and butter chicken. Garnish with cilantro and Thai pepper. Serve. 

Note: Thai pepper is very spicy, add it slowly based on how spicy you like your dish. 

Bon Appétit!

What's in my kit?

2 portions

4 portions

6 portions

brown rice

2/3 cup

1 1/3 cup

2 cups

spiced chicken breast

220 gr

440 gr

660 gr

onion

1

2

3

carrot

250 gr

500 gr

750 gr

butter chicken mix

1/2 cup

1 cup

1 1/2 cup

Thai pepper

1

2

3

cilantro

3 gr

6 gr

9 gr

Note: Full list of ingredients at the bottom of the page.

 

Dr. Herrington's Health Fact

Regina Naturopathic

CARROT
Like all colourful vegetables, carrots are a gold mine of antioxidants such as carotenoids, polyphenols and vitamins. Beta-carotene in carrots helps protect vision (yes your grandmother was right!). A high intake of carotenoids has been linked with a significant decrease in post-menopausal breast cancer, as well as prostate cancer. 

Cooking with Kids

Cooking for kids?
The Thai pepper is very hot. Explore with the kids to discover if they like it’s flavour.

Making this recipe with kids?
Ask the child to help by completing step 1 & 3:

  • Rinse the rice in the strainer. Add to the pot with water and salt.
  • Add the vegetables to the chicken and cook for 5 minutes.

Recommended Wine Pairing

Beyerskyloop pinotage
Spicy wood notes against rich plum and berry fruit with restrained aromatic notes. Medium-bodied. Well-balanced.
Region: South Africa
Colour:
Red
Alcohol: 13.5%
Price
(SLGA): $17.77

Deinhard green label Riesling 
Pale straw colour; apple, melon and citrus with mineral notes on the nose; soft, off-dry wine with low alcohol and fruity flavours
Region: Germany
Colour: White
Alcohol:
10.0%
Price (SLGA): $14.02

Tags

Note: We cannot guarantee any dish is allergen free. 

Ingredients

  • brown rice
  • spiced chicken breast: chicken breast, curry spice blend
  • onion
  • carrot
  • butter chicken mix: cream,¬† tomato paste, water, cornstarch, spices: ginger, garlic, coriander, tumeric, cumin, gram masala, fenugreek, sweet paprika
  • Thai pepper
  • cilantro

Nutritional Information

Pad Thai

Almost the national dish of Thailand, Pad Thai is a delicious comfort dish. We simplified the recipe and gave it a healthy twist with loads of fresh vegetables! This Pad Thai is easy, quick and filled with all the authentic flavours of Thailand. Who needs take out?!

Pad Thai sauce contains: Peanut butter + Fish sauce

Featured Saskatchewan Products

You will need

Preparation

1

Boil water and prepare the vegetables:  In a large pot, bring water (about 1 litre, 1 to 2  litres,  2 to 3 litres) to a boil for the noodles. 

Cut the zucchini in thin strips of 1/2 cm x 1/2 cm. Cut these stips in half lenght wide. Cut the carrots in 1/2 cm thick slices. Cut the bell pepper in the same shape as the zucchini.   

Note: cutting the vegetables thinly makes them cook faster.

2

Cook the protein: Cut the Thai chicken breast in 1/2 cm slices. In a large pan, add the oil (1/2 tsp, 1 tsp, 1 1/2 tsp), the Thai chicken breast slices and its marinade. Cook on medium heat until fully cooked ‚Äď about 7 minutes. Place the cooked chicken in a bowl and set a¬†side.¬†

Note: Ensure the chicken cooked to a minimal internal temperature of 165F.

3

Prepare the toppings: While the chicken is cooking, separate the cilantro leaves from the stem, cut the lime in wedges and roughly chop the peanuts.  

4

Cook the vegetables: In the same pan you cooked the protein, add oil (1/2 tsp, 1 tsp, 1 1/2 tsp). Add the carrots and zucchini. Cook about 5 minutes on medium heat stirring regularly. Add the bell pepper and Pad Thai sauce.  Cook an additional 4 minutes while stirring regularly. 

5

Cook the noodles: While the vegetables are cooking and the water is boiling, add the noodles and cook for 2 to 3 minutes.  Drain the noodles in a colander. 

6

Assemble & garnish: Add the noodles back to the pot they were cooked in. Add the cooked vegetables, protein and combine. Serve the Pad Thai in individual bowls and garnish each dish with cilantro, lime and peanuts. Serve. 

Bon Appétit!

Ingredients

included

Elementor Pro

Elementor Extra

Elementor Extra+

Spiced chicken breast

200 gr

400 gr

600 gr

carrot

75 gr

150 gr

225 gr

zucchini

1

2

3

bell pepper

1

1

3

rice noodle

200 gr

400 gr

600 gr

pad thai sauce

1/4 cup

1/2 cup

3/4 cup

peanut

1 tbsp

2 tbsp

3 tbsp

lime

1

1

1

cilantro

3 gr

6 gr

9 gr

Recommended Wine Pairing

COPPER MOON CHARDONNAY
A lemon yellow coloured wine with aromas of ripe apple, pear, pineapple and a touch of floral. It is a soft, medium-bodied wine with flavours of ripe stone fruit and a touch of citrus on the finish.
Region: British Columbia, Canada
Colour: White
Alcohol:
13%
Price (SLGA): $11.13

JP CHENET RESERVE PINOT NOIR
Raspberry and cherry aromas with a touch of spice. A red berry flavour with a medium finish.
Region: France
Alcohol: 12%
Price
(SLGA): $15.04

Health Fact

Dr. Craig Herrington Naturopath

Owner: Regina Naturopathic

ZUCCHINI
Zucchinis are rich in flavonoids (a type of antioxidant) such as zeaxanthin, carotenes, and lutein. A diet high in flavonoids is one of the best anti-aging strategies there is (regular exercise is the other).

Cooking with Kids

Lacey Engel, Registered Diatitian

Owner: Beyond Baby Nutrition

BUFFET STYLE
Buffet style is best. Serve your meal at the table rather than pre-portioning for your kids. Let everyone fill their plates with as much or as little as they like to eat. 

MAKING THIS RECIPE WITH KIDS ? 
Children are significantly more likely to try new foods when they helped prepare it. Let the child help complete these steps:

  • Prepare the toppings – children can help by separating the cilantro leaves
  • Assemble & garnish

Tags

Note: We cannot guarantee any dish is allergen free. 

Weight Watchers Smart Points

Nutritional Information

Lemon Pepper Chicken bowl

This dinner is as easy as can be! The beautiful flavours of sweet local carrots, creamy goat feta, crunchy walnut, marry amazingly with earthy lentils, fresh spinach, red cabbage and tangy lemon pepper dressing.  This dish is complemented by juicy lemon pepper chicken.  This dish is filled with protein and fiber which will ensure you have energy for hours. 

Featured Saskatchewan Products

You will need

Preparation

1

Cook the lentils: Turn on the oven to 375F to cook the chicken. In the sink, place the lentils in a strainer and rinse it well. In a pot, add the lentils and water depending on the size of your pot (2 cups, 4 cups, 6 cups), The water should cover the lentils by at least 3-4 inches. 

Bring to a boil on medium heat, then reduce heat, add salt (1/4 tsp, 1/2 tsp, 3/4 tsp), and simmer covered for 20-25 minutes, until the lentils are just tender, adding more water if necessary. Be sure not to overcook them. When the lentils are done, drain them well using a strainer. Put the lentils back in the pot and set aside.

2

Cook the chicken:  Place the chicken breast and add salt (1/4 tsp, 1/2 tsp, 3/4 tsp) on a lined baking sheet and bake  in a 350F oven, about 15 minutes Рuntil the chicken is cooked.

Note: Ensure the chicken is cooked to at least 165F.

3

Shred the carrots: While the lentils are cooking, shred the carrots with a vegetable shredder.

4

Cut the walnuts: While the lentils are cooking, cut the walnuts in about 1/2 cm pieces. 

5

Crumble the feta:  Crumble the feta in about 1 cm pieces.

6

Plate & serve: In individual plates, place lentils, spinach, shredded carrots, red cabbage and the lemon pepper chicken. Top with lemon pepper dressing, walnuts and feta.  Serve.

Bon Appétit

Ingredients

2 portions

4 portions

6 portions

lentils

1/2 cup

1 cup

1 1/2 cup

lemon pepper chicken

200 gr

400 gr

600 gr

red cabbage

75 gr

150 gr

250 gr

spinach

50 gr

100 gr

150 gr

carrot

75 gr

150 gr

225 gr

feta

1 tbsp

2 tbsp

3 tbsp

walnuts

20 gr

40 gr

60 gr

lemon pepper dressing

3 tbsp

1/3 cups

1/2 cup

Health Fact

Regina Naturopathic

Dr. Craig Herrington, Naturopath

LENTILS
A large study of 16,000 middle-aged men, found that consuming legumes such as lentils lowered the chance of dying of heart disease 82%. Talk about food as medicine!

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registered Dietitian

Cooking for kids?
Feel free to slowly introduce new vegetables to kids. Let them help prepare the vegetables and try them raw and cooked.

Making this recipe with kids?
Ask the child to help with step 4 & 5 by:

  • Crumble the goat cheese
  • Plate and serve

Recommended Wine Pairing

Heritage Road Bloodstone Shiraz Grenache
Aromas of black pepper, blueberry and plum fill the glass. Flavours of ripe fruit, mulberry and blackberry finished with spicy pepper and creamy vanilla oak characters. This balanced shiraz shows rich fruit characters, a medium body and good persistence
Region: South Autralia
Colour:
Red
Alcohol: 13%
Price
(SLGA): $14.65

SAWMILL CREEK SAUVIGNON BLANC
A crisp, dry wine with notes of citrus fruit, herbs and a hint of oak.
Region: Canada
Colour: White
Alcohol: 
12%
Price (SLGA): $10.09

Tags

Note: We cannot guarantee any dish is allergen free. 

Weight Watchers Smart Points

Nutritional Information

Chicken pistou linguini

Long day? Too tired to cook? We know the feeling. ZestyKits believes being short of time shouldn‚Äôt stop you from cooking and enjoying delicious and healthy food. In 15 minutes and a few chops you’ve got a showstopper on the table. This dish is filled with an orchestra of beautiful and simple flavours that will surprise you! Perfectly aldente linguine and juicy chicken are coasted with a rich pea pistou topped with¬† lightly steamed snap peas, fresh mint, parmesan and red chili flakes.¬† Green peas are the star of this dish. Why peas, you ask? Well, first peas are delicious and second each cup is filled 8 grams of protein and 68% of your recommended daily vitamin A. When you have a dish that’s family friendly and ready in 15 minutes, you know you‚Äôre onto a winner.

Featured Saskatchewan Products

You Will Need

Preparation

1

Cook the chicken: In a large pot, bring water (about 4 cups, about 4 to 8 cups, about 8 to 12 cups) to a boil for the pasta with salt (1 tbsp, 2 tbsp, 3 tbsp).

Cut the chicken in 1/2 cm slices.¬†In a small pan, add the¬†oil ¬†(1/2 tsp, 1 tsp, 1 1/2 tsp) and the chicken slices and salt (1 pinch, 1/4 tsp, 1/2 tsp). Cook on medium heat until fully cooked ‚Äď about 7 minutes. Place the cooked chicken in a bowl and set a¬†side.¬†

Note: Ensure the chicken cooked to a minimal internal temperature of 145F.

2

Preparation: Rinse and dry all produces. Slice the snap peas in half. Separate the fresh mint leaves.  

3

Cook the peas: Use the same pan you cooked the chicken. Place the pan on medium heat, add the oil (1/2 tsp, 1 tsp, 1 1/2 tsp ) and the snap peas and fresh peas (in 1 bag). Stirring regularly cook about 3 minutes.

4

Cook the pasta: Add the pasta to the boiling water, stir, cover & cook 10 minutes or until desired texture. Once the pasta is cooked, save pasta water (1/4 cup, 1/2 cup, 3/4 cup) and set aside. Drain the pasta using a colander & add to the pan with the peas.

5

Combine: Add the pea pistou. Add about half the pasta water. Combine. Check the sauce consistency and add more pasta water to thin sauce as desired. Combine to coat the pasta evenly.

Add the cooked chicken. Taste and adjust  seasoning as desired. We recommend about (1/4 tsp, 1/2 tsp, 1 tsp) salt and  (1 pinch, 1/8 tsp, 1/4 tsp) pepper. 

6

Garnish & serve: Serve in individual bowl. Garnish each bowl with Parmesan, mint and red chili flakes. Serve

Bon Appétit!

Ingredients

Included

2 portions

4 portions

6 portions

Lemon chicken

200 gr

400 gr

600 gr

mint

2 gr

4 gr

6 gr

snap peas

100 gr

200 gr

300 gr

fresh peas

60 gr

120 gr

180 gr

Pea pistou

1/2 cup

1 cup

1 1/2

linguine

140 gr

280 gr

420 gr

Parmesan

3 tbsp

1/3 cup

1/2 cup

red chili flakes

1/4 tsp

1/2 tsp

3/4 tsp

oil

1/2 tsp

1 tsp

1 1/2 tsp

water

about 4 cups

4 to 8 cups

about 8 to 12 cups

salt

1 tbsp + 1/2 tsp

1 1/2 tbsp + 3/4 tsp

2 1/2 tbsp + 1 1/4 tsp

pepper

1 pinch

1/8 tsp

1/4 tsp

pasta water

1/4 cup

1/2 cup

3/4 cup

Health Fact

Regina Naturopathic

Dr. Craig Herrington, Naturopath

MINT
Mint has been used for thousands of years to treat upset stomach or indigestion. More recent research has found it effective in treating symptoms of irritable bowel syndrome, gastric ulcers, as well as an anti-microbial agent. 

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registered Dietitians

Cooking for kids?
Introduce vegetables slowly to children. When introducing a new vegetable. you can encourage children to help prepare the ingredient and encourage them to taste it at different stages of the preparation. It may take many exposures for a child to learn to like a new flavour or texture.

Making this recipe with kids?
Ask the child to help by completing step 5 & 6:

  • Combine¬†
  • Garnish & serve

Recommended Wine Pairing

BURIED HOPE CABERNET SAUVIGNON
Full-bodied wine with notes of spicy oak, sweet plum and cassis.
Region: California, USA
Colour:
Red
Alcohol: 14.5%
Price
(SLGA): $15.47

E&J GALLO FAMILY VINEYARDS CHARDONNAY
Flavours of citrus notes, hints of vanilla and a dash of oak. The mouth-feel is soft, with a medium weight and slight crispiness. A lingering finish taste of ripe, red apples. 
Region: California, USA
Colour: White
Alcohol:
12%
Price (SLGA): $10.09

Tags

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information