Uncategorized Archives - Page 10 of 37 - ZestyKits - Regina Meal Kits, Recipes and Meal Prep

Baked nachos

Posted on by

Nachos! These delicious nachos are filled with flavours, textures and have a healthy twist. We replaced the traditional fried corn chips with baked corn tortilla and the sour cream with greek yogurt. The spiced black beans with the coconut & mango hot sauce make these nachos outstanding. Addtional colour is added to these nacho as they are served on a bed of romaine lettuce. Ready within 20 minutes, these nachos will quickly become a family favourite.

You will Need

Preparation

1

Setup & cut the corn tortilla: Pre-heat the oven to 350F.

Cut the corn tortilla into chip sized wedges.

2

Bake the chips: Place the corn tortilla in 1 layer on a lined baking sheet. Season with salt. Cook 6 minutes, flip the chips and bake an additional 6 to 9 minutes.

3

Cook the onion & black beans: Cut the onion in small dices.
Reserve some onion to garnish the nachos.
In an oiled pan cook the onions 5 minutes. Add the black beans and adobo spices. Heat through stiring regularly. Add water 1 tbsp at a time if needed.

Zesty tip: If you prefer a refried bean texture: Mash the black beans with a fork adding water 1 tbsp at a time.

4

Bake the nachos: Shred the cheddar.

On the baking sheet you baked the corn chips, add the black beans, reserved onion and the cheddar. Bake 10 minutes to melt the cheddar.

5

Cut the cilantro & hot pepperthe nachos: Separate the cilantro leaves. Thinly slice the hot pepper*.

*Note: If you prefer the nachos mild, skip the hot pepper or remove the seeds.

6

Garnish the nachos: Serve on a bed of romaine.
Garnish the nachos with cilantro, hot pepper*, greek yogurt and coconut & mango hot sauce*.

*Note: If you prefer the nachos mild, skip the hot sauce and the hot pepper.

What's in my kit?

2 portions

4 portions

6 portions

black beans

200 gr

400 gr

600 gr

Adobo spice

200 gr

400 gr

600 gr

hot pepper

coconut & mango hot sauce

1 tbsp

2 tbsp

3 tbsp

cilantro

3 gr

6 gr

9 gr

onion

corn taco

greek yogurt

1/3 cup

2/3 cup

1 cup

cheddar

50 gr

100 gr

150 gr

romaine lettuce

100 gr

200 gr

300 gr

Health Fact

Dr. Craig Herrington, Naturopath

Owner: Regina Naturopathic

Corn
Corn is often believed to have limited health benefits, this is a myth. Corn is high in both lutein and zeaxanthin, two compounds that are important for healthy vision.

Cooking with Kids

Lacey Engel, Registered Dietitian

Owner: Beyond Baby Nutrition

Dips and sauces can be a fun way to customize a meal to your little one’s taste preferences.

The greek yogurt is a great sauce for kids as it is not spicy. For kids, you can skip the coconut & mango hot sauce as well as the hot pepper.

Kids can help assemble and garnish the nachos.

Recommended Wine Pairing

STERLING VINTNER’S PINOT NOIR
Deep ruby colour; red cherry, earthy and vanilla aromas; light to medium bodied, dry; raspberry and cherry flavours with a nice touch of spice on the finish
Region: California
Colour: Red
Alcohol: 13.5%
Price (SLGA): $14.62

BODEGAS SALENTEIN PORTILLO SAUVIGNON BLANC
Fruity nose with aromas of white peach and grapefruit. Flavours of nectarine, citrus and under ripe mango in front of a cleansing, citrus-driven finish.
Region: Argentina
Colour: White
Alcohol: 13.5%
Price (SLGA): $15.69

Tags

Note: We cannot guarantee any dish is allergen free.

Nutritional Information

Pulled pork nachos

Posted on by

Nachos! These delicious nachos are filled with flavours, textures and have a healthy twist. We replaced the traditional fried corn chips with baked corn tortilla and the sour cream with greek yogurt. The smoky pulled pork with the coconut & mango hot sauce make these nachos outstanding. To add a bit more greens to the nachos, they are served on a bed of romaine lettuce. Ready within 20 minutes, these nachos will quickly become a family favourite.

You will Need

Preparation

1

Setup & cut the corn tortilla: Pre-heat the oven to 350F.

Cut the corn tortilla into chip sized wedges.

2

Bake the chips: Place the corn tortilla in 1 layer on a lined baking sheet. Season with salt. Cook 6 minutes, flip the chips and bake an additional 6 to 9 minutes.

3

Heat the pulled pork: Cut the onion in small dices. Reserve 1/3 onion to garnish the nachos.

In an oiled pan cook the onions 5 minutes. Add the pulled pork and adobo spice. Cook an additional 5 minutes. Stiring regularly. Add water 1 tbsp at a time if needed.

4

Bake the nachos: Shred the cheddar.

On the baking sheet you baked the corn chips, add the pulled pork, reserved onion and the cheddar. Bake 10 minutes to melt the cheddar.

5

Cut the cilantro & hot pepperthe nachos: Separate the cilantro leaves. Thinly slice the hot pepper*.

*Note: If you prefer the nachos mild, skip the hot pepper or remove the seeds.

6

Garnish the nachos: Garnish the nachos with cilantro, hot pepper*, greek yogurt, and coconut & mango hot sauce*.

*Note: If you prefer the nachos mild, skip the hot sauce and the hot pepper.

What's in my kit?

2 portions

4 portions

6 portions

pulled pork

170 gr

340 gr

510 gr

hot pepper

coconut & mango hot sauce

1 tbsp

2 tbsp

3 tbsp

cilantro

3 gr

6 gr

9 gr

onion

corn tortilla

greek yogurt

1/3 cup

2/3 cup

1 cup

cheddar

50 gr

100 gr

150 gr

romaine lettuce

100 gr

200 gr

300 gr

Health Fact

Dr. Craig Herrington, Naturopath

Owner: Regina Naturopathic

Corn
Corn is often believed to have limited health benefits, this is a myth. Corn is high in both lutein and zeaxanthin, two compounds that are important for healthy vision.

Cooking with Kids

Lacey Engel, Registered Dietitian

Owner: Beyond Baby Nutrition

Dips and sauces can be a fun way to customize a meal to your little one’s taste preferences.

The greek yogurt is a great sauce for kids as it is not spicy. For kids, you can skip the hot sauce as well as the hot pepper.

Kids can help assemble and garnish the nachos.

Recommended Wine Pairing

Tags

Note: We cannot guarantee any dish is allergen free.

Nutritional Information

Pineapple Mushroom Pizza

Posted on by

Pineapple mushroom Korean Pizza is a fun new plant-based take on the classic ham and pineapple pizza. Traditional pizza sauce is replaced by savoury and sweet gochujang pizza sauce. Gochujang is a korean tomato and pepper based condiment that tastes savory and sweet. The pizza is served with a tangy kimchi dipping sauce that is surprising and absolutely delicious. The pizza is served with a refreshing salad.

Featured Local Ingredients

You will need:

Preparation

1

Roll out the pizza dough: Lightly flour the counter. Place the dough on the floured surface and dust with flour. Roll out the dough to about 1/4 to 1/2 cm thick.

Oven method: Preheat the oven to 450° F. Place the dough on a lined baking sheet. Use your hands to pull the dough and shape it as desired. Because pizzas cook very quickly on the BBQ, you can easily make individual pizzas. Cut a parchment paper for each pizza.

BBQ method: Preheat the BBQ to max for the pizza. If cooking the pizza on the BBQ, place the pizza stone in the BBQ when you turn it on. The stone needs to be very hot. Place the dough on a parchment paper and cut the parchment in a circle a bit larger than the pizza. Use your hands to pull the dough and shape it as desired.

Gluten-Friendly: Preheat the oven to 450° F. The Gluten Free Pizza dough is already rolled out. The Gluten Free Pizza dough is inside your delivery bag as it is too large to fit inside the meal box. Keep the Gluten Free Pizza dough in the fridge or freezer.

2

Prepare the ingredients and garnish the pizza: Thinly slice the onion and mushrooms. Cut half the pineapple in 1 cm pieces.

Evenly spread the pizza sauce on the pizza. Evenly sprinkle the pineapple pieces, mushrooms slices, 2/3 of onion slices and the mozzarella on the pizza.

Gluten-Friendly: Use Gluten Free Pizza dough instead of the pizza dough. Bake about 10 minutes in the oven.

3

Bake the pizza and roast the pineapple

Oven method: Bake in a 450F oven for about 15 minutes or until the crust is golden under the pizza and the mozzarella is bubbly. Roast the last half of the pineapple on the baking sheet for about 10 minutes.

BBQ method: Place the dough and parchment paper on the pizza stone. Bake 3 to 5 minutes or until the crust is golden under the pizza and the mozzarella is bubbly. Roast the last half of the pineapple on the baking sheet for about 1 minute per side.

5

Garnish the pizza & prepare the salad: Cut the roasted pineapple in 1 cm pieces. In a large bowl, add the lettuce, 1/3 of the onion slices, roasted pineapple and 1/3 of the kimchi dipping sauce. Toss the salad.

Separate the parsley leaves and garnish the pizza. Cut the pizza in slices.

Serve the pizza with the rest of the kimchi dipping sauce and the salad.

Bon Appétit!

Ingredients

2 portions

4 portions

6 portions

pizza dough

225 gr

450 gr

675 gr

mushrooms

100 gr

200 gr

300 gr

pineapple

60 gr

120 gr

180 gr

red onion

mozarella

100 gr

200 gr

300 gr

Gochujang pizza sauce

1/3 cup

2/3 cup

1 cup

lettuce blend

100 gr

200 gr

300 gr

parsley

4 gr

8 gr

12 gr

kimchi dipping sauce

1/2 cup

1 cup

1 1/2 cup

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

TOMATO
Tomatoes are the greatest source of lycopene, a potent antioxidant that is important for mens prostate health and for heart health.

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:

Garnish the pizza
Prepare the salad
Serve

Tags

Note: We cannot guarantee any dish is allergen free.

Weight Watchers Smart Points

Nutritional Information

Pulled pork pineapple pizza

Posted on by

Pulled Pork pineapple Korean Pizza is a fun new take on the classic ham and pineapple pizza. Traditional pizza sauce is replaced by savoury and sweet gochujang pizza sauce. Gochujang is a korean tomato and pepper based condiment that tastes savory and sweet. The pizza is served with a tangy kimchi dipping sauce that is surprising and absolutely delicious. The pizza is served with a refreshing salad.

Featured Local Ingredients

You will need:

Preparation

1

Roll out the pizza dough: Lightly flour the counter. Place the dough on the floured surface and dust with flour. Roll out the dough to about 1/4 to 1/2 cm thick.

2

Prepare the ingredients and garnish the pizza: Thinly slice the onion. Cut half the pineapple in 1 cm pieces.

Evenly spread the pizza sauce on the pizza. Evenly sprinkle the pulled pork, the pineapple pieces, 2/3 of onion slices and the mozzarella on the pizza.

Gluten-Friendly: Use Gluten Free Pizza dough instead of the pizza dough. Bake about 10 minutes in the oven.

3

Bake the pizza and roast the pineapple

5

Separate the parsley leaves and garnish the pizza. Cut the pizza in slices.

Serve the pizza with the rest of the kimchi dipping sauce and the salad.

Bon Appétit!

Ingredients

2 portions

4 portions

6 portions

pizza dough

225 gr

450 gr

675 gr

pulled pork

200 gr

400 gr

600 gr

pineapple

60 gr

120 gr

180 gr

red onion

mozarella

100 gr

200 gr

300 gr

Gochujang pizza sauce

1/3 cup

2/3 cup

1 cup

lettuce blend

100 gr

200 gr

300 gr

parsley

4 gr

8 gr

12 gr

kimchi dipping sauce

1/2 cup

1 cup

1 1/2 cup

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

Health Fact

Regina Naturopathic

Dr. Craig Herrington Naturopath

TOMATO
Tomatoes are the greatest source of lycopene, a potent antioxidant that is important for mens prostate health and for heart health.

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:

Garnish the pizza
Prepare the salad
Serve

Tags

Note: We cannot guarantee any dish is allergen free.

Weight Watchers Smart Points

Nutritional Information

Peach chickpea bowl

Posted on by

This beautiful sunshine filled bowl is the perfect supper during a sunny day. This bowl is filled with juicy peaches, roasted spiced chickpeas, quinoa, mixed greens, salty feta, toasted almonds and topped with smoked peach dressing. This recipe is ready in 20 minutes, is super easy and delicious! It’s the perfect meal to eat outside!

Featured Local Products

You will need

Preparation

1

Setup & cook the quinoa: Preheat the oven to 350F.

Cook the quinoa like pasta.

Bring water to a boil. Add the quinoa to the boiling water, reduce the heat to low/medium and cook uncovered until desired texture is reached: 15 – 18 minutes. Using a strainer, strain and rinse the quinoa.

2

Roast the chickpeas: On a lined baking sheet, place the spiced chickpeas. Season with salt & pepper and drizzle with oil. Bake until the chickpeas are slightly crispy, 10 to 15 minutes.

3

Prepare the peach and almonds: Wash and rinse all produce.

Cut the peach in segments. Roughly cut the roasted almonds.

4

Assemble & serve: In individual bowls place the quinoa, roasted chickpeas, mixed greens, feta, peach, roasted almonds. Drizzle each bowl with smoked peach dressing.

Note: this bowl is also delicious the following day. Add the dressing and mixed greens just before serving to ensure the vegetables stay crunchy.

Bon Appétit!

What's in my kit

included

2 portions

4 portions

6 portions

spiced chickpeas (cumin, garlic powder)

200 gr

400 gr

600 gr

quinoa

1/2 cup

1 cup

1 1/2 cup

spinach

60 gr

120 gr

180 gr

mixed greens

150 gr

300 gr

450 gr

feta

45 gr

90 gr

135 gr

almonds

30 gr

60 gr

90 gr

smoked peach dressing

1/3 cup

2/3 cup

1 cup

Health Fact

Dr. Craig Herrington, Naturopath

Regina Naturopathic

PEACHES
Peaches provide a significant amount of vitamin C. vitamin C is a powerful antioxidant.

Cooking with Kids

Lacey Engel, Dietician

Beyond Baby Nutrition

Cooking for kids?
Feel free to slowly introduce new flavour to children. Some children may need a few tries to enjoy smokey flavours. Try giving a little bit of the smoked peach dressing to children to see if they like it.

Making this recipe with kids?
Ask the child to help by completing step 3 & 4.

Cut the peach
Assemble & serve

Recommended Wine Pairing

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

CONO SUR ORGANIC SAUVIGNON BLANC
Mineral and citric, with herbal hints and notes of white flowers and melon on the nose. A balanced wine with a long mineral finish.
Region: San Antonio Valley, Chili
Colour: White
Alcohol: 13.5%
Price (SLGA): $13.15

Tags

Note: We cannot guarantee any dish is allergen free.

Nutritional Information Per Serving

Grilled Chicken Peach Bowl

Posted on by

This beautiful sunshine filled bowl is the perfect supper during a sunny day. This bowl is filled with juicy peaches, grilled chicken breast, quinoa, mixed greens, salty feta, toasted almonds and topped with smoked peach dressing. This recipe is ready in 20 minutes, is super easy and delicious! It’s the perfect meal to eat outside!

Featured Local Products

You will need

Preparation

1

Setup & cook the quinoa: Preheat the oven to 350F.

Cook the quinoa like pasta.

2

Cook the chicken: Place the spiced chicken on a lined baking sheet and cook 15 minutes*. Slice the chicken.

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

3

Prepare the peach and almonds: Wash and rinse all produce.

Cut the peach in segments. Roughly cut the roasted almonds.

4

Assemble & serve: In individual bowls place the quinoa, griled chicken, mixed greens, feta, peach, roasted almonds. Drizzle each bowl with smoked peach dressing.

Note: this bowl is also delicious the following day. Add the dressing and mixed greens just before serving to ensure the vegetables stay crunchy.

Bon Appétit!

What's in my kit

included

2 portions

4 portions

6 portions

spiced chicken breast

220 gr

440 gr

660 gr

quinoa

1/2 cup

1 cup

1 1/2 cup

spinach

60 gr

120 gr

180 gr

mixed greens

150 gr

300 gr

450 gr

feta

45 gr

90 gr

135 gr

almonds

30 gr

60 gr

90 gr

smoked peach dressing

1/3 cup

2/3 cup

1 cup

Health Fact

Dr. Craig Herrington, Naturopath

Regina Naturopathic

PEACHES
Peaches provide a significant amount of vitamin C. vitamin C is a powerful antioxidant.

Cooking with Kids

Lacey Engel, Dietician

Beyond Baby Nutrition

Making this recipe with kids?
Ask the child to help by completing step 3 & 4.

Cut the peach
Assemble & serve

Recommended Wine Pairing

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

Tags

Note: We cannot guarantee any dish is allergen free.

Nutritional Information

Deconstructed eggroll

Posted on by

Homemade egg rolls are delicious but they can be a big production. Because traditional eggrolls are fried, they are not a good idea when eating lighter. Deconstructing the eggroll, transforms it into an easy and lighter meal ready within a few minutes. The addition of lentils and veggie ground to this dish provides additional protein and fibre to ensure the whole family is full for hours.

Featured Saskatchewan Producers

What do I need?

Preparation

1

Cook the lentils & rice: Rinse the lentils in a colander. In a medium pot add the lentils and water (1 1/2 cups (2p), 3 cups (4p), 4 1/2 cups (6p)). Bring to a boil. Once boiling, reduce to low, cover and simmer for 15 to 20 minutes, or until the lentils are cooked through.

In a second pot, bring water (1 cup (2p), 2 cups (4p), 3 cups (6p)) to a boil. Add salt and jasmine rice, cover and cook on low heat for 11 to 12 minutes.

2

Cook the onion & garlic: Wash and rinse all produce. While the rice and lentils are cooking, slice the onion and garlic.

In a lightly oiled pan, add the onion and cook on medium heat for about 5 minutes or until the onion is tender. Add the garlic and cook for 1 minute.

3

Prepare & cook the vegetables & veggie ground:
Thinly slice the cabbage and carrots.

Add the veggie ground, cabbage and carrots to the onion and garlic. Cook on medium heat until the cabbage and carrots are soft – 6 to 8 minutes. Stir regularly.

Once the lentils are cooked, drain and rinse with the colander. Add the lentils to the vegetables. Season with salt & pepper. Combine.

4

Make the eggroll chips: Slice the eggroll wrap in about 1 cm slices. Heat oil (1 tsp (2P), 2 tsp (4P), 3 tsp (6P)) in a pan. Add the slices of eggroll wrap. Fry in the pan, flipping as needed until lightly golden and crispy.

Gluten Friendly – make the rice paper chips: Run each individual rice paper under room temperature water for about 5 seconds. The rice paper will become soft. Slice the rice paper in about 1 cm slices. Heat (1 tsp (2P), 2 tsp (4P), 3 tsp (6P)) oil in a pan. Add the slices of rice paper.Fry in the pan, flipping as needed until lightly golden and crispy.

5

Assemble & serve: Place rice, veggie ground and vegetables on a plate and garnish with crispy eggroll wrap. Serve with plum sauce.

What's in my kit?

Included

2 portions

4 portions

6 portions

garlic

2 cloves

4 cloves

6 cloves

onion

1 small

1 medium

1 large

Carrot

75 gr

150 gr

225 gr

cabbage

120 gr

240 gr

360 gr

jasmine rice

100 gr

200 gr

300 gr

veggie ground

100 gr

200 gr

300 gr

lentils

1/2 cup

1 cup

1 1/2 cup

eggroll wrap

plum sauce

125 ml

250 ml

375 ml

See bottom of the page for detailed ingredients

Recommended Wine Pairing

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

Cooking with Kids

Lacey Engel, Registred Dietician

Owner of Beyond Baby Nutrition

Yum foods
Serve “yum” foods with new food. When your child sees food they recognize it may entice them to explore other, new foods too.

Making this recipe with kids?
Ask the child to help by completing step 1 & 6:

Cook the rice
Garnish & Serve

Health Fact

Dr. Craig Herrington, Nathuropath

Owner of Regina Naturopathic

CABBAGE
Cabbage is a great source of several powerful antioxidants including, lutein, zeaxanthin, sulforaphane and indole-3-carbionole. 1 serving of cabbage contains 85% of the body’s daily requirement for vitamin K, and over half of our vitamin C requirements.

Ingredients

Plan: Plant-based, Vegan

veggie ground: (water, textured soy protein, natural flavor, malt extract, spices, salt, guar gum, evaporated cane syrup, dehydrated red bell pepper, yeast extract, potassium chloride, magnesium chloride, magnesium sulfate, vitamins and minerals, rice flour)
eggroll wrap (wheat flour, water, coconut oil, salt)
jamine rice
lentils
carrot
green cabbage
plum sauce (water, sugar, pumpkin puree, vinegar, plum puree, tomato paste, modified cornstarch, molasses)
onion
garlic
love

Gluten friendly adaptations:

Veggie ground – gluten friendly: (firm tofu (water, soybeans (non-GMO), magnesium chloride, calcium sulphate), nutritional yeast, smoked paprika, soy seasoning (soybean vegetable protein and purified water), maple syrup, cumin, garlic powder)
rice paper: (rice, tapioca, water, salt)
plum sauce – gluten friendly: (water, sugar, pumpkin puree, vinegar, plum puree, tomato paste, modified cornstarch, molasses)

Nutritional Information

Tags

Note: We cannot guarantee any dish is allergen free.

Weight Watchers Smart Points

Deconstructed pork eggroll

Posted on by

Featured Saskatchewan Producers

What do I need?

Preparation

1

Cook the rice: Bring water to a boil (1 cup (2p), 2 cups (4p), 3 cups (6p)). Add salt and the jasmine rice. Cover and cook on low heat for 11 to 12 minutes.

2

Cook the onion & garlic: Wash and rinse all produce. While the rice and lentils are cooking, slice the onion and garlic.

In a lightly oiled pan, add the onion and cook on medium heat for about 5 minutes or until the onion is tender. Add the garlic and cook for 1 minute.

3

Cook the pork: Add the ground pork to the onion and garlic. Season with salt & pepper. Cook on medium heat until the pork is fully cooked – 6 to 7 minutes.

4

Prepare and cook the cabbage & carrots: While the pork is cooking, thinly slice the the cabbage and carrots.

Add the cabbage and carrots to the pork. Cook on medium heat until the cabbage and carrots are soft – 6 to 8 minutes. Stir regularly. Season with salt & pepper. Combine.

5

6

Assemble & serve: Place rice, pork and vegetables on a plate and garnish with crispy eggroll wrap. Serve with plum sauce.

What's in my kit?

Included

2 portions

4 portions

6 portions

garlic

2 cloves

4 cloves

6 cloves

onion

1 small

1 medium

1 large

Carrot

60 gr

120 gr

180 gr

cabbage

120 gr

240 gr

360 gr

jasmine rice

100 gr

200 gr

300 gr

ground pork

200 gr

400 gr

600 gr

eggroll wrap

plum sauce

1/3 cup

2/3 cup

1 cup

Recommended Wine Pairing

Cooking with Kids

Lacey Engel, Registred Dietician

Owner of Beyond Baby Nutrition

Yum foods
Serve “yum” foods with new food. When your child sees food they recognize it may entice them to explore other, new foods too.

Making this recipe with kids?
Ask the child to help by completing step 1 & 6:

Cook the rice
Garnish & Serve

Health Fact

Dr. Craig Herrington, Nathuropath

Owner of Regina Naturopathic

Ingredients

Plan: Carnivore, Clean-food:

ground pork
jamine rice
eggroll wrap (wheat flour, water, coconut oil, salt)
carrot
green cabbage
plum sauce (water, sugar, pumpkin puree, vinegar, plum puree, tomato paste, modified cornstarch, molasses)
onion
garlic
love

Gluten friendly adaptations:

rice paper: (rice, tapioca, water, salt)
plum sauce – gluten friendly: (water, sugar, pumpkin puree, vinegar, plum puree, tomato paste, modified cornstarch, molasses)

*Plum sauce: plums, apple cider vinegar, brown sugar, soy sauce, garlic, fresh ginger, cornstarch, red pepper flakes.

Nutritional Information

Tags

Note: We cannot guarantee any dish is allergen free.

Weight Watchers Smart Points

Mushroom & caramelized onion pizza

Posted on by

This classic mushroom pizza is an amazing comfort dish! Adding caramelized onions and thyme add alot of flavour to this pizza. You won’t believe how easily this crowd pleaser comes together! Every one will want seconds. This pizza comes with a side of tomato salad with balsamic dressing.
Zesty Tip: Pizza dough:

FREEZE your dough If you will not use it by the best before date.
WARM your dough to room temperature for an hour before rolling it. It will keep its’ shape easier.

Featured Saskatchewan farmers & producers

You will need:

Preparation

1

Heat oven & cut the onion & mushrooms: Preheat the oven to 425F.

Slice the mushrooms and onion in thin slices.

2

Caramelize the onion: Heat a drizzle of oil on a skillet on medium heat. Add the onions and cook, stirring regularly, for 15 minutes until the onion caramelizes.

3

Roll out the pizza dough: Lightly flour the counter. Place the dough on the floured surface and dust with flour. Roll out the dough about 1/2 cm thick.

Zesty Tip – Individual pizza. For individual pizzas devide the dough in the number of pizzas required. Roll each dough to 1/2 cm thick.

Gluten-Friendly: Skip this step.

4

Garnish & bake the pizza: Evenly spread the siganture pizza sauce on the pizza dough. Evenly place the pepperoni, mushrooms and mozzarella on the pizza.

Bake for 15 minutes or until the crust is golden under the pizza and the mozzarella is bubbly. Cut and serve.

Gluten-Friendly: Bake 8-10 minutes or until the mozzarella is golden.

Individual pizza note: If you are making individual pizzas, make sure to check them at about 10 minutes to make sure they are not overcooked.

5

Cut the tomatoes: Dice the tomatoes.

6

Assemble the salad & serve: In a large bowl, add the lettuce, tomatoes and balsamic dressing. Combine. Slice the pizza and serve.

Bon Appétit!

Ingredients

2 portions

4 portions

6 portions

pizza dough

225 gr

450 gr

675 gr

signature pizza sauce

1/4 cup

1/2 cup

3/4 cup

onion

1 small

1 medium

1 large

thyme

2 gr

4 gr

6 gr

mushroom

80 gr

160 gr

240 gr

Mozarella

110 gr

220 gr

330 gr

lettuce blend

90 gr

180 gr

270 gr

mini cucumber

tomatoes

balsamic dessing

2 tbsp

1/4 cup

1/3 cup

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

Health Fact

Dr. Craig Herrington Naturopath

Regina Naturopathic

TOMATO
Tomatoes are the greatest source of lycopene, a potent antioxidant that is important for mens prostate health and for heart health.

Cooking with Kids

Lacey Engel, Registered Diatitian

Beyond Baby Nutrition

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:

Prepare the salad
Serve

Tags

Note: We cannot guarantee any dish is allergen free.

Weight Watchers Smart Points

Nutritional Information

Pepperoni Mushroom Pizza

Posted on by

This classic pepperoni mushroom pizza is an amazing comfort dish! You won’t believe how easily this crowd pleaser comes together! Every one will want seconds. This pizza comes with a side of tomato cucumber salad with balsamic dressing.

Featured Local Products

You will need:

Preparation

1

Heat oven & prepare the mushrooms: Preheat the oven to 425F.

Slice the mushrooms in thin 1/2 cm slices.

2

Roll out the pizza dough: Lightly flour the counter. Place the dough on the floured surface and dust with flour. Roll out the dough to about 1/2 cm thick.

Optional: You can divide the dough in the amount of person you will serve and roll the dough into individual pizzas.

Gluten-Friendly: Skip this step as the pizza dough is already rolled out.

3

Garnish and Cook the pizza: Place the dough on a lined baking sheet. Use your hands to pull the dough and shape it as desired. Evenly spread the pizza sauce on the pizza. Evenly place the pepperoni on the pizza, top with mushrooms and sprinkle the mozzarella on the pizza. Bake in a 425F oven for about 15 minutes or until the crust is golden under the pizza and the mozzarella is bubbly.

Individual pizza note: If you are making individual pizzas, make sure to check them at about 10 minutes to make sure they are not overcooked.

Gluten-Friendly: Use Gluten Free Pizza dough* instead of the pizza dough. Bake about 10 minutes.

*Gluten Friendly 2 portion plan note: the Gluten Free Pizza dough is inside your delivery bag as it is too large to fit inside the meal box. Keep the Gluten Free Pizza dough in the fridge or freezer.

4

Prepare the vegetables: Dice the tomatoes in 2 cm dices. Slice the cucumber in 1/2 cm thick slices.

5

Assemble & garnish: In a large bowl, add the lettuce, tomatoes, cucumber and balsamic dressing. Combine. Slice the pizza and serve.

Bon Appétit!

What's in my meal kit?

2 portions

4 portions

6 portions

pizza dough

225 gr

450 gr

675 gr

signature pizza sauce

1/3 cup

2/3 cup

1 cup

pepperoni

80 gr

160 gr

140 gr

mushroom

80 gr

160 gr

240 gr

Mozarella

110 gr

220 gr

330 gr

lettuce blend

90 gr

180 gr

270 gr

mini cucumber

270 gr

tomatoes

balsamic dessing

1 tbsp

2 tbsp

3 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

Health Fact

Dr. Craig Herrington Naturopath

Regina Naturopathic

TOMATO
Tomatoes are the greatest source of lycopene, a potent antioxidant that is important for mens prostate health and for heart health.

Cooking with Kids

Lacey Engel, Registered Diatitian

Beyond Baby Nutrition

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:

Prepare the salad
Serve

Tags

Note: We cannot guarantee any dish is allergen free.