Uncategorized Archives - Page 17 of 37 - ZestyKits - Regina Meal Kits, Recipes and Meal Prep

Meatball ricotta pizza

Posted on by

This ricotta meatball pizza is an amazing comfort dish! These meatballs are super tasty and juicy! 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

Cook the meatballs: Preheat the oven to 400° F for the meatballs.

Line a baking sheet with parchment paper or a non stick liner. Place the meatballs on the baking sheet and bake 20 minutes or until fully cooked. Increase the temperaure to 450° F for the pizza.

Note: ensure the meatballs are cooked to a minimal internal temperature of 160F.

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.

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 sprinkle the mozzarella on the pizza. Cut the meatballs in pieces and spread evenly on the pizza. Add spoonfuls of ricotta on the pizza. Bake in a 450F oven for about 15 minutes or until the crust is golden under the pizza and the mozzarella is bubbly.

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!

Ingredients

2 portions

4 portions

6 portions

beef & pork meatballs

180 gr

360 gr

540 gr

pizza dough

225 gr

450 gr

675 gr

signature pizza sauce

75 ml

150 ml

250 ml

ricotta

60 ml

120 ml

180 ml

mozarella

90 gr

180 gr

210 gr

lettuce blend

120 gr

240 gr

360 gr

mini cucumber

tomatoes

balsamic dressing

45 ml

90 ml

135 ml

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:

Prepare the salad
Serve

Tags

Note: We cannot guarantee any dish is allergen free.

Weight Watchers Smart Points

Nutritional Information

Royal Lebanese chicken couscous

Posted on by

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: Dice the onion. Place half the onion in a pot with water (4 cups, 6 to 8 cups, 10 cups). Season with salt. Bring to a boil. Add the Lebanese couscous and cook for 12 minutes. Strain the couscous. Gluten Friendly- Cook the quinoa: Cook the quinoa like pasta.

Add the quinoa to 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

Cook the chicken: Cut the Lebanese chicken into strips. place the chicken in an oiled pan. Season with salt & pepper. Cook for 7-10 minutes. Set the chicken aside.

*Note: ensure poultry is cooked to at least 165°F

3

Preparation: Wash and dry all produce. Peel the carrot, slice the carrot and zucchini in thin slices. Roughly chop the dried apricot and plums and mint.

4

Cook the vegetables: In an oiled pan, add the onion and the carrot. Cook for 5 minutes. Add the Lebanese spice blend and season with salt & pepper. Cook for 1 minute, stirring constantly. Add the zucchini, dried apricots and plums, water (1/4 cup, 1/2 cup, 3/4 cup). Combine, keep the heat on medium and cook for 6 minutes. Add water 1 tbsp at a time if the pan dries out.

5

Finish the Lebanese couscous: In an oiled pot on the heat to medium/high, add the Lebanese couscous, fry for 5 minutes, stirring every minute or two. Add the vegetables and chicken. Combine.

Gluten Friendly- Combine: Add the quinoa and chicken to the vegetables. Combine

6

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

What's in my kit

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

Lebanese 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

Ingredients

onion
lebanese couscous: wheat flour, water, salt
carrot
zucchini
mint
dried apricot & plumbs
Lebanese chicken: chicken breast, paprika, black pepper, cumin, cloves, coriander, cardamom, nutmeg, cinnamon.
Lebanese spice blend: paprika, black pepper, cumin, cloves, coriander, cardamom, nutmeg, cinnamon.

Gluten friendly adaptation

quinoa instead of lebanese couscous

Note: We cannot guarantee any dish is allergen free.

Butter chickpea

Posted on by

This delicious butter chickpea 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:

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

3

Cook the vegetables: In an oiled pan on medium heat, add the onion and carrot. Season with salt.

Stirring regularly, cook on medium heat for 5 minutes.

4

Finish the butter chickpea: Add the butter chickpeas mix and water 1 1/3 cup (2p), 2 2/3 cups (4p) , 4 cups (6p) to the vegetables. Add the spiced chickpeas to vegetables. Season with salt. Combine.

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

6

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

In individual bowls, place the brown rice and butter chickpeas. 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 cup

chickpea

220 gr

440 gr

660 gr

onion

carrot

250 gr

500 gr

750 gr

butter chickpea mix

1/2 cup

1 cup

1 1/2 cup

Thai pepper

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 an oiled pan 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 chickpeas: chickpeas, spices: ginger, garlic, coriander, tumeric, cumin, gram masala, fenugreek, sweet paprika
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

Butter chicken

Posted on by

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 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°F

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

carrot

250 gr

500 gr

750 gr

butter chicken mix

1/2 cup

1 cup

1 1/2 cup

Thai pepper

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

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

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

spaghetti beanballs

Posted on by

This dish is an amazing comfort dish! These “WOW” inducing veggie beanballs are super tasty and savoury! You won’t beleive how easily this crowd pleaser comes together! Every one will want seconds of this glorious pasta dish! All that in under half an hour!

Featured local products

You will need:

Preparation

1

Setup & cook the beanball:
Preheat the oven to 400°F. Bring salted water to a boil.

Line a baking sheet with parchment paper. Place the beanball on the baking sheet and cook for 14 minutes.

2

Prepare the vegetables:
Dice the onion and mushrooms in 1 cm dices.

3

Cook the spaghetti:
Once the water is boiling, add the spaghetti and cook 9 minutes for al-dente or until desired texture. Once the spaghetti is cooked. drain the pasta in the colander.

Gluten friendly:
Cook the spaghetti for 9 minutes, stirring frequently. For more tender pasta boil for an additional minute.

Note: Al dente is an Italian term used to describe a texture that is slightly firm when bitten.

4

Prepare the sauce:
In a large pot on medium heat add a drizzle of oil. Add the onion and mushroom. Cook 5 minutes or until the vegetables are cooked. Add the signature marinera sauce. Heat through 5 minutes.

5

Assemble & garnish: Separate the basil leaves from the stem.

Add the spaghetti and beanballs to the sauce in the large pot. Combine. Serve and garnish with fresh basil.

Bon Appétit!

In your kit:

2 portions

4 portions

6 portions

Beanballs

200 gr

400 gr

600 gr

onion

mushroom

100 gr

200 gr

300 gr

signature marinera

1 cup

2 cup

3 cup

fresh basil

3 gr

6 gr

9 gr

Spaghetti

220 gr

440 gr

660 gr

Note: For the list of ingredients, scoll to the bottom of the page.

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

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 Dietician

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 sauce
Assemble & garnish

Tags

Note: We cannot guarantee any dish is allergen free.

Ingredients

Plan Plant-Based:

beanballs (water, soy protein concentrate, canola oil, soy protein isolate, seasonings (modified cellulose, parmesan cheese (milk), sugar, onion powder, garlic powder, dehydrated bell pepper, dehydrated carrot, spices, spice eztracts, dehydrate garlic, dehydrated parsley, vitamins and minerals (thiamine mononitrate (b1), niacin, calcium pantothenate, folic acid, magnesium oxide, iron phosphate, zinc gluconate, copper gluconate), soy sauce (water, wheat, soy beans, salt), yeast extract, caramel colour, salt)
spaghetti (grain durum wheat)
onion
mushroom
signature marinara sauce (tomato, Italian spice (oregano, marjoram, thyme, basil, rosemary), smoked balsamic vinegar, french style mustard)
fresh basil
love

Gluten-friendly adaptation:

beanballs (gluten free): Chickpeas, water, onions, canola oil, parsley, carrots, garbanzo meal, organic vinegar, spices, contains 2% or less of: Onion powder, garlic powder, cellulose gum, sodium bicarbonate, salt, carrageenan, organic caramel color, lime juice concentrate.
spaghetti (gluten free): chickpea flour, red lentil flour,green pea flour, navy pea bean flour.

vegan adaptation:

beanballs (vegan):
Chickpeas, water, onions, canola oil, parsley, carrots, garbanzo meal, organic vinegar, spices, contains 2% or less of: Onion powder, garlic powder, cellulose gum, sodium bicarbonate, salt, carrageenan, organic caramel color, lime juice concentrate.

Nutritional Information

Weight Watchers Smart Points

spaghetti meatballs

Posted on by

This dish is an amazing comfort dish! These “WOW” inducing meatballs are super tasty and savoury! You won’t beleive how easily this crowd pleaser comes together! Every one will want seconds of this glorious pasta dish! All that in under half an hour!

Featured local products

You will need:

Preparation

1

Setup & cook the meatballs: Preheat the oven to 375°F. Bring saalted water to a boil. Line a baking sheet with parchment paper. Place the meatballs on the baking sheet and cook for 20 minutes.

2

Prepare the vegetables:
Dice the onion and mushrooms in 1 cm dices.

3

Cook the spaghetti:
Once the water is boiling, add the spaghetti and cook 9 minutes for al-dente or until desired texture. Once the spaghetti is cooked. drain the pasta in the colander.

Gluten friendly:
Cook the spaghetti for 9 minutes, stirring frequently. For more tender pasta boil for an additional minute.

Note: Al dente is an Italian term used to describe a texture that is slightly firm when bitten.

4

Prepare the sauce: Separate the basil leaves from the stem.

In a large pot on medium heat add a drizzle of oil. Add the onion and mushroom. Cook 5 minutes or until the vegetables are cooked. Add the signature marinera sauce. Heat through 5 minutes.

5

Assemble & garnish: Add the spaghetti and meatballs to the sauce in the large pot. Combine. Serve and garnish with fresh basil.

Bon Appétit!

In your kit:

2 portions

4 portions

6 portions

meatballs

250 gr

500 gr

750 gr

onion

mushroom

100 gr

200 gr

300 gr

Spaghetti

200 gr

400 gr

600 gr

signature marinera

3/4 cup

1 1/2 cup

2 1/4 cup

fresh basil

3 gr

6 gr

9 gr

Note: For the list of ingredients, scoll to the bottom of the page.

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

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registered Dietician

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 sauce
Assemble & garnish

Tags

Note: We cannot guarantee any dish is allergen free.

Ingredients

Plan Carnivore, Clean-food:

meatballs (ground beef, water, bread crumbs(flour, salt, baking powder, canola oil, dextrose, yeast, spices), soy rotein concentrate, sugar, salt, mustard, spices, green bell pepper, red bell pepper, parmesan cheese (part-skim milk, bacterial cultures, salt, emzymes), garlic, hydrolyzed soy protein, chili pepper, natural flavours, parsley)
spaghetti (grain durum wheat)
onion
mushroom
signature marinara sauce (tomato, Italian spice (oregano, marjoram, thyme, basil, rosemary), smoked balsamic vinegar, french style mustard)
fresh basil
love

Gluten-friendly adaptation:

pork and beef meatballs (gluten free)
spaghetti (gluten free): chickpea flour, red lentil flour,green pea flour, navy pea bean flour.

Nutritional Information

Weight Watchers Smart Points

Pad Thai

Posted on by

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

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 tofu in 2 cm dices. In a large pan, add the oil (1 tsp, 2 tsp, 3 tsp), the Thai tofu and its marinade. Cook on medium-high heat 2-3 minutes, flip and cook an additional 2 minutes or until both sides a slightly crunchy.

3

Prepare the toppings: While the tofu 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 tofu, 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, tofu and combine. Serve the Pad Thai in individual bowls and garnish each dish with cilantro, lime and peanuts. Serve.

Bon Appétit!

Ingredients

2 portions

4 portions

6 portions

thai tofu

200 gr

400 gr

600 gr

carrot

75 gr

150 gr

225 gr

zucchini

bell pepper

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

cilantro

3 gr

6 gr

9 gr

lime

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

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

Beyond Baby Nutrition

Lacey Engel, Registered Diatitian

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

Pad Thai

Posted on by

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 – 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

bell pepper

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

cilantro

3 gr

6 gr

9 gr

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

Health Fact

Dr. Craig Herrington Naturopath

Owner: Regina Naturopathic

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 spaghetti

Posted on by

This simple quick dish is ready in filled with mediteranean flavours. The salty sun dried olive and capers, sweet tomatoes, fresh mixed greens, and tangy lemon marry perfectly with delicate spaghetti. This beautiful dish is ready under 15 minutes!

Featured Local Products

Tools

Preparation

1

Cook the pasta: In a large pot, bring water (2 litres, 4 litres) to a boil for the pasta. Add salt ( 1 tbsp, 2 tbsp) to the pasta water . Once the water boils, add the spaghetti and cook about 9 minutes for al-dente or until desired texture.

2

Preparation: Zest the lemon(s), pit the sun dried olives, peel and thinly slice the garlic, dice the tomatoes in 1 cm dices. Juice the lemon(s).

3

Cook the garlic and tomatoes: On In a large pan on medium heat, add oil (1/2 tbs, 1 tbs) and tomatoes. Cook about 2 minutes until the tomatoes soften. Add the garlic and cook 1 more minute, until fragrant – stir constantly to ensure the garlic does not burn. Add the capers and pitted sun-dried olives.

4

Dress the mixed greens: Place the mixed greens in a bowl, add about 1/4 of the lemon juice to the mixed greens, oil (1/2 tsp, 1 tsp) and salt (1 pinch , 1/8 tsp). Toss.

5

Assemble the pasta: Once the spaghetti is cooked, reserve pasta water (1/4 cup , 1/2 cup). drain the pasta in the colander. Add the spaghetti, pasta water, the lemon zest and lemon juice to the pan. Combine. Taste and adjust seasoning.

6

Sereve & garnish the pasta: Serve the pasta and top with the dressed mixed greens. You can also serve the mixed greens as a side salad.

Bon Appétit!

Ingredients

Included

2 portions

4 portions

garlic

2 cloves

4 cloves

tomatoes

2 small

4 small

lemon

spaghetti

230 gr

460 gr

capers & sun dried olives

1/3 cup

2/3 cup

mixed greens

20 gr

40 gr

water*

2 litres

4 litres

oil*

1/2 + 1 tsp

1 + 2 tsp

salt*

1 tbsp + 1 pinch

2 tbsp + 1/8 tsp

Recommended Wine Pairing

PELEE ISLAND GEWURZTRAMINER
Pale straw/yellow colour; floral, ripe peach, honey and lychee fruit aromas; off-dry, light to medium bodied, softly structured with balanced acidity, flavours of honeysuckle, rose water, pear, citrus and lychee; hints of spice on the finish.
Region: Canada
Colour: White
Alcohol: 12.5%
Price (SLGA): $12.99

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

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

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 ?
Buffet style is best.

Tags

Note: We cannot guarantee any dish is allergen free.

Weight Watchers Smart Points

Nutritional Information

Northern pike spaghetti

Posted on by

This simple quick dish is ready in filled with mediteranean flavours. The salty sun dried olive and capers, sweet tomatoes, fresh mixed greens, tangy lemon and light Northern Pike marry perfectly with delicate spaghetti. This beautiful dish is ready under 15 minutes!

Featured Local Products

Tools

knife + fork
colander
cutting board
large pan
large pot
baking sheet
non stick liner or parchment

Preparation

1

Cook the pasta: Preheat the oven to 350° F for the Northern pike. In a large pot, bring water (2 litres, 4 litres) to a boil for the pasta. Add salt ( 1 tbsp, 2 tbsp) to the pasta water . Once the water boils, add the spaghetti and cook about 9 minutes for al-dente or until desired texture.

2

Preparation: Zest the lemon(s), pit the sun dried olives, peel and thinly slice the garlic, dice the tomatoes in 1 cm dices. Juice the lemon(s).

Line a baking sheet with parchment paper. Place the Northern pike on the lined baking sheet. Drizzle oil (1/4 tbs, 1/2 tbs) on the fish. Sprinkle salt (1/8 tbs, 1/4 tbs) and half the lemon zest on the fish. Bake about 7 minutes until the fish is opaque.

3

4

Dress the mixed greens: Place the mixed greens in a bowl, add about 1/4 of the lemon juice to the mixed greens, oil (1/2 tsp, 1 tsp) and salt (1 pinch , 1/8 tsp). Toss.

5

Assemble the pasta: Once the spaghetti is cooked, reserve pasta water (1/4 cup , 1/2 cup). drain the pasta in the colander. Shred the Northern pike with 2 forks. Add the spaghetti, pasta water, rest of the lemon zest, lemon juice and Northern pike to the pan. Combine. Taste and adjust seasoning.

6

Sereve & garnish the pasta: Serve the pasta and top with the dressed mixed greens. You can also serve the mixed greens as a side salad.

Bon Appétit!

Ingredients

Included

2 portions

4 portions

Northern Pike

220 gr

440 gr

garlic

2 cloves

4 cloves

tomatoes

2 small

4 small

lemon

spaghetti

200 gr

400 gr

capers & sun dried olives

1/3 cup

2/3 cup

mixed greens

20 gr

40 gr

water*

2 litres

4 litres

oil*

1/2 + 1/2 + 1 tsp

1 + 1 + 2 tsp

salt*

1 tbsp + 1/8 tsp + 1 pinch

2 tbsp + 1/4 tsp + 1/8 tsp

Recommended Wine Pairing

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

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 ?
Buffet style is best.

Tags

Note: We cannot guarantee any dish is allergen free.