Uncategorized Archives - Page 5 of 37 - ZestyKits - Regina Meal Kits, Recipes and Meal Prep

Let's eat mexican!

These 3 easy sauces/dips are made with simple ingredients and filled with authentic mexican flavours:

Guacamole,
Pico de gallos, &
Mango salsa.

Use them to top all your favourite mexican dishes:

Tacos,
Nachos,
Quesadilla,
Burritos,
Tostados,
Enchiladas &
Tortilla chips.

Guacamole

guacamole

Guacamole is a classic and it is so much better homemade!

Use ripe avocados to make this recipe. To help avocados ripen faster, place them by bananas. To help slow down ripening, place the avocados in the fridge.

Prep Time 5 Minutes
makes 1 cup

Ingredients

3 ripe avocados
2 tbsp fresh lime juice
2 tbsp fresh cilantro chopped (optional)
1 clove garlic
1 tomato finely diced
1 tsp green tabasco or 1 jalapeno

Instructions

In a bowl, add the flesh of the avocados. Mash with a fork.
Add the rest of the ingredients. Mash. Season with salt and pepper to taste.
Serve or cover with plastic wrap and place in the fridge until ready to serve.

Pico de Gallo

Pico de Gallo is a classic Mexican tomato dip/sauce. It adds a light, fresh, healthy and low-calorie boost of flavor to mexican dishes.

Prep Time 5 Minutes
Total Time 20 Minutes
makes 1 1/2 cup

Ingredients

1/4 cup onion finely diced
1 cup tomato finely diced
1 tbsp fresh lime juice
1 jalapeno finely diced

Instructions

In a bowl, add the onion, jalapeno, lime juice and 1/4 tsp salt. Let sit 5 minutes.
Add the rest of the ingredients. Season with salt and pepper to taste. Let marinate 15 minutes to a couple hours. Serve.

Pico de Gallo

Mango salsa

Ripe and juicy mangos make the best mango salsa! This 5-ingredient recipe is quick, easy to make and brings me back to the mexican sunshine.

Prep Time 5 Minutes
makes 1 cup

Ingredients

1/4 cup red onion finely diced
2 ripe mangoes finely diced
juice of 1 lime
1 jalapeno finely diced
2 tbsp cilantro finely chopped

Instructions

In a bowl, add the onion, jalapeno, lime juice and 1/4 tsp salt. Let sit 5 minutes.
Add the rest of the ingredients. Combine. Season with salt and pepper to taste. Let marinate 15 minutes to a couple hours. Serve.

Chinese macaroni is a family friendly, delicious and quick pasta dish. It is filled with vegetables: Carrots, mushrooms, onions, green onion and chinese cabbage. Chinese cabbage is a light green. It is softer and sweeter than regular green cabbage. This dish is also filled with umami flavours:mushrooms, veggie ground, onions and soy sauce.

Featured Saskatchewan Producers

What do I need?

Preparation

1

Heat water and cook macaroni: Bring salted water to a boil for the macaroni. Continue to step 2 until the water is boiling. Add the macaroni, combine and cook for 6 to 7 minutes. Once cooked to taste, drain the macaroni using a strainer. Set aside.

Gluten Friendly: Cook the macaroni for 6 to 7 minutes.

2

Prepare the vegetables: Wash and rinse all produce. Slice the mushrooms, chinese cabbage and green onions. Dice the onion and carrots.

3

Cook the vegetables and veggie ground: Lightly oil a pan and cook the mushrooms and onion on medium heat for 5 minutes.
Add the veggie ground to the onion and mushrooms. Break up the veggie ground.
Add the chinese cabbage and carrots. Cook on medium heat until the vegetables are tender.

4

Prepare the sauce: In a small bowl, add the Chineese macaroni sauce and water (6 tbsp, 3/4 cup, 1 cup + 2 tbsp). Combine.

5

Assemble the chinese macaroni: Add the cooked macaroni and the Chineese macaroni sauce to the pan. Combine on medium heat until the sauce is evenly distributed.

6

Garnish the chinese macaroni: Ganish with the green onion and the sesame seeds.

What's in my kit?

Included

2 portions

4 portions

6 portions

macaroni

180 gr

360 gr

540 gr

onion

mushrooms

70 gr

140 gr

210 gr

carrots

75 gr

150 gr

225 gr

chinese cabbage

100 gr

200 gr

300 gr

veggie ground

160 gr

320 gr

480 gr

sweet soy sauce

70 ml

140 ml

220 ml

green onion

sesame seeds

1 tbsp

2 tbsp

3 tbsp

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

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

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
There is soy sauce and a bit of brown sugar in the chinese macaroni sauce. These sweet and salty flavours are “yum” foods for many kids.

Serve “yum” foods, with new foods (maybe like chinese cabbage). When your child sees food they recognize it may entice them to explore new foods too.

Making this recipe with kids?
Ask the child to help by completing step 1, 4 & 6:

Cook the macaroni
Prepare the sauce
Garnish the chinese macaroni

Health Fact

Dr. Craig Herrington, Nathuropath

Owner of Regina Naturopathic

SESAME SEED
When it reaches maturity, the seasame seed pod bursts open releasing the seeds. Open Sesame! The phrase (from Arabian Nights) refers to the unlocking of treasure.

Ingredients

veggie ground (water, textured soy protein, onions, natural flavours, canola oil, salt, caramel, guar gum, cane sugar, spices, yeast extract, malt extract, vitamin and mineral blend, wheat starch)
macaroni (Durum wheat semolina, niacin, folic acid, ferrous sulfate, riboflavin, thiamine mononitrate)
chinese cabbage
onion
carrots
mushrooms
chineese macaroni sauce (soy sauce, dark soy sauce, Worcestershire sauce(water, onions, vinegar, sugar, tamarind, GF soy sauce, chili paste, potassium sorbate, mustard seed, ginger, pepper), brown sugar, cornstarch, garlic granules)
green onion
sesame seeds

Gluten friendly adaptation:

macaroni (corn flour, rice flour, mono- and diglycerides)
chineese macaroni sauce (Liquid soy sauce sasoning: (Soybean vegetable protein and purified water), date syrup and or molasses, Worcestershire sauce (water, onions, vinegar, sugar, tamarind, GF soy sauce, chili paste, potassium sorbate, mustard seed, ginger, pepper), brown sugar, cornstarch, garlic granules)

Tags

Note: We cannot guarantee any dish is allergen free.

Nutritional Value

Weight Watchers Smart Points

Nutritional Information

Beef Chinese Macaroni

Posted on by

Featured Saskatchewan Producers

What do I need?

Preparation

1

Cook macaroni: Bring salted water to a boil for the macaroni. Continue to step 2 until the water is boiling. Add the macaroni, combine and cook for 6 to 7 minutes. Once cooked to taste, drain the macaroni using a strainer. Set aside.

Gluten Friendly: Cook the macaroni for 6 to 7 minutes.

2

Prepare the vegetables: Wash and rinse all produce. Slice the mushrooms, chinese cabbage and green onions. Dice the onion and carrots.

3

Cook the vegetables and meat: Lightly oil a pan and cook the mushrooms and onion on medium heat for 5 minutes.

Add the ground meat, salt & pepper (use very little salt) to the onion and mushrooms. Break up the ground beef & pork.
Add the chinese cabbage and carrots. Cook on medium heat until the meat is fully cooked and the vegetables are tender.

4

Prepare the sauce: In a small bowl, add the sweet soy sauce and water (6 tbsp, 3/4 cup, 1 cup + 2 tbsp). Combine.

5

Assemble: Add the cooked macaroni and the sweet soy sauce to the pan. Combine on medium heat until the sauce is evenly distributed.

6

Serve & garnish: Serve and ganish with the green onion and the sesame seeds.

What's in my kit?

Included

2 portions

4 portions

6 portions

macaroni

180 gr

360 gr

540 gr

onion

mushrooms

70 gr

140 gr

210 gr

carrots

75 gr

150 gr

225 gr

chinese cabbage

110 gr

220 gr

330 gr

ground beef & pork

220 gr

440 gr

660 gr

chineese macaroni sauce

70 ml

140 ml

220 ml

green onion

sesame seeds

1 tbsp

2 tbsp

3 tbsp

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

Recommended Wine Pairing

Cooking with Kids

Lacey Engel, Registred Dietician

Owner of Beyond Baby Nutrition

Yum foods
There is soy sauce and a bit of brown sugar in the chinese macaroni sauce. These sweet and salty flavours are “yum” foods for many kids.

Serve “yum” foods, with new foods (maybe like chinese cabbage). When your child sees food they recognize it may entice them to explore new foods too.

Making this recipe with kids?
Ask the child to help by completing step 1, 4 & 6:

Cook the macaroni
Prepare the sauce
Garnish the chinese macaroni

Health Fact

Dr. Craig Herrington, Nathuropath

Owner of Regina Naturopathic

SESAME SEED
When it reaches maturity, the seasame seed pod bursts open releasing the seeds. Open Sesame! The phrase (from Arabian Nights) refers to the unlocking of treasure.

Ingredients

lean ground beef & pork
macaroni (Durum wheat semolina, niacin, folic acid, ferrous sulfate, riboflavin, thiamine mononitrate)
chinese cabbage
onion
carrots
mushrooms
chineese macaroni sauce (soy sauce, dark soy sauce, Worcestershire sauce(water, onions, vinegar, sugar, tamarind, GF soy sauce, chili paste, potassium sorbate, mustard seed, ginger, pepper), brown sugar, cornstarch, garlic granules)
green onion
sesame seeds

Gluten friendly adaptation:

macaroni (corn flour, rice flour, mono- and diglycerides)
chineese macaroni sauce (Liquid soy sauce sasoning: (Soybean vegetable protein and purified water), date syrup and or molasses, Worcestershire sauce (water, onions, vinegar, sugar, tamarind, GF soy sauce, chili paste, potassium sorbate, mustard seed, ginger, pepper), brown sugar, cornstarch, garlic granules)

Nutritional Information

Tags

Note: We cannot guarantee any dish is allergen free.

Weight Watchers Smart Points

Nutritional Information

Chorizo Lentil Soup

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When winter storms are in season and we crave warm, filling and healthy foods, one of my favourite “go to” is soup. This hardy lentil soup recipe is inspired by Saskatchewan’ seasonal ingredients: chorizo, cabbage, carrots, onions, dry herbs and lentils. inspired by a recipe found in one of my mother’s 1984 cookbook. When you need a warm hug, this soup is what you want.

Featured Local Products

You will need

Preparation

1

Cook the chorizo: In the pot, add (1 tsp, 2 tsp, 3 tsp) oil on medium heat. Remove the chorizo from its casing and add it to the oil. Cook 5 minutes.

2

Prepare the vegetables: While the chorizo is cooking, cut the carrot, celery and onion into 1 cm dice. Thinly slice the cabbage. Mince the garlic and cut the parsley.

3

Cook the vegetables: In the pot with the chorizo, add the diced carrot, celery, onion and sliced cabbage to the oil. Cook for 7 mins – stirring regularly. Add the minced garlic, lentil soup mix, salt (1/4 tsp, 1/2 tsp, 3/4 tsp) and pepper (1 pinch, 1/8 tsp, 1/4 tsp) to taste. Cook for a minute.

Turn on the oven to 400F to heat the buns.

4

Cook the soup: Add the water (4 1/2 cups, 9 cups, 13 1/2 cups) and bring to a boil. Add the lentils and bay leaf and bring to a boil. Let simmer, covered for 50 minutes or until desired texture of the lentils.

5

Heat the buns and garnish the soup: Make the garlic butter: Cut the buns in half, butter each side. Place both halves together and wrap each bun in foil. Heat at 400F for 7 minutes.

Top the soup with the of the parsley. Serve the soup with warmed buns.

Ingredients

2 portions

4 portions

6 portions

chorizo

160 gr

320 gr

480 gr

cabbage

120 gr

240 gr

360 gr

carrots

75 gr

150 gr

225 gr

celery

75 gr

150 gr

225 gr

onion

parsley

5 gr

10 gr

15 gr

garlic

3 cloves

6 cloves

9 cloves

Lentil soup mix

2 tbsp

1/4 cup

6 tbsp

bun

Lentil & bay leaf

3/4 cup

1 1/2 cups

2 1/4 cups

Recommended Brevage Pairing

If you feel a bit under the weather and need a comforting tea this is it! The garlic addition is surprisingly tasty! This recipe makes 4 cups.

Ingredients:

1 lemon
1 clove garlic
1/2 inch fresh ginger
2 tbsp honey

Instructions:

Hear 4 cups water .
Juice the lemon.
Grate the ginger and garlic.
In cups, separate the lemon juice, ginger, garlic and honey evenly. Add the hot water and combine.

Health Fact

Dr Craig Herrington, Naturopath

Owner of Regina Naturopathic

SEASONAL VEGETABLES
This soup is filled with seasonal vegatables. Eating seasonal vegetables, ideally local if possible, is not only an important environmental strategy, but also has many health benefits. Vegetables grown in season, have higher soluble vitamins and flavonoids (those disease fighting powerhouses).

Cooking with kits

Lacey Engel, Registred Dietician

Owner of Beyond Baby Nutrition

Get the kids in the kitchen
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?
Each child is at a different cooking level. Depending on how comfortable the child is in the kitchen ask for more or less help. Here are suggestions of activities that can be completed by a child at each step:

Step 1: Cut the celery or another vegetable – if the child is comfortable using a knife.
Step 2: Add the vegetables to the oil. Combine.
Step 3: Add the noodles.
Step 4: Combine the parlsey and garlic with the butter. Spread the garlic butter on the ciabbatas.
Step 5: Add the rest of the parlsey to the soup.

Tags

Note: We cannot guarantee any dish is allergen free.

Nutritional Information

Hardy Lentil Soup

Posted on by

When winter storms are in season and we crave warm, filling and healthy foods, one of my favourite “go to” is soup. This hardy lentil soup recipe is inspired by Saskatchewan’ seasonal ingredients: cabbage, carrots, onions, dry herbs and lentils. This soup recipe is inspired by a recipe found in one of my mother’s 1984 cookbook. When you need a warm hug, this soup is what you want.

Featured Local Products

You will need

Preparation

1

Prepare the vegetables: Cut the carrot, celery and onion into 1 cm dice. Thinly slice the cabbage. Mince the garlic and cut the parsley.

2

Cook the vegetables: In the pot, add (1 tsp, 2 tsp, 3 tsp) oil on medium heat. Add the diced carrot, celery, onion and sliced cabbage to the oil. Cook for 7 mins – stirring regularly. Add the minced garlic, lentil soup mix, salt (1/4 tsp, 1/2 tsp, 3/4 tsp) and pepper (1 pinch, 1/8 tsp, 1/4 tsp) to taste. Cook for a minute.

Turn on the oven to 400F to heat the buns.

3

4

Heat the buns and garnish the soup: Make the garlic butter: Cut the buns in half, butter each side. Place both halves together and wrap each bun in foil. Heat at 400F for 7 minutes.

Top the soup with the of the parsley. Serve the soup with warmed buns.

Ingredients

2 portions

4 portions

6 portions

cabbage

120 gr

240 gr

360 gr

carrots

75 gr

150 gr

225 gr

celery

75 gr

150 gr

225 gr

onion

parsley

5 gr

10 gr

15 gr

garlic

3 cloves

6 cloves

9 cloves

Lentil soup mix

2 tbsp

1/4 cup

6 tbsp

bun

Lentil & bay leaf

1 cup

2 cups

3 cups

Recommended Brevage Pairing

If you feel a bit under the weather and need a comforting tea this is it! The garlic addition is surprisingly tasty! This recipe makes 4 cups.

Ingredients:

1 lemon
1 clove garlic
1/2 inch fresh ginger
2 tbsp honey

Instructions:

Hear 4 cups water .
Juice the lemon.
Grate the ginger and garlic.
In cups, separate the lemon juice, ginger, garlic and honey evenly. Add the hot water and combine.

Health Fact

Dr Craig Herrington, Naturopath

Owner of Regina Naturopathic

Cooking with kits

Lacey Engel, Registred Dietician

Owner of Beyond Baby Nutrition

Step 1: Cut the celery or another vegetable – if the child is comfortable using a knife.
Step 2: Add the vegetables to the oil. Combine.
Step 3: Add the noodles.
Step 4: Combine the parlsey and garlic with the butter. Spread the garlic butter on the ciabbatas.
Step 5: Add the rest of the parlsey to the soup.

Tags

Note: We cannot guarantee any dish is allergen free.

Nutritional Information

Hardy Lentil Soup

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Hardy Lentil Soup

When winter storms are in season and we crave warm, filling and healthy foods, one of my favourite “go to” is soup. With the increasing price of food, soups are a great way to reduce food waste. This hardy lentil soup recipe is inspired by a recipe found in one of my mother’s 1984 cookbook.

In this blog you will find:

Hardy lentil soup recipes and tips to adjust it with what you have available at home
List of local stores and websites to source ingredients locally.

Hardy Lentil Soup

This soup is simple yet delicious. It is filled with seasonal vegetables and small French lentils which cook a lot faster than the larger brown lentils. This soup is also great warmed up. I love making a large batch of this soup and freezing some for later.

Ingredients

1 cup French lentils
1 branch celery diced
1 onion diced
2 carrots diced
1 cup green cabage sliced
1 bay leaf
3 cloves garlic minced
1 tbsp tomato paste
1 tsp vegetable stock concentrate (or replace half the liquid with stock)
Salt & pepper
4 1/2 cup water

Instructions

In a pot on medium heat, add 1 tsp oil, the diced onion, carrots, green cabage and celery. Let the vegetables soften for 5 minutes, stiring regularly.
Add the bay leaf, minced garlic cloves, tomato paste and vegetable stock. Cook 2 minutes, stirring regularly.
Add the lentils, water, salt and pepper. Bring to a lowe boil and let simmer, covered on low for 50 minutes.
Taste and ajust seasoning as needed.
Serve with warm buns and butter. Garnish with fresh greens (e.g. parsley, dill, fennel greens)

Ingredients flexibility - reduce food waste

This soup is delicious with a variety of vegetables, grains, stock. If you prefer to include meat in the soup, we recommend a sausage like chorizo or a fennel sausage.

Adding sausage to the soup: Take the meat out of the cassing and cook it in the pan before adding the vegetables in step 1.
Stock: You can use any stock you have on hand. Chicken, beef and vegetable stocks are great options. If you have fresh stock, replace half the water in the soup with stock.
Vegetables: Is there any vegetables that may go bad soon in the fridge? Leek, zuchhini, parnips and squash (e.g. butternut) would all be great options as they can cook for a long time. If you’d like to add peas or green beans to the soup, wait until the last 5 minutes of cooking.
Grains: French lentils are a great fit in this soup but many other grains would work: barley, red lentils, brown lentils, brown rice, quinoa, millet. Adjust the cooking time to the time the grain needs to cook. You can also combine different grains if they have a similar cooking time.

What are some local options for this recipe

Vegetables:

a variety of farms and colony offer vegetables all year. You can find delicious root vegetables and other winter vegetables at local grocery stores and at Farmers Markets.

Lentils:

Sausage:

Fennel sausage: Hillside food
Chorizo: Pine View Farms

Bay leaf:

Splendor garden Organic

Where to find local ingredients

Theres many way to find local foods. Here are some of our favourite ways to shop:

Look for local at the grocery store. There are more and more local products in most grocery stores. These products are normally visibly labeled as local.
Contact the producers directly. In the book Flat Out Delicious, Jenn Sharpe presents many Saskatchwan farmers and producers. You can then, contact them directly to order your ingredients.
Farmers market
- Regina
- Saskatoon
Local grocery stores:
- Regina: Local & Fresh
- Saskatoon: SaskMade
- Moose Jaw: Wandering Market

Citruses

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Feeling like a you need a boost of energy?

The last few days felt long and mornings have been a bit slower. Whether or not you feel this seasonal down, citruses are a great way to bring brightness to our day.

Citruses are the sun of winter! They bring tons of flavours to a wide variety of dishes: Drinks, sides, main courses and desserts.

Flavoured water

Flavoured water are a great way to drink more water! Be creative and have fun with all the flavour combinations.

Choose a flavour combination or invent one.

Choose a Flavour combination

Grapefruit & mint
Lemon & orange
Lime & cucumber
Lime, grapefruit, orange & strawberry
Lime, Basil & Raspberry

Instructions

In a pitcher, press the herbs and fruit (not citrus) (if applicable) with a muddler.
Add the sliced citrus. Muddle lightly to let the citrus release some of it's essential oils.
Top with cold water. You can adjust the amount of water based on how much flavour you'd like. Keep in the fridge.

Pasta al Lemone

Pasta Al Limone

Pasta al limone is a simple pasta dish made with: spaghetti, lemon (zest and juice), butter, cream, Parmesan, salt, and a generous amount of black pepper.

The origin of pasta al limone is disputed, but it is especially popular in southern Italy and Sicily, regions that are known for their lemons. We recommend serving this pasta with a light salad.

Total Time 15 Minutes
Serves 4 People

Ingredients

12 oz - 340 gr Spaghettie
1 Lemon
3/4 cup cream
6 tbsp butter
Parmesan
Black Pepper

Instructions

Bring water to a boil with salt for the pasta.
In a pot, add lemon zest (keep a little to garnish) and the cream. Bring to a simmer.
Add the cold butter 1 tbsp at a time. Whisking and fully incorporating each cube of butter before adding an other one. When the butter is all incorporated, turn off the burner.
Cook the pasta following the instriuctions. Keep 3/4 cup of pasta water for the sauce.
Add the cooked pasta, lemon juice and black pepper to the sauce.
In small aditions, add the Parmesan mixing well between each addition to melt the cheese.
Serve and garnish with lemon zest. Serve with a light salad.

Notes

If you'd like a more elaborate presentation, garnish with all or a combination of the following garnishes: Lemon slice, basil, parsley, parmesan and/or black pepper.

Mole chicken enchiladas

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When it comes to Mexican food, mole chicken enchiladas are a classic. Mole sauce usually takes hours to cook. Now you can make this recipe in 35 minutes for an easy weeknight dinner!

Dessert idea: A cold juicy orange is a delicious and refreshing dessert after these mole enchiladas.

Featured Saskatchewan Farmers & Producers

You Will Need

Preparation

1

Cut the onion & start the filling: Cut the onion in 1/2 cm slices – make a couple onion slices extra thin for the garnish.

In a small pot* on medium heat, add oil and the onion – not the thin onion slices for garnish. Cook 5 minutes or until soft.

*small pot: You need a small pot that just fits the chicken. You will add water to boil the chicken.

2

Cook the chicken: Add the chicken with orange juice to the small pot. Add water to almost cover the chicken. season with salt. Cover and bring to a boil on medium high heat. Lower the heat to medium low and let simmer covered until the chicken is fully cooked – 15 minutes.

When the chicken is cooked, pull the chicken using 2 forks. Remove excess liquid if needed. Set aside.

3

Cook the jasmine rice: In a pot, bring water to a boil: 1 cup (2P), 2 cups (4P), 3 cups (6P). Add jasmine rice and season with salt. Cover and cook on low heat for 15 minutes or until the water is absorbed. Set aside.

4

Make the sauce: In a pot add the mole sauce mix and water: 1 cup (2P), 2 cups (4P), 3 cups (6P). Season with salt. Whisk the sauce and bring to a boil on medium heat – stirring regularly. Boil 3 minutes* or until the sauce thickens. Turn off the heat and set aside.

*the time required will increase by 5 to 10 minutes for 4 and 6 portions.

Spice note: The mole sauce is medium heat. If you’d prefer mild add: 1 to 2 tbsp ketchup or 1/2 to 1 tbsp brown sugar. Mole sauce mix ingredients (contains peanuts): pureed peppers, tomato paste, cornstarch, peanut butter, cocoa, brown sugar, cinnamon, cumin, cloves, coriander, garlic powder, chili powder

5

Assemble: Place mole sauce in a plate. Coat both sides of a corn tortilla in the mole sauce and fill with 2-3 tbsp of the filling. Fold the corn tortilla over the filling and place in individual plates or on a large serving plater. Repeat with all the tortillas.

6

Serve: Pour the rest of the mole sauce over the enchiladas. Garnish with feta and thin onion slices. Serve with jasmine rice.

Bon appétit

Ingredients

Included

2 Portions

4 Portions

6 Portions

Onion

1 small

1 medium

2 small

Chicken with orange juice

220 gr

440 gr

660 gr

Corn tortilla

Mole sauce mix

80 gr

160 gr

240 gr

Feta

30 gr

60 gr

90 gr

Jasmine rice

2/3 cup

1 1/3 cup

2 cups

Health Fact

Regina Naturopathic

Dr. Craig Herrington, Nathuropath

Onions
The cultivation of onions began in Asian over 5500 years ago! For thousands of years onions have been used as part of religious ceremonies, as medicine, food, and even as an aphrodisiac!

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registered Dietician

Get kids in the kitchen
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?
Ask the child to help by completing step 3, 4 and 5.

Add the rice and salt.
Combine the mole sauce mix and water. Stir.
Fill the corn tortilla and fold.

Wine Pairings

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

TRADITIONAL BEE – PRAIRIE BEE
Mead – the world’s oldest fermented beverage – comes to you now in it’s purest form. Traditional Bee is a delicate, off-dry wine; created by the transformation of premium honey into a subtle, light-bodied mead. Polished and engaging, this ancient libation is ready to be rediscovered by our modern palate.
Region: Moose Jaw, Saskatchewan
Alcohol: 12.5%
Price (SLGA): $21.50

Tags

Note: We cannot guarantee any dish is allergen free.

Weight Watchers Smart Points

Nutritional Information

Mole pinto beans enchiladas

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When it comes to Mexican food, mole sauce is a classic. It is a dish that usually takes hours to cook. Now you can make this recipe in under an 30 minutes for an easy weeknight dinner!

Dessert idea: A cold juicy orange is a delicious and refreshing dessert after these mole enchiladas.

Featured Saskatchewan Farmers & Producers

You Will Need

Preparation

1

Cook the jasmine rice: In a pot, bring water to a boil: 1 cup (2P), 2 cups (4P), 3 cups (6P). Add jasmine rice and season with salt. Cover and cook on low heat for 15 minutes or until the water is absorbed. Set aside.

2

*the time required will increase by 5 to 10 minutes for 4 and 6 portions.

3

Cut the onion & start the filling: Cut the onion in 1/2 cm slices – make a couple onion slices extra thin for the garnish.

In a oiled pan on medium high heat, add the the onion – not the thin onion slices for garnish. Cook 5 minutes or until soft.

4

Finish the filling: Rinse the pinto beans in a strainer. Add the pinto beans. oats, mole spices, salt ( 1/2 tsp, 1 tsp, 1 1/2 tsp) and water ( 1/4 cup, 1/2 cup, 3/4 cup).Mash the filling with a potato masher or fork to obtain a creamier texture. If the filling is too thick add water 2 tbsp at a time until desired texture. Taste the filling and adjust seasoning.

5

Assemble: Place mole sauce in a plate (3 tbsp, 1/3 cup, 1/2 cup) – Add sauce in the plate as needed. Coat both sides of a corn tortilla in the mole sauce and place 3 tbsp filling in the corn tortilla. Fold the corn tortilla over the filling and place in individual plates or on a large serving plate. Repeat with all the tortillas.

5

Serve: Pour the rest of the mole sauce over the enchiladas. Garnish with fetta and thin onion slices. Serve with jasmine rice.

Bon appétit

Ingredients

Included

2 Portions

4 Portions

6 Portions

Onion

1 small

1 medium

2 small

Mole spice

1 tsp

2 tsp

3 tsp

Pinto beans

200 gr

400 gr

600 gr

Corn tortilla

Mole sauce mix

80 gr

160 gr

240 gr

Fetta

30 gr

60 gr

90 gr

Jasmine rice

2/3 cup

1 1/3 cup

2 cups

Health Fact

Regina Naturopathic

Dr. Craig Herrington, Nathuropath

Onions
The cultivation of onions began in Asian over 5500 years ago! For thousands of years onions have been used as part of religious ceremonies, as medicine, food, and even as an aphrodisiac!

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registered Dietician

Making this recipe with kids?
Ask the child to help by completing step 1, 2 and 5.

Add the rice and salt.
Combine the mole sauce mix and water. Stir.
Fill the corn tortilla and fold.

Wine Pairings

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

Tags

Note: We cannot guarantee any dish is allergen free.

Weight Watchers Smart Points

Nutritional Information

Recipes when we don’t feel well

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Feeling like a warm hug?

The darker days, snow and cold can sometimes make us feel tired and like we need a warm hug. These light and warming recipes are our favourites and we are excited to share them with you.

Lemon ginger tea
Tomato soup & grill cheese
Chicken noodle soup – with ginger & lemon
Bone broth

Lemon ginger tea

Lemon Ginger Tea

Lemon ginger tea is perfect when you feel under the weather and want to give yourself a little boost. It is filled with lemon, honey, ginger and a hint of cinnamon.

If you want something more powerful, you can obmit the cinnamon and add 1 whole clove of garlic grated.

Prep Time 5 Minutes
Serves 4 People

Ingredients

3 1/2 cup boilling water
juice of 1 lemon
1 tbsp gratted fresh ginger
1/4 cup honey
1/4 tsp cinnamon

Instructions

In a pot, bring the water to a boil. Add the lemon, ginger, honey and cinnamon. Let steap 5 minutes. Strain into cups.

Tomato soup

Tomatoes are rich in vitamins and antioxidants – e.g. Vitamin C, E and lycopene.

Did you know: Lycopene is absorbed more easily in cooked tomatoes.

This tomato soup recipe is made with fresh roasted tomatoes which gives it so much flavour.

Total Time 30 Minutes
Serves 4 - 6 People

Ingredients

4 cups fresh tomatoes cut in 4
1 large onion
6 cloves of garlic
2 cups chicken broth
2 tbsp butter
2 tbsp flour
2 tsp maple syrup

Instructions

Turn on the oven to 400F. On a baking sheet, place the tomatoes, onion and garlic. Drizzle with oil and season with salt and pepper. Combine together and place in a single layer. Bake 20 minutes
In a large pot on medium heat, melt the butter. Add the flour, combine and cook 1 minute. Add the broth stirring with a whisk. Add the vegetables and maple syrup. Use an immersion blender or blender to cream the soup.
Bring the soup back to a simmer and adjust seasoning.

Notes

Serve with a grill cheese and your favourite toppings.We love: pesto, chorizzo, croutons

Chicken noodle soup

Chicken noodle soup is a classic when we don’t feel weel. This soup is rich in electrolytes that keep us hydrated. It is also filled with nutrients that support health.

Total Time 30 Minutes
Serves 4 - 6 People

Ingredients

1 1/2 cup diced carrots
1 cup diced celery
1 large onion
3 cloves of garlic
5 cups chicken broth
1 tbsp fresh ginger gratted
1 pound boneless skinless chicken thigh
3/4 cup pasta
juice of 1 lemon

Instructions

In a large pot, heat 1 tbsp oil on medium heat. Add the diced onion, carrot and celery. Cook 3-4 minutes. Add the ginger, garlic and thyme. Cook 1-2 minutes.
Add the chicken broth, bay leaf, and 1 cup water. Bring to a bail. Add the chicken and let simmer 10-13 minutes. Take out the chicken from the soup and shred with 2 forks. Set the chicken aside.
Add the pasta to the soup and cook until desired texture of the pasta.
Add the chicken back into the soup with the lemon juice. Taste and season with salt and pepper.

Chicken bone broth

Bone broth is a classic base that can be used in many recipes. Homemade bone broth adds flavour and nutrients to dishes.

The secret ingredient of this broth is the addition of 1 tbsp apple cidre vinegar. This intensifies the flavour of the broth.

Ingredients

2 1/2 pounds rosted chicken bones (2 chickens)
1 onion
2 stalk of celery cut in 3
2 carrots cut in large pieces
2 garlic cloves
1 bay leaf
1 tbsp apple cidre vinegar
16 cups water

Instructions 2 ways: slow cooker & pot

Slow cooker: Add all the ingredients in the slow cooker. Set the temperature to low for 15 hours. Strain, de greese and portion out. You can also freeze your broth.
Pot: Add the ingredients to a large pot. Bring to simmer for 2-6 hours. Strain, de greese and portion out. You can also freeze your broth.

Notes

Broth with raw bones: Before adding the bones to the stock, roast them in the oven at 400F for about 40 minutes or until the are roated. No salt is added to the broth. To better control salt in recipes, you can add salt in the final recipe. If you'd like to drink the broth byitself, make sure to season it with salt and pepper.