Dinner
Weeknight dinners and family favourites: one-pan meals, pasta, chicken, beef, fish and vegetarian mains.
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Crispy Star-Shaped Chicken & Sweet Potato Bites
Crunchy panko-crusted stars with a soft sweet potato and chicken center. Air fry or deep fry, freeze extras, and dip in a creamy orange sauce.
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15-Minute Tofu Vegetable Chow Mein
Caramelized tofu and crisp vegetables stir-fried with springy noodles in a savory hoisin and soy sauce. Vegan, ready in 15 minutes.
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Slow Cooker BBQ Brisket with Sticky Glaze
Spice-rubbed brisket slow-cooked in homemade barbecue sauce, then glazed with the reduced sauce in a hot oven until sticky.
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Beef Patties Simmered in Mushroom Onion Gravy
Seasoned beef patties seared and simmered in a glossy mushroom and onion gravy made in the same skillet, in 30 minutes.
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Sticky Glazed Pork Chops and Crispy Potatoes on One Tray
Pork chops brushed with a ketchup, soy, brown sugar and garlic glaze, roasted and broiled on one tray with baby potatoes.
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Layered Tortilla Nacho Bake
Taco-spiced beef and beans layered between tortillas in a pie dish, topped with corn chips and melted cheese and cut into wedges.
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Smoky Citrus-Chile Chicken Tacos
Chicken thighs marinated in orange, lime, garlic and smoky chile, seared and sliced into tortillas with salsa and avocado.
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Lemon Pepper Pork Cutlets with Charred Vegetable Feta Couscous
Lemon pepper pork cutlets with couscous tossed with charred zucchini, capsicum, red onion, mint and feta. Dinner for two in 15 minutes.
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Smoky BBQ Chicken Pizza with Gouda and Red Onion
Barbecue sauce in place of tomato, topped with saucy shredded chicken, mozzarella, smoked gouda, red onion and cilantro.
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Spice-Rubbed Roast Duck with Apple Cider Pan Sauce
A whole duck rubbed with cinnamon, allspice and garlic, roasted until the skin is crisp, with a tangy apple cider pan sauce.
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Fifteen-Minute Chicken Chow Mein
Egg noodles stir-fried with chicken, cabbage, carrot and bean sprouts in a glossy soy and oyster sauce, ready in 15 minutes.
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Slow-Braised Short Ribs with Red Wine Gravy
Beef short ribs seared dark, then oven-braised for three hours in red wine and stock until tender, with the liquid turned into gravy.
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