It is always a challenge to get kids involved in meal preparation but we encourage you to turn off the tech and make some beautiful memories in the kitchen with your loved ones. Food is always a huge part of any family tradition, and involving the kids in the kitchen will teach them life skills as well as cutting down your chores. Especially during the busy winter months with short days, snowy activities and homework, mom and dad need all the help you can get.
A friend once called gluten: ‘Glue-tin’ and I took a moment to pause. On the days you want some lighter fare, this gluten-free tortellini with fresh tomato herb sauce is just the thing.
It’s halfway through October, and the dust of a new school year is starting to settle. As parents, we’re busy adjusting our schedules with an influx of homework, sports, and extracurricular activities. Trying to manage it all can be stressful, and meal-planning is just one more thing to worry about.
It’s a magic machine. Once I learned how to make Vitamix bolognaise sauce, pastas were healthier and meal prep twice as fast.
Give a cheer for the slow cooker! This recipe is great for those hectic days when you are driving one child to hockey practice and the other to a music lesson. Leftovers are fabulous the next day; it’s a great big pot of love. This recipe by Linda Reasbeck, PHEc and other fabulous vegetarian dishes can be found in the new Vegetarian’s Complete Quinoa Cookbook (Whitecap Books).
NOTE: Catelli’s Healthy Harvest line features whole-grain lasagna noodles. Be sure to choose a pasta sauce that lists tomatoes as the first ingredient.
1 can (19 oz/540 mL) mixed beans, well rinsed and drained
2 2/3 cups (650 mL) pasta sauce
2/3 cup (160 mL) canned diced tomatoes
3/4 cup (185 mL) quinoa, rinsed and drained
2 tsp (10 mL) Italian seasoning
1 tsp (5mL) dried oregano leaves
8 uncooked lasagna noodles, preferably 100% whole grain
1 cup (250 mL) sliced white or cremini mushrooms
2 cups (500 mL) cooked chopped spinach leaves, well drained (or 10 oz/300 g frozen chopped spinach, thawed and well drained)
2 cups (500 mL) fat-free cottage cheese
2 cups (500 mL) grated mozzarella cheese
Grease a 6quart (6 L) slow cooker with canola oil.
In a medium bowl, combine the mixed beans, pasta sauce, diced tomatoes, quinoa (yes, it’s uncooked!), Italian seasoning and oregano. Mix well and set aside.
Place one layer of noodles on the bottom of the slow cooker, breaking to fit.
Top with half of the bean–pasta sauce–quinoa mixture.
Top with half of the mushrooms, and half of the spinach.
Top with half of the cottage cheese.
Repeat the layers: noodles, bean–pasta sauce–quinoa mixture, mushrooms and spinach, cottage cheese.
Top with all of the mozzarella cheese.
Cover and cook on Low for 5 hours. (See photo 6.)
Let sit for 5 minutes, then scoop out servings. Serve with a mixed green salad.
Makes 10 servings
One serving = 1/10 of the lasagna
Nutrition per serving
322 calories, 17 mg cholesterol, 7 g fibre, 3 g saturated fat, 47 g carbohydrates, 22 g protein, 6 g total fat, 579 mg sodium, 7 g sugars
Excellent source of folate, vitamin D and iron.
My mom used to make this for special parties. The recipe was originally created by ‘Nanny Whiz’ who was a dear friend, kindred spirit and master chef. Filled with flavour, this versatile rich Atlantic lobster casserole can sit in a chafing dish or crockpot for entertaining, and you can serve it over rice, in patty shells or with noodles. It works well in tiny shells as a ‘mini dinner’ for kids as well. Just make sure you skip the sherry..
2 c. lobster meat
2 lb. scallops
1/2 c. flour
3 cups milk
4T. cooking sherry
3 c. diced mushrooms
1/2 c. parmesan cheese
Steam scallops with haddock for 5 minutes and set aside. Make a cream sauce using the butter, milk and flour. (Combine flour and butter with a whisk over low heat and gradually add the milk). Once the sauce thickens, add sherry (for adults) and mushrooms and simmer 5 minutes while stirring. Add the fish and seafood to a casserole dish and pour in sauce mixture. Sprinkle parmesan cheese on top and bake for 30 minutes in the over at 325 degrees. You could also cook on a stovetop, fill patty shells or scoop over a starch and sprinkle parmesan over top at the end.
This classic Italian dish has found a permanent spot in Italian American cuisine. You can dress it with Parmigiano Reggiano, Pecorino Romano, or Grana Padano. And I guarantee that it’s a favorite for kids as well as moms. Why? Because it tastes delicious and requires very little clean up!
Yields 4 servings.
2 cups fettuccine noodles
¼ cup olive oil
2 tablespoons fresh chopped garlic
½ cup sliced onions
½ cup chopped green bell peppers
½ cup chopped red bell peppers
1 ½ cups sliced button mushrooms
1 ½ cups quarter chopped artichoke hearts (canned)
¼ cup white wine
2 cups raw spinach
1 ½ cups Stock Up Vegetable Stock
salt and pepper to taste
2 fresh chopped tomatoes
1 tablespoon fresh basil