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Dust off the slow-cooker so you can take advantage of having dinner cook while you’re away at work. It doesn’t take much to make an amazing pot roast and next-day dinners are equally delicious. This simple recipe uses just a Blade or Cross Rib Pot Roast with 3 simple ingredients! ...
Making appetizers from scratch can be time consuming and buying them can be costly. Take a shortcut to appetizers by turning some of the stew from your family meal into appetizers the next night. Family Short Rib Stew   Save Print Author: Think...
This is a super way to take advantage of budget priced less tender steaks like Inside or Eye of Round. Thin cut steaks are sliced about ¼-inch thick and are available at the meat counter. You could substitute 1 tbsp shredded aged Cheddar or crumbled blue cheese per steak...
Leftovers offer the chance to be creative in the kitchen, turning something old into something new! When you cook 1 meal, prepare more than you need so you have enough leftovers to create a second delicious meal by adding just a few simple ingredients from your fridge or pantry. MEAL...
Stocking your freezer helps make home cooking more convenient. When you buy bulk packs of ground beef, add minced onions and seasonings, and cook it all at once. Divide the big batch into portion sizes and stash in the freezer to have cooked ground beef at-the-ready to add to...
Beef has a powerful story to tell. Beef is more than just protein, beef is protein with benefits! As a single ingredient, naturally high-protein food, beef can play a role in ensuring nutritional balance. The perfect centrepiece to a meal, beef is natural anchor on a healthy plate. Research suggests...
Cooking steak on a cedar plank imparts an interesting wood-smoke flavour and a burnished golden crust. It’s a simple alternative to using a smoker and a nice change from basic barbecued steak. Here's a recipe that takes a bit of time, but it's so worth it. Let's get started... Flank on...
WRITTEN BY: CAROL HARRISON, RD I was part of a three-person panel talking about Protein at the Home Economist Conference in London, Ontario. This blog is a re-cap of a key take away. Doctor Daniel Moore from the University of Toronto covered protein basics for optimizing health across the lifespan...
Written by Mary Ann Binnie, Nutrition Consultant We like numbers. Numbers are absolute, definitive. Neat and tidy. We use them as statistics in many facets of life – even when describing how much food we eat. But depending how statistics are derived, you may see that the numbers vary across different...
WRITTEN BY: KARINE BARLOW, RD Surprisingly, we still have so much to learn about food and nutrients. Nutrition is a young science, and our understanding still grows year over year. In early days, we explored the fundamentals like vitamins and minerals and their role in human health: that without sufficient...

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