SERVES: 6 

TIME: 1 hour 26 min

PER SERVING: CA: $2.72 / US: $2.31 

TIP:

While stew is cooking in pressure cooker or slow cooker, meal prep for the week! Unpack groceries, slice veggies, make a big batch of salad dressing, and even cook and shred tomorrow’s Rotisserie Chicken.  

Swap ground beef for stewing beef. For veggie options, use canned lentils, beans, or chickpeas, or sliced mushrooms. 

Swap Nourish Broth for water for added savory flavour.  

Feel free to add in any vegetables you like! Some other common veggies used in beef stew are onion, parsnips, turnips, celery, and beets. Stir a couple cups of frozen peas in at the end of cooking.  

Freezer friendly: if you have leftovers, portion into individual servings and store in the freezer. This is great to have on hand for easy lunches. 

WHY WE LOVE IT:

Budget-friendly—this recipe will only cost you $2.31 a serving!

CHANGE IT UP!

No time to make stew? Season 2 lbs lean ground beef with seasoning. Shape into 8 burger patties; portion and freeze for later.

SERVES: 8

TIME: 25 min

PER SERVING: CA: $2.35 / US: $2.00 

TIP:

Tuck 1 lb (450 g) halved baby potatoes (about 12) or chopped russet potatoes (about 2 large) under or around chicken before cooking. 

While chicken cooks, prepare a salad to balance the meal. 

Shred leftover chicken to replace shrimp in tomorrow’s Poke Bowl. 

WHY WE LOVE IT:

Innovative microwave cooking—cook a whole chicken in 20 minutes! 

CHANGE IT UP!

No time to cook? Mix 2 lbs (900 g) chicken breasts or thighs with seasoning. Freeze up to 1 month. Defrost, then roast in the oven. 

SERVES: 4

TIME: 20 min

PER SERVING: CA: $4.25 / US: $3.61 

TIP:

Save money by using shredded chicken leftovers from yesterday instead of shrimp.  

Some other ideas for additional or alternative toppings include sushi-grade raw fish like tuna or salmon; carrot ribbons; avocado slices; diced green onion; shredded green leaf lettuce; and a dollop of sriracha aioli.  

Sprinkle on Poke Bowl Topper Blend for added umami flavour. Everything Bagel Whole Food Topper or sesame seeds will taste good too!  

Use 4-in-1 Mandoline fit with the 1.5 mm slicer to slice veggies. 

WHY WE LOVE IT:

Perfectly balanced plate with almost no cooking involved! 

Customizable – make it vegetarian by swapping shrimp for tofu and more edamame. 

CHANGE IT UP!

Short on time? Combine mix with ¼ cup oil, 3 tbsp rice vinegar, 1 tbsp water, ½ tbsp fish sauce, and juice from 1 lime and drizzle over cold noodle salads, leafy salads, and stir-fries. 

SERVES: 4

TIME: 20 min

PER SERVING: CA: $4.99 / US: $4.24 

TIP:

If you have some time on Tuesday, prep ingredients and marinate overnight. In a bowl, combine sliced pepper and onion, chicken, pineapple, coconut oil, and seasoning. Cover, and refrigerate overnight. 

Slash your grocery bill! Swap out pricy chicken breast fillets for boneless thighs or sliced pork tenderloin. Swap snap peas for frozen green beans. 

Customize the recipe to include your family’s favourite veggies. Try it with broccoli and cauliflower florets, or matchstick carrots.  

Serve with rice or quinoa—make a double batch to serve with tomorrow’s Crispy & Crunchy Chicken Strips. Or, choose ready-to-eat carbs such as pita bread, tortillas, or dinner rolls.  

WHY WE LOVE IT:

Speedy weeknight recipe. This one-pan meal goes from raw to ready in only 20 minutes with minimal cleanup required.    

CHANGE IT UP!

No time to cook? Coat 1 lb (450 g) chicken breast fillets or pork chops with seasoning and melted coconut oil. Freeze up to 1 month. Defrost, then roast in the oven.  

SERVES: 4

TIME: 20 min

PER SERVING: CA: $2.37 / US: $2.01 

TIP:

For extra crunch, spray coated food with oil before baking. Avoid spraying Sheet Pan Liner.  

Chop chicken into bite-sized pieces before coating to make chicken nuggets.  

WHY WE LOVE IT:

This is a multipurpose mix! Use it to coat any proteins or veggies before roasting in the oven.  

SERVES: 4

TIME: 20 min

PER SERVING: CA: $3.00 / US: $2.55 

TIP:

Save time by making your enchiladas in the Multipurpose Steamer in the microwave – no waiting for the oven to preheat! 

If you have time, you can prepare the enchilada sauce up to 4 days before and store it in the fridge in 4-Cup Prep Bowl until you’re ready to cook dinner.  

Customize the recipe by swapping cooked pulled pork, shredded chicken, or ground meat for black beans.  

Remember to take the chicken out of the freezer for tomorrow’s Pantry Pad Thai. 

WHY WE LOVE IT:

Better than takeout! This is a delicious and budget friendly alternative to eating out on a Friday night!   

CHANGE IT UP:

No time to cook? Season 1 lb (450 g) lean ground meat (beef, chicken or pork) with seasoning. Freeze until needed, then cook on the stove.

SERVES: 4

TIME: 20 min

PER SERVING: CA: $3.10 / US: $2.64 

TIP:

This recipe is the catch-all for leftovers. Follow recipe, but don’t be afraid to stir any leftover meat or veggies from the week too. 

Swap rice noodles for whole wheat spaghetti.  

Instead of chicken, swap in your desired protein, such as crumbled tofu, sliced pork tenderloin, frozen edamame, or shrimp.  

Add a splash of fish sauce to the pad thai sauce for some added saltiness and flavour complexity. 

WHY WE LOVE IT:

Customizable—this recipe is meant to use up what’s already in your pantry, so don’t be afraid to make ingredient swaps with what you have on hand!  

CHANGE IT UP:

No time to cook? Mix 1 lb (450 g) chicken breasts or thighs with seasoning. Freeze up to 1 month. Defrost, then roast in the oven. 

TIME: 15 min

TIME: 26 min

PER SERVING: CA: $0.42 / US: $0.36 

TIP:

Prepare cookies on Sunday for easy-to-grab treats during the week. 

One recipe makes 15 cookies. 

If your dough is too crumbly after mixing, add an extra teaspoon of water. The dough should come together easily. 

For vegan cookies, use unsalted margarine or vegan butter.  

WHY WE LOVE IT:

Customizable—use the prepared cookie dough as a base for other cookie varieties. 

For chocolate chip cookies, add 1 egg and ½ cup chocolate chips. 

For citrus berry cookies, replace water with lemon juice and add 2 tbsp Summer Berry Dip Mix.  

For apple pie cookies, mix in 2 tsp Apple Pie Spice and 1 extra tsp of water. Drizzle finished cookies with caramel.  

SERVES: 4

TIME: 20 min

PER SERVING: CA: $4.60 / US: $3.68 

TIP:

For a no-cook carb option, serve with dinner rolls instead of rice. Rolls are great for sopping up extra sauce! 

Save a few bucks and swap snap peas for trimmed green beans. 

Although fish sauce is optional, it’s worth adding to this recipe! It adds a little saltiness and funkiness (it is made from fermented fish after all!). You can usually find it in the international food aisle in the grocery store.    

WHY WE LOVE IT:

This recipe gives you a perfectly balanced plate raw to ready in 20 minutes! 

CHANGE IT UP!

No time to cook? Coat 1 lb (450 g) chicken breast fillets with seasoning. Freeze up to 1 month. Defrost, then roast in the oven.