Chocolate chip cookies deserve praise for their modesty and simplicity, but sometimes you want to shake up your dessert game. We’ve got five recipes that use store-bought chocolate chip cookie dough and surpass the humble beginnings of just a plain ol’ cookie. So grab a log of that dough and get ready to give your chocolate chip cookies a new groove.

Chocolate Chip Cookie S’more Tart
Press a log of cookie dough into a 9-inch pie plate and up the sides in an even layer. Chill in freezer for 10 minutes. Bake in a 350°F oven for 20 minutes. Let cool. Set oven to broil. Place marshmallows over cookie base to fill the pie. Place under the broiler for 10 seconds. Immediately sprinkle chocolate chucks over top of marshmallows to melt.

Oreo-Centered Cookie
Wrap 3 Tbsp of cookie dough around an Oreo cookie. Bake in a 350°F oven on greased cookie sheet until edges are golden, about 10 minutes.

Banana-Chocolate Chip Muffins
Let a log of cookie dough come to room temperature. Line a 24 cup mini muffin tin with paper liners. Mash 2 ripe bananas into dough and stir to combine. Divide mixture into liners and bake in a 350°F oven  for 15 minutes or until golden and baked through.

Chocolate Chip Cookie Dough Brownies
Prepare the batter of boxed brownie mix as per package directions. Pour into a 9×9 inch baking pan. Break up log of cookie dough into 2 inch pieces. Disperse throughout brownie dough. Bake as per brownie directions, or until an inserted toothpick comes out clean.

Milk and Cookies Pizza
Roll out cookie dough into a large circle 1/2-inch thick and bake in a 350°F oven until cookie is cooked through and edges are golden, about 15 minutes. Beat 1 stick of butter with 1/4 cup malted milk powder and 1 1/3 cup icing sugar. Smear over cooled cookie leaving a 1-inch border around the edge. Top with chocolate, or toppings of choice.

Looking for more delicious ideas? Learn 5 Ways to Hack a Can of Cinnamon Rolls.

Packed with all the components of a classic chicken Caesar salad pressed between bread — can you really ask for more? Maybe just a side of fries or salt and vinegar chips, otherwise, nope!

This is my version of a Caesar salad turned delicious sandwich. To really take it to the next level, the ciabatta bread is treated and toasted as garlic bread before all the fixings get layered inside. Garlic and parsley compound butter is generously spread over the bread and toasted under the broiler until crispy and fragrant. Don’t be afraid of colour on the bread…believe in the char! It adds a deeper flavour that goes really well with the smooth avocado and creamy Caesar dressing spread.

This is a great recipe for the grill too. Prepare the components ahead of time, then grill the chicken and the bread and let everyone assemble their own sandwich. If you’ve had it once, I feel like you will be making this again.

Prep Time: 20 minutes
Cooking Time: 15 minutes
Serves: 4

Ingredients:
For the Caesar dressing spread:
1 clove garlic
2 anchovy fillets
1 egg yolk
3 Tbsp grated parmesan
1 Tbsp lemon juice
2 tsp Dijon mustard
1 tsp Worcestershire sauce
1/3 cup olive oil
Salt and fresh black pepper to taste

For the garlic compound butter:
8 Tbsp unsalted butter, room temperature
4 cloves garlic, minced finely
1/4 cup chopped parsley
1/4 tsp salt

1lb (454g) boneless skinless chicken breast
Olive oil
Salt and fresh pepper

1 loaf Ciabatta

4 to 6 romaine heart leaves
1 avocado, sliced
2 hard boiled eggs, sliced
Shaved or grated parmesan

Directions:
For the Caesar dressing spread:
1. Place the garlic, anchovy fillets, egg yolk, parmesan, lemon juice, Dijon and Worcestershire into a blender or food processor.
2. Blend until smooth and combined.
3. Slowly drizzle in the olive oil while the blender/processor is going to emulsify the oil into the spread.
4. Season with salt and fresh pepper to taste.

For the garlic butter:
1. Combine the softened butter with the garlic, chopped parsley and salt. Set aside.

For the grilled chicken:
1. Slice the chicken into 2 or 3 thin fillets per breast by slicing into it as if you were to butterfly the breast and then just continue to cut through so you have 2 thinner fillets. If the chicken breast is thick enough you can get 3 out of it!
2. Pound each fillet with a mallet until about 1/4 inch thick.
3. Season the fillets on both sides with a generous amount of salt and pepper.
4. Heat a grill or grill pan over medium-high heat.
5. Oil the grill and sear the chicken for 2-3 minutes on each side until golden brown and cooked through.

For the garlic Ciabatta bread:
1. Heat the broiler on to high and place a rack in the upper third of the oven.
2. Cut the ciabatta open and spread the garlic butter on both halves. Use it all!!
3. Place the buttered ciabatta onto a sheet pan and broil on high for 2-3 minutes until fragrant and slightly charred.

Assembly:
1. Spread the Caesar dressing over the garlic bread.
2. Layer the romaine on the bottom half of the sandwich.
3. Place the grilled chicken on top of the romaine and then top with the sliced avocado, hard boiled eggs, and tons of shaved or grated parmesan. TONS!
4. Top the sandwich with the other half of the garlic bread and cut into 4 servings.

On sweltering summer days, cold brew is a refreshing alternative to your hot morning coffee. The cool, satisfying summer drink is easier to make than you think.

In simplest terms, cold brew is made by soaking coffee grounds in water at room temperature or cooler for a long period of time. The resulting beverage is less acidic on the palate than your typical cup, but it also packs a punch. Because it requires more grounds than hot coffee, cold brew has the added benefit of more caffeine.

There are lots of cold brewing gadgets out there, but this recipe will show you an easy way to improvise at home with equipment you likely already have. After 18 hours, you’ll end up with a potent cold brew concentrate that can be diluted and enjoyed with ice, sparkling water or your milk of choice.

So, grab your favourite freshly roasted coffee beans, and give this simple cold brew method a try.

Active Time: 30 minutes
Total Time: 18 hours, 30 minutes
Serves: 8

Ingredients:
100 g or roughly 1 cup coarsely ground coffee
800 mL or 3 1/2 cups filtered water
1L Mason jar
Fine mesh bag  or nut milk bag
Paper coffee filter
Strainer or funnel

Directions:

1. Place nut milk bag inside a mason jar and fill with ground coffee. Add filtered water. Give your soaked grounds a stir. Cover the mason jar with a cloth and place it in the fridge to brew for 18 hours.

2. After 18 hours, take your brew out of the fridge and carefully remove the mesh bag filled with coffee grounds. Tip: Used coffee grounds make great compost.

3. Pour your cloudy brew through a pre-soaked paper filter (pre-soaking removes paper-y taste). If you don’t have pour-over coffee equipment, a strainer or funnel lined with a paper filter will do.

4. You now have a crystal clear cold brew concentrate. Dilute with ice and water or add milk and sweetener to taste. Store your cold brew coffee in the refrigerator to enjoy for up to a week.

It’s easy to fall into a routine at the meat counter — after all, pork chops and steaks are simple and guaranteed crowd pleasers. For something a little more interesting, however, follow the lead of chefs across the country and look at off-cuts such as cheek, shoulder, hock, feet and tails, all of which, with a little preparation and care, yield great flavour. Or, if you’re set on pork tenderloin, try taking it one step further with savoury stuffings. Either way, stretching your imagination (and your dollar) a bit will land you a meal that’s a cut above the rest.

Get the recipe for Rolled Pork Florentine
Food Network Canada

Tender, My Love
Typically sold boneless, tenderloin is easy to portion out into individual medallions if you don’t want a larger roast, and is a good size for a smaller family.

How to Cook Pork Tenderloin: Lean and solid meat without much fat or sinew, fast-cooking tenderloin can be butterflied, rolled around savoury seasonings and roasted for a special occasion dinner or any time that warrants celebrating. Since pork tenderloin is relatively tender, it doesn’t need the low and slow cooking that tougher cuts require (in fact, overcook tenderloin and it will be dry and stringy). Prepare your filling ahead of time, and make sure it’s cooled before stuffing the tenderloin if it’s going to be sitting before cooking.

Tackle a crisp and crackling Stuffed Porchetta With Epic Homemade Gravy, spinach and bacon stuffed Rolled Pork Florentine, fly the Italian colours with Tricolore Stuffed Pork or go German with a Cauliflower and Caper Gratin With Pork Rouladen. If you’re lucky enough to have leftovers, make succulent sandwiches or try one of these recipes.

Get the recipe for Instant Pot Barbecue Pulled Pork Sandwiches
Food Network

Shoulder Season
Pork shoulder (or its alter ego, pork butt) is a more heavily marbled area than tenderloin, and can be prepared with the skin on or off, and can come bone in or boneless. You’re more likely to see blade cut shoulder (which comes from the area closer to the tenderloin) at the supermarket.

How to Cook Pork Shoulder: Pork shoulder can be cooked low and slow as a roast, or, when thinly sliced into chops, grilled on the barbecue.  Cubed and seared off in a hot pan before adding to liquid, pork shoulder makes an excellent dish with lentils, adding flavour to braised dishes as it simmers away. Left whole, it’s the ideal vehicle for strong seasonings such as the vibrant herb and citrus marinade for harissa-spiked cider braised pork with apples. Or, pull the fork-tender pieces apart to shred for that summertime favourite, pulled pork sandwiches, best enjoyed with loads of smoky barbecue sauce.

Try making Pulled Pork Sandwiches (or one Mega Pulled Pork Sandwich), Cider Braised Pork Shoulder With Apples or Braised Pork Shoulder With Lentils.

Get the recipe for Roasted Pork Hocks
Food Network Canada

Hock It To Me
Meaty pork hocks come from the front or back legs of the pig between the foot and shoulder. You may also see smoked hocks in German or Polish supermarkets, which can be used like ham bones to flavour soups.

How to Cook Pork Hocks: Settle in: you’re going to need patience with this one. Due to the fibrous tissue and sinew in hocks, longer cooking times are a necessity. Pork hocks can be braised in liquid with vegetables for a complete meal, or, for a true lesson in crispy carnivorousness, brined and roasted for crackling that puts chicharrones to shame.

Try a relatively light hock preparation in a Pork Hock Terrine, or keep it crispy with simple Roasted Pork Hocks. If you’ve picked up a smoked hock, try the whimsically named Pig and Pea Soup.

Get the recipe for Crispy Pork Cheek Latkes 

Food Network Canada

Turning The Other Cheek
Pork cheeks come from the often used face muscles of the pig, which have sinew running through them but not much fat. When cooked, pork cheeks are soft, yet maintain enough structure that they can be used to stuff ravioli, pulled apart for ragu or simply served whole on top of mashed potatoes or a purée of parsnips. Most butchers should be able to set some aside for you if you call ahead of time or put in a special order.

How to Cook Pork Cheek: A quick pan sear on each side of the cheek, then a covered braise in flavoured liquid, will make pork cheeks fall-apart tender. Unlike the time commitment needed for cuts such as shoulder, however, cheeks cook relatively quickly — in under half an hour for most preparations. Combined with shredded potatoes for a crispy latke and a powerful salsa verde, pork cheeks can be a hearty lunch or appetizer with a crunchy exterior yielding to soft and luscious meat.

Give Crispy Pork Cheek Latke a try.

Happy Feet (and Tail)
North Americans may be more familiar with pig’s feet and tails through the gustatory delights of Oktoberfest (such as the revelry in Kitchener-Waterloo’s annual celebration) or the lively culinary tales of Mennonite cuisine in Canada’s doyenne Edna Staebler’s Food That Really Schmecks. These off-cuts are part and parcel to many cuisines, from spicy Jamaican stew peas with pig’s tails to Chinese red braised pig’s feet, redolent with soy, black vinegar and ginger.

How to Cook Pig’s Feet and Tails: The natural gelatinous goodness of both tails and feet add body and gloss to stocks, leading to that jello-like consistency much prized among soup connoisseurs. Traditional preparations of both tails and feet often begin with a boiling step to soften the meat, which can be picked off the bone and used to punch up the flavour of meatballs or croquettes. Pig’s tails can also be slathered with your favourite sauce or glaze and crisped under the broiler or on the grill for a sweet and sticky treat that will add a twist to your next barbecue.

Ready to take that next step? Try Foie Gras Stuffed Pig’s Feet, Pig’s Feet Meatball Ragout or Pig Tail Croquette.

So remember, pork chops aren’t the only cut in town — from cheek to tail, the entire pig is your playground. If you’re intrigued and want to check out more common pork cuts, as well as recommended cooking times and other info, check out this check out this handy chart and trot off to your butcher counter right away.

Are you ready for some crispy, flavour-packed cauliflower tacos? We are, so we’re serving up this incredibly bright and delicious recipe to satisfy your taco needs. When the weather is warm, most people tend to crave zesty, fresh and light flavours and this vegetarian dish delivers just that. Make it for dinner this week — you (and your belly) will be very pleased.

Prep Time: 1 hour
Total Time: 1 hour and 15 minutes
Serves: 3-6

Ingredients:
1 small cauliflower, chopped in florets
1/2 cup unsweetened coconut milk
3/4 cup shredded, unsweetened coconut
1/2 cup almond meal (ground almonds)
1/2 tsp garlic powder
1 tsp chili powder
1/4 tsp turmeric
1/4 tsp sea salt

Avocado Crema:
1 avocado
1/4 cup plain, unsweetened coconut milk
1/2 small clove garlic, minced
1 Tbsp fresh lime juice
Sea salt to taste

Mango Cabbage Slaw:
2 cups finely chopped purple cabbage
1 fresh mango, chopped in small cubes
1 lime, juiced
1/4 cup cilantro, chopped
2 Tbsp extra virgin olive oil
2 tsp maple syrup
Pinch sea salt

6 corn tortillas (or use sprouted corn tortillas)

Directions:

Coconut-Crusted Cauliflower:
1. Preheat oven to 375°F.
2. Combine shredded coconut, almond meal, garlic powder, chili powder, turmeric and sea salt in a bowl.
3. Place coconut milk in another bowl.
4. Chop cauliflower into florets.
5. Coat each floret in the coconut milk and then dip in the shredded coconut mixture.
6. Spread coated florets of cauliflower out on a baking sheet lined with parchment paper.
7. Bake for 35 minutes, until the outside is crisp and the cauliflower is soft.

Avocado Crema:
1. Meanwhile, prepare avocado crema by blending the avocado, coconut milk, garlic, lime juice and sea salt together in the food processor until creamy and smooth.
2. Place avocado crema in a small plastic bag and squeeze toward one of the corners of the bag. Eventually, you’ll snip a very small hole on one of the corners, right before you’re about to squeeze the crema over (in a few steps).

Mango Cabbage Slaw:
1. Chop purple cabbage finely, cut mango into small cubes and chop cilantro.
2. Combine purple cabbage, mango and cilantro in a bowl together with lime juice, extra virgin olive oil, maple syrup and sea salt.

Assembly:
1. Once the cauliflower is cooked, warm up tortillas for a few minutes in the oven.
2. Place a layer of the mango cabbage slaw down the centre of each tortilla.
3. Add some roasted cauliflower on top of each one.
4. Snip a tiny hole in the corner of the bag and gently squeeze the avocado crema to drizzle over top.
5. Garnish with fresh cilantro.

Watch this video to learn how to properly dine out at a Mexican taqueria.

Where would we be without juicy, crispy, saucy chicken wings? The bar and sports snack staple has taken flight over the years as one of the most popular (not to mention expensive) parts of the bird, a fact that’s hard to believe considering people once tossed wings in the garbage rather than in delicious barbecue sauce.

If you’re making them at home,  Alton Brown shares his step-by-step method to ensure crispy, perfect wings every single time. You won’t even need a deep fryer;  his fool proof recipe uses the oven.

And you have to see  Alton’s hacked steamer rack made from a few basic items from the hardware store!

So, remember these five simple steps for your crispiest, oven-baked wings:
1. Separate
2. Get Nice and Steamy
3. Chill Out
4. Roast Them Up
5. Toss with Sauce

Voila. Delicious, homemade wings just in time for your next wing night. Serve with some veggies sticks and a creamy dressing for some added flavour and flair.

Got your basic wings down? Great! Now check out some of these other recipes for a new twist on the classic hot sauce flavour.

Maple BBQ Chicken Wings
This spice mixture works on a variety of chicken cuts, but we love the way it pops when paired with this maple glaze on wings. To use it with Alton’s method, put the spice mixture on the wings before roasting them. Toss the wings with the glaze and roast in the oven for 5-10 minutes more.

General Tao Chicken Wings
Your favourite take-out dish becomes your favourite at-home snack. After roasting the wings à la Alton, toss them with this spicy, sweet and sticky sauce.

Lime, Coconut and Chili Chicken Wings
This Asian-inspired spicy, salty, sweet sauce features everyone’s favourite hot sauce – Sriracha. Toss your crispy, roasted wings in the sauce after they come out of the oven.

Looking for more tasty wings? Try these Finger Lickin’ Chicken Wing Recipes.

Golden, crunchy chickpea fritters are a perfect match with a bright and tangy tzatziki. Pair them together as a dainty, dippable appetizer or turn the fritters into a salad topper that beats any crouton. Change it up by nestling the fritters and tzatziki in a large, soft flatbread with slices of fresh tomato and lettuce for a Greek twist on a falafel wrap, or make them into sliders using mini pita pockets or baby burger buns.

Prep Time: 20 minutes
Soaking and Chilling Time: 12 hours 30 minutes
Cook Time: 20 minutes
Makes: 12 Chickpea Fritters, 2 cups Creamy Cucumber Tzatziki

Ingredients:
Chickpea Fritters:
1 cup dry chickpeas
1 clove garlic
½ cup chopped fresh cilantro
2 Tbsp all-purpose flour
1 tsp baking powder
1 tsp ground cumin
½ tsp salt
2 Tbsp lemon juice
1 Tbsp olive oil
1 cup refined avocado oil or grapeseed oil, for frying
½ cup cooked chickpeas, for garnish, optional
1 Tbsp tender fresh herb leaves (oregano, parsley, mint, etc.), for serving

Tzatziki:
1 English cucumber
2 cups plain Greek yogurt
½ clove garlic, minced
1 Tbsp extra-virgin olive oil, more for serving
1 Tbsp lemon juice
½ tsp salt
⅛ tsp ground black pepper
⅛ tsp red pepper flakes, more for serving
1 Tbsp tender fresh herb leaves (oregano, parsley, mint, etc.), for serving

Directions:

Chickpea Fritters:
1. Add chickpeas to a large bowl and cover with at least 4 inches of water. Allow to sit at room temperature at least 12 hours or overnight. After soaking, drain and rinse well.
2. In a food processor, pulse garlic, cilantro, flour, baking powder, cumin and salt until minced. Pulse in lemon juice and olive oil. Add soaked and drained chickpeas to the food processor and pulse until finely minced and mixture is just combined.
3. Line a large rimmed baking sheet. Scoop chickpea mixture into portions of approximately 3 tablespoons, placing them on the baking sheet and gently forming into 1/2-inch-tall discs. Freeze for 30 minutes for mixture to absorb flour and firm up.
4. Preheat oven to 200ºF. In a large cast-iron or high-sided skillet, add avocado or grapeseed oil and heat over medium-high.
5. To test oil temperature, drop a small fritter crumb into oil – it should sizzle. Using a metal spatula, very gently add fritters to hot oil in two batches, cooking for about 5 to 6 minutes per side, until golden brown and cooked through. If browning too quickly, lower the element temperature. Transfer pan-fried fritters to a wire cooling rack set over a large rimmed baking sheet. When all fritters are cooked, keep warm in oven while preparing tzatziki.

Tzatziki:
1. Grate cucumber, add to a fine-mesh sieve and press to extract as much liquid as possible. Add to a large bowl with remaining tzatziki ingredients – except red pepper flakes and herbs – and mix to combine. Transfer to a serving bowl, drizzle with additional olive oil, sprinkle with red pepper flakes and scatter over herbs.

Assembly:
Transfer fritters to a serving plate, sprinkle with additional chickpeas, if desired, and garnish with fresh herbs. Serve fritters warm with tzatziki.

Looking for more recipes? Try these Chickpea Recipes to Keep Your Heart Happy.

Salad dressings don’t usually get their start on the stage, except for the classic Green Goddess, that is. Created in 1923 at the Palace Hotel in San Francisco, this verdant dressing was made to celebrate a stage production of the same name. Unbeknownst to the creator at the time, the simple blend of mayonnaise, fresh herbs and anchovies would become a staple in North America throughout the 20th century. Let’s just say that if Green Goddess didn’t pave the way, ranch dressing wouldn’t be as prominent on the grocery store shelves as it is today.

The best part of this particular salad dressing, aside from its amazing deity-provoking name, is its remarkable versatility. Its first calling may be to tenderly coat cool spinach leaves, crispy iceberg wedges or tender butter lettuce, but try serving it alongside grilled chicken, steaks and pork, or with roasted potatoes and cauliflower. The list of uses runs longer than the dressing’s history.

Without further ado, here’s how to make the famous Green Goddess dressing at home, and our favourite salad to serve it with.

Classic Green Goddess Dressing

Prep Time: 10 minutes
Total Time: 10 minutes
Makes: 1½ cups

Ingredients:
¼ cup fresh tarragon leaves
¼ cup fresh chervil leaves
¼ cup fresh chives, roughly chopped
1 garlic clove, minced
5 anchovy fillets
Juice of 1 lemon (about ¼ cup)
⅔ cup mayonnaise
⅔ cup sour cream
¼ teaspoon ground black pepper
1/8 tsp salt

Directions:
1. In a food processor or blender, add tarragon, chervil, chives, garlic, anchovies and lemon juice. Blend until a thick paste forms. Pulse in remaining ingredients and blend until full combined and pastel green in colour. Store airtight in refrigerator up to days.

Roast Chicken, Almond and Currant Salad with Green Goddess Dressing

Prep Time: 20 minutes
Cook Time: 40 minutes
Cool Time: 10 minutes
Total Time: 1 hour 10 minutes
Serves: 4 to 5

Ingredients:
Roast Chicken:
4 bone-in, skin-on chicken thighs
1 cup raw almonds
1/8 tsp salt
1/8 tsp ground black pepper, to taste

Currants:
⅔ cup water
⅓ cup apple cider vinegar
1 cup dried currants 

Salad:
6 cups shredded iceberg lettuce
6 celery stalks, thinly sliced
2 avocados, pitted and flesh cubed
16 cherry tomatoes, halved
1 cup crumbled blue cheese
Classic Green Goddess Dressing, as needed (recipe above)

Directions:
Roast Chicken:
1. Preheat oven to 400ºF. Add chicken to a baking dish and roast until skin is crispy and interior is cooked through, 25 to 30 minutes. Transfer chicken to a plate to cool. Once chicken is cool, remove skin and separate meat from bones into bite-sized pieces. Discard skin and bones or save for use in another recipe. Reserve meat.

2. Place almonds into same baking dish (containing chicken drippings), season with salt and pepper and return to 400ºF oven. Roast almonds for 10 minutes, or until fragrant and beginning to brown. Transfer almonds to a paper towel-lined plate to absorb excess fat. Once cool, roughly chop almonds. Reserve almonds.

Currants:
1. Add currants to a medium heatproof bowl. In a small saucepan, bring water and vinegar to a simmer and pour over currant. Let sit for 10 minutes, strain and reserve currants.

Salad and Assembly:
1. In a large bowl, add lettuce, celery, avocado, tomatoes, cheese, chicken and currants. Add Green Goddess dressing to coat lettuce mixture and gently toss. Transfer salad to a serving platter, top with almonds and serve.

Green Goddess 101

Dressing Herbs
Many Green Goddess recipes call for parsley instead of, or in addition to, chervil. Although chervil looks similar to parsley, the taste and texture of the fresh herbs are quite different. Chervil has a more subdued, fresher taste compared to that of parsley, and boasts somewhat of a licorice flavour, similar to fennel. Find chervil at specialty grocers, farmers’ markets or your own backyard.

Basil is another tender, summery herb that can be added to a Green Goddess dressing. A touch of mint is nice, too, but rosemary, thyme, sage and oregano have distinct flavours that will easily overpower the more delicate herbs.

Dressing Add-Ins
Ripe avocado adds creaminess to a Green Goddess dressing, typically in lieu of mayonnaise, sour cream or yogurt, and is an especially ideal substitute when egg or dairy allergies or are involved, or those following a vegan diet.

For more ways to jazz up your greens, check out our best homemade salad dressing recipes.

Are you looking for a satisfying, flavourful dinner with barely any clean up? If so, sheet pan chicken fajitas is the recipe for you. Simply toss all ingredients on a baking sheet and pop in the oven for an easy, healthy and delicious meal. With very little prep and minimal clean-up required, you’ll surely be adding this dish to your family’s weeknight supper schedule.

Prep Time: 10 minutes
Cook Time: 27 minutes
Total Time: 37 minutes
Serves: 2 to 4 

Ingredients:
2 boneless, skinless chicken breasts, sliced into thin strips
1 yellow onion, cut into ½-inch pieces
1 red onion, cut into ½-inch pieces
1 red pepper, seeded and cut into ½-inch strips
1 yellow pepper, seeded and cut into ½-inch strips
¼ cup extra-virgin olive oil
2 tsp chili powder
2 tsp paprika
1½ tsp ground cumin
½ tsp granulated garlic powder
¼ tsp sea salt
1/8 tsp ground black pepper
4 to 6 tortillas
1 avocado, diced
⅓ cup fresh cilantro, roughly chopped
1 lime, cut into wedges

Directions:
1. Preheat the oven to 375ºF. On a large rimmed baking sheet, add chicken, onions, peppers, oil, chili powder, paprika, cumin, granulated garlice powder, salt and pepper. Toss well.

2. Bake for 25 minutes, or until chicken is cooked through and vegetables are tender. Stack tortillas and wrap securely in foil.
3. Remove cooked chicken and vegetable mixture from oven and make a clearing to add on tortilla package.

4. Set oven to broil. Return sheet pan with chicken and vegetable mixture and tortilla package to oven. Broil for about 2 minutes, until chicken and vegetables are slightly crisped and tortillas are warmed through.

5. Unwrap tortilla package. Build fajitas in tortillas with chicken and vegetable mixture, avocado, cilantro and a squeeze of lime. Serve.

Take your dinner chicken from ordinary to extraordinary tomorrow night, too, with these tasty recipes.

Sweet, tart and jewel-tone pomegranates are commonly enjoyed during Rosh Hashanah, the Jewish New Year celebrations, and there are many theories about what this majestic fruit symbolizes. One explains the fruit’s (supposed) 613 seeds represents the 613 good deeds in the Hebrew Bible. Another refers to pomegranates as a symbol of fertility, representing a happy new year of unlimited possibilities. Though my favourite reason to eat these ruby-red gems is because they’re a versatile fruit that adds sparkle to both savoury and sweet recipes, all season long.

In this dinnertime treasure, we pair pomegranate molasses and pomegranate seeds with fresh ginger to make a seasonally-spiced chicken bake fit for holiday entertaining. As it bakes, a mouthwatering gravy forms at the bottom the dish, which you can serve with couscous or rice to soak it all up. This recipe is perfect for any occasion, simple enough for weeknight cooking and regal enough for elegant holiday entertaining.

Prep Time: 20 minutes
Marinade Time: 1 hour
Cook Time: 40 minutes
Total Time: 2 hours
Serves: 4

Ingredients:
1/4 cup pomegranate molasses
3 Tbsp olive oil
1 Tbsp fresh minced ginger plus 1 (2-inch) piece thinly sliced
1 tsp cinnamon
2 cloves garlic, minced
1 tsp salt, more for serving
1 (3 lb) whole chicken broken into 8 pieces or 4 skin-on, bone-in chicken breasts, halved
1 Spanish onion, thinly sliced
1/2 cup pomegranate seeds
1/2 cup chopped parsley
1/8 tsp ground pepper
Warm cooked couscous or rice, for serving, optional

Directions:
1. In a large zip-top bag, mix pomegranate molasses, olive oil, 1 Tbsp minced ginger, cinnamon, garlic and salt. Place chicken and onions in bag and massage to coat with mixture. Refrigerate for at least 1 hour, up to 1 day in refrigerator.
2. Preheat oven to 400ºF. Place chicken and onions in a single layer in a large ovenproof baking dish. Discard remaining marinade. Place thinly sliced ginger in-between chicken pieces.
3. Bake until chicken is cooked through and onions are tender, 35 to 40 minutes. Remove from oven and garnish with fresh pomegranate seeds, parsley, additional salt and pepper. Serve with warm couscous or rice, if desired.

Add some sparkle to the rest of your plate with our best-ever holiday sides.

Thai curry is all about layering flavours, and slow-cooking the ingredients allows everything to fully meld, creating a rich, complex dish without standing at the stove for hours. Chicken, vegetables, brown rice and roasted peanuts make this bowl a complete meal, while prepared red Thai curry paste keeps things simple. With this spicy, coconut milk and chicken soup, you’ll skip the take-out once and for all.

Slow Cooker Thai Red Curry Soup with Chicken

Prep Time: 10 minutes
Cook Time: 2 hours on low, 4 hours on low
Total Time: 2 hours 10 minutes on high, 4 hours 10 minutes on low
Serves: 4

Ingredients:

Thai Red Curry Soup with Chicken
1 (13.5 oz) can coconut milk
1 cup chicken broth
3 Tbsp red Thai curry paste
2 Tbsp coconut sugar
1 Tbsp tamari (a gluten-free soy sauce)
1 large or 2 small yellow onion, diced
3 garlic cloves, minced
2-inch piece ginger, minced
1 cup broccoli florets
2 carrots, sliced
2 boneless, skinless chicken breasts

For Serving
1 cup cooked brown rice
1/2 cup roasted peanuts
1/4 cup fresh cilantro, roughly chopped
1 lime, quartered

Directions:
1. Whisk the coconut milk, broth, curry paste, coconut sugar and tamari together in a large slow cooker. Add the remaining soup ingredients and stir to combine. Replace lid and cook on high for 2 hours or on low for 4 hours.

2. Once cooked, shred the chicken using two forks and give the soup a good stir.

For Serving:
1. Ladle soup into bowls and top each one with cooked brown rice, peanuts, cilantro and a squeeze of lime. Serve warm.

Looking for more Thai curry recipes? Try these 26 Thai Recipes to Make at Home and forget about take-out.

This zesty and warming soup is just asking to be on your dinner menu this week. Toppings of tortilla chips, avocado, cilantro and lime add incredible flavour and texture to a big, comforting bowl of slow-cooked shredded chicken, sweet potato, black beans and tomatoes. To make this into a vegan or vegetarian soup, simply skip the chicken, toss in another can of black beans and replace the chicken broth with vegetable broth.

Slow Cooker Tortilla Soup

Prep Time: 20 minutes
Cook Time: 2 hours on high, 4 hours on low
Total Time: 2 hours 20 minutes on high, 4 hours 20 minutes on low
Serves: 4  

Ingredients:

Tortilla Soup
2 boneless, skinless chicken breasts
2-1/2 cups chicken broth
1 (28 oz) can diced tomatoes
1 (15 oz) can black beans, drained and rinsed
2 small or 1 large yellow onion, diced
1 sweet potato, diced
1 red pepper, seeded and diced
3 cloves garlic, minced
1 tsp ground cumin
1/2 tsp chili powder
1/2 tsp salt

For Serving
1 lime, quartered
1/2 cup (about a handful per serving) tortilla chips
1/4 cup cilantro, roughly chopped
1 avocado, pitted and diced

Directions:
Tortilla Soup
1. Stir to combine all tortilla soup ingredients (except for toppings) in a large slow cooker. Replace lid and cook on high for 2 hours or on low for 4 hours.

2. After time is up, shred the chicken using two forks and stir to coat with remaining soup ingredients.

For Serving:

1. Dish the tortilla soup into bowls and top each one with a squeeze of lime, tortilla chips, cilantro and avocado. Serve hot.

For tortilla soup outside of the bowl, try this family-friendly Chicken Tortilla Casserole (aka Mexican lasagna!) from The Pioneer Woman.

So you’ve mastered the art of cooking the so-called filet mignon of pork, moist and delicate pork tenderloin, and now you’re staring down a load of luscious leftovers. Whether it’s a next-day ragu or an elegant take on the classically rustic Shepherd’s Pie, here are four ways to savour your scraps because those succulent pieces of pork tenderloin are about to have their second coming.

Start with Anna Olson’s Dry Glazed Pork Tenderloin.

1. Make a Ragu

This company-worthy pasta dish ticks off all the right notes for a cozy winter dinner. Thanks to pre-cooked pork, it comes together in virtually no time. Start the sauce by frying up some bacon and then sautéing garlic, onion, carrot and celery in some of the reserved fat. Add a splash of red wine, canned plum tomatoes, fresh rosemary and bay leaf. Throw chopped pork to the simmering tomato sauce and let it bubble away until it is melt-in-your-mouth tender. Serve over tagliatelle or pappardelle pasta or even creamy polenta. Finish with chopped fresh basil, parsley and a drizzle of your best olive oil.

2. Build a Quickie Shepherd’s Pie

Kick your recipe for humble Shepherd’s Pie up a notch by swapping in shredded pieces of leftover pork tenderloin. Start with a base of peas and corn in a broth gravy, then layer with leftover pork tenderloin and top with creamy mashed potato. Bake until the top layer browns and forms a gentle crust.

3. Whip Up Some Fried Rice

This dish is perfect if you don’t have a ton of leftover tenderloin, since it won’t take much to make a hefty portion of fried rice. Fry any mix you like; we like a combination of rice mixed kimchi, pork, sliced green onions and a fried egg.

4. Shred in a Taco

As if you needed an excuse, leftover pork tenderloin practically insists you celebrate Taco Tuesday (or Wednesday). Use the prongs of two forks to shred cold pork tenderloin for a quick carnita-style taco. Heat the pork quickly in a pan and then pile it high on a warm corn or flour tortilla. Top with shredded cabbage, chopped tomatoes, a few sprigs of fresh cilantro, your favourite hot sauce and a generous squeeze of lime.

Looking for more tasty ideas? Start with these Perfect Pork Tenderloin Recipes.

Looking for new and exciting ways to eat your greens? We’ve got the perfect healthy slow cooker recipe for you. This saag paneer is loaded with spinach, fresh cheese, spices and a hint of lime juice, leaving your taste buds happy. We’ve given this traditional Indian dish a twist by omitting the heavy cream that’s commonly used and replaced it with coconut milk to add natural sweetness. A big bowl of saag paneer will definitely warm you up on a cold day, especially if you have some naan handy to heat up and dunk in!

Slow Cooker Saag Paneer

Prep Time: 10 minutes
Cook Time: 2 hours on high, 4 hours on low
Total Time: 2 hours 10 minutes on high, 4 hours 10 minutes on low
Serves: 2 to 3 as a main, 4 as a side

Ingredients:

2 small or 1 large yellow onion, diced
3 garlic cloves, minced
2-inch piece fresh ginger, minced
3 tomatoes, diced
2 bunches fresh spinach
1/2 cup fresh cilantro, plus more for serving
3 tsp garam masala
1 tsp cumin
1 tsp coriander
1/2 tsp sea salt
1 (13.5 oz) can coconut milk
1/2 lime, squeezed
3 tsp maple syrup
2 tsp coconut oil
1 brick of paneer (fresh Indian cheese), cubed
1/4 cup toasted shredded coconut

Directions:

1. Toss all ingredients except coconut oil, paneer and toasted shredded coconut in a large slow cooker. Replace lid and cook on high for 2 hours or on low for 4 hours. When the saag (spinach) mixture has about 15 minutes left to cook, make the paneer.
2. Heat a large skillet (non-stick ensures easy turning) over medium and add coconut oil. Place the cubed paneer into the skillet and fry until golden, flipping around every so often until most sides are brown, about 7 to 10 minutes. Set aside pan-fried paneer while you puree the saag mixture.

3. Once the saag mixture has finished cooking, use an immersion blender to puree inside the slow cooker until smooth, or carefully transfer to a blender, puree and add it back to the slow cooker to keep warm. The green colour will have dulled but the flavour is huge.
4. Add the reserved pan-fried paneer to the slow cooker with the pureed saag and stir until combined and warmed through. Or, keep pan-fried paneer on the side and add on top of bowls of saag right before serving, like we did in the photo.
5. Divide saag paneer into bowls or enjoy as a side dish. Garnish with additional cilantro and toasted shredded coconut. Serve warm.

Cool things down after dinner with Indian-inspired Mango Coconut Ice Pops.

Perfect for a gathering or a simple weeknight dinner, this meat-and-veg meal always impresses. Slow cooker pork tenderloin is incredibly tender and moist so you can forget all about dryness.  What’s more, the leisurely braising brings on a sweet, caramelized flavour as the balsamic vinegar and maple syrup work their magic on the pork tenderloin. Finally, seasonal vegetables add pops of colour and a welcome earthiness to this hearty meal. While oven baked pork tenderloin is delicious we’ll be making this easy Crock Pot dinner all winter long.

Slow Cooker Pork Tenderloin with Winter Veggies

Prep Time: 10 minutes
Cook Time: 2 hours on high, 4 hours on low
Total Time: 2 hours 10 minutes on high, 4 hours 10 minutes on low
Serves: 4

Ingredients:

1 (2 lb) pork tenderloin (see Notes below)
3 red potatoes, cut into 2-inch cubes
3 stalks celery, chopped into 2.5-inch pieces
2 carrots, sliced into 1-inch circles (we used a mixture of purple and orange carrots)
1 red onion, sliced into 1-inch half-moons
3 garlic cloves, roughly chopped
1 cup chicken broth or vegetable broth
1/4 cup balsamic vinegar
2 Tbsp grainy mustard
2 Tbsp maple syrup
1/2 tsp salt
ground black pepper, to taste
fresh thyme leaves, to taste
fresh chopped parsley, for serving

Directions: 
1. Add all ingredients except parsley to a large slow cooker, positioning the pork tenderloin in the centre and surrounding it with the vegetables. Replace lid and cook on high for 2 hours or on low for 4 hours.

2. Once the cook time is up, transfer pork to a cutting board and slice into medallions.
3. Dish up the vegetables along with those delicious slow cooker juices onto plates or into shallow bowls, top with pork tenderloin medallions, then garnish with parsley. Serve warm.

Notes:
To enhance the caramelized flavour in this stew, you can sear the pork in a skillet before it goes in the slow cooker. To do so, add olive oil to a skillet set over medium-high heat, then brown each side of the pork tenderloin until desired colour; continue with the remainder of the recipe.

Soak up all of those mouthwatering juices on your plate with a warm slice of Chef Michael Smith’s Pot Baked Bread with Homemade Butter.

The Instant Pot is a time-saving, multi-purpose, customizable cooking machine that’s transforming meal-time and building a cult-like following.

But if you’ve received this trendy tool as a gift or you’re thinking of buying on, there are a few things you need to know first. From models to meals, to why they’re so darn popular, our Instant Pot review is your guide to the appliance everyone’s talking about.

Get the recipe for Instant Pot Barbecue Pulled Pork Sandwiches

What is an Instant Pot, Anyway?

Like your slow cooker, Instant Pots house an inner pot warmed by an electric element. But the Instant Pot is more than a slow cooker, it’s a multi-cooker. It replaces up to seven common kitchen appliances, like a pressure cooker, rice cooker and yogurt maker, and speeds the cooking process so you can simmer, braise, slow cook, steam, and warm faster. And according to some, you can make wine in it too.

How to Choose an Instant Pot Model

If you aren’t sure which one to buy, Instant Pot model comparison can be a bit overwhelming. That’s because you can select from eight different models within five distinct product series ranging in size (six to eight quarts), and features (from 6-in-1 to 10-in-1).

Beginner (and busy) meal makers can take advantage of the 10 Smart Built-in Programs found in the Lux Series models, while intermediate cooks can play with the 14 programs in the Duo and Duo Plus models. True Instant Pot enthusiasts can wield the Bluetooth enabled, Ultra model and its whopping 16 programs to expand their repertoire to include yogurt, cake, eggs, and even sterilized baby bottles.

Be sure to consider how you cook now. Are you a big batch cooker, or are you more prone to making smaller meals for a family of two? Go through some of your favourite recipes and consider which ones could be made faster or better in an Instant Pot. Do you make a lot of braises, stews, grains, yogurt, legumes already? This will help you decide the model and size best fit for your cooking habits.

If you are in the market to replace your ageing slow cooker, this might be a good option, as it can be used in a variety of ways.

Get the recipe for 5-Ingredient Instant Pot Mac and Cheese

The Pros and Cons of Buying an Instant Pot

Pros
1. Faster Cooking with Pressure

What drives the Instant Pot’s popularity—apart from its ability to make great food—is that it provides users with the most sacred resource of all: Time. Yes, meal prep and warming the machine are required, but the dishwasher-safe Instant Pot dutifully (and silently) cooks two to six times faster than conventional methods. That means you can cook braises like pulled pork, tender stew and roast beef in under an hour, making them weeknight accessible.

2. It Makes Great Rice

When it comes to taste and texture, the machine’s evenly distributed heat and steaming process ensures vegetables keep their colour, and that grains emerge fluffy and soft.

3. The Sauté Function Brings the Flavour

Like your Dutch oven, you can sauté meats, onions or bloom spices right in the Instant Pot. So go ahead and sear that pork tenderloin, then deglaze with wine or stock, pop the lid on and pressure cook it right in the same pot. The result is tender meat without losing any of that beautiful flavour caused by browning right in the pot.

4. There are Tons of Great Instant Pot Recipes

The Instant Pot also delivers variety. Between the app, cookbooks, and innumerable blogs, novel recipes are just a click away. Easy dishes like an Instant Pot whole chicken are great for weeknights while time-saving staples like Instant Pot beef stew or our 5-Ingredient Instant Pot Mac and Cheese are ready in a snap. What’s more, the Intelligent Programming and Save Customized Cooking settings on the LUX and DUO models memorize your preferred settings and learn to cook your meal exactly the way you like it every time.

If you are already making your own yogurt weekly, or are looking for a way to make faster curry, the Instant Pot might be your dream machine.

Get the recipe for Instant Pot Chicken Adobo

Cons
1. You Need Counter Space

Fast though it may be, Instant Pots can eat up much needed counter space so be sure it will get enough use to justify its prime real estate next to the toaster or the coffee maker.

2. There’s a Learning Curve

This may be the Swiss army knife of kitchen appliances but mastering the extensive features, double-digit programs, and hefty instruction manual can be time-consuming. Compared to the ease of turning the knob on your trusty Crock Pot, the learning curve can be steep. Also, dealing with high pressure makes some people nervous and you want to feel confident that you’ve sealed it correctly before bringing it to full pressure.
But there is good news: Instant Pot’s website is home to a mountain of getting started and troubleshooting videos, FAQs, and even live support.

3. It May Not be as Fast as You Think

On the practical side, not everything is cooked faster in the Instant Pot. By the time the machine gets up to pressure, cooks, then depressurizes, you could have boiled those potatoes on the stove. Keep in mind how much braising, rice and yogurt-making you do regularity to determine if this will indeed be a timesaver for you and your family. Also, because the pressure and slow cooker functions seal in the steam, you’ll need to give yourself extra time to bubble or boil off extra liquid, so your stews are the right consistency.

Now that you’ve learned about the pros and cons of this trendy multi-cooker, find more delicious recipes here.

There’s no denying that fluffy, fresh waffles are pretty much the most heavenly food ever. But who says your waffle maker is limited to breakfast use? The handy appliance can cook far more than your favourite brunch dish, which means they’re no longer relegated to a pre-noon meal in our books.

With a little kitchen creativity the sky’s the limit — so why limit yourself to sweet breakfast waffles topped with berries and cream when you can use your iron for incredible, savoury lunches and dinners, too? Think waffle-inspired sandwiches, pizzas, creative side dishes and more. When you break it down, there’s so much more to this comfort food than syrup and jam. Not that we’d ever complain about those toppings either, mind you.

Take this recipe for a simple Margarita Pizza, for example. Fresh pizza dough is waffled up to crispy perfection, then topped with tomatoes, two kinds of cheese and shredded basil at the very end for a new twist on a classic that’s calling our name. It’s simple, savoury and something outside of your typical slice of pie. The fact that it’s ready in a matter of minutes is just an added bonus.

Now how genius is that?

But we don’t have to stop with pizza — swapping out regular old bread for seasoned waffles makes for the perfect sandwich twist.  The Sweet Potato Chronicles gals whip up some tasty examples in the video below, breathing new life into Southwestern Corn Waffles (made with buttermilk and topped with Monterey Jack cheese);  Caprese Waffles (stuffed with fresh mozzarella); and these Thanksgiving Waffles, which take turkey and sweet potatoes to a whole new level.

It’s amazing how just a few adjustments to a waffle batter can result in so much goodness. Looking for more waffling inspiration for your next lunch or dinner? Try these recipes on for size.

Breakfast-for-Dinner Savoury Waffles

Who says you can’t have breakfast for dinner? Good old-fashioned cornmeal batter is waffled up to perfection and then served with your choice of fresh eggs, sausage or bacon in this riff on a classic.

Taco Waffles

These cornbread jalapeno waffles are stuffed with more traditional taco ingredients like shredded chicken and pico de gallo for a fun, Mexican waffled twist.

Waffle Maker Quesadilla

Who needs waffle batter when you have wheat tortillas laying around? Stuff yours with some fresh cheese and let the iron do all of the work while you waffle around.

Discover genius hacks for your slow cooker, freezer and more.

One of the very best things about summer eating is the effortless cooking. And a smart way to make summer cooking simple while keeping it interesting is to marinate chicken and pop it in the freezer. When you’re ready to eat, just defrost the package of your choice and toss it on the grill. To get you started, we’re giving you 5 unique, quick-to-prepare marinade options for a freezer full of winning chicken dinners. 

How to Marinade and Freeze Chicken for the BBQ

The following marinades are great with chicken breasts, thighs, drumsticks and wings. All you need to do is whisk or blend the ingredients listed together, toss them with 1 lb of your favourite chicken directly in an airtight zipper bag, seal and store in the freezer for up to two months. Set in the fridge the night before to defrost and voila: a tasty, weekend-worthy barbecue is possible on even the most hectic weeknight!

Greek Chicken Marinade Recipe

Inspired by fresh Greek flavours, this chicken marinade comes packed with flavour, and is best served with tender veggies, grains or potatoes and a generous sprinkling of crumbled feta.

Whisk to combine ¼ cup extra-virgin olive oil with 2 Tbsp each chopped fresh oregano, sun-dried tomatoes and lemon juice, 4 cloves minced garlic and salt and ground black pepper to taste.

Sesame-Orange Chicken Marinade Recipe

Sweet with a bit of heat is all it takes to make this irresistible, Asian-inspired marinade. Whisk to combine 3 Tbsp orange juice, 2 Tbsp vegetable oil, 1 Tbsp sesame oil, 1 Tbsp soy sauce, 1 Tbsp brown sugar, 3 cloves minced garlic, ¼ tsp crushed red pepper flakes and ground black pepper to taste.

Green Goddess Chicken Marinade Recipe

A super-easy, garden herb marinade that brings tons of fresh, summery flavour. In a blender or food processor, blend ½ cup each chopped fresh parsley and chopped fresh cilantro leaves (with their tender stems), 4 chopped green onions, ¼ cup extra-virgin olive oil, 2 Tbsp lemon juice, 2 cloves garlic and salt and ground black pepper to taste.

Sticky BBQ Chicken  Marinade Recipe

So sweet and sticky, you’ll have trouble not licking your fingers! Whisk to combine 3 Tbsp maple syrup, 2 Tbsp vegetable oil, 1 Tbsp tomato paste, 1 Tbsp apple cider vinegar, 2 tsp hot sauce, 2 cloves minced garlic and salt and ground black pepper to taste.

Honey-Sriracha Chicken Marinade Recipe

The ubiquitous hot pepper sauce strikes again with a homemade chicken marinade made for the BBQ. Stir together 2 Tbsp each Sriracha hot sauce, honey and vegetable oil with 1 tsp garlic powder and salt and ground black pepper to taste.

Every BBQ needs an ice-cold beverage, so here are a handful of fruit-filled sangria recipes to take on that role.

Slow cooker freezer meals are a must for any busy family, working professional and for the budget-savvy home cook. Often referred to as “dump meals” or “dump bags”, what makes it easy, is that you thaw and simply dump the contents of your freezer bag into your Crockpot. Then you let it do its thing as you go about your day to return to a delicious home-cooked meal. This style of cooking awards you time and is kind to your wallet, which is essential for almost anyone who is too busy to cook.

To make perfect Crockpot freezer meals there are tips and tricks to getting it right. You don’t want to end up with a stew that is way too soupy or vegetables that are too mushy and unappetizing to eat.

Get the Right Meal Prep Equipment

Before you start planning which meal to make, you need the right equipment: a slow cooker, freezer bags, a permanent marker and labels (although these aren’t entirely necessary). We recommend buying name-brand freezer bags that are sturdy. The ones that have the slide lock are the easiest.

Always Label Your Freezer Bag First

Once you’ve decided what you’re going to make, it’s important you label your freezer bags first. Do not attempt to label once the food is in, not only will the bags be too hard to write on but the marker often won’t work or label won’t stick because of the moisture released from the ingredients inside.

This surefire labelling method will help you remember what you froze, how long it’s been in your freezer and how to cook it. First label what the meal is, for example, “Chicken Tortilla Soup” or “Turkey Chili” and write down the date you made it. Then label it with ingredients that need to be added before cooking as well as cooking instructions. For example: Add 1/2 cup a broth before cooking, set on high for 6 hours.

Label it with instructions on how you’re going to serve the meal once it’s ready – so you know which ingredients you need to have on hand before slow-cooking. If it’s a chilli maybe you want to serve it with avocado, fresh cilantro and some grated cheese. If it’s a curry you may want toasted coconut, peanuts and fresh mint. Or, if you’re making chicken tortilla soup, you will certainly need to have tortillas on hand to crisp up and top your bowl with.

Time Saving Tips for Freezer Meal Prep

Take your time chopping up all ingredients first and prepping the sauce or marinade before packing. It’s best if all prep work is done before for efficiency and for easy clean-up. Usually prepping for slow-cooked meals only takes 15-20 minutes.

Some savvy home-cooks like to may several different freezer meals at once, so they’ll prep four different recipes first, then pack all of the bags and freeze. This will usually take you a whole day to do.

Some slow cooker recipes call for sauteing or blanching the veggies or browning the meat beforehand, we have found these steps to be unnecessary. Just toss everything in, uncooked.

How to Pack Freezer Bags

To avoid big spills and messes in the kitchen, you need to stand the bags upright to pack them. You can buy special baggy rack holders at kitchen supply stores or simply place the bag in a big bowl so it won’t fall over as your putting the ingredients in.

Whether you’re making vegan, vegetarian or meat slow-cooked meals, you can add the ingredients to the bag in any order. Some people prefer veggies and beans at the very bottom, sauces and marinades in the middle, and meat on top; but, once in the slow cooker it will all meld together.

When closing the bags up, press them to ensure all the air is out. Then lay the bag flat in the freezer, this allows for easy defrosting and it doesn’t take up too much of your precious freezer space.

Do’s and Don’ts For Slow Cooker Freezer Meals

If you’re making a meat Crockpot meal and your chicken, turkey, lamb, pork or beef is already frozen, don’t defrost it before adding it to your bag. You never want to defrost raw meat and then freeze it again.

Slow-cooked meals tend to release a lot of liquid, especially if you’re cooking lots of veggies. You don’t need to add as much broth or water as you think; otherwise, you will end up with a soupy texture and diluted flavour.

Most dairy products need to be added to the slow cooker the day of cooking and shouldn’t be frozen, for example, milk, cream, sour cream and cheese.

If your recipe includes pasta, add it the day-of, don’t freeze beforehand. Pasta tends to get very, very mushy so unless you’re making a baked ziti, add the pasta 15 minutes before cooking time is up.

Be careful with veggies that get too mushy, like broccoli, asparagus or leafy greens, add those towards the end of the cook time to preserve some texture. If you don’t mind mushy veggies then you can add them in with the rest of the ingredients.

How to Thaw and Cook Crockpot Freezer Meals

Always thaw the freezer meal first before adding it to the slow cooker, this is important for food safety. You can defrost the freezer bag by placing it in the fridge the night before. The meals tend to store well in the freezer for 3-4 months.

Depending on how much time you have, most meals need to be cooked for 4 hours on high or 6-8 hours on low.

The Best Crockpot Freezer Meals to Make

The best meals to make in the slow-cooker are soups, stews, curries, chilis, daals, meatballs, ribs, brisket and roasts. We don’t recommend slow-cooked fish, seafood or pasta dishes.

There you have it, the ins and outs of making Crockpot freezer meals for any weeknight dinner. If you’re looking for some recipe inspiration click here to find the latest and greatest slow-cooker meals Food Network Canada has to offer!

Looking for some tasty slow cooker dishes to try? Start with our most popular slow cooker recipes.

The leaves are turning, the kids are back at school, and at home, busy schedules mean the dinner struggle is real. Finding inspiration for quick, budget-friendly and (at least somewhat) healthy meals can challenge the best of home cooks, never mind home cooks whose plates are already heaped pile-high.

That’s where meal planning becomes a lifesaver—if you can take the time to actually do it. If you don’t have the means to sit down weekly and plot out your favourite fare, we’ve got your back with this simple guide that will help you plan your meals and grocery list too. These meal ideas and recipes, (one for every night of the week, plus two bonus ideas to swap in and out) makes preparing a weekly meal plan  or menu easy while helping you to create dishes that are anything but routine.

How to Start Meal Planning? Try These No-Fail Meal Planning Ideas

Get the recipe for Pasta with Pumpkin and Sausage

1. Start with Pasta

Pasta is an affordable universal favourite, so why not make it a weekly thing? Having a designated pasta night is genius because you can essentially pair any kind of pasta with whatever sauce, protein and veggie you feel like, and then the following week you could do something completely different.

Looking for some inspiration other than another plate of spaghetti and meatballs? Try these recipes instead:
Pasta with Pumpkin and Sausage

Blue Cheese Pasta with Spinach

Sundried Tomato and Orange Pasta with Salad

Pasta Puttanesca

Lentils and Tomato Sauce with Pasta Shells

Get the recipe for Korean-Style Marinated Skirt Steak

2. You Can’t go Wrong with Protein and Veg 

A  barbecued, baked or even pan-fried cut of meat or fish always pairs well with some steamed or baked veggies. Switch up your marinades and cooking methods for even more variety, and then throw in some rice, lentils or potatoes for a complete meal.

Want some new ideas? Check out these simple-to-prepare recipes:

Ginger-Soy Chicken Wings

Dijon Baked Chicken with Rice and Broccoli

Pork Tenderloin with Chipotle-Maple Mop

Flank Steak with Chimichurri

Korean-Style Marinated Skirt Steak

Baked Fish Packets

Horseradish Grill-Roasted Salmon

Get the recipe for Portuguese Chourico and Kale Soup

3. Soup and Salads are Your Friends

There are so many hearty salads and filling soups out there these days that it’s easy to make either one a meal in itself. If the weather is nice, plan on eating an elevated salad one night of the week with some fancy ingredients to make it interesting. Or for those colder weeks when you need something a little more comforting, plan on having a hot soup and some crusty baguette to go with it.

Get started with these recipes:

Asparagus Soup with Mint Pistou

Creamy Artichoke Soup

Portuguese Chourico and Kale Soup

Roasted Squash and Seed Salad

Shaved Carrot and Pear Salad with Curry Vinaigrette

Grilled Turkey, Brie and Pecan Salad

Get the recipe for Instant Pot Barbecue Pulled Pork Sandwich

4. Make Use of Your Slow Cooker or Instapot

Who doesn’t love a meal that you can throw together and then forget about until it’s ready? That’s the beauty of slow-cookers and Instapots—they do all of the heavy lifting for you. Figure out which night of the week will be your busiest and then plan to use either tool to help pull dinner together in a breeze.

Need a new Crockpot or pressure cooker recipe? Check out any of these delicious dishes:

Instant Pot Barbecue Pulled Pork Sandwich

Instant Pot Chicken Adobo

Pressure Cooker Chili

Slow Cooker Shepherd’s Pie

Slow Cooker Swedish Meatballs

Slow Cooker Shrimp Boil

Get the recipe Spicy Shrimp and Pineapple Fried Rice

5. Stock up on Easy-to-Assemble Ingredients

Having a well-stocked pantry is always key when it comes to throwing together last-minute dinners or figuring out how to use up fresh ingredients that have been sitting in your fridge for a few extra days. Make sure to keep things like canned tuna, crab or chicken on hand, as well as lots of stock, tomato sauce, and a few protein-filled grains and legumes.

Check out these simple ideas to elevate your basic pantry staples:

Crispy Tuna-Cake Sliders with Citrus Slaw

Stuffed Mozza Peppers

Classic Crab Cakes with Pea Puree

Meat Balls in Tomato Sauce

Farmer’s Market Quinoa Salad

Spicy Shrimp and Pineapple Fried Rice

 Get the recipe for Giada de Laurentiis’ Lasagna Rolls

6. Find Your Freezer Meals

Remember those freezer meals you made a few months ago that have been sitting in your freezer just waiting to be eaten ever since? Well, make use of those meals already, especially if you know you have an evening coming up where preparing dinner is just going to be another thing to worry about. And if you haven’t gotten on the freezer meal train just yet, you may want to think about starting. Whether it’s doubling up on your next pasta sauce or cobbling together a second lasagna or tray of enchiladas, there are plenty of freezer meals that you can make ahead of time to enjoy on those hectic nights when cooking is the last thing you want to be doing.

Get the recipe for Southwestern Sloppy Joes

7. Have an Eat-With-Your-Hands Night

Whether it’s a burger, pizza or taco, it’s always fun to eat with your hands. That’s probably why these are the same fast-food items we tend to usually order throughout the week. If you want to save money, use better ingredients and still have a meal in a matter of minutes though, it’s always a great idea to have an Eat-With-Your-Hands night.

From pizza and tacos to sloppy joes and charcuterie boards, there are plenty of hands-on dishes to choose from here:

Chicken Tacos

Southwestern Sloppy Joes

Cheese, Charcuterie and Condiment Board

Turkey Burger Patty Melts

Get the recipe for Vegan Shepherd’s Pie with Crispy Cauliflower Crust

8. Make One Night a Meatless Night

We’ve heard of Meatless Mondays, but really any night of the week is a good excuse to go meatless—especially in the fall when harvest foods like whole grains, quinoa and barley fill the tummy and soul. Stir yourself up a creamy risotto, build a yummy Buddha bowl with all the things, or stuff an eggplant or squash with some whole grains and nuts. Keep it simple and hearty and before long you won’t even remember a time when you didn’t incorporate a meatless dish into your meal planning.

Check out these 16 ideas for protein-packed meatless meals to get you started.

Get the recipe for Leftover Turkey Chili

9. Plan a Designated Leftover Night

Last but not least, it’s always a great idea to make one night a night of no planning. That’s right, we’re talking leftovers. Once a week throw whatever leftovers you have in the fridge on the table for everyone to enjoy, or reimagine them into a creative, brand new dish that requires very little effort.

Check out some of our favourite ways to use up leftovers here:

Leftover Steak and Potato Salad with Bold Tomato Dressing

Pasta with Leftover Roasted Chicken

Sweet Arancini with Leftover Rice

Leftover Turkey Chili

Leftover Mashed Potato Pancakes with Cured Salmon

Looking for more meal planning tips? Try these hacks that will help you plan like a pro.