Beef Stroganoff Seasoning
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The buzz and excitement of back to school and the start of Fall means families are looking for quick, easy meals that are cozy and comforting. This one pan dish is ready in under 20 min, and clean-up is a breeze! Make sure to serve with crusty bread to mop up that luscious sauce.
Perfectly Balance Your Plate
Serve with 1 cup steamed veggies and 1 cup rice or a thick slice of bread.
Ingredients
1 tbsp oil
1 lb (450 g) boneless, skinless chicken thighs
Sea Salt, to taste
Black Pepper, to taste
1 pkgBeef Stroganoff Seasoning (Pack of 3)orLemon Garlic Chicken Seasoning (Pack of 3)
3 tbsp tomato paste
1 1⁄2 cups water
1⁄4 cup half & half cream (10%)
4 cups baby spinach
Preparation
In a Sauté Pan, heat oil over medium-high heat. Season chicken with salt and pepper; add to pan. Cook until lightly browned, about 3 min per side.
Meanwhile, whisk together seasoning, tomato paste, and water. Add to pan once chicken has browned. Reduce heat; stir to coat, scraping up any bits from the pan.
Cover; simmer, stirring occasionally, until chicken is cooked through, about 5 min.
Uncover and stir in cream. Add spinach, a handful at a time, stirring until wilted.
Nutritional Information
Per serving: Calories 250, Fat 10 g (Saturated 2 g, Trans 0.1 g), Cholesterol 95 mg, Sodium 440 mg, Carbohydrate 14 g (Fibre 3 g, Sugars 1 g), Protein 27 g.
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Kids will love Epicure’s healthier, homemade take on Hamburger Helper®. It’s the creamy comforting pasta and beef dish we know and love, without excess sodium. Weeknight dinner win!
Perfectly Balance Your Plate
Serve with 1 cup steamed veggies.
Ingredients
1 tbsp oil
1 lb (450 g) lean ground beef
1 pkgBeef Stroganoff Seasoning (Pack of 3)
4 cups water
1 cup milk
1 tsp Worcestershire sauce
3 cups bite-sized pasta, your choice
2 cups frozen peas
1 cup grated cheddar cheese
Preparation
Heat oil in Sauté Pan over medium-high heat. Brown beef about 4—5 min, using Ground Meat Separator to break up chunks.
Stir in seasoning, water, milk, and Worcestershire sauce. Bring to a boil; stir in pasta. Simmer 5 min or until pasta is mostly cooked, stirring often. Stir in peas and cheese; simmer another 2 min.
Nutritional Information
Per serving: Calories 520, Fat 18 g (Saturated 8 g, Trans 0.3 g), Cholesterol 65 mg, Sodium 430 mg, Carbohydrate 55 g (Fibre 6 g, Sugars 6 g), Protein 32 g.
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When you want steak, but there’s chicken in the freezer… make chicken steaks! Served with an unctuous, creamy mushroom sauce, this dish is practically begging to have mashed potatoes or rice served alongside it.
Perfectly Balance Your Plate
Serve with 1 cup mashed potatoes and 2 cups leafy greens with 1 tbsp Epicure Dressing.
Ingredients
1 1⁄2 lbs (675 g) boneless, skinless chicken breasts, about 3
1 tbsp oil
1 pkgBeef Stroganoff Seasoning (Pack of 3)
1 3⁄4 cup water
2 cups sliced mushrooms
1 cup 2% plain Greek yogurt or sour cream
1 tsp Worcestershire sauce
Preparation
Thinly slice chicken by placing one hand on one breast and pressing down firmly. Then, curve fingers up slightly for safety. Carefully slice meat horizontally with knife using other hand. Repeat with remaining chicken. You should have six pieces in total.
Heat oil in Sauté Pan over medium-high heat. Brown chicken 2 min each side and remove from pan. Set aside.
Meanwhile, in 4-Cup Prep Bowl, combine seasoning with water.
When chicken has been removed from pan, add mushrooms to pan and cook until softened, about 4 min. Return chicken to pan and stir in seasoning mixture. Bring to a boil, reduce heat, and simmer for 4 min, or until thickened.
Remove from heat and stir in Greek yogurt and Worcestershire sauce.
Nutritional Information
Per serving: Calories 200, Fat 6 g (Saturated 1.5 g, Trans 0 g), Cholesterol 65 mg, Sodium 260 mg, Carbohydrate 7 g (Fibre 1 g, Sugars 2 g), Protein 28 g.
Tips
For a vegetarian option, swap firm, cubed tofu for chicken.
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This delicious flaky meat pie can be made entirely in your Wok! Add Rotisserie Chicken Seasoning to ground beef for an unforgettable flavour the entire family will love.
Perfectly Balance Your Plate
Serve with 1 cup vegetables.
Ingredients
1 tsp oil
1 1⁄2 lbs (675 g) lean ground beef
1 pkgRotisserie Chicken Seasoning (Pack of 3)orBeef Stroganoff Seasoning (Pack of 3)
2 cups frozen peas
2 cups frozen corn niblets
2⁄3 cup water
2 tsp Worcestershire sauce
5 sheets frozen phyllo pastry dough, thawed
2 tbsp unsalted butter, melted
Preparation
Preheat oven to 450° F.
In Wok, heat oil over medium-high heat. Crumble in beef and add seasoning. Cook, 3–4 min, breaking up chunks as needed.
Stir in peas, corn, water, and Worcestershire sauce. Cover; reduce heat to medium and simmer until heated through.
Meanwhile, brush phyllo sheets with butter. Cut each sheet in two. Using your hands, loosely scrunch the sheets into individual balls (you should have 10), then place side-by-side on top of the pie filling in wok.
Bake, uncovered, until phyllo is golden brown and cooked, about 8 min.
Nutritional Information
Per serving: Calories 380, Fat 17 g (Saturated 7 g, Trans 0.5 g), Cholesterol 70 mg, Sodium 480 mg, Carbohydrate 27 g (Fibre 5 g, Sugars 5 g), Protein 28 g.
Tips
Phyllo pastry sheets are found in the frozen section of the grocery store. For best results, follow instructions on the package. In general, thaw pastry in refrigerator overnight. Unroll and remove the sheets you need—keep those moist by placing a damp towel on top. Wrap remaining dough in plastic wrap and re-freeze up to 3 months.
