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Straight from Cook Once a Week, Eat Well Every Day (HarperCollins Canada, Marlowe Press US) are the recipes I use myself over and over. These are the few time-tested favourites I go to when I have no time nor brain to figure anything else out. The funny part is…these few staples hit it out of the park each and every time! Click here for downloadable shopping lists from the book so you don’t have to photocopy your own every time.
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 PREPARATION TIME: 12 MINUTES
SERVES: 4+4 for Second Supper
Some kids don’t like things all cooked together so when preparing this dish I often cook a few pieces of chicken thoroughly in the first step and keep them separate, then serve them with the sauce as a dip.
Ingredients:
- 2 lb (1 kg) boneless skinless chicken thighs
- 2 tsp (10 mL) grapeseed oil
- 1 onion, cut into rings
- 1 sweet green pepper, cored, seeded and chopped
- 6 cloves garlic
- 2 cans (each 24 oz/680 mL) tomato sauce
- 2 tsp (10 mL) dried oregano
- 2 tsp (10 mL) dried basil
- 1 tsp (5 mL) dried rosemary
- 1/2 tsp (2 mL) dried thyme
- 1/2 tsp (2 mL) hot pepper flakes
- 1/4 tsp (1 mL) pepper
- 2 dashes Tabasco sauce
- 8 oz (250 g) mushrooms, sliced, optional
- 1 cup frozen green peas
- 1/4 cup (50 mL) fresh parsley, chopped, optional
- 4 large pumpernickel buns
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 PREPARATION TIME: 30 MINUTES
SERVES: 4+4 for Second Supper
Cook this delicious and nutritious sauce today and you'll have great recipe options all week.
Ingredients:
- 1 lb (500 g) extra-lean ground beef
- 1 tsp (5 mL) canola oil
- 1 onion, grated
- 2 carrots, grated
- 1 sweet green pepper, seeded, cored and grated
- 3 cloves garlic, minced
- 1 tbsp (15 mL) Italian herb seasoning
- 1 tsp (5 mL) fennel seed (optional)
- 2 cups (500 mL) frozen mashed squash
- 1 can (26 oz/796 mL) tomato sauce
- 1 can (5 1/2 oz/156 mL) tomato paste
- 1 cup (250 mL) red wine
- 1/4 cup (50 mL) ground flaxseed
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 PREPARATION TIME: 10 MINUTES
SERVES: 4 + 4 for Second Supper
This is the tastiest, easiest one pot meal I have ever made, conceived of, or heard of.
Ingredients:
- 2/3 cup (75 mL) ground almonds
- 2 cup (250 mL) white wine (approx)
- 6 tbsp (45 mL) Dijon mustard
- 1 tsp (2 mL) pepper
- Two 2 lb (1 kg) rolled boneless pork center loin roasts
- 4 small sweet potatoes, scrubbed
- 1 tsp (5 mL) olive oil
- Salt and pepper to taste
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 PREPARATION TIME: 10 MINUTES
SERVES: 4
This is a very light meal, great for hot evenings when you don’t feel like making a big fuss. Serve in large pasta bowls with rice crackers on the side.
Ingredients:
2 tbsp (30 mL) olive oil
1 pkg (14 oz/400 g) frozen scallops, thawed
2 cups (500 mL) sake (or 1 cup/250 mL white wine)
2 cups (500 mL) chicken stock (preferably salt free frozen)
2 cups (500 mL) frozen soy beans (edamame), shelled
1 tbsp (15 mL) chili sauce (approx)
½ pound (225 g) fresh rapini or broccoli, rinsed and chopped in three inch pieces
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