Brunch preparation is done in a flash when it features this make-ahead savoury casserole. Try making this delicious recipe with other types of bread such as challah, whole wheat or Italian bread.

Preparation Time: 40 minutes

Cooking Time: 14 minutes

Chilling Time: 4 to 12 hours

Baking Time: 1 hour

Serves 8

12 cups (3 L) cubed (1-inch/2.5 cm) French loaf, about 1 loaf

1 lb (500 g) Ontario Sweet Italian Turkey Sausage, casings removed

1 tbsp (15 mL) vegetable oil

1 Ontario Onion, diced

1 pkg (227 g) Ontario Crimini Mushrooms, sliced

6 Ontario Eggs

2 cups (500 mL) Ontario Milk

1 tsp (5 mL) dry mustard

1/2 tsp (2 mL) salt

1/4 tsp (1 mL) pepper

1-1/2 cups (375 mL) shredded Ontario Swiss-style Cheese

1/2 cup (125 mL) chopped fresh Ontario Parsley

To dry bread, divide cubes between two rimmed baking sheets and bake in 200°F (100°C) oven for 10 minutes. Remove from oven and stir. Switch and rotate baking sheets; bake until dry, about 10 minutes. Set aside.

Meanwhile, in large skillet, cook sausage over medium-high heat, stirring often, until browned, 7 to 9 minutes. Remove from skillet; set aside.

In same skillet, heat oil over medium heat; add onion and mushrooms; cook, stirring occasionally until slightly softened, about 5 minutes.

In large bowl, whisk together eggs, milk, mustard, salt and pepper until well blended. Add bread cubes, 3/4 cup (175 mL) of the cheese, parsley, reserved sausage and mushroom mixture; gently combine. Transfer into 13- x 9-inch (3 L) greased baking dish. Cover with foil. Refrigerate 4 hours or up to 12 hours.

Bake covered in 350°F (180°C) oven for 30 minutes. Uncover, sprinkle with remaining cheese and bake for 30 minutes or until a knife inserted in the centre comes out clean. Let stand 10 minutes before cutting.

Nutritional Information:

1 Serving

PROTEIN: 29 grams

FAT: 19 grams

CARBOHYDRATE: 37 grams

CALORIES: 439

FIBRE: 2 grams

SODIUM: 955 mg

– Printed with permission from Foodland Ontario

This recipe is packed with protein and the goodness of beef with nutrients such as zinc, iron and B12. Freeze leftover refried beans in airtight container to use the next time you make this recipe.

1 Taco kit (275 g pack)

1 lb (500 g) Extra Lean or Lean Ground Beef Sirloin or Lean/Extra Lean Ground Beef

½ Can (14 oz/398 mL size) refried beans

½ cup (125 mL) Dry bread crumbs

½ cup (125 mL) EACH frozen corn and diced sweet red pepper

¾ cup (175 mL) Shredded Cheddar cheese

Taco fixings (optional): shredded lettuce, salsa, sliced green onion, diced tomato

Combine beef, refried beans, bread crumbs, kit seasoning mix and ¼ cup (50 mL) of the kit salsa. Press into lightly greased foil-lined loaf pan (or form into loaf shape on foil-lined rimmed baking sheet).?

Combine remaining salsa, corn, and peppers. Sprinkle on top of meat loaf. Bake in 400°F (200°C) oven for 40 to 50 minutes until digital rapid-read thermometer inserted into centre of loaf reads 160°F (71°C). Remove from oven and sprinkle with cheese. Let stand for 10 minutes.?

Meanwhile, heat kit taco shells according to the package directions. Use foil to lift meat loaf from pan. Cut into 12 slices, placing one slice into each taco shell. Garnish with taco fixings (if desired).

Cook’s Notes: Freeze individual slices in a taco shell and you’ve got a great microwaveable lunch to go. Reheat from frozen on HIGH 45 to 60 seconds right in the shell.

– Recipe and photo courtesy of Beef Farmers of Ontario

Who would have thought you could add the goodness of ruby red beets to chocolate cake? The beet’s natural sweetness and moisture adds a delicious and unique flavor that perfectly pairs with chocolate, making this delectable cake tender and moist.

Preparation Time: 20 minutes

Roasting Time: 60 minutes

Baking Time: 50 minutes

Serves 8

3 Ontario Beets (about 1 lb/500 g)

2 cups (500 mL) all-purpose flour

1/2 cup (125 mL) unsweetened Dutch-process cocoa powder

1-1/2 tsp (7 mL) baking soda

1/2 tsp (2 mL) salt

3 Ontario Eggs

1/4 cup (50 mL) vegetable oil

1-1/2 cups (375 mL) packed brown sugar

1 tsp (5 mL) vanilla

3/4 cup (175 mL) hot water

Icing:

1 cup (250 mL) 35% Ontario Whipping Cream

1 tbsp (15 mL) granulated sugar

1 tbsp (15 mL) unsweetened Dutch-process cocoa powder

Trim both ends of beets. Wrap beets with foil and place on baking sheet. Bake in 400°F (200°C) oven for 45 to 60 minutes or until tender when pierced with sharp knife. Unwrap and let beets cool slightly; slip off skins. Roughly chop and place in food processor and process until smooth. Measure out 1-1/2 cups (375 mL) beet purée.

Reduce oven to 350°F (180°C). Spray 9-inch (23 cm) round baking pan with cooking spray and line with circle of parchment paper.

In medium bowl, whisk together flour, cocoa, baking soda and salt; set aside.

In large bowl, whisk together eggs, oil, brown sugar, vanilla and beet purée. Add flour mixture to beet mixture alternately with hot water, beginning and ending with flour mixture, stirring until smooth.

Pour batter into prepared pan and bake 45 to 50 minutes or until a toothpick inserted in centre comes out clean. Let cool in pan on wire rack for 15 minutes. Turn cake out and let cool completely.

Icing: In large chilled bowl, using electric mixer on high, whip cream, sugar and cocoa, until firm peaks form. Pipe rosettes or frost top of cake and dust with cocoa; if desired.

Tips: Omit cocoa from whipping cream and add 1 tsp (5 mL) vanilla for vanilla whipped cream.

If you have any extra beet purée freeze for another use.

Nutritional Information:

1 Serving

PROTEIN: 8 grams

FAT: 20 grams

CARBOYHDRATE: 73 grams

CALORIES: 494

FIBRE: 2 grams

SODIUM: 454 mg

– Printed with permission from Foodland Ontario

All the flavours of carrot cake in a bowl for breakfast! Choose your favourite toppings or stick to the traditional walnuts, pumpkin seeds and finely chopped apples. Freeze Greek yogurt in an ice cube tray to make it cold and slushy.

Preparation Time: 5 minutes

Serves 1

1 Ontario Apple, peeled and chopped (about 1 cup/250 mL)

1/4 cup (50 mL) chopped Ontario Carrot

1/4 cup (50 mL) plain Greek yogurt (frozen optional)

1/3 cup (75 mL) milk

1/4 cup (50 mL) large flake oats

2 tsp (10 mL) Ontario Maple Syrup

3/4 tsp (4 mL) ground cinnamon

1/4 tsp (1 mL) ground nutmeg

Toppings: Diced Ontario Apple

     Pumpkin seeds

     Chopped walnuts

     Granola

     Ontario Honey

In blender, combine apple, carrot, yogurt, milk, 3 tbsp (45 mL) of the oats, maple syrup, 1/2 tsp (2 mL) of the cinnamon and nutmeg; blend on high for 1 minute or until desired consistency.

Pour into deep cereal bowl. Top with remaining oats and cinnamon. Sprinkle with diced apple, pumpkin seeds, walnuts and granola. Drizzle with honey. Serve immediately.

Nutritional Information:

1 Serving (with 2 tsp/10 mL of each topping):

PROTEIN: 12 grams

FAT: 9 grams

CARBOHYDRATE: 63 grams

CALORIES: 375

FIBRE: 6 grams

SODIUM: 85 mg

– Printed with permission from Foodland Ontario

Looking for a perfect way to start your morning or complement your next get-together? Give these French toast muffins a try. Cinnamon bread tossed with sweet and crisp apples and baked with eggs, milk and maple syrup make for an easy and delicious breakfast.

Preparation Time: 15 minutes

Baking Time: 25 minutes

Serves 6 (Makes 12 muffins)

8 cups (2 L) cubed (1/2-inch/1 cm) cinnamon raisin bread

2 Ontario Apples, peeled and coarsely chopped (about 2 cups/ 500 mL)

5 Ontario Eggs

1 cup (250 mL) Ontario Milk

1 cup (250 mL) Ontario Maple Syrup

In large bowl, combine bread cubes and apples; set aside.

In medium bowl, whisk eggs, milk and 1/4 cup (50 mL) of the maple syrup. Pour egg mixture over bread and gently combine.

Grease 12-cup muffin pan. Spoon 1/2 cup (125 mL) of the bread mixture into each muffin cup. Bake in 350°F (180°C) oven for 20 to 25 minutes or until set and knife inserted in the centre comes out clean.

Let cool in pan on wire rack for 5 minutes. Turn muffins out and spoon remaining maple syrup over muffins.

Tip: Place cooled breakfast muffins in freezer bag and freeze up to 3 months. To reheat, just pop in the microwave on High for 30 seconds.

Nutritional Information:

1 Muffin

PROTEIN: 5 grams

FAT: 3 grams

CARBOHYDRATE: 35 grams

CALORIES: 180

FIBRE: 3 grams

SODIUM: 95 mg

– Printed with permission from Foodland Ontario

Slow cookers make preparing dinners like this chili a breeze, and reduces the amount of added fat or oil.

Serves 6

Prep Time: 20 mins.

Cook Time: 5 hours

8 oz fresh crimini mushrooms

1 onion, chopped

2 cloves garlic, minced

1/2 lb lean ground beef, crumbled

1 green pepper, finely chopped

1 red pepper, finely chopped

1 can kidney beans, drained and rinsed (540 ml)

1 can diced tomatoes (796 ml)

1 can tomato paste (156 ml)

2 tbsp chili powder

1 packet Mushroom Seasoning Blend

1 tsp ground cumin

1 tsp salt

    Place the mushrooms, onion and garlic in a food processor fitted with a metal blade. Pulse until finely chopped. Combine the mushroom mixture, ground beef, green pepper, red pepper and beans in a slow cooker.

    Stir the diced tomatoes with the tomato paste, chili powder, seasoning blend, cumin and salt until well combined. Pour the tomato mixture into the slow cooker. Cook on high for 5 hours or on low for 10 hours.

    Tip: Garnish with cheddar cheese, sour cream, green onion and serve with tortilla chips or in a bread bowl for a fun and tasty dinner.

    Nutrition Facts Per Serving: Calories 203, Sodium 622mg, Protein 14g, Fat 5g, Carbohydrates 21g, Dietary Fibre 8g

– Recipe and photo courtesy of Beef Farmers of Ontario

    Ontario apples add a burst of fresh flavour to breakfast oatmeal. If you wish, serve with a drizzle of maple syrup and a dollop of yogurt. Reheat the next morning for a quick and satisfying breakfast. This recipe can be easily doubled.

Preparation Time: 10 minutes

Baking Time: 35 minutes

Serves 4

1 cup (250 mL) diced Ontario Apple (Red Prince, Spartan or Cortland)

1 cup (250 mL) large flake rolled oats

2 tbsp (25 mL) hemp hearts

1/2 tsp (2 mL) each baking powder and ground cinnamon

1/4 tsp (1 mL) each ground ginger, nutmeg and salt

1 Ontario Egg, whisked

1-1/2 cups (325 mL) Ontario Milk

1/4 cup (50 mL) Ontario Maple Syrup

1 tbsp (15 mL) butter, melted

1 tsp (5 mL) vanilla

    In medium bowl, combine apple, oats, hemp hearts, baking powder, cinnamon, ginger, nutmeg and salt.

    In separate medium bowl, whisk egg, milk, maple syrup, butter and vanilla. Pour over apple mixture and stir. Equally divide among four 1 cup (250 mL) ramekins. Place ramekins on rimmed baking sheet.

    Bake in 350°F (180°C) oven for 35 minutes or until dry on top and slightly risen. Enjoy immediately or cool, cover and refrigerate for up to 3 days.

Nutritional Information:

1 Serving

PROTEIN: 9 grams

FAT: 9 grams

CARBOHYDRATE: 36 grams

CALORIES: 264

FIBRE: 3 grams

SODIUM: 270 mg

Printed with permission from Foodland Ontario

Creamy chèvre (goat cheese) is the perfect complement to this colourful, sweet yet savoury side dish. Serve with pork tenderloin or chicken. Freeze any leftovers to add to soup.

Preparation Time: 15 minutes

Baking Time: 30 minutes

Serves 4 to 6

4 cups (1 L) cubed Ontario Sweet Potatoes or Butternut Squash (1-inch/2.5 cm)

2 Ontario Apples, cubed (Empire, Spartan or McIntosh), about (2 cups/500 mL)

1 Ontario Red Onion, halved and sliced lengthwise

1 can (19 oz/540 mL) chickpeas, drained and rinsed

2 tbsp (25 mL) olive oil

1/3 cup (75 mL) chopped fresh Ontario Parsley

2/3 cup (150 mL) crumbled Ontario Goat Cheese (Chèvre)

2 tbsp (25 mL) raw pumpkin seeds (optional)

    Line two large rimmed baking sheets with parchment paper.

    In large bowl, combine sweet potatoes, apples, onion and chickpeas. Drizzle with oil and toss well. Transfer to prepared sheets.

    Bake in 425ºF (220ºC) oven for 15 minutes. Remove from oven; stir gently. Switch and rotate baking sheets. Bake 15 minutes or until vegetables are tender and slightly golden.

    Transfer to serving dish; toss with parsley and top with goat cheese and pumpkin seeds, if using. Serve immediately.

Nutritional Information:

1 Serving (When recipe serves 6):

PROTEIN: 10 grams

FAT: 11 grams

CARBOHYDRATE: 44 grams

CALORIES: 306

FIBRE: 6 grams

SODIUM: 140 mg

 Printed with permission from Foodland Ontario

This chicken pot pie is the perfect comfort food. Chunks of Ontario chicken and vegetables make this pie a hearty and complete meal.

3/4 lb (375 g) puff pastry, thawed

1/4 cup (50 mL) butter

1/4 cup (50 mL) all-purpose flour

1 1/2 cups (375 mL) sodium-reduced chicken broth

1 1/2 cups (375 mL) 35% whipping cream

1/2 tsp (2 mL) salt

Pinch cayenne pepper

3/4 cup (175 mL) shredded smoked Gruyere or Mozzarella cheese

3 cups (750 mL) shredded or chopped roasted Ontario chicken

3 cups (750 mL) frozen mixed vegetables, such as peas, corn, and carrots, thawed

1 egg, beaten

    Preheat oven to 425°F (220°C).

    Roll puff pastry to 1/4-inch (5 mm) thick. Cut puff pastry into equal portions to fit the tops of 6, oven-proof, 1 cup (250 mL) mini casseroles. Transfer pastry to a rimmed baking sheet; bake for 10 minutes or until puffed and lightly golden. Reserve.

    Melt butter in a large saucepan set over medium heat. Add flour and cook, stirring, for 2 minutes or until smooth and lightly golden. Whisk broth with cream, salt and cayenne pepper; stir into saucepan in a slow, steady stream, whisking until smooth. Bring to a boil. Simmer, stirring often, for 5 minutes or until thickened. Removed from heat; stir in cheese, a little at a time, until melted. Stir in chicken and vegetables. Divide mixture evenly between the casseroles.

    Cap each casserole with a piece of puff pastry; brush evenly with egg. Bake for 5 minutes or until pastry is very golden and filling is heated through.

    Tip: Use 1 cup (250 mL) disposable foil pans instead of casseroles.

    Makes 6 servings.

Per Serving: about 875 cal, 24 g pro, 63 g total fat (28 g sat fat), 43 g carb, 3 g fibre, 206 mg chol, 716 mg sodium. %RDI: iron 22%, calcium 19%,vit A 37%, vit C 6%

– Recipe and photo courtesy of Ontario Meat & Poultry

This one skillet meal is a nutritious blend of beef and mushrooms that is perfect for speedy weeknight meals.

1/2 lb. Lean ground beef

8 oz. Fresh button mushrooms

1 tbsp Canola oil

1 Onion, chopped

1/2 cup Sharp cheddar cheese

1/2 tsp, each Salt & pepper

2 tbsp All- purpose flour

3 cups Low-sodium chicken broth

6 cups Extra broad egg noodles

1 cup Peas

2 tbsp Finely chopped parsley or chives

Seasoning Blend:

1/2 tsp Dried thyme leaves

1/2 tsp Dried oregano leaves

1/2 tsp Ground mustard

1/4 tsp Minced garlic

1/4 tsp Minced onion

    Place the mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.

    Heat the oil in a large, non-stick skillet set over medium-high heat. Add the onion and cook for 3 minutes or until softened. Add the mushrooms, ground beef, seasoning blend, salt and pepper. Cook, stirring often for 5 minutes.

    Sprinkle the flour over the skillet; stir for 1 minute. Pour in the broth and bring to a boil. Stir in the noodles. Cook, covered, for 7 minutes.

    Stir in the cheese and peas. Cook, stirring often, for 5 minutes or until the noodles are tender and the sauce is thickened. Stir in the parsley. Serve immediately.

    Prep time: 10 min Cook time: 25 min

    Makes: 4 servings