Epicure’s Vegetable Fried Rice

Epicure’s recipe has the same great taste as the restaurant versions, without all the added fat and sodium!

Makes 4 servings

Cost Per Serving: 1.48

Prep Time: 8 minutes
Cook Time: 5 minutes

Ingredients

• 1 Tbsp (15 ml) vegetable oil
• 6 mushrooms, sliced
• 1 carrot, diced
• 1 bell pepper, diced
• 2 tsp (10 ml) Epicure's Asian Stir-fry Seasoning
• 1 tsp (5 ml) Epicure's Teriyaki Seasoning
• 4 cups (1 L) cooked, cold brown rice
• 1/4 cup (60 ml) low-sodium soy sauce
• 4 green onions, sliced
• 1/2 cup (125 ml) fresh or frozen peas

Instructions

1. Heat oil over medium-high heat in Epicure’s Eclipse^® Coated Wok or Epicure’s large Eclipse^® Coated Professional Frying Pan.
2. Stir-fry mushrooms, carrots and pepper with Asian Stir-fry Seasoning and Teriyaki Seasoning for 2 minutes, tossing frequently.
3. Add rice and stir vigorously until heated through. Add soy sauce, onions and peas. Stir constantly until heated through. Serve hot.

Fried rice from a fast-food restaurant can have as much as 11 g of fat and over 700 mg of sodium.

Per Serving : Calories 320, Fat 6 g (Saturated 0.5 g, Trans 0 g), Cholesterol 0 mg, Sodium 470 mg, Carbohydrate 59 g (Fibre 7 g, Sugars 4 g), Protein 8 g.

Tips: Creative Cooking: Try Epicure's Thai Seasoning instead of Epicure's Asian Stir-fry Seasoning.

Serving Suggestion: Serve with grilled fish seasoned with Epicure’s Asian Stir-fry Seasoning.

Chef Tip: A wonderful way to use leftover rice. Simply freeze in individual- or family-sized portions.

Epicure's Marinara Shepherd’s Pie

Marinara Sauce is rich in lycopenes – thanks to the tomatoes – which is a powerful antioxidant offering cancer protection properties.

Makes 8 servings

Cost Per Serving: 2.19

Prep Time: 15 minutes

Cook Time: 1 hour

Ingredients

• 3 lbs (1.5 kg) potatoes, peeled and quartered
• 1 1/2 lbs (675 g) lean ground beef or turkey
• 2 Tbsp (30 ml) Epicure's French Onion Dip Mix
• 2 Tbsp (30 ml) Epicure's Beef & Steak Seasoning
• 1 cup (250 ml) prepared Epicure's Marinara Sauce
• 1/2 cup (125 ml) prepared Epicure's Gravy
• 1 1/2 cups (375 ml) frozen mixed vegetables
• Epicure's Black Pepper, to taste
• 2 Tbsp (30 ml) Epicure's Herb & Garlic Dip Mix
• 3/4 cup (180 ml) buttermilk

Instructions

1. Boil potatoes in salted water until tender in Epicure's Pasta Pot.
2. Pre-heat oven to 350° F (175° C).
3. Meanwhile, cook meat in Epicure's large Eclipse^® Coated Professional Frying Pan until no longer pink. Drain excess fat.
4. Stir in French Onion Dip Mix and Beef & Steak Seasoning.
5. Stir in Marinara Sauce, Gravy and vegetables. Bring to a boil and season with Black Pepper. Spoon into a 9” x 13” (23 cm x 33 cm) casserole dish and set aside.
6. Drain potatoes and mash. Stir in Herb & Garlic Dip Mix and buttermilk. Spoon onto meat mixture.
7. Bake for 45 minutes, or until potatoes are slightly golden.

Per Serving : Calories 410, Fat 13 g (Saturated 5 g, Trans 0 g), Cholesterol 70 mg, Sodium 240 mg, Carbohydrate 42 g (Fibre 6 g, Sugars 4 g), Protein 31 g.

Tips: Serving Suggestion: Serve with an in-season side salad and prepared Epicure`s Dressing.