Epicure's Tomato and Bread Zuppa

Makes 4 servings

Cost Per Serving: 1.31

Ingredients

• 3 Tbsp (45 ml) olive oil, divided
• 1 tsp (5 ml) Epicure's Marinara Sauce Mix
• 1 cup (250 ml) stale bread, cut into 1" cubes
• 1 small onion, chopped
• 1 — 28 oz (796 ml) can stewed plum tomatoes
• 2 Tbsp (30 ml) Epicure's Margherita Sauce Mix
• 5 cups (1.25 L) prepared Epicure's Vegetable Bouillon
• Epicure's Sea Salt, to taste
• Epicure's Black Pepper, to taste
• Epicure's Crushed Chilies, to taste

Instructions

1. Combine 2 Tbsp (30 ml) of olive oil, Marinara Sauce Mix, and Crushed Chilies, if desired, in Epicure's Multi-Purpose Pot over medium heat. Stir regularly for approximately 2 minutes or until mixture becomes aromatic. Add bread cubes and cook until golden brown.
2. Remove bread from pot and set to drain on paper towel.
3. Add remaining olive oil to Pot and sauté onion until translucent. Stir in tomatoes, Margherita Sauce Mix and prepared Vegetable Bouillon. Heat to a gentle simmer.
4. Once simmering, return bread to pot, season with Sea Salt and Black Pepper, and continue simmering for approximately 20 minutes, or until all flavours are combined.
5. Remove from heat and roughly break up tomatoes and bread with potato masher. Serve warm with a drizzle of olive oil.

Per Serving : Calories 210, Fat 11 g (Saturated 1.5 g, Trans 0 g), Cholesterol 0 mg, Sodium 560 mg, Carbohydrate 25 g (Fibre 6 g, Sugars 2 g), Protein 6 g.

Epicure's Chicken Cacciatore

Spicy and delicious!

Makes 8 servings

Cost Per Serving: 1.10

Ingredients

• 8 whole chicken legs
• Epicure's Sea Salt, to taste
• Epicure's Black Pepper, to taste
• 2 Tbsp (30 ml) olive oil
• 1 — 28 oz (796 ml) can diced tomatoes
• 1 — 28 oz (796 ml) can crushed tomatoes
• 2 Tbsp (30 ml) Epicure's Margherita Sauce Mix
• 1/2 cup (125 ml) olives or 1 cup (250 ml) quartered artichoke hearts - optional

Instructions

1. Season chicken legs with Sea Salt and Black Pepper.
2. Heat oil in a large Epicure’s Eclipse^® Coated Professional Frying Pan and brown chicken on both sides. Drain on paper towel and set aside. Drain extra fat from pan.
3. Add tomatoes, Margherita Sauce Mix, and if desired, olives or artichoke hearts to pan. Return chicken pieces to pan and simmer in tomato sauce for 25 minutes.

Per Serving : Calories 270, Fat 12 g (Saturated 2.5 g, Trans 0 g), Cholesterol 90 mg, Sodium 270 mg, Carbohydrate 13 g (Fibre 3 g, Sugars 3 g), Protein 28 g.

Tips: Serving Suggestion: Enjoy over pasta with a green salad.

Epicure's Margherita Fish Fillets

Makes 4 servings

Cost Per Serving: 2.27

Ingredients

• 1 cup (250 ml) crushed or diced tomatoes
• 2 Tbsp (30 ml) Epicure's Margherita Sauce Mix
• 4 — 6 oz (170 g) cod fillets, or any firm white fish
• Epicure's Sea Salt, to taste
• Epicure's Black Pepper, to taste
• 1 Tbsp (15 ml) olive oil

Instructions

1. Mix together crushed tomatoes and Margherita Sauce Mix in a microwave safe dish. Microwave on high for 3 - 4 minutes, stirring every minute. Keep warm.
2. Season fish fillets with Sea Salt and Pepper. Heat Epicure's Eclipse^® Coated Frying Pan over medium heat; add olive oil and saute fish until both sides are browned and fish is just beginning to flake.
3. Place fish fillets on serving plate and top with prepared Margherita sauce.

Per Serving : Calories 290, Fat 14 g (Saturated 2 g, Trans 0 g), Cholesterol 105 mg, Sodium 210 mg, Carbohydrate 6 g (Fibre 2 g, Sugars 0 g), Protein 35 g.

Epicure's Garlic Croutons

Makes 8 servings

Cost Per Serving: 0.34

Prep Time: 10 minutes

Cook Time: 10 minutes

Ingredients

• 4 cups (1 L) cubed crusty bread
• 2 Tbsp (30 ml) olive oil
• 1 garlic clove, crushed
• 1 Tbsp (15 ml) Epicure's Herb & Garlic Dip Mix
• 2 Tbsp (30 ml) grated Parmesan cheese

Instructions

1. Preheat oven to 375° F (190° C).
2. Place cubed bread on Epicure's parchment-lined Baking Sheet.
3. Combine olive oil with crushed garlic and Herb & Garlic Dip Mix. Drizzle over bread cubes and toss to coat.
4. Bake for 10 minutes, tossing once. Remove from oven and sprinkle with grated Parmesan cheese.

Per Serving (1/2 cup (125 ml)) : Calories 100, Fat 4.5 g (Saturated 0.5 g, Trans 0 g), Cholesterol 0 mg, Sodium 150 mg, Carbohydrate 12 g (Fibre 1 g, Sugars 0 g), Protein 3 g.

Epicure's Chicken Cacciatore

Spicy and delicious!

Makes 8 servings

Cost Per Serving: 1.10

Ingredients

• 8 whole chicken legs
• Epicure's Sea Salt, to taste
• Epicure's Black Pepper, to taste
• 2 Tbsp (30 ml) olive oil
• 1 — 28 oz (796 ml) can diced tomatoes
• 1 — 28 oz (796 ml) can crushed tomatoes
• 2 Tbsp (30 ml) Epicure's Margherita Sauce Mix
• 1/2 cup (125 ml) olives or 1 cup (250 ml) quartered artichoke hearts - optional

Instructions

1. Season chicken legs with Sea Salt and Black Pepper.
2. Heat oil in a large Epicure’s Eclipse^® Coated Professional Frying Pan and brown chicken on both sides. Drain on paper towel and set aside. Drain extra fat from pan.
3. Add tomatoes, Margherita Sauce Mix, and if desired, olives or artichoke hearts to pan. Return chicken pieces to pan and simmer in tomato sauce for 25 minutes.

Per Serving : Calories 270, Fat 12 g (Saturated 2.5 g, Trans 0 g), Cholesterol 90 mg, Sodium 270 mg, Carbohydrate 13 g (Fibre 3 g, Sugars 3 g), Protein 28 g.

Tips: Serving Suggestion: Enjoy over pasta with a green salad.

Epicure's Lemon Dilly Chicken

Epicure’s Lemon Dilly is a great way to add a ton of flavour without the salt!

Makes 6 servings

Cost Per Serving: 1.58

Prep Time: 5 - 10 minutes

Cook Time: 20 minutes

Ingredients

• 2 Tbsp (30 ml) olive oil
• 6 boneless, skinless chicken breasts
• 1 cup (250 ml) prepared Epicure's Chicken Bouillon
• 1 Tbsp (15 ml) lemon juice
• 1 tsp (5 ml) Epicure's Lemon Dilly Dip Mix
• Epicure's Sea Salt, to taste
• Epicure's Black Pepper, to taste
• 1 Tbsp (15 ml) Epicure's 3 Onion Dip Mix

Instructions

1. Heat oil in Epicure's Eclipse^® Coated Professional Frying Pan. Cook chicken over medium heat 3 minutes per side, or until golden brown.
2. Whisk together Chicken Bouillon, lemon juice, and Lemon Dilly Dip Mix.
3. Pour over chicken. Heat to boiling, then immediately reduce heat to a simmer and cook for 10–15 minutes, or until thickest part of chicken is no longer pink.
4. Transfer chicken to a serving plate. Bring sauce back to a boil for 2 minutes, or until reduced by half. Season to taste with Sea Salt and Black Pepper. Add 3 Onion Dip Mix and pour over chicken. 

Per Serving : Calories 190, Fat 7 g (Saturated 1.5 g, Trans 0 g), Cholesterol 75 mg, Sodium 140 mg, Carbohydrate 2 g (Fibre 0 g, Sugars 0 g), Protein 28 g.

Tips: Serving Suggestion: Serve with prepared Epicure’s What’s for Dinner? French Onion Soup. Also great with rice and steamed green beans or broccoli.