Epicure’s Taco Meatloaf Pasta Casserole

Makes 8 servings

Cost Per Serving: 1.76

Prep Time: 10 minutes

Cook Time: 25 minutes

Ingredients

• 1 lb (450 g) lean ground beef or chicken
• 1 tsp (5 ml) vegetable oil
• 2 Tbsp (30 ml) Epicure's Seasoning for Meatloaf
• 1/2 cup (125 ml) prepared Epicure's Beef Bouillon
• 1 — 28 oz (796 ml) can diced tomatoes
• 2 - 3 Tbsp (30 - 45 ml) Epicure's Taco Seasoning
• 4 cups (1 L) cooked pasta such as fussilli, rotini or shells
• 2 cups (500 ml) grated low-fat cheese – your choice
• 3 green onions, diced
• Crushed whole-grain tortilla chips – optional

Instructions

1. Preheat oven to 450° F (230° C).
2. In Epicure’s Eclipse^® Coated Professional Frying Pan, sauté beef in oil with Seasoning for Meatloaf over medium-high heat for 6–7 minutes, until cooked through. Add Beef Bouillon, tomatoes and Taco Seasoning. Bring to a boil, then reduce heat. Simmer 4–5 minutes.
3. Turn into a large mixing bowl and stir in pasta, half the cheese and green onions. Turn into a 9” x 13” (23 cm x 33 cm) baking dish or large casserole pan. Sprinkle with tortilla chips, if desired, and remaining cheese.
4. Bake, uncovered, 15–20 minutes, until bubbly and cheese is melted.

Per Serving : Calories 260, Fat 3.5 g (Saturated 1 g, Trans 0.2 g), Cholesterol 35 mg, Sodium 260 mg, Carbohydrate 31 g (Fibre 3 g, Sugars 4 g), Protein 25 g.

Epicure's Thai Salad Rolls

A great light lunch, appetizer or snack on the go. Traditionally dipped in Satay Sauce, Hot & Spicy Stir-fry Marinade or Asian Dipping Sauce and eaten whole.

Makes 16 rolls

Cost Per Serving: 0.99

Prep Time: 15 minutes

Cook Time: 3 minutes

Ingredients

• 1 lb (450 g) package rice vermicelli
• 1 lb (450 g) package rice paper rounds
• 1 recipe prepared Epicure's Indonesian Satay (Peanut) Sauce (find recipe online)
• 2 carrots, peeled and julienned (matchsticks)
• 1 red bell pepper, cut into thin strips
• 1 green bell pepper, cut into thin strips
• 3 cups (750 ml) finely shredded iceberg lettuce
• 2 tsp (10 ml) sesame seeds

Instructions

1. Add rice vermicelli to a large pot of boiling water and cook for 3 minutes.
2. Drain, rinse under cold water and drain again. Set aside.
3. To assemble, soak rice paper rounds one at a time in a large bowl of water until limp but not soggy. Shake off excess water and lay on clean counter top.
4. Place 1 heaping tablespoon (about 15 ml) prepared Epicure’s Indonesian Satay (Peanut) Sauce just off centre of round and spread.
5. Arrange 1/3 cup (80 ml) cooked noodles on top of Satay Sauce. Place 2–3 strips each carrot, red and green pepper and lettuce on top of noodles. Sprinkle lightly with sesame seeds.
6. Fold end over filling, then fold in sides and roll up. Place salad roll seam-side down on cutting board or serving platter.
7. Repeat with remaining ingredients.

A light and refreshing twist on traditional fried egg rolls.

Per Serving (1 roll) : Calories 270, Fat 4.5 g (Saturated 0.5 g, Trans 0 g), Cholesterol 0 mg, Sodium 300 mg, Carbohydrate 61 g (Fibre 2 g, Sugars 2 g), Protein 8 g.

Tips: Chef Tip: To serve as an appetizer, place small dishes of dipping sauce(s) at centre of serving platter. Cut rolls into 3 or 4 slices and arrange on platter. Sprinkle with sesame seeds and thinly sliced green onions.

Epicure's Everyday Meatloaf

Home comfort in a pan. Make this versatile recipe your own by tailoring it to your family's favourite flavours!

Makes 8 servings

Cost Per Serving: 1.48

Prep Time: 10 minutes

Cook Time: 1 hour, 15 minutes

Ingredients

• 2 large eggs, beaten
• 1/4 cup (60 ml) skim milk
• 1/2 cup (125 ml) dry breadcrumbs
• 3 Tbsp (45 ml) Epicure's Seasoning for Meatloaf
• 2 lbs (1 kg) lean ground beef, chicken or turkey
• Epicure's Sea Salt, to taste

Instructions

1. Preheat oven to 375° F (190° C).
2. Whisk eggs and milk in a large bowl. Stir in breadcrumbs and Seasoning for Meatloaf.
3. Add meat and Sea Salt, and mix well.
4. Press mixture into a lightly greased 9” x 5” (23 cm x 13 cm) loaf pan.
5. Bake approximately 1 hour 10 minutes, or until internal temperature reaches 160° F (71° C). (Note: 165° F (74° C) is recommended for ground chicken or turkey.)
6. Drain excess fat and let rest on counter 5 – 10 minutes before slicing.

Fill up on fibre! Use oats, bran or whole-grain breadcrumbs instead of regular breadcrumbs. Add a sprinkling of ground flax or wheat germ for good measure.

Per Serving (beef option) : Calories 360, Fat 20 g (Saturated 8 g, Trans 0.5 g), Cholesterol 150 mg, Sodium 160 mg, Carbohydrate 4 g (Fibre 1 g, Sugars 1 g), Protein 39 g.

Tips: Time Saver: Divide this and any Epicure's meatloaf recipe between 3 Epicure's Silicone Mini-Loaf Pans. Bake 35–40 minutes for 2-person portions, or freeze for an easy meal any time!

Epicure's Apple Berry Crumble

A "berry" good dessert, delicious in any season.

Makes 10 servings

Cost Per Serving: 0.61

Prep Time: 10 minutes

Cook Time: 40 minutes

Ingredients

• 8 large tart apples, peeled, cored and thinly sliced
• 2 Tbsp (30 ml) lemon juice
• 3/4 cup (180 ml) sugar
• 2 tsp (10 ml) Epicure's Spices for Fruit Crumble
• 1/4 cup (60 ml) berries – your choice
• 1 1/4 cups (310 ml) all-purpose flour
• 1/2 cup (125 ml) oat flakes
• 3/4 cup (180 ml) brown sugar
• 1/2 cup (125 ml) butter

Instructions

1. Preheat oven to 375° F (190° C).
2. Toss apples with lemon juice. Add sugar, Spices for Fruit Crumble, and berries. Toss to coat and spoon into a deep pie dish or an oven-proof baking dish.
3. Combine flour, oats and brown sugar in a mixing bowl. Using a pastry blender, cut in butter until mixture is crumbly. Sprinkle evenly over apples.
4. Bake 40 minutes.

Per Serving : Calories 340, Fat 10 g (Saturated 6 g, Trans 0.3 g), Cholesterol 25 mg, Sodium 75 mg, Carbohydrate 64 g (Fibre 4 g, Sugars 44 g), Protein 3 g.

Updates to November Specials

‘Tis the busy Partying season!

We have some naughty news: we're running low on the French White Baker (#8048) and as a result turned it and Extraordinary Cheese Dip & French White Baker Collection (#9448) off at midnight (PT).

How come we’re running low? Our delivery missed the boat. Literally. As soon as our coveted French White Bakers arrive, we’ll let you know.

Here’s the nice news! We’re changing the November Customer special: starting at midnight and running until the end of the month, you can order the ECD Collection (#9442) for $19.99, in addition to the existing November specials. 

The ECD & Aubergine Baker Collection (#9447) is still available.

More good news!

The Tomato Red Mini Baker is back in stock, which means the Party Time Collection – Tomato Red (#9446) is available again, just in time for the holidays. 

So, make your wish list and check it twice!

Tammy J. Wilson ~ J. James Edwards

Order online 24-7 Canada-Wide

E-mail: feedmeepicure@gmail.com 

Or Call: 613-655-1010

Social Media Links:

Facebook    Google+     Twitter

Announcing January Booking Special !

Book your January party between Nov 1st, and Dec 14th to Qualify! 

Thank-you for choosing us to be YOUR demonstrators!

Tammy J. Wilson ~ J. James Edwards

Order online 24-7 Canada-Wide

E-mail: feedmeepicure@gmail.com 

Or Call: 613-655-1010

Social Media Links:

Facebook    Google+     Twitter

Epicure's Strawberry Banana Smoothie

Missing Summer? Enjoy this Slice of Summer All Year Round! 

Creamy with fresh berry flavour!

Makes 4 servings

Cost Per Serving: 1.04

Prep Time: 5 minutes

Ingredients

• 1 cup (250 ml) milk
• 1/2 cup (125 ml) fresh or frozen sliced strawberries
• 1/2 banana, chopped
• 1/4 cup (60 ml) low-fat plain yogurt
• 1 Tbsp (15 ml) Epicure's Summer Berry Fruit Dip Mix

Instructions

1. Blend all ingredients in a blender until smooth and frothy.
2. Pour into glasses and serve.

Per Serving : Calories 140, Fat 4 g (Saturated 2 g, Trans 0.1 g), Cholesterol 15 mg, Sodium 80 mg, Carbohydrate 21 g (Fibre 2 g, Sugars 10 g), Protein 6 g.

Tips: Chef Tip: Try layering with fresh or frozen fruit.

Preparation Tip: Make a smoothie ice pop! Simply freeze 1/2 recipe in Epicure’s Ice Pop Mold for 4 hours for a healthy frozen treat!