coupon INSIDE CLASSIC CROWD PLEASERS Classic SPINACH DIP

Transcription

1 coupon INSIDE CLASSIC CROWD PLEASERS Classic SPINACH DIP

2 FROM THE CHEF TO YOUR Table I f you re anything like me, you love to entertain but the planning and prep that goes along with hosting can be a bit daunting. There s good news for both of us: Entertaining a group with delicious meals and snacks doesn t need to be complicated at all. We re welcoming 2017 with delectably simple meal solutions that bring the joy back to hosting. Whether it s for the big game or the award shows, a great report card or an Easter family get together all you need is What s for Dinner for a little inspiration. Here, you ll find simple recipes for agreeable greens, party pleasing dips, hearty chilies, an impressive leg of lamb, and more. Don t forget, the best occasions are the ones everyone enjoys, including you! So get ready for a delicious year of celebrations. Chef Suzanne Barr 2 KNORR What's for Dinner KNORR.CA 8

3 Spinach Dip 3-WAYS Creamy Spinach BREAD APPETIZERS Classic Spinach DIP WITH GREEK YOGURT Classic DIP WITH KALE

4 SPINACH DIP 3-WAYS CLASSIC DIP WITH KALE 4½ cups Prep Time: 10 minutes INGREDIENTS 1 package Knorr Vegetable Dry Soup Mix 2 cups (500 ml) cups sour cream 1 cup (250 ml) Hellmann's Real Mayonnaise 3 cups (750 ml) chopped baby kale 1 can (227 ml) water chestnuts, drained and chopped 3 green onions, chopped DIRECTIONS 1. Combine Knorr Vegetable Dry Soup Mix and all other ingredients in medium bowl and chill about 2 hours. CLASSIC SPINACH DIP WITH GREEK YOGURT 4 cups Prep Time: 10 minutes INGREDIENTS 1 package Knorr Vegetable Dry Soup Mix 1 cup (250 ml) Hellmann s ½ the Fat Mayonnaise-Type Dressing 1 container (500 g) nonfat plain Greek yogurt 1 box (300 g) frozen chopped spinach, cooked, cooled and squeezed dry 1 can (227 ml) water chestnuts, drained and chopped 3 green onions, chopped CREAMY SPINACH BREAD APPETIZERS 24 servings Prep Time: 15 minutes Cook Time: 6 minutes INGREDIENTS 1 package Knorr Vegetable Dry Soup Mix 2 cups ( 500 ml) sour cream 1 cup (250 ml) Hellmann s Real Mayonnaise or Hellmann s ½ the Fat Mayonnaise-Type Dressing 1 package (300 g) frozen chopped spinach, cooked, cooled and squeezed dry 1 can (227 ml) water chestnuts, drained and chopped 3 green onions, chopped 2 (24 inch/60 cm each) baguettes, halved lengthwise and crosswise DIRECTIONS 1. Combine Knorr Vegetable Dry Soup Mix, sour cream, Mayonnaise, spinach, water chestnuts and green onions in medium bowl. 2. Arrange 4 pieces of baguette on broiler pan and spread evenly with half the dip. Broil until browned and heated through, about 6 minutes. Repeat with remaining baguette and dip. 3. Cut each piece into 6 pieces. DIRECTIONS 1. Combine Knorr Vegetable Dry Soup Mix, Hellmann's ½ the Fat mayonnaisetype dressing and all other ingredients in medium bowl. Chill about 2 hours. Serve with your favourite dippers. For nutritional information for these recipes, please visit knorr.ca 4 KNORR What's for Dinner KNORR.CA

5 Turkey CHILI

6 TURKEY CHILI 6 servings Prep Time: 10 minutes Cook Time: Time: 25 minutes INGREDIENTS 1 Tbsp. (15 ml) Becel Oil 1 onion, chopped 1 lb (450 g) lean ground turkey 1 Tbsp. (15 ml) chili powder 1 pot Knorr Homestyle Stock Reduced Sodium Chicken 1 can (796 ml) no-salt-added crushed tomatoes 1 can (540 ml) black beans, rinsed and drained 1 cup (250 ml) frozen corn kernels DIRECTIONS 1. Heat oil in large saucepan over medium-high heat and cook onion, stirring occasionally, until tender, about 7 minutes. Stir in turkey and cook until crumbly, about 3 minutes. Add chili powder and cook, stirring, 30 seconds. 2. Stir in Knorr Homestyle Stock Reduced Sodium Chicken until melted. Add tomatoes, beans and corn and bring to a boil over medium-high heat. Reduce heat and simmer, stirring occasionally, 15 minutes or until desired thickness. 3. Serve, if desired, with sour cream and shredded cheese. Chopped avocado, green onions and fresh cilantro are also great toppers. Serve with tortilla chips, if desired. For nutritional information for this recipe, please visit knorr.ca 6 KNORR What's for Dinner KNORR.CA

7 Chipotle SLOW COOKER PULLED PORK

8 CHIPOTLE SLOW COOKER PULLED PORK 10 servings Prep Time: 10 minutes Cook Time: 8 hours INGREDIENTS 3 lb (1.5 kg) boneless pork shoulder 1 cup (250 ml) ketchup ¼ cup (60 ml) fi rmly packed brown sugar ¼ cup (60 ml) apple cider vinegar 1 package Knorr Recipe Onion Soup Mix 2 Tsp. (10 ml) ground chipotle chili powder DIRECTIONS 1. Arrange pork in slow cooker. Season, if desired, with salt and pepper. Combine remaining ingredients, then pour over pork; turn to coat. Cook covered on LOW 8 to 10 hours or HIGH 4 to 6 hours until pork is fork-tender. 2. Remove pork; reserve juices, removing fat. Shred pork with fork. Return shredded pork and reserved juices to slow cooker. Serve on warm hamburger buns or medium-sized crusty rolls with coleslaw, if desired. Enjoy as burritos by wrapping in large whole wheat flour tortillas with shredded cheese, lettuce and chopped tomato. For nutritional information for this recipe, please visit knorr.ca 8 KNORR What's for Dinner KNORR.CA

9 Whole Roasted CAULIFLOWER ALFREDO

10 WHOLE ROASTED CAULIFLOWER ALFREDO 12 servings Prep Time: 10 minutes Cook Time: 1 hour INGREDIENTS 1 large head cauliflower (about 3 lbs) ½ cup (125 ml) water ½ cup (125 ml) Hellmann s Real Mayonnaise 1 package Knorr Alfredo Pasta Sauce Mix 1 Tbsp. (15 ml) plain dry bread crumbs DIRECTIONS 1. Preheat oven to 400 F(200 C). Remove leaves from caulifl ower and cut out most of the core making sure head stays in one piece. Place in 8-inch (20 cm) baking dish with water. Cover tightly with foil. 2. Roast 45 to 50 minutes until cauliflower is tender when pierced with tip of knife. 3. Combine Mayonnaise and Knorr Alfredo Pasta Sauce Mix in bowl. Spread evenly on cauliflower. Sprinkle with bread crumbs. Roast uncovered 15 minutes or until browned. For an added herb flavour, try using herb flavoured bread crumbs or stirring fresh chopped herbs into the Alfredo mixture. For nutritional information for this recipe, please visit knorr.ca 10 KNORR What's for Dinner KNORR.CA

11 Beet HUMMUS

12 BEET HUMMUS 4 cups Prep Time: 10 minutes Cook Time: 15 minutes Chill Time: 1 hour INGREDIENTS 2 medium beets, peeled and cut into chunks 1 package Knorr Vegetable Dry Soup Mix ½ cup (125 ml) hot water 1 clove garlic 2 cans (540 ml ea.) chick peas, rinsed and drained ½ cup (125 ml ) olive oil 2 Tbsp. (30 ml) lemon juice DIRECTIONS 1. Cover beets with water in small saucepan and bring to a boil. Boil until very tender, about 15 minutes. Drain. 2. Meanwhile, combine Knorr Vegetable Dry Soup Mix and hot water in small bowl. Set aside 10 minutes. Process garlic in food processor until fi nely chopped. Add beets, Knorr Vegetable Dry Soup Mix mixture and remaining ingredients. Process until smooth. 3. Chill at least 1 hour. Stir hummus before serving. Garnish, if desired, with fresh dill. Serve with your favourite dippers. Spread on a warm pita and top with salad for a twist on open-face Mediterranean pita pizza. For nutritional information for this recipe, please visit knorr.ca 12 KNORR What's for Dinner KNORR.CA

13 Rosemary Leg of Lamb WITH RED WINE SAUCE

14 ROSEMARY LEG OF LAMB WITH RED WINE SAUCE 12 servings Prep Time: 10 minutes Cook Time: 1 hour 40 minutes INGREDIENTS 1 small bunch fresh rosemary 8 cloves garlic, halved 1 onion, sliced 6 lbs. (3 kg) bone-in leg of lamb 1 Tbsp. (15 ml) Knorr Bovril Liquid Chicken Bouillon 1 cup (250 ml) red wine 2 tsp. (10 ml) all-purpose flour 2 Tbsp. (30 ml) water DIRECTIONS 1. Preheat oven to 425 F (220 C). Break off eight 1-in (2.5 cm) pieces from rosemary sprigs; set aside. Set aside 8 garlic halves. Arrange onion, remaining rosemary and garlic in roasting pan, then top with lamb fat side up. Make eight 1-in (2.5 cm) deep cuts in lamb; stuff cuts with reserved garlic and rosemary. Season lamb with black pepper and rub with Knorr Bovril Liquid Chicken Bouillon. Roast 30 minutes. 2. Reduce oven temperature to 350 F (180 C) and roast an additional 1 hour 10 minutes or until meat thermometer reaches 145 F (63 C) for medium rare. Remove lamb to serving platter and keep warm. 3. Remove rosemary sprigs from pan and discard. Skim fat from pan drippings. Add wine and cook over medium heat, stirring occasionally, 5 minutes or until reduced slightly. Strain and return to pan. Combine flour and water in small cup; stir into pan and cook over medium heat, stirring constantly, until slightly thickened, about 2 minutes. Serve gravy with sliced lamb. Pair each serving of this dish with healthy sides such as 1 cup of crisp green beans and 1 cup of roasted new potatoes. For nutritional information for this recipe, please visit knorr.ca 14 KNORR What's for Dinner KNORR.CA

15 Maple Glazed Pork WITH ROASTED ROOT VEGETABLES

16 MAPLE GLAZED PORK WITH ROASTED ROOT VEGETABLES 10 servings Prep Time: 15 minutes Cook Time: 1 hour 10 minutes Stand Time: 15 minutes INGREDIENTS 3 lbs. (1.5 kg) boneless pork loin ½ cup (125 ml) maple syrup 3 Tbsp. (45 ml) Dijon mustard 2 pots Knorr Homestyle Stock Chicken, divided 1 lb. (450 g) sweet potatoes, peeled and cut into bite-size pieces 1 lb. (450 g) carrots and/or parsnips, peeled and cut into ½-inch (1.5 cm) thick slices 1 medium red onion, cut lenthwise into 10 wedges (leaving root end intact) ¼ cup (60 ml) Becel Buttery Taste margarine*, melted 2 tsp. chopped fresh rosemary *Becel Gold in Quebec. DIRECTIONS 1. Preheat oven to 425 F (220 C). Line large roasting or baking pan with aluminum foil. Season pork, if desired, with salt and pepper and place in prepared pan. In a small bowl, combine syrup, mustard and 1 pot of Knorr Homestyle Stock Chicken, mashing and stirring to blend; coat pork with maple mixture. 2. Arrange vegetables in another large roasting or baking pan. Combine Margarine and remaining Knorr Homestyle Stock Chicken in small microwave-safe bowl and cook at HIGH 20 seconds until mixture can be stirred smooth. Pour over vegetables; add rosemary and toss to coat. 3. Roast pork on center rack, basting every 15 minutes with pan juices, about 50 minutes or until instant read thermometer inserted in centre of pork reads 145 F (63 C). Roast vegetables on lower rack, stirring once, about 45 minutes or until golden and tender. 4. Reserving pan juices, remove pork to cutting board; loosly tent with foil and let rest 15 minutes before slicing and serving with pan juices and vegetables. Use up leftovers by topping a green salad for lunch For nutritional information for this recipe, please visit knorr.ca 16 KNORR What's for Dinner KNORR.CA

17 Pear, Radicchio & SPINACH SALAD WITH WARM DRESSING

18 PEAR, RADICCHIO & SPINACH SALAD WITH WARM DRESSING 4 servings Prep Time: 15 minutes INGREDIENTS 6 cups (1.5 L) baby spinach leaves 1 small head radicchio, halved and thinly sliced (about 2 cups/500 ml) 1 pear, sliced ¼ cup (60 ml) olive oil ¼ cup (60 ml) fi nely chopped shallot 2 Tbsp. (30 ml) balsamic vinegar 1 Knorr Vegetable Bouillon Cube, crumbled 1.4 cup (60 ml) pecans 1 oz. (30 g) Pecorino Romano cheese DIRECTIONS 1. Combine spinach, radicchio and pear in large bowl. 2. Combine oil, shallot, vinegar, and Knorr Vegetable Bouillon Cube in small microwave-safe bowl. Microwave at HIGH 30 seconds; stir until Bouillon dissolves. 3. Drizzle dressing over salad and toss to coat. Season, if desired, with salt and pepper. Sprinkle with chopped toasted pecans and shaved Pecorino Romano cheese. Add 4 cups shredded chicken breast for a delicious main dish option For nutritional information for this recipe, please visit knorr.ca 18 KNORR What's for Dinner KNORR.CA

19 CLASSIC CROWD PLEASERS ULTIMATE GAME DAY MENU Spinach Dip 3-WAYS Whole Roasted CAULIFLOWER ALFREDO Turkey CHILI Chipotle SLOW COOKER PULLED PORK EASTER HOSTING MENU Beet HUMMUS Pear, Radicchio & SPINACH SALAD WITH WARM DRESSING Maple Glazed Pork WITH ROASTED ROOT VEGETABLES Rosemary Leg of Lamb WITH RED WINE SAUCE Save $ 1.50 WHEN YOU PURCHASE ONE (1) KNORR AND ONE (1) HELLMANN S PRODUCT. TO THE DEALER: Unilever Canada will reimburse you for the face value of this coupon plus our specified handling fee provided it is redeemed by your customer at the time of purchase of the item(s) specified and you and your customer have complied with all the terms of this offer. Other applications may constitute fraud. Failure to send in, on request, evidence that sufficient stock was purchased in the previous 90 days to cover coupons will void coupons. Coupons submitted become our property. Redistribution, sale, or publication/dissemination of this coupon/offer in any manner or through any channel not expressly approved by Unilever in writing is strictly prohibited. No facsimiles. For redemption, mail to: Unilever Canada, P.O. Box 1600, Pickering, Ontario L1V 7C1. TO THE CONSUMER: Provincial Law may require the retailer to charge the applicable tax on the full value of the purchase(s) before the reduction in coupon value. GST, HST, QST and PST are included in the face value, where applicable. Unauthorized reproduction of this coupon is unlawful. Limit: one coupon per purchase. No facsimiles. Offer valid in Canada only and may not be combined with any other offers. Trademark owned or used under license by Unilever Canada and affiliates. COUPON EXPIRES: XXXX,

20 Whether you re entertaining for the big game or a holiday gathering, take a look inside for Knorr recipes that will keep your guests craving more. FOR DELICIOUS MEAL IDEAS SENT TO YOUR INBOX, SIGN UP FOR OUR NEWSLETTER AT KNORR.CA/SIGNUP KNORR.CA