Cook Time 35 minutes

Total Time 50 minutes

Ingredients

• 6 large russet potatoes; peeled and cut into ½ inch cubes
• 3- 14 oz cans chicken broth
• 1 cup heavy cream or half and half
• 1 cup shredded cheddar cheese
• 1 – 2 Knorr Chicken Flavored Bouillon Cubes
• Cooked crumbled bacon, sour cream, chives; optional toppings.

Instructions

1. Peel the potatoes and cut the potatoes into ½ inch cubes.
2. Place the potatoes in a heavy sauce pan or dutch oven and add the chicken broth and chicken bouillon cubes.
3. Bring to a boil and continue to cook until the potatoes are fork tender.
4. Using a potato mash, mash the potatoes while they are still in the sauce pan. Do not mash completely as you want some chunks of potatoes.
5. Slowly add the 1 cup heavy cream or half and half.
6. Allow the soup to simmer for another 10 minutes or so before adding the cheddar cheese.
7. Add the 1 cup shredded cheddar cheese.
8. Continue to simmer until the soup has thickened.
9. Taste and season with salt and pepper if necessary.
10. Garnish with sour cream, crumbled bacon and chives.

The post Homemade Potato Soup appeared first on Deals North Bay.

Prep and Cook Time 35Min.

INGREDENTS

1000 ml water

2 Knorr chicken stock pot

300 g long grained rice

1 tbsp vegetable oil

1 small onion, chopped

1 medium red pepper, chopped

1 medium green pepper, chopped

1 small red chilli pepper, sliced finely Robertsons paprika (to season)

150 ml extra water

225 g frozen peas and carrots

400g fresh roast chicken, skinless

INSTRUCTIONS

Place the water and 1 Knorr Chicken Stock Pot in a saucepan and bring to the boil.

Add the rice, stir once, and return to the boil, then turn the heat down and follow cooking times on packaging.

Heat the oil in a wok and stir-fry the red pepper, green pepper, chilli pepper and crushed garlic for 2-3 minutes

.Now add the Robertsons Paprika and stir-fry for 2 minutes.

Add the cooked rice, frozen peas and carrots plus olives (if using) and stir in gently.

Add 150 ml water and 1 Knorr Chicken Stock Pot and bring the heat up until water is hot.

Add the shredded chicken and stir the chicken in with the rice.

Reduce heat and simmer for until extra water is absorbed by rice.

It’s ok for the rice to get quite soft in this dish.

Serve once the extra water is absorbed and the chicken and vegetable are hot.

The post Chicken and Rice appeared first on Deals North Bay.

Cook time 6 mins

Total time 16 mins

Ingredients

• 1 cup diced trumpet or king oyster mushroom
• 1 cup frozen peas and carrots, defrost
• 1 teaspoon minced ginger
• a handful of toasted pine nuts (optional)
• 3 tablespoons oil
• For seasoning:
• 1 tablespoon soy sauce
• half a tablespoon oyster sauce
• ¼ teaspoon sugar
• 1 teaspoon potato starch
• 1 tablespoon water

Instructions

1. Bring a small pot of water to boil, carefully add in the mushroom, peas and carrots, boil for 2-3 minutes, drain well and set aside.
2. Whisk soy sauce, oyster sauce, sugar, potato starch and water in a container and set aside.
3. Heat oil in a pan over medium heat, stir in the ginger and cook for 1-2 minutes or until fragrant.
4. Add mushroom, peas and carrots back into the pan, sauté for 1-2 minutes or heated through.
5. Pour in the seasoning sauce, stir to mix well and cook for another 1-2 minutes.
6. Sprinkle with some toasted pine nuts to serve.

The post SAUTÉED CARROTS, PEAS AND TRUMPET MUSHROOMS appeared first on Deals North Bay.

COOK:16 MINS

TOTAL:26 MINS

INGREDIENTS

• 1 tablespoon brown sugar, packed — FOR KETO: use brown sugar substitute
• 1 1/2 teaspoons paprika
• 1 teaspoon dried oregano, (or thyme, parsley, rosemary)
• 1 teaspoon salt, (use seasoned salt, Adobo or chicken salt for extra flavour)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cracked black pepper, to taste
• 1 teaspoon chili powder, (or 1/2 teaspoon cayenne pepper) — optional for a kick of heat
• 4 large chicken breasts (7oz | 200g each)
• 1 tablespoon olive oil

OPTIONAL:

• 3 tablespoons butter
• 2 cloves garlic, minced or finely chopped
• 2 teaspoons fresh chopped parsley

INSTRUCTIONS

• Preheat oven to 425°F | 220°C (standard ovens) or 390°F | 200°C (fan forced or convection ovens).
• Using a meat mallet or rolling pin, pound each chicken breast to 0.8-inch | 2cm at the thickest part. Make sure your fillets are all the same thickness to ensure even cooking.
• Combine sugar, paprika, oregano, salt, powders, pepper and chili (if using).
• Line a baking pan with aluminnium foil (or parchment/baking paper). Transfer chicken to the pan and toss chicken in the seasoning. Drizzle with the oil and rub seasoning all over to evenly coat. 
• Bake chicken in preheated oven for 16-18 minutes, or until internal temperature is 165°F (75°C) using a meat thermometer. It should be golden with crisp edges.*
• Remove parchment paper. Broil (grill) on high heat during the last 2-3 minutes of cooking until golden and crisp.
• Remove pan from oven, transfer chicken to serving plates and let rest for 5 minutes before serving.
• OPTIONAL STEP: While chicken is in the oven, melt butter in a small skillet. Sauté garlic until fragrant (30 seconds), and remove pan from heat. Stir in parsley, then pour butter mixture into pan juices, stirring well to combine all of the flavours together.
• To serve, drizzle pan juices over the chicken and garnish with freshly chopped parsley.

The post JUICY OVEN BAKED CHICKEN BREAST appeared first on Deals North Bay.

Ingredients

•  1 can Pillsbury crescent rolls
•  8 Oreo cookies
•  1/2 cup milk (any kind)
•  1/4 cup powdered sugar for dusting

Instructions

1. Preheat oven to 375ºF.
2. Slice the cylinder of crescent roll dough into 16 pieces (see photo in post). “Smush” each piece into a circle slightly bigger than an Oreo.
3. Dunk an Oreo in the milk (very quickly– you don’t want it to be soggy!) and place on a crescent roll circle. Press another circle of dough on top of it, and pinch the layers together to seal the Oreo inside.
4. Repeat with each Oreo. Place Oreos on a lined baking sheet, and bake for 10-12 minutes until golden brown.
5. Remove from oven and immediately dust with powdered sugar and serve!

The post Baked Deep Fried Oreos appeared first on Deals North Bay.

cook time: 35 MINUTES

total time: 45 MINUTES

Ingredients

• 2 cans (21 oz) cherry pie filling
• 2 cans (12.4 oz) refrigerated Pillsbury Cinnamon Rolls with Original Icing (8 Count)

Instructions

Heat oven to 375°F.

Pour cherry pie filling into ungreased 11×7-inch (2-quart) baking dish.

Separate dough into 16 rolls; set icing aside. Place rolls, cinnamon side up, over cherry pie filling.

Bake 35 minutes or until rolls are deep golden brown and cherry pie filling is bubbly.

If the rolls start to brown too much before they are cooked through, you can cover with aluminum foil.

Cool for 5 minutes then spread icing over the warm rolls.

Serve.

The post Cinnamon Roll Cherry Cobbler appeared first on Deals North Bay.

INGREDIENTS

• BEEF MIXTURE:
• 1 pound lean ground beef
• 1/2 Onion finely diced
• 1 tsp Salt
• 1/2 tsp Pepper
• BIG MAC SAUCE:
• 1 cup Mayonnaise
• ¼ cup French Dressing
• 2 Tbsp Sweet Pickle Relish
• 1 tsp White Wine Vinegar
• ½ tsp Paprika
• ¼ tsp Garlic Powder
• ¼ tsp Onion Powder
• TO ASSEMBLE:
• 4 Hamburger Buns with sesame seeds
• 2 cups Iceberg Lettuce shredded
• 8-12 Pickle Slices
• 4 Slices American Cheese

INSTRUCTIONS

• Brown the ground beef with the chopped onions in a large skillet over medium high heat.
• Season with the salt and pepper and cook until the beef is fully browned (about 5-7 minutes).  Drain off any excess grease.
• Mix the Big Mac sauce ingredients together in a bowl.  Stir well to thoroughly combine these ingredients.
• Mix in 1 cup of the Big Mac Sauce into ground beef mixture in the skillet and save the rest of the sauce for serving.  Cook for 1-2 minutes to heat these ingredients through.
• Then it’s time to assemble the sandwiches.  Spread the extra Big Mac sauce on the bottom bun, top with the lettuce, cheese, pickles and then a scoop of the meat.
• Then place the top bun on top.  Serve warm and enjoy!

The post Big Mac Sloppy Joe’s appeared first on Deals North Bay.

COOK:20 mins

TOTAL:35 mins

SERVINGS: 4 servings

Ingredients  

• 2 tablespoons canola oil
• 1 pound potatoes peeled and diced into ¼-inch cubes (I used Yukon golds)
• 1 pound 93% lean ground beef
• 1 small yellow onion diced
• 1 red bell pepper diced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt plus additional to taste
• 1/4 teaspoon ground black pepper
• 1 to 2 teaspoons hot sauce plus additional for serving (I used sriracha)
• 2 green onions sliced
• FOR SERVING: non-fat plain Greek yogurt or sour cream shredded cheddar cheese, cooked brown rice or cauliflower rice (or just more hot sauce!)

Instructions 

• Heat the oil in a skillet large enough to hold all of the ingredients over high heat. Once the oil is hot and shiny, reduce the heat to medium, then add the potatoes. Cook, stirring often, until the potatoes are turning golden and becoming tender (they should still be too firm to eat), about 6 minutes.
• Add the beef, onion, and bell pepper. Cook, breaking apart the meat

• Add the Worcestershire, mustard, smoked paprika, garlic powder, oregano, salt, pepper, and hot sauce (add 1 teaspoon if you prefer only subtle heat, more if you would like it spicier).
• Continue cooking and breaking up the beef, until the potatoes and onions are tender and the meat is fully cooked through, about 6 to 8 minutes more.
• Stir in the green onions. Taste and adjust the salt and pepper as desired. Serve hot, topped with Greek yogurt, cheese, over rice, or enjoy it all on its own with a dash of extra hot sauce if you like.

The post Ground Beef and Potatoes appeared first on Deals North Bay.

Cook Time 30 mins

Total Time 40 mins

Ingredients:

• 1 (8-oz) can refrigerated crescent rolls
• 1 lb lean ground beef
• 1 (1-oz) package taco seasoning
• 1 cup jarred salsa
• 1 (8-oz) carton sour cream
• 1½ cups shredded cheddar cheese
• ¾ bag Doritos, crushed

Instructions:

• Preheat oven to 350ºF.
• In a large skillet, brown ground beef. Drain off fat. Stir in taco seasoning and salsa or tomato sauce, simmer 5 minutes.
• Press crescent rolls on the bottom of a 9×13 pan lightly sprayed with cooking spray. Press seams to seal. Top crescent rolls with meat
• mixtures.
• Spread sour cream over meat.
• Top with cheese and crushed Dortios.
• Bake for 30 minutes.

Notes:

Can substitute 1 (8-oz) can tomato sauce for salsa.

The post DORITOS TACO CASSEROLE BAKE appeared first on Deals North Bay.

COOK TIME 3 hrs

TOTAL TIME 3 hrs 20 mins

SERVINGS 6

INGREDIENTS 

• 1 can (10.5 oz) condensed cream of mushroom soup
• 1 cup milk
• 32 ounces hash browns (1 frozen bag, defrosted)
• 14 ounces smoked sausage diced
• 1 small yellow onion diced
• 1 1/2 cups grated cheddar cheese
• 1/2 teaspoon thyme
• 1/2 teaspoon parsley

INSTRUCTIONS 

• In a sauce pan, simmer cream of mushroom soup and milk for about 2-3 minutes.
• In the slow cooker, place hash browns, sausage, onion, and 1 cup of the cheese.
• Pour in cream of the mushroom mixture and stir.
• Sprinkle remaining 1/2 cup of cheese and herbs on top, cover, and cook on high until potatoes are soft, about 3 hours. Serve hot and enjoy.

The post Crockpot Sausage Breakfast Casserole appeared first on Deals North Bay.