Please read the entire recipe before starting!

Yield:  2 servings

Ingredients:

• 2 potatoes (Russet or baking potatoes tend to have thicker skin and work the best for this recipe - but any potato will do)

• 5 mL (1 tsp) butter

• 15 mL (1 Tbsp) milk

• 2 mL (1/2 tsp) chives, bacon bits, or parsley flakes

• 50 mL (1/4 cup) grated cheese

• salt and pepper to taste

Method

• Scrub potatoes carefully until clean and poke holes in each potato carefully with a fork or the point of a knife.

• Bake in a microwave safe dish on high power for 6 to 8 minutes per potato until the potatoes are tender. Potatoes can also be covered with aluminum foil and baked in the oven (or barbeque) for 30 to 40 minutes depending on the size of your potato.

• Cut a slice from the top of each cooked potato, and remove most of the potato from the skin (shell). Leave enough material on the inside of the skin to allow it to be a shell. Place the removed cooked potato in a small bowl.

• Mash the cooked potato in the bowl with a fork or masher; blend in butter, spices, and 3/4 of the cheese.

• Refill the potato shells with the potato mixture. Sprinkle with the remaining cheese and chives, bacon bits, or parsley flakes.

Return the stuffed potatoes to the microwave, and cook on high power for 30 seconds or until the cheese melts. Enjoy while it's hot! 

Please read the entire recipe before starting!

Yield:  4 to 6 servings 

Ingredients: Prepare and measure your ingredients before you start the instruction. 

• 1250 mL (5 cups) peeled and sliced fruit (apples, peaches, pears, or rhubarb-or a mixture!).  Frozen fruit can also be used but you must stir in 1 tbsp of flour to absorb the liquids. 

• 250 mL (1 cup) packed brown sugar

• 180 mL (3/4 cup) rolled oats

• 250 mL (1 cup) flour

• 5 mL (1 tsp) cinnamon

• 3 mL (1/2 tsp) nutmeg

• 125mL (1/2 cup) margarine

Method

 Preheat the oven to 180°C (350°F).

• Lightly grease the baking dish including bottom and sides with butter or spray.

• Place fruit evenly in an 8 x 11” (about 2L) casserole or baking dish.

• In a separate bowl, combine brown sugar, rolled oats, flour, cinnamon and nutmeg.  Mix thoroughly.

• To the flour mixture, add the margarine and combine until the mixture is crumbly.

• Sprinkle this mixture evenly over the fruit.

• Bake at 350°F for 40 to 50 minutes until fruit is soft when pierced with a fork and top is golden brown. 

• Serve with ice cream or whipped cream, if desired.

Please read the recipe before starting!

Ingredients:

• Broccoli

• Cauliflower

• Carrots

Method:

•  Cut and wash the vegetables and arrange in a microwave safe dish.

•  Place broccoli flowers inside, the cauliflower around the broccoli, and the carrot sticks around the outside.

•  Cover with Saran wrap, leaving a corner uncovered.

•  Microwave on high 4-6 minutes, until vegetables are al dente (they still have a bite to them).

Prepare the cheese or garlic thyme sauce and pour over the vegetables:

Cheese Sauce:     Yield: 2 servings.  

• 25 mL (1 1/2 T) butter

• 25 mL (1 1/2 T) flour

• 125 mL (1/2 cup) milk

• pinch of salt

• 100 mL (1/2 cup) grated cheddar cheese

Method

•  Melt the margarine, add the flour and cook for 1 minute on high in the microwave.

•  Slowly stir in the milk and cook until slightly thick.

•  Add cheese and cook 1-2 minutes more until thickened.

• * This sauce may be made in a double boiler on top of the stove.

Garlic Thyme Sauce:     Yield:  2 servings

• 30 mL (2T) butter

• 1 mL (1/4 tsp) garlic salt

• 1 mL (1/4 tsp) dried thyme

Method

•  Melt the butter in a microwave safe bowl or measuring cup.

•  Add the garlic salt and thyme.

•  Pour over vegetables and serve.

•  Present as if in a restaurant.

Read the entire recipe before you begin!

Yields 2 servings

Ingredients:

• 4 apples - peeled, cored and chopped.  Click here to learn how

• ¾ cup water

• ¼ cup white sugar

• ½ tsp ground cinnamon

Method:

• In a saucepan, combine apples, water, sugar, and cinnamon. 

• Cover with a lid, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Stir occasionally. Do not leave unattended.

Allow to cool, then mash with a fork or potato masher.