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EDGE 03/12 In this issue: 2 Messages from Granny’s Poultry 3 Turkey Breakfast Sausage Patties 5 Curried Turkey Breast with Apple, Almond and Cranberry 6 Roasted Turkey Breast and Beet with Raspberry 7 Grilled Chicken and Apple Sandwiches 8 Oven-Baked Panko Parmesan Chicken Fingers 9 Chicken Mole Tacos 10 Middle Eastern Ground Turkey Pitas 11 Chicken Roasted Under a Brick 13 Slow Cooked Black Garlic Chicken 14 Turkey Drumsticks with Lime Ginger BBQ Sauce 15 Shopping Lists NEW! Danny’s Sandwiches Available with Danny’s Whole Hog Barbequed Pulled Turkey or Pulled Pork, Chief Executive Officer Photography Topped with Homemade Coleslaw and BBQ Sauce. Craig Evans Chronic Creative Granny’s Poultry Cooperative Editor GREATHEALTHY TASTE LIVING Publisher Barbara Chabai Granny’s Poultry Cooperative Featuring Granny’s Poultry and Peak of the Market I S S U E F I V E Design Manitoba Turkey Producers Fawkes Advertising Manitoba Chicken Producers Contact us: Marketing Chef Granny’s Poultry Cooperative Ltd. Jason Wortzman Terri Sante 750 Pandora Avenue East Granny’s Poultry Cooperative Winnipeg, MB R2C 4G5 Granny’s Poultry Cooperative [email protected] Dietitian grannys.ca Vanda Racciatti Granny’s Poultry Cooperative

turkey.mb.ca manitobachicken.ca

© 2013 Granny’s Poultry Co-operative (Manitoba) Ltd. All rights reserved. No part of this publication shall be copied or stored in any retrieval system without the prior written permission of the copyright owner. Food Tastes Better The Joy of Feeding Shared with Friends and Family Being a chef is its own brand of joy. It’s Loved Ones rewarding because cooking a meal is one It’s a universal truth: food brings people of the most personal gifts you can give; it together. Many of our fondest takes time and relies on all of your senses memories are made around the dining room table, with food to plan, prepare and provide food that will please and nourish being the centrepiece of at-home gatherings with family and people. The satisfaction comes from seeing the appreciative friends. At Granny’s, we love the fact that our products help smiles on their faces as they dig in. build and continue traditions as well as create memories for Without a doubt, enjoying a night out on the town is special, families and friends. but feeding family and friends with a home-cooked meal is Carving out time for a sit-down meal does more than second to none. This was our inspiration in putting together nourish us, it also fulfills a need for building relationships this issue, keeping in mind that no chef should be left and bonding. Simply put, food tastes better shared with stranded in the kitchen. Meals should be a relaxing, happy others and especially with the ones you love. We even go and fulfilling experience for everyone, including the chef. so far as to associate some food with the people we know. That’s why the recipes we’ve included are simple to make, Every family has an uncle who gets his own turkey leg set showcase locally-grown turkey and chicken, and are as much aside because he loves the dark meat, or a cousin who heaps a joy to share as they will be to cook. stuffing on their plate! Without them, a family meal just isn’t the same. This issue of Great Taste, Healthy Living focuses on meals meant for two or more, whether it’s a casual lunch or relaxed Chef Jason Wortzman weekend entertaining. You don’t need a special occasion to Granny’s Poultry Cooperative try some of these dishes, but you might be surprised how they turn an everyday get-together into something special. Preparing Nutritious

Craig Evans, CEO Family-Friendly Meals Granny’s Poultry Cooperative The beginning of fall means back to school, back to work, and back to schedule! This edition includes some Message from delicious and nutritious suggestions for transitioning back into your schedule while ensuring your family is eating well. Manitoba Turkey Oven-Baked Panko Parmesan Chicken Fingers are a great, Producers kid-friendly source of protein. Much lower in fat and salt than boxed chicken fingers, this recipe is sure to be a dinner Manitoba Turkey Producers represent 58 registered turkey time hit! Why not double the recipe and freeze the leftovers farms in Manitoba. Turkeys are raised in specially designed for a convenient weekday meal on the go? barns with carefully controlled ventilation and temperature and are fed a healthy diet of corn, soymeal and wheat. Packing nutritious lunches can be a challenge. Many On-Farm Food Safety programs are utilized and are extremely processed ham, salami, and other typical sandwich meats important to turkey producers. The poultry industry in are often very high in sodium and in fat. Using leftover Canada has developed strict codes of practice for care and poultry between bread slices is an excellent alternative, handling of poultry from hatchery to processing. Every year offering the convenience without the salt and fat. Try Grilled in Manitoba, 1.4 million turkeys are produced translating into Chicken and Apple Sandwiches for a great way to transform 11 million kilograms of delicious, local Manitoba turkey. supper leftovers into a delicious lunchbox meal! Or, make a unique sandwich filling with Curried Turkey Breast with www.turkey.mb.ca Apple, Cranberry and Almond - it is lower in fat and significantly lower in sodium than your average lunch meat. As evenings fill up with extra-curricular activities, make a Message from date with family and friends for brunch! The Turkey Breakfast Patties are delicious and very low in fat and Manitoba Chicken sodium compared to purchased sausages. If you love breakfast any time of day, try one in an English muffin for a Producers special lunch time treat. Manitoba Chicken Producers represent 115 local farmsrais- ing meat chickens that are grain fed, free roaming and raised Here’s to Great Taste, Healthy Living! without hormones. These farms raise chicken year round and follow strict standards for food safety and animal care. The role of Manitoba Chicken Producers is to ensure the farmers raise enough chicken to meet consumer demand and are paid

a fair price. Vanda Racciatti, BHEc, RD www.manitobachicken.ca Granny’s Poultry Cooperative

GREAT TASTE, HEALTHY LIVING 2 Prep time Cooking time Makes NUTRITIONAL FACTS PER: 2 oz | 55 g Calories Protein Carbs Sodium Fat 10 minutes 15 minutes 18 patties 80 10 g 2 g 300 mg 2.5 g

Turkey Breakfast Sausage Patties 2 lbs|900 g Granny’s ground turkey (2 packages) 1. Simmer apple cider in a pan until reduced to 3 1 cup|250 ml apple cider tablespoons (45 ml), then cool. 3 tbsp|45 ml dried apple, finely chopped 2. Combine all ingredients and form into patties 2 tsp|10 ml sea salt approximately 1.5 cm or 1/2” thick. 1 tbsp|15 ml fresh sage, chopped (or 1 tsp dried) 3. Fry patties 5-10 minutes per side in until fully cooked. 1 tsp|5 ml fresh thyme (or ½ tsp dried) 1/8 tsp|0.6 ml cinnamon 1/8 tsp|0.6 ml ground ginger 2 tbsp | 30 ml olive oil

FROM THE CHEF: Quick Scan Shopping “This is my good friend Dan’s recipe. He always makes these sausages for List special occasion brunches, and they disappear very quickly no matter how big a batch he makes!”

GREAT TASTE, HEALTHY LIVING 3

Curried Turkey Breast with Apple, Almond and Cranberry

Prep time Cooking time Serves

20 minutes 45 minutes 6-8

CHEF ROYAL SAYS: 1 lb|450g Granny’s Seasoned Omega-3 Turkey Breast (thawed) “Granny’s Seasoned Omega-3 2/3 cup|160 ml Turkey Breast is versatile; it 1 tbsp|15 ml yellow madras curry powder (mild or hot, depending on your preference) not only lends itself to hot 1/4 cup|60 ml red onion, finely chopped entrees, but also to cold 1/4 cup|60 ml dried cranberries, coarsely chopped lunches and appetizers. The 1/2 cup|125 ml Granny Smith apples, fine diced aromatic curry powder in this 1 tbsp|15 ml chopped cilantro 2 tbsp|30 ml fresh lime juice recipe adds a flavourful punch 1/4 cup|60 ml almonds, coarsely chopped to turkey salad, punctuated by 1/3 cup|80 ml celery, small diced the sweetness of cranberries To taste sea salt and the crunch of apples and To taste freshly ground black pepper 1/4 cup|60 ml sour cream almonds.” To taste (optional)

Quick Scan Shopping 1. Season turkey breast with . 2. Roast at 350°F until cooked through to 170°F approximately List 45 minutes. Cool. Dice turkey into 5mm cubes. 3. Chop all remaining ingredients and toss together. 4. Add lime juice to mayonnaise and mix in cilantro and curry powder. Add to the rest of the chopped ingredients and mix well. 5. Taste and season with salt and pepper. Add hot sauce if desired. 6. Spoon mix onto crackers or bread for party-style canapés and garnish with a small dollop of sour cream. This recipe is also fantastic in a sandwich or wrap.

Recipe courtesy of Chef Jon Royal, Red River College-Paterson GlobalFoods Institute

NUTRITIONAL FACTS PER: 2 oz | 50 g Calories Protein Carbs Sodium Fat 70 5 g 5 g 140 mg 3 g

GREAT TASTE, HEALTHY LIVING 5 Prep time Cooking time Serves NUTRITIONAL FACTS PER: 3.5 oz | 100 g Calories Protein Carbs Sodium Fat 15 minutes 60 minutes 4-6 180 12 g 4 g 210 mg 8 g

Roasted Turkey Breast and Beet Salad with Raspberry Vinaigrette 2 lbs|900 g Granny’s Seasoned Omega 3 Turkey Breast (thawed) 1. Preheat oven to 350°F. 3-4 medium red and/or yellow beets (peeled and cut into rounds) 2. Mix beets with olive oil and roast until soft, 1 tbsp|15 ml olive oil set aside to cool. At the same time, 1/2 cup|125 ml Brazil nuts, chopped roast turkey breast until cooked through to 4 cups|1 ltr mixed salad greens 170°F. Cool and slice. 1/2 cup|125 ml feta , crumbled 3. Place salad greens in a serving dish and add turkey, beets, Brazil nuts and feta. Dressing: 4. Whisk all dressing ingredients in a bowl. 1/2 cup|125 ml fresh raspberries, crushed Pour dressing over salad and serve. 1/3 cup|80 ml olive oil 3 tbsp|45 ml balsamic Recipe courtesy of Manitoba Turkey Producers 1 tsp|5 ml BeeMaid honey 1 tsp|5 ml grainy To taste sea salt to taste freshly ground black pepper

Quick Scan “With a colorful array of vegetables and fruits combined with lean turkey Shopping breast, this protein and fibre-packed salad can be a complete meal.” List

GREAT TASTE, HEALTHY LIVING 6 Grilled Chicken and Apple Sandwiches 1 cup|250 ml chopped or pulled cooked Granny’s chicken 8 slices multigrain bread KAREN SAYS: (or 4 individual foccacia breads) “Tender, meaty chicken and 4 tbsp|60 ml jalapeno or red 1 tart apple, thinly sliced tart apple slices give a simple (e.g. Granny Smith or Pink Lady) grilled cheese sandwich a 4 slices Provolone cheese major flavour and nutrition 1. Preheat indoor grill or panini press. boost. Experiment with 2. Spread jalapeno jelly on four slices of bread (or split different combinations like individual focaccias in half and spread jelly on the bottom halves). If individual focaccia breads are not chicken, Anjou pear, and Brie available, cut 4 pieces (about 4-5 inches square) from a or chicken, Old Cheddar, and larger focaccia bread. apple.” 3. Top with chicken, apple slices, cheese and remaining slices of bread. 4. Grill until bread is toasted and cheese has melted. Serve warm. Alternate Method: Quick Scan Cook in a frying pan old-fashioned style Shopping Recipe courtesy of Karen Armstrong RD, List Manitoba Chicken Producers

Prep time Cooking time Serves NUTRITIONAL FACTS PER: SANDWICH (5 oz | 152 g) Calories Protein Carbs Sodium Fat 10 minutes 10 minutes 4 270 22 g 33 g 310 mg 7 g

GREAT TASTE, HEALTHY LIVING 7

FROM THE CHEF: “Families with young children hear requests for chicken fingers over and over again. This non deep-fried version is made with only a few basic ingredients and tastes great. Why not cook up an extra large batch that can be frozen. Then, thaw and reheat for a quick, high protein meal.”

Prep time Cooking time Serves

15 minutes 20 minutes 4-6

Oven-Baked Panko Parmesan Chicken Fingers 1.5 lbs|650 g Granny’s chicken tenders or breast cut into strips 1.5 cm 1. Preheat oven to 400°F. (3/4”) thick x 10 cm (4”) long. 2. Mix flour and salt in a bowl. 1/2 cup|125 ml flour 3. Mix panko crumbs with olive oil, 1/2 tsp|2.5 ml sea salt parmesan and paprika in a separate bowl. 2 cups|500 ml panko crumbs 4. Taking a few chicken strips at a time, first 2 tbsp|30 ml olive oil dredge them in flour, then dip them in 3 tbsp|45 ml parmesan cheese, shredded egg, and roll them in the panko mixture ½ tsp|2.5 ml paprika until they are well coated. 3 eggs, beaten 5. Place flat on a baking sheet and bake for 20 minutes turning once after 10 minutes. Honey Sauce: 6. Combine all sauce ingredients and 1/2 cup|125 ml Greek-style yogurt refrigerate. Serve with honey dill sauce. 2 tbsp|30 ml low fat mayonnaise 1 tbsp|15 ml BeeMaid honey 1 tbsp|15 ml dill, fresh or dried Quick Scan Shopping List

CHICKEN FINGERS NUTRITIONAL FACTS PER: 3.5 oz | 100 g HONEY DILL SAUCE NUTRITIONAL FACTS PER: 1 oz | 30 g Calories Protein Carbs Sodium Fat Calories Protein Carbs Sodium Fat 190 19 g 16 g 210 mg 8 g 30 2 g 5 g 55 mg 1 g

GREAT TASTE, HEALTHY LIVING 8 Prep time Cooking time Serves NUTRITIONAL FACTS PER: 7 oz | 195 g Calories Protein Carbs Sodium Fat 30 minutes 30 minutes 8 310 22 g 17 g 190 mg 18 g

Chicken Mole Tacos 3 cups | 750 ml Granny’s cooked chicken, shredded 1. Bring chilies and water to a boil in a small 1 tbsp | 15 ml lard, coconut oil or vegetable oil saucepan for 5 minutes then leave dried chilies to 1 cup | 250 ml onion, finely diced soak for 30 minutes. Remove seeds and stems. 1 tbsp | 15 ml garlic, finely chopped 2. Drain chilies reserving liquid. 3. Lay 1 white corn tortilla flat on a cookie sheet Mole Sauce: and place in warm oven to dry out until no 1/2 cup | 125 ml whole blanched almonds, lightly toasted longer soft. 8 dried ancho and/or mulato chilies 4. Toast sesame seeds, anise seeds and coriander 4 dried pasilla chilies seeds in a dry skillet until golden brown. 3 cups | 750 ml water 5. Fry tortilla in skillet with oil until golden brown. 1/4 cup | 60 ml sesame seeds Drain on paper towel and crumble into pieces. 1/4 tsp | 1.25 ml anise seeds 6. Fry raisins in same oil for 2 minutes. 1/2 tsp | 2.5 ml coriander seed 7. Add drained chilies, seeds, almonds, crumbled 1/2 tsp | 2.5 ml cinnamon tortilla and spices to a blender along with 1 cup 1/4 tsp | 1.25 ml allspice of reserved chili liquid and puree. 1 tbsp | 15 ml roasted garlic 8. Add stock until it reaches sauce consistency. 2 tbsp | 30 ml lard, coconut oil or vegetable oil 9. Simmer gently in a saucepan and add chocolate 1 white corn tortilla until just melted. 1/4 cup | 60 ml raisins 10. Sautee onions and garlic in a separate pot, add 3 oz | 90 g Mexican chocolate shredded chicken and enough sauce to cover 3 cups | 750 ml chicken stock (approx. 1 1/2 cups or 375 ml). 11. Serve with warm tortillas and accompaniments. Tacos: The remaining sauce can be frozen for later use. 8-12 small soft corn tortillas 1 cup | 250 ml crumbled Queso blanco or mild feta cheese 1 cup | 250 ml fresh tomato, coarsely chopped 1/4 cup | 60 ml fresh cilantro, coarsely chopped Quick Scan 1 avocado, sliced Shopping 1/2 cup | 125 ml sour cream List

FROM THE CHEF: “Full of authentic Mexican flavours, most of this recipe can be prepared ahead of time. It can be served as an appetizer or main course. The assemble-it-yourself method is always fun for casual group gatherings and lets everyone create their own taco just how they like it.”

GREAT TASTE, HEALTHY LIVING 9 Middle Eastern Ground Turkey Pitas 1 lb|450 g Granny’s ground turkey (1 package) 1. Preheat oven to 350°F. 1 tsp|5 ml garlic 2. Mix sauce ingredients and 1 tsp|5 ml lemon zest refrigerate. 1 tbsp|15 ml pine nuts, toasted 3. Combine turkey, garlic, lemon 1 tbsp|15 ml flat leaf parsley, coarsely chopped zest, pine nuts, parsley and FROM THE CHEF: To taste sea salt salt and pepper. To taste freshly ground black pepper 4. Form into small 1-inch thick “A fairly well-kept secret is 3 tbsp|45 ml olive oil patties and pan fry until lightly that Israel has the highest per brown. capita consumption of turkey 5. Transfer to a baking sheet and Yogurt Sauce: cook for 10 minutes or until in the world. Of course, they 1/2 cup|125 ml Greek-style yogurt fully cooked. must realize that turkey is low 1/2 tsp|2.5 ml cumin 6. Serve in a warm pita with a 1/2 tsp|2.5 ml lemon zest dollop of yogurt sauce and in fat, high in protein and full 1/2 tsp|2.5 ml flat leaf parsley, coarsely chopped your favourite fresh vegetables of great flavour; not to mention To taste sea salt like lettuce, tomato, green that it lends itself to many To taste freshly ground black pepper onion and cucumber. simple but great tasting meals like this one.”

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Prep time Cooking time Serves NUTRITIONAL FACTS PER: 5 oz | 140 g Calories Protein Carbs Sodium Fat 10 minutes 20 minutes 4 210 24 g 1 g 75 mg 14 g

GREAT TASTE, HEALTHY LIVING 10 Chicken Roasted Under a Brick 1 Granny’s whole chicken 1/2 head garlic 2 tbsp|30 ml olive oil 3 sprigs fresh thyme 3/4 cup|185 ml homemade or low sodium chicken stock 1/4 cup|60 ml white wine 1 tbsp|15 ml butter CHEF SAUNDERS SAYS: To taste sea salt To taste freshly ground black pepper “Roasting the chicken at high heat under the weight of a 1. Preheat oven to 400°F. foil-wrapped brick turns the 2. Cut the chicken in half removing the back, but keeping each breast attached to the wing and leg and leaving the skin on. skin crispy and golden while 3. Season each chicken half with salt and pepper and brown both sides keeping the meat moist. Using in a frying pan in olive oil. Transfer them to a roasting pan skin-side up. this method, any home cook 4. Add stock to frying pan, bring to a boil and scrape drippings from the bottom of the pan. Reserve liquid for later use. can get restaurant results in 5. Wrap 2 bricks in foil, placing one on top of each chicken half. their own kitchen.” Add garlic to the pan. 6. Bake for 15-20 minutes until a thermometer reads 170°F when inserted in the thigh. Remove chicken from pan and place on a platter to keep warm. Quick Scan 7. Remove excess fat from pan, break apart garlic, add thyme and wine. Shopping 8. Place roasting pan over a medium high burner and reduce wine by about half, List scraping drippings from the pan. Add reserved stock and bring back to a boil. Add cold butter and stir until thickened. Strain and pour over chicken, then serve. Recipe courtesy of Executive Chef Barry Saunders, Inn at the Forks

Prep time Cooking time Serves NUTRITIONAL FACTS PER: 3.5 oz | 100 g Calories Protein Carbs Sodium Fat 10 minutes 30 minutes 4 210 19 g 1 g 95 mg 14 g

GREAT TASTE, HEALTHY LIVING 11

Prep time Cooking time Serves

10 minutes 5.5 hours 4

Slow Cooked Black Garlic Chicken

1 whole Granny’s whole chicken, frozen 2 tbsp|30 ml black garlic, remove skin and chop (substitute roasted garlic if unavailable) 1 tbsp|15 ml soya sauce 1 tsp|5 ml 1 tbsp|15 ml black sesame seeds ¼ cup|65 ml water 4 cups|1 L Chinese cabbage (suey choy), shredded FROM THE CHEF: 3 cups|750 ml your favorite Asian noodles, cooked “One of the things I like best 1 red pepper, thinly sliced about slow cooker recipes 1/2 cup|125 ml red onion, thinly sliced 3 tbsp|45 ml soya sauce is that it is a whole meal 2 tsp|10 ml cornstarch in one pot. This cook-from- frozen chicken dish requires minimal preparation in the 1. Mix garlic, soya sauce, sesame oil and sesame seeds into a black paste. morning, and when you 2. Place water in bottom of slow cooker. arrive home at the end of 3. Unwrap frozen whole chicken and place in cooker. the day, it delivers maximum 4. Cover top of chicken with black paste. 5. Cook on high setting for 4.5 hours. Cooker should then flavour on the plate.” switch to warm (machine should do this itself). 6. Mix cabbage, noodles, red pepper and red onion in a bowl and set aside. 7. Mix soya sauce and cornstarch in a small bowl. Quick Scan 8. Remove whole chicken from cooker and set on a plate. Shopping 9. Skim excess fat from the top of liquid in cooker List and discard. 10. Add soya sauce and cornstarch and mix well. 11. Add cabbage mixture to cooker, then whole chicken and replace lid. Set cooker on high for 1 hour. 12. When done, remove chicken and cut into pieces. 13. Mix cabbage and noodles with sauce, serve with chicken pieces.

NUTRITIONAL FACTS PER: 9 oz | 250 g Calories Protein Carbs Sodium Fat 330 22 g 14 g 190 mg 17 g

GREAT TASTE, HEALTHY LIVING 13 Turkey Drumsticks with Lime Ginger BBQ Sauce 3 lbs|1.5 kg Granny’s Turkey Drumsticks 1. Preheat oven or barbecue to 350°F . (2 packages) 2. Season drumsticks with oil, salt and 1 tbsp |15 ml olive oil pepper and roast in a pan in the oven or over indirect heat on the barbecue FROM THE CHEF: To taste sea salt To taste freshly ground black pepper until fully cooked, approximately ”In my opinion, turkey 45-60 minutes to 165°F. drumsticks are the most Sauce: 3. While drumsticks are cooking, 1/2 cup|125 ml cider vinegar simmer vinegar, water, cloves, flavourful part of the bird and 1/2 cup|125 ml water pepper, chilies, and ginger in a the most fun to eat right on 1/4 tsp|1.25 ml ground cloves saucepan until reduced by half. the bone. This homemade 1/2 tsp|2.5 ml freshly ground black pepper Strain reserving the liquid only. 1/2 tsp|2.5 ml dried red chili flakes (or more 4. Sauté onion & garlic in olive oil until BBQ sauce is easy to prepare, if more heat is desired) golden brown then add tomatoes and and any extra can be frozen 1/4 cup|60 ml fresh ginger, chopped cook for 2 additional minutes. 5. Add reserved cider vinegar liquid, for later use. Its slightly sweet 1 tbsp |15 ml olive oil 1 cup|250 ml diced onion brown sugar, molasses, salt and lime and tangy zip makes it a great 1 tbsp |15 ml garlic, chopped juice and simmer for 10 minutes. pairing for turkey.” 1-796 ml can whole tomatoes, seeds 6. Puree in a blender; if sauce is too and juice discarded thick add water. 1/2 cup|125 ml dark brown sugar 7. Coat drumsticks in sauce and continue cooking for 10 minutes, Quick Scan 1 tbsp |15 ml fancy molasses 1 tsp |5 ml sea salt turning them and adding more sauce Shopping 3 tbsp |45 ml lime juice from time to time. List

Prep time Cooking time Serves NUTRITIONAL FACTS PER: 5 oz | 140 g Calories Protein Carbs Sodium Fat 15 minutes 1 hour 4-6 220 21 g 11 g 280 mg 9 g

GREAT TASTE, HEALTHY LIVING 14 Shopping Lists:

Pantry Essentials: Sea salt, olive oil, freshly ground black pepper, flour, eggs, lard (or coconut oil or vegetable oil), butter, fresh garlic cumin, cinnamon, BeeMaid honey, low-fat (or regular) mayonnaise, paprika.

Turkey Breakfast Sausage Patties – Page 3 2 packages Granny’s ground turkey, apple cider, dried apple, fresh (or dried) sage, fresh (or dried) thyme, ground ginger.

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Curried Turkey Breast with Apple, Almond & Cranberry – Page 5 1 Granny’s Seasoned Omega-3 Turkey Breast, yellow madras curry powder, 1 red onion, dried cranberries, 1-2 Granny Smith apples, cilantro, fresh lime juice, almonds, 1-2 stalks of celery, sour cream, hot sauce (optional). Quick Scan

Roasted Turkey Breast and Beet Salad – Page 6 1 Granny’s Seasoned Omega-3 Turkey Breast, 3-4 red or yellow beets, Brazil nuts, mixed salad greens, feta cheese, fresh raspberries, , grainy mustard.

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Grilled Chicken and Apple Sandwiches – Page 7 1 cup cooked Granny’s chicken, 8 slices multigrain bread (or 4 individual foccacia breads), jalapeno or red pepper jelly, 1 tart apple, Provolone cheese.

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Oven-Baked Panko Parmesan Chicken Fingers – Page 8 1.5 lbs Granny’s chicken tenders or breast, panko crumbs, parmesan cheese, Greek yogurt, dill (fresh or dried).

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GREAT TASTE, HEALTHY LIVING 15 Chicken Mole Tacos – Page 9 1 package Granny’s chicken, 3-4 onions, blanched almonds, 8 dried ancho or mulato chilies, 4 dried pasilla chilies, sesame seeds, anise seeds, coriander seed, allspice, 1 white corn tortilla, raisins, Mexican chocolate, chicken stock, 8-12 small soft corn tortillas, queso blanco or feta cheese, 2-3 tomatoes, cilantro, 1 avocado, sour cream. Quick Scan

Middle Eastern Ground Turkey Pitas – Page 10 1 package Granny’s ground turkey, 1 lemon, pine nuts, flat leaf parsley, Greek yogurt.

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Chicken Roasted Under a Brick – Page 11 1 Granny’s whole chicken, fresh thyme, chicken stock, white wine.

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Slow Cooked Black Garlic Chicken – Page 13 1 Granny’s whole chicken, black garlic (or roasted garlic), soya sauce, sesame oil, black sesame seeds, 1 bunch Chinese cab- bage (suey choy), Asian noodles, 1 red pepper, 1-2 red onions, cornstarch. Quick Scan

Turkey Drumsticks with Lime Ginger BBQ Sauce – Page 14 3 lbs Granny’s turkey drumsticks, cider vinegar, ground cloves, dried red chili flakes, fresh ginger, 3-4 onions, 1-796 ml can whole tomatoes, brown sugar, fancy molasses, lime juice. Quick Scan

GREAT TASTE, HEALTHY LIVING 16 Beemaid (1P) (R WG S/O 13) Ad:Layout 1 19/09/13 3:08 PM Page 1 st tend e iest, mo r chicke juic n ev Our er!

CHICKEN POULET

“We consider it a joy and a privilege to be raising chicken that people serve their families. Through this unique feeding program, our highest quality grain-fed chickens are made even healthier in an all-natural way. We’re confident you’ll taste a distinct difference in the quality of this product.”

Allan Reimer, Farmer-Member, Granny’s Poultry Cooperative Alro Farms, Balmoral, Manitoba grannys.ca

Available at Miller’s Super Valu Meats

590 St. Mary’s Road - 233-5409 • 1867 Grant Avenue - 487-2666 • 2425 Pembina Highway - 269-4442