Directions

1. Heat butter in a large saucepan over medium heat. Add onions and zucchini and cook, stirring often, 5-8 minutes.
2. Remove from heat and add cheese and stuffing mix ingredients. Combine well.
3. Loosen skin on chicken with your fingers to form a pocket. Place stuffing into the pocket.
4. Place chicken in a baking dish. (At this point you can place it in the fridge until you are ready to cook it.)

Directions

1. Heat butter in a large saucepan over medium heat. Add onions and zucchini and cook, stirring often, 5-8 minutes.
2. Remove from heat and add cheese and stuffing mix ingredients. Combine well.
3. Loosen skin on chicken with your fingers to form a pocket. Place stuffing into the pocket.
4. Place chicken in a baking dish. (At this point you can place it in the fridge until you are ready to cook it.)

Directions

1. Preheat oven to 450 ºF (230 ºC)
2. Rinse ribs and place in foil pan
3. In a large bowl, whisk together ½ jar BBQ sauce, chilli flakes, bay leaves with 6 cups (1500 ml) of water. Pour mixture over ribs. Ribs should not be totally submerged.
4. Bake in oven for 1-1 ½ hours. When meat is just beginning to loosen off the bone, drain all liquid from pan.
5. Place ribs, meat side down in pan. Baste with BBQ sauce. Return pan to oven and let cook for 10 minutes until sauce adheres to ribs. Flip ribs over gently and repeat.

OTHER REQUIREMENTS
Large disposable foil pan to keep clean up simple

Directions

1. Heat grill.
2. In a large bowl, place mushrooms, beef, onions and vinaigrette; toss to coat. Let stand 15 minutes; drain.
3. Place mixture in grill basket or grill wok.
4. Place basket on grill. Cook over medium-high heat for 7-9 minutes shaking or stirring mixture until vegetables are tender and beef is done as desired.
5. Stir in tomatoes. Cook for 1 minute.
6. Prepare ET TU Caesar Salad as directed on package.
7. Place salad on a large serving platter.
8. Spoon meat and vegetables on top. Serve immediately.

Directions

1. Place chicken breast and marinating sauce in a large zip lock bag. Refrigerate for 1 hour.
2. Remove chicken breasts from marinade. Grill chicken on medium heat for about five minutes each side. Remove from heat and cover with foil.
3. Place romaine in a large bowl. Add contents of salad kit and mix thoroughly. Divide salad among 4 plates.
4. Slice chicken and arrange on top of salad. Garnish with lemon and serve.
   
   * For an easier and quicker dinner solution add sliced deli roasted chicken to you Caesar Salad.

Directions

1. In a 9 x 13 buttered baking dish, place 8 slices of bread. Add extra if needed to cover dish entirely. Cover bread with ham slices. Lay slices of cheddar cheese on top, then cover with slices of bread.
2. In a bowl, beat eggs, salt and pepper. To egg mixture, add dry mustard, onion, green pepper, Worcestershire sauce, milk and hot pepper sauce. Pour over bread, ham and cheese. Cover and let stand in the refrigerator overnight. Next morning preheat oven to 350 ºF (180 ºC). Melt butter and pour over top. Cover with Cornflakes. Bake 1 hour. Let stand for 10 minutes before serving.

Directions

1. In a saucepan, whisk flour, stock and milk until smooth. Place over medium heat. Cook, whisking for 3 minutes, or until hot and thickened. Stir in Cheddar, Parmesan and mustard; cook 1 minute longer or until cheese melts. Remove from heat.
2. In a large opt of boiling water, cook macaroni for 8 to 10 minutes, or until tender but firm. Drain. Toss with cheese sauce Pour into prepared casserole dish.
3. To make topping: In a small bowl, stir together breadcrumbs, Parmesan and oil. Sprinkle over casserole.
4. Bake in centre of oven for 10 minutes, or until top is golden.