Superbrand days


One-Pot Tuna Mac and Cheese

Makes: 6 servings
Cook time: 10 minutes
Difficulty Level: Easy
Makes 6 servings.

Retro tuna casserole gets a modern twist by transforming it into an easier-than-ever one-pot pasta. That’s right – minimal clean up! Simmer the pasta in exactly the right amount of milk and water it needs to cook, and the small amount of liquid that isn’t absorbed becomes a creamy sauce. Perfect for weeknights.

2-½ cups (625 mL) milk
2-¼ cups (550 mL) PC® Macaroni 60383186197
1 cup (250 mL) frozen no name® Green Peas 60383866983
2 cups (500 mL) shredded no name® Medium Cheddar Cheese 60383175498
2 cans (170 g each) no name® Chunk Light Tuna Packed in Water, drained 60383105686
1/4 tsp (1 mL) each salt and black pepper

1. Bring milk and 1 cup water to a boil in large saucepan. Stir in pasta; reduce heat to medium-low. Cook, stirring occasionally and adding frozen peas in last 2 minutes of cooking, until pasta is al dente or tender but firm, 6 to 8 minutes. Remove from heat.

2. Stir in cheese until melted and smooth. Stir in tuna, salt and pepper. Serve immediately.

Chef’s Tips:
If the sauce thickens too much when you add the cheese, stir in a splash of milk.
Swap out the Cheddar for Swiss or mozzarella if you prefer, or try canned salmon in place of the tuna.

Per serving: 380 calories, fat 13 g (7 g of which is saturated), sodium 470 mg, carbohydrate 39 g, fibre 1 g, sugars 7 g, protein 27 g
Tuna mac and cheese


Blistered Tomato and Scallop Pasta with Crispy Garlic Chips

Makes: 6 servings
Cook time: 25 minutes
Difficulty Level: Easy

Take any pasta from average to awesome with garlic chips! Make these little flavour bombs by sautéing thinly sliced garlic in hot oil, caramelizing the sugars, making the chips addictively crispy. They can quickly go from perfect to overdone, so watch them carefully and pull them out of the oil when they just turn golden. Perfect for wow-ing the family or friends.

Half pkg (300 g pkg) frozen no name® Chopped Spinach 60383030827
1 pkg (454 g) PC® Spaghetti 60383186159
3 tbsp (45 mL) no name® Canola Oil 60383018429
4 cloves garlic, thinly sliced
1 pkg (454 g) frozen SeaQuest® Bay Scallops, thawed, drained and patted dry 60383695125
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) black pepper
1 pkg (681 g) PC® Variety Pack Tomatoes 60383179519

1. Place frozen spinach in microwave-safe dish. Microwave on high 2½ to 3 minutes, breaking up spinach halfway through. Drain well, pressing to extract liquid. Roughly chop. Set aside.

2. Bring 4 L (16 cups) water to a rapid boil in large saucepan. Add pasta. Stir occasionally until water returns to a boil. Cook until al dente or tender but firm, 11 to 12 minutes. Reserving 1 cup cooking liquid, drain pasta.

3. Meanwhile, heat oil in large non-stick skillet over medium-high heat. Add garlic; cook, stirring often, until golden, about 2 minutes. Transfer with slotted spoon to small bowl. Set aside.

4. Heat same skillet over medium-high heat. Add scallops, 1/4 tsp salt and pinch pepper; cook, stirring often, until firm and opaque, 2 to 4 minutes. Transfer with slotted spoon to large plate; cover loosely with foil to keep warm. Set aside.

5. Heat same skillet over medium-high heat. Add tomatoes; cook, stirring often and scraping up browned bits from bottom, until blistered and beginning to burst, about 6 minutes. Add spinach, pasta, scallops and remaining 1/4 tsp salt and pinch pepper. Toss to coat, adding reserved pasta cooking liquid as needed to make thin sauce.

6. Divide among serving plates. Sprinkle with garlic chips.

Chef’s Tip: Scallops often release liquid as they cook – if there’s a lot of liquid left in the skillet after you remove the scallops, wipe it out and add an extra splash of oil to cook the tomatoes.
Per serving: 400 calories, fat 8 g (1 g of which is saturated), sodium 420 mg, carbohydrate 64 g, fibre 2 g, sugars 5 g, protein 17 g
tomato and scallop pasta


Chocolate Avocado Pudding Parfaits

Makes: 4 servings
Ready in: 2 hours (chill time), 15 minutes
Difficulty Level: Easy

Avocado purée gives an unexpectedly luscious and creamy texture to the layers of chocolate hazelnut pudding in these easy parfaits – plus it’s a great way to sneak extra nutrients into the mouths of picky eaters.

2 PC® Organics Avocados, peeled, pitted and chopped 6038319979
1/2 cup (125 mL) PC® Crunchy Chocolate Hazelnut Spread 60383204013 NEW
1/2 cup (125 mL) milk
2 tbsp (25 mL) cocoa powder
1 tbsp (15 mL) honey
3 PC® The Decadent Chocolate Chip Cookies, chopped 6038304964

1. Combine avocados, hazelnut spread, milk, cocoa powder and honey in food processor. Process, stopping to scrape down bowl as needed, until smooth, 3 to 4 minutes.

2. Divide half of avocado mixture among 4 small parfait glasses. Tap bottom of glasses gently on work surface. Sprinkle half of cookies over top, dividing evenly. Top with remaining avocado mixture and cookies, dividing evenly.

3. Cover and refrigerate 2 hours.

Chef’s Tip: You can make these parfaits up to 24 hours ahead.
Per serving: 390 calories, fat 25 g (7 g of which is saturated), sodium 80 mg, carbohydrate 39 g, fibre 5 g, sugars 26 g, protein 6 g
Chocolate Avocado Pudding Parfaits


Caramel Apple Pie Trifle

Makes: 14 servings
Ready in: 25 minutes
Difficulty Level: Easy

Store-bought apple pie replaces the cake or biscuits traditionally layered into trifle, making this one of the easiest (and most popular) desserts you’ll ever make. Try to arrange the pie slices with the cut sides facing out – that way you can see the apple filling from the outside of the trifle bowl.

2 cups (500 mL) 35% whipping cream
1 can (400 g) PC® Devon Custard 6038301075
1 Farmer’s Market® Apple with Cinnamon Pie (1 kg), cut into 12 equal slices 60383107420
3/4 cup (175 mL) PC® Dulce de Leche Caramel Creme Spread 60383787264
1 pkg (275 g) PC® Praline Pecans, chopped 6038399276

1. Beat cream in large bowl using electric hand mixer until stiff peaks form. Beat in half of custard; beat in remaining custard until smooth.

2. Spoon one-third of cream mixture into 16-cup (4 L) trifle bowl. Arrange about half of pie in single layer over top with cut sides of pie facing out (you should be able to fit 5 to 6 slices, depending on width of bowl). Drizzle with half of dulce de leche and sprinkle with one-third of pecans. Spoon half of remaining cream mixture over top. Arrange remaining pie in single layer over top with cut sides of pie facing out. Drizzle with remaining dulce de leche and sprinkle with half of remaining pecans. Spoon remaining cream mixture over top.

3. Sprinkle with remaining pecans. Serve immediately, or cover and refrigerate for up to 24 hours.

Chef’s Tip: Make sure the whipping cream is well-chilled before you whip it – chilled cream yields the best, fluffiest whipped cream. Makes 14 servings.

Per serving: 470 calories, fat 29 g (13 g of which is saturated), sodium 180 mg, carbohydrate 48 g, fibre 0 g, sugars 29 g, protein 6 g
Caramel Apple Pie Trifle