Eating healthy when you're on the go... It's easier than you think!

 Mini Pork Brochettes with mint sour cream sauce
 Classic Mussels Delight
 Roast Beef Steak with fruits
 Vegetable-filled Chicken Thighs in Parmesan crust
 Turkey Strips with cranberries and orange
 Rice and Squash Casserole
 Grilled Vegetable Casserole with pepper sauce
 Veal Linguine with red wine sauce
 Marinated Salmon Steak with olives and capers chutney
 Thai Pork Stir-Fry
 Mini Meat Rolls
 Marinated Chicken Tortillas
 Fillet of Trout Feuilleté
 Mushroom Rigatoni au gratin
 Vegetable Soup Swirl
 Ginger & Lime Shrimp Stir Fry
 Sweet'n'Sour Pineapple Veal Stir Fry
 Honey Glazed Pork Tenderloin
 Southwest-style Dijon Chicken Drumsticks


Mini Pork Brochettes with mint sour cream sauce

1/4 cup milk
2 slices bread, diced
1 lb ground pork
1 pouch St-Hubert Onion Sauce
1 onion, finely chopped Fresh pepper
1 tsp. dried oregano
9 slices bacon, cut in half		Sauce
1 cup sour cream
1/4 cup fresh mint, minced Fresh pepper
2 tbsp. lemon juice, freshly pressed
1 tbsp. fresh ginger, finely chopped

Preparation and cooking:
30 minutes

gives:
4 portions

 Preheat oven to 425°F. In a bowl, soak the bread in milk a few minutes. Add the pork, the contents of the St-Hubert Onion Sauce pouch, the onion, pepper, and oregano. Mix well. Poke 18 wooden mini skewers through small meatballs wrapped up in a half slice of bacon. Place skewers on a cooking sheet and cook 15 to 20 minutes. Mix all sauce ingredients and refrigerate before serving. Place sauce bowl in the middle of a platter and arrange pork brochettes around it.


Classic Mussels Delight

2 bags cultivated mussels
1 tbsp. olive oil
1 tbsp. butter
3 green onions, chopped
1 cup St-Hubert Chicken Bouillon and/or white wine		1 can St-Hubert À la king White Sauce
1/4 cup fresh parsley, chopped
1 cup canned, diced tomatoes
Salt and pepper to taste

Preparation and cooking:
15 minutes

gives:
4 portions

 Clean mussels without dipping them in water and refrigerate. In a large saucepan, sauté green onions in oil and butter 1 minute. Deglaze with St-Hubert Chicken Bouillon, add St-Hubert À la king White Sauce, and bring to a boil. Add parsley and mussels. Pot roast 5 minutes or until mussels open. Add tomatoes, season, and serve immediately.


Roast Beef Steak with fruits

1 pouch St-Hubert Beef Stew Seasoning
2-2 1/2 lbs beef blade steak
1 jar (500 mL) fruit ketchup
2 apples, peeled and diced		2 pears, peeled and diced
1 onion, chopped
1 cup assorted vegetables, diced
1 bottle of beer (optional)

Preparation and cooking:
2½ heures

gives:
4 portions

 Preheat oven to 350ºF. Prepare St-Hubert Beef Stew Seasoning according to package instructions. Place beef on a cooking sheet, add all ingredients, cover, and cook 2 1/2 to 3 hours or until tender. Coat with fruit sauce and serve with potatoes or rice.


Vegetable-filled Chicken Thighs in Parmesan crust

1/3 cup ground almonds
1/3 cup grated parmesan
1/3 cup bread crumbs
2 tbsp. St-Hubert Salad Seasoning
1 carrot, julienned		1 onion, chopped
1 green pepper, cut into strips
1 tbsp. oil
8 chicken thighs, boneless and skinless
1 can St-Hubert Brown Gravy

Preparation and cooking:
45 minutes

gives:
4 portions

 Preheat oven to 350ºF. Mix almonds, parmesan, bread crumbs, and St-Hubert Salad Seasoning. In a saucepan, sauté vegetables in oil 3 minutes. Season. Fill chicken thighs with vegetables, close them, and secure with a toothpick. Coat chicken thighs with almond mixture, place on an oiled cooking sheet, and cook in oven 20 to 25 minutes. In the meantime, heat St-Hubert Brown Gravy over low heat. Remove toothpicks before serving, coat plates with sauce, and arrange chicken thighs on plates.


Turkey Strips with cranberries and orange

1 pouch St-Hubert Turkey Gravy
4 cups uncooked Farfalle pasta
1 lb turkey cutlets, cut into strips
2 tbsp. oil
1 tbsp. butter
1 cup snow peas, halved diagonally		1 onion, chopped
1 carrot, sliced
1 clove garlic, chopped
2 tbsp. canned whole cranberry jelly
Juice and zest of one orange
Salt and pepper to taste

Preparation and cooking:
30 minutes

gives:
4 portions

 Prepare St-Hubert Turkey Gravy according to package instructions and set aside in a warm place. Cook pasta and set aside in a warm place. In a saucepan, sauté turkey and orange zest in oil and butter 5 minutes. Add vegetables and continue cooking 3 minutes. Add cranberry jelly and orange juice and let simmer 1 minute. Add St-Hubert Turkey Gravy and bring to a boil. Serve with pasta immediately.


Rice and Squash Casserole

1 pouch St-Hubert Bar-B-Q Sauce
1 tbsp. olive oil
1 onion, chopped
1 clove garlic, chopped
1 cup pepper squash, finely diced
1 cup butternut squash, finely diced		1/2 cup grated carrots
1 cup long grain brown rice, uncooked
1 can (19 oz./540 mL) chick peas,
rinsed and drained
1 tsp. St-Hubert Salad Seasoning
1/2 cup fresh parsley, chopped

Preparation and cooking:
30 minutes

gives:
4 portions

 Salt and pepper to tastePreheat oven to 350ºF. Prepare St-Hubert Bar-B-Q Sauce according to package instructions, adding 2 additional cups of water. Set aside in a warm place. In an oiled baking dish, sauté onion, garlic, squash, and carrots 3 minutes. Add rice and chick peas, and stir constantly for 2 minutes. Add sauce and St-Hubert Salad Seasoning, cover, and cook in oven 20 to 25 minutes. Add parsley, and season before serving.


Grilled Vegetable Casserole with pepper sauce

1 can St-Hubert Pepper Sauce
Sufficient quantity of pure olive oil
1 small eggplant, sliced
2 red peppers, quartered lengthwise
1 cup fennel bulb, chopped
2 small zucchinis, sliced
2 cloves garlic, chopped		1/2 tsp. dried oregano
1/2 tsp. dried basil
3 medium eggs, beaten
1/4 cup bread crumbs
2 tomatoes, sliced
1 cup mild or strong cheddar cheese, grated
Salt and pepper to taste

Preparation and cooking:
1 heure

gives:
4 portions

 Heat St-Hubert Pepper Sauce over low heat. Set aside in a warm place. In a saucepan, grill eggplant in olive oil. Season with salt and pepper. Spread eggplant slices on a cooking sheet. Repeat previous step with peppers, placing them on top of the eggplant. In the same saucepan, sauté fennel, zucchinis, and garlic in olive oil. Season with oregano and basil and spread over peppers. Pour eggs over vegetables and sprinkle with bread crumbs. Complete the casserole with tomato slices and cheese. Cook in oven at 350ºF 45 minutes. Do not cover. Before serving, coat plates with St-Hubert Pepper Sauce and arrange a square of casserole on top.


Veal Linguine with red wine sauce

1 pouch St-Hubert Red Wine Sauce
1 pack uncooked linguine
2 tbsp. pure olive oil
3/4 lb veal cutlets, cut into strips
1 cup small broccoli florets		1 carrot, sliced
1 portobello mushroom, sliced
1 pack fresh spinach, cleaned and chopped
Fresh pepper to taste
Fresh parmesan to taste

Preparation and cooking:
20 minutes

gives:
4 portions

 Prepare St-Hubert Red Wine Sauce according to package instructions. Cook linguine and keep warm in saucepan. In a skillet, sauté veal, broccoli, carrot, and mushroom in oil 4 minutes. When all ingredients are cooked, add spinach and St-Hubert Red Wine Sauce, and let simmer a few minutes over low heat. Add mixture to linguine, pepper, and serve sprinkled with parmesan.


Marinated Salmon Steak with olives and capers chutney

4 fresh salmon steaks
1 pouch St-Hubert Meat Marinade Mix
1/2 cup black olives, chopped
1/2 cup capers
1/4 cup red onions, chopped		1 clove garlic, chopped
2 Italian tomatoes, diced
1 tbsp. extra virgin olive oil
1 tbsp. fresh basil, chopped
Salt and pepper to taste

Preparation and cooking:
20 minutes

gives:
4 portions

 Marinate salmon in St-Hubert Meat Marinade Mix according to package instructions. For the chutney, mix remaining ingredients and set aside. In a skillet, grill salmon steaks 3 minutes on both sides until desired tenderness. Serve with chutney.


Thai Pork Stir-Fry

1 3/4 lb pork, cut into strips
1 carrot, finely sliced
1 tbsp. oil
2 cloves garlic, crushed
1 tbsp. fresh ginger, chopped
4 green onions, chopped
1 red pepper, cut into strips		1 cup snow peas
1 pouch St-Hubert Pork Sauce
1 can (398 mL) coconut milk
2 tbsp. curry paste or 1 tsp. curry powder
Salt and pepper to taste
1 pack (227 g) rice vermicelli

Preparation and cooking:
30 minutes

gives:
4 portions

 In a large skillet, brown pork strips and carrot in oil. Add the remaining vegetables and continue cooking 3 to 5 minutes. Add contents of St-Hubert Pork Sauce pouch. Add coconut milk and curry paste. Bring to a boil, then let simmer 2 minutes or until desired thickness. Cook rice vermicelli. Serve the stir-fry on a bed of vermicelli.


Mini Meat Rolls

1 lb lean ground beef
1 large egg
3 green onions, chopped
1 tsp. garlic, chopped
1/3 cup bread crumbs
1 tbsp. dried savory
1 can St-Hubert Pepper Sauce		2 tbsp. Dijon mustard
Salt to taste
8 thick slices of havarti or mozzarella cheese
1/2 cup 15 % cooking cream or 35 % regular cream

Preparation and cooking:
25 minutes

gives:
4 portions

 Preheat oven to 400ºF. In a bowl, mix beef, egg, green onions, garlic, bread crumbs, savory, 1/3 cup St-Hubert Pepper Sauce, and Dijon mustard. Salt to taste. Form 8 meatballs, inserting cheese into centre, and place them in a non greased muffin pan. Baste meatballs with 1 tsp. sauce and cook in oven 15 to 20 minutes. In the meantime, heat remaining sauce and cream. One serving includes two mini rolls covered in sauce with a side serving of vegetables.


Marinated Chicken Tortillas

4 chicken breasts, cut into strips
1 pouch St-Hubert Chicken Marinade Mix
3 tbsp. canola oil
1/2 white Spanish onion, chopped
1 green pepper, chopped
1 clove garlic, chopped
2 red tomatoes, diced		2 tbsp. fresh coriander, chopped
Salt and pepper to taste
1 very ripe avocado
1 tsp. lemon juice
4 large wheat tortillas
4 servings of fries
St-Hubert French Fries Seasoning to taste

Preparation and cooking:
20 minutes

gives:
4 portions

 Marinate chicken in St-Hubert Chicken Marinade Mix according to package instructions. In a saucepan, sauté chicken in oil, and set aside in a warm place. In the same saucepan, sauté onion, pepper, and garlic in oil. Set aside next to the chicken. Mix tomatoes and coriander, and season to taste. Purée avocado and lemon juice. Spread purée over tortillas and garnish with a portion of chicken and vegetables and a portion of tomatoes. Roll up tortillas and serve with BBQ-seasoned fries.


Fillet of Trout Feuilleté

1 pack (397 g) puff pastry
Sufficient quantity of all-purpose flour
4 5-oz. (140 g) trout fillets, skinless		1 can St-Hubert Cream of Mushroom Soup
Pepper to taste
1 egg, beaten

Preparation and cooking:
60 minutes

gives:
4 portions

 Preheat oven to 350ºF. On a well floured surface, roll out puff pastry to 3-mm thickness. Cut into 4 rectangles and set aside. Baste each fillet with the St-Hubert Cream of Mushroom Soup and pepper. Roll up the fillets and place them in the centre of the pastry rectangles. Pour 1/4 cup St-Hubert Cream of Mushroom Soup on each roll. Brush pastry contours with the egg and close to form a pouch. Flatten the contours with a fork and baste the top with egg. Place the feuilletés on a cooking sheet, cover them with parchment paper, and cook in the oven 35 to 45 minutes. NB: If the pastry browns too quickly, cover with aluminium foil. Serve with fresh vegetables.


Mushroom Rigatoni au gratin

2 cups uncooked Rigatoni
2 tbsp. olive oil
2 shallots, chopped
2 cloves garlic, chopped
1 pack (8 oz.) white mushrooms, quartered
1/2 red pepper, finely diced
1/3 cup St-Hubert Chicken Bouillon or white wine

1 pouch St-Hubert Mushroom Sauce
1 cup boiling water
1/2 cup 35 % cooking cream
Salt and pepper to taste
1 cup grated cheese, your choice
1 tbsp. parsley, chopped


Preparation and cooking:
30 minutes

gives:
4 portions

 

Preheat oven to 350ºF. Cook pasta according to package instructions and set aside in a warm place. In a large skillet, sauté shallots and garlic in oil. Add mushrooms and pepper and cook 3 minutes. Deglaze with St-Hubert Chicken Bouillon and reduce to half. Mix the contents of the St-Hubert Mushroom Sauce pouch with boiling water and add to mushroom mixture. Let simmer 3 minutes over medium heat. Cream and season. Add pasta and make sure it is coated evenly. Place pasta in ramekins, cover with grated cheese, and bake in oven 10 minutes. Add parsley.



Vegetable Soup Swirl

2 tbsp. olive oil
1/2 cup onion, chopped
1 1/2 cups carrots, grated
1 cup grated turnip or potato
1/2 cup St-Hubert Chicken Bouillon		2 tbsp. chervil, chopped
3 cans St-Hubert Cream of Chicken Soup
Salt and pepper to taste
1 baguette, sliced diagonally
St-Hubert Seasoning Salt to taste

Preparation and cooking:
15 minutes

gives:
4 portions

 Preheat oven to 450ºF. Heat 2 cans of St-Hubert Cream of Chicken Soup and set aside in a warm place. In a skillet, sauté onion, carrots, and turnip or potato in oil. Add St-Hubert Chicken Bouillon and chervil, and bring to a boil. Add the remaining can of St-Hubert Cream of Chicken Soup and let simmer 2 minutes. Season. Purée mixture in a blender and set aside in a warm place. Sprinkle St-Hubert Seasoning Salt over baguette slices and grill in the oven. Alternately pour one ladle of each soup into bowls and serve with grilled baguette.


Ginger & Lime Shrimp Stir Fry

250 ml (1 cup) St-Hubert Spicy Thai Sauce
15 ml (1 tbsp) fresh ginger, minced
30 ml (2 tbsp) oil 		454 g (1 lb) shrimp, shelled and deveined
250 ml (1 cup) your choice of julienned vegetables (carrot, zucchini...)

 

In a bowl, mix sauce, lime juice and ginger. Set aside. In a wok, heat oil and stir fry shrimp 30 seconds. Add vegetables and continue cooking 1 minute. Pour in sauce and simmer 1-2 minutes. Serve on a bed of jasmine rice.



Sweet'n'Sour Pineapple Veal Stir Fry

250 ml (1 cup) St-Hubert Mild Thai Sauce
15 ml (1 tbsp) soy sauce
45 ml (3 tbsp) rice vinegar 		250 ml (1 cup) pineapple, diced
45 ml (3 tbsp) oil
454 g (1 lb) veal, in strips

 

In a bowl, mix sauces, vinegar and diced pineapple. Set aside. In a skillet, heat oil and brown veal strips. Add sauce and simmer 2-3 minutes. Serve with couscous.



Honey Glazed Pork Tenderloin

125 ml (1/2 cup) St-Hubert Traditional Rib Sauce
30 ml (2 tbsp) honey
1 tenderloin, trimmed 		30 ml (2 tbsp)
To taste salt

 

In a bowl, mix sauce and honey. Set aside 60 ml (1/4 cup). Marinate pork tenderloin 30 minutes in marinade. In a skillet, heat oil and brown pork tenderloin on all sides. Continue cooking in oven at 190°C (375°F) 20 to 25 minutes, basting regularly with reserved marinade. Serve with scalloped potatoes and baked zucchini.



Southwest-style Dijon Chicken Drumsticks

250 ml (1 cup) St-Hubert South Western Rib Sauce
30 ml (2 tbsp) Worcestershire sauce
45 ml (3 tbsp) Dijon mustard 		8 chicken drumsticks
75 ml (1/3 cup) roasted peanuts, chopped

 

In a bowl, mix sauce and Dijon mustard. Set aside 60 ml (1/4 cup). Marinate drumsticks on an oiled cooking sheet. Cook ini oven at 180°C (350°F) 50 minutes or so (77°C (170ªF) on thermometer). Halfway through, baste with reserved marinade. Serve sprinkled with peanuts.