Taste Combos – Affordable & Balanced 30 Minute Meals

1 cube Knorr® Beef Bouillon, crumbled
4 tsp. (20 mL) oil, divided
¾ cup (185 mL) finely chopped yellow onion
1 ½ lb. (680 g) extra lean ground beef
6 Multigrain thin buns or Sprouted Multigrain Buns
12 pieces lettuce
12 slices tomato

Mash crumbled Knorr® Beef Bouillon Cube with 1 ½ tsp. (7 mL) oil in small cup until blended. Scrape into medium bowl; add onions and mix well. Add ground beef and mix until well blended. Shape into 6 patties.
Heat outdoor grill. Brush patties with remaining oil and grill, turning as needed, 8 to 10 minutes or until desired doneness.
Assemble burgers on buns with lettuce and tomatoes.

Tip: These delicious burgers can also be cooked inside in a nonstick skillet.

Salsa:

2 cups (500 mL) grilled corn kernels
1 large tomato, diced
1 large avocado, diced
1/3 cup (85 mL) finely diced red onion
¼ cup (60 mL) chopped cilantro
3 Tbsp (45 mL) fresh lime juice
2 Tbsp. (30 mL) olive oil

Tacos:

1 ½ lbs. (680 g) boneless, skinless chicken breasts,
cut into 2-inch (5 cm) strips
2 cloves garlic, finely chopped
3 Tbsp. (45 mL) vegetable oil
2 Tbsp. (30 mL) finely chopped fresh cilantro
4 Tbsp. (60 mL) Knorr® Zero Salt Chicken Bouillon
4 tsp. (20 mL) fresh lime juice

For Salsa, combine all Salsa ingredients in a medium bowl and toss.
For Tacos, grab a large bowl and toss your chicken with garlic, vegetable oil, chopped cilantro and Knorr® Zero Salt Chicken Bouillon.
Now, get your large skillet nice and hot and cook your chicken until done, about 9 minutes. Don't forget to give it a stir to brown all sides. Sprinkle with lime juice and you're done.
Have your family build their own tacos. Start by stacking 2 tortillas topped with chicken, additional cilantro leaves and some sliced radishes if desired. Serve tacos with the salsa and enjoy!

1/2 cup (125 mL) fresh lemon juice
1/2 cup (125 mL) olive oil
1/4 cup (60 mL) Knorr® Zero Salt Chicken Bouillon
6 cloves garlic, chopped
1 lb. (450 g) boneless, skinless chicken breasts, cut into bite size chunks
2 medium zucchini, cut into bite size chunks
1 medium yellow squash, cut into bite size chunks
10 ounces (284 g) mushrooms
2 medium red bell peppers, cut into bite size chunks

Process lemon juice, oil, Knorr® Zero Salt Chicken Bouillon and garlic in blender until smooth.
Toss chicken and vegetables with 3/4 cup (177 mL) Bouillon mixture in large bowl. Alternately thread chicken and vegetables onto skewers*. Reserve remaining Bouillon mixture for basting. (If desired, skewers can be covered and refrigerated 30 minutes or up to 2 hours before grilling.)
Grill skewers, on oiled grill rack over medium heat, turning occasionally and basting with reserved Bouillon mixture, until chicken is thoroughly cooked and vegetables are tender, about 15 minutes.

* If using wooden skewers, soak 30 minutes prior to use.

2 cups (500 mL) water
1 1/2 cups (350 mL) frozen mixed vegetables, partially thawed
1 package Knorr® Sidekicks® Creamy Garlic Raffaello Pasta Side Dish
2 Tbsp. (30 mL) finely chopped onion
2 Tbsp. (30 mL) Hellmann's® Real Mayonnaise
2 Tbsp. (30 mL) Greek yogurt
1/2 tsp. (2 mL) dried oregano leaves
2 cups (500 mL) chunks cooked chicken breast
1 Tbsp. (15 mL) red wine vinegar

Bring water, vegetables, Knorr® Sidekicks® Creamy Garlic Raffaello Pasta Side Dish and onion to a boil in medium saucepan. Continue boiling over medium heat, stirring occasionally, until pasta is tender, about 6 minutes.
Combine Mayonnaise, yogurt and oregano in medium bowl. Stir in Pasta and vegetable mixture and chicken; stir to mix and coat.
Cover and refrigerate at least 3 hours until thoroughly chilled. Stir in vinegar before serving. Enjoy within 3 days.

2 Tbsp. (30 mL) olive oil, divided
1 Tbsp. (15 mL) Knorr® Concentrated Vegetable Bouillon
1 eggplant, sliced into 1 cm thick rounds
1/2 cup (125 mL) balsamic vinegar
2 Tbsp. (30 mL) finely chopped onion
2 cloves garlic, finely chopped
1/2 tsp. (2 mL) sugar
2 large tomatoes, sliced
4 ounces (125 g) fresh mozzarella cheese, thinly sliced
1/4 cup (60 mL) very thinly sliced fresh basil leaves

Combine 1 Tbsp. (15 mL) olive oil with Knorr® Concentrated Vegetable Bouillon. Lightly brush mixture onto eggplant. Grill or broil, turning frequently, until tender; cool.
Meanwhile, bring vinegar, onion and garlic to a boil in small saucepan over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally, until liquid is reduced by half, about 15 minutes. Stir in sugar until dissolved. Cool slightly, then stir in remaining 1 Tbsp. (15 mL) olive oil. Cool to room temperature.
Alternately layer eggplant, tomatoes and cheese on serving platter. Sprinkle with basil, then drizzle balsamic reduction.

Classic Summer BBQ Chicken Tray Bake with Rainbow Slaw

MARINADE/CHICKEN::

4 Maple Leaf® Prime RWA Bone-in Skin-on Chicken Thighs
5 Maple Leaf® Prime RWA Chicken Drumsticks
2 1/2 Tbsp. (37 mL) Knorr® Concentrated Chicken Bouillon
6 Tbsp. (90 mL) water
1 Tbsp. (15 mL) white wine vinegar
2 cloves garlic, crushed
2 sprigs fresh rosemary plus extra

POTATOES:

5 potatoes, medium, quartered or sliced into ¼ in/6mm rounds
1 1/2 Tbsp. (22 mL) olive oil
1 Tbsp. (15 mL) butter, melted
Salt and pepper to taste

RAINBOW SLAW:

2 cups (500 mL) thinly sliced red cabbage
2 cups (500 mL) thinly sliced green cabbage
1/2 cup (125 mL) shredded carrots
1 cup thinly sliced multicoloured peppers
1/4 cup (60 mL) thinly sliced green onions
1/2 cup (125 mL) Hellmann's® Lemon Za'atar Vinaigrette Dressing

PARMESAN DIP:

1 cup (250 mL) Hellmann's® Real Mayonnaise
3 Tbsp. (45 mL) grated Parmesan cheese
1/2 tsp. (2 mL) pepper
1 tsp. (5 mL) lemon juice plus zest if desired

For Chicken/Marinade: Place chicken in a large glass container. In a small bowl combine Knorr® Concentrated Chicken Bouillon, water, vinegar and garlic. Whisk well. Pour mixture over chicken. Add the rosemary. Massage marinade into chicken, cover, and refrigerate for 2 hours or overnight.
Preheat grill to medium-high heat. Shake excess marinade off chicken and grill 3 to 4 minutes per side.
For Potatoes, Toss potatoes in a large bowl with olive oil and butter, season with salt and pepper. Arrange evenly on prepared baking sheet.
Nestle chicken between potatoes on baking sheet. Add sprigs of rosemary. Reduce heat to low and until potatoes are golden and chicken reaches an internal temperature of 165°F (74°C).
Meanwhile, for Rainbow Slaw, in a large bowl combine Rainbow Slaw ingredients and toss well to coat. Season to taste. Set aside.
For Dip, stir all Dip ingredients in a small bowl. Refrigerate until ready to use. Serve chicken and potatoes with Rainbow Slaw and Dip on the side.

Blend crumbled Knorr® Beef Bouillon Cube(s) with olive oil, mashing with a fork until well combined. Rub on meat and prepare as desired by grilling, broiling or sautéing.

2 Tbsp. (40 mL) PLUS 2 tsp. vegetable oil, divided
1 lb. (450 g) boneless, skinless chicken breasts, cut into bite-size chunks
6 ounces (180 g) mushrooms, (preferably shiitake mushroom caps), sliced
2/3 cup (150 mL) diagonally sliced carrots
6 large green onions, sliced, whites and greens separated
2 Tbsp. (30 mL) grated fresh ginger
2 Tbsp. (30 mL) minced garlic
8 cups (2 L) water
1 1/2 Knorr® Chicken Bouillon Cubes
6 ounces (180 g) ramen noodles, (Chinese noodles)
4 ounces (125 g) bok choy, sliced, about 1 1/2 cups/375 mL

Heat 2 Tbsp. (30 mL) oil in large pot over medium-high heat and cook chicken, turning occasionally, until browned, about 4 minutes. Remove to plate and set aside.
Heat remaining 2 tsp. (10 mL) oil in same pot over medium heat and cook mushrooms, carrots, white part of onions, ginger and garlic, stirring frequently, 3 minutes or until vegetables soften slightly. Add water and Knorr® Chicken Bouillon Cubes and bring to a boil, stirring to dissolve Bouillon.
Add ramen noodles and bok choy and simmer 2 minutes, breaking up ramen noodles with a spoon. Stir in cooked chicken and any juices and simmer 1 minute or until noodles and vegetables are tender and chicken is thoroughly cooked.
Spoon into bowls and sprinkle with green onions.

1 pouch Knorr® Sidekicks® Cheddar & Broccoli Rice & Vermicelli Side Dish
1 Tbsp. (15 mL) vegetable oil
1 lb. (450 g) boneless, skinless chicken breasts
1/2 large red onion
1 medium zucchini
1 medium yellow squash
1 cup (250 mL) halved grape tomatoes
1 Tbsp. (15 mL) chopped fresh parsley leaves

Cook Knorr® Sidekicks® Cheddar & Broccoli Rice & Vermicelli Side Dish in 2-quart (2 L) saucepan according to package directions.
While Rice is cooking, heat oil in large skillet over high heat. Cut chicken into bite-sized pieces and slice red onion, reserving 1 Tbsp. chopped red onion for garnish. Add chicken and sliced onion to skillet and cook 5 minutes, stirring occasionally, until chicken is thoroughly cooked. Remove from skillet.
While chicken is cooking, slice zucchini and squash. Add to same skillet and cook, stirring occasionally, until lightly browned about 3 minutes. Stir in halved grape tomatoes.
Return chicken to skillet and combine with squashes and cooked Rice. Garnish with reserved chopped red onion and chopped parsley.

1 Knorr® Chicken Bouillon Cube, halved
2 Tbsp. (35 mL) PLUS 1 tsp. olive oil, divided
5 (4 oz.) (5 (125 g)) boneless, skinless chicken breasts *
1/4 cup (60 mL) all-purpose flour
12 ounces (340 g) grape tomatoes, halved
3 cloves garlic, finely chopped
1 can (8 oz.) (236 mL) no salt added tomato sauce
1 cup (250 mL) water
1/4 cup (60 mL) heavy cream
1/2 tsp. (2 mL) dried oregano leaves
1/4 tsp. (1 mL) crushed red pepper flakes
3 cups (750 mL) baby spinach leaves
1 Tbsp. (15 mL) chopped fresh basil leaves

Mash 1/2 Knorr® Chicken Bouillon Cube in small cup with 1 tsp. (5 mL) oil. Brush over top of chicken breasts then coat with flour, shaking off excess.
Heat 1 Tbsp./15 mL oil in large nonstick skillet over medium-high heat. Add chicken and cook 6 minutes, turning once, until browned. Remove to a plate and set aside.
Heat remaining 1 Tbsp./15 mL oil in same skillet over high heat and cook tomatoes, tossing occasionally until browned in spots, about 1 minute. Add garlic and cook over medium heat, stirring, until fragrant, about 30 seconds.
Crumble remaining 1/2 Bouillon Cube into skillet. Stir in tomato sauce, water, heavy cream, oregano and red pepper flakes and bring to a boil over medium-high heat. Return chicken to skillet and cook over medium heat, turning chicken occasionally, until chicken is thoroughly cooked, about 4 minutes. Add spinach and toss until wilted.
Remove from heat and sprinkle with basil.

1 lb. (450 g) boneless, skinless chicken breasts
1 Tbsp. (15 mL) olive oil
1 can (398 mL) no-salt added diced tomatoes with basil and oregano, drained
1 cup (250 mL) water
1/2 cup (125 mL) lowfat milk
1 pouch Knorr® Sidekicks® Fettuccine Alfredo Pasta Side Dish
2 cups (500 mL) baby spinach leaves
2 Tbsp. (30 mL) grated Parmesan cheese

Cut chicken into bite-sized pieces. Heat oil in large nonstick skillet over high heat and cook chicken until browned, about 1-1/2 minutes.
Add diced tomatoes, water, milk and Knorr® Sidekicks® Fettuccine Alfredo Pasta Side Dish. Cover and boil 6 minutes.
Stir in spinach; continue cooking 2 more minutes. Sprinkle with grated Parmesan.

6 Tbsp. (90 mL) margarine, divided
2 Knorr® Chicken Bouillon Cube (3)
1 medium lemon, juiced (about 2-1/2 Tbsp./ 37 mL), rind reserved
1 whole chicken ** (about 5-1/2-lbs./2.5 kg)
1 1/2 lbs. (675 g) new potatoes, scrubbed
12 ounces (350 g) shallots (about 6 medium), halved, if large

Preheat oven to 375° F/190 C. Combine 4 Tbsp. (60 mL) margarine, Knorr® Chicken Bouillon Cubes and lemon juice in small microwave-safe bowl. Cover and microwave at HIGH 30 seconds; stir until Bouillon is dissolved. Cool slightly.
Place chicken in large roasting pan and place squeezed lemon rind into cavity. Evenly spoon Bouillon mixture over chicken. Toss potatoes, shallots and remaining 2 Tbsp. (30 mL) margarine in large bowl. Arrange around chicken in roasting pan.
Roast 1 hour. Baste chicken with pan juices and stir vegetables; continue roasting, basting chicken and stirring vegetables occasionally, until vegetables are tender and instant read thermometer inserted in thickest part of chicken thigh reaches 165° (75 C), about 45 minutes.
Remove vegetables and chicken to serving platter; serve.

4 boneless, skin-on chicken thighs
2 x 4 King’s Hawaiian Buttered Savoury Rolls (still attached)
1 cup your favourite barbeque sauce
1 cup mayonnaise
1/3 cup pickled jalapeno, chopped
¼ white onion, diced
2 Knorr® Chicken Bouillon Cubes
For the buns: 1/2 tbsp Knorr® Zero Salt Roasted Garlic Bouillon (bun)
For the chicken: sprinkling of Knorr® Zero Salt Roasted Garlic Bouillon
For the sauce: 1 tbsp Knorr® Zero Salt Chicken Bouillon
Bread and Butter Pickles (Coins)
1 tbsp Unsalted Butter
Salt & Pepper
Vegetable Oil
Water

On a tray, lay out your chicken and season generously on both sides with Knorr Zero Salt Roasted Garlic Bouillon and a little salt and pepper. Ensure both sides are coated.
Add enough vegetable oil to completely cover the bottom of the pan and bring to medium-high heat. Once at temperature, add chicken, skin side down, to the pan and allow to sear until edges are caramelized and crispy. Repeat on other side of chicken, then set aside on a paper towel.
Prepare barbecue sauce by adding 2 Knorr Chicken Bouillon Cubes to half a cup of water. Whisk to break down the cubes and combine. In a small sauce pot, add bouillon mix and 1 cup of your favourite barbecue sauce. Simmer on medium heat to reduce and get it to a thicker consistency.
Make your mayo: Add one tablespoon of Knorr Zero Salt Chicken Bouillon and chopped jalapenos to mayo. Mix well in a bowl.
Once chicken has cooled, roughly chop and add to a large bowl. Pour in thickened barbecue sauce and combine until all chicken is coated.
Heat a pan to medium heat and melt one tablespoon butter with half a tablespoon of Knorr Zero Salt Garlic Bouillon. Whisk together to dissolve the bouillon powder completely. Then, take 4 Hawaiian Rolls, still attached, and slice horizontally.
Place buns centre side down into the butter and pan fry until bread is browned and crispy.
To build your sandwich, spread mayonnaise on both sides of your Hawaiian Rolls. On the bottom half, layer a generous spoonful of chopped chicken, and add diced white onion and bread and butter pickles. Close sandwich and enjoy.

2 chicken thighs, skin on (seasoned with salt, pepper and Knorr® Zero Salt Chicken Bouillon)
200g soba noodles
½ Napa Cabbage, thinly sliced
2 Tokyo turnips, cleaned and cut into halves and then sliced into thin half moons
½ cup daikon, peeled and julienned
½ cup cucumber, julienned
½ cup green apple, skin on, cored and thinly sliced into half moons
4 pieces green onion, remove greens, thinly sliced
½ cup cilantro, washed, stems removed, roughly chopped
4 pieces red ball radish, thinly sliced into disks
2 tbsp toasted white sesame seeds
Sauce
½ cup soy sauce
¼ cup rice wine vinegar
¼ cup mirin-fu
2 tbsp chili crisp
Juice of 2 limes
2 tbsp sesame oil
1 tbsp grated garlic
1 tbsp grated ginger
½ cup chopped cilantro
1 tbsp Knorr® Concentrated Vegetable Bouillon

Preheat your oven to 350F.
Liberally season chicken thighs with salt, pepper and a sprinkling of Knorr Zero Salt Chicken Bouillon. Place them on a baking tray, skin side up, and roast for 35 minutes or until the internal temperature reaches 60C.
Once the chicken is cooked, remove it from the oven and let rest for 10 minutes. Once the chicken has cooled, use your hands to shred the meat. Discard the bones and reserve the meat.
As your chicken is roasting, make your sauce by combining soy sauce, rice wine vinegar, mirin-fu, chili crisp, lime juice, sesame oil, ginger, garlic, and cilantro. Season your dressing with a tablespoon of Knorr Concentrated Vegetable Bouillon, adding more or less to your taste. Reserve until needed.
Bring a medium-sized pot of water to a boil. Once boiling, season the water with a teaspoon of salt. Add soba noodles and boil for 2 1/2 minutes, or until tender.
Two minutes into cooking the noodles, add your sliced Napa cabbage and incorporate thoroughly.

2 lbs. (1 kg) boneless, skinless chicken breasts, cut into 2-in./5 cm strips
2 cloves garlic, finely chopped
3 Tbsp. (45 mL) vegetable oil
2 Tbsp. (30 mL) finely chopped fresh cilantro
4 Tbsp. (60 mL) Knorr® Zero Salt Chicken Bouillon
4 tsp. (20 mL) fresh lime juice
24 corn tortillas
1 cup (250 mL) fresh cilantro leaves
1 medium red onion, diced
Garnish: thinly sliced radish, lime wedges
Sauce
30ml 18% Sour Cream
2 tsp. Lime Juice
¼ tsp. Knorr® Zero Salt Roasted Garlic Bouillon

Begin to prepare your tacos. Grab a large bowl and toss your chicken with garlic, vegetable oil, chopped cilantro and Knorr® Zero Salt Chicken Bouillon.
Now, get your large skillet nice and hot and cook your chicken until done, about 9 minutes. Don't forget to give it a stir to brown all sides. Sprinkle with lime juice and you're done.
For the sauce, combine sour cream, lime juice, and Knorr® Zero Salt Roasted Garlic Bouillon together in a bowl. Mix well to incorporate all the ingredients together.
Have your family build their own tacos, stacking tortillas with chicken, cilantro leaves and diced onion.
Top with thinly sliced radish and serve with lime wedges.

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Knorr® Chicken Bouillon Cubes

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