Use leftover chicken pieces to make this flavourful and hearty chicken noodle soup. A perfect meal for a rainy day or when it's time to clean out the fridge.

INGREDIENTS:
2-3 carrots, chopped
2-3 celery ribs, chopped
1 onion, cut into wedges
3-4 mushrooms, cut into bite-sized pieces (if desired)
5 cups low-sodium chicken broth
2 cups chicken, bite-sized pieces
1 cup dried short pasta
1 Tbs Rick's Rub Tuscan seasoning
1/2 Tbs Rick's Rub Original seasoning
optional: 1/2 cup fresh parsley, chopped

METHOD:

1. In a large pot, saute carrots, celery, onion, and mushrooms, until tender and onions are translucent
   
2. Add chicken broth to pot. Bring pot to a simmer and add chicken pieces
   
3. Add Rick's Rub Tuscan and Rick's Rub Original seasonings to soup. Adjust seasonings to taste
   
4. Add dried pasta while soup is lightly boiling and allow to cook until pasta is al dente
   
5. Take soup off of the heat and stir in fresh parsley, if desired
   

Serve with fresh crusty bread
Serves 4

Need a family-friendly weeknight meal? Use that slow cooker and Rick's Rub Tuscan!

INGREDIENTS:
4 chicken breasts
2 tsp Rick's Rub Tuscan
6 BC New potatoes
your favourite steamed vegetables

METHOD:

1. Rub each chicken breast with 1/2 tsp Rick's Rub Tuscan seasoning and place in slow cooker liner
   
2. Put liner into slow cooker and set on Low for 8 hours or High for 4 hours
   
3. In a small saucepot, boil potatoes until tender in centre
   
4. Steam a selection of your favourite vegetables
   

Serve Tuscan chicken breast, potatoes, and vegetables hot for an easy weeknight meal
Serves 4

Try this easy slow cooker breakfast casserole for the holidays when there s a crowd to feed!




​​INGREDIENTS:
12 breakfast sausages
12 eggs
1 cup milk
2 lbs hash browns
1 onion, diced
1 red pepper, diced
1 tomato, diced
2 cups cheddar cheese, shredded
2 tsp Rick’s Rub Lamb seasoning, or to taste
 
METHOD:

1. Brown breakfast sausage in a skillet until cooked through. Cut into pieces and set aside
2. Sauté onion and red pepper until tender. Set aside
3. In a large bowl, beat eggs together with milk and Rick’s Rub Lamb seasoning
4. Stir in sausage pieces, hash browns, onion/pepper mixture, tomato, and cheese
5. Grease slow cooker liner and pour in egg mixture
6. Cook on low for about 6 hours

 
Serve with toast and hot chocolate
Serves 6

This recipe is great to use up leftovers. Use this as a guide and feel free to add your own ingredients to make this meal your own.
 
INGREDIENTS:
3 chicken breasts, cubed
6 mushrooms, quartered
2 cloves minced garlic
2 small onions, diced
4 small sweet potatoes, cubed
1 large can kidney beans
1 large can black beans
2 cans stewed tomatoes
1 medium can tomato paste
1 cup chicken stock
1-2 tsp Rick’s Rub Heat seasoning
1-2 tsp Rick’s Rub Tuscan seasoning
 
METHOD:

1. Preheat pan on stove and brown cubed chicken pieces
   
2. Add chicken and remaining ingredients to slow cooker or stock pot and cook on Low for 8 hours, or until sweet potatoes are tender

 
Serve with some diced avocado and crusty bread for a hearty, protein-rich chili
Serves 6-10

Try this easy and comforting meal for cooler autumn evenings. This is a great way to clear out the leftovers in the fridge!
 







INGREDIENTS:
2 cups leftover chicken pieces, shredded
1 cup rice, uncooked
1 large can whole or diced tomatoes
1 small can tomato paste
4 cups chicken stock
1 onion, diced
2 cloves garlic, minced
1 green bell pepper, diced
2 Tbs Rick’s Rub Tuscan seasoning
 
METHOD:

1. In a large saucepot, sauté onion, garlic and bell pepper until soft
2. Add chicken stock, tomato paste, whole or diced tomatoes, shredded chicken, rice, and Rick’s Rub Tuscan seasoning. Bring to a boil, then reduce heat to simmer, uncovered for about 20 mins or until the rice is tender
3. Add more seasoning if necessary

 
Serve with fresh crusty bread and side green salad
Serves 6

 
Save on Foods Panorama Meat Department
 
This delicious Moroccan chicken stew recipe was created by the Meat Department at Save on Foods Panorama in Calgary and shared with their customers looking for a new way to make dinner.

INGREDIENTS:
4-5 chicken breasts, cubed
1 medium onion, cut into chunks
1 large zucchini, cut into chunks
1 can chickpeas, drained and rinsed
1 can chicken stock
½ cup dried apricots, chopped
½ cup raisins (optional)
1 Tbs garlic
2 Tbs olive oil
3-4 Tbs Rick’s Rub Moroccan seasoning
 
METHOD:

1. Heat olive oil in the bottom of a large pot
2. Add chicken, garlic, and Rick’s Rub Moroccan seasoning. Brown the chicken and stir together until chicken is partially cooked
3. Add onion and zucchini and stir until vegetables start to soften and turn clear
4. Add chickpeas, chicken stock, dried apricots, and raisins. Stir thoroughly and bring to a boil
5. Reduce and let simmer for one hour, covered

 
Serve over rice
Serves 4

For this easy pork sliders recipe, use your slow cooker to come home to a hot meal with minimal preparation.
 





INGREDIENTS:
2 pork blade steaks
1 Tbs Rick’s Rub Original seasoning
1 onion, sliced
Your favourite BBQ sauce
 
METHOD:

1. Put the sliced onions into the bottom of the slow cooker liner
2. Rub the pork steaks with 1 Tbs of Rick’s Rub Original seasoning and place pork steaks on the bed of onions
3. Cook on low for 8 hours (or high for 4 hours)
4. Take the pork out of the slow cooker and remove any bones or excess fat. Shred the meat into bite-sized pieces with a fork
5. Remove the liquid and strain out the onions. Put onions back into the slow cooker with the shredded meat. Coat the meat and onions with your favourite BBQ sauce and make the meat as saucy as you like!
6. Cook in the slow cooker for another 10 mins, to heat the BBQ sauce

 
Serve with coleslaw on a crusty bun
Serves 4