We've just added 4 new tasty recipes using Money's products for your enjoyment. Bon Appetite!

Go ahead, try one of these delicious recipes tonight!

PREPARATION TIME: 15 MINUTES
MAKES: 2 LARGE WRAPS

• 1 boneless, skinless chicken breast, cooked and shredded
• 10 oz. (284 mL) tin Money's Mushrooms, Pieces and Stems, no salt, drained
• 1 large peeled carrot, grated
• 2 whole green onions, minced
• 2 T. (25 mL) fresh minced cilantro
• 1/3 cup (75 mL) plain non fat yogurt
• 1 to 2 tsp. (5 to 10 mL) curry paste
• 2 tortilla wraps
• 2 large leaves curly lettuce

1. To make filling, combine chicken, mushrooms, carrot, onions, and cilantro in a bowl and fold together until evenly blended.
2. Stir yogurt and curry paste together in a small bowl and fold into chicken and mushroom mixture.
3. Line a tortilla with lettuce.
4. Spoon half the chicken filling down the centre.
5. Roll up tightly.
6. Repeat with remaining tortilla.

PREPARATION TIME: 15 MINUTES
COOKING TIME: 20 MINUTES
MAKES: 8 CUPS/2 L

• 1 small onion, diced
• 1 stalk celery, diced
• 1 large peeled carrot, diced
• 2 large garlic cloves, minced
• 1 T. (15 mL) olive oil
• 2 c. (500 mL) 25% less sodium chicken broth
• 10 oz. (284 mL) tin Money's Mushrooms, Sliced, drained
• 14 oz.(398 mL) tin navy beans, rinsed and drained
• 2 ripe tomatoes, diced
• ½ tsp. (2 mL) ground cumin
• 2 T. (25 mL) minced fresh dill

1. Sauté onion, celery, carrot, and minced garlic in oil in large heavy saucepan until soft, about 10 minutes.
2. Stir in remaining ingredients except fresh dill and bring to a boil.
3. Reduce heat, cover, and simmer for 10 minutes.
4. Stir in fresh dill and serve.

PREPARATION TIME: 10 MINUTES
BAKING TIME: 20 MINUTES
MAKES: 4 SERVINGS

2 (10 oz./284 mL) tins Money's Mushrooms, Whole, drained
1 large red pepper, cored and coarsely chopped
1 large yellow pepper, cored and coarsely chopped
1 zucchini, cut into large chunks
1 small red onion, coarsely chopped
4 cloves garlic, sliced
1 T. (15 mL) olive oil
1 T. (15 mL) balsamic vinegar
1 tsp. (5 mL) brown sugar
1 tsp. (5 mL) each of dried basil and oregano
2 T. (25 mL) crumbled feta

1. Preheat oven to 375F (190C).
2. Combine mushrooms, peppers, zucchini, onion, and garlic in a 9 x 13 inch (3L) baking dish.
3. Stir remaining ingredients except for feta in a small bowl.
4. Drizzle over vegetables and stir in to evenly coat.
5. Bake in the preheated oven for 20 minutes.
6. Sprinkle with crumbled feta and serve.

PREPARATION TIME:15 MINUTES
BAKING TIME: 1 HOUR
MAKES: 4 SERVINGS

2 whole pepper squash, about 1½ lbs (750g) each
10 oz.(284 mL) tin Money's Mushrooms, Pieces and Stems, drained
½ small onion, minced
½ c. (125 mL) orange juice
1 c. (250 mL) cooked short grain brown rice
¼ c. (50 mL) chopped fresh parsley
2 T. (25 mL) golden raisins
1 tsp. (5 mL) light brown sugar
¼ tsp. (1 mL) cinnamon
Generous pinches of cloves and freshly grated nutmeg
2 T. (25 mL) finely chopped pecans, toasted

1. Preheat oven to 400F (200C).
2. Cut squash in half and scoop out the seeds.
3. Place cut side down in roasting pan.
4. Add cup of water to pan and cover tightly with lid.
5. Bake until squash is almost tender, about 20 minutes.
6. To make filling, combine remaining ingredients except for pecans.
7. Remove squash from oven and reduce temperature to 350 F (180C).
8. Divide filling evenly among cooked squash.
9. Sprinkle with toasted pecans.
10. Return squash to roasting pan and bake in oven for 25 minutes.
11. Serve.

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