Immediate offers: ground beef at the best price this year

Chicken breasts are on sale this week, so they’re back in the spotlight! I chose boneless on the menu because that’s what you need, but know that Provigo is offering bone-in skinless breasts for $3.99 a pound this week, and you can also find bone-in breasts with back and skin on for $2.49. pound at Super C (one of the best prices of the year!). You can save a lot of money if you feel comfortable going bone free.

If you are deboning your own chicken, remember to keep the bones in a bag in the freezer: they are perfect for future stock! If there are enough, you can brown them in the pot together with onions, carrots and your favorite greens, glaze them and cover them with water and let them simmer quietly for a few hours without a lid: comfort guaranteed!

Good poop!



  • Portions: 4
  • Preparation: 30 min
  • Cooking: 25 min


4 boneless chicken breasts

4 green onions

1 bunch mixed herbs (chives and thyme)

1⁄4 cup Dijon mustard

16 carrots

1⁄4 cup butter

1⁄4 cup maple syrup

4 cloves of garlic, finely chopped

6 bay leaves

6 tbsp. tablespoon roasted buckwheat from Quebec, cooked


  • Preheat oven to 375°F. Thinly slice green onions and chives. Tear off the thyme. In a bowl, mix the mustard with half the green onion, chives and thyme. Add salt and pepper to taste. Cut the carrots in half lengthwise, then slice.
  • Heat a drop of oil in a pan over high heat. Brush half of the chicken with the mustard marinade. Add the chicken and cook for about 2-3 minutes on each side to brown it nicely. Brush both sides with the remaining marinade. Place on a baking sheet and finish baking in the oven for 15-20 minutes, until cooked through in the middle. Remove from oven and let rest.
  • Place the carrots in a pan over high heat and add about 1.5 cups of water. Add butter, maple syrup, garlic cloves and bay leaf. When the liquid has completely evaporated, after about 12-18 minutes, give the carrots a good stir so that they become caramelized and shiny. If the carrots are not fully cooked, add a little water and repeat the process. Add salt and pepper to taste.
  • Serve the chicken breast on carrots. Garnish with green onions and buckwheat seeds.



  • Portions: 4
  • Preparation: 20 min
  • Cooking: 5 min


3 tbsp. olive oil

4 tbsp. cider vinegar

1 C. liquid honey

2 cups shredded coleslaw mix

1 large grated carrot


2 tbsp. olive oil

1 clove of garlic, finely chopped

1 C. finely chopped fresh rosemary

1 pound extra lean ground beef

1/3 cup ketchup

1 C. Worcestershire sauce

2 tbsp. Dijon mustard

3/4 cup grated cheddar cheese

4 hamburger buns

2 cups baby greens of your choice

salt and pepper


Preparing the salad

  • In a large bowl, whisk together the oil, vinegar, and honey. Salt and pepper. Add coleslaw mixture and carrot, toss to coat well. Cover and chill until ready to serve.

Making cheeseburgers

  • Heat the oil in a large skillet over medium-high heat. Add the garlic and rosemary and cook, stirring, for 30 seconds. Add the ground beef and cook, breaking it up with a spoon, for 3 minutes or until no longer pink. Add ketchup, Worcestershire sauce and mustard. Salt and pepper. Add the cheddar and mix well.
  • Buns with beef mixture and greens on top. Serve with coleslaw.


If you use fattier ground beef, the recipe will be just as good. But be sure to drain it well before adding the liquid ingredients.


to boost

  • Portions: 4
  • Preparation: 10 min
  • Cooking: 20 min


2 tbsp. Cajun spice blend

1 C. brown sugar

1 large sweet potato, peeled and diced

3 tbsp. olive oil

1 cup frozen corn kernels, thawed

1 salmon fillet, skin on, patted dry and cut into 4 pieces (about 1.5 pounds total)

1 can of black beans (540 ml), rinsed and drained

1 can lima beans (398 ml), rinsed and drained

1 cup cherry tomatoes, quartered

2 avocados, chopped

3 tbsp. lime juice

salt and pepper


  • Mix spices and brown sugar in a small bowl. Put 1 tablespoon of sweet potato on the baking sheet. a tablespoon of oil and half of the spice mixture. Salt and pepper. Spread the sweet potato evenly on the baking sheet. Bake in a preheated 450°F oven for 15 minutes. Add the corn and continue cooking in the oven for 5 minutes or until the vegetables are golden brown.
  • Meanwhile, sprinkle the salmon pieces, meat side down, with the remaining spice mixture. salt. In a large non-stick pan, heat 1 tbsp. of remaining oil over medium-high heat. Add the salmon pieces, skin side down, and cook for 5 minutes. Gently flip the salmon with a spatula and continue cooking for 2 minutes or until desired doneness.
  • In a large bowl, combine the roasted vegetables, black and lima beans, tomatoes and avocados. Drizzle with the remaining oil and lime juice and toss gently. Salt and pepper. Divide the mixture into bowls. If desired, remove the skin from the salmon and place a piece in each bowl.


Double salmon because it’s also used to garnish quesadillas.


to boost

  • Servings: 6
  • Preparation: 10 min
  • Cooking: 20 min


1 C. vegetable oil

1 red onion finely chopped

2 cloves of garlic, finely chopped

2 tbsp. chili powder

2 tbsp. dried oregano

1 C. smoked paprika

1 jalapeno pepper, seeded and finely chopped (optional)

2 cups sweet potatoes, cut into 1 cm cubes

1 chopped green pepper

1 can whole tomatoes (796 ml)

1 can lentils (540 ml), rinsed and drained

1 cup frozen corn kernels

1 cup unsalted vegetable broth

toppings of your choice (chopped green onion, grated cheddar, sour cream, corn chips, diced avocado, etc.)

salt and pepper


  • Heat the oil in a large pot over medium heat. Add the onion and cook, stirring regularly, for 4 minutes or until softened. If desired, add garlic, spices and chili and continue stirring for 1 minute. Add the sweet potato and paprika and toss to coat well. Salt and pepper. Add the tomatoes, breaking them up with a spoon and scraping the bottom of the pan to loosen the particles. Add the lentils, corn and stock and bring to a boil. Reduce heat, cover and simmer for 15 minutes or until sweet potatoes are tender. Serve the chili with the toppings of your choice.



  • Portions: 4
  • Preparation: 15 min
  • Cooking: 15 min


1 C. olive oil

2 large peppers, cut into strips

1 large sweet onion (Vidalia type), sliced

8 tortillas with a diameter of 15 cm

1 1/4 cups Monterey Jack or grated Cheddar cheese

1 salmon fillet (625 g), cooked and cut into bite-size pieces

sour cream and lime slices (optional)


  • Heat the oil in a large pan over medium heat. Add the peppers and onions and cook, stirring occasionally, for 5 minutes or until the vegetables have softened. Reserve in a bowl.
  • Spread the tortillas on the work surface. Spread half of the cheese, salmon, reserved vegetable mixture, and remaining cheese evenly over half of each tortilla. Fold the tortillas over the filling and press lightly. Arrange the quesadillas on a large baking sheet lined with parchment paper and bake in a preheated 425°F oven for 10-15 minutes or until golden brown (turn them halfway through).
  • When ready to serve, slice the quesadillas. Serve with sour cream and lime wedges, if desired.

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