CTV News at 5 is helping you prepare for mealtime with some delicious dishes!

Every week we will share a recipe designed by the Sobeys team that you can try in your own kitchen. The recipes are easy to make with step-by-step instructions.

Check here every week for the latest recipe and visit Sobeys.com for the latest flyers to help you gather all the ingredients you will need.


Oven Roasted One Pan Savory Chicken Dinner

Serves 6


12 bone-in, skin-on chicken thighs

Marinade Ingredients

1/4 cup extra-virgin olive oil

2 tbsp lemon juice

2 cloves garlic, minced

1-2 sprigs of fresh thyme

1 tsp dried crushed chili flakes

salt and pepper


1 3lb bag of Compliments baby potatoes, cut in half

2 bags of Compliments baby carrots

4 shallots, cut in half

1 Sweet potato, peeled and chunks

4 local crisp apples, cored

Fresh thyme and rosemary

Sea salt and pepper

6 slices thick-cut bacon


  1. Preheat oven to 425°F.
  2. Whisk marinade ingredients together. Pat chicken dry and place in a Zip lock bag.
  3. Pour in marinade, close bag tightly and massage the marinade into the chicken. Set aside.
  4. Line a large sheet pan with parchment paper.
  5. Chop vegetables and apples in uniform pieces.
  6. Arrange vegetables and fresh herbs on sheet pan.
  7. Drizzle with olive oil and sprinkle with salt and pepper.
  8. Chop bacon into 1-inch pieces and arrange randomly on the vegetables.
  9. Place chicken pieces on top of the vegetables and drizzle with remaining marinade.
  10. Bake for 30-40 minutes or until internal temperature reaches 165°F with a thermometer.

meatball sandwich

Slow Cooker Cheese Stuffed Meatballs

Serves : 6-8


½ lb Sensations dry cured bacon, cooked crisp and chopped

1 lb lean ground beef

2 Tbsp Worcestershire sauce

2 Tbsp Compliments mayonnaise

2 Tbsp panko breadcrumbs

1 Tbsp molasses

To taste salt, pepper and Tabasco

As needed bocconcini pearls, for stuffing

2 Tbsp canola oil

1 jar Sensations tomato sauce


  1. Combine first six ingredients in a large bowl and mix well.  Season with salt, pepper and Tabasco.
  2. Form into balls, and stuff with one or two pieces of cheese, depending on the size of your balls.
  3. Working in batches, brown the meatballs in oil over medium heat.
  4. Transfer meatballs and tomato sauce to the slow cooker and cook on low for 6 hours, or high for 2.  If you’re in a rush, just simmer the meatballs in the sauce on the stove until they’re cooked through, about 20 minutes.
  5. Serve on some store made pretzel rolls with a bit of sliced red onion, arugula and Sensations Roasted Garlic Aioli…or on some spaghetti, if that’s what you’d rather.

Tip:  These meatballs are great to make ahead and freeze.  Just pop them on a tray after forming and freeze.  Cook from frozen.

Tip:  Try some other meat/cheese combinations for a new flavour twist.  How about smoked gouda and ground pork?  Or brie with ground turkey?


BBQ Chili


1 Tbsp olive oil

1 onion, diced

3 garlic cloves, minced

454g ground beef, lean

½ can Compliments tomato paste

½ bottle Craft Beer and Chipotle BBQ sauce by Spirited Mickie

1 can Compliments diced tomatoes

1 can Compliments black beans, drained and rinsed

1 C green onion, chopped

1 C Sensations Applewood Smoked Cheddar cheese

Salt and pepper to taste


  1. Cook garlic and onion in oil over medium low heat until soft and translucent.
  2. Add beef to the pot, increase heat and cook until well browned.  Drain and discard the fat.
  3. Stir in the tomato paste and cook for another 5 minutes, stirring occasionally.
  4. Pour in the BBQ sauce, tomatoes, and beans. Bring to a simmer and cook for 20-30 minutes.
  5. Before serving, stir in the green onion and cheese.
  6. Serve with a cornbread biscuit.

Fried Pizza with Chicken


1 store made pizza dough

1 Tbsp canola oil

1 store made BBQ Chicken, cooled

2 Tbsp fresh Sage, chopped

4 Tbsp Sensations Extra Virgin Olive oil

1 pkg Zerto Fresh Mozzarella, sliced

Salt and pepper to taste

Drizzle of Nonna Pia Balsamic Reduction


  1. Divide the dough in quarters, and roll flat into rounds just big enough to fit your frying pan.
  2. Heat your pan and canola over medium heat.  Once oil is hot carefully place one round of pizza dough in the pan.  Cook until golden brown , flip and finish the other side.  Remove and dab with a paper towel to drain the excess oil. Repeat with the other 3 pizza doughs.
  3. Combine the sage and olive oil and brush over fried dough.
  4. Top each pizza with some of the shredded cooked chicken, season with salt and pepper and top with mozzarella.  Bake at 450F for 3 to 5 minutes, or until cheese is gooey.
  5. Drizzle the finished pizza with balsamic reduction, slice and serve.

Roasted Squash soup with Arugula pesto naan



1 butternut squash, peeled, seeded and chopped

1 onion, diced

1 Tbsp ginger, diced

2 garlic cloves, diced

1 Tbsp corriander

½ C white wine

1 can Compliments coconut milk

2 L Compliments vegetable stock

Olive oil

Salt and pepper to taste



2 C arugula

½ C walnuts

2 garlic cloves

1 C olive oil

1 C parmesan cheese, grated

Salt to taste



1 C Greek yogurt

1 tsp corriander

½ tsp smoked paprika

¼ tsp ancho chili powder


  1. Toss chopped squash with 1 Tbsp of olive oil and a pinch of salt and pepper.  Lay in a single layer on a parchment lined baking sheet and bake at 400F until soft and golden brown, about 30 minutes.
  2. In a large pot heat 2 Tbsp of oil over medium heat and cook the diced onion and ginger until very soft, about 10 minutes.  Add the garlic and the ground coriander and cook for another 2 minutes.  Add the roasted squash and cook another 5 minutes.
  3. Deglaze with the white wine, and simmer until almost all liquid has evaporated
  4. Whisk in the coconut milk and veg stock and bring to a simmer.  Cook until the squash is fully tender, about 20-30 minutes.
  5. Using an immersion blender, blitz soup until very smooth. 
  6. In a food processor blend together all the ingredients for the pesto.  Spread the pesto on some Sensations naan bread and bake at 400F until crisp, about 5 minutes.
  7. Finish the soup with a dollop of the spiced yogurt and serve with a wedge of the pesto naan.


Stuffed Chicken Breasts

Serves 6


6 boneless Chicken breasts (boneless/skinless works fine)

4 Tbsp butter

1/2 C onion, minced

2 garlic cloves, minced

1 Tbsp sage, chopped

½ C breadcrumbs

1 lemon, zested and juiced

2 Tbsp chives, sliced

6 slices brie cheese

Canola, Salt, and Pepper


  1. Sautee onion and garlic in butter over medium heat until softened.  Remove from heat and stir in the sage, breadcrumbs, 2 Tbsp of lemon juice, all of the zest, and chives.  Season this mixture generously with salt and pepper.
  2. Cut a pocket in each chicken breast large enough to place the stuffing.
  3. Stuff each breast with a generous slice of brie and 1/6th of the breadcrumb mixture.
  4. Season the chicken with salt and pepper, and sear in canola oil over medium high heat until golden brown on all sides.  Transfer pan to a 400F oven, and cook until an internal temperature of 165F is reached, about 15-25 minutes, depending on the size of the chicken breasts.
  5. Serve with cranberry sauce.

Tip: Try turkey breast for an even more authentic Thanksgiving meal.

Tip: Smoked cheddar, or blue cheese would work great in this recipe.

Tip: Stuff the chicken the day before, and cook it off once your guests arrive.

Cranberry Sauce

Serves 6


1 pkg (12oz) fresh cranberries

¾ C sugar

1 C water

1 orange, juiced and zested

1 cinnamon stick

½ tsp five spice


  1. Combine all ingredients in a saucepan and cook over medium low heat, stirring occasionally, until thick and sauce-like. Remove cinnamon stick. 
  2. Refrigerate or serve warm!

Beef and Broccoli


1 ½ lb stir-fry beef, sliced

½ cup onion, thinly sliced

2/3 cup oyster sauce

2 tsp sesame Oil

1/3 cup soy sauce

2 tsp sugar

2 tsp cornstarch

2 heads broccoli, cut into florets

1 tbsp canola oil

1 tbsp each, garlic and ginger

Chili flakes, as needed


  1. In a large bowl, combine the first 7 ingredients. Add in the beef and toss this together. Let this marinate while you prep the rest of the recipe.
  2. Bring a large pot of salted water to a boil and blanch broccoli for 1 minute. Strain and place the broccoli into ice water to prevent carry over cooking and maintain a nice, bright green colour.
  3. In a large wok, heat coanola oil over a medium heat. Remove beef and onion from the marinade (don't discard) and stif-fry briefly.
  4. Add in the blanched broccoli, desired amount of beef marinade and continue to cook for 3-4 minutes. Keep this moving in the wok so the sauce does not begin to burn on the bottom.
  5. Chilli flakes can be added in when the broccoli and marinade go in the wok, if desired.     


Pistachio Pork Tenderloin

Serves : 6


2 pork tenderloin, trimmed of fat, cut into 1 ½ “ medallions

2 tsp canola oil

1 C pistachios, blitzed in a food processor

2 Tbsp honey

2 Tbsp balsamic vinegar

Salt and pepper to taste


  1. Whisk together honey and vinegar and brush all over the pork.  Season the pork generously with salt and pepper
  2. Roll the medallions in crushed pistachios, pressing if needed to coat with nuts
  3. Sear the pork gently in canola oil over medium heat, until golden brown on all sides.
  4. Transfer to a wire rack and bake for 30 minutes at 375F, or until the internal temperature reaches 160F.  Let rest for 10 minutes before serving.
  5. Serve with Dijon and White wine sauce.

Dijon and White Wine Sauce

Serves : 6


1 Tbsp canola oil

2 shallots, minced

1 garlic clove, minced

2 Tbsp whole grain dijon mustard

¼ C white wine

½ C cream

1 Tbsp butter

2 Tbsp Italian parsley, chopped

Salt and Pepper to taste


  1. In the same pan used to sear the pork, add canola oil, shallots, and garlic over medium heat.  Cook for 5 minutes, until the shallot and garlic are softened but not overly coloured.
  2. Stir in the Dijon and wine, and cook until ¾ of the wine has evaporated.
  3. Mix in the cream and continue to cook until the sauce thickens, about 3-5 minutes.
  4. Remove from heat and stir in the butter and parsley.  Season to taste with salt and pepper.


Parmesan Chorizo Baked Oysters


12 choice oysters, cleaned

1/4 C chorizo sausage (pre-cooked), finely diced

1 Tbsp olive oil

1/2 C white wine

1/2 C 35% cream

Dash of Worcestershire sauce

1 C Parmesan cheese, grated

1/2 C panko bread crumbs

2 Tbsp chives, sliced


  1. Cook chorizo in olive oil over medium heat until beginning to brown, about 3 minutes.
  2. Add wine and increase heat to medium high. Cook until almost all liquid has evaporated, about 8-10 minutes.
  3. Pour in the cream and cook until beginning to thicken, about 5 minutes.
  4. Stir in the cheese and Worcestershire.
  5. Remove from heat.
  6. Stir in the panko and the chives and set aside.
  7. Lay some crumpled aluminum foil on a baking sheet and set your oven to 400 F
  8. Shuck the oysters and, leaving them on the half shell, place them on the foil.
  9. Top each oyster with 1 Tbsp of your cream mixture.
  10. Bake oysters for 10 minutes. Let cool slightly before serving.
  11. Served with grilled baguette and a salad for an easy, yet fancy, weekday meal.

breakfast stack

Breakfast Stacks

Serves: 4


2 English muffins, halved

4 large eggs

4 slices local cheese

1 cup tomato bacon jam (see recipe below)

1 cup baby spinach

1 tbsp olive oil

To taste salt and pepper


  1. Place eggs (as many as will comfortably fit) into a large skillet with olive oil, and turn pan on to a medium heat. Do not pre-heat the pan as you want the eggs to cook properly and maintain a nice, clean egg white. Cook sunny side up and set aside until needed.
  2. Grill MethodPreheat one side of the grill to medium. Start stacking the English muffins with the spinach, followed by the egg (try to keep the yolks intact), and top with a slice of cheese. Carefully place the stacks on the unlit side, close the lid, and let cook until the cheese has melted over the eggs.
  3. Oven MethodPreheat oven to 425F. Place the English muffins on a parchment lined baking sheet, and start stacking the English muffins with the spinach, followed by the egg (try to keep the yolks intact), and top with a slice of cheese.
  4. Bake these for 5-7 minutes or until the cheese has melted over the eggs.
  5. Top with a generous dollop of tomato bacon jam and serve immediately!

Tip: These can be easily converted into breakfast wraps or burritos!

Tomato Bacon Jam

Serves: 4


1 pint local cherry or grape tomatoes, halved

3 strips maple bacon, chopped

¼ cup brown sugar

1 tbsp cider vinegar

1 tbsp fresh thyme

¼ cup shallots, thinly sliced

To taste salt and pepper               


  1. Cook bacon pieces in a medium sauce pot over med high heat until it begins to crisp up. Remove about half of the rendered bacon fat
  2. Add shallots and continue to cook for 2-3 minutes until they become translucent and aromatic. Stir in tomatoes, thyme, brown sugar, cider vinegar, cover with a lid, and bring to a simmer.
  3. Reduce to a medium heat, remove the lid, and let simmer until almost all liquid has evaporated.
  4. Set aside to cool and adjust seasonings as needed.