Busy hockey families appreciate how much work it is to get healthy meals on the table in between games and practices – and to have nutrient-dense snacks at the ready post-workout.
The Ultimate Cookbook for Hockey Families is here to help – written by food expert Korey Kealey and nutritionist Erin Phillips, who also happens to be married to Ottawa Senator Chris Phillips, the book contains over 70 recipes from 27 hockey and skating pros, including Cassie Campbell, Erik Karlsson, Dany Heatley and Rebecca Johnston. So far the book is a breakaway hit – thousands of copies were bought by hockey teams and supporters of the sport, like Canadian Tire.
Korey and Erin asked players and their families – as well as parents of aspiring hockey stars – to share their recipes, each of which is accompanied by a photo, nutritional info and helpful cooking tips. In the book you’ll find Steve Yzerman’s Lasagna, Kyle Turris’s Top-Shelf alfredo, Mike Fisher’s Slap-Shot Spaghetti Casserole, Bobby Ryan’s Comin’ in Hot Sweet & Sour Chicken, and Tessa Virtue’s World Champion Chili.
Here’s a great example – Captain Cassie Campbell’s Slow Cooker Cacciatore is a simple, healthy one dish meal that allows the slow cooker to do most of the work – it’s perfect cold weather nourishment, and can be frozen for busy days down the road.
Captain Campbell’s Slow Cooker Cacciatore
Italian food—Canadian team captain style. This delicious one-dish chicken and
veggie dinner needs only a side of pasta and buon appetito! Cassie Campbell
knows a winning combination when she sees one.
2 cups ( 500 mL ) sliced fresh mushrooms
3 large carrots, coarsely chopped
1/2 cup (125 mL ) julienned red pepper
1/2 cup (125 mL ) julienned green pepper
1 small onion, chopped
1 clove garlic, minced
1/4 cup ( 60 mL ) Italian salad dressing
5 or 6 boneless, skinless chicken breasts, halved
1 tsp ( 5 mL ) dried thyme leaves
1 can (19 fl oz / 540 mL ) reduced-sodium crushed or diced tomatoes, with juice
1. In a slow cooker, combine mushrooms, carrots, peppers, onion, and garlic.
2. In a large frying pan over medium-high heat, heat dressing. Working in
batches, cook chicken for 3 to 4 minutes per side or until browned. Place
on top of vegetables in slow cooker. Drizzle with drippings from pan.
3. Combine thyme with tomatoes. Pour over chicken. Cover slow cooker
and cook on High for 5 hours or on Low for 6 to 8 hours or until chicken
is cooked to an internal temperate of 165°F ( 74°C ) and the vegetables are
fork-tender. Note: If sauce isn’t thick enough, remove lid and cook on High
for an additional 15 to 20 minutes so that the liquid evaporates. Additionally,
sauce can be thickened by stirring together 2 tbsp ( 30 mL ) cornstarch
and 1/4 cup ( 60 mL ) cold water and then adding mixture into sauce in slow
cooker. Cook on High with lid off for 15 minutes more.
4. Serve over pasta, brown rice, or quinoa.
NUTRITION STATS per 1⁄6 recipe
Calories 220; Fat 7 g; Sodium 170 mg; Carbs 14 g; Fibre 3 g; Protein 25 g