Oakville Small Business Spotlight - SupperWorks

I actually can't remember where I first heard about SupperWorks but it has certainly cemented a spot in my family as it reminds me of special times in my life.  The SupperWorks Stork Special was part of my post baby plan with both kids, the cottage pick up special makes our time at the cottage easier and more enjoyable and I've even served SupperWorks meals to friends who were over for dinner to rave reviews.  I love the story (I can totally relate to losing interest in cooking) of how SupperWorks got started so I'll let Joni Lien, the owner, tell it in her own words.

Click the image to watch a video of how SupperWorks works!

Tell us how you came to start your own business.

We first came across the “meal prep” concept in Oprah magazine!  We did some research and discovered that there were none in Canada.  My life at this time was very full.  I was married, had 2 young daughters in lots of activities, had relocated within Canada a few times, had gone back to school, and was always busy, busy, busy. I had long lost any sense of enjoyment in the kitchen. Quality home-cooking had given way to convenience foods, take-out, and restaurants; expensive and not always particularly tasty or nutritious. What really irked me is that when the kids were little, I’d spent lots of time in the kitchen with them, making cookies and teaching them basic cooking skills, but we’d come to a point where all of that was being lost in the piles of take-out containers.

I couldn't get the business idea out of my head - somebody else does the grocery shopping, tests the recipes, does all of the prep work like washing, chopping, grating, and making sauces, washes the dishes, AND cleans up when I spill. In other words, I can get a good, nutritious meal on the table in a fraction of the time, spend some time around the table with my family, AND make it to soccer practice on time!

What do you love about running a small business?

I love being part of something I’m so passionate about – something that has made a difference in my own life and in the lives of so many of our customers, in so many different ways.  I’ve had people tell me that SupperWorks has saved their marriage, has helped them lose weight, has taken the stress out of entertaining, has made cottage life more enjoyable, etc.

Curious to learn more about SupperWorks?  Here are the top 5 things you should know about this great Oakville small business.

• SupperWorks uses only high-quality, restaurant-grade meats in our recipes. Oakville’s own Woodwards Meat Purveyors has been out meat supplier since we first opened our doors.

• SupperWorks has special “bring your child” sessions on Saturdays.  You can bring a child (aged 5 and up) and prepare your family’s meals together. Our customers tell us that kids who have a hand in meal-making are more willing to venture outside of the “nothing but pasta with butter comfort zone” and try more adventurous foods!

• SupperWorks offers complete meal packages for Easter, Thanksgiving, and Christmas.  They are easy, easy, easy to cook at home (and they’re really good!) so that you get to spend the day with your family, rather than in the kitchen.

• SupperWorks is all about quality food at reasonable prices. 99% of respondents in our customer survey said that they eat healthier and better with SupperWorks, and 88% said that, since using SupperWorks, their monthly food bill has either stayed the same or gone down!

• The great thing about getting to do the assembly yourself is that you can take into account allergies, likes and dislikes (recipe calls for cilantro and you don't like it?  Don't add it!) and still come out with fantastic meals prepped and ready to go!

Feeling hungry?  Go check out their upcoming menu and book your session!  This Oakville small business is definitely worth a look!

Leftover Turkey Idea: Enchilada Casserole

Leftover turkey is fabulous to have in the fridge after Thanksgiving or Christmas.  It gives a great base for so many meals for the coming week - and not just turkey sandwiches! This Enchilada Casserole recipe is another great way to use leftover turkey.

Photo Credit

Ingredients:

2 1/2 cups tomato sauce
1 1/4 cups salsa
4 1/2 tsp chili powder
3 tsp ground cumin
1 1/4 tsp dried oregano
2 cups each chopped turkey and cooked brown rice
1 can (19 oz) rinsed and drained black beans
3/4 cup corn and diced red pepper
1/2 cup chopped green onions
2 Tbsp lime juice
2 Tbsp chopped cilantro (optional)
12 small corn tortillas
1 1/2 cups shredded sharp cheddar
1/2 cup low fat sour cream

Directions;

1.  Combine tomato sauce, salsa, 2 1/2 tsp of chili powder, 2 tsps cumin & oregano in a saucepan.  Bring to a boil.  Reduce heat and simmer with a cover for about 5 minutes.
2. Combine turkey, rice, beans, corn, peppers, green onion, lime juice, clilantro (if using), remaining chili powder and cumin in a bowl and mix well.
3.  Spray a 9 X 13 inch baking dish.
4.  Spread 1 cup red sauce over the bottom of the dish.  Arrange 6 tortillas on top, overlapping as necessary.  Spoon another cup of sauce and spread evenly.  Top with 1/2 of the turkey mixture & half of the cheese.  Put the remaining tortillas over top.
5.  Top with another cup of sauce, followed by remaining turkey and bean mixture and then remaining cheese.  Spoon any remaining sauce over top.
6. Cover with foil (you can spray the top of the foil so the cheese won't stick) and bake at 350F for 35-40 minutes.  Let stand 5 minutes before serving.  Serve with a dollop of sour cream on top of each serving.

Makes 8 servings.  This recipe tastes great using left over chicken as well.

Lettuce Wraps Recipe

Thanks to Amanda, one of our momstown Oakville members, for sharing this yummy recipe!  This is a great appetizer or also a light summer meal when paired with another yummy side dish.

Photo credit

Ingredients required:

16 Boston or Bibb lettuce leaves (you can also use a regular head of lettuce, rinsed - use the large leaves)
1 pound ground chicken breast
1 large onion -- chopped
2 Tbsp minced garlic
1 Tbsp reduced-sodium soy sauce
1/2 cup hoisin sauce
2 tsp minced fresh ginger
1 Tbsp rice wine vinegar or red wine vinegar
1/8 tsp cayenne pepper or 1/2 tsp dried red chili flakes (optional)
1 can (8 ounce size) sliced water chestnuts -- drained and finely chopped
1 bunch green onions, slice thinly
2 tsp sesame oil

How To Make:

Rinse lettuce leaves, keeping them whole. Set aside to drain.

Cook chicken in a large skillet over medium heat, stirring often to break up the meat. Add onion, garlic, soy sauce, hoisin sauce, ginger, vinegar and spices. Cook until the meat is crumbled and brown. Add water chestnuts and green onions. Cook until onions begin to soften, about 2 minutes.

Stir in sesame oil. Arrange lettuce leaves on the outer edge of a platter. Spoon meat mixture in center and eat like a taco!

Chicken Cacciatore Recipe

I don't know that I had ever had chicken cacciatore before I tried this recipe in 2007.  But after making this recipe once, it has become a reoccurring dinner in our house and I have passed the recipe on to lots of family and friends.  This chicken cacciatore recipe freezes really well and isn't complicated to make but is family friendly and healthy too.

Chicken Cacciatore Recipe (Serves 4)

1 lb boneless, skinless chicken breast cut into bite size pieces
1/4 all purpose flour
2 tsp vegetable oil
1 1/2 cups diced onion
1 cup diced green pepper
1 cup diced mushrooms
2 tsp minced garlic
1 1/2 tsp dried basil
1 tsp dried oregano
2 cups thick tomato pasta sauce
1/2 cup chicken stock
1/4 cup diced rehydrated sun-dried tomatoes*
1 tbsp brown sugar

Directions:

Dust the chicken with flour.  Heat the oil in a stock pot over medium heat and cook chicken until seared and brown on all sides but not cooked through.  Remove from pan.

Add onions and cook for about 5 minutes or until soft and brown.  Stir in green peppers, mushrooms and garlic and cook for 5 minutes or until veggies are soft.

Stir in remaning ingredients and chicken.  Bring to a boil, cover, and simmer on low heat for 15 minutes.

*Tip about sundried tomatoes:  Buy dried sun-dried tomatoes, not the ones packed in oil.  Rehydrate them by covering with water and microwaving for 1 minute on high or by leaving them to soak in hot water for 15 minutes.

For those following Weight Watchers, this meal makes four generous servings and one serving is 7 points.