Asian Sesame Sloppy Joes

Transcription

1 Asian Sesame Sloppy Joes 1½ pounds ground pork 1 cup shredded carrots ¾ cup Asian Sesame Slow-Cooker Sauce 12 Hawaiian hamburger buns or hamburger buns Spicy pickle slices Shredded lettuce 1. In large skillet over medium-high heat, combine pork, carrots and Onion Onion Seasoning. Cook and crumble until cooked through and no longer pink, about 6-8 minutes; drain off liquid. 2. Add Asian Sesame Slow-Cooker Sauce. Bring to a simmer; simmer 2-3 minutes. 3. Serve in hamburger buns topped with pickles and lettuce. Serve with Rustic Herb Tots (recipe included). Make Ahead & Freeze: Combine step 1 ingredients in a gallon freezer bag. Place Asian Sesame Slow- Cooker Sauce in a quart freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1. Asian Chicken Wraps ½ cup rice vinegar or white vinegar ⅓ cup Asian Sesame Slow-Cooker Sauce 2 tablespoons creamy peanut butter, melted 1 deli rotisserie chicken, skin removed, deboned and shredded (about 3-4 cups cooked chicken) 1 (10 ounce) package broccoli slaw ½ cup chopped red bell pepper ½ cup chopped peanuts, optional ¼ cup chopped fresh cilantro 6 extra-large flour tortilla wraps Wonton salad topping strips, optional 1. In large bowl, whisk together first 3 ingredients. Reserve ¼ cup in separate serving bowl. 2. Add remaining ingredients except tortillas and wontons to remaining sauce. Toss to combine. 3. Divide chicken mixture among tortillas; top with desired amount of wonton strips. Roll up burrito-style. Cut in half. Serve with reserved sauce for dipping, if desired. Serve with sweet potato kettle chips. Make Ahead & Freeze: Prepare step 1. Place reserved sauce in a quart freezer bag. Combine remaining sauce, chicken, broccoli slaw, bell peppers and cilantro in a gallon freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Add peanuts to chicken. Continue with step 3.

2 Bayou Beef & Rice Skillet 1 tablespoon vegetable oil 1 pound boneless beef sirloin steak, thinly sliced 1-2 (16 ounce) packages frozen sugar snap stir-fry vegetables 3 cups instant brown rice 3 cups water ¾ cup Bayou Bourbon Glaze ¼ cup sliced green onions 1. In large skillet, heat oil over medium-high heat. Add beef and Onion Onion Seasoning. Sauté 2-3 minutes. 2. Stir in vegetables, rice, water and Bayou Bourbon Glaze. Bring to a boil; reduce heat. Simmer, uncovered, minutes or until rice is tender, stirring occasionally. 3. Remove from heat and stir in green onions. Let stand 5-10 minutes or until desired thickness of sauce. Serve with Green Beans with Pesto Butter (recipe included). Make Ahead & Freeze: Combine step 1 ingredients in a quart freezer bag. Place Bayou Bourbon Glaze in a quart freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze with stir-fry vegetables. Thaw completely. Continue with step 1. Bayou Chicken Pizza 2 (10 ounce) packages pre-baked thin pizza crusts (such as Boboli ) ⅓-½ cup Bayou Bourbon Glaze 2 cups shredded deli rotisserie chicken (about ½ chicken) or cooked chicken 1 red bell pepper, chopped 1 cup shredded carrots 2 cups shredded mozzarella cheese ¼ cup sliced green onions, optional 1. Preheat oven to 450 F. Spread pizza crusts with Bayou Bourbon Glaze and sprinkle with Onion Onion Seasoning. 2. Top with chicken, peppers, carrots and mozzarella cheese. Sprinkle with green onions, if desired. 3. Place pizzas directly on oven rack. Bake minutes or until cheese is melted in the center. Makes 6-8 servings. Serve with a green salad. Make Ahead & Freeze: Prepare through step 2. Wrap in plastic wrap and then in heavy-duty aluminum foil; crimp and seal edges well. Label and freeze. Thaw completely. Preheat oven to 450 F and continue with step 3.

3 Creamy Turkey Tenderloin 1½ pounds boneless skinless turkey breast tenderloins (about 2) or chicken breasts, sliced ½-inch thick 2 tablespoons olive oil 1 (8 ounce) package fresh sliced button mushrooms ¾ cup reduced sodium chicken broth ¾ cup half & half 1 packet Caramelized Onion & Mushroom Warm Dip Mix 1 cup shredded Monterey Jack cheese 1 cup frozen peas 1. Sprinkle sliced turkey with Rustic Herb Seasoning. In large skillet, heat oil over medium-high heat. 2. Add turkey; sauté until browned on both sides and internal temperature reaches 165 F on an instant-read food thermometer, about 5-6 minutes. Remove from skillet; keep warm. 3. Add mushrooms to skillet; sauté until softened and browned, about 3-4 minutes. Stir in chicken broth, half & half and Caramelized Onion & Mushroom Warm Dip Mix. 4. Bring to a simmer. Stir in cheese and peas; salt and pepper as desired. Add in turkey. Simmer until heated through. Serve with Roasted Vegetable Blend (recipe included). Make Ahead and Freeze: Combine step 1 with oil in a gallon freezer bag. Place bag and unopened Caramelized Onion & Mushroom Warm Dip Mix in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1. Grilled Cheese, Bacon & Tomato Sandwiches 1 tablespoon Dried Tomato & Garlic Pesto Mix 1 tablespoon water ¾ tablespoon olive oil 1 tablespoon grated Parmesan cheese, optional 6 ounces cream cheese, softened 12 slices Texas-cut white bread or thick-cut bread 3 medium tomatoes, sliced 12 bacon slices, cooked 6 slices Colby-jack cheese ¼ cup butter, softened 1. In medium microwave-safe bowl, prepare Dried Tomato & Garlic Pesto Mix according to package directions using water, oil and Parmesan cheese, if desired. Let cool. 2. Add cream cheese to bowl with cooled pesto. Mix vigorously until well combined and fluffy. Spread on 6 slices of bread. 3. Top with tomatoes, bacon, co-jack cheese and remaining bread slices. Spread outside of sandwiches with butter. 4. Heat large skillet over medium heat. When hot, add sandwiches, in batches if needed, to skillet. Cook until golden brown on both sides and cheese is melted, about 3-4 minutes. Serve with fresh-cut assorted vegetables and dip. Make Ahead & Freeze: Prepare through step 3 omitting tomatoes. Wrap sandwiches individually in plastic wrap. Place in 2 (1-gallon) freezer bags. Seal well, label and freeze. Thaw completely. Add tomatoes to sandwiches and continue with step 4.

4 Pesto Chicken 1½ pounds boneless skinless chicken breasts, cut into 6 pieces 1½ tablespoons Onion Onion Seasoning 3½ tablespoons olive oil, divided 2 tablespoons Dried Tomato & Garlic Pesto Mix 2 tablespoons water 2 tablespoons grated Parmesan cheese 6 slices mozzarella cheese 1. Pound chicken to ½-inch thick; salt and pepper as desired. Sprinkle both sides with Onion Onion Seasoning. 2. In large skillet, heat 2 tablespoons oil over medium heat. Add chicken; sauté until browned and internal temperature reaches 165 F on an instant-read food thermometer, about minutes. 3. Meanwhile, in small microwave-safe bowl, combine remaining 1½ tablespoons oil, Dried Tomato & Garlic Pesto Mix and water. Microwave on HIGH 30 seconds. Stir in Parmesan; let stand 5 minutes. 4. Top chicken with pesto and cheese slices. Remove from heat and cover; let stand 5 minutes to allow cheese to melt. Serve with Creamy Herb Linguine (recipe included). Make Ahead & Freeze: Prepare step 1 and place in a gallon freezer bag. Combine step 3 ingredients except Parmesan in a quart freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 2. Rustic Meatball & Noodle Skillet 2 tablespoons vegetable oil 1½ pounds frozen home-style bite-size meatballs, thawed 12 ounces extra-wide egg noodles 2 cups 2% milk, warmed 1 cup hot water 1 (12 ounce) jar home-style beef gravy 1. In large skillet, heat oil over medium-high heat. Add meatballs and Onion Onion Seasoning. Sauté 2-3 minutes. 2. Add noodles, milk, water and Rustic Herb Seasoning. Cover and bring to a simmer. Reduce heat and simmer 8-10 minutes, stirring occasionally. 3. Stir in gravy and continue cooking 2-3 minutes or until sauce is desired thickness. Serve with steamed California blend vegetables. Make Ahead & Freeze: Combine step 1 ingredients in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.

5 Rustic Italian Chowder 1 pound ground hot or mild Italian sausage 3 cups water 3 cups 2% milk 1 package Cheddar Broccoli Soup Mix 1 (15 ounce) can cannellini beans, rinsed and drained 1. In large saucepan or Dutch oven over medium-high heat, cook and crumble sausage and Onion Onion Seasoning until cooked through and no longer pink, about 6-8 minutes; drain off liquid. 2. Add remaining ingredients. Stir to dissolve soup. Bring to a simmer (do not boil); reduce heat and simmer minutes, stirring frequently. Serve with crusty dinner rolls. Make Ahead & Freeze: Combine step 1 ingredients in a quart freezer bag. Place beans and Rustic Herb Seasoning in a quart freezer bag. Place both bags and unopened Cheddar Broccoli Soup Mix in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1. Rustic Pork Tenderloin 1½ pounds pork tenderloin, cut into 12 slices ⅓ cup all-purpose flour 3 tablespoons olive oil 1½ tablespoons Onion Onion Seasoning 1 cup reduced sodium chicken broth 1 cup 2% milk 1. Press pork slices flat with palm of hand. Season with salt and pepper as desired. Place flour and Rustic Herb Seasoning in a gallon freezer bag. 2. In large skillet, heat oil over medium-high heat. Add pork cutlets to flour, shake to coat; shake off excess flour. Place in skillet. Reserve flour. 3. Sauté pork until browned and internal temperature reaches 150 F on an instant-read food thermometer, about 6-8 minutes. Remove from skillet; keep warm. 4. Whisk reserved flour and Onion Onion Seasoning into skillet; cook 1 minute, whisking constantly. Whisk in chicken broth and milk; bring to a boil. Boil 1 minute or until thickened, whisking constantly. Remove from heat; salt and pepper as desired. Serve over pork cutlets. Serve with Caramelized Onion Mashed Potatoes (recipe included). Make Ahead & Freeze: Prepare through step 1, placing pork in a quart freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 2.