Sautéed Zucchini. 2 tablespoons olive oil 3 medium zucchini, sliced 1¾ tablespoons Onion Onion Seasoning

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1 Skillet Chicken Parmesan 1½ pounds boneless skinless chicken breasts, cut into 6 pieces 2 large eggs, beaten 1 cup plain panko bread crumbs ½ cup all-purpose flour ½ cup grated Parmesan cheese 1 teaspoon Seasoned Salt 4 tablespoons olive oil 1 (15 ounce) can crushed tomatoes 2 tablespoons Mama Mia Marinara Sauce Mix 1½ cups shredded mozzarella cheese 1. Pound chicken to ½-inch thick; season with salt and pepper as desired. Place in a gallon freezer bag with beaten eggs. Seal and toss to coat. In a gallon freezer bag, combine next 4 ingredients. 2. One at a time, remove chicken from eggs and shake in bread crumb mixture. 3. In large skillet, heat 2 tablespoons oil over medium-high heat. When hot add chicken. Cook, covered, 5 minutes. Turn chicken over, adding remaining 2 tablespoons oil to pan. Continue cooking, covered, until internal temperature reaches 165 F on an instant-read food thermometer, about 5-7 minutes. 4. Meanwhile, in small microwave-safe bowl combine tomatoes and Mama Mia Marinara Sauce Mix. Microwave on HIGH 1-2 minutes or until hot. Top chicken with desired amount of marinara and cheese. Cover; cook until cheese is melted. Serve with remaining marinara. Serve with Sautéed Zucchini (recipe included). Make Ahead & Freeze: Prepare step 1. Place step 4 ingredients in a quart freezer bag. Place all bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 2. Sautéed Zucchini 2 tablespoons olive oil 3 medium zucchini, sliced 1¾ tablespoons Onion Onion Seasoning 1 teaspoon Seasoned Salt 1. In large skillet, heat oil over medium-high heat. 2. Add remaining ingredients. Sauté until zucchini is tender and lightly browned, about 6-7 minutes.

2 Sweet Maple Pork Tenderloin 1 (1½ pound) pork tenderloin 1 teaspoon salt* 1 packet Brown Sugar & Maple Bacon Seasoning 1. Season tenderloin with salt; pepper if desired. Rub all sides with Brown Sugar & Maple Bacon Seasoning. 2. Prepare grill to medium heat. Place tenderloin on grill. Grill, turning occasionally, until internal temperature reaches 150 F on an instant-read food thermometer, about minutes. 3. Remove from grill. Tent with foil and let stand 5 minutes. Slice. Serve with Rice Pilaf (recipe included). *Note: Omit salt from recipe if using a pork tenderloin that has been tenderized in a sodium solution (such as Always Tender ). Make Ahead & Freeze: Prepare step 1. Place in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 2. Rice Pilaf 2 tablespoons butter 3 ounces spaghetti, broken up (about 1 cup) 1 cup long-grain white rice 3½ cups reduced sodium chicken broth 1¾ tablespoons Onion Onion Seasoning ½ cup frozen peas and carrots 1 teaspoon Seasoned Salt ½ cup slivered almonds, toasted, optional 1. In large saucepan, heat butter over medium-high heat. Add spaghetti. Sauté until lightly toasted, about 3-4 minutes. 2. Add rice, sauté 1 minute. Stir in chicken broth and Onion Onion Seasoning. Cover and bring to a boil. Reduce heat and simmer minutes or until liquid is absorbed and rice is tender. 3. Stir in peas and carrots and Seasoned Salt. Remove from heat. Let stand 5 minutes. Stir in toasted almonds, if desired.

3 Tangy Thai Shrimp Stir-Fry 3 tablespoons olive oil, divided ½ cup Tangy Thai Sauce ⅓ cup orange juice 2 tablespoons cornstarch 1½-2 pounds (51-60 count) raw shrimp, peeled and deveined 1¾ tablespoons Onion Onion Seasoning 1 (16 ounce) package frozen Japanese stir-fry vegetable blend 1. In small bowl, whisk together 2 tablespoons olive oil, Tangy Thai Sauce, orange juice and cornstarch. Set aside. 2. In large skillet, heat remaining 1 tablespoon oil over medium-high heat. Add shrimp and Onion Onion Seasoning. Stir-fry until cooked through, about 4-5 minutes. 3. Add vegetables. Continue stir-frying 2-3 minutes. Stir in sauce. Continue stir-frying until sauce has thickened, about 1-2 minutes. Serve with Simple Fried Rice (recipe included). Make Ahead & Freeze: Prepare step 1; place in a quart freezer bag. Combine step 2 in a quart freezer bag. Place both bags in a gallon freezer bag with frozen vegetables. Seal well, label and freeze. Thaw completely. Continue with step 2. Simple Fried Rice 3 tablespoons olive oil, divided 2 large eggs, beaten, seasoned with salt and pepper as desired 3 cups cooked white rice 1 cup frozen peas and carrots, thawed 3 tablespoons soy sauce 1¾ tablespoons Onion Onion Seasoning ¼-½ teaspoon crushed red pepper flakes, optional 1. In large skillet, heat 1 tablespoon oil over medium heat. Add eggs; stir, slowly and continuously, with a rubber spatula until set, about 1-2 minutes. Remove from skillet. 2. Turn heat up to medium-high. Add remaining 2 tablespoons oil to skillet. When hot, add remaining ingredients to skillet. Stir-fry until heated through, about 3-4 minutes. 3. Stir in scrambled eggs, breaking them up as stirring in. Serve immediately.

4 Easy Lasagna Cups 1 pound 94% lean ground turkey 1 (15 ounce) can tomato sauce 3 tablespoons Mama Mia Marinara Sauce Mix 24 wonton wrappers ¾ cup ricotta cheese 1½ cups shredded mozzarella cheese 1. Preheat oven to 400 F. In large skillet over medium-high heat cook and crumble turkey until no longer pink, about 5-6 minutes; drain off liquid. Stir in next 2 ingredients. 2. Meanwhile, lightly grease 1 (12-count) muffin pan and firmly press 2 separated wonton wrappers into each cup, off-setting corners to form a star shape. 3. Divide meat mixture into cups; top with ricotta and mozzarella cheese. Bake minutes or until cups are lightly browned. Serve with a side salad and assorted vegetable sticks. Make Ahead & Freeze: Place turkey in a quart freezer bag. Place next 2 ingredients in a quart freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1. Mama Mia Chicken Burgers 1½ pounds ground chicken or turkey ½ cup plain panko bread crumbs 2-3 tablespoons Mama Mia Marinara Sauce Mix 2 tablespoons Veggie Vinaigrette 1 tablespoon olive oil 6 slices mozzarella cheese 6 hamburger buns 2 medium tomatoes, sliced 1 ripe avocado, pitted, peeled and sliced 1. In large bowl combine first 4 ingredients. With lightly greased hands form into 6 patties. 2. In large skillet heat oil over medium heat; place patties in skillet. Pan-fry, turning once, until internal temperature reaches 165 F on an instant-read food thermometer, about 8-10 minutes. 3. Top burgers with cheese; cook until cheese is melted. Place burgers on buns. Top with tomatoes and avocado slices. Serve with Mama Mia Steak Fries (recipe included). Make Ahead & Freeze: Prepare step 1. Place patties in a gallon freezer bag between sheets of wax paper. Seal well, label and freeze. Thaw completely. Continue with step 2.

5 Mama Mia Steak Fries 1 (28 ounce) package frozen steak fries 1 (15 ounce) can tomato sauce 3 tablespoons Mama Mia Marinara Sauce Mix 3 tablespoons butter, melted 3 tablespoons grated Parmesan cheese 1. Prepare fries according to package directions, baking until crispy. 2. Meanwhile, in small saucepan, combine next 2 ingredients. Simmer, on low, 10 minutes, stirring occasionally. 3. In large mixing bowl, toss hot fries with butter and cheese; salt and pepper as desired. Serve with dipping sauce. Makes 6-8 servings. Maple Marinated Steak 1 (2 pound) boneless beef sirloin steak, cut into 6 pieces 1 packet Brown Sugar & Maple Bacon Seasoning ⅓ cup Veggie Vinaigrette ¼ cup olive oil 1½ tablespoons Onion Onion Seasoning 1½ teaspoons ground black pepper 1½ teaspoons salt 1. Pierce steaks throughout on both sides with a fork. Combine remaining ingredients in a gallon freezer bag; add steak. Seal well; toss to coat. Refrigerate 15 minutes. 2. Heat large skillet over medium-high heat. Remove steaks from marinade; discard bag with marinade. 3. Place steaks in skillet; reduce heat to medium. Cook, turning once, until desired doneness is reached (145 F for medium-rare; 160 F for medium), about 7-9 minutes. 4. Let steak rest 5 minutes before serving. Brush sauce from skillet on finished steaks. Serve with assorted fresh greens and crusty rolls. Make Ahead & Freeze: Prepare step 1. Seal well, label and freeze. Thaw completely. Continue with step 2.

6 Perfectly Simple Burgers 1½ pounds lean ground beef ½ cup Veggie Vinaigrette ¼ cup plain panko bread crumbs 1½ tablespoons Onion Onion Seasoning ½ teaspoon Seasoned Salt 2 teaspoons olive oil, optional 6 slices Cheddar cheese 6 lettuce leaves 2 medium tomatoes, sliced 6 hamburger buns 1. In medium bowl combine first 5 ingredients. Form into 6 patties. 2. Prepare grill to medium heat, or in large skillet, heat oil over medium-high heat. Place patties on grill or in skillet. Season with pepper, if desired. Cook, turning once, until internal temperature reaches 165 F on an instant-read food thermometer, about 8-10 minutes. 3. Top burgers with cheese; cook until cheese is melted. Place lettuce, tomatoes and burgers on buns. Serve with Tangy Thai Broccoli Slaw (recipe included). Make Ahead & Freeze: Prepare step 1. Place patties in a gallon freezer bag between sheets of wax paper. Seal well, label and freeze. Thaw completely, Continue with step 2. Tangy Thai Broccoli Slaw 3 tablespoons Mango Lime Sauce 3 tablespoons Veggie Vinaigrette 2 tablespoons Tangy Thai Sauce 1½ tablespoons Onion Onion Seasoning ½ cup mayonnaise 2 (10-12 ounce) packages broccoli slaw mix ½ cup dry roasted sunflower seed kernels 1. In large bowl combine first 5 ingredients. 2. Stir in remaining ingredients. Refrigerate until ready to serve. Makes 6-8 servings.

7 Pizza Stromboli 1 (13.8 ounce) tube refrigerated pizza crust dough 1 (8 ounce) can tomato sauce 1½ tablespoons Mama Mia Marinara Sauce Mix 3 ounces pepperoni slices 6 ounces Canadian bacon slices 1 (4 ounce) can sliced mushrooms, drained, optional 1 cup shredded mozzarella cheese 1 tablespoon butter, melted 2 tablespoons grated Parmesan cheese 1. Preheat oven to 425 F. Grease a foil-lined 17x11-inch baking sheet; press pizza crust into a 15x10-inch rectangle. 2. In small bowl combine next 2 ingredients; spread on crust to within 2 inches of edges. Top one half of crust lengthwise with pepperoni, Canadian bacon, mushroom, if desired, and mozzarella cheese. 3. Fold long side of crust over filling; roll and press edges to seal. 4. Bake 15 minutes. Brush with melted butter and sprinkle with Parmesan cheese. Continue baking 4-7 minutes or until browned. Cut into slices. Serve with slices of fresh fruit. Make Ahead & Freeze: Prepare through step 3 on greased aluminum foil. Wrap in 2-3 sheets of foil, label and freeze. Thaw completely. Unwrap, place foil with stromboli on baking sheet. Preheat oven to 425 F and continue with step 4. Pork Saltimbocca ¼ cup all-purpose flour ¼ cup grated Parmesan cheese, divided ½ teaspoon Seasoned Salt 6 boneless pork loin chops (about 2 pounds) 2 tablespoons olive oil 6 thin slices deli ham 1 cup shredded Swiss cheese ⅓ cup sour cream 3 tablespoons milk 1 packet Artichoke & Spinach Warm Dip Mix Fresh sage leaves, optional 1. In shallow dish, combine flour, 2 tablespoons Parmesan cheese and Seasoned Salt; coat chops on both sides. 2. In large skillet, heat oil over medium-high heat; add chops. Pan-fry, turning once, until browned and internal temperature reaches 155 F on an instant-read food thermometer, about 8-10 minutes. 3. Top with ham slices and Swiss cheese. Cover; cook 1-2 minutes or until cheese is melted. 4. Meanwhile, in microwave-safe bowl, whisk sour cream and milk together. Microwave on HIGH 20 seconds; whisk in Artichoke & Spinach Warm Dip Mix; continue microwaving seconds. Top chops with sauce; garnish with remaining 2 tablespoons Parmesan cheese and fresh sage leaves, if desired. Pepper as desired. Serve with steamed assorted vegetables. Make Ahead & Freeze: Prepare step 1. Wrap chops individually in plastic wrap. Place in a gallon freezer bag with unopened packet Artichoke & Spinach Warm Dip Mix. Seal well, label and freeze. Thaw completely. Continue with step 2.

8 Sweet Thai Lettuce Wraps 1 tablespoon olive oil 1½ pounds boneless skinless chicken breasts, cut into ¾-inch cubes 1½ tablespoons Onion Onion Seasoning ⅓ cup Tangy Thai Sauce ¼ cup Mango Lime Sauce 1 red bell pepper, cut into matchstick strips 1 cup matchstick carrots ½ cup dry-roasted peanuts 18 leaves Boston (Bibb) or butter lettuce 4 green onions, sliced 1. In large skillet, heat oil over medium-high heat. Add chicken and Onion Onion Seasoning. Sauté until chicken is no longer pink, about 5 minutes. 2. Stir in Tangy Thai Sauce and Mango Lime Sauce. Cook 3 minutes. 3. Stir in red peppers, carrots and peanuts. Serve in lettuce leaves. Garnish with green onions. Serve with fried rice. Tip: For a thicker sauce, whisk together 1 teaspoon cornstarch and 1 teaspoon water. Add with vegetables. Make Ahead & Freeze: Place step 1 ingredients in a gallon freezer bag. Place step 2 ingredients in a quart freezer bag. Place both bags in a gallon freezer bag. Seal well label and freeze. Thaw completely. Continue with step 1.

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