Bacon & Dijon Pork Burgers. Bacon-Glazed Meatloaf

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1 Bacon & Dijon Pork Burgers 1½ pounds ground pork ¼ cup Bacon Pepper Jam, divided 5 tablespoons Honey Dijon Vinaigrette, divided 2 teaspoons olive oil, optional 6 slices Colby Jack cheese 6 lettuce leaves 2 medium tomatoes, sliced 6 hamburger buns 1. In large bowl, combine first 2 ingredients, 2 tablespoons Bacon Pepper Jam and 2 tablespoons Honey Dijon Vinaigrette. Salt and pepper as desired. 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. Cook, turning once, 8-10 minutes or until internal temperature reaches 165ºF on an instant-read food thermometer. 3. Meanwhile, in small bowl, combine remaining 2 tablespoons Bacon Pepper Jam and 3 tablespoons Honey Dijon Vinaigrette; set aside. 4. Top burgers with cheese; cook until melted. Place lettuce, tomatoes and burgers on bun. Drizzle with sauce. Serve with French fries. Make Ahead & Freeze: Prepare step 1. Place patties between layers of wax paper in a gallon freezer bag. Combine step 3 in a quart freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 2. Bacon-Glazed Meatloaf 1½ pounds lean ground beef 1 large egg 1½ teaspoons Garlic Pepper Seasoning ½ cup plain panko bread crumbs ¼ cup grated Parmesan cheese 1 3 cup + 2 tablespoons Bacon Pepper Jam, divided 1 3 cup + 2 tablespoons Honey Dijon Vinaigrette, divided 1. In large bowl, combine first 5 ingredients, 1 3 cup Bacon Pepper Jam and 1 3 cup Honey Dijon Vinaigrette. Salt and pepper as desired. 2. Preheat oven to 350 F. Form mixture into a loaf and place in a greased 9x5-inch loaf pan. Bake 50 minutes. 3. In small bowl combine remaining 2 tablespoons Bacon Pepper Jam and 2 tablespoons Honey Dijon Vinaigrette. Pour over top of meatloaf. 4. Continue baking minutes or until nicely browned and internal temperature reaches 165 F on an instant-read food thermometer. Let rest 5 minutes before slicing. Serve with Simple Baked Potatoes (recipe included) and steamed vegetables. Make Ahead & Freeze: Prepare step 1; place in a gallon freezer bag. Combine step 3 ingredients in a quart freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 2.

2 Chicago-Style Pizza Casserole ½ pound ground Italian sausage 1 (15 ounce) can tomato sauce 1 (2.25 ounce) can sliced black olives, drained ½-1 tablespoon Simply Salsa Mix 1 (11 ounce) tube refrigerated thin pizza crust 2 cups shredded mozzarella cheese ¼ cup grated Parmesan cheese 1. Preheat oven to 425 F. In medium skillet over medium-high heat, cook and crumble sausage until no longer pink, about 4-5 minutes; drain off liquid. Stir in next 4 ingredients; cook until heated through. 2. In greased 13x9-inch baking pan, unroll pizza dough; press into bottom and halfway up the sides. Top with 1 cup mozzarella cheese, meat mixture and remaining mozzarella cheese. 3. Bake 15 minutes. Top with Parmesan cheese. Continue baking 5-8 minutes or until crust is browned and cheese is melted. Serve with Tossed Garden Salad with Honey Dijon Vinaigrette (recipe included). Make Ahead & Freeze: Place Italian sausage in a quart freezer bag. Combine next 4 ingredients in a quart freezer bag. Place mozzarella cheese in a quart freezer bag. Place all bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1. Chicken Tortilla Bake 1 deli rotisserie chicken, skinned, deboned and shredded or chopped (3-4 cups) 1 (15 ounce) can black beans, rinsed and drained 1 (14.5 ounce) can petite diced tomatoes, undrained 1 package Chicken Tortilla Soup Mix 1½ teaspoons Simply Salsa Mix 1 cup sour cream 5 cups yellow tortilla chips, slightly broken 2 cups shredded Mexican blend cheese, divided 1. Preheat oven to 350 F. In large bowl, combine first 6 ingredients. 2. In greased 13x9-inch baking pan, layer half the chicken mixture, 3 cups tortilla chips and half the cheese. Layer remaining chicken mixture and tortilla chips. 3. Bake, covered, 35 minutes. Uncover; sprinkle with remaining cheese. Continue baking 10 minutes or until hot, bubbly and cheese is melted. Serve with fresh fruit. Make Ahead & Freeze: Combine first 5 ingredients in a gallon freezer bag. Place Mexican cheese in a quart freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Preheat oven to 350 F, stir sour cream into chicken mixture and continue with step 2.

3 Chipotle Pork Sandwiches 2½ pounds pork shoulder or arm roast, cut into 4 pieces 1 red bell pepper, sliced 1 poblano pepper or green bell pepper, sliced 1 medium onion, sliced 1 cup reduced sodium chicken broth ¾ cup ketchup 1 packet Chipotle Pulled Pork Slow-Cooker Sauce Mix 6 hoagie buns 6 slices pepper jack or Monterey jack cheese 1. Place roast, peppers and onions in a 4-quart or larger slow cooker. 2. In small bowl, combine chicken broth, ketchup and Chipotle Pulled Pork Slow-Cooker Sauce Mix. Pour over roast. 3. Cook on HIGH 5-6 hours or LOW 8-10 hours. Shred pork. Place pork, peppers and onions on hoagie buns. Top with cheese. Serve with cooking sauce for dipping, if desired. Serve with Salsa Bean Salad (recipe included). Note: This is a moderately spicy recipe; adjust amount of Chipotle Pulled Pork Slow-Cooker Sauce Mix used according to personal preference. Make Ahead & Freeze: Place roast, peppers and onions in a gallon freezer bag. Combine chicken broth, ketchup and Chipotle Pulled Pork Slow-Cooker Sauce Mix in a quart freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1. Creamy Artichoke Chicken 1½ pounds boneless skinless chicken breasts, cut into 6 pieces 1 tablespoon olive oil ¾ cup reduced sodium chicken broth ¾ cup 2% milk 1 packet Artichoke & Spinach Warm Dip Mix 1 (14 ounce) can quartered artichoke hearts, drained, optional 1½ tablespoons cornstarch 1½ tablespoons water ½ (8 ounce) package cream cheese, cubed 1. Pound chicken to ½-inch thick. Season both sides with Garlic Pepper Seasoning. In large skillet with cover, heat oil over medium-high heat. Place chicken in skillet and sauté until browned on both sides, about 3-4 minutes. Remove from skillet. 2. Add chicken broth, milk and Artichoke & Spinach Warm Dip Mix to skillet; salt and pepper as desired. Whisk to combine. Add chicken breasts and artichokes, if desired. Bring to a simmer (do not boil); reduce heat and simmer, covered, 8-10 minutes or until internal temperature of chicken reaches 165 F on an instant-read food thermometer. 3. Combine cornstarch and water in a small bowl. Remove chicken from skillet; keep warm. Stir in cream cheese until smooth; stir in cornstarch slurry; cook 1 minute. Serve sauce over chicken. Serve with Honey Roasted Carrots (recipe included). Make Ahead & Freeze: Pound chicken to ½-inch thick; season with Garlic Pepper Seasoning. Place in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.

4 Ham & Swiss Crustless Quiche 8 large eggs 1 packet Artichoke & Spinach Warm Dip Mix ½ cup sour cream 1 cup frozen diced potatoes 1 (8 ounce) package diced ham (1½ cups) 1½ cups shredded Swiss cheese, divided 1. Preheat oven to 350 F. In large bowl, whisk eggs and next 3 ingredients; stir in potatoes, ham and 1 cup cheese. 2. Pour mixture into a greased 8x8-inch baking pan. Bake minutes or until knife inserted in center comes out clean. 3. Remove from the oven; sprinkle with remaining ½ cup cheese. Bake an additional 5 minutes or until cheese is melted. Cut into squares and serve. Serve with fresh fruit and toast. Make Ahead & Freeze: Prepare step 1; pour into a gallon freezer bag. Place ½ cup cheese in a quart freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Preheat oven to 350 F and continue with step 2. Shredded Beef Tacos 2 pounds boneless beef chuck roast 2 cups reduced sodium beef broth 2-4 tablespoons Simply Salsa Mix, divided ¾ cup sour cream (6-inch) flour tortillas, warmed Op tional taco toppings such as shredded lettuce, chopped tomatoes, sliced black olives, chopped onion, shredded cheese 1. Rub both sides of roast with Garlic Pepper Seasoning. Place in a 4-quart or larger slow cooker. Add beef broth and 1-2 tablespoons Simply Salsa Mix. Cook on LOW 8-10 hours or HIGH 5-6 hours. 2. In small bowl with cover, combine sour cream with 1-2 tablespoons Simply Salsa Mix; stir to combine. Cover and refrigerate until ready to serve. 3. Remove beef from slow cooker and shred. Serve in warm tortillas with salsa sour cream and desired taco toppings. Serve with Avocado & Corn Salsa (recipe included). Make Ahead & Freeze: Season roast with Garlic Pepper Seasoning. Place in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.

5 Sloppy Joe Sliders 1 (19-20 ounce) package 94% lean ground turkey 1 (8 ounce) can tomato sauce 1 ( ounce) can corn, drained 3 tablespoons Bacon Pepper Jam 1-2 teaspoons Simply Salsa Mix 12 slider buns ¾ cup shredded Cheddar cheese 1. In large skillet over medium-high heat, combine first 2 ingredients. Cook and crumble turkey until no longer pink. 2. Add next 4 ingredients; simmer 10 minutes, stirring occasionally. 3. Spoon into buns and top with cheese. Serve with assorted vegetable sticks and dip. Make Ahead & Freeze: Combine first 2 ingredients in a quart freezer bag. Combine next 4 ingredients in a quart freezer bag. Place cheese in a quart freezer bag. Place all bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1. Southwest Beef & Bean Soup 1 (1½-2 pound) boneless beef chuck roast 1 (15 ounce) can black beans, drained and rinsed 1 (15 ounce) can light red kidney beans, drained and rinsed 2 (14.5 ounce) cans reduced sodium beef broth 1 (14.5 ounce) can petite diced tomatoes, undrained 1 (12 ounce) package frozen corn (about 2½ cups) 1 packet Chipotle Pulled Pork Slow-Cooker Sauce Mix 2 cups water 1 cup sour cream, optional 1 cup shredded Cheddar cheese, optional 1. In 5-quart or larger slow cooker, combine first 8 ingredients. Cover; cook on LOW 8-9 hours. 2. Remove beef when tender and shred; return to slow cooker. Stir well. 3. Serve bowls of soup with a dollop of sour cream and a sprinkle of cheese, if desired. Serve with dinner rolls. Make Ahead & Freeze: Combine first 7 ingredients in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1, adding water.

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