Balsamic & Herb Burgers. Chicken & Potato Foil Packets

Size: px
Start display at page:

Download "Balsamic & Herb Burgers. Chicken & Potato Foil Packets"

Transcription

1 Balsamic & Herb Burgers 1½ pounds lean ground beef 2 tablespoons Pomegranate Balsamic Vinegar of Modena, divided 1 tablespoon Citrus Herb Seasoning ½ cup mayonnaise ½ teaspoon Garlic Garlic Seasoning 6 slices provolone cheese 6 hamburger buns, toasted Lettuce, tomato slices 1. In large bowl, combine ground beef, 1 tablespoon Pomegranate Balsamic Vinegar of Modena and Citrus Herb Seasoning; salt and pepper as desired. Form into 6 patties. 2. Prepare grill to medium heat. In small bowl, combine mayonnaise, remaining 1 tablespoon Pomegranate Balsamic Vinegar of Modena and Garlic Garlic Seasoning. Salt and pepper as desired. 3. Place patties on grill. Grill, turning once, until internal temperature reaches 165 F on an instant-read food thermometer. Top with cheese; continue grilling until melted. 4. Spread toasted buns with balsamic mayonnaise. Top with lettuce, tomatoes and burgers. Serve with Rustic Herb Potato Salad (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. Chicken & Potato Foil Packets 1½ pounds red potatoes, scrubbed clean 1½-1¾ pounds boneless skinless chicken thighs, seasoned with salt and pepper 1 pound fresh or frozen green beans, trimmed 1 red bell pepper, cubed 6 (18x15-inch) pieces heavy-duty aluminum foil ½ cup butter, melted 1 packet Shallot Tarragon Compound Butter Mix 1. Pierce potatoes in several spots with a fork; place on a microwave-safe plate. Microwave on HIGH 5-6 minutes or until just fork tender (do not overcook). Cut potatoes into quarters; salt and pepper as desired. 2. Divide chicken, potatoes, green beans and red peppers among pieces of foil. In small bowl, whisk together melted butter and Shallot Tarragon Compound Butter Mix; drizzle over packets. Bring together 2 sides of foil; seal edges, making a ½-inch fold. Fold again, allowing space for heat circulation. Fold each side to seal. 3. Prepare grill to medium heat. Place foil packets on grill. Grill, turning packets occasionally, until internal temperature of chicken reaches 165 F on an instant-read food thermometer, about minutes. Serve with crusty dinner rolls. Make Ahead & Freeze: Prep through step 2. Place foil packets in 2 (1-gallon) freezer bags. Seal well, label and freeze. Thaw completely. Continue with step 3.

2 Chopped Chicken Salad 1½ pounds boneless skinless chicken breasts, seasoned with salt and pepper 2 tablespoons Avocado Oil 1 tablespoon Rustic Herb Seasoning ½ cup canned light coconut milk ½ cup mayonnaise or light mayonnaise 1 packet Grilled Veggie Dip Mix 18 ounces chopped Romaine lettuce 1 large tomato, seeded and chopped 1 medium cucumber, chopped 1 ripe avocado, pitted, peeled and chopped, optional 1 cup corn kernels, optional 1 cup cooked and crumbled bacon, optional 1. Combine first 3 ingredients in a gallon freezer bag. Seal well; toss to coat. Refrigerate 2 hours or up to overnight. 2. In pint-size mason jar or storage container, combine next 3 ingredients. Shake well. Refrigerate until ready to serve, up to 1 week. 3. Prepare grill to medium heat. Remove chicken from marinade; discard bag. Place chicken on grill. Grill, turning once, minutes or until internal temperature reaches 165 F on an instant-read food thermometer. Chop. 4. In large bowl, combine remaining ingredients with chopped chicken and desired amount of dressing. Toss to coat. Divide among 6 dinner plates. Serve with Grilled Garlic Bread (recipe included). Make Ahead & Freeze: Prepare step 1. Seal well, label and freeze. Thaw completely. Continue with step 2. Citrus Herb Grilled Shrimp 1½-2 pounds (26-30 count) raw shrimp, peeled and deveined 3 tablespoons Avocado Oil 1 tablespoon Citrus Herb Seasoning 8-10 wooden skewers, soaked in water 30 minutes 1. Combine first 3 ingredients in a gallon freezer bag. Seal well; toss to coat. Refrigerate 2 hours or up to overnight. 2. Prepare grill to medium heat. Remove shrimp from bag and thread on soaked skewers. Discard bag with marinade. 3. Place skewers on grill. Grill, turning occasionally, 6-8 minutes or until opaque and internal temperature reaches 145 F on an instant-read food thermometer. Serve over Grilled Veggie Quinoa (recipe included). Make Ahead & Freeze: Prepare step 1. Seal well, label and freeze. Thaw completely. Continue with step 2.

3 Shallot Tarragon Beef Kabobs ½ cup butter, melted, or olive oil 1 packet Shallot Tarragon Compound Butter Mix 1½ pounds boneless beef sirloin, cubed 1 large red bell pepper, cubed 1 small red onion, cubed 1 (8 ounce) package fresh baby bella mushrooms 1 medium zucchini, cut in half lengthwise, sliced ¾-inch thick 12 wooden skewers, soaked in water 30 minutes 1. Combine melted butter and Shallot Tarragon Compound Butter Mix. Set aside. 2. Prepare grill to medium heat. Thread beef and vegetables on soaked skewers in desired pattern. Brush with butter. 3. Place skewers on grill. Grill, turning occasionally and brushing with butter, until beef and vegetables are desired doneness, about 8-10 minutes. Serve with Creamy Rustic Herb Salad (recipe included). Note: For an alternative to kabobs, kabob components can be grilled in a grill basket, if desired. Make Ahead & Freeze: Place beef, peppers and onions in a gallon freezer bag. Place bag and unopened Shallot Tarragon Compound Butter Mix in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1. Grilled Citrus Herb Pork Tenderloin 1 (1½ pound) pork tenderloin, seasoned with salt and pepper 3 tablespoons Pomegranate Balsamic Vinegar of Modena 2 tablespoons extra virgin olive oil 1 tablespoon Citrus Herb Seasoning 1. In a gallon freezer bag, combine pork, Pomegranate Balsamic Vinegar of Modena, olive oil and Citrus Herb Seasoning. Seal well; toss to coat. Refrigerate several hours or up to overnight. 2. Prepare grill to medium heat. Remove pork from marinade; discard bag with marinade. Place pork on grill. Grill, turning occasionally, until internal temperature reaches 150 F on an instant-read food thermometer, about minutes. 3. Remove from grill; cover with foil and let stand 5 minutes before slicing. Serve with grilled or steamed asparagus. Make Ahead & Freeze: Prepare step 1. Seal well, label and freeze. Thaw completely. Continue with step 2.

4 BBQ & Herb Burgers 1½ pounds lean ground beef 1 tablespoon + 1 teaspoon Rustic Herb Seasoning, divided 1 teaspoon Garlic Garlic Seasoning ½ cup mayonnaise or light mayonnaise 6 tablespoons Smoky Bacon BBQ Sauce, divided 6 slices Cheddar cheese 12 slices cooked bacon 6 hamburger buns, toasted Lettuce, tomato slices 1. In large bowl, combine ground beef, 1 tablespoon Rustic Herb Seasoning and Garlic Garlic Seasoning; salt and pepper as desired. Form into 6 patties. 2. Prepare grill to medium heat. In small bowl, combine mayonnaise, remaining 1 teaspoon Rustic Herb Seasoning and 1 tablespoon Smoky Bacon BBQ Sauce. 3. Place patties on grill. Grill, turning once, until internal temperature reaches 165 F on an instant-read food thermometer, about 8-10 minutes, brushing with remaining 5 tablespoons Smoky Bacon BBQ Sauce the last 2-3 minutes of grilling. Top with cheese. 4. Spread toasted buns with BBQ mayonnaise. Top with lettuce, tomatoes, burgers and bacon. Serve with a green salad. Make Ahead & Freeze: Prepare step 1. Place patties in a gallon freezer bag between sheets of wax paper. Place step 2 ingredients except mayonnaise in a quart freezer bag. Place remaining Smoky Bacon BBQ Sauce in a quart freezer bag. Place all bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 2. Rustic Grilled Turkey 1½ pounds boneless skinless turkey breast tenderloins (about 2), seasoned with salt and pepper 3 tablespoons Pomegranate Balsamic Vinegar of Modena 2 tablespoons Avocado Oil 1 tablespoon Rustic Herb Seasoning 1 tablespoon Dijon mustard 1 teaspoon Garlic Garlic Seasoning 1. Combine all ingredients in a gallon freezer bag; salt and pepper as desired. Seal well and toss to coat. Refrigerate several hours or up to overnight. 2. Prepare grill to medium heat. Remove turkey from marinade; discard bag with marinade. Place turkey on grill. 3. Grill, turning occasionally, until internal temperature reaches 165 F on an instant-read food thermometer, about minutes. 4. Remove from grill and tent with aluminum foil. Let stand 5 minutes. Slice. Serve with Balsamic Fruit & Cheese Kabobs (recipe included). Make Ahead & Freeze: Prepare step 1. Seal well, label and freeze. Thaw completely. Continue with step 2.

5 Tarragon Grilled Chicken 1½ pounds boneless skinless chicken breasts, cut into 6 pieces 3 tablespoons Avocado Oil 1 tablespoon Pomegranate Balsamic Vinegar of Modena 1 packet Shallot Tarragon Compound Butter Mix 1. Combine all ingredients in a gallon freezer bag; salt and pepper as desired. Seal well and toss to coat. Refrigerate several hours or up to overnight. 2. Prepare grill to medium heat. Remove chicken from marinade; discard bag with marinade. Place chicken on grill. 3. Grill, turning once, until internal temperature reaches 165 F on an instant-read food thermometer, about minutes. Serve with steamed California-blend vegetables. Make Ahead & Freeze: Prepare step 1. Seal well, label and freeze. Thaw completely. Continue with step 2. Smoky BBQ Chicken Salad 1½ pounds boneless skinless chicken breasts 3 tablespoons extra virgin olive oil 1 tablespoon + 1 teaspoon Rustic Herb Seasoning, divided ½ cup Smoky Bacon BBQ Sauce, divided ½ cup creamy ranch dressing 18 ounces packages chopped Romaine lettuce 2 medium tomatoes, chopped 2 ripe avocados, pitted, peeled and chopped 1 cup sweet corn kernels (canned or frozen and thawed) 1 cup fancy shredded Cheddar cheese Tortilla strips or chips, optional 1. Combine chicken, oil and 1 tablespoon Rustic Herb Seasoning in a gallon freezer bag. Refrigerate 30 minutes or up to overnight. 2. Prepare grill to medium heat. Remove chicken from bag; discard bag with marinade. Place chicken on grill. Grill, turning once, until internal temperature reaches 165 F on an instant-read food thermometer, about minutes, basting with ¼ cup Smoky Bacon BBQ Sauce the last 2-3 minutes. 3. Remove chicken from grill; let stand 5 minutes then slice. Meanwhile, in large mixing bowl, combine remaining ¼ cup Smoky Bacon BBQ Sauce, ranch dressing and 1 teaspoon Rustic Herb Seasoning. Add lettuce, tomatoes, avocados, corn and cheese; toss to coat. 4. Divide among 6 dinner plates. Top with sliced chicken and sprinkle with tortilla strips, if desired. Serve with corn bread muffins. Make Ahead & Freeze: Prepare through step 1. Seal well, label and freeze. Thaw completely. Continue with step 2.

6 Rustic Herb Potato Salad 2 pounds baby red potatoes ¾ cup mayonnaise ¼ cup milk or light coconut milk 1 tablespoon Rustic Herb Seasoning 1 tablespoon Dijon mustard 1 teaspoon Garlic Garlic Seasoning 3 large eggs, hard-boiled and chopped ½ cup sliced celery ¼ cup chopped green onions 1. Place potatoes in a large saucepan with cover. Cover with salted cold water. Cover and bring to a boil over high heat. Reduce heat and simmer minutes or until fork tender. Drain and cool. Cut into bite-size pieces. 2. In large bowl, combine next 5 ingredients; generously salt and pepper. 3. Add potatoes and remaining ingredients. Gently toss to coat. Cover and refrigerate several hours or up to overnight. Make Ahead: Prepare through step 3. Refrigerate, covered, up to 1 week. Grilled Garlic Bread ½ cup butter, softened 1½ tablespoons Garlic Garlic Seasoning 1 long loaf take n bake French baguette bread 1. Prepare grill to medium heat. In small bowl, combine butter and Garlic Garlic Seasoning. 2. Slice baguette into ½-inch slices. Lightly spread butter on both sides of bread. 2. Place bread on grill. Grill, turning once, until golden brown on both sides, about 1-2 minutes.

7 Grilled Veggie Quinoa 3 tablespoons Avocado Oil 1 packet Grilled Veggie Dip Mix, divided 1 medium zucchini, cubed 1 medium yellow summer squash, cubed 1 small red onion, cubed 1 red bell pepper, cubed 1 (8 ounce) package baby bella mushrooms, quartered, optional 1 cup uncooked quinoa 2 cups reduced sodium chicken broth 1. Prepare grill to medium heat. In a gallon freezer bag, combine Avocado Oil and half the packet of Grilled Veggie Dip Mix. Add next 5 ingredients; salt and pepper as desired. Seal well; toss to coat. Set aside. 2. Prepare quinoa according to package directions using chicken broth, stirring in remaining Grilled Veggie Dip Mix with broth. 3. Meanwhile, place a grill basket on grill. When hot add veggies from bag. Grill, stirring occasionally, until tender and lightly browned, about minutes, or until desired doneness. 4. Stir grilled veggies into cooked quinoa. Make Ahead: Prepare step 1. Refrigerate up to 1 day ahead. Creamy Rustic Herb Salad ½ cup canned light coconut milk ½ cup mayonnaise or light mayonnaise 1 tablespoon lemon juice 1 tablespoon Rustic Herb Seasoning 16 ounces mixed spring greens 2 large tomatoes, cut into 8 wedges each 1 cup shredded carrots 1 medium cucumber, sliced 1. In pint-size mason jar or container with lid, combine first 4 ingredients; salt and pepper as desired. Cover and shake well. 2. In large bowl, combine remaining ingredients. Toss with desired amount of dressing. 3. Divide among 6 salad plates. Make Ahead: Prepare step 1. Refrigerate up to 1 week. Note: Refrigerate any leftover salad dressing up to 1 week.

8 Balsamic Fruit & Cheese Kabobs 24 red seedless grapes 24 cubes aged white Cheddar cheese 12 strawberries, tops removed 12 watermelon cubes 3 kiwi fruit, peeled and quartered 12 wooden skewers 2 tablespoons Pomegranate Balsamic Vinegar of Modena Fresh mint leaves, chopped, optional Sea salt or Kosher salt, optional 1. Thread fruit and cheese in desired patterns onto skewers. Place on salad plates. 2. Drizzle with Pomegranate Balsamic Vinegar of Modena. Sprinkle with mint and desired amount of salt.

9 Chicken Alfredo Crescent Ring 3 cups shredded cooked chicken (such as rotisserie) 1 (15 ounce) jar creamy Alfredo sauce 1 cup shredded mozzarella cheese 2 tablespoons Dried Tomato & Garlic Pesto Mix 2 (8 ounce) tubes refrigerated crescent rolls 3 tablespoons butter, melted 1 teaspoon Garlic Garlic Seasoning 1 tablespoon grated Parmesan cheese 1. In large bowl, combine first 4 ingredients; salt and pepper as desired. Set aside. 2. Preheat oven to 375 F. Remove crescent rolls from tubes and separate. On a large baking sheet, lay out triangles in a ring so the short sides of the triangles create a 5 to 6-inch circle (dough should overlap about 1-inch, creating a sun pattern). 3. Arrange chicken mixture on half of each triangle closest to center. Gently pull triangle tips up and over chicken mixture, tucking tips under bottom layer to secure, creating a ring. 4. In small bowl, combine butter and Garlic Garlic Seasoning. Brush over dough; sprinkle with Parmesan cheese. Bake minutes or until dough is golden brown. Let stand 5 minutes before serving. Serve with a garden salad. Make Ahead: Combine step 1 ingredients in a gallon freezer bag. Place butter and Garlic Garlic Seasoning in a quart freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 2. Chicken Pesto Sub Kabobs 3 tablespoons Dried Tomato & Garlic Pesto Mix 3 tablespoons water 2 tablespoons olive oil 2 pounds boneless skinless chicken breasts, cut into 48 cubes, seasoned with salt and pepper 1 cup grated Parmesan cheese 1 (11 ounce) package refrigerated breadstick dough (12 sticks) 12 (12-inch) wooden skewers 3 tablespoons butter, melted 1 teaspoon Garlic Garlic Seasoning 1. Prepare Dried Tomato & Garlic Pesto Mix according to package directions using water and olive oil. Let cool. Place in a gallon freezer bag with seasoned chicken. Seal well; toss to coat. Add cheese; toss to coat. 2. Preheat oven to 375 F. Remove chicken pieces from bag, shaking off excess cheese; set chicken aside. 3. Separate breadsticks. Loosely weave 1 breadstick and 4 cubes of chicken onto each skewer in an S pattern. Place on a greased large baking sheet. In small bowl, combine melted butter and Garlic Garlic Seasoning; brush on skewers. 4. Bake minutes or until internal temperature of chicken reaches 165 F on an instant-read food thermometer and bread is golden brown. Serve with steamed California-blend vegetables. Make Ahead & Freeze: Prepare step 1. Seal well, label and freeze. Thaw completely. Continue with step 2.

10 Asian Pork Burgers 1½ pounds ground pork ½ cup shredded carrots ½ cup Honey Teriyaki Sauce, divided 1¾ tablespoons Onion Onion Seasoning ½ cup mayonnaise 6 Hawaiian sweet hamburger buns, toasted Shredded leaf lettuce, spicy sandwich pickles 1. In medium bowl, combine pork, carrots, ¼ cup Honey Teriyaki Sauce and Onion Onion Seasoning; salt and pepper as desired. Form into 6 patties. 2. Prepare grill to medium heat. Place patties on grill. Grill, turning once, until internal temperature reaches 165 F on an instant-read food thermometer, about 8-10 minutes. 3. Meanwhile, in small bowl, combine mayonnaise with 2 tablespoons Honey Teriyaki Sauce. Brush burgers with remaining Honey Teriyaki Sauce. Place on buns with lettuce, pickles and honey teriyaki mayonnaise. Serve with Carrot & Apple Salad (recipe included). Make Ahead & Freeze: Prepare step 1. Place patties in a gallon freezer bag between sheets of wax paper. Place remaining Honey Teriyaki Sauce in a quart freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 2. Pesto Buttermilk Chicken 1 cup buttermilk or 1 cup 2% milk + 1 tablespoon lemon juice ⅓ cup mayonnaise ⅓ cup grated Parmesan cheese 2 tablespoons Dried Tomato & Garlic Pesto Mix 1 teaspoon Kosher or sea salt 1½-1¾ pounds boneless skinless chicken thighs or breasts, seasoned with salt and pepper 1. In a gallon freezer bag, combine first 5 ingredients. Add seasoned chicken thighs; seal well. Refrigerate 2 hours or up to overnight. 2. Prepare grill to medium heat. Remove chicken from marinade. Discard bag with marinade. 3. Place chicken on grill. Grill, turning once, until internal temperature reaches 165 F on an instant-read food thermometer, about minutes. Serve with Creamy Pesto Pasta (recipe included). Make Ahead & Freeze: Prepare step 1. Seal well, label and freeze. Thaw completely. Continue with step 2.

11 Slow Cooker Teriyaki Beef & Broccoli 1½ pounds boneless beef chuck roast, seasoned with salt and pepper 2 cups reduced sodium beef broth 3 tablespoons Garlic Garlic Seasoning 2 tablespoons cornstarch 2 tablespoons water 1 (16 ounce) package frozen broccoli florets ½ cup Honey Teriyaki Sauce 1. Place first 3 ingredients in a 3-quart or larger slow cooker. Cook on LOW 8-10 hours or HIGH 6-8 hours. 2. Shred beef. Drain off all but 1 cup juices from slow cooker. In small bowl, whisk together cornstarch and water; whisk into juice in slow cooker. 3. Add beef back into slow cooker with broccoli and Honey Teriyaki Sauce. Toss to combine. Continue cooking on HIGH 30 minutes. Serve over Rice with Peas & Carrots (recipe included). Make Ahead & Freeze: Combine step 1 ingredients in a gallon freezer bag. Place Honey Teriyaki Sauce in a quart freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze with broccoli. Thaw completely. Continue with step 1. Smoky Bacon & Chicken Skillet 12 ounces farfalle (bowtie) pasta ½ pound bacon slices, chopped 1 pound boneless skinless chicken breasts, cubed 1½ tablespoons Garlic Garlic Seasoning 1½ cups 2% milk, warmed 1 packet Smoky BBQ Cheese Ball Mix 1½-2 cups shredded Monterey Jack cheese 1. Prepare pasta according to package directions. Drain. 2. Meanwhile, in large skillet over medium-high heat, sauté bacon until crispy. Remove to paper towels with a slotted spoon; set aside. Drain off all but 1 tablespoon bacon drippings from skillet. 3. Add chicken and Garlic Garlic Seasoning to skillet with remaining bacon drippings; salt and pepper as desired. Sauté until cooked through, about 4-5 minutes. 4. Stir in cooked pasta, warmed milk and Smoky BBQ Cheese Ball Mix. Bring to a simmer. Simmer 1-2 minutes. Remove from heat. Stir in cheese and bacon until melted and smooth. Serve immediately. Sauce will continue to thicken upon standing. Serve with Steamed Broccoli with Garlic Butter (recipe included). Make Ahead & Freeze: Prepare step 1; toss with 1 tablespoon oil and place in a gallon freezer bag. Place bacon in a quart freezer bag. Place chicken and Garlic Garlic Seasoning in a quart freezer bag. Place cheese in a quart freezer bag. Place all bags and unopened Smoky BBQ Cheese Ball Mix in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 2.

12 Quesadilla Burgers 1½ pounds lean ground beef ¾ cup Corn, Black Bean Salsa, divided ¾ (1.25 ounce) packet taco seasoning (3 tablespoons), divided 1 teaspoon Garlic Garlic Seasoning 6 slices pepper jack or Monterey Jack cheese 6 (6-inch) flour tortillas, warmed ½ cup sour cream Shredded lettuce, tomato slices 1. In large bowl, combine ground beef, ½ cup Corn, Black Bean Salsa, 2 tablespoons taco seasoning and Garlic Garlic Seasoning. Form into 6 oblong patties. 2. Prepare grill to medium heat. Place patties on grill. Grill, turning once, until internal temperature reaches 165 F on an instant-read food thermometer, about 8-10 minutes. Top with cheese. 3. Meanwhile, in small bowl, combine sour cream, remaining ¼ cup Corn, Black Bean Salsa, and remaining 1 tablespoon taco seasoning. Spread on tortillas. Top with burgers, lettuce and tomatoes. Serve with chips and remaining Corn, Black Bean Salsa. Make Ahead & Freeze: Prepare step 1. Place patties in a gallon freezer bag between sheets of wax paper. Place remaining Corn, Black Bean Salsa and taco seasoning in a quart freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 2. Sweet Glazed Salmon ¼ cup Brown Sugar Honey Mustard 3 tablespoons butter, melted 1½ teaspoons Garlic Garlic Seasoning ⅛ teaspoon cayenne pepper, optional 1½ pounds salmon fillet 1. Preheat oven to 425 F. In small bowl, combine first 4 ingredients; salt and pepper as desired. Brush butter mixture over salmon. 2. Line a large rimmed baking sheet with aluminum foil. Spray with cooking spray. Place salmon, skin-side-down, on baking sheet. 3. Bake until internal temperature reaches 145 F on an instant-read food thermometer, about 10 minutes per inch of thickness. Broil last 1-2 minutes. Serve with steamed green beans. Make Ahead & Freeze: Prepare step 1. Wrap salmon with plastic wrap. Place in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Preheat oven to 425 F and continue with step 2.

13 Turkey Milanese with Vidalia Apple Slaw 1½ pounds boneless skinless turkey breast tenderloins (about 2) or chicken breasts, cut into 6 pieces 2 large eggs, beaten 1 tablespoon Garlic Garlic Seasoning, divided 1¼ cups plain panko bread crumbs ½ cup grated Parmesan cheese 1 (14 ounce) package tri-color coleslaw mix (without dressing) 1 medium sweet and tangy apple, diced ½ cup dried cranberries ¾-1 cup Vidalia Onion Dressing 3-5 tablespoons vegetable oil, divided 1. Pound turkey to ½-inch thick; season with about 1 teaspoon salt and ½ teaspoon pepper or as desired. 2. In a gallon freezer bag, combine seasoned turkey, eggs and 1 teaspoon Garlic Garlic Seasoning. Seal well; toss to coat. In another gallon freezer bag, combine bread crumbs, cheese and remaining 2 teaspoons Garlic Garlic Seasoning; salt and pepper as desired. 3. In large bowl, combine remaining ingredients except oil. Toss to coat; salt and pepper as desired. Set aside. 4. In large skillet, heat 3 tablespoons oil over medium-high heat. One at a time, remove turkey from eggs and place in bag with bread crumbs; toss to coat, pressing bread crumbs into turkey. Remove from bag and carefully place in hot oil. Repeat with remaining turkey. 5. Cover and sauté until golden brown on both sides, turning over halfway and adding additional oil if needed, about 6-8 minutes. Serve topped with Vidalia Apple Slaw. Serve with a green salad. Make Ahead & Freeze: Prepare through step 2. Place Vidalia Onion Dressing in a quart freezer bag. Place all bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 3. Vidalia is a registered Certification Mark of the Georgia Department of Agriculture; however, use of the Mark in no way indicates endorsement of this product by said department. Turtle Burgers 1½ pounds lean ground beef 1 packet Smoky BBQ Cheese Ball Mix 1½ teaspoons Garlic Garlic Seasoning 8 all-beef hot dogs 6 slices American cheese 3 hamburger buns, halved, toasted 6 lettuce leaves 1. In large bowl, combine first 3 ingredients; salt and pepper as desired. Form into 6 patties. 2. Prepare grill to medium heat. Place burgers on grill. Grill, turning once, until internal temperature reaches 165 F on an instant-read food thermometer, about 8-10 minutes. Add hot dogs to grill. Grill, turning occasionally, about 3-4 minutes or until desired doneness. 3. Meanwhile, if desired, slice each cheese slice into 6 strips. Basket weave strips together and place on burgers. Continue grilling until melted. Remove from grill. 4. Slice 6 hot dogs in half; slice each half in half lengthwise creating 4 sections each. If desired, cut 2 small triangles in the rounded end of each section creating turtle toes. Cut remaining 2 hot dogs into thirds. If desired, cut a slit into the round end or one end of the hot dog sections to create a mouth. 5. Place lettuce leaves on toasted buns. Top each bun with 4 hot dog legs, cut-side-down, and 1 head. Top with burgers. Makes 6-8 servings. Serve with Vidalia Onion Broccoli Slaw (recipe included). Make Ahead & Freeze: Prepare step 1. Place patties in a gallon freezer bag between sheets of wax paper. Place hot dogs in a quart freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 2.

14 Carrot & Apple Salad 1¾ tablespoons Onion Onion Seasoning 2 tablespoons water ¼ cup apple cider vinegar ¼ cup olive oil 2 tablespoons honey 2 medium sweet and crisp apples, julienned (such as Honey Crisp ) 2 cups julienned carrots ½ cup raisins 1. In large microwave-safe bowl, combine first 2 ingredients; microwave on HIGH 30 seconds. Whisk in next 3 ingredients; let cool. 2. Toss with remaining ingredients. Salt and pepper as desired. Make Ahead: Prepare through step 2 in a storage container. Refrigerate up to 1 day ahead. Creamy Pesto Pasta 12 ounces rotini pasta 2 tablespoons Dried Tomato & Garlic Pesto Mix 2 tablespoons water 1½ tablespoons olive oil ½ cup half & half ½ cup grated Parmesan cheese 1. Prepare pasta according to package directions. Drain and place back in pan. 2. Meanwhile, in small microwave-safe bowl, combine next 3 ingredients. Microwave on HIGH 30 seconds. 3. Add pesto, half & half and cheese to pasta. Cook over low heat, stirring frequently until desired thickness, about 1-2 minutes. Salt and pepper as desired.

15 Rice with Peas & Carrots 3 cups reduced sodium beef broth 1½ tablespoons Garlic Garlic Seasoning 3 cups instant brown rice 1 cup frozen peas and carrots 1. In medium saucepan over medium-high heat, combine beef broth and Garlic Garlic Seasoning. Bring to a boil. 2. Stir in rice and peas and carrots. Simmer, covered, 5-7 minutes. 3. Remove from heat and let stand 5-10 minutes or until liquid is absorbed. Steamed Broccoli with Garlic Butter 16 ounces fresh or frozen broccoli florets ½ cup butter, softened 1½ tablespoons Garlic Garlic Seasoning 1. Place broccoli in a microwave-safe dish with ¼ cup water; cover. Microwave on HIGH 5-7 minutes or until desired doneness. 2. Meanwhile, in a small bowl, combine softened butter and Garlic Garlic Seasoning. 3. Serve garlic butter over steamed broccoli. Note: Leftover garlic butter can be refrigerated up to 1 week. Make Ahead: Prepare step 2 and refrigerate up to 1 week ahead.

16 Vidalia Onion Broccoli Slaw ½ cup Vidalia Onion Dressing ½ cup mayonnaise 1 (12 ounce) package broccoli slaw mix 1 small apple, chopped ½ cup dried cranberries ¼ cup finely chopped green onions Sunflower seeds, optional 1. In large bowl, combine Vidalia Onion Dressing and mayonnaise. 2. Stir in broccoli slaw mix, apple, dried cranberries and green onions. 3. Garnish with sunflower seeds and additional cranberries, if desired. Serve immediately. Makes 8-10 servings. Vidalia is a registered Certification Mark of the Georgia Department of Agriculture; however, use of the Mark in no way indicates endorsement of this product by said department.

17 Baked Sausage & Maple French Toast ¾ (16 ounce) round Hawaiian bread loaf, cut into 1-inch cubes (10 cups) ½ (9.6 ounce) package pre-cooked breakfast turkey sausage crumbles (about 1½ cups) 1 cup shredded Cheddar cheese 8 large eggs ½ cup half & half 1 packet Brown Sugar & Maple Bacon Seasoning Maple syrup, optional 1. Preheat oven to 400 F. Line a medium (15x10-inch) rimmed baking sheet (jelly-roll pan) with aluminum foil. Generously spray with cooking spray. 2. Spread bread cubes and sausage out on baking sheet. Sprinkle with cheese. 3. In medium bowl, whisk together eggs, half & half and Brown Sugar & Maple Bacon Seasoning. Evenly pour over bread. Let stand 3-5 minutes. 4. Bake minutes or until egg is set. Remove from oven. Cut into 12 slices; serve with maple syrup, if desired. Serve with assorted fresh fruit. Make Ahead & Freeze: Place bread cubes in a gallon freezer bag. Place cheese in a quart freezer bag. Prepare step 3 ingredients and transfer to a gallon freezer bag. Place bags and sausage package in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1. Italian Burgers 1½ pounds lean ground beef 4 tablespoons Mama Mia Marinara Sauce Mix, divided 6 slices crusty French loaf artisan bread* ¼ cup butter, softened 1 (15 ounce) can crushed tomatoes 6 slices fresh mozzarella cheese Fresh basil leaves, optional 1. In large mixing bowl, combine ground beef and 2 tablespoons Mama Mia Marinara Sauce Mix. Form into 6 patties. 2. Spread both sides of bread with butter; set aside. In microwavesafe bowl, combine crushed tomatoes with remaining Mama Mia Marinara Sauce Mix; set aside. 3. Prepare grill to medium heat. Place patties on grill. Grill, turning once, until internal temperature reaches 165 F on an instant-read food thermometer, about 8-10 minutes. Top burgers with cheese; grill 1 minute. 4. Meanwhile, place bread on grill. Grill, turning once, until golden brown, about 3-4 minutes. Microwave sauce on HIGH 1-2 minutes or until heated through. 5. Place burgers on bread and top with marinara sauce. Garnish with basil leaves, if desired. Serve with Creamy Onion Spinach Salad (recipe included). *Note: Oblong shaped crusty French loaf such as take n bake (not the long soft French bread). Make Ahead & Freeze: Prepare step 1. Place patties between sheets of wax paper in a gallon freezer bag. Prepare step 2, placing bread in a gallon freezer bag and sauce in a quart freezer bag. Place all bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 3.

18 Artichoke & Spinach Skillet Chicken 1½ pounds boneless skinless chicken breasts, cut into 6 pieces, pounded ½-inch thick 2 teaspoons Seasoned Salt 2 tablespoons olive oil 4 cups fresh baby spinach leaves ¼ cup julienned or sliced sun-dried tomatoes in oil, drained 1½ cups 2% milk, warmed 1 packet Artichoke & Spinach Warm Dip Mix 1½ cups shredded Monterey Jack cheese 1. Season chicken with Seasoned Salt. In large skillet, heat oil over medium high heat. Add chicken to skillet. Sauté until internal temperature reaches 165 F on an instant-read food thermometer, about 8-10 minutes. Remove from skillet; keep warm. 2. Add spinach and tomatoes to skillet; sauté1-2 minutes. Stir in warmed milk and Artichoke & Spinach Warm Dip Mix. Bring to a simmer (do not boil or milk will curdle). 3. Stir in cheese. When melted add chicken back in. Simmer 2-3 minutes. Serve with Steamed Asparagus (recipe included). Make Ahead & Freeze: Combine step 1 ingredients in a quart freezer bag. Place bag and unopened Artichoke & Spinach Warm Dip Mix in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1. Tangy Thai Pork Kabobs ¼ cup Tangy Thai Sauce ¼ cup orange juice 2 tablespoons honey 1¾ tablespoons Onion Onion Seasoning 1 8-¼ teaspoon cayenne pepper, optional 1½ pounds pork tenderloin, cut into 36 cubes, seasoned with salt and pepper 16 ounces fresh pineapple cubes (about 24) 1 red bell pepper, cut into 24 cubes 12 wooden skewers, soaked in water 30 minutes 1. In small bowl, combine first 5 ingredients. 2. Prepare grill to medium heat. Thread pork, pineapple and peppers onto skewers in desired pattern. Brush with half the sauce. 3. Place kabobs on grill. Grill, turning occasionally, until pork reaches an internal temperature of 150 F on an instant-read food thermometer, about 8-10 minutes, brushing with remaining sauce occasionally. Serve with Sesame Green Beans (recipe included). Note: For an alternative to kabobs, kabob components can be grilled in a grill basket, if desired. Make Ahead & Freeze: Prepare step 1 in a quart freezer bag. Place seasoned 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.

19 Mango Curry Chicken Salad ¼ cup Mango Lime Sauce ¼ cup plain Greek yogurt 2 teaspoons Onion Onion Seasoning 1 teaspoon curry powder 1 deli rotisserie chicken, skinned, deboned and torn up (or 3-4 cups cooked chicken) 4 cups roughly chopped fresh spinach leaves 1 large apple, chopped ½ cup raisins, optional 1 3 cup cashew halves & pieces 1. In large bowl, combine Mango Lime Sauce, yogurt, Onion Onion Seasoning and curry powder. 2. Add remaining ingredients; toss to combine. Salt and pepper to taste. Serve with crusty dinner rolls. Make Ahead & Freeze: Prepare step 1, adding chicken and raisins. Transfer to a gallon freezer bag. Seal well, label and freeze. Thaw completely. Stir in spinach, apple and cashews. Maple Bacon Wrapped Chicken 1½ pounds boneless skinless chicken breasts, cut into 6 pieces and pounded ½-inch thick 1½ teaspoons Seasoned Salt 12 bacon slices (about ¾ pound) 1 packet Brown Sugar & Maple Bacon Seasoning 1. Preheat oven to 425 F. Line a large rimmed baking sheet with aluminum foil; top with a baking rack. Spray with cooking spray. 2. Season chicken with Seasoned Salt. Wrap each piece of chicken with 2 slices of bacon. Sprinkle all sides of bacon with Brown Sugar & Maple Bacon Seasoning. 3. Place chicken on baking rack. Bake minutes or until internal temperature of chicken reaches 165 F on an instant-read food thermometer and bacon is desired doneness. Serve with Artichoke & Spinach Pasta Salad (recipe included). Make Ahead & Freeze: Prepare step 2. Wrap each chicken breast in plastic wrap. Place in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.

20 Pizza Soup with Cheese Crostinis 1 pound ground hot or mild Italian sausage 1 (8 ounce) package fresh sliced button mushrooms, optional 1 green bell pepper, chopped, optional 1 tablespoon + 1 teaspoon Onion Onion Seasoning, divided 1 (28 ounce) can crushed tomatoes 4 cups reduced sodium chicken broth 1 (5 ounce) package mini turkey pepperoni slices 2-3 tablespoons Mama Mia Marinara Sauce Mix 12 slices French baguette bread (about ½ long loaf) ¼ cup butter, softened ¾ cup shredded mozzarella cheese 1. Preheat oven to 425 F. In large saucepan or Dutch oven over medium-high heat, cook and crumble sausage, mushrooms, peppers and 1 tablespoon Onion Onion Seasoning until sausage is no longer pink, about 5-6 minutes. Drain off liquid. 2. Stir in next 4 ingredients. Bring to a simmer; simmer, stirring occasionally, 8-10 minutes. 3. Meanwhile, in small bowl, combine butter and remaining 1 teaspoon Onion Onion Seasoning. Spread on bread slices; place on a medium baking sheet. Top with cheese. Bake 6-7 minutes or until cheese is melted and lightly browned. 4. Serve soup topped with cheese crostinis. Serve with a green salad. Make Ahead & Freeze: Place step 1 ingredients in a gallon freezer bag. Place Mama Mia Marinara 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. Simply Grilled Salmon ¼ cup Veggie Vinaigrette ¼ cup honey 1 8 teaspoon cayenne pepper, optional 1½ pounds salmon fillets 1 teaspoon Seasoned Salt 1. Prepare grill to medium heat. In small bowl, whisk together first 3 ingredients; set aside. 2. Sprinkle salmon with Seasoned Salt. Place on grill, skin-sideup. Grill 5 minutes; carefully turn over. Brush salmon with vinaigrette glaze. 3. Continue grilling until internal temperature reaches 145 F on an instant-read food thermometer, about 5-7 minutes, brushing with glaze occasionally. Serve with Warm Veggie Vinaigrette Potato Salad (recipe included). Make Ahead & Freeze: Prepare step 1 and place in a quart freezer bag. Sprinkle salmon with Seasoned Salt and place in a gallon freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Prepare grill to medium heat and continue with step 2.

21 Tangy Beef Ramen Noodle Bowls 1 (14.5 ounce) can reduced sodium beef broth ½ cup Tangy Thai Sauce 1 tablespoon Sriracha sauce, optional 1½ tablespoons Onion Onion Seasoning, divided 2 (3 ounce) packages beef flavored ramen noodles, divided 1 pound boneless beef sirloin steak, thinly sliced 1½ teaspoons Seasoned Salt 2 tablespoons vegetable oil 1 (10 ounce) package broccoli slaw mix 1 tablespoon cornstarch 2 cups fresh baby spinach leaves 1. In small bowl, combine first 3 ingredients, 1½ teaspoons Onion Onion Seasoning and flavor packets from ramen noodles. Set aside. 2. Season sliced steak with Seasoned Salt. In large skillet, heat oil over medium-high heat. Add steak and remaining 1 tablespoon Onion Onion Seasoning. Stir-fry 3-4 minutes. 3. Add sauce, noodles and broccoli slaw. Bring to a simmer; simmer, gently pulling noodles apart as they start softening, until noodles are cooked, about 5-6 minutes. 4. Whisk together cornstarch and 1 tablespoon water. Stir into noodles; cook 1 minute. Remove from heat and stir in spinach. Let stand 5 minutes before serving. Serve garnished with chopped cucumbers, sliced green onions and chopped cilantro. Make Ahead & Freeze: Combine step 1 ingredients except flavor packets in a quart freezer bag. Combine step 2 ingredients in a quart freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Add flavor packets to step 1 and continue with step 2. Tangy Mango Chicken Stir-Fry ⅓ cup Tangy Thai Sauce ⅓ cup Mango Lime Sauce ⅓ cup reduced sodium chicken broth 2 tablespoons cornstarch ¼ teaspoon crushed red pepper flakes, optional 2 tablespoons vegetable oil 1½ pounds boneless skinless chicken breasts, thinly sliced 1½ teaspoons Seasoned Salt 1 tablespoon Onion Onion Seasoning 1 (16 ounce) package broccoli stir-fry vegetable blend 1. In small bowl, whisk together first 5 ingredients; set aside. 2. In large skillet or wok, heat oil over medium-high heat. Season chicken with Seasoned Salt. Add to skillet with Onion Onion Seasoning. 3. Stir-fry 3-4 minutes or until chicken is lightly browned. Add broccoli stir-fry blend. Continue stir-frying 2-3 minutes. 4. Stir in sauce and bring to a simmer. Simmer, stirring frequently, until sauce is thickened and heated through. Serve over cooked rice or rice noodles. Make Ahead & Freeze: Prepare step 1 in a quart freezer bag. Season chicken with Seasoned Salt and place in a quart freezer bag with Onion Onion Seasoning. Place both bags in a gallon freezer bag. Seal well, label and freeze with broccoli stir-fry blend. Thaw completely. Continue with step 2.

22 Creamy Onion Spinach Salad ½ cup milk 1 tablespoon lemon juice ½ cup mayonnaise or light mayonnaise 1¾ tablespoons Onion Onion Seasoning 1 tablespoon honey 16 ounces fresh spinach leaves 1 large tomato, seeded and diced 1 medium cucumber, sliced 1 cup shredded carrots 1 (5 ounce) package garlic & butter croutons 1. In pint-size mason jar or storage container, combine milk and lemon juice. Let stand 1-2 minutes. 2. Add next 3 ingredients to jar; salt and pepper as desired. Seal and shake well. 3. Divide remaining ingredients among 6 salad bowls. Drizzle with desired amount of dressing. Make Ahead: Prepare through step 2. Refrigerate up to 1 week. Note: Any leftover dressing can be refrigerated up to 1 week. Steamed Asparagus 1¾ tablespoons Onion Onion Seasoning ¼ cup + 2 tablespoons water, divided ½ cup butter, softened 2 bunches fresh asparagus 1. In small microwave-safe bowl, combine Onion Onion Seasoning and 2 tablespoons water. Microwave on HIGH 30 seconds. Let cool. Stir in butter until well combined. Refrigerate until ready to serve. 2. Place asparagus in a large microwave-safe dish with ¼ cup water; cover. Microwave on HIGH 4-5 minutes or until crisp-tender or until desired doneness. 3. Serve onion butter over asparagus. Make Ahead: Prepare step 1. Refrigerate up to 2 days ahead. Continue with step 2.

23 Sesame Green Beans 1¾ tablespoons Onion Onion Seasoning 2 tablespoons water 1-1½ tablespoons sesame oil 1 pound fresh green beans, trimmed 1. In small microwave-safe dish, combine Onion Onion Seasoning and water. Microwave on HIGH 30 seconds. 2. In large skillet, heat oil over medium-high heat. Add green beans and onion mixture; sauté until crisp-tender, about 4-5 minutes. Salt and pepper as desired. Artichoke & Spinach Pasta Salad 12 ounces bowtie pasta ¾ cup mayonnaise ½ cup milk 1 package Artichoke & Spinach Warm Dip Mix 2 teaspoons Onion Onion Seasoning 1 teaspoon Seasoned Salt 1 (14 ounce) can quartered artichoke hearts, drained 1 pint grape tomatoes ½ cup pitted and halved Kalamata olives 2 cups fresh baby spinach leaves ½ cup shredded Parmesan cheese 1. Prepare pasta according to package directions; rinse with cold water. 2. Meanwhile, in large bowl, whisk together next 5 ingredients. 3. Add pasta and remaining ingredients. Toss to coat. Salt and pepper as desired. Makes 6-8 servings. Make Ahead: Prepare through step 3 up to 1 day ahead. Refrigerate, covered, until ready to serve.

24 Warm Vinaigrette Potato Salad 1½ pounds yellow fingerling potatoes or yellow-fleshed baby potatoes, cleaned 1 tablespoon salt ½ cup Veggie Vinaigrette ¼ cup mayonnaise ¼ cup chopped fresh parsley 1 tablespoon Onion Onion Seasoning 1 teaspoon Seasoned Salt 1 teaspoon Dijon mustard 1. Place potatoes and salt in a large saucepan; cover with cold water. Bring to a boil; reduce heat and cover. Simmer minutes or until fork tender. 2. Drain potatoes. Let cool 5 minutes. Cut in half, or quarter if larger potatoes. 3. Meanwhile, in large bowl, whisk together remaining ingredients. Add warm potatoes; toss to coat. Salt and pepper as desired. Serve warm. Note: Potatoes will be saucy.

Customizable Grocery List July/August 30-Meal Kit

Customizable Grocery List July/August 30-Meal Kit Customizable Grocery List July/August 30-Meal Kit Not making all 30 meals in your kit? Use this customizable document to create a grocery list for your weekly meals. All main dish and side recipes are

More information

30-MEAL KIT Grocery List

30-MEAL KIT Grocery List July/August 1» Balsamic & Herb Burgers Side: Rustic Herb Potato Salad» Chicken & Potato Foil Packets» Citrus Herb Grilled Shrimp Side: Grilled Veggie Quinoa» Rustic Grilled Turkey Side: Balsamic Fruit

More information

Balsamic & Herb Burgers. Chicken & Potato Foil Packets

Balsamic & Herb Burgers. Chicken & Potato Foil Packets Balsamic & Herb Burgers 1½ pounds lean ground beef 2 tablespoons Pomegranate Balsamic Vinegar of Modena, divided 1 tablespoon Citrus Herb Seasoning ½ cup mayonnaise ½ teaspoon Garlic Garlic Seasoning 6

More information

BBQ Bacon Chicken Kabobs. Burgers with Balsamic Glazed Vegetables

BBQ Bacon Chicken Kabobs. Burgers with Balsamic Glazed Vegetables BBQ Bacon Chicken Kabobs 1½ pounds boneless skinless chicken breasts, cut into 1-inch cubes ⅔ cup Smoky Bacon BBQ Sauce, divided 1-1½ tablespoons Rustic Herb Seasoning 1 large green bell pepper, cut into

More information

6 thick-cut boneless pork chops ¼ cup butter, melted 1 tablespoon honey 1 teaspoon Dijon mustard 1 teaspoon Seasoned Salt

6 thick-cut boneless pork chops ¼ cup butter, melted 1 tablespoon honey 1 teaspoon Dijon mustard 1 teaspoon Seasoned Salt Dilly Turkey Burger Pitas with Tzatziki Sauce 1 packet Dill Pickle Dip Mix, divided ½ cup diced cucumbers ¼ cup non-fat plain Greek yogurt ¼ cup light sour cream 1½ pounds lean ground turkey 6 whole pitas,

More information

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

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

More information

Artichoke & Spinach Stuffed Chicken

Artichoke & Spinach Stuffed Chicken Artichoke & Spinach Stuffed Chicken 6 (6 ounce) boneless skinless chicken breasts 1 (8 ounce) package cream cheese, softened 1 packet Artichoke & Spinach Warm Dip Mix 12 bacon slices 1 teaspoon Garlic

More information

Bacon & Dijon Pork Burgers. Bacon-Glazed Meatloaf

Bacon & Dijon Pork Burgers. Bacon-Glazed Meatloaf Bacon & Dijon Pork Burgers 1½ pounds ground pork 1 teaspoon Garlic Pepper Seasoning ¼ cup Bacon Pepper Jam, divided 5 tablespoons Honey Dijon Vinaigrette, divided 2 teaspoons olive oil, optional 6 slices

More information

6 thick-cut boneless pork chops ¼ cup butter, melted 1 tablespoon honey 1 teaspoon Dijon mustard 1 teaspoon Seasoned Salt

6 thick-cut boneless pork chops ¼ cup butter, melted 1 tablespoon honey 1 teaspoon Dijon mustard 1 teaspoon Seasoned Salt Dilly Turkey Burger Pitas with Tzatziki Sauce 1 packet Dill Pickle Dip Mix, divided ½ cup diced cucumbers ¼ cup non-fat plain Greek yogurt ¼ cup light sour cream 1½ pounds lean ground turkey 6 whole pitas,

More information

Green Tea Grilled Green Beans. Grilled Corn with Green Tea Butter

Green Tea Grilled Green Beans. Grilled Corn with Green Tea Butter Green Tea Grilled Green Beans 1 pound fresh green beans, trimmed 2 tablespoons olive oil 1 tablespoon Green Tea Peppercorn Seasoning No-stick cooking spray 1. Prepare grill to medium heat. Combine first

More information

Garlic & Herb Lemon Chicken. Italian Beef & Wild Rice Soup

Garlic & Herb Lemon Chicken. Italian Beef & Wild Rice Soup Garlic & Herb Lemon Chicken 1 (4-5 pound) whole chicken fryer, giblet packet and neck removed ¼ cup butter, softened 2 teaspoons Rustic Herb Seasoning 1 lemon, sliced 1. Preheat oven to 375 F. Rinse chicken

More information

Bayou Bourbon Pork Stir-Fry

Bayou Bourbon Pork Stir-Fry Asian Sesame Chicken Fingers 1½ pounds boneless skinless chicken breasts, cut into ½-¾-inch-thick strips ² ³ cup Asian Sesame Slow-Cooker Sauce, divided 1 cup plain panko bread crumbs 2-3 tablespoons grated

More information

30-MEAL KIT Grocery List week

30-MEAL KIT Grocery List week 1» BBQ Bacon Chicken Kabobs» Burgers with Balsamic Glazed Vegetables» Citrus Herb Marinated Steak Side: Grilled Green Beans & Potatoes» Savory Shallot Tarragon Chicken» Shallot Tarragaon Mushroom Turkey

More information

Beef & Noodle Stir-Fry. Cheesy BBQ Chicken

Beef & Noodle Stir-Fry. Cheesy BBQ Chicken Beef & Noodle Stir-Fry 2 tablespoons vegetable oil 1½ pounds boneless beef sirloin steak, thinly sliced 1 red bell pepper, thinly sliced 1 cup matchstick carrots 1 teaspoon Seasoned Salt ½ cup Hey Garlic!

More information

Cheeseburger Skillet. Simple Garlic Grilled Sirloin

Cheeseburger Skillet. Simple Garlic Grilled Sirloin Cheeseburger Skillet 1 pound lean ground beef 1 (15 ounce) can tomato sauce 3 cups uncooked macaroni noodles 2½ cups 2% milk, warmed 1¼ cups hot water 2 cups shredded Cheddar cheese 1. In large skillet

More information

Beef & Noodle Stir-Fry. Cheesy BBQ Chicken

Beef & Noodle Stir-Fry. Cheesy BBQ Chicken Beef & Noodle Stir-Fry 2 tablespoons vegetable oil 1½ pounds boneless beef sirloin steak, thinly sliced 1 red bell pepper, thinly sliced 1 cup matchstick carrots 1 teaspoon Seasoned Salt ½ cup Hey Garlic!

More information

30-MEAL KIT Grocery List

30-MEAL KIT Grocery List May/June 1» Apple Cheddar Turkey Burgers» Citrus Herb Chicken Side: Grilled Corn on the Cob» Coconut Curry Pork Tenderloin Side: Mango Avocado Salad» Grilled Veggie & Sausage Pizza» Mushroom Swiss Burgers

More information

Labor Day Menu prepared with the Labor Day Collection (Item: ) BBQ Bacon Grilled Shrimp

Labor Day Menu prepared with the Labor Day Collection (Item: ) BBQ Bacon Grilled Shrimp Labor Day Menu prepared with the Labor Day Collection (Item: 101082) BBQ Bacon Grilled Shrimp 2 pounds (16-20 count) raw shrimp, peeled and deveined 2 teaspoons Seasoned Salt 10-15 bacon slices, cut into

More information

Asian Sesame Sloppy Joes

Asian Sesame Sloppy Joes 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

More information

on average, main dish recipes are only per serving* Fix It Fast 10-Meal Kit Recipes fall-winter 2018 BBQ Bacon Pork Tenderloin

on average, main dish recipes are only per serving* Fix It Fast 10-Meal Kit Recipes fall-winter 2018 BBQ Bacon Pork Tenderloin on average, main dish recipes are only $3.05 per serving* TM Fix It Fast 10-Meal Kit Recipes BBQ Bacon Pork Tenderloin fall-winter 2018 WEEK A Grocery List c ½ bunch fresh cilantro c 1-1½ pounds Brussels

More information

Cowboy Burgers. tastefullysimple.com Tastefully Simple, Inc.

Cowboy Burgers. tastefullysimple.com Tastefully Simple, Inc. Cowboy Burgers 1½ pounds lean ground beef ½ pound uncooked bacon, chopped 3 tablespoons Roasted Onion Burger Starter ½ teaspoon Seasoned Salt 6 slices pepper jack or Monterey Jack cheese Lettuce leaves

More information

Family Faves 10-Meal Kit Recipes

Family Faves 10-Meal Kit Recipes TM on average, main dish recipes are only $ 2.51 per serving* Family Faves 10-Meal Kit Recipes Tex-Mex Chicken Lasagna fall-winter 2018 WEEK A Grocery List c 2 cups deli rotisserie chicken (or cooked chicken)

More information

Cozy 10 Meals & More Collection recipes

Cozy 10 Meals & More Collection recipes Creamy Chicken Stew 1¼ lbs. boneless skinless chicken thighs, cut into 1-inch strips 16 oz. jar garlic and Parmesan Alfredo pasta sauce 1 cup water 2 tsp. Garlic Garlic Seasoning 1 Tbsp. Onion Onion Seasoning

More information

Simply Salsa Chicken. Beef & Cheese Taco Skillet

Simply Salsa Chicken. Beef & Cheese Taco Skillet Simply Salsa Chicken 1½ pounds boneless skinless chicken breasts, cut into 6 pieces 1 (15 ounce) can black beans, rinsed and drained 1 (14.5 ounce) can fire roasted diced tomatoes, undrained 1 (12 ounce)

More information

Bacon Pepper Corn. Garlic Pepper Fries with Simply Salsa Sour Cream

Bacon Pepper Corn. Garlic Pepper Fries with Simply Salsa Sour Cream Bacon Pepper Corn 1 (16 ounce) package frozen whole kernel corn, thawed and well drained 1 tablespoon olive oil ½ cup diced red bell pepper ½ cup sliced green onions 2 teaspoons Garlic Pepper Seasoning

More information

Vegetarian Summertime Menu Plan

Vegetarian Summertime Menu Plan Vegetarian Summertime Menu Plan Week 2 Grilled Veggie Quesadillas Super Easy Guacamole Bean Burgers with Avocado Cream Garlic Parmesan Fries with Spicy Aioli All-in-One Caprese Pasta Skinny Taco Salad

More information

Customizable Grocery List Easy Grillin 10-Meal Kit

Customizable Grocery List Easy Grillin 10-Meal Kit Customizable Grocery List Easy Grillin 10-Meal Kit Not making all 10 meals in your kit? Use this customizable document to create a grocery list for your weekly meals. All main dish and side recipes are

More information

Asian-Inspired Chicken Wraps

Asian-Inspired Chicken Wraps Asian-Inspired Chicken Wraps Asian-Inspired Chicken Wraps 1½ lbs. boneless skinless chicken breasts, thinly sliced 2 Tbsp. Avocado Oil 1 Tbsp. Onion Onion Seasoning ¼ cup Honey Teriyaki Sauce 3 Tbsp. Vidalia

More information

Bacon & Dijon Pork Burgers. Bacon-Glazed Meatloaf

Bacon & Dijon Pork Burgers. Bacon-Glazed Meatloaf 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

More information

on average, main dish recipes are only per serving* Cozy Comfort 10-Meal Kit Recipes South-of-the-Border Burrito Bowls

on average, main dish recipes are only per serving* Cozy Comfort 10-Meal Kit Recipes South-of-the-Border Burrito Bowls TM on average, main dish recipes are only $ 2.63 per serving* Cozy Comfort 10-Meal Kit Recipes fall-winter 2018 South-of-the-Border Burrito Bowls WEEK A Grocery List c 1 poblano chile pepper c 3 cups chopped

More information

30 Meals & More Collection Grocery List

30 Meals & More Collection Grocery List Grocery List 1 Produce 2 red, green and/or yellow bell peppers 6 large russet baking potatoes 1 ripe avocado 6 large green lettuce leaves 3 medium tomatoes chopped cucumbers, shredded carrots, chopped

More information

LIME AND GINGER CHICKEN

LIME AND GINGER CHICKEN LIME AND GINGER CHICKEN 4 boneless skinless chicken breasts 2 tbsp (25 ml) fresh lime juice 1 tbsp (15 ml) grated fresh ginger 2 tsp (10 ml) honey 1/2 tsp (2 ml) grated lime peel Using a sharp knife, score

More information

Easy Italian Wedding Soup

Easy Italian Wedding Soup 2 packed cups arugula Crunchy Winter Salad 2 celery sticks (about 1 cup), thinly sliced on the diagonal 4 radishes, thinly sliced 1 apple, cored and thinly sliced 1/4 cup gouda, sliced 1/2 cup toasted

More information

THIS WEEK'S MENU: DAY 2 DAY 1 DAY 3 DAY 5 DAY 4 DAY 7 DAY 6 GLUTEN FREE- 09/21/2018. Gluten Free- One Pot Turkey Spaghetti

THIS WEEK'S MENU: DAY 2 DAY 1 DAY 3 DAY 5 DAY 4 DAY 7 DAY 6 GLUTEN FREE- 09/21/2018. Gluten Free- One Pot Turkey Spaghetti GLUTEN FREE- 09/21/2018 THIS WEEK'S MENU: DAY 1 Gluten Free- Chicken Curry Rice Bowls Gluten Free- Peach Crisp Trifle DAY 2 Gluten Free- One Pot Turkey Spaghetti DAY 3 Gluten Free- Sheet Pan Teriyaki Chicken

More information

Big Game Day Menu. Baked Potato Bar

Big Game Day Menu. Baked Potato Bar Big Game Day Menu prepared with the Big Game Day Collection (Item: 202017) Baked Potato Bar 1 cup light sour cream 2-3 tablespoons Simply Salsa Mix 1 cup low fat cottage cheese 1-2 teaspoons Spinach &

More information

Bridal Shower Menu prepared with the Bridal Shower Collection (Item: )

Bridal Shower Menu prepared with the Bridal Shower Collection (Item: ) Bridal Shower Menu prepared with the Bridal Shower Collection (Item: 101079) Blissful Layered Cakes 2 packages Sunny Lemon Pound Cake & Icing Mix 2 cups water 1 cup melted butter 1 (16 ounce) container

More information

Chocolate Cake with Fudge Sauce. Lobster and Beef Tenderloin. 827 A Taste of Cooking

Chocolate Cake with Fudge Sauce. Lobster and Beef Tenderloin. 827 A Taste of Cooking 827 A Taste of Cooking Chocolate Cake with Fudge Sauce Cake: 1 pkg. (3.4 oz.) cook-and-serve chocolate pudding/pie filling mix 2 c. 2% milk 1 pkg. chocolate cake mix Fudge Sauce: 1/2 c. butter, cubed 1

More information

THIS WEEK'S MENU: DAY 2 DAY 1 DAY 3 DAY 5 DAY 4 DAY 7 DAY 6 HEALTHY PLAN Healthy Plan Zuppa Toscana Soup

THIS WEEK'S MENU: DAY 2 DAY 1 DAY 3 DAY 5 DAY 4 DAY 7 DAY 6 HEALTHY PLAN Healthy Plan Zuppa Toscana Soup HEALTHY PLAN 10-19-2018 THIS WEEK'S MENU: DAY 1 Healthy Plan Philly Cheesesteak Sloppy Joes Healthy Plan - Baked Sweet Potato Fries DAY 2 Healthy Plan Zuppa Toscana Soup DAY 3 Healthy Plan Sun- Dried Tomato

More information

Week Plan Recipes Week of September 10 - September 16

Week Plan Recipes Week of September 10 - September 16 Week Plan Recipes Week of September 10 - September 16 Omelet Muffins Total Time: 30 minutes Cook Time: 30 minutes Calories 325 Carbohydrate 7g Protein 26g Fat 21g 8 large egg(s) 1/ 8 cup(s) water 1/ 2

More information

PECAN CRUSTED TILAPIA

PECAN CRUSTED TILAPIA 20 MINUTES 20 MINUTES PECAN CRUSTED TILAPIA 1/2 cup dry breadcrumbs 2 tablespoons, pecans, finely chopped 1/2 teaspoon salt 1/ teaspoon garlic powder 1/ teaspoon black pepper 1/2 cup low-fat buttermilk

More information

22 Healthy Recipes. Commit to eating a healthy snack for 22 days.

22 Healthy Recipes. Commit to eating a healthy snack for 22 days. 22 Healthy Recipes Commit to eating a healthy snack for 22 days. Orecchiette with Roasted Broccoli and Walnuts - Serves 4 1. 12 ounces orecchiette or some other short pasta (3 cups) 2. 1 bunch broccoli

More information

Girls Night In Menu prepared with the Girls Night In Collection (Item: )

Girls Night In Menu prepared with the Girls Night In Collection (Item: ) Girls Night In Menu prepared with the Girls Night In Collection (Item: 008) Mango Lime Dip & Fruit Kabobs ½ (8 ounce) package cream cheese, softened ½ (8 ounce) container frozen non-dairy whipped topping,

More information

THIS WEEK'S MENU: DAY 2 DAY 1 DAY 3 DAY 7 DAY 5 DAY 6 DAY 4 HEALTHY PLAN Easy Ground Beef Shepherd's Pie

THIS WEEK'S MENU: DAY 2 DAY 1 DAY 3 DAY 7 DAY 5 DAY 6 DAY 4 HEALTHY PLAN Easy Ground Beef Shepherd's Pie HEALTHY PLAN 02-01-2019 THIS WEEK'S MENU: DAY 1 Easy Ground Beef Shepherd's Pie DAY 2 Healthy Plan Asian Chicken Lettuce Wraps DAY 3 Healthy Plan - 5 Star Black Bean Chili DAY 4 DAY 5 DAY 6 DAY 7 Healthy

More information

THIS WEEK'S MENU: DAY 2 DAY 1 DAY 3 DAY 6 DAY 5 DAY 4 DAY 7 SMALLER FAMILY Smaller Family- Slow Cooker Cheesy Chicken Taquitos

THIS WEEK'S MENU: DAY 2 DAY 1 DAY 3 DAY 6 DAY 5 DAY 4 DAY 7 SMALLER FAMILY Smaller Family- Slow Cooker Cheesy Chicken Taquitos SMALLER FAMILY- 08-24-2018 DAY 1 DAY 2 DAY 3 THIS WEEK'S MENU: Smaller Family- Slow Cooker Cheesy Chicken Taquitos Smaller Family- Grilled Tilapia Tacos Smaller Family- Reese s Nutter Butter Cookie Truffles

More information

THIS WEEK'S MENU: DAY 2 DAY 1 DAY 3 DAY 4 DAY 7 DAY 5 DAY 6 SMALLER FAMILY HEALTHY PLAN

THIS WEEK'S MENU: DAY 2 DAY 1 DAY 3 DAY 4 DAY 7 DAY 5 DAY 6 SMALLER FAMILY HEALTHY PLAN SMALLER FAMILY HEALTHY PLAN - 2-15-2019 DAY 1 DAY 2 DAY 3 THIS WEEK'S MENU: Plan Fiesta Ranch Chicken Burritos Plan-Roasted Veggie Pasta Salad Plan-One Pan Honey Glazed Salmon Dinner Plan-Peanut Butter

More information

November 2011 Menu. Our Choice: Sara - Chicken Fajita Casserole. Kristine - Chicken Packets. North American/European:

November 2011 Menu. Our Choice: Sara - Chicken Fajita Casserole. Kristine - Chicken Packets. North American/European: Our Choice: November 2011 Menu Kristine - Chicken Packets Sara - Chicken Fajita Casserole North American/European: Bridget - Macaroni and Cheese "Surprise" Kirsten - Baked Pasta with Chicken Sausage Italian/Mediterranean:

More information

Baked Encrusted Salmon

Baked Encrusted Salmon Baked Encrusted Salmon 2 6-oz. wild Alaskan salmon filets 2 tsp. olive oil 1 lime 4 tsp. IsaCrunch Seasonings (garlic powder, onion powder, pepper) Yields: 2 servings, Calories 323 Grilled Chicken Breast

More information

THIS WEEK'S MENU: DAY 1 DAY 2 DAY 3 DAY 7 DAY 5 DAY 6 DAY 4 STANDARD PLAN Chicken Parmesan Bundles. Balsamic Steak and Vegetable Kabobs

THIS WEEK'S MENU: DAY 1 DAY 2 DAY 3 DAY 7 DAY 5 DAY 6 DAY 4 STANDARD PLAN Chicken Parmesan Bundles. Balsamic Steak and Vegetable Kabobs STANDARD PLAN - 07-20-2018 THIS WEEK'S MENU: DAY 1 Chicken Parmesan Bundles Pineapple Banana Bread DAY 2 Balsamic Steak and Vegetable Kabobs Berry Cheesecake Pudding Salad DAY 3 Turkey Enchiladas Chocolate

More information

THIS WEEK'S MENU: DAY 2 DAY 1 DAY 3 DAY 5 DAY 7 DAY 4 DAY 6 SMALLER FAMILY Smaller Family Maple Dijon Glazed Chicken

THIS WEEK'S MENU: DAY 2 DAY 1 DAY 3 DAY 5 DAY 7 DAY 4 DAY 6 SMALLER FAMILY Smaller Family Maple Dijon Glazed Chicken SMALLER FAMILY - 02-08-2019 DAY 1 DAY 2 DAY 3 THIS WEEK'S MENU: Smaller Family Quick Chicken and Broccoli Casserole Smaller Family Chocolate Fruit Dip Smaller Family Slow Cooker Beef and Broccoli Smaller

More information

Memorial Day Menu prepared with the Patriotic Picnic Collection (Item: )

Memorial Day Menu prepared with the Patriotic Picnic Collection (Item: ) Memorial Day Menu prepared with the Patriotic Picnic Collection (Item: 101080) Lovin Lemon & Blueberry Punch 1 bucket Blueberry Mojito Mix 4½ cups warm water, divided 12 fresh strawberries, quartered ¾

More information

THIS WEEK'S MENU: DAY 2 DAY 1 DAY 3 DAY 5 DAY 7 DAY 4 DAY 6 SMALLER FAMILY Smaller Family- Easy Pizza Quesadillas

THIS WEEK'S MENU: DAY 2 DAY 1 DAY 3 DAY 5 DAY 7 DAY 4 DAY 6 SMALLER FAMILY Smaller Family- Easy Pizza Quesadillas SMALLER FAMILY- 08-31-2018 DAY 1 DAY 2 DAY 3 THIS WEEK'S MENU: Smaller Family- Easy Pizza Quesadillas Smaller Family- Sea Salt Caramel Muddy Buddies Smaller Family- Frito Chip Taco Salad Smaller Family-

More information

FIGS! GLORIOUS FIGS! Figs Wrapped in Bacon 6 thin slices bacon 3 oz. Goat cheese 1 Tbs fresh rosemary, chopped 12 small ripe figs

FIGS! GLORIOUS FIGS! Figs Wrapped in Bacon 6 thin slices bacon 3 oz. Goat cheese 1 Tbs fresh rosemary, chopped 12 small ripe figs FIGS! GLORIOUS FIGS! Figs Wrapped in Bacon 6 thin slices bacon 3 oz. Goat cheese 1 Tbs fresh rosemary, chopped 12 small ripe figs Partially cook bacon in microwave for about 3 minutes. Blot with paper

More information

7 Day Meal plan. Breakfast. Crustless mini quiches recipe Serve with 1 pc whole grain toast and 1 fruit. Lunch. Spicy Tuna Wraps.

7 Day Meal plan. Breakfast. Crustless mini quiches recipe Serve with 1 pc whole grain toast and 1 fruit. Lunch. Spicy Tuna Wraps. Bell Pepper Egg-in-ahole Serve with 1 pc whole grain toast and 1 fruit 7 Day Meal plan Fri 1 Sat 2 Sun 3 Mon 4 Tue 5 Wed 6 Thu 7 Bell Pepper Egg-in-ahole Serve with 1 pc whole grain toast and 1 fruit Bell

More information

ROTINI CHICKEN CASSEROLE

ROTINI CHICKEN CASSEROLE ROTINI CHICKEN CASSEROLE 12 Ounce box tricolor rotini ¾ Cup chopped onion ½ Cup chopped celery 2 Garlic cloves, minced 1 Tablespoon olive oil 3 Cups cooked cubed chicken breast 1 (10 ¾ Ounce) can reduced-fat

More information

Shrimp with Avocado Mango Salsa. Overnight Oats Two Ways. Slow Cooker Pork Tacos with Spicy Citrus Slaw. Fried Apple Pancake Rings

Shrimp with Avocado Mango Salsa. Overnight Oats Two Ways. Slow Cooker Pork Tacos with Spicy Citrus Slaw. Fried Apple Pancake Rings 1 All recipes are simple, include ingredients you will recognize and take little culinary talent. Put meat in the freezer that you won t be using for a couple of days and start thawing it the night before.

More information

THIS WEEK'S MENU: DAY 2 DAY 1 DAY 3 DAY 4 DAY 6 DAY 7 DAY 5 SMALLER FAMILY Smaller Family- BBQ Chicken Stuffed Baked Sweet Potatoes

THIS WEEK'S MENU: DAY 2 DAY 1 DAY 3 DAY 4 DAY 6 DAY 7 DAY 5 SMALLER FAMILY Smaller Family- BBQ Chicken Stuffed Baked Sweet Potatoes SMALLER FAMILY- 07-20-2018 DAY 1 DAY 2 DAY 3 THIS WEEK'S MENU: Smaller Family- Baked Beef & Bean Chimichangas Smaller Family- Baked Mac & Cheese Smaller Family- Watermelon Slush Smaller Family- BBQ Chicken

More information

Pink Party Salad. Ingredients. Directions. Nutrition Information. Makes: 6 servings

Pink Party Salad. Ingredients. Directions. Nutrition Information. Makes: 6 servings Pink Party Salad Makes: 6 servings 4 potatoes (washed and cut in half) 3 cups beets, cooked (peeled and diced) 1 cup peas, green, fresh or frozen 3 eggs, hard boiled 1 apple 1 teaspoon lemon juice 2 tablespoons

More information

Baked Havarti Chili Chicken

Baked Havarti Chili Chicken Chicken Baked Havarti Chili Chicken 4 boneless, skinless chicken breast halves (or a pack of chicken thighs) 1 8oz package sliced fresh mushrooms 2 4oz cans chopped green chilis 4 oz sliced Havarti cheese

More information

Recipes PORK LOIN ROAST

Recipes PORK LOIN ROAST NOTES & TIPS: Roasts are easier to carve if allowed to set 15-20 minutes after removing from oven. Because meat continues to cook after removal from oven, it should be removed when thermometer registers

More information

THIS WEEK'S MENU: DAY 2 DAY 1 DAY 3 DAY 4 DAY 6 DAY 7 DAY 5 SMALLER FAMILY Smaller Family- Chicken Caesar Wraps

THIS WEEK'S MENU: DAY 2 DAY 1 DAY 3 DAY 4 DAY 6 DAY 7 DAY 5 SMALLER FAMILY Smaller Family- Chicken Caesar Wraps SMALLER FAMILY- 09-14-2018 DAY 1 DAY 2 DAY 3 THIS WEEK'S MENU: Smaller Family- Chicken Caesar Wraps Smaller Family- Restaurant Style Onion Rings Recipe Smaller Family- Kung Pao Chicken and Rice Smaller

More information

Air-Fried Herbed Roast Beef and Potatoes

Air-Fried Herbed Roast Beef and Potatoes Air-Fried Herbed Roast Beef and Potatoes 2 teaspoons olive oil 4-pound top round roast beef 1 teaspoon salt ¼ teaspoon freshly ground black pepper 1 teaspoon dried thyme ½ teaspoon very finely chopped

More information

Blueberr y Fruit Crumble

Blueberr y Fruit Crumble Blueberry Fruit Crumble 1 ¼ cups frozen or fresh blueberries 2 teaspoons sugar 1 tablespoons whole-wheat flour 2 teaspoons orange juice ¼ cup rolled oats 1 tablespoon chopped almonds 1 tablespoon brown

More information

ANGIE. Apple-Maple Glazed Chicken recipe adapted from Taste of Home

ANGIE. Apple-Maple Glazed Chicken recipe adapted from Taste of Home Recipes included: Apple-Maple Glazed Chicken Springtime Pot Roast Pork Chops alla Pizzaiola Cuban Mojito Chicken with cilantro black bean & corn rice Cilantro Lime Chicken Tacos Broccoli and Chicken Stir-Fry

More information

Shopping List WEEK 12

Shopping List WEEK 12 Shopping List WEEK 12 2015 paleoplan.com Shopping List WEEK 12 2015 paleoplan.com Shopping List WEEK 12 2015 paleoplan.com Shopping List WEEK 12 2015 paleoplan.com Prep List WEEK 12 Here is a prep list

More information

VEGETARIAN BBQ RECIPES

VEGETARIAN BBQ RECIPES VEGETARIAN BBQ RECIPES From Grilled Veg to Quinoa Burgers find your Veggie BBQ inspiration this summer and create your own dishes. #MeatFreeMonday all year round! GRILLED BRIE 1 Wheel of Brie 1/4 c. olive

More information

Here is this week s menu: Slow Cooker Chicken Cordon Bleu with Green Salad / Chocolate Sugar Cookie Bars

Here is this week s menu: Slow Cooker Chicken Cordon Bleu with Green Salad / Chocolate Sugar Cookie Bars Each week we will be sending you 10 recipes to enjoy. This includes 6 main dishes, 2 side dishes, and 2 desserts. This weekly menu is just a suggestion, but you can mix and match the recipes as you please!

More information

SMALLER FAMILY HEALTHY PLAN DAY 2 DAY 6. Plan-Pineapple Grilled Bake. Smaller Family Healthy Plan-Butternut Squash

SMALLER FAMILY HEALTHY PLAN DAY 2 DAY 6. Plan-Pineapple Grilled Bake. Smaller Family Healthy Plan-Butternut Squash SMALLER FAMILY HEALTHY PLAN 08-31-18 DAY 1 DAY 2 DAY 3 THIS WEEK'S MENU: Easy Baked Salmon Plan-Roasted Veggie Pasta Salad Smaller Healthy Plan- Dark Chocolate Trail Mix Plan-Korean BBQ Chicken and Broccoli

More information

THIS WEEK'S MENU: DAY 2 DAY 1 DAY 3 DAY 4 DAY 6 DAY 7 DAY 5 SMALLER FAMILY Smaller Family- Baked Teriyaki Pineapple Pork Chops

THIS WEEK'S MENU: DAY 2 DAY 1 DAY 3 DAY 4 DAY 6 DAY 7 DAY 5 SMALLER FAMILY Smaller Family- Baked Teriyaki Pineapple Pork Chops SMALLER FAMILY- 07-06-2018 DAY 1 DAY 2 DAY 3 THIS WEEK'S MENU: Smaller Family- 7 Layer Dip Burritos Smaller Family- Blue Raspberry Slush Smaller Family- Baked Teriyaki Pineapple Pork Chops Smaller Family-

More information

2. In a small bowl, combine paprika, brown sugar, sea salt and pepper. Add olive oil, mixing well. Rub paprika mixture over steaks.

2. In a small bowl, combine paprika, brown sugar, sea salt and pepper. Add olive oil, mixing well. Rub paprika mixture over steaks. Grilled Steaks with Smoked Paprika 1 tablespoon smoked paprika 1 tablespoon dark brown sugar 1 teaspoon sea salt 1/2 teaspoon freshly ground black pepper 2 tablespoons olive oil 4 (1/2-inch thick) rib-eye

More information

Veal Recipe. Veal Calzone. Ingredients: instructions: Nutritional Information per serving:

Veal Recipe. Veal Calzone. Ingredients: instructions: Nutritional Information per serving: Veal Calzone makes 6 portions 24 ounces Veal, ground Salt to taste 1-1/2 cups Onions, chopped fine 3 Tablespoons Vegetable oil 2 Tablespoons California-style garlic pepper with red bell and black pepper

More information

Independence from Gluten

Independence from Gluten Independence from Gluten a July 4th cookbook from . Contents Taco Party Dip...1 Crispy BBQ Chicken Wings...2 Buffalo Wing Party Dip...3 Chicken Satay...4 Chipotle Chicken Salad...5 Sorghum and Roasted

More information

7-Day Menu_November 2018 Avocado Egg Toast

7-Day Menu_November 2018 Avocado Egg Toast 7-Day Menu_November 2018 Avocado Egg Toast Makes 1 serving Total time: 5 minutes ¼ avocado ¼ teaspoon ground pepper ⅛ teaspoon garlic powder 1 slice whole-wheat bread, toasted 1 large egg, fried 1 teaspoon

More information

Cooking Day Instructions: from meals prepared

Cooking Day Instructions: from meals prepared Cooking Day Instructions: from meals prepared 10.9.2017 #1 - Sriracha Salmon Thaw salmon if frozen. Preheat the oven to 425. Line a baking sheet with parchment paper. Place the salmon on the prepared pan

More information

Table of Contents. July Seasonal Foods List Printable Calendar Printable, prefilled Grocery List

Table of Contents. July Seasonal Foods List Printable Calendar Printable, prefilled Grocery List Table of Contents Baked Eggs and Summer Squash Chicken Salad Sandwiches Hamburgers and Coleslaw Zucchini Pasta Chicken Ranch Wraps Caesar Salads Loaded Nachos Simple Stuffed Peppers Breakfast for Supper

More information

THIS WEEK'S MENU: DAY 1 DAY 2 DAY 3 DAY 6 DAY 5 DAY 7 DAY 4 STANDARD PLAN Slow Cooker Chicken Teriyaki Bowls

THIS WEEK'S MENU: DAY 1 DAY 2 DAY 3 DAY 6 DAY 5 DAY 7 DAY 4 STANDARD PLAN Slow Cooker Chicken Teriyaki Bowls STANDARD PLAN - 08-10-2018 THIS WEEK'S MENU: DAY 1 Slow Cooker Chicken Teriyaki Bowls Jello Lemon Bars DAY 2 Million Dollar Casserole DAY 3 Standard Family Mexican Grilled Salmon Greek Pasta Salad DAY

More information

Table of Contents. Avocado and Garlic Soup Baked Eggs with Tomatoes and Spinach Carrot and Garlic Soup Chili Garlic Noodles...

Table of Contents. Avocado and Garlic Soup Baked Eggs with Tomatoes and Spinach Carrot and Garlic Soup Chili Garlic Noodles... Table of Contents Avocado and Garlic Soup... 3 Baked Eggs with Tomatoes and Spinach... 5 Carrot and Garlic Soup... 7 Chili Garlic Noodles... 9 Creamy Garlic Penne with Spinach... 11 Garlic Bread... 13

More information

THIS WEEK'S MENU: DAY 2 DAY 1 DAY 3 DAY 4 DAY 7 DAY 5 DAY 6 STANDARD PLAN Standard Plan Avocado Chicken Bites

THIS WEEK'S MENU: DAY 2 DAY 1 DAY 3 DAY 4 DAY 7 DAY 5 DAY 6 STANDARD PLAN Standard Plan Avocado Chicken Bites STANDARD PLAN - 10-12-2018 DAY 1 DAY 2 DAY 3 THIS WEEK'S MENU: Crock Pot Cheesy Ravioli Casserole Recipe Cinnamon Zucchini Cake with Cream Cheese Frosting Standard Plan Avocado Chicken Bites Standard Plan

More information

30-MEAL KIT Grocery List week

30-MEAL KIT Grocery List week 1» Bacon Wrapped Spinach & Herb Chicken» Hey Garlic! Chicken Stir-Fry Side: Garlic Sautéed Zucchini» Pesto Chicken Stuffed Shells Side: Garlic Bread Sticks» Slow Cooker BBQ Short Ribs» Taco Pizza» Dried

More information

Sally s Kitchen Table of Contents

Sally s Kitchen Table of Contents Table of Contents Southwestern Corn Sauté.....Week 1 Doubly Good (and Easy) Tomato Salad....Week 2 Chicken with Red Wine and Peaches..Week 3 Spinach with Pine Nuts and Raisins.Week 4 Watermelon Salad..Week

More information

Cooking Day Instructions: from meals prepared

Cooking Day Instructions: from meals prepared Cooking Day Instructions: from meals prepared 9.11.2017 #1 - Asian Peanut Pork 1. Add the bag with the pork and liquid into a slow cooker. Re-whisk liquid ingredients together if needed. Top pork with

More information

Hospice of the Upstate Summer Cookbook

Hospice of the Upstate Summer Cookbook Hospice of the Upstate 2015 Summer Cookbook Spicy Chicken and Tomato Pasta 1 pound penne (regular or gluten free) 2 tablespoons olive oil 6 cloves garlic, minced 1 teaspoon red pepper flakes 1 skinless,

More information

BBQ Ribs Parsley. Potatoes Pasta. Braised

BBQ Ribs Parsley. Potatoes Pasta. Braised Braised BBQ Ribs Parsley Potatoes Pasta Primavera Baked Fried Chicken Citrus Spinach Salad Marinated Flank Steak Sautéed Green Beans Minestrone Soup 2018 http://www.makedinnereasy.com Grocery List for

More information

Spring Recipes. Hummus Vegetable Snacks. Fruit Salad. Ingredients. Directions. Ingredients. Directions

Spring Recipes. Hummus Vegetable Snacks. Fruit Salad. Ingredients. Directions. Ingredients. Directions Fruit Salad 1 pint strawberries sliced 5 kiwis sliced 5 oranges peeled and diced 2 grapefruit peeled and diced 12 ounces blueberries 1 cup Mint chopped and divided 1/2 cup Orange juice (or juice from 1

More information

ONE DISH MEALS & CASSEROLES

ONE DISH MEALS & CASSEROLES ONE DISH MEALS & CASSEROLES If you accidentally over salt a dish while it s still cooking, drop in a peeled potato and it will absorb the excess salt for an instant fix me up 154 Tips for creating a one-dish

More information

Eat WELL. Live WELL. Be WELL!

Eat WELL. Live WELL. Be WELL! Meals in Minutes 20 30 Dietitian approved meals in under NUTRITION EDUCATION with Supermarket.Dietitians@Cobornsinc.com minutes for you and your family. Our Supermarket Registered Dietitians AMY, RD, LD

More information

KIELBASA SKILLET EASY TATER SUPPER

KIELBASA SKILLET EASY TATER SUPPER FAST FOOD RECIPES KIELBASA SKILLET 12 new redskin potatoes, quartered 1 cup chicken broth 1 onion, quartered 2 tablespoon soy sauce 1 green pepper, diced 1 ½ lbs. kielbasa, sliced ½ thick 1 tablespoon

More information

Let us help you make your meals delicious & healthy

Let us help you make your meals delicious & healthy Wild Thymes Farm, Inc. 245 County Route 351, Medusa, NY 12120 FOR MORE RECIPES VISIT US AT www.wildthymes.com Let us help you make your meals delicious & healthy Barbecued Salmon Serves 4 4 pieces salmon

More information

Fettuccini Alfredo. Red Skin Potato Salad

Fettuccini Alfredo. Red Skin Potato Salad Fettuccini Alfredo Red Skin Potato Salad Taco Salad Braised Short Ribs Baked Potato Pie Double Cheddar Burgers Baked Beans 2018 http://www.makedinnereasy.com Grocery List for the week of November 5, 2018

More information

MEMBER-EXCLUSIVE COLLECTION 2014 & / OF GENERAL MILLS 2014 & / OF GENERAL MILLS

MEMBER-EXCLUSIVE COLLECTION 2014 & / OF GENERAL MILLS 2014 & / OF GENERAL MILLS MEMBER-EXCLUSIVE COLLECTION BEST LAYERED SALAD box Betty Crocker Suddenly Salad classic pasta salad mix tablespoons water tablespoons vegetable oil teaspoon ground cumin can (5 oz) Progresso black beans,

More information

SOUPS, SALADS & VEGETABLES

SOUPS, SALADS & VEGETABLES SOUPS, SALADS & VEGETABLES Wrap celery in aluminum foil when putting in the refrigerator and it will keep better. To keep potatoes from budding, place an apple in the bag with the potatoes. 61 Soups, Salads,

More information

THIS WEEK'S MENU: DAY 2 DAY 1 DAY 3 DAY 5 DAY 4 DAY 6 DAY 7 SMALLER FAMILY HEALTHY PLAN Smaller Family Healthy Plan Garden Vegetable Soup

THIS WEEK'S MENU: DAY 2 DAY 1 DAY 3 DAY 5 DAY 4 DAY 6 DAY 7 SMALLER FAMILY HEALTHY PLAN Smaller Family Healthy Plan Garden Vegetable Soup SMALLER FAMILY HEALTHY PLAN 10-12-2018 DAY 1 DAY 2 DAY 3 THIS WEEK'S MENU: Smaller Family Healthy Plan Chicken Pesto and Asparagus Skillet Smaller Family Healthy Plan Oven Baked Omelet Smaller Family Healthy

More information

SIMPLE AND HEALTHY. Super Bowl. Copyright GoTimeTraining.com LLC. All Rights Reserved.

SIMPLE AND HEALTHY. Super Bowl. Copyright GoTimeTraining.com LLC. All Rights Reserved. SIMPLE AND HEALTHY Super Bowl recipes 3 medium cucumbers (each will yield about 6 slices) ¼ cup store bought basil pesto 6 slices GO Veggie Lactose & Soy Free Mozzarella Slices, cut into ½ inch strips

More information

THIS WEEK'S MENU: DAY 1 DAY 2 DAY 3 DAY 5 DAY 7 DAY 4 DAY 6 STANDARD PLAN Pepperoni Pizza Pull- Apart Monkey Bread

THIS WEEK'S MENU: DAY 1 DAY 2 DAY 3 DAY 5 DAY 7 DAY 4 DAY 6 STANDARD PLAN Pepperoni Pizza Pull- Apart Monkey Bread STANDARD PLAN - 06-08-2018 THIS WEEK'S MENU: DAY 1 Pepperoni Pizza Pull- Apart Monkey Bread Dulce De Leche Cupcakes DAY 2 Grilled Sweet and Sour Chicken Kabobs Garlic Dinner Rolls Recipe DAY 3 Baked Mexican

More information

THIS WEEK'S MENU: DAY 2 DAY 1 DAY 3 DAY 5 DAY 4 DAY 7 DAY 6 SMALLER FAMILY HEALTHY PLAN Smaller Healthy Plan- Sesame Asian Steak Skewers

THIS WEEK'S MENU: DAY 2 DAY 1 DAY 3 DAY 5 DAY 4 DAY 7 DAY 6 SMALLER FAMILY HEALTHY PLAN Smaller Healthy Plan- Sesame Asian Steak Skewers SMALLER FAMILY HEALTHY PLAN 07-20-2018 DAY 1 DAY 2 DAY 3 THIS WEEK'S MENU: Chicken Salad Sandwiches Chocolate Protein Sesame Asian Steak Skewers Salsa Verde Lime Tacos Energy Bites DAY 4 DAY 5 DAY 6 DAY

More information

Summertime Vegetarian Menu Plan

Summertime Vegetarian Menu Plan Summertime Vegetarian Menu Plan Week 1 Healthy Mexican Zucchini Boats Mexican Quinoa Garden Vegetable Pie Moroccan Cauliflower Chickpea Pitas with Tzatziki Sauce Corn, Avocado, and Black Bean Salad Vegetable

More information

Serve soup in bowls or a large tureen. Before serving, top with freshly ground pepper and fried sage leaves. Serves 12.

Serve soup in bowls or a large tureen. Before serving, top with freshly ground pepper and fried sage leaves. Serves 12. Curried Butternut Squash Soup With Fried Sage Leaves ¼ cup butter 1 sweet yellow onion, chopped 3 garlic cloves, minced ¼ cup minced fresh-peeled ginger 2 medium-sized butternut squash, peeled, deseeded

More information

THIS WEEK'S MENU: DAY 2 DAY 1 DAY 3 DAY 4 DAY 7 DAY 6 DAY 5 STANDARD PLAN Easy Taco Pizza. Baked Hawaiian Chicken

THIS WEEK'S MENU: DAY 2 DAY 1 DAY 3 DAY 4 DAY 7 DAY 6 DAY 5 STANDARD PLAN Easy Taco Pizza. Baked Hawaiian Chicken STANDARD PLAN - 12-28-2018 THIS WEEK'S MENU: DAY 1 Easy Taco Pizza Cake Batter Cheesecake Bars Recipe DAY 2 Baked Hawaiian Chicken DAY 3 Standard Plan- Heavenly Halibut Garlic Tomato Pasta DAY 4 DAY 5

More information

Antipasto Tortellini Salad

Antipasto Tortellini Salad Antipasto Tortellini Salad 1lb Frozen Tortellini pasta 1 English cucumber, halved & sliced lengthwise 1 red onion, halved 1 orange pepper, seeded & halved 1 cup cherry tomatoes 8oz pepperoni stick, halved

More information

Spring Recipes. Peach Strawberry Yogurt Popsicles. Banana Oatmeal Cookies. Ingredients. Directions. Ingredients. Directions

Spring Recipes. Peach Strawberry Yogurt Popsicles. Banana Oatmeal Cookies. Ingredients. Directions. Ingredients. Directions Banana Oatmeal Cookies 1.5 cups oatmeal 2 medium bananas 1/3 cup mini chocolate chips 1. Preheat oven to 350 degrees Fahrenheit. 2. Line a rimmed baking sheet with a silpat mat with cooking spray. 3. Using

More information

HI-SPEED LOW-ENERGY OVEN COOK S ESSENTIALS WAVE OVEN ITEM#: K32558

HI-SPEED LOW-ENERGY OVEN COOK S ESSENTIALS WAVE OVEN ITEM#: K32558 HI-SPEED LOW-ENERGY OVEN COOK S ESSENTIALS WAVE OVEN ITEM#: K32558 RECIPE BOOKLET Contents 5 Poultry 13 Beef 17 Pork & Lamb 21 Fish & Seafood 25 Side Dishes 29 Dessert 2 Traditional cooking-reinvented.

More information