Bacon & Dijon Pork Burgers. Bacon-Glazed Meatloaf

Transcription

1 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 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 teaspoon Garlic Pepper Seasoning 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 teaspoon Garlic Pepper Seasoning 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 1 teaspoon Garlic Pepper Seasoning 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 1 teaspoon Garlic Pepper Seasoning 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 teaspoon Garlic Pepper Seasoning 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.

6 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 tablespoon Onion Onion Seasoning 1 cup plain panko bread crumbs 2-3 tablespoons grated Parmesan cheese ½ teaspoon black pepper 2 tablespoons mayonnaise 1. In medium bowl, combine chicken, 1 3 cup Asian Sesame Slow-Cooker Sauce and Onion Onion Seasoning. 2. In small bowl, combine bread crumbs, cheese and pepper. Place half in a shallow dish, adding more as needed. 3. Preheat oven to 425 F. Remove pieces of chicken from sauce mixture and roll evenly into bread crumbs; place on a greased foil-lined large baking sheet. Bake minutes or until internal temperature reaches 165 F on an instant-read food thermometer. 4. Let rest 5 minutes before serving. Meanwhile, in a small bowl, combine remaining ¹ ³ cup Asian Sesame Slow-Cooker Sauce and mayonnaise. Serve with chicken. Serve with Asian Stir-Fry Vegetables (recipe included). Tip: For crispier chicken, place on a baking rack on baking sheet. Make Ahead & Freeze: Combine step 1 ingredients in a gallon freezer bag. Place remaining ¹ ³ cup Asian Sesame Slow-Cooker Sauce in a quart freezer bag. Combine step 2 ingredients in a quart freezer bag. Place all bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 3. Bayou Bourbon Pork Stir-Fry 2 tablespoons olive oil 1½ pounds pork tenderloin, thinly sliced, seasoned with salt and pepper 1 tablespoon Onion Onion Seasoning 1 (16 ounce) package frozen California blend vegetables ½-¾ cup Bayou Bourbon Glaze, divided 3 cups cooked white or brown rice 3 green onions, thinly sliced ½ cup peanuts 1. In large skillet, heat oil over medium-high heat; add pork and Onion Onion Seasoning. 2. Stir-fry until no longer pink, about 4-5 minutes; remove from skillet. Add vegetables to skillet; stir-fry 3-4 minutes or until crisp-tender. Stir in ½ cup Bayou Bourbon Glaze and pork. Simmer 3-5 minutes. 3. Serve over rice; drizzle remaining ¼ cup Bayou Bourbon Glaze over pork and rice, if desired. Garnish with green onions and peanuts. Serve with crusty bread. Variation: Serve over cooked egg noodles. Make Ahead & Freeze: Combine step1 ingredients in a gallon freezer bag. Place Bayou Bourbon Glaze in a quart freezer bag. Place cooked rice in a quart freezer bag. Combine all bags in a gallon freezer bag. Seal well, label and freeze with vegetables. Thaw completely, leaving frozen vegetables in freezer until ready to use. Continue with step 2.

7 Cheesy Pesto Wicked Beef 1 (12 ounce) package extra-wide egg noodles 1½ pounds lean ground beef 5 tablespoons Dried Tomato & Garlic Pesto Mix, divided 1½ teaspoons Onion Onion Seasoning 1 (15 ounce) jar 3-cheese Alfredo sauce 1 (14.5 ounce) can diced tomatoes with basil, garlic and oregano, undrained 1 cup finely shredded Italian-blend cheese 1 3 cup fresh cilantro leaves, chopped, optional 1. Prepare pasta according to package directions to al dente. Drain, rinse and set aside. 2. Meanwhile, in large skillet over medium-high heat, add ground beef and 1 tablespoon Dried Tomato & Garlic Pesto Mix; salt and pepper as desired. Cook and crumble until no longer pink, about 5-7 minutes. Drain off liquid. 3. Reduce heat to medium-low. Stir in Onion Onion Seasoning, Alfredo sauce, undrained tomatoes and remaining ¼ cup Dried Tomato & Garlic Pesto Mix; simmer 4-5 minutes. 4. Add pasta and cheese; cook until heated through. Salt and pepper as desired. Garnish with cilantro leaves, if desired. Serve with a tossed salad and breadsticks. Make Ahead & Freeze: Prepare step 1; combine with 2 teaspoons oil and cheese in a gallon freezer bag. Combine step 2 ingredients in a quart freezer bag. Combine step 3 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. Chicken & Rice Broccoli Soup 1 tablespoon olive oil 1½ pounds boneless skinless chicken thighs, cubed 1½ tablespoons Onion Onion Seasoning 3 cups water 3 cups milk 2 cups instant white rice 1 package Cheddar Broccoli Soup Mix 1. In large saucepan or Dutch oven, heat oil over medium-high heat. Add chicken and Onion Onion Seasoning. Salt and pepper as desired. Sauté until browned, about 5 minutes. 2. Stir in remaining ingredients. Bring to a boil; reduce heat and simmer minutes, stirring frequently. Salt and pepper as desired. Serve with Rustic Herb Breadsticks (recipe included). Make Ahead and Freeze: Combine step 1 ingredients in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.

8 Chicken Carbonara 1 (12 ounce) package farfalle (bowtie) pasta 1 tablespoon olive oil 1 pound boneless skinless chicken breasts, cut into ¾-inch cubes, seasoned with salt and pepper 3 tablespoons Onion Onion Seasoning, divided 1 (8 ounce) package cream cheese, cubed 1¼ cups milk ½ teaspoon black pepper 2 cups frozen peas, mixed vegetables or chopped broccoli ¼ cup grated Parmesan cheese 1. Prepare pasta according to package directions to al dente. Drain, rinse and set aside. 2. Meanwhile, in large skillet, heat oil over medium-high heat. Add seasoned chicken and 2 tablespoons Onion Onion Seasoning. Sauté until chicken is no longer pink, about 5 minutes. 3. Reduce heat to medium. Stir in cream cheese, milk, pepper, remaining 1 tablespoon Onion Onion Seasoning and frozen vegetables; simmer 4-5 minutes. 4. Stir in pasta and Parmesan cheese; cook until heated through. Salt and pepper as desired. Serve with fresh fruit. Tip: If reheating, add a little milk for creaminess. Make Ahead & Freeze: Prepare step 1; combine with 2 teaspoons oil and Parmesan cheese in a gallon freezer bag. Combine step 2 ingredients in a quart freezer bag. Combine step 3 ingredients except milk in a quart freezer bag. Place all bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 2. Pesto Pork Chops 2 tablespoons all-purpose flour 2 tablespoons grated Parmesan cheese 1 teaspoon salt ½ teaspoon black pepper 6 boneless pork loin chops (about 1½ pounds) 2-3 tablespoons olive oil 1 (10½ ounce) can condensed cream of celery soup 1½-1¾ cups milk ¼ cup Dried Tomato & Garlic Pesto Mix 1 tablespoon Onion Onion Seasoning 1 (2.8 ounce) container French-fried onions 1. In shallow dish, combine first 4 ingredients. Coat pork chops in flour mixture. 2. In large skillet, heat oil over medium-high heat. Add chops and cook 3-4 minutes per side or until lightly browned. Remove chops. 3. Reduce heat to low. Add soup, milk, Dried Tomato & Garlic Pesto Mix and Onion Onion Seasoning; whisk to combine. 4. Add chops; simmer minutes or until internal temperature reaches 150 F on an instant-read food thermometer, stirring occasionally. Sprinkle with French-fried onions when serving. Serve with mashed potatoes and Bayou Bourbon Green Beans (recipe included). Make Ahead & Freeze: Prepare step 1; place chops between sheets of wax paper 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.

9 Pesto Turkey Burgers 2 tablespoons Dried Tomato & Garlic Pesto Mix 2 tablespoons water 2½ tablespoons olive oil, divided 1 tablespoon grated Parmesan cheese ½ cup mayonnaise 1½ pounds lean ground turkey ½ cup plain panko bread crumbs 1 large egg, beaten 6 slices mozzarella cheese 6 ciabatta rolls or hamburger buns, toasted Lettuce leaves, tomato slices, optional 1. In large microwave-safe bowl, combine first 2 ingredients with 1½ tablespoons oil. Microwave on HIGH 30 seconds. Let cool. Stir in Parmesan cheese. Place half the pesto in small bowl and mix with mayonnaise. Salt and pepper as desired. Set aside. 2. Add turkey, bread crumbs and egg to the remaining pesto in the large bowl. Salt and pepper as desired. Form into 6 patties. 3. In large skillet, heat remaining 1 tablespoon oil over medium high heat. Add patties. Pan-fry, turning occasionally, until internal temperature reaches 165 F on an instant-read food thermometer, about 8-10 minutes. Top with cheese slices. 4. Place on toasted rolls. Top with pesto mayonnaise, lettuce and tomatoes, if desired. Serve with Italian Fries (recipe included). Make Ahead & Freeze: Prepare step 1. Place half the pesto in a quart freezer bag. Prepare step 2. Place patties in a gallon freezer bag between layers of wax paper. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 3. Philly Steak & Cheese Cups 2 tablespoons olive oil 1½ pounds boneless beef sirloin steak, thinly sliced 1½ tablespoons Onion Onion Seasoning 1 packet Caramelized Onion & Mushroom Warm Dip Mix 4 large red, yellow and/or green bell peppers 2 cups shredded mozzarella cheese, divided 1. Preheat oven to 400ºF. In large skillet, heat oil over medium-high heat. Add steak and Onion Onion Seasoning. Sauté until steak is no longer pink, about 5 minutes. Stir in Caramelized Onion & Mushroom Warm Dip Mix; stir well. 2. Meanwhile, cut peppers in half lengthwise; remove seeds and ribs. Place cut-side-up on a greased foil-lined baking sheet. Sprinkle with half of the cheese, fill with meat mixture and top with remaining cheese. 3. Bake 20 minutes or until cheese is melted and browned. Salt and pepper as desired. Serve with a side salad and a crusty roll. Variation: If desired, serve meat mixture over rice or in buns instead of stuffing into peppers. Make Ahead & Freeze: Combine first 3 ingredients in a quart freezer bag. Place cheese in a quart freezer bag. Place both bags and unopened Caramelized Onion & Mushroom Warm Dip Mix in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.

10 Rustic Chicken Wraps 1 tablespoon olive oil 1½ pounds boneless skinless chicken breasts, thinly sliced 1½-2 tablespoons Rustic Herb Seasoning 2 red, green and/or yellow bell peppers, thinly sliced 1 cup shredded Cheddar cheese 10 (8-inch) flour tortillas, warmed 1. In large skillet, heat oil over medium-high heat. Add chicken and Rustic Herb Seasoning. Sauté until chicken is no longer pink, about 5 minutes. 2. Add peppers to chicken; sauté 3-5 minutes or until peppers are crisp-tender. Salt and pepper as desired. 3. Place meat mixture and cheese in warmed tortillas. Roll up, burrito-style, and slice in half. Serve with fresh fruit. Make Ahead & Freeze: Place step 1 ingredients in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1. Smothered Onion Burgers 1 pound lean ground beef ½ pound ground pork ½ cup plain panko bread crumbs 1 large egg, beaten 1½ tablespoons Onion Onion Seasoning 1½ cups half & half or whole milk 1 packet Caramelized Onion & Mushroom Warm Dip Mix 1 (8 ounce) package cream cheese, cubed 1. In medium bowl, combine first 5 ingredients. Salt and pepper as desired. Form into 6 patties. 2. Heat large skillet over medium heat. Add patties to skillet. Pan-fry until browned on both sides and internal temperature reaches 165 F on an instant-read food thermometer, about minutes. Remove from pan; keep warm. 3. Add remaining ingredients to skillet; whisk together until cheese is melted and sauce begins to simmer. Reduce heat and simmer until thickened, about 2-3 minutes. Salt and pepper as desired. 4. Serve burgers smothered with sauce. Serve with Rustic Herb Roasted Green Beans (recipe included). Make Ahead & Freeze: Prepare through step 1. Place patties between layers of wax paper in a gallon freezer bag. Place bag and unopened Caramelized Onion & Mushroom Warm Dip Mix in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 2.

11 Bacon & Spinach Flatbread 1 packet Creamy Crab Cheese Ball Mix 1 (8 ounce) container whipped cream cheese 1 teaspoon Roasted Garlic Infused Oil 1 (13.8 ounce) tube refrigerated pizza crust 1½ cups shredded mozzarella cheese, divided 1 3 cup pre-cooked crumbled bacon or 6-7 bacon slices, cooked and chopped 1 cup baby spinach leaves 3 green onions, thinly sliced 1. Stir Creamy Crab Cheese Ball Mix into container of whipped cream cheese; set aside. 2. Preheat oven to 425 F. Grease a 17x11-inch rimmed baking sheet with Roasted Garlic Infused Oil. Unroll pizza crust and press to edges of pan. Bake crust 3-4 minutes. 3. Spread desired amount of cheese ball mixture onto crust. Layer with half of the mozzarella cheese, half the bacon, spinach, remaining bacon and remaining cheese. 4. Bake minutes or until cheese is melted and crust is lightly browned. Sprinkle with green onions. Serve with a spinach salad and fresh vegetable sticks. Tip: If you have any leftover cheese ball mixture, serve as a dip for vegetables. Make Ahead & Freeze: Prepare step 1; place in a quart freezer bag. Combine mozzarella cheese and bacon in a quart freezer bag. Place both bags in a gallon bag. Seal well, label and freeze. Thaw completely. Continue with step 2. Creamy Shrimp & Crab Risotto 3½ cups reduced sodium chicken broth, warmed 1½ cups Arborio rice 1½ tablespoons Garlic Garlic Seasoning 1 pound (51-60 count) raw shrimp, peeled and deveined 1 (8 ounce) package flaked imitation crab, broken apart 1 cup half & half 1 packet Creamy Crab Cheese Ball Mix ½ cup grated Parmesan cheese, optional 1. Preheat oven to 350 F. In a greased 13x9-inch baking dish, combine first 5 ingredients. 2. Bake, covered, minutes or until liquid is absorbed. Meanwhile, in small bowl, whisk together half & half and Creamy Crab Cheese Ball Mix. 3. Remove risotto from oven. Stir in creamy crab sauce and cheese; stir until creamy. Salt and pepper as desired. Serve with green salad. Make Ahead & Freeze: Combine rice, Garlic Garlic Seasoning, shrimp and crab in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.

12 Creamy Wahoo Chicken 1½ pounds boneless skinless chicken breasts, cut into 6 pieces 1 tablespoon Wahoo! Chili Seasoning, divided 1 (15 ounce) can crushed tomatoes 1 (10¾ ounce) can condensed Cheddar cheese soup 1½ tablespoons Garlic Garlic Seasoning ½ cup sour cream 1. Preheat oven to 375 F (only if baking). Sprinkle chicken with about half the Wahoo! Chili Seasoning. Place in a greased 3-quart or larger slow cooker or a greased 13x9-inch baking dish. 2. Combine other half of Wahoo! Chili Seasoning with tomatoes, soup and Garlic Garlic Seasoning; salt and pepper as desired. Pour over chicken. 3. Cook in slow cooker on LOW 3-4 hours or bake minutes until chicken reaches 165 F on an instant-read food thermometer. Remove chicken; stir in sour cream until smooth. Salt and pepper as desired. Serve sauce over chicken. Serve with Wahoo Rice & Beans with Corn (recipe included). Make Ahead & Freeze: Sprinkle chicken with ½ tablespoon Wahoo! Chili Seasoning. Place in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1. Pork Carnitas 1 (2¼-2½ pound) boneless pork shoulder roast, cut into large chunks 1 (16 ounce) jar salsa verde 1 cup reduced sodium chicken broth 1 tablespoon Wahoo! Chili Seasoning 1½ tablespoons Garlic Garlic Seasoning 1 tablespoon water 16 ounces deli-style creamy coleslaw 1 small fresh jalapeño pepper, seeded and chopped, optional (6-inch) flour tortillas, warmed Crumbled Mexican Cotija cheese or shredded Monterey Jack cheese, optional 1. Place pork in a 3-quart or larger slow cooker. Combine salsa, chicken broth and Wahoo! Chili Seasoning; pour over pork. Cook on HIGH 5-6 hours or LOW 8-10 hours or until pork is falling apart. 2. In medium microwave-safe bowl, combine Garlic Garlic Seasoning and water; microwave on HIGH 30 seconds. Let cool 5 minutes. 3. Add coleslaw and chopped jalapeños to garlic mixture; toss to coat. Cover and refrigerate until ready to serve. To serve, shred pork and serve in warmed tortillas with coleslaw and cheese, if desired. Serve with Charro Beans (recipe included). Make Ahead & Freeze: Place pork, salsa, chicken broth and Wahoo! Chili Seasoning in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.

13 Sausage & Potato Soup 6 cups cold water 1 package Perfectly Potato Cheddar Soup Mix 1 tablespoon Wahoo! Chili Seasoning 1 (13 16) ounce package Kielbasa sausage, sliced 4 cups chopped kale, stems removed 1. In large saucepan over medium heat, whisk together water, Perfectly Potato Cheddar Soup Mix and Wahoo! Chili Seasoning. 2. Stir in sausage and kale. Bring to a simmer. Reduce heat to low; cover and simmer minutes, stirring occasionally. Serve with Garlic Cheddar Biscuits (recipe included). Variation: Prepare step 1 in a 3-quart or larger slow cooker. Stir in sausage. Cook on LOW 4 hours. Stir in kale; cook 30 minutes. Make Ahead & Freeze: Combine step 1 in a gallon freezer bag. Place Kielbasa in a quart freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1. Buffalo Chicken Sandwiches 1½ pounds boneless skinless chicken breasts, cut into 6 pieces ¼ cup all-purpose flour 1½ tablespoons Garlic Garlic Seasoning 2 tablespoons olive oil ¾ cup half & half ½ cup sour cream 1 packet Bold Buffalo Blue Cheese Dip Mix 6 slices provolone cheese 6 hamburger buns Lettuce & tomato slices, optional 1. Pound chicken to ½-inch thick; salt and pepper as desired. In a gallon freezer bag, combine flour and Garlic Garlic Seasoning. 2. In large skillet, heat oil over medium-high heat. Shake chicken in flour mixture. Add chicken to skillet; sauté until browned and internal temperature reaches 165 F on an instant-read food thermometer, about minutes. Remove from skillet; keep warm. 3. Add half & half, sour cream and Bold Buffalo Blue Cheese Dip Mix to skillet; whisk to combine. Bring to a simmer (do not boil); simmer 2-3 minutes or until thickened. 4. Place chicken in sauce, turning to coat. Top chicken with cheese. Place lettuce, tomato and chicken on buns. Serve with sauce. Serve with Wahoo Fries with Dipping Sauce (recipe included). Make Ahead & Freeze: Prepare step 1, placing seasoned chicken in a quart freezer bag and flour mixture in a gallon bag. Place both bags and unopened Bold Buffalo Blue Cheese Dip Mix in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 2.

14 Savory Slow-Cooked Beef & Vegetables 1 (2½ pound) boneless beef chuck roast 1½ teaspoons Garlic Garlic Seasoning 1 teaspoon Roasted Garlic Infused Oil 2 pounds baby red potatoes, halved 1 (1 pound) bag baby carrots 4 ribs celery, cut into 2-inch lengths 1 jar Savory Wild Mushroom Slow-Cooker Sauce 1. Sprinkle both sides of roast with Garlic Garlic Seasoning; salt and pepper as desired. 2. Grease a 5-quart or larger slow cooker with 1 teaspoon Roasted Garlic Infused Oil. Place roast in slow cooker; add half the potatoes around roast. Top with carrots, celery, remaining potatoes and Savory Wild Mushroom Slow-Cooker Sauce. 3. Cover; cook on LOW 7-9 hours or until beef and vegetables are fork tender. Remove from slow cooker, pour sauce over roast and vegetables. Salt and pepper as desired. Serve with dinner rolls. Variation: Use heirloom carrots and purple potatoes, if desired. Make Ahead & Freeze: Prepare step 1; place in a gallon freezer bag with Savory Wild Mushroom Slow-Cooker Sauce. Seal well, label and freeze. Thaw completely. Continue with step 2. Taco Burgers 1½ pounds lean ground beef 2 tablespoons Wahoo! Chili Seasoning 1½ teaspoons Garlic Garlic Seasoning 3 tablespoons water 2-3 teaspoons Roasted Garlic Infused Oil, optional ½ cup shredded Mexican blend cheese 1 (3 1 8 ounce) bag taco or nacho cheese flavored tortilla chips 6 lettuce leaves 6 hamburger buns 1. In large bowl, combine first 4 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. Cook, turning once, 8-10 minutes or until internal temperature reaches 165ºF on an instant-read food thermometer. 3. Divide cheese over burgers. When melted, remove from heat; top with 3-5 tortilla chips, lettuce and your favorite taco or burger condiments. Serve with Buffalo Blue Fries (recipe included). Make Ahead & Freeze: Prepare step 1. Place patties between layers of wax paper in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 2.

15 Wahoo Chicken Wraps 1 tablespoon Roasted Garlic Infused Oil 1½ pounds boneless skinless chicken breasts, thinly sliced 1½ tablespoons Wahoo! Chili Seasoning 1½ teaspoons Garlic Garlic Seasoning 10 (8-inch) flour tortillas, warmed 1 cup shredded Mexican blend cheese 2 cups shredded lettuce 1 medium tomato, diced 1. In large skillet, heat Roasted Garlic Infused Oil over medium-high heat. Add chicken, Wahoo! Chili Seasoning and Garlic Garlic Seasoning; salt and pepper as desired. Sauté until chicken is no longer pink, about 5-7 minutes. 2. Serve in warmed tortillas; top with cheese, lettuce and tomato. Serve with sides of sour cream, salsa and fresh cilantro. Make Ahead & Freeze: Combine step 1 ingredients in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1. White Bean Turkey Soup 1 (19-20 ounce) package lean ground turkey ¼ cup Wahoo! Chili Seasoning 1½ teaspoons Garlic Garlic Seasoning 1 (4 ounce) can mild fire-roasted green chiles 2 (15 ounce) cans Great Northern or cannellini beans, rinsed and drained 3 cups reduced sodium chicken broth 1 cup sour cream ½ cup shredded Cheddar cheese, optional 1. In large saucepan over medium-high heat, combine turkey, Wahoo! Chili Seasoning and Garlic Garlic Seasoning. Cook and crumble until no longer pink, about 7-8 minutes. 2. Stir in chiles, beans and chicken broth. Simmer, uncovered, 20 minutes. Stir in sour cream; simmer 3-5 minutes. 3. Top bowls of soup with cheese, if desired. Serve with assorted crackers. Make Ahead & Freeze: Combine step 1 ingredients in a quart freezer bag. Combine step 2 ingredients in a gallon freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.