Artichoke & Spinach Stuffed Chicken

Transcription

1 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 Pepper Seasoning 1. Preheat oven to 400 F. Cut large slit in side of each chicken breast, creating a pocket. 2. In small bowl, combine softened cream cheese and Artichoke & Spinach Warm Dip Mix; stir until well combined. Stuff into slits in chicken. Wrap 2 slices of bacon around each breast. Place in a greased 13x9-inch baking dish. Sprinkle with Garlic Pepper Seasoning. 3. Bake minutes or until internal temperature of chicken reaches 165ºF on an instant-read food thermometer. If desired, broil on HIGH 2-3 minutes or until bacon reaches desired crispiness. Serve with Garlic Pepper & Honey Sweet Potatoes (recipe included). Make Ahead & Freeze: Prepare through step 2. Wrap each chicken breast in plastic wrap and place in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 3. Bacon Pepper Burgers 1½ pounds lean ground beef ½ cup Bacon Pepper Jam, divided 2 teaspoons Garlic Pepper Seasoning, divided ½ cup mayonnaise 6 slices American cheese 6 hamburger buns, toasted Lettuce, tomato slices 1. In large bowl, combine ground beef, ¼ cup Bacon Pepper Jam and 1½ teaspoons Garlic Pepper Seasoning; salt and pepper as desired. Form into 6 patties. 2. Prepare grill or large skillet to medium heat. Place patties on grill or in skillet. Grill or pan-fry, turning once, 8-10 minutes or until internal temperature reaches 165 F on an instant-read food thermometer. Top with cheese. 3. Meanwhile, in small bowl, combine mayonnaise, remaining ¼ cup Bacon Pepper Jam and ½ teaspoon Garlic Pepper Seasoning. 4. Spread buns with bacon jam mayonnaise. Top with lettuce, tomatoes and burgers. Serve with French fries. Make Ahead & Freeze: Prepare step 1. Place patties in a gallon freezer bag between sheets of wax paper. Place remaining ¼ cup Bacon Pepper Jam and ½ teaspoon Garlic Pepper 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.

2 Chicken & Bacon Patty Melts ¼ cup Bacon Pepper Jam ¼ cup Honey Dijon Vinaigrette ¼ cup mayonnaise 1 teaspoon Garlic Pepper Seasoning 3 cups shredded deli rotisserie chicken (about 1 chicken) or cooked chicken 12 slices Texas-cut white bread or thick-cut bread 12 slices American cheese 12 bacon slices, cooked ¼ cup butter, softened 1. In medium bowl, combine first 4 ingredients; stir in chicken. 2. Top 6 bread slices with 6 slices of cheese, chicken mixture, bacon, remaining slices of cheese and remaining bread. Spread outside of sandwiches with butter. 3. Heat large skillet over medium heat. When hot, add sandwiches, in batches if needed, to skillet. Cook until golden brown on both sides and cheese is melted, about 3-4 minutes. Serve with fresh-cut vegetables and dip. Make Ahead & Freeze: Prepare through step 2. Wrap sandwiches individually in plastic wrap. Place in 2 (1-gallon) freezer bags. Seal well, label and freeze. Thaw completely. Continue with step 3. Chipotle Pulled Pork Tostadas 1 packet Chipotle Pulled Pork Slow-Cooker Sauce Mix 1 (2½ pound) boneless pork shoulder roast, cut into 4 sections ¾ cup ketchup ¾ cup sour cream 1-2 tablespoons Simply Salsa Mix 12 (6-inch) corn or flour tortillas 1 (15 ounce) can refried beans 1½ cups shredded Mexican-style cheese blend O ptional toppings: shredded lettuce, chopped tomatoes, sliced black olives 1. Prepare Chipotle Pulled Pork Slow-Cooker Sauce Mix according to package directions, in a slow cooker, using pork roast and ketchup. Shred pork. 2. Preheat oven to 400 F. In small bowl, combine sour cream and Simply Salsa Mix. Set aside. 3. Place tortillas on 1-2 large baking sheets. Bake 5-7 minutes or until crispy, turning over halfway through. In microwave-safe bowl, microwave refried beans on HIGH 1-2 minutes or until heated through, stirring occasionally. 4. Spread crispy tortillas with refried beans. Top with shredded pork and cheese. Continue baking 3-4 minutes or until cheese is melted. Top with desired toppings and Simply Salsa sour cream. Serve with a Mexican-style green salad. Make Ahead & Freeze: Combine step 1 ingredients in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.

3 Chipotle Smothered Pork Burgers 1½ pounds ground pork ½ cup plain panko bread crumbs 1 teaspoon Garlic Pepper Seasoning 1 cup chopped onion 1 (14.5 ounce) can fire-roasted diced tomatoes, undrained 1 packet Chipotle Pulled Pork Slow-Cooker Sauce Mix* 1 cup sour cream 1. In medium bowl, combine first 3 ingredients. Form into 6 patties. 2. Heat large skillet over medium-high heat. Add patties; pan-fry until browned on both sides, about 5-6 minutes. Remove from skillet; set aside. 3. Add onions to pan drippings in skillet; sauté until softened, about 2-3 minutes. Stir in undrained tomatoes and Chipotle Pulled Pork Slow-Cooker Sauce Mix. Add burgers, covering with sauce. 4. Bring to a boil; reduce heat, cover and simmer until internal temperature of burgers reaches 165 F on an instant-read food thermometer, about 10 minutes. Remove burgers and stir in sour cream. Serve sauce over burgers. *Note: This is a moderately spicy recipe; adjust amount of Chipotle Pulled Pork Slow-Cooker Sauce Mix according to personal preference. Serve with Garlic Pepper Mashed Potatoes (recipe included). Make Ahead & Freeze: Prepare step 1; place patties between sheets of wax paper in a gallon freezer bag. Combine tomatoes 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 2. Easy Meatball Subs 1½ pounds ground meatloaf mixture (beef, pork) ½ cup plain panko bread crumbs ½ cup grated Parmesan cheese 1 tablespoon Garlic Pepper Seasoning 1 large egg, beaten 1 (28 ounce) can crushed tomatoes 1-2 tablespoons Simply Salsa Mix 6 hoagie buns 1½ cups shredded mozzarella cheese 1. In large bowl, combine first 5 ingredients. Form into 30 (1½-inch) meatballs. 2. Preheat oven to 400 F. Place meatballs on a greased large rimmed baking sheet. Bake 15 minutes. 3. Meanwhile, in large saucepan, combine tomatoes and Simply Salsa Mix; bring to a simmer. Add baked meatballs; simmer 5 minutes. 4. Preheat broiler to HIGH. Place buns on a large baking sheet. Place meatballs and sauce in buns. Top with cheese. Place under broiler to melt and toast cheese and buns, about 1-2 minutes. Serve with steamed broccoli. Make Ahead & Freeze: Prepare step 1. Place meatballs in a gallon freezer bag between sheets of wax paper. 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

4 Honey Dijon Chicken Tenders 1½ pounds boneless skinless chicken breast tenderloins 1 cup Honey Dijon Vinaigrette, divided 2 tablespoons Garlic Pepper Seasoning, divided 1½ cups plain panko bread crumbs ½ cup grated Parmesan cheese Olive oil spray ⅓ cup mayonnaise 1. In a quart freezer bag, combine chicken, ½ cup Honey Dijon Vinaigrette and 1 tablespoon Garlic Pepper Seasoning. Seal well and toss to coat. Refrigerate 30 minutes or up to overnight. 2. In a gallon freezer bag combine bread crumbs, Parmesan cheese and remaining 1 tablespoon Garlic Pepper Seasoning. 3. Preheat oven to 400 F. Line a large rimmed baking sheet with aluminum foil; spray with olive oil spray. Remove 2-3 tenderloins from bag and place in bread crumb bag. Toss to coat well. Remove from bag and place on baking sheet. Repeat with remaining chicken; spray tops with olive oil spray. 4. Bake minutes or until internal temperature reaches 165 F on an instant-read food thermometer. Meanwhile, in small bowl, combine mayonnaise and remaining ½ cup Honey Dijon Vinaigrette. Serve with chicken. Serve with Garlic Pepper Buttered Beans (recipe included). Make Ahead & Freeze: Prepare through step 2. Place ½ cup Honey Dijon Vinaigrette in a quart freezer bag. Place all bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 3. Mexican Chicken & Potato Stew 2 tablespoons olive oil 1½ pounds boneless skinless chicken thighs, cubed 1 teaspoon Garlic Pepper Seasoning 1 medium fresh sweet potato yam, unpeeled, chopped (12-14 ounces) 1 cup chopped onion 1 poblano pepper or green bell pepper, chopped 4 cups water 1 package Chicken Tortilla Soup Mix Sour cream, chopped fresh cilantro, optional 1. In large saucepan or Dutch oven, heat oil over medium-high heat. Add chicken and Garlic Pepper Seasoning; sauté 2-3 minutes or until browned. 2. Add in potatoes, onions and peppers; salt and pepper as desired. Continue sautéing until onions and peppers are softened, about 2-3 minutes. 3. Stir in water and Chicken Tortilla Soup Mix; bring to a boil. Reduce heat and simmer until potatoes are tender, about minutes. Serve garnished with sour cream and cilantro, if desired. Serve with Salsa Corn Bread Muffins (recipe included). Make Ahead & Freeze: Combine step 1 ingredients in a quart freezer bag. Combine step 2 ingredients in a quart freezer bag. Place both bags and unopened Chicken Tortilla Soup Mix in a gallon freezer bag. Seal well, label and freeze. Thaw completely.

5 Salsa Turkey Burgers 1 ripe avocado, pitted and peeled ⅓ cup mayonnaise 2-4 tablespoons Simply Salsa Mix, divided 2 tablespoons water 1½ pounds lean ground turkey ½ cup plain panko bread crumbs 1 large egg, beaten 2 tablespoons olive oil 6 hamburger buns, toasted Lettuce, tomato slices, onion slices 1. In small bowl, combine avocado, mayonnaise and 1-2 tablespoons Simply Salsa Mix; smash and mix to desired consistency. Salt and pepper as desired. Set aside. 2. In large microwave-safe bowl, combine remaining 1-2 tablespoons Simply Salsa Mix and water. Microwave on HIGH 30 seconds. Let stand 5 minutes. Add turkey, bread crumbs and egg to large bowl with salsa mixture; stir to combine. Form into 6 patties. 3. In large skillet, heat oil over medium heat. Add patties. Pan-fry, turning occasionally, until internal temperature reaches 165 F on an instant-read food thermometer, about 8-10 minutes. 4. Place on toasted buns. Top with avocado mayonnaise, lettuce, tomatoes and onions. Serve with Garlic Pepper Roasted Potatoes (recipe included). Make Ahead & Freeze: Prepare step 1 ingredients, except mayonnaise, in a quart freezer bag. Prepare step 2 and place patties between sheets of wax paper in a gallon freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Stir mayonnaise into avocado mixture. Continue with step 3. Shrimp Fettuccine Skillet 1 tablespoon vegetable oil 1½ -2 pounds (26-30 count) raw shrimp, peeled and deveined 2 tablespoons Garlic Pepper Seasoning, divided 2½ cups 2% milk, warmed 2 cups hot water 1 packet Artichoke & Spinach Warm Dip Mix 1-2 teaspoons Simply Salsa Mix 12 ounces fettuccine, broken in half ¾ cup frozen peas or chopped broccoli, optional ½ cup grated Parmesan cheese 1. In large skillet, heat oil over medium-high heat. Sprinkle shrimp with 1 tablespoon Garlic Pepper Seasoning and add to skillet. Sauté until cooked through and opaque, about 3-4 minutes. Remove from skillet; set aside. 2. Add next 4 ingredients to skillet; whisk to combine. Add in fettuccine. Cover and bring to a boil; reduce heat and simmer minutes or until noodles are desired doneness, stirring occasionally. 3. Stir in shrimp and peas; continue simmering 5 minutes. Remove from heat; stir in cheese and desired amount of remaining 1 tablespoon Garlic Pepper Seasoning. Serve immediately. Serve with a green salad. Make Ahead & Freeze: Combine step 1 ingredients in a gallon freezer bag. Place Simply Salsa Mix and fettuccine in a quart freezer bag. Place peas in a quart freezer bag. Place all bags and unopened packet Artichoke & Spinach Warm Dip Mix in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.

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

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

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

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

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

11 Buffalo Blue Chili 1½ pounds lean ground beef 1 cup chopped onion 1 green bell pepper, chopped 1 tablespoon Wahoo! Chili Seasoning 1 (15 ounce) can pinto beans, drained only 1 (14.5 ounce) can fire-roasted diced tomatoes, undrained 1 (8 ounce) can tomato sauce 1 packet Bold Buffalo Blue Cheese Dip Mix Crumbled blue cheese, corn chips, optional 1. In large saucepan or Dutch oven over medium-high heat, cook and crumble first 4 ingredients until beef is no longer pink, about 4-6 minutes; drain off liquid. 2. Stir in beans, tomatoes, tomato sauce and Bold Buffalo Blue Cheese Dip Mix; bring to a simmer. Reduce heat and simmer 10 minutes. 3. Garnish with blue cheese and corn chips, if desired. Serve over Garlic Cilantro Rice (recipe included). Tip: For a thicker chili, whisk 1 tablespoon cornstarch and 1 tablespoon water together. Stir into chili until thickened. Make Ahead & Freeze: Combine step 1 ingredients in a gallon freezer bag. Place 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. Buffalo Chicken & Tot Casserole 3-4 cups cooked and chopped chicken (such as rotisserie) 1 (10 ounce) can mild red enchilada sauce 1 cup chopped celery 1 packet Bold Buffalo Blue Cheese Dip Mix 1 tablespoon Garlic Garlic Seasoning 2 cups shredded Cheddar cheese, divided 1 (32 ounce) package frozen tater tots, divided 1. In large bowl, combine first 5 ingredients with 1 cup cheese. 2. Preheat oven to 400 F. Stir in half the tater tots. Transfer chicken mixture to a greased 13x9-inch casserole dish. Top with remaining 1 cup cheese and remaining tater tots. 3. Bake 30 minutes or until tater tots are golden brown and sauce is bubbly. Serve with a green salad. Make Ahead & Freeze: Combine step 1 in a gallon freezer bag. Place remaining 1 cup cheese in a quart freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze with tater tots. Thaw completely. Continue with step 2.

12 Chicken & Veggie Penne Skillet 2 tablespoons Roasted Garlic Infused Oil 1 pound boneless skinless chicken thighs or breasts, cubed 1 tablespoon Garlic Garlic Seasoning 1 (16 ounce) package frozen California blend vegetables (broccoli, carrots, cauliflower) 10 ounces penne pasta 2½ cups 2% milk, warmed 1¼ cups hot water 1 packet Creamy Crab Cheese Ball Mix 2 cups shredded Cheddar cheese 1. In large skillet, heat Roasted Garlic Infused Oil over medium-high heat. Add chicken and Garlic Garlic Seasoning. Salt and pepper as desired. Sauté until chicken is lightly browned, about 3-4 minutes. 2. Stir in remaining ingredients except cheese. Cover and bring to a boil. Reduce heat and simmer minutes or until pasta is tender, stirring occasionally. 3. Remove from heat. Stir in cheese. Serve immediately. Sauce will continue to thicken upon standing. Serve with crusty dinner rolls. Make Ahead & Freeze: Combine step 1 ingredients in a quart freezer bag. Place bag, frozen vegetables and unopened Creamy Crab Cheese Ball Mix in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1. Chili Mac & Cheese Skillet 1 pound lean ground beef 1 tablespoon Garlic Garlic Seasoning 1 (15 ounce) can tomato sauce 2 tablespoons Wahoo! Chili Seasoning 3 cups uncooked elbow macaroni 2½ cups 2% milk, warmed 1¼ cups hot water 2 cups shredded Cheddar cheese 1. In large skillet over medium-high heat, combine ground beef and Garlic Garlic Seasoning; salt and pepper as desired. Cook and crumble until cooked through and no longer pink, about 6-8 minutes; drain off liquid. 2. Add tomato sauce and Wahoo! Chili Seasoning; simmer 5 minutes. Stir in macaroni, milk and water. Cover and bring to a boil. Reduce heat and simmer minutes, stirring occasionally, or until noodles are tender. 3. Remove from heat and stir in cheese. Serve immediately. Sauce will continue to thicken upon standing. Serve with Romaine Salad with Roasted Garlic Vinaigrette (recipe included). Make Ahead & Freeze: Combine step 1 ingredients in a quart freezer bag. Combine tomato sauce and Wahoo! Chili Seasoning in a quart freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.

13 Corned Beef & Potato Soup 6 cups water 1 package Perfectly Potato Cheddar Soup Mix 1 green bell pepper, chopped ½ pound sliced deli corned beef, chopped 1½ cups 2% milk 1 cup shredded Swiss cheese 1. In large saucepan or Dutch oven over medium-high heat, whisk together water and Perfectly Potato Cheddar Soup Mix. Stir in green peppers. 2. Bring to a simmer (do not boil). Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally. 3. Stir in corned beef, milk and cheese. Continue simmering until cheese is melted and heated through. Makes 6-8 servings. Serve topped with additional shredded Swiss cheese and prepared and toasted Bountiful Beer Bread or croutons. Make Ahead & Freeze: Place peppers in a quart freezer bag. Place corned beef and cheese in a quart freezer bag. Place both bags in a gallon freezer bag with unopened package of Perfectly Potato Cheddar Soup Mix. Seal well, label and freeze. Continue with step 1. Saucy Southwestern Chicken 1½ pounds boneless skinless chicken thighs, seasoned with salt and pepper 1 green bell pepper, chopped 1 cup chopped onion ½ cup reduced sodium chicken broth 1 tablespoon Wahoo! Chili Seasoning 1 packet Creamy Crab Cheese Ball Mix 1 (8 ounce) package cream cheese, softened and cubed 2 tablespoons cornstarch 2 tablespoons water 1. In a greased 3-quart or larger slow cooker, combine first 5 ingredients. Cook on LOW 3-4 hours. 2. Remove chicken from slow cooker; set aside. Turn up to HIGH. Whisk Creamy Crab Cheese Ball Mix and cream cheese into slow cooker until melted and creamy. 3. In small bowl, whisk cornstarch and water together; whisk into sauce until thickened. Serve sauce over chicken. Serve with Garlic Cheddar Mashed Potatoes (recipe included). Make Ahead & Freeze: Combine step 1 ingredients in a gallon freezer bag. Place bag and unopened packet Creamy Crab Cheese Ball Mix in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.

14 Mushroom & Beef Soup 1 tablespoon Roasted Garlic Infused Oil 1 pound cubed beef for stew 1 tablespoon Garlic Garlic Seasoning 4 cups reduced sodium beef broth 1 jar Savory Wild Mushroom Slow-Cooker Sauce 2 (15 ounce) cans sliced potatoes, drained 1 (8 ounce) package fresh sliced button mushrooms 1 cup frozen peas and carrots 1. In large saucepan or Dutch oven, heat oil over mediumhigh heat. Add beef and Garlic Garlic Seasoning; salt and pepper as desired. Sauté 3-4 minutes. 2. Add beef broth and Savory Wild Mushroom Slow-Cooker Sauce. Bring to simmer; reduce heat and simmer 30 minutes, stirring occasionally. 3. Stir in remaining ingredients. Continue simmering 30 minutes, stirring occasionally, or until beef is desired tenderness. Serve with a green salad. Make Ahead & Freeze: Combine step 1 in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 2. Sweet Chili Roasted Chicken 1½ pounds boneless skinless chicken breasts cut into 6 pieces, seasoned with salt and pepper ¼ cup Roasted Garlic Infused Oil ¼ cup honey Zest and juice of 1 lime 2 tablespoons Wahoo! Chili Seasoning 2 teaspoons Garlic Garlic Seasoning 1. Place seasoned chicken in a gallon freezer bag. In small bowl, combine remaining ingredients; salt and pepper as desired. Pour over chicken. Seal well; toss to coat. Refrigerate 2 hours or up to overnight. 2. Preheat oven to 400 F. Remove chicken from marinade; discard bag with marinade. Place chicken on a foil-lined and greased rimmed baking sheet. 3. Bake minutes or until internal temperature reaches 165 F on an instant-read food thermometer. Serve with Garlic Roasted Sweet Potatoes (recipe included). Make Ahead & Freeze: Prepare step 1. Seal well, label and freeze. Thaw completely. Continue with step 2.

15 Tex-Mex Shrimp & Corn Chowder 1 pound (51-60 count) raw shrimp, peeled and deveined 2-3 tablespoons Wahoo! Chili Seasoning, divided 2 tablespoons Roasted Garlic Infused Oil 4 cups frozen potatoes O Brien 1½ cups frozen whole kernel corn 2 cups reduced sodium chicken broth 1 (14.5 ounce) can fire-roasted diced tomatoes, undrained 1 (10½ ounce) can condensed Cheddar cheese soup 1 (4 ounce) can diced mild green chiles 1. Sprinkle shrimp with 1 tablespoon Wahoo! Chili Seasoning. In large saucepan or Dutch oven, heat Roasted Garlic Infused Oil over medium-high heat. 2. Add shrimp to pan. Sauté until cooked through, about 4-5 minutes. Remove from pan; set aside. 3. Add remaining ingredients and 1-2 tablespoons Wahoo! Chili Seasoning to pan. Bring to a simmer. Reduce heat and simmer 10 minutes. Stir in shrimp; simmer 5 minutes. Serve with crusty dinner rolls. Make Ahead & Freeze: Combine step 1 ingredients in a quart freezer bag. Combine step 3 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. Wahoo! Sloppy Joes 1½ pounds lean ground beef 1½ tablespoons Garlic Garlic Seasoning 1 (15 ounce) can Sloppy Joe sauce 1 (15 ounce) can pinto beans, drained only, optional ½-1 (4 ounce) can diced mild green chiles, optional 1 tablespoon Wahoo! Chili Seasoning 8 hamburger buns Shredded Cheddar cheese, optional 1. In large skillet over medium-high heat, cook and crumble beef and Garlic Garlic Seasoning until no longer pink; drain off liquid. 2. Stir in next 4 ingredients. Reduce heat and simmer 10 minutes. Salt and pepper as desired. 3. Serve in hamburger buns sprinkled with cheese, if desired. Serve with Corn & Tomato Salad (recipe included). 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.