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

Transcription

1 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

2 WEEK A Grocery List c 1 poblano chile pepper c 3 cups chopped kale c 1 red bell pepper c 18 ounces chopped Romaine lettuce c 24 grape tomatoes c 1 ripe avocado c 6 Bolillo rolls or 1 (16 ounce) loaf French bread (not baguette) c 6 slices black forest ham c ¾ cup mini turkey pepperoni c 1 pound ground Italian turkey sausage or pork sausage c 8 ounces smoked sausage c 1½ pounds boneless skinless chicken thighs c 2 pounds boneless pork shoulder roast c 12 ounces rotini pasta c 28 ounce can crushed tomatoes c ounce can cream-style corn c 1 cup white or red quinoa c 15 ounce can black beans c 1 cup pinto beans c 16 ounces reduced sodium chicken broth c 1 cup sweet corn kernels c 6-12 dill pickle sandwich slices c ½ cup creamy ranch dressing c 15 ounces whole milk ricotta cheese c ½ (8 ounce) package cream cheese c 12 ounces shredded mozzarella cheese c 16.3 ounce tube refrigerated jumbo southern homestyle biscuit dough c ½ cup sour cream c ⅔ cup shredded Parmesan cheese c 1½ cups no-pulp orange juice c 12 slices Swiss cheese c 17.3 ounce package frozen puff pastry sheets c 4 cups frozen potatoes O Brien c 27 ounce package frozen waffle fries c Optional toppings for Wahoo! Sausage Corn Chowder: cooked and crumbled bacon, shredded Cheddar cheese, sliced green onions c Optional ingredients for Supreme Pizza Hand Pies: ½ green bell pepper, ½ small onion, 1 (4 ounce) can mushrooms pieces and stems, 1 (2.25 ounce) can sliced black olives Pantry Items: c butter c 2% milk c mayonnaise c yellow mustard c salt c pepper c Optional toppings for Southwestern Lettuce Salad: 1 cup shredded Cheddar cheese, ¼ cup diced red onion, tortilla strips or chips 2 Tastefully Simple Items: Cheesy Pizza Warm Dip Mix, Cuban Slow-Cooker Sauce Mix, Garlic Garlic Seasoning, Onion Onion Seasoning, Smoky Bacon & Corn Soup Mix, Wahoo! Chili Seasoning

3 only $ 2.80 per serving* Pizza Pasta Bake 12 ounces uncooked rotini pasta ¾ cup mini turkey pepperoni 8 ounces ground Italian turkey sausage or pork sausage 1 (15 ounce) container whole milk ricotta cheese 1 (28 ounce) can crushed tomatoes 1 cup water 1 packet Cheesy Pizza Warm Dip Mix 2 cups shredded mozzarella cheese 1. Preheat oven to 375 F. In a greased 13x9-inch baking dish, layer uncooked pasta and pepperoni. Pinch off bite-size pieces of sausage and place over top of pasta. Dollop with ricotta cheese. 2. In large bowl, whisk together crushed tomatoes, water and Cheesy Pizza Warm Dip Mix. Evenly pour over pasta. Cover and bake 40 minutes. 3. Stir and sprinkle with mozzarella cheese. Continue baking, uncovered,15-20 minutes or until pasta is desired doneness. Serve with garlic bread and a green salad. Active Time: 15 minutes Total Time: 1¼ hours (does not include optional toppings) Calories: 520 Total Fat: 18g Sat. Fat: 9g Cholest: 95mg Sodium: 1,220mg Carbs: 56g Fiber: 3g Sugar: 9g Protein: 33g *Including the average cost of groceries. Optional ingredients and/or suggested toppings are not calculated into the serving cost. Wine Pairing: Shiraz 3

4 only $ 2.78 per serving* Wahoo! Sausage Corn Chowder 8 ounces smoked sausage, sliced, slices quartered 1 poblano chile pepper, chopped 4 cups frozen potatoes O Brien 2 tablespoons Wahoo! Chili Seasoning 4 cups 2% milk 1 (14.75 ounce) can cream-style corn 1 package Smoky Bacon & Corn Soup Mix C ooked and crumbled bacon, shredded Cheddar cheese, sliced green onions, optional Active Time: 25 minutes Total Time: 25 minutes (does not include toppings) 1. In large saucepan or Dutch oven over medium-high heat, sauté sausage slices and peppers 4-5 minutes or until peppers are softened. 2. Stir in potatoes and Wahoo! Chili Seasoning. Sauté 2-3 minutes. Stir in remaining ingredients except for garnishes. 3. Bring to a simmer; reduce heat to medium-low. Simmer 10 minutes, stirring frequently. Serve garnished with bacon, cheese and green onions, if desired. Serve with Mini Onion Monkey Bread (recipe on page 5). Calories: 380 Total Fat: 16g Sat. Fat: 7g Cholest: 30mg Sodium: 1,630mg Carbs: 47g Fiber: 3g Sugar: 16g Protein: 14g Wine Pairing: Chardonnay 4

5 Mini Onion Monkey Bread ¼ cup butter, melted 1½ tablespoons Onion Onion Seasoning 1 (16.3 ounce) tube refrigerated jumbo southern homestyle biscuit dough, each biscuit quartered 2 3 cup shredded Parmesan cheese 1. Preheat oven to 350 F. In large microwave-safe bowl, combine first 2 ingredients. Microwave on HIGH 1 minute. 2. Add biscuits and cheese to butter mixture; toss to coat well. Divide biscuit mixture among 8 wells of 1 (12 count) greased muffin pan. 3. Bake minutes or until golden brown. Let stand 5 minutes before removing from pan. Active Time: 10 minutes Total Time: 30 minutes Calories: 330 Total Fat: 20g Sat. Fat: 11g Cholest: 25mg Sodium: 1,050mg Carbs: 30g Fiber: <1g Sugar: 3g Protein: 9g Have you created your online recipe box on tastefullysimple.com? add to recipe box Save your favorite recipes for at-your-fingertips access anytime. 5

6 only $ 1.95 per serving* Southwest Chicken Quinoa Bake 1½ pounds boneless skinless chicken thighs, cubed 2 cups reduced sodium chicken broth 1 cup red or white quinoa 1 (15 ounce) can black beans, rinsed and drained 3 cups chopped kale 1 red bell pepper, chopped 1½ tablespoons Garlic Garlic Seasoning 1 tablespoon Wahoo! Chili Seasoning 1. Preheat oven to 375 F. In a greased 13x9-inch baking dish, combine all ingredients; salt and pepper as desired. Stir. 2. Bake, covered, 30 minutes. Stir. Continue baking, covered, 20 minutes; stir. Continue baking, uncovered, 10 minutes or until liquid is absorbed. 3. Let stand 10 minutes before serving. Serve with Southwestern Lettuce Salad (recipe on page 7). Make Ahead & Freeze: Combine all ingredients except chicken broth in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1. Active Time: 15 minutes Total Time: 1 hour 25 minutes Calories: 300 Total Fat: 7g Sat. Fat: 1.5g Cholest: 105mg Sodium: 810mg Carbs: 30g Fiber: 7g Sugar: 2g Protein: 31g 6 Wine Pairing: Sauvignon Blanc

7 Southwestern Lettuce Salad ½ cup creamy ranch dressing 1 tablespoon Wahoo! Chili Seasoning 18 ounces chopped Romaine lettuce 24 grape tomatoes, cut in half 1 ripe avocado, pitted, peeled and chopped 1 cup pinto or black beans, rinsed and drained 1 cup sweet corn kernels 1 cup shredded Cheddar cheese, optional ¼ cup diced red onion, optional Tortilla strips or chips, optional 1. In large mixing bowl, combine ranch dressing and Wahoo! Chili Seasoning. 2. Add remaining ingredients and toss to coat well. Active Time: 15 minutes Total Time: 15 minutes (does not include optional toppings) Calories: 190 Total Fat: 11g Sat. Fat: 1.5g Cholest: <5mg Sodium: 360mg Carbs: 18g Fiber: 4g Sugar: 5g Protein: 5g 7

8 only $ 3.23 per serving* The Cubano 2 pounds boneless pork shoulder roast 1½ cups no-pulp orange juice 1 packet Cuban Slow-Cooker Sauce Mix ½ cup mayonnaise 1½ tablespoons yellow mustard 1 teaspoon Garlic Garlic Seasoning 6 Bolilla rolls or 1 (16 ounce) loaf French bread (not baguette), cut into 6 sections 12 slices Swiss cheese 6 slices black forest ham 6-12 dill pickle sandwich slices Softened butter or olive oil 1 Place pork roast in a 3-quart or larger slow cooker. In small bowl, combine orange juice and Cuban Slow-Cooker Sauce Mix. Pour over pork. Cook on LOW 8-10 hours or HIGH 6-8 hours or until roast falls apart easily with a fork. Shred. 2. In small bowl, combine mayonnaise, mustard and Garlic Garlic Seasoning. Refrigerate, covered, until ready to assemble. 3. Preheat panini press*. Cut each section of bread in half horizontally. Spread 6 bottom halves with half the mayo mixture. Top with 6 slices cheese, pulled pork, ham slices, pickles and remaining 6 slices cheese. Spread remaining mayo mixture on remaining bread. Place on top of sandwiches. 4. Spread both sides of sandwiches with butter or brush with oil. Place sandwiches in press, in batches, if needed, and press sandwiches until cheese is melted and desired doneness. Serve with Wahoo! Fries & Dipping Sauce (recipe on page 9). Make Ahead: Cuban pulled pork and mayo mixture can be prepared and refrigerated up to 1 day ahead. *Note: A skillet with a heavy weight such as a second skillet can be used in place of a panini press. 8 Active Time: 30 minutes Total Time: 8-10 hours Calories: 870 Total Fat: 56g Sat. Fat: 22g Cholest: 170mg Sodium: 1,690mg Carbs: 45g Fiber: 2g Sugar: 10g Protein: 49g Wine Pairing: Pinot Noir

9 Wahoo! Fries & Dipping Sauce 1 (27 ounce) package frozen waffle fries 1 tablespoon Wahoo! Chili Seasoning, divided ½ cup sour cream 1. Prepare waffle fries according to package directions, sprinkling fries with 1 teaspoon Wahoo! Chili Seasoning before baking. 2. Meanwhile, in small bowl, combine remaining 2 teaspoons Wahoo! Chili Seasoning and sour cream; stir well. 3. Serve waffle fries with wahoo sour cream for dipping. Active Time: 10 minutes Total Time: 25 minutes Calories: 280 Total Fat: 14g Sat. Fat: 5g Cholest: 15mg Sodium: 520mg Carbs: 35g Fiber: 3g Sugar: 1g Protein: 4g 9

10 only $ 3.12 per serving* Supreme Pizza Hand Pies 8 ounces ground Italian turkey sausage or pork sausage ½ cup chopped green bell pepper, optional ½ cup chopped onion, optional ½ (8 ounce) package cream cheese, cubed 1 cup shredded mozzarella cheese 1 packet Cheesy Pizza Warm Dip Mix 1 (4 ounce) can mushrooms pieces and stems, drained, optional 1 (2.25 ounce) can sliced black olives, drained, optional 1 (17.3 ounce) package frozen puff pastry sheets, thawed 3 tablespoons butter, melted 1 teaspoon Garlic Garlic Seasoning 1. Preheat oven to 400 F. In large skillet, cook and crumble sausage, peppers and onions until cooked through and no longer pink, about 6-8 minutes. Drain off liquid. 2. Reduce heat to medium-low. Stir in cream cheese, mozzarella cheese and Cheesy Pizza Warm Dip Mix. Simmer until melted, stirring frequently, about 2-3 minutes. Stir in mushrooms and olives, if desired. Cool slightly. 3. Cut sheets of thawed puffed pastry into 3 sections each. Divide meat mixture among the puffed pastry sections, placing in the center. Stretch and fold pastry over and seal edges with a fork. 4. Place on a greased large rimmed baking sheet. In small bowl, combine melted butter and Garlic Garlic Seasoning. Brush mixture on hand pies. Bake minutes or until lightly browned. Let stand 5 minutes* before serving. Serve with fresh veggies and dip. Active Time: 20 minutes Total Time: 45 minutes (does not include optional toppings) Calories: 640 Total Fat: 47g Sat. Fat: 25g Cholest: 90mg Sodium: 1,220mg Carbs: 40g Fiber: 3g Sugar: 6g Protein: 18g *Caution: Filling will be very hot, use caution when eating. Wine Pairing: Chianti 10

11 Grocery List WEEK B c 1 red, yellow or orange bell pepper c 8 ounces carrot coins or slices c 8 ounces fresh (or frozen) green beans c 10 ounces multi-color cherry tomatoes c 10.5 ounce package + 24 grape tomatoes c ½ small red onion c ½ bunch fresh cilantro c 1 pound red potatoes c 1 green bell pepper c 18 ounces chopped Romaine lettuce c 1 small cucumber c 1 ripe avocado c 1½ pounds boneless skinless chicken breast tenderloins c 2 pounds chicken thighs, pork shoulder roast or beef chuck roast (for South-of-the-Border Burrito Bowls) c 1½-1¾ pounds boneless skinless chicken thighs c 1 pound lean ground beef c 12 ounces uncooked breakfast sausage links c 16 ounces no salt added or low sodium chicken broth c 8 ounces chicken or beef broth c 1 cup brown or white rice (3 cups cooked) c 15 ounce can tomato sauce c 15 ounce can no salt added tomato sauce c 15 ounce can black or pinto beans c ¾ cup no salt added black beans c ¾ cup green olives c ½ cup raisins c 18 ounces shredded Cheddar cheese c ½ (8 ounce) package Mexican queso fresco cheese c 12 large eggs c 1½ cups half & half c 16 ounce package frozen whole kernel corn c 6 cups frozen potatoes O Brien c 3 cups uncooked elbow macaroni c Optional toppings for South-of-the-Border Burrito Bowls: chopped tomatoes, chopped onions, shredded lettuce, sour cream, guacamole, salsa Pantry Items: c 2% milk c mayonnaise c vegetable oil c croutons c salt c pepper Tastefully Simple Items: Cuban Slow-Cooker Sauce Mix, Garlic Garlic Seasoning, Onion Onion Seasoning, Pomegranate Plum Ancho Sauce, Seasoned Salt, Southwest Slow-Cooker Sauce Mix, Wahoo! Chili Seasoning 11

12 only $ 3.50 per serving* 1-2 tablespoons vegetable oil 1½ pounds boneless skinless chicken breast tenderloins 2 teaspoons Seasoned Salt 1 red, yellow or orange bell pepper, sliced 8 ounces carrot coins or slices 1 tablespoon Onion Onion Seasoning 8 ounces fresh or frozen green beans, trimmed ⅔ cup Pomegranate Plum Ancho Sauce 10 ounces multi-color cherry tomatoes, cut in half 12 Ancho Chicken Stir-Fry 1. In a large skillet with cover, heat oil over medium-high heat. Season chicken with Seasoned Salt and add to skillet. Sauté 3-4 minutes. Add bell peppers, carrots and Onion Onion Seasoning. Sauté 3-4 minutes. 2. Add green beans and Pomegranate Plum Ancho Sauce. Cover and simmer until green beans are crisp tender and the internal temperature of the chicken reaches 165 F on an instant-read food thermometer, about minutes. 3. Remove from heat and toss with tomatoes. Serve with crusty bread. Make Ahead & Freeze: Combine oil, chicken and Seasoned Salt in a quart freezer bag. Combine peppers, carrots and Onion Onion Seasoning 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 1. Active Time: 30 minutes Total Time: 30 minutes Calories: 280 Total Fat: 6g Sat. Fat: 1g Cholest: 85mg Sodium: 590mg Carbs: 29g Fiber: 3g Sugar: 24g Protein: 27g Wine Pairing: Pinot Noir

13 only $ per serving* South-of-the-Border Burrito Bowls 1 cup chicken or beef broth 1 packet Southwest Slow-Cooker Sauce Mix 2 pounds chicken thighs, pork shoulder roast or beef chuck roast 1 (15 ounce) can black or pinto beans, warmed 3 cups cooked brown or white rice To ppings such as chopped tomatoes, chopped onions, shredded lettuce, sour cream, guacamole, salsa 1. In a 3-quart or larger slow cooker, combine first 2 ingredients. Add chicken, pork or beef. 2. Cook on LOW 8-10 hours for beef or pork, or 4-6 hours for chicken; or on HIGH 6-8 hours for beef or pork, or 2-3 hours for chicken. 3. Shred meat and serve in bowls over rice and beans. Drizzle with cooking sauce, if desired. Serve with desired toppings. Make Ahead & Freeze: Place step 1 ingredients in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Place contents of bag in slow cooker and continue with step 2. Active Time: 15 minutes Total Time: 6-8 hours (as prepared with chicken; does not include toppings) Calories: 370 Total Fat: 8g Sat. Fat: 2g Cholest: 145mg Sodium: 1,280mg Carbs: 36g Fiber: 6g Sugar: <1g Protein: 36g Wine Pairing: Riesling 13

14 only $ 1.96 per serving* 5-star recipe 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 Corn & Tomato Salad (recipe on page 15). 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. Active Time: 30 minutes Total Time: 30 minutes Calories: 480 Total Fat: 25g Sat. Fat: 3.5g Cholest: 15mg Sodium: 1,000mg Carbs: 32g Fiber: 2g Sugar: 11g Protein: 30g 14 Wine Pairing: Rioja

15 5-star recipe Corn & Tomato Salad 1 3 cup mayonnaise 1 tablespoon milk 1 tablespoon Wahoo! Chili Seasoning 1 (16 ounce) package frozen whole kernel corn, thawed 1 (10.5 ounce) package grape tomatoes, cut in half ½ (8 ounce) package Mexican queso fresco cheese, crumbled, optional ¼ cup diced red onion ¼ cup chopped fresh cilantro 1. In medium bowl, combine first 3 ingredients. Whisk to combine. 2. Add remaining ingredients; toss to coat. Salt and pepper as desired. Active Time: 20 minutes Total Time: 20 minutes Calories: 160 Total Fat: 11g Sat. Fat: 3.5g Cholest: 15mg Sodium: 230mg Carbs: 15g Fiber: 2g Sugar: 4g Protein: 5g 15

16 only $ 2.37 per serving* Fricasé de Pollo (Cuban Chicken Stew) 1½-1¾ pounds boneless skinless chicken thighs 1 pound red potatoes, cubed 1 green bell pepper, chopped ¾ cup green olives ½ cup raisins 1 (15 ounce) can no salt added tomato sauce 2 cups no salt added or low sodium chicken broth 1 packet Cuban Slow-Cooker Sauce Mix 1 tablespoon Onion Onion Seasoning 1. In a 4-quart or larger slow cooker, combine first 5 ingredients. 2. In small bowl, whisk together remaining ingredients and pour into slow cooker. 3. Cook on LOW 4-5 hours or HIGH 3-4 hours. Serve with Pomegranate Ancho Chopped Salad (recipe on page 17). Make Ahead & Freeze: Place 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. Active Time:15 minutes Total Time: 5 hours Calories: 300 Total Fat: 6g Sat. Fat: 1.5g Cholest: 115mg Sodium: 1,490mg Carbs: 33g Fiber: 3g Sugar: 15g Protein: 25g Tip: For a thicker stew, whisk together 2 tablespoons cornstarch and 2 tablespoons water. Stir into slow cooker at the end of cook time and continue cooking 10 minutes. Wine Pairing: Pinot Noir 16

17 Pomegranate Ancho Chopped Salad 1 3 cup Pomegranate Plum Ancho Sauce 1 3 cup mayonnaise 2 tablespoons milk 1 teaspoon Seasoned Salt 18 ounces chopped Romaine lettuce 24 grape tomatoes, cut in half 1 small cucumber, chopped 1 ripe avocado, pitted, peeled and chopped ½ cup shredded Cheddar cheese Croutons, optional 1. In small bowl, whisk together first 4 ingredients. 2. In large bowl, combine remaining ingredients. Toss with dressing. 3. Divide among 6 salad plates. Make Ahead: Step 1 can be prepared ahead and refrigerated up to 1 week. Active Time: 15 minutes Total Time: 15 minutes (does not include optional toppings) Calories: 230 Total Fat: 15g Sat. Fat: 4g Cholest: 15mg Sodium: 350mg Carbs: 20g Fiber: 4g Sugar: 15g Protein: 5g 17

18 only $ 2.76 per serving* Southwest Breakfast Casserole 6 cups frozen potatoes O Brien 1 (12 ounce) package uncooked breakfast sausage links, sliced ¾ cup no salt added black beans, rinsed and drained 2 cups shredded Cheddar cheese 12 large eggs 1½ cups half & half 1 packet Southwest Slow-Cooker Sauce Mix 1. I n a greased 3.5-quart (13x9-inch) casserole slow cooker or 6-quart oblong slow cooker, layer first 4 ingredients. 2. In large bowl, whisk together remaining ingredients. Evenly pour in slow cooker. Continue with step 3 or cover and refrigerate up to overnight. 3. Cook on LOW 5-6 hours (do not cook on HIGH), or until egg is set. Alternative Baking Directions: Preheat oven to 375 F. Prepare steps 1 and 2 as directed in a greased 13x9-inch baking dish. Bake minutes or until eggs are set. Make Ahead & Freeze: Place 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. Active Time: 10 minutes Total Time: 6 hours Makes 8 servings Calories: 440 Total Fat: 25g Sat. Fat: 13g Cholest: 365mg Sodium: 1,620mg Carbs: 20g Fiber: 3g Sugar: 2g Protein: 30g 18 Wine Pairing: Champagne or Prosecco

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