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

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1 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, lightly toasted on grill Thinly sliced tomatoes Thinly sliced red onions 1. Prepare grill to medium heat. In small bowl, combine ½ the Dill Pickle Dip Mix with cucumbers, yogurt and sour cream. Set aside. 2. In medium bowl, combine ground turkey and remaining Dill Pickle Dip Mix. Form into 6 oval patties. 3. Place patties on grill. Grill, turning occasionally, until internal temperature reaches 165 F on an instant-read food thermometer, about 8-10 minutes. 4. Place burgers on toasted pitas. Top with tzatziki sauce, tomato slices and onion slices. Makes 6 servings. Serve with celery and carrots. Make Ahead & Freeze: Prepare step 2 only. Place patties in a gallon resealable freezer bag between layers of wax paper. Place remaining Dill Pickle Dip Mix in a quart resealable freezer bag. Place both bags in a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely. Prepare as directed above. Green Tea Infused Grilled Pork Chops 2 cups boiling water 2 tablespoons brown sugar 2 tablespoons kosher or sea salt 3 tablespoons Green Tea Peppercorn Seasoning, divided 3 cups ice cubes 6 thick-cut boneless pork chops ¼ cup butter, melted 1 tablespoon honey 1 teaspoon Dijon mustard 1 teaspoon Seasoned Salt 1. In large bowl combine first 3 ingredients and 2 tablespoons Green Tea Peppercorn Seasoning. Stir to dissolve sugar and salt. Stir in ice cubes; allow to cool to at least room temperature. 2. Place a gallon resealable freezer bag inside a second gallon freezer bag. Combine cooled green tea liquid with pork chops in doubled bags. Seal both bags well. Place in a shallow dish. Refrigerate a minimum of 4 hours or up to overnight, making sure chops are covered with liquid. 3. Prepare grill to medium heat. In small bowl, combine melted butter, honey, remaining 1 tablespoon Green Tea Peppercorn Seasoning and mustard; whisk to combine. Remove chops from bag; discard marinade. 4. Rinse chops under cool water; pat dry. Lightly season with Seasoned Salt. Place chops on grill. Grill, turning occasionally, minutes or until internal temperature reaches 150 F on an instant-read food thermometer, basting with sauce the last 10 minutes. Makes 6 servings. Serve with Grilled Vegetables with Dill (recipe included). Make Ahead and Freeze: Prepare through step 2. Seal well, label and freeze. Thaw completely in a shallow dish. Prepare as directed above.

2 Grilled BBQ Chicken Pizza 1 tablespoon olive oil 1 medium red onion, thinly sliced 3 teaspoons Green Tea Peppercorn Seasoning, divided 2 (10 ounce) packages pre-baked thin pizza crusts (such as Boboli ) 2 3 cup Smoky Bacon BBQ Sauce 2 cups shredded rotisserie chicken or cooked chicken ½ cup cooked and crumbled bacon 3 cups shredded mozzarella cheese 1. Prepare grill to medium-low heat. In medium skillet, heat oil over medium-high heat. Add onions and 2 teaspoons Green Tea Peppercorn Seasoning. Sauté 6-8 minutes or until softened and browned. 2. Spread pizza crusts with Smoky Bacon BBQ Sauce. Top with chicken, bacon, sautéed onions and cheese. Sprinkle with remaining 1 teaspoon Green Tea Peppercorn Seasoning. 3. Place pizzas on grill. Grill until cheese is melted, about minutes. Watch crust and turn grill down if needed so crust doesn t burn before cheese melts. 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. Continue with step 3. Grilled Turkey Tenderloin Sandwiches ¼ cup olive oil 1 tablespoon Green Tea Peppercorn Seasoning 1 teaspoon Seasoned Salt 1½ -1¾ pounds boneless turkey breast tenderloins (about 2) ½ cup mayonnaise 1 tablespoon Roasted Onion Burger Starter 1 long baguette bread loaf, cut into 6 sections 6 slices provolone cheese Lettuce leaves Tomato slices 1. Combine first 3 ingredients in a gallon resealable freezer bag; add turkey. Seal and toss to coat. Refrigerate 30 minutes or up to overnight. 2. Prepare grill to medium heat. Remove tenderloins from bag; discard bag with marinade. Place tenderloins on coolest part of grill. Grill, turning once, until internal temperature reaches 165 F on an instant-read food thermometer, about 20 minutes. 3. Remove from grill; cover and let stand 10 minutes. Slice. Meanwhile, in small bowl, combine mayonnaise and Roasted Onion Burger Starter. Spread over inside of baguette sections. Top with lettuce, tomatoes, sliced turkey and cheese. Makes 6 servings. Serve with Shallot Tarragon Grilled Potatoes (recipe included). Make Ahead & Freeze: Prepare through step 1. Seal well, label and freeze. Thaw completely. Continue with step 2.

3 Roasted Onion & Brie Burgers 1½ pounds lean ground beef 5 tablespoons Roasted Onion Burger Starter, divided 1½ teaspoons Seasoned Salt, divided 4 ounces brie cheese, rind removed, cut into 6 pieces 2 tablespoons butter or olive oil 1 (8 ounce) package sliced button mushrooms 6 ciabatta rolls or 1 ciabatta loaf, cut into 6 pieces, toasted 1. Prepare grill to medium heat. In medium bowl, combine ground beef, 4 tablespoons Roasted Onion Burger Starter and 1 teaspoon Seasoned Salt. Mix until well combined. 2. Form into 12 patties. Place brie in the center of 6 patties; top with remaining patties. Pinch edges together to seal patties. 3. Place patties on grill. Grill, turning once, until internal temperature of meat reaches 165 F on an instant-read food thermometer, about minutes. 4. Meanwhile, heat butter or oil in medium skillet over medium-high heat. When sizzling, add mushrooms and remaining ½ teaspoon Seasoned Salt. Sauté until mushrooms are softened and browned, 4-5 minutes. Stir in remaining 1 tablespoon Roasted Onion Burger Starter. 5. Place burgers on toasted ciabatta rolls and top with mushrooms. Makes 6 burgers. Serve with Green Tea Grilled Green Beans (recipe included). Make Ahead & Freeze: Prepare burgers through step 2. Place patties in a gallon resealable freezer bag between layers of wax paper. Seal well, label and freeze. Thaw completely. Continue with step 3. Shallot Tarragon Grilled Steak 1 packet Shallot Tarragon Compound Butter Mix, divided 2 tablespoons olive oil 2 tablespoons white or red wine vinegar 1 (1½-1¾ pound) beef top sirloin steak 6 tablespoons butter, softened 1. In small bowl, combine 1 teaspoon Shallot Tarragon Compound Butter Mix, oil and vinegar; whisk to combine. Place in a gallon resealable freezer bag; add steak. Seal well; toss to coat. Refrigerate several hours or up to overnight. 2. In another small bowl, prepare remaining Shallot Tarragon Compound Butter Mix according to package directions using 6 tablespoons butter. Refrigerate until ready to serve. 3. Prepare grill to medium heat. Remove steak from marinade; discard bag with marinade. Place steak on grill. Grill, turning once, until desired doneness is reached (145 F for medium-rare; 160 F for medium), about 7-15 minutes. 4. Remove from grill; cover and let stand 10 minutes before slicing. Slice steak across the grain. Serve topped with slices of compound butter. Makes 6 servings. Serve with fresh asparagus tossed with olive oil and Green Tea Peppercorn Seasoning then grilled. Make Ahead & Freeze: Prepare through step 2. Place bag and wrapped butter in a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 3.

4 Southwest BBQ Chicken Salad 1½ pounds boneless skinless chicken breasts 3 tablespoons olive oil 1 tablespoon + 1 teaspoon Green Tea Peppercorn Seasoning, divided ½ cup Smoky Bacon BBQ Sauce, divided ½ cup creamy ranch dressing 2 (9 ounce) 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 finely shredded Cheddar cheese Tortilla strips or chips, optional 1. Combine chicken, oil and 1 tablespoon Green Tea Peppercorn Seasoning in a gallon resealable 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 Green Tea Peppercorn 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. Makes 6 servings. Serve with cornbread muffins. Make Ahead & Freeze: Prepare through step 1. Seal well, label and freeze. Thaw completely. Continue with step 2. Tarragon Grilled Shrimp ½ cup butter, melted 1 packet Shallot Tarragon Compound Butter Mix 1½ pounds (16-20 count) raw shrimp, peeled and deveined 6 bamboo skewers, soaked in water 1½ teaspoons Seasoned Salt 1. In small bowl, combine butter and Shallot Tarragon Compound Butter Mix. Whisk to combine. Place half in a small serving bowl. Set aside. 2. Prepare grill to medium heat. Thread shrimp on soaked skewers. Sprinkle both sides of shrimp with Seasoned Salt. 3. Place skewers on grill. Grill, turning once, until cooked through and opaque in color, about 6-8 minutes, brushing with remaining butter sauce occasionally. Discard the basting sauce. 4. Serve skewers with reserved butter sauce for dipping. Makes 6 servings. Serve shrimp over rice with steamed broccoli. Make Ahead & Freeze: Prepare step 1; transfer to a quart resealable freezer bag. Place shrimp in a gallon resealable freezer bag. Place both bags in a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely. continue with step 2, microwaving butter to melt.

5 Zesty Honey BBQ Chicken 1 packet Zesty Honey BBQ Dip Mix ½ cup olive oil ½ cup cider vinegar 6 bone-in split chicken breast halves 1. Place a gallon resealable freezer bag inside of another gallon resealable freezer bag; place in a shallow dish. Combine Zesty Honey BBQ Dip Mix, oil and vinegar in freezer bags; add chicken. Seal both bags well and toss to coat. Refrigerate 30 minutes or up to overnight. 2. Prepare grill to medium-low heat. Remove chicken from bag; discard bag with marinade. 3. Place chicken on grill. Grill, turning occasionally, until internal temperature reaches 165 F on an instant-read food thermometer, about minutes. Makes 6 servings. Serve with Grilled Corn with Green Tea Butter (recipe included). Make Ahead & Freeze: Prepare through step 1. Seal well, label and freeze. Thaw completely. Continue with step 2. Zesty Pork Burgers with Mango Slaw 1½ pounds ground pork 1 packet Zesty Honey BBQ Dip Mix, divided ¼ cup mayonnaise ¼ cup buttermilk 3 cups tri-colored coleslaw mix (without dressing) 1 cup frozen mango chunks, thawed and chopped 1 ripe avocado, pitted, peeled and diced 6 Hawaiian sweet mini sub rolls or hamburger buns, toasted 1. Prepare grill to medium heat. In medium bowl, combine ground pork and half the Zesty Honey BBQ Dip Mix. Form into 6 patties. 2. Place patties on grill. Grill, turning once, until internal temperature of meat reaches 165 F on an instant-read food thermometer, about minutes. 3. Meanwhile, in medium bowl, combine remaining Zesty Honey BBQ Dip Mix, mayonnaise and buttermilk; whisk to combine. Add coleslaw mix, mangos and avocado. Toss to coat. 4. Place burgers on toasted buns and top with coleslaw mix. Makes 6 burgers. Serve with Roasted Onion Potatoes (recipe included). Make Ahead & Freeze: Prepare patties through step 1. Place patties in a gallon resealable freezer bag between layers of wax paper. Place remaining Zesty Honey BBQ Dip Mix in a quart resealable freezer bag. Place both bags in a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 2.