Simply Salsa Chicken. Beef & Cheese Taco Skillet

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1 Simply Salsa Chicken 1½ pounds boneless skinless chicken breasts, cut into 6 pieces 1 (15 ounce) can black beans, rinsed and drained 1 (14.5 ounce) can fire roasted diced tomatoes, undrained 1 (12 ounce) package frozen sweet kernel corn 1 large poblano pepper or green bell pepper, chopped 1-2 tablespoons Simply Salsa Mix 1. Sprinkle both sides of chicken breasts with Garlic Pepper Seasoning and place in a greased 3-quart or larger slow cooker. 2. In medium bowl, combine remaining ingredients; salt and pepper as desired. Pour over chicken in slow cooker. 3. Cook on LOW 4-6 hours or until internal temperature of chicken reaches 165 F on an instant-read food thermometer. Serve with a slotted spoon. Salt and pepper as desired. Serve with Salsa Rice (recipe included). Make Ahead & Freeze: Combine step 1 ingredients in a quart freezer bag. Combine remaining 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. Beef & Cheese Taco Skillet 1 pound lean ground beef 1 tablespoon Garlic Pepper Seasoning 1 (15 ounce) can tomato sauce 2-3 tablespoons Simply Salsa Mix 1-2 tablespoons chili powder 3 cups uncooked elbow macaroni 2½ cups milk, warmed 1¼ cups hot water 2 cups shredded Cheddar cheese 1. In large skillet over medium-high heat, cook and crumble ground beef and Garlic Pepper Seasoning until cooked through and no longer pink; drain off liquid. 2. Add tomato sauce, Simply Salsa Mix and chili powder; simmer 5 minutes. Stir in macaroni, milk and water. Bring to a boil. Cover and reduce heat; simmer minutes, stirring occasionally, or until noodles are cooked. 3. Remove from heat and stir in cheese. Salt and pepper as desired. Serve immediately. Sauce will continue to thicken upon standing. Serve garnished with desired taco toppings such as diced tomatoes, shredded lettuce, sliced black olives, sour cream. Make Ahead & Freeze: Combine first 2 ingredients in a gallon freezer bag. Combine next 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 1.

2 Cheesy Turkey Tortilla Soup 3 cups water 1 package Chicken Tortilla Soup Mix 1 (14.5 ounce) can petite diced tomatoes, undrained 1 (10¾ ounce) can condensed Cheddar cheese soup 1½ pounds boneless skinless turkey breast tenderloins or chicken breasts, cubed 1 tablespoon Garlic Pepper Seasoning 1 poblano pepper or green bell pepper, chopped 1 (15 ounce) can black or pinto beans, rinsed and drained 1. In 5-quart or larger slow cooker, combine first 4 ingredients. 2. Toss turkey with Garlic Pepper Seasoning and place in slow cooker with remaining ingredients; stir to combine. 3. Cook on LOW 6-8 hours or HIGH 3-4 hours. Serve garnished with shredded Cheddar cheese, sour cream, chopped cilantro and tortilla chips, if desired. Make Ahead & Freeze: Combine step 1, except water, in a gallon freezer bag. Combine step 2 in a gallon freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1, adding water. Chipotle Chicken & Sausage Tortellini 1 pound boneless skinless chicken thighs, cubed 1 (14 ounce) package smoked sausage ring, sliced 1 red bell pepper, chopped 1 green bell pepper, chopped 1 packet Chipotle Pulled Pork Slow-Cooker Sauce Mix* 1 (15 ounce) can crushed tomatoes 1 (19-20 ounce) package frozen or refrigerated cheese tortellini 3 cups chopped fresh kale 1. In 4-quart or larger slow cooker, combine first 6 ingredients. Cook on LOW 3-4 hours. 2. Add tortellini and kale. Continue cooking 30 minutes or until tortellini is done. *Note: This is a moderately spicy recipe; adjust amount of Chipotle Pulled Pork Slow-Cooker Sauce Mix according to personal preference. Serve with Caesar Salad with Garlic Pepper Croutons (recipe included). Make Ahead & Freeze: Combine first 6 ingredients in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.

3 Chipotle Pork Stew 1 (14.5 ounce) can petite diced tomatoes, undrained 1 (12 ounce) can beer or 1½ cups reduced sodium chicken broth 1 packet Chipotle Pulled Pork Slow-Cooker Sauce Mix* 1 (2½-3 pound) boneless pork shoulder roast, fat cap removed, cut into 4 sections 1 green bell pepper, chopped 1 (15 ounce) can pinto beans, rinsed and drained 1 (15 ounce) can white or yellow hominy, drained ¼ cup chopped cilantro, optional Sour cream and chopped avocado, optional 1. In a 3-quart or larger slow cooker, combine first 3 ingredients. Add next 2 ingredients. 2. Cook on LOW 8-10 hours or HIGH 6-8 hours. Shred pork in slow cooker. Add beans and hominy; continue cooking 30 minutes. 3. Stir in cilantro, if desired. Serve garnished with sour cream and avocado, if desired. *Note: This is a moderately spicy recipe; adjust amount of Chipotle Pulled Pork Slow-Cooker Sauce Mix according to personal preference. Serve with a green salad. Tip: Hominy is maize, a type of corn used in Mexican cuisine, and can be found in the canned vegetable section of the grocery store. Make Ahead & Freeze: Place step 1 ingredients in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Place in slow cooker and continue with step 2. Creamy Baked Chicken Risotto 3½ cups reduced sodium chicken broth, warmed 1½ cups Arborio rice or medium-grain white rice 1½ pounds boneless skinless chicken thighs, cubed, seasoned with salt and pepper 1-2 tablespoons Simply Salsa Mix 1 cup half & half or 2% milk ½ cup grated Parmesan cheese 1 packet Artichoke & Spinach Warm Dip Mix 1. Preheat oven to 350 F. In a greased 13x9-inch baking dish, combine first 4 ingredients. 2. Bake, covered, minutes or until liquid is absorbed. Meanwhile, in small bowl, whisk together half & half, cheese and Artichoke & Spinach Warm Dip Mix. 3. Remove risotto from oven. Stir in artichoke spinach sauce; stir until creamy. Salt and pepper as desired. Serve with a green salad. Make Ahead & Freeze: Combine step 1 ingredients except broth in a gallon freezer bag. Sell well, label and freeze. Thaw completely. Continue with step 1.

4 Grilled Ham & Cheese with Bacon Pepper Jam 12 slices Texas-cut white bread 6 tablespoons Bacon Pepper Jam 7 ounces brie, rind removed and sliced, or 6 slices provolone cheese 2 cups arugula leaves, optional 1 pound sliced deli ham ¼ cup butter, softened 1. Spread 6 bread slices with Bacon Pepper Jam. Layer cheese, arugula, if desired, and ham. 2. Top with remaining slices. 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 Garlic Pepper Fries with Simply Salsa Sour Cream (recipe included). Make Ahead & Freeze: Prepare through step 2 except for arugula. Wrap sandwiches individually in plastic wrap. Place in 2 (1-gallon) freezer bags. Seal well, label and freeze. Thaw completely. Add arugula, if desired, and continue with step 3. Honey Dijon Salmon ½ cup Honey Dijon Vinaigrette 1 tablespoon Simply Salsa Mix 2 teaspoons Garlic Pepper Seasoning 6 (4 ounce) salmon fillets 1. In a gallon freezer bag, combine first 3 ingredients. Add salmon; seal well and refrigerate 30 minutes or up to 2 hours. 2. Preheat oven to 425 F. Remove salmon from marinade; discard bag with marinade. Place salmon, skin-side-down, on a foil-lined large rimmed baking sheet. 3. Bake minutes or until internal temperature reaches 145 F on an instant-read food thermometer. Serve with Bacon Pepper Corn (recipe included). Make Ahead & Freeze: Prepare step 1. Seal well, label and freeze. Thaw completely. Continue with step 2.

5 Popcorn Chicken Spinach Salad 1 (25.5 ounce) package frozen popcorn chicken ½ cup Honey Dijon Vinaigrette 3 tablespoons Bacon Pepper Jam 16 ounces fresh baby spinach leaves 6 large eggs, hard-boiled and sliced 3 medium tomatoes, cut into wedges 1½ cups shredded Cheddar cheese 1 3 cup diced red onion, optional Restaurant-style croutons, optional 1. Prepare chicken according to package directions. 2. Meanwhile, in small bowl, whisk together Honey Dijon Vinaigrette, Bacon Pepper Jam and Garlic Pepper Seasoning. 3. In large bowl, toss remaining ingredients with dressing. Divide among 6 dinner plates. Serve topped with chicken. Serve with crusty dinner rolls. Serving Suggestion: Chop popcorn chicken and toss with salad. Place in extra-large flour tortilla wraps, roll up burrito-style and serve as a wrap. Make Ahead & Freeze: Prepare step 2; place in quart freezer bag. Place cheese in a quart freezer bag. Combine both bags in a gallon freezer bag. Seal well, label and freeze with chicken package. Thaw only freezer bag completely (not chicken). Continue with step 1. Slow Cooker Chicken Fettuccine 1½ pounds boneless skinless chicken breasts 1 cup reduced sodium chicken broth 1 packet Artichoke & Spinach Warm Dip Mix ½ cup half & half or 2% milk 8 ounces fettuccine, cooked 1 (8 ounce) package cream cheese, cubed 1. In a greased 4-quart or larger slow cooker, combine chicken breasts, chicken broth and Garlic Pepper Seasoning; salt and pepper as desired. Cook on LOW 3-4 hours. 2. Remove chicken from slow cooker; shred and set aside. Turn slow cooker to HIGH. Whisk Artichoke & Spinach Warm Dip Mix and half & half into broth. Add fettuccine, shredded chicken and cream cheese. 3. Continue cooking on HIGH until noodles are heated through, about 30 minutes, stirring occasionally to incorporate cheese. Salt and pepper as desired. Serve with Garlic Pepper Roasted Broccoli (recipe included). Make Ahead & Freeze: Combine step 1 ingredients in a quart freezer bag. Place cooked pasta and 1 teaspoon oil in a quart freezer bag. Place both bags and unopened Artichoke & Spinach Warm Dip Mix in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.

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