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. 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. 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. 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. 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. 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. 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. 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.

6 Cheeseburger Skillet 1 pound lean ground beef 1 tablespoon Garlic Garlic Seasoning 1 (15 ounce) can tomato sauce 3-4 tablespoons Mama Mia Marinara Sauce Mix 3 cups uncooked macaroni noodles 2½ cups 2% milk, warmed 1¼ cups hot water 2 cups shredded Cheddar cheese 1. In large skillet with cover, over medium-high heat, cook and crumble ground beef and Garlic Garlic Seasoning until cooked through and no longer pink; drain. Salt and pepper to taste. 2. Add tomato sauce and Mama Mia Marinara Sauce Mix; simmer 5 minutes. Stir in macaroni, milk and water. Cover and bring to a boil. Reduce heat; simmer minutes, stirring occasionally, or until noodles are cooked and sauce is desired thickness. 3. Remove from heat and stir in cheese. Salt and pepper to taste. Serve with a green salad and breadsticks. Make Ahead & Freeze: Combine ground beef and Garlic Garlic Seasoning in a gallon resealable freezer bag. Combine tomato sauce and Mama Mia Marinara Sauce 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. Simple Garlic Grilled Sirloin ¼ cup Garden Guacamole Starter 3 tablespoons Roasted Garlic Infused Oil 1 tablespoon Garlic Garlic Seasoning 1 (1½ - 1¾ pound) boneless beef sirloin steak, seasoned with salt and pepper 1. Prepare grill to medium-high heat. 2. Combine Garden Guacamole Starter, Roasted Garlic Infused Oil and Garlic Garlic Seasoning in a gallon resealable freezer bag; add steak. Seal well; toss to coat. Let stand 30 minutes or refrigerate up to overnight. 3. 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. Remove from grill; cover and let stand 10 minutes before slicing. Salt and pepper to taste. Slice steak across the grain. Serve with Grilled Garlic Potatoes (recipe included) and mixed vegetables. Make Ahead & Freeze: Combine all ingredients in a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely. Prepare as directed above. Tip: visit for alternative cooking directions.

7 Grilled Honey Mustard Turkey 1½ -1¾ pounds boneless turkey breast tenderloins (about 2) ¼ cup Brown Sugar Honey Mustard 2 tablespoons Roasted Garlic Infused Oil 1 tablespoon Aged Balsamic Vinegar of Modena 1 tablespoon Garlic Garlic Seasoning 1 tablespoon Spinach & Herb Seasoning 1. Place turkey tenderloins in a gallon resealable freezer bag. Combine remaining ingredients and pour into bag. Seal well; toss to coat turkey. Refrigerate several hours or 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. Serve with Grilled Zucchini (recipe included). Make Ahead & Freeze: Prepare through step 1. Seal well, label and freeze. Thaw completely. Continue with step 2. Tip: Visit for alternative cooking directions and meat substitute. Garden Fresh Chicken Burgers 2 pounds ground chicken or turkey 1 cup plain panko bread crumbs 1 large egg, beaten 7 tablespoons Garden Guacamole Starter, divided 1 tablespoon Garlic Garlic Seasoning 1 ripe avocado, pitted and peeled 6 whole wheat hamburger buns Lettuce, tomato slices, onion slices, optional 1. Prepare grill to medium heat. 2. In large bowl, combine ground chicken, bread crumbs, egg, 3 tablespoons Garden Guacamole Starter and Garlic Garlic Seasoning; salt and pepper to taste. Form into 6 patties. 3. Place patties on grill. Grill, turning once, until internal temperature reaches 165 F on an instant-read food thermometer, about minutes. 4. Meanwhile, in small bowl, combine avocado and remaining 4 tablespoons Garden Guacamole Starter; mash to desired consistency. Place burgers on buns. Top with guacamole and lettuce, tomato and onions, if desired. Serve with Fresh Tomato & Mozzarella Salad (recipe included). Make Ahead & Freeze: Prepare patties through step 2. Place patties in a gallon resealable freezer bag between layers of wax paper. Place peeled and pitted avocado and 4 tablespoons Garden Guacamole Starter 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, mashing avocado in bag.

8 Honey Mustard Chicken Wraps 1½ pounds boneless skinless chicken breasts 3 tablespoons Brown Sugar Honey Mustard 2 tablespoons Roasted Garlic Infused Oil 1 tablespoon Aged Balsamic Vinegar of Modena ½ cup mayonnaise 6 extra-large flour tortilla wraps 2-3 cups chopped lettuce 1 medium tomato, chopped ½ cup shredded Parmesan cheese 1. Place chicken breasts in a gallon resealable freezer bag. In small bowl, combine next 3 ingredients; pour half over chicken. Seal bag and toss to coat. Place the other half in a quart resealable freezer bag. Refrigerate both bags 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. 3. Remove chicken from grill; let stand 5 minutes then slice. Meanwhile, combine other half of marinade with mayonnaise; spread on tortillas. Top with chicken, lettuce, tomatoes and cheese. Roll up, burritostyle, and slice in half. Serve with additional honey mustard mayo for dipping, if desired. Serve with fresh veggies and dip. Make Ahead & Freeze: Prepare through step 1. Seal well, label and freeze. Thaw completely. Continue with step 2. Mama Mia Spaghetti Tacos 1 pound lean ground beef 1½ tablespoons Garlic Garlic Seasoning 1 (28 ounce) can crushed tomatoes 3-4 tablespoons Mama Mia Marinara Sauce Mix 8 ounces spaghetti stand n stuff or regular hard taco shells 1½ cups shredded mozzarella cheese 1. In large skillet over medium-high heat, cook and crumble ground beef and Garlic Garlic Seasoning until no longer pink; drain. 2. Add crushed tomatoes and Mama Mia Marinara Sauce Mix; stir to combine. Bring to a simmer. Reduce heat and simmer 10 minutes. 3. Meanwhile, prepare pasta according to package directions; drain. Stir into meat sauce until well combined. 4. Divide spaghetti and meat sauce among taco shells and top with cheese. Serve with a garden salad. Make Ahead & Freeze: Combine ground beef and Garlic Garlic Seasoning in a gallon resealable freezer bag. Combine crushed tomatoes and Mama Mia Marinara Sauce 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.

9 Pepperoni Ravioli Pizza Bake 1 (28 ounce) can crushed tomatoes 3-4 tablespoons Mama Mia Marinara Sauce Mix 1 tablespoon Garlic Garlic Seasoning 1 (25 ounce) package frozen or refrigerated cheese ravioli, thawed if frozen 1 (5 ounce) package mini pepperoni slices 1½ cups shredded mozzarella cheese 1. Preheat oven to 375 F. 2. In a greased 3-quart baking dish, combine crushed tomatoes, Mama Mia Marinara Sauce Mix and Garlic Garlic Seasoning. Stir in ravioli and pepperoni. Top with cheese. 3. Bake, covered, 30 minutes. Remove cover; continue baking 15 minutes. Remove from oven and let stand 10 minutes before serving. Serve with a garden salad and garlic toast. Make Ahead & Freeze: Combine first 3 ingredients and pepperoni slices in a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely. Prepare as directed above. Spinach & Herb Chicken Kabobs 1½ pounds boneless skinless chicken breasts, seasoned with salt and pepper 4 tablespoons Roasted Garlic Infused Oil, divided 3 teaspoons Spinach & Herb Seasoning, divided 2 teaspoons Garlic Garlic Seasoning, divided 1 teaspoon Aged Balsamic Vinegar of Modena 12 bamboo skewers, soaked in water 30 minutes 12 whole fresh button mushrooms 1 red bell pepper, cut into 12 chunks 1 medium zucchini, cut into 6 sections, sections cut in half ¼ cup butter, melted 1. Cut chicken into 24 pieces (about 1½-inch cubes). Place in a gallon resealable freezer bag. In small bowl, combine next 4 ingredients; pour half over chicken. Seal bag and toss to coat. Place the other half in a quart resealable freezer bag. Refrigerate both bags 30 minutes or up to overnight. 2. Prepare grill to medium-high heat. Thread chicken and vegetables on skewers in desired pattern; discard bag with chicken marinade. 3. Combine other half of marinade with melted butter; brush on kabobs. Place kabobs on grill. Grill, turning occasionally, until internal temperature of chicken reaches 165 F on an instant-read food thermometer, about minutes. Serve with Creamy Spinach & Herb Pasta (recipe included). Make Ahead & Freeze: Prepare through step 1. Place both bags in a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 2.

10 Glazed Grilled Pork Chops 3 tablespoons Roasted Garlic Infused Oil 1 tablespoon Brown Sugar Honey Mustard 2 teaspoons Spinach & Herb Seasoning 1 teaspoon Garlic Garlic Seasoning 6 boneless center cut pork chops 1. In small bowl, combine first 4 ingredients. Rub all over pork chops. Place in a gallon resealable freezer bag; seal. Refrigerate 30 minutes or up to overnight. 2. Prepare grill to medium-high heat. Remove pork chops from bag. Place on grill. Grill, turning once, until internal temperature reaches 150 F on an instant-read food thermometer, about 15 minutes. 3. Remove from grill; cover with foil and let stand 10 minutes. Salt and pepper to taste. Serve with Roasted Potatoes (recipe included) and a green salad. Make Ahead & Freeze: Prepare through step 1. Seal well, label and freeze. Thaw completely. Continue with step 2. Tip: Visit for alternative cooking directions. Spinach Alfredo Chicken Pizza 1 cup four cheese Alfredo pasta sauce 1 tablespoon Spinach & Herb Seasoning 2 teaspoons Garlic Garlic Seasoning 2 (14 ounce) packages pre-baked pizza crusts (such as Boboli ) 2 cups shredded deli rotisserie chicken or cooked chicken 3 cups shredded mozzarella cheese Heavy-duty aluminum foil 1. Prepare grill to medium-low heat or oven to 400 F. 2. Combine Alfredo sauce with Spinach & Herb Seasoning and Garlic Garlic Seasoning; spread on pizza crusts. Top with shredded chicken and cheese. 3. Place pizzas on aluminum foil on grill or directly on oven racks. Grill or bake until cheese is melted, about minutes. If grilling, watch crust and turn grill down if needed so crust does not burn before cheese melts. Makes 6-8 servings. Serve with a garden salad. Make Ahead & Freeze: Prepare step 2. Wrap in heavy-duty aluminum foil. Seal well, label and freeze. Thaw completely. Prepare as directed above.

11 Asian Chicken Salad 2 tablespoons butter 1 (3 ounce) package ramen noodles, any flavor ½ cup slivered blanched almonds ¼ cup Honey Teriyaki Sauce 2 tablespoons Mango Lime Sauce 1 tablespoon creamy peanut butter, melted 1 deli rotisserie chicken, skinned, deboned and torn up (3-4 cups) 2 (11 ounce) packages veggie lovers salad mix 1 (11 ounce) can mandarin oranges, well drained ½ cup Vidalia Onion Dressing ½ cup sliced green onions 1. In medium skillet, heat butter over medium heat. Crush and add ramen noodles (discard seasoning packet) and almonds to skillet; sauté until browned. Set aside. 2. In medium bowl, combine Honey Teriyaki Sauce, Mango Lime Sauce and melted peanut butter; whisk together. Add torn up chicken; toss to coat. 3. In large bowl, toss lettuce, oranges and Vidalia Onion Dressing together. Divide among 6 dinner plates; top with chicken. Sprinkle with ramen mixture and green onions. Serve with crusty dinner rolls. Make Ahead & Freeze: Combine crushed ramen noodles and almonds in a quart size resealable freezer bag. Prepare step 2; transfer to 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. Vidalia is a registered Certification Mark of the Georgia Department of Agriculture; however, use of the Mark in no way indicates endorsement of this product by said department. Asian Turkey Burgers 1½ pounds lean ground turkey ¼ cup Honey Teriyaki Sauce, divided 2 teaspoons Onion Onion Seasoning 2 tablespoons Avocado Oil 2 cups deli-style creamy coleslaw (about ¾ pound) 6 Hawaiian sweet hamburger buns, toasted 1. In large mixing bowl, combine turkey, 2 tablespoons Honey Teriyaki Sauce and Onion Onion Seasoning; form into 6 patties. 2. In large skillet, heat oil over medium heat. Add patties. Cook, turning once, minutes or until internal temperatures reaches 165 F on an instant-read food thermometer. 3. Meanwhile, add remaining 2 tablespoons Honey Teriyaki Sauce to coleslaw; stir to combine. Serve burgers on toasted buns topped with coleslaw. Makes 6 burgers. Serve with assorted fresh veggies. Make Ahead & Freeze: Prepare patties through step 1. Place patties in a gallon resealable freezer bag between layers of wax paper. Place remaining 2 tablespoons Honey Teriyaki Sauce in a quart freezer bag. Place both bags in a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 2.

12 Bayou Bourbon Turkey Sloppy Joes 1 tablespoon Avocado Oil 1½ pounds lean ground turkey 1 tablespoon Onion Onion Seasoning 1 (15 ounce) can sloppy joe sauce 1 (15 ounce) can pinto beans, rinsed and drained 1 3 cup Bayou Bourbon Glaze ¼-½ teaspoon cayenne pepper, optional 12 hamburger buns 1 (2.8 ounce) canister French-fried onions, toasted if desired 1. In large skillet, heat Avocado Oil over medium-high heat. Add turkey and Onion Onion Seasoning; cook and crumble until no longer pink. Drain. 2. Add sloppy joe sauce, pinto beans, Bayou Bourbon Glaze and cayenne, if desired. Bring to a boil; reduce heat and simmer 7-10 minutes, stirring occasionally. 3. Serve in buns topped with French-fried onions. Serve with Vidalia Onion Broccoli Slaw (recipe included). Make Ahead & Freeze: Combine turkey and Onion Onion Seasoning in a gallon resealable freezer bag. Combine step 2 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. Vidalia is a registered Certification Mark of the Georgia Department of Agriculture; however, use of the Mark in no way indicates endorsement of this product by said department. Bayou Burgers 1 pound lean ground beef ½ pound ground chorizo sausage 3 tablespoons Bayou Bourbon Glaze, divided 2 teaspoons Onion Onion Seasoning 1 3 cup mayonnaise 1 (2.8 ounce) canister French-fried onions, toasted if desired 6 hamburger buns Lettuce leaves and tomato slices, optional 1. Prepare grill to medium heat. In medium bowl, combine ground beef, chorizo, 1 tablespoon Bayou Bourbon Glaze and Onion Onion Seasoning. Form into 6 patties. 2. Place patties on grill. Grill, turning once, until internal temperature reaches 165 F on an instant-read food thermometer, about minutes. Meanwhile, in small bowl, combine mayonnaise and remaining 2 tablespoons Bayou Bourbon Glaze. 3. Spread buns with Bayou Bourbon mayonnaise, top with lettuce and tomato, if desired, burgers and French-fried onions. Makes 6 burgers. Serve with Bayou Glazed & Grilled 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 2 tablespoons Bayou Bourbon Glaze 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.

13 Caribbean Pork Rice Bowl 2 tablespoons Avocado Oil 1½ pounds pork tenderloin, thinly sliced 2 tablespoons Jamaican jerk seasoning* 1 tablespoon Onion Onion Seasoning 1 (13.5 ounce) can coconut milk 2 cups frozen mango chunks ¼ cup Mango Lime Sauce 2 tablespoons cornstarch 2 tablespoons cold water 3 cups cooked white or brown rice Chopped avocado, cilantro and cashews, optional 1. In large skillet, heat Avocado Oil over medium-high heat. Add pork, jerk seasoning and Onion Onion Seasoning. Sauté 3-4 minutes. 2. Stir in coconut milk, mango chunks and Mango Lime Sauce. Bring to a simmer (do not boil); reduce heat and simmer 10 minutes, stirring occasionally. In small bowl, whisk cornstarch and water together. Stir into skillet; continue cooking until thickened, about 1-2 minutes. 3. Serve over rice. Garnish with avocado, cilantro and cashews, if desired. Serve with Teriyaki Green Beans (recipe included). Make Ahead & Freeze: Combine first 4 ingredients in a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely. Prepare as directed above. *Tip: To substitute everyday spices for the jerk seasoning, add the following to the recipe instead: 2 teaspoons dried thyme, 1½ teaspoons allspice, 1½ teaspoons ground black pepper, ½ teaspoon cayenne pepper and ½ teaspoon ground cinnamon. Creamy Lemon Dill Chicken Skillet 1 tablespoon Avocado Oil 1 pound boneless skinless chicken breasts, cubed 1 tablespoon Onion Onion Seasoning 1½ cups long-grain white rice 2 cups reduced sodium chicken broth 1 cup 2% milk 1 packet Lemon Dill Cheese Ball Mix ½ (16 ounce) package frozen chopped broccoli 3 ounces cream cheese, cubed 1. In large skillet, heat Avocado Oil over medium-high heat; add chicken and Onion Onion Seasoning. Sauté 2 minutes. 2. Add in rice; sauté 1 minute. Add chicken broth, milk and Lemon Dill Cheese Ball Mix; stir to combine. Stir in broccoli. 3. Cover; bring to a boil. Reduce heat and simmer 15 minutes or until rice is tender and liquid is absorbed. 4. Remove from heat; stir in cream cheese until melted and creamy. Serve with a green salad. Make Ahead & Freeze: Combine first 3 ingredients in a gallon resealable freezer bag. Place rice in a quart resealable freezer bag. Place both bags and unopened Lemon Dill Cheese Ball Mix in a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely. Prepare as directed above.

14 Grilled Salmon with Lemon Dill Sauce ¼ cup Avocado Oil 1 packet Lemon Dill Cheese Ball Mix, divided Juice of 1 lemon (2-3 tablespoons) 2 tablespoons honey 6 (4 ounce) salmon fillets ¾ cup plain Greek yogurt ½ cup chopped cucumber 1 tablespoon capers, rinsed and drained, optional 1. Prepare grill to medium heat. In shallow dish, combine Avocado Oil, 2 teaspoons Lemon Dill Cheese Ball Mix, lemon juice and honey; salt and pepper to taste. Whisk to combine. Add salmon; gently toss to coat. Let stand 10 minutes. 2. In small bowl, combine yogurt, cucumbers, capers and remaining Lemon Dill Cheese Ball Mix; whisk until well combined. Salt and pepper to taste. Set aside. 3. Place salmon on grill, skin-side up. Grill, turning once, minutes or until internal temperature reaches 145 F on an instant-read food thermometer. Serve topped with Lemon Dill Sauce. Serve with Summer Quinoa Salad (recipe included). Make Ahead and Freeze: Prepare through step 1; place in a gallon resealable freezer bag. Place remaining Lemon Dill Cheese Ball 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. Mango Beef Stir-Fry 2 tablespoons Avocado Oil 1½ pounds beef for stir-fry 2 tablespoons Onion Onion Seasoning 1 (16 ounce) package frozen broccoli stir-fry blend ¼ cup Honey Teriyaki Sauce ¼ cup Mango Lime Sauce 2 tablespoons cornstarch 2 tablespoons cold water 3 cups cooked white or brown rice ½ cup chopped peanuts, optional 1. In large skillet, heat Avocado Oil over high heat. Add beef and Onion Onion Seasoning; stir-fry 2 minutes. 2. Add broccoli stir-fry blend; continue stir-frying 2 minutes. Stir in Honey Teriyaki Sauce and Mango Lime Sauce; simmer 3-5 minutes. In small bowl whisk cornstarch and water together; stir into stir-fry. Cook 1-2 minutes or until thickened. 3. Serve over cooked rice; garnish with peanuts, if desired. Serve with assorted fresh fruit. Make Ahead & Freeze: Combine Avocado Oil, beef and Onion Onion Seasoning in a gallon resealable freezer bag. Combine Honey Teriyaki Sauce and Mango Lime Sauce 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.

15 Mango Curry Chicken Salad ¼ cup Mango Lime Sauce ¼ cup plain Greek yogurt 2 teaspoons Onion Onion Seasoning 1 teaspoon curry powder 1 deli rotisserie chicken, skinned, deboned and torn up (3-4 cups) 4 cups roughly chopped fresh spinach leaves 1 large apple, chopped ½ cup raisins, optional 1 3 cup cashew halves & pieces 1. In large bowl, combine Mango Lime Sauce, yogurt, Onion Onion Seasoning and curry powder. 2. Add remaining ingredients; toss to combine. Salt and pepper to taste. Serve with crusty dinner rolls. Make Ahead & Freeze: Prepare through step 1, adding chicken and raisins. Transfer to a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely. Stir in spinach, apple and cashews. Pork & Apple Burgers 1½ pounds ground pork 1 small Granny Smith apple, cored and grated 1 cup shredded Cheddar cheese 3 tablespoons Bayou Bourbon Glaze 1 tablespoon Onion Onion Seasoning 1 tablespoon Avocado Oil 1 large onion, thinly sliced 6 hamburger buns, toasted 6 tablespoons Vidalia Onion Dressing 1. Prepare grill to medium heat. In large bowl, combine first 5 ingredients; salt and pepper to taste. Form into 6 patties. 2. Place patties on grill. Grill, turning once, until internal temperature reaches 165 F on an instant-read food thermometer, about minutes. 3. Meanwhile, in large skillet, heat Avocado Oil over medium heat. Add onions; salt and pepper to taste. Sauté until lightly golden, about 8-10 minutes, or until desired doneness. 4. Place burgers on toasted buns and top with sautéed onions and drizzle with Vidalia Onion Dressing. Makes 6 burgers. Serve with Sweet & Spicy Bayou Beans (recipe included). Make Ahead & Freeze: Prepare patties through step 1. Place patties in a gallon resealable freezer bag between layers of wax paper. Seal well, label and freeze. Thaw completely. Continue with step 2. Vidalia is a registered Certification Mark of the Georgia Department of Agriculture; however, use of the Mark in no way indicates endorsement of this product by said department.