Garlic & Herb Lemon Chicken. Italian Beef & Wild Rice Soup

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1 Garlic & Herb Lemon Chicken 1 (4-5 pound) whole chicken fryer, giblet packet and neck removed ¼ cup butter, softened 2 teaspoons Rustic Herb Seasoning 1 lemon, sliced 1. Preheat oven to 375 F. Rinse chicken and pat dry with clean paper towels. Season with salt and pepper inside and out. In small bowl, combine softened butter, Garlic Garlic Seasoning and Rustic Herb Seasoning; salt and pepper as desired. Rub all over chicken. 2. Place chicken, breast side up, in a 13x9-inch baking dish. Cover top of chicken with lemon slices. 3. Bake 1½-2 hours or until internal temperature of chicken reaches 165 F on an instant-read food thermometer. Makes 4-6 servings. Serve with steamed broccoli and potatoes. Make Ahead & Freeze: Prepare step 1 and place in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 2. Slow Cooker Directions: Place step 1 in a 6-quart or larger slow cooker; cover with lemon slices. Cook on LOW 7-8 hours or until internal temperature of chicken reaches a minimum of 165 F on an instant-read food thermometer. Italian Beef & Wild Rice Soup 1 package Creamy Wild Rice Soup Mix 4 cups reduced sodium beef broth 1 (14.5 ounce) can petite diced tomatoes, undrained 2 tablespoons Mama Mia Marinara Sauce Mix 1½ pounds boneless beef sirloin steak, cubed, seasoned with salt and pepper 1 (15 ounce) can cannellini beans, rinsed and drained 1 cup sliced baby carrots ½ cup chopped onions Chopped parsley, shredded Parmesan cheese, optional 1. In 5-quart or larger slow cooker, combine first 5 ingredients; stir to combine. 2. Stir in beef, beans, carrots and onions. Cook on LOW 5-6 hours or HIGH 2-3 hours, or until beef is tender. 3. Serve garnished with parsley and Parmesan cheese, if desired. Serve with Garlic Parmesan Bread (recipe included). Make Ahead & Freeze: Combine tomatoes, Mama Mia Marinara Sauce Mix and Garlic Garlic Seasoning in a quart freezer bag. Combine beef, beans, carrots and onions in a gallon freezer bag. Place both bags and unopened Creamy Wild Rice Soup Mix package in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.

2 Garlic Parmesan Bread 1 long loaf take n bake baguette bread ½ cup butter, softened 1½ tablespoons Garlic Garlic Seasoning ½ cup grated Parmesan cheese 1. Preheat oven to 400 F. Line large baking sheet with aluminum foil. Cut baguette loaf into thirds; slice each third in half lengthwise. Place on baking sheet, cut side up. 2. In small bowl, combine butter and Garlic Garlic Seasoning. Spread evenly on baguette bread. Sprinkle with cheese. 3. Bake minutes. Korean BBQ Bangkok Burritos 1½ pounds beef flank steak, sliced 1 packet Korean BBQ Slow-Cooker Sauce Mix ½ cup beer or apple juice ½ cup mayonnaise 1-2 teaspoons Sriracha sauce 1 teaspoon Garlic Garlic Seasoning 2-3 cups cooked brown or white rice 6 large burrito-style flour tortillas, warmed Optional toppings such as Kimchi, shredded lettuce, chopped cilantro, shredded carrots, chopped cucumbers 1 In 3-quart or larger slow cooker, combine first 3 ingredients. Cook on LOW 4½ hours or until very tender. 2. Meanwhile, in small bowl, combine next 3 ingredients to create Sriracha aioli. Refrigerate, covered, until ready to serve. 3. Place beef, cooked rice and desired amount of Sriracha aioli in warmed tortillas. Top with desired toppings and roll up burrito-style. Serve with Sesame Snap Peas & Carrots (recipe included). Make Ahead & Freeze: Combine step 1 ingredients in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.

3 Sesame Snap Peas & Carrots 1 tablespoon vegetable oil 1 (16 ounce) package carrot chips or coins, or sliced carrots 2 teaspoons Garlic Garlic Seasoning 8 ounces fresh sugar snap peas, trimmed 2-3 teaspoons sesame oil 1-2 teaspoons toasted sesame seeds, optional 1. In large skillet, heat oil over medium-high heat. Add carrots, Garlic Garlic Seasoning and 2 tablespoons water; salt and pepper as desired. Sauté 4-5 minutes. 2. Stir in snap peas and continue sautéing until crisp-tender, about 2-3 minutes. Remove from heat. Toss with sesame oil and sprinkle with sesame seeds. Korean BBQ Chicken Skillet 1 tablespoon olive oil 1½ pounds boneless skinless chicken thighs and/or breasts, cubed, seasoned with salt and pepper 1 red bell pepper, chopped 1 (16 ounce) package frozen broccoli florets ½ cup orange juice 1 packet Korean BBQ Slow-Cooker Sauce Mix* 1 tablespoon cornstarch 1. In large skillet, heat oil over medium-high heat. Add chicken, peppers and Garlic Garlic Seasoning. Sauté until chicken is cooked through, about 6-8 minutes. 2. Add broccoli ; continue sautéing 3-4 minutes. 3. In small bowl, whisk together remaining 3 ingredients. Stir into skillet. Bring to a boil; reduce heat and simmer 5 minutes or until broccoli is heated through. Serve over Garlic Cilantro Rice (recipe included). *Note: This is a moderately spicy recipe; adjust amount of Korean BBQ Slow-Cooker Sauce Mix used according to personal preference. Make Ahead & Freeze: Combine step 1 ingredients in a gallon freezer bag. Place bag and unopened Korean BBQ Slow-Cooker Sauce Mix in a gallon freezer bag. Seal well, label and freeze with broccoli package. Thaw completely. Continue with step 1.

4 Garlic Cilantro Rice 3 cups reduced sodium chicken broth 1½ cups long-grain white rice 1½ tablespoons Garlic Garlic Seasoning Juice of 1 lime ¼ cup chopped fresh cilantro 1. In medium saucepan with cover, combine first 4 ingredients. Cover and bring to a boil over medium-high heat. 2. Reduce heat and simmer minutes or until rice is tender and liquid has been absorbed. 3. Remove from heat; stir in cilantro. Let stand 5 minutes. One-Pot Spaghetti 1½ pounds lean ground beef ¼ cup Mama Mia Marinara Sauce Mix 1 (28 ounce) can crushed tomatoes 2½ cups water 12 ounces spaghetti, broken into 3-inch pieces Shredded Parmesan cheese 1. In large saucepan with lid over medium-high heat, cook and crumble ground beef until no longer pink, about 6-8 minutes, drain off liquid. 2. Stir in Mama Mia Marinara Sauce Mix. Add tomatoes and water; stir to blend. Stir in broken spaghetti. Bring to a boil. 3. Reduce heat and simmer, covered, minutes or until pasta is tender, stirring occasionally. Add additional water if spaghetti becomes too dry. Garnish with Parmesan cheese. Serve with Rustic Herb Roasted Green Beans (recipe included). Make Ahead & Freeze: Place ground beef in a quart freezer bag. Combine Mama Mia Marinara Sauce Mix and crushed tomatoes in a gallon freezer bag. Place spaghetti in a quart freezer bag. Place all bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.

5 Rustic Herb Roasted Green Beans 1 pound fresh green beans, trimmed 2 tablespoons olive oil 1 tablespoon balsamic vinegar 1 tablespoon Rustic Herb Seasoning 1. Preheat oven to 400 F. Line a large baking sheet with aluminum foil. 2. Combine all ingredients on baking sheet; toss to coat. 3. Bake minutes or until desired doneness. Philly Cheese Steak Sloppy Joes 1½ pounds lean ground beef ½ cup chopped onions ½ cup chopped green bell peppers, optional ½ cup chicken broth 1 packet Philly Cheese Steak Warm Dip Mix 1 cup shredded Monterey Jack cheese ½ (8 ounce) package cream cheese, cubed 8-12 onion hamburger buns, toasted French fried onions, toasted, optional 1. In large skillet over medium-high heat, combine first 4 ingredients. Cook and crumble until beef is no longer pink, about 6-8 minutes. Drain off liquid. 2. Stir in broth, Philly Cheese Steak Warm Dip Mix and cheeses. Simmer until melted and creamy, stirring occasionally. 3. Serve in buns. Sprinkle with toasted French fried onions, if desired. Serve with a green salad. Make Ahead & Freeze: Combine step 1 ingredients in a gallon freezer bag. Place bag and unopened packet Philly Cheese Steak Warm Dip Mix in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.

6 Savory Pulled Pork Sandwiches 1 (2-3 pound) boneless pork shoulder roast, seasoned with salt and pepper 1 small onion, sliced, optional 1 red bell pepper, sliced, optional 1 jar Savory Wild Mushroom Slow-Cooker Sauce 6-8 hoagie buns, toasted 6-8 slices provolone cheese 1. In a 3-quart or larger slow cooker, combine roast, onions, peppers, if desired, and Savory Wild Mushroom Slow-Cooker Sauce. 2. Cook on LOW 8-10 hours or HIGH 6-8 hours. Remove roast from cooker; shred pork. Place back in cooker and toss with sauce. 3. Place shredded pork, peppers and onions in toasted buns. Top with cheese. Serve with additional sauce for dipping, if desired. Makes 6-8 servings. Serve with a green salad. Make Ahead & Freeze: Combine step 1 ingredients in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Place in slow cooker and continue with step 2. Slow Cooker Cheese Steak Sandwiches ½ cup beef broth 1½ teaspoons Rustic Herb Seasoning 1 packet Philly Cheese Steak Warm Dip Mix, divided 1½ pounds beef chuck steak, sliced, seasoned with salt and pepper 1 green bell pepper, sliced 1 small onion, sliced ½ (8 ounce) package cream cheese, cubed ¼ cup whole milk ½ cup shredded Monterey Jack cheese 6 hoagie buns, toasted 1. In a 3-quart or larger slow cooker, combine first 3 ingredients and half the Philly Cheese Steak Warm Dip Mix. Add sliced beef, peppers and onions; toss to coat. Cook on LOW 4-5 hours. Strain off liquid. 2. In medium microwave-safe bowl, microwave cream cheese on HIGH 30 seconds. Whisk in milk and remaining Philly Cheese Steak Warm Dip Mix; continue microwaving 30 seconds. Whisk in Monetery Jack cheese; continue microwaving seconds or until melted and a creamy sauce is formed. 3. Serve strained beef, onions and peppers in toasted hoagie buns drizzled with cheese sauce. Serve with assorted fresh veggie sticks. Make Ahead & Freeze: Combine step 1 ingredients in a gallon freezer bag. Place remaining Philly Cheese Steak Warm Dip Mix in a quart freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.

7 Tex-Mex Chicken & Tortellini 1½ pounds boneless skinless chicken breasts, seasoned with salt and pepper 1 jar Corn, Black Bean Salsa 1 (19-20 ounce) package refrigerated or frozen cheese tortellini pasta, thawed if frozen 1 cup whole milk or half & half 3 cups fresh baby spinach leaves 1 cup shredded Parmesan cheese 1. In 4-quart or larger slow cooker, combine seasoned chicken and Corn, Black Bean Salsa. Cook on LOW 4-5 hours. 2. Break up chicken. Stir in remaining ingredients. Continue cooking on HIGH 30 minutes, stirring occasionally. 3. Serve garnished with additional Parmesan cheese, if desired. Serve with Sautéed Broccolini (recipe included). Make Ahead & Freeze: Place step 1 ingredients in a gallon freezer bag. Seal well, label and freeze with pasta. Thaw completely. Continue with step 1. Sautéed Broccolini ½ pound bacon, chopped 1 pound fresh broccolini or broccoli florets, trimmed (2 bunches) 2 teaspoons Garlic Garlic Seasoning ⅛-¼ teaspoon crushed red pepper flakes, optional Shredded Parmesan cheese 1. In large skillet over medium-high heat, sauté bacon until crispy. Using a slotted spoon, remove bacon to clean paper towels. Drain off all but 2 tablespoons bacon drippings. 2. Add broccolini, Garlic Garlic Seasoning and red pepper flakes, if desired, to skillet; salt and pepper as desired. Sauté 3 minutes. 3. Add 2 tablespoons water to skillet. Continue sautéing until crisp-tender or desired doneness, about 5-6 minutes. 4. Remove from heat; sprinkle with bacon and cheese.

8 Slow Cooker Parmesan Garlic Chicken 1½ pounds boneless skinless chicken breasts, seasoned with salt and pepper ½ cup chicken broth 1½ tablespoons Garlic Garlic Seasoning 1-2 teaspoons Rustic Herb Seasoning ¾ cup half & half or whole milk 2 tablespoons cornstarch ¾ cup grated Parmesan cheese 1 medium tomato, seeded and chopped 2-3 tablespoons chopped fresh parsley Buttered noodles, mashed potatoes or cooked rice 1. In 3-quart or larger slow cooker, combine first 4 ingredients. Cook on LOW 4-5 hours. 2. Remove chicken from slow cooker; pull apart and set aside. In small bowl, whisk together half & half and cornstarch. Whisk into liquid in slow cooker. Stir in Parmesan cheese; cook and stir until thickened*. 3. Stir in chicken, tomatoes and parsley, if desired. Serve over noodles, potatoes or rice. *Note: For a thicker sauce, whisk together an additional 1 tablespoon cornstarch and 1 tablespoon water. Stir into slow cooker. Serve with steamed California-blend vegetables. Make Ahead & Freeze: Place first 4 ingredients in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.

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