BBQ Bacon Chicken Kabobs. Burgers with Balsamic Glazed Vegetables

Transcription

1 BBQ Bacon Chicken Kabobs 1½ pounds boneless skinless chicken breasts, cut into 1-inch cubes ⅔ cup Smoky Bacon BBQ Sauce, divided 1-1½ tablespoons Rustic Herb Seasoning 1 large green bell pepper, cut into 1-inch pieces ounces fresh pineapple chunks 1 (2.52 ounce) package fully cooked bacon, halved 1 large red onion, cut into wedges (12-inch) wooden skewers, soaked in water 30 minutes 1. Combine chicken, ⅓ cup Smoky Bacon BBQ Sauce and Rustic Herb Seasoning in a gallon freezer bag. Seal well; toss to coat. Refrigerate several hours or up to overnight. 2. Prepare grill to medium heat. Remove chicken from marinade; discard bag with marinade. Thread chicken, green pepper, pineapple, bacon and onion on skewers in desired pattern. 3. Place skewers on grill. Grill, turning once, until internal temperature of chicken reaches 165 F on an instant-read food thermometer, about 8-9 minutes, brushing with remaining ⅓ cup Smoky Bacon BBQ Sauce the last few minutes. Salt and pepper as desired. Serve with assorted melon slices. Make Ahead & Freeze: Prepare step 1. Place ⅓ cup Smoky Bacon BBQ Sauce in a quart freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 2. Burgers with Balsamic Glazed Vegetables 1½ pounds lean ground beef 1½ teaspoons Garlic Garlic Seasoning 1 packet Grilled Veggie Dip Mix 1 medium red bell pepper, thinly sliced 1 medium red onion, thinly sliced 1 (8 ounce) package sliced fresh button mushrooms ¼ cup Pomegranate Balsamic Vinegar of Modena 3 tablespoons olive oil 6 slices provolone cheese 1. In large bowl, combine first 3 ingredients; salt and pepper as desired. Form into 6 patties. 2. Place red pepper, onion and mushrooms on a double sheet of aluminum foil. Drizzle with vinegar and oil. Salt and pepper as desired. Bring together 2 sides of foil; seal edges, making a ½-inch fold. Fold again, allowing space for heat circulation. Fold each side to seal. 3. Prepare grill to medium heat. Place patties and vegetable packet on grill. Grill, turning burgers once, until internal temperature reaches 165 F on an instant-read food thermometer, about minutes. Top burgers with cheese; grill until cheese is melted. 4. Serve vegetables on top of burgers. Serve with fresh fruit kabobs drizzled with Pomegranate Balsamic Vinegar of Modena. Make Ahead & Freeze: Prepare step 1. Place patties in a gallon freezer bag between sheets of wax paper. Seal well, label and freeze. Thaw completely. Continue with step 2.

2 Citrus Herb Caprese Burgers 2 tablespoons Citrus Herb Seasoning 2 tablespoons hot water 1½ tablespoons Avocado Oil 1 pound lean ground beef ½ pound ground mild Italian sausage 1 (8 ounce) package fresh mozzarella ball, cut into 6 slices 1 large tomato, cut into 6 slices Fresh basil leaves, optional 1. In large bowl, combine first 3 ingredients; let stand for 5 minutes. 2. Add beef and Italian sausage to bowl; mix to combine. Form into 6 patties. 3. Prepare grill to medium heat. Place patties on grill. Grill, turning once, until internal temperature reaches 165 F on an instant-read food thermometer, about minutes. 4. Top burgers with a slice of mozzarella; grill until cheese is melted. Top with a tomato slice. Salt and pepper as desired. Garnish with basil leaves, if desired. Serve burger on top of spinach leaves with Pomegranate Balsamic Vinegar of Modena or your favorite salad dressing. Make Ahead & Freeze: Prepare through step 2. Place patties in a gallon freezer bag between sheets of wax paper. Seal well, label and freeze. Thaw completely. Continue with step 3. Citrus Herb Marinated Steak ¼ cup Avocado Oil Juice of 1 lemon 2 tablespoons Citrus Herb Seasoning 1½ pounds beef flank steak or boneless beef sirloin steak, seasoned with salt and pepper 1. Combine first 3 ingredients in a gallon freezer bag; add seasoned steak. Seal well; toss to coat. Refrigerate several hours or up to overnight. 2. Prepare grill to medium heat. Remove steak from marinade; discard bag with marinade. Place steak on grill. 3. Grill, turning once, until desired doneness is reached on an instant-read food thermometer (145 F for medium-rare; 160 F for medium), about minutes. 4. Remove from grill; cover and let stand 5 minutes before slicing. Slice steak across the grain. Serve with Grilled Green Beans & Potatoes (recipe included). Make Ahead & Freeze: Prepare step 1. Seal well, label and freeze. Thaw completely. Continue with step 2.

3 Grilled Green Beans & Potatoes 1½ pounds baby red potatoes, cleaned ¼ cup butter, melted, or olive oil ¼ cup water 1 packet Grilled Veggie Dip Mix 1 pound fresh or frozen whole green beans, trimmed 1. Pierce potatoes in several spots with a fork; place on a microwave-safe plate. Microwave on HIGH 3-4 minutes or until just fork tender (do not overcook). 2. In small bowl, combine melted butter and water. Slowly whisk in Grilled Veggie Dip Mix. Cut potatoes into quarters; place in a gallon freezer bag. Add beans and butter mixture. Seal well; toss to coat. Let stand 15 minutes or refrigerate up to overnight. 3. Prepare grill to medium heat. Place a grill pan on grill. Add vegetables to grill pan. Grill, stirring occasionally, until browned and desired doneness, about 15 minutes. Make Ahead: Prepare through step 2. Refrigerate up to 1 day. Continue with step 3. Honey Glazed Chicken Thighs 3 tablespoons Avocado Oil 3 tablespoons honey 2 tablespoons Pomegranate Balsamic Vinegar of Modena 1 tablespoon Citrus Herb Seasoning 1½-1¾ pounds boneless skinless chicken thighs, seasoned with salt and pepper 1. In a gallon freezer bag, combine first 4 ingredients; massage to combine. Add chicken and seal well; toss to coat. Refrigerate several hours or up to overnight. 2. Prepare grill to medium heat. Remove chicken from marinade. 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 Garlic Broccoli (recipe included). Make Ahead & Freeze: Prepare step 1. Seal well, label and freeze. Thaw completely. Continue with step 2.

4 Grilled Garlic Broccoli 16 ounces fresh or frozen broccoli florets 2 tablespoons Avocado Oil 1½ tablespoons Garlic Garlic Seasoning 1. Prepare grill to medium heat. In large bowl, combine all ingredients; salt and pepper as desired. 2. Place a grill basket on grill. Add broccoli. Sauté until tender and slightly browned or desired doneness, about minutes. Make Ahead: Prepare step 1 in a gallon freezer bag. Seal well. Refrigerate up to 1 day. Shallot Tarragon Mushroom Turkey Burgers ¼ cup Avocado Oil ¼ cup Pomegranate Balsamic Vinegar of Modena 1 packet Shallot Tarragon Compound Butter Mix 6 portobello mushrooms caps, stems removed, cleaned 1 medium red onion, sliced ½-inch thick 1½ pounds 85% lean ground turkey or ground beef 1 tablespoon Rustic Herb Seasoning Olive oil spray Arugula leaves or lettuce, sliced tomatoes 1. Combine first 3 ingredients in a gallon freezer bag. Add mushrooms and onion slices. Seal well; toss to coat. Let stand 10 minutes. In large bowl, combine turkey and Rustic Herb Seasoning; salt and pepper as desired. Form into 6 patties. 2. Prepare grill to medium heat. Lightly spray patties with olive oil spray and place on grill. Grill, turning once, until internal temperature reaches 165 F on an instant-read food thermometer, about minutes. 3. Meanwhile, remove mushrooms and onions from marinade. Place on grill. Grill, turning occasionally, until softened and lightly browned or desired doneness, about 8-10 minutes. Chop onions. 4. Place mushrooms on dinner plates. Top with arugula or lettuce, tomatoes, burgers and chopped onions. Serve with Grilled Herb Potato Wedges (recipe included). Make Ahead & Freeze: Prepare step 1, except mushrooms and onions. Place patties in a gallon freezer bag between sheets of wax paper. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Add mushrooms and onions to marinade. Continue with step 2.

5 Grilled Herb Potato Wedges 6 medium red potatoes, scrubbed clean ¼ cup butter, melted, or olive oil 1 tablespoon Rustic Herb Seasoning 1. Pierce potatoes in several spots with a fork; place on a microwave-safe plate. Microwave on HIGH 5-6 minutes or until just fork tender (do not overcook). Cool slightly. 2. Cut each potato into 6-8 wedges; place in a gallon freezer bag. Add remaining ingredients; salt and pepper as desired. Seal well; toss to coat. Let stand 15 minutes or refrigerate up to overnight. 3. Prepare grill to medium heat. Remove potatoes from bag and place on grill. Grill, turning occasionally, until browned and desired doneness, about minutes. Make Ahead: Prepare through step 2. Refrigerate up to 1 day. Continue with step 3. Shrimp & Veggie Foil Packets 12 baby red potatoes, scrubbed clean 6 (18x15-inch) pieces heavy-duty aluminum foil 2 medium zucchini, sliced 36 grape tomatoes (about 1 dry pint) 3 ears of corn, shucked, kernels cut off, or 2 cups frozen corn kernels 2 tablespoons Citrus Herb Seasoning 1½-2 pounds (26-30 count) raw shrimp, peeled and deveined ¼ cup butter, cut into 6 pieces, optional 1. Pierce potatoes in several spots with a fork; place on a microwavesafe plate. Microwave on HIGH 4-5 minutes or until just fork tender (do not overcook). Cut potatoes into quarters; salt and pepper as desired. Divide among pieces of foil. 2. Add remaining vegetables to foil. Sprinkle 1 tablespoon Citrus Herb Seasoning over vegetables. Top with shrimp. Sprinkle shrimp with remaining 1 tablespoon Citrus Herb Seasoning. Top with butter, if desired. Bring together 2 sides of foil; seal edges, making a ½-inch fold. Fold again, allowing space for heat circulation. Fold each side to seal. 3. Prepare grill to medium heat. Place foil packets on grill. Grill, turning occasionally, until shrimp is opaque in color and reaches 145 F on an instant-read food thermometer, about 15 minutes. Serve with Herbed Avocado Chopped Salad (recipe included). Make Ahead & Freeze: Prep through step 2. Place foil packets in 2 (1-gallon) freezer bags. Seal well, label and freeze. Thaw completely. Continue with step 3.

6 Herbed Avocado Chopped Salad 1¼ cups canned light coconut milk ¼ ripe avocado, pitted, peeled and chopped 1 tablespoon Rustic Herb Seasoning 18 ounces chopped Romaine lettuce 2 medium tomatoes, seeded and chopped 1 medium cucumber, seeded and chopped Chopped red onion, optional Cooked and chopped bacon, optional Shredded cheese or blue cheese, croutons, optional 1. In a blender, combine first 3 ingredients; blend until smooth. Salt and pepper as desired. 2. In large bowl, combine remaining ingredients with desired amount of dressing. Toss to coat. 3. Divide salad among 6 salad plates. Make Ahead: Prepare step 1; place in a storage container. Refrigerate up to 2 days. Note: Leftover salad dressing can be stored in refrigerator up to 1 week. Grilled Balsamic & Herb Pork Chops ⅓ cup Pomegranate Balsamic Vinegar of Modena ¼ cup olive oil 1½-2 tablespoons Rustic Herb Seasoning 6 boneless pork loin chops (about 2 pounds) 1. Combine first 3 ingredients in a gallon freezer bag. Add pork; seal well and toss to coat. Refrigerate several hours or up to overnight. 2. Prepare grill to medium heat. Remove pork chops from marinade; discard bag with marinade. 3. Place pork on grill. Grill, turning occasionally, until internal temperature reaches 155 F on an instant-read food thermometer, about minutes. Serve with BBQ Coleslaw (recipe included). Make Ahead & Freeze: Prepare step 1. Seal well, label and freeze. Thaw completely. Continue with step 2.

7 BBQ Coleslaw 1 (16 ounce) package tri-color coleslaw mix (without dressing) 1 small green or red bell pepper, cut into thin slices ½ cup shredded carrots ⅓ cup Smoky Bacon BBQ Sauce ¼ cup mayonnaise 3 tablespoons milk 1 tablespoon Pomegranate Balsamic Vinegar of Modena 1½ teaspoons Rustic Herb Seasoning 1½ teaspoons Garlic Garlic Seasoning 1. In large bowl combine first 3 ingredients. In small bowl combine remaining ingredients; pour over coleslaw and toss lightly. Salt and pepper as desired. 2. Serve immediately or refrigerate until ready to use. Makes 6-8 servings. Grilled Chicken Cordon Bleu 3 tablespoons white wine vinegar 3 tablespoons Dijon mustard 2 tablespoons Avocado Oil 1 packet Shallot Tarragon Compound Butter Mix 1½ pounds boneless skinless chicken breasts, cut into 6 pieces 1 (6-8 ounce) package thinly sliced ham 6 slices Swiss cheese, cut in half Chopped chives, optional 1. Combine first 4 ingredients in a gallon freezer bag; add chicken. Seal well; toss to coat. Refrigerate several hours or up to overnight. 2. Prepare grill to medium heat. Remove chicken from marinade; discard bag with marinade. 3. Place chicken on grill. Grill, turning once, until internal temperature reaches 165 F on an instant-read food thermometer, about minutes. Top chicken with 2-3 slices of ham and 2 pieces of cheese; grill until cheese is melted. Salt and pepper as desired. Garnish with chives, if desired. Serve with a mixed green salad topped with fresh radishes and your favorite dressing. Make Ahead & Freeze: Prepare step 1. Seal well, label and freeze. Thaw completely. Continue with step 2.

8 Savory Shallot Tarragon Chicken 1 packet Shallot Tarragon Compound Butter Mix 2 tablespoons soy sauce 2 tablespoons olive oil 1½ teaspoons Garlic Garlic Seasoning Juice of 1 lime 1½ pounds boneless skinless chicken breasts, cut into 6 pieces 2 green onions, thinly sliced, optional 1. Combine first 5 ingredients in a gallon freezer bag; add chicken. Seal well; toss to coat. Refrigerate several hours or up to overnight. 2. Prepare grill to medium heat. Remove chicken from marinade; discard bag with marinade. 3. Place chicken on grill. Grill, turning once, until internal temperature reaches 165 F on an instant-read food thermometer, about minutes. Salt and pepper as desired. Garnish with green onion, if desired. Serve with steamed asparagus. Make Ahead & Freeze: Prepare step 1. Seal well, label and freeze. Thaw completely. Continue with step 2.

9 Pesto Stuffed Baked Chicken 2 tablespoons Dried Tomato & Garlic Pesto Mix 2 tablespoons water 1½ tablespoons olive oil 1 tablespoon grated Parmesan cheese, optional 6 (5-6 ounce) boneless skinless chicken breasts 1 cup shredded mozzarella cheese ½ cup plain panko bread crumbs ⅓ cup butter, melted 1½ tablespoons Garlic Garlic Seasoning 1. In medium microwave-safe bowl, combine Dried Tomato & Garlic Pesto Mix, water and oil. Microwave on HIGH 1 minute. Let stand 5 minutes. Stir in cheese, if desired. 2. Cut a 3-inch slit along one side of each chicken breast, creating a pocket. Season with salt and pepper as desired. Add cheese and bread crumbs to cooled pesto; salt and pepper as desired. Stuff chicken with mixture. Place in a greased 13x9-inch baking dish. 3. Preheat oven to 400 F. In small bowl, combine butter and Garlic Garlic Seasoning; pour over chicken. Bake until internal temperature of chicken reaches 165 F on an instant-read food thermometer, about 25 minutes. Serve with Green Bean & Bacon Salad (recipe included). Make Ahead & Freeze: Prepare through step 2. Wrap each breast in plastic wrap and place in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 3, placing chicken in a greased 13x9-inch baking dish. Green Bean & Bacon Salad ¼ cup milk 1 teaspoon lemon juice 3 tablespoons mayonnaise 1¾ tablespoons Onion Onion Seasoning 1 (16 ounce) package frozen whole green beans, thawed 1 (8 ounce) package fresh ciliegine mozzarella balls, drained 20 grape tomatoes, cut in half 4 slices bacon, cooked and crumbled 1. In large bowl, combine milk and lemon juice. Let stand 1-2 minutes. 2. Whisk in mayonnaise and Onion Onion Seasoning. Salt and pepper as desired. 3. Add remaining ingredients; toss to coat. Make Ahead: Prepare through step 3; do not add bacon. Refrigerate, covered, up to 1 day. Stir in bacon before serving.

10 Smoky BBQ Pulled Chicken Sandwiches 2 tablespoons apple cider vinegar 2 tablespoons honey 1 tablespoon olive oil 1¾ tablespoons Onion Onion Seasoning, divided 1½ cups green grapes, quartered 1 small cucumber, chopped 1 tablespoon minced fresh jalapeño pepper, optional ½ cup ketchup ¼ cup brown sugar 1 packet Smoky BBQ Cheese Ball Mix 1 deli rotisserie chicken, skinned, deboned and torn up (or 3-4 cups cooked) 6 Hawaiian sweet hamburger buns, toasted 1. In medium bowl, whisk together first 3 ingredients with ¾ tablespoon Onion Onion Seasoning; salt and pepper as desired. Stir in next 2 ingredients and jalapeno, if desired. Set aside. 2. In medium microwave-safe bowl, combine ketchup, brown sugar, Smoky BBQ Cheese Ball Mix and remaining 1 tablespoon Onion Onion Seasoning; stir in chicken. Microwave on HIGH 2-3 minutes, stirring occasionally, or until hot. 3. Divide chicken among toasted hamburger bun halves. Top with green grape relish (including some juice). Serve with Simple Stovetop Mac & Cheese (recipe included). Make Ahead & Freeze: Prepare dressing in step 1; place in a quart freezer bag. Prepare step 2. Place in a gallon freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 3. Simple Stovetop Mac & Cheese 16 ounces medium shells pasta 3 tablespoons butter 1-1½ tablespoons Garlic Garlic Seasoning 3 tablespoons all-purpose flour 2 cups whole milk, warmed 2 cups shredded Cheddar cheese 1. Prepare pasta according to package directions. 2. Meanwhile, in medium saucepan, melt butter over medium heat. Whisk in desired amount of Garlic Garlic Seasoning; cook 30 seconds. Whisk in flour; cook, whisking constantly, 1 minute. 3. Whisk in milk. Bring to a simmer, whisking constantly. Simmer 1 minute. Stir in cheese. Cook, stirring constantly, until melted and creamy. Stir in pasta; salt and pepper as desired. Make Ahead: Prepare step 1. Rinse with cold water; toss with 1 tablespoon oil. Place in a storage container. Refrigerate up to 2 days ahead. Reheat in boiling water 1 minute. Continue with step 2.

11 Honey Pork on a Stick 1½ pounds boneless pork loin, cubed ½ cup Honey Teriyaki Sauce ¼ cup orange juice 2 tablespoons olive oil 2 tablespoons honey 1½ tablespoons Garlic Garlic Seasoning 6-8 wooden skewers, soaked in water 30 minutes 1. Season pork with salt and pepper as desired. Place in a gallon freezer bag. In small bowl, whisk together next 5 ingredients; salt and pepper as desired. Pour over pork. Seal well; toss to coat. Refrigerate several hours or up to overnight. 2. Prepare grill to medium heat. Remove pork from marinade and thread on skewers. Transfer marinade to a small saucepan. Bring to a boil over medium-high heat. Boil 5 minutes. 3. Place pork skewers on grill. Grill, turning occasionally, until internal temperature reaches 155 F on an instant-read food thermometer, about 8-10 minutes, basting with marinade last 5 minutes. Serve with Garlic Grilled Zucchini (recipe included). Make Ahead: Prepare step 1. Seal well, label and freeze. Thaw completely. Continue with step 2. Garlic Grilled Zucchini 3 medium zucchini, cut into wedges lengthwise 2 tablespoons olive oil 1½ tablespoons Garlic Garlic Seasoning 1. Combine all ingredients in a gallon freezer bag. Salt and pepper as desired. Seal well; toss to coat. 2. Prepare grill to medium heat. Place zucchini on grill. Grill, turning occasionally, until browned and tender or desired doneness, about 8-10 minutes. Make Ahead: Prepare step 1. Refrigerate up to 1 day.

12 Easy Slow-Cooker Lasagna 1½ pounds lean ground beef 1 (28 ounce) can crushed tomatoes 1 (15 ounce) can tomato sauce ¼ cup Vidalia Onion Dressing 4 tablespoons Dried Tomato & Garlic Pesto Mix 1½ tablespoons Garlic Garlic Seasoning 4 cups shredded mozzarella cheese, divided 1 (15 ounce) container ricotta cheese, optional 10 uncooked lasagna noodles, broken into thirds 1. In large skillet over medium-high heat, cook and crumble ground beef until no longer pink; salt and pepper as desired. Drain off liquid. Stir in next 5 ingredients. 2. In 4-quart or larger slow cooker layer ¼ meat mixture, 1 cup mozzarella cheese, ⅓ of the ricotta cheese, if desired, and ⅓ of the noodles; repeat layers, ending with meat layer. 3. Cook on LOW 3-4 hours. Add remaining 1 cup mozzarella cheese during last 30 minutes of cook time. Salt and pepper as desired. Serve with garlic toast. Make Ahead & Freeze: Prepare step 1. Place in a gallon freezer bag. 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. Honey Teriyaki & Onion Roast Beef 1 (3 pound) boneless beef tip roast, seasoned with salt and pepper ½ cup reduced sodium beef broth ¼ cup Brown Sugar Honey Mustard ¼ cup Honey Teriyaki Sauce ¼ cup Vidalia Onion Dressing 2 tablespoons Garlic Garlic Seasoning 1. In 5-quart or larger slow cooker combine all ingredients. 2. Cook on LOW 6-8 hours. Shred or cut roast into pieces; serve juices over meat. Salt and pepper as desired. Serve with mashed potatoes and sautéed green beans. Tip: To thicken juices, whisk together 2 tablespoons cornstarch and 2 tablespoons cold water; whisk into juices. Cook until desired thickness. Make Ahead & Freeze: Combine all ingredients in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1. 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.

13 One-Pan Pork Chops & Potatoes 6 boneless pork loin chops (about 2 pounds), seasoned with salt and pepper ¼ cup Brown Sugar Honey Mustard ¼ cup Vidalia Onion Dressing 2 pounds baby red potatoes, cut into 1-inch cubes 2 tablespoons olive oil 1½ teaspoons Garlic Garlic Seasoning 1-1½ teaspoons salt ½-1 teaspoon pepper 1. In large bowl combine first 3 ingredients. 2. Preheat oven to 400 F. In second large bowl, combine next 3 ingredients. 3. Grease one-half of a large rimmed baking sheet; line other half with aluminum foil, creating an edge down center of pan. Place pork chops on greased half of pan; place potatoes on foil. Sprinkle salt and pepper over chops and potatoes. 4. Bake until internal temperature of pork reaches 155 F on an instant-read food thermometer and potatoes are tender, about 30 minutes. Serve with steamed asparagus. Make Ahead & Freeze: Prepare step 1 in a gallon freezer bag. Place Garlic Garlic Seasoning in a quart freezer bag. Place both bags in a gallon freezer bag. 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. Sloppy Dogs with Cheese 1½ pounds lean ground beef 5 natural casing beef wieners, sliced 1 tablespoon Garlic Garlic Seasoning ¾ cup ketchup ¼ cup Brown Sugar Honey Mustard ¼ cup water 1 tablespoon chili powder 8 hamburger buns 8 slices Colby Jack cheese 1. In large skillet over medium-high heat combine first 3 ingredients. Cook and crumble beef until no longer pink, about 6-8 minutes. Drain off liquid. 2. Add next 4 ingredients; reduce heat and simmer 5-10 minutes, stirring occasionally. Salt and pepper as desired. 3. Spoon into buns and top with cheese. Makes 6-8 servings. Serve with Honey Teriyaki Beans (recipe included). Make Ahead & Freeze: Combine step 1 ingredients in a gallon freezer bag. Combine step 2 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.

14 Honey Teriyaki Beans 5 slices bacon, chopped 2 (16 ounce) cans pinto beans, rinsed and drained ¼ cup Honey Teriyaki Sauce ¼ cup Brown Sugar Honey Mustard ¼-½ cup water 1 tablespoon Garlic Garlic Seasoning ¼ teaspoon cayenne pepper, optional 1. In large skillet over medium-high heat, sauté bacon until crisp; remove to paper towels. Drain off drippings. 2. Reduce heat to low and add remaining ingredients to skillet; warm gently, stirring occasionally. 3. Remove from heat. Stir in bacon. Salt and pepper as desired. Slow-Cooked Salsa Chicken Wraps 1½ pounds boneless skinless chicken breasts, seasoned with salt and pepper 1 jar Corn, Black Bean Salsa ½ (8 ounce) package cream cheese, cubed 12 (8-inch) flour tortillas 1 cup sour cream 2-3 green onions, thinly sliced, optional 1. In 4-quart slow cooker, combine chicken and salsa. 2. Cook on LOW 4-4½ hours or until chicken is tender. Remove chicken from slow cooker and shred into chunks. Strain and reserve juices. 3. Return strained salsa, 1 cup reserved juice and chicken to slow cooker. Add cream cheese, stirring to melt. Add more juice, if needed, to reach desired consistency. Salt and pepper as desired. Serve in flour tortillas with sour cream and green onions. Serve with rice or fresh fruit. Make Ahead & Freeze: Combine step 1 ingredients in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.

15 Smoky BBQ Stuffed Chicken 6 (5-6 ounce) boneless skinless chicken breasts ½ (8 ounce) package cream cheese, softened 1 packet Smoky BBQ Cheese Ball Mix 12 slices bacon (about ¾ pound) 1. Cut a 3-inch slit along one side of each chicken breast, creating a pocket. 2. In small bowl, combine cream cheese and Smoky BBQ Cheese Ball Mix; stir until well combined. Stuff into slits in chicken. Wrap 2 slices bacon around each breast. Place in a greased 13x9-inch baking dish. Season with pepper as desired. 3. Preheat oven to 400 F. Bake until internal temperature of chicken reaches 165 F on an instant-read food thermometer, about minutes. If desired, broil on HIGH 2-3 minutes on each side until bacon reaches desired crispiness. Serve with potato wedges. Make Ahead & Freeze: Prepare through step 2. Wrap each chicken breast in plastic wrap; place in gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 3. Provolone Pulled Pork Sandwiches 1 (3 pound) boneless pork loin roast 1 (12 ounce) can root beer ½ cup Vidalia Onion Dressing 1½ teaspoons salt 1½ teaspoons ground pepper 8 large hamburger buns 8 slices provolone cheese 1. In a 4-quart or larger slow cooker combine first 5 ingredients. 2. Cook on LOW 6-8 hours or until pork pulls apart easily. 3. Serve pork on buns. Top with cheese, if desired. Makes 6-8 servings. Serve with Italian Pesto Rotini Salad (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. 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.

16 Italian Pesto Rotini Salad 7 tablespoons Dried Tomato & Garlic Pesto Mix ½ cup water ⅓ cup olive oil 12 ounces tri-colored rotini pasta, cooked and cooled 1 cup halved cherry tomatoes 1 cup shredded Parmesan cheese ½ cup halved pitted Kalamata olives 1. In microwave-safe bowl, combine first 3 ingredients; microwave on HIGH 1½-2 minutes. Cool completely. 2. In large bowl combine remaining ingredients; stir in cooled pesto to blend. Serve immediately or chill 1-2 hours. Salt and pepper as desired. Makes 6-8 servings.

17 Skillet Chicken Parmesan 1½ pounds boneless skinless chicken breasts, cut into 6 pieces 2 large eggs, beaten 1 cup plain panko bread crumbs ½ cup all-purpose flour ½ cup grated Parmesan cheese 1 teaspoon Seasoned Salt 4 tablespoons olive oil 1 (15 ounce) can crushed tomatoes 2 tablespoons Mama Mia Marinara Sauce Mix 1½ cups shredded mozzarella cheese 1. Pound chicken to ½-inch thick; season with salt and pepper as desired. Place in a gallon freezer bag with beaten eggs. Seal and toss to coat. In a gallon freezer bag, combine next 4 ingredients. 2. One at a time, remove chicken from eggs and shake in bread crumb mixture. 3. In large skillet, heat 2 tablespoons oil over medium-high heat. When hot add chicken. Cook, covered, 5 minutes. Turn chicken over, adding remaining 2 tablespoons oil to pan. Continue cooking, covered, until internal temperature reaches 165 F on an instant-read food thermometer, about 5-7 minutes. 4. Meanwhile, in small microwave-safe bowl combine tomatoes and Mama Mia Marinara Sauce Mix. Microwave on HIGH 1-2 minutes or until hot. Top chicken with desired amount of marinara and cheese. Cover; cook until cheese is melted. Serve with remaining marinara. Serve with Sautéed Zucchini (recipe included). Make Ahead & Freeze: Prepare step 1. Place step 4 ingredients in a quart freezer bag. Place all bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 2. Sautéed Zucchini 2 tablespoons olive oil 3 medium zucchini, sliced 1¾ tablespoons Onion Onion Seasoning 1 teaspoon Seasoned Salt 1. In large skillet, heat oil over medium-high heat. 2. Add remaining ingredients. Sauté until zucchini is tender and lightly browned, about 6-7 minutes.

18 Sweet Maple Pork Tenderloin 1 (1½ pound) pork tenderloin 1 teaspoon salt* 1 packet Brown Sugar & Maple Bacon Seasoning 1. Season tenderloin with salt; pepper if desired. Rub all sides with Brown Sugar & Maple Bacon Seasoning. 2. Prepare grill to medium heat. Place tenderloin on grill. Grill, turning occasionally, until internal temperature reaches 150 F on an instant-read food thermometer, about minutes. 3. Remove from grill. Tent with foil and let stand 5 minutes. Slice. Serve with Rice Pilaf (recipe included). *Note: Omit salt from recipe if using a pork tenderloin that has been tenderized in a sodium solution (such as Always Tender ). Make Ahead & Freeze: Prepare step 1. Place in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 2. Rice Pilaf 2 tablespoons butter 3 ounces spaghetti, broken up (about 1 cup) 1 cup long-grain white rice 3½ cups reduced sodium chicken broth 1¾ tablespoons Onion Onion Seasoning ½ cup frozen peas and carrots 1 teaspoon Seasoned Salt ½ cup slivered almonds, toasted, optional 1. In large saucepan, heat butter over medium-high heat. Add spaghetti. Sauté until lightly toasted, about 3-4 minutes. 2. Add rice, sauté 1 minute. Stir in chicken broth and Onion Onion Seasoning. Cover and bring to a boil. Reduce heat and simmer minutes or until liquid is absorbed and rice is tender. 3. Stir in peas and carrots and Seasoned Salt. Remove from heat. Let stand 5 minutes. Stir in toasted almonds, if desired.

19 Tangy Thai Shrimp Stir-Fry 3 tablespoons olive oil, divided ½ cup Tangy Thai Sauce ⅓ cup orange juice 2 tablespoons cornstarch 1½-2 pounds (51-60 count) raw shrimp, peeled and deveined 1¾ tablespoons Onion Onion Seasoning 1 (16 ounce) package frozen Japanese stir-fry vegetable blend 1. In small bowl, whisk together 2 tablespoons olive oil, Tangy Thai Sauce, orange juice and cornstarch. Set aside. 2. In large skillet, heat remaining 1 tablespoon oil over medium-high heat. Add shrimp and Onion Onion Seasoning. Stir-fry until cooked through, about 4-5 minutes. 3. Add vegetables. Continue stir-frying 2-3 minutes. Stir in sauce. Continue stir-frying until sauce has thickened, about 1-2 minutes. Serve with Simple Fried Rice (recipe included). Make Ahead & Freeze: Prepare step 1; place in a quart freezer bag. Combine step 2 in a quart freezer bag. Place both bags in a gallon freezer bag with frozen vegetables. Seal well, label and freeze. Thaw completely. Continue with step 2. Simple Fried Rice 3 tablespoons olive oil, divided 2 large eggs, beaten, seasoned with salt and pepper as desired 3 cups cooked white rice 1 cup frozen peas and carrots, thawed 3 tablespoons soy sauce 1¾ tablespoons Onion Onion Seasoning ¼-½ teaspoon crushed red pepper flakes, optional 1. In large skillet, heat 1 tablespoon oil over medium heat. Add eggs; stir, slowly and continuously, with a rubber spatula until set, about 1-2 minutes. Remove from skillet. 2. Turn heat up to medium-high. Add remaining 2 tablespoons oil to skillet. When hot, add remaining ingredients to skillet. Stir-fry until heated through, about 3-4 minutes. 3. Stir in scrambled eggs, breaking them up as stirring in. Serve immediately.

20 Easy Lasagna Cups 1 pound 94% lean ground turkey 1 (15 ounce) can tomato sauce 3 tablespoons Mama Mia Marinara Sauce Mix 24 wonton wrappers ¾ cup ricotta cheese 1½ cups shredded mozzarella cheese 1. Preheat oven to 400 F. In large skillet over medium-high heat cook and crumble turkey until no longer pink, about 5-6 minutes; drain off liquid. Stir in next 2 ingredients. 2. Meanwhile, lightly grease 1 (12-count) muffin pan and firmly press 2 separated wonton wrappers into each cup, off-setting corners to form a star shape. 3. Divide meat mixture into cups; top with ricotta and mozzarella cheese. Bake minutes or until cups are lightly browned. Serve with a side salad and assorted vegetable sticks. Make Ahead & Freeze: Place turkey in a quart freezer bag. Place next 2 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. Mama Mia Chicken Burgers 1½ pounds ground chicken or turkey ½ cup plain panko bread crumbs 2-3 tablespoons Mama Mia Marinara Sauce Mix 2 tablespoons Veggie Vinaigrette 1 tablespoon olive oil 6 slices mozzarella cheese 6 hamburger buns 2 medium tomatoes, sliced 1 ripe avocado, pitted, peeled and sliced 1. In large bowl combine first 4 ingredients. With lightly greased hands form into 6 patties. 2. In large skillet heat oil over medium heat; place patties in skillet. Pan-fry, turning once, until internal temperature reaches 165 F on an instant-read food thermometer, about 8-10 minutes. 3. Top burgers with cheese; cook until cheese is melted. Place burgers on buns. Top with tomatoes and avocado slices. Serve with Mama Mia Steak Fries (recipe included). Make Ahead & Freeze: Prepare step 1. Place patties in a gallon freezer bag between sheets of wax paper. Seal well, label and freeze. Thaw completely. Continue with step 2.

21 Mama Mia Steak Fries 1 (28 ounce) package frozen steak fries 1 (15 ounce) can tomato sauce 3 tablespoons Mama Mia Marinara Sauce Mix 3 tablespoons butter, melted 3 tablespoons grated Parmesan cheese 1. Prepare fries according to package directions, baking until crispy. 2. Meanwhile, in small saucepan, combine next 2 ingredients. Simmer, on low, 10 minutes, stirring occasionally. 3. In large mixing bowl, toss hot fries with butter and cheese; salt and pepper as desired. Serve with dipping sauce. Makes 6-8 servings. Maple Marinated Steak 1 (2 pound) boneless beef sirloin steak, cut into 6 pieces 1 packet Brown Sugar & Maple Bacon Seasoning ⅓ cup Veggie Vinaigrette ¼ cup olive oil 1½ tablespoons Onion Onion Seasoning 1½ teaspoons ground black pepper 1½ teaspoons salt 1. Pierce steaks throughout on both sides with a fork. Combine remaining ingredients in a gallon freezer bag; add steak. Seal well; toss to coat. Refrigerate 15 minutes. 2. Heat large skillet over medium-high heat. Remove steaks from marinade; discard bag with marinade. 3. Place steaks in skillet; reduce heat to medium. Cook, turning once, until desired doneness is reached (145 F for medium-rare; 160 F for medium), about 7-9 minutes. 4. Let steak rest 5 minutes before serving. Brush sauce from skillet on finished steaks. Serve with assorted fresh greens and crusty rolls. Make Ahead & Freeze: Prepare step 1. Seal well, label and freeze. Thaw completely. Continue with step 2.

22 Perfectly Simple Burgers 1½ pounds lean ground beef ½ cup Veggie Vinaigrette ¼ cup plain panko bread crumbs 1½ tablespoons Onion Onion Seasoning ½ teaspoon Seasoned Salt 2 teaspoons olive oil, optional 6 slices Cheddar cheese 6 lettuce leaves 2 medium tomatoes, sliced 6 hamburger buns 1. In medium bowl combine first 5 ingredients. Form into 6 patties. 2. Prepare grill to medium heat, or in large skillet, heat oil over medium-high heat. Place patties on grill or in skillet. Season with pepper, if desired. Cook, turning once, until internal temperature reaches 165 F on an instant-read food thermometer, about 8-10 minutes. 3. Top burgers with cheese; cook until cheese is melted. Place lettuce, tomatoes and burgers on buns. Serve with Tangy Thai Broccoli Slaw (recipe included). Make Ahead & Freeze: Prepare step 1. Place patties in a gallon freezer bag between sheets of wax paper. Seal well, label and freeze. Thaw completely, Continue with step 2. Tangy Thai Broccoli Slaw 3 tablespoons Mango Lime Sauce 3 tablespoons Veggie Vinaigrette 2 tablespoons Tangy Thai Sauce 1½ tablespoons Onion Onion Seasoning ½ cup mayonnaise 2 (10-12 ounce) packages broccoli slaw mix ½ cup dry roasted sunflower seed kernels 1. In large bowl combine first 5 ingredients. 2. Stir in remaining ingredients. Refrigerate until ready to serve. Makes 6-8 servings.

23 Pizza Stromboli 1 (13.8 ounce) tube refrigerated pizza crust dough 1 (8 ounce) can tomato sauce 1½ tablespoons Mama Mia Marinara Sauce Mix 3 ounces pepperoni slices 6 ounces Canadian bacon slices 1 (4 ounce) can sliced mushrooms, drained, optional 1 cup shredded mozzarella cheese 1 tablespoon butter, melted 2 tablespoons grated Parmesan cheese 1. Preheat oven to 425 F. Grease a foil-lined 17x11-inch baking sheet; press pizza crust into a 15x10-inch rectangle. 2. In small bowl combine next 2 ingredients; spread on crust to within 2 inches of edges. Top one half of crust lengthwise with pepperoni, Canadian bacon, mushroom, if desired, and mozzarella cheese. 3. Fold long side of crust over filling; roll and press edges to seal. 4. Bake 15 minutes. Brush with melted butter and sprinkle with Parmesan cheese. Continue baking 4-7 minutes or until browned. Cut into slices. Serve with slices of fresh fruit. Make Ahead & Freeze: Prepare through step 3 on greased aluminum foil. Wrap in 2-3 sheets of foil, label and freeze. Thaw completely. Unwrap, place foil with stromboli on baking sheet. Preheat oven to 425 F and continue with step 4. Pork Saltimbocca ¼ cup all-purpose flour ¼ cup grated Parmesan cheese, divided ½ teaspoon Seasoned Salt 6 boneless pork loin chops (about 2 pounds) 2 tablespoons olive oil 6 thin slices deli ham 1 cup shredded Swiss cheese ⅓ cup sour cream 3 tablespoons milk 1 packet Artichoke & Spinach Warm Dip Mix Fresh sage leaves, optional 1. In shallow dish, combine flour, 2 tablespoons Parmesan cheese and Seasoned Salt; coat chops on both sides. 2. In large skillet, heat oil over medium-high heat; add chops. Pan-fry, turning once, until browned and internal temperature reaches 155 F on an instant-read food thermometer, about 8-10 minutes. 3. Top with ham slices and Swiss cheese. Cover; cook 1-2 minutes or until cheese is melted. 4. Meanwhile, in microwave-safe bowl, whisk sour cream and milk together. Microwave on HIGH 20 seconds; whisk in Artichoke & Spinach Warm Dip Mix; continue microwaving seconds. Top chops with sauce; garnish with remaining 2 tablespoons Parmesan cheese and fresh sage leaves, if desired. Pepper as desired. Serve with steamed assorted vegetables. Make Ahead & Freeze: Prepare step 1. Wrap chops individually in plastic wrap. Place in a gallon freezer bag with unopened packet Artichoke & Spinach Warm Dip Mix. Seal well, label and freeze. Thaw completely. Continue with step 2.

24 Sweet Thai Lettuce Wraps 1 tablespoon olive oil 1½ pounds boneless skinless chicken breasts, cut into ¾-inch cubes 1½ tablespoons Onion Onion Seasoning ⅓ cup Tangy Thai Sauce ¼ cup Mango Lime Sauce 1 red bell pepper, cut into matchstick strips 1 cup matchstick carrots ½ cup dry-roasted peanuts 18 leaves Boston (Bibb) or butter lettuce 4 green onions, sliced 1. In large skillet, heat oil over medium-high heat. Add chicken and Onion Onion Seasoning. Sauté until chicken is no longer pink, about 5 minutes. 2. Stir in Tangy Thai Sauce and Mango Lime Sauce. Cook 3 minutes. 3. Stir in red peppers, carrots and peanuts. Serve in lettuce leaves. Garnish with green onions. Serve with fried rice. Tip: For a thicker sauce, whisk together 1 teaspoon cornstarch and 1 teaspoon water. Add with vegetables. Make Ahead & Freeze: Place step 1 ingredients in a gallon freezer bag. Place step 2 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.