Cheeseburger Skillet. Simple Garlic Grilled Sirloin

Transcription

1 Cheeseburger Skillet 1 pound lean ground beef 1 (15 ounce) can tomato sauce 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 Simple Garlic Grilled Sirloin ¼ cup Garden Guacamole Starter 3 tablespoons Roasted Garlic Infused Oil 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. Tip: visit for alternative cooking directions.

2 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 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 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.

3 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 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

4 Pepperoni Ravioli Pizza Bake 1 (28 ounce) can crushed tomatoes 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 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.

5 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.