Creamy Chicken Stew 1¼ lbs. boneless skinless chicken thighs, cut into 1-inch strips 16 oz. jar garlic and Parmesan Alfredo pasta sauce 1 cup water 2 tsp. Garlic Garlic Seasoning 1 Tbsp. Onion Onion Seasoning ½ tsp. black pepper ½ tsp. dried basil 2 cups frozen mixed vegetables 15 oz. can whole white potatoes, drained and quartered or 1 lb. baby red potatoes with skins, cut into quarters Serve tonight: Combine all ingredients in a greased slow cooker. Cover; cook on low 6-7 hours. Salt and pepper to taste. Cozy 10 Meals & More Collection recipes Freeze for later: Combine first 8 ingredients in a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely. Combine stew mixture and potatoes. Prepare as directed above. Serve with your favorite crackers. Creamy Salsa Chicken 1½ lbs. boneless skinless chicken breasts ½ jar Corn, Black Bean Salsa 10.75 oz. can cream of chicken soup Serve tonight: Combine ingredients in a greased slow cooker. Cover; cook on low 6-7 hours. Salt and pepper to taste. Freeze for later: Combine ingredients in a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely. Prepare as directed above. Serve with rice or tortillas.
Easy Chicken Noodle Soup 2 cups shredded, cooked chicken 2 (32 oz.) cartons chicken broth 2 Tbsp. Onion Onion Seasoning 2 tsp. Garlic Garlic Seasoning ½ tsp. black pepper ½ tsp. dried basil 2 ribs celery, sliced 20 baby carrots, sliced or cubed 2 cups egg noodles, uncooked Serve tonight: Combine first 8 ingredients in a large saucepan; bring to a boil. Reduce heat and simmer, uncovered, 20 minutes or until vegetables are crisp-tender. Stir in noodles and simmer 5-7 minutes or until noodles are tender. Salt and pepper to taste. Freeze for later: Combine first 6 ingredients in a gallon resealable freezer bag. Add egg noodles to a quart resealable freezer bag. Put both bags in a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely. Combine vegetables and soup mixture. Prepare as directed above. Tip: For quick preparation, use rotisserie chicken. Serve with your favorite crackers. Pizza Casserole 1 lb. ground turkey sausage ¼ cup Pizzeria Seasoning 28 oz. can crushed tomatoes 14.5 oz. can petite diced tomatoes Half of a 3.5 oz. pkg. pepperoni slices 3½ cups water 16 oz. pkg. spiral pasta, rinsed and uncooked 1 cup shredded mozzarella cheese Serve tonight: Crumble uncooked sausage into a greased slow cooker. Add next 5 ingredients. Stir to combine. Cover; cook on low 4-5 hours. Stir in pasta; cover and cook an additional 30 minutes. Stir, top with cheese and cover. Cook an additional 15 minutes or until pasta is tender and cheese is melted. Salt and pepper to taste. Freeze for later: Combine first 5 ingredients in a gallon resealable freezer bag. Put pasta in a gallon resealable freezer bag. Put cheese in a quart resealable freezer bag. Place all bags in a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely. Combine casserole mixture with water and prepare as directed above. Makes 6 8 servings. Serve with a garden salad. Italian Pizza Chili 1 lb. ground Italian sausage 2 Tbsp. Pizzeria Seasoning 28 oz. can crushed tomatoes 16 oz. can dark red kidney beans, rinsed and drained 2 cups water H alf of a 3.5 oz. pkg. pepperoni slices Sour cream (optional) Shredded Cheddar cheese (optional) Serve tonight: Brown sausage with Pizzeria Seasoning in a large saucepan over medium heat; drain. Stir in next 4 ingredients. Bring to a boil; reduce heat and simmer uncovered 30 minutes, stirring occasionally. Salt and pepper to taste. Garnish with sour cream and shredded Cheddar cheese, if desired. Freeze for later: Combine first 2 ingredients in a quart resealable freezer bag. Combine next 4 ingredients in a gallon resealable freezer bag. Place both bags in a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely. Prepare as directed above. Serve with a slice of garlic bread. Slow-Cooked Chicken Dinner 1½ lbs. boneless skinless chicken breasts 1½ Tbsp. Onion Onion Seasoning 1 cup shredded Swiss cheese 10.75 oz. can cream of mushroom soup 1 3 cup milk 2 cups herb-seasoned stuffing mix ½ cup (1 stick) butter, melted Serve tonight: Place chicken, Onion Onion Seasoning and cheese in a greased slow cooker. Combine the soup and milk; pour over the chicken mixture. Sprinkle with stuffing mix and drizzle with butter. Cover; cook on low 6-7 hours. Salt and pepper to taste. Oven version: Preheat oven to 350. Place chicken, Onion Onion Seasoning and cheese in a greased 8 x 8 baking pan. Combine the soup and milk; pour over the chicken mixture. Sprinkle with stuffing mix and drizzle with butter. Cover with foil; bake 45 minutes. Uncover and bake an additional 30-35 minutes. Salt and pepper to taste. Freeze for later: Combine chicken and Onion Onion Seasoning in a gallon resealable bag. Put cheese in a quart resealable freezer bag. Combine soup and milk in a quart resealable freezer bag. Add stuffing mix and 1 stick butter in another quart resealable bag. Combine all bags in a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely. Prepare as directed above. Serve with mashed potatoes and steamed vegetables.
Slow-Cooker Enchiladas 1½ lbs. lean ground beef, browned 2 Tbsp. Onion Onion Seasoning 2 (10 oz.) cans red enchilada sauce 15-16 oz. can chili beans in mild or medium sauce ½ jar Corn, Black Bean Salsa 11 oz. can corn with red and green bell peppers, drained 2.25 oz. can sliced black olives, drained 3 cups shredded Cheddar cheese 8 (7-8 inch) corn tortillas Serve tonight: Combine first 7 ingredients in a large bowl. Set aside ½ cup meat sauce and 1 3 cup cheese. Spoon ½ cup meat sauce into a greased slow cooker. Top with 2 tortillas. Add 1 3 of meat sauce and 1 3 of the cheese. Repeat layers twice, ending with a meat and cheese layer. Top with 2 tortillas and reserved meat sauce and cheese. Cover; cook on low 5-6 hours. Salt and pepper to taste. Freeze for later: Combine first 7 ingredients in a gallon resealable freezer bag. Place cheese in a quart resealable freezer bag. Place both bags into a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely. Layer as directed above. Serve with steamed green beans. Sweet Potato & Black Bean Soup 1 red bell pepper, diced 1 Tbsp. Onion Onion Seasoning 2 (14.5 oz.) cans beef broth 15 oz. can black beans, undrained 15-16 oz. can chili beans in mild or medium sauce 3-4 Tbsp. Dried Tomato & Garlic Pesto Mix 1 lb. yams or sweet potatoes, peeled and cut into 1½-inch cubes 1 lb. lean ground beef or turkey, browned and drained (optional) 1 tsp. chili powder (optional) Serve tonight: Combine all ingredients in greased slow cooker. Cover; cook on low 5-6 hours or until potatoes are fork-tender. Salt and pepper to taste. Freeze for later: Combine all ingredients, except yams or sweet potatoes, in a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely. Prepare as directed above. Serve with biscuits or a slice of crusty bread. Superb Beef Stroganoff 2 lbs. cubed beef stew meat 14.5 oz. can beef broth 2 Tbsp. Onion Onion Seasoning 2 tsp. Garlic Garlic Seasoning 2 tsp. Worcestershire sauce 8 oz. pkg. fresh sliced mushrooms 1 cup sour cream 2 Tbsp. cornstarch 16 oz. pkg. egg noodles, cooked Serve tonight: Place first 6 ingredients in a greased slow cooker. Cover; cook on low 7-8 hours. Combine sour cream and cornstarch, mix well. Stir into slow cooker until well blended; cook an additional 15-20 minutes until sauce thickens. Serve over egg noodles. Salt and pepper to taste. Freeze for later: Combine first 6 ingredients in a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely. Prepare as directed above. Makes 6 servings. Tuscan Beef Stew 1½ lbs. beef stew meat 3-4 Tbsp. Dried Tomato & Garlic Pesto Mix 14 oz. can artichoke hearts, drained and cut in half 4.5 oz. jar sliced mushrooms, drained 14.5 oz. can petite diced tomatoes ½ cup dry red wine (optional) 4 oz. cream cheese, cubed Serve tonight: Combine first 5 ingredients and the wine, if desired, in a greased slow cooker. Cover; cook on low 6-8 hours. Add cream cheese; stir to combine. Salt and pepper to taste. Freeze for later: Combine first 5 ingredients and the wine, if desired, in a gallon resealable freezer bag; freeze. Thaw completely. Prepare as directed above. Makes 6 servings. Serve with warm biscuits. Serve with steamed vegetables.
Asian Lettuce Wraps 1½ lbs. lean ground beef 2 tsp. Garlic Pepper Seasoning 1 tsp. Ultimate Steak Seasoning 1 Tbsp. olive oil 14-16 oz. pkg. frozen broccoli stir-fry vegetables 2 tsp. soy sauce or coconut aminos 1 packet Red Bell Pepper Hummus Mix 10-12 large lettuce leaves Serve tonight: Brown ground beef, Garlic Pepper Seasoning and Ultimate Steak Seasoning in a large skillet over medium-high heat. Remove from skillet; drain. Add oil and vegetables to skillet and continue cooking, stirring frequently, 4-6 minutes or until vegetables are crisptender. Add ground beef to skillet; stir in soy sauce and hummus mix. Salt and pepper to taste. Serve on lettuce leaves. Hearty 10 Meals & More Collection recipes Freeze for later: Combine ground beef, Garlic Pepper Seasoning and Ultimate Steak Seasoning in a gallon resealable freezer bag. Place the bag of frozen vegetables, hummus mix packet and bag of ground beef in a gallon resealable freezer bag. Seal well, label and freeze. Thaw ground beef completely; leave vegetables in freezer until ready to prepare. Prepare as directed above. Serve with fresh fruit or cauliflower rice. Baked Honey Mustard Chicken 1½ lbs. boneless skinless chicken thighs ½ cup Dijon mustard ½ cup honey 2 Tbsp. Aged Balsamic Vinegar of Modena 1 Tbsp. Rustic Herb Seasoning Serve tonight: Preheat oven to 350. Combine all ingredients in a large bowl; stir well to coat. Place chicken and sauce in a greased 9 x 13 baking pan. Bake 40-45 minutes or until chicken reaches an internal temperature of 165. Salt and pepper to taste. Freeze for later: Combine all ingredients in a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely. Prepare as directed above. Serve with fresh roasted vegetables.
Balsamic Beef Short Ribs 3 lbs. boneless beef short ribs 1 Tbsp. Ultimate Steak Seasoning 2 tsp. Garlic Pepper Seasoning 1-2 Tbsp. Rustic Herb Seasoning 8 oz. pkg. sliced fresh mushrooms 1 medium onion, chopped 14.5 oz. can diced tomatoes 1 cup dry red wine* or beef broth ¼ cup Aged Balsamic Vinegar of Modena Serve tonight: Sprinkle ribs evenly with seasonings and place in a greased slow cooker. Add remaining ingredients. Cover; cook on low 8 hours. Salt and pepper to taste. Freeze for later: Sprinkle ribs evenly with seasonings and place in a gallon resealable freezer bag. Add remaining ingredients to a gallon resealable freezer bag. Add both bags to a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely. Prepare as directed above. *For example, Pinot Noir, Shiraz or Merlot. Serve with a fresh garden salad. Cilantro-Avocado Turkey Burgers 1½ lbs. ground turkey ¼ cup chopped onion 1 3 cup chopped fresh cilantro 1 Tbsp. Rustic Herb Seasoning 1 Tbsp. olive oil 1 packet Red Bell Pepper Hummus Mix 2 Tbsp. hot water 2 avocados 6 lettuce leaves or hamburger buns (optional) Serve tonight: Combine first 4 ingredients. Form into 6 patties. Heat oil in skillet over medium-high heat. Fry patties until no longer pink and the internal temperature reaches at least 165. Combine Red Bell Pepper Hummus Mix with water and let sit 10 minutes. Meanwhile, halve avocados and scoop out pulp. Mash with a fork and combine with hummus mixture. Top burgers with avocado mixture. Salt and pepper to taste. Serve on lettuce leaves or hamburger buns, if desired. Freeze for later: Combine turkey, onion and Rustic Herb Seasoning in a gallon resealable freezer bag. In a quart resealable freezer bag place whole, unpeeled avocados and packet of Red Bell Pepper Hummus Mix. Place both bags in a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely. Add cilantro to meat mixture and prepare as directed above. Serve with tomatoes and avocados. Chicken Fajita Salad 1½ lbs. boneless skinless chicken breasts, cut into strips 1 Tbsp. Garlic Pepper Seasoning 1 tsp. Ultimate Steak Seasoning 16 oz. jar salsa 2 Tbsp. olive oil 1 red bell pepper, thinly sliced 1 medium onion, thinly sliced ½-1 tsp. ground cumin Juice of 1 lime or 2 Tbsp. lime juice (optional) 10-12 oz. pkg. fresh spinach Serve tonight: Season chicken with Garlic Pepper and Ultimate Steak Seasonings. Combine chicken and salsa in a large skillet over medium heat. Bring to a boil; reduce heat and simmer 20 minutes until chicken reaches an internal temperature of 165º. Meanwhile, combine the next 4 ingredients in a medium skillet. Sauté 4 minutes until vegetables are crisp-tender; set aside. Add lime juice to chicken, if desired. Place chicken on spinach and top with onions and peppers. Salt and pepper to taste. Freeze for later: In a gallon resealable freezer bag place first 4 ingredients. Seal bag and shake to combine. In a gallon resealable freezer bag combine oil, red bell pepper, onion and cumin. Place both bags in a gallon resealable freezer bag. Seal well, label and freeze. Thaw chicken completely; leave vegetables in freezer until ready to prepare. Prepare as directed above. Serve with sliced avocados. Coconut-Crusted Chicken Strips 1 ½ lbs. boneless skinless chicken breasts, sliced into 12-15 strips 2 tsp. Garlic Pepper Seasoning, divided 1 tsp. Ultimate Steak Seasoning 2 3 cup flour or coconut flour 1-2 tsp. smoked or regular paprika 2 eggs 2 Tbsp. water 2 tsp. Rustic Herb Seasoning 2 cups sweetened coconut flakes Serve tonight: Preheat oven to 400. Season chicken strips with 1 tsp. each of Garlic Pepper and Ultimate Steak Seasonings. Combine flour, remaining 1 tsp. Garlic Pepper Seasoning and paprika in a shallow dish. Combine eggs, water and Rustic Herb Seasoning in a medium bowl. Place coconut in a separate shallow dish. Roll chicken strips in flour, egg mixture, then coconut. Place on a greased, foil-lined baking sheet. Bake 12 minutes; turn. Bake for an additional 5-8 minutes, until browned and the internal temperature reaches 165º. Salt and pepper taste. Freeze for later: Season chicken with 1 tsp. each of Garlic Pepper and Ultimate Steak Seasonings; place in a gallon resealable freezer bag. In a quart resealable freezer bag combine remaining 1 tsp. Garlic Pepper Seasoning and paprika. In a quart freezer bag add Rustic Herb Seasoning. In a quart freezer bag add the coconut flakes. Combine all bags in a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely. Add flour to Garlic Pepper Seasoning and paprika mixture and prepare as directed above. Serve with honey mustard or barbecue sauce and fresh veggies.
Easy Meatballs 1½ lbs. lean ground beef 2 eggs ½ medium onion, finely chopped 3 Tbsp. Dijon mustard 2 tsp. Ultimate Steak Seasoning 1½ Tbsp. Rustic Herb Seasoning Serve tonight: Preheat oven to 375. Combine ingredients in a large bowl. Gently roll mixture into 20 balls and place in greased muffin pans. Bake 20-25 minutes. Salt and pepper to taste. Freeze for later: Combine ingredients in a gallon resealable freezer bag. Remove from bag and gently roll mixture into 20 balls; place each in a paper muffin liner. Place liners in a gallon resealable bag, separating layers with wax paper. Seal well, label and freeze. Thaw completely. Bake in a muffin pan as directed above. Makes 6 8 servings. Serve with spaghetti squash and a garden salad. Slow-Cooker Pork Carnitas 3½ lbs. pork shoulder roast 2 tsp. Garlic Pepper Seasoning ½ tsp. Ultimate Steak Seasoning 1 tsp. ground cumin 2 tsp. chili powder ¼ tsp. cayenne pepper (optional) Juice of 1 lime or 2 Tbsp. lime juice 1 3 cup orange juice Serve tonight: Sprinkle pork roast evenly with seasonings; place into a greased slow cooker. Add the lime and orange juice. Cover; cook on low 8-9 hours. Remove pork and shred with a fork. Optional: Preheat oven to broil. Place shredded pork and 1-2 cups of the juices on a greased baking pan with sides. Broil about 5 minutes or until the edges of the pork are browned. Salt and pepper to taste. Freeze for later: Combine ingredients in a gallon resealable freezer bag. Seal bag and shake to combine. Label and freeze. Thaw completely. Prepare as directed above. Serve on a bed of fresh greens with salsa, sliced jalapeños and red onions. Pork Tenderloin with Balsamic Fig Relish 2 lbs. pork tenderloin 2 tsp. Garlic Pepper Seasoning 2 Tbsp. olive oil 7 oz. pkg. dried Mission figs, chopped and stems removed 1 3 cup Aged Balsamic Vinegar of Modena ¼ cup water 1 medium onion, chopped Serve tonight: Preheat oven to 425. Season pork with Garlic Pepper Seasoning. Heat oil in a large skillet over medium-high heat. Add pork and cook 6-7 minutes or until browned on all sides. Remove from skillet. Add remaining ingredients to skillet; stir to loosen caramelized pieces. Simmer 2 minutes. Place half of sauce in a greased 9 x 13 baking pan. Add pork and remaining sauce. Bake uncovered 15-20 minutes or until internal temperature reaches 160. Remove from oven, cover loosely with foil and let rest 5-10 minutes. Slice pork and serve with sauce. Salt and pepper to taste. Freeze for later: Season pork evenly with Garlic Pepper Seasoning and place in a gallon resealable freezer bag. Combine last 4 ingredients 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. Serve with steamed, fresh green beans. Ultimate Steak with Balsamic Vegetables 2 lbs. flank, top round or top sirloin steak 1-2 Tbsp. Ultimate Steak Seasoning 2 Tbsp. olive oil 1 red bell pepper, thinly sliced 8 oz. pkg. sliced fresh mushrooms 1 large onion, thinly sliced 3 Tbsp. Aged Balsamic Vinegar of Modena Serve tonight: Preheat grill to medium (or broiler if using). Season steak with Ultimate Steak Seasoning. Grill or broil to desired doneness. Meanwhile, heat olive oil in a large skillet over medium heat. Sauté vegetables until crisp-tender; drizzle with Aged Balsamic Vinegar of Modena. Top steak with sautéed vegetables. Salt and pepper to taste. Freeze for later: Season steak evenly with Ultimate Steak Seasoning. Place in a gallon resealable freezer bag. Place vegetables in a gallon resealable freezer bag. Place vinegar in a quart resealable freezer bag. Put all bags in a gallon resealable freezer bag. Seal well, label and freeze. Thaw steak and vinegar completely; leave vegetables in freezer until ready to prepare. Prepare as directed above. Serve with fresh tomatoes and a garden salad.
Blue Cheese-Stuffed Pork Burgers 1½ lbs. ground pork 1 packet Sriracha Ranch Dip Mix 5 oz. blue cheese crumbles, divided 1 medium red onion, sliced 1 Tbsp. olive oil 1 cup fresh spinach 6 whole wheat hamburger buns Serve tonight: Combine first 2 ingredients. Form into 12 patties. Place 1 Tbsp. blue cheese in the center of 6 patties. Top each with another patty and pinch edges to seal in cheese. Pan fry or grill over medium heat until internal temperature reaches at least 160. Salt and pepper to taste. Meanwhile, add onions and oil to a large skillet. Sauté onions over medium heat for 1-2 minutes. Layer onion, burger, spinach and remaining blue cheese on buns. Freeze for later: Assemble patties as directed above. Place between sheets of waxed paper and put in a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely. Prepare directed above. Savory 10 Meals & More Collection recipes Tip: Substitute ground turkey, if desired. Serve with fresh vegetable sticks. Confetti Turkey 2 lbs. boneless skinless turkey breast or tenderloin 14.5 oz. can diced tomatoes with green chilies 15 oz. can black beans, rinsed and drained 12 oz. pkg. frozen whole kernel corn 1 packet Sriracha Ranch Dip Mix Serve tonight: Combine ingredients in a greased slow cooker. Cover; cook on low 5-6 hours. Slice or shred meat. Salt and pepper to taste. Freeze for later: Combine ingredients in a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely. Prepare as directed above. Serve with prepared brown rice or quinoa.
Garlic Shrimp with Pasta 6 Tbsp. olive oil, divided 1 lb. raw shrimp, peeled and deveined 1 (10-13.25 oz.) pkg. whole wheat linguine 1 cup frozen peas 1 packet Roasted Garlic & Herb Cheese Ball Mix 2 cups loosely packed fresh cilantro leaves, chopped Juice of 1 lime or 2 Tbsp. lime juice ¼ cup grated Parmesan cheese Serve tonight: Heat 2 Tbsp. olive oil In a large skillet over medium-high heat; add shrimp. Cook 3-5 minutes, stirring frequently, until shrimp turn pink. Remove from heat. Prepare linguine as directed on package; stir in peas during the last 3 minutes of cooking. Whisk remaining 4 Tbsp. olive oil and Roasted Garlic & Herb Cheese Ball Mix in a small bowl. Combine shrimp, linguine, sauce mixture and cilantro in skillet; stir to combine and warm gently. Remove from heat; add lime juice and Parmesan cheese. Salt and pepper to taste. Freeze for later: Add shrimp to a gallon resealable freezer bag. Place broken pasta and unopened packet of Roasted Garlic & Herb Cheese Ball Mix in a quart resealable freezer bag. Add peas to a quart resealable bag. Place all bags in a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely. Prepare as directed above. Serve with a side of fresh fruit. Italian Pork Roast Sandwiches 3½ lbs. pork shoulder roast 14.5 oz. can diced tomatoes 1 packet Tuscan Chicken Slow-Cooker Sauce Mix 6 whole wheat hoagie buns 1 cup shredded Italian cheese Serve tonight: Place pork roast in a greased slow cooker. Combine tomatoes and Tuscan Chicken Slow-Cooker Sauce Mix; pour over pork. Cover and cook on low 6-7 hours. Remove pork and shred with two forks. Salt and pepper to taste. Place pork on bottom half of buns; top with cheese. Broil 1-2 minutes, just until cheese melts. Remove from oven and cover with bun tops. Remove juice from slow cooker and strain. Serve on the side as dipping sauce, if desired. Freeze for later: Combine first 3 ingredients in a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely. Prepare as directed above. Makes 6 servings. Serve with a fresh garden salad. Ginger Orange Sriracha Stir-Fry 1½ lbs. boneless skinless chicken thighs, cut into strips 3 Tbsp. olive oil, divided 16 oz. pkg. frozen stir-fry vegetables 2 cups snow peas (optional) ½-¾ cup Ginger Orange Sriracha Sauce, divided Serve tonight: Heat 2 Tbsp. oil in a large skillet over medium-high heat. Add chicken and sauté until tender; remove from skillet and pour off juice. Add remaining 1 Tbsp. oil and vegetables to skillet. Stir-fry until vegetables are crisp-tender, approximately 4-5 minutes. Stir in chicken and ½ cup Ginger Orange Sriracha Sauce. Cook until heated through. Add ¼ cup more sauce just before serving, if desired. Salt and pepper to taste. Freeze for later: Place chicken in a gallon resealable freezer bag. In a gallon resealable freezer bag place frozen vegetables. Add the Ginger Orange Sriracha Sauce to a quart resealable freezer bag. Combine all bags in a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely. Prepare as directed above. Serve with brown rice. Merlot & Mushroom Meatloaf 1½ lbs. lean ground beef 1 egg, beaten 1 cup quick oats 1 cup Merlot & Mushroom Slow-Cooker Sauce, divided Serve tonight: Preheat oven to 350. Combine first 3 ingredients and ½ cup Merlot & Mushroom Slow-Cooker Sauce in a large bowl; blend well. Form into a loaf and place in a greased 8 x 8 baking pan. Flatten slightly. Top with remaining ½ cup Merlot & Mushroom Slow-Cooker Sauce. Bake, uncovered, 55-60 minutes or until internal temperature reaches 160. Remove from oven; cover with foil and let rest 10 minutes before slicing. Salt and pepper to taste. Freeze for later: Combine first 3 ingredients and ½ cup Merlot & Mushroom Slow- Cooker Sauce in a gallon resealable freezer bag. In a quart resealable freezer bag add remaining ½ cup Merlot & Mushroom Slow-Cooker Sauce. Place both bags in a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely. Prepare as directed above. Serve with steamed vegetables and baked sweet potatoes.
Sassy Sloppy Joes 1½ lbs. lean ground beef 1 medium onion, chopped ¾ cup Smoky Bacon BBQ Sauce 15 oz. can red beans, rinsed and drained 8 oz. can tomato sauce 2 Tbsp. Dijon mustard 6 whole wheat hamburger buns Serve tonight: In a large skillet brown ground beef and onions; drain. Stir in next 4 ingredients. Simmer 8-10 minutes. Salt and pepper to taste. Spoon onto buns. Freeze for later: Combine first 2 ingredients in a gallon resealable freezer bag. Combine next 4 ingredients 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. Serve with coleslaw and pickles. Slow-Cooker BBQ Ribs 3-3½ lbs. boneless country-style pork ribs 1 medium onion, sliced ½ cup Smoky Bacon BBQ Sauce ½ cup Ginger Orange Sriracha Sauce 8 oz. can tomato sauce 3 Tbsp. cornstarch 3 Tbsp. cold water Serve tonight: Lightly season ribs with salt and pepper. In a greased slow cooker place onions, then ribs. Stir Smoky Bacon BBQ Sauce, Ginger Orange Sriracha Sauce and tomato sauce together in a small bowl; pour over ribs. Cover; cook on low 7-8 hours. To make sauce, strain juice into a saucepan over medium heat. Combine 3 Tbsp. cornstarch and 3 Tbsp. cold water in a small bowl; gradually whisk into warm sauce until it reaches desired consistency. Salt and pepper to taste. Serve over ribs. Freeze for Later: Combine all but cornstarch and water in a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely. Prepare as directed above. Makes 6 servings. Serve with coleslaw and roasted sweet potato fries. Savory Roast Beef 3 lbs. beef roast ½ cup Merlot & Mushroom Slow-Cooker Sauce 14 oz. can beef broth 1 packet Roasted Garlic & Herb Cheese Ball Mix 1 cup dry red wine* (optional) ¼ cup cornstarch 3 Tbsp. cold water Serve tonight: Combine all ingredients, except cornstarch and water, in a greased slow cooker. Cover; cook on low 7-8 hours. Remove beef; let rest 5 minutes, slice or shred with forks. To make the sauce, strain broth and add to a medium saucepan over medium-low heat. Combine cornstarch and water in a small bowl. Gradually whisk cornstarch mixture into saucepan until it reaches desired consistency. Salt and pepper to taste. Pour over roast. Freeze for later: Combine all but cornstarch and water in a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely. Prepare as directed above. Makes 6 servings. *For example, Pinot Noir, Shiraz or Merlot. Serve with mashed potatoes and steamed green beans. Tuscan White Bean Soup 1 lb. boneless skinless chicken breasts, cut into small cubes 1 packet Tuscan Chicken Slow-Cooker Sauce Mix, divided 1 Tbsp. olive oil 2 (32 oz.) cartons low-sodium chicken broth 2 (15-16 oz.) cans Great Northern or navy beans, rinsed and drained Serve tonight: Season chicken with 1 Tbsp. Tuscan Chicken Slow-Cooker Sauce Mix. Add 1 Tbsp. oil to a large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until chicken reaches an internal temperature of 165, about 4-5 minutes. Transfer chicken to a large saucepan. Add chicken broth and remaining Tuscan Chicken Slow-Cooker Sauce Mix; simmer 10 minutes. Add beans and simmer 10 additional minutes. Salt and pepper to taste. Freeze for later: Sprinkle chicken evenly with 1 Tbsp. Tuscan Chicken Slow-Cooker Sauce Mix and place in a quart resealable freezer bag. Place beans in a gallon resealable freezer bag. Place broth and remaining Tuscan Chicken Slow-Cooker Sauce Mix in a gallon resealable freezer bag. Place all bags in a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely. Prepare as directed above. Tip: For a thicker soup, add another can of beans. Serve with crusty bread and fresh fruit.