Balsamic & Herb Burgers 1½ pounds lean ground beef 2 tablespoons Pomegranate Balsamic Vinegar of Modena, divided 1 tablespoon Citrus Herb Seasoning ½ cup mayonnaise ½ teaspoon Garlic Garlic Seasoning 6 slices provolone cheese 6 hamburger buns, toasted Lettuce, tomato slices 1. In large bowl, combine ground beef, 1 tablespoon Pomegranate Balsamic Vinegar of Modena and Citrus Herb Seasoning; salt and pepper as desired. Form into 6 patties. 2. Prepare grill to medium heat. In small bowl, combine mayonnaise, remaining 1 tablespoon Pomegranate Balsamic Vinegar of Modena and Garlic Garlic Seasoning. Salt and pepper as desired. 3. Place patties on grill. Grill, turning once, until internal temperature reaches 165 F on an instant-read food thermometer. Top with cheese; continue grilling until melted. 4. Spread toasted buns with balsamic mayonnaise. Top with lettuce, tomatoes and burgers. Serve with Rustic Herb Potato Salad (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. Chicken & Potato Foil Packets 1½ pounds red potatoes, scrubbed clean 1½-1¾ pounds boneless skinless chicken thighs, seasoned with salt and pepper 1 pound fresh or frozen green beans, trimmed 1 red bell pepper, cubed 6 (18x15-inch) pieces heavy-duty aluminum foil ½ cup butter, melted 1 packet Shallot Tarragon Compound Butter Mix 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). Cut potatoes into quarters; salt and pepper as desired. 2. Divide chicken, potatoes, green beans and red peppers among pieces of foil. In small bowl, whisk together melted butter and Shallot Tarragon Compound Butter Mix; drizzle over packets. 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 packets occasionally, until internal temperature of chicken reaches 165 F on an instant-read food thermometer, about 15-20 minutes. Serve with crusty dinner rolls. 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.
Chopped Chicken Salad 1½ pounds boneless skinless chicken breasts, seasoned with salt and pepper 2 tablespoons Avocado Oil 1 tablespoon Rustic Herb Seasoning ½ cup canned light coconut milk ½ cup mayonnaise or light mayonnaise 1 packet Grilled Veggie Dip Mix 18 ounces chopped Romaine lettuce 1 large tomato, seeded and chopped 1 medium cucumber, chopped 1 ripe avocado, pitted, peeled and chopped, optional 1 cup corn kernels, optional 1 cup cooked and crumbled bacon, optional 1. Combine first 3 ingredients in a gallon freezer bag. Seal well; toss to coat. Refrigerate 2 hours or up to overnight. 2. In pint-size mason jar or storage container, combine next 3 ingredients. Shake well. Refrigerate until ready to serve, up to 1 week. 3. Prepare grill to medium heat. Remove chicken from marinade; discard bag. Place chicken on grill. Grill, turning once, 10-12 minutes or until internal temperature reaches 165 F on an instant-read food thermometer. Chop. 4. In large bowl, combine remaining ingredients with chopped chicken and desired amount of dressing. Toss to coat. Divide among 6 dinner plates. Serve with Grilled Garlic Bread (recipe included). Make Ahead & Freeze: Prepare step 1. Seal well, label and freeze. Thaw completely. Continue with step 2. Citrus Herb Grilled Shrimp 1½-2 pounds (26-30 count) raw shrimp, peeled and deveined 3 tablespoons Avocado Oil 1 tablespoon Citrus Herb Seasoning 8-10 wooden skewers, soaked in water 30 minutes 1. Combine first 3 ingredients in a gallon freezer bag. Seal well; toss to coat. Refrigerate 2 hours or up to overnight. 2. Prepare grill to medium heat. Remove shrimp from bag and thread on soaked skewers. Discard bag with marinade. 3. Place skewers on grill. Grill, turning occasionally, 6-8 minutes or until opaque and internal temperature reaches 145 F on an instant-read food thermometer. Serve over Grilled Veggie Quinoa (recipe included). Make Ahead & Freeze: Prepare step 1. Seal well, label and freeze. Thaw completely. Continue with step 2.
Shallot Tarragon Beef Kabobs ½ cup butter, melted, or olive oil 1 packet Shallot Tarragon Compound Butter Mix 1½ pounds boneless beef sirloin, cubed 1 large red bell pepper, cubed 1 small red onion, cubed 1 (8 ounce) package fresh baby bella mushrooms 1 medium zucchini, cut in half lengthwise, sliced ¾-inch thick 12 wooden skewers, soaked in water 30 minutes 1. Combine melted butter and Shallot Tarragon Compound Butter Mix. Set aside. 2. Prepare grill to medium heat. Thread beef and vegetables on soaked skewers in desired pattern. Brush with butter. 3. Place skewers on grill. Grill, turning occasionally and brushing with butter, until beef and vegetables are desired doneness, about 8-10 minutes. Serve with Creamy Rustic Herb Salad (recipe included). Note: For an alternative to kabobs, kabob components can be grilled in a grill basket, if desired. Make Ahead & Freeze: Place beef, peppers and onions in a gallon freezer bag. Place bag and unopened Shallot Tarragon Compound Butter Mix in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1. Grilled Citrus Herb Pork Tenderloin 1 (1½ pound) pork tenderloin, seasoned with salt and pepper 3 tablespoons Pomegranate Balsamic Vinegar of Modena 2 tablespoons extra virgin olive oil 1 tablespoon Citrus Herb Seasoning 1. In a gallon freezer bag, combine pork, Pomegranate Balsamic Vinegar of Modena, olive oil and Citrus Herb Seasoning. Seal well; toss to coat. Refrigerate several hours or up to overnight. 2. Prepare grill to medium heat. Remove pork from marinade; discard bag with marinade. Place pork on grill. Grill, turning occasionally, until internal temperature reaches 150 F on an instant-read food thermometer, about 20-25 minutes. 3. Remove from grill; cover with foil and let stand 5 minutes before slicing. Serve with grilled or steamed asparagus. Make Ahead & Freeze: Prepare step 1. Seal well, label and freeze. Thaw completely. Continue with step 2.
BBQ & Herb Burgers 1½ pounds lean ground beef 1 tablespoon + 1 teaspoon Rustic Herb Seasoning, divided 1 teaspoon Garlic Garlic Seasoning ½ cup mayonnaise or light mayonnaise 6 tablespoons Smoky Bacon BBQ Sauce, divided 6 slices Cheddar cheese 12 slices cooked bacon 6 hamburger buns, toasted Lettuce, tomato slices 1. In large bowl, combine ground beef, 1 tablespoon Rustic Herb Seasoning and Garlic Garlic Seasoning; salt and pepper as desired. Form into 6 patties. 2. Prepare grill to medium heat. In small bowl, combine mayonnaise, remaining 1 teaspoon Rustic Herb Seasoning and 1 tablespoon Smoky Bacon BBQ Sauce. 3. Place patties on grill. Grill, turning once, until internal temperature reaches 165 F on an instant-read food thermometer, about 8-10 minutes, brushing with remaining 5 tablespoons Smoky Bacon BBQ Sauce the last 2-3 minutes of grilling. Top with cheese. 4. Spread toasted buns with BBQ mayonnaise. Top with lettuce, tomatoes, burgers and bacon. Serve with a green salad. Make Ahead & Freeze: Prepare step 1. Place patties in a gallon freezer bag between sheets of wax paper. Place step 2 ingredients except mayonnaise in a quart freezer bag. Place remaining Smoky Bacon BBQ Sauce in a quart freezer bag. Place all bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 2. Rustic Grilled Turkey 1½ pounds boneless skinless turkey breast tenderloins (about 2), seasoned with salt and pepper 3 tablespoons Pomegranate Balsamic Vinegar of Modena 2 tablespoons Avocado Oil 1 tablespoon Rustic Herb Seasoning 1 tablespoon Dijon mustard 1 teaspoon Garlic Garlic Seasoning 1. Combine all ingredients in a gallon freezer bag; salt and pepper as desired. Seal well and toss to coat. Refrigerate several hours or up to overnight. 2. Prepare grill to medium heat. Remove turkey from marinade; discard bag with marinade. Place turkey on grill. 3. Grill, turning occasionally, until internal temperature reaches 165 F on an instant-read food thermometer, about 20-25 minutes. 4. Remove from grill and tent with aluminum foil. Let stand 5 minutes. Slice. Serve with Balsamic Fruit & Cheese Kabobs (recipe included). Make Ahead & Freeze: Prepare step 1. Seal well, label and freeze. Thaw completely. Continue with step 2.
Tarragon Grilled Chicken 1½ pounds boneless skinless chicken breasts, cut into 6 pieces 3 tablespoons Avocado Oil 1 tablespoon Pomegranate Balsamic Vinegar of Modena 1 packet Shallot Tarragon Compound Butter Mix 1. Combine all ingredients in a gallon freezer bag; salt and pepper as desired. Seal well and toss to coat. Refrigerate several hours or up to overnight. 2. Prepare grill to medium heat. Remove chicken from marinade; discard bag with marinade. Place chicken on grill. 3. Grill, turning once, until internal temperature reaches 165 F on an instant-read food thermometer, about 10-12 minutes. Serve with steamed California-blend vegetables. Make Ahead & Freeze: Prepare step 1. Seal well, label and freeze. Thaw completely. Continue with step 2. Smoky BBQ Chicken Salad 1½ pounds boneless skinless chicken breasts 3 tablespoons extra virgin olive oil 1 tablespoon + 1 teaspoon Rustic Herb Seasoning, divided ½ cup Smoky Bacon BBQ Sauce, divided ½ cup creamy ranch dressing 18 ounces 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 fancy shredded Cheddar cheese Tortilla strips or chips, optional 1. Combine chicken, oil and 1 tablespoon Rustic Herb Seasoning in a gallon 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 10-12 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 Rustic Herb 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 corn bread muffins. Make Ahead & Freeze: Prepare through step 1. Seal well, label and freeze. Thaw completely. Continue with step 2.
Rustic Herb Potato Salad 2 pounds baby red potatoes ¾ cup mayonnaise ¼ cup milk or light coconut milk 1 tablespoon Rustic Herb Seasoning 1 tablespoon Dijon mustard 1 teaspoon Garlic Garlic Seasoning 3 large eggs, hard-boiled and chopped ½ cup sliced celery ¼ cup chopped green onions 1. Place potatoes in a large saucepan with cover. Cover with salted cold water. Cover and bring to a boil over high heat. Reduce heat and simmer 15-20 minutes or until fork tender. Drain and cool. Cut into bite-size pieces. 2. In large bowl, combine next 5 ingredients; generously salt and pepper. 3. Add potatoes and remaining ingredients. Gently toss to coat. Cover and refrigerate several hours or up to overnight. Make Ahead: Prepare through step 3. Refrigerate, covered, up to 1 week. Grilled Garlic Bread ½ cup butter, softened 1½ tablespoons Garlic Garlic Seasoning 1 long loaf take n bake French baguette bread 1. Prepare grill to medium heat. In small bowl, combine butter and Garlic Garlic Seasoning. 2. Slice baguette into ½-inch slices. Lightly spread butter on both sides of bread. 2. Place bread on grill. Grill, turning once, until golden brown on both sides, about 1-2 minutes.
Grilled Veggie Quinoa 3 tablespoons Avocado Oil 1 packet Grilled Veggie Dip Mix, divided 1 medium zucchini, cubed 1 medium yellow summer squash, cubed 1 small red onion, cubed 1 red bell pepper, cubed 1 (8 ounce) package baby bella mushrooms, quartered, optional 1 cup uncooked quinoa 2 cups reduced sodium chicken broth 1. Prepare grill to medium heat. In a gallon freezer bag, combine Avocado Oil and half the packet of Grilled Veggie Dip Mix. Add next 5 ingredients; salt and pepper as desired. Seal well; toss to coat. Set aside. 2. Prepare quinoa according to package directions using chicken broth, stirring in remaining Grilled Veggie Dip Mix with broth. 3. Meanwhile, place a grill basket on grill. When hot add veggies from bag. Grill, stirring occasionally, until tender and lightly browned, about 10-15 minutes, or until desired doneness. 4. Stir grilled veggies into cooked quinoa. Make Ahead: Prepare step 1. Refrigerate up to 1 day ahead. Creamy Rustic Herb Salad ½ cup canned light coconut milk ½ cup mayonnaise or light mayonnaise 1 tablespoon lemon juice 1 tablespoon Rustic Herb Seasoning 16 ounces mixed spring greens 2 large tomatoes, cut into 8 wedges each 1 cup shredded carrots 1 medium cucumber, sliced 1. In pint-size mason jar or container with lid, combine first 4 ingredients; salt and pepper as desired. Cover and shake well. 2. In large bowl, combine remaining ingredients. Toss with desired amount of dressing. 3. Divide among 6 salad plates. Make Ahead: Prepare step 1. Refrigerate up to 1 week. Note: Refrigerate any leftover salad dressing up to 1 week.
Balsamic Fruit & Cheese Kabobs 24 red seedless grapes 24 cubes aged white Cheddar cheese 12 strawberries, tops removed 12 watermelon cubes 3 kiwi fruit, peeled and quartered 12 wooden skewers 2 tablespoons Pomegranate Balsamic Vinegar of Modena Fresh mint leaves, chopped, optional Sea salt or Kosher salt, optional 1. Thread fruit and cheese in desired patterns onto skewers. Place on salad plates. 2. Drizzle with Pomegranate Balsamic Vinegar of Modena. Sprinkle with mint and desired amount of salt.
Chicken Alfredo Crescent Ring 3 cups shredded cooked chicken (such as rotisserie) 1 (15 ounce) jar creamy Alfredo sauce 1 cup shredded mozzarella cheese 2 tablespoons Dried Tomato & Garlic Pesto Mix 2 (8 ounce) tubes refrigerated crescent rolls 3 tablespoons butter, melted 1 teaspoon Garlic Garlic Seasoning 1 tablespoon grated Parmesan cheese 1. In large bowl, combine first 4 ingredients; salt and pepper as desired. Set aside. 2. Preheat oven to 375 F. Remove crescent rolls from tubes and separate. On a large baking sheet, lay out triangles in a ring so the short sides of the triangles create a 5 to 6-inch circle (dough should overlap about 1-inch, creating a sun pattern). 3. Arrange chicken mixture on half of each triangle closest to center. Gently pull triangle tips up and over chicken mixture, tucking tips under bottom layer to secure, creating a ring. 4. In small bowl, combine butter and Garlic Garlic Seasoning. Brush over dough; sprinkle with Parmesan cheese. Bake 19-21 minutes or until dough is golden brown. Let stand 5 minutes before serving. Serve with a garden salad. Make Ahead: Combine step 1 ingredients in a gallon freezer bag. Place butter and 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. Chicken Pesto Sub Kabobs 3 tablespoons Dried Tomato & Garlic Pesto Mix 3 tablespoons water 2 tablespoons olive oil 2 pounds boneless skinless chicken breasts, cut into 48 cubes, seasoned with salt and pepper 1 cup grated Parmesan cheese 1 (11 ounce) package refrigerated breadstick dough (12 sticks) 12 (12-inch) wooden skewers 3 tablespoons butter, melted 1 teaspoon Garlic Garlic Seasoning 1. Prepare Dried Tomato & Garlic Pesto Mix according to package directions using water and olive oil. Let cool. Place in a gallon freezer bag with seasoned chicken. Seal well; toss to coat. Add cheese; toss to coat. 2. Preheat oven to 375 F. Remove chicken pieces from bag, shaking off excess cheese; set chicken aside. 3. Separate breadsticks. Loosely weave 1 breadstick and 4 cubes of chicken onto each skewer in an S pattern. Place on a greased large baking sheet. In small bowl, combine melted butter and Garlic Garlic Seasoning; brush on skewers. 4. Bake 15-17 minutes or until internal temperature of chicken reaches 165 F on an instant-read food thermometer and bread is golden brown. Serve with steamed California-blend vegetables. Make Ahead & Freeze: Prepare step 1. Seal well, label and freeze. Thaw completely. Continue with step 2.
Asian Pork Burgers 1½ pounds ground pork ½ cup shredded carrots ½ cup Honey Teriyaki Sauce, divided 1¾ tablespoons Onion Onion Seasoning ½ cup mayonnaise 6 Hawaiian sweet hamburger buns, toasted Shredded leaf lettuce, spicy sandwich pickles 1. In medium bowl, combine pork, carrots, ¼ cup Honey Teriyaki Sauce and Onion Onion Seasoning; salt and pepper as desired. Form into 6 patties. 2. 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 8-10 minutes. 3. Meanwhile, in small bowl, combine mayonnaise with 2 tablespoons Honey Teriyaki Sauce. Brush burgers with remaining Honey Teriyaki Sauce. Place on buns with lettuce, pickles and honey teriyaki mayonnaise. Serve with Carrot & Apple Salad (recipe included). Make Ahead & Freeze: Prepare step 1. Place patties in a gallon freezer bag between sheets of wax paper. Place remaining Honey Teriyaki 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. Pesto Buttermilk Chicken 1 cup buttermilk or 1 cup 2% milk + 1 tablespoon lemon juice ⅓ cup mayonnaise ⅓ cup grated Parmesan cheese 2 tablespoons Dried Tomato & Garlic Pesto Mix 1 teaspoon Kosher or sea salt 1½-1¾ pounds boneless skinless chicken thighs or breasts, seasoned with salt and pepper 1. In a gallon freezer bag, combine first 5 ingredients. Add seasoned chicken thighs; seal well. Refrigerate 2 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 10-12 minutes. Serve with Creamy Pesto Pasta (recipe included). Make Ahead & Freeze: Prepare step 1. Seal well, label and freeze. Thaw completely. Continue with step 2.
Slow Cooker Teriyaki Beef & Broccoli 1½ pounds boneless beef chuck roast, seasoned with salt and pepper 2 cups reduced sodium beef broth 3 tablespoons Garlic Garlic Seasoning 2 tablespoons cornstarch 2 tablespoons water 1 (16 ounce) package frozen broccoli florets ½ cup Honey Teriyaki Sauce 1. Place first 3 ingredients in a 3-quart or larger slow cooker. Cook on LOW 8-10 hours or HIGH 6-8 hours. 2. Shred beef. Drain off all but 1 cup juices from slow cooker. In small bowl, whisk together cornstarch and water; whisk into juice in slow cooker. 3. Add beef back into slow cooker with broccoli and Honey Teriyaki Sauce. Toss to combine. Continue cooking on HIGH 30 minutes. Serve over Rice with Peas & Carrots (recipe included). Make Ahead & Freeze: Combine step 1 ingredients in a gallon freezer bag. Place Honey Teriyaki Sauce in a quart freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze with broccoli. Thaw completely. Continue with step 1. Smoky Bacon & Chicken Skillet 12 ounces farfalle (bowtie) pasta ½ pound bacon slices, chopped 1 pound boneless skinless chicken breasts, cubed 1½ tablespoons Garlic Garlic Seasoning 1½ cups 2% milk, warmed 1 packet Smoky BBQ Cheese Ball Mix 1½-2 cups shredded Monterey Jack cheese 1. Prepare pasta according to package directions. Drain. 2. Meanwhile, in large skillet over medium-high heat, sauté bacon until crispy. Remove to paper towels with a slotted spoon; set aside. Drain off all but 1 tablespoon bacon drippings from skillet. 3. Add chicken and Garlic Garlic Seasoning to skillet with remaining bacon drippings; salt and pepper as desired. Sauté until cooked through, about 4-5 minutes. 4. Stir in cooked pasta, warmed milk and Smoky BBQ Cheese Ball Mix. Bring to a simmer. Simmer 1-2 minutes. Remove from heat. Stir in cheese and bacon until melted and smooth. Serve immediately. Sauce will continue to thicken upon standing. Serve with Steamed Broccoli with Garlic Butter (recipe included). Make Ahead & Freeze: Prepare step 1; toss with 1 tablespoon oil and place in a gallon freezer bag. Place bacon in a quart freezer bag. Place chicken and Garlic Garlic Seasoning in a quart freezer bag. Place cheese in a quart freezer bag. Place all bags and unopened Smoky BBQ Cheese Ball Mix in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 2.
Quesadilla Burgers 1½ pounds lean ground beef ¾ cup Corn, Black Bean Salsa, divided ¾ (1.25 ounce) packet taco seasoning (3 tablespoons), divided 1 teaspoon Garlic Garlic Seasoning 6 slices pepper jack or Monterey Jack cheese 6 (6-inch) flour tortillas, warmed ½ cup sour cream Shredded lettuce, tomato slices 1. In large bowl, combine ground beef, ½ cup Corn, Black Bean Salsa, 2 tablespoons taco seasoning and Garlic Garlic Seasoning. Form into 6 oblong patties. 2. 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 8-10 minutes. Top with cheese. 3. Meanwhile, in small bowl, combine sour cream, remaining ¼ cup Corn, Black Bean Salsa, and remaining 1 tablespoon taco seasoning. Spread on tortillas. Top with burgers, lettuce and tomatoes. Serve with chips and remaining Corn, Black Bean Salsa. Make Ahead & Freeze: Prepare step 1. Place patties in a gallon freezer bag between sheets of wax paper. Place remaining Corn, Black Bean Salsa and taco 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. Sweet Glazed Salmon ¼ cup Brown Sugar Honey Mustard 3 tablespoons butter, melted 1½ teaspoons Garlic Garlic Seasoning ⅛ teaspoon cayenne pepper, optional 1½ pounds salmon fillet 1. Preheat oven to 425 F. In small bowl, combine first 4 ingredients; salt and pepper as desired. Brush butter mixture over salmon. 2. Line a large rimmed baking sheet with aluminum foil. Spray with cooking spray. Place salmon, skin-side-down, on baking sheet. 3. Bake until internal temperature reaches 145 F on an instant-read food thermometer, about 10 minutes per inch of thickness. Broil last 1-2 minutes. Serve with steamed green beans. Make Ahead & Freeze: Prepare step 1. Wrap salmon with plastic wrap. Place in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Preheat oven to 425 F and continue with step 2.
Turkey Milanese with Vidalia Apple Slaw 1½ pounds boneless skinless turkey breast tenderloins (about 2) or chicken breasts, cut into 6 pieces 2 large eggs, beaten 1 tablespoon Garlic Garlic Seasoning, divided 1¼ cups plain panko bread crumbs ½ cup grated Parmesan cheese 1 (14 ounce) package tri-color coleslaw mix (without dressing) 1 medium sweet and tangy apple, diced ½ cup dried cranberries ¾-1 cup Vidalia Onion Dressing 3-5 tablespoons vegetable oil, divided 1. Pound turkey to ½-inch thick; season with about 1 teaspoon salt and ½ teaspoon pepper or as desired. 2. In a gallon freezer bag, combine seasoned turkey, eggs and 1 teaspoon Garlic Garlic Seasoning. Seal well; toss to coat. In another gallon freezer bag, combine bread crumbs, cheese and remaining 2 teaspoons Garlic Garlic Seasoning; salt and pepper as desired. 3. In large bowl, combine remaining ingredients except oil. Toss to coat; salt and pepper as desired. Set aside. 4. In large skillet, heat 3 tablespoons oil over medium-high heat. One at a time, remove turkey from eggs and place in bag with bread crumbs; toss to coat, pressing bread crumbs into turkey. Remove from bag and carefully place in hot oil. Repeat with remaining turkey. 5. Cover and sauté until golden brown on both sides, turning over halfway and adding additional oil if needed, about 6-8 minutes. Serve topped with Vidalia Apple Slaw. Serve with a green salad. Make Ahead & Freeze: Prepare through step 2. Place Vidalia Onion Dressing in a quart freezer bag. Place all bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 3. 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. Turtle Burgers 1½ pounds lean ground beef 1 packet Smoky BBQ Cheese Ball Mix 1½ teaspoons Garlic Garlic Seasoning 8 all-beef hot dogs 6 slices American cheese 3 hamburger buns, halved, toasted 6 lettuce leaves 1. In large bowl, combine first 3 ingredients; salt and pepper as desired. Form into 6 patties. 2. Prepare grill to medium heat. Place burgers on grill. Grill, turning once, until internal temperature reaches 165 F on an instant-read food thermometer, about 8-10 minutes. Add hot dogs to grill. Grill, turning occasionally, about 3-4 minutes or until desired doneness. 3. Meanwhile, if desired, slice each cheese slice into 6 strips. Basket weave strips together and place on burgers. Continue grilling until melted. Remove from grill. 4. Slice 6 hot dogs in half; slice each half in half lengthwise creating 4 sections each. If desired, cut 2 small triangles in the rounded end of each section creating turtle toes. Cut remaining 2 hot dogs into thirds. If desired, cut a slit into the round end or one end of the hot dog sections to create a mouth. 5. Place lettuce leaves on toasted buns. Top each bun with 4 hot dog legs, cut-side-down, and 1 head. Top with burgers. Makes 6-8 servings. Serve with Vidalia Onion Broccoli Slaw (recipe included). Make Ahead & Freeze: Prepare step 1. Place patties in a gallon freezer bag between sheets of wax paper. Place hot dogs in a quart freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 2.
Carrot & Apple Salad 1¾ tablespoons Onion Onion Seasoning 2 tablespoons water ¼ cup apple cider vinegar ¼ cup olive oil 2 tablespoons honey 2 medium sweet and crisp apples, julienned (such as Honey Crisp ) 2 cups julienned carrots ½ cup raisins 1. In large microwave-safe bowl, combine first 2 ingredients; microwave on HIGH 30 seconds. Whisk in next 3 ingredients; let cool. 2. Toss with remaining ingredients. Salt and pepper as desired. Make Ahead: Prepare through step 2 in a storage container. Refrigerate up to 1 day ahead. Creamy Pesto Pasta 12 ounces rotini pasta 2 tablespoons Dried Tomato & Garlic Pesto Mix 2 tablespoons water 1½ tablespoons olive oil ½ cup half & half ½ cup grated Parmesan cheese 1. Prepare pasta according to package directions. Drain and place back in pan. 2. Meanwhile, in small microwave-safe bowl, combine next 3 ingredients. Microwave on HIGH 30 seconds. 3. Add pesto, half & half and cheese to pasta. Cook over low heat, stirring frequently until desired thickness, about 1-2 minutes. Salt and pepper as desired.
Rice with Peas & Carrots 3 cups reduced sodium beef broth 1½ tablespoons Garlic Garlic Seasoning 3 cups instant brown rice 1 cup frozen peas and carrots 1. In medium saucepan over medium-high heat, combine beef broth and Garlic Garlic Seasoning. Bring to a boil. 2. Stir in rice and peas and carrots. Simmer, covered, 5-7 minutes. 3. Remove from heat and let stand 5-10 minutes or until liquid is absorbed. Steamed Broccoli with Garlic Butter 16 ounces fresh or frozen broccoli florets ½ cup butter, softened 1½ tablespoons Garlic Garlic Seasoning 1. Place broccoli in a microwave-safe dish with ¼ cup water; cover. Microwave on HIGH 5-7 minutes or until desired doneness. 2. Meanwhile, in a small bowl, combine softened butter and Garlic Garlic Seasoning. 3. Serve garlic butter over steamed broccoli. Note: Leftover garlic butter can be refrigerated up to 1 week. Make Ahead: Prepare step 2 and refrigerate up to 1 week ahead.
Vidalia Onion Broccoli Slaw ½ cup Vidalia Onion Dressing ½ cup mayonnaise 1 (12 ounce) package broccoli slaw mix 1 small apple, chopped ½ cup dried cranberries ¼ cup finely chopped green onions Sunflower seeds, optional 1. In large bowl, combine Vidalia Onion Dressing and mayonnaise. 2. Stir in broccoli slaw mix, apple, dried cranberries and green onions. 3. Garnish with sunflower seeds and additional cranberries, if desired. Serve immediately. Makes 8-10 servings. 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.
Baked Sausage & Maple French Toast ¾ (16 ounce) round Hawaiian bread loaf, cut into 1-inch cubes (10 cups) ½ (9.6 ounce) package pre-cooked breakfast turkey sausage crumbles (about 1½ cups) 1 cup shredded Cheddar cheese 8 large eggs ½ cup half & half 1 packet Brown Sugar & Maple Bacon Seasoning Maple syrup, optional 1. Preheat oven to 400 F. Line a medium (15x10-inch) rimmed baking sheet (jelly-roll pan) with aluminum foil. Generously spray with cooking spray. 2. Spread bread cubes and sausage out on baking sheet. Sprinkle with cheese. 3. In medium bowl, whisk together eggs, half & half and Brown Sugar & Maple Bacon Seasoning. Evenly pour over bread. Let stand 3-5 minutes. 4. Bake 12-15 minutes or until egg is set. Remove from oven. Cut into 12 slices; serve with maple syrup, if desired. Serve with assorted fresh fruit. Make Ahead & Freeze: Place bread cubes in a gallon freezer bag. Place cheese in a quart freezer bag. Prepare step 3 ingredients and transfer to a gallon freezer bag. Place bags and sausage package in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1. Italian Burgers 1½ pounds lean ground beef 4 tablespoons Mama Mia Marinara Sauce Mix, divided 6 slices crusty French loaf artisan bread* ¼ cup butter, softened 1 (15 ounce) can crushed tomatoes 6 slices fresh mozzarella cheese Fresh basil leaves, optional 1. In large mixing bowl, combine ground beef and 2 tablespoons Mama Mia Marinara Sauce Mix. Form into 6 patties. 2. Spread both sides of bread with butter; set aside. In microwavesafe bowl, combine crushed tomatoes with remaining Mama Mia Marinara Sauce Mix; set aside. 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 8-10 minutes. Top burgers with cheese; grill 1 minute. 4. Meanwhile, place bread on grill. Grill, turning once, until golden brown, about 3-4 minutes. Microwave sauce on HIGH 1-2 minutes or until heated through. 5. Place burgers on bread and top with marinara sauce. Garnish with basil leaves, if desired. Serve with Creamy Onion Spinach Salad (recipe included). *Note: Oblong shaped crusty French loaf such as take n bake (not the long soft French bread). Make Ahead & Freeze: Prepare step 1. Place patties between sheets of wax paper in a gallon freezer bag. Prepare step 2, placing bread in a gallon freezer bag and sauce in a quart freezer bag. Place all bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 3.
Artichoke & Spinach Skillet Chicken 1½ pounds boneless skinless chicken breasts, cut into 6 pieces, pounded ½-inch thick 2 teaspoons Seasoned Salt 2 tablespoons olive oil 4 cups fresh baby spinach leaves ¼ cup julienned or sliced sun-dried tomatoes in oil, drained 1½ cups 2% milk, warmed 1 packet Artichoke & Spinach Warm Dip Mix 1½ cups shredded Monterey Jack cheese 1. Season chicken with Seasoned Salt. In large skillet, heat oil over medium high heat. Add chicken to skillet. Sauté until internal temperature reaches 165 F on an instant-read food thermometer, about 8-10 minutes. Remove from skillet; keep warm. 2. Add spinach and tomatoes to skillet; sauté1-2 minutes. Stir in warmed milk and Artichoke & Spinach Warm Dip Mix. Bring to a simmer (do not boil or milk will curdle). 3. Stir in cheese. When melted add chicken back in. Simmer 2-3 minutes. Serve with Steamed Asparagus (recipe included). Make Ahead & Freeze: Combine step 1 ingredients in a quart freezer bag. Place bag and unopened Artichoke & Spinach Warm Dip Mix in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1. Tangy Thai Pork Kabobs ¼ cup Tangy Thai Sauce ¼ cup orange juice 2 tablespoons honey 1¾ tablespoons Onion Onion Seasoning 1 8-¼ teaspoon cayenne pepper, optional 1½ pounds pork tenderloin, cut into 36 cubes, seasoned with salt and pepper 16 ounces fresh pineapple cubes (about 24) 1 red bell pepper, cut into 24 cubes 12 wooden skewers, soaked in water 30 minutes 1. In small bowl, combine first 5 ingredients. 2. Prepare grill to medium heat. Thread pork, pineapple and peppers onto skewers in desired pattern. Brush with half the sauce. 3. Place kabobs on grill. Grill, turning occasionally, until pork reaches an internal temperature of 150 F on an instant-read food thermometer, about 8-10 minutes, brushing with remaining sauce occasionally. Serve with Sesame Green Beans (recipe included). Note: For an alternative to kabobs, kabob components can be grilled in a grill basket, if desired. Make Ahead & Freeze: Prepare step 1 in a quart freezer bag. Place seasoned pork in a quart freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 2.
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 (or 3-4 cups cooked chicken) 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 step 1, adding chicken and raisins. Transfer to a gallon freezer bag. Seal well, label and freeze. Thaw completely. Stir in spinach, apple and cashews. Maple Bacon Wrapped Chicken 1½ pounds boneless skinless chicken breasts, cut into 6 pieces and pounded ½-inch thick 1½ teaspoons Seasoned Salt 12 bacon slices (about ¾ pound) 1 packet Brown Sugar & Maple Bacon Seasoning 1. Preheat oven to 425 F. Line a large rimmed baking sheet with aluminum foil; top with a baking rack. Spray with cooking spray. 2. Season chicken with Seasoned Salt. Wrap each piece of chicken with 2 slices of bacon. Sprinkle all sides of bacon with Brown Sugar & Maple Bacon Seasoning. 3. Place chicken on baking rack. Bake 15-20 minutes or until internal temperature of chicken reaches 165 F on an instant-read food thermometer and bacon is desired doneness. Serve with Artichoke & Spinach Pasta Salad (recipe included). Make Ahead & Freeze: Prepare step 2. Wrap each chicken breast in plastic wrap. Place in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.
Pizza Soup with Cheese Crostinis 1 pound ground hot or mild Italian sausage 1 (8 ounce) package fresh sliced button mushrooms, optional 1 green bell pepper, chopped, optional 1 tablespoon + 1 teaspoon Onion Onion Seasoning, divided 1 (28 ounce) can crushed tomatoes 4 cups reduced sodium chicken broth 1 (5 ounce) package mini turkey pepperoni slices 2-3 tablespoons Mama Mia Marinara Sauce Mix 12 slices French baguette bread (about ½ long loaf) ¼ cup butter, softened ¾ cup shredded mozzarella cheese 1. Preheat oven to 425 F. In large saucepan or Dutch oven over medium-high heat, cook and crumble sausage, mushrooms, peppers and 1 tablespoon Onion Onion Seasoning until sausage is no longer pink, about 5-6 minutes. Drain off liquid. 2. Stir in next 4 ingredients. Bring to a simmer; simmer, stirring occasionally, 8-10 minutes. 3. Meanwhile, in small bowl, combine butter and remaining 1 teaspoon Onion Onion Seasoning. Spread on bread slices; place on a medium baking sheet. Top with cheese. Bake 6-7 minutes or until cheese is melted and lightly browned. 4. Serve soup topped with cheese crostinis. Serve with a green salad. Make Ahead & Freeze: Place step 1 ingredients in a gallon freezer bag. Place Mama Mia Marinara Sauce 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. Simply Grilled Salmon ¼ cup Veggie Vinaigrette ¼ cup honey 1 8 teaspoon cayenne pepper, optional 1½ pounds salmon fillets 1 teaspoon Seasoned Salt 1. Prepare grill to medium heat. In small bowl, whisk together first 3 ingredients; set aside. 2. Sprinkle salmon with Seasoned Salt. Place on grill, skin-sideup. Grill 5 minutes; carefully turn over. Brush salmon with vinaigrette glaze. 3. Continue grilling until internal temperature reaches 145 F on an instant-read food thermometer, about 5-7 minutes, brushing with glaze occasionally. Serve with Warm Veggie Vinaigrette Potato Salad (recipe included). Make Ahead & Freeze: Prepare step 1 and place in a quart freezer bag. Sprinkle salmon with Seasoned Salt and place in a gallon freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Prepare grill to medium heat and continue with step 2.
Tangy Beef Ramen Noodle Bowls 1 (14.5 ounce) can reduced sodium beef broth ½ cup Tangy Thai Sauce 1 tablespoon Sriracha sauce, optional 1½ tablespoons Onion Onion Seasoning, divided 2 (3 ounce) packages beef flavored ramen noodles, divided 1 pound boneless beef sirloin steak, thinly sliced 1½ teaspoons Seasoned Salt 2 tablespoons vegetable oil 1 (10 ounce) package broccoli slaw mix 1 tablespoon cornstarch 2 cups fresh baby spinach leaves 1. In small bowl, combine first 3 ingredients, 1½ teaspoons Onion Onion Seasoning and flavor packets from ramen noodles. Set aside. 2. Season sliced steak with Seasoned Salt. In large skillet, heat oil over medium-high heat. Add steak and remaining 1 tablespoon Onion Onion Seasoning. Stir-fry 3-4 minutes. 3. Add sauce, noodles and broccoli slaw. Bring to a simmer; simmer, gently pulling noodles apart as they start softening, until noodles are cooked, about 5-6 minutes. 4. Whisk together cornstarch and 1 tablespoon water. Stir into noodles; cook 1 minute. Remove from heat and stir in spinach. Let stand 5 minutes before serving. Serve garnished with chopped cucumbers, sliced green onions and chopped cilantro. Make Ahead & Freeze: Combine step 1 ingredients except flavor packets in a quart 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. Add flavor packets to step 1 and continue with step 2. Tangy Mango Chicken Stir-Fry ⅓ cup Tangy Thai Sauce ⅓ cup Mango Lime Sauce ⅓ cup reduced sodium chicken broth 2 tablespoons cornstarch ¼ teaspoon crushed red pepper flakes, optional 2 tablespoons vegetable oil 1½ pounds boneless skinless chicken breasts, thinly sliced 1½ teaspoons Seasoned Salt 1 tablespoon Onion Onion Seasoning 1 (16 ounce) package broccoli stir-fry vegetable blend 1. In small bowl, whisk together first 5 ingredients; set aside. 2. In large skillet or wok, heat oil over medium-high heat. Season chicken with Seasoned Salt. Add to skillet with Onion Onion Seasoning. 3. Stir-fry 3-4 minutes or until chicken is lightly browned. Add broccoli stir-fry blend. Continue stir-frying 2-3 minutes. 4. Stir in sauce and bring to a simmer. Simmer, stirring frequently, until sauce is thickened and heated through. Serve over cooked rice or rice noodles. Make Ahead & Freeze: Prepare step 1 in a quart freezer bag. Season chicken with Seasoned Salt and place in a quart freezer bag with Onion Onion Seasoning. Place both bags in a gallon freezer bag. Seal well, label and freeze with broccoli stir-fry blend. Thaw completely. Continue with step 2.
Creamy Onion Spinach Salad ½ cup milk 1 tablespoon lemon juice ½ cup mayonnaise or light mayonnaise 1¾ tablespoons Onion Onion Seasoning 1 tablespoon honey 16 ounces fresh spinach leaves 1 large tomato, seeded and diced 1 medium cucumber, sliced 1 cup shredded carrots 1 (5 ounce) package garlic & butter croutons 1. In pint-size mason jar or storage container, combine milk and lemon juice. Let stand 1-2 minutes. 2. Add next 3 ingredients to jar; salt and pepper as desired. Seal and shake well. 3. Divide remaining ingredients among 6 salad bowls. Drizzle with desired amount of dressing. Make Ahead: Prepare through step 2. Refrigerate up to 1 week. Note: Any leftover dressing can be refrigerated up to 1 week. Steamed Asparagus 1¾ tablespoons Onion Onion Seasoning ¼ cup + 2 tablespoons water, divided ½ cup butter, softened 2 bunches fresh asparagus 1. In small microwave-safe bowl, combine Onion Onion Seasoning and 2 tablespoons water. Microwave on HIGH 30 seconds. Let cool. Stir in butter until well combined. Refrigerate until ready to serve. 2. Place asparagus in a large microwave-safe dish with ¼ cup water; cover. Microwave on HIGH 4-5 minutes or until crisp-tender or until desired doneness. 3. Serve onion butter over asparagus. Make Ahead: Prepare step 1. Refrigerate up to 2 days ahead. Continue with step 2.
Sesame Green Beans 1¾ tablespoons Onion Onion Seasoning 2 tablespoons water 1-1½ tablespoons sesame oil 1 pound fresh green beans, trimmed 1. In small microwave-safe dish, combine Onion Onion Seasoning and water. Microwave on HIGH 30 seconds. 2. In large skillet, heat oil over medium-high heat. Add green beans and onion mixture; sauté until crisp-tender, about 4-5 minutes. Salt and pepper as desired. Artichoke & Spinach Pasta Salad 12 ounces bowtie pasta ¾ cup mayonnaise ½ cup milk 1 package Artichoke & Spinach Warm Dip Mix 2 teaspoons Onion Onion Seasoning 1 teaspoon Seasoned Salt 1 (14 ounce) can quartered artichoke hearts, drained 1 pint grape tomatoes ½ cup pitted and halved Kalamata olives 2 cups fresh baby spinach leaves ½ cup shredded Parmesan cheese 1. Prepare pasta according to package directions; rinse with cold water. 2. Meanwhile, in large bowl, whisk together next 5 ingredients. 3. Add pasta and remaining ingredients. Toss to coat. Salt and pepper as desired. Makes 6-8 servings. Make Ahead: Prepare through step 3 up to 1 day ahead. Refrigerate, covered, until ready to serve.
Warm Vinaigrette Potato Salad 1½ pounds yellow fingerling potatoes or yellow-fleshed baby potatoes, cleaned 1 tablespoon salt ½ cup Veggie Vinaigrette ¼ cup mayonnaise ¼ cup chopped fresh parsley 1 tablespoon Onion Onion Seasoning 1 teaspoon Seasoned Salt 1 teaspoon Dijon mustard 1. Place potatoes and salt in a large saucepan; cover with cold water. Bring to a boil; reduce heat and cover. Simmer 15-20 minutes or until fork tender. 2. Drain potatoes. Let cool 5 minutes. Cut in half, or quarter if larger potatoes. 3. Meanwhile, in large bowl, whisk together remaining ingredients. Add warm potatoes; toss to coat. Salt and pepper as desired. Serve warm. Note: Potatoes will be saucy.