Beef & Noodle Stir-Fry 2 tablespoons vegetable oil 1½ pounds boneless beef sirloin steak, thinly sliced 1 red bell pepper, thinly sliced 1 cup matchstick carrots 1 teaspoon Seasoned Salt ½ cup Hey Garlic! Stir-Fry Sauce 6 ounces fresh sugar snap peas, trimmed 2 (3 ounce) packages ramen noodles (any flavor), prepared without seasoning packet Toasted sesame seeds, chopped cilantro, optional 1. In large skillet, heat oil over medium-high heat. Add next 4 ingredients. Stir-fry 3-4 minutes. 2. Stir in Hey Garlic! Stir-Fry Sauce, snap peas and cooked ramen noodles. Toss to coat; continue stir-frying 3-4 minutes or until heated through and desired sauce thickness. 3. Serve garnished with toasted sesame seeds and chopped cilantro, if desired. Serve with an Asian salad kit. Make Ahead & Freeze: Combine step 1 ingredients in a gallon freezer bag. Place Hey Garlic! Stir-Fry Sauce in a quart freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1. Note: 6 ounces cooked thin spaghetti noodles may be substituted for ramen noodles, if desired. Cheesy BBQ Chicken 2 tablespoons Dried Tomato & Garlic Pesto Mix 2 tablespoons water ½ (8 ounce) package cream cheese, softened 1 cup shredded mozzarella cheese 6 (5-6 ounce) boneless skinless chicken breasts 1½ teaspoons Seasoned Salt Toothpicks ½ cup Smoky Bacon BBQ Sauce 1. Preheat oven to 375 F. In medium microwave-safe bowl, combine Dried Tomato & Garlic Pesto Mix and water; microwave on HIGH 30 seconds. Let cool. 2. Add softened cream cheese and mozzarella cheese to pesto; stir until well combined. 3. Cut large slit in side of each chicken breast, creating a pocket. Stuff cheese mixture into slits in chicken. Sprinkle chicken with Seasoned Salt; close pocket with toothpicks. 4. Place seam-side-up on a foil-lined and greased medium rimmed baking sheet. Bake 20 minutes. Brush with Smoky Bacon BBQ Sauce. Continue baking 5-10 minutes or until internal temperature reaches 165 F on an instant-read food thermometer. Remove from oven and brush with Smoky Bacon BBQ Sauce. Serve with steamed broccoli and Creamy Parmesan Hash Browns (recipe included). Make Ahead & Freeze: Prepare through step 3. Individually wrap each chicken breast with plastic wrap. Place in a gallon freezer bag. Place Smoky Bacon BBQ Sauce in a quart freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Preheat oven to 375 F and continue with step 4.
Creamy Parmesan Hash Browns 1 (30 ounce) package frozen shredded hash brown potatoes 1½ cups half & half 1 cup grated Parmesan cheese 1 tablespoon Spinach & Herb Seasoning 1 tablespoon Garlic Garlic Seasoning 1. Preheat oven to 375 F. In a greased 13x9-inch baking dish, combine all ingredients; salt and pepper as desired. 2. Bake, covered, 20 minutes. Remove cover, stir and continue baking 20-30 minutes or until potatoes are tender. 3. Remove from oven; let stand 5 minutes. Stir before serving. Make Ahead: Prepare step 1. Refrigerate, covered, up to overnight. Continue with step 2. Chicken, Broccoli & Cheddar Pie 1 deli rotisserie chicken, skinned, deboned and shredded (3-4 cups) 2 cups frozen chopped broccoli, thawed and drained 2 cups shredded Cheddar cheese 1 (15 ounce) jar creamy Alfredo sauce 2 tablespoons Spinach & Herb Seasoning ½ teaspoon Seasoned Salt 1 (15 ounce) package refrigerated pie crust (2 crusts) 1. Preheat oven to 425 F. In large bowl, combine first 6 ingredients; toss to combine well. Set aside. 2. Prepare pie crust according to package direction for a two-crust pie in a 9-inch deep-dish pie plate (do not bake). Fill pie with chicken mixture. Top with second crust; seal crust and flute edges. Cut several slits in top crust. Place on a baking sheet. 3. Bake 40-45 minutes or until golden brown and filling is bubbly. To avoid edges getting too dark, cover edges of pie with strips of aluminum foil the last 15 minutes of baking. 4. Remove from oven. Let stand 5-10 minutes before serving. Serve with a green salad. Make Ahead & Freeze: Prepare step 1 in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Preheat oven to 425 F and continue with step 2.
Classic Beef Enchiladas 1½ pounds lean ground beef 1 cup chopped onion 1½ tablespoons Garlic Garlic Seasoning 2 teaspoons Seasoned Salt 1 (15 ounce) can + 1 (8 ounce) can tomato sauce 4 tablespoons Mom s Favorite Taco Seasoning 12 (6-inch) flour tortillas 2 cups shredded Cheddar cheese Toppings such as sour cream, green onions, sliced black olives 1. Preheat oven to 375 F. In large skillet over medium-high heat, cook and crumble beef, onions, Garlic Garlic Seasoning and Seasoned Salt until no longer pink; drain off liquid. Remove from heat. 2. Meanwhile, in medium bowl, combine tomato sauces and Mom s Favorite Taco Seasoning. Add 1 cup to meat mixture; stir to combine. Cool slightly. Spread ⅓ cup sauce across the bottom of a greased 13x9-inch baking dish. 3. Place about ⅓ cup meat mixture down the center of each tortilla. Top with 1-2 tablespoons cheese. Tightly roll up and place seam-side-down in baking dish. Pour remaining sauce over enchiladas and sprinkle with remaining cheese. 4. Bake 20-25 minutes or until bubbly. Let stand 5-10 minutes before serving. Serve enchiladas garnished with desired toppings. Serve with Tex-Mex Beans & Rice (recipe included). Make Ahead & Freeze: Prepare step 1; cool completely. Continue through step 3 using a disposable aluminum 13x9-inch baking pan; do not bake. Seal with plastic wrap and then aluminum foil; label and freeze. Preheat oven to 375 F. Remove foil and plastic wrap from pan; replace foil only. Bake from frozen 45 minutes. Remove foil and continue baking 15 minutes or until heated through and bubbly. Tex-Mex Beans & Rice 1 tablespoon vegetable oil ½ cup chopped onion ½ cup diced poblano pepper or green bell pepper 2½ cups reduced sodium chicken broth 1¼ tablespoons Mom s Favorite Taco Seasoning 3 cups instant brown rice 1 (15 ounce) can pinto beans, rinsed and drained Shredded Cheddar cheese, sliced green onions, optional 1. In large saucepan, heat oil over medium-high heat. Add onions and pepper; salt and pepper as desired. Sauté 2-3 minutes or until softened. 2. Add broth and Mom s Favorite Taco Seasoning; bring to a boil. 3. Stir in rice and beans; reduce heat to simmer. Cover and simmer 5 minutes. Remove from heat; let stand, covered, 5-10 minutes or until broth is absorbed. Fluff with fork. 4. Garnish with cheese and green onions, if desired.
Easy Peasy Burgers 1½ pounds lean ground beef 1 (2.8 ounce) container French-fried onions 1 teaspoon Seasoned Salt ½ cup Smoky Bacon BBQ Sauce, divided 6 slices American cheese ½ cup mayonnaise 6 hamburger buns Lettuce leaves, tomato slices, optional 1. In large mixing bowl, combine first 3 ingredients and ¼ cup Smoky Bacon BBQ Sauce. Form into 6 patties. 2. Heat a large skillet over medium heat. Add patties. Pan-fry, turning once, until internal temperature reaches 165 F on an instant-read food thermometer, about 8-10 minutes. Top with cheese slices. 3. Meanwhile, in small bowl, combine mayonnaise with remaining ¼ cup Smoky Bacon BBQ Sauce. 4. Spread buns with desired amount of BBQ mayonnaise. Top with lettuce and tomatoes, if desired, and burgers. Serve with sweet potato fries. Make Ahead & Freeze: Prepare step 1. Place patties in a gallon freezer bag between sheets of wax paper. Place remaining 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. Herb Roasted Pork Chops 2 tablespoons Spinach & Herb Seasoning 2 tablespoons olive oil 2 tablespoons honey 1 tablespoon Dijon mustard 1½ teaspoons Garlic Garlic Seasoning 1 teaspoon Seasoned Salt 6 boneless thick pork loin chops (about 2 pounds) 1. Preheat oven to 425 F. In small bowl, combine first 6 ingredients. Rub all over pork chops. 2. Place chops on a foil-lined and greased medium rimmed baking sheet. Bake 20-25 minutes or until internal temperature reaches 155 F on an instant-read food thermometer. Serve with Green Beans with Pesto Butter (recipe included). Make Ahead & Freeze: Prepare step 1 and place in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Preheat oven to 425 F and continue with step 2.
Green Beans with Pesto Butter 1 tablespoon Dried Tomato & Garlic Pesto Mix 1 tablespoon water ¼ cup butter, softened 1 (16 ounce) package frozen whole green beans 1. In small microwave-safe bowl, combine Dried Tomato & Garlic Pesto Mix and water. Microwave on HIGH 30 seconds. Cool. 2. Add butter to cooled pesto. Stir vigorously until well combined, light and fluffy. 3. Prepare green beans according to package directions. Serve topped with pesto butter. Make Ahead & Freeze: Prepare through step 2 up to 2 days ahead. Refrigerate, covered. Bring to room temperature before serving. Continue with step 3. Sausage & Pesto Spaghetti with Zoodles 10 ounces whole wheat spaghetti or spaghetti 1 pound ground Italian pork sausage or lean ground beef 1 (28 ounce) can crushed tomatoes 1 (14.5 ounce) can fire-roasted diced tomatoes, drained 4 tablespoons Dried Tomato & Garlic Pesto Mix 1 (10.7 ounce) package zucchini spirals* (zoodles) Shredded Parmesan cheese, optional 1. Prepare spaghetti according to package directions; drain. 2. In large skillet over medium-high heat, cook and crumble sausage until no longer pink, about 6-8 minutes. Drain off liquid. Stir in crushed tomatoes, drained tomatoes and Dried Tomato & Garlic Pesto Mix. Bring to a simmer; reduce heat and simmer 10 minutes. 3. Divide spaghetti and meat sauce among 6 dinner plates. Top with zoodles. Garnish with Parmesan cheese, if desired Serve with garlic toast and a green salad. Make Ahead & Freeze: Prepare step 1; rinse with cold water and toss with 1 tablespoon oil. Place in a gallon freezer bag. Place sausage in a quart freezer bag. Combine crushed tomatoes, drained tomatoes and Dried Tomato & Garlic Pesto Mix in a gallon freezer bag. Place all bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 2. *Note: If zucchini sprials are unavailable in your produce department, you can spiralize 2 medium zucchini or grate the zucchini lengthwise into long strips using a large grater.
Sesame Chicken over Rice 1 (25.5 ounce) package frozen all-white meat popcorn chicken ½-¾ cup Hey Garlic! Stir-Fry Sauce 3-4 cups cooked jasmine, white or brown rice Sliced green onions, toasted sesame seeds, optional 1. Prepare popcorn chicken according to package directions. 2. In microwave-safe dish, microwave Hey Garlic! Stir-Fry Sauce on HIGH 30 seconds or until heated through. 3. Transfer popcorn chicken to a serving bowl. Toss with warmed Hey Garlic! Stir-Fry Sauce. Serve chicken over cooked rice. Garnish with green onions and sesame seeds, if desired. Serve with Sautéed Carrots (recipe included). Sautéed Carrots 1 tablespoon vegetable oil 1 (16 ounce) package carrot chips or coins, or sliced carrots 2 tablespoons water 2 teaspoons Seasoned Salt 1. In large skillet, heat oil over medium-high heat. Add carrots and water; sauté 5-6 minutes or until lightly browned and desired doneness. 2. Remove from heat. Toss with Seasoned Salt.
Tex-Mex Breakfast Tacos 8 ounces ground turkey breakfast sausage 2½ cups frozen potatoes O Brien 1-2 tablespoons Mom s Favorite Taco Seasoning 9 large eggs, beaten 1 cup shredded colby-jack cheese 10 stuffing hard taco shells (such as Stand n Stuff ) or 10 (6-inch) flour tortillas, warmed Taco toppings such as picante sauce, sour cream, chopped tomatoes, chopped avocados, sliced green onions 1. In large skillet over medium-high heat, cook and crumble turkey sausage until no longer pink, about 6-8 minutes; drain off liquid. 2. Add potatoes and Mom s Favorite Taco Seasoning to skillet with sausage, sauté 6-8 minutes. 3. Reduce heat to medium. Add beaten eggs; stir, slowly and continuously, with a rubber spatula until set, about 2-3 minutes (do not overcook). Remove from heat; stir in cheese. 4. Serve eggs in warmed taco shells. Garnish with desired toppings. Serve with fresh fruit. Variations: Can be served in larger flour tortillas to create breakfast burritos or for reduced carbs, serve as a breakfast bowl. Simply Chicken Pot Pie 1 tablespoon vegetable oil 1 pound boneless skinless chicken breasts, cubed, seasoned with salt and pepper 5 cups cold water 1 package Perfectly Potato Cheddar Soup Mix 2 cups frozen mixed vegetables 2 tablespoons Dried Tomato & Garlic Pesto Mix ½ (17.3 ounce) package frozen puff pastry dough sheets (1 sheet), thawed 1-2 tablespoons butter, melted 2 tablespoons grated Parmesan cheese 1. In large saucepan or Dutch oven, heat oil over medium-high heat. Add seasoned chicken. Sauté 3-4 minutes. Stir in water, Perfectly Potato Cheddar Soup Mix, vegetables and Dried Tomato & Garlic Pesto Mix. Bring to a simmer (do not boil). Simmer 30 minutes, stirring occasionally. 2. Meanwhile, preheat oven to 400 F. Unfold thawed pastry sheet; cut into 6 rectangles. Place on a large greased baking sheet. Brush with melted butter and sprinkle with cheese. Bake 9-11 minutes or until lightly golden brown. 3. Ladle chicken pot pie filling into soup bowls. Top with puff pastry squares. Serve with Mixed Greens with Pesto Vinaigrette (recipe included). Note: For additional puff pastries, prepare both sheets of pastry in package and increase butter to 3 tablespoons and Parmesan to ¼ cup.
Mixed Greens with Pesto Vinaigrette 2 tablespoons Dried Tomato & Garlic Pesto Mix 2 tablespoons water ¼ cup + 1 tablespoon extra virgin olive oil, divided 2 tablespoons red wine vinegar 1 teaspoon Dijon mustard 10-12 ounces mixed baby greens 1 (8 ounce) package fresh mozzarella cheese pearls 18-24 grape tomatoes, cut in half Butter & garlic restaurant-style croutons 1. In microwave-safe dish, combine Dried Tomato & Garlic Pesto Mix, water and 1 tablespoon olive oil. Microwave on HIGH 1 minute. Let cool 5 minutes. 2. Whisk in remaining oil, vinegar and mustard. Salt and pepper as desired. 3. Divide remaining ingredients among 6 salad plates or bowls. Re-whisk dressing and drizzle over salads. Note: Refrigerate any leftover dressing up to 1 week.