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. Makes 6 servings. 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. Makes 6 servings. Serve with prepared brown rice or quinoa.
Garlic Shrimp with Pasta 6 Tbsp. olive oil, divided 1 lb. raw shrimp, peeled and deveined 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. Makes 6 servings. 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. Makes 6 servings. 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. Makes 6 servings. 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. Makes 6 servings. 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 remaining ingredients 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. Makes 6 servings. Tip: For a thicker soup, add another can of beans. Serve with crusty bread and fresh fruit.
Savory 10 Meals & More Collection Grocery List Not making all 10 meals? Use our editable grocery list on tastefullysimple.com. Shop your own pantry first and cross off any items you already have. Attending a Freezer Meal Workshop? Use this grocery list for all 10 meals unless your consultant instructs otherwise. Shop your own pantry first and cross off any items you already have. Shop 1-2 days prior to the workshop. Follow any workshop prep work provided by your consultant. Dry/Canned Goods! 14 oz. can beef broth! 15 oz. can black beans! 14.5 oz. can diced tomatoes with green chilies! 14.5 oz. can diced tomatoes! 2 (15-16 oz.) cans Great Northern or navy beans! 15 oz. can red beans! 2 (8 oz.) cans tomato sauce! 2 (32 oz.) cartons lowsodium chicken broth! 1 cup dry red wine* (optional)! 2 Tbsp. Dijon mustard! 1 cup quick oats! 10-13.25 oz. pkg. whole wheat linguine Fruits/Vegetables! 2 medium onions! 2 cups snow peas (optional) Cold Items! 5 oz. blue cheese crumbles! 1 egg! 1 cup frozen peas! 12 oz. pkg. frozen whole kernel corn! 16 oz. pkg. frozen stir-fry vegetables Meats! 1½ lbs. boneless skinless chicken thighs! 1 lb. boneless skinless chicken breasts! 2 lbs. boneless skinless turkey breasts or tenderloin! 3 lbs. lean ground beef! 3 lbs. beef roast! 1½ lbs. ground pork! 3-3½ lbs. boneless countrystyle pork ribs! 3½ lbs. pork shoulder roast! 1 lb. raw shrimp, peeled and deveined Misc. Items Needed for Freezer Meal Prep! 17 (1-gallon) resealable freezer bags! 6 (1-quart) resealable freezer bags! Waxed paper! Medium bowl! Measuring cups/spoons! Spatula! Scissors! Can opener! Strainer! Fork and sharp knife! Cutting board! Fork/tongs for handling raw meat (if meat is not already precooked and bagged)! Cooler if attending a workshop *For example, Pinot Nior, Shiraz or Merlot. See more
Savory 10 Meals & More Collection Grocery List (continued) Additional Items Needed for Serving (do not bring to workshop if attending one) When making the following meals, be sure to add these items to your grocery list. Complete Your Meals List additional ingredients you ll need to create any sides and desserts! Blue Cheese-Stuffed Pork Burgers! 1 Tbsp. olive oil! 1 medium red onion! 1 cup fresh spinach! 6 whole wheat hamburger buns Garlic Shrimp with Pasta! 2 cups loosely packed fresh cilantro leaves! 1 lime or 2 Tbsp. lime juice! 6 Tbsp. olive oil! ¼ cup grated Parmesan cheese Ginger Orange Sriracha Stir-Fry! 3 Tbsp. olive oil Italian Pork Roast Sandwiches! 1 cup shredded Italian cheese! 6 whole wheat hoagie buns Sassy Sloppy Joes! 6 whole wheat hamburger buns Savory Roast Beef! ¼ cup cornstarch Slow-Cooker BBQ Ribs! 3 Tbsp. cornstarch Tuscan White Bean Soup! 1 Tbsp. olive oil tastefullysimple.com 320.763.0695 2015 Tastefully Simple, Inc.
Savory 10 Meals & More Collection Use the following tools to help you plan simple, delicious meals:» Grocery List for simple shopping. Check out the customizable version on tastefullysimple.com.» Recipe Sheet all the great recipes in one place.» tastefullysimple.com every recipe featured below (and many more) can be found on our website! AND MORE Once you make all 10 meals, you ll have products remaining. You ll also have additional products that aren t included on the recipe sheet. Here are just a few ways to use them! Super sides So Versatile! Sea Salt & Herb Seasoning» Sprinkle over steamed veggies.» Grind onto salads for an extra flavor boost» Sprinkle on the tops of buttered, fresh-baked dinner rolls.» Add to steamed rice or cooked quinoa. Sea Salt & Herb Roasted Vegetables Bountiful Beer Bread Mix» Serve warm bread with nearly any meal.» Serve it cubed, dipped in oil and Sea Salt & Herb Seasoning.» Find all of the recipes below on tastefullysimple.com. Delectable desserts and snacks! Truffle Fudge Brownie Mix» Stir in 1 cup chopped nuts.» Serve topped with cherry pie filling.» Try one of the awesome recipes below. Butterscotch Breakfast Bread Bountiful Zucchini Bread Bountiful Beer Bread Croutons Peanut Butter Fudgy Brownies Amazing Chocolate Mini Truffles Sara s Cinnamon Bread Check out many more ways to use our products with our recipe search tool on tastefullysimple.com. 507070