Asian-Inspired Chicken Wraps

Asian-Inspired Chicken Wraps

Asian-Inspired Chicken Wraps 1½ lbs. boneless skinless chicken breasts, thinly sliced 2 Tbsp. Avocado Oil 1 Tbsp. Onion Onion Seasoning ¼ cup Honey Teriyaki Sauce 3 Tbsp. Vidalia Onion Dressing 12 oz. pkg. classic iceberg lettuce mix ½ cup sliced almonds 2 cups chow mein noodles 6-8 (10-inch) flour tortillas Serve tonight: In large skillet over medium-high heat, combine first 3 ingredients; cook until chicken is no longer pink, about 4-5 minutes. Stir in next 2 ingredients and simmer 5 minutes. Salt and pepper to taste. Divide lettuce, chicken mixture, almonds and noodles evenly among tortillas. Fold in sides and roll up burrito style. Makes 6 servings. Serve with fresh fruit. Freeze for later: Combine first 3 ingredients in a gallon resealable freezer bag. In a quart resealable freezer bag combine next 2 ingredients. In a quart resealable freezer bag combine almonds and noodles. Place all bags in a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely. Prepare as directed above.

Bayou Bourbon Chicken and Slaw Sandwiches

Bayou Bourbon Chicken and Slaw Sandwiches 1 deli rotisserie chicken, skinned, deboned and chopped (3-4 cups) ½ cup Bayou Bourbon Glaze ½ cup Vidalia Onion Dressing, divided 2 cups coleslaw or broccoli slaw mix 6 hamburger buns Serve tonight: In medium saucepan combine first 2 ingredients and ¼ cup Vidalia Onion Dressing; simmer on low 20 minutes. Meanwhile, combine slaw with remaining ¼ cup Vidalia Onion Dressing. Serve chicken on bun, top with coleslaw. Salt and pepper to taste. Makes 6 servings. Serve with kettle chips and pickles. Freeze for later: Combine first 2 ingredients and ¼ cup Vidalia Onion Dressing in a gallon resealable freezer bag. Place remaining ¼ cup Vidalia Onion Dressing 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.

Bruschetta Chicken Bake

Bruschetta Chicken Bake 1 Tbsp. Avocado Oil 1½ lbs. boneless skinless chicken breasts, cubed and seasoned with salt and pepper 1½ Tbsp. Onion Onion Seasoning 1 cup shredded mozzarella cheese 14. 5 oz. can diced tomatoes with basil, garlic and oregano or diced Italian tomatoes, undrained 6 oz. pkg. herb-flavored stuffing mix ½ cup water Serve tonight: Preheat oven to 400. Grease 9 x 13-inch baking pan with Avocado Oil; top with seasoned chicken and Onion Onion Seasoning. Sprinkle chicken with cheese. In large bowl, combine tomatoes, stuffing mix and water; stir until moistened. Spoon over cheese. Bake 15-20 minutes or until internal temperature of chicken reaches 165. Place under broiler to brown and crisp topping, if desired. Makes 6 servings. Serve with a garden salad. Freeze for later: Combine seasoned chicken and Onion Onion Seasoning in a gallon resealable freezer bag. Place cheese in a quart resealable freezer bag. Place tomatoes in a quart resealable freezer bag. Place all bags in a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely. Prepare as directed above.

Chicken Saltimbocca

Chicken Saltimbocca 1½ lbs. boneless skinless chicken breasts, cut into 6 pieces ¼ cup all-purpose flour ¼ cup grated Parmesan cheese, divided 3 Tbsp. Avocado Oil 6 thin ham slices Serve tonight: Place chicken pieces between pieces of waxed paper; gently pound with the palm of your hand to flatten slightly. Salt and pepper both sides of chicken. In shallow dish, combine flour and 2 Tbsp. Parmesan cheese; coat chicken pieces. In large skillet, heat Avocado Oil over medium heat; add chicken and pan-fry until browned and internal temperature reaches 165, about 7-8 minutes. Top chicken with ham slices and mozzarella cheese. Cover; cook 1-2 minutes or until cheese is melted. Meanwhile, in microwave-safe bowl, whisk sour cream and milk together. Microwave at 10 second intervals, whisking each time until warmed; do not boil. Whisk in Lemon Dill Cheese Ball Mix; microwave 10 additional seconds. Top chicken with sauce and garnish with remaining 2 Tbsp. Parmesan cheese and fresh sage leaves, if desired. Makes 6 servings. Serve with steamed vegetables. 1 cup shredded mozzarella cheese 1 3 cup sour cream 3 Tbsp. milk 1 packet Lemon Dill Cheese Ball Mix Fresh sage leaves (optional) Freeze for later: Place pounded and seasoned chicken pieces in a gallon resealable freezer bag. Combine unopened packet of Lemon Dill Cheese Ball Mix, flour and 2 Tbsp. Parmesan cheese 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.

Lemon Dill Shrimp Fettuccine

Lemon Dill Shrimp Fettuccine 16 oz. pkg. fettuccine pasta 1½ Tbsp. Onion Onion Seasoning 1½ cups half & half 1 packet Lemon Dill Cheese Ball Mix 1 (12-16 oz.) pkg. frozen cooked shrimp, thawed and peeled 1 3 cup grated Parmesan cheese 2 Tbsp. fresh chopped parsley (optional) Serve tonight: In large saucepan, prepare pasta according to package directions adding Onion Onion Seasoning with pasta. Drain into a mesh strainer to catch the Onion Onion Seasoning. Set aside. In same saucepan, warm half & half over medium heat; whisk in Lemon Dill Cheese Ball Mix. Whisk constantly for 1-2 minutes. Stir in pasta; heat until pasta absorbs some of the liquid. Stir in shrimp to warm. Salt and pepper to taste. Sprinkle with Parmesan cheese. Garnish with parsley, if desired. Makes 6 servings. Serve with fresh salad greens. Freeze for later: Place shrimp in a gallon resealable freezer bag. Combine unopened packet of Lemon Dill Cheese Ball Mix, and Onion Onion Seasoning 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. Tips: If using raw shrimp, sauté in oil until no longer pink before adding to pan. Use any remaining half & half if reheating any leftovers.

Savory Beef and Rice Skillet

Savory Beef and Rice Skillet 2 Tbsp. Avocado Oil 1½ lbs. beef top sirloin steak, thinly sliced, seasoned with salt and pepper 1½ Tbsp. Onion Onion Seasoning ½ cup Bayou Bourbon Glaze + 3 Tbsp. for drizzle (optional) 3 cups uncooked instant brown rice 14.5 oz. can beef broth 1 cup water 1 (14-16 oz.) pkg. frozen broccoli stir-fry vegetables 2-3 thinly sliced green onions Serve tonight: In large skillet, heat Avocado Oil over medium-high heat. Add seasoned steak and Onion Onion Seasoning; sauté to desired doneness. Stir in ½ cup Bayou Bourbon Glaze and warm. Remove from skillet; cover and set aside. Return skillet to heat; add rice, broth and water. Bring to a boil. Reduce heat; cover and simmer until rice is almost tender, about 5 minutes. Stir in frozen vegetables and continue to simmer until vegetables are crisp-tender, stirring occasionally, about 3-4 minutes. Spoon steak mixture over rice and continue to simmer 2-3 minutes. Cover; remove from heat and let rest 5 minutes. Salt and pepper to taste. Top with green onions. Drizzle with 3 Tbsp. Bayou Bourbon Glaze, if desired. Makes 6 servings. Serve with crusty rolls. Freeze for later: Combine first 3 ingredients in a gallon resealable freezer bag. Place Bayou Bourbon Glaze in a quart resealable freezer bag. Place both bags and the frozen vegetables in a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely, leaving vegetables in freezer until ready to use. Prepare as directed above.

Sweet Mango-Glazed Chops

Sweet Mango-Glazed Chops 6 boneless pork chops, seasoned with salt and pepper 2 Tbsp. Avocado Oil 1½ Tbsp. Onion Onion Seasoning ½ cup Mango Lime Sauce 1 fresh jalapeño pepper, seeded and finely chopped Juice of 1 lime or 2 Tbsp. lime juice 2 Tbsp. chopped cilantro leaves (optional) Serve tonight: Preheat grill to medium. Rub seasoned chops with Avocado Oil and Onion Onion Seasoning; set aside. In small saucepan over medium heat, combine Mango Lime Sauce, jalapeño and lime juice. Cook and stir 3-4 minutes or until the sauce melts (sauce mixture may also be warmed on the grill). Grill chops 6-8 minutes per side or until the internal temperature reaches 145. Brush both sides with glaze during the last 5 minutes. Remove from grill and let rest 5 minutes. Sprinkle with cilantro, if desired. Makes 6 servings. Serve with sweet potato fries. Freeze for later: Combine seasoned chops, Onion Onion Seasoning and Avocado Oil in a gallon resealable freezer bag. Combine Mango Lime Sauce, jalapeño and lime juice in a quart resealable freezer bag. Place both bags in a gallon resealable freezer bag. Seal well, label and freeze. Prepare as directed above. Tip: Reserve some of the sauce to serve on the side or to brush on sweet potato fries.

Teriyaki Mango Pork Stir-Fry

Teriyaki Mango Pork Stir-Fry 3 Tbsp. Avocado Oil 1½ lbs. pork tenderloin, cut into strips 1 Tbsp. Onion Onion Seasoning 16 oz. pkg. frozen Japanese-style stir-fry vegetables 1 3 cup Honey Teriyaki Sauce ¼ cup Mango Lime Sauce ¼ cup orange juice 11 oz. can mandarin oranges, drained 3 cups uncooked instant brown rice Serve tonight: In large skillet, heat Avocado Oil over medium-high heat. Stir-fry pork and Onion Onion Seasoning until no longer pink, about 3-4 minutes; remove from skillet. Add frozen vegetables to skillet; stir-fry 2-3 minutes or until crisp-tender. Stir in Honey Teriyaki Sauce, Mango Lime Sauce and orange juice; bring to a boil for 1-2 minutes. Add pork to warm. Meanwhile, prepare rice according to package directions; top rice with stir-fry mixture, garnish with oranges. Makes 6 servings. Serve with fresh melon. Freeze for later: Combine first 3 ingredients in a gallon resealable freezer bag. Combine Honey Teriyaki Sauce, Mango Lime Sauce and orange juice in a quart resealable freezer bag. Place vegetables and both bags in a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely. Prepare as directed above. Tip: To thicken stir-fry, whisk 1-2 Tbsp. cornstarch and 1-2 Tbsp. cold water together. Add to stir-fry in small amounts to reach desired thickness.

Tropical Teriyaki Burgers

Tropical Teriyaki Burgers 1½ lbs. lean ground beef ¼ cup Honey Teriyaki Sauce 1½ Tbsp. Onion Onion Seasoning 8 oz. can pineapple chunks or tidbits, drained 6 slices cooked bacon, cut in half 6 slices Swiss cheese 6 hamburger buns Serve tonight: Preheat grill to medium. In large bowl, combine first 3 ingredients. Form into 6 patties. Grill burgers, turning once, until internal temperature reaches 160, about 8-10 minutes. Place pineapple on burgers and top with cheese and bacon. (If using pineapple chunks, cut each chunk in half.) Grill until cheese is melted. Serve on buns. Makes 6 servings. Serve with fresh vegetable sticks and dip. Freeze for later: Combine first 3 ingredients. Form into 6 patties and place between waxed paper in a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely. Grill as directed above.

Vidalia Pork Burgers

Vidalia Pork Burgers 1½ lbs. ground pork 4 oz. can mushrooms, drained and chopped 2¾ oz. pkg. salt & vinegar potato chips (4 cups), crushed ½ cup real bacon bits ½ cup chopped green olives (optional) 1 3 cup Vidalia Onion Dressing 1 Tbsp. Onion Onion Seasoning 1 Tbsp. Avocado Oil 6 hamburger buns Tomato slices and lettuce leaves (optional) Serve tonight: In large bowl, combine first 7 ingredients. Form into 6 patties. In large skillet, heat Avocado Oil over medium heat. Add patties and pan-fry, turning once, until internal temperature reaches 165, about 10-12 minutes. Serve on buns with tomatoes and lettuce, if desired. Makes 6 servings. Serve with baked sweet potato fries. Freeze for later: Combine first 7 ingredients. Form into 6 patties and place between waxed paper in a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely. Prepare as directed above. Tip: Substitute kettle-cooked jalapeño chips for the salt & vinegar chips. 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.