Asian Sesame Chicken Fingers 1½ pounds boneless skinless chicken breasts, cut into ½-¾-inch-thick strips ² ³ cup Asian Sesame Slow-Cooker Sauce, divided 1 cup plain panko bread crumbs 2-3 tablespoons grated Parmesan cheese 2 tablespoons mayonnaise 1. In medium bowl, combine chicken, 1 3 cup Asian Sesame Slow-Cooker Sauce and Onion Onion Seasoning. 2. In small bowl, combine bread crumbs, cheese and pepper. Place half in a shallow dish, adding more as needed. 3. Preheat oven to 425 F. Remove pieces of chicken from sauce mixture and roll evenly into bread crumbs; place on a greased foil-lined large baking sheet. Bake 12-15 minutes or until internal temperature reaches 165 F on an instant-read food thermometer. 4. Let rest 5 minutes before serving. Meanwhile, in a small bowl, combine remaining ¹ ³ cup Asian Sesame Slow-Cooker Sauce and mayonnaise. Serve with chicken. Makes 6 servings. Serve with Asian Stir-Fry Vegetables (recipe included). Tip: For crispier chicken, place on a baking rack on baking sheet. Make Ahead & Freeze: Combine step 1 ingredients in a gallon freezer bag. Place remaining ¹ ³ cup Asian Sesame Slow-Cooker Sauce in a quart freezer bag. Combine step 2 ingredients in a quart freezer bag. Place all bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 3. Bayou Bourbon Pork Stir-Fry 2 tablespoons olive oil 1½ pounds pork tenderloin, thinly sliced, seasoned with salt and pepper 1 (16 ounce) package frozen California blend vegetables ½-¾ cup Bayou Bourbon Glaze, divided 3 cups cooked white or brown rice 3 green onions, thinly sliced ½ cup peanuts 1. In large skillet, heat oil over medium-high heat; add pork and Onion Onion Seasoning. 2. Stir-fry until no longer pink, about 4-5 minutes; remove from skillet. Add vegetables to skillet; stir-fry 3-4 minutes or until crisp-tender. Stir in ½ cup Bayou Bourbon Glaze and pork. Simmer 3-5 minutes. 3. Serve over rice; drizzle remaining ¼ cup Bayou Bourbon Glaze over pork and rice, if desired. Garnish with green onions and peanuts. Makes 6 servings. Serve with crusty bread. Variation: Serve over cooked egg noodles. Make Ahead & Freeze: Combine step1 ingredients in a gallon freezer bag. Place Bayou Bourbon Glaze in a quart freezer bag. Place cooked rice in a quart freezer bag. Combine all bags in a gallon freezer bag. Seal well, label and freeze with vegetables. Thaw completely, leaving frozen vegetables in freezer until ready to use. Continue with step 2.
Cheesy Pesto Wicked Beef 1 (12 ounce) package extra-wide egg noodles 1½ pounds lean ground beef 5 tablespoons Dried Tomato & Garlic Pesto Mix, divided 1½ teaspoons Onion Onion Seasoning 1 (15 ounce) jar 3-cheese Alfredo sauce 1 (14.5 ounce) can diced tomatoes with basil, garlic and oregano, undrained 1 cup finely shredded Italian-blend cheese 1 3 cup fresh cilantro leaves, chopped, optional 1. Prepare pasta according to package directions to al dente. Drain, rinse and set aside. 2. Meanwhile, in large skillet over medium-high heat, add ground beef and 1 tablespoon Dried Tomato & Garlic Pesto Mix; salt and pepper as desired. Cook and crumble until no longer pink, about 5-7 minutes. Drain off liquid. 3. Reduce heat to medium-low. Stir in Onion Onion Seasoning, Alfredo sauce, undrained tomatoes and remaining ¼ cup Dried Tomato & Garlic Pesto Mix; simmer 4-5 minutes. 4. Add pasta and cheese; cook until heated through. Salt and pepper as desired. Garnish with cilantro leaves, if desired. Makes 6 servings. Serve with a tossed salad and breadsticks. Make Ahead & Freeze: Prepare step 1; combine with 2 teaspoons oil and cheese in a gallon freezer bag. Combine step 2 ingredients in a quart freezer bag. Combine step 3 ingredients in a quart freezer bag. Place all bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 2. Chicken & Rice Broccoli Soup 1½ pounds boneless skinless chicken thighs, cubed 3 cups water 3 cups milk 2 cups instant white rice 1 package Cheddar Broccoli Soup Mix 1. In large saucepan or Dutch oven, heat oil over medium-high heat. Add chicken and Onion Onion Seasoning. Salt and pepper as desired. Sauté until browned, about 5 minutes. 2. Stir in remaining ingredients. Bring to a boil; reduce heat and simmer 12-15 minutes, stirring frequently. Salt and pepper as desired. Makes 6 servings. Serve with Rustic Herb Breadsticks (recipe included). Make Ahead and Freeze: Combine step 1 ingredients in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.
Chicken Carbonara 1 (12 ounce) package farfalle (bowtie) pasta 1 pound boneless skinless chicken breasts, cut into ¾-inch cubes, seasoned with salt and pepper 3 tablespoons Onion Onion Seasoning, divided 1 (8 ounce) package cream cheese, cubed 1¼ cups milk 2 cups frozen peas, mixed vegetables or chopped broccoli ¼ cup grated Parmesan cheese 1. Prepare pasta according to package directions to al dente. Drain, rinse and set aside. 2. Meanwhile, in large skillet, heat oil over medium-high heat. Add seasoned chicken and 2 tablespoons Onion Onion Seasoning. Sauté until chicken is no longer pink, about 5 minutes. 3. Reduce heat to medium. Stir in cream cheese, milk, pepper, remaining 1 tablespoon Onion Onion Seasoning and frozen vegetables; simmer 4-5 minutes. 4. Stir in pasta and Parmesan cheese; cook until heated through. Salt and pepper as desired. Makes 6 servings. Serve with fresh fruit. Tip: If reheating, add a little milk for creaminess. Make Ahead & Freeze: Prepare step 1; combine with 2 teaspoons oil and Parmesan cheese in a gallon freezer bag. Combine step 2 ingredients in a quart freezer bag. Combine step 3 ingredients except milk in a quart freezer bag. Place all bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 2. Pesto Pork Chops 2 tablespoons all-purpose flour 2 tablespoons grated Parmesan cheese 1 teaspoon salt 6 boneless pork loin chops (about 1½ pounds) 2-3 tablespoons olive oil 1 (10½ ounce) can condensed cream of celery soup 1½-1¾ cups milk ¼ cup Dried Tomato & Garlic Pesto Mix 1 (2.8 ounce) container French-fried onions 1. In shallow dish, combine first 4 ingredients. Coat pork chops in flour mixture. 2. In large skillet, heat oil over medium-high heat. Add chops and cook 3-4 minutes per side or until lightly browned. Remove chops. 3. Reduce heat to low. Add soup, milk, Dried Tomato & Garlic Pesto Mix and Onion Onion Seasoning; whisk to combine. 4. Add chops; simmer 12-15 minutes or until internal temperature reaches 150 F on an instant-read food thermometer, stirring occasionally. Sprinkle with French-fried onions when serving. Makes 6 servings. Serve with mashed potatoes and Bayou Bourbon Green Beans (recipe included). Make Ahead & Freeze: Prepare step 1; place chops between sheets of wax paper in a gallon freezer bag. Combine step 3 ingredients 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 Turkey Burgers 2 tablespoons Dried Tomato & Garlic Pesto Mix 2 tablespoons water 2½ tablespoons olive oil, divided 1 tablespoon grated Parmesan cheese ½ cup mayonnaise 1½ pounds lean ground turkey ½ cup plain panko bread crumbs 1 large egg, beaten 6 slices mozzarella cheese 6 ciabatta rolls or hamburger buns, toasted Lettuce leaves, tomato slices, optional 1. In large microwave-safe bowl, combine first 2 ingredients with 1½ tablespoons oil. Microwave on HIGH 30 seconds. Let cool. Stir in Parmesan cheese. Place half the pesto in small bowl and mix with mayonnaise. Salt and pepper as desired. Set aside. 2. Add turkey, bread crumbs and egg to the remaining pesto in the large bowl. Salt and pepper as desired. Form into 6 patties. 3. In large skillet, heat remaining 1 tablespoon oil over medium high heat. Add patties. Pan-fry, turning occasionally, until internal temperature reaches 165 F on an instant-read food thermometer, about 8-10 minutes. Top with cheese slices. 4. Place on toasted rolls. Top with pesto mayonnaise, lettuce and tomatoes, if desired. Makes 6 servings. Serve with Italian Fries (recipe included). Make Ahead & Freeze: Prepare step 1. Place half the pesto in a quart freezer bag. Prepare step 2. Place patties in a gallon freezer bag between layers of wax paper. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 3. Philly Steak & Cheese Cups 2 tablespoons olive oil 1½ pounds boneless beef sirloin steak, thinly sliced 1 packet Caramelized Onion & Mushroom Warm Dip Mix 4 large red, yellow and/or green bell peppers 2 cups shredded mozzarella cheese, divided 1. Preheat oven to 400ºF. In large skillet, heat oil over medium-high heat. Add steak and Onion Onion Seasoning. Sauté until steak is no longer pink, about 5 minutes. Stir in Caramelized Onion & Mushroom Warm Dip Mix; stir well. 2. Meanwhile, cut peppers in half lengthwise; remove seeds and ribs. Place cut-side-up on a greased foil-lined baking sheet. Sprinkle with half of the cheese, fill with meat mixture and top with remaining cheese. 3. Bake 20 minutes or until cheese is melted and browned. Salt and pepper as desired. Makes 6 servings. Serve with a side salad and a crusty roll. Variation: If desired, serve meat mixture over rice or in buns instead of stuffing into peppers. Make Ahead & Freeze: Combine first 3 ingredients in a quart freezer bag. Place cheese in a quart freezer bag. Place both bags and unopened Caramelized Onion & Mushroom Warm Dip Mix in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.
Rustic Chicken Wraps 1½ pounds boneless skinless chicken breasts, thinly sliced 1½-2 tablespoons Rustic Herb Seasoning 2 red, green and/or yellow bell peppers, thinly sliced 1 cup shredded Cheddar cheese 10 (8-inch) flour tortillas, warmed 1. In large skillet, heat oil over medium-high heat. Add chicken and Rustic Herb Seasoning. Sauté until chicken is no longer pink, about 5 minutes. 2. Add peppers to chicken; sauté 3-5 minutes or until peppers are crisp-tender. Salt and pepper as desired. 3. Place meat mixture and cheese in warmed tortillas. Roll up, burrito-style, and slice in half. Makes 6 servings. Serve with fresh fruit. Make Ahead & Freeze: Place step 1 ingredients in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1. Smothered Onion Burgers 1 pound lean ground beef ½ pound ground pork ½ cup plain panko bread crumbs 1 large egg, beaten 1½ cups half & half or whole milk 1 packet Caramelized Onion & Mushroom Warm Dip Mix 1 (8 ounce) package cream cheese, cubed 1. In medium bowl, combine first 5 ingredients. Salt and pepper as desired. Form into 6 patties. 2. Heat large skillet over medium heat. Add patties to skillet. Pan-fry until browned on both sides and internal temperature reaches 165 F on an instant-read food thermometer, about 10-12 minutes. Remove from pan; keep warm. 3. Add remaining ingredients to skillet; whisk together until cheese is melted and sauce begins to simmer. Reduce heat and simmer until thickened, about 2-3 minutes. Salt and pepper as desired. 4. Serve burgers smothered with sauce. Makes 6 servings. Serve with Rustic Herb Roasted Green Beans (recipe included). Make Ahead & Freeze: Prepare through step 1. Place patties between layers of wax paper in a gallon freezer bag. Place bag and unopened Caramelized Onion & Mushroom Warm Dip Mix in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 2.