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.
Asparagus Stuffed Chicken 6 (5-6 ounce) boneless skinless chicken breasts, pounded ¼-inch thick, seasoned with salt and pepper 6 slices provolone cheese 18-24 fresh asparagus spears, trimmed Toothpicks 1 (8 ounce) package cream cheese 1 cup 2% milk 1 packet Artichoke & Spinach Warm Dip Mix ½ cup grated Parmesan cheese 1. Preheat oven to 425 F. Line a large rimmed baking sheet with aluminum foil; spray foil with no-stick cooking spray. 2. Top chicken with provolone cheese and asparagus; roll up and secure with toothpicks. Place on baking sheet, seam-side-up. Bake 15 minutes or until internal temperature of chicken reaches 165 F on an instant-read thermometer. 3. Meanwhile, place cream cheese in medium microwave-safe bowl. Microwave on HIGH 1 minute. Whisk in milk and Artichoke & Spinach Warm Dip Mix; continue microwaving 30 seconds. Whisk in Parmesan cheese; continue microwaving 1 minute or until heated through and smooth. 4. Serve chicken drizzled with sauce. Serve with Bacon Jam Potato Wedges (recipe included). Bacon Jam Potato Wedges 3-4 medium Russet potatoes, cleaned 3 tablespoons olive oil 1 cup shredded Cheddar cheese ¼ cup Bacon Pepper Jam ¼ cup sour cream Sliced green onions, optional 1. Preheat oven to 425 F. Cut potatoes into 6-8 wedges each. Place on a foil-lined large rimmed baking sheet. 2. Drizzle with oil. Sprinkle with desired amount of salt and pepper; toss to coat. Bake 15-20 minutes or until fork tender and golden brown, turning over halfway through. 3. Remove from oven and sprinkle with cheese. Continue baking 1-2 minutes or until cheese is melted. 4. Meanwhile, in small bowl, combine Bacon Pepper Jam and sour cream. Serve potatoes dolloped with sour cream mixture and garnished with green onions, if desired.
Bacon & Vidalia Bayou Chicken ½ cup Vidalia Onion Dressing 3 tablespoons Bayou Bourbon Glaze 1½ pounds boneless skinless chicken breasts, cut into 6 pieces, seasoned with salt and pepper 6 bacon slices 1. Preheat oven to 425 F. Line a medium rimmed baking sheet with aluminum foil; spray foil with no-stick cooking spray. 2. In small bowl, combine Vidalia Onion Dressing and Bayou Bourbon Glaze; place half the sauce in another bowl and set aside. 3. Brush chicken with sauce. Wrap with bacon slices and place on baking sheet. Bake 10 minutes. 4. Brush with remaining sauce and continue baking 5 minutes or until internal temperature reaches 165 F on an instant-read food thermometer. If desired, broil on HIGH 1-2 minutes or until bacon is desired crispiness. Serve with Roasted Sweet Potatoes (recipe included). 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. Roasted Sweet Potatoes 1½ pounds fresh sweet potato yams, scrubbed clean, cut into 1-inch cubes 2 tablespoons olive oil 1 tablespoon Garlic Garlic Seasoning 1. Preheat oven to 425 F. Line a large rimmed baking sheet with aluminum foil. Add cubed potatoes. 2. Drizzle with oil and sprinkle with Garlic Garlic Seasoning. Salt and pepper as desired. Toss to coat potatoes. 3. Bake 15-20 minutes or until fork tender and browned, turning over halfway through. Did You Know: Sweet potato skins are edible, tasty and full of valuable nutrients. So keep the skins on when roasting.
Black & Blue Beef Stroganoff 1 tablespoon vegetable oil 1 pound boneless beef sirloin, cut into bite-size pieces 1½ tablespoons Onion Onion Seasoning 1 (8 ounce) package sliced fresh baby bella mushrooms, optional 1 teaspoon dried dill weed 2½ cups beef broth 10 ounces extra wide egg noodles or whole wheat egg noodles 1 packet Black & Blue Cheese Ball Mix ¾ cup light sour cream 1. In large skillet, heat oil over medium-high heat. Add beef, Onion Onion Seasoning, ½ teaspoon salt and ½ teaspoon ground black pepper. Sauté 2-3 minutes. Stir in mushrooms and dill; continue sautéing 2-3 minutes. 2. Add beef broth; bring to a boil. Stir in noodles; simmer, covered, 6 minutes, stirring occasionally. Remove cover, continue simmering 6 minutes or until noodles are tender, stirring occasionally. Stir in Black & Blue Cheese Ball Mix. 3. Remove from heat; stir in sour cream. Salt and pepper as desired. Serve with Sautéed Kale (recipe included). Sautéed Kale 2 tablespoons olive oil 10 ounces baby kale or 10-12 cups chopped kale 1½ tablespoons Garlic Garlic Seasoning ⅛-¼ teaspoon crushed red pepper flakes, optional ¼ cup grated Parmesan cheese 1. In large skillet, heat oil over medium-high heat. Add half the kale, Garlic Garlic Seasoning, red pepper flakes, if desired, ½ teaspoon salt and ¼ teaspoon ground black pepper. 2. Sauté until wilted and lightly browned, adding more kale as it wilts, about 3-4 minutes or until desired doneness. 3. Remove from heat; toss with cheese.
Cheddar Broccoli Chicken & Rotini Skillet 1 tablespoon vegetable oil 1 pound boneless skinless chicken breasts, cubed 1 tablespoon Onion Onion Seasoning 3 cups reduced sodium chicken broth 2 cups 2% milk, warmed 1 package Cheddar Broccoli Soup Mix 10 ounces rotini pasta 2-3 cups frozen chopped broccoli 1. In large skillet, heat oil over medium-high heat. Add chicken and Onion Onion Seasoning; salt and pepper as desired. Sauté until browned, about 7-8 minutes. 2. Stir in broth, milk and Cheddar Broccoli Soup Mix; stir or whisk until combined. Stir in pasta and broccoli. 3. Bring to a simmer. Reduce heat, cover and simmer 10 minutes, stirring occasionally. Remove cover. Continue simmering 4-6 minutes or until pasta is tender and sauce is desired consistency. Salt and pepper as desired. Serve with a green salad. Chicken Florentine Pasta 10 ounces fettuccine pasta 1 tablespoon vegetable oil 1 pound boneless skinless chicken breasts, sliced, seasoned with salt and pepper 2 teaspoons Garlic Garlic Seasoning 1 (8 ounce) package fresh sliced baby bella mushrooms 1 packet Artichoke & Spinach Warm Dip Mix 1½ cups whole milk or half & half, warmed ½ cup grated Parmesan cheese, plus additional for garnish 2-3 cups chopped fresh baby spinach leaves 1 medium tomato, seeded and chopped 1. Prepare pasta according to package directions. 2. Meanwhile, in large skillet, heat oil over medium-high heat. Add seasoned chicken and Garlic Garlic Seasoning. Sauté until browned, about 7-8 minutes. 3. Add mushrooms; continue sautéing 5 minutes. Sprinkle in Artichoke & Spinach Warm Dip Mix. Stir in milk and Parmesan cheese; bring to a simmer. 4. Stir in pasta and spinach; simmer until sauce reaches desired consistency, about 3-5 minutes. Remove from heat. Stir in tomatoes. Garnish with additional Parmesan cheese, if desired. Serve with steamed green beans.
Pan-Seared Steak with Black & Blue Sauce 1½ pounds boneless beef ribeye steaks, flat-iron steaks or sirloin steaks 1 (8 ounce) package cream cheese 1 cup 2% milk 1 packet Black & Blue Cheese Ball Mix Chopped fresh chives, optional 1. Heat a large cast-iron skillet or non-stick skillet over medium-high heat. Season steaks with salt and pepper as desired. 2. Add steaks to hot skillet. Sear, turning once, until desired doneness is reached on an instant-read food thermometer (145 F for medium-rare, 160 F for medium) about 8-15 minutes. Let rest 5-10 minutes. Slice. 3. Meanwhile, in medium microwave-safe bowl, microwave cream cheese on HIGH 45 seconds. Whisk in milk and Black & Blue Cheese Ball Mix; microwave 1 minute. Whisk; continue microwaving 1 minute or until heated through and smooth. Stir in chives, if desired. Serve over sliced steak. Serve with Fall Apple Salad (recipe included). Note: Steaks can be grilled, if desired. Fall Apple Salad 3 cups chopped apples (about 2 large) 3 ribs celery, chopped 1½ cups chopped fresh baby spinach leaves ¾ cup crumbled blue cheese ¾ cup walnut halves & pieces ¼ cup Vidalia Onion Dressing 1. In large bowl, combine all ingredients. 2. Toss to coat. Divide among 6 plates or bowls. 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.
Seared Shrimp Romaine Salad 1 tablespoon vegetable oil 1½ pounds (26-30 count) raw shrimp, peeled and deveined ½ cup Vidalia Onion Dressing, divided 18 ounces chopped Romaine lettuce ½ cup shredded carrots 18 grape tomatoes, cut in half 1 ripe avocado, pitted, peeled and chopped ½ cup Kalamata olive halves ⅓ cup crumbled blue cheese, optional 1. In large skillet, heat oil over medium-high heat. Add shrimp; salt and pepper as desired. Sauté until opaque and lightly browned, about 5-7 minutes. 2. Remove from heat and toss with 2 tablespoons Vidalia Onion Dressing. Set aside. 3. Meanwhile, in large bowl, combine remaining ingredients. Toss with remaining 6 tablespoons Vidalia Onion Dressing. Divide among 6 dinner plates. Top with shrimp. Serve with bread sticks. Tip: Allow shrimp to cool to room temperature or refrigerate after cooking if you prefer cold shrimp on your salad. 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. Bayou Bourbon Pork Stir-Fry 2 tablespoons olive oil 1½ pounds pork tenderloin, thinly sliced, seasoned with salt and pepper 1 tablespoon Onion Onion Seasoning 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 chopped 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. Serve with crusty bread. Make Ahead & Freeze: Combine step 1 ingredients in a gallon freezer bag. Place Bayou Bourbon Glaze in a quart 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. Variation: Serve over cooked egg noodles.
Prosciutto Bacon Jam Pizza 1 (13.8 ounce) tube refrigerated pizza crust ½ cup Bacon Pepper Jam 1 (4 ounce) package prosciutto slices, sliced crosswise ½ cup thinly sliced red onion 1 (3.5 ounce) package goat cheese, crumbled ½ cup arugula leaves 1. Preheat oven to 425 F. Unroll pizza crust and press into a greased 17x11-inch rimmed baking sheet. Bake crust 3 minutes. 2. Remove from oven and top with Bacon Pepper Jam, prosciutto, onions and cheese. 3. Continue baking 10-12 minutes or until crust is nicely browned. Remove from oven and top with arugula. Serve with a green salad. Variation: Use Canadian bacon, feta cheese and spinach instead. Tip: For an appetizer, cut pizza into smaller squares. Sweet Bourbon Pork & Rice 2 tablespoons vegetable oil 1 pound boneless pork loin, cubed, seasoned with salt and pepper 1 red bell pepper, chopped 1½ tablespoons Onion Onion Seasoning 1½ cups Arborio rice or medium-grain white rice 3 cups chicken broth ½ cup Bayou Bourbon Glaze, divided 1 (15 ounce) can black beans, rinsed and drained 1 cup frozen whole kernel corn 1. In large skillet, heat oil over medium-high heat. Add seasoned pork, peppers and Onion Onion Seasoning. Sauté until lightly browned, about 4-5 minutes. 2. Stir in rice; cook 1 minute. Stir in broth and ¼ cup Bayou Bourbon Glaze. Bring to a boil; reduce heat and simmer, stirring occasionally, until liquid is absorbed and rice is tender, about 15-20 minutes. 3. Stir in beans, corn and remaining ¼ cup Bayou Bourbon Glaze. Continue cooking until heated through, about 1-2 minutes. Serve with Sautéed Brussels Sprouts (recipe included). Make Ahead & Freeze: Place step 1 ingredients in a quart freezer bag. Place Bayou Bourbon Glaze in a quart freezer bag. Place rice in a quart freezer bag. Place beans and corn in a quart freezer bag. Place all bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.
Sautéed Brussels Sprouts ½ pound bacon, chopped 1-1½ pounds Brussels sprouts, cleaned and halved, or quartered if large 1½ tablespoons Onion Onion Seasoning ⅛-¼ teaspoon crushed red pepper flakes, optional Shredded Parmesan cheese, optional 1. In large skillet, sauté bacon until crispy. Using a slotted spoon, transfer bacon to clean paper towels to drain. Drain off all but 2 tablespoons bacon drippings. 2. Add Brussels sprouts, Onion Onion Seasoning and red pepper flakes, if desired, to skillet. Salt and pepper as desired. Sauté 3-4 minutes; add 2 tablespoons water to skillet. Continue sautéing until liquid is absorbed and sprouts are browned to desired doneness, about 3-4 minutes. 3. Remove from heat and toss with desired amount of Parmesan cheese.
Garlic & Herb Lemon Chicken 1 (4-5 pound) whole chicken fryer, giblet packet and neck removed ¼ cup butter, softened 1 tablespoon Garlic Garlic Seasoning 2 teaspoons Rustic Herb Seasoning 1 lemon, sliced 1. Preheat oven to 375 F. Rinse chicken and pat dry with clean paper towels. Season with salt and pepper inside and out. In small bowl, combine softened butter, Garlic Garlic Seasoning and Rustic Herb Seasoning; salt and pepper as desired. Rub all over chicken. 2. Place chicken, breast side up, in a 13x9-inch baking dish. Cover top of chicken with lemon slices. 3. Bake 1½-2 hours or until internal temperature of chicken reaches 165 F on an instant-read food thermometer. Makes 4-6 servings. Serve with steamed broccoli and potatoes. Make Ahead & Freeze: Prepare step 1 and place in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 2. Slow Cooker Directions: Place step 1 in a 6-quart or larger slow cooker; cover with lemon slices. Cook on LOW 7-8 hours or until internal temperature of chicken reaches a minimum of 165 F on an instant-read food thermometer. Italian Beef & Wild Rice Soup 1 package Creamy Wild Rice Soup Mix 4 cups reduced sodium beef broth 1 (14.5 ounce) can petite diced tomatoes, undrained 2 tablespoons Mama Mia Marinara Sauce Mix 1 tablespoon Garlic Garlic Seasoning 1½ pounds boneless beef sirloin steak, cubed, seasoned with salt and pepper 1 (15 ounce) can cannellini beans, rinsed and drained 1 cup sliced baby carrots ½ cup chopped onions Chopped parsley, shredded Parmesan cheese, optional 1. In 5-quart or larger slow cooker, combine first 5 ingredients; stir to combine. 2. Stir in beef, beans, carrots and onions. Cook on LOW 5-6 hours or HIGH 2-3 hours, or until beef is tender. 3. Serve garnished with parsley and Parmesan cheese, if desired. Serve with Garlic Parmesan Bread (recipe included). Make Ahead & Freeze: Combine tomatoes, Mama Mia Marinara Sauce Mix and Garlic Garlic Seasoning in a quart freezer bag. Combine beef, beans, carrots and onions in a gallon freezer bag. Place both bags and unopened Creamy Wild Rice Soup Mix package in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.
Garlic Parmesan Bread 1 long loaf take n bake baguette bread ½ cup butter, softened 1½ tablespoons Garlic Garlic Seasoning ½ cup grated Parmesan cheese 1. Preheat oven to 400 F. Line large baking sheet with aluminum foil. Cut baguette loaf into thirds; slice each third in half lengthwise. Place on baking sheet, cut side up. 2. In small bowl, combine butter and Garlic Garlic Seasoning. Spread evenly on baguette bread. Sprinkle with cheese. 3. Bake 10-12 minutes. Korean BBQ Bangkok Burritos 1½ pounds beef flank steak, sliced 1 packet Korean BBQ Slow-Cooker Sauce Mix ½ cup beer or apple juice ½ cup mayonnaise 1-2 teaspoons Sriracha sauce 1 teaspoon Garlic Garlic Seasoning 2-3 cups cooked brown or white rice 6 large burrito-style flour tortillas, warmed Optional toppings such as Kimchi, shredded lettuce, chopped cilantro, shredded carrots, chopped cucumbers 1 In 3-quart or larger slow cooker, combine first 3 ingredients. Cook on LOW 4½ hours or until very tender. 2. Meanwhile, in small bowl, combine next 3 ingredients to create Sriracha aioli. Refrigerate, covered, until ready to serve. 3. Place beef, cooked rice and desired amount of Sriracha aioli in warmed tortillas. Top with desired toppings and roll up burrito-style. Serve with Sesame Snap Peas & Carrots (recipe included). Make Ahead & Freeze: Combine step 1 ingredients in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.
Sesame Snap Peas & Carrots 1 tablespoon vegetable oil 1 (16 ounce) package carrot chips or coins, or sliced carrots 2 teaspoons Garlic Garlic Seasoning 8 ounces fresh sugar snap peas, trimmed 2-3 teaspoons sesame oil 1-2 teaspoons toasted sesame seeds, optional 1. In large skillet, heat oil over medium-high heat. Add carrots, Garlic Garlic Seasoning and 2 tablespoons water; salt and pepper as desired. Sauté 4-5 minutes. 2. Stir in snap peas and continue sautéing until crisp-tender, about 2-3 minutes. Remove from heat. Toss with sesame oil and sprinkle with sesame seeds. Korean BBQ Chicken Skillet 1 tablespoon olive oil 1½ pounds boneless skinless chicken thighs and/or breasts, cubed, seasoned with salt and pepper 1 red bell pepper, chopped 1 tablespoon Garlic Garlic Seasoning 1 (16 ounce) package frozen broccoli florets ½ cup orange juice 1 packet Korean BBQ Slow-Cooker Sauce Mix* 1 tablespoon cornstarch 1. In large skillet, heat oil over medium-high heat. Add chicken, peppers and Garlic Garlic Seasoning. Sauté until chicken is cooked through, about 6-8 minutes. 2. Add broccoli ; continue sautéing 3-4 minutes. 3. In small bowl, whisk together remaining 3 ingredients. Stir into skillet. Bring to a boil; reduce heat and simmer 5 minutes or until broccoli is heated through. Serve over Garlic Cilantro Rice (recipe included). *Note: This is a moderately spicy recipe; adjust amount of Korean BBQ Slow-Cooker Sauce Mix used according to personal preference. Make Ahead & Freeze: Combine step 1 ingredients in a gallon freezer bag. Place bag and unopened Korean BBQ Slow-Cooker Sauce Mix in a gallon freezer bag. Seal well, label and freeze with broccoli package. Thaw completely. Continue with step 1.
Garlic Cilantro Rice 3 cups reduced sodium chicken broth 1½ cups long-grain white rice 1½ tablespoons Garlic Garlic Seasoning Juice of 1 lime ¼ cup chopped fresh cilantro 1. In medium saucepan with cover, combine first 4 ingredients. Cover and bring to a boil over medium-high heat. 2. Reduce heat and simmer 15-20 minutes or until rice is tender and liquid has been absorbed. 3. Remove from heat; stir in cilantro. Let stand 5 minutes. One-Pot Spaghetti 1½ pounds lean ground beef ¼ cup Mama Mia Marinara Sauce Mix 1 (28 ounce) can crushed tomatoes 2½ cups water 12 ounces spaghetti, broken into 3-inch pieces Shredded Parmesan cheese 1. In large saucepan with lid over medium-high heat, cook and crumble ground beef until no longer pink, about 6-8 minutes, drain off liquid. 2. Stir in Mama Mia Marinara Sauce Mix. Add tomatoes and water; stir to blend. Stir in broken spaghetti. Bring to a boil. 3. Reduce heat and simmer, covered, 15-20 minutes or until pasta is tender, stirring occasionally. Add additional water if spaghetti becomes too dry. Garnish with Parmesan cheese. Serve with Rustic Herb Roasted Green Beans (recipe included). Make Ahead & Freeze: Place ground beef in a quart freezer bag. Combine Mama Mia Marinara Sauce Mix and crushed tomatoes in a gallon freezer bag. Place spaghetti in a quart freezer bag. Place all bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.
Rustic Herb Roasted Green Beans 1 pound fresh green beans, trimmed 2 tablespoons olive oil 1 tablespoon balsamic vinegar 1 tablespoon Rustic Herb Seasoning 1. Preheat oven to 400 F. Line a large baking sheet with aluminum foil. 2. Combine all ingredients on baking sheet; toss to coat. 3. Bake 10-12 minutes or until desired doneness. Philly Cheese Steak Sloppy Joes 1½ pounds lean ground beef ½ cup chopped onions ½ cup chopped green bell peppers, optional 1 tablespoon Garlic Garlic Seasoning ½ cup chicken broth 1 packet Philly Cheese Steak Warm Dip Mix 1 cup shredded Monterey Jack cheese ½ (8 ounce) package cream cheese, cubed 8-12 onion hamburger buns, toasted French fried onions, toasted, optional 1. In large skillet over medium-high heat, combine first 4 ingredients. Cook and crumble until beef is no longer pink, about 6-8 minutes. Drain off liquid. 2. Stir in broth, Philly Cheese Steak Warm Dip Mix and cheeses. Simmer until melted and creamy, stirring occasionally. 3. Serve in buns. Sprinkle with toasted French fried onions, if desired. Serve with a green salad. Make Ahead & Freeze: Combine step 1 ingredients in a gallon freezer bag. Place bag and unopened packet Philly Cheese Steak Warm Dip Mix in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.
Savory Pulled Pork Sandwiches 1 (2-3 pound) boneless pork shoulder roast, seasoned with salt and pepper 1 small onion, sliced, optional 1 red bell pepper, sliced, optional 1 jar Savory Wild Mushroom Slow-Cooker Sauce 6-8 hoagie buns, toasted 6-8 slices provolone cheese 1. In a 3-quart or larger slow cooker, combine roast, onions, peppers, if desired, and Savory Wild Mushroom Slow-Cooker Sauce. 2. Cook on LOW 8-10 hours or HIGH 6-8 hours. Remove roast from cooker; shred pork. Place back in cooker and toss with sauce. 3. Place shredded pork, peppers and onions in toasted buns. Top with cheese. Serve with additional sauce for dipping, if desired. Makes 6-8 servings. Serve with a green salad. Make Ahead & Freeze: Combine step 1 ingredients in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Place in slow cooker and continue with step 2. Slow Cooker Cheese Steak Sandwiches ½ cup beef broth 1 tablespoon Garlic Garlic Seasoning 1½ teaspoons Rustic Herb Seasoning 1 packet Philly Cheese Steak Warm Dip Mix, divided 1½ pounds beef chuck steak, sliced, seasoned with salt and pepper 1 green bell pepper, sliced 1 small onion, sliced ½ (8 ounce) package cream cheese, cubed ¼ cup whole milk ½ cup shredded Monterey Jack cheese 6 hoagie buns, toasted 1. In a 3-quart or larger slow cooker, combine first 3 ingredients and half the Philly Cheese Steak Warm Dip Mix. Add sliced beef, peppers and onions; toss to coat. Cook on LOW 4-5 hours. Strain off liquid. 2. In medium microwave-safe bowl, microwave cream cheese on HIGH 30 seconds. Whisk in milk and remaining Philly Cheese Steak Warm Dip Mix; continue microwaving 30 seconds. Whisk in Monetery Jack cheese; continue microwaving 45-60 seconds or until melted and a creamy sauce is formed. 3. Serve strained beef, onions and peppers in toasted hoagie buns drizzled with cheese sauce. Serve with assorted fresh veggie sticks. Make Ahead & Freeze: Combine step 1 ingredients in a gallon freezer bag. Place remaining Philly Cheese Steak Warm Dip 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.
Tex-Mex Chicken & Tortellini 1½ pounds boneless skinless chicken breasts, seasoned with salt and pepper 1 jar Corn, Black Bean Salsa 1 (19-20 ounce) package refrigerated or frozen cheese tortellini pasta, thawed if frozen 1 cup whole milk or half & half 3 cups fresh baby spinach leaves 1 cup shredded Parmesan cheese 1. In 4-quart or larger slow cooker, combine seasoned chicken and Corn, Black Bean Salsa. Cook on LOW 4-5 hours. 2. Break up chicken. Stir in remaining ingredients. Continue cooking on HIGH 30 minutes, stirring occasionally. 3. Serve garnished with additional Parmesan cheese, if desired. Serve with Sautéed Broccolini (recipe included). Make Ahead & Freeze: Place step 1 ingredients in a gallon freezer bag. Seal well, label and freeze with pasta. Thaw completely. Continue with step 1. Sautéed Broccolini ½ pound bacon, chopped 1 pound fresh broccolini or broccoli florets, trimmed (2 bunches) 2 teaspoons Garlic Garlic Seasoning ⅛-¼ teaspoon crushed red pepper flakes, optional Shredded Parmesan cheese 1. In large skillet over medium-high heat, sauté bacon until crispy. Using a slotted spoon, remove bacon to clean paper towels. Drain off all but 2 tablespoons bacon drippings. 2. Add broccolini, Garlic Garlic Seasoning and red pepper flakes, if desired, to skillet; salt and pepper as desired. Sauté 3 minutes. 3. Add 2 tablespoons water to skillet. Continue sautéing until crisp-tender or desired doneness, about 5-6 minutes. 4. Remove from heat; sprinkle with bacon and cheese.
Slow Cooker Parmesan Garlic Chicken 1½ pounds boneless skinless chicken breasts, seasoned with salt and pepper ½ cup chicken broth 1½ tablespoons Garlic Garlic Seasoning 1-2 teaspoons Rustic Herb Seasoning ¾ cup half & half or whole milk 2 tablespoons cornstarch ¾ cup grated Parmesan cheese 1 medium tomato, seeded and chopped 2-3 tablespoons chopped fresh parsley Buttered noodles, mashed potatoes or cooked rice 1. In 3-quart or larger slow cooker, combine first 4 ingredients. Cook on LOW 4-5 hours. 2. Remove chicken from slow cooker; pull apart and set aside. In small bowl, whisk together half & half and cornstarch. Whisk into liquid in slow cooker. Stir in Parmesan cheese; cook and stir until thickened*. 3. Stir in chicken, tomatoes and parsley, if desired. Serve over noodles, potatoes or rice. *Note: For a thicker sauce, whisk together an additional 1 tablespoon cornstarch and 1 tablespoon water. Stir into slow cooker. Serve with steamed California-blend vegetables. Make Ahead & Freeze: Place first 4 ingredients in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.