Family Faves 10-Meal Kit Recipes

TM on average, main dish recipes are only $ 2.51 per serving* Family Faves 10-Meal Kit Recipes Tex-Mex Chicken Lasagna fall-winter 2018

WEEK A Grocery List c 2 cups deli rotisserie chicken (or cooked chicken) c 9.6 ounce package fully-cooked turkey or pork breakfast sausage crumbles c 1½ pounds lean ground beef c 1½-2 pounds boneless pork shoulder roast c 6 (5-6 ounce) boneless skinless chicken breasts c ¾ pound bacon slices (12 slices) c 10 ounces elbow macaroni c 8 ounces tri-color rotini pasta c 1 cup four cheese Alfredo pasta sauce c 2 (14 ounce) packages pre-baked pizza crusts (such as Boboli ) c 9¾ ounce package nacho cheese tortilla chips c 16 ounces chicken broth c 16 ounces shredded Cheddar cheese c 4 ounces shredded Swiss cheese c 12 ounces shredded mozzarella cheese c 6 ounces shredded Mexican-blend cheese c ½ (8 ounce) package cream cheese c 4 cups whole milk c 12 large eggs c ¼ cup half & half or 2% milk c ¼ cup grated Parmesan cheese c 6 cups frozen shredded hash browns c 6 (2-3 cup) reusable storage containers c Optional toppings for Tacos on the Go: shredded lettuce, chopped tomatoes, sliced black olives, sour cream, salsa Pantry Items: c 2% milk c butter c salt and pepper c heavy-duty aluminum foil Tastefully Simple Items: Artichoke & Spinach Warm Dip Mix, Bacon Pepper Jam, Garlic Garlic Seasoning, Mom s Favorite Taco Seasoning, Spinach & Herb Seasoning, Vidalia Onion Dressing 2

only $ 2.40 per serving* Artichoke & Spinach Breakfast Bake 6 cups frozen shredded hash browns 1 (9.6 ounce) package fully cooked turkey or pork breakfast sausage crumbles 2 cups shredded Cheddar cheese 12 large eggs 1½ cups 2% milk 1 packet Artichoke & Spinach Warm Dip Mix 1 teaspoon Kosher salt ¼ teaspoon ground black pepper 1. Preheat oven to 375 F if assembling and baking right away. 2. In a greased 13x9-inch baking dish, combine hash browns, sausage and cheese. In large bowl, whisk together remaining ingredients. Pour over baking dish. 3. Bake 60-65 minutes or until eggs are set and knife inserted into center comes out clean (cover with foil if cheese starts to darken too much). Or, cover and refrigerate up to overnight before baking. Active Time: 10 minutes Total Time: 1¼ hours Calories: 340 Total Fat: 19g Sat. Fat: 10g Cholest: 335mg Sodium: 1,050mg Carbs: 18g Fiber: <1g Sugar: 3g Protein: 24g 4. Let stand 10 minutes before serving. Serve with fresh fruit. Make Ahead & Freeze: Combine hash browns, sausage and cheese in a gallon freezer bag. Combine remaining ingredients in a gallon 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 2. *Including the average cost of groceries. Optional ingredients and/or suggested toppings are not calculated into the serving cost. Wine Pairing: Champagne or Prosecco 3

only $ 3.42 per serving* Spinach Alfredo Chicken Pizza 1 cup four cheese Alfredo pasta sauce 1 tablespoon Spinach & Herb Seasoning 2 teaspoons Garlic Garlic Seasoning 2 (14 ounce) packages pre-baked pizza crusts (such as Boboli ) 2 cups shredded deli rotisserie chicken or cooked chicken 3 cups shredded mozzarella cheese Heavy-duty aluminum foil 1. Prepare grill to medium-low heat or oven to 400 F. 2. Combine Alfredo sauce with Spinach & Herb Seasoning and Garlic Garlic Seasoning; spread on pizza crusts. Top with shredded chicken and cheese. 3. Place pizzas on aluminum foil on grill or directly on oven racks. Grill or bake until cheese is melted, about 10-12 minutes. If grilling, watch crust and turn grill down if needed so crust does not burn before cheese melts. Serve with a garden salad. Active Time: 15 minutes Total Time: 30 minutes Calories: 530 Total Fat: 21g Sat. Fat: 11g Cholest: 95mg Sodium: 1,590mg Carbs: 54g Fiber: 2g Sugar: 2g Protein: 30g Make Ahead & Freeze: Prepare step 2. Wrap in heavy-duty aluminum foil. Seal well, label and freeze. Thaw completely. Prepare as directed above. Wine Pairing: Chardonnay 4

only $ 2.42 per serving* Tacos on the Go 1½ pounds lean ground beef 1 cup water 4 tablespoons Mom s Favorite Taco Seasoning 1 (9¾ ounce) package nacho cheese tortilla chips 6 (2-3 cup) reusable storage containers 1½ cups shredded Mexican-blend cheese Ta co toppings such as shredded lettuce, chopped tomatoes, sliced black olives, sour cream, salsa 1. In large skillet over medium-high heat, cook and crumble beef until no longer pink, about 6-8 minutes. Drain off liquid. 2. Stir in water and Mom s Favorite Taco Seasoning. Stir and simmer 5 minutes or until desired thickness. 3. Break up tortilla chips and divide among storage containers. Top with taco meat, cheese and desired toppings. 4. Cover, and dinner s ready to go! Make Ahead & Freeze: Prepare through step 2. Allow to cool. Place in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Reheat in microwave if desired and continue with step 3. Active Time: 20 minutes Total Time: 20 minutes (does not include toppings) Calories: 590 Total Fat: 40g Sat. Fat: 13g Cholest: 100mg Sodium: 1,230mg Carbs: 30g Fiber: 2g Sugar: 2g Protein: 30g 5

only $ 1.92 per serving* Succulent Pulled Pork 1½-2 pounds boneless pork shoulder roast, cut into 4 sections 2 cups chicken broth 1 tablespoon Garlic Garlic Seasoning 1 tablespoon Spinach & Herb Seasoning 1 3 cup Vidalia Onion Dressing ¼ cup Bacon Pepper Jam 1. Season pork sections with salt and pepper as desired. Place in a 3-quart or larger slow cooker. Add chicken broth, Garlic Garlic Seasoning and Spinach & Herb Seasoning. 2. Cook on LOW 8-10 hours or HIGH 6-8 hours. Remove roast from slow cooker and pull apart into large chunks. Discard all but ¼ cup cooking liquid from slow cooker. 3. Stir Vidalia Onion Dressing and Bacon Pepper Jam into slow cooker with reserved liquid. Add pulled pork back into slow cooker and gently toss to coat. Serve pulled pork over Baked Mac & Cheese (recipe on page 7). Active Time: 10 minutes Total Time: 6-10 hours Calories: 260 Total Fat: 9g Sat. Fat: 1.5g Cholest: 75mg Sodium: 580mg Carbs: 15g Fiber: 0g Sugar: 15g Protein: 25g Make Ahead & Freeze: Combine step 1 ingredients in a gallon freezer bag. Place 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 1. 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. Wine Pairing: Zinfandel 6

Baked Mac & Cheese ½ (8 ounce) package cream cheese 4 cups whole milk 1 packet Artichoke & Spinach Warm Dip Mix 2 cups shredded Cheddar cheese 1 cup shredded Swiss cheese 1 teaspoon Kosher salt ¼ teaspoon ground black pepper 10 ounces uncooked elbow macaroni 1. Preheat oven to 375 F. In large microwave-safe bowl, microwave cream cheese on HIGH 45 seconds or until melted. 2. Whisk in milk and Artichoke & Spinach Warm Dip Mix; microwave 1 minute. Whisk in cheeses, salt and black pepper; microwave 1 minute. Stir in uncooked macaroni. 3. Transfer to a greased 2-quart baking dish; cover with aluminum foil. Bake 45 minutes, stirring halfway through. 4. Remove cover, stir and continue baking 15-20 minutes or until pasta is tender. Remove from oven and let stand 5-10 minutes before serving. Active Time: 10 minutes Total Time: 1¼ hours Calories: 540 Total Fat: 27g Sat. Fat: 18g Cholest: 90mg Sodium: 1,000mg Carbs: 47g Fiber: 2g Sugar: 11g Protein: 24g 7

only $ 2.55 per serving* 5-star recipe Zesty Vidalia & Bacon Wrapped Chicken 6 ( 5-6 ounce) boneless skinless chicken breasts, seasoned with salt and pepper 12 slices bacon ¾ cup Vidalia Onion Dressing 1 teaspoon Garlic Garlic Seasoning 1. Wrap each chicken breast with 2 slices of bacon. In small bowl, combine Vidalia Onion Dressing and Garlic Garlic Seasoning. 2. Brush dressing on all sides of chicken, reserving any extra dressing. Place chicken in a 3-quart or larger slow cooker. Cook on LOW 5-6 hours. 3. Remove chicken and brush with reserved dressing. Place chicken on a baking sheet under the broiler to crisp bacon, turning once, about 3-4 minutes. Tip: To prepare in the oven, place chicken in a baking dish and bake at 375 F for 45-60 minutes or until internal temperature reaches 165 F on an instant-read food thermometer. Active Time: 15 minutes Total Time: 6 hours Calories: 400 Total Fat: 22g Sat. Fat: 4.5g Cholest: 125mg Sodium: 600mg Carbs: 13g Fiber: 0g Sugar: 13g Protein: 37g Serve with Creamy Herb Pasta (recipe on page 9). Make Ahead & Freeze: Prepare step 1, wrapping chicken breasts in plastic wrap. Combine dressing mixture in a quart freezer bag. Place chicken and bag in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 2. 8 Wine Pairing: Cabernet Sauvignon

Creamy Herb Pasta 8 ounces tri-color rotini or pasta of choice ¼ cup half & half or 2% milk 2 teaspoons Spinach & Herb Seasoning 1 teaspoon Garlic Garlic Seasoning ¼ cup grated Parmesan cheese 1 tablespoon cold butter 1. Prepare pasta according to package directions. Drain and place back in pan. 2. Add half & half, Spinach & Herb Seasoning and Garlic Garlic Seasoning. Stir until heated through, about 1 minute. 3. Add cheese and cold butter. Stir until melted and creamy. Salt and pepper as desired. Active Time: 10 minutes Total Time: 20 minutes Calories: 180 Total Fat: 4.5g Sat. Fat: 2.5g Cholest: 15mg Sodium: 135mg Carbs: 29g Fiber: 1g Sugar: 2g Protein: 7g 9

Grocery List WEEK B c 2 cups broccoli slaw mix c ¾ (12 ounce) package pot sticker wrappers c 1 small & 1 medium onion c 3 heads fresh broccoli c 8 ounce package sliced fresh button mushrooms c 18 ounces chopped Romaine lettuce c 1 large tomato c 1 ripe avocado c ½ bunch green onions c 1 deli rotisserie chicken (or 3-4 cups cooked) c 8 ounces ground pork or chicken (for Pot Stickers) c 6 (4-5 ounce) + 1 pound boneless skinless chicken breasts c 1½ pounds cubed beef stew meat c 10 ounces linguine pasta c ½ cup creamy ranch dressing c 12 tablespoons salad toppers tortilla strips c 3 tablespoons rice vinegar c 2 teaspoons toasted sesame oil c 16 ounces beef broth c 12 ounces egg noodles c 28 ounce can no salt added crushed tomatoes c 18 (6-inch) corn tortillas c 2 ounces shredded Colby-Jack cheese c 12 ounces shredded Mexican-blend cheese 10 c 8 ounce container whipped cream cheese c 16 ounce package frozen cut green beans c Optional toppings for Thai Chicken Pasta Skillet: chopped peanuts, chopped cilantro, sliced green onions c 16 ounce package frozen sugar snap pea stir-fry blend Pantry Items: c butter c cornstarch c creamy peanut butter c Optional toppings for Tex-Mex Chicken Lasagna: sour cream, sliced green onions, sliced black olives c olive oil c vegetable oil c salt and pepper Tastefully Simple Items: Bacon Pepper Jam, Garlic Garlic Seasoning, Honey Teriyaki Sauce, Mom s Favorite Taco Seasoning, Spinach & Herb Seasoning.

only $ 1.83 per serving* Pot Stickers 8 ounces ground pork and/or ground chicken 1 tablespoon Garlic Garlic Seasoning, divided 2 cups broccoli slaw mix, slightly chopped ½ cup Honey Teriyaki Sauce, divided ¾ (12 ounce) package pot sticker wrappers (about 30) 3 tablespoons rice vinegar 2 teaspoons toasted sesame oil 3-4 tablespoons vegetable oil 1. In large skillet over medium-high heat, cook and crumble ground meat and 2 teaspoons Garlic Garlic Seasoning until no longer pink; drain off liquid. Stir in broccoli slaw and 6 tablespoons Honey Teriyaki Sauce. Simmer 2-3 minutes. Cool slightly. 2. Place a small amount of water in a bowl. Lay out 4-6 pot sticker wrappers at a time (keep remaining wrappers under a damp paper towel). Place 1 tablespoon meat mixture in the center of each wrapper. Dip a finger in water and run around edge of wrapper to moisten edge. Fold wrapper in half and crimp edges with a fork. Continue with remaining wrappers. 3. In small bowl, combine remaining 2 tablespoons Honey Teriyaki Sauce, remaining 1 teaspoon Garlic Garic Seasoning, rice vinegar and sesame oil. Set aside. 4. Wipe out skillet and place back over medium-high heat. Working in batches, add 1-2 tablespoons oil to skillet. When hot, carefully add as many pot stickers as will comfortably fit. Cook until bottoms are golden brown, about 2-3 minutes, turning over halfway through. Add 2 tablespoons water and cover; cook 2-3 minutes. Repeat with remaining oil and pot stickers. Serve with sauce for dipping. Serve with an Asian chopped salad kit. Active Time: 30 minutes Total Time: 45 minutes Calories: 390 Total Fat: 17g Sat. Fat: 4mg Cholest: 35mg Sodium: 900mg Carbs: 42g Fiber: <1g Sugar: 19g Protein: 15g Make Ahead & Freeze: Prepare through step 2 and place on a baking sheet lined with wax paper or parchment paper. Freeze. Transfer frozen pot stickers to a gallon freezer bag. Place step 3 ingredients in a quart freezer bag. Place in bag with pot stickers. Seal well, label and freeze. Continue with step 4, adding frozen pot stickers to skillet. Increase cooking time with water to 5-6 minutes. Wine Pairing: Pinot Gris 11

only $ 2.45 per serving* 5-star recipe Cheesy Bacon Jam Chicken 6 (4-5 ounce) boneless skinless chicken breasts 1½ tablespoons olive oil 1 tablespoon butter 1 small onion, sliced 2 /3 cup Bacon Pepper Jam ½ cup shredded Colby-Jack cheese 1. Preheat oven to 375 F. Season both sides of chicken with salt and pepper. 2. In large skillet heat oil and butter over medium-high heat. Add chicken. Pan-fry approximately 2 minutes per side until browned. Reduce heat to medium-low and continue to cook chicken approximately 6-8 minutes, turning occasionally. 3. Remove chicken and place in a greased 13x9-inch baking pan. Using the same skillet add onions; cook over medium heat until onions caramelize approximately 3-4 minutes or until browned and softened. Stir in Bacon Pepper Jam. Spoon mixture over chicken pieces; sprinkle with cheese. Bake 10-12 minutes or until chicken reaches 165 F on an instant-read food thermometer. Serve with Garlic Roasted Broccoli (see recipe on page 13). Active Time: 10 minutes Total Time: 45 minutes Calories: 340 Total Fat: 11g Sat. Fat: 4g Cholest: 95mg Sodium: 240mg Carbs: 29g Fiber: 0g Sugar: 26g Protein: 28g Make Ahead & Freeze: Place seasoned chicken in a quart freezer bag. Place sliced onions in a quart freezer bag. Place Bacon Pepper Jam in a quart freezer bag. Place cheese in a quart freezer bag. Place all bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Preheat oven to 375 F and continue with step 2. Wine Pairing: Petite Sirah 12

Garlic Roasted Broccoli 3 heads fresh broccoli, cut into florets 2 tablespoons olive oil 1 tablespoon Garlic Garlic Seasoning 1. Preheat oven to 400 F. Line a large rimmed baking sheet with aluminum foil. 2. Toss all ingredients together on baking sheet; salt and pepper as desired. 3. Bake 15-20 minutes or until lightly browned and desired doneness, stirring halfway through. Active Time: 5 minutes Total Time: 25 minutes Calories: 70 Total Fat: 4.5g Sat. Fat: 0.5g Cholest: 0mg Sodium: 140mg Carbs: 6g Fiber: 2g Sugar: 2g Protein: 7g Have you created your online recipe box on tastefullysimple.com? add to recipe box Save your favorite recipes for at-your-fingertips access anytime. 13

only $ 3.40 per serving* 5-star recipe Garlic Garlic Beef Stroganoff 1½ pounds cubed beef stew meat 2 cups beef broth 1 (8 ounce) package sliced fresh button mushrooms 1 medium onion, chopped 2 tablespoons Garlic Garlic Seasoning, divided 2 tablespoons Spinach & Herb Seasoning, divided 2 tablespoons water 1½ tablespoons cornstarch 1 (8 ounce) container whipped cream cheese Prepared egg noodles 1. In a 3-quart or larger slow cooker, combine first 4 ingredients, 1½ tablespoons Garlic Garlic Seasoning and 1½ tablespoons Spinach & Herb Seasoning; salt and pepper as desired. Cook on LOW 6-8 hours or HIGH 3-4 hours. 2. In small bowl, whisk together water and cornstarch; stir into slow cooker until thickened. 3. Stir in cream cheese, remaining ½ tablespoon Garlic Garlic Seasoning and remaining ½ tablespoon Spinach & Herb Seasoning until melted and creamy. Serve over egg noodles. Active Time: 10 minutes Total Time: 4-8 hours (does not include noodles) Calories: 290 Total Fat: 17g Sat. Fat: 8g Cholest: 95mg Sodium: 930mg Carbs: 7g Fiber: <1g Sugar: 3g Protein: 25g Serve with Garlic Buttered Green Beans (recipe on page 15). Make Ahead & Freeze: Combine step 1 ingredients in a gallon freezer bag. Place step 3 seasonings in a quart freezer bag. Toss prepared egg noodles with 1 tablespoon oil and place in a quart freezer bag. Place all bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1. Wine Pairing: Merlot 14

Garlic Buttered Green Beans 1½ tablespoons Garlic Garlic Seasoning 1 tablespoon water ¼ cup butter, softened 1 (16 ounce) package frozen cut green beans 1. In small microwave-safe bowl, combine Garlic Garlic Seasoning with water; microwave on HIGH 30 seconds. Stir; let cool. 2. Add softened butter to garlic mixture; mix until well combined. Refrigerate until ready to serve. 3. Prepare green beans according to package directions. Dollop garlic butter on prepared green beans. Salt and pepper as desired. Make Ahead: Prepare through step 2. Refrigerate, covered, up to 1 week. Active Time: 10 minutes Total Time: 10 minutes Calories: 90 Total Fat: 7g Sat. Fat: 4.5g Cholest: 20mg Sodium: 240mg Carbs: 4g Fiber: 2g Sugar: 2g Protein: <1g 15

only $ 2.68 per serving* Tex-Mex Chicken Lasagna 1 (28 ounce) can no salt added crushed tomatoes 4 tablespoons Mom s Favorite Taco Seasoning 18 (6-inch) corn tortillas 1 deli rotisserie chicken, pulled apart (3-4 cups cooked) 3 cups shredded Mexican-blend cheese To ppings such as sour cream, sliced green onions, sliced black olives, optional 1. Preheat oven to 375 F. In small bowl, combine crushed tomatoes and Mom s Favorite Taco Seasoning. Spread ½ cup sauce in the bottom of a greased 13x9-inch baking dish. 2. Layer 6 tortillas, 1 3 sauce, half the chicken and 1 cup cheese. Repeat layers ending with 6 tortillas, 1 3 sauce and 1 cup cheese. Cover with aluminum foil. 3. Bake 30 minutes. Remove foil and continue baking 15-20 minutes or until cheese is melted and sauce is bubbly. 4. Let rest 10 minutes before serving. Garnish with desired toppings. Serve with Mexican Chopped Salad (recipe on page 17). Make Ahead & Freeze: Prepare through step 2 in a disposable 13x9-inch aluminum pan. Cover with plastic wrap and then aluminum foil. Label and freeze. Thaw completely and continue with step 3 or bake from frozen, adding 15-20 minutes to the covered bake time. Note: remove plastic wrap and recover with foil before baking. Active Time: 15 minutes Total Time: 1 hour Makes 8 servings (does not include toppings) Calories: 420 Total Fat: 22g Sat. Fat: 11g Cholest: 95mg Sodium: 1,300 mg Carbs: 32g Fiber: 4g Sugar: 3g Protein: 25g Wine Pairing: Sangiovese 16

Mexican Chopped Salad ½ cup creamy ranch dressing 1 tablespoon Mom s Favorite Taco Seasoning 18 ounces chopped Romaine lettuce 1 large tomato, chopped 1 ripe avocado, pitted, peeled and chopped ¼ cup sliced green onions ¾ cup salad toppers tortilla strips 1. In small bowl, combine ranch dressing and Mom s Favorite Taco Seasoning. Set aside. 2. In large bowl, combine remaining ingredients except tortilla strips. Toss with dressing. 3. Divide among 6 salad plates and top with tortilla strips. Active Time: 15 minutes Total Time: 15 minutes Calories: 170 Total Fat: 13g Sat. Fat: 1.5g Cholest: <5.g Sodium: 400mg Carbs: 10g Fiber: 3g Sugar: 3g Protein: 2g 17

only $ 2.01 per serving* Thai Chicken Pasta Skillet 10 ounces linguine pasta 1 tablespoon olive or vegetable oil 1 pound boneless skinless chicken breasts, sliced 1 tablespoon Garlic Garlic Seasoning, divided 1 (16 ounce) package frozen sugar snap pea stir-fry blend ½ cup Honey Teriyaki Sauce ¼ cup creamy peanut butter C h opped peanuts, chopped cilantro, sliced green onions, optional 1. Prepare linguine according to package directions; drain. 2. Meanwhile, in large skillet, heat oil over medium-high heat. Add chicken and ½ tablespoon Garlic Garlic Seasoning to skillet. Sauté until no longer pink, about 5-6 minutes. 3. Add vegetables, remaining ½ tablespoon Garlic Garlic Seasoning, Honey Teriyaki Sauce and peanut butter. Bring to a simmer, stirring to combine. Reduce heat and simmer 3-4 minutes. Add cooked pasta; toss to coat and simmer until heated through. 4. Serve garnished with peanuts, cilantro and green onions, if desired. Active Time: 30 minutes Total Time: 30 minutes (does not include toppings) Calories: 410 Total Fat: 12g Sat. Fat: 2g Cholest: 55mg Sodium: 630mg Carbs: 51g Fiber: 7g Sugar: 17g Protein: 28g Serve with a green salad. Make Ahead & Freeze: Prepare step 1; rinse with cold water and toss with 1 tablespoon oil. Place in a quart freezer bag. Place step 2 ingredients in a quart freezer bag. Place step 3 ingredients (except vegetables) in a quart freezer bag. Place all bags in a gallon freezer bag. Seal well, label and freeze with vegetables. Thaw completely. Continue with step 2. 18 Wine Pairing: Sauvignon Blanc

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