Pizza Casserole - Cozy Meal Collection #8

This is another crock-pot meal that was absolutely delicious.  I'm not a cooked tomato fan but they gave it a great flavor and it was more of a sauce than a piece of tomato.  


Like all of our recipes, you can make modifications to suit your tastes and dietary needs.  In our case, we just used lower salt versions and gluten-free pasta.  Wasn't able to find turkey sausage so used ground turkey breasts.  Next time I might add more pepperoni slices.

Ingredients:

1 lb ground turkey sausage
1/4 c Pizzeria Seasoning
28 oz can crushed tomatoes
14.5 oz can petite diced tomatoes
half of a 3.5 oz pkg pepperoni slices
3 1/2 c water
16 oz pkg spiral pasta, rinsed and uncooked
1 c shredded mozzarella cheese

Serve tonight:  Crumble uncooked sausage into a greased slow cooker.  Add next 5 ingredients.  Stir to combine.  Cover; cook on low 4-5 hours.  Stir in pasta; cover and cook an additional 30 minutes.  Stir, top with cheese and cover.  Cook an additional 15 minutes or until pasta is tender and cheese is melted.  Salt and pepper to taste.

Freeze for later:  Combine first 5 ingredients in a gallon resealable freezer bag.  Put pasta in a gallon resealable freezer bag.  Put cheese in a quart resealable freezer bag.  Place all bags in a gallon resealable freezer bag.  Seal well, label and freeze.  Thaw completely.  Combine casserole mixture with water and prepare as directed above.

Makes 6-8 servings.  Serve with a garden salad or another green vegetable.  We used green beans.

Slow-Cooked Chicken Dinner - Cozy Meal Collection #7

Heaven, just heaven . . . the aromas filled the house.  This was so delicious and moist.  I usually don't eat stuffing/dressing but this was more like a crust.  Rather than using a crock-pot, I used the oven version.  

Ingredients:

1 1/2 lbs boneless skinless chicken breasts
1 1/2 Tbsp Onion Onion Seasoning
1 c shredded Swiss cheese
10.75 oz can cream of mushroom soup
1/3 c milk
2 c herb-seasoned stuffing mix
1/2 c  (1 stick) butter, melted

Serve tonight:  Place chicken, Onion Onion, and cheese in a greased slow cooker.  Combine the soup and milk; pour over the chicken mixture.  Sprinkle with stuffing mix and drizzle with butter.  Cover; cook on low 6-7 hours.  Salt and pepper to taste.

Oven version:  Preheat oven to 350 degrees.  Place chicken, Onion Onion, and cheese  in a greased 8x8 baking pan.  Combine the soup and milk; pour over the chicken mixture.  Sprinkle with stuffing mix and drizzle with butter.  Cover with foil; bake 45 minutes.  Uncover and bake an additional 30-35 minutes.  Salt and pepper to taste.

Freeze for later:  Combine chicken and Onion Onion in a gallon resealable bag.  Put cheese in a quart resealable freezer bag.  Combine soup and milk in a quart resealable freezer bag.  Add stuffing mix and 1 stick butter in another quart resealable 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 mashed potatoes and steamed vegetables.

Tuscan Beef Stew - Cozy Meal Collection #6

I like beef stew but am not crazy about eating it as leftovers.  However, this was fantastic!  Not like your everyday beef stew.  This doesn't have the gravy.  Will eat the leftovers of this one!  Oh, and I forgot to add the cream cheese but it didn't make a difference for us.  We didn't use the artichoke hearts.  We also, didn't use stew meat but used stir fry strips.  This means you can change it up as well to meet your dietary needs or tastes.  Next time we make it, we plan on adding potatoes or carrots to replace the artichokes (also, to give it more color).


Ingredients:

1 1/2 lbs beef stew meat
3-4 Tbsp Dried Tomato & Garlic Pesto Mix
14 oz can artichoke hearts, drained & cut in half
4.5 oz jar sliced mushrooms, drained
14.5 oz can petite diced tomatoes
1/2 c dry red wine (optional)
4 oz cream cheese, cubed

Serve tonight:  Combine first 5 ingredients and the wine, if desired, in a greased slow cooker.  Cover; cook on low 6-8 hours.  Add cream cheese; stir to combine.  Salt and pepper to taste.

Freeze for later:  Combine first 5 ingredients and the wine, if desired, in a gallon resealable freezer bag; freeze.  Thaw completely.  Prepare as directed above.

Makes 6 servings.  Serve with warm biscuits.

I really love our TS to You program.  Takes the mystery out of "What's for dinner?".

Creamy Salsa Chicken - Cozy Meal Collection #5

 
This just took minutes to assemble!  It was delicious!  I love finding different ways to fix chicken since that is one of our staple proteins.  What's so neat about this recipe was no modifications in the ingredients!  We did use the healthy version of the soup.


Ingredients:

1 1/2 lbs boneless, skinless chicken breasts
1/2 jar Corn, Black Bean Salsa
10.75 oz can cream of chicken soup


Serve tonight:  Combine ingredients in a greased slow cooker.  Cover; cook on low 6-7 hours.  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 rice or tortillas.

tip:  use the crock-pot liners to save on clean-up.

You can order your TS 2 You Meal Collection at my website. 

Superb Beef Stroganoff - Cozy Meal Collection #4

This was our dinner last week prepared in the crock pot.  What a great way to have dinner ready when you get home from work.

I love stroganoff but always seem to have a hard time to get it creamy enough.  I just realized what my problem is . . . you can't use fat free sour cream.  Otherwise, it tasted delicious.

Ingredients:

2 lbs cubed beef stew meat
14.5 oz can beef broth
2 Tbsp Onion Onion Seasoning
2 tsp Garlic Garlic Seasoning
2 tsp Worcestershire sauce
8 oz pkg fresh sliced mushrooms
1 c sour cream
2 Tbsp cornstarch
16 oz pkg egg noodles, cooked

Serve tonight instructions:  Place first 6 ingredients in a greased slow cooker.  Cover; cook on low 7-8 hours.  Combine sour cream and cornstarch, mix well.  Stir into slow cooker until well blended; cook an additional 15-20 minutes until sauce thickens.  Serve over egg noodles.  Salt and pepper to taste.

Freeze for later instructions:    Combine first 6 ingredients in a gallon resealable freezer bag.  Seal well, label and freeze.  Thaw completely.  Prepare as directed above.

Makes 6 servings.  Serve with steamed vegetables.

I actually didn't use stew meat but used beef strips and cubed it myself.  There was less fat.  We bought whole mushrooms and sliced them ourselves (I think I like the packaging better - saves time!).

We froze our leftovers for those nights that I'm not home or forgot to get something started.

Sweet Potato & Black Bean Soup - #3 Cozy Meal Collection

Oh my, talk about delicious.  and the leftovers made fantastic lunches on these cold days.  This was from last month before our vacation.  Glad I had the leftovers as we haven't quite restocked our cupboards for making new meals.



Ingredients:  

1 red bell pepper, diced
1 Tbsp Onion Onion Seasoning
2 (14.5 oz) cans beef broth
15 oz can black beans, undrained
15-16 oz can chili beans in mild or medium sauce
3-4 Tbsp Dried Tomato & Garlic Pesto mix
1 lb yams or sweet potatoes, peeled and cut into 1 1/2 inch cubes
1 lb lean ground beef or turkey, browned and drained (optional)
1 tsp chili powder (optional)

Serve tonight instructions:  Combine all ingredients in greased slow cooker.  Cover; cook on low 5-6 hours or until potatoes are fork-tender.  Salt and pepper to taste.

Freeze for later instructions:  Combine all ingredients except yams or sweet potatoes in a gallon resealable freezer bag.  Seal well, label and freeze.  Thaw completely.  Prepare as directed above.

Serve with biscuits or a slice of crusty bread.

Makes 6 servings.

Now, the modifications I did - eliminated the red pepper as hubby doesn't care for it (I added the green beans for flavor & color instead).  I also used ground venison instead of beef/turkey.

tip for crockpot:  Use the crockpot liners instead of greasing.  Makes clean-up a snap!.

Creamy Chicken Stew - #2 from Cozy Meal Collection

Perfect meal for those cold days.  For us it is those nights that have so much happening that I want a meal ready to eat as soon as step in the door from work.






Ingredients:

1 1/4 lbs Boneless skinless chicken thighs, cut into 1-inch strips
16 oz jar Garlic & Parmesan Alfredo Pasta Sauce
1 C water
2 tsp Garlic Garlic Seasoning
1 Tbsp Onion Onion Seasoning
1/2 tsp black pepper
1/2/ tsp dried basil
2 C frozen mixed vegetables
15 oz can whole white potatoes, drained and quartered or 1 lb baby red potatoes with skins cut into quarters.

Serve Tonight instructions:  Combine all ingredients in a greased slow cooker.  Cover; cook on low 6-7 hours.  Salt and pepper to taste.

Freeze for Later instructions:  Combine first 8 ingredients in a gallon resealable freezer bag.  Seal well, label and freeze.  Thaw completely.  Combine stew mixture and potatoes.  Prepare as directed above.

Serve with your favorite crackers.

Makes 6 servings

We prefer white meat to dark meat so I used chicken breasts instead of the thighs.  I also used the baby reds.

Slow Cooker Enchiladas - Cozy 10 Meal Collection #1

Oh my Oh My!   Delicious.  Lot better than the previous enchilada recipe I posted almost a year ago.  Just the right amount of spice to give it flavor but not enough to burn your mouth.  My husband, who does not like spicy foods and can't take too much spice, had seconds!

 Easy to put together . . . took me about 30 minutes to prepare it for the crock-pot.  Then it took 6 hours cooking today.


We are empty nesters, so the leftovers is going in the freezer for later consumption.

If there is an item you don't care for, please feel free to substitute or leave out altogether.  That is how flexible our recipes are.


Ingredients:

1 1/2 lbs lean ground meat (beef, turkey, etc), browned
2 Tbsp Onion Onion Seasoning
2 10 oz cans red enchilada sauce (mild)
15-16 oz can chili beans in mild or medium sauce (we did mild)
1/2 jar Corn, Black Bean Salsa
11 oz can corn with red & green bell peppers, drained (we did unsalted without the peppers)
2.25 oz can sliced black olives, drained
3 C shredded cheddar cheese (we used mild, low fat)
8 (7-8 inch) corn tortillas

Serve tonight:  Combine first 7 ingredients in a large bowl.  Set aside 1/2 cup meat sauce and 1/3 cup cheese.  Spoon 1/2 cup meat sauce into a greased slow cooker.  Top with 2 tortillas.  Add 1/3 of meat sauce and 1/3 of the cheese.  Repeat layers twice, ending with a meat and cheese layer.  Top with 2 tortillas and reserved meat sauce and cheese.  Cover; cook on low 5-6 hours.  Salt and pepper to taste.

Freeze for later:  Combine first 7 ingredients in a gallon resealable freezer bag.  Place cheese in a quart resealable freezer bag.  Place both bags into a gallon resealable freezer bag.  Seal well, label and freeze.  Thaw completely.  Layer as directed above.

Makes 6 servings.  Serve with steamed green beans.

Top Sirloin Steak w/Grilled Vegetables

Tonight's dinner was simple and delicious.  We had grilled top sirloin beef steak seasoned with Tastefully Simple's Rustic Herb Seasoning then sprayed with Olive Oil cooking spray.

The vegetables was a mixture of fresh green beans, broccoli, mushrooms, carrots, and squash.  These were seasoned with Tastefully Simple's Roasted Garlic Infused Oil, Onion Onion Seasoning,  and Garlic Garlic Seasoning.

All of these products can be ordered at my website with Tastefully Simple.  These seasonings are a staple in my cupboards.  I use them for a variety of meals.

My steak was between medium well to well done (still tender and moist) while hubby fixed his medium-medium well.  The vegetables were cooked but still firm and not burnt and had grill markings.  (his secret:  grilled on medium high heat 5 minutes, then heat turned off and allowed to grill another 5 minutes).

My Son's Favorite Casserole

My son is home on leave and one of his requests was for one of his favorite casserole dishes.  This is also known as Shepherd's Pie.  So, I finally made it last night for dinner.   This can be modified by using various substitutions.

Here is my recipe:

1 pkg ground turkey (1.25 lbs)
1-2 Tbsp Onion Onion

Green beans
black pepper
1 can Cream of Mushroom Soup
Mashed Potatoes
Shredded Cheddar Cheese

Okay, yes I don't have quantities.  That's because I don't measure items.  I just eyeball it.  I'll give you the original recipe later on in the blog.

Instructions:  Brown the ground turkey, add the Onion Onion.  Place in the bottom of a 8x8x2 baking dish.  Add a layer of green beans.  Sprinkle black pepper.  Pour the mushroom soup.  Add a layer of mashed potatoes.  Sprinkle the top with cheese.  Cover with aluminum foil.  Bake in oven at 350 degrees for 20 minutes or until warmed through and cheese is melted.  Makes 6 servings.

Here's the original recipe:

1-1 1/2 lb hamburger
1 med onion
1 can cream of mushroom soup
10 potatoes
1/2 c shredded cheese
1 pt green beans (optional)
salt & pepper
Milk
butter

Brown hamburger and onion in fry pan (green pepper, optional).  Peel potatoes while meat is browning and boiling to make mashed.  Drain grease off hamburger mixture and put in casserole dish.  Add mushroom soup and small amount of milk (add green bean here if you want),  Pat out flat next put mashed potatoes on top of meat mixture.  cover with cheese.  cover dish and put in oven on 350 degrees for 20 minutes or until warmed through and cheese is melted.

Quinoa Bean Burritos - #16 TS Eatwell Choices Pack

Have you ever tried something and didn't care for it?  I did and then I made this . . . Wow!  It was delicious.  Proved that I didn't fix it (quinoa) correctly the first time.  One thing I learned, even using fresh corn tortillas, they are not the thing to use for making chimichangas and burritos.

This recipe takes about 20 minutes for baking, about 5 minutes assembling, plus the time it takes to cook the quinoa.  It can be fixed in advance and frozen for later use or to eat now.

Ingredients:

4 cups cooked quinoa
1 small onion, chopped
2 15.5 oz cans pinto beans, rinsed & drained
1 packet Red Bell Pepper Hummus Mix
3/4 cup vegetable broth
1/2 red bell pepper, chopped
2 Tbsp Chipotle Seasoning
2 10 oz pkgs frozen chopped spinach, thawed and squeezed of excess water
8 oz shredded sharp white Cheddar cheese
8-10 10-inch whole wheat tortillas or wraps

Assembly Instructions:  Combine all ingredients except the tortillas.  Place 1 tortilla on a sheet of aluminum foil.  Place approximately 1 cup of the quinoa  mixture on the tortilla, fold in sides and roll up from the bottom.  Wrap in foil to seal.  Continue  filling tortillas until all mixture is gone.  Place all wrapped burritos in a gallon resealable freezer bag.  Seal well, label and freeze.

Cooking Instructions:  Thaw completely.  Preheat oven to 400 degrees.  Bake foiled-wrapped burritos in a large baking pan for 10 minutes; remove foil and bake an additional 8-10 minutes until warmed through.  Makes 6-8 servings.

I normally take photos from beginning to end but we were in a hurry to fix the meals so only the end was photographed.

Did you know you can exchange ingredients or eliminate if it doesn't meet your dietary needs?  That is the wonder of using TS to You meals.  You are not limited in your choices.  For me, I eliminated the spinach and used regular fat-free cheddar cheese.

For more information about TS to You subscriptions, check out my website at www.tastefullysimple.com/web/mbelles1 and click on Subscribe.

Baked Chicken Chimichanga - #15 TS Eatwell Products Pack

I love my Tastefully Simple Meal Collections - I can fix something different every night and have leftovers for those nights that I don't have time to cook.

This was fixed in about 30 minutes or so.  One thing I learned, corn tortillas are not the best to use - they break up.  However, it was very delicious.  I fixed it fresh rather than froze.  Leftovers will be frozen for eating later.



Ingredients:

1 1/2 cups diced cooked chicken
1 1/3 cups shredded Cheddar cheese
1 jar Corn, Black Bean Salsa
1/2 - 1 Tbsp Chipotle Seasoning
8 8-inch whole wheat tortillas
Plain Greek yogurt (optional)
sliced green onions (optional)

Assembly Instructions:  Combine chicken, cheese, corn black bean salsa, and Chipotle Seasoning.  Spoon 1/3 cup of mixture in the center of each tortilla.  Fold in sides and roll up from the bottom.  Wrap each tortilla in waxed paper and place in gallon resealable freezer bag.  Seal well, label and freeze.


Cooking Instructions:  Thaw completely.  Preheat oven to 350 degrees.  Remove from wax paper and place seam side down on greased baking sheet and spray top of tortillas with non-stick cooking spray; bake uncovered 25 minutes.  Garnish with plain Greek yogurt and sliced green onions, if desired.  

Makes 6-8 servings.

If you like this recipe and the idea of freezer meals for those nights that you don't have time, contact me.  You can also check out collections on my website.

Simple Turkey Dinner - #14 TS Eatwell Product Pack

Just like it says in the title . . . simple turkey dinner.  This is a slow-cooker recipe but I'm sure you can bake it in the oven or grill it on the BBQ.

Picture doesn't do justice to the meal.  It was good and I used the leftovers for salads.

Ingredients:  
3-4 lb fresh bone-in turkey breast half
1 Tbsp olive oil
2-3 Tbsp Rustic Herb Seasoning

Directions:  

Serve it tonight:  Place turkey breast in a greased slow cooker; brush with olive oil and sprinkle with Rustic Herb Seasoning.  Heat on low 8-10 hours.  Makes 6 servings.

Serve it later:  Brush turkey breast with olive oil; sprinkle with Rustic Herb Seasoning.  Place turkey in a large resealable plastic bag; freeze until ready to use.  Thaw completely.  slow cook as directed above.

original recipe can be found at https://www.tastefullysimple.com/recipes/simple-turkey-dinner-11672.

products can be ordered at:  www.tastefullysimple.com/web/mbelles1

Garlic Peppered Chicken - #13 TS Eatwell Choices pack

Tonight's dinner was chosen by my husband.  So easy to make - prep probably took about 10 minutes then it went on the BBQ for 15 minutes grilling.   Moist, cut with regular knife.  Yummy!




Ingredients:

Boneless, skinless chicken breasts
Roasted Garlic Infused Oil
Garlic Pepper Seasoning

Instructions:  brush oil on the chicken breasts.  Season to taste with the Garlic Pepper seasoning.  Grill until done.

Side dish:  corn on the cob, buttered and seasoned with Garlic Pepper Seasoning.

original recipe can be found on TastefullySimple.com.  Products can be ordered at tastefullysimple.com/web/mbelles1

Sweet & Sassy Shrimp - #12 TS Eatwell Choices Pack

I loved this recipe from our Wholesome & Hearty collection!  Hubby wasn't as fond of it.  That's okay, I can use it for potlucks and eat the leftovers for those quick nights that I don't have time to cook.

The recipe calls for whole wheat pasta and frozen vegetables.  I prefer brown rice and fresh vegetables.

Ingredients:

1 1/2 lbs raw shrimp, peeled and deveined
1/2 c Sweet Mustard Moppin' Sauce
1 tsp Chipotle Seasoning
1/4 tsp pepper
16 oz whole wheat pasta, cooked (optional)
19 oz frozen vegetables, cooked (optional)

Assembly Instructions:  Combine first four ingredients in a gallon resealable freezer bag; squish to mix.  Seal well, label and freeze.

Cooking Instructions:  Thaw completely.  Broil or fry to desired doneness.  Serve over prepared pasta and vegetables, if desired.  makes 6 servings.

Bayou Bourbon Beef Bowls

This was our dinner last night . . . it was actually leftovers from last April.  The recipe came from the National Virtual Freezer Meal Workshop.  Sorry I don't have a picture of the final meal.  It was delicious.

Ingredients:  

1/2 C Bayou Bourbon Glaze
1 1/2 lbs boneless sirloin steak cut into strips
1 Tbsp Olive Oil
14 oz pkg fresh or frozen stir fry veggies
3 green onions chopped
1 Tbsp Garlic Garlic
1 tsp Himalayan Sea Salt
12 oz pkg wide egg noodles
1 Tbsp olive oil

Assembly Instructions:  Mix first two ingredients in a bag.  Smoosch and seal bag.  Mix next 5 ingredients in another bag.  Smoosch and seal it.  Combine both bags into one.

Cooking, stovetop:  Cook egg noodles as directed.  Pour olive oil in skillet and add steak mixture and veggies; cook over medium heat until done.  Serve over noodles.  Garnish with extra green onions and peanuts.

Honey Balsamic Pork Roast - #11 TS Eatwell Choices

Another crock-pot meal.  A blessing in this heat.  Roast was very tender - and the leftovers . . . we will be eating french dip sandwiches.  Yummy!  Our sides were potatoes and broccoli.

Ingredients:  

2-3 lbs pork shoulder roast

salt & pepper to taste

14.5 oz can beef broth

1/4 c Aged Balsamic Vinegar of Modena

1 Tbsp Worcestershire sauce

1/2 C Honey Teriyaki Sauce

3-4 green onions, thinly sliced

2 Tbsp cornstarch

2 Tbsp water

Assembly Instructions:  Combine first seven ingredients in a gallon resealable freezer bag; squish to mix.  Seal well, label and freeze.

Cooking instructions:  Thaw completely.  Place in greased slow cooker on low for 8-9 hours.  When roast is done, remove from slow cooker.  Combine cornstarch and water.  Pour by small amounts into slow cooker sauce until you reach desired consistency.  Pour over roast.  Makes 6 servings.

We used a beef roast and I didn't freeze anything.  The gravy was a little thinner than desired but we were hungry.  Will work perfect for using as au jus for the french dip sandwiches.

You can place your Tastefully Simple order at my website.

Smokin' Chipotle Burgers - #10 TS Eatwell Choices Pack

So many varieties of burgers . . .quick mixing.  Wholesome & Hearty.   

Substitutions were done - no pineapple; added grated Parmesan cheese in the mix; and used a slice of cheese.  We also used gluten-free English muffins for buns.  



Ingredients:

2 lbs ground turkey
2 Tbsp Chipotle Seasoning
1 fresh pineapple cut into 1/2-inch thick rings
6 onion or whole wheat hamburger buns
6 lettuce leaves
plain Greek yogurt (optional)

Assembly Instructions:  Combine first 2 ingredients; form into 6 patties and place between wax paper in gallon resealable bag.  Seal well, label and freeze.

Cooking Instructions:  Thaw completely.  Grill or fry to desired doneness.  In the meantime, grill pineapple slices 1-2 minutes per side.  Toast buns, if desired.  On bun bottom place lettuce, then burger and pineapple slice.  Cover with bun top.  Makes 6 servings.

Add Chipotle sauce to burgers if desired.  Mix yogurt and Chipotle Seasoning, a little at a time, to taste.

For me, I used the Dill Pickle Dip as a spread on the buns.  Also used sweet pickle relish.

Slow Cooker Simply Salsa Chicken Recipe - #9 of TS Eatwell Choices 28 day menu

This was Monday night's dinner.  We had to have a quick meal as there was a niece's soccer game to watch that evening.  I don't get home from work until 6 and the game started at 7:30 (a half-hour drive from our house).  This met the need.

This recipe came from Tastefully Simple's recipe section.  We enjoyed it very much.  And I had a very full crock-pot.  Serves 6-8 (I actually got 8 servings!).  No modifications this time (sorry to disappoint you).  My chicken was still frozen so I cooked it a little longer (probably wasn't necessary as the chicken started be a little bit dry).

Ingredients:
1/4 C Simply Salsa Mix
14.5 oz can diced tomatoes (I had no salt added)
6 boneless, skinless chicken breasts
2 C uncooked instant rice
1 C water
1/2 C cheese (I used low fat)

Directions:  Combine all ingredients in slow cooker, cook on low 8-10 hours.

You can order your TS products from my website at www.tastefullysimple.com/web/mbelles1.

Check out the TS to You program - Auto shipment of 10 or 30 meals every other month.  Includes menu, recipes and grocery list.  The recipes here are a part of that program.  Other benefits - 10% discount coupon off next order, free shipping after your third order, and you don't have to worry about "What's for Dinner?"!

check out the YouTube for more info http://youtu.be/tAdkrDjaBBc and then go to: https://www.tastefullysimple.com/subscribe and let's chat so I can answer any questions.

Blueberry Acai Mixed Green Salad - #8 of TS Eatwell Choices

We had a family reunion last weekend that required a potluck item (and nothing with peanuts).   Hmm . . . what should I take?  Meat was provided.  I know . . . a green salad.  Must have a TS product.  Yep, have the answer . . . and it was a hit.

Here is the original recipe from the Tastefully Simple website:

Ingredients:
12-16 oz pkg mixed greens
1 medium sweet onion, thinly sliced
1 pint strawberries or blueberries, sliced
3 cooked chicken breasts, sliced
1/2 c walnuts
1/2 c crumbled goat or blue cheese
Blueberry Acai Vinaigrette

Directions:  Layer first 6 ingredients in order listed on a large platter or individual salad plates. Drizzle Blueberry Acai Vinaigrette over salad just before serving.

You should know me by now . . . I never follow recipes exactly.  So, for the reunion, all fresh ingredients - leaf lettuce, shelled peas, broccoli, cauliflower, celery, mushrooms, carrots, zuchini, cucumber, and kohlrabi.  No nuts or meat.

Pictured below is the salad I make for my lunches with 2 oz sliced honey deli ham.

both salads used the vinaigrette as a dressing.  YUM!

Honey Teriyaki Vegetable Stir Fry - #7

Do you like stir fry?  this is a fairly quick meal to make and is one of the meals from the TS Eatwell Choices Pack/Wholesome & Hearty.  I did several modifications to the original recipe and this came out great.  Look at the colors - all fresh vegetables courtesy of Pigman's Produce, a local organic farm. 

 Here's the original recipe:

Ingredients: 

1/2 c Honey Teriyaki Sauce

1/4 c natural peanut butter

8 oz whole wheat linguine noodles, cooked

2 lb bag frozen stir fry vegetables

1/2 tsp salt

1/4 tsp pepper

1/4 c chopped, fresh cilantro

1/2 c cashews

2 limes, cut into wedges

Assembly Instructions:  Combine Honey Teriyaki Sauce and peanut butter in a quart resealable freezer bag; squish to mix.  Place noodles, vegetables, salt and pepper in a gallon freezer bag.  Place both bags in a gallon resealable freezer bag.  Seal well, label and freeze.

Cooking Instructions:  Thaw completely.  Combine all ingredients in large skillet until heated through.  Top with cilantro and cashews.  Serve with a few lime slices.  Makes 6 servings.

Now - the changes I did:

Fresh vegetables equaling 2 pounds - snow peas, carrots, mushrooms, cauliflower (purple & white), broccoli, onion, zucchini, and kohlrabi.  You can add green peppers & celery (my hubby doesn't care for those).

I eliminated the salt & pepper.  I used unsalted crunchy peanut butter.  I cooked it fresh so that I can freeze the leftovers.

I used instant brown rice instead of the linguine noodles and I added shrimp (deveined & tailless).

this was a big hit and we will definitely be eating it more often.

You can order your meal kit at my website, www.tastefullysimple.com/web/mbelles1 or subscribe to TS to You to get a shipment every other month with recipes & grocery list.

Rustic Herb Turkey Burgers - #6 TS EatWell Choices Pack

Perfect time of year for fixing burgers on the BBQ.  Since this makes 6 servings, I made up all the patties and froze those we didn't grill.

I never thought of adding carrots to a burger.  Lots of flavor.  Quick & easy to make too!  Dinner was ready in about 15 minutes!

Hubby ate his like a burger and I went "naked" (as shown in picture).  We added a slice of cheese.

Ingredients:  

2 Tbsp Rustic Herb Seasoning

2 lbs ground turkey

4 green onions, thinly sliced

1 C shredded carrots

2 Tbsp olive oil

6 hamburger buns

6 lettuce leaves

1 tomato, sliced

Directions:  Combine first 4 ingredients; form into 6 large patties.  Brush patties with olive oil.  Cook over medium heat in a nonstick skillet, about 7 minutes per side.  Serve on buns with lettuce and tomato slices.

suggested sides:  Coleslaw, sweet potato fries, fresh fruit.

Tip:  Combine 2 Tbsp Bayou Bourbon Glaze with 1/2 cup mayonnaise to make a burger sauce.