Sriracha Chicken Curry - Savory Meal Collection #9

Oh my, we are nearing the end of this collection and I have received the next collection already.  The month has gone by fast.  These have all been great meals.  I hope you have been enjoying them as much as I have.

Well, on to tonight's dinner.  If you like spicy, this dish is for you.  If not, just use less sauce.  I'll be honest, I'm not sure what product you can use as a substitute to reduce the heat.

Changes I did to the recipe included using chicken breasts instead of thighs, mushrooms & sugar snap peas (or snow peas) instead of the peppers, fresh broccoli instead of frozen, and almond milk instead of coconut.  I did the minimum cooking time but would recommend going the full time if you use chicken breasts like I did.

Ingredients: 

28 oz boneless, skinless chicken thighs, cubed

1 red bell pepper, cubed

1 green bell pepper, cubed

13.5 oz can coconut milk

3/4 c Ginger Orange Sriracha Sauce 

16 oz frozen cut broccoli

cooked rice or rice noodles

Instructions:  Combine chicken, peppers, coconut milk and Ginger Orange Sriracha Sauce in a 4-quart or larger slow cooker.  Cook on low 3-4 hours.  Stir in broccoli and continue cooking 30 minutes.  Serve in bowls over cooked rice or rice noodles.  Makes 4-6 servings.

Make Ahead & Freeze:  Combine all ingredients except broccoli and rice in a gallon resealable freezer bag.  Freeze.  Thaw and cook according to directions above.

Tuscan Chicken & Herb Dumplings - Savory Meal Collection #8

Oh, this was heaven . . . Very few substitutions - used chicken breasts instead of thighs and instead of dolloping over the chicken mixture, I baked the "dumplings" and we served the chicken over it.  We did use the lower fat or salt (healthier) versions of the canned products.

Ingredients:

2 cans (10.5 oz) cream of chicken soup

12 oz can evaporated milk
1 pkt Tuscan Chicken Slow-Cooker Sauce Mix
28 oz boneless, skinless chicken thighs, cubed
16 oz frozen mixed vegetables
1 3/4 c all-purpose baking and biscuit mix
1/2 c water or milk (I used unsweetened Almond milk)
1 tbsp Sea Salt & Herb Seasoning (not ground)

Instructions:  Combine soup, milk, and Tuscan Chicken Slow-Cooker Sauce mix in a 6 quart or larger slow cooker.  Stir in chicken and vegetables.  Combine biscuit mix, water and Sea Salt & Herb Seasoning in medium bowl; mix until well combined.

 Dollop over chicken mixture in slow cooker.  Cook on low 6-8 hours or until dumplings are cooked through.  

Makes 6-8 servings.

Make Ahead & Freeze:  Combine soup, milk, and Tuscan Chicken Slow-Cooker Sauce mix, chicken and vegetables in a gallon resealable freezer bag.  Freeze.  Thaw and cook according to directions above.

Slow-Cooker Vegetable Lasagna - Savory Meal Collection #7

I'm not crazy about this type of lasagna.  However, this was delicious.  Since my crock-pot is round and not oval, I decided to bake this in the oven.  Also, time was not available for the crock-pot.  Yes,  you can bake it in the oven - took about 55 minutes at 350 degrees.  Also, I didn't use as much of the red peppers or spinach as my husband does not care for peppers and neither of us is crazy about spinach.  I did an "oops" - I forgot to cover it until the last 10 minutes so it got a little dark.

Ingredients:


15 oz whole milk ricotta cheese 
1 pkt Roasted Garlic & Herb Cheese Ball Mix
9 uncooked lasagna noodles
1 medium zucchini, sliced
6 oz pkg sliced portobello mushrooms
12 oz jar roasted red peppers, drained & sliced
75 grinds Sea Salt & Herb Seasoning
24 oz jar garlic & onion pasta sauce
4 c fresh spinach
3 c shredded mozzarella cheese

Instructions:  Combine ricotta cheese and Roasted Garlic & Herb Cheese Ball Mix in a small bowl.  Break 3 noodles in half or thirds and layer in the bottom of a greased 3-quart slow cooker.  Top with half the zucchini, mushrooms, and roasted peppers.  Sprinkle 25 grinds of Sea Salt & Herb Seasoning over vegetables.  Top with 1/3 of the pasta sauce, 1/2 of the spinach, 1/2 of the ricotta cheese mixture and 1 cup mozzarella cheese.  Repeat layers ending with last 3 lasagna noodles, 1/3 of the pasta sauce, 1 cup mozzarella cheese and 25 grinds of Sea Salt & Herb Seasoning.  Cover and cook on low 3 1/2 - 4 hours.  Remove stoneware from cooker and uncover.  Let stand 15 minutes before serving.  Makes 6-8 servings.

Tuscan Ham & Bean Soup with Kale - Savory Meal #6

Wow!  I'm a little over half way done with this meal collection.  It's been fun.  Lots of good meals.  Tonight is one that is perfect for those cold weather days (today was just a rainy day).  I skipped the kale (mainly because I didn't have room in the crockpot).  It was a very filling meal.  Only had 7 grams of fat per serving.  Perfect.

Ingredients:

15 oz can crushed tomatoes
14.5 oz can reduced sodium chicken broth 
1 pkt Tuscan Chicken Slow-Cooker Sauce Mix
1 lb ham, cut into 1-inch cubes
2 - 15 oz cans cannellini beans, rinsed and drained
16 oz frozen mixed vegetables
4 c chopped kale

Instructions:

Combine tomatoes, chicken broth and Tuscan Chicken Slow-Cooker Sauce Mix in a 4-quart or larger slow cooker.  Stir in remaining ingredients.  Cook on low 4-5 hours.  Makes 4-6 servings (mine did 6).

Make Ahead & Freeze:  Combine all ingredients except kale in a gallon resealable freezer bag.  Freeze.  Thaw and cook according to directions above, adding kale.

Sriracha Pork Tenderloin Sandwiches - Savory Meal #5

We had this as a dinner but it really is more of a lunch item.  We didn't use hoagies but used Texas Toast (5-Cheese) and had it as an open faced sandwich.  It was good - the meat was tender.  Again, I used Tastefully Simple Avocado Oil in lieu of the vegetable oil and the fat-free version of mayonnaise.  You can make substitutions to meet your dietary needs and/or tastes.

Ingredients:

1 pkt Sriracha Ranch Dip mix, divided
1/4 c vegetable oil
juice of 1 lemon (2-4 Tbsp)
1 1/4 lbs pork tenderloin, sliced 1/2 inch thick
1/3 c sour cream
1/3 c mayonnaise
4 hoagie buns, sliced and toasted
lettuce (optional)
tomato slices (optional)
onion slices (optional)

Instructions:  

Combine 1 tbsp Sriracha Ranch Dip Mix, oil, and lemon juice in a

gallon resealable bag; massage to combine.  Add pork slices; seal bag and toss to coat.  Refrigerate several hours or overnight (I did overnight).  Combine remaining Sriracha Ranch Dip Mix with sour cream and mayonnaise.  Store in refrigerator, covered, until ready to serve.  Heat large non-stick skillet over medium-high heat.  Remove pork from marinade and add to skillet.  Saute 4-6 minutes until browned on

both sides and internal temperature reaches 155 degrees.  Serve pork in toasted bun with Sriracha Ranch Dip and lettuce, tomatoes and onion, if desired.  makes 4 servings.

Make Ahead & Freeze:   Place Sriracha Ranch dip mix, oil, lemon and pork slices in a gallon resealable bag; toss to coat.  Freeze.  Thaw and cook according to directions above.

Garlic & Herb Pan-Fried Chicken with Gravy - Savory Meal #4

Remember those Sunday afternoon dinners when growing up?  Ours was fried chicken, mashed potatoes, corn, and biscuits.  Well, this meal brought back those memories.  I'm not a gravy maker but this made it easy!  Very delicious meal.  No substitutions made this time.  Except I used our Avocado Oil instead of the vegetable oil.  I would recommend adding the black pepper.  I didn't have any on hand and it was missed.

Ingredients:

3/4 cup all purpose flour
1 pkt Roasted Garlic & herb Cheese Ball mix, divided
4 (5-6 oz) boneless, skinless chicken breasts, pounded thin
6 Tbsp vegetable oil
14.5 oz can reduced sodium chicken broth
1 c 2% milk
cracked black pepper (optional)

Instructions:  

Place flour and 1 1/2 tsp Roasted Garlic & Herb Cheese Ball mix in a gallon resealable bag.  Add chicken, one piece at a time, into bag and shake to coat.  Remove and set aside; repeat with remaining chicken.  Set flour mixture aside.  Heat oil in a large skillet over medium-high heat.  Add chicken and cook 3-4 minutes or until golden brown.  Turn chicken over and continue cooking 3-4 minutes or until golden brown and internal temperature reaches 165 degrees.  Meanwhile, combine

chicken broth, milk, and remaining Roasted Garlic & Herb Cheese Ball mix; set aside.  Remove chicken from skillet and keep warm.  Whisk 5 Tbsp reserved flour mixture into skillet; cook 1 minute.  Whisk in milk mixture and bring to a boil, whisking constantly; boil 1 minute.  Remove from heat and stir in black pepper, if desired.  Serve gravy over chicken.  Makes 4 servings

Tip:  To pound chicken thin, place 1 breast at a time in a gallon resealable storage bag.  Using a meat mallet, rolling pin or back of a skillet, pound chicken to 1/4 inch thick.

Open-Faced Buffalo Turkey Burgers - Savory Meal #3

I wasn't sure about this meal.  However, I have discovered it was good.  Next time, I might actually grill the burgers rather than cook in a skillet.  We don't care for blue cheese so I used shredded cheddar cheese.  We also omitted the French fried onions.  As with all of our recipes, please feel free to make substitutions.

Ingredients:

1 packet Sriracha Ranch Dip Mix, divided
2 Tbsp Avocado Oil or olive oil, divided
1 1/4 lbs ground turkey
1/2 c blue cheese crumbles, divided
6 pieces frozen 5-cheese Texas toast
1/3 c sour cream
1/3 c mayonnaise
French fried onions (optional)

Instructions:  Combine 1 Tbsp Sriracha Ranch Dip mix  and 1 Tbsp oil in a medium bowl; mix to combine.  Add turkey and 1/4 cup blue cheese crumbles and mix.  Form into 6 patties.  Prepare 5-cheese Texas toast according to package directions.  heat remaining 1 tbsp oil in large skillet over medium-high heat .  Add turkey patties; cook, turning once until internal temperature reaches 165 degrees, about 6-8 minutes.  Meanwhile, combine remaining Sriracha Ranch Dip mix, sour cream and mayonnaise.  Place turkey patties on Texas toast; top with Sriracha Ranch Dip and French fried onions, if desired.  Makes 6 servings.

Make Ahead & Freeze:  Assemble turkey patties and place in a gallon resealable freezer bag with a piece of  parchment or wax paper between patties.  Freeze.  Thaw and cook according to directions above.

Tip:  For added flavor, heat French fried onions in skillet for 2-3 minutes, or until golden brown and crispy.

Merlot & Mushroom Salisbury Steak - Savory Meal #2

Oh My!  Such a quick meal to fix.   This would make a fantastic meatloaf!    Melt in the mouth.  Very delicious.  I did do some modifications - used ground turkey breast and I used the bread cubes from a stuffing mix (crushed).  I also used Tastefully Simple's TS Eatwell Avocado Oil in lieu of the vegetable oil.

Ingredients:

1 1/2 lbs lean ground beef
Merlot & Mushroom Slow Cooker Sauce, divided
1/2 c panko bread crumbs
1 egg, beaten
1 Tbsp vegetable oil
1/2 medium onion, sliced
8 oz sliced fresh button mushrooms
cooked mashed potatoes (optional)

Instructions:  Combine ground beef, 1/2 cup Merlot & Mushroom Slow Cooker Sauce, bread crumbs and egg in a medium bowl.  Form into 6 patties.  Place patties in a large skillet over medium-high heat.  Cook 2-3 minutes; turn over and continue cooking 2-3 minutes.  Remove from skillet and set aside.  Add oil to skillet.  Add onions and mushrooms, saute 3-4 minutes or until browned.  Add remaining Merlot & Mushroom Slow Cooker Sauce and 1/2 cup water.  Add patties and simmer 8-10 minutes.  Server over mashed potatoes, if desired.  Makes 4-6 servings.

Make Ahead & Freeze Instructions:  Assemble beef patties and place in a gallon resealable freezer bag with a piece of parchment or wax paper between patties.  freeze.  Thaw and cook according to directions above.

Slow Cooker BBQ Short Ribs - Savory Meal #1

This was delicious.  It was quick to put together before heading out to work and the aroma was mouth-watering when I got back home that evening.  Personally, it could have had more BBQ sauce and less onion.  Even the leftovers was delicious to eat.

Ingredients:  

3 lbs bone-in beef short ribs (2-3 inch thick - English style) or 2 lbs boneless country-style beef ribs

1 Tbsp Sea Salt & Herb Seasoning (not ground)

1 medium onion, sliced

2 carrots, chopped

2 celery ribs, sliced

14.5 oz can reduced sodium beef broth

Smoky Bacon BBQ Sauce, divided

Instructions:  Rub short ribs with Sea Salt & Herb Seasoning.  Place in 3-quart or larger slow cooker with onions, carrots, and celery.  Combine beef broth with 3/4 cup Smoky Bacon BBQ Sauce.  Pour over ribs; add enough water to almost cover ribs, about 2 cups.  Cook on low 6-8 hours.  Remove ribs from slow cooker.  Combine 1/2 cup cooking liquid with remaining Smoky Bacon BBQ Sauce; dip ribs in sauce and serve.  Makes 4-6 servings.

Make Ahead & Freeze:  Combine all ingredients except beef broth and Smoky Bacon BBQ Sauce  in a gallon resealable freezer bag.  Freeze.  Thaw and cook according to directions above.

Italian Pizza Chili - Cozy Meal #10

 

 Don't let the title fool you.  This is very delicious.  A little spicy but not real hot.  We didn't use the sour cream but I would recommend using it if you don't care for spice.  You can also cut back on the seasoning.  And the Garlic Bread . . . was made using our Tastefully Simple Gluten-Free Beer Bread mix.

Ingredients:

1 lb ground Italian sausage

2 Tbsp Pizzeria Seasoning

28 oz can crushed tomatoes

16 oz can dark red kidney beans, rinsed & drained

2 c water

half of a 3.5 oz pkg pepperoni slices

sour cream (optional)

shredded cheddar cheese (optional)

Serve tonight instructions:  Brown sausage with Pizzeria seasoning in a large saucepan over medium heat; drain.  Stir in next 4 ingredients.  bring to a boil; reduce heat and simmer uncovered 30 minutes, stirring occasionally.  Salt and pepper to taste.  Garnish with sour cream and shredded cheese, if desired.

Freeze for Later:  Combine first 2 ingredients in a quart resealable freezer bag.  Combine next 4 ingredients in a gallon resealable freezer bag.  Place both bags in a gallon resealable freezer bag.  Seal well, label and freeze.  Thaw completely.  Prepare as directed above.

Makes 6 servings.  Serve with a slice of garlic bread.

GF Garlic Bread made using GF Beer Bread mix (following directions) and Italian Garlic Bread Seasoning or Garlic Garlic Seasoning.

Easy Chicken Noodle Soup - Cozy Meal #9

A perfect soup for those cold winter days.  It is also a filling meal for those late nights when you are on the go.  I added a little extra chicken & carrots.



Ingredients: 

2 c shredded cooked chicken
2 32 oz cartons chicken broth
2 Tbsp Onion Onion Seasoning
2 tsp Garlic Garlic Seasoning
1/2 tsp black pepper
1/2 tsp dried basil
2 ribs celery, sliced
20 baby carrots, sliced or cubed
2 c egg noodles, uncooked

Serve tonight instructions:  Combine first 8 ingredients in a large saucepan; bring to a boil.  Reduce heat and simmer, uncovered, 20 minutes or until vegetables are crisp-tender.  Stir in noodles and simmer 5-7 minutes or until noodles are tender.  Salt and pepper to taste.

Freeze for later:  Combine first 6 ingredients in a gallon resealable freezer bag.  Add egg noodles to a quart resealable freezer bag.  Put both bags in a gallon resealable freezer bag.  Seal well, label and freeze.  Thaw completely.  Combine vegetables and soup mixture.  Prepare as directed above.

Tip:  for quick preparation, use rotisserie chicken.

Makes 6 servings.  serve with your favorite crackers.