Ground Meat Patty

Leftovers??? Not really.   Sort of . . . we had about half pound of ground deer meat remaining from the previous meal.  Not much to do my usual meals but wait . . . it's enough for patties!  hmmm . . . oh, I have some Tastefully Simple Smokey Bacon BBQ Sauce.  Pour that in and mix it up.  Let's add some seasonings like Onion Onion, Garlic Garlic and Salt-free Seasoning.  Mix it up and let it marinade.  

mmmm . . . looks like there's still some sauce left in the bottle.  Pour it on . . . mix it up.  Now put it on the grill.  Oh, let's add some cheese.

How about some potato fries?   Cut the potato into wedges, coat with Roasted Garlic Infused Oil and Salt-free Seasoning.  Grill.

Dinner's ready.

Rustic Herb & Buttermilk Chicken - Hearty Meal Solution #8

We eat a lot of chicken and I like to find different ways of preparing it for variety.  I don't care for buttermilk and wasn't sure about this recipe.  Boy, am I glad I tried it!  It was delicious!  The chicken was so moist and tender.  The only thing we did differently was to let it marinade overnight.

Ingredients:

1 c buttermilk
1 Tbsp Rustic Herb Seasoning
1 Tbsp Dijon Mustard
1 Tbsp honey
1 1/2 lbs boneless skinless chicken breasts
2 Tbsp Roasted Garlic Infused Oil

Instructions:  Combine first 4 ingredients in a large resealable freezer bag.  Add chicken, turning to coat.  Place bag in a shallow dish and refrigerate 30 minutes or longer.  Remove chicken from plastic bag; discard marinade.  Heat oil in a large skillet over medium-high heat.  Saute or grill chicken to desired doneness or until the internal temperature reaches 165 degrees.  Serve on a bed of cooked quinoa or rice and fresh vegetable sticks.


Make Ahead & Freeze:  Combine first 5 ingredients in a gallon resealable freezer bag.  Seal well, label and freeze.  Thaw completely and prepare as directed above.

Side dish:  various fresh vegetables coated with Roasted Garlic Infused Oil and various seasonings like Onion Onion, Garlic Garlic, and Salt-free Seasoning.

Mushroom & Swiss Balsamic Burgers - Hearty Meal Solutions #7

We love our burgers and I love finding different ways to fix them.  Otherwise they get boring and who wants boring.  As I'm cutting down on carbs, I prefer to eat my burgers as a patty (similar to what we did when I was growing up).  However, my husband likes to have them as a sandwich.  So we both get our wishes with Tastefully Simple meals.  We used ground elk meat instead of beef and I used Onion Onion in lieu of the fresh onions.


Ingredients:

2 Tbsp butter
6 oz pkg portobello mushrooms, thinly sliced
1 tsp Garlic Pepper Seasoning, divided
1 1/2 lbs lean ground beef
1 Tbsp Ultimate Steak Seasoning
1 Tbsp Worcestershire sauce
1/2 c chopped onion
6 slices Swiss cheese, folded in half
1/2 c mayonnaise
3 Tbsp Aged Balsamic Vinegar of Modena
6 crusty buns
2 c baby spinach


Instructions:  In large skillet over medium heat combine butter, mushrooms and 1/2 tsp Garlic Pepper Seasoning.  Saute mushrooms until tender, 3-5 minutes.  Remove from skillet and cover with foil.  In a large bowl combine ground beef, Ultimate Steak Seasoning, Worcestershire sauce and onions.  Form into 6 burgers.  Place in skillet and cook to desired doneness.  
Top with mushrooms and cheese.  Cover skillet until cheese melts.  Meanwhile, whisk together mayonnaise, Aged Balsamic Vinegar of Modena and 1/2 tsp Garlic Pepper Seasoning.  Place burgers on bun bottom, top with mayo and spinach.  Makes 6 servings.  Serve with sliced tomatoes drizzled with oil and seasoned with salt & pepper.

Make Ahead & Freeze:  Place ground beef, Ultimate Steak Seasoning, Worcestershire sauce and onions in a gallon resealable  freezer bag.  Seal well, label and freeze.  Thaw and prepare as directed above.

Tasty Turkey Tenderloin

I keep discovering meals that I made up in advance and put in the freezer for later cooking.  This is another from last spring.  Very good and great using the leftover on salads.  Yes, green beans is one of our favorite vegetables.

Ingredients:

1 1/2 lbs whole turkey tenderloin
2 Tbsp Dijon mustard
1/4 c Vidalia Onion Dressing, plus additional for serving if desired
1/4 c Smokey Bacon BBQ Sauce

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

Cooking Instructions:  Thaw completely.  Grill over medium heat for 8-10 minutes on each side, or bake at 350 degrees for 60-75 minutes, until turkey reaches an internal temperature of 165 degrees.  Drizzle with additional Vidalia Onion Dressing, if desired.

Makes 6 servings.

Soft Shell Steak Tacos - Hearty Meal Solutions #6

We love tacos.  However, we prefer them made with ground meat instead of steaks.  So, we just had the steak.  That's what I love about our meals, you can make them fit your tastes.  We also used sirloin steak instead of the flank steak.  The steak was tender and oh so delicious.  Here's the original recipe:

Ingredients:


1 1/2 lbs beef flank steak
1/4 c Roasted Garlic Infused Oil
2 tsp Garlic Pepper Seasoning
1 pkt Red Bell Pepper Hummus Mix
8 8-inch whole wheat flour tortillas
2 c chopped lettuce
2 plum tomatoes, chopped
1 c shredded Monterey Jack cheese
1 c sour cream
1 ripe avocado, pitted, peeled and sliced

Instructions:  Pierce each side of the steak with a fork.  Combine next 3 ingredients in a small bowl.  Coat both sides of steak with mixture; place in a gallon resealable freezer bag.  Place bag in a shallow dish and refrigerate 30 minutes or longer (we did over 10 hours).  Remove steak from plastic bag making sure the steak is well coated with marinade; discard remaining marinade.  Grill or broil to desired doneness.  Let steak rest 5 minutes; slice steak across the grain into thin strips.  Assemble tacos using tortillas and desired toppings.  Serve with fresh fruit.  Makes 6 servings.

Make Ahead & Freeze:  Pierce each side of the steak with a fork.  Place steak and next 3 ingredients in a gallon resealable freezer bag.  Seal well, label and freeze.  Thaw completely and prepare as directed above.

Blackberry Cheesecake

I'm in heaven . . . this was a big hit at our potluck tonight at our Grange meeting.  Oh, was it easy to make.  NO BAKING - perfect for those hot days of summer.  Can you imagine fresh blackberries as a topping?  Or even Blackberry syrup?


Ingredients/Grocery List:  

1 package Blackberry Bliss Cheeseball mix
8 oz pkg cream cheese, softened
8 oz pkg whipped topping
1 Graham Cracker pie crust

Instructions:  

Combine the Blackberry Bliss Cheeseball mix and the cream cheese.  Add the whipped topping and mix.  Pour into the graham cracker pie crust.  Chill in refrigerator for 2 hours before serving.