This was very delicious. If you're not a pork fan, you can put it on roast beef or turkey roast. I used the leftovers on my green salads for lunch. Ingredients: 1/4 c Brown Sugar Honey Mustard 3 Tbsp Roasted Garlic Infused Oil 2 Tbsp Aged Balsamic Vinegar of Modena 1 Tbsp Garlic Garlic Seasoning 1/8 - 1/4 tsp cayenne pepper, optional 1 1/2 lbs pork tenderloin Instructions: 1. Combine first 5 ingredients in a gallon freezer bag; salt and pepper as desired. Add pork; seal well. Refrigerate several hours or up to overnight. 2. Prepare grill to medium heat or preheat oven to 425 degrees. Remove pork from marinade; discard bag with marinade. 3. Place pork on grill or in a greased shallow baking dish. Grill, turning occasionally, 20-30 minutes, or bake 30 minutes; or until internal temperature reaches 150 degrees on an instant-read food thermometer. Let rest 10 minutes before slicing. Makes 6 servings. Serve with Creamy Parmesan Hash Browns (recipe later). Make Ahead & Freeze: Prepare through step 1. Seal well, label and freeze. Thaw completely. Continue with step 2.
We love baked potatoes. This is not your standard baked potato. This is a big hit in our house. A perfect lunch or light dinner. We did a small change - we used only 15 oz of diced tomatoes and an 8 oz can of tomato sauce. I also cut the Mama Mia Marinara Sauce Mix in half. We used the microwave to bake the potatoes as we had limited time. Ingredients: 6 large russet baking potatoes, scrubbed clean Olive oil spray Kosher or sea salt 1 lb ground Italian sausage 1 (28 oz) can crushed tomatoes 3-4 Tbsp Mama Mia Marinara Sauce Mix 1 c mini turkey pepperoni slices 1 1/2 c shredded pizzeria-style cheese Optional toppings: sliced black olives, sour cream, sliced green onions. Instructions: 1. Preheat oven to 375 degrees. Dry potatoes and pierce with a fork in several spots. Spray with olive oil and lightly sprinkle with salt. Place directly on center oven rack. Bake 1 hour or until tender.
2. Meanwhile, in large skillet over medium-high heat, cook and crumble sausage until no longer pink; drain. Add tomatoes, Mama Mia Marinara Sauce Mix and pepperoni. Reduce heat and simmer 10 minutes. Salt and pepper as desired. 3. Cut a slit in the top of potatoes. Squeeze ends together to open the potatoes. Top with marinara sauce, cheese and desired toppings. Makes 6 servings. Serve with steamed or sauteed broccoli. Optional: for faster cooked potatoes, pierce and microwave 7-10 minutes or until fork tender. Skins will not be crispy like the baked potatoes. Make Ahead & Freeze: Place sausage in a quart freezer bag. Place tomatoes, Mama Mia Marinara Sauce mix and pepperoni in a gallon freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.
Yummy way to make baked potatoes. I didn't change a thing in this recipe. Yes, we did serve this with the meatballs but it can be served with any meat dish. Ingredients: 1 1/2 lbs yellow-fleshed petite potatoes. 1/4 c butter, melted 1 Tbsp Spinach & Herb Seasoning 1 Tbsp Garlic Garlic Seasoning 1/4 c Parmesan cheese Instructions: 1. Preheat oven to 425. Line large rimmed baking sheet with aluminum foil. Place a potato in a soup spoon; using a paring knife, cut 1/8-inch slices in potato until knife hits spoon (do not cut all the way through potatoes). 2. Place potatoes on baking sheet. Brush with 1 tablespoon butter. Salt and pepper as desired. 3. Meanwhile, in small bowl, combine remaining 3 tablespoons butter with Spinach & Herb Seasoning and Garlic Garlic Seasoning; salt and pepper as desired. 4. Remove potatoes from oven and brush butter mixture all over potatoes, getting as much in between slices as possible; sprinkle with cheese. Continue baking 10 minutes or until golden brown and tender. Makes 6 servings.
Oh my! Oh so delicious! We did modify the sauce as we didn't care for the crushed tomatoes. Used regular tomato sauce instead. Discovered that from earlier recipes. I used ground turkey instead of ground beef. Oh, I also used stuffing mix in place of the bread crumbs. You can do your own substitutions as well to meet your family's tastebuds. Ingredients:
2 lbs 93% extra-lean ground beef 1 c mini turkey pepperoni slices
1/2 c plain panko bread crumbs 1 large egg, beaten 2 tsp Garlic Garlic Seasoning 2 c shredded mozzarella cheese, divided 1-2 Tbsp + 1 tsp Mama Mia Marinara Sauce Mix, divided 1 15 oz can crushed tomatoes Instructions: 1. In large bowl, combine first 5 ingredients, 1 cup cheese and 1 teaspoon Mama Mia Marinara Sauce Mix; salt and pepper as desired. In small bowl, combine crushed tomatoes and remaining 1-2 tablespoons Mama Mia Marinara Sauce Mix.
2. Preheat oven to 375 degrees F. Divide meatloaf mixture among 1 (12 count) greased muffin pan; place pan on a baking sheet. Top with sauce. 3. Bake 20 minutes. Remove from oven; top with remaining 1 cup cheese. Continue baking 5-10 minutes or until internal temperature reaches 165 degrees on an instant-read thermometer and cheese is melted. Makes 6 servings. Serve with Hasselback Tots. Make Ahead & Freeze: Prepare step 1. Place meatloaf mixture in a gallon freezer bag. Place sauce mixture in a quart freezer bag and 1 cup cheese in a quart freezer bag. Place all bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 2.
Another delicious meal from last month (yes, I'm a little bit behind - good thing I don't fix these every night). Of course, any ingredient you don't care for, please feel free to substitute. That is the neat thing about these meal collections from Tastefully Simple - you can modify to meet your tastebuds. I wasn't able to find sloppy joe sauce so I just used tomato sauce. Ingredients:
1 Tbsp Avocado Oil 1 1/2 lbs lean ground turkey 1 Tbsp Onion Onion Seasoning 1 15 oz can sloppy joe sauce 1 150 oz can pinto beans, rinsed & drained 1/3 c Bayou Bourbon Glaze 1/4 - 1/2 tsp cayenne pepper, optional 12 hamburger buns 1 2.8 oz canister French-fried onions, toasted if desired Instructions: 1. In large skillet, heat Avocado Oil over medium-high heat. add turkey and Onion Onion Seasoning; cook and crumble until no longer pink. Drain. 2. Add sloppy joe sauce, pinto beans, Bayou Bourbon Glaze and cayenne, if desired. Bring to a boil; reduce heat and simmer 7-10 minutes, stirring occasionally. 3. Serve in buns, topped with French-fried onions. Makes 6 servings. Serve with Vidalia Onioin Broccoli Slaw (recipe online at www.tastefullysimple.com/web/mbelles1). Make Ahead & Freeze: Combine turkey and Onion Onion Seasoning in a gallon resealable freezer bag. Combine step 2 in a quart resealable freezer bag. Place both bags in a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely. Prepare as directed above.
Another delicious meal . . . I reduced the amount of Mama Mia Marinara Sauce Mix as it is a little spicy and my husband does not do spicy. I used a stuffing mix for the bread crumbs. Ingredients: 1 1/2 lbs lean ground turkey 1/2 c plain panko bread crumbs 1/4 c Garden Guacamole Starter 1 large egg, beaten 1 tsp Garlic Garlic Seasoning 1 8 oz pkg mozzarella cheese block, cut into 20-24 chunks 12 ozs spaghetti 1 28 oz can crushed tomatoes 3-4 Tbsp Mama Mia Marinara Sauce Mix Instructions: 1. Line a large rimmed baking sheet with aluminum foil. In large bowl, combine first 5 ingredients; salt and pepper as desired. Form about 2 tablespoons turkey mixture around each cheese cube, creating 20-24 meatballs. 2. Preheat oven to 375 degrees Fahrenheit. Place meatballs on baking sheet. Bake 15-20 minutes or until internal temperature of turkey reaches 165 degrees on an instant-read food thermometer (some cheese may ooze out onto baking sheet). 3. Meanwhile, prepare spaghetti according to package directions; drain. In medium saucepan over medium-high heat, combine crushed tomatoes and Mama Mia Marinara Sauce Mix. Bring to a simmer; reduce heat and simmer 10 minutes. Serve meatballs and sauce over spaghetti. Makes 6 servings. Serve with a green salad. Make Ahead & Freeze: Prepare step 1 and 3. Place meatballs between layers of wax paper in a gallon freezer bag. Toss cooked spaghetti with 1 tablespoon oil and place in a quart freezer bag. Place sauce in a quart freezer bag. Place spaghetti and sauce bags in a gallon freezer bag. Seal all bags well, label and freeze. Thaw completely. Continue with step 2, adding spaghetti to sauce to reheat.
This was a big hit with my husband. I didn't need to do any substitutions. However, you can if you need to. Makes great leftovers to have for lunch or evening snacks. Ingredients:
1 lb ground chicken or turkey 2 tsp Garlic Garlic Seasoning 1 (14.5 oz) can petite diced tomatoes, drained 2 c shredded cheddar cheese, divided 1/2 c Garden Guacamole Starter 2 (16 oz) tubes refrigerated jumbo buttermilk biscuits dough shredded lettuce, chopped tomatoes, sour cream (all optional) Instructions: 1. Preheat oven to 375 degrees. In large skillet over medium-high heat, combine chicken and Garlic Garlic Seasoning; salt and pepper as desired. Cook and crumble until no longer pink, about 6-8 minutes; drain off liquid. Stir in tomatoes, 1 cup cheese and Garden Guacamole Starter. Set aside. 2. Using 2 (12 count) greased muffin pans, press biscuits into 16 wells and up sides. Fill with taco meat and top with remaining 1 cup cheese. 3. Bake 15-17 minutes or until golden brown and cheese is melted. Serve with desired taco toppings. Makes 6-8 servings. Serve with chips and salsa. Make Ahead & Freeze: Combine first 2 ingredients in a quart freezer bag. Combine tomatoes, 1 cup cheese and Garden Guacamole Starter in a quart freezer bag. Place 1 cup cheese in a quart freezer bag. Place all bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.
This was very delicious. If you're not a pork fan, you can put it on roast beef or turkey roast. I used the leftovers on my green salads for lunch.
1/4 c Brown Sugar Honey Mustard
3. Place pork on grill or in a greased shallow baking dish. Grill, turning occasionally, 20-30 minutes, or bake 30 minutes; or until internal temperature reaches 150 degrees on an instant-read food thermometer. Let rest 10 minutes before slicing.
