Grilled Salmon

Okay . . . it was a short break from the meal solution kits.  But look what you can do with your extra seasonings!  We enjoy eating fresh salmon.  There are so many different ways of seasoning it before grilling or broiling.

I used the following Tastefully Simple seasonings:

Garlic Garlic Seasoning
Garlic Pepper Seasoning
Dried Tomato Garlic Pesto

I sprinkled them on the salmon fillets (about 1/2 Tbsp to 1 Tbsp each spice on each half).  Grill or broil the salmon fillets until done.

Honey Mustard Chicken & Rice - Family Faves Meal Solution #8

I am so enjoying this collection.  Easy to make and very delicious recipes.  I left out the red pepper flakes and substituted chicken breasts instead of thighs.  I did cut the breasts up into "thigh" size pieces and I did not season them with salt & pepper.

Ingredients:


3 Tbsp Roasted Garlic Infused Oil
1 1/2 lbs boneless skinless chicken thighs, seasoned with salt & pepper
1 c reduced sodium chicken broth
3 Tbsp Brown Sugar Honey Mustard
2 Tbsp cornstarch
1 Tbsp Aged Balsamic Vinegar of Modena
1 Tbsp Garlic Garlic Seasoning
1/4 - 1/2 tsp red pepper flakes
3 c cooked brown or white rice

Instructions:

1.  In large skillet, heat Roasted Garlic Infused Oil over medium heat.  Add seasoned chicken.  Cook, turning occasionally, until internal temperature reaches 165 degrees F on an instant-read food thermometer, about 10-12 minutes.


2.  In small bowl, combine next 6 ingredients; salt and pepper as desired.  Pour over chicken.  Cook until sauce has thickened, about 1-2 minutes.

3.  Serve chicken and sauce over cooked rice.  Salt and pepper as desired.

Makes 6 servings.  Serve with steamed or sauteed green beans.

Make Ahead & Freeze:  Place seasoned chicken in a quart freezer bag.  Combine step 2 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.

Beef, Cheese & Spinach Penne - Family Faves Meal Solution #7

This was a great change in pasta.  We usually have a tomato based sauce.  Not this time!  Because of our dietary needs, I made some changes - used ground turkey instead of beef, reduced sodium tomatoes, gluten free pasta, almond milk, and the lower amount of the Mama Mia Marinara Sauce Mix.  We also didn't add the extra salt & pepper.  You can also make changes to meet your family needs as well.  Here are the original ingredients:

Ingredients:

1 lb lean ground beef
1 Tbsp Garlic Garlic Seasoning
1 15oz can crushed tomatoes
1-2 Tbsp Mama Mia Marinara Sauce Mix
2 1/2 cups 2% milk, warmed
1 1/2 cups hot water
10 oz penne pasta
2 Tbsp Spinach & Herb Seasoning
2 cups shredded mozzarella cheese

Instructions:

1.  In large skillet with cover over medium-high heat, cook and crumble ground beef and Garlic Garlic Seasoning until no longer pink; salt and pepper as desired.  Drain.

2. Stir in tomatoes and Mama Mia Marinara Sauce Mix.  Stir in milk, water, pasta and Spinach & Herb Seasoning.  Cover and bring to a boil; reduce heat and simmer 12-15 minutes or until desired doneness of pasta, stirring occasionally.  Salt and pepper as desired.

3.  Remove from heat and stir in cheese until melted and smooth.  Serve immediately.  Sauce will continue to thicken upon standing.

Makes 6 servings.  Serve with Green Salad with Honey Mustard Dressing.

Make Ahead & Freeze:  Combine first 2 ingredients in a quart freezer bag.  Combine next 2 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.

Asian Chicken Salad - Fix it Fast Meal Solution #9

This was a perfect change for lunch.  I usually do just a plain green salad.  Only thing was, I didn't have the mandarin oranges on hand.  I love oriental salads.



Ingredients:


2 Tbsp butter
1 (3 oz) pkg ramen noodles, any flavor
1/2 c silvered blanched almonds
1/4 c Honey Teriyaki Sauce
2 Tbsp Mango Lime Sauce
1 Tbsp creamy peanut butter, melted
1 deli rotisserie chicken, skinned, deboned and torn up (3-4 c)
2 (11 oz) pkgs veggie lovers salad mix
1 (11 oz) can mandarin oranges, well drained
1/2 c Vidalia Onion Dressing
1/2 c sliced green onions

Instructions:

1.  In medium skillet, heat butter over medium heat.  Crush and add ramen noodles (discard seasoning packet) and almonds to skillet; saute until browned.  Set aside.

2.  In medium bowl, combine Honey Teriyaki Sauce, Mango Lime Sauce and melted peanut butter; whisk together.  Add torn up chicken; toss to coat. 

3.  In large bowl, toss lettuce, oranges and Vidalia Onion Dressing together.  Divide among 6 dinner plates; top with chicken.  Sprinkle with ramen mixture and green onions.

Makes 6 servings.  Serve with crusty dinner rolls.

Make Ahead & Freeze:  Combine crushed ramen noodles and almonds in a quart size resealable freezer bag.  Prepare Step 2; transfer to 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.

Cheesy Spinach Bread - side dish

This was fantastic!  I can see it being made with other seasonings as well.  Perfect to have with lasagna, spaghetti, or the pasta dish that I previously posted.  You could probably use other bread loafs other than baguette.

Ingredients:

1 long baguette bread loaf
2 Tbsp Roasted Garlic Infused Oil
1/2 (8 oz) pkg cream cheese, softened
2 c shredded Italian style six cheese blend
1 Tbsp Spinach & Herb Seasoning

Instructions:

1.  Preheat oven to 375 degrees.  Line large baking sheet with aluminum foil.  Cut baguette loaf into thirds; cut each in half lengthwise.  Place all 6 sections on baking sheet, cut side up.


2.  Brush bread sections with oil.  In small bowl, combine remaining ingredients; salt and pepper as desired.  Spread on bread.

3.  Bake 15 minutes or until bubbly and golden brown.

Makes 6 servings.

Make Ahead:  Prepare through step 2.  Wrap in aluminum foil and refrigerate up to 1 day ahead. Preheat oven to 375 and continue with step 3.

Chicken & Herb Pasta Skillet - Family Faves Meal Solution #6

Oh my, this is one of my new favorites!  A great single skillet meal.  And it is quick - less than 30 minutes!  My husband does not like peppers so I did not use it.  We also used Unsweetened Vanilla flavored almond milk instead of 2%.

Ingredients:

2 Tbsp Roasted Garlic Infused Oil
1 lb boneless skinless chicken breasts, cubed
1 red bell pepper, cubed
3 c chopped broccoli
1 Tbsp Garlic Garlic Seasoning
2 3/4 c 2% milk, warmed
1 1/2 c hot water
10 oz penne pasta
1 1/2 Tbsp Spinach & Herb Seasoning
1 (8 oz) pkg cream cheese, softened and cubed

Instructions:

1.  In large skillet with cover, heat Roasted Garlic Infused Oil over medium-high heat.  Add chicken; salt and pepper as desired.  Saute 3-4 minutes.  Add in bell pepper, broccoli and Garlic Garlic Seasoning.  Continue sauteing 2-3 minutes.


2. Stir in milk, water, pasta and Spinach & Herb Seasoning.  Cover and bring to a boil.  Reduce heat and simmer 12-15 minutes or until pasta is tender, stirring occasionally.

3.  Remove from heat.  Stir in cheese until melted.  Salt and pepper as desired.  Serve immediately.  Sauce will thicken upon standing.

Makes 6 servings.  Serve with Cheesy Spinach Bread (recipe later).

Make Ahead & Freeze:  Place chicken in a quart freezer bag.  Place peppers, broccoli and Garlic Garlic Seasoning in a quart freezer bag.  Place both bags in a gallon freezer bag.  Seal well, label and freeze.  Thaw completely.  Continue with step 1.

We actually froze our leftovers for later eating.

Asian Turkey Burgers - Fix it Fast Meal Solution #8

Wow . . . another burger!  Well, we decided to make it a meatloaf with tomato sauce & cheese.  My husband does not like coleslaw.   It was delicious.  You can fix it the way listed below or you can do modifications like I did.  You can substitute other ground meat instead of using turkey.  I served the hash brown recipe as a side dish.

Ingredients:


1 1/2 lbs lean ground turkey
1/4 c Honey Teriyaki Sauce, divided
2 tsp Onion Onion Seasoning
2 Tbsp Avocado Oil
2 c deli-style creamy coleslaw (about 3/4 lb)
6 Hawaiian sweet hamburger buns, toasted

Instructions:

1.  In large mixing bowl, combine turkey, 2 tablespoons Honey Teriyaki Sauce and Onion Onion Seasoning; form into 6 patties.

2.  In large skillet, heat oil over medium heat.  Add patties.  Cook, turning once, 10-12 minutes or until internal temperature reaches 165 degrees F on an instant-read food thermometer.

3.  Meanwhile, add remaining 2 tablespoons Honey Teriyaki Sauce to coleslaw; stir to combine.  Serve burgers on toasted buns topped with coleslaw.

Makes 6 burgers.  Serve with assorted fresh veggies.

Make Ahead & Freeze:  Prepare patties through step 1.  Place patties in a gallon resealable freezer bag between layers of wax paper.  Place remaining 2 Tablespoons Honey Teriyaki Sauce in a quart freezer bag.  Place both bags in a gallon resealable freezer bag.  Seal well, label and freeze.  Thaw completely.  Continue with step 2.

Creamy Parmesan Hash Browns - side dish

This would be a great dish to take to a potluck.  Since we are a family that fixes meals as very low sodium, I used fresh potatoes instead of the frozen hash browns.  It was still delicious.


Ingredients:

1 (30 oz) pkg frozen shredded hash brown potatoes
1 1/2 c half & half
1 c grated Parmesan cheese
1 Tbsp Spinach & Herb Seasoning
1 Tbsp Garlic Garlic Seasoning

Instructions:

1.  In a greased 13x9 inch baking dish, combine all ingredients; salt and pepper as desired.

2.  Preheat oven to 375 degrees F.  Bake, covered, 20 minutes.  Remove cover, stir and continue baking 20-30 minutes or until potatoes are tender.

3.  Remove from oven; let stand 5 minutes.  Stir before serving.

Makes 6 servings.

Make Ahead:  Prepare step 1.  Refrigerate, covered, up to overnight.  Continue with step 2.