My husband loves chicken sandwiches. this does take time as it requires at least 30 minutes of marinating (and the longer it marinates the better it tastes). Oh, my, when done, the chicken was delicious! We ate it both ways - as a sandwich and bare. We used cheddar sliced cheese instead of mozzarella and gluten-free hamburger buns.
Ingredients:
1 1/2 lbs boneless skinless chicken breasts, cut into 6 pieces
2 Tbsp Roasted Garlic Infused Oil
2 Tbsp + 1 tsp Aged Balsamic Vinegar of Modena, divided
2 tsp Garlic Garlic Seasoning, divided
1 tsp Spinach & Herb Seasoning
1/2 c mayonnaise
6 slices mozzarella cheese
6 ciabatta rolls, toasted
tomato slices, lettuce leaves, optional
Instructions:
1. Pound chicken to 1/4-inch thick; salt and pepper as desired. Place in a gallon freezer bag. Add Roasted Garlic Infused Oil, 2 tablespoons Aged Balsamic Vinegar of Modena, 1 teaspoon Garlic Garlic Seasoning and Spinach & Herb Seasoning. Seal well; toss to coat. Refrigerate 30 minutes or up to overnight.
2. Prepare grill to medium heat. In small bowl, combine mayonnaise, remaining 1 teaspoon Garlic Garlic Seasoning and remaining 1 teaspoon Aged Balsamic Vinegar of Modena; salt and pepper as desired. Refrigerate, covered, until ready to serve.
3. Remove chicken from marinade; discard bag with marinade. Place chicken on grill. Grill, turning once, until internal temperature reaches 165 degrees f on an instant-read food thermometer, about 10-12 minutes. Top with cheese.
4. Place chicken on toasted rolls with balsamic mayonnaise, tomato slices and lettuce, if desired.
Makes 6 servings. Serve with carrot and celery sticks.
Make Ahead & Freeze: Prepare step 1. Seal well, label and freeze. Thaw completely. Continue with step 2.
We love eating salads for lunch and we like to have chicken as a protein. This was fantastic. I used a Baby Spring Mix instead of spinach leaves. I left out the raisins, mainly because I didn't have any on hand. I had taken this to a potluck and it was received well.
Ingredients:
1/4 c Mango Lime Sauce
1/4 c plain Greek Yogurt
2 tsp Onion Onion Seasoning
1 tsp curry powder
1 deli rotisserie chicken, skinned, deboned and torn up (3-4 c)
4 c roughly chopped fresh spinach leaves
1 large apple, chopped
1/2 c raisins, optional
1/3 c cashew halves & pieces
Instructions:
1. In large bowl, combine Mango Lime Sauce, yogurt, Onion Onion Seasoning, and curry powder.
2. Add remaining ingredients; toss to combine. Salt and pepper to taste.
Makes 6 servings. Serve with crusty dinner rolls.
Make Ahead & Freeze: Prepare through Step 1, adding chicken and raisins. Transfer to a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely. Stir in spinach, apple and cashews.
If you love seafood, this is the dish for you. I enjoyed it. My husband isn't fond of shrimp, but he did eat it. I still have the leftovers to do the remix recipe - I froze the leftovers.
Ingredients:
3 1/2 c reduced sodium chicken broth, warmed
1 1/2 c Arborio rice
1 pkt (1 1/2 Tbsp) Garlic Garlic Seasoning
1 lb (51-60 count) raw shrimp, peeled and deveined
1 (8 oz) pkg flaked imitation crab, broken apart
1 c half & half
1 pkt Creamy Crab Cheese Ball Mix
1/2 c grated Parmesan cheese, optional
Instructions:
1. Preheat oven to 350 degrees F. In a greased 13x9 inch baking dish, combine first 5 ingredients.
2. Bake, covered, 50-60 minutes or until liquid is absorbed. Meanwhile, in small bowl, whisk together half & half and Creamy Crab Cheese Ball Mix.
3. Remove risotto from oven. Stir in creamy crab sauce and cheese; stir until creamy. Salt and pepper as desired.
Makes 6 servings.
Serve with Green salad.
Leftovers can be refrigerated up to 2 days.
I love cooked carrots and this was a great dish. If you like glazed carrots, this is perfect. If you like roasted vegetables, this is perfect. Omigoodness, it is full of deliciousness!
Ingredients:
1 lb baby carrots
2 Tbsp Roasted Garlic Infused Oil
2 Tbsp Brown Sugar Honey Mustard
1 Tbsp Aged Balsamic Vinegar of Modena
1 Tbsp Garlic Garlic Seasoning
Instructions:
1. Preheat oven to 425 degrees F. Line large rimmed baking sheet with aluminum foil.
2. In medium bowl, toss all ingredients together; salt and pepper as desired.
3. Transfer carrots to baking sheet. Bake 20 minutes or until golden brown and tender.
Makes 6 servings.
Make Ahead: Combine all ingredients in a gallon freezer bag. Seal well. Refrigerate up to overnight. Continue with step 1.
Another delicious meal from our Meals & More Collections. I love the different ways of seasoning chicken and the different side dishes to serve with it. Instead of spaghetti, I used a gluten-free spiral noodle pasta and I used chicken breasts instead of thighs (we don't care for dark meat). You can make whatever substitutions you desire to meet your family's tastebuds.
Ingredients:
1 10 1/2 oz can condensed cream of chicken soup
1 c reduced sodium chicken broth
2 Tbsp Spinach & Herb Seasoning
1 Tbsp Garlic Garlic Seasoning
1 1/2 lbs boneless skinless chicken thighs
1 8oz pkg cream cheese, softened and cubed
12 ozs spaghetti, cooked
Instructions:
In a greased 3-quart or larger slow-cooker, combine first 4 ingredients; salt and pepper as desired.
Salt and pepper chicken thighs as desired; place in slow cooker and cover with sauce. Cook on low 4-5 hours.
Remove chicken; set aside. Stir in cream cheese until smooth. Stir in cooked pasta and cook until heated through. Serve chicken over pasta.
Makes 6 servings. Serve with Balsamic Roasted Carrots (recipe later).
Make Ahead & Freeze: Combine step 1 in a gallon freezer bag; add step 2. Toss cooked spaghetti with 1 tablespoon oil and place in a quart freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.
As the recipe card indicates, remix your leftover Pesto Turkey Burgers into this delicious recipe. We enjoyed this dish but actually liked the burgers as they were.
Ingredients:
1 pkt (10g = approx 2 tsp) Dried Tomato & Garlic Pesto mix
2 Tbsp water
1 1/2 Tbsp olive oil
1/2 c half & half
1/4 c grated Parmesan cheese
1 pkt (14g = approx 3 tsp) Onion Onion Seasoning
2 c cooked pasta (such as penne, rotini, bowtie)
2 leftover Pesto Turkey Burgers
Instructions:
In large microwave-safe bowl, combine first 3 ingredients. Microwave on High 30 seconds. Whisk in half & half, cheese and Onion Onion Seasoning. Continue microwaving 1 minute, stirring occasionally.
Stir in pasta. Microwave on High 30 seconds. Remove; set aside. Place burgers on a microwave-safe plate. Microwave 1-2 minutes or until heated through.
Serve burgers over pasta.
Makes 2 servings.
Work Lunch Suggestion: Prepare through step 1. Stir in pasta. Divide between 2 microwave-safe storage containers. Refrigerate up to 2 days. Continue with step 2, microwaving pasta an additional 1-2 minutes.
These were fantastic! It's not your same ole french fries. Addictive! Couldn't get enough!
Ingredients:
1 pkg (26 oz) frozen extra-crispy fast food fries
3 Tbsp butter
1 Tbsp Rustic Herb Seasoning
3 Tbsp grated Parmesan cheese
Instructions:
Prepare fries according to package directions, baking until very crisp.
Meanwhile, combine butter and Rustic Herb Seasoning in a microwave safe dish; microwave 30-60 seconds or until melted.
In large mixing bowl, toss hot fries with rustic herb butter and Parmesan cheese; salt and pepper to taste.
Makes 6 servings.
Something new from Tastefully Simple - the kit contains just enough spices for you to use for the recipes supplied. In the ingredients, it will be listed as identified in the recipe. However, I will give you an estimated amount if you want to make it using your "leftover" spices. In this recipe, we didn't fix it as a sandwich but as a patty.
Ingredients:
2 Tbsp Dried Tomato & Garlic Pesto Mix
2 Tbsp water
2 1/2 tbsp olive oil, divided
1 Tbsp grated Parmesan cheese
1/2 c mayonnaise
1 1/2 lbs lean ground turkey
1/2 c plain panko bread crumbs
1 large egg, beaten
6 slices mozzarella cheese
4 ciabatta rolls or hamburger buns, toasted
lettuce leaves, tomato slices, optional
Instructions:
In large microwave-safe bowl, combine first 2 ingredients with 1 1/2 tablespoons oil. Microwave on high 30 seconds. Let cool. Stir in Parmesan cheese. Place half the pesto in small bowl and mix with mayonnaise. Salt and pepper as desired. Set aside.
Add turkey, bread crumbs and egg to the remaining pesto in the large bowl. Salt and pepper as desired. Form into 6 patties.
In large skillet, heat remaining 1 tablespoon oil over medium high heat. Add patties. Pan-fry, turning occasionally, until internal temperature reaches 165 degrees F on an instant-read food thermometer, about 8-10 minutes. Top with cheese slices.
Place on toasted rolls. Top with pesto mayonnaise, lettuce, and tomatoes, if desired.
Makes 6 servings. Serve with Italian Fries (recipe later).
2 tsp Garlic Garlic Seasoning, divided
