Rustic Herb Roasted Green Beans - Simple Side

This was good.  I find I like the different ways of fixing green beans as that is one of our favorite vegetables.  Variety is the spice of life . . . 



Ingredients:


1 lb fresh green beans, trimmed
2 Tbsp Olive oil 
1 Tbsp balsamic vinegar
1 Tbsp Rustic Herb Seasoning

As you can tell from the photo, I used Tastefully Simple's Avocado Oil and Aged Balsamic Vinegar of Modena.

Instructions:

1.  Preheat oven to 400 degrees.  Line a large baking sheet with aluminum foil.

2.  Combine all ingredients on baking sheet; toss to coat.

3.  Bake 10-12 minutes or until desired doneness.

Makes 6 servings.

Peanut Butter Chocolate Bon Bons - Holiday Cookie Workshop 2016

These were fun to make . . . I made two varieties as my husband does not care for peanut butter cookies.  I used dark chocolate covered almond candies for his and the Reese's peanut butter cups for mine.  Trick learned is to make the dough into a ball, then flatten it by pushing the candy into it.  I've baked his but not mine.

Ingredients:

Classy Chocolate Pound Cake Mix
1 stick of butter, softened
1 egg
24 mini peanut butter cups
1/2 c semi-sweet chocolate chips

Directions:  Combine first 3 ingredients in a large mixing bowl until dough forms.  Wrap 1 tablespoon of dough around one mini peanut butter cup; form into ball.  Seal 6 cookies at a time in sealing wrap.  Place cookies in labeled 1 gallon freezer bag.

Baking Instructions:  Thaw frozen balls.  Preheat oven to 350 degrees.  Place cookies 2 inches apart on greased baking sheet.  Bake 12-15 minutes or until lightly browned.  Cool completely.  Microwave chocolate chips in a microwave-safe bowl 30 seconds; stir.  Repeat 10-second heat and stir intervals, if needed, until chocolate chips are smooth and shiny (overheated chocolate will become dry and chunky).  Spread melted chocolate 

 chips on tops of cooled cookies.

Makes approx 2 doz.

Absolutely Almond Snowballs - Holiday Cookie Workshop 2016

The fun times of the holidays . . . the aroma of freshly baked cookies . . . the joy of receiving homemade goodies.  What fun it is to make them too!  Oh, they didn't last long and I forgot to take the before & during pictures.  I made this using a prior season Gluten-free product.  If you like any of our gluten-free products, make sure you stock up on those that are limited.

this was from 2014. 

For these you need:

Absolutely Almond Pound Cake Mix
1 stick butter, softened (1/2 c)
2 oz pkg chopped pecans
1 egg
powdered sugar (for use when baking)

Combine the first 4 ingredients in a large mixing bowl until dough forms.  Roll into 1-inch balls.  Seal 6 cookies at a time in sealing wrap.  Place cookies in labeled 1 gallon freezer bag.

Baking Instructions:  Thaw frozen balls.  Preheat oven to 350 degrees.  Place cookies 2 inches apart on greased baking sheet. Bake 12-15 minutes or until lightly browned.  While cookies are still warm, roll in powdered sugar until well coated.  Cool completely.

Makes approx. 2 dozen.

Smothered Onion Burgers - Fix it Fast Meal Solution #3 (Fall/Winter)

I am really enjoying this collection - great meals and this is another one.  burgers are never the same!  I love the variety that Tastefully Simple is providing.  Just imagine, you can change up your meats as well.  I used ground turkey instead of beef.  I did a mixture of half&half and almond milk.  and I used egg substitute.


Ingredients:

1 lb lean ground beef
1/2 lb ground pork
1/2 c plain panko bread crumbs
1 large egg, beaten
1 1/2 tbsp Onion Onion Seasoning
1 1/2 c half&half or whole milk
1 pkt Caramelized Onion & Mushroom Warm Dip Mix
1 (8 oz) pkg cream cheese, cubed


Instructions:

1.  In medium bowl, combine fist 5 ingredients.  Salt and pepper as desired.  Form into 6 patties.

2.  Heat large skillet over medium heat.  Add patties to skillet.  Pan-fry until browned on both sides and internal temperature reaches 165 degrees F on an instant-read food thermometer, about 10-12 minutes.  Remove from pan; keep warm.

3.  Add remaining ingredients to skillet; whisk together until cheese is melted and sauce begins to simmer.  Reduce heat and simmer until thickened, about 2-3 minutes.  Salt and pepper as desired.

4.  Serve burgers smothered with sauce.

Makes 6 servings.  Serve with Rustic Herb Roasted Green Beans.

Make Ahead & Freeze:  Prepare through step 1.  Place patties between layers of wax paper in a gallon freezer bag.  Place bag and unopened Caramelized Onion & Mushroom Warm Dip Mix in a gallon freezer bag.  Seal well, label and freeze.  Thaw completely.  Continue with Step 2.

Chicken Carbonara - Fix it Fast Meal Solution #2 (Fall Collection)

This dish reminded me of the Tuna Casserole dish I make.  However, instead of tuna this has chicken.  I can imagine using tuna or any other meat.  This was a big hit!  Oh, by the way I used Tastefully Simple's Avocado Oil in place of the olive oil.

Ingredients:

12 oz pkg farfalle (bowtie) pasta
1 Tbsp olive oil
1 lb boneless skinless chicken breasts, cut into 3/4 inch cubes, seasoned with salt and pepper
3 Tbsp Onion Onion Seasoning, divided
8 oz pkg cream cheese, cubed
1 1/4 c milk
1/2 tsp black pepper
2 c frozen peas, mixed vegetables or chopped broccoli
1/4 c grated Parmesan Cheese

Instructions:

1.  Prepare pasta according to package directions to al dente.  Drain, rinse and set aside.

2.  Meanwhile, in large skillet, heat oil over medium-high heat.  Add seasoned chicken and 2 tablespoons Onion Onion Seasoning.  Saute until chicken is no longer pink, about 5 minutes.

3.  Reduce heat to medium.  Stir in cream cheese, milk, pepper, remaining tablespoon Onion Onion Seasoning and frozen vegetables; simmer 4-5 minutes.


4.  Stir in pasta and Parmesan cheese; cook until heated through.  Salt and pepper as desired.

Makes 6 servings.  Serve with fresh fruit.

Tip:  If reheating, add a little milk for creaminess.

Make Ahead & Freeze:  Prepare step 1; combine with 2 teaspoons oil and Parmesan cheese in a gallon freezer bag.  Combine step 2 ingredients in a quart freezer bag.  Combine step 3 ingredients except milk in a quart freezer bag.  Place all bags in a gallon freezer bag.  Seal well, label and freeze.  Thaw completely.  Continue with step 2.

Pesto Pork Chops - Fix it Fast Meal Solution #1 (Fall Collection)

For a change of pace from chicken, this was delicious.  We don't eat pork very often but to make this was a treat.  And it didn't take long!  The Tastefully Simple products used are available year-round.  Of course, like all of our recipes, you can make  your own substitutions.  Chicken breasts with cream of chicken soup would be good.  Cubed steaks with cream of mushroom soup would be another option.

Ingredients:

2 Tbsp all-purpose flour
2 Tbsp grated Parmesan cheese
1 tsp salt
1/2 tsp black pepper
6 boneless pork loin chops (about 1 1/2 lbs)
2-3 Tbsp olive oil (I used Avocado Oil).
1 (10 1/2 oz) can condensed cream of celery soup
1 1/2 - 1 3/4 c milk
1/4 c Dried Tomato & Garlic Pesto Mix
1 Tbsp Onion Onion Seasoning
1 (2.8 oz) container of French-fried onions.

Instructions:


1.  In shallow dish, combine first 4 ingredients.  Coat pork chops in flour mixture.

2.  In large skillet, heat oil over medium-high heat.  Add chops and cook 3-4 minutes per side or until lightly browned.  Remove chops.

3.  Reduce heat to low.  Add soup, milk, Dried Tomato & Garlic Pesto Mix and Onion Onion Seasoning; whisk to combine.

4.  Add chops; simmer 12-15 minutes or until internal temperature reaches 150 degrees on an instant-read food thermometer, stirring occasionally.  Sprinkle with French-fried onions when serving.

Makes 6 servings.  Serve with mashed potatoes and Bayou Bourbon Green Beans (recipe later).

Make Ahead & Freeze:  Prepare step 1; place chops between sheets of wax paper in a gallon freezer bag.  Combine step 3 ingredients in a quart freezer bag.  Place both bags in a gallon freezer bag.  Seal well, label and freeze.  Thaw completely.  Continue with step 2.