Another delicious dish that can be made in 30 minutes. Love these quick meals for those weeknights or when you don't have a lot of time to spend cooking dinner. My husband doesn't like bell peppers so I left them out and I don't care for cooked tomatoes. I served it over pink rice instead of pasta.
Ingredients:
1 1/2 lbs boneless skinless chicken breasts, thinly sliced, seasoned with salt & pepper
3 Tbsp Mama Mia Marinara Sauce Mix
1 (8 oz) pkg sliced fresh button mushrooms
2 small zucchini, sliced
2 medium tomatoes cut into wedges
Optional: 12 oz whole wheat pasta, cooked
Instructions:
1. In large non-stick skillet over medium heat, saute chicken until no longer pink, about 5-6 minutes.
2. Add next 4 ingredients; cook, covered, stirring occasionally until vegetables are crisp-tender, about 4-5 minutes.
3. Stir in tomatoes; continue cooking until heated through. Serve over cooked pasta, if desired.
Makes 6 servings. Serve with garlic toast.
Make Ahead & Freeze: Place chicken in a quart freezer bag. Combine step 2 ingredients in a gallon freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.
this was fantastic! So delicious and I got to use one of my new toys - Pampered Chef slicer. Substitutions are always welcome to meet your dietary needs. We use gluten-free pasta and sometimes it isn't the same style. I used our Avocado Oil instead of the olive oil. We also use almond milk. We didn't add the tomato (I don't really care for them). Below is the original recipe - modify as needed.
Ingredients:
10 oz penne pasta
1 Tbsp olive oil
1 lb boneless skinless chicken breasts, cubed
1 3/4 Tbsp Onion Onion Seasoning
2 medium zucchini, sliced
1 1/2 c 2% milk, warmed
1 pkt Artichoke & Spinach Warm Dip Mix
2 c shredded Monterey Jack cheese
1 med tomato, seeded and chopped, optional
Instructions:
1. Prepare pasta according to package directions; drain.
2. Meanwhile, in large skillet, heat oil over medium-high heat. Add chicken and Onion Onion Seasoning; salt and pepper as desired. Saute until lightly browned, about 3-4 minutes.
3. Stir in zucchini; saute 2-3 minutes. Stir in pasta, milk and Artichoke & Spinach Warm Dip Mix. Bring to a simmer. Simmer 2-3 minutes.
4. Remove from heat. Stir in cheese and tomatoes; salt & pepper as desired. Serve immediately. Sauce will thicken upon standing.
Makes 6 servings. Serve with Mini Onion Monkey Bread.
Make Ahead & Freeze: Prepare step 1; rinse with cold water and toss with 1 tablespoon oil. Place in a quart freezer bag. Combine step 2 ingredients in a quart freezer bag. Place both bags and unopened Artichoke & Spinach Warm Dip Mix in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 2.
Love this dish! It had a hint of spice. I didn't have any Jamaican jerk seasoning so I did the substitute (provided below). I also used our Avocado Oil instead of the vegetable oil. I added green beans to it as well. Froze the leftovers for later meals.
Ingredients:
2 Tbsp vegetable oil
1 1/2 lbs pork tenderloin, thinly sliced
2 Tbsp Jamaican jerk seasoning*
1 Tbsp Onion Onion Seasoning
1 can (13.5 oz) coconut milk
2 c frozen mango chunks
1/4 c Mango Lime Sauce
2 Tbsp cornstarch
2 Tbsp cold water
3 c cooked white or brown rice
Instructions:
1. In large skillet, heat oil over medium-high heat. Add pork, jerk seasoning and Onion Onion Seasoning. Saute 3-4 minutes.
2. Stir in coconut milk, mango chucks and Mango Lime Sauce. Bring to a simmer (do not boil); reduce heat and simmer 10 minutes, stirring occasionally.
3. In small bowl, whisk cornstarch and water together. Stir into skillet; continue cooking until thickened (about 1-2 minutes). Serve over rice.
Makes 6 servings. Serve garnished with chopped avocado, chopped cilantro and cashews.
Make Ahead & Freeze: Combine step 1 ingredients in a gallon freezer bag. combine step 2 ingredients in a gallon freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.
*Tip: to substitute everyday spices for the jerk seasoning, add the following to the recipe instead: 2 tsp dried thyme, 1 1/2 tsp allspice, 1 1/2 tsp ground black pepper, 1/2 tsp cayenne pepper and 1/2 tsp ground cinnamon.
We love eating our burgers, usually as a patty and not as a sandwich. It is great being able to change it up with different flavorings. And a lot of times I use the leftovers to make meatloaf.
Ingredients:
2 Tbsp Citrus Herb Seasoning
2 Tbsp hot water
1 1/2 Tbsp Avocado Oil
1 lb lean ground beef
1/2 lb ground mild Italian sausage
1 8oz pkg fresh mozzarella ball, cut into 6 slices
1 large tomato, cut into 6 slices
fresh basil leaves, optional
Instructions:
1. In large bowl, combine first 3 ingredients; let stand for 5 minutes.
2. Add beef and Italian sausage to bowl; mix to combine. Form into 6 patties.
3. Prepare grill to medium heat. Place patties on grill. Grill, turning once, until internal temperature reaches 165 degrees on an instant-read food thermometer, about 10-12 minutes.
4. Top burgers with a slice of mozzarella; grill until cheese is melted. Top with a tomato slice. Salt and pepper as desired. Garnish with basil leaves, if desired.
Makes 6 servings.
Serve burger on top of spinach leaves with Pomegranate Balsamic Vinegar of Modena or your favorite salad dressing.
Make Ahead & freeze: Prepare through step 2. Place patties in a gallon freezer bag between sheets of wax paper. Seal well, label and freeze. Thaw completely. Continue with step 3.
Foil dinners . . . I can picture fixing this over a campfire. You don't have to use shrimp. I can see using chicken. I can see using other seasonings like Rustic Herb Seasoning. This was very delicious.
Ingredients:
12 baby red potatoes, scrubbed clean
6 pieces heavy-duty aluminum foil (18x15-inches ea)
2 medium zucchini, sliced
36 grape tomatoes (abt 1 dry pint)
3 ears of corn, shucked, kernels cut off, or 2 c frozen corn kernels
2 Tbsp Citrus Herb Seasoning
1 1/2 - 2 lbs (26-30 count) raw shrimp, peeled and deveined
1/4 c butter, cut into 6 pieces, optional
Instructions:
1. Pierce potatoes in several spots with a fork; place on a microwave-safe plate. Microwave on high 4-5 minutes or until just fork tender (do not overcook). Cut potatoes into quarters; salt and pepper as desired. Divide among pieces of foil.
2. Add remaining vegetables to foil. Sprinkle 1 Tablespoon Citrus Herb Seasoning over vegetables. Top with shrimp. Sprinkle shrimp with remaining 1 tablespoon Citrus Herb Seasoning. Top with butter, if desired. Bring together 2 sides of foil seal edges, making a 1/2 inch fold. Fold again, allowing space for heat circulation. Fold each side to seal.
3. Prepare grill to medium heat. Place foil packets on grill. Grill, turning occasionally, until shrimp is opaque in color and reaches 145 degrees on an instant-read food thermometer, about 15 minutes.
Makes 6 servings. Serve with Herbed Avocado Chopped Salad.
Make Ahead & Freeze: Prep through step 2. Place foil packets in 2 one-gallon freezer bags. Seal well, label and freeze. Thaw completely. Continue with step 3.
One of my favorite meals and to make it from scratch rather than order in a restaurant . . . so much better.
Ingredients:
3 Tbsp white wine vinegar
3 Tbsp Dijon mustard
2 Tbsp Avocado Oil
1 pkt Shallot Tarragon Compound Butter Mix
1 1/2 lbs boneless skinless chicken breasts, cut into 6 pieces
1 (6-8 oz) pkg thinly sliced ham
6 slices Swiss cheese, cut in half
chopped chives, optional
Instructions:
1. Combine first 4 ingredients in a gallon freezer bag; add chicken. Seal well; toss to coat. Refrigerate several hours or up to overnight.
2. Prepare grill to medium heat. Remove chicken from marinade; discard bag with marinade.
3. Place chicken on grill. Grill, turning once, until internal temperature reaches 165 degrees on an instant-read food thermometer, about 10-12 minutes. Top chicken with 2-3 slices of ham and 2 pieces of cheese.; grill until cheese is melted. Salt and pepper as desired. Garnish with chives, if desired.
Makes 6 servings.
Serve with a mixed green salad topped with fresh radishes and your favorite dressing.
Make Ahead & Freeze: Prepare step 1. Seal well, label and freeze. Thaw completely. Continue with step 2.
Yummy! We loved this! I used carrots and potatoes instead of the bell pepper, pineapple and onion. I also made all chicken.
Ingredients:
1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch cubes
2/3 c Smoky Bacon BBQ Sauce
1 - 1 1/2 Tbsp Rustic Herb Seasoning
1 lg green bell pepper, cut into 1 inch pieces
12-16 oz fresh pineapple chunks
1 (2.52 oz) pkg fully cooked bacon, halved
1 lg red onion, cut into wedges
10-12 (12 inch) wooden skewers, soaked in water 30 minutes
Instructions:
1. Combine chicken, 1/3 cup Smoky Bacon BBQ Sauce and Rustic Herb Seasoning in a gallon freezer bag. Seal well; toss to coat. Refrigerate several hours or up to overnight.
2. Prepare grill to medium heat. Remove chicken from marinade; discard bag with marinade. Thread chicken, green pepper, pineapple, bacon and onion on skewers in desired pattern.
3. Place skewers on grill. Grill, turning once, until internal temperature of chicken reaches 165 degrees Fahrenheit on an instant-read food thermometer, about 8-9 minutes, brushing with remaining 1/3 cup Smoky Bacon BBQ Sauce the last few minutes. Salt and pepper as desired.
Makes 6 servings. Serve with assorted melon slices.
Make ahead & freeze: Prepare step 1. Place 1/3 cup Smoky Bacon BBQ Sauce in a quart freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 2.
So many different ways to flavor burgers so they aren't so boring. Love my Tastefully Simple recipes. I used ground elk meat in this recipe. Not only did I make a patty but instead of six patties, I made the remainder into a meatloaf. Oh, the possibilities!
Ingredients:
1 1/2 lbs lean ground beef
1 1/2 tsp Garlic Garlic Seasoning
1 pkt Grilled Veggie Dip Mix
1 med red bell pepper, thinly sliced
1 med red onion, thinly sliced
1 (8 oz) pkg sliced fresh button mushrooms
1/4 c Pomegranate Balsamic Vinegar of Modena
3 Tbsp olive oil
6 slices provolone cheese
Instructions:
1. In large bowl, combine first 3 ingredients; salt and pepper as desired. Form into 6 patties.
2. Place red pepper, onion and mushrooms on a double sheet of aluminum foil. Drizzle with vinegar and oil. Salt and pepper as desired. Bring together 2 sides of foil; seal edges, making a 1/2 inch fold. Fold again, allowing space for heat circulation. Fold each side to seal.
3. Prepare grill to medium heat. Place patties and vegetable packet on grill. Grill, turning burgers once, until internal temperature reaches 165 degrees on an instant-read food thermometer, about 10-12 minutes. Top burgers with cheese; grill until cheese is melted.
4. Serve vegetables on top of burgers.
Makes 6 servings.
Serve with fresh fruit kabobs drizzled with Pomegranate Balsamic Vinegar of Modena.
Make Ahead & Freeze: Prepare step 1. Place patties in a gallon freezer bag between sheets of wax paper. Seal well, label and freeze. Thaw completely. Continue with step 2.
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| meatloaf option |
Another delicious dish that can be made in 30 minutes. Love these quick meals for those weeknights or when you don't have a lot of time to spend cooking dinner. My husband doesn't like bell peppers so I left them out and I don't care for cooked tomatoes. I served it over pink rice instead of pasta.
Ingredients:
1. In large non-stick skillet over medium heat, saute chicken until no longer pink, about 5-6 minutes.
2. Add next 4 ingredients; cook, covered, stirring occasionally until vegetables are crisp-tender, about 4-5 minutes.
