This is so easy to make (about 25 minutes) and very tasty. I could see making these for other meals as well. Only substitutions I did was egg substitute instead of yolk and Seasoned Pepper for the black pepper. Oh, and I used 99% fat free ground turkey.
Nutritional information: 210 calories, 11g fat, 3g saturated fat, 145mg cholesterol, 540mg sodium, 5g carbs, less than 1g fiber, 4g sugar, and 22g protein.
Ingredients:
12 oz 93% lean ground turkey
2 Tbsp Spinach & Herb Seasoning
1 large egg yolk
2 tsp Garlic Garlic Seasoning
1 tsp Ultimate Steak Seasoning
1/4 tsp black pepper
1/4 c finely chopped no sugar added dried apricots
Instructions:
1. Preheat oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil; spritz with no-stick cooking spray.
2. Combine first 6 ingredients, then mix in apricots (your hands work best for this). Form mixture into 9 meatballs and place on baking sheet.
3. Bake until internal temperature reaches 165 degrees F on an instant-read food thermometer, about 13-15 minutes.
Makes 3 servings (3 meatballs per serving)
Last night's dinner . . . this is so delicious. Takes about 30 minutes to make (took longer for me as I used chicken instead of shrimp). I also used carrots instead of the bell pepper and I sprinkled Onion Onion instead of using the shallot.
Nutritional information if prepared per recipe: 250 calories, 16 g fat, 12 g saturated fat, 145 mg cholesterol, 990 mg sodium, 11 g carbs, 2 g fiber, 5 g sugar, and 19 g protein.
Ingredients:
1 can (13.5 oz) full-fat coconut milk, refrigerated several hours
1/2 c unsweetened non-dairy milk of choice (almond, cashew, coconut)
1 Tbsp Spinach & Herb Seasoning
1 Tbsp Avocado Oil
1 red bell pepper, chopped
1 large shallot, sliced
1 pkg (8 oz) sliced fresh button mushrooms
2 tsp Ultimate Steak Seasoning, divided
1 1/2 lbs raw shrimp, peeled and deveined
1 1/2 Tbsp arrowroot powder or cornstarch
1 1/2 Tbsp cold water
2 pkgs (12 oz) zoodles, prepared as desired
Instructions:
1. Carefully remove coconut milk can from refrigerator (do not shake) and open. Scoop out the solid coconut cream into a medium bowl. Discard remaining coconut water. Whisk milk and Spinach & Herb Seasoning into bowl with solid coconut cream until a creamy consistency. Set aside.
2. In large skillet, heat oil over medium-high heat. Add bell peppers, shallots, mushrooms and 1 teaspoon Ultimate Steak Seasoning. Saute 4-5 minutes. Remove from skillet; set aside.
3. Add shrimp and remaining 1 teaspoon Ultimate Steak Seasoning to skillet; saute until opaque in color, about 4-5 minutes. Add cooked vegetables back to skillet.
4. Stir in coconut milk mixture. Reduce heat and simmer 3-4 minutes. In small bowl, whisk together arrowroot powder and water. Stir into pan and simmer until sauce is desired thickness. Salt and pepper as desired.
5. Serve over prepared zoodles.
Makes 6 servings
Follow my journey with Tastefully Simple's 14-Day Reset Kit. This was a great success for me back in July/August that I decided to do it again since I reached another plateau in my weight loss journey.
This breakfast recipe is simple to make - takes about 20 minutes total. Nutritional Facts per serving (per recipe): 320 calories, 18 grams fat, 5 grams saturated fat, 475 mg cholesterol, 430 mg sodium, 6 g carbs, 3 g fiber, 2 g sugar, and 31 g protein.
I did some substitutions - I used 99% fat-free ground turkey, egg substitute and Vanilla unsweetened Almond milk. I did not add the salt and pepper in the egg mixture. However, I did sprinkle Seasoned Pepper on top before baking.
Ingredients:
8 oz 93% lean ground turkey
1 red bell pepper, chopped
1 Tbsp Onion Onion Seasoning
2-3 tsp Simply Salsa Mix
4 c fresh baby spinach leaves, chopped
9 large eggs
1 c unsweetened non-dairy milk of choice (almond, cashew, coconut).
Instructions:
1. Preheat oven to 400 degrees F. In large skillet over medium-high heat, combine turkey, peppers, Onion Onion Seasoning and Simply Salsa Mix. Cook and crumble until no longer pink, about 6-8 minutes. Drain off excess liquid. Stir in spinach. Remove from heat; let spinach wilt.
2. Divide mixture among wells of greased (12-count) muffin pan; set aside. In a large bowl, whisk together eggs and milk; salt and pepper as desired. Divide among wells of muffin pan.
3. Bake 17-20 minutes or until knife inserted in the center comes out clean. Let stand 5 minutes; carefully remove from pan.
Makes 4 servings (3 egg cups).
Oh my, I'm way behind on my blog posts. Sorry it's been awhile. That's because I'm a very busy person. That's why I love the TS to You Meal Solutions. They provide the seasonings, recipes, and grocery lists - you provide the fresh ingredients. And you can substitute as needed.
This was from last year. However, all the ingredients are from our regular season line. I love finding different ways of fixing chicken. So, here it goes . . .
Modifications or substitutions I did - used boneless, skinless chicken breasts instead of a whole chicken.
Ingredients:
1 (4-5 lbs) whole chicken fryer, giblet packet and neck removed
1/4 c butter, softened
1 Tbsp Garlic Garlic Seasoning
2 tsp Rustic Herb Seasoning
1 lemon, sliced
Instructions:
1. Preheat oven to 375 degrees F. Rinse chicken and pat dry with clean paper towels. Season with salt and pepper inside and out. In small bowl, combine softened butter, Garlic Garlic Seasoning and Rustic Herb Seasoning; salt and pepper as desired. Rub all over chicken.
2. Place chicken, breast side up, in a 13x9 inch baking dish. Cover top of chicken with lemon slices.
3. Bake 1 1/2 - 2 hours or until internal temperature of chicken reaches 165 degrees F on an instant-read food thermometer.
Makes 4-6 servings. Serve with steamed broccoli and potatoes.
Make Ahead & Freeze: Prepare step 1 and place in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 2.
Slow Cooker Directions: Place step 1 in a 6-quart or larger slow cooker; cover with lemon slices. Cook on low 7-8 hours or until internal temperature of chicken reaches a minimum of 165 degrees F on an instant-read food thermometer.
Products can be purchased from my website at www.tastefullysimple.com\web\mbelles1.
This made a great topping for baked potatoes, which is how we had it. I also used our Avocado Oil instead of the vegetable oil.
Ingredients:
1 Tbsp vegetable oil
1 1/2 lbs ground chicken or turkey
1 (8 oz) pkg fresh button mushrooms, chopped
1 c shredded carrots
1 1/2 Tbsp Onion Onion Seasoning
1/4 c Bayou Bourbon Glaze
1 Tbsp cornstarch
18-24 green leaf lettuce leaves
chopped green onions, chopped peanuts, chopped cilantro
Instructions:
1. In large skillet, heat oil over medium-high heat. add chicken, mushrooms, carrots and Onion Onion Seasoning. Salt and pepper as desired.
2. Cook and crumble until chicken is cooked through and no longer pink, about 5-6 minutes. Stir in Bayou Bourbon Glaze and cornstarch. Cook 1-2 minutes.
3. Serve chicken in lettuce leaves topped with green onions, peanuts and cilantro.
Makes 6 servings.
Serve with Simple Bayou Noodles.
Make Ahead & Freeze: Combine chicken, mushrooms, carrots and Onion Onion Seasoning in a gallon freezer bag. Place Bayou Bourbon Glaze in a quart freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.
Wow . . . can't believe that it's been so long since I posted actual meals and these meals were made over a year ago! Guess what! This can be made now as the product is part of our standard line!
We didn't use buns and I used Cheddar instead of Swiss cheese. I also made part of it into a meatloaf rather than patties. Love the versatility of our recipes - can customize to your own tastes.
Ingredients:
1 1/2 lbs ground chicken or turkey
1/4 lb raw bacon, chopped (abt 4-5 slices)
1 c shredded Swiss cheese
1/3 c plain panko bread crumbs
1/4 c Vidalia ® Onion Dressing, divided
1/3 c light mayonnaise
1 Tbsp Dijon mustard
6 whole wheat hamburger buns, toasted
Lettuce, tomato slices
Instructions:
1. In large bowl, combine chicken, chopped raw bacon, cheese, bread crumbs, 2 tablespoons Vidalia Onion Dressing. 1 teaspoon salt and 1/2 teaspoon black pepper. Form into 6 patties.
2. Heat a large non-stick skillet over medium heat. Add patties; partially cover skillet. Pan-fry, turning occasionally, until internal temperature reaches 165 degrees F on an instant-read food thermometer, about 10-12 minutes.
3. Meanwhile, in small bowl, combine mayonnaise, mustard and remaining 2 tablespoons Vidalia Onion Dressing.
4. Top toasted buns with lettuce, tomatoes, burgers, and mayonnaise mixture.
Makes 6 servings. Serve with Sweet Potato Fries with Bacon Pepper Aioli.
Make Ahead & Freeze: Prepare step 1. Place patties in a gallon freezer bag between sheets of wax paper. Place remaining Vidalia Onion Dressing in a quart freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 2.
This is so easy to make (about 25 minutes) and very tasty. I could see making these for other meals as well. Only substitutions I did was egg substitute instead of yolk and Seasoned Pepper for the black pepper. Oh, and I used 99% fat free ground turkey.
1. Preheat oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil; spritz with no-stick cooking spray.
2. Combine first 6 ingredients, then mix in apricots (your hands work best for this). Form mixture into 9 meatballs and place on baking sheet.
3. Bake until internal temperature reaches 165 degrees F on an instant-read food thermometer, about 13-15 minutes.
