Asian Pork Burgers

Some days we really don't want burgers.  Makes great meatloaf!  Love the variety of flavorings and the fact that you can customize to meet your own needs and tastes.  You don't have to use pork . . . you can use any other type of ground meat.

Ingredients:

1 1/2 lbs ground pork
1/2 c shredded carrots
1/2 c Honey Teriyaki Sauce, divided
1 3/4 Tbsp Onion Onion Seasoning
1/2 c mayonnaise
6 Hawaiian sweet hamburger buns, toasted
shredded leaf lettuce, spicy sandwich pickles


Instructions:

1.  In medium bowl, combine pork, carrots, 1/4 cup Honey Teriyaki Sauce and Onion Onion Seasoning; salt and pepper as desired.  Form into 6 patties.

2.  Prepare grill to medium heat.  Place patties on grill.  Grill, turning once, until internal temperature reaches 165 degrees F on an instant-read food thermometer, about 8-10 minutes.


3.  Meanwhile, in a small bowl, combine mayonnaise with 2 tablespoons Honey Teriyaki Sauce.  Brush burgers with remaining Honey Teriyaki Sauce.  Place on buns with lettuce, pickles and honey teriyaki mayonnaise.

Makes 6 servings.  Serve with Carrot & Apple Salad.

Make Ahead & Freeze:  Prepare step 1.  Place patties in a gallon freezer bag between sheets of wax paper.  Place remaining Honey Teriyaki 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.

Chicken Pesto Sub Kabobs

This was an interesting dish to make.  Never thought of having bread on a kabob.  It turned out really well and tasted great!  I usually use Tastefully Simple's Avocado Oil as a substitute for olive oil.  Make sure you soak the wooden skewers.

Ingredients:

3 Tbsp Dried Tomato & Garlic Pesto Mix
3 Tbsp water
2 Tbsp olive oil
2 lbs boneless skinless chicken breasts, cut into 48 cubes, seasoned with salt and pepper
1 c grated Parmesan Cheese
1 (11 oz) pkg refrigerated breadstick dough (12 sticks)
12 (12 inch) wooden skewers
3 Tbsp butter, melted
1 tsp Garlic Garlic Seasoning

Instructions:

1.  Prepare Dried Tomato & Garlic Pesto Mix according to package directions using water and olive oil.  Let cool.  Place in a gallon freezer bag with seasoned chicken.  Seal well; toss to coat.  Add cheese; toss to coat.

2.  Preheat oven to 375 degrees F.  Remove chicken pieces from bag, shaking off excess cheese; set chicken aside.

3.  Separate breadsticks.  Loosely weave 1 breadstick and 4 cubes of chicken onto each skewer in an "s" pattern. Place on a greased large baking sheet.  In small bowl, combine melted butter and Garlic Garlic Seasoning; brush on skewers.

4.  Bake 15-17 minutes or until internal temperature of chicken reaches 165 degrees F on an instant-read food thermometer and bread is golden brown.

Makes 6 servings.  Serve with steamed California-blend vegetables.

Make Ahead & Freeze:  Prepare step 1.  Seal well, label and freeze.  Thaw completely.  Continue with step 2.

Pesto Buttermilk Chicken

This was very delicious.  I'm not crazy over buttermilk but as a marinade, I can handle it.  The chicken was very moist.


Ingredients:

1 C buttermilk or 1 c 2% milk + 1 Tbsp lemon juice
1/3 c mayonnaise
1/3 c grated Parmesan cheese
2 Tbsp Dried Tomato & Garlic Pesto mix
1 tsp Kosher or sea salt
1 1/2 - 1 3/4 lbs boneless skinless chicken thighs or breasts, seasoned with salt and pepper

Instructions:

1.  In a gallon freezer bag, combine first 5 ingredients.  Add seasoned chicken thighs; seal well.  Refrigerate 2 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 F on an instant-read food thermometer, about 10-12 minutes.

Makes 6 servings.  Serve with Creamy Pesto Pasta.

Make Ahead  & Freeze:  Prepare step 1.  Seal well, label and freeze.  Thaw completely.  Continue with step 2.

Simple Side: Rice with Peas & Carrots

This reminds me of fried rice because of the vegetables that are in it.  Very good.  You can substitute other broths depending on the meat you are serving.

Ingredients:

3 c reduced sodium beef broth
1 1/2 tbsp Garlic Garlic Seasoning
3 c instant brown rice
1 c frozen peas & carrots

Instructions:

1.  In medium saucepan over medium-high heat, combine beef broth and Garlic Garlic Seasoning.  Bring to a boil.


2.  Stir in rice and peas and carrots.  Simmer, covered, 5-7 minutes.

3.  Remove from heat and let stand 5-10 minutes or until liquid is absorbed.

Makes 6 servings.

Slow Cooker Teriyaki Beef & Broccoli

This was delicious.  I could see making it with chicken or pork as well using chicken or vegetable broth.  I used fresh broccoli rather than frozen.  I also did not season the meat as we watch our sodium intake.

Ingredients:

1 1/2 lbs boneless beef chuck roast, seasoned with salt & pepper
2 c reduced sodium beef broth
3 Tbsp Garlic Garlic Seasoning
2 Tbsp cornstarch
2 Tbsp water
1 (16 oz) pkg frozen broccoli florets
1/2 c Honey Teriyaki Sauce

Instructions:

1.  Place first 3 ingredients in a 3-quart or larger slow cooker.  Cook on low 8-10 hours or high 6-8 hours.

2.  Shred beef.  Drain off all but 1 cup juices from slow cooker.  In small bowl, whisk together cornstarch and water; whisk into juice in slow cooker.

3.  Add beef back into slow cooker with broccoli and Honey Teriyaki Sauce.  Toss to combine. Continue cooking on high 30 minutes.

Makes 6 servings.  Serve with Rice with Peas & Carrots.

Make Ahead & Freeze:  Combine step 1 ingredients in a gallon freezer bag.  Place Honey Teriyaki Sauce in a quart freezer bag.  Place both bags in a gallon freezer bag.  Seal well, label and freeze with broccoli.  Thaw completely.  Continue with step 1.

Smoky Bacon & Chicken Skillet

This was so delicious!  We used fusilli instead of bow-tie pasta.  I imagine any pasta would be great.  Also used turkey bacon and almond milk.  I also used cheddar cheese as we are not fond of Monterey Jack. We froze the leftovers for later quick meals.


Ingredients:

12 oz farfalle (bowtie) pasta
1/2 lb bacon slices, chopped
1 lb boneless skinless chicken breasts, cubed
1 1/2 tbsp Garlic Garlic Seasoning
1 1/2 c 2% milk, warmed
1 pkt Smoky BBQ Cheese Ball Mix
1 1/2 - 2 c shredded Monterey Jack cheese


Instructions:

1.  Prepare pasta according to package directions.  Drain.

2.  Meanwhile, in large skillet over medium-high heat, saute bacon until crispy.  Remove to paper towels with a slotted spoon; set aside.  Drain off all but 1 tablespoon bacon drippings from skillet.

3.  Add chicken and Garlic Garlic Seasoning to skillet with remaining bacon drippings; salt and pepper as desired.  Saute until cooked through, about 4-5 minutes.

4.  Stir in cooked pasta, warmed milk and Smoky BBQ Cheese Ball Mix.  Bring to a simmer.  Simmer 1-2 minutes.  Remove from heat.  Stir in cheese and bacon until melted and smooth.  Serve immediately.  Sauce will continue to thicken upon standing.

Makes 6 servings.  Serve with Steamed Broccoli with Garlic Butter.

Make Ahead & Freeze:  Prepare step 1; toss with 1 tablespoon oil and place in a gallon freezer bag.  Place bacon in a quart freezer bag.  Place chicken and Garlic Garlic Seasoning in a quart freezer bag.  Place cheese in a quart freezer bag.  Place all bags and unopened Smoky BBQ Cheese Ball Mix in a gallon freezer bag.  Seal well, label and freeze.  Thaw completely.  Continue with step 2.

Chicken & Zucchini Penne Skillet

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.

BBQ Coleslaw - side dish

I love coleslaw.  Although my hubby doesn't.  I've made some variations of this an they were just as good.  Makes a great dish to take to potlucks.

Ingredients:

1 (16 oz) pkg tri-color coleslaw mix, without dressing
1 sm green or red bell pepper cut into thin slices
1/2 c shredded carrots
1/3 c Smoky Bacon BBQ Sauce
1/4 c mayonnaise
3 tbsp milk
1 tbsp Pomegranate Balsamic Vinegar of Modena
1 1/2 tsp Rustic Herb Seasoning
1 1/2 tsp Garlic Garlic Seasoning

Instructions:

1.  In large bowl combine first 3 ingredients.  In small bowl combine remaining ingredients; pour over coleslaw and toss lightly.  Salt & pepper as desired.

2.  Serve immediately or refrigerate until ready to use.

Makes 6-8 servings.

Grilled Green Beans & Potatoes - Side Dish

Yummy way to season veggies and potatoes.  These are our favorites.  However, you can use other veggies.  I may have substituted our Avocado Oil for the butter/olive oil.

Ingredients:

1 1/2 lbs baby red potatoes, cleaned
1/4 c butter, melted or olive oil
1/4 c water
1 pkt Grilled Veggie Dip Mix
1 lb fresh or frozen whole green beans, trimmed

Instructions:

1.  Pierce potatoes in several spots with a fork; place on a microwave safe plate.  Microwave on High 3-4 minutes or until just fork tender (do not overcook).

2.  In small bowl, combine melted butter and water.  Slowly whisk in Grilled Veggie Dip Mix.  Cut potatoes into quarters; place in a gallon freezer bag.  Add beans and butter mixture.  Seal well; toss to coat.  Let stand 15 minutes or refrigerate up to overnight.


3.  Prepare grill to medium heat.  Place a grill pan on grill.  Add vegetables to grill pan.  Grill, stirring occasionally, until browned and desired doneness, about 15 minutes.

Makes 6 servings.

Make ahead:   Prepare through step 2.  Refrigerate up to 1 day.  Continue with step 3.

Wahoo! Sloppy Joes

I prefer eating sloppy joes as an open-faced sandwich.  Of course, we use either ground turkey or wild game.  We skipped the green chiles. 

Ingredients:

1 1/2 lbs lean ground beef
1 1/2 tbsp Garlic Garlic Seasoning
1 15oz can Sloppy Joe sauce
1 15oz can pinto beans, drained only, optional
1/2-1 4oz can diced mild green chiles, optional
1 tbsp Wahoo! Chili Seasoning
8 hamburger bones
shredded Cheddar cheese, optional

Instructions:

1.  In large skillet over medium-high heat, cook and crumble beef and Garlic Garlic Seasoning until no longer pink; drain off liquid.

2.  Stir in next 4 ingredients.  Reduce heat and simmer 10 minutes.  Salt and pepper as desired.

3.  Serve in hamburger buns sprinkled with cheese, if desired.

Makes 6 servings.  serve with Corn & tomato Salad.

Make Ahead & Freeze:  Combine step 1 ingredients 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.

Garlic Cheddar Mashed Potatoes - Side Dish

This was a perfect side dish with the chicken I posted yesterday.  The only change I made was using unsweetened Vanilla Almond milk and unsalted butter.  Guess I used Yukon Gold potatoes instead of reds.


Ingredients:

2 lbs red potatoes, cubed
1 1/2 Tbsp Garlic Garlic Seasoning
1 c shredded Cheddar cheese
1/3 c 2% milk, warmed
2 Tbsp butter, melted

Instructions:

1.  In large saucepan, combine potatoes and Garlic Garlic Seasoning,; cover with water.  Bring to a boil over high heat.


2.  Reduce heat and simmer 20-25 minutes or until potatoes are tender.  Drain.

3.  Add remaining ingredients and mash to desired consistency.  Salt and pepper as desired.

Makes 6 servings.

Chicken & Veggie Penne Skillet

I have fallen behind on posts.  These recipes are from last spring.  This was enjoyable to eat the first time as well as leftovers.  We used gluten-free pasta and fresh vegetables.  Of course, we used Almond milk.  I love the fact that you can adapt the recipes to meet your family's tastes and dietary needs.

Ingredients:

2 Tbsp Roasted Garlic Infused Oil
1 lb boneless skinless chicken thighs or breasts, cubed
1 Tbsp Garlic Garlic Seasoning
1 16 oz pkg frozen California blend vegetables (broccoli, carrots, cauliflower)
10 oz penne pasta
2 1/2 c 2% milk, warmed
1 1/4 c hot water
1 pkt Creamy Crab Cheese Ball Mix
2 c shredded Cheddar cheese

Instructions:

1.  In large skillet, heat Roasted Garlic Infused Oil over medium-high heat.  Add chicken and Garlic Garlic Seasoning.  Salt and pepper as desired.  Saute until chicken is lightly browned, about 3-4 minutes.

2.  Stir in remaining ingredients except cheese.  Cover and bring to a boil.  Reduce heat and simmer 15-18 minutes or until pasta is tender, stirring occasionally.

3.  Remove from heat. Stir in cheese.  Serve immediately.  Sauce will continue to thicken upon standing.

Makes 6 servings.  Serve with crusty dinner rolls.

Make Ahead & Freeze:  Combine step 1 ingredients in a quart freezer bag.  Place bag, frozen vegetables and unopened Creamy Crab Cheese Ball mix in a gallon freezer bag.  seal well, label and freeze.  Thaw completely.  Continue with step 1.

Chicken & Rice Broccoli Soup

We aren't much a soup family . . . we have our favorites like Potato Soup, Clam Chowder & Tomato Soup.  And when we are sick, we like the Chicken Rice or Chicken Noodle soups.  So, when I made this one, wasn't too sure about it.  It did turn out to be delicious.  It could easily have additional vegetables and maybe potatoes added to it for a thicker soup.

Ingredients:

1 Tbsp olive oil (I used Avocado Oil)
1 1/2 lbs boneless skinless chicken thighs, cubed (I used breasts)
1 1/2 Tbsp Onion Onion Seasoning
3 c water
3 c milk
2 c instant white rice
1 pkg Cheddar Broccoli Soup Mix

Instructions:

1.  In large saucepan or Dutch oven, heat oil over medium-high heat.  Add chicken and Onion Onion Seasoning.  Salt and pepper as desired.  Saute until browned, about 5 minutes.

2.  Stir in remaining ingredients.  Bring to a boil; reduce heat and simmer 12-15 minutes, stirring frequently.  Salt and pepper as desired.

Makes 6 servings.  Serve with Rustic Herb Breadsticks.

Make Ahead & Freeze:  Combine step 1 ingredients in a gallon freezer bag.  Seal well, label and freeze.  Thaw completely.  Continue with step 1.

Chicken Penne Skillet

I love variety in my pastas.  This was very delicious.  Now, we did do some eliminations and substitutions.  My husband does not like bell peppers or celery.  I used Onion Onion instead of the regular chopped onion.  Almond milk instead of the regular milk; and cheddar cheese instead of the Monterey Jack.


Ingredients:

2 Tbsp Roasted Garlic Infused Oil
1 1/2 lbs boneless skinless chicken breasts, cubed
1 pablano pepper or green bell pepper, chopped, optional
1/2 c chopped celery
1/2 c chopped onion
1 tbsp Garlic Garlic Seasoning
1 c milk
1 pkt Bold Buffalo Blue Cheese Dip mix
10 ozs penne pasta, cooked
2 c shredded Monterey Jack cheese

Instructions:

1.  In large skillet, heat Roasted Garlic Infused Oil over medium-high heat.  Add next 5 ingredients; salt and pepper as desired.  Saute until chicken is no longer pink and cooked through, about 6-8 minutes.

2.  In small bowl, whisk milk and Bold Buffalo Blue Cheese Dip mix together.  Add to chicken in skillet with cooked pasta and cheese.


3.  Cook, stirring frequently, until cheese is melted and sauce is thickened, about 5 minutes.  Salt and pepper as desired.

Makes 6 servings.  Serve with Steamed Broccoli with Garlic Butter.

Make Ahead & Freeze:  Combine step 1 ingredients in a quart freezer bag.  Toss cooked pasta with q teaspoon oil in a gallon freezer bag.  Place cheese in a quart freezer bag.  Place all bags and unopened Bold Buffalo Blue Cheese Dip mix in a gallon freezer bag.  Seal well, label and freeze.  Thaw completely.  Continue with step 1.

Bayou Bourbon Green Beans - Simple Side Dish

We love our green beans and it is hard to find different ways to fix it when you have it several times a week.  This was very delicious and doesn't take long to make.  This is a perfect side dish for any entree.  I didn't boil the beans but steamed them instead.

Ingredients:


1 1/2 lbs fresh green beans, trimmed
1 Tbsp butter
1/3 c Bayou Bourbon Glaze
1/2 c sliced almonds

Instructions:

1.  In large saucepan with cover, bring about 1 inch of water to a boil.  Add green beans; cover and cook 5-7 minutes.  Drain; rinse with cold water or place in a bowl of ice and water.  Drain well.


2.  In large skillet, melt butter over medium-high heat.  Add green beans, tossing to coat.

3.  Drizzle with Bayou Bourbon Glaze; saute 2-4 minutes or until warmed through.  Salt and pepper as desired.  Garnish with sliced almonds before serving.

Makes 4-6 servings.

Seafood Risotto Soup - Remix #2

It was good but not my favorite soup.  Probably could use more vegetables.





Ingredients:
2 leftover servings (2 2/3 cups) Creamy Shrimp & Crab Risotto
1 (8.5 oz) can mixed vegetables, drained
2 c reduced sodium chicken broth
1 pkt Garlic Garlic Seasoning

Instructions:


1.  In medium saucepan over medium heat, combine all ingredients; gently break up rice.

2.  Bring to a simmer; simmer 5 minutes or until heated through.

Makes 2 servings.

Work Lunch Suggestion:  Combine all ingredients and divide between 2 microwave-safe storage containers.  Refrigerate up to 2 days.  Microwave 2-3 minutes or until heated through, stirring occasionally.