One Pan Savory Baked Chicken

 Another delicious dinner that was made a few weeks ago.  Pretty much followed the recipe - no substitutions.  I used less sodium soy sauce.  The seasonings were in the One Pan Savory Baked Chicken  mix.

Note:  This requires marinating a minimum of 2 hours.  I did overnight.

Ingredients

1 1/2 lbs boneless skinless chicken breasts (cut into 6 servings)

Juice of 1 lime

3 Tbsp soy sauce or gluten free tamari sauce

1 pkt Onion Onion Seasoning 

1 pkt Garlic Garlic Seasoning

3 1/2 Tbsp olive oil, divided

1 1/2 lbs baby red potatoes, quartered

1 pkt Ultimate Steak Seasoning

Instructions

1.  In a gallon freezer bag, combine first 5 ingredients and 1 1/2 Tbsp oil.  Seal well and refrigerate 2 hours or up to overnight.

2.  Preheat oven to 425 degrees F.  Line a large rimmed baking sheet with parchment paper (I used aluminum foil).  Remove chicken from marinade.  Discard marinade.  Place chicken on one-half of baking sheet.

3.  In a large bowl, combine remaining ingredients and 2 Tbsp oil.  Toss to coat.  Place on second half of baking sheet.

4.  Bake until internal temperature of chicken reaches 165 degrees F on an instant read food thermometer, and potatoes are tender, about 20-25 minutes.  Makes 6 servings.

Looks like I forgot to take a picture of the complete dish after baking.  Oh well.  I might roast the vegetables with the potatoes next time.

14-Day Reset: Spinach Apricot Breakfast Meatballs

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)

14 Day Reset: Spinach & Herb Shrimp over Zoodles

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

Balsamic Marinated Chicken - Hearty Meal Solution #10

The last recipe from the Hearty Meal Collection.  This was a fun collection and this recipe is no different.  The recipe actually called for chicken thighs.  However, we don't care for dark meat, so used boneless, skinless breasts.  Turned out delicious.  I love finding different ways to season chicken.

Ingredients:  


1 1/2 lbs boneless, skinless chicken thighs
1/3 c Roasted Garlic Infused Oil
1/4 c Aged Balsamic Vinegar of Modena
2 tsp Garlic Pepper Seasoning
1 tsp Ultimate Steak Seasoning

Instructions:  Combine all ingredients in a gallon resealable freezer bag, turning to coat.  Place bag in a shallow dish and refrigerate 30 minutes or longer.  Preheat oven to 350 degrees.  Remove chicken from plastic bag, making sure the chicken is well coated with marinade; discard remaining marinade.  Place into a greased 9x13 baking pan.  Roast uncovered until browned or until internal temperature reaches 165 degrees.

Make Ahead & Freeze:  Combine all ingredients in a gallon resealable freezer bag.  Seal well, label and freeze.  Thaw completely and prepare as directed above.

Serve with cheesy biscuits and a garden salad.  Makes 6 servings.

Mushroom & Swiss Balsamic Burgers - Hearty Meal Solutions #7

We love our burgers and I love finding different ways to fix them.  Otherwise they get boring and who wants boring.  As I'm cutting down on carbs, I prefer to eat my burgers as a patty (similar to what we did when I was growing up).  However, my husband likes to have them as a sandwich.  So we both get our wishes with Tastefully Simple meals.  We used ground elk meat instead of beef and I used Onion Onion in lieu of the fresh onions.


Ingredients:

2 Tbsp butter
6 oz pkg portobello mushrooms, thinly sliced
1 tsp Garlic Pepper Seasoning, divided
1 1/2 lbs lean ground beef
1 Tbsp Ultimate Steak Seasoning
1 Tbsp Worcestershire sauce
1/2 c chopped onion
6 slices Swiss cheese, folded in half
1/2 c mayonnaise
3 Tbsp Aged Balsamic Vinegar of Modena
6 crusty buns
2 c baby spinach


Instructions:  In large skillet over medium heat combine butter, mushrooms and 1/2 tsp Garlic Pepper Seasoning.  Saute mushrooms until tender, 3-5 minutes.  Remove from skillet and cover with foil.  In a large bowl combine ground beef, Ultimate Steak Seasoning, Worcestershire sauce and onions.  Form into 6 burgers.  Place in skillet and cook to desired doneness.  
Top with mushrooms and cheese.  Cover skillet until cheese melts.  Meanwhile, whisk together mayonnaise, Aged Balsamic Vinegar of Modena and 1/2 tsp Garlic Pepper Seasoning.  Place burgers on bun bottom, top with mayo and spinach.  Makes 6 servings.  Serve with sliced tomatoes drizzled with oil and seasoned with salt & pepper.

Make Ahead & Freeze:  Place ground beef, Ultimate Steak Seasoning, Worcestershire sauce and onions in a gallon resealable  freezer bag.  Seal well, label and freeze.  Thaw and prepare as directed above.

Apple-Cheddar Turkey Burgers - Hearty Meal Solutions #5

 

Half-way through the collection.  These have all been great, delicious, and simple meals.  And they can be modified to meet your family's eating style.  Here is a perfect example, my husband ate his burger like a sandwich while I had it by itself.  The remaining patties were put in the freezer for later use.





Ingredients:

2 lbs ground turkey
4 green onions thinly sliced
1 Granny Smith apple, finely chopped
2 Tbsp Dijon mustard
1 Tbsp Rustic Herb Seasoning
1 tsp Ultimate Steak Seasoning
2 Tbsp Roasted Garlic Infused Oil
8 slices Cheddar cheese
8 hard rolls
Mayonnaise (optional)
Lettuce leaves (optional)

Instructions:  Combine first 6 ingredients in a large bowl.  Form into 8 burgers.  Heat half the oil in a large skillet; add burgers and fry until browned and internal temperature reaches 165 degrees.  Repeat with remaining burgers.  Top with cheese; cover until melted.  Serve on rolls with mayonnaise and lettuce if desired.  Serve with fresh vegetable sticks and ranch dressing.  Makes 8 burgers.

Tip:  You can also grill these burgers over medium heat.

Make Ahead & freeze:  Combine first 6 ingredients in a gallon resealable freezer bag.  Seal well, label and freeze.  Thaw and prepare as directed above.

Hearty Steak Salad - Hearty Meal Solutions #4

We had some moose rib steaks in the freezer.  So, decided to use this as a way of seasoning to hide the gamy flavor.  It was great!  We didn't fix it as a salad but the leftovers are certainly going to be used as the protein for my salads for work.


Ingredients:

1 1/2 lbs beef sirloin steak
1 Tbsp Roasted Garlic Infused Oil
1-2 Tbsp Ultimate Steak Seasoning
1 14-16 oz bag lettuce blend
2 medium tomatoes diced
1 small red onion diced
1 red bell pepper thinly sliced
1 large cucumber sliced
3/4 c crumbled feta or blue cheese (optional)

Instructions:  Rub steak with Roasted Garlic Infused Oil; sprinkle with Ultimate Steak Seasoning.  Broil or grill over medium-high heat to desired doneness.  While steaks are grilling, prepare salad ingredients and place them on 6 dinner plates.  Thinly slice warm steak and place on top of salad; garnish with crumbled feta or blue cheese, if desired.  Makes 6 servings.  Serve with your favorite salad dressing and crusty bread.

Tip:  Use any of your family's favorite vegetables and cheese for this salad.

Make ahead & freeze:  Place steak, Roasted Garlic Infused Oil and Ultimate steak Seasoning in a gallon resealable freezer bag; seal well.  Toss to coat, label and freeze.  Thaw completely and prepare as directed above.

Chicken Stir-Fry with Almonds - Hearty Meal Solution #2

We love stir-fry and this was perfect!  Delicious and quick!  Even though this came from our Fall/Winter Meal Solutions, these products are still available.  Hubby doesn't care for peppers so I substituted broccoli. 

Ingredients:

1 1/2 lbs boneless skinless chicken breasts, cut into large chunks
2 tsp Garlic Pepper Seasoning
1 tsp Ultimate Steak Seasoning
2 Tbsp Roasted Garlic Infused Oil
1 red bell pepper, cut into chunks
2 Tbsp Aged Balsamic Vinegar of Modena
1/4 c soy sauce
1/4 c brown sugar
2 Tbsp cornstarch
2 Tbsp cold water
20 oz can pineapple chunks, drained reserving juice
11 oz can mandarin oranges, drained
3 c cooked brown rice
1/2 c slivered almonds


Instructions:  Season chicken with Garlic Pepper Seasoning and Ultimate Steak Seasoning.  Heat Roasted Garlic Infused Oil in a large skillet over medium-high heat; saute chicken until nicely browned.  Stir in red bell pepper, Aged Balsamic Vinegar of Modena, soy sauce, brown sugar and 1/2 cup of reserved pineapple juice; simmer for 1-2 minutes.  Whisk cornstarch and water; stir into stir-fry to thicken.  Gently stir in pineapple and oranges to warm; serve over rice and sprinkle with almonds.  Makes 6 servings.

Make Ahead & Freeze:  Season chicken with Garlic Pepper Seasoning and Ultimate Steak Seasoning; place in a gallon resealable freezer bag.  Seal well, label, and freeze.  Thaw completely and prepare as directed above.

Smoky BBQ Sliders/Burgers

Another recipe from our Summer Sizzle Freezer meal workshop.  I fixed this on March 31st (told you I was behind on my postings).  I decided to make these as regular burgers rather than as sliders.  Here again, we just had the patty and not the sandwich.  I also substituted ground turkey instead of beef.

Yes, we love our fried potatoes (seasoned with Roasted Garlic Infused Oil and Green Tea Peppercorn seasoning).  Veggies are steamed broccoli & carrots.

Ingredients: 

1 1/2 lbs lean ground beef
2.8 oz container french-fried onions
1 tsp Ultimate Steak Seasoning 
1/3 cup Smoky Bacon BBQ Sauce
12 small buns
6 slices American Cheese, cut into quarters
12 tomato slices
12 small lettuce leaves

Assembly Instructions:   Combine first four ingredients.  Form into 12 patties and place between wax paper.  Place in a gallon resealable freezer bag.  Seal well, label and freeze.

Cooking Instructions:  Thaw completely.  Grill or fry to desired doneness.  Serve on buns with cheese, lettuce and tomato.  Makes 6 servings.

Tips:  Instead of the American Cheese slices, use 12 Cheddar slices cut into star shapes and 12 slices pepper jack or other white cheese cut into star shapes.  For a savory burger topper, combine 2 Tbsp Smoky Bacon BBQ Sauce with 1/2 cup mayonnaise.

Products can be ordered at my website, www.tastefullysimple.com/web/mbelles1.

Hearty Fajitas

This is the start of our freezer meals from our Summer Sizzle collection of 10 grilling recipes.

As with all of our recipes, feel free to do substitutions based on your dietary needs and/or likes.  As you can tell from the pictures, I made changes (details later).

Not all of the recipes have to be done on a grill.  I fixed this on the stove top, sauteing the veggies & chicken strips.

Ingredients:

 

1 1/2 lbs flank steak

1 packet Bold Burger Seasoning

1/2 cup beer

1 red bell pepper, thinly sliced

1 green bell pepper, thinly sliced

1 medium onion, thinly sliced

1-2 tsp Ultimate Steak Seasoning

12 8-inch whole wheat tortillas

Assembly Instructions:  Combine first three ingredients in a gallon resealable freezer bag; squish to mix.  In a quart resealable freezer bag, combine next four ingredients.  Place both bags inside another  gallon resealable freezer bag.  Seal well, label and freeze.

Cooking Instructions:  Thaw completely.  Grill or fry steak 4-6 minutes per side to desired doneness.  Wrap peppers and onions in foil and grill to desired doneness.  Slice steak into thin strips against the grain.  Place steak, peppers and onions in tortillas and serve.

Makes 6 servings.

Okay, I mentioned substitutions.  I did several.  First off, chicken instead of beef.  Then I used different vegetables as my husband does not care for peppers.  I used tomatoes & mushrooms.  Oh, and to make it gluten-free, we used corn tortillas.

Grilled Ultimate Steak

Nearing the end of the meals from our Practically Paleo Workshop.  Wow, what delicious seasonings for the various meats.  This one is for steak - we used top sirloin as that has the least amount of fat.  However, you can use any meat choice you desire.

You can cook the steak to your desired doneness.  I prefer well done and my husband likes his with pink.

You could fix this and use it as the meat for fajitas or a stir fry.

Ingredients:

2 lbs flank, top round or top sirloin steak
1/2 cup oil
1 Tbsp soy sauce or coconut aminos
1 Tbsp lime juice
1-2 Tbsp Ultimate Steak Seasoning

Assembly Instructions:

Combine all ingredients in a gallon resealable freezer bag.  freeze.

Cooking Instructions:

Thaw completely.  Grill over medium heat or broil to desired doneness.  Thinly slice and serve over spinach salad or salad of your choice.  Makes about 6 servings.

You don't have to freeze this for future meals.  You can just prepare it for the evening meal then freeze the leftovers..

Tastefully Simple products can be ordered at my website:  www.tastefullysimple.com/web/mbelles1.  The Practically Paleo collection will be available until March 7th.  Individual product for this recipe is part of our standard line.

Herbed Garlic Salmon

This is another entree from our Practically Paleo Freezer Meal Workshop.  It is very delicious.  Even though the recipe says it makes 6 servings - for us it is 8 servings.

Here I have a baked potato seasoned with Bacon Bacon and Green Tea Peppercorn and the corn is also seasoned with the peppercorn.

This is not a crock-pot meal but is a quick meal (under 30 minutes).

Heads up:  We have the Balsamic Vinegar in our Spring/Summer 2015 TS Eatwell line.

Ingredients:


6 salmon fillets
1 tsp Garlic Garlic
1 Tbsp honey
1 Tbsp water
1/3 cup balsamic vinegar
4 tsp Dijon mustard
2 tsp Rustic Herb Seasoning
1 tsp Ultimate Steak Seasoning
1 Tbsp oil (to use when cooking)

Assembly Instructions:

Place fillets in a gallon resealable freezer bag.  Combine rest of ingredients, except oil, in a quart resealable freezer bag.  Place quart bag in the gallon bag; freeze.

Cooking Instructions:

Thaw completely.  Preheat oven to 425 degrees.  Grease baking pan with 1 Tbsp oil; place salmon in a pan; brush with some of the sauce, bake uncovered 12-15 minutes.  Brush with reserved sauce before serving.  Makes about 6 servings.

Mustard & Honey Dipped Meatballs

This recipe is from our Fall/Winter 2014 Practically Paleo Workshop.  I didn't make the Mustard & Honey Sauce.  I used tomato sauce with paste & mushrooms & various Tastefully Simple spices to make a spaghetti sauce to pour over the meatballs & gluten free spaghetti.  It was very good.  I used ground turkey instead of the ground beef and egg substitute for the egg.  Feel free to make any substitutions to meet your dietary needs.



Ingredients:

2 lb ground lean beef
1 large egg
2 Tbsp Onion Onion
1 Tbsp Rustic Herb Seasoning
1 tsp Ultimate Steak Seasoning
1 Tbsp oil (to be used when cooking)

Assembly Instructions:

Combine first 5 ingredients in a gallon resealable freezer bag; mix well. Freeze.  You can shape these into meatballs before freezing or shape into meatballs later.  I did it later.

Cooking Instructions:

Thaw completely.  Form 12-18 meatballs (I used a melon ball and actually made about 30 meatballs) and pan fry in oil until no longer pink or bake at 350 degrees for 45 minutes or until no longer pink.  I actually did a combination - pan fried to brown then baked in oven till no longer pink.  Combine sauce ingredients and pour over meatballs.  Makes about 6-8 servings.

Mustard Honey Sauce:
4 Tbsp yellow mustard
4 Tbsp honey