June Meal Prep: Tasty Turkey Tenderloin

 Here's another freezer meal we did back in June.  I did the first part - not the make ahead and freeze.  Oh - I didn't season the meat.  It's perfect for this time of year as well.  

Here's what you need:

• 1/4 c Vidalia Onion Dressing, plus additional for serving if desired
• 3 Tbsp Smoky Bacon BBQ Sauce
• 2 Tbsp Dijon mustard
• 1 1/2 lbs turkey breast tenderloins, seasoned with salt & pepper

Here's what you need to do:

1. 
   In storage container or gallon freezer bag, combine first 3 ingredients.   Add turkey.  Seal well and toss to coat.  Refrigerate 2 hours or up to overnight.
2. Preheat oven to 350 degrees F.  Remove turkey from marinade; discard marinade.  Place on a greased foil-lined rimmed baking sheet.
3. 
   Bake until internal temperature reaches 165 degrees F on an instant-read food thermometer, about 1 hour.
4. Remove from oven.  Let stand 5 minutes.  Slice.  serve drizzled with additional Vidalia Onion Dressing, if desired.

Make Ahead & Freeze:

• Prepare step 1.  Seal well, label and freeze.
• Thaw completely.
• Continue with step 2.

Grill Option:

• Prepare step 1.  
• Prepare grill to medium heat.  Remove turkey from marinade; discard marinade.  Place turkey on grill.
• Grill , turning occasionally, until internal temperature reaches 165 degrees F on an instant-read food thermometer, about 30-40 minutes.

Makes 6 servings

Vidalia Chicken & Bacon Burgers

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. 

Pork & Apple Burgers

It's grilling time . . . how about a variation on your burgers?  This was very good.  We didn't have it as a sandwich as we try not to eat very much breads.  We also didn't have the onions.  I used ground turkey instead of pork.  I also used our Avocado Oil instead of the vegetable oil.  Love the fact that we can modify our recipes to meet our dietary needs.


Ingredients:

1 1/2 lbs ground pork
1 small Granny Smith apple, cored and grated
1 c shredded Cheddar cheese
3 Tbsp Bayou Bourbon Glaze
1 Tbsp Onion Onion Seasoning
1 Tbsp vegetable oil
1 large onion, thinly sliced
6 hamburger buns, toasted
6 Tbsp Vidalia Onion Dressing

Instructions:


1.  In large bowl, combine first 5 ingredients; salt and pepper as desired.  Form into 6 patties.

2.  Prepare grill or large skillet to medium heat.  Place patties on grill or in skillet; cook, turning once, until internal temperature reaches 165 degrees on an instant read food thermometer (about 10-12 minutes).


3.  Meanwhile, in large skillet, heat oil over medium heat.  Add onions; salt and pepper as desired.  Saute until lightly golden (about 8-10 minutes) or until desired doneness.

4.  Place burgers on toasted buns and top with sauteed onions and drizzle with Vidalia Onion Dressing. 

Makes 6 servings.  Serve with a cucumber & tomato salad.

Make Ahead & Freeze:  Prepare burgers through 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. 

Sauteed Bayou Chicken

We love our chicken.  We use the leftovers as protein in our salads for lunches on weekdays.  Only substitution would be egg substitute for the eggs. Oh, used Avocado Oil instead of the olive oil.  As you can tell from the photo, we had fresh green beans instead of the frozen California-Blend suggested below.

Ingredients:

1 1/2 lbs boneless skinless chicken breasts, cut into 6 pieces
2 large eggs, beaten
1 Tbsp Onion Onion Seasoning, divided
1 c plain panko bread crumbs
1/2 c grated Parmesan cheese
2-3 Tbsp olive oil
1/3 c Bayou Bourbon Glaze
1/4 c reduced sodium chicken broth or water
3 Tbsp Vidalia Onion Dressing

Instructions:

1.  Pound chicken breasts to 1/2-inch thick.  Place in a gallon freezer bag with beaten eggs, 1/2 tablespoon Onion Onion Seasoning, 1 teaspoon salt and 1/2 teaspoon black pepper.  Seal; toss to coat.  In another gallon freezer bag, combine bread crumbs, Parmesan cheese and remaining 1/2 tablespoon Onion Onion Seasoning.

2.  In large skillet, heat 2 tablespoons oil over medium heat.  Remove chicken from bag, one at a time, and place in breading bag.  Toss to coat.  Remove and place in skillet.  Repeat with remaining chicken.

3.  Saute chicken, turning over halfway and adding remaining 1 tablespoon oil, if needed, until internal temperature reaches 165 degrees F on an instant-read food thermometer, about 10-12 minutes.

4.  Meanwhile, in a microwave safe bowl, combine Bayou Bourbon Glaze, chicken broth and Vidalia Onion Dressing.  Microwave on high 1-2 minutes.  Stir.  Drizzle over chicken with sauce or serve as a dipping sauce.

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

Make Ahead  & Freeze:  Prepare step 1.  Place step 4 ingredients in a quart freezer bag.  Place all bags in a gallon freezer bag.  Seal well, label and freeze.  Thaw completely.  Continue with step 2.

Turkey Milanese with Vidalia Apple Slaw

We used chicken instead of turkey.  this turned out great.  Loved the slaw.  We didn't use the salt & pepper seasoning.  I used Avocado Oil instead of the vegetable oil.

Ingredients:

1 1/2 lbs boneless skinless turkey breast tenderloins  (about 2) or chicken breasts, cut into 6 pieces
2 large eggs, beaten
1 Tbsp Garlic Garlic Seasoning, divided
1 1/4 c plain panko bread crumbs
1/2 c grated Parmesan cheese
1 (14 oz) pkg tri-color coleslaw mix (without dressing)
1 med sweet and tangy apple, diced
1/2 c dried cranberries
3/4 - 1 c Vidalia Onion Dressing
3-5 Tbsp vegetable oil, divided

Instructions:

1.  Pound turkey to 1/2 inch thick; season with about 1 teaspoon salt and 1/2 teaspoon pepper or as desired.


2.  In a gallon freezer bag, combine seasoned turkey, eggs and 1 teaspoon Garlic Garlic Seasoning.  Seal well; toss to coat.  In another gallon freezer bag, combine bread crumbs, cheese and remaining 2 teaspoons Garlic Garlic Seasoning; salt and pepper as desired.

3.  In large bowl, combine remaining ingredients except oil.  Toss to coat; salt and pepper as desired.  Set aside.

4.  In large skillet, heat 3 tablespoons oil over medium-high heat.  One at a time, remove turkey from eggs and place in bag with bread crumbs; toss to coat, pressing bread crumbs into turkey.  Remove from bag and carefully place in hot oil.  Repeat with remaining turkey.

5.  Cover and saute until golden brown on both sides, turning over halfway and adding additional oil if needed, about 6-8 minutes.  Serve topped with Vidalia Apple Slaw.

Makes 6 servings.  Serve with a green salad.

Make Ahead & Freeze:  Prepare through step 2.  Place Vidalia Onion Dressing in a quart freezer bag.  Place all bags in a gallon freezer bag.  Seal well, label and freeze.  Thaw completely.  Continue with step 3. 

Asian Chicken Salad - Fix it Fast Meal Solution #9

This was a perfect change for lunch.  I usually do just a plain green salad.  Only thing was, I didn't have the mandarin oranges on hand.  I love oriental salads.



Ingredients:


2 Tbsp butter
1 (3 oz) pkg ramen noodles, any flavor
1/2 c silvered blanched almonds
1/4 c Honey Teriyaki Sauce
2 Tbsp Mango Lime Sauce
1 Tbsp creamy peanut butter, melted
1 deli rotisserie chicken, skinned, deboned and torn up (3-4 c)
2 (11 oz) pkgs veggie lovers salad mix
1 (11 oz) can mandarin oranges, well drained
1/2 c Vidalia Onion Dressing
1/2 c sliced green onions

Instructions:

1.  In medium skillet, heat butter over medium heat.  Crush and add ramen noodles (discard seasoning packet) and almonds to skillet; saute until browned.  Set aside.

2.  In medium bowl, combine Honey Teriyaki Sauce, Mango Lime Sauce and melted peanut butter; whisk together.  Add torn up chicken; toss to coat. 

3.  In large bowl, toss lettuce, oranges and Vidalia Onion Dressing together.  Divide among 6 dinner plates; top with chicken.  Sprinkle with ramen mixture and green onions.

Makes 6 servings.  Serve with crusty dinner rolls.

Make Ahead & Freeze:  Combine crushed ramen noodles and almonds in a quart size resealable freezer bag.  Prepare Step 2; transfer to a quart resealable freezer bag.  Place both bags in a gallon resealable freezer bag.  Seal well, label and freeze.  Thaw completely.  Prepare as directed above.

Pork & Apple Burgers with Sweet & Spicy Bayou Beans - Fix it Fast Meal Solution #1

We are now starting on a new solution kit and I've already done two recipes and were they quick and tasty.

This recipe has a bonus recipe with it - the side dish.  Both items were great!   We didn't eat the burgers as a sandwich but served the beans over the top of the patty (as shown in my picture).

I substituted ground turkey for the ground pork and a can of red kidney beans for the chili beans.  I also left off the onions.

Ingredients (Pork & Apple Burgers):

1 1/2 lbs ground pork
1 small Granny Smith apple, cored & grated
1 C shredded Cheddar cheese
3 Tbsp Bayou Bourbon Glaze
1 Tbsp Onion Onion seasoning
1 Tbsp Avocado oil
1 large onion, thinly sliced 
6 hamburger buns, toasted
6 Tbsp Vidalia Onion Dressing

Instructions:  

Prepare grill to medium heat.  In large bowl, combine first 5 ingredients; salt and pepper to taste.  Form into 6 patties.


Place patties on grill.  Grill, turning once, until internal temperature reaches 165 degrees on an instant-read food thermometer, about 10-12 minutes.

Meanwhile, in large skillet, heat Avocado Oil over medium heat.  Add onions; salt and pepper to taste.  Saute until lightly golden, about 8-10 minutes, or until desired doneness.

Place burgers on toasted buns and top with sauteed onions and drizzle with Vidalia Onion Dressing.

Makes 6 burgers.  Serve with Sweet & Spicy Bayou Beans (recipe below).

Make Ahead & Freeze:  Prepare patties and place in a gallon resealable freezer bag between layers of wax paper.  Seal well, label and freeze.  Thaw completely.  Prepare as directed above.


Sweet & Spicy Bayou Beans Ingredients:

1/2 lb bacon, chopped
1 15 oz can chili beans, undrained 
1 15 oz can pinto beans, rinsed & drained
1 15 oz can black beans, rinsed & drained
1/4 c Bayou Bourbon Glaze
1 Tbsp Onion Onion Seasoning
1 tsp Dijon mustard
1/4 tsp cayenne pepper, optional

Instructions:

In large saucepan over medium-high heat, saute bacon until crisp; remove to paper towels.  Drain off drippings.


Add remaining ingredients to pan.  Bring to a simmer.  Simmer 10 minutes, stirring occasionally.

Remove from heat.  Stir in bacon.

Makes 8  (1/2 cup) servings.

Tasty Turkey Tenderloin

I keep discovering meals that I made up in advance and put in the freezer for later cooking.  This is another from last spring.  Very good and great using the leftover on salads.  Yes, green beans is one of our favorite vegetables.

Ingredients:

1 1/2 lbs whole turkey tenderloin
2 Tbsp Dijon mustard
1/4 c Vidalia Onion Dressing, plus additional for serving if desired
1/4 c Smokey Bacon BBQ Sauce

Assembly instructions:  Combine ingredients in a gallon resealable freezer bag; squish to mix.  Seal well, label and freeze.

Cooking Instructions:  Thaw completely.  Grill over medium heat for 8-10 minutes on each side, or bake at 350 degrees for 60-75 minutes, until turkey reaches an internal temperature of 165 degrees.  Drizzle with additional Vidalia Onion Dressing, if desired.

Makes 6 servings.