April Meal Prep: TS Signature Sliders

 

Who doesn't like burgers?  Instead of making sliders, I made regular burger patties.  Use your favorite burger toppings - I prefer cheddar cheese rather than pepper jack.  We're not fond of onions (even red onions!).  Of course, we used ground turkey rather than beef.  I actually fixed it as a patty rather than as a sandwich.  That's the beauty of our meals - you can change it up to meet your family's tastes and diet.

Ingredients:

• 1 Tbsp olive oil
• 3/4 c chopped red onion
• 2 Tbsp TS Signature Seasoning & BBQ Rub, divided
• 9 pepper jack cheese slices
• 1 1/2 lbs 85% lean ground beef
• 3/4 c mayonnaise
• 
  12 slider buns, toasted

Directions:

• In medium bowl, combine ground beef and 1 1/2 tablespoons TS Signature Seasoning & BBQ Rub.  Form into 12 (2 oz) patties.  Wrap with parchment paper (I used waxed paper).  Place in gallon freezer bag.  Squeeze all air out then seal. Freeze.
  
• In medium skillet, heat oil over medium-high heat.  Add onions; sauté 2-3 minutes.  Reduce heat to medium; stir in 1 1/2 teaspoons TS Signature Seasoning & BBQ Rub.  Continue sauteing until nicely caramelized, adding a little water as needed to keep from burning, about 8-10 minutes.  Remove from heat; transfer to a medium bowl.  Set aside to cool slightly. 
  
• Prepare grill to medium heat.  (I cooked on stove top).  Place thawed patties on grill.  Grill, turning once, until internal temperature reaches 165 degrees F on an instant-read food thermometer, about 5-6 minutes.  Top each slider with cheese the last 1 minute of grilling.
• 
  Add mayonnaise to bowl with cooled onions.  Stir to combine well.  Spread on toasted buns.  Top with sliders.

March Meal Prep: Garlicky Steak Salad

 

I love eating salads.  But we also enjoy stir fry.  I decided to fix this as a stir fry meal.  We froze the leftovers.  The directions below is for the salad.  I sliced up the steak in advance and had it marinade before cooking in a frying pan.  Add whatever vegetables you like - we used snow peas, carrots, broccoli, and mushrooms.  I meant to add zucchini squash but forgot.  I served it over brown rice.

Magic Garlic Vinaigrette & Marinade

Ingredients:

• TS Shake & Pour
• 1/4 c water
• 1 1/2 Tbsp Makin' Magic Chicken Seasoning
• 1/2 c extra virgin olive oil
• 1/4 c balsamic vinegar
  
• 2 tsp Dijon mustard

Directions:

• In TS Shake & Pour or jar with tight fitting lid, combine water and Makin' Magic Chicken Seasoning.  Let stand 10 minutes.
• Add remaining ingredients.  Cover and vigorously shake until combined and emulsified.

Makes 8 (2 Tablespoon) servings.

Garlicky Steak Salad

Ingredients:

• 1 1/4 lb boneless beef sirloin steak
• 3/4 c Magic Garlic Vinaigrette & Marinade, divided
• 10 oz 50/50 salad mix (spring greens & spinach)
• 
  Assorted fresh veggies of choice (such as tomatoes, cucumber, red onion, avocado)
• 1/2 c crumbled blue cheese

Directions:

• 
  In a storage container or gallon freezer bag, combine steak and 1/3 cup (6 tablespoons) Magic Garlic Vinaigrette & Marinade.  Seal well; toss to coat.  Refrigerate 2 hours or up to overnight.  OR you can freeze for later use.
• 
  Prepare grill to medium heat.  Remove steak from marinade.  Discard marinade.  Place steak on grill.  Grill, turning once, until desired donesness is reached on an instant-read food thermometer (145 degrees F for medium-rare; 160 degrees F for medium), about 16-20 minutes.
• 
  Remove steak from grill.  Let stand 5 minutes.  Slice across the grain.
• meanwhile, divide salad mix and veggies of choice among 6 large salad plates or dinner plates.  Drizzle with remaining 6 tablespoons Vinaigrette.  Top with sliced steak and blue cheese.

Bayou Chicken Lettuce Wraps

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. 

Bacon Pepper Jam Meatballs

Meatballs . . . what a fun meal.  tasty . . . I could see these being used in spaghetti (in fact I think I did that with the leftovers).



Ingredients:

1 1/2 lbs lean ground turkey or beef
3/4 c plain panko bread crumbs
1/2 c grated Parmesan cheese
1/2 c Bacon Pepper Jam, divided
2 large eggs, beaten
1 Tbsp Onion Onion Seasoning
1 c light sour cream
1/2 c reduced sodium chicken broth
2 tsp Garlic Garlic Seasoning

Instructions:

1.  In large bowl, combine turkey, bread crumbs, cheese, 3 tablespoons Bacon Pepper Jam, eggs, Onion Onion Seasoning, 1/2 teaspoon salt and 1/4 teaspoon black pepper.  Mix until well combined.  Form into about 36 (1 1/2 inch) meatballs.

2.  Preheat oven to 400 degrees F.  Place meatballs on a greased large rimmed baking sheet.  Bake 15 minutes or until internal temperature reaches 165 degrees F on an instant-read food thermometer.

3.  Meanwhile, in a microwave safe bowl, whisk together sour cream, broth, Garlic Garlic Seasoning, remaining 5 tablespoons Bacon Pepper Jam, 1/2 teaspoon salt and 1/4 teaspoon black pepper.  Microwave on HIGH 2-3 minutes or until heated through, stirring occasionally.  Serve sauce over meatballs.

Makes 6 servings.  Serve with steamed broccoli and Garlic Garlic Spaghetti Squash.

Make Ahead & Freeze:  Prepare step 1.  Place meatballs in a gallon freezer bag between sheets of wax paper.  Place remaining Bacon Pepper Jam and Garlic Garlic Seasoning in a quart freezer bag.  Place both bags in a gallon freezer gab.  Seal well, label and freeze.  Thaw completely.  Continue with step 2.

Garlic Seared Steak with Black & Blue Butter

We enjoy eating steak occasionally.  This was very delicious.  I used the butter on my baked potato & veggies as well as the steak itself.


Ingredients:

1/2 c butter, softened
1 pkt Black & Blue Cheese Ball Mix
1 1/2 Tbsp Garlic Garlic Seasoning
1 Tbsp olive oil
1 1/2 lbs beef strip or sirloin steak

Instructions:

1.  In small bowl, combine softened butter and about 1/2 packet Black & Blue Cheese Ball Mix.  Form into 6-8 balls.  Place on wax paper.  Refrigerate until ready to serve.

2.  In small microwave-safe bowl, combine Garlic Garlic Seasoning and 1 tablespoon water.  Microwave on HIGH 30 seconds; stir in remaining 1/2 packet Black & Blue Cheese Ball Mix and olive oil.  Rub over both sides of steaks.

3.  Heat a large non-stick skillet over medium heat.  Add steaks.  Cook until desired doneness is reached on an instant-read food thermometer (145 degrees F for medium-rare; 160 degrees F for medium), turning over halfway and brushing with pan drippings occasionally, about 15-20 minutes.

4.  Remove steak from skillet.  Cover and let rest 5 minutes.  Slice steak across the grain.  Serve topped with butter balls.

Makes 6 servings.  Serve with Bayou Bourbon Green Beans.

Make Ahead & Freeze:  Prepare step 1.  Wrap with plastic wrap.  Place in a quart freezer bag.  Prepare step 2.  Place in a quart freezer bag.  Place both bags in a gallon freezer bag.  Seal well, label, and freeze.  Thaw completely.  Continue with step 3.

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.

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.

Sweet & Tangy Pork Burgers

I love the fact that Tastefully Simple has a variety of recipes for burgers.  Makes it fun . . . sometimes we eat them as burger sandwiches, most of the time it is just patties, and sometimes I make it into meatloaf.  And sometimes I do both patties & meatloaf.  Substitutions are always acceptable.  This time I used ground elk.  No gamey taste.


Ingredients:

1 1/2 lbs ground pork
1 3/4 Tbsp Onion Onion Seasoning
1/4 c Tangy Thai Sauce, divided
1/2 tsp salt, optional
1/4 c mayonnaise
6 slices canned pineapple
6 Hawaiian sweet hamburger buns, toasted
Spicy sandwich pickles, optional
lettuce leaves, optional

Instructions:

1.  In large bowl, combine pork, Onion Onion Seasoning, 3 Tablespoons Tangy Thai Sauce and salt, if desired.  Pepper as desired.  Form into 6 patties.


2.  Prepare grill to medium heat.  In small bowl, combine remaining Tangy Thai Sauce with mayonnaise; salt and pepper as desired.   Set aside.

3.  Place patties on grill.  Grill, turning once, until internal temperature reaches 165 degrees F on an instant-read food thermometer, about 8-10 minutes.  Meanwhile, place pineapple on grill. Grill, turning once, 1-2 minutes or until lightly browned.

4.  Spread toasted buns with Tangy Thai mayonnaise.  Top with pickles, lettuce, burgers, pineapple and additional mayonnaise, if desired.

Makes 6 servings.  Serve with Cucumber Salad.

Make Ahead & Freeze:  Prepare step 1.  Place patties in a gallon freezer bag between sheets of wax paper.  Place 1 Tablespoon Tangy Thai 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.

Caribbean Pork Rice Bowl - Fix it Fast SS17

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.

Citrus Herb Caprese Burgers

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.

Burgers with Balsamic Glazed Vegetables

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.

meatloaf option