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.
This was fantastic! I used chicken breasts (cut in half) instead of the thighs. I can see this being made with pork chops or even with cubed steak. I skipped the tomatoes. Also, I used turkey bacon instead of real bacon and I cut it up into pieces instead of crumbling it. Of course, as always, I used our Avocado Oil instead of the vegetable oil. And in our house we have unsweetened vanilla almond milk.
Ingredients:
1 1/2 - 1 3/4 lbs boneless skinless chicken thighs, seasoned with salt and pepper
1/4 c all-purpose flour
1 tbsp Onion Onion Seasoning
2 Tbsp vegetable oil
3/4 c chicken broth
1/2 c 2% milk
1 pkt Artichoke & Spinach Warm Dip Mix
4 slices bacon, cooked and crumbled (about 1/2 c)
1 medium tomato, seeded and chopped
1/4 c chopped fresh parsley, optional
Instructions:
1. In a gallon freezer bag, combine chicken, 1/4 c flour and Onion Onion Seasoning. Toss to coat.
2. In large skillet, heat 2 tablespoons of oil over medium-high heat. Remove chicken from bag; reserve bag with flour. Add chicken to skillet; saute until browned on both sides, about 7-9 minutes.
3. Meanwhile, in small bowl, whisk together broth, milk, Artichoke & Spinach Warm Dip Mix and any remaining flour mixture from bag. Add to chicken in skillet.
4. Reduce heat and simmer until internal temperature of chicken reaches 165 degrees F on an instant-read food thermometer and sauce has thickened, about 5-7 minutes. Remove from heat. Stir in bacon, tomatoes and parsley, if desired.
Makes 6 servings. Serve with mashed cauliflower or potatoes and Vidalia Onion Spinach Salad.
Make Ahead & Freeze: Place step 1 ingredients in a gallon freezer bag. Place bacon in a quart freezer bag. Place both bags and unopened packet Artichoke & Spinach Warm Dip Mix in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.
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.
As you can tell from past postings, we are not much on sandwiches. So, here again, it was just the grilled chicken we ate with a vegetable side dish. Love the different ways of marinating chicken breasts. No more boring same thing all the time.
Ingredients:
1 1/2 lbs boneless skinless chicken breasts, cut into 6 pieces
2 tsp Seasoned Salt
1 c Veggie Vinaigrette, divided
1 (8 oz) pkg sliced fresh button mushrooms
1 small red onion, cut in half, sliced
1 pkt Artichoke & Spinach Warm Dip Mix
1 (8 oz) container whipped cream cheese
6 ciabatta rolls, toasted
Lettuce and tomato slices (optional)
Instructions:
1. Pound chicken breasts 1/2 inch thick; sprinkle with Seasoned Salt. Place in a gallon freezer bag with 1/2 cup Veggie Vinaigrette. Seal well and toss to coat. Let stand 10 minutes.
2. Combine mushrooms, onion and remaining 1/2 cup Veggie Vinaigrette in a gallon freezer bag. Seal well and toss to coat. Let stand 5-10 minutes. Stir Artichoke & Spinach Warm Dip Mix into cream cheese container. Set aside.
3. Prepare grill to medium heat. Place chicken on grill and veggies in a grill basket on grill; discard bags with marinade. Grill chicken, turning once, until internal temperature reaches 165 degrees F on an instant-read food thermometer and veggies are desired doneness, stirring occasionally, about 8-10 minutes.
4. Spread both sides of toasted ciabatta rolls with cream cheese. Top with lettuce and tomatoes, if desired, chicken and mushrooms.
Makes 6 servings. Serve with Mama Mia Italian Fries.
Make Ahead & Freeze: Prepare step 1. Prepare step 2, mixing cream cheese in container; recover container. Place both bags and container in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 3.
YUM! Not really spicy and you can control the amount of Thai sauce that the recipe calls for. Even though the recipe calls for chicken, you can substitute other meats like beef or pork. I used our Avocado Oil instead of the vegetable oil.
Ingredients:
1 lb boneless skinless chicken breasts, thinly sliced
1 Tbsp toasted sesame oil or vegetable oil
1 Tbsp cornstarch
3 large eggs, beaten
1 Tbsp Onion Onion Seasoning
1 tsp Seasoned Salt
1 1/2 c reduced sodium chicken broth
3/4 c Tangy Thai Sauce
3 Tbsp vegetable oil, divided
1 (14.2 oz) pkg fresh-cooked Thai rice stir fry noodles or 8 oz rice stir-fry noodles, prepared.
Instructions:
1. In medium bowl, combine sliced chicken, sesame oil and cornstarch. In small bowl, combine beaten eggs, Onion Onion Seasoning and Seasoned Salt. In another small bowl, combine chicken broth and Tangy Thai Sauce,
2. In large skillet, heat 1 tablespoon vegetable oil over medium-high heat. Add eggs. Using a rubber spatula, scramble eggs, breaking them up as they cook; remove to a plate. Add 1 tablespoon oil to skillet. Add chicken; stir-fry until cooked through and lightly browned, about 4-5 minutes. Remove to plate with eggs.
3. Add remaining 1 tablespoon oil to skillet. When hot add in Tangy Thai mixture and cooked noodles. Bring to a boil. Boil, stirring frequently, until sauce reduces by half and is glossy looking. Stir in chicken and eggs. Remove from heat; let stand 5 minutes.
Makes 6 servings. Serve garnished with peanuts, chopped cilantro and fresh-squeezed lime juice.
Make Ahead & Freeze: Prepare step 1 in 3 separate quart freezer bags instead of bowls. Place all bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 2.
Another delicious dish that can be made in 30 minutes. Love these quick meals for those weeknights or when you don't have a lot of time to spend cooking dinner. My husband doesn't like bell peppers so I left them out and I don't care for cooked tomatoes. I served it over pink rice instead of pasta.
Ingredients:
1 1/2 lbs boneless skinless chicken breasts, thinly sliced, seasoned with salt & pepper
3 Tbsp Mama Mia Marinara Sauce Mix
1 (8 oz) pkg sliced fresh button mushrooms
2 small zucchini, sliced
2 medium tomatoes cut into wedges
Optional: 12 oz whole wheat pasta, cooked
Instructions:
1. In large non-stick skillet over medium heat, saute chicken until no longer pink, about 5-6 minutes.
2. Add next 4 ingredients; cook, covered, stirring occasionally until vegetables are crisp-tender, about 4-5 minutes.
3. Stir in tomatoes; continue cooking until heated through. Serve over cooked pasta, if desired.
Makes 6 servings. Serve with garlic toast.
Make Ahead & Freeze: Place chicken 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.
We love our chicken. However, it can get boring fixing it the same way every time. No more! This was delicious. If you don't like a lot of spice, then reduce the amount of Wahoo! Chili Seasoning.
1. Place seasoned chicken in a gallon freezer bag. In small bowl, combine remaining ingredients; salt and pepper as desired. Pour over chicken. Seal well; toss to coat. Refrigerate 2 hours or up to overnight.
