Tastefully Simple's Reset for Fall 2021

 I have been trying out the various recipes in the 5-Day & 14-Day Reset Program Guide for our Fall/Winter 2021 Season.  I haven't followed the program exactly as I've had too many things get in the way.  Although, eventually, I will when life has settled down.  Check out these recipes and order the products at my website.

Breakfast recipes

Made in the past using egg substitute and almond milk - Simply Salsa Egg Cups with mixed berries.

Another delicious breakfast is the Breakfast "Use it Up" Scramble.  The idea behind this recipe is using up veggies like broccoli, carrots, mushrooms, peppers, zucchini, spinach, or kale.

Lunch recipes

I've had the Pistachio Chicken Salad,  I left out the green onion.  I didn't have Dijon mustard available, so I may have used regular yellow mustard.   This recipe calls for Magic Chicken.  I used pistachios.  However, you can use walnuts or even pecans.  I really enjoyed this salad and it fills  you up.  

Another delicious salad is the Big Sexy Salad.  I  use our Avocado Oil, Aged Balsamic Vinegar, and Citrus Herb Seasoning for the dressing.

Dinner recipes

Tonight we had the Asian Beef & Veggie Skillet.  I did several modifications to the recipe for various reasons.  First, I substituted 99% ground turkey breast for the lean ground beef.  I eliminated the sweet peppers and Si Si Cilantro Seasoning and accidentally forgot to add the riced cauliflower.  Because I was using turkey, I substituted chicken broth for the beef broth.  Where there are options, I used the coconut aminos (like a soy sauce) and cornstarch.  It turned out delicious!

Another delicious meal was the Balsamic Chicken & Veggie Skillet.  This also uses the Magic Chicken recipe.  I used mushrooms instead of the sweet peppers.

Earlier this week we had the Citrus Herb Roasted Salmon.  You can substitute chicken or pork or another type of fish, if desired.  The linked recipe says to use olive oil.  However, we used Avocado Oil.  I quite often use the leftover salmon for salads.  Just watch for bones!

Snacks

I like to have snack items on hand for those times I get the munchies.  These are recipes that I like:  Cinnamon Almond Butter Apples and Sweet & Spicy Cinnamon Nuts.

Watch my Facebook page for notices for upcoming Reset Program days where you can join others and share your pictures of your creations.

Happy Healthy Eating!

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. 

Chicken Alfredo Crescent Ring

I used magic chicken for this recipe.  So yummy.  Added a little extra flavoring to this recipe.  This would make a great appetizer for parties like the upcoming Superbowl!  Are you a Patriots or Eagles fan?  I'm actually neither but hope the Eagles win.  You could use beef or pork as well.  Maybe salmon or tuna.

Ingredients:

3 c shredded cooked chicken (such as rotisserie)
1 (15 oz) jar creamy Alfredo sauce
1 c shredded mozzarella cheese
2 Tbsp Dried Tomato & Garlic Pesto Mix
2 (8 oz) tubes refrigerated crescent rolls
3 Tbsp butter, melted
1 tsp Garlic Garlic Seasoning
1 Tbsp grated Parmesan cheese

Instructions:

1.  In large bowl, combine first 4 ingredients: salt and pepper as desired.  Set aside.

2.  Preheat oven to 375 degrees F.  Remove crescent rolls from tubes and separate.  On a large baking sheet, lay out triangles in a ring so short sides of the triangles create a 5-6 inch circle (dough should overlap about 1 inch, creating a sun pattern).


3.  Arrange chicken mixture on half of each triangle closest to center.  Gently pull triangle tips up and over chicken mixture, tucking tips under bottom layer to secure, creating a ring.

4.  In small bowl, combine butter and Garlic Garlic Seasoning.  Brush over dough; sprinkle with Parmesan cheese.  Bake 19-21 minutes or until dough is golden brown.  Let stand 5 minutes before serving.

Makes 6 servings.  Serve with a garden salad.

Make ahead:  Combine step 1 ingredients in a gallon freezer bag.  Place butter and Garlic Garlic Seasoning in a quart freezer bag.  Place both bags in a gallon freezer bag.  Seal well, label and freeze.  Thaw completely.  Continue with step 2.

Sweet Glazed Salmon

We love eating salmon but sometimes it gets boring.  Well . . . no more boring with this recipe.  hmmm . . . maybe I'll fix this again this week.

Ingredients:

1/4 c Brown Sugar Honey Mustard
3 tbsp butter, melted
1 1/2 tsp Garlic Garlic Seasoning
1/8 tsp cayenne pepper, optional
1 1/2 lbs salmon fillet

Instructions:

1.  Preheat oven to 425 degrees F.  In small bowl, combine first 4 ingredients; salt and pepper as desired.  Brush butter mixture over salmon.

2.  Line a large rimmed baking sheet with aluminum foil.  Spray with cooking spray.  Place salmon, skin side down, on baking sheet.

3.  Bake until internal temperature reaches 145 degrees F on an instant-read food thermometer, about 10 minutes per inch of thickness.  Broil last 1-2 minutes.

Makes 6 servings.  Serve with steamed green beans.

Make Ahead & Freeze:  Prepare step 1.  Wrap salmon with plastic wrap.  Place in a gallon freezer bag.  Seal well, label and freeze.  Thaw completely.  Preheat oven to 425 degrees F and continue with step 2.

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.

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.

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.

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.

BBQ Bacon Chicken Kabobs

Yummy!  We loved this!  I used carrots and potatoes instead of the bell pepper, pineapple and onion.  I also made all chicken. 



Ingredients:

1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch cubes
2/3 c Smoky Bacon BBQ Sauce
1 - 1 1/2 Tbsp Rustic Herb Seasoning
1 lg green bell pepper, cut into 1 inch pieces
12-16 oz fresh pineapple chunks
1 (2.52 oz) pkg fully cooked bacon, halved
1 lg red onion, cut into wedges
10-12 (12 inch) wooden skewers, soaked in water 30 minutes

Instructions:

1.  Combine chicken, 1/3 cup Smoky Bacon BBQ Sauce and Rustic Herb Seasoning in a gallon freezer bag.  Seal well; toss to coat.  Refrigerate several hours or up to overnight.

2.  Prepare grill to medium heat.  Remove chicken from marinade; discard bag with marinade.  Thread chicken, green pepper, pineapple, bacon and onion on skewers in desired pattern.

3.  Place skewers on grill.  Grill, turning once, until internal temperature of chicken reaches 165 degrees Fahrenheit on an instant-read food thermometer, about 8-9 minutes, brushing with remaining 1/3 cup Smoky Bacon BBQ Sauce the last few minutes.  Salt and pepper as desired.

Makes 6 servings.  Serve with assorted melon slices.

Make ahead & freeze:  Prepare step 1.  Place 1/3 cup Smoky Bacon BBQ 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.

Honey Glazed Chicken Thighs

I used breasts as we prefer white meat.  It was delicious!  Of course, we skipped the salt & pepper seasoning.  and, we used stove top grilling rather than the BBQ.


Ingredients:

3 Tbsp Avocado Oil
3 Tbsp honey
2 Tbsp Pomegranate Balsamic Vinegar of Modena
1 Tbsp Citrus Herb Seasoning
1 1/2- 1 3/4 lbs boneless skinless chicken thighs, seasoned with salt and pepper

Instructions:

1.  IN a gallon freezer bag, combine first 4 ingredients; massage to combine.  Add chicken and seal well; toss to coat.  Refrigerate several 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 occasionally, until internal temperature reaches 165 degrees F on an instant-read food thermometer, about 10 - 12 minutes.

Makes 6 servings.

Serve with Grilled Garlic Broccoli.

Make Ahead & Freeze:  Prepare step 1.  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.