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

Honey Mustard Chicken Thighs

Moist, tender chicken breasts (yes, the title said thighs but we don't care for dark meat so substituted boneless, skinless chicken breasts).  Great flavor.  I served it with brown rice & broccoli.  You can serve it with any vegetable or starch.

This meal came from our Practically Paleo Freezer Meal Workshop.



Ingredients:


8-12 boneless, skinless chicken thighs (or 6 breasts)
1/2 cup Dijon mustard
1/2 cup honey
1 Tbsp Onion Onion
1 Tbsp Rustic Herb Seasoning
Salt & Pepper to taste, optional

Assembly Instructions:  Combine all ingredients in a gallon resealable freezer bag.

Cooking Instructions:  Thaw completely.  Preheat oven to 375 degrees.  Place in greased 9x13 baking pan; bake 50 minutes or until chicken reaches 165 degrees.  Makes about 6 servings.

Optional:  Cook on low 5-6 hours or until tender in your crockpot.

Irish Stout Stroganoff

This recipe came from our November Virtual National Freezer meal workshop.  It was a delicious meal.  However, I believe I would use ground turkey instead of the stew meat.  The stew meat seemed a little tough.  Missing from the picture of the ingredients is the Irish Stout Slow Cooker Sauce.  Substitutions I did were fat free sour cream and low sodium cream of mushroom soup.

Ingredients:

1/2 jar Irish Stout Slow Cooker Sauce 

1 cup sour cream

1 can (10.75 oz) cream of mushroom soup

1 Tbsp Onion Onion

1 Tbsp Garlic Garlic 

1 lb ground beef or turkey or cubed beef

1 (4.5 oz) sliced mushrooms

Assembly Instructions:

Mix first 5 ingredients in a gallon size freezer bag.  Add meat.  Smoosch.  then add mushrooms.  Gently smoosch and seal.

Cooking instructions:

Place in slow cooker for 4-5 hours.  Stir occasionally, serve over hot noodles, rice or quinoa.

Imitation Bacon Bacon

Tastefully Simple has lots of products in their standard line as well as the seasonal.  Bacon Bacon is another one of those staple products that is in my cupboard and is my featured product of the month.

I use it in place of imitation bacon bits or real bacon bits.  What does that mean?  Less items in my spice cupboard or stored in the refrigerator!

INGREDIENTS: Imitation bacon bits (textured vegetable protein [soy flour, caramel color, red 3], salt, partially hydrogenated soybean oil, natural flavor, hydrolyzed corn, soy and wheat protein), minced onion, salt, natural flavor.

Nutrition Facts:  Serv Size: 1 Tbsp (7g), Servings: about 17, Amount Per Serving: Calories 25, Fat Cal 5, Total Fat 0.5g (1% DV), Sodium 220mg (9% DV), Total Carb 4g (1% DV), Fiber 1g (4% DV), Sugars 2g, Protein 2g. Not a significant source of sat fat, trans fat, cholest, vitamin A, vitamin C, calcium or iron. Percent Daily Values (DV) are based on a 2,000 calorie diet.

One capful is approximately 2 Tablespoons.  I use it every weekday in my morning omelette.  I also use it on my baked potatoes as a topping and on top of homemade corn bread.

Recipes for using this product can be found at Tastefully Simple's web page (through my website).  Here are some ideas from prior freezer meal workshops:

• Bacon Bacon dip (on container)
• Bayou Bourbon & Bacon Meatloaf
• Simple Tator Tot Hotdish
• Bacon Onion Ranch Potato Salad
• Slow-Cooked Onion Bacon Sloppy Joes
• Bayou Mushroom Swiss Burgers

You can purchase this product for $8.99 plus shipping and applicable sales tax (in Washington State, it is non-taxable) at my website.  All major credit cards are accepted.

Enjoy!

Bacon Wrapped Pork Chops

Our dinner tonight was another freezer meal from the Practically Paleo workshop.  Oh my, was it delicious.

Just imagine, the aroma of Dijon mustard and pineapple baking in your oven.





Ingredients:

6 boneless pork chops
1-2 Tbsp Garlic Pepper Seasoning
12 slices bacon (I used Turkey bacon)
20 oz can chunk pineapple, drained and reserving juice
3 Tbsp Dijon mustard


Assembly Instructions:

Rub seasoning on both sides of chops.  Wrap each chop with 2 slices bacon.  Place into gallon freezer bag.  Add the pineapple.  Squeeze out air & seal.

In a quart freezer bag combine the mustard and pineapple juice.  Mix and squeeze out air.  Seal.

Place both bags inside another gallon freezer bag.  Label with name & date.


Cooking Instructions:

Thaw completely.  Preheat oven to 375 degrees.  Place chops in baking pan, bake 35-40 minutes uncovered.  Remove and brush chops with mustard and pineapple juice mixture (I just poured it over the top) and bake an additional 15-25 minutes until chops are pull-apart tender.  Makes 6 servings.

If your family doesn't like pork chops, you can use chicken breasts.

You can order products from my website at www.tastefullysimple.com/web/mbelles1.  Just add to any open party.

Enjoy!

Slow Cookin' Ribs

We just had this for dinner tonight and boy was it delicious!  Cooked all afternoon in a crock-pot.  The aroma drove my husband crazy.

The recipe came from our November National Virtual Freezer Meal Workshop.





Ingredients:

2-3 lbs ribs (pork or beef)
1 1/2 cups BBQ sauce
1/2 cup brown sugar
1 Tbsp Worcestershire Sauce
2 Tbsp Onion Onion
2 Tbsp Garlic Garlic
1 tsp Himalayan Sea Salt

Mix everything except the ribs in a gallon freezer bag.  Add ribs.  Smoosch and seal.

When ready to eat, thaw and place in crock-pot on low 6-7 hours.  If Frozen, cook on low 7-8 hours.