Bayou Bourbon Beef Bowls

This was our dinner last night . . . it was actually leftovers from last April.  The recipe came from the National Virtual Freezer Meal Workshop.  Sorry I don't have a picture of the final meal.  It was delicious.

Ingredients:  

1/2 C Bayou Bourbon Glaze
1 1/2 lbs boneless sirloin steak cut into strips
1 Tbsp Olive Oil
14 oz pkg fresh or frozen stir fry veggies
3 green onions chopped
1 Tbsp Garlic Garlic
1 tsp Himalayan Sea Salt
12 oz pkg wide egg noodles
1 Tbsp olive oil

Assembly Instructions:  Mix first two ingredients in a bag.  Smoosch and seal bag.  Mix next 5 ingredients in another bag.  Smoosch and seal it.  Combine both bags into one.

Cooking, stovetop:  Cook egg noodles as directed.  Pour olive oil in skillet and add steak mixture and veggies; cook over medium heat until done.  Serve over noodles.  Garnish with extra green onions and peanuts.

Honey Balsamic Pork Roast - #11 TS Eatwell Choices

Another crock-pot meal.  A blessing in this heat.  Roast was very tender - and the leftovers . . . we will be eating french dip sandwiches.  Yummy!  Our sides were potatoes and broccoli.

Ingredients:  

2-3 lbs pork shoulder roast

salt & pepper to taste

14.5 oz can beef broth

1/4 c Aged Balsamic Vinegar of Modena

1 Tbsp Worcestershire sauce

1/2 C Honey Teriyaki Sauce

3-4 green onions, thinly sliced

2 Tbsp cornstarch

2 Tbsp water

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

Cooking instructions:  Thaw completely.  Place in greased slow cooker on low for 8-9 hours.  When roast is done, remove from slow cooker.  Combine cornstarch and water.  Pour by small amounts into slow cooker sauce until you reach desired consistency.  Pour over roast.  Makes 6 servings.

We used a beef roast and I didn't freeze anything.  The gravy was a little thinner than desired but we were hungry.  Will work perfect for using as au jus for the french dip sandwiches.

You can place your Tastefully Simple order at my website.

Smokin' Chipotle Burgers - #10 TS Eatwell Choices Pack

So many varieties of burgers . . .quick mixing.  Wholesome & Hearty.   

Substitutions were done - no pineapple; added grated Parmesan cheese in the mix; and used a slice of cheese.  We also used gluten-free English muffins for buns.  



Ingredients:

2 lbs ground turkey
2 Tbsp Chipotle Seasoning
1 fresh pineapple cut into 1/2-inch thick rings
6 onion or whole wheat hamburger buns
6 lettuce leaves
plain Greek yogurt (optional)

Assembly Instructions:  Combine first 2 ingredients; form into 6 patties and place between wax paper in gallon resealable bag.  Seal well, label and freeze.

Cooking Instructions:  Thaw completely.  Grill or fry to desired doneness.  In the meantime, grill pineapple slices 1-2 minutes per side.  Toast buns, if desired.  On bun bottom place lettuce, then burger and pineapple slice.  Cover with bun top.  Makes 6 servings.

Add Chipotle sauce to burgers if desired.  Mix yogurt and Chipotle Seasoning, a little at a time, to taste.

For me, I used the Dill Pickle Dip as a spread on the buns.  Also used sweet pickle relish.

Slow Cooker Simply Salsa Chicken Recipe - #9 of TS Eatwell Choices 28 day menu

This was Monday night's dinner.  We had to have a quick meal as there was a niece's soccer game to watch that evening.  I don't get home from work until 6 and the game started at 7:30 (a half-hour drive from our house).  This met the need.

This recipe came from Tastefully Simple's recipe section.  We enjoyed it very much.  And I had a very full crock-pot.  Serves 6-8 (I actually got 8 servings!).  No modifications this time (sorry to disappoint you).  My chicken was still frozen so I cooked it a little longer (probably wasn't necessary as the chicken started be a little bit dry).

Ingredients:
1/4 C Simply Salsa Mix
14.5 oz can diced tomatoes (I had no salt added)
6 boneless, skinless chicken breasts
2 C uncooked instant rice
1 C water
1/2 C cheese (I used low fat)

Directions:  Combine all ingredients in slow cooker, cook on low 8-10 hours.

You can order your TS products from my website at www.tastefullysimple.com/web/mbelles1.

Check out the TS to You program - Auto shipment of 10 or 30 meals every other month.  Includes menu, recipes and grocery list.  The recipes here are a part of that program.  Other benefits - 10% discount coupon off next order, free shipping after your third order, and you don't have to worry about "What's for Dinner?"!

check out the YouTube for more info http://youtu.be/tAdkrDjaBBc and then go to: https://www.tastefullysimple.com/subscribe and let's chat so I can answer any questions.

Blueberry Acai Mixed Green Salad - #8 of TS Eatwell Choices

We had a family reunion last weekend that required a potluck item (and nothing with peanuts).   Hmm . . . what should I take?  Meat was provided.  I know . . . a green salad.  Must have a TS product.  Yep, have the answer . . . and it was a hit.

Here is the original recipe from the Tastefully Simple website:

Ingredients:
12-16 oz pkg mixed greens
1 medium sweet onion, thinly sliced
1 pint strawberries or blueberries, sliced
3 cooked chicken breasts, sliced
1/2 c walnuts
1/2 c crumbled goat or blue cheese
Blueberry Acai Vinaigrette

Directions:  Layer first 6 ingredients in order listed on a large platter or individual salad plates. Drizzle Blueberry Acai Vinaigrette over salad just before serving.

You should know me by now . . . I never follow recipes exactly.  So, for the reunion, all fresh ingredients - leaf lettuce, shelled peas, broccoli, cauliflower, celery, mushrooms, carrots, zuchini, cucumber, and kohlrabi.  No nuts or meat.

Pictured below is the salad I make for my lunches with 2 oz sliced honey deli ham.

both salads used the vinaigrette as a dressing.  YUM!

Honey Teriyaki Vegetable Stir Fry - #7

Do you like stir fry?  this is a fairly quick meal to make and is one of the meals from the TS Eatwell Choices Pack/Wholesome & Hearty.  I did several modifications to the original recipe and this came out great.  Look at the colors - all fresh vegetables courtesy of Pigman's Produce, a local organic farm. 

 Here's the original recipe:

Ingredients: 

1/2 c Honey Teriyaki Sauce

1/4 c natural peanut butter

8 oz whole wheat linguine noodles, cooked

2 lb bag frozen stir fry vegetables

1/2 tsp salt

1/4 tsp pepper

1/4 c chopped, fresh cilantro

1/2 c cashews

2 limes, cut into wedges

Assembly Instructions:  Combine Honey Teriyaki Sauce and peanut butter in a quart resealable freezer bag; squish to mix.  Place noodles, vegetables, salt and pepper in a gallon freezer bag.  Place both bags in a gallon resealable freezer bag.  Seal well, label and freeze.

Cooking Instructions:  Thaw completely.  Combine all ingredients in large skillet until heated through.  Top with cilantro and cashews.  Serve with a few lime slices.  Makes 6 servings.

Now - the changes I did:

Fresh vegetables equaling 2 pounds - snow peas, carrots, mushrooms, cauliflower (purple & white), broccoli, onion, zucchini, and kohlrabi.  You can add green peppers & celery (my hubby doesn't care for those).

I eliminated the salt & pepper.  I used unsalted crunchy peanut butter.  I cooked it fresh so that I can freeze the leftovers.

I used instant brown rice instead of the linguine noodles and I added shrimp (deveined & tailless).

this was a big hit and we will definitely be eating it more often.

You can order your meal kit at my website, www.tastefullysimple.com/web/mbelles1 or subscribe to TS to You to get a shipment every other month with recipes & grocery list.

Rustic Herb Turkey Burgers - #6 TS EatWell Choices Pack

Perfect time of year for fixing burgers on the BBQ.  Since this makes 6 servings, I made up all the patties and froze those we didn't grill.

I never thought of adding carrots to a burger.  Lots of flavor.  Quick & easy to make too!  Dinner was ready in about 15 minutes!

Hubby ate his like a burger and I went "naked" (as shown in picture).  We added a slice of cheese.

Ingredients:  

2 Tbsp Rustic Herb Seasoning

2 lbs ground turkey

4 green onions, thinly sliced

1 C shredded carrots

2 Tbsp olive oil

6 hamburger buns

6 lettuce leaves

1 tomato, sliced

Directions:  Combine first 4 ingredients; form into 6 large patties.  Brush patties with olive oil.  Cook over medium heat in a nonstick skillet, about 7 minutes per side.  Serve on buns with lettuce and tomato slices.

suggested sides:  Coleslaw, sweet potato fries, fresh fruit.

Tip:  Combine 2 Tbsp Bayou Bourbon Glaze with 1/2 cup mayonnaise to make a burger sauce.