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.
We love our chicken. We use the leftovers as protein in our salads for lunches on weekdays. Only substitution would be egg substitute for the eggs. Oh, used Avocado Oil instead of the olive oil. As you can tell from the photo, we had fresh green beans instead of the frozen California-Blend suggested below.
Ingredients:
1 1/2 lbs boneless skinless chicken breasts, cut into 6 pieces
2 large eggs, beaten
1 Tbsp Onion Onion Seasoning, divided
1 c plain panko bread crumbs
1/2 c grated Parmesan cheese
2-3 Tbsp olive oil
1/3 c Bayou Bourbon Glaze
1/4 c reduced sodium chicken broth or water
3 Tbsp Vidalia Onion Dressing
Instructions:
1. Pound chicken breasts to 1/2-inch thick. Place in a gallon freezer bag with beaten eggs, 1/2 tablespoon Onion Onion Seasoning, 1 teaspoon salt and 1/2 teaspoon black pepper. Seal; toss to coat. In another gallon freezer bag, combine bread crumbs, Parmesan cheese and remaining 1/2 tablespoon Onion Onion Seasoning.
2. In large skillet, heat 2 tablespoons oil over medium heat. Remove chicken from bag, one at a time, and place in breading bag. Toss to coat. Remove and place in skillet. Repeat with remaining chicken.
3. Saute chicken, turning over halfway and adding remaining 1 tablespoon oil, if needed, until internal temperature reaches 165 degrees F on an instant-read food thermometer, about 10-12 minutes.
4. Meanwhile, in a microwave safe bowl, combine Bayou Bourbon Glaze, chicken broth and Vidalia Onion Dressing. Microwave on high 1-2 minutes. Stir. Drizzle over chicken with sauce or serve as a dipping sauce.
Makes 6 servings. Serve with steamed California-blend vegetables.
Make Ahead & Freeze: Prepare step 1. Place step 4 ingredients in a quart freezer bag. Place all bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 2.
It's getting to be that time of year again for grilling burgers, etc. Here's one of those recipes from a prior season that I had made up last October. I know I'm behind . . . that's what happens when you lead a very busy life. And that's the advantage of these meals - they can be made up in advance or they're quick fixing. Love my Tastefully Simple Meal Solutions (TS2U). This was one of those nights that I forgot to take a picture of the complete meal. Oh oh . . . I know that I didn't do the hot dogs or criss-crossed the cheese to make it look like a turtle. But it was very delicious. We usually don't use buns but have it as a patty. We usually use 99% ground turkey. I just like trying various seasonings.
Ingredients:
1 1/2 lbs lean ground beef
1 pkt Smoky BBQ Cheese Ball Mix
1 1/2 tsp Garlic Garlic Seasoning
8 all beef hot dogs
6 slices American cheese
3 hamburger buns, halved, toasted
6 lettuce leaves
Instructions:
1. In large bowl, combine first 3 ingredients; salt and pepper as desired. Form into 6 patties.
2. Prepare grill to medium heat. Place burgers on grill. Grill, turning once, until internal temperature reaches 165 degrees F on an instant-read food thermometer, about 8-10 minutes. Add hot dogs to grill. Grill, turning occasionally, about 3-4 minutes or until desired doneness.
3. Meanwhile, if desired, slice each cheese slice into 6 strips. Basket weave strips together and place on burgers. Continue grilling until melted. Remove from grill.
4. Slice 6 hot dogs in half; slice each half in half lengthwise creating 4 sections each. If desired, cut 2 small triangles in the rounded end of each section creating turtle toes. Cut remaining 2 hot dogs into thirds. If desired, cut a slit into the round end or end end of the hot dog sections to create a mouth.
5. Place lettuce leaves on toasted buns. Top each bun with 4 hot dog "legs", cut side-down, and 1 head. Top with burgers.
Makes 6-8 servings. Serve with Vidalia Onion Broccoli Slaw.
Make Ahead & Freeze: Prepare step 1. Place patties in a gallon freezer bag between sheets of wax paper. Place hot dogs in a quart freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 2.
We decided to make this as taco meat instead of patties. Still, very delicious. Gives a variety to tacos. I used our Mom's Favorite Taco Seasoning rather than a packet.
Ingredients:
1 1/2 lbs lean ground beef
3/4 c Corn Black Bean Salsa, divided
3/4 (1.25 oz) pkt taco seasoning (3 Tbsp), divided
1 tsp Garlic Garlic Seasoning
6 slices pepper jack or Monterey Jack cheese
6 (6-inch) flour tortillas, warmed
1/2 c sour cream
shredded lettuce, tomato slices
Instructions:
1. In large bowl, combine ground beef, 1/2 cup Corn, Black Bean Salsa, 2 tablespoons taco seasoning and Garlic Garlic Seasoning. Form into 6 oblong 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. Top with cheese.
3. Meanwhile, in small bowl, combine sour cream, remaining 1/4 cup Corn, Black Bean Salsa, and remaining 1 tablespoon taco seasoning. Spread on tortillas. Top with burgers, lettuce and tomatoes.
Makes 6 servings. Serve with chips and remaining Corn, Black Bean Salsa.
Make Ahead & Freeze: Prepare step 1. Place patties in a gallon freezer bag between sheets of wax paper. Place remaining Corn, black Bean salsa and taco 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.
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.
This was a very delicious side dish. Hmmm . . . maybe I should make this for an upcoming family dinner. I usually have trouble with spaghetti squash for it to make strands. However, this time it turned out perfect. 
2. Remove squash from microwave. Let stand 5 minutes. Meanwhile, in small microwave-safe dish, combine butter and Garlic Garlic Seasoning. Microwave on HIGH 30 seconds or until butter is melted.
