Simple & Sassy Sloppy Joes

So many different ways to make sloppy joes - various seasonings.  This has a little bit of bite to it.  We used ground turkey instead of beef.  You can use any type of ground meat.  Hubby doesn't care for celery so I didn't add it but used some dried celery leaves to give it the celery flavor (he doesn't mind the flavoring just doesn't like the chunks).  Oh, I used Onion Onion Seasoning instead of the chopped onions.  I'm not a sandwich person so I had mine open-faced.

Ingredients:

1 1/2 lbs lean ground beef
1/2 c chopped celery
1/2 c chopped onion
1 Tbsp Garlic Garlic Seasoning
1 pkt Bold Buffalo Cheese Blue Dip Mix, divided
1 (15 oz) can tomato sacue
1 (15 oz) can pinto beans, rinsed & drained, optional
12 hamburger buns
1 (2.8 oz) can French-fried onions, toasted

Instructions:

1.  In large skillet over medium-high heat, combine first 4 ingredients and 1/2 the Bold Buffalo Cheese Blue Dip Mix; salt and pepper as desired.  Cook and crumble until no longer pink, about 5-6 minutes.  Drain off liquid.


2.  Stir in next 2 ingredients and remaining 1/2 Bold Buffalo Cheese Blue Dip Mix.  Simmer until heated through, about 5 minutes.

3.  Serve in buns topped with toasted French-fried onions.

Makes 6 servings.  Serve with tater tots and a green salad.

Make Ahead & Freeze:  Combine step 1 ingredients in a quart freezer bag.  Combine step 2 ingredients in a quart freezer bag.  Place both bags in a gallon freezer bag.  Seal well, label and freeze.  Thaw completely.  Continue with step 1.

Magic Chicken

This has been the latest buzz . . . what is "magic chicken" you ask?  Well, it's chicken that has been cooked in the crockpot or instant pot with various seasonings and broth.  It can be used for almost anything!  Basically, it's pulled chicken.  However, you can use pork or beef or . . . whatever meat you want.

Ingredients:

4 lbs boneless skinless chicken (breasts or thighs or both)
2 c water or chicken broth
4 Tbsp Onion Onion Seasoning
2 tsp Garlic Garlic Seasoning
1 tsp Seasoned Salt

Instructions:

1. Place the chicken in your slow cooker; add remaining ingredients.

1. Cook on LOW 5-7 hours, until internal temperature of chicken reaches 165°F on an instant-read food thermometer and shreds easily.

1. Shred the chicken. Package in 1 quart freezer bags, about 2 cups of chicken per pack.  Recommend adding a little bit of the liquid to keep it moist.
   

Makes about 8 cups.

Chicken salad

Serving Suggestion: Use prepared chicken for casseroles, stir in any of our sauces for a pulled-chicken sandwich, top salads, add taco seasoning for chicken tacos, the ideas are endless.

Electric Pressure Cooker Directions: Prepare step 1 in 6-quart or larger electric pressure cooker. Cook 15 minutes on pressure cooker setting. Let stand 10 minutes before releasing pressure. Continue with step 3. *Always follow manufacturers directions for proper use for your specific electric pressure cooker.

Tip: Strain juices and pour over chicken, if desired

Wahoo! White Chili

Another soup for these cold, wet days . . . We love chili!  In this recipe, I left out the green chilies (we don't like those).  If you need the seasoning, just holler (I still have a couple on hand).

Ingredients:


1 1/4 lbs ground turkey
2 (4 oz) cans chopped green chilies
1/4 c Wahoo! Chili Seasoning
3 c reduced sodium chicken broth
2 (15 oz) cans Great Northern or cannellini beans, drained
1 c sour cream

Instructions:


1. In large saucepan or Dutch oven over medium heat, combine turkey, green chilies and Wahoo! Chili Seasoning.

2.  Cook and crumble until turkey is no longer pink, about 5-6 minutes.


3.  Add chicken broth and beans; simmer 30 minutes, stirring occasionally.  Stir in sour cream; simmer until heated through.

Makes 6 servings.

Serve with a green salad.

Make Ahead & Freeze:  Combine step 1 ingredients in a gallon freezer bag.  Seal well, label and freeze.  Thaw completely.  Continue with step 1.

Chicken & Rice Broccoli Soup

We aren't much a soup family . . . we have our favorites like Potato Soup, Clam Chowder & Tomato Soup.  And when we are sick, we like the Chicken Rice or Chicken Noodle soups.  So, when I made this one, wasn't too sure about it.  It did turn out to be delicious.  It could easily have additional vegetables and maybe potatoes added to it for a thicker soup.

Ingredients:

1 Tbsp olive oil (I used Avocado Oil)
1 1/2 lbs boneless skinless chicken thighs, cubed (I used breasts)
1 1/2 Tbsp Onion Onion Seasoning
3 c water
3 c milk
2 c instant white rice
1 pkg Cheddar Broccoli Soup Mix

Instructions:

1.  In large saucepan or Dutch oven, heat oil over medium-high heat.  Add chicken and Onion Onion Seasoning.  Salt and pepper as desired.  Saute until browned, about 5 minutes.

2.  Stir in remaining ingredients.  Bring to a boil; reduce heat and simmer 12-15 minutes, stirring frequently.  Salt and pepper as desired.

Makes 6 servings.  Serve with Rustic Herb Breadsticks.

Make Ahead & Freeze:  Combine step 1 ingredients in a gallon freezer bag.  Seal well, label and freeze.  Thaw completely.  Continue with step 1.

Wahoo! Slow Cooker Sausage & Potatoes - Fall/Winter 2016 Meal kits

This could become Jambalaya so easily by adding shrimp and carrots.  I really enjoyed eating it.  Mama Mia Marinara Sauce Mix can be used as a substitute for the Wahoo! Chili Seasoning.  My husband does not care for bell peppers so I just eliminated them but did fix green beans so we could have a vegetable.


Ingredients:

4 c hot water
1 pkg Perfectly Potato Cheddar Soup Mix
2 Tbsp Wahoo! Chili Seasoning
1 Tbsp Garlic Garlic Seasoning
4 medium red potatoes, sliced
1 (14 oz) pkg polska kielbasa sausages, sliced
1 c chopped green, red and/or yellow bell pepper, optional
2 c shredded Cheddar cheese

Instructions:

1.  In large bowl, combine first 4 ingredients.

2.  In a greased 4-quart or larger slow cooker, layer 1/4 potato slices; salt and pepper as desired.  Layer 1/4 sausage slices, 1/4 bell peppers,1/4 soup mixture and 1/3 c cheese.  Repeat layers ending with 1 cup cheese.

3.  If desired, sprinkle top layer of cheese with a dash of Wahoo! Chili Seasoning and Garlic Garlic Seasoning.  Cook on low 6-8 hours.  Remove stoneware from cooker, remove cover and let stand 15 minutes before serving.

Makes 6 servings.  Serve with green salad.

Make Ahead & Freeze:  Place step 1 ingredients except water in a quart freezer bag.  Place sausage and peppers in a gallon freezer bag.  Place cheese in a quart freezer bag.  Place all bags in a gallon freezer bag.  Seal well, label and freeze.  Thaw completely.  Continue with step 1.

Stir-Fried Italian Green Beans - Simple Side Dish

We love our green beans but it can get boring steaming them all the time.  #nomoreboring now! It's great to find different ways of seasoning such a simple vegetable.

Ingredients:

2 Tbsp Roasted Garlic Infused Oil
1 (16 oz) pkg frozen whole green beans, thawed
1 Tbsp Garlic Garlic Seasoning
1 tsp Italian seasoning
1/4 c grated Parmesan cheese, optional

Instructions:

1.  In large skillet, heat Roasted Garlic Infused Oil over medium-high heat.

2.  Add green beans, Garlic Garlic Seasoning and Italian seasoning; salt and pepper as desired.  Stir-fry until vegetables are crisp-tender and heated through, about 6-8 minutes.

3.  Remove from heat and sprinkle with cheese, if desired.  Salt and pepper as desired.

Makes 6 Servings.

Crab-Stuffed Chicken Breasts - Fall/Winter Meal Kit

I really love these . . . we've had them a few times because I took the extra servings and froze them for later.  Mine weren't perfect but they were delicious.  We always leave off the extra salt due to our low-sodium diet.


Ingredients:

1 (8 oz) pkg cream cheese, softened
1 (8 oz) pkg flaked imitation crab, chopped
1 pkt Creamy Crab Cheese Ball Mix
1 Tbsp Garlic Garlic Seasoning, divided
1/2 c plain panko bread crumbs
1/2 c grated Parmesan cheese
3 Tbsp butter, melted
6 (6 oz) boneless skinless chicken breasts, pounded 1/4-inch thick
12 toothpicks

Instructions:

1.  Preheat oven to 400 degrees F.  In medium bowl, combine first 3 ingredients with 2 teaspoons Garlic Garlic Seasoning; salt and pepper as desired.  Mix until well combined.  Set aside.

2.  In a small bowl, combine bread crumbs, cheese, butter and remaining 1 teaspoon Garlic Garlic Seasoning; salt and pepper as desired.

3.  Salt and pepper chicken as desired.  Divide cheese mixture among chicken breasts, placing in center.  Roll up chicken and secure with toothpicks.  Place in a greased 13x9-inch baking dish, seam-side up.

4.  Sprinkle tops of chicken with bread crumb mixture.  Cover and bake 30 minutes.  Remove cover and continue baking 15-20 minutes or until internal temperature reaches 165 degreesF on an instant-read food thermometer.

Makes 6 servings.  Serve with Stir-Fried Italian Green Beans.

Make Ahead & Freeze:  Prepare through step 3.  Place bread crumb mixture in a quart freezer bag.  Wrap stuffed chicken individually in plastic wrap.  Place in a gallon freezer bag with bread crumb bag.  Seal well, label and freeze.  Thaw completely.  Preheat oven to 400 degrees F and continue with step 4.