T A B L E O F C O N T E N T S€¦ · garlicky lemon baked tilapia #8 j # 8sn ï

TABLE OF CONTENTS

02 Seafood

06

11

17

Sandwiches

Chicken

Beef

24 Pasta

31 Casseroles

37 Pork

41

44

Turkey

Sausage

SeafoodF A S T A N D E A S Y

R E C I P E S

BLACKENEDTILAPIA

INGREDIENTS

FOR TILAPIA

2 tbsp. packed brown sugar

4 tsp. ground cumin

2 tsp. kosher salt

2 tsp. paprika

2 tsp. dried oregano

1 tsp. freshly ground black pepper

1 tsp. garlic powder

4 (6-oz.) tilapia filets

2 tbsp. extra-virgin olive oil

FOR AVOCADO SALSA

2 avocados, diced

2 tomatoes, diced

1 jalapeño, minced

2 tbsp. chopped cilantro


Juice of 1 lime

Kosher salt

Freshly ground black pepper

DIRECTIONS

1. In a small bowl, combine brown sugar and

spices. Rub spice mix all over tilapia.

2. In a large cast-iron skillet over medium heat,

heat oil. Add tilapia and cook until crust is

deeply golden and fish flakes easily with a fork, 2

to 3 minutes per side.

3. In a medium bowl, toss avocado, tomato,

jalapeño, and cilantro. Add oil and lime juice and

season with salt and pepper.

4. Serve tilapia topped with avocado salsa.

Recipe from Delish.com

https://www.delish.com/cooking/recipe-ideas/a25239430/blackened-tilapia-recipe/

LEMONBUTTERSCALLOPS

INGREDIENTS

1 tablespoon unsalted butter

1 pound scallops

Kosher salt and freshly ground black

pepper, to taste

FOR THE LEMON BUTTER SAUCE

2 tablespoons unsalted butter

2 cloves garlic, minced

Juice of 1 lemon

Kosher salt and freshly ground black

pepper, to taste

2 tablespoons chopped fresh parsley

leaves

PREP TIME: 10 MIN

TOTAL TIME: 15 MIN

DIRECTIONS

1. Melt 1 tablespoon butter in a large skillet over

medium high heat.

2. Remove the small side muscle from the

scallops, rinse with cold water and thoroughly

pat dry.

3. Season scallops with salt and pepper, to taste.

Working in batches, add scallops to the skillet in

a single layer and cook, flipping once, until

golden brown and translucent in the center,

about 1-2 minutes per side. Set aside and keep

warm.

4. To make the lemon butter sauce, melt 2

tablespoons butter in the skillet. Add garlic and

cook, stirring frequently, until fragrant, about 1

minute. Stir in lemon juice; season with salt and

pepper, to taste.

5. Serve scallops immediately with lemon butter

sauce, garnished with parsley, if desired.

Recipe from Damndelicious.net

https://www.delish.com/cooking/recipe-ideas/a25239430/blackened-tilapia-recipe/

GARLICKYLEMONBAKEDTILAPIA

INGREDIENTS

4 tilapia

Kosher salt


5 tbsp. butter, melted


1/4 tsp. red pepper flakes

Juice and zest from 1/2 a lemon

1 lemon, sliced into rounds

PREP TIME: 5 MIN

TOTAL TIME: 20 MINS

DIRECTIONS

1. Preheat oven to 400°. Season tilapia with salt

and pepper and place on a small baking sheet.

2. Mix together butter, garlic, red pepper flakes,

lemon juice, and zest then pour over

tilapia. Place lemon rounds on top and around

tilapia..

3. Bake tilapia for 10 to 12 minutes or until fish is

fork tender.


SandwichF A S T A N D E A S Y

R E C I P E S

BESTGRILLEDCHEESE

INGREDIENTS

5 tbsp. butter, softened and divided

4 slices sourdough bread

2 c. shredded cheddar

PREP TIME: 5 MINS

TOTAL TIME: 15 MINS

DIRECTIONS

1.Spread about 1 tablespoon butter on one side

of each slice of bread. With butter side down, top

each slice of bread with about ½ c cheddar.

2. Heat a nonstick skillet over medium heat with

1 tablespoon butter. When butter is melted add

two slice of bread, butter side down. Cook until

bread is golden and cheese is starting to melt, 2

minutes. Flip one pice of bread on top of the

other and continue to cook 30 seconds.

3. Repeat for the second sandwich, wiping the

skillet clean if necessary.


SHRIMPAND KALEPITAS

INGREDIENTS

1/2 cup plain low-fat yogurt

3 tablespoons extra-virgin olive oil

Juice of 1 lemon

1 small clove garlic, finely grated

Kosher salt

1/8 teaspoon cayenne pepper

1 small bunch kale, stems removed

and leaves thinly sliced

1 small bunch kale, stems removed

and leaves thinly sliced

3/4 pound medium shrimp, peeled

and deveined

1 15-ounce can no-salt-added

chickpeas, drained and rinsed

1 pint grape tomatoes, halved

1/2 small red onion, thinly sliced

4 pieces pita bread, halved

PREP TIME: 25 MINS

TOTAL TIME: 5 MINS

DIRECTIONS

1. Preheat the broiler. Whisk the yogurt, 2 1/2

tablespoons olive oil, the lemon juice, garlic, 1/4

teaspoon salt and the cayenne in a large bowl.

Add the kale and toss to coat; set aside at room

temperature while you prepare the shrimp.

2. Toss the shrimp with the remaining 1/2

tablespoon olive oil on a baking sheet. Broil until

just cooked through, 4 to 5 minutes; let cool

slightly.

3. Add the shrimp, chickpeas, tomatoes and red

onion to the bowl with the kale; toss to coat.

Stack the pitas on a plate and warm in the

microwave, about 30 seconds. Fill with the

shrimp-kale mixture.

Recipe from Food Network

https://www.allrecipes.com/recipe/23431/to-die-for-fettuccine-alfredo/?internalSource=staff+pick&referringId=455&referringContentType=Recipe+Hub&clickId=cardslot+2

https://www.allrecipes.com/recipe/23431/to-die-for-fettuccine-alfredo/?internalSource=staff+pick&referringId=455&referringContenthttps://www.foodnetwork.com/recipes/food-network-kitchen/shrimp-and-kale-pitas-3362488

BERRYTURKEYSANDWICHES

INGREDIENTS

2 tablespoons reduced-fat

spreadable cream cheese

2 teaspoons finely chopped pecans

4 slices whole wheat bread

2 lettuce leaves

2 slices reduced-fat Swiss cheese

1/4 pound thinly sliced deli turkey

breast

4 fresh strawberries, sliced

PREP TIME: 10 MINS

DIRECTIONS

1. In a small bowl, mix cream cheese and pecans.

Spread over two slices of bread; top with lettuce,

cheese, turkey, strawberries and remaining

bread.

Recipe from Taste of Home



CHEDDARFRENCH DIPSANDWICHES

INGREDIENTS

1/4 cup butter, cubed

2 garlic cloves, minced

4 ciabatta rolls, split

1 cup shredded cheddar cheese

1 pound thinly sliced roast beef

1 can (14-1/2 ounces) beef broth

PREP TIME: 20 MINS

DIRECTIONS

1. In a small skillet, melt butter. Add garlic; saute

for 1 minute. Place rolls on a baking sheet; brush

cut sides with garlic butter. Sprinkle with cheese.

Broil 3-4 in. from the heat for 2-3 minutes or until

cheese is melted.

2. In a large saucepan, combine beef and broth;

heat through. Using tongs or a slotted spoon,

place beef on rolls. Serve sandwiches with

remaining broth for dipping.




ChickenF A S T A N D E A S Y

R E C I P E S

CHICKENTACOS

INGREDIENTS

FOR THE TACOS


4 boneless skinless chicken breasts,

cut into 1" strips

Kosher salt


2 tsp. chili powder

2 tsp. cumin

1/2 tsp. garlic powder

1/4 tsp. paprika

1/4 tsp. cayenne

8 corn tortillas, warmed

TOPPINGS

Thinly sliced red onion

Diced tomatoes

Shredded Monterey Jack

Diced avocados

Fresh cilantro

Lime wedges

PREP TIME: 10 MINS

COOK TIME: 20 MINS


DIRECTIONS

1. In a large skillet over medium heat, heat oil.

Season chicken with salt and pepper and add to

skillet. Cook until golden, 6 minutes. Add spices

and stir until coated, 1 minute more.

2. Build tacos: In tortillas, layer chicken

and desired toppings. Serve with lime wedges.

EASYCHICKENPARMESAN

INGREDIENTS

FOR THE CHICKEN

1 1/2 c. panko bread crumbs

1/2 tsp. garlic powder

1/4 c. freshly grated Parmesan, plus

more for garnish

2 large eggs, beaten with 1 tbsp.

water

1/2 c. all-purpose flour

1 1/2 lb. boneless skinless chicken

cutlets

Kosher salt


Vegetable oil

1 c. shredded mozzarella

FOR THE MARINARA


1/2 small onion, finely chopped

4 cloves garlic, sliced

1 (28-oz.) can crushed tomatoes

1/4 c. water

Kosher sal15


Pinch of crushed red pepper flakes

2 tbsp. freshly chopped parsley, plus

more for garnish

PREP TIME: 5 MINS

TOTAL TIME: 15 MINS

DIRECTIONS

1.Preheat oven to 400º. Make chicken: Prepare

breading station with three large mixing bowls:

one bowl with panko, garlic powder, and

Parmesan mixed with a fork; another with the

egg mixture; and the third bowl with flour.

Season chicken with salt and pepper, then coat

each piece of chicken in flour and shake off

excess. Dip chicken into egg mixture and then

into bread crumb mixture; repeat steps for

remaining chicken and set aside on a plate.

2. In a deep cast-iron skillet over medium-high

heat, add 1/4" oil. When pan is hot but not

smoking, add chicken. Cook until golden brown,

5 to 7 minutes, flipping halfway through. Transfer

to a paper towel–lined plate to drain.

3. Meanwhile, make marinara: In a medium pot

over medium heat, heat oil. Add onion and garlic

and cook until soft, 4 minutes. Add in tomatoes

and water, season with salt, pepper, and red

pepper flakes, and let simmer, 10 minutes.

Remove from heat and stir in parsley.

4. Pour sauce into a 9"-x-13" baking dish and

place chicken in sauce. Top with mozzarella and

bake until cheese is melty, 10 to 12 minutes. If

desired, broil until cheese is golden, 3 minutes.

5. Garnish with parsley and serve immediately.


BAKEDSWISSCHICKEN

INGREDIENTS

6 boneless skinless chicken breast

halves (1-1/2 pounds)

1 can (10-3/4 ounces) condensed

cream of chicken soup, undiluted

1/2 cup white wine or chicken broth

6 slices Swiss cheese

1 cup crushed seasoned croutons

DIRECTIONS

1.Place chicken in a greased 13-in. x 9-in. baking

dish. In a small bowl, combine the soup and

wine or broth; pour over chicken. Top with

cheese and sprinkle with croutons.

2. Bake, uncovered, at 350° for 35-40 minutes or

until chicken juices run clear.


CHICKENPICANTE

INGREDIENTS

4 boneless skinless chicken breast

halves (4 ounces each)

1 jar (16 ounces) picante sauce

3 tablespoons brown sugar

1 tablespoon prepared mustard

Hot cooked rice, optional

TOTAL TIME: 30 MINS

DIRECTIONS

1.Place chicken in a greased shallow 2-qt. baking

dish. In a small bowl, combine the picante sauce,

brown sugar and mustard; pour over chicken.


a thermometer reads 170°. Serve with rice if

desired.


WAFFLEAND CHICKENSLIDERS

INGREDIENTS

12 chicken nuggets

6 mini waffle sheets (4 each)

1/2 cup maple syrup

TOTAL TIME: 20 MINS

DIRECTIONS

1. Cook your chicken nuggets according to

package directions.

2. When they are cooked and cooling off, toast

your mini waffles

3. Have the kids help create “sandwiches” of the

chicken and waffles. If serving, use toothpicks to

hold the sliders together. Serve with maple syrup

for a truly salty-and-sweet flavor combination.

Recipe from Family Fresh Meals.com

BeefF A S T A N D E A S Y

R E C I P E S

CHEESYTACOSKILLET

INGREDIENTS

1 tbsp. vegetable oil

1 red bell pepper, chopped

1/4 c. sliced green onions, plus more

for garnish


1 tbsp. chili powder

1 tbsp. ground cumin

kosher salt

1 lb. ground beef

1 15-oz. can diced tomatoes

1 c. black beans

1 tbsp. Hot sauce

1 c. Shredded Monterey Jack

1 c. shredded Cheddar

PREP TIME: 5 MINS

TOTAL TIME: 20 MINS

DIRECTIONS

1.Preheat oven to 400º. Make chicken: Prepare

breading station with three large mixing bowls:

one bowl with panko, garlic powder, and

Parmesan mixed with a fork; another with the

egg mixture; and the third bowl with flour.

Season chicken with salt and pepper, then coat

each piece of chicken in flour and shake off

excess. Dip chicken into egg mixture and then

into bread crumb mixture; repeat steps for

remaining chicken and set aside on a plate.

2. Add ground beef and cook until no longer

pink, 5 minutes more.

3. Add diced tomatoes and black beans and stir

until combined. Stir in hot sauce, Monterey jack,

and cheddar. Cover with a lid and let melt, 2

minutes, then garnish with green onions and

serve.


SAUCYSKILLETSTEAKS

INGREDIENTS

4 beef ribeye steaks (3/4 inch thick

and 8 ounces each)

1/4 cup butter

1 large onion, chopped


1/3 cup beef broth

2 tablespoons Dijon mustard

Salt and pepper to taste

1 tablespoon minced fresh parsley

TOTAL TIME: 30 MINS

DIRECTIONS

1.Place a large nonstick skillet over medium heat.

In batches, brown steaks for 1-2 minutes on each

side. Remove from pan.

2. In same skillet, heat butter over medium-high

heat. Add onion; cook and stir until tender. Add

garlic; cook 1 minute longer. Stir in broth.

3. Return steaks to pan; cook 4 minutes. Brush

tops with mustard; turn and cook 3-6 minutes

longer or until steaks reach desired doneness (for

medium-rare, a thermometer should read 135°;

medium, 140°; medium-well, 145°). Season with

salt and pepper to taste; sprinkle with parsley.


MEATBALLSIN CREAMYDILL SAUCE

INGREDIENTS

1 pound lean ground beef

1 egg

1/3 cup bread crumbs

1/4 cup fat-free milk

1/2 teaspoon salt

1/2 teaspoon black pepper

1 medium onion, thinly sliced

2 cups reduced-sodium beef broth

2 tablespoons all-purpose flour

4 ounce sliced mushrooms, drained

1/4 cup reduced-fat sour cream

2 tablespoons snipped fresh dill

6 ounces egg noodles, cooked

following pkg directions

Steamed broccoli (optional)

TOTAL TIME: 15 MINS

DIRECTIONS

1. In a large bowl, combine ground beef, egg,

bread crumbs, milk and 1/4 tsp each of the salt

and pepper. Form into 16 meatballs.

2. Heat a large nonstick skillet over medium-high

heat; coat with nonstick cooking spray. Add

onion and cook 2 minutes. Combine broth and

flour; add to skillet. Bring to a simmer. Add

mushrooms, meatballs and remaining 1/4 tsp

each salt and pepper. Cook 12 minutes, turning

meatballs once, until temperature reaches 160

degrees . Stir in sour cream and dill off heat.

3. Serve with noodles and, if desired, steamed

broccoli.

Recipe from Family Circle

BBQ MEATLOAF MINIS

INGREDIENTS

1 package (6 ounces) stuffing mix

1 cup water

2 tablespoons hickory smoke-

flavored barbecue sauce

1 pound ground beef


Additional hickory smoke-flavored

barbecue sauce, optional

TOTAL TIME: 30 MINS

DIRECTIONS

1.Preheat oven to 375°. In a large bowl, combine

stuffing mix, water and 2 tablespoons barbecue

sauce. Add beef; mix lightly but thoroughly.

Press 1/3 cup mixture into each of 12 ungreased

muffin cups.

2. In same skillet, heat butter over medium-high

heat. Add onion; cook and stir until tender. Add

garlic; cook 1 minute longer. Stir in broth.


BEEF N RICEENCHILADAS

INGREDIENTS

1 package (6.8 ounces) Spanish rice

and pasta mix

1 pound ground beef

2 cans (10 ounces each) enchilada

sauce, divided

10 flour tortillas (8 inches), warmed

1-2/3 cups shredded cheddar cheese,

divided

TOTAL TIME: 30 MINS

DIRECTIONS

1.Prepare rice mix according to package

directions. Meanwhile, in a large skillet, cook beef

over medium heat until no longer pink; drain.

Stir in Spanish rice and 1-1/4 cups enchilada

sauce.

2. Spoon about 2/3 cup beef mixture down the

center of each tortilla. Top each with 1

tablespoon cheese; roll up.

3. Place in an ungreased 13x9-in. baking dish. Top

with the remaining enchilada sauce and cheese.

Bake, uncovered, at 350° until the cheese is

melted, 20-25 minutes.


10- MIN BEEFTERIYAKISKILLET

INGREDIENTS

1 lb. extra lean ground beef I used

96% lean

1 cup finely diced onion*

1 teaspoon minced garlic

1 teaspoon minced fresh ginger or

about ¼ teaspoon dried ground

ginger

¾ cup thick teriyaki sauce such as

Soy Vay Veri Veri Teriyaki Marinade &

Sauce

Optional Garnish: sliced green

onion toasted sesame seeds

For Serving: rice tortillas, or lettuce

wraps

TOTAL TIME: 10 MINS

DIRECTIONS

1.In a large skillet preheat 1 teaspoon sesame oil

over medium-high heat for about 1 minute. The

sesame oil adds great flavor to the dish, but if

you don’t have any you can substitute with

canola or vegetable oil.

2. Add beef, onion, garlic and ginger to the

skillet. Cook, breaking up the meat as you stir,

until the beef is no longer pink and the onion is

tender (about 5-7 minutes). Drain, and return

meat to skillet.

3. Stir teriyaki sauce into the beef mixture. Bring

to a low simmer and cook for an additional 3-5

minutes, just until sauce thickens slightly.

4. Serve over rice, in tortillas, or in lettuce wraps.

Recipe from The Seasoned Mom.com

PastaF A S T A N D E A S Y

R E C I P E S

GNOCCHIWITH BACONANDESCAROLE

INGREDIENTS

3 tablespoons extra-virgin olive oil

2 slices thick-cut bacon, cut into 1/4-

inch pieces

1/2 onion, chopped

1 small head escarole, roughly

chopped

Kosher salt and freshly ground

pepper

1 17.5-ounce package potato gnocchi

1 1/2 cups cherry tomatoes, halved

1/2 cup grated parmesan cheese

(about 1 ounce)

2 tablespoons chopped fresh parsley

PREP TIME: 10 MINS

TOTAL TIME: 15 MINS

DIRECTIONS

1. Heat the olive oil in a large pot or Dutch oven

over medium-high heat. Add the bacon and

cook, stirring occasionally, until browned and

crisp, about 7 minutes. Add the onion and

continue cooking until softened, about 2

minutes. Stir in the escarole, 1/2 teaspoon salt

and a few grinds of pepper. Cook until the

escarole is completely wilted, about 3 minutes.

2. Meanwhile, bring a large pot of salted water to

a boil. Add the gnocchi and cook as the label

directs. Reserve 1/2 cup cooking water, then

drain the gnocchi and add to the pot with the

escarole mixture. Add the reserved cooking

water and stir to coat, about 1 minute. Stir in the

tomatoes, parmesan and parsley; season with

salt and pepper.




BACONCHEESEBURGERPASTA

INGREDIENTS

8 ounces uncooked penne pasta

1 pound ground beef

6 bacon strips, diced

1 can (10-3/4 ounces) condensed

tomato soup, undiluted

1/2 cup water


Barbecue sauce and prepared

mustard, optional

TOTAL TIME: 30 MINS

DIRECTIONS

1.Cook pasta according to package directions.

Meanwhile, in a large skillet, cook beef over

medium heat until no longer pink; drain and set

aside.

2. In the same skillet, cook bacon until crisp;

remove with a slotted spoon to paper towels to

drain. Discard drippings. Drain pasta; add to the

skillet. Stir in the soup, water, beef and bacon;

heat through.

3. Remove from the heat and sprinkle with

cheese. Cover and let stand for 2-3 minutes or

until the cheese is melted. Serve with barbecue

sauce and mustard if desired.


TO DIE FORFETTUCCINEALFREDO

INGREDIENTS

24 ounces dry fettuccini pasta1 cup

butter

1 cup Butter

3/4 pint heavy cream

salt and pepper to taste

dash garlic salt

3/4 cup grated Romano cheese

1/2 cup grated Parmesan cheese

PREP TIME: 15 MINS

TOTAL TIME: 30 MINS

DIRECTIONS

1.Bring a large pot of lightly salted water to a boil.

Add fettuccini and cook for 8 to 10 minutes or

until al dente; drain

2. In a large saucepan, melt butter into cream

over low heat. Add salt, pepper and garlic salt.

Stir in cheese over medium heat until melted;

this will thicken the sauce

3. Add pasta to sauce. Use enough of the pasta

so that all of the sauce is used and the pasta is

thoroughly coated. Serve immediately.

Recipe from All Recipes



SLOPPY JOEPASTA

INGREDIENTS

1 pound ground beef

1 envelope sloppy joe mix

1 cup water

1 can (8 ounces) tomato sauce

1 can (6 ounces) tomato paste

1 package (7 ounces) small shell

pasta, cooked and drained

1 cup (8 ounces) 4% cottage cheese

1/2 cup shredded cheddar cheese

DIRECTIONS

1. In a Dutch oven, cook beef over medium heat

until no longer pink; drain. Stir in the sloppy joe

mix, water, tomato sauce and paste; heat

through. Remove from the heat; stir in pasta.

2. Spoon half into a greased 2-1/2-qt. baking dish.

Top with cottage cheese and remaining pasta

mixture. Sprinkle with cheddar cheese.


until bubbly and cheese is melted.




COLORFULSPIRAL PASTASALAD

INGREDIENTS

Ingredients

1 package (12 ounces) tricolor spiral

pasta

4 cups fresh broccoli florets

1 pint grape tomatoes

1 can (6 ounces) pitted ripe olives,

drained

1/8 teaspoon salt

1/8 teaspoon pepper

1-1/2 cups Italian salad dressing with

roasted red pepper and Parmesan

DIRECTIONS

1. In a Dutch oven, cook pasta according to

package directions, adding the broccoli during

the last 2 minutes of cooking. Drain and rinse in

cold water.

2. Spoon half into a greased 2-1/2-qt. baking dish.

Top with cottage cheese and remaining pasta

mixture. Sprinkle with cheddar cheese.


TOTAL TIME: 20 MINS



PEPPERONIPASTA

INGREDIENTS

1 pound of ground beef or ground

turkey

2 cans of crushed tomatoes (or 1 jar of

spaghetti sauce)

1 tablespoon of Italian seasoning

(eliminate this if using spaghetti

sauce)

1 tsp of Garlic Salt

½ can of water

handful of pepperonis (we cut them

in half)

½ package of pasta (we use rotini or

penne)

DIRECTIONS

1. Brown your ground beef or ground turkey

completely in a skillet.

Drain.

2. Bring a pot of water to boil for your pasta.

Add in crushed tomatoes, seasonings, and water.

Add in pepperonis and stir slightly.

3. Bring skillet to a boil, then cover and let

simmer on low for 10 minutes.

Add pasta to water and boil according to

directions. (about 8 minutes)

4. Serve sauce on top of pasta.

Add parmesan cheese (optional).

Recipe from Eating on a Dime.com

TOTAL TIME: 20 MINS



CasseroleF A S T A N D E A S Y

R E C I P E S

CREAMYNOODLECASSEROLE

INGREDIENTS

1 package (12 ounces) egg noodles

1 package (16 ounces) frozen broccoli

cuts

3 cups cubed fully cooked ham

1 cup shredded part-skim mozzarella

cheese

1 cup shredded Parmesan cheese

1/3 cup butter, cubed

1/2 cup half-and-half cream

1/4 teaspoon each garlic powder, salt

and pepper

TOTAL TIME: 25 MINS

DIRECTIONS

1. In a Dutch oven, cook noodles in boiling water

for 5 minutes. Add broccoli and ham; cook until

noodles are tender, 5-10 minutes longer.

2. Drain; return to pan. Stir in the remaining

ingredients. Cook and stir over low heat until

butter is melted and mixture is heated through.

Freeze option: Freeze cooled noodle mixture in

freezer containers. To use, partially thaw in

refrigerator overnight. Microwave, covered, on

high in a microwave-safe dish until heated

through, gently stirring and adding a little broth

or milk if necessary.




CHICKENBACON RANCH BUBBLE UPCASSEROLE

INGREDIENTS

Cooking spray

6 slices bacon

6 tbsp. butter

6 tbsp. all-purpose flour

3 c. whole milk

3 c. shredded cheddar

2 large heads broccoli, cut into small

florets

3 c. shredded chicken

1 (16.3-oz.) can refrigerated biscuits

2 tsp. ranch seasoning mix

DIRECTIONS

1. Preheat oven to 350°. Grease a 9"-x-13" baking

dish with cooking spray. In a large skillet, cook

bacon until crispy, about 8 minutes, then drain

on a paper towel lined plate. Wipe skillet clean.

2. In the same skillet over medium heat, melt

butter. Whisk in flour and cook until bubbly,

about 1 minute. Gradually stir in milk and bring

to a simmer. Cook until thickened, about 2

minutes. Whisk in cheese and cook until melted,

1 minute. Season with salt and pepper and stir in

broccoli. Remove from heat.

3. Spread broccoli mixture into the bottom of

the baking dish, then top with chicken. Cut each

biscuit into eighths and scatter on top of

chicken. Chop bacon into small pieces and

scatter on top of biscuits, then sprinkle with

ranch seasoning.

4. Bake until biscuits are golden and cooked

through, about 25 minutes.




CABBAGEROLLCASSEROLE

INGREDIENTS

1 lb lean ground beef (at least 80%)

2 cups chopped yellow onions

2 tablespoons butter

1 bag (10 oz) angel hair coleslaw mix

4 cloves garlic, finely chopped

1 teaspoon salt

1 teaspoon black pepper

1 can (15 oz) Muir Glen™ organic

tomato sauce

2 cups cooked white rice

2 eggs

1/2 cup heavy whipping cream

1/4 cup chopped fresh parsley leaves

Sour cream, if desired

TOTAL TIME: 25 MINS

DIRECTIONS

1. Heat oven to 350°F. Spray 13x9-inch (3-quart)

glass baking dish with cooking spray.

2. Heat 12-inch nonstick skillet over medium-

high heat. Add beef and onions; cook 8 to 10

minutes, stirring to break up chunks, until beef is

brown. Remove from skillet; drain and set aside.

Wipe out skillet.

3. In same skillet, melt butter over medium-high

heat. Stir in coleslaw mix, garlic, salt and pepper.

Cook 1 to 2 minutes, stirring frequently, until

wilted. Stir in tomato sauce; heat to simmering.

Remove from heat. Stir in beef mixture and rice.

In small bowl, beat eggs and whipping cream;

stir into mixture in skillet.

4. Spoon mixture into baking dish. Cover with

foil. Bake 22 to 24 minutes or until heated to

165°F in center of casserole. Top with parsley;

serve with sour cream.

Recipe from Betty Crocker



PHILLYCHEESESTEAKCASSEROLE

INGREDIENTS

INGREDIENTS


1 onion, diced

1 green bell pepper, sliced

1 red bell pepper, sliced

1 orange bell pepper, sliced


1 1/2 lb. beef steak, thinly sliced

1 c. red wine

1/2 c. ketchup

1/4 c. soy sauce

2 tbsp. Worcestershire sauce

1 tbsp. sriracha

1 tbsp. ground ginger

2 c. provolone cheese, sliced

Hoagie rolls, for serving

DIRECTIONS

1. Preheat the oven to 400º and lightly coat a 9"-

x-13" baking dish with cooking spray.

2. In a large saucepan over medium heat, heat

oil. Add the onion, bell peppers, and garlic, and

sauté until soft, about 5 minutes.

3. Add beef steak and stir, breaking up and

browning. Cook until the beef turns brown. Drain

any remaining grease.

4. Add the wine, ketchup, soy sauce,

Worcestershire sauce, Sriracha, and ginger to the

saucepan and stir to combine. Simmer for 5

minutes.

5. Pour the mixture into the baking dish and top

with cheese.

Bake until the cheese is bubbling, 20 minutes.

Serve hot with hoagie rolls.




POT ROASTCASSEROLE

INGREDIENTS

1/4 cup plus 1 tablespoon butter

1 cup chopped onions

2 medium carrots, cut into 1/4-inch

slices (1 cup)

2 medium stalks celery, cut into 1/4-

inch slices (1 cup)

1 package (15 oz) cooked pot roast

(about 1 1/2 cups)

4 cups boiling water SAVE $

1 cup milk

2 boxes (4.7 oz each) Betty Crocker™

au gratin potatoes

TOTAL TIME: 35 MINS

DIRECTIONS

1. Heat oven to 450°F. Spray 13x9-inch (3-quart)

glass baking dish with cooking spray.

2. In 12-inch skillet, heat 1 tablespoon butter over

medium-high heat. Add onions, carrots and

celery; cook 6 to 8 minutes, stirring frequently,

until vegetables are tender. Add pot roast; cook

and stir until hot.

3. In large bowl, mix boiling water and

remaining 1/4 cup butter; stir until butter is

melted. Stir in milk, 2 pouches Potatoes and 2

pouches Sauce Mix. Stir in pot roast mixture.

Pour into baking dish.

4. Bake 35 to 40 minutes or until potatoes are

tender. Let stand 5 minutes before serving (sauce

will thicken as it stands).

Recipe from Betty Crocker



PorkF A S T A N D E A S Y

R E C I P E S

PORK ANDASPARAGUSSHEET PAN

INGREDIENTS

1/4 cup olive oil, divided

3 cups diced new potatoes

3 cups cut fresh asparagus (1-inch

pieces)

1/4 teaspoon salt

1/4 teaspoon pepper

1 large gala or Honeycrisp apple,

peeled and cut into 1/2-inch slices

2 teaspoons brown sugar

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

4 boneless pork loin chops (1 inch

thick and about 6 ounces each)

2 teaspoons southwest seasoning

TOTAL TIME: 20 MINS

DIRECTIONS

1. Preheat oven to 425°. Line a 15x10x1-in. baking

pan with foil; brush with 2 teaspoons olive oil.

2. In a large bowl, toss potatoes with 1

tablespoon olive oil. Place in 1 section of

prepared baking pan. In same bowl, toss

asparagus with 1 tablespoon olive oil; place in

another section of pan. Sprinkle salt and pepper

over potatoes and asparagus.

3. In same bowl, toss apple with 1 teaspoon olive

oil. In a small bowl, mix brown sugar, cinnamon

and ginger; sprinkle over apples and toss to coat.

Transfer to a different section of pan.

4. Brush pork chops with remaining olive oil;

sprinkle both sides with southwest seasoning.

Place chops in remaining section of pan. Bake

until a thermometer inserted in pork reads 145°

and potatoes and apples are tender, 20-25

minutes. Let stand 5 minutes before serving.


PORKTENDERLOINFAJITAS

INGREDIENTS

1/4 cup minced fresh cilantro

1/2 teaspoon garlic powder

1/2 teaspoon chili powder

1/2 teaspoon ground cumin

1 pork tenderloin (1 pound), thinly

sliced

1 tablespoon canola oil

1 small onion, sliced and separated

into rings

1 medium green pepper, julienned

4 flour tortillas (8 inches), warmed

Shredded cheddar cheese and sour

cream, optional

TOTAL TIME: 25 MINS

DIRECTIONS

1. In a small bowl, combine cilantro, garlic

powder, chili powder and cumin; set aside. In a

large skillet, saute pork in oil until no longer pink.

Add onion and green pepper; cook until crisp-

tender.

2. Sprinkle with seasoning mixture; toss to coat.

Spoon onto tortillas; serve with cheese and sour

cream if desired.


SMOTHEREDPORKCHOPS

INGREDIENTS

7 tablespoons salted butter

4 tablespoons olive oil

1 large onion, sliced

1 green bell pepper, sliced

1 red bell pepper, sliced

1 teaspoon seasoned salt

1 teaspoon lemon pepper

1/2 teaspoon ground cumin

1/2 teaspoon cayenne pepper

Pinch kosher salt

Pinch freshly ground black pepper

1/2 cup plus 3 tablespoons all-

purpose flour

6 to 8 thin-cut breakfast pork chops

1 1/2 cups low-sodium chicken stock

1 tablespoon cream

Smashed Red Potatoes, recipe

follows, for serving

TOTAL TIME: 10 MINS

DIRECTIONS

1. Heat 2 tablespoons butter plus 2 tablespoons

oil in each of 2 skillets over medium heat.

2. Put the onion and pepper slices in one skillet

and cook until browned and caramelized, about

10 minutes.

3. Meanwhile, whisk together the seasoned salt,

lemon pepper, cumin, cayenne pepper, salt,

black pepper and 1/2 cup of the flour in a pie

plate. Dredge the pork chops in the flour

mixture.

4. Fry the chops in batches in the other skillet

until well browned, 2 to 3 minutes per side.

Remove the chops from the skillet and set aside.

5. To this skillet, add the remaining 3

tablespoons butter and 3 tablespoons flour. Stir

and cook until the roux gets some color on it,

about 2 minutes. Whisk in the stock a bit at a

time, working out all the lumps, then add the

cream. Add the onions and peppers, coating

them in the sauce.


TurkeyF A S T A N D E A S Y

R E C I P E S

BBQTURKEYCHILLI

TOTAL TIME: 30 MINS

DIRECTIONS

1. Heat oil in a large pot over medium heat. Add

onion and pepper and cook 5 minutes, stirring,

until softened.

2. Increase heat to medium-high and add turkey,

breaking apart with a wooden spoon. Cook 5

minutes. Sprinkle with chili powder and salt;

cook 1 minute.

3. Stir in ketchup, vinegar, molasses and sugar.

Add drained tomatoes, reduce heat to medium-

low and simmer 15 minutes, stirring occasionally.

Add beans and jalapeno and heat through,

about 2 minutes. Meanwhile, microwave rice as

per package directions, about 90 seconds. Serve

chili over rice.

Recipe from Family Circle

INGREDIENTS

2 tablespoons olive oil

1 medium onion, chopped

1 green bell pepper, cored and diced

20.8 ounce ground turkey

3 tablespoons chili powder

1/2 teaspoon salt

1/2 cup ketchup

1/3 cup vinegar

2 tablespoons molasses

2 teaspoons sugar

14 1/2 ounce petite-cut diced

tomatoes, drained

15 ounce small white beans, drained

and rinsed

1 jalapeno chili, thinly sliced

2 fully cooked brown or white rice

(such as Uncle Bens Ready Rice)



TURKEYIN AHURRY

TOTAL TIME: 25 MINS

DIRECTIONS

1. Cut tenderloins in half lengthwise, then into

serving-size pieces. Place on rack of broiler pan.

2. In a small saucepan, heat remaining

ingredients until butter is melted. Broil turkey

until lightly browned on one side. Brush with the

herb butter; turn and brown the other side.

Brush with butter.

3. Continue cooking 6-8 minutes or until no

longer pink, brushing often with butter.


INGREDIENTS

2 turkey breast tenderloins (1-1/2

pounds)

1/4 cup butter

3/4 teaspoon dried thyme

1/2 teaspoon dried rosemary, crushed

1/4 teaspoon paprika

1/8 teaspoon garlic powder



SausageF A S T A N D E A S Y

R E C I P E S

POTATO ANDSAUSAGEBAKE

TOTAL TIME: 20 MINS

INGREDIENTS

5 large Yukon Gold potatoes, peeled

and cut into 1-inch cubes

1 large sweet orange pepper, sliced

1 large sweet red pepper, sliced

1 shallot, chopped


1 tablespoon olive oil

2 teaspoons paprika

3/4 teaspoon salt

1/2 teaspoon dried thyme

1/2 teaspoon pepper

1 package (19 ounces) Italian sausage

links

Minced fresh thyme, optional


DIRECTIONS

1. Preheat oven to 400°. Place the potatoes,

sweet peppers, shallot and garlic in a greased

15x10x1-in. baking pan. Drizzle with oil. Sprinkle

with seasonings; toss to coat. Spread evenly over

pan, leaving room for the sausage. Add sausage

to pan.

2. Bake, uncovered, until a thermometer inserted

in sausage reads 160° and vegetables are tender,

30-35 minutes. If desired, sprinkle with fresh

thyme before serving.



SWEET ANDSOURSAUSAGE

TOTAL TIME: 20 MINS

INGREDIENTS

1 can (20 ounces) pineapple chunks

1/2 cup apricot preserves

2 teaspoons cornstarch

1 tablespoon cider vinegar

1 tablespoon soy sauce

1/2 teaspoon ground ginger

1 pound smoked Polish sausage, cut

into 1/2-inch slices

1 large onion, cut into 1-inch pieces

1 medium green pepper, cut into 1-

inch pieces

1 tablespoon canola oil

Hot cooked rice


DIRECTIONS

1. Drain pineapple, reserving 1/4 cup juice; set

pineapple aside. In a small bowl, combine the

preserves, cornstarch, vinegar, soy sauce, ginger

and reserved juice.

2. In a large skillet, saute the sausage, onion and

pepper in oil until vegetables are tender. Add

sauce mixture and pineapple. Bring to a boil;

cook and stir for 2 minutes or until thickened.

Serve with rice.



GRILLEDSAUSAGEBASIL PIZZAS

TOTAL TIME: 30 MINS

INGREDIENTS

4 Italian sausage links (4 ounces

each)

4 naan flatbreads or whole pita

breads

1/4 cup olive oil

1 cup tomato basil pasta sauce

2 cups shredded part-skim

mozzarella cheese

1/2 cup grated Parmesan cheese

1/2 cup thinly sliced fresh basil


DIRECTIONS

1. Grill sausages, covered, over medium heat until

a thermometer reads 160°, 10-12 minutes, turning

occasionally. Cut into 1/4-in. slices.

2. Brush both sides of flatbreads with oil. Grill

flatbreads, covered, over medium heat until

bottoms are lightly browned, 2-3 minutes.

3. Remove from grill. Layer grilled sides with

sauce, sausage, cheeses and basil. Return to grill;

cook, covered, until cheese is melted, 2-3

minutes longer.



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