Grilled Steak with Chimichurri Sauce -Meal Kit Recipes · ½-1½ teaspoons Fiesta Party...

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spring-summer 2020

Grilled Steak with Chimichurri Sauce

30-Meal Kit Recipes

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Six, easy, five-day meal plans with coordinating grocery lists.

30-Meal Planner

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If you’re looking for fresh meal ideas, we’ve got you covered.

recipe: Fiesta Shrimp Lettuce Wraps

Bruschetta Grilled Chicken

Chicken & Artichoke Skillet

Greek Salad with Turkey Meatballs

Chicken Strawberry Salad Fiesta Burgers

Fiesta Shrimp Lettuce Wraps

Grilled Salmon with Jicama Carrot Salad

Grilled Steak with Roulade Topping

Shredded Pork Tacos with Mango Salsa

Chicken Fajita Salad

Mama Mia Pasta Skillet Tacos on the Go

Mama Mia Spaghetti& Grilled Meatballs

Seared Pork with Mushroom Artichoke Sauce

Skillet Chicken with Light Bacon Cream Sauce

Bayou Jack Burgers

Bayou Joes with Sesame Broccoli Slaw

Jammin' Tilapia Tacos

Grilled Chicken BLT Mom's Favorite Mexican Molletes

Vidalia Chicken & Veggie Grilled Platter


Pimento CheeseburgersSavory Grilled Chicken Sweet & Sour Grilled Meatballs over Rice

Chipotle BBQ Baby Back Ribs Grilled Shrimp over Spring Orzo Salad

Chipotle Citrus Glazed Salmon

Grilled Cilantro Lime Chicken Salad

Guacamole Turkey Burgers

dinner?check done.

54

1½ pounds lean ground turkey1 (4 ounce) container crumbled feta cheese, divided, optional1 large egg2 tablespoons Spinach & Herb Seasoning, divided1½ tablespoons Garlic Garlic™ Seasoning, divided1 tablespoon Onion Onion™ Seasoning1 tablespoon Avocado Oil½ cup unsweetened almondmilk yogurt or plain Greek yogurt¼ cup unsweetened almondmilk or milk 18 ounces chopped Romaine lettuce24 grape tomatoes, cut in half1 cucumber, seeded and chopped1 small red onion, thinly sliced or chopped½ cup sliced Kalamata olives

1. In large bowl, combine turkey, 1⁄3 cup feta cheese, if desired, egg, 1 tablespoon Spinach & Herb Seasoning, 1 tablespoon Garlic Garlic Seasoning and Onion Onion Seasoning. Form into 24 meatballs.

2. In a large skillet, heat Avocado Oil over medium-high heat. Add meatballs. Cook, covered and turning occasionally, until internal temperature reaches 165°F on an instant-read food thermometer, about 6-8 minutes. Add 1-2 tablespoons water to skillet at the end of cooking to deglaze the pan; toss meatballs with liquid.

3. Meanwhile, in a container with tight fitting lid, combine yogurt, milk, remaining 1 tablespoon Spinach & Herb Seasoning and 1½ teaspoons Garlic Garlic Seasoning. Cover and shake to combine. Set aside.

4. Divide lettuce among 6 dinner plates. Top with tomatoes, cucumbers, onion, olives and meatballs, Sprinkle with remaining feta cheese, if desired. Drizzle with dressing.

Make Ahead & Freeze: Prepare step 1. Place in a gallon freezer bag between sheets of wax paper. Seal well, label and freeze. Thaw completely. Continue with step 2.

Active Time: 30 minutes Total Time: 30 minutes

Makes 6 servings

Greek Salad with Turkey Meatballs

NUTRITION PER SERVING (includes cheese):

Calories: 370 Total Fat: 26g Sat. Fat: 7g Cholest: 135mgSodium: 670mg Carbs: 10g Fiber: 3g Sugar: 5g Protein: 25g

$4.07per

serving*

only

Wine Pairing:

Sauvignon Blanc

WEEK1 Grocery List

4 5*Including the average cost of groceries. Optional ingredients and/or suggested toppings are not calculated into the serving cost.

Tastefully Simple Items: Avocado Oil, Fiesta Party Seasoning™, Garlic Garlic™ Seasoning, Onion Onion™ Seasoning, Spinach & Herb Seasoning, Ultimate Steak™ Seasoning

Pantry Items: c Dijon mustardc egg c pepperc salt

c 2 large & 2 medium tomatoes c 24 grape tomatoes c ¼ cup fresh basil

c 2 (12-13 ounce) containers spiralized zucchini

c 16 ounces fresh baby spinach leaves

c 18 ounces chopped Romaine lettuce

c 1 (10 ounce) package power blend superfood

slaw mixc 1 (16 ounce) container

fresh strawberries

c 4 ripe avocados c 1 medium shallot

c 1 small red onion

c 1 small poblano chile

pepper

c 1 small red bell pepper

c 3 tablespoons fresh cilantro c 1 lime c 1 lemon

c 4 ounces jicama (1 cup shredded) c 1 cup shredded carrots c 1 cucumber

c Optional 1 (4 ounce) container crumbled feta

cheese (for Greek Salad with Turkey Meatballs)

c Optional 1 (8 ounce) package pre-sliced fresh

mozzarella cheese (for Bruschetta Grilled

Chicken)c 1½ pounds lean ground

beefc 1½ pounds lean ground

turkey

c 1½ pounds salmon fillets, skin removed (your butcher

can do this for you)

c 3 pounds boneless skinless chicken breasts

c 6 tablespoons balsamic vinegar plus more for

drizzlingc 3 ounces walnut halves

and pieces (¾ cup)c ½ cup sliced Kalamata

olives

c 4 ounces unsweetened almondmilk yogurt or plain

Greek yogurt (½ cup)c ¼ cup unsweetened

almondmilk or milk

766 7

1½ pounds boneless skinless chicken breasts, cut into 6 sections1½ teaspoons Ultimate Steak™ Seasoning, divided2 large tomatoes, seeded and chopped¼ cup chopped fresh basil1 teaspoon Avocado Oil1 teaspoon Garlic Garlic™ Seasoning1 (8 ounce) package pre-sliced fresh mozzarella cheese, optionalBalsamic vinegar for drizzling

1. Prepare grill to medium heat. Season chicken with 1 teaspoon Ultimate Steak Seasoning. Place on grill. Grill, turning once, until internal temperature reaches 165°F on an instant-read food thermometer, about 10-12 minutes.

2. Meanwhile, in a medium bowl, combine tomatoes, basil, Avocado Oil, Garlic Garlic Seasoning and ½ teaspoon Ultimate Steak Seasoning. Toss to combine.

3. Top chicken with cheese, if desired, about 1 minute before removing from grill. Remove from grill, top with tomato mixture and drizzle with vinegar.

Serve with Garlicky Zoodles (recipe on page 7).

Make Ahead & Freeze: Season chicken with Ultimate Steak Seasoning. Place in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.


Makes 6 servings


Makes 6 servings

Bruschetta Grilled Chicken Garlicky Zoodles1 tablespoon Avocado Oil2 (12-13 ounce) containers spiralized zucchini1 tablespoon Garlic Garlic™ Seasoning1 teaspoon Ultimate Steak™ Seasoning

1. In large skillet, heat Avocado Oil over medium-high heat.

2. Add remaining ingredients; sauté until crisp-tender or desired doneness, about 5-6 minutes.

NUTRITION PER SERVING:

Calories: 40Total Fat: 2.5g Sat. Fat: 0g Cholest: 0mgSodium: 270mg Carbs: 4g Fiber: 1g Sugar: 3g Protein: 1g

NUTRITION PER SERVING (includes cheese):

Calories: 270Total Fat: 11g Sat. Fat: 4.5g Cholest: 100mgSodium: 380mg Carbs: 4g Fiber: <1g Sugar: 3g Protein: 34g

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$3.05per

serving*

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Wine Pairing:

Pinot Noir

988 9

Active Time: 30 minutes Total Time: 2½ hours

Makes 6 servings



Grilled Salmon with Jicama Carrot Salad3 tablespoons Avocado Oil, divided3 tablespoons fresh squeezed lemon juice, divided2 tablespoons Spinach & Herb Seasoning, divided1 tablespoon Garlic Garlic™ Seasoning1½ tablespoons Dijon mustard, divided1½ pounds salmon fillets, skin removed1 tablespoon Onion Onion™ Seasoning1 (10 ounce) package power blend superfood slaw mix1 cup shredded jicama1 cup shredded carrots

1. In small bowl, combine 1 tablespoon each Avocado Oil, lemon juice, Spinach & Herb Seasoning, Garlic Garlic Seasoning and Dijon mustard with 2 tablespoons water. Rub on both sides of salmon. Place salmon in a gallon freezer bag; seal well. Refrigerate 2 hours or up to overnight.

2. In large bowl, combine remaining 2 tablespoons Avocado Oil, 2 tablespoons lemon juice, remaining 1 tablespoon Spinach & Herb Seasoning, Onion Onion Seasoning and remaining 1½ teaspoons Dijon mustard. Stir to combine. Stir in remaining ingredients. Let stand 10-15 minutes.

3. Prepare grill to medium heat. Remove salmon from marinade. Discard bag with marinade. Place salmon on grill. Grill, turning once, until internal temperature reaches 145°F on an instant-read food thermometer, about 10 minutes per inch of thickness.

4. Divide salad among 6 dinner plates. Serve topped with salmon.

Make Ahead & Freeze: Prepare step 1. Seal well, label and freeze. Thaw completely. Continue with step 2.

$4.17per

serving*

only

Wine Pairing:

Chardonnay or Pinot Noir

Chicken Strawberry Salad6 tablespoons Avocado Oil6 tablespoons balsamic vinegar1 tablespoon Onion Onion™ Seasoning2 teaspoons Ultimate Steak™ Seasoning, divided1½ pounds boneless skinless chicken breasts16 ounces fresh baby spinach leaves1 (16 ounce) container fresh strawberries, sliced2 ripe avocados, pitted, peeled and sliced1 medium shallot, thinly sliced¾ cup walnut halves and pieces, toasted

1. To make vinaigrette, in a container with tight-fitting lid, combine first 3 ingredients and ½ teaspoon Ultimate Steak Seasoning. Cover and shake to combine. Set aside.

2. Prepare grill to medium heat. Season chicken with remaining 1½ teaspoons Ultimate Steak Seasoning. Place chicken on grill. Grill, turning once, until internal temperature reaches 165°F on an instant-read food thermometer, about 10-12 minutes. Slice.

3. Divide spinach among 6 dinner plates. Top with strawberries, avocado, shallots and walnuts. Drizzle with vinaigrette. Top with sliced chicken.

Make Ahead & Freeze: Season chicken with 1½ teaspoons Ultimate Steak Seasoning. Place in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.



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Makes 6 servings

$5.08per

serving*

Wine Pairing:

Pinot Grigio or Pinot Noir

1110

1 tablespoon Avocado OilJuice of 1 lime1 tablespoon chopped fresh cilantro1 tablespoon Onion Onion™ Seasoning1 teaspoon Garlic Garlic™ Seasoning1 teaspoon Fiesta Party Seasoning™

2 ripe avocados, pitted, peeled and sliced2 medium tomatoes, sliced into thin wedges

1. In medium bowl, combine first 6 ingredients. Let stand 10 minutes.

2. Add avocados and tomatoes; gently toss to coat.


Makes 6 servings

Avocado Tomato Salad


Calories: 100Total Fat: 9g Sat. Fat: 1g Cholest: 0mgSodium: 170mg Carbs: 6g Fiber: 4g Sugar: 1g Protein: 1g

2 teaspoons Avocado Oil1 small poblano chile pepper, seeded and finely chopped1 small red bell pepper, seeded and finely chopped1 tablespoon Onion Onion™ Seasoning1½ pounds lean ground beef2 tablespoons chopped fresh cilantro2 teaspoons Garlic Garlic™ Seasoning½-1½ teaspoons Fiesta Party Seasoning™

1. In large skillet, heat Avocado Oil over medium-high heat. Add peppers and Onion Onion Seasoning; sauté until peppers are softened, about 3-5 minutes. Remove from heat and cool.

2. In large bowl, combine beef, cilantro, Garlic Garlic Seasoning, Fiesta Party Seasoning and cooled peppers. Form into patties.

3. Prepare grill to medium heat. Place patties on grill. Grill, turning once, until internal temperature reaches 165°F on an instant-read food thermometer, about 8-10 minutes.

Serve topped with Avocado Tomato Salad (recipe on page 11).

Make Ahead & Freeze: Prepare through step 2. Place patties in a gallon freezer bag between sheets of wax paper. Seal well, label and freeze. Thaw completely. Continue with step 3.


Makes 6 servings

Fiesta Burgers


Calories: 260Total Fat: 19g Sat. Fat: 7g Cholest: 75mgSodium: 300mg Carbs: 1g Fiber: 0g Sugar: <1g Protein: 21g

10 11

$1.94per

serving*

only

Wine Pairing:

Beaujolais-Villages

1312

Active Time: 30 minutes Total Time: 8-10 hours

Makes 6 servings

1 (2½-3 pound) boneless pork roast, cut into 4 sections2 cups reduced sodium chicken broth1 tablespoon Garlic Garlic™ Seasoning1 tablespoon Fiesta Party Seasoning™

1½ tablespoons Onion Onion™ Seasoning, divided1 (16 ounce) package frozen mango chunks, thawed and chopped1 large tomato, seeded and chopped1 fresh jalapeño pepper, seeded and minced¼ cup chopped fresh cilantro18 Iceberg lettuce leaves

1. In a 4-quart or larger slow cooker, combine first 4 ingredients and 1 tablespoon Onion Onion Seasoning. Cook on LOW 8-10 hours or HIGH 6-8 hours.

2. To make mango salsa, in medium bowl, combine next 4 ingredients and remaining 1½ teaspoons Onion Onion Seasoning. Toss to combine. Let stand 15 minutes.

3. Shred pork, serve in lettuce leaves topped with mango salsa.

Serve with a green salad, broccoli slaw or coleslaw.

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


Calories: 350

Total Fat: 6g Sat. Fat: 2g Cholest: 145mgSodium: 420mg Carbs: 17g Fiber: 3g Sugar: 14g Protein: 54g

$3.16per

serving*

only

Wine Pairing:

Chardonnay

Shredded Pork Tacos with Mango Salsa

12 13

WEEK2 Grocery List

Tastefully Simple Items: Avocado Oil, Citrus Herb Seasoning, Fiesta Party Seasoning™, Onion Onion™ Seasoning, Rustic Herb Seasoning, Spinach & Herb Seasoning, Ultimate Steak™ Seasoning

c Toppings for Chicken Fajita Salad such as chopped tomatoes, chopped

avocado or guacamole, chopped onion, salsa, black olives

c 2 lemons c 1 limec 1 large and 1 medium

tomato c 3 medium zucchini

c 1-2 red and/or green bell peppers

c 1 poblano chile pepper

c 1 fresh jalapeño pepper c 1 medium yellow onion

c 2½ ripe avocados c 1 bunch fresh cilantro


c 18 Bibb or Iceberg lettuce

leaves

c 18 Iceberg lettuce leaves

c 5 ounces fresh baby spinach leaves (3 cups) c 1 cup pico de gallo c 1 (1½-2 pound) jicama

c 1 (8 ounce) package sliced fresh button

mushrooms c 1 bunch fresh asparagusc 3 pounds boneless skinless

chicken breastsc 1½ pounds (51-60 count)

raw shrimp

c 1½ pounds boneless beef sirloin steak c ½ pound bacon slices

c 1 (2½-3 pound) boneless pork roast

c 1 (13.5 ounce) can full fat coconut milk

c 1 (14 ounce) can artichoke hearts c 2 tablespoons capers

c ½ (7 ounce) jar sun-dried tomatoes in oil

c 16 ounces reduced sodium chicken broth

(2 cups)

c 2 tablespoons arrowroot powder or cornstarch

c 3 ounces raw cashews (¾ cup)

c 1 tablespoon apple cider vinegar

c 4 ounces unsweetened non-dairy almondmilk

yogurt (½ cup)

c 1 cup non-dairy milk of choice (almond, cashew,

coconut)c 1 (16 ounce) package

frozen mango chunks

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1 tablespoon Avocado Oil1½ pounds (51-60 count) raw shrimp, peeled and deveined1 poblano chile pepper, seeded and chopped2 teaspoons Onion Onion™ Seasoning¼-¾ teaspoon Fiesta Party Seasoning™

18 Bibb or Iceberg lettuce leaves2 ripe avocados, pitted, peeled and chopped1 cup pico de gallo

1. In large skillet, heat Avocado Oil over medium-high heat. Add shrimp, peppers, Onion Onion Seasoning and Fiesta Party Seasoning.

2. Sauté until shrimp is opaque in color and internal temperature reaches 145°F on an instant read food thermometer, about 6-8 minutes.

3. Serve shrimp mixture in lettuce leaves with avocado and pico de gallo.

Serve with Jicama Fries with Fiesta Dipping Sauce (recipe on page 15).

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

Active Time: 20 minutes Total Time:20 minutes

Makes 6 servings


Calories: 200Total Fat: 11g Sat. Fat: 1.5g Cholest: 145mgSodium: 940mg Carbs: 10g Fiber: 4g Sugar: 4g Protein: 17g

Fiesta Shrimp Lettuce Wraps

¾ cup raw cashews2 cups water (1 cup boiling, 1 cup cold)1 (1½-2 pound) jicama, peeled and cut into ¼ x ¼-inch slices1 tablespoon Avocado Oil3-4 teaspoons Fiesta Party Seasoning™, divided1 tablespoon apple cider vinegar1½ teaspoons fresh squeezed lemon juice1 teaspoon Onion Onion™ Seasoning½ cup unsweetened non-dairy almondmilk yogurt

1. Place cashews in a small bowl; cover with boiling water. Let stand 30 minutes. Bring a large pot of water to a boil. Preheat oven to 425°F. Line a large baking sheet with parchment paper.

2. Add jicama fries to boiling water. Cook 10 minutes. Drain well. Add back to pot; toss with Avocado Oil and 1 teaspoon Fiesta Party Seasoning. Transfer to prepared baking sheet and spread to a single layer. Bake 30 minutes, flipping over halfway.

3. Meanwhile, drain cashews; place softened cashews in a blender or immersion blender container. Add 1 cup cold water, vinegar, lemon juice, Onion Onion Seasoning and remaining 2-3 teaspoons Fiesta Party Seasoning. Blend on HIGH until smooth and creamy, scraping sides occasionally.

4. Transfer cashew cream to a bowl. Stir in yogurt. Serve as dipping sauce for fries.

Make Ahead: Boil jicama 10 minutes, drain and cool. Prepare dipping sauce. Refrigerate both in airtight containers up to 1 day ahead.

Optional Dairy Version: Stir Onion Onion Seasoning and Fiesta Party Seasoning into 1 cup sour cream. Omit cashews, water, vinegar, lemon juice and yogurt.


Makes 6 servings

Jicama Fries with Fiesta Dipping Sauce



$3.96per

serving*

only

Wine Pairing:

Sauvignon Blanc

171616 17

1½ pounds boneless skinless chicken breasts, cut into 6 sections, pounded thin

1 teaspoon Ultimate Steak™ Seasoning1 tablespoon Avocado Oil1 (13.5 ounce) can full fat coconut milkJuice of 1 lemon1 tablespoon Spinach & Herb Seasoning1 tablespoon Garlic Garlic™ Seasoning1 (14 ounce) can artichoke hearts, drained and chopped2 tablespoons capers, rinsed and drained2 tablespoons arrowroot powder or cornstarch1 medium tomato, seeded and chopped

1. Season chicken with Ultimate Steak Seasoning. In large skillet, heat Avocado Oil over medium-high heat. Sear chicken until browned on both sides.

2. In small bowl, whisk together coconut milk, lemon juice, Spinach & Herb Seasoning and Garlic Garlic Seasoning. Add to skillet with artichokes and capers. Bring to a simmer. Simmer, covered, 5-6 minutes or until internal temperature of chicken reaches 165°F on an instant-read food thermometer.

3. In a small bowl, whisk together arrowroot power and 2 tablespoons water. Stir into sauce. Cook 1-2 minutes or until thickened. Stir in tomatoes.

Serve with Ultimate Sautéed Zucchini (recipe on page 17).

Note: 1¾ cups half & half can be substituted for the coconut milk, if desired.

Make Ahead & Freeze: Place seasoned chicken in a quart freezer bag. Place 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.


Makes 6 servings


Makes 6 servings

Chicken & Artichoke Skillet Ultimate Sautéed Zucchini1 tablespoon Avocado Oil3 medium zucchini, cubed1-2 teaspoons Ultimate Steak™ Seasoning

1. In large skillet, heat Avocado Oil over medium-high heat.

2. Add zucchini and Ultimate Steak Seasoning. Sauté until crisp-tender and lightly browned, about 6-8 minutes.


Calories: 35Total Fat: 2.5g Sat. Fat: 0g Cholest: 0mgSodium: 310mg Carbs: 3g Fiber: <1g Sugar: 2g Protein: 1g



$2.77per

serving*

only

Wine Pairing:

Chardonnay

1918

1½ pounds boneless beef sirloin steak1 teaspoon Ultimate Steak™ Seasoning½ pound bacon slices, chopped1 (8 ounce) package sliced fresh button mushrooms, roughly

chopped1 tablespoon Onion Onion™ Seasoning1 tablespoon Spinach & Herb Seasoning2 teaspoons Garlic Garlic™ Seasoning½ (7 ounce) jar sun-dried tomatoes in oil (about 8), chopped3 cups fresh baby spinach leaves

1. Prepare grill to medium heat. Season steak with Ultimate Steak Seasoning. Place steak on grill. Grill, turning once, until desired doneness is reached on an instant-read food thermometer (145°F for medium-rare; 160°F for medium), about 16-20 minutes.

2. Meanwhile, in large skillet over medium-high heat, cook bacon until crispy, about 6-8 minutes. Remove bacon to clean paper towels; remove all but 3 tablespoons bacon drippings from skillet.

3. Add mushrooms, Onion Onion Seasoning, Garlic Garlic Seasoning and Spinach & Herb Seasoning; sauté 2-3 minutes. Stir in tomatoes and spinach; sauté until just wilted. Remove from heat; stir in bacon.

4. Slice steak and top with roulade.

Serve with Ultimate Grilled Asparagus (recipe on page 19).

Make Ahead & Freeze: Season steak with Ultimate Steak Seasoning. Place in a gallon freezer bag. Place bacon in a quart freezer bag. Place mushrooms and seasonings in a quart freezer bag. Place all bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.


Makes 6 servings



18 19


Makes 6 servings

1 bunch fresh asparagus, trimmed2 teaspoons Avocado Oil1 teaspoon Ultimate Steak™ Seasoning

1. Combine all ingredients in a gallon freezer bag. Seal well; toss to coat.

2. Prepare grill to medium heat. Remove asparagus from bag; discard bag. Place asparagus on grill.

3. Grill, turning occasionally, until crisp-tender and lightly browned or desired doneness, about 3-4 minutes.

Make Ahead: Prepare step 1. Refrigerate up to overnight. Continue with step 2.


Calories: 35

Total Fat: 1.5g Sat. Fat: 0g Cholest: 0mgSodium: 160mg Carbs: 4g Fiber: 2g Sugar: 2g Protein: 2g

Grilled Steak with Roulade Topping Ultimate Grilled Asparagus

$4.39per

serving*

only

Wine Pairing:

Cabernet Sauvignon

212020 21

Chicken Fajita Salad1½ pounds boneless skinless chicken breasts1-2 red and/or green bell peppers, cut into 3 sections,

seeds removed1 medium yellow onion, sliced ½-inch thick2 tablespoons Avocado OilJuice of 1 lime2½-4 teaspoons Fiesta Party Seasoning™, divided1 cup non-dairy milk of choice (almond, cashew, coconut)½ ripe avocado, pitted, peeled and chopped½ cup chopped fresh cilantro18 ounces chopped Romaine lettuceFaji ta toppings such as chopped tomatoes, chopped avocado or

guacamole, chopped onion, salsa, black olives

1. In a gallon freezer bag, combine first 5 ingredients and 2-3 teaspoons Fiesta Party Seasoning. Seal well; toss to coat. Refrigerate 2 hours or up to overnight.

2. Using an immersion blender or blender, purée avocado, milk, cilantro and remaining ¼-½ teaspoon Fiesta Party Seasoning to desired consistency. Transfer to a storage container. Refrigerate until ready to serve.

3. Prepare grill to medium heat. Remove chicken, peppers and onions from marinade. Discard bag with marinade. Place chicken, peppers and onion on grill. Grill, turning once, until veggies are desired doneness and chicken reaches 165°F on an instant-read food thermometer, about 10-12 minutes. Remove from grill; slice chicken and veggies.

4. Divide lettuce among 6 dinner plates. Top with chicken, peppers, onions, avocado dressing and desired fajita toppings.


NUTRITION PER SERVING: (does not include toppings)

Calories: 240 Total Fat: 10g Sat. Fat: 1.5g Cholest: 85mgSodium: 290mg Carbs: 9g Fiber: 3g Sugar: 4g Protein: 28g

only


Makes 6 servings

$2.71per

serving*

Wine Pairing:

Sauvignon Blanc

WEEK3 Grocery List

Tastefully Simple Items: Artichoke & Spinach Warm Dip Mix, Bacon Pepper Jam, Bayou Bourbon™ Glaze, Mama Mia™ Marinara Sauce Mix, Mom’s Favorite Taco Seasoning, Onion Onion™ Seasoning, Seasoned Pepper

Pantry Items: c all-purpose flour

c butter

c honey

c 2% milk

c mayonnaise

c pepper

c salt

c vegetable oil

ItalianSausage

c 1 red bell pepper c 1 poblano chile pepper c 1 medium onionc 1 cup prepared

guacamole

c Fresh cilantro sprigs

c Optional ½ bunch fresh parsley (for Skillet Chicken with

Light Bacon Cream Sauce)

c 1 tablespoon lemon juicec 16 ounces fresh spinach

leaves

c 1 large & 1 medium tomato c 1 medium cucumber

c 1 cup shredded carrots

c 2 pounds red potatoes

c Optional lettuce and tomato slices (for Bayou

Jack Burgers)

c 6 pretzel hamburger bunsc 3 pounds lean ground

beefc 1 pound ground hot or

mild Italian sausage

c 1½ pounds tilapia filletsc 1½-1¾ pounds boneless,

skinless chicken thighs c ¼ pound bacon (4 slices)c 12 ounces Mafalda (mini

lasagna) pasta

c 1 (5 ounce) package garlic & butter croutons

c 1 (29 ounce) can no salt added tomato sauce

c 6 ounces chicken broth (¾ cup)

c 1 (9¾ ounce) package nacho cheese tortilla chips

c 18 (4-inch) corn or flour tortillas c 2 teaspoons chili powder c 1 teaspoon ground cumin

c 8 ounces sour cream (1 cup)

c 6 (2-3 cup) reusable storage containers

c 1 (26 ounce) package frozen fast food french fries

c 6 slices pepper jack or Monterey Jack cheese

c 4 ounces shredded white cheddar cheese (1 cup)

c 8 ounces whole milk ricotta (1 cup)

c 6 ounces shredded mozzarella cheese (1½ cups)

c 6 ounces shredded Mexican-blend cheese

(1½ cups)

c Toppings for Tacos on the Go such as shredded lettuce, chopped tomatoes, sliced black olives, sour cream, salsa

232222 23

1½ pounds lean ground beef1 tablespoon Onion Onion™ Seasoning1 teaspoon Seasoned Pepper1 each red pepper, poblano pepper & onion, sliced into rings¼ cup + 1 tablespoon Bayou Bourbon™ Glaze, divided6 slices pepper jack or Monterey Jack cheese1⁄3 cup mayonnaise6 pretzel hamburger buns, toastedLettuce, tomato slices, optional

1. In large bowl, combine first 3 ingredients. Form into 6 patties.

2. Prepare grill to medium heat. Place patties and vegetables on grill. Grill, turning occasionally, until veggies are tender and browned and internal temperature of burgers reaches 165°F on an instant-read food thermometer, about 8-10 minutes. Brush burgers with ¼ cup Bayou Bourbon Glaze the last 2-3 minutes. Top with cheese.

3. Meanwhile, in small bowl, combine mayonnaise and remaining 1 tablespoon Bayou Bourbon Glaze.

4. Spread toasted buns with bayou mayo. Top with lettuce, tomatoes, burgers and veggies.

Serve with Seasoned Pepper Fries (recipe on page 23).


Makes 6 servings


Makes 6 servings

Bayou Jack Burgers Seasoned Pepper Fries1 cup sour cream1 tablespoon Onion Onion™ Seasoning1 tablespoon + 2 teaspoons Seasoned Pepper, divided1 (26 ounce) package frozen fast food french fries

1. Preheat oven according to fries package directions.

2. In small bowl, combine sour cream, Onion Onion Seasoning and 2 teaspoons Seasoned Pepper. Set aside.

3. Prepare fries according to package directions. Bake 7 minutes. Flip fries over and sprinkle with remaining 1 tablespoon Seasoned Pepper. Continue baking as directed or to desired doneness.

4. Serve with seasoned sour cream for dipping.





$3.65per

serving*

only

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23

Wine Pairing:

CabernetSuvignon

2524

1½ -1¾ pounds boneless skinless chicken thighs, seasoned with salt and pepper

¼ cup all-purpose flour1 tablespoon Onion Onion™ Seasoning2 tablespoons vegetable oil¾ cup chicken broth½ cup 2% milk1 packet Artichoke & Spinach Warm Dip Mix4 slices bacon, cooked and crumbled (about ½ cup)1 medium tomato, seeded and chopped¼ cup chopped fresh parsley, optional

1. In a gallon freezer bag, combine chicken, flour and Onion Onion Seasoning. Toss to coat.

2. In large skillet, heat 2 tablespoons oil over medium-high heat. Remove chicken from bag; reserve bag with flour. Add chicken to skillet; sauté until browned on both sides, about 7-9 minutes.

3. Meanwhile, in small bowl, whisk together broth, milk, Artichoke & Spinach Warm Dip Mix and any remaining flour mixture from bag. Add to chicken in skillet.

4. Reduce heat and simmer until internal temperature of chicken reaches 165°F on an instant-read food thermometer and sauce has thickened, about 5-7 minutes. Remove from heat. Stir in bacon, tomatoes and parsley, if desired.

Serve with Peppery Onion Mashed Potatoes (recipe on page 25).


Makes 6 servings



24 25


Makes 6 servings

2 pounds red potatoes, skins on, cubed1 tablespoon Onion Onion™ Seasoning1⁄3 cup 2% milk, warmed¼ cup butter, melted1 teaspoon Seasoned Pepper1 cup shredded white cheddar cheese

1. In a large saucepan over high heat, combine potatoes and Onion Onion Seasoning. Cover with water and add a large pinch of salt.

2. Bring to a boil; reduce heat and simmer 15-20 minutes or until potatoes are fork tender. Drain.

3. Add milk, butter and Seasoned Pepper. Mash to desired consistency. Stir in cheese. Salt as desired.


Calories: 250


Skillet Chicken with Light Bacon Cream Sauce Peppery Onion Mashed Potatoes

$1.81per

serving*

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Wine Pairing:

Chardonnay

272626 27

1 pound ground hot or mild Italian sausage1 tablespoon Onion Onion™ Seasoning1 (29 ounce) can no salt added tomato sauce2 cups water¼ cup Mama Mia™ Marinara Sauce Mix12 ounces mafalda (mini lasagna) pasta1 cup whole milk ricotta cheese1½ cups shredded mozzarella cheese

1. In a large skillet over medium-high heat, cook and crumble sausage and Onion Onion Seasoning until no longer pink, about 6-8 minutes. Drain off liquid.

2. Stir in tomato sauce, water and Mama Mia Marinara Sauce Mix. Then stir in pasta. Cover and simmer until noodles are al dente, stirring occasionally, about 10 minutes. Remove from heat; stir.

3. Dollop with ricotta cheese; gently stir into pasta, keeping dollops whole; top with mozzarella cheese. Cover and let stand 5 minutes or until cheese is melted.

Serve with Creamy Onion Spinach Salad (recipe on page 27).


Makes 6 servings


Makes 6 servings

Mama Mia Pasta Skillet Creamy Onion Spinach Salad½ cup milk1 tablespoon lemon juice½ cup mayonnaise or light mayonnaise1½ tablespoons Onion Onion™ Seasoning1 tablespoon honey16 ounces fresh spinach leaves1 large tomato, seeded and diced1 medium cucumber, sliced1 cup shredded carrots1 (5 ounce) package garlic & butter croutons

1. In pint-size mason jar or storage container, combine milk and lemon juice. Let stand 1-2 minutes.

2. Add next 3 ingredients to jar; salt and pepper as desired. Seal and shake well.

3. Divide remaining ingredients among 6 salad bowls. Drizzle with desired amount of dressing.

Make Ahead: Prepare through step 2. Refrigerate up to 1 week.

Note: Any leftover dressing can be refrigerated up to 1 week.

NUTRITION PER SERVING: (based on 2 tablespoons dressing per serving)



Calories: 600Total Fat: 26g Sat. Fat: 11g Cholest: 80mgSodium: 1,300mg Carbs: 57g Fiber: 4g Sugar: 12g Protein: 29g

$2.44per

serving*

only

Wine Pairing:

Chianti

2928

$2.59per

serving*

only

1½ pounds lean ground beef1 cup water4 tablespoons Mom’s Favorite Taco Seasoning1 (9¾ ounce) package nacho cheese tortilla chips6 (2-3 cup) reusable storage containers1½ cups shredded Mexican-blend cheeseTaco toppings such as shredded lettuce, chopped tomatoes, sliced black olives, sour cream, salsa

1. In large skillet over medium-high heat, cook and crumble beef until no longer pink, about 6-8 minutes. Drain off liquid.

2. Stir in water and Mom’s Favorite Taco Seasoning. Stir and simmer 5 minutes or until desired thickness.

3. Break up tortilla chips and divide among storage containers. Top with taco meat, cheese and desired toppings.

4. Cover and dinner’s ready to go!

Make Ahead: Prepare through step 2. Allow to cool. Refrigerate up to 2 days ahead.


Makes 6 servings

Tacos on the Go



1½ pounds tilapia fillets2 teaspoons chili powder1 teaspoon ground cumin½ teaspoon Kosher salt1-2 tablespoons vegetable oil18 (4-inch) corn or flour tortillas1 cup guacamole½ cup Bacon Pepper JamFresh cilantro sprigs

1. Sprinkle tilapia with chili powder, cumin and salt. In a large skillet, heat oil over medium-high heat.

2. Add fish to skillet. Sauté until internal temperature reaches 145°F on an instant-read food thermometer, turning over halfway, about 5-7 minutes. Flake into chunks.

3. Spread warmed tortillas with guacamole. Top with chunks of fish, Bacon Pepper Jam and cilantro sprigs.

Serve with chips and salsa.


Makes 6 servings

Jammin’ Tilapia Tacos



$4.20per

serving*

only

Wine Pairing:

Sauvignon Blanc

3130

WEEK4 Grocery List

Wine Pairing:

Pinot Grigio

Grilled Chicken BLT½ cup mayonnaise or light mayonnaise1 tablespoon Onion Onion™ Seasoning2 teaspoons Seasoned Pepper, divided1½ pounds boneless skinless chicken breasts6 large ciabatta rolls, sliced open½ cup Bacon Pepper Jam2 large tomatoes, sliced6-12 lettuce leaves of choice

1. Prepare grill to medium heat. In small bowl, combine mayonnaise, Onion Onion Seasoning and ½ teaspoon Seasoned Pepper. Set aside.

2. Season chicken breasts with remaining 1½ teaspoons Seasoned Pepper. Place on grill. Grill, turning once, until internal temperature reaches 165°F on an instant-read food thermometer, about 10-12 minutes. Place buns on grill to toast just before chicken is done, about 1 minute.

3. Spread seasoned mayo on bottom half of buns. Slice chicken and place in buns. Slather with Bacon Pepper Jam. Top with tomatoes, lettuce and top buns.

Serve Onion Onion Seasoning prepared as a dip with chips and veggie sticks.



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Makes 6 servings

$3.45per

serving*

Tastefully Simple Items: Artichoke & Spinach Warm Dip Mix, Bacon Pepper Jam, Bayou Bourbon™ Glaze, Mama Mia™ Marinara Sauce Mix, Mom’s Favorite Taco Seasoning, Onion Onion™ Seasoning, Seasoned Pepper

Pantry Items: c butter c pepper

c salt c vegetable oil

c mayonnaise c egg

c 1 (10 ounce) package power blend slaw mix or

broccoli slaw mixc 2 large and 1 medium

tomatoesc 6-12 lettuce leaves of

choice c 1 cup pico de gallo

c ½ bunch fresh cilantro

c 3 ripe avocados

c 1 lime

c 1 (8 ounce) package sliced fresh button

mushrooms

c 9-12 hamburger buns c 6 large ciabatta rolls

c 6 hoagie buns

c 3½ pounds lean ground

beef

c 1 pound ground pork

c 1½ pounds boneless skinless chicken breasts

c 6 boneless pork loin chops (about 2 pounds)

c 1 (2.8 ounce) canister French-fried onions

c 2 teaspoons toasted sesame oil

c 1 (28 ounce) can crushed tomatoes

c 1 (16 ounce) can refried black beans

c 1 (8 ounce) package cream cheese

c ½ cup plain panko bread crumbs

c 12 ounces spaghetti pasta

c 2 ounces grated Parmesan cheese (½ cup)

c 8 ounces shredded Monterey Jack cheese

(2 cups)

c 1½ cups half & half

c 2 (10.8 ounce) packages frozen steamable whole

green beans

c Optional for Mama Mia Spaghetti & Grilled Meatballs shredded Parmesan cheese, fresh basil leaves

3332

3 ripe avocados, pitted and peeled1 medium tomato, seeded and chopped2 tablespoons chopped fresh cilantro1½ tablespoons fresh squeezed lime juice2 teaspoons Onion Onion™ Seasoning1 teaspoon Seasoned Pepper

1. In medium bowl, combine all ingredients.

2. Mash to desired consistency. Salt as desired.

3. Serve with tortilla chips or assorted veggies such as jicama sticks, bell pepper strips, carrots and/or snow pea pods.


Makes 6 servings

Onion Onion Guacamole


Calories: 120Total Fat: 11g Sat. Fat: 1.5g Cholest: 0mgSodium: 60mg Carbs: 7g Fiber: 5g Sugar: <1g Protein: 2g

1½ pounds lean ground beef5 tablespoons Mom’s Favorite Taco Seasoning, divided1 tablespoon Onion Onion™ Seasoning1 cup water 1 (16 ounce) can refried black beans6 hoagie buns, cut in half2 cups shredded Monterey Jack cheese1 cup pico de galloFresh cilantro, optional

1. In a large skillet over medium-high heat, cook and crumble ground beef until no longer pink, about 6-8 minutes; drain off liquid. Add 4 tablespoons Mom’s Favorite Taco Seasoning, Onion Onion Seasoning and water. Simmer 5 minutes.

2. Meanwhile, in a microwave-safe bowl, combine refried beans with remaining 1 tablespoon Mom’s Favorite Taco Seasoning. Cover loosely. Microwave on HIGH 2-3 minutes or until heated through, stirring occasionally.

3. Turn broiler to HIGH. Place bun halves on a large baking sheet, cut-side up. Toast under broiler. Spread each half with refried beans. Top with taco meat and cheese. Broil until cheese is melted and browned to desired doneness.

4. Top with pico de gallo and cilantro, if desired.

Serve with Onion Onion Guacamole (recipe on page 33).


Makes 6 servings

Mom’s Favorite Mexican Molletes



$3.22per

serving*

only

Wine Pairing:

Sauvignon Blanc

32 33

353434 35

12 ounces spaghetti pasta1 pound ground pork½ pound lean ground beef½ cup plain panko bread crumbs½ cup grated Parmesan cheese1 large egg1 tablespoon Onion Onion™ Seasoning5 tablespoons Mama Mia™ Marinara Sauce Mix, divided1 (28 ounce) can crushed tomatoesShredded Parmesan cheese, fresh basil leaves, optional

1. Prepare pasta according to package directions; drain.

2. Prepare grill to medium heat. In large bowl, combine next 6 ingredients with 1 tablespoon Mama Mia Marinara Sauce Mix. Form into 18 meatballs. Place on grill. Grill, turning occasionally, until internal temperature reaches 165°F on an instant-read food thermometer, about 5-7 minutes.

3. Meanwhile, in a microwave-safe bowl, combine tomatoes with remaining 4 tablespoons Mama Mia Marinara Sauce Mix; loosely cover. Microwave on HIGH until hot, about 3-4 minutes, stirring occasionally.

4. Serve pasta topped with meatballs and sauce. Garnish with Parmesan and basil, if desired.

Serve with a green salad and garlic toast.


Makes 6 servings



Mama Mia Spaghetti & Grilled Meatballs

$2.31per

serving*

only

Wine Pairing:

Pinot Noir

Bayou Joes with Sesame Broccoli Slaw1½ pounds lean ground beef1 tablespoon Seasoned Pepper, divided½ cup Bayou Bourbon™ Glaze1 (10 ounce) package power blend slaw mix or broccoli slaw mix¼-1⁄3 cup mayonnaise1-2 teaspoons toasted sesame oil9-12 hamburger buns1 (2.8 ounce) canister French-fried onions, toasted

1. In large skillet over medium-high heat, cook and crumble ground beef and 2 teaspoons Seasoned Pepper until no longer pink, about 6-8 minutes; drain off liquid.

2. Stir in Bayou Bourbon Glaze. Simmer until heated through, about 5 minutes.

3. Meanwhile, in medium bowl, combine slaw mix, mayonnaise, sesame oil and remaining 1 teaspoon Seasoned Pepper. Toss to coat.

4. Serve meat mixture in hamburger buns topped with slaw mixture and toasted French-fried onions.

Serve with chips and assorted vegetable sticks.



only

Active Time: 20 minutes Total Time:20 minutes

Makes 6 servings

$3.14per

serving*

Wine Pairing:

Pinot Gris

3736

Active Time: 20 minutes Total Time: 30 minute

Makes 6 servings


Makes 6 servings

2 (10.8 ounce) packages frozen steamable whole green beans2 tablespoons butter2 teaspoons Seasoned Pepper

1. Prepare greens beans according to package directions. Drain.

2. Toss with butter and Seasoned Pepper.

36 37


Calories: 60

Total Fat: 3.5g Sat. Fat: 2.5g Cholest: 10mgSodium: 45mg Carbs: 5g Fiber: 3g Sugar: 3g Protein: 1g



Seared Pork with Mushroom Artichoke Sauce Peppery Green Beans

$3.66per

serving*

only

2 tablespoons vegetable oil, divided1 (8 ounce) package sliced fresh button mushrooms3 teaspoons Seasoned Pepper, divided6 boneless pork loin chops (about 2 pounds)1½ cups half & half1 packet Artichoke & Spinach Warm Dip Mix1 tablespoon Onion Onion™ Seasoning1 (8 ounce) package cream cheese, cubed

1. In large skillet, heat 1 tablespoon oil over medium-high heat. Add mushrooms and 1 teaspoon Seasoned Pepper. Sauté until nicely browned. Remove from skillet; set aside.

2. Add remaining 1 tablespoon oil to skillet. Season pork with remaining 2 teaspoons Seasoned Pepper. Add to skillet and sear on both sides until browned, about 2-3 minutes.

3. Meanwhile, in small bowl, whisk together half & half, Artichoke & Spinach Warm Dip Mix and Onion Onion Seasoning. Add to skillet with mushrooms and cream cheese.

4. Bring to a simmer. Simmer, stirring occasionally, until internal temperature of pork reaches 155°F on an instant-read food thermometer, about 5-6 minutes, and sauce is smooth and creamy.

Serve with Peppery Green Beans (recipe on page 37).

Wine Pairing:

Chardonnay

393838 39

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so simple! 1 capful of our seasonings = 2 tablespoons

crazy delicious,incredibly easy

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tastefullysimple.com/recipes

WEEK5 Grocery List

Tastefully Simple Items: Cheddar Pimento Cheese Ball Mix, Garlic Garlic™ Seasoning, Onion Onion™ Seasoning, Orange Chile Sauce, Pomegranate Chipotle Sauce, Seasoned Salt, Sí Sí Cilantro™ Seasoning

Pantry Items: c 2% milk

c butter

c egg

c pepper

c salt

c 6 long skewers

c apple cider vinegar

c 1½ pounds baby red creamer potatoes

c 8 ears fresh corn on the cob

c 2 red and/or green bell peppers

c 1 large poblano chile pepper

c 2 limes

c ½ bunch fresh asparagus

c 3-4 ounces fresh snow pea pods c 2 small shallots

c 2 large tomatoes c 1 long English cucumber

c 12 fresh pineapple chunks

c Lettuce, tomato slices,

red onion slices (for Pimento Cheeseburgers)

c 2 ounces crumbled goat cheese (½ cup)

c 6 brioche hamburger buns

c 2 full racks baby back pork ribs (about 4 pounds)


c 1½ pounds (16-20 count) raw shrimp c 2 pounds lean ground beef c 1 pound ground pork c 3 tablespoons soy sauce

c 2 tablespoons honey c 8 ounces orzo pasta c 3½ tablespoons olive oil

c ¼ cup extra-virgin olive oil

c ½ cup plain panko bread crumbs

c 1 cup white or brown rice (3 cups prepared)

c 1 (8 ounce) container whipped cream cheese

c 4 ounces sour cream (½ cup)

414040 41

2 full racks baby back pork ribs (about 4 pounds)2 teaspoons Seasoned Salt¾ cup Pomegranate Chipotle Sauce

1. Place rack in a 6-quart or larger electric pressure cooker. Add 1 cup water to bottom. Cut each rack of ribs into 3-4 rib sections. Sprinkle with Seasoned Salt. Place ribs, meat-side up, in pressure cooker.

2. Following electric pressure cooker’s manufacturer directions, cook ribs on HIGH setting for 65-70 minutes. Allow pressure to release naturally for 10 minutes. Release any remaining pressure and remove ribs. Ribs should be very tender and almost falling off the bone. If not, continue pressure cooking 5-10 minutes.

3. Prepare grill to medium heat. Brush ribs with Pomegranate Chipotle Sauce and place on grill. Grill, turning occasionally, until meat is lightly caramelized or desire doneness, basting with sauce occasionally, about 6-8 minutes.

Alternative Slow Cooker Directions: Place ribs in a 6-quart or larger slow cooker. Cook on LOW 8 hours or until very tender and almost falling off the bone. Continue with step 3.

Serve with Giddyup Grilled Potato Salad (recipe on page 41).

Make Ahead & Freeze: Cut and season ribs. Alternatively, prepare through step 2; cool completely. Place ribs in a gallon freezer bag. Place Pomegranate Chipotle Sauce in a quart bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 2 if uncooked or step 3 if cooked.

Active Time: 30 minutes Total Time: 1¾ hours

Makes 6 servings


Makes 6 servings

Chipotle BBQ Baby Back Ribs Giddyup Grilled Potato Salad1½ pounds baby red creamer potatoes1 packet Giddyup Guacamole Mix™

2 tablespoons water1 tablespoon olive oil2 ears fresh corn on the cob, husks and silks removed1 large poblano chile pepper, seeded, cut into 3 sections½ cup sour cream2 tablespoons 2% milk1 teaspoon Seasoned Salt

1. Pierce potatoes with a fork in several spots; place on a microwave-safe plate. Microwave 4-5 minutes or until fork tender.

2. Prepare grill to medium heat. In large bowl, combine Giddyup Guacamole Mix with water; let stand 15 minutes.

3. Brush potatoes with olive oil. Place on grill with corn and peppers. Grill, turning occasionally, until lightly charred or desired doneness, about 8-10 minutes. Remove from grill; cool slightly. Remove corn kernels from cob, quarter potatoes and chop pepper.

4. Meanwhile, whisk sour cream, milk and Seasoned Salt into Giddyup Guacamole Mix. Stir in warm potatoes and veggies. Toss to coat.

5. Let stand 15 minutes. Serve at room temperature.

Make Ahead: Salad can be prepare up to 2 days ahead and refrigerated.




Calories: 410 Total Fat: 24g Sat. Fat: 9g Cholest: 110mgSodium: 1,000mg Carbs: 24g Fiber: 0g Sugar: 22g Protein: 24g

Wine Pairing:

Pinot Noir

$4.62per

serving*

only

434242 43

1½ pounds boneless skinless chicken breastsJuice of 1 lime3 tablespoons soy sauce1½ tablespoons olive oil1½ tablespoons Onion Onion™ Seasoning1½ tablespoons Garlic Garlic™ Seasoning

1. In a gallon freezer bag, combine all ingredients. Seal well and refrigerate 2 hours or up to overnight.

2. Prepare grill to medium heat. Remove chicken from marinade. Discard bag with marinade.

3. Place chicken on grill. Grill, turning once, until internal temperature reaches 165°F on an instant-read food thermometer, about 10-12 minutes.

Serve with Grilled Corn with Sí Sí Cilantro Butter (recipe on page 43).



Makes 6 servings


Makes 6 servings

Savory Grilled Chicken Grilled Corn with Sí Sí Cilantro Butter6 ears fresh corn on the cob, husks and silks removed1 tablespoon Sí Sí Cilantro™ Seasoning1 tablespoon water½ cup butter, softened

1. Prepare grill to medium heat. Place corn on grill. Grill, turning occasionally, until lightly charred, about 8-10 minutes.

2. Meanwhile, in medium microwave-safe bowl, combine Sí Sí Cilantro Seasoning and water. Microwave on HIGH 30 seconds. Let cool.

3. Add butter to cooled seasoning. Using a spatula, vigorously whip butter until well combined and light and fluffy.

4. Slather corn with cilantro butter. Salt and pepper as desired.

Make Ahead: Prepare step 2 and 3. Refrigerate, covered, up to 2 days ahead.




Calories: 210Total Fat: 7g Sat. Fat: 1.5g Cholest: 130mgSodium: 970mg Carbs: 1g Fiber: 0g Sugar: <1g Protein: 37g

$1.39per

serving*

only

Wine Pairing:

Pinot Gris

4544

2 tablespoons honey1 tablespoon olive oil1 tablespoon apple cider vinegar2 teaspoons Sí Sí Cilantro™ Seasoning2 large tomatoes, roughly chopped1 long English cucumber, cut in half lengthwise, sliced1 small shallot, chopped

1. In medium bowl, whisk together first 4 ingredients.

2. Add remaining ingredients. Toss to coat. Salt and pepper as desired.

3. Let stand 15 minutes before serving.

Make Ahead: Can be prepared and refrigerated up to 1 day ahead.


Makes 6 servings

Sí Sí Tomato Cucumber Salad


Calories: 70Total Fat: 2.5g Sat. Fat: 0g Cholest: 0mgSodium: 70mg Carbs: 11g Fiber: 1g Sugar: 8g Protein: 1g

1 packet Cheddar Pimento Cheese Ball Mix1 (8 ounce) container whipped cream cheese1½ pounds lean ground beef1 teaspoon Garlic Garlic™ Seasoning1 teaspoon Onion Onion™ Seasoning1 teaspoon Seasoned Salt6 brioche hamburger bunsLettuce, tomato slices, red onion slices

1. In small bowl, prepare Cheddar Pimento Cheese Ball Mix according to package directions using whipped cream cheese; set aside.

2. Prepare grill to medium heat. Combine ground beef with Garlic Garlic Seasoning, Onion Onion Seasoning and Seasoned Salt. Form into 6 patties.

3. Place patties on grill. Grill, turning once, until internal temperature reaches 165°F on an instant-read food thermometer, about 8-10 minutes. Place buns on grill to toast, about 30-60 seconds.

4. Place lettuce, tomatoes, onions and burgers on bottom bun. Top with pimento cheese and top bun.

Serve with Sí Sí Tomato & Cucumber Salad (recipe on page 45).

Make Ahead & Freeze: Prepare step 2. Place patties in a gallon freezer bag between sheets of wax paper. Place unopened packet Cheddar Pimento Cheese Ball Mix in bag. Seal well, label and freeze. Thaw completely. Continue with step 1.


Makes 6 servings

Pimento Cheeseburgers



44 45

$3.26per

serving*

only

Wine Pairing:

Pinot Noir

4746

1 pound ground pork½ pound lean ground beef½ cup plain panko bread crumbs1 large egg2 teaspoons Onion Onion™ Seasoning1 teaspoon Seasoned Salt12 fresh pineapple chunks2 red and/or green bell peppers, cubed6 long skewers, soaked 30 minutes if wooden½ cup Orange Chile Sauce3 cups prepared white or brown rice

1. Prepare grill to medium heat. In large bowl, combine first 6 ingredients. Form into 18 large meatballs.

2. Carefully place meatballs, pineapple and peppers on skewers in desired patterns.

3. Place skewers on grill. Grill, turning occasionally, until internal temperature of meatballs reaches 165°F on an instant-read food thermometer, about 6-8 minutes. Start basting with Orange Chile Sauce about halfway through.

4. Serve skewers over prepared rice. Drizzle with additional Orange Chile Sauce, if desired.

Serve with a green salad.

Make Ahead & Freeze: Prepare step 1. Place in a gallon freezer bag between sheets of wax paper. Place Orange Chile Sauce in a quart freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 2.


Makes 6 servings



Sweet & Sour Grilled Meatballs over Rice

$2.67per

serving*

only

Wine Pairing:

Dry Riesling

Grilled Shrimp over Orzo Salad1½ pounds (16-20 count) raw shrimp, peeled and deveined4 tablespoons extra-virgin olive oil, divided3 tablespoons fresh squeezed lime juice (about 1 lime), divided4 teaspoons Sí Sí Cilantro™ Seasoning, divided8 ounces orzo pasta½ bunch fresh asparagus, trimmed, sliced (about 1½ cups sliced)3-4 ounces fresh snow pea pods, trimmed, sliced (about 1½ cups sliced)¼ cup chopped shallots (about 1 small)½ cup crumbled goat cheese

1. In a gallon freezer bag, combine shrimp with 2 tablespoons olive oil, 1 tablespoon lime juice and 2 teaspoons Sí Sí Cilantro Seasoning. Seal well; toss to coat. Refrigerate 2 hours or up to overnight.

2. In large saucepan, prepare orzo according to al dente package directions, adding asparagus and snap peas to pot the last 2 minutes of cooking. Drain and rinse with cold water until cooled; drain well.

3. Transfer pasta and veggies to a large bowl. Add shallots and remaining 2 tablespoons olive oil, 2 tablespoons lime juice and 2 teaspoons Sí Sí Cilantro Seasoning. Toss to coat. Salt and pepper as desired. Gently stir in goat cheese (will become creamy if over stirred); set aside.

4. Prepare grill to medium heat. Remove shrimp from marinade. Discard bag with marinade. Place shrimp on grill. Grill, turning once, until opaque in color and internal temperature reaches 145°F on an instant-read food thermometer, about 5-7 minutes. Serve over orzo salad.

Serve with a green salad.

Make Ahead & Freeze: Prepare through step 3, omitting goat cheese from salad. Place salad in a gallon freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Continue with step 3 and stir goat cheese into salad.



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Makes 6 servings

$4.28per

serving*

Wine Pairing:

Chardonnay

4948

WEEK6 Grocery List

Wine Pairing:

Pinot Grigio

Chipotle Citrus Glazed Salmon¼ cup Pomegranate Chipotle Sauce¼ cup orange juice2 teaspoons Onion Onion™ Seasoning1 teaspoon Garlic Garlic™ Seasoning1½ pounds salmon fillets½ teaspoon Seasoned Salt

1. In small bowl, combine first 4 ingredients; set aside.

2. Prepare grill to medium heat. Sprinkle salmon with Seasoned Salt. Place salmon on grill, skin-side up. Grill 5 minutes.

3. Turn salmon over and brush with glaze. Continue grilling, brushing with glaze frequently, until internal temperature reaches 145°F on an instant-read food thermometer, about 5 minutes.

Serve with a green salad and grilled veggies of choice.

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



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Makes 6 servings

$2.72per

serving*

Tastefully Simple Items: Cheddar Pimento Cheese Ball Mix, Garlic Garlic™ Seasoning, Giddyup Guacamole Mix™, Onion Onion™ Seasoning, Pomegranate Chipotle Sauce, Seasoned Salt, Sí Sí Cilantro™ Seasoning, Vidalia® Onion Dressing

Pantry Items: c 2% milk c butter c mayonnaise c pepper

c red wine vinegar c salt

c 1 limec 3 ears fresh

corn on the cobc 1-2 poblano chile

peppers c 1 red bell pepper

c 1 small fresh jalapeño pepper

c 1 small red onion


c 3 heads hearts of Romaine

c 2-3 large tomatoes c 3½-4 ripe avocados

c 1 bunch fresh flat-leaf parsley

c 1 medium zucchini

c 1½ pounds fingerling potatoes

c 1 bunch fresh asparagus c 12 mini sweet peppersc 3 portobello mushroom caps

c 2 ounces crumbled feta cheese (½ cup) c 6 brioche hamburger buns c 1½ pounds salmon fillets


c 2 pounds boneless skinless chicken thighs

c 1½ pounds boneless beef sirloin steak

c 1½ pounds lean ground turkey

c ¾ cup salad toppers tortilla strips

c 1 (2 ounce) jar chopped pimentos c 8 ounces elbow macaroni c 2 tablespoons olive oil

c ½ cup extra-virgin olive oil

c 1 cup quinoac ¾ cup plain panko

bread crumbs c ¼ cup orange juice

c 6 slices pepper jack cheese or cheese of

choice

c 1 (8 ounce) package cream cheese

c 4 ounces shredded cheddar cheese (1 cup)

515050 51

1 bunch fresh flat-leaf parsley, stems removed, chopped1 small fresh jalapeño pepper, seeded and chopped1 tablespoon Sí Sí Cilantro™ Seasoning2 teaspoons Garlic Garlic™ Seasoning1½ teaspoons Seasoned Salt, divided½ cup extra-virgin olive oil1½ pounds boneless beef sirloin steak

1. Using a blender or immersion blender, combine first 4 ingredients and ½ teaspoon Seasoned Salt. Blend, drizzling in olive oil, until well combined. Let stand 15 minutes.

2. Prepare grill to medium heat. Sprinkle steak with remaining 1 teaspoon Seasoned Salt.

3. Place steak on grill. Grill, turning once, until desired doneness is reached on an instant-read food thermometer (145°F for medium-rare; 160°F for medium), about 16-20 minutes.

4. Remove steak from grill. Cover with foil and let stand 5-10 minutes. Slice across the grain. Stir chimichurri sauce; drizzle over steak slices.

Serve with Grilled Veggie Vidalia Quinoa (recipe on page 51).

Make Ahead & Freeze: Prepare step 1; place in a quart freezer bag. Prepare step 2; place in a gallon freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 3.


Makes 6 servings


Calories: 320Total Fat: 25g Sat. Fat: 4.5g Cholest: 75mgSodium: 510mg Carbs: <1g Fiber: 0g Sugar: 0g Protein: 25g


$3.22per

serving*

only

1 cup quinoa, rinsed1 medium zucchini, cut in half lengthwise1 red bell pepper, seeded, cut into 3 sections1 small red onion, cut into 3 slices1 teaspoon Seasoned Salt¼ cup Vidalia® Onion Dressing½ cup crumbled feta cheese

1. Prepare grill to medium heat. Prepare quinoa according to package directions.

2. Meanwhile, sprinkle zucchini, peppers and onions with Seasoned Salt. Place on grill. Grill, turning occasionally, until lightly charred and crisp-tender, about 6-8 minutes.

3. Chop grilled veggies. Toss with cooked quinoa and Vidalia Onion Dressing. Gently stir in cheese.


Makes 6 servings

Grilled Veggie Vidalia Quinoa



Wine Pairing:

Cabernet Sauvignon

Vidalia® is a registered Certification Mark of the Georgia Department of Agriculture; however, use of the Mark throughout the catalog in no way indicates endorsement of this product by said department.

5352


Makes 6 servings

52 53



Guacamole Turkey Burgers

$3.87per

serving*

only

1 packet Giddyup Guacamole Mix™

2-3 ripe avocados, pitted and peeled1½ pounds lean ground turkey1 tablespoon + 1 teaspoon Sí Sí Cilantro™ Seasoning, divided6 brioche hamburger buns6 slices pepper jack cheese or cheese of choice1 large tomato, diced

1. In medium bowl, prepare Giddyup Guacamole Mix according to package directions using avocados. Set aside.

2. Prepare grill to medium heat. In large bowl, combine turkey with 1 tablespoon Sí Sí Cilantro Seasoning; salt and pepper as desired. Form into 6 patties.

3. Place patties on grill. Grill, turning once, until internal temperature reaches 165°F on an instant-read food thermometer, about 8-10 minutes. Place buns on grill last 1-2 minutes to toast. Top burgers with cheese.

4. Meanwhile, in small bowl, toss tomatoes with remaining 1 teaspoon Sí Sí Cilantro Seasoning. Place burgers on buns. Serve topped with guacamole and tomatoes.

Serve with Grilled Pimento Mac & Cheese (recipe on page 53).

Make Ahead & Freeze: Prepare step 1; place in a quart freezer bag. Prepare step 2; place patties in a gallon freezer bag between sheets of wax paper. Place remaining Sí Sí Cilantro Seasoning in a quart freezer bag. Place all bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Prepare grill to medium heat and continue with step 3. Wine

Pairing:

Sauvignon Blanc

8 ounces elbow macaroni1 (8 ounce) package cream cheese, cubed1 packet Cheddar Pimento Cheese Ball Mix1 cup 2% milk, warmed1 cup shredded cheddar cheese1 (2 ounce) jar chopped pimentos, drained¾ cup plain panko bread crumbs1 tablespoon butter, melted

1. Prepare grill to medium indirect heat. Prepare pasta according to package directions. Drain.

2. Meanwhile, in microwave-safe bowl, microwave cream cheese on HIGH 30-45 seconds or until smooth when whisked. Whisk in Cheddar Pimento Cheese Ball Mix, then milk and cheese. Continue microwaving and whisking in 30 second intervals until cheese is melted and sauce is smooth, about 60-90 seconds.

3. Place cooked pasta and pimentos in a 10-inch cast-iron skillet. Pour cheese sauce over pasta. In small bowl, toss bread crumbs with melted butter. Sprinkle over pasta.

4. Place skillet on indirect heat side of grill. Grill, 20-25 minutes or until sauce is bubbly and bread crumbs are lightly browned.

Alternative Baking Directions: Prepare as directed in a 2-quart casserole dish. Bake at 375°F 20-25 minutes.

Make Ahead: Prepare step 1; rinse with cold water and toss with 1 tablespoon oil. Transfer to a gallon freezer bag. Seal well and refrigerate up to 2 days ahead.


Makes 6 servings

Grilled Pimento Mac & Cheese



555454 55


Makes 6 servings

1½ pounds fingerling potatoes2 pounds boneless skinless chicken thighs, seasoned with salt

and pepper1 bunch fresh asparagus, trimmed12 mini sweet peppers3 portobello mushroom caps, cut in half3 heads hearts of Romaine, cut in half lengthwise1 cup Vidalia® Onion Dressing, divided

1. Place potatoes on a microwave-safe plate. Pierce each potato with a fork in several spots. Microwave on HIGH 4-5 minutes or until fork tender.

2. Prepare grill to medium heat. Place chicken, potatoes, all veggies and lettuce on grill. Grill, turning occasionally and brushing with Vidalia Onion Dressing, until internal temperature of chicken reaches 165°F on an instant-read food thermometer and veggies are lightly charred or desired doneness, about 10-12 minutes.

3. Arrange chicken, potatoes and veggies on a large platter. Serve with any remaining Vidalia Onion Dressing for dipping, if desired.

Make Ahead & Freeze: Prepare step 1. Cool completely. Place in a quart freezer bag. Place seasoned chicken in a quart freezer bag. 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 2.


Calories: 520


$4.68per

serving*

only

Wine Pairing:

Pinot Noir

$3.71per

serving*

only

1½ pounds boneless skinless chicken breasts2 tablespoons olive oilJuice of 1 lime2-4 teaspoons Sí Sí Cilantro™ Seasoning, divided½ cup mayonnaise or light mayonnaise¼ cup 2% milk1 tablespoon red wine vinegar3 ears fresh corn on the cob, husks and silks removed1-2 poblano chile peppers, seeded, cut into 3 sections18 ounces chopped Romaine lettuce1-2 large tomatoes, chopped1½ ripe avocados, pitted, peeled and chopped¾ cup salad toppers tortilla strips

1. In a gallon freezer bag, combine first 3 ingredients and 1-2 teaspoons Sí Sí Cilantro Seasoning. Seal well; toss to coat. Refrigerate 2 hours or up to overnight.

2. In a small container with tight fitting lid, combine next 3 ingredients and remaining 1-2 teaspoons Sí Sí Cilantro Seasoning. Seal well; shake to combine. Refrigerate until ready to serve.

3. Prepare grill to medium heat. Remove chicken from marinade; discard bag with marinade. Place chicken, corn and peppers on grill. Grill, turning occasionally, until internal temperature of chicken reaches 165°F on an instant-read food thermometer and corn and peppers are lightly charred or desired doneness, about 10-12 minutes.

4. Remove corn kernels from cob and slice chicken and peppers. Divide lettuce among 6 dinner plates. Top with chicken, peppers, corn, tomatoes, avocados and tortilla strips. Drizzle with dressing.

Make Ahead & Freeze: Prepare step 1. Place remaining 2 teaspoons Sí Sí Cilantro 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.

Active Time: 30 minutes Total Time: 2½ hour

Makes 6 servings

Grilled Cilantro Lime Chicken Salad



Wine Pairing:

Chardonnay

Vidalia Chicken & Veggie Grilled Platter

Vidalia® is a registered Certification Mark of the Georgia Department of Agriculture; however, use of the Mark throughout the catalog in no way indicates endorsement of this product by said department.

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*Initial order excluded.

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