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
2 tbsp. extra-virgin olive oil
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
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
GARLICKYLEMONBAKEDTILAPIA
INGREDIENTS
4 tilapia
Kosher salt
Freshly ground black pepper
5 tbsp. butter, melted
2 cloves garlic, minced
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.
Recipe from Delish.com
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.
Recipe from Delish.com
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
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.
Recipe from Taste of Home
ChickenF A S T A N D E A S Y
R E C I P E S
CHICKENTACOS
INGREDIENTS
FOR THE TACOS
3 tbsp. extra-virgin olive oil
4 boneless skinless chicken breasts,
cut into 1" strips
Kosher salt
Freshly ground black pepper
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
Recipe from Delish.com
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
Freshly ground black pepper
Vegetable oil
1 c. shredded mozzarella
FOR THE MARINARA
2 tbsp. extra-virgin olive oil
1/2 small onion, finely chopped
4 cloves garlic, sliced
1 (28-oz.) can crushed tomatoes
1/4 c. water
Kosher sal15
Freshly ground black pepper
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.
Recipe from Delish.com
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.
Recipe from Taste of Home
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.
2. Bake, uncovered, at 400° for 30-35 minutes or
a thermometer reads 170°. Serve with rice if
desired.
Recipe from Taste of Home
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
2 cloves garlic, minced
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.
Recipe from Delish.com
SAUCYSKILLETSTEAKS
INGREDIENTS
4 beef ribeye steaks (3/4 inch thick
and 8 ounces each)
1/4 cup butter
1 large onion, chopped
4 garlic cloves, minced
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.
Recipe from Taste of Home
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
1 cup shredded cheddar cheese
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.
Recipe from Taste of Home
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.
Recipe from Taste of Home
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.
Recipe from Food Network
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
1 cup shredded cheddar cheese
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.
Recipe from Taste of Home
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.
3. Bake, uncovered, at 350° for 30-35 minutes or
until bubbly and cheese is melted.
Recipe from Taste of Home
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.
Recipe from Taste of Home
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.
Recipe from Taste of Home
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.
Recipe from Delish.com
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
2 tbsp. extra-virgin olive oil
1 onion, diced
1 green bell pepper, sliced
1 red bell pepper, sliced
1 orange bell pepper, sliced
4 cloves garlic, minced
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.
Recipe from Delish.com
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.
Recipe from Taste of Home
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.
Recipe from Taste of Home
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.
Recipe from Food Network
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.
Recipe from Taste of Home
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
4 garlic cloves, minced
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
Recipe from Taste of Home
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
Recipe from Taste of Home
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
Recipe from Taste of Home
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.