10-Meal Kit Recipes½ cup Bacon Pepper Jam Fresh cilantro sprigs 1. Sprinkle tilapia with chili...

spring-summer 2020

Mom’s Favorite Mexican Molletes

30-Minute Meals10-Meal Kit Recipes

WEEKA Grocery List

2 3*Including the average cost of groceries. Optional ingredients and/or suggested toppings are not calculated into the serving cost.

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

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.

Active Time: 15 minutes Total Time: 15 minutes

Makes 6 servings

Jammin’ Tilapia Tacos

NUTRITION PER SERVING:

Calories: 430 Total Fat: 11g Sat. Fat: 2.5g Cholest: 55mgSodium: 510mg Carbs: 52g Fiber: 5g Sugar: 17g Protein: 26g

$4.24per

serving*

only

Wine Pairing:

Sauvignon Blanc

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

4 5

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 5).


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.


Calories: 300Total Fat: 15g Sat. Fat: 6g Cholest: 25mgSodium: 740mg Carbs: 38g Fiber: 3g Sugar: 1g Protein: 4g


Calories: 730 Total Fat: 37g Sat. Fat: 13g Cholest: 105mgSodium: 970mg Carbs: 61g Fiber: 3g Sugar: 14g Protein: 35g

$3.68per

serving*

only

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5

Wine Pairing:

CabernetSuvignon

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 7).


Makes 6 servings



6 7


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

Total Fat: 13g Sat. Fat: 9g Cholest: 40mgSodium: 290mg Carbs: 25g Fiber: 3g Sugar: 3g Protein: 7g

Skillet Chicken with Light Bacon Cream Sauce Peppery Onion Mashed Potatoes

$1.85per

serving*

only

Wine Pairing:

Chardonnay

8 9

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 9).


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

$2.47per

serving*

only

Wine Pairing:

Chianti

10 11

WEEKB 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 butter c pepper

c salt c vegetable oil

c mayonnaise c egg

$2.62per

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

NUTRITION PER SERVING: (does not include toppings)


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

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 13).


Makes 6 servings

Mom’s Favorite Mexican Molletes



$3.26per

serving*

only

Wine Pairing:

Sauvignon Blanc

12 13

14 15

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

NUTRITION PER SERVING: (does not include toppings)


Mama Mia Spaghetti & Grilled Meatballs

$2.35per

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

$3.23per

serving*

Wine Pairing:

Pinot Gris

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.

16 17


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

$3.71per

serving*

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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 17).

Wine Pairing:

Chardonnay

18 19

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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

$3.50per

serving*

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10-Meal Kit Recipes½ cup Bacon Pepper Jam Fresh cilantro sprigs 1. Sprinkle tilapia with chili...

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Transcript of 10-Meal Kit Recipes½ cup Bacon Pepper Jam Fresh cilantro sprigs 1. Sprinkle tilapia with chili...