Fall/Winter Meal Solutions #1: Hey Garlic! Stir-Fry

Took fresh veggies from my garden to use in this stir fry so I steamed everything for a couple minutes at the end…garden to fork in 30 mins…used my Instant Pot to make sticky rice…so easy and fast…and oh so yummy!!…I love using our Meal Kits and this recipe is found is our Family Faves 10 Meal Kit. 

Hey Garlic! Chicken Stir-Fry

  • 1 tablespoon vegetable oil
  • 1½ pounds boneless skinless chicken breasts, thinly sliced
  • 2 teaspoons (or 1 Dinner Mixer packet) Seasoned Salt
  • 1 (16 ounce) package frozen sugar snap pea stir-fry vegetables
  • 1 red bell pepper, sliced
  • ½ cup (or 2 Dinner Mixer containers) Hey Garlic! Stir-Fry Sauce
  • Riced cauliflower or cooked rice
  1. In large skillet, heat oil over medium-high heat. Add chicken; sprinkle with Seasoned Salt. Stir-fry until no longer pink, about 5-6 minutes.
  2. Stir in vegetables. Continue stir-frying 3-4 minutes. Stir in Hey Garlic!™ Stir-Fry Sauce. Continue cooking until heated through, about 2-3 minutes.
  3. Serve stir-fry over riced cauliflower or cooked rice.

Makes 6 servings or 4 servings + 2 leftover servings.

Serve with Garlic Sautéed Zucchini.

Make Ahead & Freeze: Combine step 1 ingredients in a gallon freezer bag. Place Hey Garlic!™ Stir-Fry Sauce in a quart freezer bag. Place bell peppers in a quart freezer bag. Place all bags in a gallon freezer bag. Seal well, label and freeze with frozen vegetables. Thaw completely. Continue with step 1.

Note: For a thicker sauce, drain off liquid from skillet before adding sauce.

For remix Hey Garlic!™ Chicken Quinoa Bowl recipe: Place 2 servings leftover stir-fry in a storage container. Refrigerate up to 2 days.

Summer Solutions

We have been so busy this summer with our youngest getting married at our house that I do not know how I would of survived without our Meal Solutions!  If you have not checked them out please do….they are time savers, delicious meals usually made from frig to fork in 30 mins or less and the best part…your family will think they took you all day.  You can check them out and order at:  Meal Solutions

Bacon Wrapped Spinach & Herb Chicken                       Grilled Herb Potato Wedges
BBQ Bacon Chicken Kabobs                                               Shrimp & Veggie Foil PacketsBurgers with Balsamic Glazed Vegetables        Grilled Balsamic & Herb Pork ChopsGrilled Green Beans & Potatoes                              Grilled Chicken Cordon Bleu
Honey Glazed Chicken Thighs                                            Honey Pork on a Stick

Spring Solution #14: Zucchini Boats

So My Hubby is not a zucchini fan but look how cute these are!!!  We just made the stuffing and ate it…delicious!!  This recipe is also part of our May/June recipes in our Family Favs 10 Meal Kit…Enjoy

Zucchini Boats

  • 6 medium zucchini + 1 small zucchini, optional, for garnish
  • 1 cup instant brown rice
  • 1 cup water
  • ¾ pound lean ground beef or ground turkey
  • 1 (8 ounce can) tomato sauce
  • 1 cup frozen whole corn kernels
  • 1½ cups shredded mozzarella cheese
  • 6 wood skewers, optional, for garnish
  1. Cut ¼ of 6 zucchini off lengthwise; finely chop 2 tops and set aside. Remove the inner flesh from zucchini, leaving about ¼-inch shell on the bottom and sides.
  2. Preheat oven to 350°F. In medium saucepan over medium-high heat, combine rice, water and 1 tablespoon Dried Tomato & Garlic Pesto Mix. Bring to a boil; reduce heat, cover and simmer 5 minutes or until liquid is absorbed and rice is tender. Remove from heat; let stand 5 minutes.
  3. In large skillet over medium-high heat, cook and crumble ground beef, chopped zucchini and 1 tablespoon Dried Tomato & Garlic Pesto Mix; drain off liquid. Stir in tomato sauce, corn and cooked rice. Let cool slightly. Stir in 1 cup cheese.
  4. Divide meat mixture among zucchini; place in a greased 13×9-inch baking dish. Top with remaining cheese. Bake 30 minutes. If desired, thinly slice remaining zucchini lengthwise into 6 slices. Thread on skewers to create sails; stick into boats.

Makes 6 servings.

Serve with a tomato, mozzarella cheese and basil salad.

Make Ahead & Freeze: Place rice and 1 tablespoon Dried Tomato & Garlic Pesto Mix in a quart freezer bag. Place beef and remaining Dried Tomato & Garlic Pesto Mix in a quart freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.

Spring Solutions #13: Chicken & Zucchini Penne Skillet (Magic Chicken)

Fridge to Fork in 30 Minutes!!  This was so fast, easy and delicious!!  I used some of our Magic Chicken (see below for recipe) so since I used Onion Onion when cooking the Magic Chicken I did not add more…did not have zucchini so used frozen peas and carrots…no fresh tomatoes so used a 14.5 oz can of diced tomatoes…used only 1 cup of milk because of the liquid in the can of tomatoes.  I did not have Monterey Jack cheese but had Colby Jack so used that. I also only cooked the pasta half way and then added to the chicken mixture after I got it boiling and cooked an additional 5 minutes. This recipe is part of our Fix It Fast Meal kit!  Enjoy!

Chicken & Zucchini Penne Skillet

  • 10 ounces penne pasta
  • 1 tablespoon olive oil
  • 1 pound boneless skinless chicken breasts, cubed
  • 1¾ tablepsoons (or 1 Dinner Mixer packet) Onion Onion™ Seasoning
  • 2 medium zucchini, sliced
  • 1½ cups 2% milk, warmed
  • 2 cups shredded Monterey Jack cheese
  • 1 medium tomato, seeded and chopped, optional
  1. Prepare pasta according to package directions; drain.
  2. Meanwhile, in large skillet, heat oil over medium-high heat. Add chicken and Onion Onion™ Seasoning; salt and pepper as desired. Sauté until lightly browned, about 3-4 minutes.
  3. Stir in zucchini; sauté 2-3 minutes. Stir in pasta, milk and Artichoke & Spinach Warm Dip Mix. Bring to a simmer. Simmer 2-3 minutes.
  4. Remove from heat. Stir in cheese and tomatoes; salt and pepper as desired. Serve immediately. Sauce will thicken upon standing.

Makes 6 servings OR Makes 4 servings + 2 leftover servings.

Serve with Mini Onion Monkey Bread.

Make Ahead & Freeze: Prepare step 1; rinse with cold water and toss with 1 tablespoon oil. Place in a quart freezer bag. Combine step 2 ingredients in a quart freezer bag. Place both bags and unopened Artichoke & Spinach Warm Dip Mix in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 2.

For remix Chicken & Veggie Soup recipe: Place 2 servings leftover pasta in a storage container. Refrigerate up to 2 days.

click here for our Magic Chicken Recipe

Spring Solutions #12: Zesty Vidalia and Bacon Wrapped Chicken

Surprise we have rain today so this was the perfect rainy day Spring dinner…we baked them and added some roasted potatoes and a green garden salad and amazing…cooking the chicken this way makes it SO tender…Enjoy!!

Zesty Vidalia and Bacon Wrapped Chicken

  • 6 (5-6 ounce) boneless, skinless chicken breasts, seasoned with salt and pepper
  • 12 slices bacon
  • **order your Tastefully Simple groceries at:  www.SimplyKimberS.com
    1. Wrap each chicken breast with 2 slices of bacon. In small bowl, combine Vidalia® Onion Dressing and Garlic Garlic™ Seasoning.
    2. Brush dressing on all sides of chicken, reserving any extra dressing. Place chicken in a 3-quart or larger slow cooker. Cook on LOW 5-6 hours.
    3. Remove chicken and brush with reserved dressing. Place chicken on a baking sheet under the broiler to crisp bacon, turning once, about 3-4 minutes.

    Tip: To prepare in the oven, place chicken in a baking dish and bake at 375°F for 45-60 minutes or until internal temperature reaches 165°F on an instant-read food thermometer.

    Makes 6 servings.

    Serve with baked sweet or russet potatoes, sour cream and green onions.

    Make Ahead & Freeze: Prepare step 1, wrapping chicken breasts in plastic wrap. Combine dressing mixture in a quart freezer bag. Place chicken and bag in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 2.

Spring Solutions #11: Zucchini Boats

So modified this a little for the hubs…he does not like Zucchini so we just ate the stuffing…YUM!!!  Enjoy
Zucchini Boats

  • 6 medium zucchini + 1 small zucchini, optional, for garnish
  • 1 cup instant brown rice
  • 1 cup water
  • ¾ pound lean ground beef or ground turkey
  • 1 (8 ounce can) tomato sauce
  • 1 cup frozen whole corn kernels
  • 1½ cups shredded mozzarella cheese
  • 6 wood skewers, optional, for garnish
  1. Cut ¼ of 6 zucchini off lengthwise; finely chop 2 tops and set aside. Remove the inner flesh from zucchini, leaving about ¼-inch shell on the bottom and sides.
  2. Preheat oven to 350°F. In medium saucepan over medium-high heat, combine rice, water and 1 tablespoon Dried Tomato & Garlic Pesto Mix. Bring to a boil; reduce heat, cover and simmer 5 minutes or until liquid is absorbed and rice is tender. Remove from heat; let stand 5 minutes.
  3. In large skillet over medium-high heat, cook and crumble ground beef, chopped zucchini and 1 tablespoon Dried Tomato & Garlic Pesto Mix; drain off liquid. Stir in tomato sauce, corn and cooked rice. Let cool slightly. Stir in 1 cup cheese.
  4. Divide meat mixture among zucchini; place in a greased 13×9-inch baking dish. Top with remaining cheese. Bake 30 minutes. If desired, thinly slice remaining zucchini lengthwise into 6 slices. Thread on skewers to create sails; stick into boats.

Makes 6 servings.

Serve with a tomato, mozzarella cheese and basil salad.

Make Ahead & Freeze: Place rice and 1 tablespoon Dried Tomato & Garlic Pesto Mix in a quart freezer bag. Place beef and remaining Dried Tomato & Garlic Pesto Mix in a quart freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.

Spring Solutions #10: Quick & Easy Chicken Pad Thai

This was so yummy…used some cubed Magic Pork and used sticky rice instead of the noodles because I thought we had some but was out…so used what we had…definitely a keeper…ENjoY!!

Quick & Easy Chicken Pad Thai

  • 1 pound boneless skinless chicken breasts, thinly sliced
  • 1 tablespoon toasted sesame oil or vegetable oil
  • 1 tablespoon cornstarch
  • 3 large eggs, beaten
  • 1 teaspoon Seasoned Salt
  • 1½ cups reduced sodium chicken broth
  • 1 (14.2 ounce) package fresh-cooked Thai rice stir-fry noodles or 8 ounces rice stir-fry noodles, prepared
  1. In medium bowl, combine sliced chicken, sesame oil and cornstarch. In small bowl, combine beaten eggs, Onion Onion™ Seasoning and Seasoned Salt. In another small bowl, combine chicken broth and Tangy Thai Sauce.
  2. In large skillet, heat 1 tablespoon oil over medium-high heat. Add eggs. Using a rubber spatula, scramble eggs, breaking them up as they cook; remove to a plate. Add 1 tablespoon oil to skillet. Add chicken; stir-fry until cooked through and lightly browned, about 4-5 minutes. Remove to plate with eggs.
  3. Add remaining 1 tablespoon vegetable oil to skillet. When hot, add in Tangy Thai mixture and cooked noodles. Bring to a boil. Boil, stirring frequently, until sauce reduces by half and is glossy looking. Stir in chicken and eggs. Remove from heat; let stand 5 minutes.

Makes 6 servings.

Serve garnished with peanuts, chopped cilantro and fresh-squeezed lime juice.

Make Ahead & Freeze: Prepare step 1 in 3 separate quart freezer bags instead of bowls. Place all bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 2.

order at:  www.SimplyKimberS.com