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 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/Summer #6:  Tangy Thai Shrimp (Chicken) Stir Fry

Another success in our away from home kitchen…beaches…drive to the other side of the island and some shopping and then a less than 30 min meal…delicious!!! Another Dinner Mixer from our Meal kits! We did chicken and I used oranges for the orange juice…used minute white rice and then I mixed everything together before serving to make it even easier…give it a try…ENJoY!!

Tangy Thai Shrimp Stir Fry
ingredients

3 tablespoons olive oil, divided

½ cup Tangy Thai Sauce 

1/3 cup orange juice

2 tablespoons cornstarch

1½-2 pounds (51-60 count) raw shrimp, peeled and deveined

1¾ tablespoons Onion Onion™ Seasoning 

1 (16 ounce) package frozen Japanese stir-fry vegetable blend

directions

In small bowl, whisk together 2 tablespoons olive oil, Tangy Thai Sauce, orange juice and cornstarch. Set aside.

In large skillet, heat remaining 1 tablespoon oil over medium-high heat. Add shrimp and Onion Onion™ Seasoning. Stir-fry until cooked through, about 4-5 minutes.

Add vegetables. Continue stir-frying 2-3 minutes. Stir in sauce. Continue stir-frying until sauce has thickened, about 1-2 minutes.

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

Serve with Simple Fried Rice.
Make Ahead & Freeze: Prepare step 1; place in a quart freezer bag. Combine step 2 in a quart freezer bag. Place both bags in a gallon freezer bag with frozen vegetables. Seal well, label and freeze. Thaw completely. Continue with step 2.
For remix Shrimp Curry Noodle Soup recipe: Place 2 servings leftover stir-fry in storage container. Refrigerate up to 2 days.
**order your Tastefully Simple groceries at:  www.SimplyKimberS.com

Spring/Summer Solutions #5:  Sticky Pork Tacos 

I LOVE our Dinner Mixers and they are perfect for being away from home…a few ingredients from the grocery store and our pre-mixed sauces and spices and “whalah” delicious home cooked meal (and better than some we have had at some of the local restaurants!)…Instead of grilling the Honey Pork on a Stick I precooked my chicken and then added all the ingredients into a sauce pan with the chicken.  I used fresh lemons and oranges instead of lemon juice and orange juice…Enjoy!!

Sticky Pork Tacosingredients

2 tablespoons milk

1 teaspoon lemon juice 

2 tablespoons mayonnaise

1 tablespoon leftover Honey Pork on a Stick cooked marinade (link to recipe in directions)

2 cups broccoli slaw mix

1 tablespoon minced fresh jalapeno pepper, optional

2 servings leftover Honey Pork on a Stick (link to recipe in directions)

4 (6-inch) flour tortillas, warmed

directions

This is a leftover recipe for Honey Pork on a Stick

In medium bowl, combine milk and lemon juice. Let stand 1-2 minutes. Whisk in mayonnaise and marinade; salt and pepper as desired. Stir in slaw mix, cilantro and jalapeño, if desired.
Place pork in a microwave-safe dish. Microwave on HIGH 1-2 minutes or until heated through.

Fill tortillas with pork and slaw.

Makes 2 servings.

Work Lunch Suggestion: Prepare step 1 and place in 2 storage containers. Refrigerate up to 1 day. Continue with step 2.
Order your TS Dinner Mixers at:  www.SimplyKimberS.com

Spring Meal Solutions #3: Savory Shallot Tarragon Chicken

Since we are definitely not into grilling season here in the PNW I decided to try this in my pressure cooker…so moist!  I used chicken thighs and **Garlic Infused Oil…so full of flavor!

Savory Shallot Tarragon Chicken

1 packet ** Shallot Tarragon Compound Butter Mix
2 tablespoons soy sauce
2 tablespoons olive oil
1½ tablespoons **Garlic Garlic Seasoning
Juice of 1 lime
1½ pounds boneless skinless chicken breasts, cut into 6 pieces
2 green onions, thinly sliced, optional

**order your tastefully simple groceries at:  www.SimplyKimberS.com

Combine first 5 ingredients in a gallon freezer bag; add chicken. Seal well toss to coat. Refrigerate several hours or up to overnight.
Prepare grill to medium heat. Remove chicken from marinade; discard bag with marinade.
Place chicken on grill. Grill, turning once, until internal temperature reaches 165°F on an instant-read food thermometer, about 10-12 minutes. Salt and pepper as desired. Garnish with green onion, if desired.
Serve with steamed asparagus.

To Bake:

Complete step one from above
Preheat oven to 400°F. Remove chicken from marinade; discard bag with marinade.
In a greased 13×9-inch baking dish, place chicken. Bake 18-20 minutes or until internal temperature reaches 165° on an instant-read food thermometer. Salt and pepper as desired. Garnish with green onion, if desired.
Make Ahead & Freeze: Prepare step 1. Seal well, label and freeze. Thaw completely. Continue with step 2.

Makes 6 servings.

IMG_1427

Spring Meal Solution #1: Grilled Balsamic & Herb Pork Chops

It was raining today, on the first day of Spring so I browned the pork chops in the olive oil in my Electric Pressure Cooker…then added the Pomegranate Balsamic Vinegar of Modena… the added some quarter white potatoes and baby carrots…set it on Meat…let the pressure cooker NPR…and they were
AMAZING!!!!!
Grilled Balsamic & Herb Pork Chops
1/3 cup Pomegranate Balsamic Vinegar of Modena
¼ cup olive oil
1½-2 tablespoons Rustic Herb Seasoning
6 boneless pork loin chops (about 2 pounds)

order at:  www.SimplyKimberS.com

Combine first 3 ingredients in a gallon freezer bag. Add pork; seal well and toss to coat. Refrigerate several hours or up to overnight.
Prepare grill to medium heat. Remove pork chops from marinade; discard bag with marinade.
Place pork on grill. Grill, turning occasionally, until internal temperature reaches 155°F on an instant-read food thermometer, about 10-15 minutes.
Makes 6 servings.

Serve with BBQ Coleslaw.

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

17361647_10213031712097149_2803766296159972334_n

Winter Solutions #21: Perfectly Simple Burgers

Way too wet and cold to grill (rain, sleet, hail and snow today) so decided to make jumbo meatballs (or mini meatloaf) …and oh my goodness…these are so delicious…I am amazed the flavor the Veggie Vinaigrette adds to these…I just added grated cheddar cheese to the meat mixture…did not add the olive oil….served over a bed of baby red mashed potatoes with Garlic Pepper …and YUM!!  Enjoy!!

Perfectly Simple Burgers

1½ pounds lean ground beef
½ cup Veggie Vinaigrette **
¼ cup plain opanko bread crumbs
1½ tablespoons Onion Onion™ Seasoning  **
½ teaspoon Seasoned Salt **
2 teaspoons olive oil, optional
6 slices Cheddar cheese
6 lettuce leaves
2 medium tomatoes, sliced
6 hamburger buns

**order at http://www.SimplyKimberS.com

In medium bowl combine first 5 ingredients. Form into 6 patties.
Prepare grill to medium heat, or in large skillet heat oil over medium-high heat. Place patties on grill or in skillet. Season with pepper, if desired. Cook, turning once, until internal temperature reaches 165°F on an instant-read food thermometer, about 8-10 minutes.
Top burgers with cheese; cook until cheese is melted. Place lettuce, tomatoes and burgers on bun.
Makes 6 servings.

Serve with Tangy Thai Broccoli Slaw.

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