Fall/Winter #20: Bacon Wrapped Spinach & Herb Chicken

Made these tonight and they were again so simple and yummy but tastes like you cooked all day or were dining at a restaurant…treat your family to these deliciousness…I made Bayou Bourbon steamed carrots to go with…Enjoy!! This recipe is part of our Family Faves 10-Meal Kit Fall 2017 and our 30 Meal Collection Kit

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

Bacon Wrapped Spinach & Herb Chicken

6 (5-6 ounce) boneless skinless chicken breasts
1½ tablespoons Spinach & Herb Seasoning
1½ tablespoons water
1 (8 ounce) package cream cheese, softened
2 teaspoons Seasoned Salt
12 slices bacon (about ¾ pound)

  1. Preheat oven to 400°F. Cut large slit in side of each chicken breast, creating a pocket.
  2. In medium microwave-safe bowl, combine Spinach & Herb Seasoning and water. Microwave on HIGH 30 seconds; cool 5 minutes. Add softened cream cheese to bowl; stir vigorously until well combined.
  3. Stuff cheese mixture into slits in chicken. Sprinkle chicken with 1 teaspoon Seasoned Salt. Wrap 2 slices of bacon around each breast. Place in a greased 13×9-inch baking dish. Sprinkle with remaining 1 teaspoon Seasoned Salt.
  4. Bake 35-40 minutes or until internal temperature of chicken reaches 165°F on an instant-read food thermometer. If desired, broil on HIGH 2-3 minutes or until bacon reaches desired crispiness.

Makes 6 servings.

Serve with steamed California-blend vegetables.

Make Ahead & Freeze: Prepare through step 3. Wrap each chicken breast in plastic wrap and place in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Preheat oven to 400°F and continue with step 3.

 

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Fall/Winter #5: Grilled Balsamic & Herb Pork Chops

Perfect dinner for this hot weather we are having!  Complimented these with Steamed Bayou Bourbon Carrots and Onion Onion Cheesy Mashed Potatoes…so so delicious…this recipe is part of the Easy Grillin 10 Meal Kit Summer 2017 …Enjoy!!

Grilled Balsamic & Herb Pork Chops

  1. Combine first 3 ingredients in a gallon freezer bag. Add pork; seal well and toss to coat. Refrigerate several hours or up to overnight.
  2. Prepare grill to medium heat. Remove pork chops from marinade; discard bag with marinade.
  3. 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.

Fall/Winter #3: Bayou Bacon Chicken

Vacations and meals do not have to be stressful or expensive…this one was delicious and super easy…no one is spending all their time in the kitchen. Served with grilled asparagus and grilled foil wrapped bayou potatoes…perfect meal!!

Bayou Bacon Chicken

½ cup Bayou Bourbon Glaze

1 Tbsp. Garlic Garlic Seasoning

¼ cup dry white wine

4 boneless, skinless chicken breasts

8 strips uncooked bacon

Combine first 3 ingredients; add chicken and marinate 3 hours. Remove chicken from marinade. Wrap each piece of chicken with 2 strips of bacon, covering completely and securing ends with toothpicks. Grill until chicken is cooked through and bacon is crisp, about 15 minutes. Makes 4 servings.

Bayou-Glazed & Grilled Potatoes

1½ pounds fingerling or baby red potatoes

1 tablespoon kosher or sea salt

¼ cup Bayou Bourbon Glaze

2 teaspoons Onion Onion Seasoning

1 Prepare grill to medium heat. Place potatoes and salt in large saucepan; fill will hot water to cover potatoes. Cover pan and bring to a boil over high heat; reduce heat and simmer until tender, about 10-15 minutes.

2 Drain potatoes; return to pan. Let stand 1-2 minutes to allow water to evaporate from potatoes. Add Bayou Bourbon™ Glaze and Onion Onion™ Seasoning. Toss to coat.

3 Transfer potatoes to grill; save sauce in pan. Grill, turning occasionally, until brown and crispy, about 3-4 minutes. Remove from grill and place back in pan; toss with remaining sauce in pan. Salt and pepper to taste.

***we cubed the potatoes…did not boil…wrapped in foil added salt, bayou Bourbon sauce and Onion Onion…-leaves on the grill…they were done when the chicken was.

Ultimate Grilled Asparagus

1 bunch of fresh asparagus, trimmed

1-2 tablespoons olive oil

1-2 teaspoons 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.

Makes 4 servings.

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

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