Spring Summer Solutions #7:  Chicken Parmesan Pasta 

Another success with our Dinner Mixers while gone from home…I am loving how easy and delicious these are…and love being able to eat healthy meals in the comfort of our room…just a couple of ingredients from the grocery store and one of our Dinner Mixers and we are good to go!!  I used turkey sausage instead of chicken.  Enjoy!

Chicken Parmesan Pasta 

2 servings leftover Skillet Chicken Parmesan, chopped (link to recipe in directions)

2 servings leftover Sautéed Zucchini, chopped (link to recipe in directions)

½ cup leftover Skillet Chicken Parmesan marinara sauce (link to recipe in directions)

2 cups cooked pasta (penne, rotini, bowtie)

¼ cup half & half

directions

This is a leftover recipe for Skillet Chicken Parmesan and Sautéed Zucchini.

In large skillet, over medium heat, combine all ingredients.

Cook until heated through, stirring occasionally, about 5-6 minutes.

Makes 2 servings.

Work Lunch Suggestion: In medium bowl, combine all ingredients. Divide between 2 microwave-safe storage containers. Refrigerate up to 1 day. Reheat in microwave on HIGH 1-2 minutes or until heated through.
**order your tastefully simple groceries at:  www.SimplyKimberS.com

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 #4: Pesto Sausage & Pasta

This is my own recipe and I think next time I would add some spinach leaves also…sounds yummy and would look amazing.  We love this recipe because it is so full of flavor but does not have a heavy sauce …give it try…ENJOY!

Pesto Sausage & Pasta

1 1/2 lbs. smoked turkey sausage, sliced
1 Tbsp. Roasted Garlic Infused Oil
4-5 Tbsp.Dried Tomato & Garlic Pesto Mix
1/2 cup diced baby carrots
1 (14.5 oz.) cans petite diced tomatoes, undrained
12-16 oz. penne pasta, prepared with 2 T Onion Onion added to water
1 cup grated Parmesan Cheese

In a large skillet, sauté sausage and carrots in Roasted Garlic Infused Oil until sausage is heated thru. Stir in pesto and tomatoes; stir to blend. Heat gently for 5-10 minutes to blend flavors. Add hot prepared pasta to sauce…stir to coat; stir in 3/4 c Parmsesan Cheese, cover with heat off to melt cheese…..use 1/4 c parm cheese to sprinkle on top when serving Makes 4-6 servings.

 

Serve with green salad topped with our Vidalia Onion Dressing

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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.

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Spring Meal Solutions #2: Magic Chicken Rice Pilaf

Oh My YUMMINESS…One (of many) reasons I love our tastefully simple recipes is because of the versatility…I took our Rice Pilaf recipe and added 2 Cups of Shredded Magic Chicken, 1/4 to 1/2 Cup Honey Teriyaki…I did not have frozen veggies so sliced 1 cup baby carrots and added them the last 10 minutes…this was so simple and wonderful!  I also used my Chicken Broth I froze from when I made my Magic Chicken…definitely a keeper…ENJOY!

Magic Chicken Rice Pilaf

2 tablespoons butter
3 ounces spaghetti, broken up (about 1 cup)
1 cup long-grain white rice
3½ cups reduced sodium chicken broth
1¾ tablespoons Onion Onion™ Seasoning
½ cup frozen peas and carrots
1 teaspoon Seasoned Salt
½ cup slivered almonds, toasted, optional

In large saucepan, heat butter over medium-high heat. Add spaghetti. Sauté until lightly toasted, about 3-4 minutes.
Add rice, sauté 1 minute. Stir in chicken broth and Onion Onion™ Seasoning. Cover and bring to a boil. Reduce heat and simmer 15-20 minutes or until liquid is absorbed and rice is tender.
Stir in peas and carrots and Seasoned Salt. Remove from heat. Let stand 5 minutes. Stir in toasted almonds, if desired.
Makes 6 servings.

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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.

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