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

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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