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.
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.
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.
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.
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.
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.
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!
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.
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!!
**order your Tastefully Simple groceries at: www.SimplyKimberS.com
Wrap each chicken breast with 2 slices of bacon. In small bowl, combine Vidalia® Onion Dressing and Garlic Garlic™ Seasoning.
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.
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.
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.
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.
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 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.
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.
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!
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.