Simplifying Getting Family Dinner to Your Table!

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1 V2-2 Simplifying Getting Family Dinner to Your Table! Time Allocation- Prep 15 Min Cook 25 Min Formal Bowtie Ultimate Italian with BLT Sandwich Sausage with and a Green Cheesy Salad with Bacon Home Salad Made and Vinaigrette Sliced Fruit (for 4) 2) Ultimate Italian BLT Sandwich Ingredients 5 Slices Premium Bacon 1 1/2 Large Tomatoes 1 Tablespoon Olive Oil (you provide) 3/4 Tablespoon Balsamic Vinegar 3/4 Teaspoon Freeze Dried Minced Garlic (1 Clove Fresh) 1 Teaspoon White Sugar 3/4 Teaspoon Salt, (you provide) 4 Fresh Basil Leaves 4 Leaves Boston Bibb Lettuce 4 Slices Sourdough Bread 2 Packets Mayonnaise Cheesy Bacon Salad Ingredients 3 Slices Premium Bacon 1 1/2 Cups Tri-Color Rotini 1/4 Large Red Onion 1/2 Red Bell Pepper 3/4 Tablespoon Ranch Powder 1/4 Cup Sour Cream 1/8 Cup Mayonnaise 1/4 Cup Grated Sharp Cheddar Cheese Approximately 430 calories per normal serving *Ingredients make two generous servings. Sliced Fruit Ingredients 2 Apples (Cut from Core and Sliced) Approximately 500 calories per normal serving *Ingredients make two generous servings. Approximately 60 calories per normal serving *Ingredients make two generous servings. Sharing a family meal is good for the spirit, the brain and the health of all family members - ALLERGEN NOTICE: Our product is packaged in a facility that packages other products which may contain soy, dairy, wheat, tree nuts, shellfish, fish, peanuts, and eggs. Our meals may contain any of the allergens

2 V2-2 Formal Bowtie Ultimate Italian withblt Sausage Sandwich and awith Green Salad Cheesywith Bacon Home Made Salad Vinaigrette and Sliced(for Fruit 4) (for 2) 1 2 First preheat oven to 450 degrees. In a skillet, cook all bacon over med heat until fully cooked and crispy. Fold two paper towels and lay on a plate. Once bacon is fully cooked, remove bacon and lay on towel to drain away bacon grease. Pat the bacon with a paper towel as well. Chop 3 slices of the bacon into small pieces while on paper towel, this will be for the salad. 3 4 Next wash the bell pepper. Cut out 1/4 of the red onion in and peel off outer layer. Identify root end of onion. Cut towards the root end of onion, not cutting all the way through the root end, 1/4 apart. The root will hold the onion pieces together. Use 1/4 of the onion for this recipe. 5 While bacon is cooking, finely chop 4 basil leaves. Wash and cut the tops and bottoms off of the tomatoes and slice them into ½ to ¾ inch slices (approximately 3 to 4 slices per tomato) and put tomato slices on a baking sheet. Mix 1 Tbs. olive oil, 3/4 Tbs. balsamic vinegar, 3/4 tsp freeze dried minced garlic, 1 tsp. white sugar, 3/4 tsp. salt, 1/4 tsp. black pepper and finely chopped basil. Evenly spoon incorporated dressing over each tomato slice. Bake in oven for 20 to 25 minutes. Fill a medium sized stock pot at least half way with water and bringing the water to a boil. Once boiling add the 1 1/2 cups tri-colored rotini noodles. Cook for 8 to 10 minutes, checking to see if al dente. Once al dente, drain water from pasta. Hint: To keep pasta from boiling over, add a teaspoon of oil to water before it boils. 7 Check bacon, flip slices or stir until done. Next slice the 1/4 onion starting away from the root end. You will now have diced onion pieces. Cut the top off of 1/2 of the red pepper, remove the inner ribs and dice into small pieces. 6 Bacon should now be done and removed from skillet. With tongs and a paper towel, remove the majority of the bacon grease from frying pan leaving the pan lightly coated. Add diced onion and diced red bell pepper to the skillet and sauté over medium heat until vegetables are tender. 8 Once the vegetables are tender, return the previously chopped bacon pieces to the skillet. Add 3/4 Tbs. ranch powder, 1/8 cup mayonnaise, 1/4 cup sour cream, and 1/4 cup sharp cheddar cheese. Stir until mixed and melted. Add mixture from skillet to noodles and mix thoroughly. Transfer to serving dish. Remove tomatoes from oven and add to serving platter along with lettuce leaves and 5 bacon slices. Toast sourdough bread and serve with mayonnaise packets allowing family/guests to build their sandwich. Cut apples and serve. Enjoy your Delicious Family Dinner! ALLERGEN NOTICE: Our product is packaged in a facility that packages other products which may contain soy, dairy, wheat, tree nuts, shellfis h, fish, peanuts, and eggs. Our meals may contain any of the allergens

3 V2-4 Simplifying Getting Family Dinner to Your Table! Time Allocation- Prep 15 Min Cook 25 Min Formal Bowtie Ultimate Italian with BLT Sandwich Sausage with and a Green Cheesy Salad with Bacon Home Salad Made and Vinaigrette Sliced Fruit (for 4) Ultimate Italian BLT Sandwich Ingredients 10 Slices Premium Bacon 3 Large Tomatoes 2 Tablespoons Olive Oil (you provide) 1 1/2 Tablespoons Balsamic Vinegar 1 1/2 Teaspoons Freeze Dried Minced Garlic (2 Cloves Fresh) 2 Teaspoons White Sugar 1 1/2 Teaspoons Salt, (you provide) 8 Fresh Basil Leaves 8 Leaves Boston Bibb Lettuce 8 Slices Sourdough Bread 4 Packets Mayonnaise Cheesy Bacon Salad Ingredients 6 Slices Premium Bacon 3 Cups Tri Color Rotini 1/2 Large Red Onion 1 Red Bell Pepper 1 1/2 Tablespoons Ranch Powder 1/2 Cup Sour Cream 1/4 Cup Mayonnaise 1/2 Cup Grated Sharp Cheddar Cheese Approximately 430 calories per normal serving Sliced Fruit Ingredients 4 Apples (Cut from Core and Sliced) Approximately 500 calories per normal serving Approximately 60 calories per normal serving Sharing a family meal is good for the spirit, the brain and the health of all family members - ALLERGEN NOTICE: Our product is packaged in a facility that packages other products which may contain soy, dairy, wheat, tree nuts, shellfish, fish, peanuts, and eggs. Our meals may contain any of the allergens

4 V2-4 Formal Bowtie Ultimate Italian withblt Sausage Sandwich and awith Green Salad Cheesywith Bacon Home Made Salad Vinaigrette and Sliced(for Fruit 4) (for 4) 1 2 First preheat oven to 450 degrees. In a large skillet, cook all bacon over med heat until fully cooked and crispy. Fold two paper towels and lay on a plate. Once bacon is fully cooked, remove bacon and lay on towel to drain away bacon grease. Pat the bacon with a paper towel as well. Chop 6 slices of the bacon into small pieces while on paper towel, this will be for the salad. 3 4 Next wash the bell pepper. Cut the red onion in half and peel off outer layer. Identify root end of onion. Cut towards the root end of onion, not cutting all the way through the root end, 1/4 apart. The root will hold the onion pieces together. Use 1/2 of the onion for this recipe. 5 While bacon is cooking, finely chop 8 basil leaves. Wash and cut the tops and bottoms off of the tomatoes and slice them into ½ to ¾ inch slices (approximately 3 to 4 slices per tomato) and put tomato slices on a baking sheet. Mix 2 Tbs. olive oil, 1 1/2 Tbs. balsamic vinegar, 1 1/2 tsp freeze dried minced garlic, 2 tsp. white sugar, 1 1/2 tsp. salt, 1/2 tsp. black pepper and finely chopped basil. Evenly spoon incorporated dressing over each tomato slice. Bake in oven for 20 to 25 minutes. Fill a medium sized stock pot at least half way with water and bringing the water to a boil. Once boiling add the 3 cups tri-colored rotini noodles. Cook for 8 to 10 minutes, checking to see if al dente. Once al dente, drain water from pasta. Hint: To keep pasta from boiling over, add a teaspoon of oil to water before it boils. 7 Check bacon, flip slices or stir until done. Next slice the 1/2 onion starting away from the root end. You will now have diced onion pieces. Cut the top off of the red pepper, remove the inner ribs and dice into small pieces. 6 Bacon should now be done and removed from skillet. With tongs and a paper towel, remove the majority of the bacon grease from frying pan leaving the pan lightly coated. Add diced onion and diced red bell pepper to the skillet and sauté over medium heat until vegetables are tender. 8 Once the vegetables are tender, return the previously chopped bacon pieces to the skillet. Add 1 1/2 Tbs. ranch powder, 1/4 cup mayonnaise, 1/2 cup sour cream, and 1/2 cup sharp cheddar cheese. Stir until mixed and melted. Add mixture from skillet to noodles and mix thoroughly. Transfer to serving dish. Remove tomatoes from oven and add to serving platter along with lettuce leaves and 10 bacon slices. Toast sourdough bread and serve with mayonnaise packets allowing family/guests to build their sandwich. Cut apples and serve. Enjoy your Delicious Family Dinner! ALLERGEN NOTICE: Our product is packaged in a facility that packages other products which may contain soy, dairy, wheat, tree nuts, shellfis h, fish, peanuts, and eggs. Our meals may contain any of the allergens

5 V2-6 Simplifying Getting Family Dinner to Your Table! Time Allocation- Prep 15 Min Cook 25 Min Formal Bowtie Ultimate Italian with BLT Sandwich Sausage with and a Green Cheesy Salad with Bacon Home Salad Made and Vinaigrette Sliced Fruit (for 4) 6) Ultimate Italian BLT Sandwich Ingredients 15 Slices Premium Bacon 4 1/2 Large Tomatoes 3 Tablespoons Olive Oil (you provide) 2 1/4 Tablespoons Balsamic Vinegar 2 1/4 Teaspoons Freeze Dried Minced Garlic (3 Cloves Fresh) 3 Teaspoons White Sugar 2 1/4 Teaspoons Salt, (you provide) 12 Fresh Basil Leaves 12 Leaves Boston Bibb Lettuce 12 Slices Sourdough Bread 6 Packets Mayonnaise Cheesy Bacon Salad Ingredients 9 Slices Premium Bacon 4 1/2 Cups Tri Color Rotini 3/4 Large Red Onion 1 1/2 Red Bell Pepper 2 1/4 Tablespoons Ranch Powder 3/4 Cup Sour Cream 3/8 Cup Mayonnaise 3/4 Cup Grated Sharp Cheddar Cheese Approximately 430 calories per normal serving Sliced Fruit Ingredients 6 Apples (Cut from Core and Sliced) Approximately 500 calories per normal serving Approximately 60 calories per normal serving Sharing a family meal is good for the spirit, the brain and the health of all family members - ALLERGEN NOTICE: Our product is packaged in a facility that packages other products which may contain soy, dairy, wheat, tree nuts, shellfish, fish, peanuts, and eggs. Our meals may contain any of the allergens

6 V2-6 Formal Bowtie Ultimate Italian withblt Sausage Sandwich and awith Green Salad Cheesywith Bacon Home Made Salad Vinaigrette and Sliced(for Fruit 4) (for 6) 1 2 First preheat oven to 450 degrees. In a large skillet, cook all bacon over med heat until fully cooked and crispy. Fold two paper towels and lay on a plate. Once bacon is fully cooked, remove bacon and lay on towel to drain away bacon grease. Pat the bacon with a paper towel as well. Chop 9 slices of the bacon into small pieces while on paper towel, this will be for the salad. 3 4 Check bacon, flip slices or stir until done. Next slice the 3/4 onion starting away from the root end. You will now have diced onion pieces. Cut the top off of the red peppers, remove the inner ribs and dice 1 1/2 bell peppers into small pieces. Next wash the bell peppers. Cut the red onion in half and peel off outer layer. Identify root end of onion. Cut towards the root end of onion, not cutting all the way through the root end, 1/4 apart. The root will hold the onion pieces together. Use 3/4 of the onion for this recipe. 5 While bacon is cooking, finely chop 12 basil leaves. Wash and cut the tops and bottoms off of the tomatoes and slice them into ½ to ¾ inch slices (approximately 3 to 4 slices per tomato) and put tomato slices on a baking sheet. Mix 3 Tbs. olive oil, 2 1/4 Tbs. balsamic vinegar, 2 1/4 tsp freeze dried minced garlic, 3 tsp. white sugar, 2 1/4 tsp. salt, 3/4 tsp. black pepper and finely chopped basil. Evenly spoon incorporated dressing over each tomato slice. Bake in oven for 20 to 25 minutes. Fill a large sized stock pot at least half way with water and bringing the water to a boil. Once boiling add the 4 1/2 cups tri-colored rotini noodles. Cook for 8 to 10 minutes, checking to see if al dente. Once al dente, drain water from pasta. Hint: To keep pasta from boiling over, add a teaspoon of oil to water before it boils. 7 6 Bacon should now be done and removed from skillet. With tongs and a paper towel, remove the majority of the bacon grease from frying pan leaving the pan lightly coated. Add diced onion and diced red bell pepper to the skillet and sauté over medium heat until vegetables are tender. 8 Once the vegetables are tender, return the previously chopped bacon pieces to the skillet. Add 2 1/4 Tbs. ranch powder, 3/8 cup mayonnaise, 3/4 cup sour cream, and 3/4 cup sharp cheddar cheese. Stir until mixed and melted. Add mixture from skillet to noodles and mix thoroughly. Transfer to serving dish. Remove tomatoes from oven and add to serving platter along with lettuce leaves and 15 bacon slices. Toast sourdough bread and serve with mayonnaise packets allowing family/guests to build their sandwich. Cut apples and serve. Enjoy your Delicious Family Dinner! ALLERGEN NOTICE: Our product is packaged in a facility that packages other products which may contain soy, dairy, wheat, tree nuts, shellfis h, fish, peanuts, and eggs. Our meals may contain any of the allergens

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