Easy Spaghetti Skillet
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- Randell George
- 7 years ago
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1 Easy Spaghetti Skillet
2 Easy Spaghetti Skillet 1 lb. lean ground beef 2 tsp. Garlic Garlic Seasoning 2½ cups water 15 oz. can tomato sauce 12 oz. uncooked spaghetti, broken in half 1 3 cup Garden Guacamole Starter ½ cup sour cream Serve tonight: In large skillet over medium-high heat, cook and crumble ground beef and Garlic Garlic Seasoning until no longer pink; drain. Return to skillet. Add remaining ingredients except sour cream; stir well. Bring to a boil; cover, reduce heat and simmer minutes or until spaghetti is tender, stirring occasionally. Stir in sour cream right before serving. Makes 6 servings. Serve with cheesy garlic bread. Freeze for later: Combine lean ground beef and Garlic Garlic Seasoning in a gallon resealable freezer bag. Combine Garden Guacamole Starter and tomato sauce in a quart resealable freezer bag. Place broken spaghetti and all bags in a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely. Prepare as directed above.
3 Ham and Cheese Stromboli
4 Ham and Cheese Stromboli ½ tsp. Roasted Garlic Infused Oil 13.8 oz. tube refrigerated pizza crust ¼ cup Brown Sugar Honey Mustard 1 (6-8 oz.) pkg. thinly sliced ham 2 cups shredded Swiss cheese 3 Tbsp. real bacon bits ½ Tbsp. Spinach & Herb Seasoning Serve tonight: Preheat oven to 400. Line a large baking sheet with aluminum foil; lightly grease with Roasted Garlic Infused Oil. Press pizza crust into a 10 x 15-inch rectangle. Spread Brown Sugar Honey Mustard to within 1 inch of edges; top with remaining ingredients. Fold long edges together to the center and press and roll dough to seal. Pinch and roll each end to seal. Bake minutes or until nicely browned. Cut into slices. Makes 6 servings. Serve with garden salad topped with broccoli and cauliflower. Freeze for later: Lightly grease a sheet of aluminum foil with Roasted Garlic Infused Oil. Press pizza crust into a 10 x 15-inch rectangle. Spread Brown Sugar Honey Mustard to within 1 inch of edges; top with remaining ingredients. Fold long edges together to the center and press and roll dough to seal. Wrap in 2 layers of aluminum foil. Seal well, label and freeze. Thaw completely. Bake as directed above.
5 Honey Mustard Chicken Tenderloins
6 Honey Mustard Chicken Tenderloins 1½ lbs. boneless skinless chicken breast tenderloins 1 3 cup Brown Sugar Honey Mustard 2 Tbsp. water 1 Tbsp. Garlic Garlic Seasoning 1½ cups plain panko bread crumbs 1 3 cup grated Parmesan cheese 1 Tbsp. Spinach & Herb Seasoning 2 tsp. Roasted Garlic Infused Oil Serve tonight: Preheat oven to 425. In large bowl, combine first 4 ingredients; stir well. In small bowl, combine next 3 ingredients; transfer half to a shallow dish and set remainder aside. Grease a foiled-lined baking pan with Roasted Garlic Infused Oil. Press chicken tenderloins in breading to coat; add additional breading as needed. Place chicken on foil. Salt and pepper to taste. Bake minutes or until internal temperature of chicken reaches 165, turning chicken over halfway. Makes 6 servings. Serve with your favorite dipping sauce and fresh vegetable sticks. Freeze for later: Combine first 4 ingredients in a gallon resealable freezer bag. Combine next 3 ingredients in a quart resealable freezer bag. Place both bags in a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely. Prepare as directed above.
7 Italian Turkey Burgers
8 Italian Turkey Burgers 1½ lbs. 85% lean ground turkey ½ cup Italian-style bread crumbs ½ cup mayonnaise 2 Tbsp. Mama Mia Marinara Sauce Mix 2 Tbsp. Roasted Garlic Infused Oil 6 slices mozzarella cheese 6 hamburger buns Serve tonight: In large bowl, combine first 4 ingredients. Form into 6 patties. In large skillet, heat Roasted Garlic Infused Oil over medium heat. Add patties and pan-fry, turning once, until internal temperature reaches 165, about 8-10 minutes. Top with cheese and serve on buns. Makes 6 servings. Serve with French fries or kettle chips and a pickle spear. Freeze for later: Combine first 4 ingredients. Form into 6 patties and place between waxed paper in a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely. Prepare as directed above. Tip: For smaller burgers, form into 8 patties.
9 Meatloaf and Smashed Potato Volcanos
10 Meatloaf and Smashed Potato Volcanos 1½ lbs. lean ground beef ¾ cup plain bread crumbs 1 3 cup ketchup ¼ cup Garden Guacamole Starter 1 large egg 2 tsp. Spinach & Herb Seasoning ½ tsp. salt 3 cups mashed potatoes or 24 oz. pkg. refrigerated prepared mashed potatoes 12 oz. jar beef gravy Serve tonight: Preheat oven to 400. In large bowl, combine first 7 ingredients; blend well. Evenly divide into an ungreased 12-count muffin pan. Bake minutes. Meanwhile, prepare potatoes and warm gravy. Let meatloaf rest 5 minutes before removing from pan and placing on plate. Top each meatloaf with a scoop of potatoes and spoon gravy over top. Salt and pepper to taste. Makes 6 servings. Serve with steamed mixed vegetables sprinkled with Spinach & Herb Seasoning or Garlic Garlic Seasoning. Freeze for later: Combine first 7 ingredients in a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely. Prepare as directed above. Tip: Use an ice cream scoop to place potatoes on meatloaf.
11 Mini Chicken Pot Pies
12 Mini Chicken Pot Pies 1 Tbsp. + 1 tsp. Roasted Garlic Infused Oil, divided 1 lb. boneless skinless chicken breasts, cut in ½-inch cubes 2 tsp. Garlic Garlic Seasoning 2 tsp. Spinach & Herb Seasoning 8 oz. tube crescent dough sheet oz. can cream of chicken soup 1 cup frozen mixed vegetables 1 cup shredded Cheddar cheese Serve tonight: Preheat oven to 375. In large skillet, heat 1 Tbsp. Roasted Garlic Infused Oil over medium-high heat. Add next 3 ingredients and sauté until chicken is browned. Meanwhile, unroll crescent dough on a piece of aluminum foil and press to make 10 x 13-inch rectangle. Cut dough into 12 squares. Lightly grease a 12-count muffin pan with remaining 1 tsp. Roasted Garlic Infused Oil; press dough into the bottom and up the sides of each cup. Add remaining ingredients to the chicken mixture in skillet and spoon mixture into each cup. Bake minutes or until nicely browned. Let cool 5 minutes before removing from muffin pan. Salt and pepper to taste. Makes 6 servings. Serve with fresh fruit. Freeze for later: Combine 1 Tbsp. Roasted Garlic Infused Oil and next 3 ingredients in a gallon resealable freezer bag. Combine soup and vegetables in a quart resealable freezer bag. Combine all bags in a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely. Prepare as directed above.
13 One-Skillet Mama Mia Lasagna
14 One-Skillet Mama Mia Lasagna 1½ lbs. lean ground beef 1½ tsp. Garlic Garlic Seasoning 3 (8 oz.) cans tomato sauce 2 cups water 2 cups uncooked penne pasta 1½-2 Tbsp. Mama Mia Marinara Sauce Mix 1½ cups shredded mozzarella cheese Serve tonight: In large skillet over medium-high heat, cook and crumble ground beef and Garlic Garlic Seasoning until no longer pink; drain. Return to skillet. Add next 4 ingredients; bring to a boil. Reduce heat; cover and simmer minutes, or until pasta is tender and sauce is thickened, stirring occasionally. Remove from heat and sprinkle with cheese. Cover and serve when cheese is melted. Makes 6 servings. Serve with garlic or cheesy bread sticks. Freeze for later: Combine first 2 ingredients in a quart resealable freezer bag. Combine tomato sauce and Mama Mia Marinara Sauce Mix in a quart resealable freezer bag. Place all bags in a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely. Prepare as directed above.
15 Sausage Pizza Tacos
16 Sausage Pizza Tacos 1 lb. ground pork sausage 15 oz. can tomato sauce 4 oz. can sliced mushrooms, drained ½ cup mini pepperoni slices 1½ Tbsp. Mama Mia Marinara Sauce Mix 12 hard or soft taco shells 2 cups shredded lettuce 1 cup shredded mozzarella cheese Serve tonight: In large skillet over medium-high heat, cook and crumble sausage until no longer pink; drain. Return to skillet. Add next 4 ingredients. Simmer 5 minutes. Serve in taco shells; top with lettuce and cheese. Makes 6 servings. Serve with fresh fruit. Freeze for later: Place sausage in a quart resealable freezer bag. Combine next 4 ingredients in a quart resealable freezer bag. Place both bags in a gallon resealable freezer bag. Seal well, label and freeze. Prepare as directed above.
17 Sweet and Sticky Drumsticks
18 Sweet and Sticky Drumsticks ½ cup Aged Balsamic Vinegar of Modena ½ cup honey ¼ cup Brown Sugar Honey Mustard ¼ cup soy sauce 1½ Tbsp. Garlic Garlic Seasoning 12 chicken drumsticks 1½ tsp. Roasted Garlic Infused Oil 1 Tbsp. cornstarch 1 Tbsp. cold water 2 Tbsp. sesame seeds Serve tonight: Preheat oven to 425. Combine first 5 ingredients in a gallon resealable freezer bag; add chicken. Seal and toss to coat. Place bag in a shallow dish and refrigerate 30 minutes or up to overnight. Remove chicken from bag; reserve the marinade in a small saucepan. Grease a foiled-lined baking pan with Roasted Garlic Infused Oil. Place drumsticks on foil. Bake minutes. Meanwhile, bring marinade to a boil, reduce heat and simmer 15 minutes, stirring occasionally. Whisk 1 Tbsp. cornstarch and 1 Tbsp. cold water together; slowly whisk into sauce until thickened. Brush on drumsticks; bake 8-10 minutes, turn drumsticks and brush with sauce. Bake for an additional 8-10 minutes or until internal temperature reaches 165. Sprinkle with sesame seeds when serving. Makes 6 servings. Serve with oven-roasted potatoes and vegetables. Add Garlic Garlic Seasoning or Spinach & Herb Seasoning for added flavor. Freeze for later: Combine first 5 ingredients in a gallon resealable freezer bag; add chicken. Seal well, label and freeze. Thaw completely. Prepare as directed above.
19 Taco Tots
20 Taco Tots 32 oz. bag frozen tater tots 1½ lbs. lean ground beef 1 3 cup Garden Guacamole Starter 2 tsp. chili powder 1 tsp. Garlic Garlic Seasoning 8 oz. bag shredded lettuce 3.8 oz. can sliced black olives, drained 2 cups shredded Cheddar cheese 1 cup taco sauce 1 cup sour cream Serve tonight: Bake tater tots according to package directions. Meanwhile, in large skillet over medium-high heat, cook and crumble ground beef and next 3 ingredients until no longer pink. Drain. Divide tater tots among 6 dinner plates; top with beef and remaining ingredients. Makes 6 servings. Serve with fresh fruit. Freeze for later: Combine ground beef and next 3 ingredients in a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely. Prepare as directed above.
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