Simple Saturday: Terrific Tacos

Make-ahead tacos are not only a fun meal that kids can assemble themselves (thereby making it more delicious to them, of course!), but it's also a great way to ensure your dinner includes some veggies, as vegetables don't always freeze well.  This dish focuses on veggies that will freeze!

Ingredients

Taco stands make taco night
even more fun!

• 1 lb. ground beef (or turkey for a lighter meal)
• 1 T Fiesta Party Dip Mix
• 1 T Onion Onion
• 8 oz. tomato sauce
• 1/4 cup water
• 1 tsp. cumin
• 1-1/4 cups diced tomato
• 1 T fresh chopped cilantro
• 2/3 cup diced red onion
• 1 T lime juice
• pinch salt
• 3/4 cup shredded cheddar or mexi-blend cheese
• 6 (or more) tortillas or taco shells

Make-Ahead Preparation

• In a large skillet, combine ground beef, Fiesta Party Dip Mix, and Onion Onion.  Saute until meat is browned and cook through.  Drain fat.
• Stir in tomato sauce, water, and cumin.  Simmer for 10-15 minutes.
• Let cool, and transfer meat mixture to freezer container.
• In another freezer container, combine tomato, cilantro, red onion, lime juice, and salt.
• Measure cheese into a third freezer container.
• Pack all containers into one, label, and freeze.

To Serve

• Thaw completely in refrigerator.
• Place meat mixture in a large skillet.  Heat on medium high heat, stirring frequently, until heated through.
• Assemble tacos, with each one having: 1 tortilla or shell; 1/6 of meat mixture; generous 1/4 cup salsa; and 1 T shredded cheese.
• Or, for a "fun" meal, create a taco assembly line on the kitchen counter!

Have you tried a taco assembly line with your kids?  Does it help them stay interested in dinner?

Simple Saturday: Honey Apple Ribs

This grill sauce goes great with chicken,
steaks, pork chops, and more.

This weekend, we're spending our time getting ready for our annual Memorial Day Camping Trip next weekend.  Because I hate chopping, dicing, and general prep work while camping, among other things, I'm spending the weekend making-ahead all of our camping meals.  One recipe I can't wait to dig into around the campfire are these Honey Apple Ribs, made using Tastefully Simple Honey Apple Grill Sauce.

Ingredients
1-2 Racks Pork Ribs
1 Jar Tastefully Simple Honey Apple Grill Sauce
1/2 Onion, chopped

Make-Ahead Preparation

• Place raw ribs in a 6-qt slow cooker.
• Pour 1/4 jar Honey Apple Grill Sauce into small freezer bag; set aside.
• Sprinkle on onion, and pour remaining Honey Apple Grill Sauce over all ingredients.
• Cook on low 7-8 hours.
• Let cool.  Place entire contents of slow cooker in a freezer bag.  Place rib bag plus bag of sauce into another bag and freeze.

To Serve

• Pre-heat gas or campfire grill.
• Place ribs on grill; brush frequently with remaining sauce from rib bag.  Cook until heated through.
• Use extra bag of sauce for spreading or dipping.

Here's what else we'll be enjoying at camping this weekend:

Grandma Peterson's Flank Steak Marinade

White Chicken Chili

Chipotle Shrimp and Sausage Jambalaya

Need equipment?  Check out some of our favorites:

Coleman All-In-One Cooking System

Magma Nestable Non-Stick Cookware

Simple Saturday: Savory Grilled Chicken

This is a light, healthy dish you can cook up in just a few minutes - and if you're on a freezer cooking kick, it's worth making in several batches for that impromptu dinner party get-together.  It is also very versatile, and you'll find it just as satisfying right off the grill in the summer, or hot out of the oven in winter.

Use your leftover Onion Onion mix to prepare
Onion Onion dip - great for a backyard barbecue!

Ingredients

• 1 lb. boneless, skinless chicken breasts
• 1 Tbsp. olive oil
• 1 Tbsp. Onion Onion
• 1 Tbsp. Garlic Garlic
• 2 Tbsp. soy sauce or tamari
• 1/2 lime, juiced

Make-Ahead Preparation

• Combine all ingredients in a freezer bag.  Freeze.

To Serve

• Thaw completely.
• Arrange chicken on preheated grill.  Discard extra marinade.  Grill chicken to reach an internal temperature of at least 165 degrees.
• Or, place chicken on a brimmed cookie sheet or broiling pan.  Pour extra marinade over chicken.  Bake in the oven at 350 degrees until chicken reaches an internal temperature of at least 165 degrees.

Try these complementary side dishes with it:

Baked Baby Reds

Light and Delicious Veggie Grill

Baked Baby Reds

This is a versatile side dish that goes very well with savory winter dishes and can be cooked in the oven.  But it also makes a great summer side by using a grilling basket (we highly recommend this Weber version) to cook these potatoes up on the grill!

In general, potatoes don't freeze well (although blanching first can help).  But, they can last up to 30 days in a cool, dry, and dark location, so you can always keep a bag of baby reds on hand.

Ingredients

• 1 lb baby reds, washed and quartered
• 2 T olive oil
• 1 T Onion Onion
• 1 T Garlic Garlic
• 1 tsp Seasoned Salt

To Serve

• Toss all ingredients together in a bowl.
• Oven Method: Preheat oven to 350 degrees.  Arrange potatoes in single layer on a brimmed baking sheet.  Bake for 30 minutes, until tender when tested with a fork.
• Grill Method:  Place potatoes in grill basket on pre-heated grill.  Cook approximately 30 minutes, tossing frequently.  Potatoes are done when tender.

Try this with the following main dish recipes:

Jack Daniels Glazed Ribs

Apple Cranberry Pork Roast

Garlic Buttered Steak

Simple Saturday: Tikka Chicken

In this recipe, curry powder transforms what would otherwise be a Mexican-flavored dish into a classic Indian-inspired meal.

Fiesta Party Dip Mix, prepared as dip - YUM!

Ingredients

• 1 lb. boneless, skinless chicken breast, cubed
• 1 can (10.75 oz) golden mushroom soup
• 1/2 c mayonnaise
• 2 Tbsp. Onion Onion
• 1 tsp. Fiesta Party Dip Mix
• 3 Tbsp. curry powder
• 1/2 c water
• 1 c frozen peas
• 1 c rice (uncooked)

Make-Ahead Preparation

• Combine chicken, soup, mayonnaise, Onion Onion, Fiesta Party Dip Mix, curry powder, and water in a freezer container.
• Measure frozen peas into a separate freezer container.
• Measure rice into separate freezer container.
• Combine containers, label, and freeze.

To Serve

• Thaw completely.
• Place chicken mixture into a greased slow cooker.  Cook on low 3-4 hours.  To cook longer, add 1/3 cup water.
• 30 minutes before serving, stir in peas.  
• Prepare rice as directed.
• Serve chicken and sauce over hot rice.

Try this dish with a side of steamed broccoli cooked in a few tablespoons of chicken broth with some Tastefully Simply Seasoned Salt.  

Have you tried this recipe?  Let us know what you think!

Devon Thurtle Anderson, Independent Tastefully Simple Consultant
Consultant ID #0119436
http://www.tastefullysimple.com/web/dthurtle-anderson

Creamy Pepperjack Chicken

This dish is one of the most customizable I have ever known, so have fun and go crazy with it!

Ingredients

6 chicken breast halves, cubed

1/2 onion, sliced

2 cloves minced garlic

1/4 tsp black pepper

1/2 tsp red pepper flakes

2 family size cans condensed cream of mushroom soup (do not add water!)

10 slices pepperjack cheese

Make-Ahead Preparation

• In a large skillet, cook chicken. I prefer to cube it and add half an onion and minced garlic with black pepper and red pepper flakes. (These aren't in the original recipe.) I don't add salt because the soup has plenty. Drain liquid. Place in freezer bag or container.
• Add soup to freezer container; freeze.
• Place cheese slices in a freezer bag or container and freeze with other ingredients.

To Serve

• Thaw in refrigerator; or run cold water over bag to thaw. (If using this second method, add 10 minutes to your baking time in the next step.)
• Place chicken/soup mixture in a 9x13 baking dish. Bake at 350 for fifteen minutes.
• Top with cheese slices and bake for another fifteen. You will be halving the last two slices to cover the whole dish.

Serve as a hearty soup or spoon over rice or pasta. We like it over jasmine rice.

White Chicken Chili

This is a great chili for the upcoming cold weather. I love to pour my chili over fresh cornbread!!

Ingredients

1 1/2 pounds of chicken, cut up into cubes

1 Tbsp olive oil

1 red pepper, chopped

1 yellow pepper, chopped

1 (4-oz) can, chopped (can substitute fresh chilis)

8 green onions, thinly sliced

3 Tbsp butter

1/4 cup flour (can substitute 2 Tbsp cornstarch for gluten-free preparation)

2 cups chicken broth

2 (14-oz) cans white northern beans

1 clove garlic, minced

1/2 tsp ground ginger

1/2 tsp salt

1/2 tsp dried sage

1/2 tsp ground cumin

1/2 tsp pepper

Make-Ahead Preparation

• In a medium skillet, heat the olive oil over medium heat. Add chicken and saute until cooked through. Remove from pan.
• Saute onion, red and yellow pepper, chili peppers, and garlic in the same skillet. Return the chicken and add ginger, salt, sage, cumin, and white pepper. Mix thoroughly. Allow to cool, and transfer to freezer bag or container; set aside.
• In a separate dish or pan, melt butter and add the flour to make a roux. Whisk in the chicken broth. Stir this mixture into the freezer container with the sauteed vegetables and chicken.
• Add the beans with the liquid to the freezer container. (If you like it thicker I suggest that you don't put in the liquid from the beans.) Seal and freeze.

To Serve

• Stovetop: Thaw in refrigerator. Bring to a simmer in a medium pot. Simmer for 15-20 minutes and serve.
• Slow Cooker: Can cook from thawed or frozen. Place meal in slow cooker and cook on high for 4 hours (or low for 6 hours).

Cherry Skillet Chicken

This chicken is excellent chopped over salad with red grapes, blue cheese, and sunflower seeds. Or try serving over rice.

Makes 3 entrees 4-6 servings each

Ingredients
6 pounds of boneless, skinless chicken breasts
1 1/2 cups (9 ounces) chopped dried sweet cherries
1 cup hot water
1 1/2 cups chicken broth
6 Tbsp white balsamic vinegar or white wine vinegar
3 tsp sugar
3/4 tsp sea salt
wax paper
3 one-gallon freezer bags, labeled

On hand for cooking each entree:
2 teaspoons vegetable oil

Make-Ahead Preparation

• Rinse and trim chicken as desired.
• Lay each piece of chicken, smooth side down, between two sheets of wax paper. Using a rolling pin or a meat tenderizer, pound each chicken piece to 1 inch thick. Divide chicken evenly among the three freezer bags.
• Put cherries in a small bowl and cover with hot water.  Let stand for 5 minutes.
• Measure 1/2 cup chicken broth, 2 tablespoons vinegar, 1 teaspoon sugar, and 1/4 teaspoon salt into each freezer bag with chicken.
• Drain cherries. Divide cherries equally into the freezer bags with the chicken. Seal and gently shake bag to distribute cherries.
• Freeze

To Serve

• Completely thaw one entree in the refrigerator.
• Heat oil in a large skillet over medium heat. Add the chicken and cook until it begins to brown, about 3 minutes on each side.
• Reduce heat to medium-low and pour cherries and juice over chicken. Cover and simmer 12 to 15 minutes.

Pasta Fresca

For busy weeknights, nothing beats the ease of a one-dish meal.  This pasta salad, filled with flavorful sausage and all varieties of color (translation = vitamins!) will stash in the freezer for weeks and still deliver a healthy and fresh-tasting meal in minutes.

Simple Saturday: Sweet Pepper Salmon with Garlic Broccolini

It was a glorious summer day, (one of the few we've had in the Northwest,) and we were determined to grill something both delicious and healthy.  This grilled salmon and broccolini dinner was a delight, and simple to whip up in just a few minutes!

Ingredients
Salmon:
2 lb wild salmon filet, with skin
1/2 jar (about 2/3 cup) Tastefully Simple Sweet Pepper Jalapeño Jam
Broccolini:
2 bunches broccolini
1 Tbsp Tastefully Simple Garlic Infused Olive Oil
1 Tbsp Tastefully Simple Garlic Garlic

Preparation

• In a shallow bowl, combine broccolini, Garlic Infused Olive Oil, and Garlic Garlic.  Toss well.  Set aside.
• Preheat grill on high heat.  Spread approximately 1/4 of the jam on meaty side of salmon.  Grill, meaty side down, for approximately two minutes until jam begins to caramelize.
• Turn grill down to medium-high heat.  Flip salmon over so that the scaly side is down.  Add broccolini to grill, (on upper rack if available,) pouring any remaining liquids on top.  (Careful - pouring too much oil on a hot grill at once can cause it to flame up, so pour slowly.)
• Spread approximately 1/2 of the remaining jam on top of salmon.  Cover and cook for several minutes, then add remaining jam and continue cooking.  Meanwhile, turn broccolini every few minutes so that it becomes tender, and not blackened.
• Cook broccolini until tender.  Cook salmon until opaque and flaky.

Serves: 8

Devon Thurtle Anderson, Independent Tastefully Simple Consultant
Consultant ID #0119436
http://www.tastefullysimple.com/web/dthurtle-anderson

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Pesto Salmon

Sweet and Sour Pork with Coconut Rice

Agave Citrus Kebabs

Southwest Meatloaf

Done right, meatloaf is a delicious and kid-friendly meal packed with nutrients.  Add a Southwestern kick, and suddenly your meatloaf goes from drab to fab in under 60 seconds (or as long as it takes to chop the southwest vegetables, I suppose).  Here is a recipe for moist and delicious make-ahead meatloaf that will put an end to the chorus of, "Meatloaf AGAIN?!"

Cabbage Soup

Soups are a great way to get all your vegetables into one delicious make-ahead meal.  This soup is loaded with healthy veggies, but also plenty of flavor.  Thanks to my mom for this recipe, and for teaching us to eat healthy!

Simple Saturday: Ginger Lime No-Bake Cheesecake (Gluten-Free)

Most of our recipes are pretty healthy.  But, every now and then you need a treat.  Here's a quick and simple one that you can whip and have ready in just a few minutes, or keep in the freezer to have ready and available.