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: Simple Beef Stroganoff

This is a great meal to make-ahead and toss in your slow cooker in the morning, for a great dinner all ready when you get home.  Or, make this a 15-minute meal by browning the beef in a skillet, then mixing in the other ingredients.  Either way, it will be simple and delicious!

Ingredients

• 2 T Onion Onion
• 1 T Garlic Garlic
• 1 tsp Seasoned Salt
• 1.5 lbs cubed beef stew meat
• 14.5 oz can beef broth
• 2 tsp Worcestershire Sauce
• 7.3 oz jar sliced mushrooms
• Ground black pepper to taste
• 1 cup sour cream
• 4 c egg noodles, uncooked

Make-Ahead Preparation

• Combine Onion Onion through pepper in a gallon-sized freezer bag.
• Measure sour cream into a sandwich-sized freezer bag.
• Measure egg noodles into sandwich-sized freezer bag.
• Combine all bags into another - seal and freeze.

To Serve

• Thaw completely.
• Place beef mixture into a greased slow cooker.  Cook on low 8 hours (or more, up to 10).
• Stir in sour cream just before serving.
• Cook noodles according to package directions.
• Spoon beef mixture over cooked noodles and enjoy.

Serves: 4

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

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

Simple Saturday: Pesto Rotini with Smoked Salmon

It's no contest.  My absolute favorite Tastefully Simple item is the Dried Tomato & Garlic Pesto Mix, and I use it in everything!  Here is yet another way to use this versatile mix to make a fabulous one-dish meal, or a great dish for a buffet-style party.

Ingredients
1 (8-oz) box Ancient Harvest Quinoa Rotelle (or regular rotini pasta)
1/2 medium onion, chopped
2 cups frozen pepper strips (or fresh chopped bell peppers, all colors)
2 Tbsp olive oil, divided (1/1)
2 Tbsp Tastefully Simple Dried Tomato & Garlic Pesto Mix
12 oz smoked salmon

Make-Ahead Preparation

• Cook pasta according to package directions.  Drain, and toss with 1 Tbsp olive oil.
• While pasta is cooking, heat remaining 1 Tbsp olive oil in pan over medium-high heat.  Add onion and peppers, and sauté until tender (approximately six minutes).
• Add Dried Tomato & Garlic Pesto Mix and pasta to pan, and toss.
• Transfer to freezer container and freeze.  Tip:  Salmon can be frozen separately, or chunked and tossed with pasta.  Or, consider not freezing the smoked salmon; when vacuum packed, it can be refrigerated for several weeks or even months; check the expiration date on the package.

To Serve

• Thaw completely in refrigerator.
• In a saucepan, combine pasta mixture and 1/3 cup water.  Cover, and warm over medium-high heat, stirring frequently.  
• Spoon onto serving dishes, and top with flaked salmon.

Prep time: 10 min.
Cook time: 60 min.
Difficulty: Easy
Serves: 6
Serving Size: 1/6 loaf
WW Points+: 7

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

Other Recipes You Might Like:
Aunt Laurie's Unrolled Cabbage Rolls
Jack Daniels Glazed Ribs
Apple Cranberry Pork Roast

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

Other Posts You Might Like:

Pesto Salmon

Sweet and Sour Pork with Coconut Rice

Agave Citrus Kebabs

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.

Simple Saturday: Asparagus Rolls

These delicious asparagus rolls are a great make-ahead appetizer for parties.  Whether it's a cocktail party or a kid's birthday party, these are sure to be a hit.  Make the day before, or a month or more and freeze.

Ingredients
12 medium stalks asparagus (approx. 1 lb)
8 oz. neufchatel cheese
2 Tbsp Tastefully Simple Spinach & Herb Dip Mix
12 slices (approx. 1/3 lb) medium-sliced black forest ham

Make-Ahead Preparation

• Blanch asparagus.
• Soften cheese.  In a small bowl, combine cheese and Spinach & Herb Dip Mix
• Lay ham out flat.  Using a soft (e.g. silicone) spatula, gently spread cheese on ham, all the way to the edges.
• Place one stalk of asparagus on each slice of ham, along the long edge.  Roll ham with asparagus inside.
• Slice each piece of ham in thirds.  Tip:  If you're squishing the rolls while trying to slice, place the rolls in the freezer for an hour or so and then slice.
• Place in freezer container and store in freezer.

To Serve

• Thaw in refrigerator overnight.
• Serve cold, as a finger food or with toothpicks.

Makes 36 appetizers.

Weight Watchers Points Value: 1

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

Simple Saturday: Restaurant Grilled Chicken

For some time now, I've been trying to recreate those juicy, flavorful chicken breasts you get at restaurants on top of caesar salads, pasta, and other dishes.  I've finally discovered the secret!

Simple Saturday: Pesto Salmon

Last weekend, we had company over with only an hour's advance notice.  The baby was still napping and so I couldn't run to the store.  My best option: raid the freezer!  Ah, the freezer never lets me down.  So I opened up the door, dove in, and resurfaced a few moments later with frozen, individually wrapped wild salmon fillets from Costco.  Perfect!  I then proceeded to wow and delight with this simple little recipe:

Ingredients
4 4- to 6-oz salmon fillets (fresh or thawed)
4 tbsp Tastefully Simple Dried Tomato & Garlic Pesto Mix
4 tbsp water
4 tbsp olive oil
1 tsp sugar

Preparation

• Preheat grill to medium-high.
• Arrange salmon fillets on a plate.
• In a small bowl, combine Pesto Mix, water, and olive oil.
• Microwave on high for 30 seconds, until liquids boil.  (Not a fan of the microwave?  Then combine mix and olive oil in a dish and add 4 tbsp boiling water.)  Tip:  Do this step just a few minutes before your guests arrive; they'll be in awe of the marvelous aroma that will fill your kitchen!
• Spoon or brush pesto over salmon fillets.
• Place salmon directly on grill, skin side down.  (If your fillets don't have skin, place a sheet of foil on grill and coat with grill-safe non-stick spray, and place salmon on the foil.)
• With the grill lid on, grill for approximately 5-8 minutes (or longer, depending on thickness), until salmon is opaque and flaky.  Tip:  Don't overcook salmon.  Like steak, it's generally fine to leave is slightly pink in the middle.

This dinner earned rave reviews from our guests, and it only took about 10 minutes to prepare!  What do you do with your Tastefully Simple Dried Tomato & Garlic Pesto Mix?

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

New Column: Simple Saturdays!

Make-Ahead pork chops marinated and basted in
Tastefully Simple's Pomegranate Chipotle sauce.
Absolutely delicious!

Several weeks ago, our mamas group had a Tastefully Simple party.  I had never heard of them before the party, but I found myself absolutely enamored with their concept!  They sell spice mixes, sauces, drink mixes, baking mixes, and other items that fit perfectly in with the make-ahead lifestyle. 

Of course, I thought it could have been the wine at the tasting party that was convincing me everything we taste-tested was so brilliant.  But then, I received my order and started playing make-ahead with some of the sauces and spices, and discovered that Tastefully Simple really was a great way to simplify some dishes.  I've also used my loot to prepare quick meals, in under 30 minutes, when I had nothing stashed in the freezer.  What's more, I read carefully through the ingredient list for almost all of their products (looking for allergens, as I have to watch out for gluten and tree nuts), and I was quite pleased to discover that, not only were there numerous allergy-free options, but also I could pronounce most of the ingredients without a chemistry degree. 

I was so excited about these ingredients that I'm now a consultant myself!  To document my kitchen adventures, we're adding a new column to the blog: Simple Saturdays.  Each Saturday, I'll post all about my experiences with Tastefully Simple products, including adventures in the kitchen and make-ahead and quick-meal recipes.  And of course, it will all focus on making ahead healthy, home-cooked meals for our families.

So, I hope you'll tune in for Simple Saturdays!

Oh, and because the new gig requires it:
Devon Thurtle Anderson, Independent Tastefully Simple Consultant
Consultant ID #0119436
http://www.tastefullysimple.com/web/dthurtle-anderson