Game day suggestions!

Serve a veggie tray with prepared Spinach & Herb Dip, Fiesta Party Dip, Spicy –Four Pepper Dip or Bacon Bacon. 

Pour Bayou Bourbon Glaze over cocktail wieners; keep warm in slow cooker.

Brush Pomegranate Chipotle Sauce on bacon wrapped ware chestnuts or cubed chicken; grill or broil until bacon is crisp.

Bake a couple of loves of Bountiful Beer Bread so you can serve it cubed with any of our dips.

Make a double match of Chipotle Bacon Dip for a big crowd; serve with Blue Aztec Chips.

Serve Wahoo! Chili with Perfect Parmesan Biscuit.

Get your orders place by Jan 23rd!

Mama Mia Chicken Fingers!

Mama Mia Marinara Sauce is the product of the week! – Purchase $30 worth of products & get Mama Mia Marinara Sauce for $6 (Reg $8.99) valid till Jan 26, 2014  (order must be placed through me kimyourspicelady@gmail.com)

Mama Mia Chicken Fingers

Submitted by Rosemary (MN) HQ Resident Chef                                                             
Ingredients
3 Tbsp. Mama Mia™ Marinara Sauce Mix, divided
2 eggs
1 cup unseasoned dry breadcrumbs
1/2 cup shredded Parmesan cheese (not grated)
1 1/2 lbs. boneless, skinless chicken breast, cut into 1" x 3" strips
Salt & pepper to taste
15 oz. can tomato sauce

Directions
Serve it tonight: Preheat oven to 350°. Add 1 tablespoon Mama Mia Marinara Sauce Mix to eggs; beat until foamy. Place egg mixture in a shallow dish; place dry breadcrumbs in a second shallow dish. Add Parmesan cheese to breadcrumbs. Coat chicken strips with egg mixture; dredge in breadcrumb mixture. Place chicken fingers on a greased baking sheet; season lightly with salt and pepper. Bake 20 minutes or until no longer pink in the middle. Turn halfway through baking to brown evenly. While chicken fingers bake, combine remaining Mama Mia Marinara Sauce Mix and the tomato sauce in a medium sauce pan. Simmer 10 minutes. Serve marinara sauce for dipping. Makes 6 servings.

Serve it later: Place coated, uncooked chicken fingers on a greased baking sheet; freeze solid. Place chicken fingers in a resealable plastic bag. Freeze until ready to use. No need to thaw. Bake at 350° for 30-40 minutes or until no longer pink. Prepare Mama Mia Marinara Sauce for dipping while chicken bakes

Video: Watch how its done here.

Live life on your terms!

I believe in setting my own schedule.  I believe everyone should make their living doing something they enjoy.  I believe I have the right to be my own boss.  I believe in having the power to give myself a raise.  I believe in earning at least one free vacation a year.  I believe in working for a company that supports me every step of the way.  I believe in making my desires my reality.  AND I believe the most rewarding part of my home business should always be helping others.

If you want to earn extra income, on your own schedule.  If you can handle sharing recipes & kitchen tips to smiling & laughing people while they eat (go ahead & have some with them).  If you can handle helping others do the same things in their home business THEN Tastefully Simple is the prefect fit for you! Head over to Tastefully Simple for more details!

Lighten up

Since this time of year everyone is looking to make healthier choices I thought I'd share a few "light" recipes, of course I know these wont fit every ones needs or preferences.  Play with them, make them yours. Enjoy!

Layered Mexican Dip
Submitted by Rosemary (MN) HQ Resident Chef 
Ingredients
15 oz. fat-free refried beans
1/2 cup low-fat sour cream
1/4 cup diced green peppers
1/4 cup diced green onion
1/2 jar Corn, Black Bean Salsa or to taste
1/2 cup reduced-fat shredded Cheddar cheese
Baked tortilla chips
Directions
Layer first 6 ingredients on a serving platter or in single-serving cups; serve with baked tortilla chips.
Serves 6.

Warm Chicken Pizza Dip
 Ingredients
1 packet Warm Pizza Dip Mix
 8 oz low-fat cream cheese
12.5 oz. can 95% fat-free chicken breast, drained
2-3 Tbsp. shredded Cheddar cheese
Slice French Bread
Directions
Combine first 3 ingredients; microwave gently until heated through. Top with cheese; microwave an additional 20 seconds or until cheese melts. Serve with sliced French Bread.
Serve 12
Tip: Try it baked! Bake 15-20 minutes at 350 degrees until golden brown & bubbly.

Italian White Bean Salad
Submitted by Rosemary (MN) HQ Resident Chef
Ingredients
2 Tbsp. Dried Tomato & Garlic Pesto Mix
3 Tbsp. water
1 Tbsp. oil
15 oz. can white beans, rinsed and drained
1 cup diced tomato
1/4 cup finely diced celery
1 Tbsp. shredded Parmesan cheese 
Directions
Combine first 3 ingredients; microwave 1 minute. Stir warm pesto into beans; chill 30 minutes. Add tomato and celery to bean mixture; garnish with Parmesan cheese. Serve chilled or at room temperature. 
Makes 6 servings.  Tip: Serve in lettuce cups for a pretty presentation.

Spinach & Herb Brown Rice
Submitted by Rosemary (MN) HQ Resident Chef 
Ingredients
1 1/2 cups brown rice
2 cups water
1 cup chicken broth
3 Tbsp. Spinach & Herb Dip Mix
2-3 Tbsp. fresh lemon juice
2-3 Tbsp. crumbled feta cheese
Salt & pepper to taste 
Directions
Combine first 4 ingredients; bring to a boil. Reduce heat and simmer, covered, for 30 minutes or until rice is tender. Stir in lemon juice; garnish with feta cheese, and season with salt and pepper. Serves 6.  

Rustic Herb Slow-Cooked Turkey Breast
Submitted by Rosemary (MN) HQ Resident Chef 
Ingredients
3 lb. boneless turkey breast, thawed if frozen
1 Tbsp. olive oil
2-3 Tbsp. Rustic Herb Seasoning 
Directions
Place turkey breast in a greased slow cooker; brush with olive oil and sprinkle with Rustic Herb Seasoning. (Do not add any liquids) Heat on low 8-10 hours. Makes 6 servings. Suggested Sides: Garden Salad, baked potatoes or steamed vegetables. 

Simple Taco Salad
Submitted by Rosemary (MN) HQ Resident Chef 
Ingredients
1 1/2 lbs. boneless, skinless chicken breasts, cubed
2 Tbsp. Simply Salsa™ Mix
14.5 oz. can petite diced tomatoes
Torn lettuce
15 oz. can black beans, rinsed and drained
1 cup reduced-fat shredded Cheddar cheese
1 cup low-fat sour cream
1/4 cup sliced black olives 
Directions
Sauté chicken in a lightly greased skillet until no longer pink. Add Simply Salsa™ Mix and tomatoes. Cover; simmer 1 hour or until chicken mix is very tender. Divide lettuce among 6 dinner plates; top with equal amounts of chicken (warm or cold), black beans, Cheddar cheese, sour cream and black olives. 
Serves 6.
  
Everyday Turkey Burgers
Submitted by Rosemary (MN) HQ Resident Chef 
Ingredients
1 1/2 lbs. ground turkey breast
2 tsp. Everyday Grillin'™ Seasoning or to taste
2 egg whites, beaten
1/4 cup unseasoned breadcrumbs
6 whole wheat hamburger buns
6 slices reduced-fat American cheese
Sliced tomato, red onion and lettuce 
Directions
Combine first 4 ingredients. Shape meat mixture into 6 patties; grill or broil until no longer pink in the middle. (Oil grill or broiler to prevent sticking.) Serve patties on buns topped with remaining ingredients. Serves 6. Suggested Sides: Fresh veggies with Spinach & Herb Dip Mix prepared with low-fat mayonnaise and sour cream. 

 Mediterranean Fish
Submitted by Rosemary (MN) HQ Resident Chef 
Ingredients
1/4 cup Dried Tomato & Garlic Pesto Mix
2 Tbsp. olive oil or Roasted Garlic Infused Oil
1/4 cup water
6 (4 oz.) white fish fillets
Salt to taste
Sliced lemon for garnish 
Directions
Preheat oven to 450°. Combine first 3 ingredients; stir to blend. Place fish in a greased baking dish; pour pesto mixture over fish. Roast for 7-8 minutes or until fish flakes easily. Season with salt to taste, and garnish with fresh lemon slices. Serves 6.
Suggested Sides: Steamed vegetable sprinkled with Mama Mia™ Marinara Sauce Mix. 

Mama Mia Chicken & Vegetables
Submitted by Rosemary (MN) HQ Resident Chef 
Ingredients
1 1/2 lbs. boneless, skinless chicken, cut into strips
3 Tbsp. Mama Mia™ Marinara Sauce Mix
8 oz. sliced fresh mushrooms
2 small zucchini, sliced
1 red bell pepper, sliced
2 medium tomatoes, cut into wedges
12 oz. whole wheat pasta, prepared 
Directions
Sauté chicken in a lightly greased large skillet until no longer pink. Add Mama Mia™ Marinara Sauce Mix, mushrooms, zucchini and bell pepper; sauté, covered, 4-5 minutes or until vegetables are crisp-tender. Stir in tomatoes; heat through. Serve over pasta. Serves 6.

How You Bean? Brownies

Submitted by Corey Hooten (CO)  
Ingredients
Truffle Fudge Brownie Mix
15 oz. can black beans, undrained 
Directions
Preheat oven to 350°. Puree black beans in food processor or blender until smooth; stir into brownie dry mix (do not add butter or eggs). Stir to blend; spread in greased 8 x 8 baking pan. Bake for 30 minutes. Cool completely. Serves 8-10.
Tip: Stir in 1 tsp. instant espresso powder for even richer flavor. 

Lightened Almond Pound Cake Trifle
Submitted by Rosemary (MN) HQ Resident Chef 
Ingredients
Absolutely Almond Pound Cake Mix^™
1 cup water
3/4 cup applesauce
1 oz. pkg. instant sugar-free vanilla pudding mix
1 1/2 cups skim milk
8 oz. sugar-free non-dairy whipped topping, thawed
2 cups hulled and sliced fresh strawberries
2 cups fresh blueberries
Plus more berries for garnish 
Directions
Combine first 3 ingredients; stir to blend. Pour batter into a greased 9 x 5 loaf pan; bake as directed on the package. Cool completely; cube. Combine pudding and milk, whisk 2 minutes; fold in whipped topping. Layer cake cubes, pudding mixture and berries in a clear glass bowl or individual trifle bowls. Cover; chill 1 hour. Garnish with additional berries.
Serves 10-12. 

Vidalia Onion Dressing ... its more than just salad!

While I have salads on my mind, this sweet & tangy dressing is great on spinach salad.  Try some cranberries & Feta Cheese along with it.  Bacon Salad is another popular salad to use with Vidalia dressing (sounds real healthy right?) 

The real reason Vidalia Onion Dressing is on my mind is because that happens to be what I'm cooking with today.  I had a roast that needed to be cooked so I just tossed it in the crock pot (with  no prep) & poured a little Vidalia Onion Dressing over it.  After a few hours ... its ready to go.  Just top it with more dressing, perhaps serve with a salad :) & what ever else you'd like as a side.  Typically I would've thrown in potatoes & carrots with a little bit of beef broth but I'm completely out of fresh veggies & since it feels like 2 degrees outside I decided they were not needed.

Here are a few other suggestions & recipes to enjoy Vidalia Onion Dressing with:
Add to tuna salad, coleslaw, or combine with equal parts mayonnaise for a sandwiches.
Marinate your steak, hamburger or chicken with it.
Warm & serve over asparagus or broccoli.
Just in German Potato Salad or Chicken Salad.

Vidalia Pork Barbeque 

Submitted by: Rita Malinauskas (KS)

Ingredients
3 lbs. boneless pork loin roast
2 - 3 Tbsp. Garlic Garlic™
1 - 2 tsp. Seasoned Salt
1 cup water
1 1/2 cups Vidalia^® Onion Dressing
buns or rolls

Directions
Place roast in slow cooker. Sprinkle with Garlic Garlic and Seasoned Salt; add water. Cover; cook on low 7-8 hours or until tender. Remove roast from slow cooker; discard water. Shred pork; return to slow cooker. Add Vidalia Onion Dressing; heat on low for 1 hour. Serve on buns or rolls. Makes 6-8 servings.

Carrot and Pineapple Salad 

Submitted by: Rose Thompson (GA)

Ingredients
1/2 -3/4 cup Vidalia^® Onion Dressing
3 cups shredded carrots
1/4 cup raisins
1/2 cup pineapple tidbits

Directions
Combine and chill for 2 hours. Makes 4 servings. 

Chicken Bake

Submitted by: Rosemary (MN) HQ Resident Chef

Ingredients
4 boneless, skinless chicken breasts
1/2 cup Vidalia^® Onion Dressing
1 cup shredded Italian blend cheese

Directions
Place chicken in greased 8 x 8 baking pan. Top with remaining ingredients. Bake at 375° for 40 minutes or until bubbly. Makes 4 servings.

Deb's Veggie Pizza

Submitted by: Debra Rohrer (IL)

Ingredients
2 tubes refrigerated crescent rolls
2 (8 oz.) softened cream cheese
1/2 cup Vidalia^® Onion Dressing
4 cups chopped assorted vegetables
2 Tbsp. Bacon Bacon™
4 Tbsp. Spinach & Herb Dip Mix
1 cup shredded mozzarella cheese

Directions
Roll out crescent rolls onto greased baking sheet; pinch seams together to form crust. Bake at 400° about 15 minutes until light brown; cool. Combine next 2 ingredients; spread on crust. Toss vegetables with Bacon Bacon, Spinach & Herb Mix and cheese. Spread on top of cream cheese mixture. Chill until firm. Cut into squares. Makes 8-10 servings.


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