10-meal kit recipes€¦ · tastefully simple items: avocado oil, fiesta party seasoning ... place...

spring-summer 2020

Chicken Fajita Salad

Cutting Carbs10-Meal Kit Recipes

1½ pounds lean ground turkey1 (4 ounce) container crumbled feta cheese, divided, optional1 large egg2 tablespoons Spinach & Herb Seasoning, divided1½ tablespoons Garlic Garlic™ Seasoning, divided1 tablespoon Onion Onion™ Seasoning1 tablespoon Avocado Oil½ cup unsweetened almondmilk yogurt or plain Greek yogurt¼ cup unsweetened almondmilk or milk 18 ounces chopped Romaine lettuce24 grape tomatoes, cut in half1 cucumber, seeded and chopped1 small red onion, thinly sliced or chopped½ cup sliced Kalamata olives

1. In large bowl, combine turkey, 1⁄3 cup feta cheese, if desired, egg, 1 tablespoon Spinach & Herb Seasoning, 1 tablespoon Garlic Garlic Seasoning and Onion Onion Seasoning. Form into 24 meatballs.

2. In a large skillet, heat Avocado Oil over medium-high heat. Add meatballs. Cook, covered and turning occasionally, until internal temperature reaches 165°F on an instant-read food thermometer, about 6-8 minutes. Add 1-2 tablespoons water to skillet at the end of cooking to deglaze the pan; toss meatballs with liquid.

3. Meanwhile, in a container with tight fitting lid, combine yogurt, milk, remaining 1 tablespoon Spinach & Herb Seasoning and 1½ teaspoons Garlic Garlic Seasoning. Cover and shake to combine. Set aside.

4. Divide lettuce among 6 dinner plates. Top with tomatoes, cucumbers, onion, olives and meatballs, Sprinkle with remaining feta cheese, if desired. Drizzle with dressing.

Make Ahead & Freeze: Prepare step 1. Place in a gallon freezer bag between sheets of wax paper. Seal well, label and freeze. Thaw completely. Continue with step 2.

Active Time: 30 minutes Total Time: 30 minutes

Makes 6 servings

Greek Salad with Turkey Meatballs

NUTRITION PER SERVING (includes cheese):

Calories: 370 Total Fat: 26g Sat. Fat: 7g Cholest: 135mgSodium: 670mg Carbs: 10g Fiber: 3g Sugar: 5g Protein: 25g

$4.13per

serving*

only

Wine Pairing:

Sauvignon Blanc

WEEKA Grocery List

2 3*Including the average cost of groceries. Optional ingredients and/or suggested toppings are not calculated into the serving cost.

Tastefully Simple Items: Avocado Oil, Fiesta Party Seasoning™, Garlic Garlic™ Seasoning, Onion Onion™ Seasoning, Spinach & Herb Seasoning, Ultimate Steak™ Seasoning

Pantry Items: c Dijon mustardc egg c pepperc salt

c 2 large & 2 medium tomatoes c 24 grape tomatoes c ¼ cup fresh basil

c 2 (12-13 ounce) containers spiralized zucchini

c 16 ounces fresh baby spinach leaves

c 18 ounces chopped Romaine lettuce

c 1 (10 ounce) package power blend superfood

slaw mixc 1 (16 ounce) container

fresh strawberries

c 4 ripe avocados c 1 medium shallot

c 1 small red onion

c 1 small poblano chile

pepper

c 1 small red bell pepper

c 3 tablespoons fresh cilantro c 1 lime c 1 lemon

c 4 ounces jicama (1 cup shredded) c 1 cup shredded carrots c 1 cucumber

c Optional 1 (4 ounce) container crumbled feta

cheese (for Greek Salad with Turkey Meatballs)

c Optional 1 (8 ounce) package pre-sliced fresh

mozzarella cheese (for Bruschetta Grilled

Chicken)c 1½ pounds lean ground

beefc 1½ pounds lean ground

turkey

c 1½ pounds salmon fillets, skin removed (your butcher

can do this for you)

c 3 pounds boneless skinless chicken breasts

c 6 tablespoons balsamic vinegar plus more for

drizzlingc 3 ounces walnut halves

and pieces (¾ cup)c ½ cup sliced Kalamata

olives

c 4 ounces unsweetened almondmilk yogurt or plain

Greek yogurt (½ cup)c ¼ cup unsweetened

almondmilk or milk

4 5

1½ pounds boneless skinless chicken breasts, cut into 6 sections1½ teaspoons Ultimate Steak™ Seasoning, divided2 large tomatoes, seeded and chopped¼ cup chopped fresh basil1 teaspoon Avocado Oil1 teaspoon Garlic Garlic™ Seasoning1 (8 ounce) package pre-sliced fresh mozzarella cheese, optionalBalsamic vinegar for drizzling

1. Prepare grill to medium heat. Season chicken with 1 teaspoon Ultimate Steak Seasoning. Place on grill. Grill, turning once, until internal temperature reaches 165°F on an instant-read food thermometer, about 10-12 minutes.

2. Meanwhile, in a medium bowl, combine tomatoes, basil, Avocado Oil, Garlic Garlic Seasoning and ½ teaspoon Ultimate Steak Seasoning. Toss to combine.

3. Top chicken with cheese, if desired, about 1 minute before removing from grill. Remove from grill, top with tomato mixture and drizzle with vinegar.

Serve with Garlicky Zoodles (recipe on page 5).

Make Ahead & Freeze: Season chicken with Ultimate Steak Seasoning. Place in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.


Makes 6 servings


Makes 6 servings

Bruschetta Grilled Chicken Garlicky Zoodles1 tablespoon Avocado Oil2 (12-13 ounce) containers spiralized zucchini1 tablespoon Garlic Garlic™ Seasoning1 teaspoon Ultimate Steak™ Seasoning

1. In large skillet, heat Avocado Oil over medium-high heat.

2. Add remaining ingredients; sauté until crisp-tender or desired doneness, about 5-6 minutes.

NUTRITION PER SERVING:

Calories: 40Total Fat: 2.5g Sat. Fat: 0g Cholest: 0mgSodium: 270mg Carbs: 4g Fiber: 1g Sugar: 3g Protein: 1g

NUTRITION PER SERVING(includes cheese):

Calories: 270Total Fat: 11g Sat. Fat: 4.5g Cholest: 100mgSodium: 380mg Carbs: 4g Fiber: <1g Sugar: 3g Protein: 34g

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5

$3.07per

serving*

only

Wine Pairing:

Pinot Noir

6 7

Active Time: 30 minutes Total Time: 2½ hours

Makes 6 servings



Grilled Salmon with Jicama Carrot Salad3 tablespoons Avocado Oil, divided3 tablespoons fresh squeezed lemon juice, divided2 tablespoons Spinach & Herb Seasoning, divided1 tablespoon Garlic Garlic™ Seasoning1½ tablespoons Dijon mustard, divided1½ pounds salmon fillets, skin removed1 tablespoon Onion Onion™ Seasoning1 (10 ounce) package power blend superfood slaw mix1 cup shredded jicama1 cup shredded carrots

1. In small bowl, combine 1 tablespoon each Avocado Oil, lemon juice, Spinach & Herb Seasoning, Garlic Garlic Seasoning and Dijon mustard with 2 tablespoons water. Rub on both sides of salmon. Place salmon in a gallon freezer bag; seal well. Refrigerate 2 hours or up to overnight.

2. In large bowl, combine remaining 2 tablespoons Avocado Oil, 2 tablespoons lemon juice, remaining 1 tablespoon Spinach & Herb Seasoning, Onion Onion Seasoning and remaining 1½ teaspoons Dijon mustard. Stir to combine. Stir in remaining ingredients. Let stand 10-15 minutes.

3. Prepare grill to medium heat. Remove salmon from marinade. Discard bag with marinade. Place salmon on grill. Grill, turning once, until internal temperature reaches 145°F on an instant-read food thermometer, about 10 minutes per inch of thickness.

4. Divide salad among 6 dinner plates. Serve topped with salmon.

Make Ahead & Freeze: Prepare step 1. Seal well, label and freeze. Thaw completely. Continue with step 2.

$4.24per

serving*

only

Wine Pairing:

Chardonnay or Pinot Noir

Chicken Strawberry Salad6 tablespoons Avocado Oil6 tablespoons balsamic vinegar1 tablespoon Onion Onion™ Seasoning2 teaspoons Ultimate Steak™ Seasoning, divided1½ pounds boneless skinless chicken breasts16 ounces fresh baby spinach leaves1 (16 ounce) container fresh strawberries, sliced2 ripe avocados, pitted, peeled and sliced1 medium shallot, thinly sliced¾ cup walnut halves and pieces, toasted

1. To make vinaigrette, in a container with tight-fitting lid, combine first 3 ingredients and ½ teaspoon Ultimate Steak Seasoning. Cover and shake to combine. Set aside.

2. Prepare grill to medium heat. Season chicken with remaining 1½ teaspoons Ultimate Steak Seasoning. Place chicken on grill. Grill, turning once, until internal temperature reaches 165°F on an instant-read food thermometer, about 10-12 minutes. Slice.

3. Divide spinach among 6 dinner plates. Top with strawberries, avocado, shallots and walnuts. Drizzle with vinaigrette. Top with sliced chicken.

Make Ahead & Freeze: Season chicken with 1½ teaspoons Ultimate Steak Seasoning. Place in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.



only


Makes 6 servings

$5.16per

serving*

Wine Pairing:

Pinot Grigio or Pinot Noir

1 tablespoon Avocado OilJuice of 1 lime1 tablespoon chopped fresh cilantro1 tablespoon Onion Onion™ Seasoning1 teaspoon Garlic Garlic™ Seasoning1 teaspoon Fiesta Party Seasoning™

2 ripe avocados, pitted, peeled and sliced2 medium tomatoes, sliced into thin wedges

1. In medium bowl, combine first 6 ingredients. Let stand 10 minutes.

2. Add avocados and tomatoes; gently toss to coat.


Makes 6 servings

Avocado Tomato Salad


Calories: 100Total Fat: 9g Sat. Fat: 1g Cholest: 0mgSodium: 170mg Carbs: 6g Fiber: 4g Sugar: 1g Protein: 1g

2 teaspoons Avocado Oil1 small poblano chile pepper, seeded and finely chopped1 small red bell pepper, seeded and finely chopped1 tablespoon Onion Onion™ Seasoning1½ pounds lean ground beef2 tablespoons chopped fresh cilantro2 teaspoons Garlic Garlic™ Seasoning½-1½ teaspoons Fiesta Party Seasoning™

1. In large skillet, heat Avocado Oil over medium-high heat. Add peppers and Onion Onion Seasoning; sauté until peppers are softened, about 3-5 minutes. Remove from heat and cool.

2. In large bowl, combine beef, cilantro, Garlic Garlic Seasoning, Fiesta Party Seasoning and cooled peppers. Form into patties.

3. Prepare grill to medium heat. Place patties on grill. Grill, turning once, until internal temperature reaches 165°F on an instant-read food thermometer, about 8-10 minutes.

Serve topped with Avocado Tomato Salad (recipe on page 9).

Make Ahead & Freeze: Prepare through step 2. Place patties in a gallon freezer bag between sheets of wax paper. Seal well, label and freeze. Thaw completely. Continue with step 3.


Makes 6 servings

Fiesta Burgers


Calories: 260Total Fat: 19g Sat. Fat: 7g Cholest: 75mgSodium: 300mg Carbs: 1g Fiber: 0g Sugar: <1g Protein: 21g

8 9

$1.96per

serving*

only

Wine Pairing:

Beaujolais-Villages

Active Time: 30 minutes Total Time: 8-10 hours

Makes 6 servings

1 (2½-3 pound) boneless pork roast, cut into 4 sections2 cups reduced sodium chicken broth1 tablespoon Garlic Garlic™ Seasoning1 tablespoon Fiesta Party Seasoning™

1½ tablespoons Onion Onion™ Seasoning, divided1 (16 ounce) package frozen mango chunks, thawed and chopped1 large tomato, seeded and chopped1 fresh jalapeño pepper, seeded and minced¼ cup chopped fresh cilantro18 Iceberg lettuce leaves

1. In a 4-quart or larger slow cooker, combine first 4 ingredients and 1 tablespoon Onion Onion Seasoning. Cook on LOW 8-10 hours or HIGH 6-8 hours.

2. To make mango salsa, in medium bowl, combine next 4 ingredients and remaining 1½ teaspoons Onion Onion Seasoning. Toss to combine. Let stand 15 minutes.

3. Shred pork, serve in lettuce leaves topped with mango salsa.

Serve with a green salad, broccoli slaw or coleslaw.

Make Ahead & Freeze: Place step 1 ingredients in a gallon freezer bag. Seal well, label and freeze. Thaw completely and continue with step 1.


Calories: 350

Total Fat: 6g Sat. Fat: 2g Cholest: 145mgSodium: 420mg Carbs: 17g Fiber: 3g Sugar: 14g Protein: 54g

$3.20per

serving*

only

Wine Pairing:

Chardonnay

Shredded Pork Tacos with Mango Salsa

10 11

WEEKB Grocery List

Tastefully Simple Items: Avocado Oil, Citrus Herb Seasoning, Fiesta Party Seasoning™, Onion Onion™ Seasoning, Rustic Herb Seasoning, Spinach & Herb Seasoning, Ultimate Steak™ Seasoning

c Toppings for Chicken Fajita Salad such as chopped tomatoes, chopped

avocado or guacamole, chopped onion, salsa, black olives

c 2 lemons c 1 limec 1 large and 1 medium

tomato c 3 medium zucchini

c 1-2 red and/or green bell peppers

c 1 poblano chile pepper

c 1 fresh jalapeño pepper c 1 medium yellow onion

c 2½ ripe avocados c 1 bunch fresh cilantro

c 18 ounces chopped Romaine lettuce

c 18 Bibb or Iceberg lettuce

leaves

c 18 Iceberg lettuce leaves

c 5 ounces fresh baby spinach leaves (3 cups) c 1 cup pico de gallo c 1 (1½-2 pound) jicama

c 1 (8 ounce) package sliced fresh button

mushrooms c 1 bunch fresh asparagusc 3 pounds boneless skinless

chicken breastsc 1½ pounds (51-60 count)

raw shrimp

c 1½ pounds boneless beef sirloin steak c ½ pound bacon slices

c 1 (2½-3 pound) boneless pork roast

c 1 (13.5 ounce) can full fat coconut milk

c 1 (14 ounce) can artichoke hearts c 2 tablespoons capers

c ½ (7 ounce) jar sun-dried tomatoes in oil

c 16 ounces reduced sodium chicken broth

(2 cups)

c 2 tablespoons arrowroot powder or cornstarch

c 3 ounces raw cashews (¾ cup)

c 1 tablespoon apple cider vinegar

c 4 ounces unsweetened non-dairy almondmilk

yogurt (½ cup)

c 1 cup non-dairy milk of choice (almond, cashew,

coconut)c 1 (16 ounce) package

frozen mango chunks

12 13

1 tablespoon Avocado Oil1½ pounds (51-60 count) raw shrimp, peeled and deveined1 poblano chile pepper, seeded and chopped2 teaspoons Onion Onion™ Seasoning¼-¾ teaspoon Fiesta Party Seasoning™

18 Bibb or Iceberg lettuce leaves2 ripe avocados, pitted, peeled and chopped1 cup pico de gallo

1. In large skillet, heat Avocado Oil over medium-high heat. Add shrimp, peppers, Onion Onion Seasoning and Fiesta Party Seasoning.

2. Sauté until shrimp is opaque in color and internal temperature reaches 145°F on an instant read food thermometer, about 6-8 minutes.

3. Serve shrimp mixture in lettuce leaves with avocado and pico de gallo.

Serve with Jicama Fries with Fiesta Dipping Sauce (recipe on page 13).

Make Ahead & Freeze: Combine step 1 ingredients in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 2.

Active Time: 20 minutes Total Time:20 minutes

Makes 6 servings


Calories: 200Total Fat: 11g Sat. Fat: 1.5g Cholest: 145mgSodium: 940mg Carbs: 10g Fiber: 4g Sugar: 4g Protein: 17g

Fiesta Shrimp Lettuce Wraps

¾ cup raw cashews2 cups water (1 cup boiling, 1 cup cold)1 (1½-2 pound) jicama, peeled and cut into ¼ x ¼-inch slices1 tablespoon Avocado Oil3-4 teaspoons Fiesta Party Seasoning™, divided1 tablespoon apple cider vinegar1½ teaspoons fresh squeezed lemon juice1 teaspoon Onion Onion™ Seasoning½ cup unsweetened non-dairy almondmilk yogurt

1. Place cashews in a small bowl; cover with boiling water. Let stand 30 minutes. Bring a large pot of water to a boil. Preheat oven to 425°F. Line a large baking sheet with parchment paper.

2. Add jicama fries to boiling water. Cook 10 minutes. Drain well. Add back to pot; toss with Avocado Oil and 1 teaspoon Fiesta Party Seasoning. Transfer to prepared baking sheet and spread to a single layer. Bake 30 minutes, flipping over halfway.

3. Meanwhile, drain cashews; place softened cashews in a blender or immersion blender container. Add 1 cup cold water, vinegar, lemon juice, Onion Onion Seasoning and remaining 2-3 teaspoons Fiesta Party Seasoning. Blend on HIGH until smooth and creamy, scraping sides occasionally.

4. Transfer cashew cream to a bowl. Stir in yogurt. Serve as dipping sauce for fries.

Make Ahead: Boil jicama 10 minutes, drain and cool. Prepare dipping sauce. Refrigerate both in airtight containers up to 1 day ahead.

Optional Dairy Version: Stir Onion Onion Seasoning and Fiesta Party Seasoning into 1 cup sour cream. Omit cashews, water, vinegar, lemon juice and yogurt.


Makes 6 servings

Jicama Fries with Fiesta Dipping Sauce



$3.98per

serving*

only

Wine Pairing:

Sauvignon Blanc

14 15

1½ pounds boneless skinless chicken breasts, cut into 6 sections, pounded thin

1 teaspoon Ultimate Steak™ Seasoning1 tablespoon Avocado Oil1 (13.5 ounce) can full fat coconut milkJuice of 1 lemon1 tablespoon Spinach & Herb Seasoning1 tablespoon Garlic Garlic™ Seasoning1 (14 ounce) can artichoke hearts, drained and chopped2 tablespoons capers, rinsed and drained2 tablespoons arrowroot powder or cornstarch1 medium tomato, seeded and chopped

1. Season chicken with Ultimate Steak Seasoning. In large skillet, heat Avocado Oil over medium-high heat. Sear chicken until browned on both sides.

2. In small bowl, whisk together coconut milk, lemon juice, Spinach & Herb Seasoning and Garlic Garlic Seasoning. Add to skillet with artichokes and capers. Bring to a simmer. Simmer, covered, 5-6 minutes or until internal temperature of chicken reaches 165°F on an instant-read food thermometer.

3. In a small bowl, whisk together arrowroot power and 2 tablespoons water. Stir into sauce. Cook 1-2 minutes or until thickened. Stir in tomatoes.

Serve with Ultimate Sautéed Zucchini (recipe on page 15).

Note: 1¾ cups half & half can be substituted for the coconut milk, if desired.

Make Ahead & Freeze: Place seasoned chicken in a quart freezer bag. Place step 2 ingredients in a quart freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.


Makes 6 servings


Makes 6 servings

Chicken & Artichoke Skillet Ultimate Sautéed Zucchini1 tablespoon Avocado Oil3 medium zucchini, cubed1-2 teaspoons Ultimate Steak™ Seasoning

1. In large skillet, heat Avocado Oil over medium-high heat.

2. Add zucchini and Ultimate Steak Seasoning. Sauté until crisp-tender and lightly browned, about 6-8 minutes.


Calories: 35Total Fat: 2.5g Sat. Fat: 0g Cholest: 0mgSodium: 310mg Carbs: 3g Fiber: <1g Sugar: 2g Protein: 1g



$2.81per

serving*

only

Wine Pairing:

Chardonnay

1½ pounds boneless beef sirloin steak1 teaspoon Ultimate Steak™ Seasoning½ pound bacon slices, chopped1 (8 ounce) package sliced fresh button mushrooms, roughly

chopped1 tablespoon Onion Onion™ Seasoning1 tablespoon Spinach & Herb Seasoning2 teaspoons Garlic Garlic™ Seasoning½ (7 ounce) jar sun-dried tomatoes in oil (about 8), chopped3 cups fresh baby spinach leaves

1. Prepare grill to medium heat. Season steak with Ultimate Steak Seasoning. Place steak on grill. Grill, turning once, until desired doneness is reached on an instant-read food thermometer (145°F for medium-rare; 160°F for medium), about 16-20 minutes.

2. Meanwhile, in large skillet over medium-high heat, cook bacon until crispy, about 6-8 minutes. Remove bacon to clean paper towels; remove all but 3 tablespoons bacon drippings from skillet.

3. Add mushrooms, Onion Onion Seasoning, Garlic Garlic Seasoning and Spinach & Herb Seasoning; sauté 2-3 minutes. Stir in tomatoes and spinach; sauté until just wilted. Remove from heat; stir in bacon.

4. Slice steak and top with roulade.

Serve with Ultimate Grilled Asparagus (recipe on page 17).

Make Ahead & Freeze: Season steak with Ultimate Steak Seasoning. Place in a gallon freezer bag. Place bacon in a quart freezer bag. Place mushrooms and seasonings in a quart freezer bag. Place all bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.


Makes 6 servings



16 17


Makes 6 servings

1 bunch fresh asparagus, trimmed2 teaspoons Avocado Oil1 teaspoon Ultimate Steak™ Seasoning

1. Combine all ingredients in a gallon freezer bag. Seal well; toss to coat.

2. Prepare grill to medium heat. Remove asparagus from bag; discard bag. Place asparagus on grill.

3. Grill, turning occasionally, until crisp-tender and lightly browned or desired doneness, about 3-4 minutes.

Make Ahead: Prepare step 1. Refrigerate up to overnight. Continue with step 2.


Calories: 35

Total Fat: 1.5g Sat. Fat: 0g Cholest: 0mgSodium: 160mg Carbs: 4g Fiber: 2g Sugar: 2g Protein: 2g

Grilled Steak with Roulade Topping Ultimate Grilled Asparagus

$4.42per

serving*

only

Wine Pairing:

Cabernet Sauvignon

18 19

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Chicken Fajita Salad1½ pounds boneless skinless chicken breasts1-2 red and/or green bell peppers, cut into 3 sections,

seeds removed1 medium yellow onion, sliced ½-inch thick2 tablespoons Avocado OilJuice of 1 lime2½-4 teaspoons Fiesta Party Seasoning™, divided1 cup non-dairy milk of choice (almond, cashew, coconut)½ ripe avocado, pitted, peeled and chopped½ cup chopped fresh cilantro18 ounces chopped Romaine lettuceFaji ta toppings such as chopped tomatoes, chopped avocado or

guacamole, chopped onion, salsa, black olives

1. In a gallon freezer bag, combine first 5 ingredients and 2-3 teaspoons Fiesta Party Seasoning. Seal well; toss to coat. Refrigerate 2 hours or up to overnight.

2. Using an immersion blender or blender, purée avocado, milk, cilantro and remaining ¼-½ teaspoon Fiesta Party Seasoning to desired consistency. Transfer to a storage container. Refrigerate until ready to serve.

3. Prepare grill to medium heat. Remove chicken, peppers and onions from marinade. Discard bag with marinade. Place chicken, peppers and onion on grill. Grill, turning once, until veggies are desired doneness and chicken reaches 165°F on an instant-read food thermometer, about 10-12 minutes. Remove from grill; slice chicken and veggies.

4. Divide lettuce among 6 dinner plates. Top with chicken, peppers, onions, avocado dressing and desired fajita toppings.

Make Ahead & Freeze: Prepare step 1. Seal well, label and freeze. Thaw completely. Continue with step 2.

NUTRITION PER SERVING: (does not include toppings)

Calories: 240 Total Fat: 10g Sat. Fat: 1.5g Cholest: 85mgSodium: 290mg Carbs: 9g Fiber: 3g Sugar: 4g Protein: 28g

only

Active Time: 30 minutes Total Time: 2½ hours

Makes 6 servings

$2.73per

serving*

Wine Pairing:

Sauvignon Blanc

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Zucchini Turkey Burgers from Dairy & Grain-Free 5-Meal Kit

10-meal kit recipes€¦ · tastefully simple items: avocado oil, fiesta party seasoning ... place...

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