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MenuPRE-MADE MEAL SOLUTIONS
Four Brothers BBQ Shredded Beef Brisket
Four Brothers BBQ Smoked Fully Cooked Half Rack Baby Back Ribs
Four Brothers BBQ Smoked Fully Cooked Full Rack Baby Back Ribs
SHOP ITEMS
Recipe
Walnut “Chrorizo” Tacos with Pickled Vegetables
Walnut "Chrorizo" Tacos with Pickled Vegetables
Persons
8
Serving Size
2 Tacos
Ingredients
Pickled Vegetables
- 1/2 Cup Fresh Lime Juice
- 1 1/2 tsp Sugar
- 2/4 tsp Salt
- 8 Radishes, thinly sliced
- 2 Medium Jalapeno Peppers, thinly sliced
- 1 Large Clove Garlic, thinly sliced
California Walnut Chorizo
- 1 1/2 Cups (15oz) Black Beans, rinsed and drained
- 2 Cups Walnuts
- 3 Tbsp Olive Oil, divided
- 1 Tbsp White Vinegar
- 1 Tbsp Smoked Paprika
- 1 Tbsp Ancho Chili Powder
- 1 tsp Dried Oregano
- 1 tsp salt
- 1 tsp Ground Chipotle
- 1 tsp Ground Cumin
- 1 tsp Ground Coriander
Instructions
- Stir together lime juice, sugar and sea salt in a small bowl. Stir in radish, jalapeno and garlic slices and let stand for 30 minutes to pickle.
- Meanwhile, to prepare “chorizo” crumble, place walnuts and beans in a food processor; pulse until coarsely chopped.
- Add 2 tablespoons oil and remaining crumble ingredients to food processor and pulse again until mixture is finely chopped and resembles ground meat, stirring several times and moving the mixture from the bottom of the food processor bowl to the top to evenly mix.
- Heat 1 tablespoon oil in a very large nonstick skillet over medium heat. Add “chorizo” mixture to skillet and cook for 10 minutes or until mixture is nicely browned and resembles ground meat, stirring frequently. (May be prepared several days ahead and stored tightly covered in the refrigerator.)
- Brush each tortilla lightly with oil or coat with cooking spray. Cook briefly on a griddle or skillet over medium-high heat to brown on both sides, keeping warm in foil until all tortillas are cooked.
- Remove pickled vegetables from liquid and discard garlic slices. Fill each tortilla with equal amounts of “chorizo” and pickled vegetables. Garnish with lettuce and cilantro and serve with lime wedges.
Notes
Recipe from California Walnuts
Nutrition Per Serving (2 Tacos): Calories: 520, Total Fat: 28g, Sat Fat: 3g, Polyunsaturated Fat 16g, Monounsaturated fat: 7g, Cholesterol: 0mg, Sodium: 960mg, Carbohydrates 58g, Dietary Fiber: 12g, Total Sugars: 2g, Protein: 16g, Vitamin D: 0mcg, Calcium 8mg, Iron: 4mg, Potassium: 530mg
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MenuPOTATO LOVERS MEAL SOLUTIONS
Recipe
Spaghetti and Meatball Cups
Spaghetti and Meatball Cups
Persons
8
Serving Size
3 "cups"
Prep Time
20 minutes
Cook Time
25 minutes
Total Time
45 minutes
Ingredients
- Olive oil cooking spray
- ½ package 100% whole grain spaghetti pasta
- 3/4 C. Grated Parmesan Cheese
- 1 1/2 C. Four Brothers Tomato Basil Pasta Sauce
- 1 Red Bell Pepper, diced
- 4 Oz. Mushrooms, diced
- 24 Simek's Turkey Meatballs
Instructions
- Preheat the oven to 375F.
- Place parchment paper on a baking tray. Spread the meatballs in the pan and bake for 16-20 minutes, until fully cooked. Have an adult take the temperature of the meatballs to read 165F.
- Cook and drain the pasta. Toss with grated parmesan cheese.
- In a medium bowl, stir the diced red peppers and mushrooms into the pasta sauce.
- Spray a muffin tin with the cooking spray.
- Divide spaghetti into each of the muffin cups and arrange into nest-like structures.
- Place 1 Tablespoon of the sauce mixture into each cup. Top with 1 meatball and one mote Tablespoon of sauce. Sprinkle with a pinch more parmesan cheese.
- Bake 20-25 minutes until pasta and meatballs are heated through. Allow to cool slightly before transferring to plates.
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MenuPRE-MADE MEAL SOLUTIONS
Kitchen Fresh Chicken Alfredo with Broccoli Family Meal
SHOP ITEMS
Recipe
Herbed Cheese & Walnut Stuffed Mini Peppers
Herbed Cheese & Walnut Stuffed Mini Peppers
Persons
4
Serving Size
4 Pepper Halves
Prep Time
10 minutes
Total Time
10 minutes
Ingredients
- 1 C. 2% Milkfat Cottage Cheese
- 1/2 C. Chopped California Walnuts
- 2 Tbsp. Italian Seasoning
- 1/8 tsp. Salt
- 8 Mini Sweet Peppers, sliced in half lengthwise
Instructions
- Combine cottage cheese, walnuts, dried herbs, and salt in a bowl.
- Fill each pepper with cottage cheese mixture.
- Serve immediately or store in an airtight container in the fridge until ready to eat. These are best enjoyed with 24 hours of preparation.
Notes
Recipe shared with permission from CA Walnuts
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MenuPRE-MADE MEAL SOLUTIONS
Fresh Marinated Chicken Breasts
Superior Fresh Salad Greens
SHOP ITEMS
Recipe
Crispy Onion & Everything Seasoned Baked Sliders
Crispy Onion & Everything-Seasoned Baked Sliders
Persons
12
Prep Time
10 minutes
Cook Time
12 minutes
Total Time
22 minutes
Ingredients
- 12 Oz. Original Hawaiian Sweet Rolls
- 16 Oz. Four Brothers® BBQ Shredded Beef Brisket, Pulled Chicken or Pulled Pork
- 3 Slices Muenster Cheese, Quartered
- 1/4 C. Unsalted Butter
- 1/2 C. Coarsely Crushed Crispy Fried Onions
- 1/4 C. Packed Brown Sugar
- 2 Tbsp. Dijon Mustard
- 1 Tbsp. Everything Seasoning
Instructions
- Preheat oven to 400°F; line rimmed baking pan with parchment paper. Place bottom halves of rolls, cut side up, on prepared pan; top with brisket, cheese and top halves of rolls.
- In small saucepot, melt butter over medium heat; stir in onions, sugar, mustard and seasoning.
- Brush top halves of rolls with butter mixture; bake sliders 12 minutes or until tops are lightly browned.
Notes
Serve sliders with barbeque sauce, if desired.
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