Time to conquer the 3 p.m. daily dinner dilemma! Dinner is here – everyday. Done. Weekly meal solutions. Ready to eat. Ready to heat. Ready to prepare. You choose!
MenuPRE-MADE MEAL SOLUTIONS
8 Piece Grilled Or Fried Chicken
Beef Or Chicken Enchiladas Family Meal
Four Brothers BBQ Wingettes and Drumettes
SHOP ITEMS
Recipe
Grilled Salmon and Asparagus Pasta Salad
Persons: 8
Prep Time: 25 minutes
Cook Time: 8 minutes
Total Time: 33 minutes
INGREDIENTS
- 16 oz. (1 Pkg.) Penne Pasta
- 1 lb. Skin-on Salmon Fillet
- 1 Tbsp. Olive Oil
- 1/2 tsp. kosher salt
- 1/2 tsp. Ground Black Pepper
- 1/2 Bunch Asparagus, trimmed (about ½ pound)
- 1/3 C. Sliced Almonds
- 1/3 C. Mayonnaise
- 1/4 C. Stone Ground Mustard
- 2 Tbsp. White Vinegar
- 2 tsp. Chopped Fresh Dill
- 1/3 C. Chopped Green Olives
INSTRUCTIONS
- Prepare outdoor grill for direct grilling over medium-high heat. Cook pasta as label directs; drain, rinse with cold water and cool.
- Brush salmon with ½ tablespoon oil; sprinkle with 1/8 teaspoon each salt and pepper. In a medium bowl, toss asparagus, remaining ½ tablespoon oil, and 1/8 teaspoon each salt and pepper. Place salmon, skin side up, and asparagus on hot grill rack; cover and cook salmon 8 minutes or until internal temperature reaches 145°, turning once, and asparagus 5 minutes or until tender-crisp, turning frequently. Transfer salmon to large plate and asparagus to cutting board; cool slightly and remove skin from salmon. Cut salmon and asparagus into 1-inch pieces; cool.
- In large skillet, toast almonds over medium-high heat for 4 minutes or until lightly browned and fragrant, stirring frequently; transfer to a plate to cool.
- In large bowl, whisk mayonnaise, mustard, vinegar, dill, and remaining ¼ teaspoon each salt and pepper; fold in olives, pasta, salmon and asparagus. Serve pasta salad sprinkled with almonds. Makes about 10 cups.
NOTES:
For additional nutrition, swap in Whole Wheat Penne, Chickpea Pasta, or Brown Rice Pasta.
Approximate nutritional values per serving (1¼ cups): 443 Calories, 17g Fat (2g Saturated), 40mg Cholesterol, 436mg Sodium, 48g Carbohydrates, 4g Fiber, 1g Sugars, 22g Protein
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Tomatillo Relish
Prep: 20 minutes plus marinating
Grill: 5 minutes • Makes: about 1 cup
INGREDIENTS
- 6 medium tomatillos, husks removed, rinsed, and cut crosswise in half through stem
- Nonstick cooking spray
- 1 garlic clove, minced
- 1-1/2 tablespoons fresh lime juice
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon ground coriander
- 1/4 teaspoon salt
INSTRUCTIONS
- Prepare outdoor grill for direct grilling over medium heat. Lightly spray cut sides of tomatillos with nonstick cooking spray. Place tomatillos, cut side down, on hot grill rack; cover and cook 4 to 5 minutes or until lightly charred. Transfer tomatillos, cut side up, to plate; cool 5 minutes. Core and chop tomatillos.
- In small bowl, combine remaining ingredients and chopped tomatillos. Makes about 1 cup relish.
Avocado-Orange Relish
Prep: 20 minutes
Makes: about 1-3/4 cup
INGREDIENTS
- 3 medium oranges, peeled and segmented, segments cut crosswise in half
- 2 tablespoons chopped fresh cilantro leaves
- 2 tablespoons finely chopped red onion
- 1 tablespoon fresh lime juice
- 2 teaspoons extra virgin olive oil
- 1/4 teaspoon salt
- 1 pinch ground cayenne pepper
- 1 medium ripe avocado, peeled, pitted and cut into 1/2-inch pieces
INSTRUCTIONS
- In medium bowl, toss all ingredients except avocado until well combined; gently fold in avocado.
MenuPRE-MADE MEAL SOLUTIONS
Fresh Marinated Chicken Breast Fillet
General Tso’s Family Meal
Four Brothers BBQ Smoked Pulled Pork or Chicken
SHOP ITEMS
Recipe
Jalapeño-Lime Grilled Fish Tacos
Prep: 30 minutes plus marinating
Grill: 6 minutes • Serves: 4
INGREDIENTS
- 1 garlic clove
- 1 small jalapeño chile pepper, stem end trimmed and coarsely chopped
- 1/4 cup fresh lime juice
- 3 tablespoons extra virgin olive oil
- 1 tablespoon white tequila (optional)
- 1 teaspoon honey
- 1 teaspoon lime zest
- 1/2 teaspoon salt
- 4 boneless, skinless cod fillets (about 1-1/2 pounds)
- 2 medium tomatoes (about 12 ounces), diced
- 1/2 English cucumber, thinly shaved with vegetable peeler
- 1/2 small red onion, thinly sliced
- 1 teaspoon chopped fresh cilantro leaves plus additional for garnish (optional)
- 8 (6-inch) corn tortillas
- Sliced green onions, for garnish (optional)
INSTRUCTIONS
- In blender, blend garlic, jalapeño, lime juice, oil, tequila, honey, lime zest and salt until smooth. Makes about 1/2 cup marinade. Place fish in large zip-top plastic bag. Reserve 3 tablespoons marinade; pour remaining marinade in bag. Seal bag, pressing out excess air. Gently massage fish in bag to coat; refrigerate 1 hour.
- Prepare outdoor grill for direct grilling over medium heat. Meanwhile, in medium bowl, combine tomatoes, cucumber, onion, cilantro and 3 tablespoons reserved marinade until well combined.
- Place fish on hot grill rack; cover and cook 6 to 8 minutes or until internal temperature reaches 145°.
- On microwave-safe plate, stack tortillas between 2 damp paper towels, and heat in microwave oven on high 35 to 45 seconds or until warm. Cut fish into chunks. Fill tortillas with fish and relishes (recipes follow); garnish with cilantro and/or green onions, if desired, and serve with tomato mixture.
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Tomatillo Relish
Prep: 20 minutes plus marinating
Grill: 5 minutes • Makes: about 1 cup
INGREDIENTS
- 6 medium tomatillos, husks removed, rinsed, and cut crosswise in half through stem
- Nonstick cooking spray
- 1 garlic clove, minced
- 1-1/2 tablespoons fresh lime juice
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon ground coriander
- 1/4 teaspoon salt
INSTRUCTIONS
- Prepare outdoor grill for direct grilling over medium heat. Lightly spray cut sides of tomatillos with nonstick cooking spray. Place tomatillos, cut side down, on hot grill rack; cover and cook 4 to 5 minutes or until lightly charred. Transfer tomatillos, cut side up, to plate; cool 5 minutes. Core and chop tomatillos.
- In small bowl, combine remaining ingredients and chopped tomatillos. Makes about 1 cup relish.
Avocado-Orange Relish
Prep: 20 minutes
Makes: about 1-3/4 cup
INGREDIENTS
- 3 medium oranges, peeled and segmented, segments cut crosswise in half
- 2 tablespoons chopped fresh cilantro leaves
- 2 tablespoons finely chopped red onion
- 1 tablespoon fresh lime juice
- 2 teaspoons extra virgin olive oil
- 1/4 teaspoon salt
- 1 pinch ground cayenne pepper
- 1 medium ripe avocado, peeled, pitted and cut into 1/2-inch pieces
INSTRUCTIONS
- In medium bowl, toss all ingredients except avocado until well combined; gently fold in avocado.
MenuPRE-MADE MEAL SOLUTIONS
Four Brothers Signature Marinated Burgundy Pepper Sirloin Roast Or Steak
Stuffed Center Cut Pork Chops
Four Brothers BBQ Wingettes and Drumettes
SHOP ITEMS
Recipe
Maple Glazed Salmon
INGREDIENTS
- 1 Cup Four Brother’s 100% Pure Maple Syrup
- 2 Tbsp. Soy Sauce (Try Coconut Aminos!)
- 1 Clove Garlic, minced
- 1 Lb. Fresh Salmon
- Sat & Pepper to taste
INSTRUCTIONS
- Preheat oven to 400ºF.
- In a small bowl, whisk together maple syrup, soy sauce, garlic, salt & pepper.
- Coat salmon evenly with maple syrup mixture and place in a shallow baking dish. Cover and let marinate in refrigerator for 30 minutes.
- Place baking dish with salmon in oven and cook for about 17-20 minutes, uncovered, until fully cooked to 145ºF. Salmon should be easily flaked with a fork.
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MenuPRE-MADE MEAL SOLUTIONS
Fresh Stuffed Or Encrusted Chicken Breast
Bacon Wrapped Top Sirloin Steak
Four Brothers BBQ Smoked Pulled Pork or Chicken
SHOP ITEMS
Recipe
Pasta Fagioli Soup
INGREDIENTS
- 1 pound ground turkey
- 1 pound Italian sausage (spicy or mild)
- 1 large onion, diced
- 1 cup chopped celery
- 1-2 cups fresh spinach, chopped
- 1 cup sliced carrots
- 1 cup sliced zucchini
- 1 can (28 ounces) diced tomatoes
- 2 cans (16 ounces each) cannellini beans
- 4 cups chicken broth (or more if needed)
- 1 cup beef broth
- 1 cup dried penne pasta
- 2 tablespoons dried parsley
- 1 tablespoon oregano
- 1 tablespoon sweet basil
- 2-3 dashes Tabasco® sauce
- Salt to taste
- Pepper to taste
INSTRUCTIONS
- In stockpot, brown the turkey and sausage, crumbling with side of spoon as meat cooks.
- Add onion, celery, spinach, carrots, zucchini, and tomatoes with their juice, beans, chicken broth, beef broth, penne pasta, parsley, oregano, sweet basil and Tabasco. Simmer until vegetables are tender. Season to taste with salt and pepper.
Helpful Tips:
Serve with crusty bread.
This makes a large batch. If you want to freeze portions for later use, omit the pasta and simply add when reheating.
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