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
Gyro, Chicken Street Taco Or BBQ Chicken Flatbread
Four Brothers BBQ Smoked Chicken Drumsticks
Four Brothers BBQ Campfire BBQ Beans
SHOP ITEMS
Recipe
Wild Alaska Pollock Panzanella Salad
INGREDIENTS
- 12 oz. Prepared Breaded Alaska Pollock Fish Sticks
- 1 Tbsp. Whole Grain Mustard
- 1/4 C. Olive Oil
- 2 Tbsp. Red Wine Vinegar
- Pinch of Salt
- 2 lbs. Tomatoes, heirloom preferred
- 1/2 Red Onion, thinly sliced
- 1 Small Fennel Bulb, sliced very thin
- 2 C. Arugula
INSTRUCTIONS
- Prepare fish sticks according to package instructions, adding just a bit of time to total cooking so they are extra crispy.
- Meanwhile, in a large bowl, mix mustard, olive oil, vinegar and salt to make a vinaigrette. Combine with tomatoes, red onion, fennel and arugula and allow to sit while fish sticks cook. Remove fish sticks from the oven and cut each stick into pieces roughly the size of croutons (about 3 each). Add fish while still warm and toss gently to combine. Serve warm or at room temperature.
NOTES
Recipe and image shared from Alaska Seafood
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MenuPRE-MADE MEAL SOLUTIONS
Shrimp Skewer
Bacon-Wrapped Pork Chops
Four Brothers BBQ Smoked BBQ Ribs
SHOP ITEMS
Recipe
Beefy Sweet Potato Hash
INGREDIENTS
- 12 oz. Cooked Beef (such as steak, roast or pot roast), cut into 1/2-inch cubes (about 2-1/2 cups)
- 1 Large Sweet Potato, unpeeled, cut into 1/2-inch cubes
- 1 Medium Yellow Onion, chopped
- 1 Tbsp. Taco Seasoning Mix
- 1/4 C. Water
- 1 Tbsp. Vegetable Oil
- 2 Tbsp. Reduced-Fat or Regular Dairy Sour Cream
- 1 tsp. Hot Pepper Sauce
- Chopped Fresh Cilantro
INSTRUCTIONS
- Combine sweet potatoes, onion and taco seasoning in large nonstick skillet over medium heat. Add water. Cover and cook 8 to 10 minutes or until crisp-tender and water has almost evaporated, stirring once. Stir in oil; continue cooking, uncovered, 4 to 6 minutes or until potatoes are tender and begin to brown, stirring occasionally.
- Meanwhile, combine sour cream and hot sauce in small bowl. Set aside.
- Add beef to potato mixture. Continue to cook 5 minutes or until beef is heated through, stirring occasionally, adding 1 to 2 tablespoons water, if needed to avoid sticking.
- Garnish with cilantro, as desired. Serve with sour cream mixture.
NOTES
Recipe and image shared from MN Beef Council
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MenuPRE-MADE MEAL SOLUTIONS
Seasoned Signature Flat Chicken
Smoked Gouda Macaroni & Cheese Loaded Bowls Pulled Chicken Or Pork
Chicken Parmesan Family Meals
SHOP ITEMS
Recipe
Chicken & Black Bean Burritos
INGREDIENTS
- 1 tps. Olive Oil
- 1 Can (4 oz.) Diced Mild Green Chiles
- 1 Medium Red Onion, chopped
- 1 Red Bell Pepper, chopped
- 1 Can (14 oz.) Black Beans, rinsed and drained
- 3-1/2 C. Shredded Boneless, Skinless Rotisserie Chicken Meat (from about 1 chicken)
- 1/4 C. Fresh Lime Juice
- 1 Tbsp. Ground Cumin
- 3/4 C. Shredded Cheddar Cheese
- 1/4 C. Chopped Fresh Cilantro Leaves, plus sprigs for garnish (optional)
- Nonstick Cooking Spray
- 8 (8- to 10-inch) Whole Wheat Flour Tortillas
- 1/2 C. Medium Salsa
INSTRUCTIONS
- Preheat oven to 350°. In large saucepot, heat oil over medium-high heat. Add chiles, onion and bell pepper, and cook 5 to 7 minutes or until vegetables are almost tender, stirring occasionally. Reduce heat to medium. Stir in beans, chicken, lime juice and cumin, and cook 8 to 10 minutes or until heated through, stirring occasionally. Remove saucepot from heat; fold in cheese and cilantro.
- Spray rimmed baking pan with nonstick cooking spray. Evenly spoon about 1-1/4 cups chicken mixture down center of each tortilla; fold sides over filling. Place burritos seam side down in prepared pan. Bake 15 to 20 minutes or until tops of burritos are lightly browned. To serve, top each burrito with 1 tablespoon salsa and garnish with cilantro sprigs, if desired.
NOTES
Helpful Tips:
- Substitute 3-1/2 cups shredded boneless, skinless chicken breast meat: save 35 calories, 3g fat (1g saturated) and 18mg cholesterol.
- Substitute reduced fat cheese: save 24 calories and 2g fat (2g saturated).
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MenuPRE-MADE MEAL SOLUTIONS
Fresh Stuffed Or Encrusted Chicken Breast
Four Brothers BBQ Smoked Chicken Drumsticks
SHOP ITEMS
Recipe
Slow Cooker Pork Roast with Apples and Onions
(Makes 4 SERVINGS)
INGREDIENTS
- 5 lb. boneless pork loin
- 1 Tbsp. olive oil (or butter)
- salt
- black pepper
- 3 gala apples (or pink lady, cored and cut into 8 wedges)
- 2 yellow onion (sliced)
- 1 head red cabbage (sliced)
- 1 bay leaf
- 1 1/2 tsp. cinnamon
- 1 cup low sodium chicken stock (or apple juice)
- 2 Tbsp. honey (or brown sugar)
INSTRUCTIONS
- Melt oil or butter in a large sauté pan (or use your slow cooker if it’s safe to sauté with) over medium high heat. Season pork with salt and pepper and sauté on each side for a total of 4 minutes. Set aside.
- Place the remaining ingredients in a slow cooker and top with pork.
- Cook the pork for 5-6 hours on LOW (about 1 1/4 hours per pound) until pork is cooked through and the fruit and vegetables are fork tender. The National Pork Board recommends cooking pork chops, loin roasts and tenderloin to an internal temperature between 145°F (medium rare) and 160°F (medium), followed by a three-minute rest.
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MenuPRE-MADE MEAL SOLUTIONS
Gyro, Chicken Street Taco Or BBQ Chicken Flatbread Kit
Honey Barbecue Pork Ribs On a Stick
SHOP ITEMS
Recipe
Sweet & Spicy BBQ Drumettes
INGREDIENTS
- Nonstick cooking spray
- ½ Cup Cider Vinegar
- ½ Cup Grape Jelly
- ½ Cup Ketchup
- 2 tsp Paprika
- 1 tsp Crushed Red Pepper Flakes
- 1 tsp Fresh Ground Black Pepper
- ¼ tsp Salt
- 2 Lbs. Chicken Drumettes
- 3 Green Onions, thinly sliced (about ¼ cup)
INSTRUCTIONS
- Preheat oven to 425°F. Line rimmed baking pan with aluminum foil; spray with nonstick cooking spray. In small saucepot, heat vinegar, jelly, ketchup, paprika, crushed red pepper, black pepper and salt to simmering over medium heat; simmer 6 to 8 minutes or until slightly thickened and reduced by about one-third, stirring occasionally. Remove from heat; cool. Makes about 1 cup.
- Pat chicken dry with paper towel. In large bowl, toss chicken with half the sauce until well coated. Place chicken in single layer on prepared pan. Roast 35 to 40 minutes or until chicken is browned with crispy edges and internal temperature reaches 165°F, turning twice during roasting.
- Transfer chicken to large bowl; toss with remaining sauce. Serve chicken sprinkled with onions.
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