Cowboy Burgers
1½ pounds lean ground beef
½ pound uncooked bacon, chopped
3 tablespoons Roasted Onion Burger Starter
½ teaspoon Seasoned Salt
6 slices pepper jack or Monterey Jack cheese
Lettuce leaves and tomato slices, optional
6 hamburger buns, toasted
½ cup Smoky Bacon BBQ Sauce
1 (2.8 ounce) container French-fried onions, toasted
1. In large bowl, combine first 4 ingredients; salt and pepper as desired. Form into 6 patties.
2. Prepare grill to medium heat. Place patties on grill. Grill, turning once, 10-12 minutes or until internal
temperature reaches 165°F on an instant-read food thermometer. Top with cheese.
3. Place lettuce and tomatoes, if desired, on toasted buns. Top with burgers, Smoky Bacon BBQ Sauce
and toasted fried onions.
Makes 6 servings. Serve with Green Tea Fries (recipe included).
Make Ahead & Freeze: Prepare step 1. Place patties in a gallon freezer bag
between layers of wax paper. Seal well, label and freeze. Thaw completely.
Continue with step 2.
tastefullysimple.com | 866.448.6446 | © 2016 Tastefully Simple, Inc.
Dill Pickle Chicken Sandwiches
1½ pounds boneless skinless
chicken breasts, cut into
6 pieces
¼ cup olive oil
2 tablespoons red wine vinegar
1 packet Dill Pickle Dip Mix,
divided
1 teaspoon Seasoned Salt
½ cup mayonnaise
¼ cup chopped pickles
6 slices Havarti or
provolone cheese
6 whole wheat hamburger
buns, toasted
Lettuce leaves, cucumber
slices, tomato slices,
optional
1. Pound chicken to ½-inch thick; salt and pepper as desired. Place in a
gallon freezer bag with oil, vinegar, half the Dill Pickle Dip Mix and Seasoned Salt. Seal well and toss to
coat. Refrigerate several hours or up to overnight.
2. Prepare grill to medium heat. In small bowl, combine mayonnaise, chopped pickles and remaining
Dill Pickle Dip Mix. Set aside.
3. Remove chicken from marinade; salt and pepper as desired. Discard bag with marinade. Place
chicken on grill. Grill, turning once, 10-12 minutes or until internal temperature reaches 165°F on an
instant-read food thermometer. Top with cheese.
4. Place lettuce, cucumbers and tomatoes on toasted buns, if desired. Top with
chicken and dill pickle mayonnaise.
Makes 6 servings. Serve with celery and carrot sticks.
Make Ahead and Freeze: Prepare step 1. Place remaining Dill Pickle Dip Mix in a
quart freezer bag. Place both bags in a gallon freezer bag. Seal well, label and
freeze. Thaw completely. Continue with step 2.
tastefullysimple.com | 866.448.6446 | © 2016 Tastefully Simple, Inc.
Grilled Chicken Thighs
6 bone-in chicken thighs
¼ cup olive oil
2 tablespoons Green Tea Peppercorn Seasoning
1 cup beer or chicken broth
¼ cup brown sugar
¼ cup Roasted Onion Burger Starter
1½ teaspoons Seasoned Salt
1
⁄8-¼ teaspoon cayenne pepper, optional
1. In a gallon freezer bag, combine the first 3 ingredients; salt
and pepper as desired. Refrigerate several hours or up to overnight.
2. Prepare grill to medium heat. In small saucepan over medium-high heat, combine remaining
ingredients. Bring to a boil, stirring frequently; boil about 10 minutes or until sauce is reduced by half.
Remove from heat.
3. Remove chicken from marinade; discard bag with marinade. Place chicken on grill. Grill, turning
occasionally, until internal temperature reaches 165°F on an instant-read food thermometer, about
25-35 minutes, basting occasionally with sauce the last 10 minutes, until sauce is gone.
Makes 6 servings. Serve with Grilled Green Tea Asparagus (recipe included).
Make Ahead & Freeze: Prepare step 1. Place remaining ingredients in a quart freezer bag. Place both
bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue
with step 2.
tastefullysimple.com | 866.448.6446 | © 2016 Tastefully Simple, Inc.
Grilled Chicken
with Mustard Dill Sauce
1 packet Dill Pickle Dip Mix, divided
½ cup olive oil, divided
¼ cup red wine vinegar
3 tablespoons minced shallots or red onion, divided
1 tablespoon + 1 teaspoon Dijon mustard, divided
1½ pounds boneless skinless chicken breasts, cut into 6 pieces
½ cup half & half, warmed
¼ teaspoon Seasoned Salt
1. In a gallon freezer bag, combine half the Dill Pickle Dip Mix, ¼ cup olive oil, vinegar,
2 tablespoons shallots and 1 tablespoon mustard; salt and pepper as desired.
2. Pound chicken to ½-inch thick; salt and pepper as desired. Add to bag with marinade; seal well.
Refrigerate 30 minutes or up to overnight.
3. Prepare grill to medium heat. Remove chicken from marinade; discard bag with marinade. Place
chicken on grill. Grill, turning once, until internal temperature reaches 165°F on an instant-read food
thermometer, about 10-12 minutes.
4. Meanwhile, in a blender or bowl whisking vigorously, combine remaining ¼ cup oil, 1 teaspoon mustard,
1 tablespoon shallots, remaining Dill Pickle Dip Mix, warmed
half & half and Seasoned Salt; salt and pepper as desired. Serve with chicken.
Makes 6 servings. Serve with a green salad.
Make Ahead & Freeze: Prepare through step 2. Combine step 4 ingredients
except half & half in a quart freezer bag. Place both bags in a gallon freezer bag.
Seal well, label and freeze. Thaw completely. Continue with step 3.
tastefullysimple.com | 866.448.6446 | © 2016 Tastefully Simple, Inc.
Grilled Slow-Cooker
Baby Back Ribs
2 full racks baby back pork ribs (about 4-5 pounds)
1 packet Zesty Honey BBQ Dip Mix
¾ cup Smoky Bacon BBQ Sauce
1. Cut each rack of ribs into 3 sections. Rub all sides of ribs
with Zesty Honey BBQ Dip Mix.
2. Place in a greased 5-quart or larger slow cooker. Cook on
LOW 7-8 hours, or until very tender, but not falling off bones.
3. Prepare grill to medium heat. Remove ribs from slow cooker. Brush with Smoky Bacon BBQ Sauce.
4. Place ribs on grill. Grill, turning once, until lightly browned, about 5-6 minutes.
Makes 6 servings.
Serve with Cheesy Potatoes on the Grill (recipe included).
Make Ahead & Freeze: Prepare step 1; place ribs in 1-2 (1-gallon) freezer bags. Seal well, label and
freeze. Thaw completely. Continue with step 2.
tastefullysimple.com | 866.448.6446 | © 2016 Tastefully Simple, Inc.
Grilled Tarragon Salmon
¼ cup olive oil
¼ cup red wine vinegar
1 tablespoon Dijon mustard
1 packet Shallot Tarragon Compound Butter Mix
1½ pounds salmon fillets
1. In a gallon freezer bag, combine first 4 ingredients; salt
and pepper as desired. Add salmon; seal well and toss
to coat. Refrigerate 30 minutes or up to 2 hours.
2. Prepare grill to medium heat. Remove salmon from marinade. Discard bag with marinade.
3. Place salmon on grill, skin-side-up. Grill, turning once, 10-15 minutes or until internal temperature
reaches 145°F on an instant-read food thermometer.
Makes 6 servings. Serve with Grilled Romaine Salad with Green Tea Peppercorn Dressing
(recipe included).
Make Ahead & Freeze: Prepare step 1. Seal well, label and freeze. Thaw completely.
Continue with step 2.
tastefullysimple.com | 866.448.6446 | © 2016 Tastefully Simple, Inc.
Grilled Turkey Wraps
1½ pounds boneless skinless turkey breast tenderloins (about 2)
¼ cup olive oil
2 tablespoons Green Tea Peppercorn Seasoning
½ cup mayonnaise
½ cup sour cream
1 packet Zesty Honey BBQ Dip Mix
6 extra-large flour tortilla wraps
1½ cups shredded Cheddar cheese
Shredded lettuce, chopped tomatoes, thinly sliced
red onions, optional
1. In a gallon freezer bag, combine first 3 ingredients; salt and pepper as desired.
Seal well and toss to coat. Refrigerate several hours or up to overnight.
2. Prepare grill to medium heat. Remove turkey from marinade; salt and pepper as desired. Discard
bag with marinade. Place turkey on grill. Grill, turning occasionally, about 20 minutes or until internal
temperature reaches 165°F on an instant-read food thermometer. Remove from grill; let stand
5 minutes. Slice.
3. Meanwhile, in small bowl, combine mayonnaise, sour cream and Zesty Honey BBQ Dip Mix.
4. Spread tortillas with desired amount of zesty BBQ spread. Top with cheese, lettuce, tomatoes, onions,
if desired, and sliced turkey. Roll up, burrito-style.
Makes 6 servings. Serve with Veggie Pasta Salad (recipe included).
Make Ahead & Freeze: Prepare step 1. Seal well, label and freeze. Thaw completely.
Continue with step 2.
tastefullysimple.com | 866.448.6446 | © 2016 Tastefully Simple, Inc.
Roasted Onion Pork
Tenderloin Sandwiches
1½ pounds pork tenderloin
¼ cup olive oil
2 tablespoons red wine vinegar
3 tablespoons Roasted Onion Burger Starter, divided
1¼ teaspoons Seasoned Salt, divided
½ cup mayonnaise
6 ciabatta rolls, toasted
6 slices provolone cheese
Lettuce leaves, tomato slices, thinly sliced red onion, optinal
1. In a gallon freezer bag, combine pork, oil, vinegar, 2 tablespoons
Roasted Onion Burger Starter and 1 teaspoon Seasoned Salt. Seal well and toss to coat. Refrigerate
several hours or up to overnight.
2. Prepare grill to medium heat. Remove pork from marinade; discard bag with marinade. Place pork on
grill. Grill, turning occasionally, 20 minutes or until internal temperature reaches 150°F on an instant-read
food thermometer. Remove from grill. Let stand 5 minutes. Slice.
3. Meanwhile, in small bowl, combine mayonnaise, remaining 1 tablespoon Roasted Onion Burger Starter
and ¼ teaspoon Seasoned Salt.
4. Spread roasted onion mayonnaise on toasted rolls. Top with cheese, sliced pork, lettuce, tomatoes and
onions, if desired.
Makes 6 servings. Serve with fresh fruit.
Make Ahead & Freeze: Prepare step 1. Place step 3 ingredients except mayonnaise
in a quart freezer bag. Place both bags in a gallon freezer bag. Seal well,
label and freeze. Thaw completely. Continue with step 2.
tastefullysimple.com | 866.448.6446 | © 2016 Tastefully Simple, Inc.
Shallot Tarragon Steak Salad
1 (1½ pound) boneless beef sirloin steak
½ cup olive oil, divided
½ cup red wine vinegar, divided
1 tablespoon Green Tea Peppercorn Seasoning
1 packet Shallot Tarragon Compound Butter Mix
18 ounces chopped Romaine lettuce
2 medium tomatoes, cut into wedges
1 medium cucumber, sliced
1 red bell pepper, chopped
Shredded cheese, croutons, optional
1. Season steak with salt and pepper as desired. Place in a gallon freezer bag with ¼ cup
oil, ¼ cup vinegar and Green Tea Peppercorn Seasoning; seal well. Toss to coat. Refrigerate several hours
or up to overnight.
2. Prepare grill to medium heat. In small bowl, whisk together remaining ¼ cup oil and ¼ cup vinegar with
Shallot Tarragon Compound Butter Mix; salt and pepper as desired. Set aside.
3. Remove steak from marinade; discard bag with marinade. Place steak on grill. Grill, turning once, until
desired doneness is reached (145°F for medium-rare; 160°F for medium), about 7-15 minutes.
4. Remove from grill; cover and let stand 10 minutes before slicing. Meanwhile, divide remaining ingredients
among 6 dinner plates. Slice steak across the grain and serve over salads with shallot tarragon dressing.
Makes 6 servings. Serve with crusty dinner rolls.
Make Ahead & Freeze: Prepare step 1. Combine 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 2.
tastefullysimple.com | 866.448.6446 | © 2016 Tastefully Simple, Inc.
Shallot Tarragon Turkey Burgers
1½ pounds lean ground turkey
1 packet Shallot Tarragon Compound Butter Mix, divided
1-2 teaspoons Seasoned Salt
½ cup mayonnaise
4 ounces fontina cheese, sliced or 6 slices provolone cheese
6 whole wheat hamburger buns, toasted
Lettuce leaves, tomato slices, optional
1. In large bowl, combine turkey, 1 tablespoon Shallot
Tarragon Compound Butter Mix and Seasoned Salt;
pepper as desired. Form into 6 patties.
2. Prepare grill to medium heat. Place patties on grill. Grill, turning once, 8-10 minutes or until internal
temperature reaches 165°F on an instant-read food thermometer. Top with cheese.
3. Meanwhile, in small bowl, combine remaining Shallot Tarragon Compound Butter Mix and
mayonnaise. Place lettuce and tomatoes, if desired, on toasted buns. Top with burgers and shallot
tarragon mayonnaise.
Makes 6 servings. Serve with sweet potato fries.
Make Ahead & Freeze: Prepare step 1. Place patties in a gallon freezer bag between
layers of wax paper. Place remaining Shallot Tarragon Compound Butter Mix in a
quart freezer bag. Place both bags in a gallon freezer bag. Seal well, label and
freeze. Thaw completely. Continue with step 2.
tastefullysimple.com | 866.448.6446 | © 2016 Tastefully Simple, Inc.