Asian Chicken Salad
2 tablespoons butter
1 (3 ounce) package ramen noodles, any flavor
½ cup slivered blanched almonds
¼ cup Honey Teriyaki Sauce
2 tablespoons Mango Lime Sauce
1 tablespoon creamy peanut butter, melted
1 deli rotisserie chicken, skinned, deboned
and torn up (3-4 cups)
2 (11 ounce) packages veggie lovers salad mix
1 (11 ounce) can mandarin oranges, well drained
½ cup Vidalia® Onion Dressing
½ cup sliced green onions
1. In medium skillet, heat butter over medium heat. Crush and add ramen noodles (discard seasoning
packet) and almonds to skillet; sauté until browned. Set aside.
2. In medium bowl, combine Honey Teriyaki Sauce, Mango Lime Sauce and melted peanut butter;
whisk together. Add torn up chicken; toss to coat.
3. In large bowl, toss lettuce, oranges and Vidalia Onion Dressing together. Divide among 6 dinner
plates; top with chicken. Sprinkle with ramen mixture and green onions.
Makes 6 servings. Serve with crusty dinner rolls.
Make Ahead & Freeze: Combine crushed ramen noodles and almonds in a quart
size resealable freezer bag. Prepare step 2; transfer to a quart resealable freezer
bag. Place both bags in a gallon resealable freezer bag. Seal well, label and freeze.
Thaw completely. Prepare as directed above.
Vidalia® is a registered Certification Mark of the Georgia Department of Agriculture; however,
use of the Mark in no way indicates endorsement of this product by said department.
tastefullysimple.com
Asian Turkey Burgers
1½ pounds lean ground turkey
¼ cup Honey Teriyaki Sauce, divided
2 teaspoons Onion Onion™ Seasoning
2 tablespoons Avocado Oil
2 cups deli-style creamy coleslaw (about ¾ pound)
6 Hawaiian sweet hamburger buns, toasted
1. In large mixing bowl, combine turkey, 2 tablespoons
Honey Teriyaki Sauce and Onion Onion Seasoning;
form into 6 patties.
2. In large skillet, heat oil over medium heat. Add patties. Cook, turning once, 10-12 minutes
or until internal temperatures reaches 165°F on an instant-read food thermometer.
3. Meanwhile, add remaining 2 tablespoons Honey Teriyaki Sauce to coleslaw; stir to combine.
Serve burgers on toasted buns topped with coleslaw.
Makes 6 burgers.
Serve with assorted fresh veggies.
Make Ahead & Freeze: Prepare patties through step 1. Place patties in a
gallon resealable freezer bag between layers of wax paper. Place remaining
2 tablespoons Honey Teriyaki Sauce in a quart freezer bag. Place both bags in a
gallon resealable freezer bag. Seal well, label and freeze. Thaw completely.
Continue with step 2.
tastefullysimple.com
Bayou Bourbon
Turkey Sloppy Joes
1 tablespoon Avocado Oil
1½ pounds lean ground turkey
1 tablespoon Onion Onion™ Seasoning
1 (15 ounce) can sloppy joe sauce
1 (15 ounce) can pinto beans, rinsed and drained
1
⁄3 cup Bayou Bourbon™ Glaze
¼-½ teaspoon cayenne pepper, optional
12 hamburger buns
1 (2.8 ounce) canister French-fried onions, toasted if desired
1. In large skillet, heat Avocado Oil over medium-high heat. Add turkey and Onion Onion Seasoning;
cook and crumble until no longer pink. Drain.
2. Add sloppy joe sauce, pinto beans, Bayou Bourbon Glaze and cayenne, if desired. Bring to a boil;
reduce heat and simmer 7-10 minutes, stirring occasionally.
3. Serve in buns topped with French-fried onions.
Makes 6 servings.
Serve with Vidalia® Onion Broccoli Slaw (recipe included).
Make Ahead & Freeze: Combine turkey and Onion Onion Seasoning in a gallon
resealable freezer bag. Combine step 2 in a quart resealable freezer bag. Place both
bags in a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely.
Prepare as directed above.
Vidalia® is a registered Certification Mark of the Georgia Department of Agriculture; however,
use of the Mark in no way indicates endorsement of this product by said department.
tastefullysimple.com
Bayou Burgers
1 pound lean ground beef
½ pound ground chorizo sausage
3 tablespoons Bayou Bourbon™ Glaze, divided
2 teaspoons Onion Onion™ Seasoning
1
⁄3 cup mayonnaise
1 (2.8 ounce) canister French-fried onions, toasted if desired
6 hamburger buns
Lettuce leaves and tomato slices, optional
1. Prepare grill to medium heat. In medium bowl, combine
ground beef, chorizo, 1 tablespoon Bayou Bourbon Glaze
and Onion Onion Seasoning. Form into 6 patties.
2. Place patties on grill. Grill, turning once, until internal temperature reaches 165°F on an instant-read
food thermometer, about 10-12 minutes. Meanwhile, in small bowl, combine mayonnaise and
remaining 2 tablespoons Bayou Bourbon Glaze.
3. Spread buns with Bayou Bourbon mayonnaise, top with lettuce and tomato, if desired, burgers and
French-fried onions.
Makes 6 burgers. Serve with Bayou Glazed & Grilled Potatoes (recipe included).
Make Ahead & Freeze: Prepare patties through step 1. Place patties in a
gallon resealable freezer bag between layers of wax paper. Place remaining
2 tablespoons Bayou Bourbon Glaze in a quart resealable freezer bag.
Place both bags in a gallon resealable freezer bag. Seal well, label and freeze.
Thaw completely. Continue with step 2.
tastefullysimple.com
Caribbean Pork Rice Bowl
2 tablespoons Avocado Oil
1½ pounds pork tenderloin,
thinly sliced
2 tablespoons Jamaican
jerk seasoning*
1 tablespoon Onion Onion™
Seasoning
1 (13.5 ounce) can
coconut milk
2 cups frozen mango chunks
¼ cup Mango Lime Sauce
2 tablespoons cornstarch
2 tablespoons cold water
3 cups cooked white or
brown rice
Chopped avocado,
cilantro and cashews,
optional
1. In large skillet, heat Avocado Oil over medium-high heat.
Add pork, jerk seasoning and Onion Onion Seasoning. Sauté 3-4 minutes.
2. Stir in coconut milk, mango chunks and Mango Lime Sauce. Bring to a simmer (do not boil); reduce
heat and simmer 10 minutes, stirring occasionally. In small bowl, whisk cornstarch and water together.
Stir into skillet; continue cooking until thickened, about 1-2 minutes.
3. Serve over rice. Garnish with avocado, cilantro and cashews, if desired.
Makes 6 servings. Serve with Teriyaki Green Beans (recipe included).
Make Ahead & Freeze: Combine first 4 ingredients in a gallon resealable freezer
bag. Seal well, label and freeze. Thaw completely. Prepare as directed above.
*Tip: To substitute everyday spices for the jerk seasoning, add the following
to the recipe instead: 2 teaspoons dried thyme, 1½ teaspoons allspice,
1½ teaspoons ground black pepper, ½ teaspoon cayenne pepper and
½ teaspoon ground cinnamon.
tastefullysimple.com
Creamy Lemon Dill
Chicken Skillet
1 tablespoon Avocado Oil
1 pound boneless skinless chicken breasts, cubed
1 tablespoon Onion Onion™ Seasoning
1½ cups long-grain white rice
2 cups reduced sodium chicken broth
1 cup 2% milk
1 packet Lemon Dill Cheese Ball Mix
½ (16 ounce) package frozen chopped broccoli
3 ounces cream cheese, cubed
1. In large skillet, heat Avocado Oil over medium-high heat; add chicken and Onion Onion Seasoning.
Sauté 2 minutes.
2. Add in rice; sauté 1 minute. Add chicken broth, milk and Lemon Dill Cheese Ball Mix; stir to combine.
Stir in broccoli.
3. Cover; bring to a boil. Reduce heat and simmer 15 minutes or until rice is tender and liquid is absorbed.
4. Remove from heat; stir in cream cheese until melted and creamy.
Makes 6 servings.
Serve with a green salad.
Make Ahead & Freeze: Combine first 3 ingredients in a gallon resealable freezer
bag. Place rice in a quart resealable freezer bag. Place both bags and unopened
Lemon Dill Cheese Ball Mix in a gallon resealable freezer bag. Seal well, label and
freeze. Thaw completely. Prepare as directed above.
tastefullysimple.com
Grilled Salmon with
Lemon Dill Sauce
¼ cup Avocado Oil
1 packet Lemon Dill Cheese Ball Mix, divided
Juice of 1 lemon (2-3 tablespoons)
2 tablespoons honey
6 (4 ounce) salmon fillets
¾ cup plain Greek yogurt
½ cup chopped cucumber
1 tablespoon capers, rinsed and drained, optional
1. Prepare grill to medium heat. In shallow dish, combine Avocado Oil,
2 teaspoons Lemon Dill Cheese Ball Mix, lemon juice and honey; salt and
pepper to taste. Whisk to combine. Add salmon; gently toss to coat. Let stand 10 minutes.
2. In small bowl, combine yogurt, cucumbers, capers and remaining Lemon Dill Cheese Ball Mix;
whisk until well combined. Salt and pepper to taste. Set aside.
3. Place salmon on grill, skin-side up. Grill, turning once, 10-12 minutes or until internal temperature
reaches 145°F on an instant-read food thermometer. Serve topped with Lemon Dill Sauce.
Makes 6 servings.
Serve with Summer Quinoa Salad (recipe included).
Make Ahead and Freeze: Prepare through step 1; place in a gallon resealable
freezer bag. Place remaining Lemon Dill Cheese Ball Mix in a quart resealable
freezer bag. Place both bags in a gallon resealable freezer bag. Seal well, label
and freeze. Thaw completely. Prepare as directed above.
tastefullysimple.com
Mango Beef Stir-Fry
2 tablespoons Avocado Oil
1½ pounds beef for stir-fry
2 tablespoons Onion Onion™ Seasoning
1 (16 ounce) package frozen broccoli stir-fry blend
¼ cup Honey Teriyaki Sauce
¼ cup Mango Lime Sauce
2 tablespoons cornstarch
2 tablespoons cold water
3 cups cooked white or brown rice
½ cup chopped peanuts, optional
1. In large skillet, heat Avocado Oil over high heat. Add beef and Onion Onion Seasoning;
stir-fry 2 minutes.
2. Add broccoli stir-fry blend; continue stir-frying 2 minutes. Stir in Honey Teriyaki Sauce and
Mango Lime Sauce; simmer 3-5 minutes. In small bowl whisk cornstarch and water together;
stir into stir-fry. Cook 1-2 minutes or until thickened.
3. Serve over cooked rice; garnish with peanuts, if desired.
Makes 6 servings.
Serve with assorted fresh fruit.
Make Ahead & Freeze: Combine Avocado Oil, beef and Onion Onion Seasoning
in a gallon resealable freezer bag. Combine Honey Teriyaki Sauce and Mango
Lime Sauce in a quart resealable freezer bag. Place both bags in a gallon
resealable freezer bag. Seal well, label and freeze. Thaw completely. Prepare
as directed above.
tastefullysimple.com
Mango Curry Chicken Salad
¼ cup Mango Lime Sauce
¼ cup plain Greek yogurt
2 teaspoons Onion Onion™ Seasoning
1 teaspoon curry powder
1 deli rotisserie chicken, skinned, deboned
and torn up (3-4 cups)
4 cups roughly chopped fresh spinach leaves
1 large apple, chopped
½ cup raisins, optional
1
⁄3 cup cashew halves & pieces
1. In large bowl, combine Mango Lime Sauce, yogurt, Onion Onion Seasoning and curry powder.
2. Add remaining ingredients; toss to combine. Salt and pepper to taste.
Makes 6 servings.
Serve with crusty dinner rolls.
Make Ahead & Freeze: Prepare through step 1, adding chicken and raisins.
Transfer to a gallon resealable freezer bag. Seal well, label and freeze.
Thaw completely. Stir in spinach, apple and cashews.
tastefullysimple.com
Pork & Apple Burgers
1½ pounds ground pork
1 small Granny Smith apple, cored and grated
1 cup shredded Cheddar cheese
3 tablespoons Bayou Bourbon™ Glaze
1 tablespoon Onion Onion™ Seasoning
1 tablespoon Avocado Oil
1 large onion, thinly sliced
6 hamburger buns, toasted
6 tablespoons Vidalia® Onion Dressing
1. Prepare grill to medium heat. In large bowl, combine
first 5 ingredients; salt and pepper to taste. Form into 6 patties.
2. Place patties on grill. Grill, turning once, until internal temperature reaches 165°F on an instant-read
food thermometer, about 10-12 minutes.
3. Meanwhile, in large skillet, heat Avocado Oil over medium heat. Add onions; salt and pepper to taste.
Sauté until lightly golden, about 8-10 minutes, or until desired doneness.
4. Place burgers on toasted buns and top with sautéed onions and drizzle with Vidalia Onion Dressing.
Makes 6 burgers.
Serve with Sweet & Spicy Bayou Beans (recipe included).
Make Ahead & Freeze: Prepare patties through step 1. Place patties in a gallon
resealable freezer bag between layers of wax paper. Seal well, label and freeze.
Thaw completely. Continue with step 2.
Vidalia® is a registered Certification Mark of the Georgia Department of Agriculture; however,
use of the Mark in no way indicates endorsement of this product by said department.
tastefullysimple.com