2 Blue Ribbon Foods Tenderloin Filets
1 TBSP Olive Oil
1 tsp Salt & Pepper
2 TBSP Butter
1 Sprig Rosemary
2 Crush Garlic Cloves
1.) Thaw filets in warm water for 10-15 minutes, while that is thawing boil 4 ½ cups of water for Linguine.
2.) Lather Filets in 1 tbsp olive oil on both sides, and sprinkle 1 tsp Salt and Pepper.
3.) Cook for 5-7 minutes for each side, then add 2 tbsp butter, 1 sprig of fresh rosemary and 2 crushed garlic cloves to same pan.
4.) Spoon the butter mixture over cooking filets for about a minute on each side, then tent some foil over the filets and let sit for 5 minutes.
1 Pack Blue Ribbon Foods Scallops
1 Pack Diced Onions
2 Portions Alfresco Linguine
1TBSP Olive Oil
¼ Cup Olive Oil
1/2 Cup Diced Onion
1 tsp Minced Garlic
1 Cup Vegetable Stock
¼ Cup White Wine
1 TBSP Lemon Juice
½ tsp Salt & Pepper
2 tsp Corn Starch-2tsp Water
¼ Cup Chopped Parsley
1.) Thaw Scallops and diced onion package in warm water for 10-15 minutes.
2.) Add 2 portions of Alfresco Linguine with a teaspoon of Salt; cook for 7-10 minutes.
3.)Add 1 tbsp butter to 1 tbsp olive oil prior to cooking the scallops for 2-3 minutes on all sides.
4.) In another pan add ¼ cup of olive oil, ½ cup of diced onions, 1 tsp minced garlic and sauté ingredients for 2-3 minutes on medium heat.
5.) Lower heat and add 1 cup of vegetable stock, ¼ cup white wine, 1 tbsp salt and pepper bring to a low boil.
6.) Gradually and slowly add 2 tbsp and 2 tbsp water mixture to sauce and continue stirring to increase its thickness.
7.)Mix in ¼ cup chopped parsley prior to mixing in the cooked pasta as well as the desired amount of cooked scallops.
Carmel Fudge Pecan Cake
Remove from freezer and its packaging and allow the dessert to thaw at room temperature for 30-45 minutes prior to serving.
1 LB Blue Ribbon Foods Ground Carolyn Bison
2 tsp Worcestershire Sauce
2 tsp Garlic Powder
2 tsp Onion Powder
1 tsp Dried Parsley
1 tsp Chilli Flakes
1 TBSP Salt & Pepper
½ Cup Mayonnaise
½ Cup Sour Cream
1 TBSP Dijon Mustard
1 tsp Siracha
1 tsp Cajun Seasoning
1.) Thaw Bison in warm water for 10-15 minutes, while that is thawing heat grill to 400°.
2.)Mix, garlic powder, onion powder, dried parsley, chilli flakes, salt and pepper mix and worcestershire sauce with bison meat.
3.) Portion seasoned meat into preferably 8 medium sized patties.
4.) Cook on grill for 4-5 minutes each side.
1.) Mix together; mayonnaise, sour cream, dijon mustard, sprinkle a little cajun seasoning for added flavour.
2.) Spread on slider bun for optimal flavouring!
3 TBSP Chillie Powder
2 TBSP Ground Cumin
½ tsp Garlic Powder
½ tsp Salt & Pepper
1.) Thaw kabobs and corn on the cob in warm water for 10-15 minutes, while that is thawing heat grill to 400° (if it is not already on).
2.)Mix together chillie powder, ground cumin, garlic powder, salt & pepper before sprinkling the seasoning on all sides of the kabobs.
3.) Cook chicken and corn on the cob on the grill for 4-5 minutes for each side.
Spicy Italian Sausage
1 Package of Blue Ribbon Foods Spicy Italian Sausage Links
Cayenne Pepper (personal preferred usage)
1.) Thaw sausage links in warm water for 10-15 minutes, while that is thawing heat grill to 400° (if it is not already on).
2.) Rub cayenne seasoning thoroughly over sausage links.
3.) Cook sausages on the grill for 4-5 minutes for each side.
2 Blue Ribbon Foods Chicken Breasts
1 Blue Ribbon Foods Spinach Package
1 Red Bell Pepper
1 White Onion
1 Box Fresh Mushrooms
1 cup Caesar Dressing
4 tablespoons Cajun Seasoning
2 tablespoon Garlic Powder
2/3 cup Olive Oil (or Oil Substitute)
1/3 Parmesan Cheese
1.) Thaw chicken breasts and spinach package in warm water for 10-15 minutes.
2.) Boil 4 ½ cups of water with a teaspoon of Salt.
3.) Add 8 ounces of pasta to boiling water; cook for 7-10 minutes.
4.) Slice chicken breasts into cubes and move to a bowl for seasoning.
5.) Coat chicken with 1/3 cup of olive oil, salt, 1 tbsp of garlic powder, 2 tbsp Cajun seasoning; mix together thoroughly.
6.) Cook chicken on medium heat for 5-8 minutes.
7.) Slice half of the red bell pepper, dice half of the white onion and finely chop 1/3 cup fresh parsley.
8.) In the same pan, add 1/3 cup olive oil and add: diced onion, fresh mushrooms, bell pepper.
9.) Sprinkle salt, 1 tbsp garlic powder, 2 tbsp Cajun seasoning-stirring veggies constantly.
10.) Lower pan temperature, add chicken and cooked pasta to vegetable mix.
11.) Add 1 cup of Caesar dressing, mix thoroughly and cook for 1 minute before mixing in a ½ cup of spinach.
12.) Top pasta dish off with a little parmesan cheese and freshly chopped parsley for the perfect Blacked Chicken Cesar Pasta!
We all know it can be hard to eat healthy during the holidays. We are often dining out at parties and events, and our mealtimes can be delayed. That’s why it’s so important to have a filling meal on hand. Whether you’re hosting, bringing a dish, or having something before attending an event, this casserole is perfect to provide you with the nutrition you need and the satisfying flavor you want. Casseroles are great for serving multiple people, or to keep in the fridge so you don’t have to prepare several meals throughout the week. This one is full of protein and fiber to stave off hunger, and to keep your blood sugar stable. This will give you the energy you need to get through the busy holiday season, and the right balance of nutrients to help you maintain your weight. The cauliflower in this dish is used in place of rice, so that you can save your carbohydrates for your favorite holiday treat instead!
Low-Carb Southwest Chicken Casserole (Makes 10 servings)
Nutrition Facts per serving: 135 calories, 3 g fat, 16 g carbohydrate, 6 g fiber, 14 g protein
2 Blue Ribbon Foods Tuna Steaks
1 Blue Ribbon Foods Oriental Vegetable Blend Package
5 tablespoons Sesame Seeds
2 tablespoons Coarse Ground Pepper Corn
3 tablespoons Kosher Salt
1 tablespoon Garlic Powder
4 tablespoons Vegetable Oil (or Oil Substitute)
1/4 cup Lemon Juice
1/3 cup Soy Sauce
1.) Thaw Tuna Steaks on plate and/or open rack for 15-20 minutes; thaw stir fry veggies in warm water for 10-15 minutes.
2.) Combine 4 TBSP sesame seed, 2 TBSP pepper corn, 2 TBSP salt, 1 TBSP garlic powder.
3.) Pour mixed ingredients out on a plate and dust all sides of the steaks.
4.) Pour 2 TBSP oil into a non-stick sauté pan; sear tuna steaks on all sides roughly 30 seconds each side.
5.) Remove tuna from pan, cover and set aside for cooling.
6.) Pour 2 TBSP oil into a non-stick sauté pan-add remaining 1 TBSP sesame seeds to pan for 1 minute of light toasting.
7.) Add thawed mixed vegetable packed to pan and sauté for 3 minutes, stirring frequently.
8.) Add ¼ cup lemon juice-stir.
9.) Add 1/3 cup soy sauce-stir.
10.) Add 1 TBSP salt-stir; cover pan to steam for 2 minutes without heat.
11.) Slice tuna thinly for maximum flavor and add a side of jasmine rice if desired.