We are so excited for our Service Deli Manager and her new program called LaRae's Meals Made Easy! These meals are created with the busy and health conscious family in mind. She's offering 4 different protein rich main dishes and then you can pick 3 items from a variety of side dishes. Choose from toss salad, raw veggies, rice pilaf, baked potatoes, and a various desserts! You can buy the items individually or save money by purchasing the meal deal for $19.99
To make things even easier our Savory Selections Team is dreaming up different ideas you can do with the already cooked items.... here is what we're cooking up this week!
Friday, January 16, 2009
Curry Chicken Salad Sandwiches
1 Chicken Breast, chopped
1/2 head Radicchio, chopped
1/2 Tbl. Curry
1/2 C. Mayonnaise
2 Tbl. Honey
1/2 Lime, juiced
1 tsp. Ginger, minced
8 strips Bacon, cooked
Combine all ingredients together and serve on toasted Ciabatti bread.
1/2 head Radicchio, chopped
1/2 Tbl. Curry
1/2 C. Mayonnaise
2 Tbl. Honey
1/2 Lime, juiced
1 tsp. Ginger, minced
8 strips Bacon, cooked
Combine all ingredients together and serve on toasted Ciabatti bread.
Chicken Honey Jalapeno Over Noodles
1/3 C. Cilantro
1 Jalapeno, seeds removed
1/3 C. Honey
2 Tbl. Water
Salt and Pepper
Combine together in a food processor and reserve.
2 C. Noodles, cooked & drained (LaRae's Meals Made Easy)
2 tsp. Sesame Oil
3 Tbl. Soy Sauce
1/4 C. Green Onions
2 Tbl. Pickled Ginger, chopped (found in the Asian food section)
Shredded Chicken
Toss all ingredients together with the Honey Jalapeno dressing and serve.
1 Jalapeno, seeds removed
1/3 C. Honey
2 Tbl. Water
Salt and Pepper
Combine together in a food processor and reserve.
2 C. Noodles, cooked & drained (LaRae's Meals Made Easy)
2 tsp. Sesame Oil
3 Tbl. Soy Sauce
1/4 C. Green Onions
2 Tbl. Pickled Ginger, chopped (found in the Asian food section)
Shredded Chicken
Toss all ingredients together with the Honey Jalapeno dressing and serve.
Quick Jambalaya
1 Tbl. Oil
1/2 lb. Hot Italian Sausage
1 med Onion
1 can Tomatoes, diced
1 can Chicken Broth
1 medium Green Pepper, chopped
1/2 C. Kraft Original BBQ Sauce
1 lb. Frozen Cooked Shrimp, thawed
2 C. Instant White Rice, uncooked
1/2 -1 Lb. Leftover Pork Loin
Heat oil in a large nonstick skillet on medium-high heat. Add sausage and onion; cook and stir until sausage is no longer pink.
Add tomatoes, chicken broth, green pepper, BBQ sauce, shrimp, and rice; mix well. Bring to boil; cover.
Remove from heat; add pork, and let stand 5 minutes. Stir gently before serving.
1/2 lb. Hot Italian Sausage
1 med Onion
1 can Tomatoes, diced
1 can Chicken Broth
1 medium Green Pepper, chopped
1/2 C. Kraft Original BBQ Sauce
1 lb. Frozen Cooked Shrimp, thawed
2 C. Instant White Rice, uncooked
1/2 -1 Lb. Leftover Pork Loin
Heat oil in a large nonstick skillet on medium-high heat. Add sausage and onion; cook and stir until sausage is no longer pink.
Add tomatoes, chicken broth, green pepper, BBQ sauce, shrimp, and rice; mix well. Bring to boil; cover.
Remove from heat; add pork, and let stand 5 minutes. Stir gently before serving.
Asian Salmon Cakes with Sesame Wasabi Cream
2 C. Salmon, precooked (LaRae's Meals Made Easy)
2 Tbl. Bread Crumbs, seasoned
1 Egg
1 Tbl. Cilantro, chopped
1 tsp. Cumin
6 Tbl. Light Mayo, Divided
2 tsp. Toasted Sesame Oil
2 tsp. Wasabi Paste
1 Tbl. Olive Oil
In a medium bowl, gently combine the salmon, bread crumbs, egg, cilantro, cumin, and 2 Tbl. mayonnaise until combined. Shape mixture into 4 patties.
In a small bowl, add the sesame oil and wasabi paste to the remaining 1/4 C. mayonnaise and mix well. Set aside.
Heat the olive oil in a large skillet over medium heat. Add the salmon cakes and cook until golden brown and cooked through, about 3-5 minutes on each side. Serve the cakes with sesame-wasabi cream.
2 Tbl. Bread Crumbs, seasoned
1 Egg
1 Tbl. Cilantro, chopped
1 tsp. Cumin
6 Tbl. Light Mayo, Divided
2 tsp. Toasted Sesame Oil
2 tsp. Wasabi Paste
1 Tbl. Olive Oil
In a medium bowl, gently combine the salmon, bread crumbs, egg, cilantro, cumin, and 2 Tbl. mayonnaise until combined. Shape mixture into 4 patties.
In a small bowl, add the sesame oil and wasabi paste to the remaining 1/4 C. mayonnaise and mix well. Set aside.
Heat the olive oil in a large skillet over medium heat. Add the salmon cakes and cook until golden brown and cooked through, about 3-5 minutes on each side. Serve the cakes with sesame-wasabi cream.
Grilled Citrus Pork Stir-Fry
1 lb. Pork Loin
2 C. Broccoli
2 C. Carrots, sliced
1/2 Orange, peeled and cut into chunks
1/4 C. Italian Dressing
2 tsp. Soy Sauce
1/4 C. Cashews, toasted
Preheat grill to medium-high heat. Toss pork, broccoli, carrots, oranges, dressing, and soy sauce in a bowl.
Poke small holes in bottom of large disposable aluminum foil pan. Spoon vegetables into pan. Place pan on grate of grill; close lid. Grill 10 minutes, stirring often then add pork and cook an additional 5 minutes. Serve with cashews and rice.
2 C. Broccoli
2 C. Carrots, sliced
1/2 Orange, peeled and cut into chunks
1/4 C. Italian Dressing
2 tsp. Soy Sauce
1/4 C. Cashews, toasted
Preheat grill to medium-high heat. Toss pork, broccoli, carrots, oranges, dressing, and soy sauce in a bowl.
Poke small holes in bottom of large disposable aluminum foil pan. Spoon vegetables into pan. Place pan on grate of grill; close lid. Grill 10 minutes, stirring often then add pork and cook an additional 5 minutes. Serve with cashews and rice.
Easy Lemon Pasta with Chicken
1 lb. Dried Penne Pasta (or use the pasta from LaRae's Meals Made Easy!)
2 Chicken cutlets (LaRae's Meals Made Easy)
3 cloves Garlic, sliced
1/4 tsp. Red Pepper Flakes
3 Tbl. Olive Oil
3 Tbl. Parsley
2 Lemons, juiced
1/2 C. Parmesan Cheese
Cook the pasta according to package directions and drain well. Add the garlic, red pepper flakes, and oil to pan and saute until fragrant. Add the chicken and saute for a few minutes to heat then add the pasta.
Remove to a large bowl. Season with salt and pepper, parsley, and lemons and mix all together. Top with parmesan cheese.
2 Chicken cutlets (LaRae's Meals Made Easy)
3 cloves Garlic, sliced
1/4 tsp. Red Pepper Flakes
3 Tbl. Olive Oil
3 Tbl. Parsley
2 Lemons, juiced
1/2 C. Parmesan Cheese
Cook the pasta according to package directions and drain well. Add the garlic, red pepper flakes, and oil to pan and saute until fragrant. Add the chicken and saute for a few minutes to heat then add the pasta.
Remove to a large bowl. Season with salt and pepper, parsley, and lemons and mix all together. Top with parmesan cheese.
Salmon Chowder with Yukon gold Potatoes
2 tsp. Olive Oil
2 Leeks (white part), chopped
2 clv Garlic, minced
1 tsp. Tarragon, dried
2 medium Yukon Gold Potatoes, peeled & cubed
4 C. Chicken Broth
1 1/2 C. Salmon, broken into pieces
12 ounces Evaporated Milk
Salt and Pepper
heat the oil in a large saucepan over medium heat. Add the leaks and garlic and cook, stirring, until softened, about 3 minutes. Add the tarragon and cook 1 minute, until fragrant. Add the potatoes and brother and bring to a simmer. Partially cover the pan and simmer until the potatoes are fork-tender, 8-10 minutes. Stir in the salmon and milk and simmer 2 minutes to heat through. Remove from the heat, season to taste.
2 Leeks (white part), chopped
2 clv Garlic, minced
1 tsp. Tarragon, dried
2 medium Yukon Gold Potatoes, peeled & cubed
4 C. Chicken Broth
1 1/2 C. Salmon, broken into pieces
12 ounces Evaporated Milk
Salt and Pepper
heat the oil in a large saucepan over medium heat. Add the leaks and garlic and cook, stirring, until softened, about 3 minutes. Add the tarragon and cook 1 minute, until fragrant. Add the potatoes and brother and bring to a simmer. Partially cover the pan and simmer until the potatoes are fork-tender, 8-10 minutes. Stir in the salmon and milk and simmer 2 minutes to heat through. Remove from the heat, season to taste.
Raspberry Chipotle Pork Glaze
1 Tbl. Olive Oil
1/2 C. Onion, diced
2 tsp. Garlic, minced
2 tsp. Chipotle Chile's in adobo, chopped
2 pints fresh Raspberries, rinsed
1/2 C. Raspberry Vinegar
3/4 C. Sugar
1/2 tsp. Salt
In a medium saucepan, heat oil over medium-high heat. Add the onions and cook, stirring, until soft and slightly caramelized, about 4 minutes. Add the garlic to the pan and saute for 1 minute. Add the chipotles and cook, stirring continuously, for 1 minute. Add the raspberries and cook until soft, 2-3 minutes. Add the vinegar and stir to deglaze the pan. Add the sugar and salt, and bring to a boil. Reduce the heat to medium and simmer until thickened and reduced by half, about 8-10 minutes. Remove from the heat and strain through a fine mesh strainer, pressing on the solids with the back of a spoon to extract as much liquid as possible. Serve over pork loin.
1/2 C. Onion, diced
2 tsp. Garlic, minced
2 tsp. Chipotle Chile's in adobo, chopped
2 pints fresh Raspberries, rinsed
1/2 C. Raspberry Vinegar
3/4 C. Sugar
1/2 tsp. Salt
In a medium saucepan, heat oil over medium-high heat. Add the onions and cook, stirring, until soft and slightly caramelized, about 4 minutes. Add the garlic to the pan and saute for 1 minute. Add the chipotles and cook, stirring continuously, for 1 minute. Add the raspberries and cook until soft, 2-3 minutes. Add the vinegar and stir to deglaze the pan. Add the sugar and salt, and bring to a boil. Reduce the heat to medium and simmer until thickened and reduced by half, about 8-10 minutes. Remove from the heat and strain through a fine mesh strainer, pressing on the solids with the back of a spoon to extract as much liquid as possible. Serve over pork loin.
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