Bacon and Egg Salad

  • Sweet Onion & Bacon Vinaigrette
  • Fresh Hard-Cooked Peeled Eggs
  • Spring Mix Salad
  • Mini Pearl Tomatoes
  • Red Onions

Thinly slice red onion. Slice tomatoes, if desired. Mix with Spring Mix Salad or greens of your choice.

Mix in Sweet Onion and Bacon Vinaigrette and top with chopped Fresh Hard Cooked Peeled Eggs.

NOTE:

Add any additional salad-fixings you may have.

 


Green Eggs & Ham

  • Eggs
  • Ham
  • Diced Green Chiles
  • Tortillas
  • Salsa Verde

Melt a bit of butter in a skillet. Dice ham and add, stirring and heating through. Add eggs and chiles and scramble until eggs are cooked to desired doneness.

Place green eggs and ham in a tortilla and top with Salsa Verde. Roll up and enjoy!

 


Taquito-Lada Casserole

  • 1 package Taquitos
  • 1 bottle Enchilada Sauce
  • 2 cups Mexican Blend Cheese, divided
  • 1/2 can Sliced Black Olives
  • 3 Green Onions, white and green parts, sliced
  • 1/2 can Diced Green Chiles

Preheat oven to 425°F. While oven is heating, place taquitos in a 7x10 baking dish and pour over entire bottle of enchilada sauce. Top with 1 1/2 cups cheese.

Sprinkle with Green Onions, Olives and Chilies. Place in oven and bake for 20 to 25 minutes or until internal temperature reaches 165°F. Remove from oven and sprinkle with Mexican Cheese Blend. Allow to cool for 2 or 3 minutes before serving.

 


Hamlicious Pizza

  • Black Forest Ham
  • Spinach Dip
  • Pizza Crust

Preheat oven to 450°F.

Lightly spread Spinach Dip over Pizza Crust. Top with slices of Ham.

Place pizza directly on oven rack and bake until hot completely through—7-10 minutes.

Let cool slightly and enjoy!

 


South of the Border Tomato Soup

  • 1 carton Tomato Soup
  • 1/2 jar Salsa Verde
  • 1 can Diced Green Chiles
  • Mexican Blend Cheese

Heat soup with salsa verde and green chiles.

Top with cheese and enjoy!

For even more fun, add jalapeno chicken sausage and a dollop of sour cream!


Cheesy Chili Dip

  • 1 can Turkey Chili (or your favorite canned chili)
  • 1 can Diced Green peppers
  • 1 8oz brick Cream Cheese

Mix chili, chiles, and cream cheese in a saucepan or microwaveable bowl.

Heat, stir, and serve with your favorite chips.


Rustic Italian Mini Ravioli Soup

  • 2 cartons Chicken Broth
  • 1 can Diced Tomatoes
  • 1 jar Eggplant Garlic Spread
  • 1 pkg frozen Fire Roasted Peppers and Onions
  • 1 bag Mini Ravioli with Cheese Filling
  • 21 Seasoning Salute, to taste

Quickly saute onions and peppers. Add chicken broth, tomatoes, and eggplant spread, and bring to a boil.

Stir in ravioli and cook until done. Add 21 Seasoning Salute and salt and pepper, as desired.


Tamale Pie

  • 1 pkg Chicken and Green Chile Tamales
  • 1 jar Salsa Verde
  • 1 can Diced Green Chiles
  • 1/2 bag Mexican Blend Cheese

Preheat oven to 350°F. Lightly grease or spray casserole dish.

Spread 1/3 jar of salsa verde in casserole. Lay out tamales over salsa. Pour remaining salsa over tamales. Top with diced green chiles and top with cheese.

Cover and bake about 30 minutes or until heated through.

Top with sour cream, if desired.

 


Cheesy Beefy Panini

Use a panini press or a skillet - it's great no matter how you make it!

  • Red Pepper Spread
  • Quattro Formaggio
  • Sliced Roast Beef
  • Tuscan Pane

Spread slices of bread with red pepper spread. Top with cheese and sliced beef.

Brush outside of sandwich with olive oil anbd grill or toast in a panini maker.

Repeat for as many sandwiches as you need.


Little Cherry Scones

  • 2 1/2 cups Baking Mix
  • 1 stick butter, melted
  • 3 tbsp sugar - plus more for sprinkling
  • 3/4 cup cold milk
  • Zest of 1 lemon
  • 3/4 cup dried cherries
  • Lemon Curd - optional but recommended

Preheat oven to 400°F.

Stir together baking mix, 3 tbsp sugar, lemon zest, and dried cherries in a medium bowl.

Make a well in the dry ingredients and pour in the butter and milk. Stir with a spoon until just barely mixed - mixing too much will make your scones tough!

Spoon or scoop heaping tablespoons of dough onto an oiled or parchment-lined baking sheet.

Sprinkle tops of scones with a bit of sugar and bake for about 12 minutes or until lightly-browned around the edges.

Serve warm, if possible, with lemon curd.


Polenta with Red Clam Sauce

  • 2 cans Maine Cherrystone Clams, chopped
  • 1 can Tuscano Marinara
  • 1 tube Polenta

Chop clams and mix with marinara - include the juice from the clams. Heat thoroughly.

Slice polenta into 3/4" rings. Saute in olive oil until lightly browned.

Serve sauce over polenta, and top with your favorite Italian cheese.


Red, White, and Bacon Potato Salad

  • 1 bag Potato Medley - red, white, and blue potatoes, cooked and cut
  • 3 stalks celery, chopped
  • 6 green onions, chopped
  • 1 ctn Bacon Cheddar Ranch dip

Cook potatoes, cool, and cut into bite-sized pieces.Chop celery and onion and add to potatoes.

Stir in dip, check for seasoning, and add salt & pepper, as desired.