Scalloped Potatoes

  • 2 bags Garlic Potatoes
  • 1 pint Heavy Cream
  • 1 cup Quattro Formaggio
  • Salt and pepper, to taste

Layer potatoes in baking dish. Spread cheese on top and pour cream over. Add salt and pepper, as desired.

Bake, uncovered, at 350° for about 25 minutes or until bubbly and browned.

by Tim Dineen

Fennel and Lentils

This is a quick and easy dish that - as prepared - is vegan, but it pairs beautifully with pork tenderloins or sausage.

  • 1 pkg (2 bulbs) fennel
  • 1 pkg Mirepoix (or 1 cup each of diced onion, carrot, and celery)
  • 1 bag green lentils
  • 1 qt Vegetable broth
  • Salt and pepper, to taste

Dice fennel. In a large skillet with lid, saute fennef with mirepoix until wilted.

Add lentils and vegetable broth. Bring to a boil.

Cover pan, reduce heat, and simmer about 25 minutes or until lentils are tender.

Check for seasoning and add salt and pepper, as desired.

by Tim Dineen

Scintillatingly Subtle Saffron Potato Soup

A hefty pinch of Saffron brings this soup to an elegantly new level. Easy enough for a weeknight dinner and sophisticated enough for the best company

  • 1 bag frozen mashed potatoes
  • 1 bag organic foursome
  • 1 qt milk
  • 1 qt vegetable broth
  • 1/4 tsp saffron
  • 1/2 bag 3-cheese blend

Heat milk and broth together in medium saucepan. Add saffron and allow to simmer for a few moments

Add potatoes and stir until creamy. Add vegetables and heat through.

Slowly add up to 1/2 bag shredded cheese, stirring to keep from clumping.

Check for seasoning and add salt and pepper, if desired.

by Tim Dineen

Spanish Tomato Soup

This is an easy vegetarian soup with just enough spice to be interesting.

  • 2 ctn Tomato Soup
  • 1 pkg Vegetarian Chorizo
  • 1 jar Tomatoless Salsa

Mix all ingredients in a medium saucepan and heat thoroughly.

Top with your favorite topping:

  • Sour cream
  • Crushed Chips
  • Chopped nuts
  • Croutons

The possibilities are endless!

by Tim Dineen

Mushroom and Chicken Risotto

  • 1 box Mushroom & Herb Risotto
  • 1 bag Mushroom medley
  • 1 pkg Just Chicken Chunks

In medium saucepan, add 1 tbsp olive oil and rice. Saute about a minute. Stir in 3 cups water, seasoning packet, mushroom medley, and chicken.

Bring to a boil, reduce heat and cover.

Simmer about 20 minutes, or until rice is tender.

Fluff with a fork and enjoy!

by Tim Dineen

Slightly Spicy Sambal Soup

This is a quick and easy - and extremely tasty - soup. The spiciness comes from the Sambal Matah. You can control the heat by adding more or less to taste.

  • 1 ctn low sodium chicken broth
  • 2 tbsp sambal matah
  • 1 can light coconut milk
  • 1 bag chicken fried rice

Mix chicken broth and coconut milk in medium saucepan and heat. Add sambal matah and mix well. Stir in chicken fried rice and continue to heat until rice is hot.

 

 

by Tim Dineen

Thanksgiving in a Skillet - 2

  • 1 pkg Turkey Sausage with Cranberries
  • 1 cup Onion, diced
  • 1/2 stick butter
  • 1 pkg Diced Yams
  • 1 pkg Stuffing Mix
  • 1 qt Turkey Broth

Melt butter in skillet with cover. Add onion and cook until onions are soft. Add sliced sausage and cook until lightly browned.

Add diced yams, turkey broth and stuffing seasoning packet. Cover and bring to a boil. Simmer until yams are cooked through.

Add stuffing. Turn off heat. leave skillet covered for 3-4 minutes. uncover and stir.

Serve with cranberry sauce, if desired.

by Tim Dineen

Hot Taco Dip Two

Here’s another take on a taco dip – using faux ground beef and Hatch valley salsa.

  • 1 pkg Beefless Ground Beef
  • 1 pkg Cream Cheese
  • 1/2 jar Hatch Valley Salsa
  • 1 cup Shredded Mexican Blend Cheese

In skillet or pot, heat beefless beef.  Add cream cheese, salsa, and half the shredded cheese.  Place in oven-proof  container, sprinkle remaining shredded cheese on top and bake at 350º about 20 minutes or until hot and bubbly.

Serve with Organic Corn Chip Dippers or your favorite tortilla chip.

by Tim Dineen

Pumpkin Coconut Soup with Sriracha

  • 1 ctn Pumpkin Soup
  • 1 can Pumpkin
  • 1 can Coconut Milk
  • 2 tbsp Sriracha Sauce - or to taste

Mix all ingredients in a medium saucepan and simmer until hot. Check for seasoning and add salt & pepper, as desired.

by Tim Dineen

Sweet Chili Miso Soup

  • 1 ctn Miso Ginger Broth
  • 1 btl Sweet Chili Sauce
  • 1 bag Japanese Fried Rice

Mix all three ingredients in a medium saucepan and simmer until hot.

**You can adjust the spiciness by adding less Sweet Chili Sauce.

You can also be creative and add tofu, tempeh, chicken, or any additional protein, as desired.

by Tim Dineen

Peruvian Rice and Bean Stew

  • 1 bag Chimichurri Rice
  • 1 can Cuban Style Black Beans
  • 1 carton Latin Style Black Bean Soup

Mix rice, beans, and soup in medium saucepan. Cook over medium heat until hot.

Serve topped with sour cream, if desired.

 

by Tim Dineen

Butternut Squash and Apple Soup

  • 1 ctn Butternut Squash Soup
  • 1/2 jar Big & Chunky Applesauce
  • Pumpkin Oil
  • Pumpkin-Spiced Pumpkin Seeds

Place soup and chunky applesauce in a medium saucepan and heat through.

Place in bowl and drizzle with Pumpkin Oil. Sprinkle with Pumpkin-Spiced Pumpkin Seeds.

Easy enough for a weeknight dinner and elegant enough for company or Thanksgiving Dinner!

by Tim Dineen