Showing posts with label meal. Show all posts
Showing posts with label meal. Show all posts
Tuesday, April 28, 2015
Sneak Peek The Weekend Gourmet Is Taking Part in H E Bs 2013 Meal Maker Challenge!
I’m thrilled to share some really fun and exciting news with yall today: The Weekend Gourmet has been selected as one of 10 Texas food blogs to participate in this year’s 4th annual Meal Maker Challenge, sponsored by H-E-B grocery stores and ConAgra Foods. The challenge is to create fast and delicious meals to help combat the back-to-school rush. For the next five Sundays, I’m going to be sharing a big-flavor family-friendly dish that’s centered around a theme ingredient. Each recipe contains only 7 ingredients and can be ready to serve a family of four in 30 minutes or less. I’m delighted to share the recipes that I’ve come up with for this fun contest! Here’s a sneak peek of each of my recipes to whet your appetite.
The weekly featured products include:
· Week 1: H-E-B Salsas
· Week 2: Hunts Tomatoes
· Week 3: H-E-B Natural Chicken Breasts
· Week 4: Egg Beaters
· Week 5: Peter Pan Peanut Butter
Make sure to come back each week to get all these great recipes...starting this Sunday with my Salsarific Taco Skillet, featuring H-E-B Smoky Citrus Salsa. My Texas-based readers can visit their local H-E-B store weekly to receive a Combo Loco coupon to purchase that week’s theme ingredient and try my recipe out in their kitchens. Since this is a contest, I’ll also tell you how you can vote for and Pin my recipes each week. At the end of the contest, the two bloggers with the most votes will receive some pretty cool prizes! Honestly, just being selected to take part in this event is a huge honor…but winning would be pretty cool too!
Disclosure: I am being compensated for participating in this program. However, all opinions expressed are solely mine.
Friday, February 6, 2015
H E B Con Agra Meal Maker Challenge Week 2 Chicken Caprese Tortellini Salad Featuring Hunts Diced Tomatoes
To make the prep work as quick and simple as possible, I used refrigerated tortellini, pre-cooked chicken breast strips and bottled Italian dressing. While the tortellini cooks, you have a pocket of time to chop some red onions and fresh basil. Simply add all of the ingredients to a pretty serving bowl, pour the zesty dressing on top, and give it a quick toss before serving!
Chicken Caprese Tortellini Salad
a Weekend Gourmet Original
Ingredients:
- 14-ounce can Hunts Fire Roasted Diced Tomatoes with Garlic, drained well
- 8-ounce package refrigerated cheese tortellini (mixed spinach and regular)
- 1 cup fresh mozzarella pearls (or diced fresh mozzarella)
- 2 cups HEB Fully Cooked Diced Chicken Breast
- 1/4 cup purple onion, cut into thin slivers
- 3-4 basil leaves cut in a chiffonade
- 1 cup bottled Italian dressing
Directions:
- Cook the tortellini according to package directions. When cooked, immediately drain and plunge them into a bowl of ice water for 5 minutes to quick chill.
- While the pasta cooks, prep the onion and basil.
- To assemble the salad, add the cooled tortellini to a large serving bowl. Drain the tomatoes very well. Add the tomatoes, diced chicken, mozzarella pearls, purple onion and basil to the bowl.
- Pour the Italian dressing over the top and toss well to combine all ingredients.
Thats it! This dish is simple to make, gorgeous to look at...and delicious to eat. This is the kind of salad that will even get the thumbs up from everyone who tries it...even men who might not normally enjoy salad for dinner. The hearty tortellini and double shot of protein from the chicken and mozzarella make this dish filling, yet light. We loved the freshness of the Hunts tomatoes, and the way the fire roasting brought out their sweetness. This is a regular in my Summer dinner rotation, and I hope your family enjoys it as much as we do!
The H-E-B/ConAgra Meal Maker Challenge is a lot of fun, but its also a contest. So...if you like my recipe, I would certainly appreciate it if you visited the H-E-B voting microsite and repinned it via Pinterest. Anybody can take part in the voting process, but my Texas readers will receive an added bonus: weekly coupons to save on the featured ingredient at your local H-E-B. At the end of the contest next month, the two food bloggers with the most votes will win some really cool prizes. Id be honored if you voted for my Salsarific Taco Skillet! Be sure to come back next Sunday for
another speedy family-friendly recipe.
Disclosure: I received compensation, as well as H-E-B and ConAgra products as part of this promotion. However, all opinions expressed are my own.
Tuesday, February 3, 2015
HEB ConAgra Meal Maker Challenge Week 1 Salsarific Taco Skillet Featuring HEB Smoky Citrus Salsa HEBMeals
Welcome, everyone, to Week #1 of the H-E-B/ ConAgra Foods Meal Maker Challenge. For the next five Sundays, ten Texas food bloggers -- including yours truly -- will be sharing lots of great easy family meal ideas. All featured recipes contain no more than seven ingredients and are ready to eat in 30 minutes or less. These recipes are ideal for the upcoming back-to-school rush, easily feeding a family of four. Each weeks recipes are built around a theme ingredient thats an H-E-B or ConAgra product. Just wait until you see what I have for you this week!
This weeks theme ingredient is H-E-B Salsa. There are several different flavors to choose from, but the Smoky Citrus immediately caught my eye. Flavored with smoky chipotle chile and lime, I knew it was just the flavor profile I was looking for. I knew that I wanted to make a skillet meal, because they are ideal for busy cooks since you can cook and serve the meal right from your pan. That means fewer dirty dishes during the cooking process and less time cleaning up later...a win-win scenario in my book! I came up with my quick-cook Salsarific Taco Skillet, which combines all my favorite Tex-Mex flavors in one bite!
Lean ground beef is flavored with the salsa, then pre-cooked Spanish rice and flavorful canned borracho beans are added. Then the mixture is topped with cheese and crunchy, colorful tortilla strips. A ramekin of cooling sour cream is served right in the skillet for those who want to top their serving with sour cream. I also like to serve the remaining salsa on the side for those who want to spoon more of it on top. Wait until you see how simple this dish is to whip up!
Salsarific Taco Skillet
A Weekend Gourmet Original
Ingredients:
- 1 cup H-E-B Smoky Citrus Salsa
- 1 lb. 93% lean ground beef
- 1 package H-E-B frozen pre-cooked Spanish rice
- 1 can H-E-B Borracho Beans with Shiner Bock
- 1 cup shredded cheddar cheese blend
- 1 cup Fresh Gourmet tri-color tortilla strips
- 8 ounces light sour cream
Directions:
- Spray a large non-stick skillet with cooking spray over medium heat. Add the ground beef and salt & pepper to taste. Cook until the meat is browned, then add the salsa. Stir to combine and cook the mixture for 2-3 minutes, until thickened.
- While the meat and salsa cook, prepare the Spanish rice according to package directions. Add the rice to the skillet, along with the can of borracho beans. Stir well to combine all ingredients, and cook until heated through.
- Turn off the heat. Make a well in the center of the pan for a small ramekin; place the ramekin in the well. Sprinkle the perimeter of the skillet around the ramekin with the cheese and the tortilla strips.
- Remove the skillet from the heat. Just before serving, spoon the sour cream into the ramekin. To serve, spoon some of the taco mixture into bowls. Top each serving with sour cream and more of the salsa, if desired.
We really loved this quick meal! The spice level is quite moderate, but those who like a more pronounced heat can simply spoon more of the reserved salsa on top. The cheese and sour cream provide a nice cooling effect to the salsa, and the crunchy tortilla strips provide texture and an earthy corn flavor. Add it up, and youve got a meal that the whole family will love. This meal will easily feed four, and youre likely to have some left for lunch the next day too.
The H-E-B/ConAgra Meal Maker Challenge is a lot of fun, but its also a contest. So...if you like my recipe, I would certainly appreciate it if you visited the H-E-B voting microsite and repinned it via Pinterest. Anybody can take part in the voting process, but my Texas readers will receive an added bonus: weekly coupons to save on the featured ingredient at your local H-E-B. At the end of the contest next month, the two food bloggers with the most votes will win some really cool prizes. Id be honored if you voted for my Salsarific Taco Skillet! Be sure to come back next Sunday for another speedy family-friendly recipe.
Disclosure: I am being compensated for participating in the H-E-B/ConAgra Meal Maker Challenge. However, all opinions expressed are solely my own.
Friday, January 30, 2015
H E B ConAgra Meal Maker Challenge Week 3 Bacon Ranch Chicken Pizzas Featuring H E B Natural Chicken Breasts HEBMeals
Happy Sunday, everyone! Its Week #3 of the H-E-B/ConAgra Meal Maker Challenge. Im having a blast sharing my quick-cook family-friendly meals via this event! All of the featured recipes have only 7 ingredients...and they take only 30 minutes to whip up. During these busy August days, thats exactly the kind of meals that I like. Between a busy day job and morphing into The Weekend Gourmet nights and weekends, most nights I want to whip up something fast for dinner...but I dont want it to be flavorless and boring. With the right big-flavor ingredients in your kitchen, you can have a quick meal that makes your tastebuds sing in a matter of minutes!
This week, our featured ingredient is H-E-B Natural Chicken Breasts. Chicken is one of my go-to ingredientsfor quick weeknight dinners: thin-sliced chicken breasts cook up in minutes, and they are so versatile! I never get bored with chicken, because its such a great canvas to work with. For this challenge, I decided to go with pizza. Its the most family-friendly meal that I know of...everyone loves it! I wanted to do a fun spin on pizza, and two of my favorite flavors are bacon and ranch. Thats all I needed to create my super-flavorful Bacon-Ranch Chicken Pizzas. Yeah...I went there! By using pre-cooked chopped bacon and jarred alfredo sauce, these pizzas were ready in right at 30 minutes. Making them individual sized also means each person can adjust the amount of each ingredient to their preference.
This pizza combines seared chicken breast, ranch-infused alfredo sauce, pizza cheese blend, bacon and green onion...all on top of store-bought mini pizza crusts. There are only a few ingredients here, but theyre all so full of flavor that youd never know it. Youre going to make this one folks...its a keeper!!
Bacon-Ranch Chicken Pizzas
a Weekend Gourmet Original
Ingredients:
- 3/4 lb. HEB Thin Sliced Natural Chicken Breast
- 2 tbs. + 1 tbs. dry ranch dressing mix
- 4 HEB Thin Mini Pizza Crusts
- 1 cup HEB Four Cheese Alfredo Sauce
- 2 cups Pizza Blend Cheese
- 1/2 cup pre-cooked real bacon pieces
- 3 green onions, thinly sliced
Directions:
- Preheat oven to 450. Sprinkle the chicken breasts with 2 tbs. of the dry ranch dressing and salt & pepper to taste. Spray a large skillet with non-stick spray and heat over med-high heat. Sear the chicken on both sides until they are golden-brown and cooked through, about 4 minutes per side. Set the chicken aside to cool
- Thoroughly combine the alfredo sauce and 1 tbs. dry ranch dressing mix in a small bowl. Place the pizza crusts on a large rimmed cookie sheet thats topped with parchment or foil. Spread 1/4 cup of the sauce on each of the crusts.
- Top each of the pizzas with 1/2 cup of cheese. Sprinkle each pizza with the bacon and green onion.
- Chop the cooled chicken and add a quarter of the chicken to each pizza. Top with salt & pepper to taste. Bake for 8-10 minutes, until the cheese is bubbly and the crusts are golden-brown. For even cooking, turn the pan around halfway through the baking time.
This pizza is off-the-hook good...its one of my favorite recipe creations this year! If you love bacon and ranch, youll go nuts for this pizza. The creamy ranch-infused alfredo is a nice change of pace from the usual tomato sauce, and it pairs nicely with the ranch-seasoned chicken, bacon and green onions. The portion size is perfect when paired with a simple green salad on the side. This recipe is kid-pleasing...even if youre only a kid at heart like we are here at Casa Garcia!!
If you like this recipe, I sure would appreciate it if you voted for me! Its very easy to do. You can go to the H-E-B microsite OR you can go to the Meal Maker Challenge Pinterest Page and repin my recipe...each repin counts as a vote. It only takes a second to link over and vote, and I really appreciate the support. While youre there, you can also see all of the other great family-friendly meals that my fellow food bloggers are sharing!
Disclosure: I received compensation and free H-E-B and ConAgra products to participate in this promotion. The opinions expressed are all my own, however.
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