Garlicky Beef Kabobs

Ingredients

• 1/4 cup Dijon-style mustard
• 2 tablespoons red wine vinegar
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 2 teaspoons snipped fresh rosemary
• 2 teaspoons smoked paprika
• 4 cloves garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• Dash cayenne pepper
• 2 pounds beef sirloin

Fruit Dip with Cinnamon Sugar Scoops

Ingredients

Scoops:

• Cooking spray
• 2 (8-inch) whole wheat tortillas, cut into 8 pieces each
• 1 tablespoon sugar
• 1/2 teaspoon ground cinnamon

Dips:

• 4 Libby's Diced Peaches Fruit Cups, or other Libby's Fruit Cups (4 oz. each)
• 2 tablespoons fruit syrup (strain from Fruit Cup)
• 1 cup plain nonfat Greek yogurt
• 2 teaspoons honey
• 1 teaspoon ground cinnamon

Tea-Grilled Chicken Wings with Hot Green Dipping Sauce

Ingredients

• 5 tablespoons black tea leaves, divided
• 1 1/2 cups boiling water (212°F)
• 1/2 cup reduced-sodium soy sauce
• 3 tablespoons Asian fish sauce (such as Nam Pla)
• 3 tablespoons Asian chili sauce (such as Sriracha)
• 3 tablespoons toasted sesame oil
• 2 tablespoons minced garlic
• Freshly ground black pepper, to taste
• 18 large chicken wings, washed and dried

Brisket With Cherry Barbecue Sauce

Ingredients

• 2 cups Northwest fresh sweet cherries, pitted
• 2 1/4 cups (18 ounces) bottled barbecue sauce
• 2 tablespoons firmly packed brown sugar
• 1/4 cup water
• 4 pounds fresh Certified Angus Beef® brisket
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Bacon-Wrapped Barbecued Shrimp

Ingredients

• 1-1/2 cups Jack Daniel's® Barbecue Sauce
• 1 tablespoon garlic powder
• 2 tablespoons lemon juice
• 1 pound peeled and deveined shrimp
• 1/2 pound pepper bacon (or preferred bacon)

Chicken Tacos with Peach Salsa

Ingredients

Salsa:

• 1 (15.25-ounce) can Del Monte Lite sliced peaches, drained and chopped
• 1 (4.25-ounce) can Old El Paso green chilies chopped, drained
• 1/4 cup finely chopped red onion
• 1 tablespoon fresh chopped parsley
• 1 tablespoon fresh-squeezed lime juice
• 1/4 teaspoon Tabasco pepper sauce

Tacos:

• 8 corn, flour or whole wheat tortillas, slightly warmed
• 1 (5-ounce) can Hormel Premium chicken breast, drained and flaked
• Finely shredded green cabbage, optional
• Shredded low-fat Monterey Jack cheese, optional
• Lime wedges, optional

Preparation

1. To prepare salsa, in medium bowl combine chopped peaches, green chilies, red onion, parsley, lime juice and Tabasco sauce. Cover and refrigerate until ready to serve.
3. To prepare tacos, fill tortillas with flaked chicken; top with peach salsa. Serve with shredded cabbage and cheese if desired. Garnish with lime wedges if desired.

Serves

4

Notes, Tips & Suggestions

Canned tuna can be substituted for chicken.

Source

Can Manufacturers Institute

© 2014 All rights reserved.

Summer Veggie Stuffed Portabellas

 

Ingredients

• 2 tablespoons buttery spread or butter
• 1 cup onion, chopped
• 2 cups curly green kale, torn in small pieces
• 1/2 cup tomato, chopped
• 1/2 cup bell pepper, chopped
• 1/2 cup zucchini, chopped
• 1/2 cup sharp cheddar cheese, shredded
• 30 Blue Diamond Honey Mustard Nut Thins, crushed
• 1/2 teaspoon garlic salt
• 4-6 small portabella mushrooms (about 4-6 inches wide)
• 1/4 cup Blue Diamond Honey Roasted Chipotle Almonds, chopped

Avocado Stuffed Salmon

Ingredients

• 2 packages lemon butter grilled salmon, defrosted
• 1 cup spicy Wholly Guacamole
• 1 egg yolk
• 1/4 cup bread crumbs
• 1 teaspoon lemon zest
• Sea salt and freshly cracked pepper to taste

Preparation

1. Preheat your oven to 350°F. Using a sharp serrated knife, cut a pocket into the side of each piece of salmon.
2. In a bowl, combine guacamole, egg yolk, bread crumbs and lemon zest to make stuffing.
3. Stuff fish with avocado mixture; season each fillet with salt and pepper. Bake for 8 minutes and serve immediately.

Serves

Serves 4

Source

Wholly Guacamole

© 2014 All rights reserved.

Cheesy Chicken & Rice Bake

Ingredients

• 1 can (10 3/4 ounces) Campbell's Condensed Cream of Chicken Soup (regular or 98% fat free)
• 1 1/3 cups water
• 3/4 cup uncooked regular long-grain white rice
• 1/2 teaspoon onion powder
• 1/4 teaspoon ground black pepper
• 1 1/2 pounds skinless, boneless chicken breast halves (about 4)
• 1 cup shredded Cheddar cheese (4 ounces)

Kansas City Style Ribs

Ingredients

Marinade:

1/3 cup soy sauce

2 tablespoons roasted sesame seed oil

1 teaspoon granulated garlic

1 teaspoon powdered ginger

1 cup KC Masterpiece Kansas City Classic barbecue sauce

1 cup white or cider vinegar

Ribs:

• 2 Racks pork loin ribs, about two pounds each with the membrane removed
• 2 tablespoons olive oil

Mustard BBQ Dry Rub

 

Ingredients

• 2 tsps black pepper
• 2 tsps yellow mustard seeds
• 1 tsp cumin seed
• 3 tbsps paprika
• 2 tbsps brown sugar
• 2 tsps kosher salt
• 1 tsp celery seed
• 1 tsp garlic powder
• 1/2 tsp cayenne pepper
• 1 tsp ground coriander  

Kale & Pomegranate Salad with Grilled Lamb

Ingredients

For marinade:

• 1 1/2 cup pomegranate juice
• 3 tablespoons olive oil
• 3 cloves garlic, chopped
• 1 tablespoon ground ginger
• 1 tablespoon cinnamon
• 2 teaspoons cumin
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 (4-pound) leg of lamb, deboned, butterflied and trimmed of visible fat

For dressing:

• 2 teaspoons Dijon mustard
• 2 tablespoons pomegranate balsamic vinegar
• 1/4 cup olive oil
• Salt and pepper

4-Ingredient Salsa Verde Chicken Enchiladas

Ingredients

• 3 cups cooked, shredded chicken
• 2 cups salsa verde, divided
• 16 corn tortillas
• 1-1 1/2 cup shredded jack cheese

Bacon Avacado Dip

Ingredients

• 1 large avocado, peeled and mashed
• 1/2 tomato, seeded and chopped
• 1/3 cup Blue Diamond Jalapeño Smokehouse Almonds, chopped
• 1/4 cup diced red onion
• 3 strips cooked bacon, roughly chopped
• 2 tablespoons sour cream
• 1 teaspoon minced garlic
• Juice of 1/2 lime
• Salt and pepper, to taste

Smoky Carrot Hummus

ngredients

• 1 can Libby's® Sliced Carrots, drained and rinsed
• 1 can Libby's® Organic Garbanzo Beans, drained and rinsed
• 2 tablespoons lemon juice (about 1 small lemon)
• 2 garlic cloves
• 1 teaspoon smoked paprika or curry powder
• 1/2 teaspoon cumin
• 1/8 teaspoon black pepper
• 1/4 cup extra virgin olive oil

Sweet 'n Savory Teriyaki Kabobs

Ingredients

• 3/4 pound boneless, skinless chicken breast, cut into 1-1/2 to 2-inch cubes
• 18 medium shrimp, shelled and deveined (1/2 to 3/4 pound)
• 1/2 cup olive oil
• 1/2 cup prepared mango chutney, chopped if coarse
• 1/2 cup bottled teriyaki sauce
• 2 tablespoons balsamic vinegar
• 18 large bamboo or metal skewers (about 12 inches long)
• 1 medium yellow onion, cut into 1/2-inch wedges
• 1 medium red onion, cut into 1/2-inch wedges
• 2 firm, ripe mangos, peeled, pitted and cut into large cubes
• 1 large green bell pepper, halved, trimmed, seeded and cubed
• Nonstick cooking spray, as needed
• Ginger Mango Dipping Sauce (recipe follows)