Instructions

1. Mix all of the ingredients together
2. Warm in a crock pot on low for 1 hour or in an oven at 350°F for 15 minutes

Instructions

1. Preheat oven to 375°F
2. Place the 1 pound salmon fillet on a foil lined sheet pan and baste with a thin layer of Outrageous Orange Sauce
3. Bake for 25 minutes, basting at 10 and 20 minutes
4. Flake with a fork to test for doneness – internal temperature of 145°F

Instructions

1. Brown 1 pound of ground beef in skillet, drain off excess fat
2. Add remainder of the ingredients to the skillet
3. Cover & simmer for 10 minutes
4. Serve on hamburger buns

Instructions

1. Preheat oven to 400°F
2. Combine Ranch Dressing Mix and instant mashed potato flakes in a shallow dish
3. Place beaten egg in a separate shallow dish Dip chicken pieces in the egg, then coat with potato flake mixture
4. Bake chicken on an un-greased baking pan for 40-50 minutes or until no longer pink in the center and juices run clear

Instructions

1. Shuck the corn & set aside
2. Here are several ways to cook the corn:

• Bring the water to a boil – Place in a steamer basket and steam for 8-10 minutes
• Bring the water to a boil – Reduce the water to a simmer and add the corn cobs for about 8 minutes
• Bring the water with corn up to a boil, turn heat off, cover, let steam for 20 minutes
• Another option is to steam, boil, or grill the corn by keeping on the husks, which can intensify the flavor

Instructions

1. Cut off a little less than half of the watermellon with a good chef’s knife
2. Cut triangle shapes along the edge of the mellon
3. Use a scoop to form watermellon balls
4. Slice the fruits & gently toss in the watermellon basket
5. Refrigerate, and add banana slices just prior to serving

Instructions

1. Bring water in a medium sized sauce pan to a boil. Add tortellini and cook about 10 minutes or until pasta is al dente.
2. Drain and rinse under cold water to cool off enough to handle with your hands.
3. Thread each skewer with a tortellini followed by a tomato, another tortellini and topped with a mozzarella ball.
4. For the dipping sauce Pour Basil Pesto into a bowl. Then add ricotta and sour cream. Stir to blend.

Instructions

1. Put the canned tomatoes in a bowl, dice them or break them up by hand
2. Refill the can with diced fresh tomatoes, & add that to the bowl
3. Meanwhile, toast the pine nuts in a small dry pan on the stove
4. When cooled, add to the tomatoes
5. Add salt, chopped garlic & basil and add to the bowl
6. Drizzle with oil & stir, cover & let sit for a couple of hours before serving. Will last for a week or so in the fridge.
7. Serve over hot or cold Farfalle pasta

Instructions

1. Preheat oven to 375° & lightly mist the bottom of a baking dish with grapeseed oil – all 6 will fit in a 12×8 or 11×7 baking dish
2. Heat the Refried bean mixture on the stovetop or in microwave oven
3. Lay the tortillas out & spoon a couple tablespoons of the refried beans on each tortilla, don’t overdo
4. Add toppings – onion, green pepper, black olives
5. Mix together the enchilada sauce & the tomato sauce
6. Pour a couple of tablespoons of the red sauce over the toppings
7. Sprinkle a couple tablespoons of shredded cheese on top & roll tightly, securing with a toothpick
8. Place the tortillas in the baking dish & pour most of the red sauce over the Enchirito’s
9. Bake for 15 minutes
10. Sprinkle with the remainder of the cheese, and return to oven until the cheese melts to creamy – allow about 10 more minutes in the oven

Instructions

1. Heat Grapeseed Oil in a large skillet over medium-high heat and cook zucchini, red peppers, onion and garlic, stirring frequently, 5 minutes.
2. Stir in water, Vegetable Bouillon, and Pizza Seasoning. Bring to a boil, stirring to dissolve bouillon.
3. Reduce heat to low and simmer, covered, 3 minutes or until vegetables are crisp-tender.

Instructions

1. Whisk together the 2 tablespoons of Zesty Lemon GSO, and the Onion & Chive blend – Set aside to let flavors develop
2. Heat a well oiled grill to medium-high heat
3. Brush the salmon with Zesty Lemon Grapeseed Oil
4. Sprinkle with the Lemon Rosemary Blend
5. Grill for 5-7 minutes first side & 2-4 minutes flip side
6. Set aside 2 salmon filet’s for the second meal- Pasta with Salmon
7. Meanwhile, preheat a 12-inch nonstick skillet to medium high heat and add 1½ tbsp of  Garlic GSO
8. Add couscous and toast until light golden, about 2 minutes -Stir in shallot and cook another 30 seconds
9. Stir in water and cook over high heat until liquid is absorbed and couscous is tender, about 12 minutes
10. Stir the Zesty Lemon/Chive Oil into the skillet & heat for just another minute
11. Turn off the heat & sprinkle peas over couscous- Cover, and let warm through, about 2 minutes

Instructions

1. Preheat oven to 375ºF
2. Heat oil in a large skillet over medium-high heat. Add onions and sauté until soft and translucent
3. Add mushrooms and asparagus and sauté for 5 minutes – Remove from heat and let cool
4. In a bowl whisk together eggs, milk, sour cream and Alfredo Mix
5. Fold in cooled vegetables and shredded cheese and pour into deep dish pie crust
6. Bake for 25-30 minutes or until center is set and top is golden brown