Tex-Mex Mac & Cheese Skillet

Ready in: 30 minutes               Chill/Cook time: 30 minutes

By: Tastefully Simple              Servings: 6


1 pound lean ground beef

1 tablespoon Garlic Garlic Seasoning 

1 (15 ounce) can tomato sauce

3 tablespoons Mom’s Favorite Taco Seasoning 

3 cups uncooked elbow macaroni

2½ cups 2% milk

1¼ cups hot water

2 cups shredded Cheddar cheese


  1. In large skillet over medium-high heat, combine ground beef and Garlic Garlic Seasoning; salt and pepper as desired. Cook and crumble until cooked through and no longer pink, about 6-8 minutes; drain off liquid.
  2. Add tomato sauce and Mom’s Favorite Taco Seasoning; simmer 5 minutes. Stir in macaroni, milk and water. Cover and bring to a boil. Reduce heat and simmer 11-13 minutes, stirring occasionally, or until noodles are tender.
  3. Remove from heat and stir in cheese. Serve immediately. Sauce will continue to thicken upon standing.

Makes 6 servings.

Serve with a green salad and garlic toast.

Wine Pairing: Pinot Grigio.

Make Ahead & Freeze: Combine step 1 ingredients in a quart freezer bag. Combine tomato sauce and Mom’s Favorite Taco Seasoning in a quart freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.

Nutrition per Serving:
Calories: 580              Fat: 25g                      Sodium:1,350mg        Carbs: 52g
Fiber: 3g                     Sugar: 12g                  Protein: 34g



Chicken Tortilla Soup


1 ½ pounds boneless skinless chicken breasts, seasoned with salt and pepper

1 poblano chile pepper or green bell pepper, chopped

½ cup chopped onion

1 jar Corn Black Bean Salsa

1 (32 ounce) container reduced sodium chicken broth

1 (10 ounce) can red enchilada sauce

2 teaspoons Garlic Garlic Seasoning

1 (6-inch) corn tortillas, chopped

Optional toppings such as sour cream, shredded cheese, chopped cilantro, chopped avocado


  1. In 4-quart or larger slow cooker, combine chicken, peppers and onion. In medium bowl, combine Corn, Black Bean Salsa, broth, enchilada sauce and Garlic Garlic Seasoning. Pour over chicken. Stir in chopped tortillas.
  2. Cook on LOW 6-8 hours or HIGH 3-4 hours.
  3. Remove chicken and shred. Stir back into soup. Ladle soup into bowls. Top with sour cream, cheese, cilantro and avocados, if desired.

Makes 6 servings.

Serve with a Tex-Mex-style green salad.

Make Ahead & Freeze: Prepare Step 1 in a gallon freezer bag. Place bag in a second gallon freezer bag. Seal well, label and freeze. Thaw completely. Add contents of bag to slow cooker. Continue with Step 2.

Electric pressure Cooker Directions: Prepare Step 1 in a 6-quart or larger electric pressure cooker. Cook 20 minutes on pressure cooker setting. Release pressure. Continue with step 3.



Slow Cooker Burrito Bowls

Skip the long line (and the extra charge for guac) with easy burrito bowls.

Ready in: 5 hours, 20 minutes                        Prep time: 20 minutes

Chill/Cook time: 5 hours                     By: Tastefully Simple

Servings: 6 servings OR 4 servings + 2 leftover servings


  • 1½ pounds boneless skinless chicken breasts and/or thighs, sliced or cubed
  • 4 tablespoons OR 1½ Dinner Mixers packets Mom’s Favorite Taco Seasoning 
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (8 ounce) can tomato sauce
  • 1 cup no sodium or reduced sodium chicken broth
  • 1 poblano chile pepper, chopped, optional
  • Toppings such as chopped tomatoes, shredded lettuce, sliced green onions, chopped avocado or guacamole, sour cream


  1. In 3½-quart or larger slow cooker, toss chicken and Mom’s Favorite Taco Seasoning Add next 4 ingredients; stir to combine.
  2. Cook on LOW 4-6 hours or HIGH 2-3 hours.
  3. Using a slotted spoon, serve over rice and top with desired toppings.

Make Ahead & Freeze: Prepare step 1 in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Place contents of bag in slow cooker. Continue with step 2.

For remix Chicken Taco Salad recipe: Place 2 servings leftover chicken mixture in a storage container. Refrigerate up to 2 days. Place remaining ½ packet (1 tablespoon) Mom’s Favorite Taco Seasoning in a resealable bag.

Nutrition per Serving: (does not include toppings or rice)
Calories: 210              Fat: 4.5g         Sodium: 1,240mg       Carbs: 15g     Fiber: 5g Sugar: 4g
Protein: 29g


Chicken Taco Salad

Creamy dressing, hearty chicken and a veggie crunch make a healthy, satisfying lunch.

Ready in: 10 minutes              Prep time: 7 minutes               Chill/Cook time: 3 minutes

By: Tastefully Simple             Servings: 2


  • ½ cup creamy ranch dressing
  • 1 tablespoon OR ½ Dinner Mixers packet Mom’s Favorite Taco Seasoning 
  • 2 servings leftover Slow Cooker Burrito Bowls chicken mixture
  • 1 (9 ounce) package chopped Romaine lettuce
  • Toppings such as chopped tomatoes, chopped cucumbers, chopped avocados, sliced green onions


  1. This is a leftover recipe for Slow Cooker Burrito Bowls.
  2. In small bowl, combine ranch dressing and Mom’s Favorite Taco Seasoning; set aside.
  3. Place leftover chicken mixture in a microwave-safe dish. Microwave on HIGH 2-3 minutes or until hot, stirring occasionally.
  4. In large bowl, toss lettuce and desired toppings with dressing. Divide between 2 dinner plates or bowls. Top with meat mixture.

Makes 2 servings.

Work Lunch Suggestion: Prepare step 1 and divide between 2 small storage containers. Divide chicken mixture between 2 storage containers. Place lettuce and desired salad toppings in 2 large storage containers. Refrigerate all containers up to 1 day. Continue with step 2.

Make Ahead: Step 1 can be prepared up to 1 week ahead. Note: Leftover dressing can be refrigerated up to 1 week.

Nutrition per Serving:
Calories: 380              Fat: 18g          Sodium: 1,770mg       Carbs: 21g
Fiber: 6g                     Sugar: 8g        Protein: 31g


Slow-Cooker Pork Carnitas

Pork braised in the slow cooker until very tender, then finished in the oven – delicious!

Ready in: 9 hours, 5 minutes             Prep time: 5 minutes

Chill/Cook time: 9 hours                   By: Tastefully Simple            Servings: 6



Serve it tonight:

  1. Sprinkle roast evenly with seasonings; place into a greased slow cooker.
  2. Add the lime and orange juice.
  3. Cover; cook on low 8-9 hours.
  4. Remove pork and shred with a fork.


  1. Preheat oven to a broil.
  2. Place shredded pork and 1-2 cups of the juices on a greased baking pan with sides.
  3. Broil for about 5 minutes or until the edges of the pork are browned.
  4. Salt and pepper to taste.

Freeze it for later:

  1. Combine ingredients in a gallon resealable freezer bag.
  2. Seal bag and shake to combine.
  3. Label and freeze.
  4. Thaw completely.
  5. Prepare as directed above.

Serve on a bed of fresh greens with salsa, sliced jalapeños and red onions, if desired.


Pork Posole

This is a great lunch idea to use up leftover Pork Carnitas.

Ready in: 15 minutes                         Prep time: 5 minutes

Chill/Cook time: 10 minutes              By: Tastefully Simple            Servings: 2-3


  • 1 cup leftover Pork Carnitas
  • 1 cup cooking juices from Pork Carnitas
  • 1 cup reduced sodium chicken broth
  • 1 (15.5 ounce) can white hominy, drained
  • 1½ tablespoons Garlic Garlic Seasoning 
  • ¼ cup chopped fresh cilantro


  1. In small saucepan over medium-high heat, combine pork, cooking juices, chicken broth, drained hominy and Garlic Garlic™ Seasoning.
  2. Bring to a boil; reduce heat and simmer 5 minutes. Remove from heat and stir in cilantro.

Makes 2 servings.

Work lunch suggestion: Combine all ingredients and divide between 2 microwave-safe storage containers. Refrigerate up to 2 days. Microwave on HIGH 2-3 minutes, stirring once, or until heated through.

This recipe is a leftovers suggestion for the meals recipe: Pork Carnitas.


Teriyaki Salmon Stir Fry

Who knew simple could taste so good? This Teriyaki Salmon Stir Fry is perfect for busy weeknight dinners.

Ready in: 35 minutes              Prep time: 15 minutes             Chill/Cook time: 20 minutes

By: Jane Nachbor, Tastefully Simple                                      Servings: 6



  1. Cut salmon into 1″ chunks (skin or no skin … your choice); place in bowl and stir in ¼ cup Honey Teriyaki Sauce.
  2. Let marinate while you prepare the remaining ingredients.
  3. Trim ends of green beans; cut into 1″ pieces. Slice mushrooms.
  4. Heat oil in a large skillet over medium heat; add salmon, 1 tablespoon of Onion Onion and ½ teaspoon of Garlic Garlic.
  5. Cook for 8-10 minutes or until fish is cooked through, stirring occasionally.
  6. Transfer to a bowl and set aside. Increase heat to medium high; add remaining oil, Onion Onion, Garlic Garlic plus the green beans, mushrooms and ¼ cup water.
  7. Cook for 5-10 minutes, or until green beans are tender.
  8. Return salmon to the skillet, squeeze in the lemon juice and stir in remaining ½ cup of Honey Teriyaki Sauce.
  9. Stir gently, remove from heat and serve over rice.
  10. Garnish with sesame seeds if desired.


Slow-Cooked Onion Bacon Sloppy Joes

These savory sloppy joes are packed full of bacon and oniony flavor…YUM!

Prep time: 15 minutes             Chill/Cook time: 2 hours

By: Tastefully Simple             Servings: 4-5



  1. In a medium skillet over medium heat, brown the ground beef and Onion Onion™; drain.
  2. Place meat mixture in a greased slow cooker; stir in Bacon Bacon, mustard, ketchup and brown sugar.
  3. Cook on low for 2-3 hours. Serve on buns.

Makes 4-5 servings.


Rustic Chicken Soup

Perfect for those busy weeknights – a warm meal, ready to eat when the family gets home.

Prep time: 15 minutes             Chill/Cook time: 6 hours

By: Tastefully Simple             Servings: 6


  • 1½ pounds boneless, skinless chicken breasts, cubed
  • 1 tablespoon butter
  • 3 tablespoons Onion Onion Seasoning 
  • 2 tablespoons Rustic Herb Seasoning 
  • 8 ounces fresh mushrooms, sliced
  • 2-3 carrots, sliced (about 1 cup)
  • 2-3 celery ribs, sliced (about 1 cup)
  • 2 (15 ounce) cans Great Northern Beans, rinsed and drained
  • 6 cups chicken broth


  1. Serve it tonight: Sauté chicken in butter in a skillet or saucepan until no longer pink.
  2. Place cooked chicken and remaining ingredients in a large slow cooker.
  3. Cook on low 6-8 hours.*

Makes 6 servings.

*Can be simmered on the stove for 1-2 hours or until vegetables are tender.

Serve it later: Place cooked chicken and remaining ingredients in a resealable plastic bag; freeze. To serve, thaw completely and prepare in slow cooker as directed above.

Suggested sides: Garden salad with French or ranch dressing and crusty bread.