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Recipes
Zucchini
Alfredo (Chicken & Seafood)
Preparation
Time: 10 minutes
Makes: 6 servings
Cook Time: 10-15 minutes depending on cut and thickness
-
4-6 Large
Zucchini-washed
-
2 Tbsp. Olive Oil
-
14 oz. Chicken
Broth-low sodium, low fat (1 can)
-
1- 1 ½ Tbsp. Corn
Starch
-
8 oz. Cream Cheese-
1/3 less fat
-
¾ cup Grated Parmesan
Cheese
-
2 tsp. Alfredo
Seasoning (attached)
For a stronger garlic flavor use Garlic Roasted Chicken Broth.
DIRECTIONS: Using a potato peeler, peel zucchini into ribbons,
while turning in hand, until you reach seeds. Heat oil in frying pan
and sauté zucchini for 3-4 minutes on medium-low heat. Set aside,
keeping warm. Sauce: In a medium size saucepan, combine small amount
of broth with cornstarch to blend; add remaining ingredients, stirring
constantly, bringing to a boil. Pour desired amount of sauce over
zucchini.
CHICKEN or SEAFOOD: Cook 1 ½ lbs. of chicken or seafood. Add 8 oz.
of cooked fettuccine. Add sauce as desired, using sauce recipe from
above

Ingredients: Onion, garlic and spices.
Allergen Precautions:
None Known
Beef or Chicken Barley Soup
Preparation Time: 15 minutes
Makes: 10 servings
Cook Time: 1-9 hours, depending on cooking method
- 28 oz. Crushed
Tomatoes with Roasted Garlic
- 8 oz. Frozen Mixed
Vegetables (carrots, green beans, peas & corn)
- 2 stalks Celery -
diced small
- 1 med. Onion - diced
small
- ½ lb Beef or
Chicken-cut in small cubes
- ¼ cup Barley
- 1-1/2 tbl. Barley
Soup Seasonings (attached)
- 1 Beef or Chicken
Bouillon Cube
- 14-20
oz. Beef or Chicken Broth
SLOW COOKER
DIRECTIONS: Place all ingredients in a SLOW
COOKER. Cover and Cook for
4 to 4-1/2 hours on high or 8 to 9 hours on low.
STOVE TOP DIRECTIONS: Place all ingredients in a medium size
saucepan; bring to a boil. Reduce heat and simmer covered for
approximately 45-60 minutes or until vegetable are tender.

Allergen Precautions: None Known
Beef Stew
Prep Time: 15 minutes
Makes: 12 servings
Cook Time: 1 ½ hrs-12 hrs depending on cooking method
- 2 lbs. Beef Stew Meat or Game Meat-cut in 1” cubes
- 1-1/2 cups Water
- ½ cup Red Wine (Lambrusco soft red wine)
- 1 pkg. Beef Stew Seasonings (attached)
- 1 Beef Bouillon Cube
- 4 Carrots-cut in 1” pieces
- 1-1/2 cups Turnip-cut in ½” cubes
- 4 med. All-purpose Potatoes-quartered
- 2 Stalks Celery-sliced
- ½ cup Flour
- Salt to Taste
Combine water, wine,
seasonings, and dissolved bouillon cube; add meat and let stand
overnight if possible.
SLOW COOKER
DIRECTIONS: Place vegetables at the bottom of slow cooker, add
flour and mix well; add meat mixture. (Leave the meat on top seeing
vegetables take longer to cook.) Cover and cook on low 10-12 hours or
on high for 4-6 hours.
STOVETOP DIRECTIONS:
Place in large saucepan,
bring to a boil. Reduce heat, cover and simmer over low heat until meat
and vegetables are fork tender, approximately 1-1/2 to 2 hours.

SSA:
(Sodium Silicone Aluminate) A natural product derived from plants that
prevents caking.
Hydrolyzed Corn & Soy Protein. Used to increase flavor; extracted from
corn and soy.
Ingredients:
Onion, roasted garlic, salt, dextrose, spices including paprika,
caramel color, hydrolyzed corn gluten, soy protein, soy sauce (wheat,
soybeans, salt), torula and autolyzed yeast. Not over 2% SSA to prevent
caking.
Allergen Precautions:
Wheat from soy sauce, HVP, & Soybeans.
Beef
Kabobs
Preparation Time: 10
minutes Makes: 6
servings
Cook Time: 8-10 minutes
Marinating Time: 2-24 hours
-
½ cup Soft Red
Wine, Beef Bouillon or Balsamic Vinegar
-
½ cup Water
-
2 tbl. Olive Oil
-
5 tsp. Kabob
Seasoning (attached)
-
1 ½ lbs Beef
Sirloin, Top Round, Filets or Game Meat - cut in 1 1/2” cubes
-
1 small Onion -
cut into wedges
-
1 sm. Green Bell
Pepper - cut in 1” pieces
-
1 sm. Red Bell
Pepper - cut in 1” pieces
-
1 med Tomato - cut
into wedges
-
6 sm. Mushrooms
(optional)
If using wooden
skewers, soak in water for at least 1 hour to prevent burning.
Thread the meat
and vegetables on skewers, alternating ingredients, until each skewer
is full.
GRILLING DIRECTIONS:
Cook on
medium heat for 8 to 10 minutes; turning the skewers 2-3 times, until
meat has reached desired temperature. (Center should be slightly less
done than desired, seeing it will continue to cook once removed from
heat.
BROILING
DIRECTIONS:
Place skewers on a
greased broiling pan about 3” from source of heat for same amount of
time.

Ingredients:
Onion and
roasted garlic, salt, spices, dextrose, caramel color, autolyzed yeast,
hydrolyzed corn and soy protein, not over 2% SSA to prevent caking.
Allergen
Precautions: Wheat from soy sauce, HVP, & Soybeans.
Broiled/Grilled Swordfish
or Tuna
Preparation Time: 5 minutes
Makes: 6 servings
Cook Time: 6-10 minutes
Marinating Time: 1-2 hours
- 2 Tbsp. Olive Oil
- 2 tsp. Swordfish Seasonings (attached)
- 1 ½ lbs. Swordfish or Tuna 1” Thick
Brush both sides of fish with oil, sprinkle seasonings and if time
permits, cover and refrigerate for 1-2 hours for stronger flavor.
Preheat broiler or grill.
BROILING DIRECTIONS: Place fish on broiling pan 3” from source of
heat; cook for 5 minutes until lightly browned, turn and broil the other
side for same amount of time. To test for doneness cut into the thickest
part, if it’s opaque it’s done. The best temperature for cooked juicy
fish is 135 degrees.
GRILLING DIRECTIONS: Place fish on bottom rack and cook on
low-medium heat 3-5 minutes until lightly browned, turn and grill the
other side for same amount of time. To test for doneness cut into the
thickest part, if it’s opaque it’s done. The best temperature for cooked
juicy fish is 135 degrees.

SSA: (Sodium Silicone Aluminate) A natural product
derived from plants that prevents caking.
Ingredients:
Dextrose,
roasted garlic, spice, citric acid, natural lemon flavor, not over 2%
SSA to prevent caking.
Allergen
Precautions: None Known.
Cajun Style Beef,
Chicken or Pork
Preparation Time: 2 minutes
Makes 6 servings
Cook Time: 12-22 minutes depending on cut and thickness
- 1 1/2 lbs. Steak (1” thick) or any cut of Beef, Chicken, Pork or
Wild Game
- 1-1/2 Tbsp* Cajun Seasoning (attached)
- Salt to Taste
*Adjust as desired, for milder use less for stronger use more.
Sprinkle & gently press Cajun Seasoning onto both sides of meat.
GRILLING DIRECTIONS: Beef:
Over medium coals, cook for 12-18 minutes for rare, 18-20 minutes for
medium and 20-22 minutes for well done, turning once. Chicken or
Pork: Cook on medium coals for approximately 15-30 minutes,
depending on thickness, or until no longer pink and juices run clear.
BROILING DIRECTIONS FOR ALL:
Place meat on greased broiling pan 3” from source of heat for
same amount of time as grilling directions. Shellfish, cook until opaque.
ROASTING DIRECTIONS FOR ALL:
Rub meat with 1-2 Tbsp. of oil; sprinkle & gently press seasoning
onto meat. Preheat oven to 425° place prepared meat in oven for 10
minutes; reduce heat to 325° - 350°. Beef: Roast approximately
10-20 minutes per pound, until desired doneness using meat thermometer.
Chicken or Pork: Roast approximately 20 minutes per pound
or until no longer pink and juices run clear.

Allergen Precautions:
Cajun Style Seafood
Preparation Time: 2 minutes
Makes 6 servings
Cook Time: 4 -22 minutes depending on cut and thickness
- 1 1/2 lbs. Fish or Shellfish
- 1-1/2 Tbsp.* Cajun Seasoning (attached)
- 1 Tbsp. Olive Oil (optional)
- Salt to Taste
*Adjust as desired, for milder use less for stronger use more.
Brush fish with oil; sprinkle & gently press Cajun Seasoning onto fish.
Best temperature for fish is 135°.
BROILING DIRECTIONS: Preheat broiler, place fish on greased pan
3” from source of heat. Fillets ½” thick or
less, cook 2-3 minutes per side until fish is opaque and flakes easily.
Fillets ½” to 1” thick, cook 3-5 minutes per side.
GRILLING DIRECTIONS: For best results use firm fish and place
directly on lower rack. You may also use an aluminum disposable pan.
Cook for same amount of time as broiling directions.
STOVE TOP DIRECTIONS: In a large nonstick frying pan, heat oil
over medium-high heat. Add fish and sauté for same amount of time as
broiling directions.
BAKING DIRECTIONS: Preheat oven to 350°. Place fish in shallow
roasting pan and bake for same amount of time as broiling directions.

Allergen Precautions:
Cheesy Tomato
Appetizers
Preparation Time: 10 minutes
Makes: 42 triangles
Cook Time: 10-15 minutes
-
Cocktail Bread Appetizers
-
21 slices Cocktail Bread
-
2-3 lg. tomatoes – sliced 1/8” thick
-
2 tsp. Appetizer Seasoning (attached)
-
Mozzarella Cheese
BAKING DIRECTIONS: Arrange breads on cookie sheet, top with tomatoes,
seasonings and cheese. Bake in preheated over at 350’ approx 15 minutes
or until cheese is melted. Slice diagonally and serve.
BROILING DIRECTIONS: Arrange on cookie
sheet, broiling 3” from source of heat for same amount of time. Slice
diagonally and serve.
Marinated Tomato Appetizers
-
Fresh Mozzarella Cheese – sliced ¼’ thick
-
¼ cup Olive Oil
-
¼ cup Red Wine Vinegar
-
2 lg. Tomatoes sliced 1/8” thick
-
2 tsp. Appetizer Seasoning (attached)
Layer cheese, tomato & seasonings. Add oil &
vinegar and let stand from 1-8 hours.

Allergen Precautions:
None known
Chicken Stew / Chicken Pot
Pie
Preparation Time: 15 minutes
Makes: 9 servings
Cook Time: 1 ½ hrs. – 8 hrs. depending on cooking method.
-
2 Medium Carrots- sliced in ½ “ pieces
-
3 Celery Stalks- sliced in ½ “ pieces
-
2 Medium Potatoes- cubed
-
1 cup Green beans- fresh or frozen, cut in 1” pieces
-
½ cup Flour
-
28 oz. Chicken Broth, 1/3 less sodium (2- 14 oz. cans)
-
2 Boneless, Skinless Chicken Breasts (approx. 1 lb.)
-
1 Tbsp. Lemon Juice- optional- can be added after
cooking.
-
1 Pkt. Chicken Stew Seasoning (attached)
-
Salt & Pepper to Taste
*For Chicken Soup omit flour*
SLOW-COOKER DIRECTIONS: Place vegetables in
slow-cooker, add flour and mix well; add chicken broth & whole chicken
breasts. (Chicken must be submerged in liquid for juicier meat.) Cover &
cook, 4 hours on high or 8 hours on low. Before serving, remove chicken
and cube; return to stew.
STOVETOP DIRECTIONS: Place all ingredients in
large saucepan, bring to a boil. Reduce heat to low, cover and simmer
until vegetables are fork tender and chicken is no longer pink,
approximately 1 ½- 2 hours. Before serving, remove chicken and cube;
return to stew.
Pot-Pie:
Using a deep dish pie plate, line bottom with 1, 9” pre-made pie crust.
Add approximately 6 cups of stew and cover with another crust, following
the directions on the pie crust box. Bake in preheated oven at 400
degrees for 25-35 minutes.

Ingredients:
Dehydrated onion & garlic, spices, cranberry,
and celery.
Allergen Precautions: Celery
stalk & celery leaves.
Chili/Tacos
Preparation Time: 10 minutes
Makes: 8 servings
Cook Time: 1-10 hours depending on cooking method.
- 1 Tbsp. Olive Oil
- 1 lb. Ground Beef, Poultry or Game Meat
- 1 lg. Green Pepper – Diced
- 1 can Tomato Sauce, 15 oz.
- 1 can Stewed Tomatoes, 14.5 oz.
- 1 can Chopped Green Chilies
- 1 can Pinto Beans
- 1 ½ tsp. Sugar
- 1 can Kidney Beans, 15. 5 oz.- Optional
- 1 pkt. Chili Seasonings (attached)
- Salt and Cayenne pepper to taste
SLOW-COOKER DIRECTIONS: In large skillet heat oil on
medium-high heat, brown meat & drain. Place all ingredients in a
Slow-Cooker and stir. Cover and cook on low for 8-10 hours.
STOVETOP DIRECTIONS: In a large kettle heat oil, brown meat and
drain. Add green pepper; sauté for 5 minutes. Stir in remaining
ingredients and bring to a boil, reduce heat and simmer covered for 1 to
2 hours.
TACOS: Brown 1 lb. of meat with 5 tsp. of attaché seasonings.
Assemble tacos as desired.

Ingredients:
Spices,
onion, roasted garlic and salt.
Allergen Precautions: None Known
Crispy Chicken Strips
Preparation Time: 10 minutes
Makes: 6 servings
Cook Time: 15-20 minutes
-
1-1/2 lbs. Boneless, Skinless Chicken Breasts (approx.
3 half breasts)
-
4-1/2 Tbsp. Mayonnaise or Olive Oil
-
2 Tbsp. Parmesan cheese-grated
-
1 Tbsp. Chicken Seasoning (attached)
-
6 Tbsp. Ritz Wheat Crackers-crushed (approx. 9
crackers)
-
Salt to Taste
Preheat oven to 425 (degree symbol). Cut each chicken
breast into 3-4 strips lengthwise. Blend oil or mayonnaise with cheese
and seasoning. Spread mixture on all sides of chicken. Sprinkle coated
chicken with crushed crackers. Bake in preheated oven for 15-20 minutes
or until no longer pink and juices run clear.

Ingredients:
Dehydrated onion, dehydrated garlic, spices, cranberry, and celery.
Allergen Precautions: Celery stalk & celery
leaves.
Corn Chowder & Sausage
Corn Chowder
Preparation Time: 10 Minutes
Makes 9 Servings.
Cook Time: 15 minutes to 8 hours depending on
cooking method.
-
4 med. All Purpose Potatoes – peeled and
cubed
-
1 cup Matchstick or Shredded Carrots
-
1 Tbsp. Cornstarch
-
1 can Corn, Whole Kernel Niblet, 10 oz.
-
1 can Evaporated Milk
-
2 cups Water
-
1 Pkg. Corn Chowder Seasonings (attached)
-
2 Tbsp. Butter – Optional
-
1 lb Sweet or Hot Italian Sausage -
Optional
-
2 Tbsp. Butter - Optional
Salt to taste.
If making Sausage Corn Chowder, brown sausages
first, drain, and slice before adding to the soup.
SLOW COOKER DIRECTIONS: Prepare potatoes
and place in slow cooker; add carrots, cornstarch, and blend. Add corn,
milk, water, and seasoning packet. Cover and cook for 4 – 41/2 hours on
high or 8-9 hours on low, until potatoes are fork tender.
STOVE TOP DIRECTIONS: Prepare potatoes
and place in a large saucepan; add carrots, seasoning packet, and
water. Bring to a boil and cook for 10 – 12 minutes or until tender.
(Don’t overcook, as the vegetables will continue to cook as the
remaining ingredients are added). Add corn and milk: continue to
cook until thoroughly heated.
If you like
chowder a little bit thicker, mix 1 Tbsp. of cornstarch and enough water
in a cup to form a thin paste, heat chowder to a slow boil, and add
cornstarch mixture gradually, stirring constantly until chowder is
desired thickness.

Allergen Precautions: None Known
Encrusted
Haddock Fillets (Any White Fish)
Preparation Time: 2 minutes
Makes: 6 servings
Cook Time: 4-22 minutes depending on cut and thickness
- 1-1/2 lbs. Haddock or any white fish
fillet (rinse and pat dry)
- 4-1/2 Tbsp. Mayonnaise
- 3 Tbsp. Parmesan cheese-grated
- 1 Tbsp. Haddock Seasoning (attached)
- 6 Tbsp. Ritz Wheat Crackers-crushed
(approx. 9 crackers)
- Salt to Taste
In a small bowl, combine mayonnaise,
parmesan cheese and seasoning. Spread half of this mixture on one side
of fish. Sprinkle 3 Tbsp. of crackers on top. Place fish, seasoned side
down and repeat on second side using remaining ingredients.
Best temperature for cooked fish is 135 (degree symbol).
BROILING DIRECTIONS: Preheat broiler, place fish on greased pan 3”
from source of heat. Fillets 1/2” thick or less, cook 2-3 minutes per
side until fish is opaque and flakes easily. Fillets 1/2” to 1” thick,
cook 3-5 minutes per side.
GRILLING DIRECTIONS: For best results use firm fish and place
directly on lower rack. You may also use an aluminum disposable pan.
Cook for same amount of time as broiling directions.
STOVE TOP DIRECTIONS: In a large nonstick frying pan, heat oil
over medium-high heat. Add fish and sauté for same amount of time as
broiling directions.
BAKING DIRECTIONS: Preheat oven to 350 degrees.
Place fish in shallow roasting pan and bake for 15-22 minutes or until
fish flakes easily or is opaque.

Ingredients:
Dehydrated
onion, dehydrated garlic, spices, cranberry, and celery.
Allergen Precautions: Celery stalk & celery leaves.
Flounder with Herbed Butter
(Sole, Tilapia or Turbot)
Preparation Time: 5 minutes
Makes: 6 servings
Cook Time: 6-8 minutes
- 1-1/2 lbs. Flounder, Sole, Tilapi or Turbot – Rinse & Pat Dry
- 2-4 Tbsp. Butter or Olive Oil
- 1 ½ tsp. Flounder Seasonings (attached)
- 1 Lemon – Quartered
PAN GRILLING DIRECTIONS: In a large nonstick frying pan or
skillet, heat oil or butter over medium heat; add seasonings. Place fish
in pan and sauté for approximately
3-4 minutes per side, until it flakes easily. Serve with wedges of
lemon.
GRILLING DIRECTIONS: Wrap fish, butter or oil & seasonings in
foil. Cook on medium coals for approximately 6-8 minutes, or until it
flakes easily.
Note: May also be used with any type of fish, cooking times will vary.

Ingredients:
Roasted garlic,
onion and spices.
Allergen
Precautions: None Known.
Garlic Roasted Potatoes
Preparation Time: 5
minutes Makes 6
servings
Cook
Time: 10-30 minutes depending on cooking method
* For
a stronger flavor, increase the amount of seasoning.
Preheat oven or grill. Wash potatoes and cut into wedges. In a large
bowl or in a resealable plastic bag, combine oil and seasonings. Add
potatoes and toss well to coat.
BAKING
DIRECTIONS:
Place potatoes in a 13x9 casserole dish. Bake @ 450° for 20-30
minutes or until potatoes can easily be pierced with a fork.
MICROWAVE DIRECTIONS:
Follow the same directions as for baking but cover the casserole dish
and cook on high power for 10 minutes or until potatoes can easily be
pierced with a fork.
GRILLING DIRECTIONS:
Instead of using a casserole dish, place potatoes in a 13x9 disposable
foil pan. Cover pan with foil. Cook over medium coals for 20-30
minutes (or until potatoes can easily be pierced with a fork).


Allergen Precautions: Dairy
|
Baked Stuffed
Potatoes
Microwave 4 large baking potatoes for
approximately 20 minutes, or until soft.
Cut in half. Spoon out center ¼ inch from skin.
Place spooned out potato in small bowl and combine with:
- 2 Tbsp. melted butter
- 1 Tbsp. Garlic Roasted Potato Seasoning OR
Roasted Herbed Potato Seasoning
- 1/3 cup milk
Whip to a smooth texture; spoon mixture back into
empty potato skins. Sprinkle top of potatoes with shredded cheese.
OVEN DIRECTIONS: Bake at 350 until cheese melts.
BROILING DIRECTIONS: Broil potatoes 4” from heat source for 5-7
minutes, or until golden brown.
Garlic Bread
Diagonally slice fresh bread and butter each
slice.
Sprinkle on desired amount of Garlic Roasted Potato Seasoning.
OVEN DIRECTIONS: Wrap in foil and bake at 350 for 20 minutes or
until
warm. For crispy crust, unwrap bread for the last 5 minutes.
GRILLING DIRECTIONS: Place on top rack and cook on medium-low heat
for 15-20 minutes.
Garlic Spread
Great for
bagels, or spreading on celery and crackers.
Garlic Mashed
Turnip
- 1lb. Turnip
- ¼ cup sour cream
- ½ tsp. Garlic Roasted Potato Seasonings
Peel turnip and cut into small cubes; boil or
steam until fork tender- approximately 45 minutes. Blend with sour
cream and Garlic Roasted Potato Seasonings
Baked Artichokes
with Roasted Almonds
- 1 can Artichoke Hearts, quartered
- ½ cup white wine (chicken broth may be
substituted)
- 1 tsp. Garlic Roasted Potato Seasoning
- ½ cup Slivered Almonds
- Grated Parmesan Cheese
In a baking dish, combine artichoke hearts with
wine or broth. Sprinkle with Garlic Roasted Potato Seasoning and
cover with slivered almonds. Top with grated parmesan cheese.
OVEN DIRECTIONS: Bake at 350 for 25-30 minutes or until hot and
golden brown.
GRILLING DIRECTIONS: Place artichokes in a disposable foil pan;
Cover with aluminum foil and place on top rack. Cook on medium-low
heat for 15-20 minutes. |
Herb Crusted Tilapia
(Catfish, Flounder, or Orange Roughy)
Preparation Time: 5 minutes Makes: 6 servings
Cook Time: 8-10 minutes
- 1-1/2 lbs. Tilapia, Catfish, Flounder or Orange Roughy
- 1 – 2 Tbsp. Olive Oil or Oliver Garlic Oil
- 1 ½ Tbsp. Herb Crusted Seasoning (attached)
- 2 Tbsp. Bread Crumbs (optional)
- Salt to Taste
Brush fish with oil, sprinkle and gently press seasoning onto fish. Best
temperature for fish is 135°.
GRILLING DIRECTIONS: Place fish on bottom rack and cook on medium
heat for 4-5 minutes per side, until lightly
browned.
BROILING DIRECTIONS: Place fish on a greased broiling pan about
3” from source of heat; cook for same amount of time as grilling
directions.
PAN GRILLING DIRECTIONS: In a large nonstick frying pan or
skillet, heat oil over medium-high heat. Place fish in a medium size
skillet and sear for 3-4 minutes per side or until lightly browned.

Allergen Precautions: None Known.
Honey Ginger Chicken
or Pork
Preparation
Time: 5 minutes Makes 6 servings
Cook Time: 15-20 minutes
-
2 Tbsp. Soy
Sauce, Low Sodium
-
2 Tbsp. Honey
-
1 1/2 Tbsp. Honey
Ginger Chicken Seasoning (included)
-
1 1/2 lbs. Whole
Boneless Skinless Chicken Breasts - cut in half
In a small bowl combine soy sauce, honey and seasonings; mix well. Add
chicken let stand while preheating broiler or grill.
BROILING DIRECTIONS: Prepare broiling pan by spraying with a non-stick
cooking spray. Place on rack 3” from heat source. Cook for
approximately 20 – 30 minutes, depending on thickness of meat, basting
on both sides.
GRILLING DIRECTIONS: Place
meat on lower rack and cook for the same amount of time as broiling
directions, basting frequently.

Allergen Precautions: Sesame Seeds
Italian Meatballs
Preparation Time: 20 minutes
Makes: 8 servings
Cook Time: 10-15 minutes depending on size
- 2 lg. Eggs, beaten
- ¼ cup Milk
- 1 pkt. Italian Meatball Seasonings (attached)
- 2/3 cup Bread Crumbs, seasoned
- 1 tsp. Lemon Juice
- 1 ½ lbs. Lean Ground Beef or your favorite game meat
- 3 Tbsp. Parmesan Cheese, grated
Preheat oven to 375 degrees.
DIRECTIONS: In a medium size bowl, scramble eggs, add milk and
seasonings. Add remaining ingredients, mix well. Prepare a cast iron
skillet or baking sheet by spraying with a non-stick cooking spray.
Shape mixture into 1” balls and place on prepared surface. Bake in
preheated oven for 8-10 minutes, turning once or until lightly
browned. Add to your favorite spaghetti sauce and heat. Yields about
30-40 meatballs.

Ingredients:
Onion, roasted garlic, spices including paprika, lemon
peel, and sea salt.
Allergen Precautions: None Known
Lemon Basil Chicken
Preparation Time: 5 minutes
Makes 6 servings
Cook Time: 15 minutes Marinating
Time: 1-8 hours
-
1 1/2 lbs. Chicken
Breast, No Skin, No Bone (approximately 2 breasts)
-
1 tsp. Olive
Oil
-
1/4 cup Water
-
1/4 cup Lemon
Juice
-
2 tsp. Lemon
Basil Seasonings (included)
-
Salt
to taste
In a large bowl or resealable plastic bag, combine oil, water, lemon
juice, and seasonings; add meat. Toss or shake to coat well. Marinate
in refrigerator for 1-8 hours.
Preheat grill or broiler.
Remove meat from marinade and discard marinade.
GRILLING DIRECTIONS:
Cook on medium coals for approximately 15-20 minutes, or until no longer
pink and juices run clear.
BROILING DIRECTIONS:
Place on pan, broiling 4-6” from heat source for same amount of time.

Allergen Precautions: None Known
Not just for the
HALIBUT
-
1
½ # Halibut Steaks or Filets
-
1-1 ½ T Halibut Seasoning
-
2
tsp olive or canola oil
-
Salt to taste if desired
With
a pastry brush, lightly brush oil on fish and sprinkle seasoning on all
sides of the fish.
GRILLING DIRECTIONS: Place fish on bottom rack and cook 3-5 minutes
then turn and grill on the other side for the same amount of time. To
test for doneness, cut into the thickest part, if it is opaque and
flaky, it is done.
BROILING DIRECTIONS:
Place fish on pan 3” from heat source. Cook for the same amount of time
as above.

Allergen
Precautions: None known.
Lemon Pepper Haddock/Scallops
(Cod, Grouper or Hake)
Preparation Time: 5 minutes
Makes 6 servings
Cook Time: 12-15 minutes
-
1 1/2 lbs. Haddock
Filets or Scallops
-
4 1/2 tsp. Lemon
Pepper Rub (included)
-
2 Tbsp. Butter -
cut into thin slices
Preheat grill, oven or broiler. Spray medium sized casserole dish with a
non-stick cooking spray. Place fish in dish, sprinkle seasonings on
both sides, add butter.
GRILLING DIRECTIONS:
Use a disposable aluminum foil pan. Place on lower rack of grill on
medium heat for 12 –15 minutes.
BROILING DIRECTIONS:
Place dish 2-4” from heat source and cook for 12-15 minutes turning
once.
BAKING DIRECTIONS:
Bake uncovered at 400° for 15-20 minutes, until haddock flakes easily or
scallops are opaque.

SSA:
(Sodium Silicone Aluminate) A natural product derived from plants that
prevents caking.
Allergen Precautions: None Known
Meatballs
Preparation Time: 15 minutes
Makes: 6 servings
Cook Time: 30 minutes to 9 hours depending on cooking method.
- 1 lg. Egg, beaten
- 1/2 cup Bread Crumbs, seasoned
- 2 Tbsp. Meatballs Seasonings (attached)
- 2 Tbsp. Milk
- 1 lb. Lean Ground Beef or your favorite game meat
- 1 jar (12 oz) of Beef Gravy
- 1 can Cream of Mushroom Soup, low sodium, low fat
- ½ cup Water
In a medium size mixing bowl combine egg, bread crumbs, seasonings,
and milk; mix well. Add beef and mix well with hands or wooden spoon.
(Mixture should be firm enough to form into balls without them falling
apart.) Preheat oven to 375 degrees. Prepare a cast iron skillet or
baking sheet, by spraying with a nonstick cooking spray. Shape mixture
into 1” balls and place on prepared surface. Bake in preheated oven
8-10 minutes turning once, or until lightly browned.
STOVE TOP DIRECTIONS: Mix soup with ½ cup of water and gravy
in a large saucepan. Add meatballs and simmer 20-30 minutes or until
meat is cooked.
SLOW-COOKER DIRECTIONS: Combine soup, water and gravy in
slow-cooker. Add meatballs. Cover and cook on low for 8-9 hours.
Yields about 25-30 meatballs.

SSA: (Sodium
Silicone Aluminate) A natural product derived from plants that prevents
caking.
Hydrolyzed Corn & Soy Protein. Used to increase flavor; extracted from
corn and soy.
Ingredients:
Onion
and roasted garlic, salt, dextrose, caramel color, hydrolyzed corn
gluten and soy protein, soy sauce (wheat, soybeans, salt), torula yeast,
canola oil, spice yeast extract & not more than 2% SSA to prevent
caking.
Allergen Precautions:
Wheat from Soy
Sauce, HVP, & Soybeans
Meatloaf
Preparation Time: 5
minutes Makes 8
servings
Cook Time: 45 minutes or 8-10 hours depending on cooking method.
May we suggest making the whole recipe and freezing 1/2 the mixture in
disposable aluminum loaf pan before cooking?
In a large bowl, combine eggs, milk, and seasonings; mix well, then add
remaining ingredients. Shape meat mixture into 8x8 loaf and place into
a casserole dish or
slow
cooker.
BAKING DIRECTIONS:
Preheat oven to 375°. Bake uncovered for 45-60 minutes, or until meat
thermometer reads 160°.
SLOW COOKER DIRECTIONS:
Cover and
cook on low for 8-10 hours.
Suggestions:
Serve with mashed potatoes, gravy, and a vegetable.

SSA: (Sodium Silicone Aluminate) A natural product
derived from plants that prevents caking.
Hydrolyzed Corn & Soy Protein. Used to increase flavor; extracted from
corn and soy.
Allergen Precautions:
Wheat from Soy
Sauce, HVP, & Soybeans
Peppercorn Steak
or Roast (Steak or Roast Au Poivre)
Steak
au Poivre
Prep Time: 2 minutes
Makes: 6 servings
Cook Time: 12-22 minutes
*For milder flavor begin
with half the seasoning then adjust as desired.
Sprinkle and gently press seasonings on both sides of meat.
GRILLING DIRECTIONS: Grill over medium coals, turning once. Cook
4-8 minutes for rare, 10-14 minutes for medium, 16-20 minutes for well
done. Remove from heat and let stand for 5 minutes. (Internal
temperature will continue to rise 5-10 degrees.
BROILING DIRECTIONS: Place meat on a broiling pan and cook 3”
from heat source for the same amount of time as above.

Ingredients:
Spices, onion,
garlic, green onion, chipotle pepper and citric acid.
Allergen Precautions: None Known
|
Steak au Poivre
(traditional sauce recipe)
Preparation Time: 2 minutes
Makes 6 servings
Cook
Time: 12-22 minutes
Place meat on a broiling pan and cook 3” from heat source and cook for
12-18 minutes for rare, 18-20 minutes for medium and 20-22 minutes for
well done, turning once.
Remove steaks from pan. Place pan on stove over high heat add butter and
mushrooms and sauté. Add Steak au Poivre seasonings and flour, stirring
well.
Add Brandy, make sure to stir well and
scrape sides of pan. Add bouillon cube or salt if desired. Add broth and
cream while continuing to stir. Bring to a boil while stirring
occasionally and cook until it thickens and reduces quantity by ¼ to ½.
Pour over steaks and serve.
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Perfect Steak or Roast
Prep Time: 2 minutes
Makes: 6 servings
Cook Time: 12-22 minutes
- 1 ½ lbs. Sirloin Steak 1” thick, or roast
- 1 Tbsp. Perfect Steak Seasonings (attached)
Sprinkle and gently press seasonings on both sides of meat.
GRILLING DIRECTIONS: Grill over medium coals, turning once. Cook
4-8 minutes for rare, 10-14 minutes for medium, 16-20 minutes for well
done. Remove from heat and let stand for 5 minutes. (Internal
temperature will continue to rise 5-10 degrees.
BROILING DIRECTIONS: Place meat on a broiling pan and cook 3”
from heat source for the same amount of time as the grilling directions.
ROAST BAKING DIRECTIONS: Prepare meat with seasonings. Preheat
oven to 425 degrees. Place roast fat side up in a roasting pan. Bake for
approximately 10-15 minutes per pound or until meat thermometer reads
desired temperature.

Ingredients:
Garlic,
onion and spices.
Allergen Precautions: None Known
-
1 tsp. Healthy
Solutions Perfect Steak Seasoning/Roasted Herbed Potatoes
Seasoning (please use the
appropriate name of the blend under the appropriate recipe name)
-
1-2 Tbls. Vinegar (Red
Wine or Balsamic)
-
1/4 cup Olive Oil
-
1 Large Portobello
Mushroom sliced 1/2" thick
Blend seasoning, vinegar,
and oil; pour over mushroom slices. Let stand 5-10 minutes,
turning once. Grill over medium coals for 7-8 minutes, turning
once.
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Pork & Poultry Rub
Preparation Time: 10 minutes Makes: 6 servings
Cook Time: 20-25 minutes Marinating Time: 2-24 hours
- 1 ½ lbs Chicken, Turkey or Pork
- 1 ½ Tbl. Pork & Poultry Rub (attached)
- 1 tbl. Olive Oil (optional)
- ¼ cup Apple Cranberry Juice (optional)
Brush meat with oil and sprinkle seasonings on both sides of meat.
If using juice, omit oil, place meat in a resealable plastic bag add
juice and seasonings; marinate 2-24 hours in refrigerator.
GRILLING DIRECTIONS: Cook on medium heat for approximately 8-10
minutes per side, depending on thickness or until juices run clear.
BROILING DIRECTIONS: Place meat on a greased broiling pan about
3” from source of heat; cook for same amount of time.
STOVE TOP DIRECTIONS: On medium high heat, place meat in a medium
size skillet and sear for 2-3 minutes or until golden brown. Turn and
sear the other side for same amount of time. Reduce heat; add ¼ cup of
water, cover and cook for 10-15 minutes or until no longer pink.
SLOW COOKER DIRECTIONS: Place all ingredients in
slow
cooker and cook
on low for 8 hours

Ingredients:
Shallots, orange
peel, spices, tomatoes, parsley and cranberry.
Allergen
Precautions: None known.
Prime Rib / Steak Rub
Prep Time: 5 minutes
Makes: 6 servings
Cook Time: 15 Minutes per rib or 5 minutes per pound of trimmed meat. A
2 rib roast should weigh 5-6 pounds. FOLLOW TIME EXACTLY AND DO NOT OPEN
OVEN DOOR DURING COOKING TIME
- 2 Ribs of Prime Rib, your favorite steak or game meat
- 3 Tbsp. Prime Rib/Steak Rub (attached)
If product cakes, place rub in a small bowl, drizzle with water to
soften, and make a paste. Brush on steaks or roast and refrigerate
remaining.
Bring roast to room temperature. Preheat oven to 500 degrees.
Place roast in a shallow roasting pan. Rub a little flour lightly into
the fat and sprinkle rub on meat. Roast for 30 minutes exactly for rare
and 45 minutes for medium. When cooking is done, turn oven off, BUT DO
NOT OPEN THE DOOR. Allow roast to remain in the oven for at least 1 hour
or until the oven is lukewarm, approximately 2 hours.
STEAK DIRECTIONS: Using 2 teaspoons per pound of meat, sprinkle
rub on one side of meat. Let stand for a few minutes before doing the
other side, to allow time for spices to adhere to the meat. Grill over
medium coals, turning once. Cook 4-8 minutes for rare, 10-14 minutes for
medium, 16-20 minutes for well done. Remove from heat and let stand for
5 minutes. (Internal temperature will continue to rise 5-10 degrees.)

SSA: (Sodium
Silicone Aluminate) A natural product derived from plants that prevents
caking.
Hydrolyzed Corn & Soy Protein. Used to increase flavor; extracted from
corn and soy.
Ingredients:
Salt, dextrose,
caramel color, onion & garlic, hydrolyzed corn gluten and soy protein,
soy sauce (wheat, soybeans, salt) torula yeast, canola oil, spice, yeast
Extract & not more than 2% SSA to prevent caking.
Allergen Precautions:
Wheat from Soy
Sauce, HVP, & Soybeans
Roasted Herb Potatoes
Preparation Time: 10
minutes Makes 4
servings
Cook Time: 10-30 minutes depending on cooking method.
Preheat oven or grill.
BAKING DIRECTIONS:
Wash potatoes and cut into wedges; place in 13x9 casserole dish.
Combine oil and seasonings, pour over potatoes, toss to coat well. Bake
at 425° for 20-30 minutes (until potatoes can easily be pierced with a
fork).
MICROWAVE DIRECTIONS:
Follow the same directions as for baking, but cover the casserole dish
and cook on high power for 10 minutes or until potatoes can easily be
pierced with a fork.
GRILLING DIRECTIONS:
Place all the ingredients on a griddle or in a disposable foil
pan. Cook on medium heat for 20-30 minutes, turning once,
until lightly browned or fork tender and crispy. To prevent
scorching shake pan halfway through, or if possible place on the top
shelf of grill

Allergen Precautions: None Known
Marinated
Portobello Mushrooms
-
1 tsp. Healthy
Solutions Perfect Steak Seasoning/Roasted Herbed Potatoes
Seasoning (please use the
appropriate name of the blend under the appropriate recipe name)
-
1-2 Tbls. Vinegar (Red
Wine or Balsamic)
-
1/4 cup Olive Oil
-
1 Large Portobello
Mushroom sliced 1/2" thick
Blend seasoning, vinegar,
and oil; pour over mushroom slices. Let stand 5-10 minutes,
turning once. Grill over medium coals for 7-8 minutes, turning
once.
|
Salmon with Dill
(Atlantic Char or Trout)
Preparation Time: 5
minutes Makes 6
servings
Cook Time: 12-18 minutes
-
1 1/2 lbs Salmon,
Atlantic Char or Trout
-
2 Tbsp. Butter
-
1 1/2 tsp. Herbs
for Fish Seasonings (included)
-
1 Lemon
- quartered
STOVE TOP DIRECTIONS:
In a large nonstick frying pan, over medium heat, melt butter, and add
seasoning. Add the fish and sauté for approximately 6-9 minutes per
side. When fish is completely cooked, the thickest part will flake
easily. Serve with wedges of lemon.
GRILLING DIRECTIONS:
Wrap fish, butter, and seasonings in foil. Cook on medium coals for
approximately 12-18 minutes or until thickest part flakes easily.
Note: May also be used with any type of fish, cooking times will vary.

Allergen Precautions: None Known
Seafood Chowder
Preparation Time: 20 minutes
Makes: 10 servings
Cook Time: 25-30 minutes
- 2 med. Red Potatoes – washed and cubed
- 2 stalks Celery – diced small
- 1 lg. Carrot – sliced thin
- 16 oz. Clam Juice (2 bottles)
- 2 lbs. Assorted Raw Fish or Shell Fish
- 1 pkg. Chowder Seasonings (attached)
- 24 oz. Evaporated Milk or Light Cream
- 1 ½ - 2 Tbsp. Cornstarch
- 2 Cubes Fish Bouillon (recommended for better flavor)
- Salt & Pepper to Taste
Seafood Dip
- 8 oz. cream cheese
- ½ cup shredded cheese (combination of: cheddar, parmesan &
mozzarella)
- 2 Tbsp. bread crumbs
- 2 lbs. cooked seafood (combination of: crab, shrimp & scallops)
- 1 pkg. seasonings (attached).
CHOWDER DIRECTIONS: Place prepared vegetables in a large
saucepan, add clam juice and seasonings. Bring to a boil and cook for
10-12 minutes or until potatoes are fork tender; add fish. Mix a small
amount of the milk or cream with cornstarch to make a thin paste. Add
remaining milk or cream, paste and bouillon cubes. Continue to cook
stirring constantly, bringing to a low boil for 5-10 minutes until fish
is cooked.
DIP DIRECTIONS: Preheat oven to 350 degrees. Bring cream cheese to
room temperature. Set 1 Tbsp. of shredded cheese and 1 Tbsp. of bread
crumbs aside. In mixing bowl, combine remaining ingredients. Place in an
oven safe casserole dish and sprinkle the top with remaining cheese and
bread crumbs, bake until bubbling. Serve with pita chips or crackers.

Ingredients:
Roasted onion
and spices.
Allergen Precautions: None Known
|
Clam Chowder
Preparation
Time: 10 Minutes
Makes 10 Servings
Cook Time: 15 Minutes
- 4 Med. Red Potatoes- washed and cubed
- 2 stalks Celery, diced
- 1 cup Matchstick Carrots, chopped
- 1 can chicken broth, Roasted Garlic (14.5oz.)
- 8oz. Clam juice
- 1pkg. Seafood Chowder & Seafood Dip
- 2 cans Minced Clams (6.5oz.)
- 1 can evaporated milk (12 oz.)
- 1 Tbl. Cornstarch
- 1 dash Cayenne Pepper- optional
- 2 Tbl. butter- optional
Place prepared vegetables in a large saucepan; add broth, clam
juice, and seasoning packet. Bring to a boil and cook for 10-12 minutes,
or until potatoes are fork tender. Mix a small amount of the milk with
the cornstarch to make a thin paste. Add remaining milk, paste, and
clams. Continue to cook, stirring constantly until thoroughly heated.
|
Seasoned Roasted Potatoes
Preparation Time: 5
minutes Makes 6
servings
Cook Time: 20 – 35 minutes
Preheat oven or grill.
Scrub potatoes with a potato brush.
Cut into thin strips or use a French fry cutter; rinse in cold water,
drain, and pat dry with paper towels. In a large bowl or in a
resealable plastic bag, combine oil and seasonings. Add potatoes and
toss well to coat.
GRILLING DIRECTIONS:
Arrange potatoes in a single layer on a griddle or disposable
foil pan. Cook on medium heat for 20-30 minutes turning
once, until potatoes are fork tender and crispy.
BAKING DIRECTIONS:
Arrange potatoes in a single layer on a nonstick baking sheet. Bake at
425° for 30-35 minutes turning once. Serve immediately.
This recipe may be halved or doubled.

Allergen Precautions: None Known
Stuffed Peppers
Preparation Time: 15 minutes Makes: 4 servings
Cook Time: 1 hour to 8-9 hours depending on cooking method.
- 1 lg. Egg, beaten
- 2 Tbsp. Stuffed Pepper Seasonings (attached)
- 1 can stewed tomatoes * or diced tomatoes (divided using 1/3 c.
for recipe)
- 1 lb. Lean Ground Beef or your favorite game meat
- ¼ c. 10 minute rice (uncooked) or 1 cup of cooked rice
- ¼ cup Parmesan Cheese
- 4 large peppers (green, red or yellow)
- 1- 8 oz. can tomato sauce or tomato juice
*If using stewed tomatoes you can chop them in a bowl before adding.
Cut off tops of peppers and discard or save for later use. Wash peppers
thoroughly. If baking and you prefer the pepper well cooked you may want
to pre-cook for a 2-3 minutes in the microwave, covered.
In a medium size mixing bowl combine egg, seasonings, and 1/3 cup
of tomatoes; mix well. Add meat and mix well with hands or wooden spoon.
Divide the mixture into 4, filling all peppers. Prepare a casserole dish
or slow cooker by spraying with a nonstick cooking spray. Place the
peppers upright in dish. Add remaining tomatoes and sauce.
BAKING DIRECTIONS: Preheat oven to 375º. Bake in preheated oven
for 45 min to 1 hour until internal temperatures reaches 160º.
SLOW-COOKER DIRECTIONS: Add stuffed peppers, tomatoes and sauce;
cover and cook on low for 8-9 hours.

Ingredients: Onion and roasted garlic, salt, dextrose, caramel
color, hydrolyzed corn gluten and soy protein, soy sauce (wheat,
soybeans, salt), torula yeast, canola oil, spice yeast extract & not
more than 2% SSA to prevent caking.
Allergen Precautions: Wheat from soy sauce, HVP & Soybeans.
Sesame Ginger Tuna
(Halibut, Shark, or Swordfish)
Preparation Time: 5 minutes Makes: 6 servings
Cook Time: 15-20 minutes
- 2 Tbsp. Soy Sauce, Low Sodium
- 2 Tbsp. Honey (optional)
- 1 ½ Tbsp. Sesame Ginger Seasonings (attached)
- 1 ½ lbs. Tuna, Halibut, Swordfish or Shark
The best temperature for cooked, juicy fish is
135 degrees.
In a small bowl combine soy sauce, honey (optional) and seasonings; mix
well. Brush on both sides of fish and let stand while preheating broiler
or grill.
GRILLING DIRECTIONS: Place fish on bottom rack and cook on medium
heat for 4-5 minutes per side, until lightly browned.
BROILING DIRECTIONS: Place fish on a greased broiling pan about
3” from source of heat; cook for same amount of time as grilling
directions.
PAN GRILLING DIRECTIONS: In a large nonstick frying pan or
skillet, heat oil over medium-high heat. Place fish in a medium size
skillet and sear for 3-4 minutes per side or until lightly browned. Tuna
may take less time if you like it medium or rare.

Allergen Precautions: Sesame Seeds.
Shrimp Scampi & Grilled
Garlic Shrimp
(Crawfish, Lobster or
Scallops)
Preparation Time: 5 minutes
Makes: 6 servings
Cook Time: 3-5 minutes
- 1-1/2 lbs. Raw Shrimp, Crawfish, (tails removed) Scallops or
Lobster
- 2 Tbsp. Olive Oil
- 2 Tbsp. Shrimp Scampi Seasonings
(attached)
- 2 Tbsp. Water
- ½ cup White Wine or Cooking Sherry
- 12 oz. Noodles – Cooked (for Scampi)
SCAMPI: Place seafood in a shallow bowl and sprinkle both
sides with Shrimp Scampi Seasoning. Add water and ¼ cup of wine. Save
remaining wine. Let stand while cooking noodles.
On medium heat in large saucepan heat oil; add seafood with
liquid and sauté for 3-5 minutes or until seafood turns pink. Don’t
overcook. Add remaining wine long enough to heat. (Adding the wine at
the end enhances the flavor.) Serve over cooked pasta.
GRILLED GARLIC SHRIMP: In a bowl, combine olive oil, water,
Shrimp Scampi Seasonings, and wine. Add seafood and let stand while
preparing remainder of meal, or marinade up to 24 hrs. Thread on skewers
and grill on low-medium heat for 2-3 minutes on each side until seafood
turns pink, basting with remainder of marinade

Ingredients:
Garlic, onion,
sea salt, spices, dried butter (maltodextrin, natural flavor, annatto,
turmeric), and natural flavorings.
Allergen
Precautions: Butter Flavor (dairy).
Sweet &
Savory Mahi Mahi
(Grouper,
Red Snapper or Sea Bass)
Preparation Time: 5 minutes
Makes: 6 servings
Cook Time: 6-20 minutes depending on cooking method.
- 1-1/2 lbs. Mahi-mahi, Grouper, Red
Snapper or Sea Bass
- 1-1/2 Tbsp. Mahi Seasonings (attached)
- 2 tsp. Olive or Canola Oil
- Salt to Taste
With a pastry brush, lightly brush oil on
fish and sprinkle seasoning on both sides of fish.
GRILLING DIRECTIONS: Cook fish on medium coals for approximately
6-11 minutes, turning once (until thickest part flakes easily).
BROILING DIRECTIONS: Place fish on pan 3” from heat source. Cook
for the same amount of time as above.
BAKING DIRECTIONS: Bake uncovered at 400 degrees for 15-20
minutes or until fish flakes easily.

Ingredients:
Shallots,
Orange Peel, Spices, Tomatoes, Parsley and Cranberry.
Allergen
Precautions: None Known
Tom’s Turkey Blend
Preparation Time: 10 minutes
Makes 8-16 servings
Cook Time: 2.5-5 hours depending on size
- 10-20 lbs. Turkey
- 2 tbl. – 1 pkg. Tom’s Turkey Blend
(attached)
- ¼ - ½ cup Unsweetened Cranberry Apple
Juice (use only with marinating directions)
- 2 - 4 tbl. salted butter, softened
(use only with rub directions)
- Use 1 tbsp. per 5 pounds of Turkey.
Directions from Packet:
MARINATING DIRECTIONS: Mix Tom’s Turkey Blend with ¼ - ¾ cup of
juice and let sit a minimum of 1 hour to allow for flavors to blend. Use
an injector or syringe to inject the marinade into the turkey. Preheat
oven to 325’ and roast for approximately 15 minutes per pound (for a
bird up to 16 pounds). Add 12 minutes per pound for each pound over 16.
Insert thermometer into the thickest part of the thigh, not touching the
bone. Is should read 175-180 degrees for dark meat and 165-170 for white
meat. Let stand for at least 20 minutes. A cooked turkey will stay warm
for 1 hour or so before it’s carved.
RUB DIRECTIONS: <
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