Redi•Serve Recipes
"Redi" in Minutes!
Here are just a handful of great tasting meals that start with Redi•Serve — and are ready in minutes.
Santa Fe Chicken Sandwich
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INGREDIENTS
- 4 Redi·Serve Chicken Patties
- 1/2 c. prepared salsa
- 4 (1 oz.) slices Monterey Jack or Cheddar Cheese
- 4 slices sour dough bread, toasted
- Ripe avacodo, sliced
Heat oven to 500°F. Arrange Chicken Patties on a foil-lined baking sheet. Spread 2 tbsp. salsa evenly over patties; top with cheese. Bake 7 to 9 minutes or until heated through and the cheese is melted. Place patties over toast. Spoon remaining salsa over patties; top with avacado. Serve with canteloupe wedges or sliced oranges.
Serves 4
Sassy Southwest Supper
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INGREDIENTS
- 20 Redi·Serve Chicken & Cheddar Cheese Nibblers
- 1 pkg ( 7 oz.) elbow macaroni, uncooked
- 2 medium zucchini squash, cut into 1/2 inch chunks
- 1 can (14-1/2 oz.) stewed tomatoes or mexican-style stewed tomatoes, undrained
- 1/4 c. prepared salsa for sauce
- 1 c. prepared salsa to serve on the side
- 1 tsp. chili powder
- 1 tsp. ground cumin
- 1/4 tsp. salt
- Chopped cilantro (optional)
Cook pasta according to package directions, adding zucchini to the pot during the last 2 minutes of cooking time. Meanwhile, heat Chicken & Cheddar Cheese Nibblers according to the package directions. Drain pasta and zucchini; return to same pot. Add tomatoes, 1/4 cup salsa, chili powder, cumin and salt. Cook over medium heat until hot, stirring occasionally. Transfer Chicken & Cheddar Cheese Nibblers and pasta mixture to 4 dinner plates; sprinkle with cilantro, if desired. Serve remaining 1 cup of salsa on the side for dipping.
Serves 4
Greek Chicken Pita Pockets
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INGREDIENTS
- 4 Redi·Serve Grilled Chicken Breast Patties
- 1/2 c. plain lowfat yogurt
- 1/4 c. chopped, unpeeled cucumber
- 1 tbsp. instant minced onion flakes or grated yellow onion
- 1/2 tsp. dried dill weed
- 4 pita pocket bread rounds.
- Warmed lettuce leaves
- 1 large tomato, sliced
Combine yogurt, cucumber, onion and dill weed; mix well. Heat Grilled Chicken Breast Patties according to package directions. Cut tops off pita bread rounds; open into pockets. Place lettuce leaves and sliced tomato into pockets. Place Grilled Chicken Breast Patties into pockets. Place Grilled Chicken Breast Patties into pockets; top with yogurt sauce. Serve with olives or carrot sticks.
Serves 4
Barbeque Rib and Bean Skillet Supper
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INGREDIENTS
- 4 Redi·Serve Char-Broiled Rib-Quik Pork Patties
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced OR 1/2 tsp. garlic powder
- 1 tbsp. vegetable oil
- 1 jar (18 oz.) baked beans or 1 can (16 oz.) pork and beans, undrained
- 1 can (16 oz.) red kidney beans, drained
- 1/4 c. packed brown sugar
- 1/4 c. catsup
- 1 tbsp. Dijon or spicy brown mustard
- 1 tbsp. cider or distilled vinegar
- Canned bacon bits (optional)
Cook onion, green pepper and garlic in oil in a large skillet over medium heat 7 minutes, stirring occasionally. Add baked beans, kidney beans, brown sugar, catsup, mustard, and vinegar; mix well. Bring to a simmer. Arrange Rib-Quik Pork Patties over bean mixture. Cover; simmer 10 minutes over medium-low heat. Transfer rib patties to 4 serving plates. Spoon bean mixture alongside rib patties; sprinkle with bacon bits, if desired. Serve with deli cole slaw.
Serves 4
Veal Supper Italiano
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INGREDIENTS
- 4 Redi·Serve Veal Patties
- 8 ounces of mostaccioli or other tubular pasta, uncooked
- 1 jar spaghetti sauce (14-16 ounces)
- 4 1-ounce slices of Mozzarella or Provolone cheese
- 1/4 cup grated Parmesan chees
Heat oven to 500°F. Cook pasta according to package directions. Meanwhile, arrange Veal Patties on a foil-lined baking sheet. Spread 3 tbsp. spaghetti sauce evenly over each patty; top with Mozzarella cheese. Bake 7-9 minutes or until heated through and cheese is melted. Drain pasta; return to pot. Add remaining spaghetti sauce; heat through, tossing well. Sprinkle with Parmesan cheese. Serve with a tossed green salad.
Serves 4
