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| Simmer Sauce and Main Meal Recipes |
SUZANNE™ Consultant Recipes
by Michelle Gaudreau
Enchilada Casserole
1 can condensed cream of chicken soup
3/4 cup SUZANNE™ Chili Verde Simmer Sauce
1/2 cup sour cream
1/4 cup chicken broth
10-12 oz. of canned white meat chicken, drained
6-8 corn tortillas
6 oz. (3/4 pkg.) shredded Colby Jack cheese
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Combine soup, Chili Verde Simmer Sauce, sour cream and broth,
mixing well. Spread a small amount of this mixture on the bottom of a 9"x13" casserole dish. Tear tortillas into quarters and layer half of them on the bottom. Pour half of the Chili Verde mixture onto the tortillas, then layer half of the chicken on top. Sprinkle with half of the shredded cheese. Repeat the layers of tortillas, Chili Verde mixture, chicken and cheese.
Bake at 375 degrees for about 45 minutes. Let stand for 5 minutes before serving. Top with sour cream.
NOTE: This is a great recipe to make ahead and keep in the refrigerator before baking. Try it with 1 lb. of browned ground beef, cream of celery soup and beef broth! |
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SUZANNE™ Consultant Recipes
by Julie Jafar
Stuffed Mushrooms and cheese Bread
1/2 package of SUZANNE™ Sun Dried Tomato Dip Mix
1/4 cup mayonnaise
2 cups (8oz) finely shredded mozzarella cheese
French bread
8 oz. baby portabella mushrooms, cleaned, stems removed and chopped.
1/2 jar of SUZANNE™ Chicken Cacciatore Simmer Sauce
SUZANNE™ Tuscan Sea Salt Rub (optional)
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Combine dip mix with mayonnaise the night before, or at least
2 hours prior to serving. Let chill in the refrigerator to allow the
tomatoes to re-hydrate. Combine prepared dip with the shredded cheese and mix well.
To prepare the mushrooms, preheat the oven to 350 degrees. Place cleaned mushrooms in an oven proof casserole dish to assure they will all fit facing upright (so the filling won’t fall out).
Remove the mushrooms and set aside. Place the chopped stems into the casserole the dish and top with half a jar of the Chicken Cacciatore Simmer Sauce. Stir to cover mushroom stems. Fill the mushroom caps with the cheese/dip mixture (reserving some of the cheese/dip mixture to spread onto the bread) and place upright on top of the simmer sauce mushroom mixture. If desired, sprinkle a little Tuscan Sea Salt Rub on top.
Cover (if you have lid for your casserole use it or aluminum foil will be fine) and bake for 30 minutes at 350. Remove the cover/ foil the last few minutes to brown the cheese.
During the last 5 minutes of cook time prepare the bread. Slice the French bread and top with cheese/dip mixture. Once mushrooms are done, place cheese bread under boiler until the cheese starts to melt and brown. Serve with the mushrooms as an appetizer or if you want a full meal serve with pasta or zucchini noodles and a salad. Serves 4-6 |
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| SUZANNE™ Poultry
Thai Red Coconut Curry Chicken with Pea Pods
1/4 cup peanut oil
2 lbs. chicken cubes (preferably thigh meat)
2 cups julienne pea pods
1/2 jar SUZANNE™ Thai Red Curry Simmer Sauce
1 14-ounce can unsweetened coconut milk
Jasmine Rice, prepared per package instructions
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Saute chicken in oil until browned on all sides. Add pea pods and saute until just tender. Add Thai Red Curry Simmer Sauce and coconut milk and bring to a boil. Reduce heat; simmer for about 10 minutes, until chicken is cooked through and sauce has slightly thickened. Serve over warm Jasmine Rice.
Suzanne Somers Weight Loss Plan: Omit coconut milk and rice for Level One Pro/Fats and Veggies. Serve over brown rice for Level Two. |
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SUZANNE™ Simmer Sauce
by
Jennifer Wolbers
General Directions
Slow Cooker
1 ½ to 2 lbs. meat of your choice
½ jar of your favorite Simmer Sauce
Place meat, vegetables and fresh ingredients of your choice in a slow cooker for about 8 hours
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2 Tbsp. of olive oil in large deep saute or frying pan
Place 1 ½ to 2 lbs meat of your choice (For a quick dinner a roast in not recommended due to cooking time)
Brown meat on both sides (This is also the right time to add vegetable that and any other fresh ingredients
Simmer meat, vegetables and sauce covered for 10 to 12 minutes and then uncovered and cook an additional 5 to 7 minutes
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SUZANNE™ Simmer Sauce Recipes
by
Jennifer Wolbers
Thai Red Curry African Rice
Saute in 3 tablespoons of olive oil until tender
1 Medium onions diced
2 stocks of celery diced
2 cups fresh carrots sliced
4 boneless, skinless chicken breasted (I cooked the chicken and then cut into small pieces)
Add
2 cups of diced tomatoes
2 cups of zucchini
1 can of corn drained
½ jar of Thai Red Curry Simmer Sauce
4 cups of cooked rice
Heat for 10 minutes and serves 6 to 8.
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SUZANNE™ Simmer Sauce Recipes
by
Jennifer Wolbers
Tex Mex Soup
In a slow cooker place:
1 ½ lbs of stew meat
1 can of diced tomato
1 can of corn with water
1 small onion diced
2 stacks of celery diced
1 can of kidney beans (optional)
½ jar of Tex Mex Simmer Sauce
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Cook 8 hours, serve topped with cheese to create a hearty fall soup. Serves 4 to 6
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SUZANNE™ Simmer Sauce Recipes
Green chile Chip Dip
1 tablespoon olive oil
1 pound ground turkey (dark meat)
2 teaspoons SUZANNE™ Southwest Sea Salt Rub
1 jar SUZANNE™ Chili Verde Simmer Sauce
1 cup shredded Cheddar or Monterey Jack cheese
1/2 cup SUZANNE™ Green Goddess Salad Dressing
1 bag tortilla chips
1 head butter lettuce (optional)
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Place saute pan on medium-high heat. Add olive oil and ground turkey. Season with salt and pepper. Cook until turkey is cooked through, stirring to brown evenly. Add SUZANNE™ Chili Verde Simmer Sauce and bring to a boil. Reduce heat to low and simmer for 10 minutes
To serve warm, place into a chafing dish or slow cooker on “Keep Warm” setting. To serve at room temperature, place Green Chili into a serving bowl. Either way, top with shredded cheese and sour cream. Serve with tortilla chips.
Suzanne Somers Weight-Loss Plan Tip:
Variation—use the leaves of a head of butter lettuce as “lettuce cups” for a taco appetizer. For extra spice, add a couple teaspoons of SUZANNE™ Southwest Sea Salt Rub
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