Recipes
Table of contents
Chicken Alfredo
Po-Boy Sliders
Sweet & Sour Chicken
Chicken Alfredo
Ingredients:
2 pkts. of Vegetarian Nuggets
1 Seasoning Mix
1 lb. of Linguine Noodles
2 tsp. Grated Lemon Zest
3 tsp. of Chopped Fresh Parsley
1 16oz. Bottle of Alfredo Pasta Sauce
(Try Culinary Circle Brand)
1 Cup of Cooked Broccoli Florets
Salt and Black Pepper
1/2 Cup of Low-Fat Milk
Grated Parmesan cheese to garnish as topping
Serving Size: 4-5 People
Direction:
- Unthaw vegetarian nuggets until soft. Pre-pare seasoning mix in shallow bowl, Add 2 tsp. of seasoning salt & 2 tsp. of garlic power.
- Heat small pan to medium high (275°F) and coat with nonstick cooking spray or lightly coat with oil. Coat nuggets with seasoning mix.
Slice nuggets into slightly smaller pieces and sauté nuggets for 3-5 min., stirring occasionally so that they lightly brown on both sides. - Cook Linguine pasta according to the package directions.
- Heat large skillet to medium heat; add the oil, milk, cooked broccoli florets, sautéed nuggets, and the Alfredo pasta sauce (the more
sauce the thicker the Alfredo). Let simmer so sauce is heated for 1-3 minutes, and then add the cooked linguine pasta. Finally add the
lemon zest. Toss the dish quickly with 2 large forks to separate the strands of pasta and to mix thoroughly. - Serve on a large platter and garnish with the fresh parsley and grated parmesan cheese.
Po-Boy Sliders
Ingredients:
1 pkt. of our Breading Mix
1 pkt. of Vegetarian Nuggets
2 Burger buns
Tomato & Onion, sliced
Lettuce (Romaine for Nutrients)
2 Tablespoons of your favorite sauce
(Mustard and Ketchup, Ranch Dressing, etc)
1 slice of Asiago, Cheddar, or American Cheese
Serving Size: 2 People
Direction:
- Unthaw vegetarian nuggets until soft. Remove Pre-mixed breading from packaging and insert into small bowl or reusable container
with lid. Remove unthawed vegetarian nuggets from bag and begin to coat nuggets with batter making sure that both sides are covered. - Heat deep fryer or pan to medium high (350°F). Deep-fry or pan (with sufficient amount of oil to cover) the coated nuggets for about 3-5
minutes or until brown. While nuggets are frying, slice onion and sauté or grill (to pan-fry in a smaill amount of oil. - Place 6-7 nuggets in each burger bun. Top with the sautéed or grilled onions, your choice of cheese, a sliced tomato, lettuce and finally
spoon atop with your favorite sauce. Serve immediately.
Sweet & Sour Chicken
Ingredients:
2 pkts. of Vegetarian Nuggets
1 Seasoning Mix
2 Cups of Frozen Small Broccoli Florets
3/4 Cup of Sliced Carrots
3 1/2 Cups of Hot, Cooked Long-Grain White or Brown Rice
1 Red Bell Pepper, Deseeded and Diced
1 Onion, Finely Chopped
3 tsp. of Reduced-Sodium Soy Sauce (Try Kikkoman)
3/4 Cup of Sweet & Sour Sauce
1/2 Cup of Sliced Mushrooms
1/4 Cup of Water
2 tsp. of Corn- Starch
Sprinkle Walnuts for an Extra Crunch
Serving Size: 3-4 People
Direction:
- Unthaw vegetarian nuggets until soft. Pre-pare seasoning mix* in shallow bowl---2 tsp. of seasoning salt, 2 tsp. of garlic power.
- Heat pan to medium high (275°F) and coat with nonstick cooking spray or lightly coat with oil. Coat nuggets with seasoning mix. Sauté
nuggets and mushrooms for 2-4 min., stirring occasionally so that they lightly brown on both sides. - Meanwhile, bring broccoli florets, sweet and sour sauce, water, and corn starch to boil in saucepan; Simmer on medium-low heat for 3-5
min. or until heated through, stirring frequently. For last minute of cooking, add sautéed nuggets. - Heat large pan on medium high heat with lightly coated olive oil or vegetable oil. Add cooked rice & soy sauce; then mix in sautéed
mushrooms and sliced carrots; cook for 1-3mins, stirring constantly. - Serve saucepan mixture (broccoli, sweet & sour sauce, sautéed nuggets, etc) over or atop the pan rice.