Tastefully Simple-Sheila Perrow -TS Ambassador

09/03/2025

09/02/2025

Sweet & Spicy Bacon Shrimp Kabobs
Whether entertaining guests or feeding the family, these tasty shrimp kabobs will impress everyone at the table.

Makes: 6 servings Active Time: 30 minutes Total Time: 30 minutes

Ingredients
¾ cup spicy ketchup, * such as Sriracha, jalapeño or hot & spicy
½ cup Rhubarb Strawberry Fruit Spread
1 tablespoon Onion Onion™ Seasoning
2 teaspoons Ultimate Steak™ Seasoning, divided
1½ pounds (16-20 count) raw shrimp, peeled and deveined
1½ (2.52 ounce) packages fully cooked bacon slices, slices cut in half
6 metal or wooden skewers, soaked in water 30 minutes
Directions
In small bowl, combine first 3 ingredients and ½ teaspoon Ultimate Steak Seasoning; whisk to combine. Set aside.
Prepare grill to medium heat. Sprinkle shrimp with remaining 1½ teaspoons Ultimate Steak Seasoning. Wrap one-half piece of bacon along the back of each shrimp and place on skewers, making sure the skewer goes through both ends of bacon.
Brush skewers with half the sauce. Place on grill. Grill, turning occasionally, until shrimp is cooked through and opaque in color, about 6-8 minutes. Brush with remaining sauce the last 2-3 minutes.
Serve with Ultimate Grilled Asparagus.
Make Ahead & Freeze: Prepare step 1 in a quart freezer bag. Prepare step 2 and place in a gallon freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Prepare grill to medium heat and continue with step 3.
*Note: For a mild sauce, use regular ketchup in place of the spicy ketchup.
Nutrition
Per serving: Calories: 276, Total Fat: 7.5g, Sat. Fat: 3g, Cholest: 168mg, Sodium: 1,690mg, Carbs: 28g, Fiber: 0g, Sugar: 20g, Protein: 22g.

09/01/2025

Pepper Ranch Chopped Salad
A creamy buttermilk pepper ranch dressing tossed with Romaine, tomatoes, bacon, croutons, cheese and onions.

Cost per Serving: $1.90

Ingredients
6 tablespoons mayonnaise
6 tablespoons buttermilk or 2% milk
1½ tablespoons Classic Ranch Mix
1½ teaspoons Seasoned Pepper
9 ounces chopped Romaine lettuce
18 grape tomatoes
4 bacon slices, cooked and crumbled
¾ cup seasoned croutons
¾ cup shredded mild Cheddar cheese
¼ cup thinly sliced red onions

Directions
1. In small bowl, whisk together first 4 ingredients. Set aside.
2. In large bowl, combine remaining ingredients. Toss with dressing to coat well.
3. Divide among 6 salad plates.

Makes 6 servings.

Nutrition
Per serving: Calories: 253, Total Fat: 19g, Sat. Fat: 5.5g, Cholest: 28mg, Sodium: 642mg, Carbs: 10g, Fiber: 2g, Sugar: 3g, Protein: 8g.

09/01/2025

Sweet Teriyaki Pulled Pork Sandwiches
Slow-cooked shredded pork tossed with Honey Teriyaki Sauce and Vidalia Onion Dressing, served in buns topped with a Vidalia broccoli slaw.

Makes: 6 servings Active Time: 15 minutes Total Time: 10 hours

Ingredients
2½ pounds boneless pork shoulder roast, cut into 4 sections
1 tablespoon Garlic Garlic™ Seasoning
½ cup reduced sodium chicken broth
½ cup Vidalia® Onion Dressing
½ cup Honey Teriyaki Sauce
1 (10 ounce) package broccoli slaw mix
9 Hawaiian sweet hamburger buns or hamburger buns
Directions
Rub roast sections with Garlic Garlic Seasoning; salt and pepper as desired. Place in a 3-quart or larger slow cooker.
In small bowl, combine chicken broth, ¼ cup Vidalia Onion Dressing and Honey Teriyaki Sauce. Pour over roast. Cook on LOW 8-10 hours or HIGH 6-8 hours.
Meanwhile, in medium bowl, combine broccoli slaw with remaining ¼ cup Vidalia Onion Dressing. Cover and refrigerate until ready to serve or up to overnight.
Shred pork and place in buns. Top with broccoli slaw.
Makes 6 servings.
Serve with a green salad.
Make Ahead & Freeze: Prepare step 1 and place in a gallon freezer bag. Combine step 2 in a quart freezer bag. Place the remaining Vidalia Onion Dressing in a quart freezer bag. Place all bags in a gallon freezer bag. Seal well, label, and freeze. Thaw completely. Continue with step 1.
Nutrition
Per serving: Calories: 632, Total Fat: 23.5g, Sat. Fat: 8g, Cholest: 143mg, Sodium: 1,136mg, Carbs: 61g, Fiber: 16g, Sugar: 30g, Protein: 45g.

09/01/2025

TS Burgers, No Bun Please! Recipe

INGREDIENTS
1 pound lean ground beef
1 tablespoon Onion Onion Seasoning
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2 teaspoons Garlic Garlic Seasoning , divided
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1 teaspoon Seasoned Salt
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½ cup paleo-friendly mayonnaise
1 tablespoon Aged Balsamic Vinegar of Modena
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1 teaspoon Rustic Herb Seasoning
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Lettuce, tomato slices and onion slices

DIRECTIONS
In medium bowl, combine ground beef, Onion Onion Seasoning, 1 teaspoon Garlic Garlic Seasoning and Seasoned Salt. Form into 4 patties.
Prepare grill to medium heat. Place patties on grill. Grill, turning once, until internal temperature reaches 165°F on an instant-read food thermometer, about 8-10 minutes.
Meanwhile, to make secret TS sauce, in small bowl, combine mayonnaise, Aged Balsamic Vinegar of Modena, Rustic Herb Seasoning and remaining 1 teaspoon Garlic Garlic Seasoning.
Top burgers with secret TS sauce, lettuce, tomatoes and onions.
Makes 4 servings.

Serve with Jicama Fries with Pesto Dipping Sauce recipe.

Make Ahead & Freeze: Prepare step 1. Place in a gallon freezer bag between sheets of wax paper. Seal well, label and freeze. Thaw completely. Continue with step 2.

08/31/2025

Slow Cooker Beef & Broccoli
With tons of flavor, this simple slow cooker beef & broccoli will be waiting for you when you get home.

Makes: 6 servings Active Time: 15 minutes Total Time: 6 hours

Ingredients
1½ pounds beef flank steak, thinly sliced
½ cup Honey Teriyaki Sauce
½ cup Vidalia® Onion Dressing
1 tablespoon Onion Onion™ Seasoning
1 tablespoon Garlic Garlic™ Seasoning
2 tablespoons cornstarch, optional
1 (16 ounces) package of frozen broccoli florets
3 cups cooked rice of choice

Directions
In a 3-quart or larger slow cooker, combine first 5 ingredients. Cook on LOW 5-6 hours.
In small bowl, whisk together cornstarch and 2 tablespoons water. Stir into slow cooker. Stir in broccoli. Continue cooking 30 minutes.
Serve beef and broccoli over cooked rice.

Makes 6 servings.
Serve with a green salad.
Make Ahead & Freeze: Combine step 1 ingredients in a gallon freezer bag. Seal well, label, and freeze with broccoli package. Thaw completely. Continue with step 1.

Nutrition
Per serving: (based on white rice) Calories: 479, Total Fat: 17g, Sat. Fat: 5g, Cholest: 74mg, Sodium: 926mg, Carbs: 52g, Fiber: 4g, Sugar: 19g, Protein: 32g.

08/30/2025

Air Fried Turkey Cutlets
Panko crusted and ranch seasoned turkey tenderloin cutlets air fried to perfection.

Cost per Serving: $2.23

Ingredients
1½ pounds turkey breast tenderloins or chicken breasts, cut into 6 cutlets, pounded to ¼-inch thick
2 tablespoons Classic Ranch Mix, divided
2 large eggs
1 cup plain panko bread crumbs
¾ cup grated Parmesan cheese

Directions
1. Sprinkle both sides of cutlets with 1 tablespoon Classic Ranch Mix. Set aside.
2. In shallow dish, beat eggs; salt and pepper as desired. In another shallow dish, combine bread crumbs, Parmesan and remaining 1 tablespoon Classic Ranch Mix. Dip cutlets in egg and coat with bread crumb mixture.
3. Place cutlets in a single layer in greased air fryer basket or on greased rack in second position of air fryer. Lightly spray tops with cooking spray. Set air fryer to 400°F (do not preheat). Air fry until internal temperature reaches 165°F on an instant-read food thermometer, about 8-10 minutes. If desired, serve with prepared Classic Ranch Dressing.

Makes 6 servings.
Serve with Nashville Hot Cauliflower.
Wine Pairing: Pinot Noir
Make Ahead & Freeze: Prepare through step 2. Individually wrap in plastic wrap. Place in a gallon freezer bag. Seal well, label and freeze. When ready to serve, unwrap frozen chicken and continue with step 3, decreasing temperature to 375°F and increasing time by 2-3 minutes or until internal temperature reaches 165°F on an instant-read food thermometer.
Bake Option: Preheat oven to 425°F. Prepare through step 2. Place on a greased large baking sheet. Lightly spray tops with cooking spray. Bake until internal temperature reaches 165°F on an instant-read food thermometer, about 15 minutes.
Skillet Option: Prepare through step 2. In large skillet, heat 2 tablespoons olive oil over medium heat. Add cutlets to skillet. Cook, turning once, until golden browned and internal temperature reaches 165°F on an instant-read food thermometer, about 8-10 minutes.
Optional Classic Ranch Dressing: In medium bowl, whisk together ½ cup 2% milk or buttermilk, ½ cup mayonnaise and 2 tablespoons Classic Ranch Mix. Refrigerate up to 1 week. Makes 8 (2 tablespoon) servings.

Nutrition
Per serving: (does not include optional dressing) Calories: 263, Total Fat: 7g, Sat. Fat: 4g, Cholest: 147mg, Sodium: 674mg, Carbs: 7g, Fiber: 0g, Sugar: 1g, Protein: 37g.