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Breakfast
If cereal leaves you hungry way before lunch, what do you eat for breakfast? Here are some great recipe ideas for the first and most important meal of the day.
Sausage Egg & Cheese Scramble
Prep Time: 15 minutes
Time to Table: 15 minutes
Ingredients
3 Gardenburger® Meatless Breakfast Sausage patties
1/4 cup chopped onion
1/4 cup chopped green bell pepper
6 eggs, slightly beaten
3/4 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper
2 teaspoons butter or margarine
1/2 cup shredded sharp Cheddar cheese (2 ounces)
1/4 cup chopped tomato
Directions
1. In large nonstick skillet coated with cooking spray, cook Gardenburger® Meatless Breakfast Sausage patties, onion and bell pepper over medium heat for 6 to 8 minutes or until heated through, turning patties and stirring vegetables occasionally. Use spatula to break patties into bite-size pieces. Remove from skillet.
2. Meanwhile, beat together eggs, milk, salt and pepper. Add butter to same skillet. Cook egg mixture in hot butter over medium heat for 1 minute. Sprinkle with vegetable mixture. Continue cooking for 2 to 3 minutes or until set, stirring occasionally. Remove from heat. Top with cheese. Let stand for 1 to 2 minutes or until cheese melts. Sprinkle with tomato. Serve immediately.
Yield: 4 servings
PRODUCT PREPARATION INSTRUCTIONS:
Keep Frozen Until Ready to Use
For Food Safety and Quality, Heat to a Minimum Internal Temperature of 160°F
Breakfast Burrito
Prep Time: 15 minutes
Time to Table: 15 minutes
Ingredients
2 Gardenburger® Meatless Breakfast Sausage patties
1/2 cup chopped red or yellow bell pepper
1/2 cup sliced fresh mushrooms
2 tablespoons sliced green onion
2 teaspoons butter or margarine
4 eggs, beaten
4 (8- to 9-inch) flour tortillas, warmed
1/4 cup shredded reduced-fat Cheddar cheese (1 oz.)
1/2 cup salsa
1/4 cup reduced-fat sour cream
Directions
1. In large nonstick skillet coated with cooking spray, cook Gardenburger® Meatless Breakfast Sausage patties, bell pepper, mushrooms and onion over medium heat for 6 to 8 minutes or until heated through, turning patties and stirring vegetables occasionally. Use spatula to break patties into bite-size pieces. Remove from skillet.
2. Add butter to same skillet. Cook eggs in hot butter over medium heat for 30 seconds. Sprinkle with patty mixture. Continue cooking, stirring occasionally, about 1 to 2 minutes more or until set. Remove from heat.
3. Spoon egg mixture onto tortillas just below centers. Top with cheese. Fold bottom edges of tortillas over egg mixture. Fold in opposite sides of tortillas. Roll up from bottoms. Place, seam sides down, on serving plates. Top with salsa and sour cream.
Yield: 2 cups egg mixture; 4 servings
PRODUCT PREPARATION INSTRUCTIONS:
Keep Frozen Until Ready to Use
For Food Safety and Quality, Heat to a Minimum Internal Temperature of 160°F
Meatless Sausage Chile Rellenos Omelet
Prep Time: 15 minutes
Time to Table: 15 minutes
Ingredients
1 Gardenburger® Meatless Breakfast Sausage patty
2 eggs, slightly beaten
2 tablespoons water
1/8 teaspoon salt
1/8 teaspoon pepper
2 teaspoons butter or margarine
2 tablespoons shredded Monterey Jack cheese
1 tablespoon canned chopped green chile peppers, drained
Salsa (optional)
Directions
1. In nonstick 8-inch omelet pan cook Gardenburger® Meatless Breakfast Sausage patty according to package directions. Remove from pan. Cut into 1/2-inch-wide strips.
2. In small bowl beat together eggs, water, salt and pepper. In omelet pan heat butter over medium heat until hot. Add egg mixture to skillet. Cook until eggs begin to set. Run spatula around edge, allowing uncooked portions to flow underneath. When eggs are nearly set, sprinkle with sausage patty, cheese and chile peppers. Using spatula fold omelet in half, covering filling. Transfer to warm plate. Serve with salsa, if desired.
Yield: 1 omelet; 2 servings
PRODUCT PREPARATION INSTRUCTIONS:
Keep Frozen Until Ready to Use
For Food Safety and Quality, Heat to a Minimum Internal Temperature of 160°F
Lunch
Who has time for a three course lunch? Not many of us. Whip up something good and fast for at home or at the office. Here are some recipe ideas for lunch that are tasty and nutritious.
Reubenesque
Prep Time: 15 minutes
Time to Table: 15 minutes
Ingredients
2 thin slices red onion
1 Gardenburger® Original patty
1 teaspoon butter, softened
2 slices dark rye bread or marble rye bread
1 tablespoon Thousand Island salad dressing
1 slice (1/2 oz.) Gruyere cheese or Swiss cheese
2 tablespoons sauerkraut, drained
Directions
1. In medium skillet coated with cooking spray cook and stir onion slices over medium-high heat until tender. Remove from skillet. Add Gardenburger® Original patty to skillet. Cook over medium heat for 6 to 8 minutes or until heated through, turning once. Remove from skillet.
2. Spread butter on one side of each bread slice. Place one bread slice, butter side down, in same skillet. Top with dressing, patty, cheese, onion and sauerkraut. Place remaining bread slice, butter side up, on top. Cook over medium-low heat about 1 minute or until toasted and cheese melts, turning once.
Yield: 1 serving; 1 sandwich
PRODUCT PREPARATION INSTRUCTIONS:
Keep Frozen Until Ready to Use
For Food Safety and Quality, Heat to a Minimum Internal Temperature of 160°F
Summer Garden Baguette with Lemon Herb Mayonnaise
Prep Time: 30 minutes
Time to Table: 30 minutes
Ingredients
1/3 cup reduced-fat mayonnaise
2 tablespoons chopped fresh parsley
2 teaspoons lemon juice
1 clove garlic, minced
1/8 teaspoon pepper
1 small bulb fennel (optional)*
1 tablespoon vegetable oil
1 small eggplant, cut crosswise into 1/2-inch-thick slices (about 8 oz. total)
1 medium red bell pepper, seeded and lengthwise cut into quarters
1 baguette (12- to 15-inches long) French bread, cut into 4 equal pieces
4 Gardenburger® Original patties
4 slices (3/4 oz. each) smoked mozzarella cheese
Directions
1. In small bowl whisk together mayonnaise, parsley, lemon juice, garlic and pepper. Cover and refrigerate until ready to use.
2. Cut root end, stems and feathery leaves from fennel bulb. In small saucepan combine fennel bulb and 1 inch of water. Bring to boiling. Reduce heat. Simmer, covered, for 10 minutes. Drain. Cool slightly. Cut into 1/2-inch-thick slices.
3. Brush oil over fennel, eggplant and bell pepper. Set aside. Horizontally halve each baguette piece. Lightly coat cut sides of bread and both sides of Gardenburger® Original patties with cooking spray.
4. Prepare grill for direct cooking. Add fennel, eggplant, bell pepper and patties to grill rack. Grill, uncovered, directly over medium heat for 8 to 10 minutes or until heated through, turning occasionally. During last minute of grilling, add bread slices to grill rack, cut side down, and top patties with cheese slices.
5. Spread mayonnaise mixture over cut sides of bread. Top 4 of the bread pieces with patties and vegetables. Place remaining bread pieces, cut side down, on top.
Yield: 4 servings
*Note: Fresh fennel is also called anise.
PRODUCT PREPARATION INSTRUCTIONS:
Keep Frozen Until Ready to Use
For Food Safety and Quality, Heat to a Minimum Internal Temperature of 160°F
(For n/a purposes, fennel weights 4 oz. total.)
Portabella Salad
- 2 small portabella mushrooms, cleaned and cap/gills removed
Stuffing Mixture:
- 1 Gardenburger Savory Portabella patty, grilled and chopped
- 1 Tbsp diced roasted red bell pepper
- 1 Tbsp chopped parsley
- 1 Tbsp mayonnaise
- 1 tsp Dijon mustard
Salad:
- 8-10 green beans, blanched
- 8 small cherry tomatoes, sliced in half
- 1 Tbsp vinaigrette
- Handful of wild greens, washed and dried
Mix all the stuffing ingredients together, stuff into mushrooms. Place under broiler for 5-7 minutes or until heated through. Dress greens and add beans and tomatoes. Portion on plate and add mushrooms just before serving. Makes 1 serving.
PRODUCT PREPARATION INSTRUCTIONS:Keep Frozen Until Ready to Use
For Food Safety and Quality, Heat to a Minimum Internal Temperature of 160°F
Garden Caesar Salad
- 1 Gardenburger Sun-Dried Tomato Basil patty
- Olive oil spray
- 2 Tbsp nonfat cream cheese, chilled
- 1 1/2 tsp grated Parmesan cheese, chilled
- 1 1/2 tsp lemon juice, chilled
- 1/4 tsp Dijon mustard, chilled
- 2 cloves garlic, minced, chilled
- 1/4 cup nonfat yogurt
- Salt and black pepper to taste
- 4 cups torn romaine lettuce
- 2 Tbsp shredded (not grated) Parmesan cheese
- 1/2 lemon, cut into 4 wedges
Grill the Gardenburger Sun-Dried Tomato Basil patty or fry it in a non-stick pan sprayed lightly with olive oil spray. Cool, then cut into 1/4-inch pieces. In a mixing bowl, combine nonfat cream cheese, Parmesan cheese, lemon juice, mustard, and garlic. Whisk to blend completely. Mix in the yogurt, then add salt and black pepper to taste. Chill for 15 minutes more. Toss the lettuce with the dressing and most of the shredded Parmesan cheese. When the leaves are well coated, turn out onto a serving platter. Garnish with lemon wedges, the rest of the shredded Parmesan cheese, and the crumbled Gardenburger Sun-Dried Tomato Basil patty. Serve with freshly ground black pepper. Makes 2 servings.
PRODUCT PREPARATION INSTRUCTIONS:Keep Frozen Until Ready to Use
For Food Safety and Quality, Heat to a Minimum Internal Temperature of 160°F
Santa Fe Salad
Prep Time: 20 minutes
Time to Table: 20 minutes
Ingredients
1/2 cup frozen corn kernels, thawed
2 tablespoons water
1/2 cup canned black beans, rinsed and drained
1/2 cup salsa
2 Gardenburger® Black Bean Chipotle patties
4 cups torn romaine lettuce
1 medium plum tomato, chopped (about 2/3 cup)
1/2 medium ripe avocado, pitted, peeled and sliced
1/4 cup sliced green onions
1/4 cup shredded Cheddar or Monterey Jack cheese (optional)
Directions
1. In small microwave-safe dish combine corn and water. Micro-cook, loosely covered, on high for 1 minute. Drain.
2. In small bowl stir together corn, beans and salsa. Set aside.
3. Cook Gardenburger® Black Bean Chipotle patties according to package directions. Cut into bite-size pieces.
4. In large bowl toss together patty pieces, lettuce, tomato, avocado and onions. Spoon corn mixture on top. Sprinkle with cheese, if desired.
Yield: 1 1/2 cups corn mixture; 5 cups greens mixture; 4 servings
PRODUCT PREPARATION INSTRUCTIONS:
Keep Frozen Until Ready to Use
For Food Safety and Quality, Heat to a Minimum Internal Temperature of 160°F
Polynesian Sandwich
Prep Time: 15 minutes
Time to Table: 15 minutes
Ingredients
1 Gardenburger® Veggie Medley patty
1 tablespoon mango chutney
1 canned pineapple ring, drained
1 teaspoon reduced-fat mayonnaise
1 hamburger bun, toasted
1 lettuce leaf
Directions
1. Lightly coat both sides of Gardenburger® Veggie Medley patty with cooking spray. Place patty on rack of broiler pan. Broil 4- to 5-inches from the heat for 8 minutes or until heated through, turning once. Spread chutney on patty. Top with pineapple ring. Broil for 1 to 3 minutes more or until heated through.
2. Meanwhile, spread mayonnaise on bottom of bun. Top with lettuce, patty and bun top.
Yield: 1 serving
PRODUCT PREPARATION INSTRUCTIONS:
Keep Frozen Until Ready to Use
For Food Safety and Quality, Heat to a Minimum Internal Temperature of 160°F
Dinner
Slaving over dinner isn't really an option anymore. But keeping it healthy is. Try these new recipes to get everyone around the table and hungering for more.
Forest Fantasy
Prep Time: 25 minutes
Time to Table: 25 minutes
Ingredients
1/4 cup reduced-fat mayonnaise
2 tablespoons Dijon mustard
4 Gardenburger® Original patties
4 medium (4- to 6-inch) portabella mushrooms
2 teaspoons vegetable oil
1/2 cup (2 oz.) reduced-fat shredded white Cheddar cheese or Cheddar cheese
2 tablespoons finely chopped red onion
2 tablespoons finely chopped red bell pepper
4 cups torn mixed spring greens
Directions
1. In small bowl stir together mayonnaise and mustard. Set aside.
2. Cook Gardenburger® Original patties according to package directions. Crumble. Stir in mayonnaise mixture. Set aside.
3. Remove stems from mushrooms. Use spoon to scrape out gills. Brush both sides of mushrooms with oil. Place, stem side up, in shallow baking pan coated with cooking spray. Broil 4- to 5-inches from heat for 8 minutes.
4. Spoon patty mixture into mushroom caps. Sprinkle with cheese, onion and red pepper. Broil 4- to 5-inches from heat about 3 minutes more or until heated through.
5. Arrange greens on 4 serving plates. Top each with mushroom.
Yield: 1 1/3 cups patty mixture; 4 cups greens; 4 servings
PRODUCT PREPARATION INSTRUCTIONS:
Keep Frozen Until Ready to Use
For Food Safety and Quality, Heat to a Minimum Internal Temperature of 160°F
Gardenburger Bake
Prep Time: 15 minutes
Time to Table: 30 minutes
Ingredients
1 cup sliced fresh mushrooms
1 teaspoon vegetable oil
1 package Gardenburger® Meatless Meatballs or Gardenburger® Grilled Chicken patties
1 cup marinara sauce
1/2 cup water
1/4 cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
Directions
1. In large nonstick skillet cook mushrooms in hot oil until tender. Add Gardenburger® Meatless Meatballs. Cook over medium heat for 6 minutes or until hot, turning occasionally.
2. Meanwhile, in 11 x 7 x 1 1/2-inch baking pan stir together marinara sauce and water. Top with meatball mixture. Spoon sauce over meatballs. Sprinkle with mozzarella cheese and Parmesan cheese. Bake, uncovered, at 350°F about 15 minutes or until bubbly.
Yield: 4 servings
PRODUCT PREPARATION INSTRUCTIONS:
Keep Frozen Until Ready to Use
For Food Safety and Quality, Heat to a Minimum Internal Temperature of 160°F
Mexican Standoff
Prep Time: 25 minutes
Time to Table: 25 minutes
Ingredients
1/4 cup roasted red pepper-tomato salsa or salsa
1/4 cup reduced-fat mayonnaise
4 corn tortillas
1/2 cup frozen corn kernels
2 teaspoons vegetable oil, divided
4 Gardenburger® Black Bean Chipotle patties
4 slices (3/4 oz. each) Monterey Jack cheese
1 cup canned black beans, rinsed and drained
2 thin slices red onion, separated into rings
1/4 cup guacamole
Directions
1. In small bowl stir together salsa and mayonnaise. Set aside.
2. Loosely wrap tortillas in paper towels. Micro-cook on high for 20 to 30 seconds or until warm. Remove paper towels. Wrap in foil to keep warm.
3. In large nonstick skillet combine corn and 1 teaspoon of the oil. Cook and stir over medium-high heat about 3 minutes or until corn begins to brown. Remove from skillet. Keep warm.
4. Brush both sides of Gardenburger® Black Bean Chipotle patties with remaining oil. In same skillet cook patties over medium heat for 7 to 10 minutes or until heated through, turning once. Remove from heat. Top each patty with slice of cheese. Cover. Let stand about 1 minute or until cheese melts.
5. To serve, place corn tortillas on 4 serving plates. Top with salsa mixture, patties, black beans, onion and corn. Spoon dollops of guacamole on top. Serve immediately.
Yield: 1/2 cup salsa mixture; 4 servings
PRODUCT PREPARATION INSTRUCTIONS:
Keep Frozen Until Ready to Use
For Food Safety and Quality, Heat to a Minimum Internal Temperature of 160°F
Meatless Herb Crusted Chicken Parmesan
Prep Time: 20 minutes
Time to Table: 20 minutes
Ingredients
1 package Gardenburger® Meatless Herb Crusted Chicken patties
1 cup marinara sauce
1/2 cup shredded mozzarella or provolone cheese
Directions
1. In 11 x 7 x 1 1/2-inch nonstick baking pan bake Gardenburger® Meatless Herb Crusted patties at 375°F for 15 minutes, turning after 8 minutes.
2. Meanwhile, in small microwave-safe bowl micro-cook marinara sauce on high for 30 seconds or until warm. Spoon over patties. Sprinkle with cheese. Bake at 350°F about 3 minutes or until cheese melts.
Yield: 4 servings
PRODUCT PREPARATION INSTRUCTIONS:
Keep Frozen Until Ready to Use
For Food Safety and Quality, Heat to a Minimum Internal Temperature of 160°F
Veggie Holiday Stuffing
Prep Time: 40 minutes
Time to Table: 85 minutes
Ingredients
1 medium eggplant (about 1 lb.), cut into 1-inch pieces (about 6 cups)
2 small onions, cut into 1-inch pieces (about 2 cups)
1 medium yellow or red bell pepper (about 1 cup)
2 tablespoons olive oil
3/4 cup hazelnuts
7 cups cubed firm-textured bread, dried
1 large cooking apple, cut into 3/4-inch pieces
3/4 cup dried cranberries
4 teaspoons poultry seasoning
1/2 teaspoon pepper
2 to 2 1/2 cups vegetable broth
1 package Gardenburger® Meatless Breakfast Sausage patties, thawed and chopped
1/4 cup chopped fresh parsley
Directions
1. In 15 x 10 x 1-inch baking pan toss together eggplant, onions, bell pepper and oil. Bake, uncovered, at 350°F for 25 minutes, stirring after 15 minutes. Stir in hazelnuts. Continue baking, uncovered, at 350°F about 20 minutes more or until vegetables begin to brown around the edges.
2. In very large bowl combine vegetable mixture, bread, apple, cranberries, poultry seasoning and pepper. Drizzle with enough broth to moisten. Toss to combine. Spoon into 13 x 9 x 2-inch baking pan coated with cooking spray. Tightly cover with foil.
3. Bake, covered, at 350°F for 30 minutes. Remove foil. Sprinkle with Gardenburger® Meatless Breakfast Sausage patties. Bake, uncovered, at 350°F for 15 minutes more. Sprinkle with parsley.
Yield: 12 cups; 15 servings
PRODUCT PREPARATION INSTRUCTIONS:
Keep Frozen Until Ready to Use
For Food Safety and Quality, Heat to a Minimum Internal Temperature of 160°F
Veggie Pita Pizza
Prep Time: 25 minutes
Time to Table: 25 minutes
Ingredients
2 Gardenburger® Sun-Dried Tomato Basil patties
4 whole wheat pita bread rounds
3/4 cup pizza sauce
1 cup coarsely chopped broccoli
1/4 cup chopped red bell pepper
1/4 cup sliced green onions
1 can (2 1/4 oz.) sliced pitted ripe olives, drained
1/3 cup crumbled feta cheese (optional)
2 tablespoons grated Parmesan cheese (optional)
Directions
1. Prepare Gardenburger® Sun-Dried Tomato Basil patties according to package directions. Cut into 1/4-inch pieces. Set aside.
2. Arrange pita bread rounds on large baking sheet. Bake at 375°F about 5 minutes or until pita rounds begin to toast. Turn over.
3. Spread pizza sauce on pita rounds. Sprinkle with patties, broccoli, bell pepper, green onions and olives. Top with feta cheese and Parmesan cheese, if desired. Bake at 375°F about 10 minutes or until edges begin to brown and heated through.
Yield: 4 servings
PRODUCT PREPARATION INSTRUCTIONS:
Keep Frozen Until Ready to Use
For Food Safety and Quality, Heat to a Minimum Internal Temperature of 160°F
Savory Portabella Ravioli with Mushroom Ragout
Prep Time: 140 minutes
Time to Table: 200 minutes
Ingredients
Sauce
4 medium portabella mushrooms (about 1 lb.)
1 tablespoon butter or margarine
1 tablespoon vegetable oil
1 medium onion, thinly sliced (about 1 cup)
8 cups sliced fresh white mushrooms (about 3/4 lb.)
2 cloves garlic, minced
1 tablespoon chopped fresh sage
1 can (28 oz.) whole tomatoes, cut up
Ravioli
4 Gardenburger® Savory Portabella patties
1/2 cup grated Parmesan cheese
2 tablespoons all-purpose flour
30 refrigerated wonton wrappers
Directions
1. Remove stems from portabella mushrooms. Use spoon to scrape off gills. Thinly slice mushroom caps. Set aside.
2. In Dutch oven melt butter. Stir in vegetable oil. Cook onion in butter mixture over medium heat about 5 minutes or until tender. Stir in portabella mushrooms, white mushrooms, garlic and sage. Cook, covered, over medium heat for 5 minutes. Remove lid. Cook, uncovered, over medium heat about 7 minutes or until tender and liquid evaporates, stirring frequently.
3. Stir in undrained tomatoes. Bring to boiling; reduce heat. Simmer, uncovered, about 30 minutes or until sauce thickens, stirring occasionally. Remove from heat. Cover and refrigerate for 1 hour to 2 days.
4. Arrange Gardenburger® Savory Portabella patties in microwave-safe baking dish. Loosely cover. Micro-cook on high about 3 minutes or until thawed. In medium bowl crumble patties. Stir in Parmesan cheese.
5. Sprinkle flour in 15 x 10 x 1-inch baking pan. Set aside. Working on lightly floured surface mound scant tablespoon of patty mixture in center of each wonton wrapper. Lightly brush edges of wrappers with water. Fold each wrapper in half, forming triangle and pressing out excess air. Firmly pinch edges to seal. Place in single layer in prepared baking pan. Cover loosely. Refrigerate for 1 hour.
6. In large saucepan cook and stir sauce, uncovered, over medium-high heat about 5 minutes or until heated through. In another large saucepan cook ravioli, about 10 at a time, in gently boiling water for 6 to 8 minutes or until they rise to surface. Remove with slotted spoon. Serve topped with sauce.
Yield: 5 cups sauce; 30 ravioli; 5 servings
PRODUCT PREPARATION INSTRUCTIONS:
Keep Frozen Until Ready to Use
For Food Safety and Quality, Heat to a Minimum Internal Temperature of 160°F
Appetizers & Snacks
The munchies are dangerous. It's easy to shove your hand in a bag of chips. But these tasty recipes make it just as easy, and a whole lot healthier, to find snacks for you or to make for a party.
Meatless Chicken Lettuce Wraps
Prep Time: 20 minutes
Time to Table: 20 minutes
Ingredients
2 Gardenburger® Meatless Grilled Chicken patties
1 1/2 teaspoons grated gingerroot
2 teaspoons vegetable oil
1 tablespoon rice wine vinegar or rice vinegar
1 tablespoon teriyaki sauce
1 teaspoon honey
3/4 cup shredded carrot
1/4 cup sliced green onions
2 tablespoons sliced almonds, toasted
8 leaves Bibb or Boston lettuce
Directions
1. Cook Gardenburger® Meatless Grilled Chicken patties according to package directions. Cut into 1/2-inch-wide strips. Set aside.
2. In small saucepan cook and stir gingerroot in oil over medium-high heat for 30 seconds. Stir in vinegar, teriyaki sauce and honey. Stir in carrot, onions and almonds. Toss with patty strips.
3. Spoon mixture into center of lettuce leaves. Wrap up. Serve immediately.
Yield: 8 appetizer servings; 2 cups patty mixture
PRODUCT PREPARATION INSTRUCTIONS:
Keep Frozen Until Ready to Use
For Food Safety and Quality, Heat to a Minimum Internal Temperature of 160°F
Hawaiian Skewers
Prep Time: 20 minutes
Time to Table: 20 minutes
Ingredients
1 package Gardenburger® Meatless Riblets
1 can (8 oz.) pineapple chunks (juice pack)
1/2 medium green bell pepper, cut into 1-inch pieces
12 frozen pearl onions, thawed
8 cherry or grape tomatoes
Directions
1. Soak four 8- to 10-inch bamboo skewers in water for 10 minutes.
2. Meanwhile, cut two small slits in top of each Gardenburger® Meatless Riblets pouch. Place pouches on microwave-safe plate. Micro-cook on high for 2 minutes or until thawed. Carefully remove riblets from pouches, reserving any excess barbecue sauce. Cut riblets into 8 equal pieces. Set aside.
3. Drain pineapple, reserving juice. Drain skewers. Alternately thread riblet pieces, pineapple, pepper, onions and tomatoes onto skewers. Stir 1 tablespoon of reserved pineapple juice into reserved barbecue sauce.
4. Prepare grill for direct cooking. Add skewers to grill rack. Grill, uncovered, directly over medium-hot coals for 3 to 5 minutes or until heated through and vegetables are tender, turning occasionally and brushing with reserved barbecue sauce mixture.
Yield: 4 appetizer servings
PRODUCT PREPARATION INSTRUCTIONS:
Keep Frozen Until Ready to Use
For Food Safety and Quality, Heat to a Minimum Internal Temperature of 160°F
Hearty Meatball Soup
Prep Time: 25 minutes
Time to Table: 25 minutes
Ingredients
1 cup chopped onion
1 teaspoon vegetable oil
3 cups vegetable broth
1 can (14 1/2 oz.) diced tomatoes
2 cups coarsely chopped carrots
1 cup chopped celery
1 teaspoon dried Italian seasoning
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 package Gardenburger® Meatless Meatballs
1 cup chopped fresh spinach
1/2 cup fat-free half-and-half (optional)
1/4 cup freshly grated Parmesan cheese (optional)
Directions
1. In large saucepan cook onion in oil until tender. Stir in broth, undrained tomatoes, carrots, celery, Italian seasoning, garlic powder and pepper. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes or until vegetables are tender.
2. Stir in Gardenburger® Meatless Meatballs. Cook, covered, over medium heat about 5 minutes or until meatballs are heated through.
3. Stir in spinach and half-and-half, if desired. Cook and stir over low heat just until heated through (do not boil). Ladle into bowls. Sprinkle with Parmesan cheese, if desired.
Yield: 8 cups; 8 appetizer servings
PRODUCT PREPARATION INSTRUCTIONS:
Keep Frozen Until Ready to Use
For Food Safety and Quality, Heat to a Minimum Internal Temperature of 160°F
Meatless Chicken Quesadillas
Prep Time: 15 minutes
Time to Table: 15 minutes
Ingredients
2 Gardenburger® Meatless Grilled Chicken patties
2 thin slices onion
1 clove garlic, minced
2 teaspoons vegetable oil, divided
2 tablespoons canned diced green chile peppers, drained
2 tablespoons chopped fresh cilantro
2 tablespoons salsa
1/8 teaspoon pepper
4 (7- to 8-inch) flour tortillas, divided
1 cup (4 oz.) shredded reduced-fat sharp Cheddar cheese, divided
1 cup (4 oz.) shredded Monterey Jack cheese, divided
Guacamole (optional)
Reduced-fat sour cream (optional)
Directions
1. Cook Gardenburger® Meatless Grilled Chicken patties according to package directions. Cut into 1/2-inch wide strips. Set aside.
2. In large nonstick skillet cook onion and garlic in 1 teaspoon of the oil about 2 minutes or until tender. Remove from skillet. Stir in chile peppers, cilantro, salsa and pepper. Set aside.
3. Add 1 of the tortillas to the same skillet. Top with half of the Cheddar cheese, half of the onion mixture, half of the patty strips, half of the Monterey Jack cheese and one more tortilla. Cook over medium heat for 3 to 4 minutes or until golden brown and cheese melts, turning once. Repeat with remaining ingredients, using remaining 1 teaspoon oil, if needed.
4. Cut each quesadilla into 6 wedges. Serve with guacamole and sour cream, if desired.
Yield: 12 tortilla wedges; 6 appetizer servings
PRODUCT PREPARATION INSTRUCTIONS:
Keep Frozen Until Ready to Use
For Food Safety and Quality, Heat to a Minimum Internal Temperature of 160°F
Grilled Swedish Meatball Kebabs
Prep Time: 15 minutes
Time to Table: 20 minutes
Ingredients
1/4 cup firmly packed brown sugar
3 tablespoons Dijon mustard
2 teaspoons cider vinegar
2 teaspoons vegetable oil
2 tablespoons chopped fresh parsley (optional)
1 package Gardenburger® Meatless Meatballs
1 medium yellow summer squash or zucchini, halved lengthwise
1 green or red bell pepper, cut into 1-inch pieces
1/2 cup frozen pearl onions, thawed
1/2 cup cherry tomatoes
Directions
1. In small bowl whisk together brown sugar, mustard, vinegar and oil. Stir in parsley, if desired. Set aside. Soak six 8- to 10-inch bamboo skewers in enough warm water to cover for 10 minutes.
2. Place Gardenburger® Meatless Meatballs in 1 1/2-quart microwave-safe casserole. Micro-cook, covered, on high for 3 to 4 minutes or until thawed. Cut squash into 1/2-inch-thick slices. Drain skewers. Alternately thread meatballs, squash, pepper, onions and cherry tomatoes onto skewers.
3. Prepare grill for direct cooking. Add skewers to grill rack. Grill, uncovered, directly over medium heat for 4 to 6 minutes or until heated through, turning occasionally. Brush with brown sugar mixture occasionally during the last 2 minutes of grilling.
Yield: 6 appetizer servings
PRODUCT PREPARATION INSTRUCTIONS:
Keep Frozen Until Ready to Use
For Food Safety and Quality, Heat to a Minimum Internal Temperature of 160°F
Cocktail Meatballs
Prep Time: 5 minutes
Time to Table: 185 minutes
Ingredients
2 bottles (12 oz. each) chili sauce
1 jar (18 oz.) grape jelly
2 packages Gardenburger® Meatless Meatballs
1 can (20 oz.) pineapple chunks, drained (optional)
Directions
1. In 3 1/2- to 4-quart electric crockery cooker stir together chili sauce and grape jelly. Stir in Gardenburger® Meatless Meatballs and pineapple chunks, if desired. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
2. Stir before serving. Serve with cocktail picks or forks.
Yield: 6 cups mixture; 15 appetizer servings
PRODUCT PREPARATION INSTRUCTIONS:
Keep Frozen Until Ready to Use
For Food Safety and Quality, Heat to a Minimum Internal Temperature of 160°F
