2 lbs sirloin steak, cut into 1 inch cubes
1/2 cup fresh parsley, chopped
¼ cup olive oil
¼ cup water
2 Tbsp Pantry Club Gourmet Jalapeno* Dip Mix
1 Tbsp lemon juice
2 cloves garlic, minced
1 Tsp salt
½ Tsp black pepper
2 Cups of cooked rice (optional: sautéed mushrooms)
* This recipe can be made with any of the dip mix flavors
Add all ingredients, except the beef, to a mixing bowl and whisk together.
Pour the mixture into a large Ziploc bag.
Add the beef into the bag and massage the bag to ensure all of the beef is covered by the marinade mixture.
Refrigerate for 1 hour.
Prepare the rice and set aside.
Remove the beef from the refrigerator and allow to sit at room temperature. In the meantime, preheat your oven to 400 degrees.
Line a baking sheet with parchment paper to catch the grease, and position a wire cooking rack on top. Lightly spray the cooling rack with non-stick cooking spray.
Position the cubes of marinated beef onto the wire cooking rack, leaving a little space between the pieces.
Bake for 30 minutes. Remove from oven and serve immediately over the bed of rice.
4 pieces of Chicken
1 bag of Broccoli Slaw|
1 Onion, chopped
One Pkg of The Pantry Club Onion Chive Gourmet Dip Mix
Preheat the oven to 425 degrees.
Rub olive oil on the pieces of chicken and sprinkle with salt.
Bake the chicken pieces in the oven at 425 for one hour (or until done).
Sauté the chopped onion on low heat in butter until it is golden brown.
Add a bit more butter along with the package of Onion Chive dip mix into the onions (add more butter to keep the onion mixture from being crumbly).
Add the bag of broccoli slaw and sauté till desired doneness (add butter or a bit of olive oil as needed to keep slaw from burning to the pan).
Place the chicken on top of the broccoli slaw and serve.
4 large boneless rib pork chops*
1 Tsp salt
1 Tbsp olive oil
3 Tbsp finely chopped onion
2 Tbsp Cucumber Dill Gourmet Dip Mix
1 Cup roughly chopped Crimimi or Baby Bella mushrooms
2 Tbsp dry white wine
¼ Cup chicken stock
1 Tbsp unsalted butter
½ Cup heavy cream
2 Tbsp sour cream
* Can also be made using chicken breasts
Heat a large skillet over medium heat and add the olive oil. Sprinkle the chops with the salt. Brown pork chops well on both sides.
Remove pork chops to a plate and set aside.
Add the onion and chopped mushrooms, stirring this constantly so it doesn’t burn for 3 minutes.
Deglaze the pan with the white wine, scraping up the browned bits at the bottom of the pan.
Pour in the chicken stock and the Cucumber Dill dip mix. Place the pork chops back in the pan. Bring liquid to the boil, cover and reduce heat to simmer. Cook for 20 minutes.
Again, remove the pork chops from the pan and set aside. Add the butter to the pan juices and stir until the butter is melted. Stir in the heavy cream and the sour cream. Blend sauce well until it’s smooth. Place pork chops back in the pan and heat through then serve.
1 pkg (12 oz) egg noodles (plain or spinach)
½ cup frozen peas, defrosted
½ cup broccoli, lightly cooked
3/4 cup sour cream
1 small container of cottage cheese
1 pkg of The Pantry Club Spinach Gourmet Dip Mix
1 lb ground beef
2 cups of grated Colby Jack cheese (or cheese of your choice)
Heat oven to 350 degrees. Prepare a 9×13 baking dish and spray with cooking oil.
If you are adding ground beef, cook beef in a skillet until no longer pink. Drain off any excess fat.
Cook the egg noodles according to package directions, shy of 1 to 2 minutes because they will be baked.
In a large bowl, mix together the sour cream, cottage cheese and Spinach dip mix.
Drain the noodles and pour them into the mixing bowl and stir to coat all the noodles.
Add the peas and lightly cooked broccoli to the bowl and mix.
Pour half the egg noodle mixture into your prepared pan, top with half the ground beef mixture, and then half of the grated cheese.
Then layer the remaining egg noodle mixture and top with the remaining beef. Top with the remaining grated cheese.
Bake for 20 minutes and serve.
2 Tbsp butter
2 bone-in pork loin chops ( ¾” thick, 7 to 8 oz each)
2-3 Tbsp Jalapeno Gourmet Dip Mix
1/2 Cup thinly sliced yellow onion
1 Cup of chicken broth
1/4 cup heavy whipping cream
1/2 cup uncooked rice
In a 10-inch nonstick skillet, melt 1 tablespoon butter over medium heat. Cook pork chops 4 to 6 minutes, turning once, until they are browned on both sides. Using tongs, transfer to plate.
Add the remaining tablespoon of butter to the skillet and melt over medium heat. Add the onion and cook 2 to 3 minutes, stirring frequently until the onion softens.
Then stir in the broth, whipping cream and Jalapeno dip mix and heat to boiling while stirring.
Add in the rice and return to boiling. Place the pork over the rice then reduce the heat to low; cover and simmer 20 to 25 minutes or until most of the sauce is absorbed, and the pork is fully cooked.
6-8 Pork chops (boneless or bone-in)
6 potatoes, peeled and sliced
2 10 oz. cans condensed Cream of Mushroom Soup
1 12 oz. can Evaporated Milk
1/2 cup water
3 Tbsp Onion Chive* Gourmet Dip Mix
Salt & pepper to taste
*You can choose any Gourmet Dip Mix you prefer for this recipe
Preheat the over to 325 degrees.
Grease a 9×13 baking dish. Spread the sliced potatoes over the bottom of the dish and then set the pork chops evenly spaced on top of them.
In a bowl, mix together the soup, milk, water, and Gourmet Dip Mix. Pour this over the pork chops and potatoes.
Cover the dish with foil and bake at 325 for 2 ½ hours.
NOTE: Remove the foil the last half hour to allow browning.
Serve with your favorite cooked vegetables.
1 lb thin spaghetti, broken into 1 inch pieces (or other pasta shape of your choice)
½ pint of cherry tomatoes, chopped in half
½ cup fresh baby spinach
1 large cucumber, diced
1 medium green bell pepper, diced
1 red bell pepper, diced
½ of a large red onion, diced
1 can of sliced ripe olives, drained
1 package of Sriracha Ranch Gourmet Dip Mix
½ cup of water
¼ cup grated Parmesan cheese
Optional: 1 Tbsp sesame seeds
Cook the pasta according to the package directions. Drain and rinse in cold water. Then put into a large bowl.
Add cherry tomatoes, baby spinach, cucumber, green and red bell pepper, red onion and olives in a large bowl.
Prep the dressing: Whisk together the Sriracha Ranch mix with the water until smooth.
Pour dressing over salad and toss until coated. Add the Parmesan cheese and toss again.
Cover and refrigerate for at least 3 hours, or overnight.
8 oz corkscrew pasta (or pasta of choice)
2 medium avocados, coarsely chopped
2 medium ripe tomatoes, roughly chopped
6 slices bacon, crisp cooked, drained, and crumbled
1/3 Cup chopped fresh basil
2 Tbsp water or milk
2 Tbsp of Bacon Cheddar Gourmet Dip Mix
1 Tbsp olive oil
2 cloves garlic, minced
Salt and pepper to taste
½ Cup shredded Cheddar cheese
Cook the paste according to package directions. Rinse and set aside.
In a large bowl combine the avocados, tomatoes, bacon crumbs, basil, water/milk, olive oil, garlic, Bacon Cheddar dip mix, pepper and salt. Add the pasta and toss to combine.
Transfer to a serving bowl and sprinkle with cheese.
2 medium heads of fresh broccoli, cut into florets
½ cup shredded or chopped carrots
¼ cup diced red onion
2 large apples, finely chopped
½ cup cashews (or pecans, coarsely chopped)
½ cup dried cranberries
¼ cup of grapes, cut in half
½ pkg of Pantry Club Garden Ranch Gourmet Dip Mix*
1 cup of Sour Cream
2 Tbsp mayonnaise
1-2 Tbsp water (to thin a bit)
In a large bowl combine broccoli, carrots, red onion, apples, nuts, grapes and dried cranberries.
Whisk dressing ingredients together and add the water last and mix again.
Add the dressing to the salad and toss to coat. Chill until ready to serve.
Pairs well with warm bread or muffins.
* You can use an alternate Gourmet Dip Mix flavor such as Cucumber Dill or Onion Chive (or your favorite flavor!)