Meal Ideas At Your Speed

Ingredients:

• AdapTable Meals® Onion, Garlic, & Bell Pepper Pork Half Loins
• 3 tbsp. olive oil, divided
• 1 tbsp. whole grain Dijon mustard
• 1 tbsp. Worcestershire sauce
• 1 tbsp. pure maple syrup
• 1 tbsp. low-sodium soy sauce

• 1 tbsp. freshly-squeezed lemon juice
• 1 tbsp. whole grain Dijon mustard
• 1 to 3 tbsp. water, to thin
• 2 tbsp. unsalted butter
• 2 tsp. dried thyme
• ½ cup heavy whipping cream
• 2 cloves of garlic, pressed or finely minced
• Salt and pepper, to taste

Directions:

1. Preheat the oven to 375°F. While that’s heating up, pat the tenderloins dry with a paper towel.
2. In a bowl, prepare the glaze by combining the Dijon mustard, Worcestershire, soy sauce, maple syrup, and 1 tablespoon of olive oil. Incorporate the ingredients and set aside for later use.
3. Next, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the tenderloins until they are golden brown on all sides to lock in the moisture and caramelize the outside for an extra burst of flavor. Then, transfer the seared tenderloins to a baking sheet and generously brush them with the delicious glaze to coat every surface.
4. Next, place the tenderloins into the oven for 15 minutes. After that, give them a flip and continue roasting until they reach a perfectly juicy 145° - 150°F. Once they're done, take them out and let them rest 5-10 minutes on a cutting board while you work on whipping up a delicious pan sauce.
5. Now, melt some butter in the same skillet you used for searing over medium heat. Once it's melted, toss in some minced garlic and sauté until it becomes wonderfully fragrant, about 1 minute.
6. Next, squeeze in the fresh lemon juice and pour in the heavy cream. Then, add a kick of flavor with some Dijon mustard. Allow the sauce to simmer gently, then sprinkle in some thyme, with salt and pepper to taste.
7. Keep cooking for an additional 1 to 2 minutes until everything is nicely mixed together. If the sauce becomes too thick, simply add 1 tablespoon of water at a time until you achieve the perfect consistency. Once you're happy with the results, take it off the heat.
8. Lastly, cut the tenderloins into juicy 1 to 2-inch thick slices, then arrange them on your favorite platter. Pour the rich pan sauce over the slices and add a pop of color with some fresh herbs for that perfect finishing touch!
9. Serve and enjoy with your favorite side dish!

Ingredients:

• AdapTable Meals® Roasted Onion, Garlic, & Bell Pepper Pork Loin Filet
• 2 Russet potatoes
• BBQ sauce
• 2 tbsp olive oil
• 2 tsp kosher salt
• Black pepper
• Shredded cheese, optional
• Sour cream, optional
• Chives, optional
• Jalapeno, sliced, optional
• Butter

Directions:

1. Place the pork loin in the crockpot and cover with BBQ sauce. Flip to the other side and repeat.
2. Cover with the crockpot lid and cook on high for 4 hours or low for 8 hours.
3. Preheat oven to 450℉.
4. Wash potatoes and poke several holes in the potatoes with a fork.
5. Rub olive oil over potatoes and sprinkle generously with kosher salt.
6. Bake for 1 hour or until tender with a fork.
7. Slice each potato lengthwise about 3/4 of the way through. Push the sides inward to open the potato.
8. Shred the pork loin directly in the crockpot and top with BBQ sauce.
9. Build potatoes with shredded pork loin, shredded cheese, sour cream, butter, chives, and jalapeños.
10. Serve and enjoy!

Ingredients:

• 2 12.5 oz packages of AdapTable® Meals Kansas City Style BBQ Chicken Breasts (4 filets)
• 1 lb cavatappi pasta
• 8 Tbsp salted butter, divided 
• ¼ C flour
• 1 tsp sea salt
• ½ tsp black pepper
• 4 C whole milk
• 6 C freshly shredded sharp cheddar cheese (about 20 oz of block cheese)
• 1 C of your favorite BBQ sauce
• 1 C panko bread crumbs
• ⅓ C grated parmesan
• Parsley (optional garnish) 

Directions:

1. Preheat oven to 375ºF.
2. Cook the pasta according to the package directions. Drain and set aside.
3. While the pasta cooks, melt 2 tablespoons of butter in a large pan over medium to medium-high heat.
4. Once the butter has melted and begins to bubble, add the four chicken breast filets and cook for 3-4 minutes.
5. Flip the chicken filets, cover the pan, and cook for 4 more minutes, until the chicken is cooked through and no longer pink.
6. Remove the chicken filets, set them aside, and cover them.
7. Reduce heat to medium and add 4 tablespoons of butter to the pan and stir until melted, being sure to scrape up all the brown bits while you stir.
8. Add the flour and stir until the flour has dissolved into the butter and the mixture is smooth.
9. Cook for 2 minutes while stirring.
10. Add the salt and pepper and stir for another minute.
11. Slowly pour in 1 cup of the milk while stirring and continue to stir until smooth.
12. Repeat with the other 3 cups of milk, adding one cup of milk at a time.
13. Increase the heat to medium-high to high and bring to a simmer, stirring often.
14. Reduce heat to medium and simmer for 5 minutes, stirring often.
15. Shred the cooled chicken while the sauce simmers.
16. Add 4 cups of the cheddar cheese to the sauce and stir until all the cheese has melted and the sauce is smooth.
17. Add the cooked noodles and stir to combine it with the sauce.
18. Add ¾ of the chicken to the pan and fold it into the noodles and cheese sauce.
19. Remove the pan from the heat.
20. Add half of the noodle mixture to a greased 9x13 baking dish.
21. Sprinkle ¼ tsp salt and ¼ tsp of garlic salt evenly over the first half of the noodles.
22. Sprinkle 1 cup of cheddar cheese over the noodles.
23. Drizzle ½ cup of barbeque sauce over the noodles.
24. Layer the second half of the noodles over the first half.
25. Sprinkle ¼ tsp salt and ¼ tsp of garlic salt evenly over the second half of the noodles.
26. Evenly distribute the remaining shredded chicken over the noodles.
27. Sprinkle 1 cup of cheddar cheese over the chicken.
28. Drizzle ½ cup of barbeque sauce over the cheese.
29. In a separate bowl, add the melted butter and parmesan to the bread crumbs and stir until combined.
30. Spread the bread crumb topping evenly across the top of the noodles.
31. Bake for 30 minutes, until the top is browned and crispy.
32. Remove from the oven and serve immediately.
33. Salt to taste.
34. Garnish with extra barbeque sauce and/or parsley, if desired. 

Ingredients:

• AdapTable® Meals Santa Maria Boneless Pork Loin Roast
• 2 limes
• 1/2 bell pepper, chopped
• 2 chopped tomatoes
• 1 tsp of sea salt flakes

• 1/2 chopped avocado
• 2 Tbsp of chopped cilantro
• 2 Tbsp of goat cheese

Directions:

1. Preheat the oven at 350ºF.
2. Place the pork loins in a baking dish, add the chopped vegetables and squeeze the limes.
3. Bake for 40 minutes.
4. Once baked and cooled, top with chopped avocado, cilantro and goat cheese.
5. Enjoy!