Meal Ideas At Your Speed

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    Shredded Pork Loin Loaded Potatoes

    Featured Product:

    Pork Loin Filet

    Feeds3
    6Hours

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    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 450oF.
    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!
  • View Meal Idea

    Britni’s Baked BBQ Chicken Mac & Cheese

    Featured Product:

    Chicken Breast Filets

    Feeds6
    45Mins

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    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 9×13 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. 
  • View Meal Idea

    Maria’s Santa Maria Avocado and Goat Cheese Pork…

    Featured Product:

    Cooker Ready Pork Roast

    Feeds3
    40Mins

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    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

    Toppings:

    • 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!
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    Emily’s Air Fryer Pork Burnt End Nachos

    Feeds4
    35Mins

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    Ingredients:
    • AdapTable Meals® Kansas City Style BBQ Boneless Pork Loin Backrib
    • 11 oz bag of tortilla chips
    • 1 C shredded cheddar cheese
    • 1 C shredded Monterey jack cheese
    • 1/2 C BBQ sauce
    • 1/2 C pico de gallo
    • 1 avocado
    • 1/4 C cilantro
    • 1 sliced jalapeño
    • 1 lime
    Directions:
    1. Start by lining a sheet pan with a piece of aluminum foil. Chop the AdapTable Meals Pork Loin into 1/2 inch bite-size pieces. Arrange the pieces on the pan so they are not touching. Pop this into the air fryer at 400ºF for 20-25 minutes.
    2. When the pork is cooked and the edges are looking crispy, pull the pan from the air fryer and drizzle over the BBQ sauce. Pop the sheet pan back into the air fryer and cook it for another 3-5 minutes until the meat is glazed.
    3. Remove the meat and aluminum foil from the pan and lay out the chips. Mix together both cheeses and sprinkle them evenly over the chips. Pop this into the air fryer for roughly 3 minutes at 400ºF until the cheese has melted.
    4. Time to assemble! First, sprinkle over the pico de gallo. Cube both sides of the avocado on the chips. Hand tear the cilantro over the chips and add as many jalapeño slices as you’d like. Lastly, shower the nachos with the pork burnt ends.
    5. Enjoy with some lime wedges on the side!
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    Maria’s Sirloin Skillet with Bell Pepper Cream

    Feeds2
    60Mins

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    Ingredients:
    • AdapTable® Meals Smokey Bourbon Sirloin Steaks
    • 1 zucchini chopped
    • 1 C of heirloom cherry tomatoes
    • 1 small red onion chopped
    • 1/3 C of bone broth
    • 1/4 tsp of sea salt
    • 1 Tbsp of dried parsley
    • 1/4 tsp of garlic 
    • 1/8 tsp of black pepper

    Bell Pepper Cream:

    • 1/4 C of greek yogurt
    • 1/4 C of unsweetened almond milk
    • 1/4 tsp of sea salt
    • 1 Tbsp of dried parsley
    • 1 Tbsp of dried onion
    • 1/4 tsp of garlic 
    • 1/4 tsp of black pepper
    Directions:
    1. Preheat the oven at 350ºF.
    2. Wash and chop the vegetables.
    3. Place the sirloin steaks in a baking dish, add the vegetables, seasoning and bone broth.
    4. Bake for 45 minutes.
    5. Air fry the bell peppers for 10 minutes at 300ºF. Or cook in a skillet until soft.
    6. Blend all the ingredients for the bell pepper cream.
    7. Top the dish with cream, serve and enjoy!
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    Sarah’s BBQ Chicken Salad

    Featured Product:

    Chicken Breast Filets

    Feeds3
    15Mins

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    Ingredients:
    • AdapTable® Meals Kansas Style BBQ Chicken Breast
    • 1/4 C Roasted Corn
    • 1/4 C Black Beans
    • 1/4 C Tortilla Strips
    • 1/4 C Red Onion
    • 1/2 C Cherry Tomatoes 
    • 1 Avocado 
    • 4 C Iceberg Lettuce 

    Jalapeño Cilantro Dressing:

    • 3/4 C Greek Yogurt
    • 1 Lime, juiced 
    • 2 tsp Salt
    • 1/2 C Fresh Cilantro 
    • 1/4 of a Jalapeño (more if desired)
    Directions:
    1. Combine all ingredients in a food processor and blend. Once salad is put together, add dressing and garnish with fresh cilantro. Enjoy! 
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    Maria’s Pork Skewers with Avocado Crema

    Feeds4
    20Mins

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    Ingredients:
    • AdapTable® Meals Kansas City BBQ Style Pork Loin Back Rib
    • 1 bell pepper
    • 2 tomatoes
    • 1 zucchini
    • ½ red onion
    • 1 tsp of taco seasoning

    Avocado Crema

    • ¼ C of greek yogurt
    • ¼ C of guacamole
    • 1 Tbsp of chopped cilantro
    • ½ tsp of sea salt
    • 1 tsp of garlic powder
    • ⅛ tsp of black pepper
    • ⅓ C of water

     

    Directions:
    1. Preheat the oven or grill at 350ºF.
    2. Wash and chop the vegetables around 1×1 inch each.
    3. Cut the pork loin back ribs the same way, 1×1 inch each.
    4. Place them in metal skewers. 
    5. Cook or bake for 20 minutes.
    6. Mix the ingredients for the crema and serve the skweres with it, and enjoy!
  • View Meal Idea

    Rachel’s Grilled BBQ Boneless Pork Ribs with Peach…

    Feeds6
    30Mins

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    Ingredients:
    • AdapTable Meals® Kansas City BBQ Boneless Pork Loin Backribs
    • Vegetable or olive oil for the grill
    • 2 peaches, cut into small pieces
    • ¼ red onion, finely chopped
    • ½ jalapeno, seeds and membrane removed and finely chopped
    • ¼ C fresh cilantro, roughly chopped
    • 2 Tbsp lime juice
    • 1 tsp honey
    • pinch of salt
    • ¼ C mayonnaise
    • 1 tsp dijon mustard
    • 2 tsp honey
    • 1 Tbsp apple cider vinegar (or lime juice)
    • ¼ tsp salt
    • ⅛ tsp black pepper
    • 1 small green cabbage, shredded (about 4-5 cups)
    • ¼ C fresh cilantro, roughly chopped
    Directions:
    1. Preheat your grill the medium-high heat, about 450°F. Meanwhile, make the pico and slaw.
    2. Add all the ingredients to a food processor and pulse 4-5 times until roughly chopped and combined. Transfer to a bowl and set aside.
      Cabbage Slaw
    3.  In a large bowl, mix together the mayo, mustard, vinegar, honey, salt and pepper. Toss in the cabbage and cilantro. Let chill in the fridge while you grill the ribs.
    4. Once hot, oil the grill grates by dipping a paper towel in oil, then use tongs to rub the oiled pepper towel on the grill grates.
    5. Lay the ribs on the hot grill and cook for about 15-20 minutes, flipping the ribs about every 5 minutes. Keep the lid closed between flipping.
    6. Grill until the ribs reach an internal temperature of about 150°. If desired, brush the ribs with BBQ sauce during the last 5 minutes. Transfer to a plate and loosely cover with tinfoil. Let rest for 5-10 minutes.
    7. Serve with peach pico de gallo and cabbage slaw!
  • View Meal Idea

    Will’s Santa Maria Style Tri Tip Tacos

    Featured Product:

    Tri-Tip Roast

    Feeds4
    30Mins

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    Ingredients:
    • 1 AdapTable Meals Santa Maria Style Tri-Tip Roast
    • 1 red bell pepper – sliced
    • 1 green bell pepper – sliced
    • 1 red onion – sliced
    • 1/2 C mozzarella cheese – shredded
    • 1/4 C sour cream
    • 1/4 C mayonnaise
    • 1 Tbsp of your favorite hot sauce
    • 6 flour tortillas
    • 1 Tbsp of olive oil
    Directions:
    1. Preheat your grill on high.
    2. Place your AdapTable Meals Santa Maria Style Tri-Tip Roast on the grill and sear each side for 6-8 minutes.
    3. After each side has been seared, lower the heat to medium-high and continue cooking until the roast reaches an internal temperature of 145°F.
    4. Remove meat from grill and let the tri-tip rest for 10 minutes before slicing.
    5. In a hot pan, stir fry  the onion and bell peppers together until they become soft.
    6. Using a small bowl, mix together the sour cream, mayo and your favorite hot sauce (This will be our topping.).
    7. In another hot pan, heat up the flour tortillas on medium heat and set aside.
    8. Place a small handful of mozzarella cheese into the pan and place a tortilla over the cheese.
    9. Remove the cheesy tortilla within 20 seconds to avoid burning.
    10. Assemble the greatest taco you’ve ever had and enjoy!
  • View Meal Idea

    Melissa’s Skillet Pork Chops with Mushrooms and Green…

    Feeds4
    30Mins

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    Ingredients:
    • 1 package of AdapTable® Meals Roasted Garlic and Herb Pork Loin Chops
    • 1 lb fresh green beans
    • 1 lb sliced baby bella mushrooms
    • 1 tsp olive oil
    • ¼ C salted butter
    • Salt and pepper to taste
    Directions:
    1. Rinse your green beans and then add them to a medium saucepan. Cover them with water and heat the water over high heat until boiling. When the beans are boiling, reduce the heat to medium-high and cover with a lid.
    2. While the beans are cooking, add the mushrooms to a large 10- to 12-inch skillet (cast iron preferred) and cook over medium to medium-high heat, stirring occasionally. After a few minutes of cooking, the mushrooms will start to release some of their moisture. Cook the mushrooms until all of the moisture they have released has been cooked off and the pan looks dry again; this takes roughly 8-10 minutes of cooking.
    3. When the pan looks dry again, reduce the heat to medium and add the butter. Continue to cook, stirring occasionally.
    4. Heat another skillet over medium to medium-high heat and add the olive oil to the skillet.
    5. Cook the pork chops, covered, in the skillet for 2-2 1/2 minutes per side, until the pork reaches 145°F on a meat thermometer.
    6. After the beans have boiled for about 20 minutes, check them for tenderness. You want them to be tender crisp. Let them cook for an additional 5 minutes if they aren’t quite done and if they are, drain them well.
    7. When the pork is done cooking, remove it from the pan and let it rest for 1-2 minutes.
    8. When the beans are done cooking and drained, add them to the skillet with the mushrooms and stir to combine. Add plenty of salt and pepper to the mushrooms and green beans in the skillet.
    9. Serve the hot pork chops with the buttery mushrooms and green beans on the side.
  • View Meal Idea

    Leigh Ann’s Tri Tip Huevos Rancheros

    Featured Product:

    Tri-Tip Roast

    Feeds4
    30Mins

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    Ingredients:
    • 1 AdapTable® Meals Santa Maria Tri Tip Roast
    • 1 C Refried Black Beans
    • 4 Fried Eggs
    • Salsa
    • Cilantro
    • Jalapeños
    • Corn Tortillas
    • Nonstick Avocado Oil Spray
    • 1 Tbsp Butter
    • 1/2 tsp Salt
    Directions:
    1. Preheat grill to medium high heat.
    2. Place Santa Maria Tri Tip onto the grill and cook for 12 minutes per side until internal temperature reaches 145 degrees.
    3. Remove from heat and let the meat rest for 10 minutes before slicing.
    4. While meat is cooking, place butter in a skillet and fry eggs over easy, leaving the yolk runny. Sprinkle with salt and remove from the pan.
    5. Spray corn tortillas with nonstick avocado oil and fry in the same pan as the eggs were in until browned slightly. Place each tortilla on a plate.
    6. Warm refried beans.
    7. Spread 2 Tbsp of refried beans onto each tortilla and then place a fried egg on top of the beans.
    8. Slice the Santa Maria Tri Tip Roast and then place onto the tortilla with the egg.
    9. Top with salsa, cilantro, and jalapeños and serve immediately.
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    Rachel’s Tomato Herb Chicken and Potatoes with Honey…

    Featured Product:

    Chicken Breast Filets

    Feeds4
    30Mins

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    Ingredients:
    • 4 medium russet potatoes, cut into wedges
    • 6 tablespoons olive oil, divided
    • salt and black pepper
    • 4 AdapTable Meals® Tomato Herb Chicken Breasts
    • 1 pint cherry tomatoes
    • pinch of red pepper flakes
    • 3 garlic cloves
    • 2 fresh thyme sprigs

    Honey Whipped Feta:

    • 1 block feta (8 ounces)
    • 1/4 cup plain greek yogurt
    • 2 tablespoons olive oil
    • 2 teaspoons honey
    Directions:
    1. Preheat the oven to 425 degrees. On a sheet pan, toss the potatoes with 2 tablespoons of olive oil and season generously with salt and pepper. Roast for 20-25 minutes, tossing halfway through.
    2. Transfer the skillet to the oven and finish cooking alongside the potatoes, about 8-12 minutes, or until the chicken is cooked through. Remove from the oven and gently smash some of the tomatoes with a fork to release their juices.
    3. To make the whipped feta, add all the ingredients to a food processor or blender. Pulse until smooth and creamy.
    4. Meanwhile, heat a large oven-safe skillet over medium-high heat with 2 tablespoons of olive oil. Once hot, sear the chicken about 2-3 minutes on each side until golden brown. During the last couple minutes, add the tomatoes, garlic, thyme and last 2 tablespoons of olive oil, then season lightly with salt, pepper and a pinch of red pepper flakes.
    5. Juicy tomato herb chicken and crispy roasted potatoes served over insanely delicious and creamy honey whipped feta then topped with herby cherry tomato sauce. So simple but bursting with fresh summer flavor!!
    6. To serve, spread the feta onto plates and top with potatoes and chicken then the tomato sauce. Garnish with fresh basil.
  • View Meal Idea

    Leigh Ann’s Chicken Spaghetti Pasta with Sunny and…

    Featured Product:

    Chicken Breast Filets

    Feeds4
    35Mins

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    Ingredients:
    • 4 AdapTable® Meals Tomato Herb Chicken Breasts
    • 1 lb Spaghetti Pasta
    • 2 C Cherry or Grape Tomatoes
    • 2 Cloves Minced Garlic
    • 2 Tbsp Butter
    • 1 C Pasta Water (reserved from cooked pasta)
    • 1 1/2 tsp Salt + extra for salting pasta water
    • 3/4 tsp Black Pepper
    • 2 tsp + 1 Tbsp. Olive Oil
    • 1/4 C Freshly Grated Parmesan + extra for serving Fresh Basil for serving
    Directions:
    1. Preheat the oven to 425 degrees.
    2. Add tomatoes, 1 tsp Olive Oil, 1/2 tsp Salt, 1/4 tsp Black pepper to a parchment lined baking sheet and toss to coat the tomatoes.
    3. Roast for 15-20 minutes until tomatoes begin to burst and caramelize.
    4. Bring a large pot of water to a boil and then salt the water before adding the pasta. Cook until al dente.
    5. Meanwhile, heat a large skillet over medium high heat and add 1 Tbsp olive oil.
    6. Sear chicken breasts on both sides for 4-5 minutes until cooked through.
    7. Remove from pan and reduce heat slightly to medium and add another tsp. of olive oil and garlic to the pan along with salt and pepper and cook for 1-2 minutes until garlic is fragrant scraping up any bits from searing the chicken from the bottom of the pan.
    8. Add in butter at this time, along with the rest of the salt and pepper and then when pasta is done remove from the water with a pasta spoon and place directly into the pan, stirring to coat with the sauce.
    9. Add 1 C of pasta water at this time along with parmesan and continue to stir the pasta.
    10. Add roasted tomatoes to the pasta and then slice the chicken breasts and place directly on top of the pasta.
    11. To serve, simply top with extra grated parmesan and fresh basil.
  • View Meal Idea

    Tony’s Smoked KC BBQ Backribs with Mashed Potatoes

    Feeds5
    35Mins

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    Ingredients:
    • 1 package of AdapTable® Meals Kansas City Boneless BBQ Backribs
    • 2-3 lbs of cooked potatoes
    • 1 package of 8 oz cream cheese
    • 1/2 stick of butter
    • Garlic Powder (to taste)
    • Your Favorite Steak Seasoning
    Directions:
    1. Place AdapTable Meals Kansas City Boneless Backribs on smoker and smoke at 250-275°F until internal temp reaches 165°F.
    2. For the Cream Cheese Mashed Potatoes, use 5 medium to large potatoes and peel them.
    3. Cube potatoes and boil until soft, then drain.
    4. Put potatoes into a mixing bowl with an 8 oz block of cream cheese, 1/2 stick of salted butter, 3 tbsp of your favorite steak seasoning and 1-2 tsp of garlic powder.
    5. Mix everything together until it reaches desired texture.
    6. Serve and enjoy!
  • View Meal Idea

    Will’s Steak Trail Tacos

    Feeds4
    15Mins

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    Ingredients
    • AdapTable® Meals Smokey Bourbon Sirloin Steaks
    • Flour or corn tortillas
    • 1/8 C queso fresco
    • 1/2 red onion
    • 1/2 bunch cilantro
    • Your favorite hot sauce
    Directions
    1. Hike to an epic camp stove-friendly location.
    2. Break out your backpacking stove and pan.
    3. Heat up stove and pan, add a little oil in pan.
    4. Add in AdapTable Meals Smokey Bourbon Sirloin Steak and cook on 1 side for 2 1/2 to 3 min on each side or until it reaches an internal temperature of 130°F to 140°F. (Medium is how I like it, but you do you.)
    5. Once the desired temperature is met, remove steaks from stove and let rest.
    6. Slice up your red onion.
    7. Chop your cilantro.
    8. Crumble the queso fresco.
    9. Turn your stove back on and toast the tortillas over the open flame until a little blackened.
    10. Bring it all together in that tortilla with a layer of sliced Smokey Bourbon Sirloin, red onions, cilantro, queso fresco, and, if needed, a little heat from your favorite hot sauce.
    11. After completing your hike munchies, don’t forget to clean up; pack up any trash and remember to leave NO trace.
  • View Meal Idea

    Melissa’s Skillet Herb Chicken with Quinoa Salad

    Featured Product:

    Chicken Breast Filets