Rada Quick Mix Recipes

1 1/4 lbs. Italian Sausage Links (cut into 1-inch links)
1 each red and green bell pepper
1 red onion
1-12 oz. can tomato paste
1-14.5 oz. can petite diced tomatoes
2 cups water
1 pkg. Marinara Sauce Quick Mix

In Dutch oven or large pot, brown sausage on each side. Cut vegetables into 1-inch diced pieces and add to pot. Cook until vegetables are tender. Add prepared marinara sauce to meat and vegetables. Cover and simmer 30 minutes stirring frequently. Serve over pasta or with white rice.

1 lb. cooked spaghetti
1 lb. lean ground beef, italian sausage or ground turkey.
1-12 oz. can tomato paste
1-14.5 oz. can petite diced tomatoes
2 cups water
1 pkg. Marinara Sauce Quick Mix

Cook spaghetti as directed and set-aside. Brown meat and drain. Stir in prepared Marinara Sauce and simmer 10 minutes, stirring often.

1 lb. bowtie or any short pasta
1 lb. grilled chicken breast, sliced
2 cups diced yellow squash or zucchini
1-12 oz. can tomato paste
1 14.5 oz. can petite diced tomatoes
2 cups water
1 pkg. Marinara Sauce Quick Mix

Cook pasta as directed and set-aside. In a large pot or Dutch oven, prepare Marinara Sauce as directed and add the squash or zucchini. Cook over low heat 10 minutes. Add pasta and toss to coat. Top with grilled chicken breast and serve.

1 pkg. (18-20 oz.) frozen tortellini pasta
2 cups water
1 pkg. Alfredo Sauce Quick Mix

Prepare Alfredo Sauce. Cook tortellini pasta as directed and drain. Toss with Alfredo Sauce and serve. Add cooked chicken, shrimp or other meats if desired. Toss with fresh tomatoes or spinach.

1 lb. chicken breasts (grilled or cooked as desired)
2 pizza crusts (made from scratch or mix)
2 cups sliced mushrooms or 1 can drained mushrooms
3 cups shredded mozzarella cheese
2 cups water
1 pkg. Alfredo Sauce Quick Mix

Preheat oven to 425 degrees F.
Roll out pizza onto Baking Stone. Prepare Alfredo Sauce Quick Mix as directed and spread evenly over pizza dough. Distribute the chicken and mushrooms evenly over the Alfredo sauce and cover with mozzarella cheese. Place in oven on middle rack and bake for 13-15 minutes or until edges of crust turn golden brown.

4-6 boneless skinless chicken breasts (approx. 4 oz. each)
4 roma tomatoes
1 small yellow onion
1 green bell pepper
2 Tbsp. chopped cilantro
2 Tbsp. lime juice
1 Tbsp. red wine vinegar
2 cups water
1 pkg. Alfredo Sauce Quick Mix

Cut roma tomatoes in ½ and remove seeds and dice. Dice the yellow onion and green bell pepper the same size as the tomatoes. Mix chopped cilantro, lime juice and vinegar and diced ingredients to make Pico de Gallo. Prepare Alfredo Sauce as directed and set-aside. Grill or broil chicken breasts until done. Arrange chicken on a serving platter and top with the Pico de Gallo and Roasted Garlic Alfredo Sauce. Serve with fresh grilled asparagus.

2 lbs. peeled and deveined shrimp
½ Tbsp. olive oil
½ Tbsp. butter or margarine
1 ½ cup water
1 pkg. Scampi Sauce Quick Mix

Pat Shrimp dry with a paper towel. In a large skillet, heat olive oil and butter. Add shrimp and cook approximately 2 minutes on each side. Slowly add water and stir in scampi seasoning. Simmer for 3-5 minutes, stirring often. Serve over steamed rice or linguini pasta.

3 cups cooked rice (cold)
2 tsp. sesame oil
1 tsp. vegetable oil
2 Tbsp. soy sauce
2 eggs beaten
1 bunch green onions (sliced thin)

Break apart cold rice with wet hands. Heat oils in a wok or skillet over medium-high heat. Add rice and stir-fry rapidly turning with a spatula. Make a well in the center of the rice and scramble the eggs. Add soy sauce and green onions. Mix well with spatula. Serve immediately. (serves 4)

2-4 boneless skinless chicken breasts
1 Tbsp. olive oil
2 Tbsp. lemon juice
1 Tbsp. capers (optional)
1 can quartered artichoke hearts, (drained)
1 1/2 cups water
1 pkg. Scampi Sauce Quick Mix

Place chicken breasts between plastic wrap and pound thin. Cut breasts in half. In a non-stick skillet over medium heat, cook chicken in oil for 2-3 minutes per side. Remove from skillet and set aside. Carefully add water and stir in the lemon juice and Scampi Sauce Seasoning. Add capers and artichoke hearts. Return chicken to pan and simmer over low heat for 5-7 minutes. Serve with Garlic Parmesan Bread and sautéed vegetables.

8 oz. cream cheese
½ cup sour cream
2 Tbsp. milk
2 tsp. Scampi Sauce Quick Mix
1 cup shredded cheddar cheese
8 oz. (1 cup) cooked chopped shrimp

In a microwave safe bowl, combine cream cheese, sour cream, milk and Scampi Seasoning. Heat on high for 1 minute. Remove and stir in cheddar cheese and shrimp. Heat an additional minute.
Serve warm with crackers, celery sticks and chips.

1 stick (1/2 cup) margarine of butter (softened)
2 tsp. Scampi Sauce Quick Mix
2 Tbsp. grated parmesan cheese

Mix ingredients together. Spoon mixture onto plastic wrap. Fold plastic wrap over spread and form into a log. Roll Plastic Wrap and twist ends to seal. Freeze until needed. Use for sautéed vegetables, corn on the cob, rice and pasta or for garlic parmesan bread.

1 pkg. Sweet Sesame Ginger Sauce Quick Mix
1 cup water
2 tsp. sesame oil
2 Tbsp. sesame seeds (toasted)
4 boneless skinless chicken breasts (cut in half crosswise)
1-5.5 oz. can pineapple chunks (drained) or 1 cup fresh
1 cup snow peas or broccoli florets
2 tsp. vegetable oil

To toast sesame seeds, place in a dry skillet over medium heat. Toss often until brown. In a bowl mix the Sweet Sesame Ginger Sauce Quick Mix into water and add sesame oil; set aside. Place chicken breasts between plastic wrap and pound to 1/2 inch thick. Heat vegetable oil in a skillet or wok over medium high heat. Add chicken and brown on each side (about 3-4 minutes per side). Reduce heat to low and stir in the Sweet Sesame Ginger Sauce mixture. Add sesame seeds, pineapple and vegetables. Cover and simmer 8-10 minutes. Serve accompanied with fried rice, brown rice or Chinese noodles. (serves 4)

1 pkg. Sweet Sesame Ginger Sauce Quick Mix
1 cup water
2 tsp. sesame oil
1 lemon thinly sliced
4 boneless skinless chicken breasts (cut in half crosswise)
2 cups broccoli florets
1 bunch green onions (sliced into 1-inch pieces)
2 tsp. vegetable oil

In a bowl, mix Sweet Sesame Ginger Sauce Quick Mix into water and add sesame oil; set aside. Heat oil in a skillet or wok over medium heat. Add chicken breasts and brown on each side (about 3-4 minutes). Add sauce mix, broccoli and lemon slices. Reduce heat to low and cook covered 8-10 minutes. Remove from heat and stir in green onions. Serve over Oriental Noodles.

8 oz. Lo Mein Noodles (spaghetti or linguini works well also)
2 Tbsp. soy sauce
2 tsp. sesame oil
1 Tbsp. rice wine or apple cider vinegar
1 red bell pepper (sliced think)
1 bunch green onions (sliced thin)

Cook pasta as directed and rinse under cold water. Pat dry with a paper towel Combine ingredients and toss well. Serve at room temperature as an accompaniment to any oriental entrée.

1 pkg. Sweet Sesame Ginger Sauce Quick Mix
1 cup water
2 tsp. sesame oil
1 cup (8 oz.) boneless skinless chicken (small diced)
1/3 cup unsalted peanuts
1-5 oz. can water chestnuts (drained and chopped)
1/2-cup green onions (sliced thin)
Crunchy Chow Mein noodles (as needed)
1-bunch Boston bib or butter lettuce (iceberg lettuce will work also)
2 tsp. vegetable oil

Rinse lettuce leaves and pat dry, being careful not to tear. Set aside. Heat vegetable oil in a skillet or wok over medium-high heat. Add diced chicken and brown (about 3-4 minutes). Drain any access liquid from pan. Reduce heat to medium and stir in water, sesame oil and Sweet Sesame Ginger Sauce Quick Mix. Add peanuts and chopped water chestnuts. Cook 5 minutes. Remove from heat and stir in sliced green onions.
Pour mixture into a bowl and place on a platter. Arrange lettuce around bowl and sprinkle crunchy Chow Mein noodles over lettuce. Spoon mixture into lettuce and enjoy! (serves 4)

1 pkg. Sweet Sesame Ginger Sauce Quick Mix
1 cup water
4 boneless skinless chicken breasts (cut in half crosswise)
1 red bell pepper (1 inch dice)
1-5.5 oz. can pineapple chunks (drained) or 1 cup fresh
1-11 oz. can mandarin oranges (drained)
1/2 cup green onions (sliced into 1-inch pieces)
2 tsp. Vegetable oil

In a bowl, mix together Sweet Sesame Ginger Sauce Quick Mix and water. Set aside. Place chicken breasts between plastic wrap and pound to ½ inch thick. Heat vegetable oil in a skillet or wok over medium high heat. Add chicken and brown on both sides (about 3-4 minutes per side). Reduce heat to low and stir in Sweet Sesame Ginger Sauce. Stir in bell peppers and pineapple. Simmer 8- 10 minutes turning chicken once during cooking. Add mandarin oranges and green onions just before serving. Serve accompanied with fried rice, brown rice or Chinese noodles. (serves 4)

1 - pkg. Chile Rojo Sauce Quick Mix
1 cup water
4 boneless skinless chicken breasts (cut in half crosswise)
1 Tbsp. vegetable oil
1 - 4 oz. can whole peeled green chilies (drained and chopped)
1 - 15 oz. can black beans (drained and rinsed)
1 - 14.5 oz. can diced tomatoes (drained)

Place chicken breasts between plastic wrap and pound ½ inch thick. Heat oil in a large skillet over medium high heat. Carefully add chicken filets and brown on each side for 2 minutes. Lower heat to medium low setting and add water. Stir in Chile Rojo Sauce Quick Mix and add remaining ingredients. Simmer covered for 10 minutes. Serve over Spanish or seasoned rice. (serves 4)

1 pkg. Chile Rojo Sauce Quick Mix
1 cup water
2-3 Tbsp. of your favorite barbecue sauce
1 1/2 lbs. shrimp (peeled and deveined, large dice)
4 flour tortillas (soft taco size heated in microwave for a few seconds to soften)
1 1/2 cups shredded cheddar cheese (divided)
1 tsp. vegetable oil
4 toothpicks
Garnish
1/2 cup sour cream
1 Tbsp. milk

Preheat oven to 350º F. In a saucepan over medium-high heat, stir Chile Rojo Sauce Quick Mix into water and add barbecue sauce. Bring to a boil, stirring often. Reduce heat and simmer 3-5 minutes, stirring often; set aside. Heat oil in a medium-sized skillet over medium-high heat. Add shrimp and cook until opaque. Remove from heat (drain if necessary) and stir in half of the sauce. On a large baking sheet, spoon shrimp filling evenly into the tortillas. Top with half of the cheddar cheese. Fold each tortilla over leaving one end open making a triangle. Hold closed with a toothpick. Pour remaining sauce over each filled tortilla. Sprinkle remaining cheese over tortillas to help seal the enchiladas. Place in preheated oven and bake for 10 minutes or until cheese has melted.

Garnish: Whisk milk into sour cream to thin. Spoon sour cream into a zip lock bag and seal. Cut a small hole in the corner of the bag and drizzle sour cream over enchiladas.

1 pkg. Chile Rojo Sauce Quick Mix
1 cup water
4 ribeye steaks (or other quality cut)
1 large yellow onion (sliced thin)
1 can (4 oz. diced green chilies)
1 Tbsp. butter or vegetable oil
2 cups shredded Monterey jack cheese

Preheat broiler, gas grill or light charcoal. Season steaks with salt and pepper 30 minutes before grilling, and allow steaks to reach room temperature. In a saucepan over medium heat, melt butter and add sliced onions. Cook onions until tender, stirring often. Stir in green chilies, water and Chile Rojo Sauce Quick Mix. Let mixture simmer for 15 minutes, stirring often. Grill or broil steaks to desired doneness. Spoon Chili Rojo onion mixture over steaks and top with cheese. Place under broiler until cheese has melted.