Chicken and Andouille Gumbo Creole

Preparation time: 30 minutes
Cooking time: 30 minutes

Ingredients

  • 2 tablespoons Full Circle Market Organic Butter
  • 1 tablespoon Full Circle Market Organic Extra Virgin Olive Oil
  • 12 ounces boneless, skinless chicken thighs, cut into 1-inch chunks
  • 4 ounces Andouille sausage, sliced ¼-inch thick
  • 1/4 cup all purpose flour
  • 1 cup chopped Full Circle Market Organic Yellow Onion
  • 3/4 cup sliced Full Circle Market Organic Celery
  • 3/4 cup diced Full Circle Market Organic Green Pepper
  • 6 teaspoons Full Circle Market Organic Frozen Chopped Garlic or 3 cloves, minced
  • 2 teaspoons Cajun/creole seasoning
  • 2 cups Full Circle Market Organic Chicken Broth
  • 1 can (14.5 oz.) Full Circle Market Organic Diced Tomatoes
  • 1 cup frozen sliced okra
  • 2 cups hot, cooked Full Circle Market Organic Brown Rice

Directions

Place butter and oil in large Dutch oven over medium heat; add chicken and cook, stirring occasionally, until browned on all sides. Add sausage and continue cooking 3 minutes. Remove chicken and sausage to a plate. Stir flour into drippings in pan and cook until flour begins to brown. Add onion, celery and green pepper; cook, stirring occasionally, 5 to 7 minutes. Add garlic and Cajun seasoning, cook 2 minutes longer. Return chicken and sausage to pan. Stir in broth and tomatoes; increase heat and bring to a boil. Add okra, reduce heat and simmer 5 minutes. Serve over hot, cooked brown rice.* 4 servings.

*Shown served with Johnny Cakes in background, see extra recipe.

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Grilled Turkey Burgers with Honey Dijon Sauce

Preparation time: 30 minutes

Ingredients

  • 1¼ pound ground turkey breast
  • 1/4 cup finely chopped green onion
  • 2 teaspoons Full Circle Market Frozen Minced Garlic or 1 clove, minced
  • 1/2 teaspoon Full Circle Market Sea Salt
  • 1/4 teaspoon Full Circle Market Ground Rosemary
  • 1/4 teaspoon Full Circle Market Organic Pepper
  • 1/3 cup low fat mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon low sodium soy sauce
  • 2 teaspoons Full Circle Market Organic Honey
  • 2 cups shredded napa cabbage
  • 1/3 cup julienne carrots
  • 1/4 cup thin red onion wedges
  • 4 brioche style hamburger buns, toasted
  • 4 slices tomatoes

Directions

Lightly oil grates of grill and preheat. Combine turkey, green onion, garlic, salt, rosemary and pepper; shape into 4 patties, ½-inch thick. Grill turkey burgers about 5 to 6 minutes on each side until internal temperature registers 165 degrees on a meat or instant read thermometer. Meanwhile combine mayonnaise, mustard, soy sauce and honey in a small dish. Combine cabbage, carrots and red onion in a medium bowl, stir in ¼ cup of the sauce. Serve burgers on toasted buns with cabbage slaw, tomato and remaining sauce. 4 servings.

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[mc4wp_form id="4032"]

Steak Burrito Bowls with Spicy Chipotle Dressing

Preparation time: 45 minutes
Cooking time: 45 minutes

Ingredients

  • 1 pound trimmed beef flat iron or skirt steak
  • 1/3 cup fresh lime juice, divided
  • 2 tablespoons Full Circle Organic Extra Virgin Olive Oil
  • 1 tablespoon Full Circle frozen garlic, divided
  • 2 teaspoons Full Circle Chili Powder
  • 1 teaspoon Full Circle Sea Salt
  • 1 cup Full Circle Organic Long Grain Brown Rice
  • 1/4 cup chopped chipotle pepper in adobo sauce
  • 1/2 cup sour cream
  • 1/2 cup plain Greek style yogurt
  • 1 cup Full Circle Organic Mild or Medium Salsa
  • 3 cups coarsely shredded Full Circle Organic Romaine Lettuce
  • 1 can (15 oz.) Full Circle Organic Black Beans, rinsed, drained
  • 1 can (15 oz.) Full Circle Organic Gold Corn, drained
  • 1 avocado, halved, seeded, peeled, diced
  • 1 1/3 cup diced plum tomato
  • 2 tablespoons chopped Full Circle Organic Cilantro

Directions

Place steak in a zip-top plastic bag; combine ¼ cup lime juice, olive oil, 2 teaspoons garlic, chili powder and salt, pour over steak, seal bag and marinate in refrigerator 2 to 4 hours. One hour prior to serving, prepare rice according to package directions. Meanwhile, place chipotle pepper in small food processor bowl, add remaining lime juice and remaining garlic, process until smooth. Combine sour cream, yogurt and chipotle mixture, add salt to taste; cover and refrigerate until ready to serve. Preheat grill or broiler; remove steak from marinade and broil or grill 4 to 6 minutes on each side to doneness desired; let steak stand 5 minutes, carve into thin slices against the grain. Combine cooked rice and salsa. To assemble burrito bowls, divide rice into each bowl, top with equal portions of lettuce, beans, corn, avocado, tomato, steak and chipotle dressing; sprinkle with cilantro. Refrigerate extra dressing and use within 10 days. 4 to 6 servings.

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[mc4wp_form id="4032"]

Gluten Free Mediterranean Penne Pasta

Ingredients

  • 8 ounces Full Circle Market Organic Gluten Free Penne Pasta
  • 1¼ teaspoon Full Circle Market Sea Salt, divided
  • 1 can (15 oz.) Full Circle Market Organic Garbanzo Beans
  • 1 tablespoon Full Circle Market Organic Extra Virgin Olive Oil
  • 2 teaspoons Full Circle Market Organic Frozen Chopped Garlic or 1 clove garlic, minced
  • 1/4 teaspoon crushed red pepper
  • 1 (5 oz.) container Full Circle Market Organic Baby Spinach
  • 2 cups halved grape tomatoes
  • 3/4 cup Full Circle Market Organic Vegetable Broth
  • 1/3 cup halved pitted kalamata olives
  • 1/2 cup shredded Parmesan cheese
  • 1/4 cup toasted pine nuts

Directions

Cook pasta according to package directions using 1 teaspoon salt. Rinse and drain garbanzo beans. Place oil in a large skillet over medium heat; add garlic and red pepper and sauté 1 minute. Add beans, spinach and remaining salt, cook until spinach wilts. Add cooked, drained pasta, tomatoes, broth and olives; heat through. Serve in individual pasta bowls sprinkled with cheese and nuts. 4 servings.

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[mc4wp_form id="4032"]

Gourmet Cheese and Pesto Paninis

Preparation time: 10 minutes
Cooking time: 12 minutes

Ingredients

  • 4 ounces cream cheese, softened
  • 1/4 cup prepared pesto sauce
  • 8 slices (7 to 8-inch wide) Italian style bread
  • 6 ounces sliced cheddar cheese
  • 6 ounces sliced fontina cheese
  • 2 to 3 tablespoons Full Circle Market Organic Butter, melted
  • 12 large fresh leaves Full Circle Market Organic Basil

Directions

Combine cream cheese and pesto sauce; spread about 2 tablespoons on one side of 4 slices of bread. Layer 1½ ounce cheddar then 1½ ounce fontina over pesto cream cheese on each sandwich. Place 3 basil leaves over fontina on each sandwich and cover with remaining bread slices. Lightly brush butter over outsides of all bread slices. Cook sandwiches on an electric Panini griddle set at medium heat or stove top griddle until cheese is melted and bread is golden brown. 4 servings.

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[mc4wp_form id="4032"]

Tuscan Linguini with Sausage and Kale

Preparation time: 20 minutes
Cooking time: 30 minutes

Ingredients

  • 12 ounces Spicy Italian sausage links
  • 1/2 cup water
  • 1/2 pound Full Circle Market Organic Linguini
  • 1/3 cup diced pancetta
  • 1 tablespoon Full Circle Market Extra Virgin Olive Oil
  • 2 teaspoons Full Circle Market Frozen Chopped Organic Garlic or 1 clove, minced
  • 1 (5 oz.) container Full Circle Market Organic Baby Kale
  • 1/3 cup diced jarred roasted red pepper
  • 1/2 teaspoon Full Circle Market Organic Italian Seasoning
  • 1/4 teaspoon Full Circle Market Organic Black Pepper
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup toasted walnut pieces

Directions

Spray a large skillet with Full Circle Market Organic Canola Oil Non-Stick Cooking Spray. Add sausage and cook over medium-high heat until browned, about 5 minutes, turning often. Reduce heat to medium-low and add water. Cover and simmer 10 to 12 minutes or until cooked through. Remove sausage to a plate to cool and slice ½-inch thick. Meanwhile, cook linguini according to package directions. Sauté pancetta in oil in large skillet over medium heat until almost crisp; add garlic and cook 2 minutes longer. Add kale and sauté until wilted, about 3 to 4 minutes. Add drained linguini, sausage, red pepper, Italian seasoning and pepper; heat though. Add cream and cheese, stirring until pasta is coated. Serve sprinkled with walnuts. 4 servings.

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[mc4wp_form id="4032"]

Peppered Tuna Salad

Preparation time: 20 minutes

Ingredients

  • 12 ounces chunk light tuna in water, drained
  • 1/4 cup chopped Full Circle Market Organic Celery
  • 1 Full Circle Market Organic Large Egg, hard cooked, chopped
  • 2 tablespoons chopped roasted red pepper
  • 1 tablespoon chopped Full Circle Market Organic Fresh Basil
  • 1/2 cup low-fat mayonnaise
  • 1 teaspoon Full Circle Market Organic Dijon Mustard
  • 1½ teaspoon freshly ground Full Circle Market 4 Color Peppercorn
  • 4 leaves Full Circle Market Organic Green Leaf Lettuce
  • 4 slices Full Circle Market Multi-Grain Bread

Directions

Place tuna, celery, egg, roasted red pepper and basil in a medium bowl. Combine mayonnaise, mustard and peppercorn in a small bowl; add to tuna mixture and toss to coat. Serve open face over lettuce leaves on grainy bread. 4 servings.

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[mc4wp_form id="4032"]

Saucy Alaskan Cod and Shrimp Duet

Preparation time: 10 minutes
Cooking time: 13 minutes

Ingredients

  • 2 tablespoons Full Circle Market Extra Virgin Olive Oil
  • 8 teaspoons Full Circle Frozen Market Chopped Garlic or 4 large cloves, minced
  • 6 plum (roma) tomatoes, diced
  • 1½ teaspoon Full Circle Market Organic Italian Seasoning
  • 1 teaspoon Full Circle Market Sea Salt
  • 1/4 teaspoon crushed red pepper
  • 1 (12 oz.) package Full Circle Market Wild Alaskan Cod Filets, thawed, cut in half
  • 1/2 pound Full Circle Market EZ Peel 26-30 Count Shrimp, thawed, peeled
  • 1 cup Full Circle Market Frozen Organic Peas

Directions

Place oil in large Dutch oven or large skillet over medium heat. Add garlic and sauté 1 minute. Add tomatoes, seasoning, salt and red pepper. Cook, stirring until tomatoes soften. Add cod, shrimp and peas. Cover and cook 4 to 5 minutes. Spoon hot sauce over cod and turn shrimp. Continue cooking, covered, 3 minutes or until cod and shrimp are just cooked through. 4 servings.

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[mc4wp_form id="4032"]

Shrimp and Salad Stuffed Pitas

Ingredients

  • 1 package (16 oz.) Full Circle Market Organic Frozen Raw, Peeled, 
Deveined 31 to 40 Count Shrimp
  • 2 tablespoons Full Circle Market Organic Extra Virgin Olive Oil
  • ½ teaspoon Full Circle Market Organic Paprika
  • ½ teaspoon Full Circle Market Organic Sea Salt
  • ¼ teaspoon Full Circle Market Organic Pepper
  • 3 cups Full Circle Market Organic Baby Spring Mix Lettuce
  • 2 Persian cucumbers, very thinly diagonally sliced
  • ½ cup shredded Full Circle Market Organic Carrot
  • ½ cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon fresh grated lemon rind
  • 4 whole wheat pocket pitas, halved

Directions

Preheat broiler. Thaw shrimp in colander under cold running water; remove tails and pat dry on paper towels. Place shrimp in a medium bowl and toss with oil. Combine paprika, salt and pepper, sprinkle over shrimp and toss again to coat. Place shrimp on broiler pan and broil, 4 inches from heat source, 2 to 3 minutes, turn and continue cooking 1 to 2 minutes or until shrimp are opaque. Place spring mix, cucumber and carrot in a large bowl and toss. Combine mayonnaise, lemon juice and lemon rind; spread 1 tablespoon inside each pita half. Fill each pita half with ½ cup salad and 4 to 5 shrimp. 4 servings.

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