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It’s the last day of National Sandwich Month! Keep scrolling for 6 delicious EatingWell® inspired recipes to satisfy your ‘wich cravings without filling up on guilt.

 

Sandwich Month Recipes

 

Cherry Port Pork sliders ⠀⠀⠀⠀

INGREDIENTS:

– 1 EatingWell® Cherry Port Pork frozen entrée

– 4 multigrain slider buns

– 1 jalapeño pepper (optional) ⠀⠀

⠀⠀

DIRECTIONS:

– Heat the Chery Port Pork frozen entrée according to package directions & stir to mix ingredients.

– While the entrée is cooking, slice the slider buns in half & slice jalapeño pepper.

– Spoon the Cherry Port Pork mixture onto slider buns & top with peppers for a kick!

 

Chicken and Fingerling Potatoes sliders

INGREDIENTS:

– 1 EatingWell® Chicken & Fingerling Potatoes entrée

– 4 pretzel slider buns

– Arugula

 

DIRECTIONS:

– Heat Chicken & Fingerling Potatoes entrée according to package directions.

– While the entrée is cooking, slice the slider buns in half.

– Spoon the chicken mixture onto slider buns & top with arugula.

 

French Inspired Chicken sandwich:

INGREDIENTS

– 1 EatingWell® French Inspired Chicken entrée

– French baguette

– Arugula

DIRECTIONS

– Heat French Inspired Chicken entrée according to package directions.

– While the entrée is cooking, slice baguette in half lengthwise & warm in oven.

– Spoon the chicken mixture onto baguette & top with arugula.

 

 

 

 

Creamy Pesto Chicken panini:

INGREDIENTS

– 1 EatingWell® Creamy Pesto Chicken frozen entrée

– Rye or pumpernickel bread

– Shredded mozzarella cheese

– Butter
⠀⠀⠀

 

DIRECTIONS ⠀⠀⠀

– Heat Creamy Pesto Chicken entrée according to package directions.

– Spoon Creamy Pesto Chicken mixture onto slice of bread, sprinkle with cheese & top with another slice of bread. ⠀⠀

– Butter the outside of both slices of bread. ⠀⠀⠀

– Place sandwich into panini maker & cook until cheese is melted & slices of bread are crisp.

 

 

Vermont Cheddar Mac and Cheese grilled cheese

INGREDIENTS

– 1 EatingWell® Vermont Cheddar Mac & Cheese frozen entrée

– Sourdough bread

– Shredded mozzarella cheese

– Butter ⠀⠀

⠀⠀

DIRECTIONS

– Heat Vermont Cheddar Mac & Cheese entrée according to package directions.

– Spoon Vermont Cheddar Mac & Cheese mixture onto slice of bread, sprinkle with cheese & top with another slice of bread.

– Butter the outside of both slices of bread.

– Heat stove to medium heat.

– Place sandwich into pan & cook until cheese is melted & slices of bread are crisp.

 

 

Thai Style Peanut Chicken sandwich

INGREDIENTS:

– 1 EatingWell® Thai Style Peanut Chicken entrée

– 2 baguette rolls

– 1 jalapeño pepper

– 5-10 cilantro leaves

– Sriracha ⠀⠀

⠀⠀

DIRECTIONS:

– Heat Thai Style Peanut Chicken entrée according to package directions.

– While the entrée is cooking, slice baguettes in half & cut jalapeño pepper.

– Spoon the Thai Style Peanut Chicken mixture onto baguettes & top with peppers, cilantro & Sriracha!

Your New Summer Recipes

It’s the first day of summer and that’s cause for celebration! Sure, you could roll out the grill. But why waste precious time cooking when you could be soaking up the sun? Try these easy-breezy, patio-friendly recipes and they’ll soon be your new summer staples.

Summer Sliders & Lettuce Wraps

Whether the warmer weather has you in the mood for something on the lighter side or a bite of something super savory, we’ve got the recipes you need to celebrate summer in style.

Cherry Port Pork Wrap:

INGREDIENTS

– 1 EatingWell® Cherry Port Pork frozen entrée

– 4 multigrain tortillas

– 1 jalapeño pepper (optional)

DIRECTIONS

– Cook Cherry Port Pork frozen entrée according to package directions.

– While the entrée is cooking, slice the tortillas in half & cut jalapeño pepper.

– Spoon cooked Cherry Port Pork entrée onto wrap & roll. Enjoy!

 

Chicken & Fingerling Potatoes sliders:

INGREDIENTS:

– 1 EatingWell® Chicken & Fingerling Potatoes entrée

– 4 pretzel slider buns

– Arugula

DIRECTIONS:

– Heat Chicken & Fingerling Potatoes entrée according to package directions.

– While the entrée is cooking, slice the slider buns in half.

– Spoon the cooked Chicken and Fingerling Potato entrée onto slider buns & top with arugula.

 

Korean Inspired Beef lettuce wraps:

INGREDIENTS

– 1 EatingWell® Korean Inspired Beef entrée

– 1 head of butter lettuce

– . cup scallions, finely chopped

DIRECTIONS

– Cook Korean Inspired Beef entrée according to package directions.

– While the entrée is cooking, break off lettuce leaves & rinse.

– Spoon cooked Korean Inspired Beef mixture into lettuce cups & top with scallions. ⠀

Fiesta Ready Cinco de Mayo Recipes

Spend more time celebrating and less tame food prepping with our quick and easy Steak Carne Asada recipes.

Nachos to Tacos: Steak Carne Asada 4 Ways

Whether you’re having a party of one or hosting a house full of friends, our versatile Steak Carne Asada frozen entree is the perfect base for your Cinco de Mayo menu.

 

Steak Carne Asada nachos:

INGREDIENTS

– 1 EatingWell® Steak Carne Asada frozen entree

– Tortilla chips

– 1/3 cup shredded cheese

– 1/3 cup chopped red onion

– Cilantro, chopped

– Guacamole, pico de gallo & sour cream, for dipping

– Lime wedges, for garnish ⠀⠀

 

DIRECTIONS

– Heat Steak Carne Asada frozen entree according to package directions.

– Preheat oven to 375 degrees.

– Once entree is cooked, combine steak & vegetables together (option to mix in rice if you prefer). ⠀⠀

– Line baking sheet with tortilla chips & top chips with cheese, onions & Steak Carne Asada mixture.

– Bake for 8-10 minutes until cheese is melted.

– Sprinkle chopped cilantro on top & serve with guacamole, pico de gallo & sour cream.

 

Steak Carne Asada tacos:

INGREDIENTS

– 1 EatingWell® Steak Carne Asada frozen entree

– 3 corn tortillas

– 1/4 cup shredded cheese

– 1/4 cup chopped red cabbage

– 1/2 avocado, sliced

– 1/4 cup cilantro, chopped

– 1 jalapeño pepper, sliced into rings

– 1 lime, halved ⠀⠀

⠀⠀

DIRECTIONS

– Cook Steak Carne Asada frozen entree according to package directions.

– Warm tortillas in nonstick pan over medium heat until slightly browned.

– Top tortillas with one spoonful of cooked Steak Carne Asada contents & sprinkle with shredded cheese,

red cabbage & cilantro.

– Top with avocado slice & jalapeño pepper rings.

– Zest with fresh lime juice.

 

Steak Carne Asada quesadillas:
INGREDIENTS

– 1 EatingWell® Steak Carne Asada entree

– 1/2 cup shredded cheese

– 2 large tortillas

DIRECTIONS

– Heat Steak Carne Asada entree according to package directions.

– Warm tortillas in nonstick skillet over medium heat until slightly browned.

– Top with cheese & continue to heat until cheese is melted.

– Spoon cooked Steak Carne Asada entree on top of one tortilla & place other tortilla on top.

– Remove from heat & slice into triangles.

– Serve with salsa & sour cream.

 

Steak Carne Asada plate:

INGREDIENTS

– 1 EatingWell® Steak Carne Asada entree

– Half of an avocado, sliced

– 2 tbsp. queso fresco

DIRECTIONS

– Heat Steak Carne Asada entree according to package directions.

– Serve with slices of an avocado & queso fresco.

 

Melt Into National Grilled Cheese Day

Grilled Cheese Day is one of our favorite national holidays. So naturally, the best way to celebrate is with our Vermont Cheddar Mac & Cheese grilled cheese. With whole grain cavatappi, broccoli and herb bread crumbs, it’s tasty, toasty and totally crave worthy.

 

 

 

 

 

 

So Cheesy. So Easy.

“Cheesy” and “easy” just about says it all. If you don’t make this recipe on National Grilled Cheese Day, well, we’d have to say you’re doing it wrong!

INGREDIENTS

• 1 EatingWell® Vermont Cheddar Mac & Cheese frozen entree
• 2 pieces of Sourdough bread
• 1/4 cup Shredded mozzarella cheese
• 1 tbsp Butter⠀⠀

DIRECTIONS

• Heat Vermont Cheddar Mac & Cheese entree according to package directions.
• Spoon Vermont Cheddar Mac & Cheese mixture onto slice of bread, sprinkle with cheese & top with another slice of bread.
• Butter the outside of both slices of bread.
• Heat stove to medium heat.
• Place sandwich into pan & cook until cheese is melted & slices of bread are crisp.

 

Pro Tip: Don’t miss a single play—or commercial—in the kitchen. Head into game day with a handful of deliciously easy apps that will have your fans cheering until next season.

Super Easy, Super Tasty

On game day, we’re all about less cook time and more couch time. Here are three of our all-time favorite game day appetizers, made with EatingWell® frozen entrées.

Cherry Pork Port sliders:

INGREDIENTS
– 1 EatingWell® Cherry Port Pork entrée
– 4 multigrain slider buns
– 1 jalapeño pepper (optional) ⠀⠀
⠀⠀
DIRECTIONS:
– Heat the Cherry Port Pork frozen entrée according to package directions & stir to mix ingredients.
– While the entrée is cooking, slice the slider buns in half & slice jalapeño pepper.
– Spoon the Cherry Port Pork mixture onto slider buns & top with peppers for a kick!

 French Inspired Chicken poutine:

INGREDIENTS
– 1 French Inspired Chicken entrée
– 1 serving of frozen french fries
– ½ cup of fresh cheese curds
– ½ cup cream of mushroom soup
– Scallions, chopped ⠀⠀⠀
⠀⠀⠀
DIRECTIONS
– Heat French Inspired Chicken frozen entrée according to package directions.
– Preheat oven & bake french fries according to directions on package.
– Combine cooked entrée with ½ cup of cream of mushroom soup.
– Place cooked fries in a small cast iron pan (or oven safe dish) & top with entrée/soup mixture & cheese curds.
– Bake at 375 degrees for 10 minutes.
– Remove from oven & top with scallions.

Steak Carne Asada nachos:

INGREDIENTS
– 1 EatingWell® Steak Carne Asada entrée
– Tortilla chips
– 1/3 cup shredded cheese
– 1/3 cup chopped red onion
– Cilantro, chopped
– Guacamole, pico de gallo & sour cream, for dipping
– Lime wedges, for garnish

DIRECTIONS
– Heat Steak Carne Asada entrée according to package directions.
– Preheat oven to 375 degrees.
– Once entrée is cooked, combine steak & vegetables together (mix in rice if you prefer).
– Line baking sheet with tortilla chips & top with cheese, onions & Steak Carne Asada mixture.
– Bake for 8-10 minutes until cheese is melted.
– Sprinkle chopped cilantro on top & serve with guacamole, pico de gallo & sour cream.

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