Recipes Using Our Meal Inspirations Leftover Turkey Curry Chunky Chickpea Salad Chunky Chickpea Hummus Chickpea Burgers & Tahini Sauce Greek Sandwich Wrap Barley Medley Stuffed Peppers Chapatti Salsa Wrap Snappy Nachos Roast Chicken Dal Fountain of Youth Salad Chunky Chickpea & Fresh Wrap Southwestern Beef & Bean Burger Wraps Multigrain with Chickpeas & Carrots Snappy Soya Pitas Barley, Shrimp & Corn Salad Cheesy Chickpea & Mushroom Falafel Chunkly Chickpea Tacos Chickpea Salsa & Chips Chunky Chickpea Bites Cumin Flavored Chickpea & Spinach Soup Chunky Chickpea & Fresh Veggie Wrap Greek Sandwich Lentil Magic Crostini Mint, Chickpea & Fruit Salad Moussaka Multigrain Falafel Snappy Nachos Lentil Magic Nacho Scoops Recipes Using Our Rices Coconut Rice Breakfast Treat Crispy Bites Taboulle Delight 30-Minute Rogan Josh Rice Curry Chicken & Rice Coconut Rice Salad Thai Lime Stir Fry Grilled Tandori Chicken with Tandoori Pilaf Thai Lime Stir Fry with Bell Peppers & Basil Badam (Almond) Rice

Recipes Using Our Entrées Madras Lentils Dip Vegetable Pasta Robusto Madras Lentil Pizza Kashmir Spinach Mac & Cheese Bombay Potato Salad Spinach, Artichoke & Tomato Pizza Madras Tacos Punjab Eggplant Lasagna Punjab Eggplant Dip Punjab Eggplant Salsa Bombay Pumpkin Curry Jaipur Koftas (Meatballs) Lentil & Pumpkin Soup Lentil & Corn Soup Lentil & Leak Soup Lentil Pasticio (Pasta Bake) Peanut Channa Salad Potato Tikkas (Pancakes) Spinach & Feta Spanikopita Split Pea Soup Tadka Dal Tasty Bite BBQ Sauce Recipes Using Our Simmer Sauces Korma Chicken Salad Tikka Masala Turkey Stuffing Thai Lettuce Wraps with Satay Pork Strips Thai Chicken Pizza Satay Chicken Pizza Thai Noodle Salad Fettucine Bombay Tasty Bite BBQ Sauce 30-Minute Rogan Josh Rice Coconut Rice Salad Curried Chicken & Rice Rogan Josh Meatballs Tikka Masala Mini Meatloaves Rogan Josh Dip/Salad Dressing Spicy Pad Thai Wings Chicken Tikka Salad

• Tasty Bite Jodhpur Lentils: 1 pack
• Creamed Corn: 14.5 oz. can
• Corn Kernels: 4 oz. can (or 11 oz. can/use 1/2 can)
• Milk: 1/2 - 1 cup
• Salt: to taste
• Sugar: to taste
• Crushed garlic: 1/4 tsp. (optional)

1. To saucepan, add Jodhpur Lentils, garlic, creamed corn & corn kernels
2. Add milk, salt and sugar.
3. Mix, heat through and serve.

• Tasty Bite Agra Peas & Greens: 1 pack
• Milk: 1/2 cup
• Salt: to taste
• Cream: 2 Tbsp. (optional)

1. Set aside 3 Tbsp. of Agra Peas from the pack.
2. Puree rest of the contents of the Agra Peas with blender.
3. Add milk, and then set aside peas.
4. Add salt, mix and heat through.

Pasta Base:

• 1 cup of dry macaroni
• 1 egg
• 1/2 cup grated parmesean cheese

Meat Filling

• 1 package of Tasty Bite Madras Lentils
• 1 lb. ground beef
• 1 14 1/2 oz. can of diced tomatoes
• 1 med yellow onion finely chopped
• 2 Tbsp. olive oil
• 1/2-1 tsp. salt to taste
• 1/2 tsp. sugar

Bechemel Sauce

• 3 Tbsp. butter
• 3 Tbsp. flour
• 1 egg
• 1 cup grated parmesean cheese

1. Boil pasta in salted water and set aside
2. Heat olive oil and stir fry diced onions till light
3. Add mince and cook till brown
4. Empty can of tomatoes into pan and season with salt and sugar
5. Add contents of Tasty Bite Madras Lentils. Mix and simmer till thick
6. Make bechamel sauce by heating butter till melted. Blend flour through and cook. Add milk slowly, stirring all the time till it thickens. Remove from heat, beat in egg and the cheese till the sauce is smooth
7. Beat egg and add to the drained pasta. Stir cheese through
8. Pack pasta tightly in a baking pan. Top with meat sauce
9. Spoon bechemal sauce on top of meat sauce. Sprinkle with more grated cheese and bake in a medium oven till golden on top, about 30 minutes
10. Rest for 10 minutes and serve

• 1 package of Tasty Bite Kashmir Spinach
• 3.5 oz. Feta cheese
• 3 bunches finely diced green onions
• 1 egg
• 1/2 cup grated Parmesan cheese
• 3-4 TBSP. melted butter
• 8 sheets filo pastry

1. Empty Kashmir Spinach into a colander and drain liquid
2. Mix crumbled Feta cheese, green onions, egg & grated cheese into the drained spinach and set aside
3. Cut each sheet of Filo pastry into 2 halves
4. Brush melted butter on one and cover with the other half
5. Fold all the layers together into half to make oblong
6. Line a buttered baking dish with the1/2 the prepared pastry
7. Spoon spinach filling onto pastry
8. Cover spinach mixture with remaining philo dough sheets
9. Brush melted butter on top layer and bake in a moderate oven till pastry is golden brown, about 30-40 minutes
10. Score into slices and let it cool before cutting through and serving

• 2-3 cups leftover turkey
• 1 pouch of Tasty Bite Good Korma Simmer Sauce
• 1 pouch of Tasty Bite Meal Inspirations Chunky Chickpeas
• 4 tbsp Yogurt
• Chopped parsley for garnish
• 2 packages of Tasty Bite Tandoori Rice

1. In pan, combine all ingredients besides yogurt and parsley
2. Heat over medium low until hot and salt to taste
3. Heat Tasty Bite Tandoori Rice; spoon rice into bowl and place turkey curry on top. Garnish with chopped parsley and 1 tbsp of yogurt

• 1 (1 pound) loaf sliced white bread (8-10 cups) or one bag of bread stuffing
• 3/4 cup butter
• 2 medium onion, chopped
• 4 stalks celery, chopped
• 1/4 cup each
• Golden raisins
• Currants
• Coarsely chopped pitted prunes
• Chopped almonds
• Toasted coconut - in a 350 degree oven, for 7-16 minutes. Watch carefully
• 2 eggs beaten
• salt and pepper to taste
• 1 pouch of Tasty Bite Tikka Masala Simmer Sauce
• 3/4 cup to 1 cup of water
• 2 Tbsp. half & half cream

1. Let bread slices air dry for 5 to 12 hours (overnight), then cut into cubes
2. Chop celery, parsley and anything else that needs cutting up
3. In a large pan or Dutch oven, melt butter over medium heat. Cook onion and celery until translucent. Remove from heat. Add Tasty Bite Tikka Masala Simmer Sauce, eggs, and cream. Stir in fruit and almonds. Salt to taste
4. Stir in bread cubes until evenly coated. Add water until moistened, not soaking. Toss in almonds. Mix Well
5. Chill, and use as a stuffing for turkey, or bake in a buttered casserole dish covered with foil at 350 degrees F (175 degrees C) for 30 minutes. Then bake uncovered for an additional 15 minutes

For Chickpea Burgers:

• 2 8oz. packs of Chunky Chickpeas
• 4 scallions, trimmed and sliced
• 1 egg
• 2 tablespoons all-purpose flour
• 1 tablespoon chopped fresh oregano
• 1/4 teaspoon salt
• 2 tablespoons extra-virgin olive oil
• 2 6-1/2-inch whole-wheat pitas, halved and warmed, if desired

For Tahini sauce:

• 1/2 cup low-fat plain yogurt
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1/3 cup chopped flat-leaf parsley
• 1/4 teaspoon salt

To prepare burgers:

1. Place chickpeas, scallions, egg, flour, oregano, and 1/4 teaspoon salt in a food processor. Pulse, stopping once or twice to scrape down the sides, until a coarse mixture forms that holds together when pressed. (The mixture will be moist). Form into 4 patties.
2. Heat oil in a large nonstick skillet over medium-high heat. Add patties and cook until golden and beginning to crisp, 4 to 5 minutes. Carefully flip and cook until golden brown, 2 to 4 minutes more.
3. Meanwhile, combine yogurt, tahini, lemon juice, parsley and 1/4 teaspoon salt in a medium bowl. Divide the patties among the pitas and serve with the sauce.

• 2 packs of Chunky Chickpeas
• Feta cheese
• Diced tomatoes
• Mesclun lettuce mix

1. Empty 2 packs of Chunky Chickpea into a bowl
2. Mix in feta cheese and tomatoes
3. Toss in a bowl
4. Place on top of meslcun salad
5. Enjoy

• 1 package of Tasty Bite Chunky Chickpea Meal Inspirations
• 1/2 Cup of Extra Virgin Olive Oil
• 1 Package of fresh Pita Bread

1. Empty package of Tasty Bite Chunky Chickpea Inspirations into blender or Cuisinart
2. Pour Olive Oil over the Chunky Chickpeas
3. Run blender for 2-3 minutes, or until the mixture has reached a smooth texture and consistency (for smoother blend simply add additional Olive Oil)
4. Salt to taste
5. Cut Pita Bread into triangles appropriate for dipping*
6. Serve in a simple bowl and let your family and friends enjoy!

• 1 pouch of Chunky Chickpeas
• 1 packet of large flour (soft) tortillas
• 1 celery stalk
• 1 small bag of shredded cheddar cheese (any organic brand)
• 1 small bag of pre-cut lettuce
• 1 large Roma tomato
• 1 small red onion
• 4 TBSP of mayonnaise

1. Chop vegetables and mix in a bowl with the Chunky Chickpeas
2. Mix in the mayonnaise until it coats the entire mixture (add additional as desired)
3. Spread mixture onto the center of a tortilla and wrap like a burrito

• 1 package of Tasty Bite Lentil Magic Meal Inspirations
• 2 pita rounds cut into half moons
• 1 chopped tomato
• 1c chopped lettuce
• 1c feta cheese
• Yogurt or Tahini Dressing

1. Fill pita half with lentils, tomato, lettuce, feta cheese and top with dressing

• 2 ounces 93%-lean ground beef
• 1 package of Snappy Soya
• 1/2 cup chopped fresh cilantro
• 1 tablespoon chopped pickled jalapenos
• 1 avocado peeled and pitted
• 1/2 cup prepared salsa
• 1/8 teaspoon garlic powder
• 4 whole-wheat tortillas warmed
• 2 cups shredded romaine lettuce
• 1/2 cup shredded pepper jack cheese
• 1 lime cut into 4 wedges

1. Position oven rack in upper third of oven; preheat broiler. Coat a broiler pan with cooking spray
2. Gently combine ground beef, Snappy Soya, cilantro and jalapenos in a medium bowl (do not overmix)
3. Shape into four 5-by-2-inch oblong patties and place on the prepared
4. Broil the patties until an instant-read thermometer inserted into the center reads 165°F, 12 to 14 minutes
5. Meanwhile, mash together avocado, salsa and garlic powder in a small bowl.
6. Place tortillas on a clean work surface. Spread each with the guacamole, then sprinkle with lettuce and cheese
7. Top each with a burger and roll into a wrap. Serve immediately, with lime wedges

• 2 packages Tasty Bite Barley Medley Meal Inspirations
• 6 large red or green bell peppers, tops removed and seeded
• 1lb leftover grilled chicken, sausage or meat of your choice
• 1/2c chopped onion
• 1c cheese or your choice (shredded or finely chopped)
• Optional: Add leftover veggies too, grilled veggies work great!

1. Preheat oven to 350 degrees F (175 degrees C)
2. In a medium sized mixing bowl, add Barley Medley, meat, chopped onions and 1/2c shredded cheese
3. Fill the pepper shells with the mixture and top with the remaining cheese
4. Bake in the oven for 25 minutes, or until the shellls are tender

• 12 Whole wheat chapattis or tortillas
• 1 cup of chopped lettuce
• 6 Cheddar cheese slices
• 1 package of Tasty Bite Chunky Chickpeas Meal Inspirations
• 1 jar of salsa

1. Heat Tasty Bite Chunky Chickpea Meal Inspirtations in Microwave for 90 seconds
2. Spread salsa and Tasty Bite Chunky Chickpeas on chapatti or tortilla. Add lettuce and cheese. Serve

• 3 eggplants, peeled and cut lengthwise into 1/2 inch thick slices
• salt
• 1/4 cup olive oil
• 1 tablespoon butter
• 1 pound lean ground beef
• salt to taste
• ground black pepper to taste
• 2 onions, chopped
• 1 clove garlic, minced
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon fines herbs
• 2 tablespoons dried parsley
• 1 (8 ounce) can tomato sauce
• 1/2 cup red wine
• 1 egg, beaten
• 4 cups milk
• 1/2 cup butter
• 6 tablespoons all-purpose flour
• salt to taste
• ground white pepper, to taste
• 1 1/2 cups freshly grated Parmesan cheese
• 1/4 teaspoon ground nutmeg

1. Lay the slices of eggplant on paper towels, sprinkle lightly with salt, and set aside for 30 minutes to draw out the moisture. Then in a skillet over high heat, heat the olive oil
2. Quickly fry the eggplant until browned. Set aside on paper towels to drain
3. In a large skillet over medium heat, melt the butter and add the ground beef, salt and pepper to taste, onions, and garlic
4. After the beef is browned, sprinkle in the cinnamon, nutmeg, fine herbs and parsley
5. Pour in the tomato sauce and wine, and mix well
6. Simmer for 20 minutes. Allow to cool, and then stir in beaten egg
7. To make the bechamel sauce, begin by scalding the milk in a saucepan. Melt the butter in a large skillet over medium heat. Whisk in flour until smooth. Lower heat; gradually pour in the hot milk, whisking constantly until it thickens. Season with salt, and white pepper
8. Arrange a layer of eggplant in a greased 9x13 inch baking dish. Cover eggplant with all of the meat mixture, and then sprinkle 1/2 cup of Parmesan cheese over the meat. Cover with remaining eggplant, and sprinkle another 1/2 cup of cheese on top. Pour the bechamel sauce over the top, and sprinkle with the nutmeg. Sprinkle with the remaining cheese
9. Bake for 1 hour at 350 degrees F (175 degrees C)

• 2 cups canned chicken broth
• 1 tablespoon vegetable or olive oil
• 1/2 medium onion, cut into 1/4-inch dice
• 2 medium carrots, peeled and coarsely grated
• 2 (8 oz.) packages Zany Multigrain
• 2 (8 oz.) packages Zesty Lentils and Peas
• salt and pepper
• chopped parsley (optional)

1. Microwave broth over high heat in a 1-quart glass measuring cup until piping hot, 3 to 4 minutes
2. Heat oil in a large saucepan over medium-high heat. Add onion and saute until softened, 2 to 3 minutes. Add carrots, Zany Multigrain and Lentils and Peas; stir to combine. Stir in stock, cover and turn off heat. Let stand until stock is completely absorbed, 4 to 5 minutes. Add salt, if necessary, and pepper to taste
3. Fluff with a fork, strew with the optional chopped parsley and serve with the Mixed Grill

• 1/2 teaspoons canola oil
• 1 small onion, minced
• 1 package of Zesty Lentils and Peas
• 1 14-ounce can diced tomatoes, preferably fire-roasted
• 1 2-pound roasted chicken, skin discarded, meat removed from bones and diced (4 cups)
• 1/4 teaspoon salt, or to taste
• 1/4 cup low-fat plain yogurt

1. Heat oil in a large heavy saucepan over medium-high heat. Add onion and cook, stirring, until softened but not browned, 3 to 4 minutes
2. Stir in Zesty Lentils and Peas, tomatoes, chicken and salt and cook, stirring often, until heated through
3. Remove from the heat and stir in yogurt. Serve immediately

• 2 packs Snappy Soya
• 1/4 cup feta cheese
• Diced tomatoes
• Lettuce
• Pita

1. Empty 2 packs of Snappy Soya into a bowl
2. Mix in feta cheese
3. Toss in a bowl
4. Stuff pita with Snappy Soya mix, lettuce and tomato

• 1 package (250g) Thai Lime Pilaf
• 30g red and green bell peppers
• parsley (a few sprigs)
• 1g white pepper powder
• 1g salt
• 2 Tbsp. water
• 1 package Satay Partay Simmer Sauce
• 1/2 tsp. natural vinegar
• 1 tsp. Capsico Sauce
• Sunflower oil for frying

1. Open Thai Lime Pilaf packet warm it up in microwave oven for 1 minute.
2. Place approximately 100g pilaf in blender with water and make it a paste.
3. Mix Pilaf paste with remaining pilaf salt, white pepper powder, chopped parsley and chopped bell peppers.
4. Make small bite-size balls out of this mixture.
5. Heat oil and deep fry them on medium heat until crispy from outside.
6. Pour Satay Partay Simmer Sauce in bowl and add vinegar and Capsico sauce. Mix well.
7. Serve the balls with sauce for dipping or toss balls in pan with sauce.

• 1 package (200g) Korma Simmer Sauce
• 200g chicken strips
• 200g red, green and yellow bell pepper
• 100g carrots
• 100g baby corn
• Freshly crush black pepper - to taste
• 1 tsp. natural vinegar
• 2 tsp. salt
• 1 Tbsp. sunflower oil
• 1/2 tsp. sugar

• 1 package Tasty Bite Madras Lentils
• 1/4 cup diced onions
• 2 tsp. chopped chives
• 3 tsp. sour cream
• 1/4 cup shredded sharp cheddar cheese

1. Heat Madras Lentils in a skillet to reduce excess water.
2. Remove from heat. Add onions and cheese and stir.
3. Add sour cream and stir. Add chives and stir. Pour into serving bowl, add chives and extra cheese on top.
4. Serve with tortilla chips.

• 8 taco shells
• 2 packages Tasty Bite Madras Lentils
• 1 1/2 cups cheddar or monterey jack cheese, shredded
• 1 cup sour cream
• 1 1/2 cups lettuce, shredded
• 2 tomatoes, diced
• 1/2 onion, diced (optional)

1. Place taco shells upright on baking sheet in unheated oven.
2. Turn oven to 350 degrees F (approximately 5 minutes).
3. In a small skillet, warm Madras Lentils over medium heat, stir occasionally, about 2 minutes.
4. Remove Madras Lentils from heat and pour directly into strainer or colander, allow excess liquid to strain.
5. Add Madras Lentils to taco shells and top with cheese, sour cream, lettuce, tomatoes and onions.

• 2 packages Tasty Bite Punjab Eggplant
• 1 cup ricotta cheese
• 2 eggs
• 2 cups mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 6 no-boil lasagna noodles

1. Preheat oven to 350 degrees F.
2. Coat an 8 inch lasagna pan with cooking spray or oil, to prevent sticking.
3. Mix 1 cup ricotta cheese, 1 cup mozzarella, 1/2 cup Parmesan cheese and 2 eggs thoroughly in a mixing bowl.
4. Open Punjab Eggplant packages and pour into separate mixing bowl.
5. Spread some Punjab Eggplant on bottom of lasagna pan.
6. Soak 2 lasagna noodles in water for 30 seconds. Pat dry with towel.
7. Place 2 noodles on top of Punjab Eggplant to cover.
8. Spread some ricotta mixture on top of noodles.
9. Spread Punjab Eggplant mixture on top of ricotta mixture.
10. Soak 2 more lasagna noodles in water, pat dry and place on top of Punjab Eggplant mixture.
11. Repeat steps 8-10.
12. Top with remaining mozzarella cheese.
13. Cover with foil, bake at 350 degrees F for 60 minutes.
14. Remove foil and bake additional 10 minutes until cheese is bubbling.

• 1 package Tasty Bite Punjab Eggplant
• 1 Tbsp. sour cream
• chopped chives

1. Open Punjab Eggplant and empty into a bowl.
2. Add 1 Tbsp. sour cream, mix well.
3. garnish with fresh chopped chives.
4. Serve with pita chips or crackers.

• 1 package Thai Lime Pilaf
• 2 spring onions chopped
• 1 block tofu or 1/2 lb chicken breast (cubed)
• 10 oz. pack of frozen peas or broccoli florets
• 2 Tbsp. soy sauce
• 1 tsp. garlic powder
• All natural cooking spray

1. Generously spray a large skillet over med-high flame.
2. Brown chicken (or tofu) until golden brown.
3. Add peas (or broccoli), soy sauce and garlic powder and saute until heated through.
4. Add Thai Lime Pilaf and scallions to skillet. Toss until heated through.
5. Granish with extra scallions and serve.

• 1 package (285g) Tasty Bite Punjab Eggplant
• 100g cucumber - chopped
• 50g red capsicum - chopped
• 10g cilantro - chopped
• 1 lemon
• 2g chilly powder
• 2 cloves garlic - chopped
• 50g tomato - chopped
• 20g cheddar cheese
• 200g tortilla chips
• ground black pepper - to taste
• salt - to taste

1. Mix all the ingredients, finish with a dash of lemon juice.
2. Garnish with small cubes of cheese and some cilantro.
3. Serve in a bowl and place it in a plate surrounded with tortilla chips.

• 1 package (285g) Tasty Bite Multigrain Pilaf
• 70g red capsicum
• 50g yellow capsicum
• 50g spring onion
• 10g mint - keep the heads for garnish
• salt - to taste
• 1 lemon
• 2g cumin
• 8 tomatoes - big sizes with a oval shape
• red lettuce - for garnish
• 10 black pitted olives
• 5 yellow cherry tomatoes

1. Cut the tomato slant-wise. Scoop it from inside and slice little from bottom to allow it to stand (you will get 2 pieces from one tomato).
2. Soak the mint heads and lettuce heads in ice cold water to make it crisp for garnish.
3. Mix all the ingredients, fill it in the tomatoes but let it feel fluffy and not compressed.
4. Garnish with black olives and mint.
5. Arrange on a plate with some salad and cherry tomatoes(cut into half)

• 8 oz. pasta
• 2 Tbsp. olive oil
• 2 medium zucchini, cut into 1 inch pieces
• 1 package Tasty Bite Punjab Eggplant
• 1/2 cup fresh basil, chopped
• 1 cup Parmesan cheese, grated
• 1/2 cup fresh mozzarella cheese, cubed
• salt and pepper to taste

1. Boil pasta according to package directions, set aside.
2. Heat olive oil in large skillet over medium heat, saute zucchini 1-2 minutes.
3. Add Punjab Eggplant to skillet and heat about 2 minutes.
4. In skillet, toss pasta, basil, Parmesan cheese and mozzarella cheese and remove from heat.
5. Garnish with fresh basil.

• 1 package Tasty Bite Madras Lentils
• 1 large pre-made pizza crust (or try with 2-4 pita rounds or naan bread)
• 2 cups shredded mozzarella cheese
• Toppings: peppers, onions, olives, mushrooms, pepperoni (optional)

1. Preheat oven to 450 degrees F.
2. Place pizza on baking sheet or wire rack or see package for baking instructions.
3. Spread Madras Lentils on plain crust.
4. Add shredded cheese to taste.
5. Top with your favorite ingredients.
6. Bake for 8-10 minutes.

• 1 package of Tasty Bite Satay Partay Simmer Sauce
• 4 boneless, loin pork chops, cut 1 inch thick
• Vegetable cooking oil spray
• 1/2 cup hoisin sauce
• 1/3 cup low fat sesame ginger salad dressing
• 2 large heads butterhead lettuce, leaves seperated
• 2 medium carrots, peeled and cut into 2" matchsticks
• 1/2 english cucumber, cut into 2" matchsticks
• 2 ounces thin rice noodles (vermicilli style)
• 16 sprigs fresh cilantro, stems removed

1. Combine hoisin sauce and ginger dressing in large zip lock bag and add pork.
2. Seal bag and refridgerate for 1-4 hours. Remove from refridgerator 30 mins before cooking.
3. Spray grill with vegetable cooking spray. Heat grill to medium heat.
4. Remove chops from marinade. Discard remaining marinade. Place chops on grill over med-high heat.
5. Grill chops for 3 mins per side on med-high heat then transfer to cooler part of grill and cook until internal meat temp reaches 155 degrees F.
6. Transfer chops to cutting board and let rest for 5 minutes before slicing.
7. While pork is resting, soak rice noodles in very hot water for 10 mins.
8. Arrange lettuce leaves on serving platter. Place carrots, cucumber, rice noodles and cilantro leaves in small dishes along with lettuce on serving platter.
9. Empty Tasty Bite Pad Thai Simmer Sauce in bowl or ramekin alongside vegetables.
10. Cut pork into thin slices. Serve platter to guests.
11. Individually wrap lettuce leaves with meat, vegetables and drizzle Tasty Bite Pad Thai Sauce on top.

• 1 12" prebaked pizza crust
• 1 package of Tasty Bite Pad Thai Simmer Sauce
• 8 oz. Cooked skinless, boneless chicken breasts, halved, cut into strips
• 1 cup shredded mozzarella cheese
• 1 bunch green onion, chopped
• 1/2 cup fresh bean sprouts (optional)
• 1/2 cup shredded carrotts (optional)
• 1 Tbsp. chopped roasted peanuts (optional)
• handful of chopped cilantro

1. Preheat oven to 400 degrees F/200 degrees C
2. Spoon Tasty Bite Pad Thai Simmer Sauce over pizza crust. Arrange strips of chicken on top. Sprinkle on green onion and cheese.
3. Bake 8-12 minutes in preheated oven until cheese is melted and bubbly. Remove from oven, top with bean sprouts, carrots and peanuts.
4. Slice and serve.

• 1 package of Tasty Bite Pad Thai Simmer Sauce
• 2 skinless, boneless chicken breast halves, chopped
• 1 bunch green onions, chopped
• 4 small pita breads
• 4 slices of provolone cheese

1. Heat oil over high heat. Saute chicken pieces in hot oil for 6-7 minutes. Do not overcook.
2. Preheat oven to 425 degrees F (220 degrees C)
3. Spoon 1/4 package of Tasty Bite Pad Thai onto each pita.
4. Sprinkle each with 1/4 browned chicken and 1/4 scallions on top of each and top with mozarella slice.
5. Place pitas on lightly greased or cooking spray prepped baking sheet and cook for 10-12 minutes until cheese is melted and bubbly.
6. Let stand for 1-2 minutes after cooking. Cut in pieces and serve.

• 1 package of Tasty Bite Pad Thai Simmer Sauce, chilled
• 1 package (8 oz.) of udon noodles
• 1 cucumber julienned
• 2 cups of fresh bean sprouts
• 2 carrots grated
• 6 green onions, thinly sliced
• 1/4 cup chopped fresh mint
• 1 head of romaine lettuce
• 1 cup chopped roasted peanuts

1. In large pot of boiling water, cook Udon noodles for about 5 minutes until tender. Drain and let cool.
2. In large bowl, combine all vegetables and toss with chilled Tasty Bite Pad Thai Simmer Sauce.
3. Serve on bed of romaine leaves and garnish with chopped peanuts.

• 1 package of Tasty Bite Tikka Masala Simmer Sauce
• 1 16 oz. package of fettucine noodles
• 1 large onion diced
• 1 can of diced tomatoes (14 oz.)
• 1 Tbsp. olive oil
• Cooked diced chicken (optional)

1. Bring pot of salted water to boil. Add noodles and cook until al dente, about 8 minutes. Drain and set aside.
2. Heat olive oil in skillet over med-high heat. Add onion and saute until transparent. Stir in Tasty Bite Tikka Masala sauce. Add tomatoes. Cover and simmer.
3. Once sauce is heated, stir in the cooked pasta and toss to coat. Simmer 2-5 minutes until pasta is reheated and serve.

• 1 package of Tasty Bite Tikka Masala Simmer Sauce
• 1 package of Tasty Bite Pad Thai Simmer Sauce
• 2 tbl spoon molasses
• 1/2 cup corn syrup

1. Mix all ingrediates together and refrigerate.

• 1 box elbow macaroni
• 6 cups mild chedder
• 5 cups sharp chedder
• 1 stick of butter
• 1 small onion
• 2 cups milk
• 1 packet of Tasty Bite Kashmir Spinach
• salt
• pepper
• 9" x 11" baking pan
• aluminium foil

1. Boil elbow macaroni (al dente) make sure not to soft.
2. Chop onion very fine.
3. In small sauce pan melt butter and add finely chopped onion, cook onion until either onion melts away or is transparent.
4. Add milk, and 3 cups mild chedder and 2 cups sharp chedder, sprinkle with salt and pepper to taste. Cook until you have a cheese sauce (no lumps).
5. Preset oven to 350 F degree.
6. Drain cooked macaroni and put in baking pan (9" x 11") pour cheese sauce and mix.
7. Mix in Kashmir Spinach and the rest of the mild chedder cheese.
8. Sprinkle the last 3 cups of sharp chedder to create a cheese coating on top.
9. Cover with aluminum foil and bake for 40 minutes.
10. Remove aluminum foil and bake an add'l 15 minutes until cheese is brown on top.

• 8 Idaho Potatoes
• 4 eggs
• 4 Tbsp. mayonnaise
• 1 packet of Tasty Bite Bombay Potatoes
• 1 small onion
• black pepper
• salt
• paprika

1. Peel potato and cut in 4 pieces each.
2. Boil potato (make sure not to over cook, should be able to pierce with fork with no applied pressure).
3. Boil eggs.
4. Chop boiled eggs.
5. Chop small onions into small pieces.
6. Mix boiled potatoes, chopped eggs, chopped onions, mayonnaise and 1 packet of Bombay Potato into bowl.
7. Sprinkle with salt and pepper to taste.
8. Sprinkle paprika on top and regrigerate for at least 6 hours (must be served cold).

• 1 package of pre-made pizza dough
• 1/2 package of Tasty Bite Spinach Dal
• 1 package shredded mozzarella cheese
• 1 fresh tomato
• 1 can of artichokes

1. Preheat oven to 350 degrees F.
2. Spread pizza crust over cookie sheet. Spoon Tasty Bite Spinach Dal over pizza dough.
3. Cut artichoke hearts into small pieces and add on top of Spinach Dal.
4. Sprinkle mozzarella cheese and add sliced tomato on top.
5. Bake 20-25 minutes in preheated oven until cheese is melted and bubbly.
6. Slice and serve.

• 1 Tbsp. vegetable oil
• 1 lb. chopped vegetables
• 2 packages of Tasty Bite Rogan Josh Simmer Sauce (For a more lightly flavored rice, use 1 package)
• 1 package of Tasty Bite Long Grain Rice
• salt to taste
• 2 Tbsp. almonds and raisins (optional)

1. Add oil to pan and let it heat gently. Add chopped vegetables.
2. When vegetables are crisp-tender, add Rogan Josh Sauce.
3. Let it cook 5 minutes until sauce thickens a little and vegetables cook fully. Keep pan uncovered.
4. Follow heating directions for the Long Grain Rice. Pour heated rice into pan and toss with vegetables and sauce.
5. Add salt to taste - the sauce and rice are unsalted. Toss together 1 minute on low heat till all flavors are combined with rice.
6. Remove from pan into serving bowl. Add almonds and raisins to pan and gently toss until nuts are browned and raisins begin to plump up.
7. Garnish rice with the almonds and raisins. When serving, gently stir through the rice so they are evenly distributed.

• 1 (8 oz.) can stewed tomatoes drained
• 2 packages of Tasty Bite Brown Rice
• 1/2 cup raisins
• 1 tablespoon lemon juice
• 1 pouch of Tasty Bite Chicken Korma Simmer Sauce
• 3/4 pound skinless, boneless chicken breast halves - cut into 1 inch pieces
• salt to taste

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a skillet, stir together stewed tomatoes, Tasty Bite Brown Rice, raisins, lemon juice, Tasty Bite Chicken Korma sauce (do not add water).
3. Bring to a slow simmer, salt to taste, then stir in chicken. Transfer mixture to a casserole dish.
4. Cover, and bake in the preheated oven 40-45 minutes, stirring occasionally, chicken juices run clear.
stir through the rice so they are evenly distributed.

• 2 packages of Tasty Bite Basmati Rice
• 1 package of Tasty Bite Pad Thai Simmer Sauce
• 1/3 cup water
• 1/4 cup flaked coconut, toasted
• 1/2 cup raisins
• 1/4 cup slivered almonds, toasted

1. Cook Tasty Bite Basmati Rice according to package directions and set to the side.
2. When the rice has cooled, stir in Tasty Bite Pad Thai Simmer Sauce along with the coconut, raisins and almonds.
3. Refrigerate for at least 1 hour, and up to one day.

• 4 chicken breasts or thighs (optional)
• 2 bell peppers (red and green, or other colors)
• 1/3 cooking onion
• handful of fresh basil leaves (to serve)
• 2 Tbsp. oil (such as coconut or canola) for stir-frying
• 3 Tbsp. of light soy sauce
• 2 packages of Tasty Bite Thai Lime Pilaf
• 3 Tbsp. water

1. Chop the bell peppers into bite-size pieces. Do the same for the chicken. Also roughly chop the cooking onion.
2. Place a large wok or frying pan over medium to high heat. Add 2 Tbsp. oil and swirl around, then add the onion. Stir-fry for 1 minute, then add the chicken. Continue stir-frying for another 3-5 minutes, or until chicken is well cooked.
3. Add the bell pepper pieces and continue stir-frying another minute or two, until the peppers have softened slightly and are bright in color.
4. Turn heat down to minimum. Add soy sauce and stir well. Add Tasty Bite Thai Lime Pilaf to pan with 3 Tbsp. of water.
5. Once heated, serve immediatley. Garnish with basil leaves.

• 16 oz. of plain yogurt
• 1/4 cup of lime juice
• 2 cloves of garlic, finely chopped or pressed
• 2 tsp. of salt
• 1/4 tsp. of turmeric
• 1/2 tsp. coriander
• 1 tsp. ground cumin
• 1 1/2 tsp. ground ginger
• 1/8 tsp. of cayenne pepper
• 3 whole chicken breasts, split
• 1 large onion, finely chopped
• 1 large green pepper finely chopped
• 2 packages of Tasty Bite Tandoori Pilaf

1. In large bowl, combine: yogurt, coriander, lime juice, cumin, garlic, ginger, salt, cayenne, pepper and turmeric. Stir to mix.
2. Add chicken pieces and toss to coat. Cover mixture and chicken with peppers and onions. Cover. Chill overnight (or longer).
3. Prepare hot coals or preheat oven broiler for 10 minutes. Cook and turn chicken on grill or under broiler until done, approximately 15 to 20 minutes. Baste with marinade throughout cooking.
4. Serve with Tasty Bite Tandoori Pilaf.

• 1 package of Tasty Bite Chunky Chickpeas or Zesty Lentils & Peas
• 15 grape tomatoes
• 15 fresh mozzarella balls
• 1 pomegranate
• 30 walnuts
• a few basil leaves

1. Mix all ingredients.
2. Chill and serve.

• 1 package of Snappy Soya Meal Inspirations
• 1 package corn tortilla chips
• 1 cup shredded cheddar or Monterey Jack Cheese
• 1 tomato, chopped
• 1 cup Salsa
• jalapenos
• 3 green onions, sliced

1. Preheat oven to 350 degrees F (175 degrees C).
2. Arrange tortilla chips on a large baking sheet.
3. Spoon the Snappy Soya over tortilla chips. Top with cheese, tomato, salsa and jalapenos.
4. Bake in preheated oven 5 minutes, or until cheese has melted.
5. Remove from heat and sprinkle with green onion tops before serving.

• Tasty Bite Basmati Rice: 1 pouch
• Onion: 1 large, thinly sliced
• Slivered Almonds: 2 Tbsp.
• Fennel seeds: 1/2 tsp.
• Salt: 1 tsp.
• Diced chilli: 1/2 tsp. (optional)
• Oil: 2 Tbsp.

1. Heat oil in pan and fry onions, fennel seeds and almonds till brown.
2. Heat Tasty Bite Basmati Rice according to package directions.
3. To pan, add rice, diced chilli, salt and mix well. Heat and serve.

• 1 pack Tasty Bite Barley Medley
• 1 pound cooked bay shrimp
• 2 cups frozen corn, thawed
• 1/2 cup diced green bell pepper
• 1/2 cup dieced red bell pepper
• 4 green onions chopped
• 1 Tbsp. chopped fresh thyme
• 1 tsp. minced lemon zest
• 1/4 cup fresh lemon juice
• 1/4 cup olive oil
• 1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper

1. Transfer Barley Medley to a large bowl and toss with shrimp, corn, bell peppers, green onions, thyme and lemon zest
2. In a small bowl, whisk together lemon juice and oil.
3. Season with salt and pepper
4. Pour dressing over barley salad and toss to combine

• Pumpkin: 2 cups (peeled and diced)
• Tasty Bite Bombay Potatoes: 1 Pack
• Oil: 1 Tbsp.
• Onion: 1 thinly sliced
• Salt: 1/2-1 tsp.
• Chopped Coriander for garnishing (optional)

1. Heat oil in a pan and fry onions until transparent.
2. Add diced pumpkin, salt, and 1/2 cup of water.
3. Cover and cook till pumpkin is almost tender.
4. Add Bombay Potatoes, mix well and heat for a couple minutes.
5. Garnish with chopped coriander.

• 1 Tbsp. Olive Oil
• 1 pouch Tasty Bite Chunky Chickpeas
• 1 cup or 8 oz. Button or Shitake Mushroom
• 1/3 cup diced Onion
• 1/2 tsp. Green Chili
• 3 1/2 Tbsp. Red Pepper
• 1/4 cup Mozzarella Cheese
• Salt to taste
• Black Pepper crushed to taste
• 1/2 tsp. Oregano
• Handful of torn Fresh Italian Basil
• Olive Oil for frying
• Tahini (optional)

1. Heat olive oil in pan; add oregano, chopped green chili and onion to the pan.
2. Sauté till golden brown, now add mushrooms and chickpeas.
3. Allow to cool then place all in food processor. Add cheese, chopped red pepper chopped basil and seasoning. Blend all together in food processor until thick paste forms.
4. Heat oil in a frying pan.
5. Using a Tbsp. drop spoonfuls of falafel mixture in hot oil, fry until they are a golden color.
6. Serve with dollop of tahini.

• 1 pouch of Tasty Bite Chunky Chickpeas
• Parsley sprigs
• 1 tsp. Mustard Seeds
• 1/2 tsp. Cumin Seeds
• 1 tbsp Cooking Oil
• 2 Tbsp. Fresh Shredded Coconut
• Salt to taste
• 1/2 Tbsp. Lemon Juice
• 12 Taco Shells
• Iceberg lettuce to garnish

1. In sauté pan, heat oil over med heat; add mustard seeds, cumin seeds and let it crackle
2. Add the chickpeas to pan, toss once and turn heat off
3. Remove mixture from pan, add lemon juice and coconut. Garnish with parsley
4. Fill the Tacos with lettuce and the Chickpea filling - Add a dash of sour cream if desired

• 2 packs of Chunky Chickpeas
• 1 14 1/2 oz. can of diced tomatoes

1. Place Chunky Chickpeas in a bowl
2. Drain tomatoes
3. Toss in a bowl
4. Serve with tortilla chips

• 1 package of Tasty Bite Chunky Chickpeas
• 1 cup of broccolini, about 8 oz.
• 1 small chopped onion
• 1/3 cup grated parmesan cheese
• 1 egg
• Handful of basil
• Zest of 1/2 lemon

1. Steam the broccolini for a few minutes until it is tender. Remove from the heat and keep to the side.
2. Heat the 2 Tbsp. of olive oil in a frying pan and gently cook the onion, until the onion has softened but not lost its color. Remove from the heat and spoon into a food processor.
3. Chop the flowery top section off each piece of the broccolini, cut into smaller pieces and set aside. Roughly chop the main part of the stalk and place in a food processor, along with the chickpeas, egg, parmesan, lemon zest and basil. Chop until you have a rough paste then transfer to a bowl. Mix in the reserved broccolini tops and season with salt and pepper.
4. Using your hands, shape the mixture into patty shapes - as small or large as you like. They can be stored in the fridge at this stage ready to cook when needed (up to 1 day before).
5. Heat a couple of Tbsp. of olive oil in a large frying pan and fry the patties for a minute or so each side until golden. You may need to do this in a few batches, depending on the size of your pan.
6. Remove from the pan, and serve hot, warm or room temperature.

• 1 pouch Tasty Bite Chunky Chickpeas
• 1 Tbsp. Olive oil
• 5 cloves of Garlic
• 1/2 cup chopped Yellow Onion
• 1/4 cup chopped Tomato
• 1/2 tsp. roasted Cumin Powder
• 1 cup of Buttermilk
• Cilantro Sprigs and lemon wedge for garnish

1. Heat oil in a stock pot; add garlic, sauté till golden in color.
2. Add onion and celery, sauté till golden; add tomato, chickpea and water. Bring to a boil.
3. Cool and puree with food processor.
4. Finish with cumin powder and buttermilk.
5. Heat to a simmer and cook for 5-10 minutes stirring to prevent burning.
6. Serve piping hot with cilantro sprig and a lemon wedge.

• 1 celery stalk
• 1 large Roma tomato
• 1 small red onion
• 1 small bag of pre-cut lettuce
• 1 small bag of shredded cheddar cheese
• 1 pouch of Tasty Bite Chunky Chickpeas
• 4 Tbsp. of mayonnaise
• 1 packet of large flour (soft) tortillas

1. Chop vegetables. In a medium bowl combine vegetables, lettuce and Chunky Chickpeas.
2. Mix in the mayonnaise until it coats the entire mixture (add additional as desired).
3. Spread mixture onto the center of a tortilla and wrap like a burrito.

• 1 package Tasty Bite Lentil Magic Meal Inspirations
• 2 pita rounds cut into half moons
• 1 chopped tomato
• 1c chopped lettuce
• 1c feta cheese
• Yogurt or Tahini Dressing

1. Fill pita half with lentils, tomato, lettuce, feta cheese and top with dressing

• 1/2 lb. ground chicken/lamb/beef mixed
• 1 package of Tasty Bite Jaipur Vegetables
• 1 large onion finely chopped
• 1 tsp. crushed garlic
• 1 tsp. crushed ginger
• 1/2 tsp. salt
• 1/2 bunch of finely chopped coriander
• 2 Tbsp. olive oil

1. Mix mince, onions, garlic, ginger, coriander and salt in a bowl. (Best done in a food processor).
2. Make round balls (Koftas) with the mixture.
3. Heat oil in pan and fry koftas till cooked thru and brown, about 10 minutes.
4. Add Tasty Bite Jaipur Vegetables to the pan & mix well.
5. Cover and simmer for 10 minutes, stirring frequently. Garnish and serve.

• Tasty Bite Jodhpur Dal: 1 pack
• Pumpkin: 15 oz. can
• Onion: 1/2 diced
• Milk: 1/2-1 cup
• Salt: to taste
• Sugar: 1-2 tsp.
• Crushed garlic: 1/4 tsp. (optional)
• Butter: 1 Tbsp.

1. Melt butter, saute onions & garlic
2. Add pumpkin and water
3. Add Tasty Bite Jodhpur Lentils, milk, salt and sugar
4. Mix, heat through & serve

• Tasty Bite Jodhpur Lentilsl: 1 pack
• Creamed Corn: 14.5 oz. can
• Corn Kernels: 4 oz. can (or 11 oz. can/use 1/2 can)
• Milk: 1/2 - 1 cup
• Salt: to taste
• Sugar: to taste
• Crushed garlic: 1/4 tsp.(optional)

1. To saucepan, add Jodhpur Lentils, garlic, creamed corn & corn kernels
2. Add milk, salt and sugar.
3. Mix, heat through & serve.

• Tasty Bite Jodhpur Lentils: 1 pack
• Leeks: 1/2 cup finely sliced
• Onion: 1/2 diced
• Milk: 1/2 -1 cup
• Crushed garlic: 1/4 tsp.(optional)
• Salt: to taste
• Butter: 1 Tbsp.

1. In saute pan, melt butter, saute onions, garlic and leeks till soft.
2. Add Tasty Bite Jodhpur Lentils, milk, salt and mix well.
3. Heat through and serve

• 1 pack of Lentil Magic
• 1 cup premade bruschetta
• 1 pack shredded Mozzerella Cheese
• 1 pack of ready made crostini or 1/2 loaf of baguette, thinly sliced and toasted

1. Combine Lentil Magic and bruschetta in a bowl
2. Spoon a small amount of mixture on crostini
3. Sprinkle mozzerella cheese over mixture
4. Place in toaster oven for 3 mins or until cheese bubbles

• 1 pouch of Tasty Bite Chunky Chickpeas
• 1 Cucumber cut into cubes
• 3 1/2 oz. Pomegranate seeds (fresh)
• 2 Fresh Peaches
• Handful of Mint leaves
• 1 Tbsp. Lemon Juice
• Salt and pepper to taste
• 3-5 Tbsp. Olive Oil

1. Place all the ingredients in a salad bowl, add olive oil as needed and toss
2. Serve on the bed of greens

• 3 eggplants, peeled and cut lengthwise into 1/2 inch thick slices
• salt
• 1/4 cup olive oil
• 1 Tbsp. butter
• 1 pound lean ground beef
• salt to taste
• ground black pepper to taste
• 2 onions, chopped
• 1 clove garlic, minced
• 1/4 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1/2 tsp. fines herbs
• 2 Tbsp. dried parsley
• 1 8 oz. can tomato sauce
• 1/2 cup red wine
• 1 egg, beaten
• 4 cups milk
• 1/2 cup butter
• 6 Tbsp. all-purpose flour
• salt to taste
• ground white pepper, to taste
• 1 1/2 cups freshly grated Parmesan cheese
• 1/4 tsp. ground nutmeg

1. Lay the slices of eggplant on paper towels, sprinkle lightly with salt, and set aside for 30 minutes to draw out the moisture. Then in a skillet over high heat, heat the olive oil. Quickly fry the eggplant until browned. Set aside on paper towels to drain.
2. In a large skillet over medium heat, melt the butter and add the ground beef, salt and pepper to taste, onions, and garlic. After the beef is browned, sprinkle in the cinnamon, nutmeg, fines herbs and parsley. Pour in the tomato sauce and wine, and mix well. Simmer for 20 minutes. Allow to cool, and then stir in beaten egg.
3. To make the bechamel sauce, begin by scalding the milk in a saucepan. Melt the butter in a large skillet over medium heat. Whisk in flour until smooth. Lower heat; gradually pour in the hot milk, whisking constantly until it thickens. Season with salt, and white pepper
4. Arrange a layer of eggplant in a greased 9x13 inch baking dish. Cover eggplant with all of the meat mixture, and then sprinkle 1/2 cup of Parmesan cheese over the meat. Cover with remaining eggplant, and sprinkle another 1/2 cup of cheese on top. Pour the bechamel sauce over the top, and sprinkle with the nutmeg. Sprinkle with the remaining cheese
5. Bake for 1 hour at 350 degrees F (175 degrees C)

• 2 pouches Zany Multigrain
• 1 pouch Bombay Potatoes
• 1/2 cup bread crumbs

1. Mash ingredients, ensuring to mix ingredients together. You can also combine ingredients in a food processor. You want the result to be a thick paste.
2. Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten.
3. Bake at 350 degrees for 25 minutes or until golden brown. Or Fry in 2 inches of oil at 350 degrees until golden brown (5-7 minutes).
4. Serve on a salad or in a pita with fresh vegetables and taziki sauce.

• Tasty Bite Bengal Lentils: 1 pack
• Roasted & Salted Peanuts: 1 cup
• Diced onion: 1- 2 Tbsp.
• Diced Capsicum or Chilli: 1 Tbsp.
• Chopped fresh Coriander: 1- 2 Tbsp.
• Lemon Juice: 1 tsp.
• Salt: to taste.

1. Drain lentils and sauce from packet into 2 separate bowls, set aside.
2. To drained Bengal Lentils, add rest of the ingredients
3. Add a Tbsp. of the Bengal Lentil sauce
4. Mix well and serve

• Tasty Bite Bombay Potatoes: 1 pack
• Potato: 1 large
• Grated Carrot: 2 Tbsp.
• Corn kernel: 2 Tbsp.
• Coriander leaves: 2 Tbsp. (finely chopped)
• Oil to fry

1. Empty Tasty Bite Bombay Potatoes into a colander and drain fluid completely.
2. Cook potato in a microwave, peel and add to Bombay potatoes.
3. Mix and Mash well with a potato masher.
4. Add carrots, corn and coriander.
5. Add salt & finely diced green chillies.
6. Mix well and make into a patties.
7. Spray oil on a fry pan and pan fry patties until outside is crisp, about 10 minutes.

• Tomatoes: 1 large, diced
• Onion: 1 large, thinly sliced
• Tasty Bite Jodhpur Lentils 1 Pack
• Oil: 2 Tbsp.

1. Heat oil in a pan and fry onions till soft.
2. Add diced tomatoes, stir and cook for about 2 minutes.
3. Add Tasty Bite Dal to the pan, mix, simmer for 2-3 minutes and serve.

• 1 Bag of Tostito's Scoops
• 2 pouches Lentil Magic
• 1 8 oz. Bag Shredded Cheese
• 1 8 oz. Container Sour Cream
• 1 6 oz. Bag of Shredded Lettuce

1. Combine all contents in bowl and stir, microwave for 2-3 minutes just to warm slightly.
2. Scoop 1 spoonful of mixture into Tostitos Scoops.
3. place in 350 degree oven for 5-7 minutes.
4. Place on decorative tray and serve as a warm appetizer.

• 2 pouches of Tasty Bite Rogan Josh Simmer Sauce
• 1 1/2 lbs. ground meat (use beef or beef/pork/veal combination)
• 1 cup of plain bread crumbs
• 1 medium yellow union chopped
• 3 tablespoons of chopped garlic
• Salt and pepper to taste

1. Preheat oven to 400 degrees.
2. Combine all ingredients in mixing bowl and blend together well.
3. Scoop by tablespoon amounts and roll into balls. Place onto tin foil lined baking sheet.
4. Cook for 20-30 minutes until slightly brown on outside and test doneness by cutting into one meatball to make sure meat is no longer red or pink.
5. Serve with your favorite sauce and noodles or alone. Can also be served as appetizers.

• 1 pouch of Tikka Masala Simmer Sauce
• 2 lbs Ground Turkey meat
• 2 eggs
• 1/2 cup of Italian breadcrumbs
• 1/2 diced white onion
• Salt to taste
• Adobo seasoning to taste

1. Preheat oven to 350 degrees F.
2. Combine ground turkey, eggs, breadcrumbs, onion, salt, Adobo seasoning and ½ package of Tikka Masala sauce into a bowl. Mix by hand.
3. Portion out mixture into mini loaves.
4. Place mini loaves in foiled lined baking tray and bake.
5. Once mini loaves are ready, drizzle remaining Tikka Masala on top of each and serve.
6. Slice and serve.

• 1 pouch Tasty Bite Rogan Josh Simmer Sauce
• 1 16 oz. container of sour cream
• Salt and pepper to taste

1. Combine Rogan Josh Simmer Sauce and Sour Cream in a bowl.
2. Stir until well blended.
3. Add Salt and Pepper to taste.
4. Serve with favorite veggies or chips.

• 1 7 oz. pouch Tasty Bite Pad Thai Simmer Sauce
• 1 lb. chicken wings cut into sections
• Hot sauce/red pepper fakes to taste
• Salt and pepper to taste

1. Fry or Bake wings until juices run clear and skin is crispy.
2. In a large mixing bowl toss wings in Pad Thai Simmer Sauce until well coated.
3. Add desired amount of hot sauce, salt and pepper, then toss to incorporate.
4. Serve with your favorite accompaniments.

• 1/2 pouch Tasty Bite Tikka Masala Simmer Sauce
• 1 8 o.z prepared chicken breast (roasted, grilled, poached), cut into bite size pieces
• 1/2 cup nonfat Greek-style yogurt
• 1/4 cup diced celery
• 1/4 cup diced onion
• 1/4 cup diced green pepper
• Salt and pepper to taste

1. Combine all ingredients n a serving bowl and stir until incorporated.
2. Serve alone, as a sandwich or part of a salad.