Each Monday, we post a video to our Facebook Page, highlighting one of our Falls Meat Service products in a recipe! Follow our Facebook Page to tune into these videos! If you would like to quickly find the recipes, we will archive them all here for you!
Check out ways to use different cuts of meat and different products with our quick and easy meal ideas!
2 Cod Filets, cut into 4 or 5 pieces (can also use Haddock or another white fish)
1 Tbs Melted Butter and 3 TBS Melted Butter, divided
Salt and Pepper to taste
1 tsp Garlic Powder
1/2 tsp Italian Seasoning
1/2 tsp Parsley Flakes
1 tsp Lemon Juice
1/4 cup Parmesan Cheese, grated
1/2 cup Italian Seasoned Bread Crumbs
1/2 cup Panko Crumbs
Preheat oven to 425 degrees. Coat a 8x8 pan with cooking spray. Melt 1 Tbs of butter and pour into the pan to coat. Cut the long cod filets into 4 or 5 pieces and add to the pan. Sprinkle with salt and pepper.
Melt 3 Tbs of butter and add seasonings, lemon juice, parmesan cheese, bread crumbs and panko. Mix all together. Put a generous spoonful on each filet and pat down. Top with all crumb mixture.
Bake for 10-15 minutes until the fish is white and flakey and cooked through in the middle.
1 pound Cajun Ground Chicken
1 small onion, diced
½ cup bell pepper (any color), diced
½ cup celery, diced
½ ring bologna, cut into medallion slices cut in half (can also use Polish Sausage)
1 cup chicken broth
2 cups instant brown rice (or substitute rice of your choice)
⅛ tsp cumin
⅛ tsp paprika
¼ tsp onion powder
¼ tsp garlic powder
⅛ tsp pepper
½ cup to 1 cup diced tomatoes (can used canned if desired)
In a dutch oven sprayed with cooking spray, brown ground chicken, celery, onion and pepper together over medium heat. (about 5 minutes to brown), add ring bologna and continue to cook over medium heat (about 2 minutes). Add in chicken broth. Add instant rice and water called for on the rice package to make 4 servings. Add all spices, stir and simmer for 5 minutes (or follow directions on the rice). Fold in diced tomatoes and simmer for 5 additional minutes to have the flavors meld together. You can add ⅛ or ¼ tsp of crushed red pepper or cayenne pepper for some additional heat. Enjoy!
1/2 cup melted butter
1/2 cup diced celery
1/2 cup diced onion
1 cup chicken broth
3/4 package (8oz) of bagged stuffing mix (Prefer Classic Style with Herb Seasoning)
1 cup shredded cheddar cheese
1 pound cooked diced chicken (or 5-6 boneless, skinless chicken breasts cooked, cooled and cut into small pieces)
3/4 cup mayonnaise
3/4 tsp. salt
4 oz. can sliced mushrooms
1 1/2 cup milk and 1 cup milk (separate)
1 can cream of chicken soup
Preheat oven to 350 degrees.
In a Dutch Oven, melt butter and add onion/celery to saute. Saute over medium heat until soft. Meanwhile, in a medium bowl, mix diced chicken, mayonnaise, mushrooms and salt together. Set aside.
Return to the celery and onion and remove from heat. Add stuffing, broth and cheese and stir. Press 1/2 mixture into a 9X13 pan that has been sprayed with cooking spray. Top with chicken mixture. Sprinkle remaining stuffing over the top.
Mix 2 eggs and 1 1/2 cups of milk together and then pour over hotdish.
Mix cream of chicken soup and 1 cup of milk together until smooth. Spoon over the hotdish.
Bake at 350 degrees for 1 hour. Can sprinkle additional cheese on and bake for 5 additional minutes to melt (optional) Enjoy!
1 pound Falls Meat Service Ground Beef
2 TBS Dried Minced Onion (Or ½ medium onion, chopped)
Salt and Pepper to taste
1 pouch Chili Seasoning (Happy Ending Chili Seasoning from Falls Meat Service recommended!)
2 15 oz cans Chili Beans
1 15 oz can Diced Tomatoes
1 15 oz can Light Red Kidney Beans
1 can of refrigerated biscuits (Grands work well, any flavor)
1 block of cheese, cut into ½” to ¾” chunks (Colby works)
2 TBS Butter, melted
½ cup crushed Nacho Cheese Chips
Preheat oven to 375 degrees.
Brown hamburger, adding salt and pepper to taste and onion. Cook over medium heat until browned. Turn down to simmer and add chili seasoning, canned tomatoes and beans. Stir, then cover and simmer for 10 minutes.
While you are browning burger and cooking chili, prepare your biscuits. Remove from can and flatten each biscuit. Place cheese block in the center and pinch the biscuit dough around the cheese, enclosing it in the biscuit. Place Nacho Cheese chips in a ziplock bag and seal it. Then, crush the chips until you have course crumbs. Place in a shallow bowl.
After 10 minutes of simmering the chili, remove from heat and add to a 9x13 pan that has been coated with cooking spray. Melt butter and dip the biscuit’s rounded side into the butter, holding the pinched side. Roll in the Nacho chips and place pinched side down on top of the chili in the pan. If you have nacho chip crumbs remaining, sprinkle over all.
Bake for 20-25 minutes, until biscuits appear done but not too dark.
Scoop out biscuits and chili and Enjoy!
3-6 Italian Brats, sliced in medallion slices
1 Bag of Cheese Tortellini (Frozen or Fresh) - Family Size/20 oz. (Rana Cheese Lover’s, or another variety)
1 pinch of salt
1 tsp. Olive oil
1 tsp. Minced Garlic (jarred, or could also use fresh minced)
¼ tsp. Pepper
1 Cup of cherry or grape tomatoes, cut in half or quarters (preference)
1-2 Cups of fresh spinach leaves
8oz. Sliced mushrooms (canned or fresh)
1 Jar of sauce (16 oz. Alfredo or 24 oz. Spaghetti)
Boil 4 quarts of water. Add a pinch of salt and add the bag of tortellini. Reduce heat to simmer and boil for 3 minutes. While boiling, cut up brats, tomatoes and mushrooms. In a Dutch oven, add olive oil, Italian brats and mushrooms. Sauté over medium heat, cooking through. (The brats are already cooked, so do not overbrown to dry out). Add in spinach leaves and maintain low heat. Sprinkle salt and pepper to cover to season. Stir and then cover until spinach is wilted.
Drain noodles and add to brat/vegetable mixture. Pour sauce over all and stir. Fold in tomatoes.
Simmer for 5 minutes to heat through and meld flavors.
Can top with Mozzarella or Italian Shredded Cheese blend cheese if desired.
3 Brewer Brats (Can use other flavored Falls Meat Service Brat
6 large potatoes
1 Tablespoon butter
1-2 tsp. Ultimate Pork Chop seasoning
1/2 -1 Cup Shredded Cheddar Cheese
Slice brats into 1/2 inch medallion slices. Slice Potatoes thinly into medallion slices as well. (Use red potatoes if you want them to cook faster).
Melt butter in 10 inch skillet (can also use a dutch oven). Add potatoes and stir to coat with butter. Sprinkle seasoning to cover potatoes. Turn down to medium heat and cook for 5 minutes. Add cut up brats and continue to cook until potatoes are soft (about 15 minutes). Add 1/3 cup of water to the pan if it seems to be cooking too fast.
When potatoes are soft, turn off heat. Sprinkle cheese over the top and cover to melt cheese.
Freezes and reheats well!