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Mac ‘n Cheese, Please!

All year long, there are funny little food holidays that celebrate things like chocolate and pepperoni sticks and ice cream sandwiches. They’re very specific and very frequent, and we kind of ignore a lot of them. But apparently July 7 is national Macaroni and Cheese day, and it’s hard to ignore something that delicious — especially when you add Isernio’s sausage to the mix.

The cool thing about mac ‘n cheese is that there is really no wrong way to make it. It’s all about personal preferences and it’s a very forgiving dish. For many of us, it was one of the first things we ever learned to cook by ourselves, and whether or not that involved pouring powdered cheese from a box into a stove, it was a pretty cool thing to know how to make.

These days, we recommend you leave the powdered cheese to the kids, and focus on using great ingredients to make your macaroni and cheese shine. Here are some great ideas:

Hot Italian Mac ‘n Cheese
It’s a proven fact that our Hot Italian Pork and Chicken Sausages are one of the most versatile foods on earth, fitting in well in everything from lasagna to sandwiches to breakfast casseroles. But when you’re taking it to cheeseville, add in flavors that will complement it. With spices like paprika, fennel, and garlic pumping up the flavor, it does well with any kind of cheese, but especially fontina, jack, and pecorino. Toss in some roasted red peppers, maybe a little extra garlic, and top it all with breadcrumbs before popping it in the oven. Bellissimo.

Chicken and Double Feta Mac
Colorful and flavorful is a solid combo, every day of the week, and our Chicken Spinach Feta Sausage accomplishes both of those feat on the regular. To make it into mac, we like to pop it out of the casing, and sauté up the sausage until it browns a little, then set it aside. In the same pan, you can add tomatoes and mushrooms, letting things soften, and then toss in a little spinach to wilt at the end. Mix the sausage with the veggies and fold it into a cheese sauce made with a Quattro Formaggi cheese blend, then toss in your choice of pasta — lumache is especially interesting and delightful. Before popping it in the oven, crumble feta over top of the pan; or, if you’re not going to bake it, just add crumbles into your bowl for a little extra burst of salty, cheesy goodness.

Summery Chicken Mac ‘n Cheese
It’s always a good day for mac ‘n cheese, but summer is an especially lovely time to make a big batch highlighting great seasonal produce. That’s why our Chicken Basil & Sun Dried Tomato Sausage goes so well in this dish. We like to bump up the basil factor and make a bit of a non-traditional mac. When we make our cheese sauce for this one, we use fontina, a little cream cheese, and a bit of tomato sauce. The creamy sauce is more gooey than stretchy, and is perfect with big bites of the sausage and rigatoni or another totally tubular shape. Tuck in chiffonade basil, a few capers, and chopped Mama Lil’s goat horn peppers for a truly good meal.

Happy Macaroni and Cheese Day!

Cook Dad a Gourmet Meal With These Delicious Recipes

What are you doing this Father’s Day? If you’re still making plans, we have a few suggestions, and of course they all revolve around cooking.

One of our favorite family traditions is cooking a delicious Sunday meal together. And whether your Father’s Day plans revolve more around getting out of the house and running around all day, or hanging close to home — and close to the stove — there’s a great recipe for all types of nights.

Little Time:
Arugula & Mixed Green Salad with Sausage and Fennel
Looking for a light lunch or dinner that also ticks the box of “hooray, I’m eating a salad!” but without sacrificing flavor? This one is fresh and fabulous, with fennel, arugula, and a quick olive oil and balsamic dressing.

Medium Amount of Time:
Chicken Chile Lemongrass Dumplings
Dumplings aren’t just the perfect food to get by the dozen at your favorite Chinese restaurant — they’re also a fun family project. It sounds complicated, but it’s really not much more than a little prep, some time to let the ingredients meld together, and having enough hands to put the little packets together. Enlist your siblings to roll out the wrappers and you’ll be feasting on healthy little dumplings in no time.

Lots of Time:
Sunday Sauce: Ragu Napolitano with Italian Sausage and Pasta
One of the all-time classic, best recipes, this super thick sauce fuses together amazing flavors in a dish that takes over three hours. Thanks to its long braise and slow cook time, the sauce is rich with meat juices from short ribs and sausages fusing together. The result is a stunning family favorite that also makes amazing leftovers.

Happy Father’s Day to all our favorite dads! 

10 Delicious Mother’s Day Brunch Ideas to Make for Mom — Featuring Isernio’s Sausage!

Happy Mother’s Day to all the moms in your life and ours! No matter your plans, a great way to start is with a full meal deal featuring Isernio’s chicken and pork sausages. Out of ideas or just want to branch out? Here are eight great ways to start her day.

 

A Perfectly Square Meal

Take a traditional English breakfast as inspiration, and make mom a full-on feast for Mother’s Day brunch — with or without the soupy beans that give the plate its very British character. Grilled sausages, lovely poached eggs, fresh or cooked tomato, veggies, and toasty, garlicky bread are a good way to start.

 

Breakfast Sausage Roll

Get spicy with a stuffed bread roll that you can roll up and bake before heading out to buy flowers, sprucing up the house, or otherwise making the mom in your life feel special. Try it with Isernio’s Chicken Spinach & Feta links for even more delicious flavor to spruce it up.

 

Toad in the Hole

One of the best breakfasts of all time, the Isernio’s Sausage Rolls work best for this one, which requires a little patty browning action to start, and involves just eggs, toasted bread, and meaty goodness. Pick your favorite flavored variety to customize it.

 

Isernio’s Breakfast Lasagne

A classic breakfast casserole featuring cheese, zucchini, hash browns as a base, and Isernio’s Chicken or Pork Sausage is beloved by all. You really can’t go wrong with this Instagram-worthy dish you can serve up in its pan.

 

Biscuits and Country Sausage Gravy

There’s nothing as hearty or filling as a heaping helping of biscuits and gravy. So, if you have a big adventure in store for the day, it’s best to fuel up with something delicious like this. You can make this one with ground chicken or pork, or try it with one of our flavorful sausage (just remove the casing and crumble the meat into the pan).

 

Sausage Biscuit Cups

Store-bought flaky biscuits, eggs, and cream cheese meet pork or chicken sausage for little muffin tin breakfast treats that are adorable and easy to make with the kids.

 

Isernio’s Margherita’s Frittata

For the cheese loving mama, this one features THREE varieties, plus eggs, and your favorite Isernio’s chicken or pork sausage. And, you can make it up to five days early.

 

Apple Chicken Sausage Braid

Bored of a regular Chicken Apple Breakfast Sausage and veggie mish mash? Make mom a sweet version like this braid with chicken-apple breakfast sausage, grapes, sweet potatoes, and blue cheese.

 

Sausage and Egg French Toast Cups

Cinnamon-flavored bread, crumbled Chicken Breakfast Sausage, and maple syrup are the key to these little cups which are a play on the look and feel of a strata. Plus, they’re super pretty and completed with little effort.

 

Sweet Potato Sausage Hash

What could be easier than a sweet potato, onion, and sausage melange? Not a lot. Plus, the springy bright colors make the healthful dish feel festive and fun.

 

Happy Mother’s Day!

How to Make Isernio’s Chicken Spinach & Feta Sausage Shine!

Cooking with sausages is one of those things that, once you start, you just can’t get enough of. Already perfectly seasoned, each link is a meal in itself. But because we’re the type of people who never limit our creativity to just what is in front of us, we’re always thinking about what else we can do with our delicious sausages. And we’re guessing you might be that kinda person, too.

Chicken Spinach & Feta Sausage Links

One of our favorites is the Chicken Spinach & Feta sausage, with its healthy ingredients, bold flavors, and excellent texture throughout thanks to the spinach and feta. Since savory, salty feta and oh-so-green spinach are already representing on the flavor front, you don’t have to do a lot to it to make it shine. Here are a few of our favorite ways to show off this fabulous sausage.

 

Sausage and Chickpea Stew

Hearty and veggie-forward, our own Sausage and Chickpea Stew works well with so many of our sausages. However, the tomato base, bonus portion of spinach, and warm spices are especially well paired with this sausage variety. Try it out any time of year, and don’t be surprised if your kids are extra excited about eating their vegetables this way.

 

Chicken Spinach & Feta Sausage Pizza

Grab your favorite pre-made pizza crust, or make your own from scratch for this flavorful pie. Pre-cook sausages whole to make this easy weeknight crowd pleaser. We like to sautee ours in a pan, browning on all sides, then add in about 1” of water, cover the pan, and let it cook. If it’s still a little pink in the middle when you take it out, don’t worry — it’ll finish cooking in the oven. To assemble your pie, top your crust with a healthy dollop of tomato sauce, then sprinkle with a quattro formaggi (four cheese) mix. Chop your sausages into coins, and dot them around the pie. Add a sprinkle of feta across your pizza, and feel free to add some fresh spinach, chunks of tomato, and leaves of basil. Pop it in the oven til the crust is done and cheese is bubbly, and serve!

 

Pasta Florentine

Chicken florentine is an eternally popular dish for a reason. There’s just something classic and so craveworthy about creamy, garlicky chicken and spinach coming together in a pan. To make a pasta version, remove casings from sausage links, and crumble the meaty goodness from inside into a pan with minced garlic and diced shallots. Let them cook together, and add chopped cherry tomatoes once meat is cooked through. Meanwhile, boil penne or another favorite pasta noodle. Once al dente, add pasta and a little bit of the cooking water to the Chicken Spinach & Feta sausage mixture. Then splash in a little cream, let bubble, and serve topped with shredded parmesan.

 

Spaghetti Squash Boats with Sausage, Kale, and Mushrooms

Spaghetti is a family favorite of ours. But spaghetti squash? Well, how can you resist those little boats with shreddable “noodles” of savory squash? We can’t, and this recipe from our bloggess friend Corie Cameron is so comforting and homey, with kale, mushrooms, and plenty of Chicken Spinach & Feta sausage.

 

What’s your favorite way to eat Isernio’s Chicken Spinach & Feta sausage? Share it below!

What to make with Isernio’s Rolls?

 

You’re cooking at home for your family or friends. What are you making? If this question regularly plagues you, it may be time for you to create an arsenal of recipes you can make with just a few ingredients. One super versatile place to start is with Isernio’s rolls.

The one pound pork and chicken sausage rolls come in varieties just like the individual links, with even more varieties. Try Italian or Hot Italian, Breakfast or Spicy Breakfast, in both pork and chicken sausage, as well as Ground Chicken.

Isernio’s ground sausage is handily packaged in bulk form in a compact, easy to freeze roll. When it’s time to cook for a crowd, this is the perfect place to start. Here are some ideas:

Breakfast Lasagne

The perfect casserole for your next brunch, this recipe layers hash browns, crumbled sausage, veggies, and cheese for a crowd pleasing dish that makes great leftovers.

Chicken and Black Bean Quinoa Taco Skillet

A one pot meal with zesty flavors, ancient grains meet ground chicken in a versatile dish you can eat solo or stuff into a burrito for a portable delight.

Chicken Parmesan Meatloaf

It takes less than 10 minutes, a ground chicken roll, and just a few other ingredients to prep this healthy take on meatloaf. Spoon your favorite tomato sauce over top and you’re done!

Healthy Baked Chicken Nuggets

There’s no easier — or healthier — way to thrill your little ones than these baked-not-fried nuggets. Prep a bunch and freeze em for quick snack time.

Sausage and Spinach Portabella Mushrooms

Big and meaty portabellas are like little platters for spicy sausage and spinach blended together for a filling and easy meal.

Italian Breakfast Sandwiches

Breakfast sandwiches are on so many hot restaurant menus, but they’re so easy and to make and customize at home. Form pork or chicken sausage into patties and get creative with your bread, topping, and condiment choices!

Other ideas:

  • Lasagna
  • Burgers
  • Classic meatloaf
  • Meatballs
  • Pasta dishes
  • Ravioli

What do you love to make with our rolls?

Five Delicious Chicken Sausage Pastas for the Busy Weeknight


Whether you like your chicken sausage hot and spicy or stuffed with herbs, links of your favorite Isernio’s sausages are easily transformed into delicious pasta dishes you can whip up any night of the week.

There are a few easy tricks to remember when you’re cooking sausage for pasta. First, choose how to cook your sausage: try cooking links with a little water in a pan and brown until finished before slicing. Or, remove meat from casings and drop pieces of sausage into the skillet as you cook your vegetables.

When it comes to picking noodles, any shape will do, or even toss in zucchini noodles — aka “zoodles” — for a healthier version of any of these dishes. Buon appetito!

Chicken Sausage with Bowties

This family favorite is super versatile, and can be made with any type of sausage, though Isernio’s Spicy Italian Chicken Sausage combines perfectly with red wine, crushed tomatoes, fresh basil, and farfalle for a zesty meal.

Chicken Sausage and Mushroom Penne

The hardest part of this easy pasta recipe is picking which type of chicken sausage you’ll put in. After that, it’s just some sauteeing of mushrooms, baby spinach, a creamy sauce, onions, and garlic.

Creamy Pasta with Chicken Sausage and Broccoli

Corkscrew pasta, broccoli florets, and flavorful chicken sausage combine for the easiest weeknight dinner, with lots of pleasing textures.

Pesto Zucchini Noodles

Zucchini and yellow squash + a spiralizer = magic, healthful zoodles that can be cooked in boiling water, sauteed in a hot pan, or just tossed with hot ingredients if you want super snappy texture.

Chicken Sausage, Pepper, and Onion Pasta “Fake Bake” Recipe from Rachel Ray

When you want lasagna but don’t want all the work, this broiler-finished recipe with ricotta, peppers, rigatoni, and sausage is the perfect pick.

Guest Blog: Sausage Meatloaf Cupcakes

By Corie Cameron

Guest blogger Corie Cameron cooks beautiful food at home. She’s letting us in her kitchen for great posts using Isernio’s products. Check out more from her on her site, Good Life Everyday.

Hi guys! Meatloaf cupcakes are something I’ve been dreaming of making for a while. I thought they would be fun and whimsical and a great idea for kids. I also wanted to boost the flavor of these little cakes by adding plenty of sausage. This particular meatloaf mixture is 50% lean ground beef and 50% Hot Italian Sausage, giving tons of flavors.

The Isernio’s Sausage has been a lifesaver and game-changer for Whole30. Almost all of their sausages are “clean” — meaning, they don’t have any sugar, dairy, additives, or awful hormones in them. They’re delicious and perfectly juicy too. They are my go-to for cooking almost anything lately, and they’re locally made so I like supporting them! (Check out where to buy Isernio’s)

These cupcakes are paleo and completely Whole30 compliant. They’re fast, easy, and delicious! Test em out and enjoy!

Ingredients:

For the Whipped Sweet Potato Frosting:

  • 4 Sweet Potatoes
  • 1/4 cup coconut milk
  • 1 tbsp ghee (clarified butter) or coconut oil
  • 1 tsp salt

For the Cupcakes:

  • 1 tbsp Avocado Oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 pound lean ground beef
  • 1 pound Isernio’s Hot Italian Sausage, taken out of the casings
  • 2 ribs of celery, small diced
  • 1/3 cup almond flour
  • 1 egg
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 scallions or chives, sliced thin for garnish

Instructions:

Preheat the oven to 350. Place the sweet potatoes on a lined baking sheet (they ooze a syrupy-like substance that’s hard to clean when they roast) and pierce them all over with a fork. Place them in the oven to bake for one hour, or until you can easily poke them with a fork. When the potatoes come out, leave the oven on for the “cupcakes.”

Heat the oil in a pan over medium heat. Add the onions and garlic and fry until softened and aromatic, about 5 minutes. Take them off the heat and set aside.

Add the beef, Isernio’s sausage, celery, almond flour, egg, and spices to a big bowl.

Add the cooked onions and garlic last, so they don’t bun your hands or cook the egg. Mix everything up using your hands.

To check the seasoning, cook up a little bit of the mixture. Adjust as needed with the remaining mixture.

Portion out the meat mixture in a 12-cup muffin tin. You don’t need liners for the cupcakes or oil for the pan, because the fat in the meat will cook out and do that for you. (If you want to serve these for a party, cupcake liners might be fun!)

Bake the cupcakes for 30 minutes.

When the sweet potatoes are cooked and have cooled enough to handle, scoop out the flesh into a mixing bowl.

Add the coconut milk and ghee. Mix thoroughly and taste for seasoning. Using the whisk attachment, whip the potatoes until thoroughly mixed and fluffy.

Portion some of the potato puree into a small ziplock or pastry bag. Cut off the tip and pipe the potatoes onto the meat cupcakes.

Garnish each cupcake with scallions or chives and place on a serving tray. I found each adult can eat two or three of these, and children were satisfied with one.

Enjoy! If you make these make sure to tag #goodlifeeveryday and #Iserniossausage! Happy Cooking!

Guest Blog: Spaghetti Squash Boats with Sausage, Kale, and Mushrooms

Spaghetti Squash BoatsBy Corie Cameron

Guest blogger Corie Cameron cooks beautiful food at home. She’s letting us in her kitchen for great posts using Isernio’s products. Check out more from her on her site, Good Life Everyday.

Spaghetti Squash might be my favorite squash. You don’t have the tedious task of peeling it, it bakes in it’s own serving dish, it’s healthy, and it actually makes a pretty darn good replacement for pasta!

I’ve recently been working with Isernio’s to make home-cooked recipes using the locally made, delicious sausages, which are perfect for me because they have no sugar added! That’s a win-win-win in my book!

I’m getting through the Whole30 diet this month and I’ve been dreaming up the best ways to use each specific sausage variety. The first one I wanted to use was the Chicken Basil and Sundried Tomato Sausage. I was thinking big, bright, Italian flavors in a super easy, healthy recipe that I could whip up on a weeknight for the whole family.

For this stuffed spaghetti squash recipe, I decided to pinch off pieces of the sausage to create a sort of meatball, which ensures that they stay juicy and flavorful — and they’re super cute! Follow along with me and feel free to share your own variations and creations!

xo Corie

Ingredients

Ingredients:

  • 1 Spaghetti Squash
  • 2 tbsp olive oil, plus more to coat squash
  • 4 cloves of garlic, minced
  • 1 onion, diced
  • 8 oz mushrooms, sliced
  • 1 oz sundried tomatoes, sliced
  • 2 tbsp capers, rinsed and drained
  • 1 pound Isernio’s Chicken Basil & Sun Dried Tomato Sausage, casings removed (or your favorite Isernio’s chicken sausage variety, like Italian Chicken or Chicken Spinach & Feta)
  • 5 oz kale, roughly chopped (1 bunch)
  • Red pepper flakes

Instructions:

Preheat your oven to 375°. Line a sheet pan with foil and set it aside. Cut your squash lengthwise and scoop out all the seeds. (I cut the ends of my squash off just so I could stand it up straight on my cutting board. I find it easiest to cut “down” the squash as it’s standing. I’ve had a few incidences of getting a knife stuck in the middle of a big squash when I’m home alone — very frustrating! This “push down” method seems much easier to me.)

Place the squash flesh-side up on the pan and drizzle with a little olive oil. Place it in the middle rack of the oven and set the timer for 50 minutes.

Spaghetti Squash halved

Heat the olive oil in a pan over medium high heat. Toss the garlic and onion in and cook until softened and aromatic.

Turn the heat to medium. Add mushrooms and sundried tomatoes. Continue to cook until the mushrooms have let out their juice and the pan is dry again.

Pinch off nickel-sized pieces of sausage, tossing into pan as you go. (If you need, stir the mixture so the sausage doesn’t end up in a big pile and stick together.)

Continue to stir until the sausage is fully cooked, about seven minutes.

Add kale to the pan. You may have to add it in two batches, depending on the size of your pan. As it cooks down, you will be able to put more in the pan.

Give everything a good stir and taste for seasoning. You shouldn’t need much salt with the capers, sausage, and tomatoes, but I did add a tiny bit.Spaghetti Squash Boats 4

Check your squash for doneness. Once done, remove from oven. Using a fork, scrape the bottom of each squash until “spaghetti strands” loosen. Do this with both squash, making sure not to scrape through the outer shell. You want to leave enough flesh to ensure it holds up as a serving vessel.

Remove strands of squash from vessel and add them to the pan.

Mix thoroughly and check for seasoning again. You may need more salt and pepper at this point.Spaghetti Squash Boats 2

Fill each squash vessel with the medley of squash, sausage, and kale. Add red pepper flakes as desired!

My kids ate theirs in a bowl with no squash shell, and a sprinkle of parmesan. I served mine with a shake or five of the red pepper flakes. I recommend keeping those nearby for immediate spice factor while eating. Delicious!Spaghetti Squash Boats 3

See the full step-by-step picture-by-picture directions on Corie’s site, Good Life Everyday!

Thanks, Corie!

Mexican Stuffed Potato Skins

Mexican Stuffed Potato SkinsBy Corie Cameron

Guest blogger Corie Cameron cooks beautiful food at home. She’s letting us in her kitchen for great posts using Isernio’s products.

Hi! I’m Corie and I think potato skins are amazing!

The skin of the potato has all the vitamins and nutrients and I love the chewy, firm texture of them. I DON’T love the unhealthy versions you see in so many restaurants, so I set out to make a healthy, delicious, guilt-free version as part of my Whole 30 plan to kick off 2017.

First, I sauteed up Isernio’s Ground Chicken with my favorite taco seasonings, added in some onion and garlic, and then used the potato skin as a base. My husband, Sean, actually refuses to call these anything other than “Po-tacos.” To top them off with creamy goodness, I made a Paleo ranch dressing and tossed some of that on as well.

These would be such a fun Super Bowl dish!

Ingredients:

  • 4 Russet potatoes, scrubbed clean
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1 pound Isernio’s Ground Chicken
  • 1 tsp paprika
  • 1 tsp ground coriander
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 2 tsp salt
  • 1 head romaine

Pico De Gallo:

  • 1 tomato
  • 1 jalapeno
  • 1 bunch cilantro
  • 1 tsp red wine vinegar
  • 1/4 cup minced red onion

Paleo Ranch:

  • 1 cup homemade mayonnaise
  • 1/2 cup coconut cream
  • 1 tsp Dijon mustard
  • 1 tsp lemon juice
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 2 tbsp chopped dill
  • 2 tbsp chopped chives
  • 2 tbsp chopped parsley

Instructions:

Preheat the oven to 425. Pierce the potatoes all over and set them on a baking sheet. Bake them for 50 minutes-1 hour until you can easily pierce them with a knife.

Saute the onions and garlic until softened and aromatic.

Add the ground chicken to the pan and crumble it up as it cooks. Sprinkle over the paprika, coriander, chili powder, cumin and salt.

Finely chop the lettuce and set this aside.

Stir all the ingredients for the pico de gallo and taste for seasoning.

When the potatoes are fully cooked, take them out and slice them in half lengthwise. Once they are cool enough to handle, scoop out the flesh, making sure to leave 1/4 inch along the sides so they hold their shape.

Fill each potato skin with some lettuce, some chicken mixture, and the pico de gallo, in whatever order you wish.

Blend all of the ranch ingredients together and taste for seasoning. Drizzle it over the potato skins and serve with a side of this ranch and some hot sauce. Garnish with chopped cilantro and serve at once! Bon Appetit!
For a full step-by-step, picture-by-picture look at this recipe, check out the original blog post by author Corie Cameron on her site, Good Life Everyday.

Mexican Stuffed Potato Skins 2

Appetizers for the Birds: Seahawks vs Falcons

Chicken Tacos-2

After a successful win in the first round of the playoffs, our local, beloved Seahawks are heading to Atlanta on Saturday for an afternoon showdown. And what better way to celebrate the rough and rowdy game that’s sure to go down than with some bird-tastic inspired recipes. If you’re all about keeping it simple, with a little healthy choice thrown in, then starting with a package of Isernio’s Ground Chicken is the easy first step to tackle these awesome, crowd-pleasing recipes.

 

Ground Chicken Tacos with Creamy Salsa

From Food Network

A DIY taco bar is always a team favorite, and all you have to do for this recipe is cook veggies, toss in the ground chicken, season, and keep it warm in your crockpot for serve-yourself action. Get crazy with your own selection of toppings, and top it all off with a spicy, creamy salsa.

Get the recipe

 

Chicken Cordon Bleu Bites

From AllRecipes.com

With only five ingredients, these super easy bites are the portable version of the far fancier classic entree. Ground chicken, diced ham and swiss, an egg, and breadcrumbs are all you need to class up the joint on gameday. Pro tip: Toss a little parmesan with your breadcrumbs to add a double hit of cheese.

Get the recipe

 

Chicken Kebab in Lettuce Cups

From Martha Stewart

Super healthy, super flavorful, and super easy, these kebabs can be served with or without the lettuce cups, though adding a little greenery also makes an easy holder for a little herb or onion salad on top. Don’t want to drop em in the cups? No problem, just serve the kebabs on a platter with a dipping sauce of your choice.

Get the recipe

 

Cheesy Chicken Meatballs

From AllRecipes

Cheese is the answer to so many flavor-making questions, and these are the perfect blend of ground chicken, roasted garlic cream cheese, and parmesan. They taste so luxurious but won’t put you and the team on the bench like some other, heavier meatball versions. Serve with your own marinara or other dipping sauce for a guaranteed touchdown.

Get the recipe

 

Buffalo Chicken Bites

From Martha Stewart

These meatballs come from New York City’s The Meatball Shop, but despite their restaurant pedigree, they couldn’t be easier. Whip up some Frank’s RedHot Sauce with butter, blend it with ground chicken, celery, eggs, salt, and breadcrumbs, and serve it all like classic Buffalo wings, with ranch or blue cheese dressing. That’s a recipe favorite first down.

Get the recipe

Look for Isernio’s all-natural ground chicken in stores near you and share your own favorite recipes with us!