½ pound shrimp, peeled & deveined

½ pound scallops

1 green onion, sliced thin

4 tbsp. Naturally Fresh® Ginger Dressing

Salt & pepper to taste


Combine all ingredients in skillet. Sauté until seafood is cooked. Serve with rice and steamed oriental vegetable.


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Chicken Caesar Wrap

1 cup Grilled Chicken, sliced into strips

2 oz. Tomatoes, diced

1/4 cup Lettuce, chopped

1 - 12" Soft Flour Tortilla

1 oz. Naturally Fresh® Classic Caesar Dressing

Spread dressing on one half of the tortilla. Place chicken, tomatoes, and lettuce on the tortilla. Wrap. Hold together with toothpicks. Slice in half and serve.


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3 Whole Boneless Chicken Breasts, cut in 1/2 and pounded thin

12 oz. Naturally Fresh® Fat Free Balsamic Vinaigrette

1 cup Olive Oil

1 cup Italian Bread Crumbs

6 slices Provolone Cheese

8 oz. Dry Red Wine

2 cups Canola Oil

1/2 cup Fresh Chopped Basil

3 Eggs, beaten

1 cup Fresh Roma Tomatoes

1 tsp. Salt (for egg mixture)

3 oz. Tomato Paste

1 tsp. Pepper (for egg mixture)

6 slices Prosciutto ham

1 cup All Purpose Flour

Marinate chicken in Naturally Fresh® Balsamic Vinaigrette overnight. Preheat oven to 300°. Remove chicken from marinade and rinse. Dredge chicken in flour, then dip in seasoned egg mixture, and coat with breadcrumbs. Heat olive oil in heavy skillet and fry chicken until crispy. Do not overcook. Transfer chicken to baking dish. Tent with foil and put aside. In a medium bowl combine red wine, Roma tomatoes, tomato paste and basil. Mix well and set aside. Place one slice of Prosciutto ham over each chicken breast. Place generous spoonfuls of tomato mixture on top of each chicken breast and cover each with one slice of provolone cheese. Bake uncovered at 300° for 20 minutes until cheese is melted and chicken is thoroughly heated.


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1/2 cup Naturally Fresh® Raspberry Vinaigrette

2 tbsp. Naturally Fresh® II Maple Mountain Syrup

1 tbsp. Naturally Fresh® Honey Mustard

1 cup White Zinfandel Wine

1 tbsp. Rosemary, chopped

2 tbsp. Cream

1 lb. Pork Tenderloin, cut into 1" slices

1 clove Garlic, chopped

1 tsp. Salt

1 tsp. Coarse Ground Black Pepper

Combine garlic, salt and pepper. Rub onto pork. Cover and refrigerate overnight. Grill medallions. Combine remaining ingredients, except cream, in a saucepan and bring to a boil. Stir constantly until reduced in half. Blend in cream and pour over grilled pork medallions.


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32 oz. Naturally Fresh® Creamy Cilantro Dressing

6 oz. boneless skinless Chicken Breast

1/4 cup Zucchini, sliced

1/4 cup Red Onions, diced

1/4 cup Yellow Squash, sliced

1 lb. Fettuccini

Preheat oven to 400°. Cook pasta according to the directions on the box. Saute vegetables, leaving them slightly crisp. Take chicken and dip one at a time in Naturally Fresh® Creamy Cilantro Dressing. Once completely covered, place on a sheet pan and bake at 400° for 20 to 25 minutes. Serve over pasta with zucchini, red onions, and yellow squash. Top with Naturally Fresh® Creamy Cilantro Dressing.

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1 box pasta (your favorite), cooked, drained

1-2 cups artichoke hearts, drained

1 can black olives, sliced

2 cups mushrooms, sliced

2 green onions, sliced

1 package tofu, cubed small

Naturally Fresh® Organic Sundried Tomato & Garlic dressing

Combine all ingredients in bowl with Naturally Fresh® Organic Sundried Tomato & Garlic dressing Refrigerate overnight. Serve cold.


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5 lb. Baby Back Ribs

Naturally Fresh® BBQ Sauce

Marinate the ribs in Naturally Fresh® BBQ Sauce for a few hours before cooking. Light your grill and let it warm up at least 15 minutes. Make sure the grill is clean before putting the ribs on. Place ribs on the grill and cook on each side until thoroughly cooked (about 10 to 15 minutes on each side). After you flip the ribs apply more Jackaroo® Meat Sauce. When done, serve with corn on the cob and potato salad.




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1 box pasta, cooked, drained

1 can corn, drained

1 can black beans, drained

3-4 chicken breast, sliced thin

Naturally Fresh® Seven Pepper Marinade

1 jar Naturally Fresh® Southwest Ranch Dressing

Fresh cilantro, chopped


Marinate sliced chicken 30 mins. Cook pasta according to directions, drain, and rinse with cool water. Remove chicken from marinade and cook until no longer pink. Remove once cooked and cut into small pieces. In large bowl add pasta, chicken, cilantro, corn and beans. Pour in Naturally Fresh® Southwest Ranch Dressing and mix.


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