We, know you're super busy and don't have a lot of  time to cook but, still want to put healthy and delicious meals on the table for your friends and family. Here are a few simple recipes we think are exceptionally tasty and easy-to-make.

Sambazon Acai Parfait

Sambazon Acai smoothie pack (in our freezer section), Partners Granola,  bananas,  1 cup apple juice or soy milk

Cut one frozen pack of Sambazon Original Acai in half with a knife and break the pulp into a blender.  Add a banana  (or other fruits) and a cup of apple juice or soy milk. Add additional cut up banana to bottom of parfait glass (or other fruit if desired).  Fill with Acai mixture and sprinkle granola on top.

Caesar Bowtie Salad

1/2 lb bowtie pasta, 2/3 cup Annie's Natural Caesar Dressing, 1/2 cup cherry tomatoes halved, 1/3 cup freshly shredded Parmesan cheese, 2 tbsp. sliced fresh basil, freshly ground pepper to taste, 1/4 cup toasted pine nuts

Cook pasta according to directions.  Drain and rinse in cold water to cool off pasta.  Combine pasta and dressing; toss well to coat.  Carefully stir in tomatoes, cheese, and basil; season to taste with pepper.  Transfer to decorative bowl and sprinkle with pine nuts.  Let chill 30 minutes before serving.

Asian Lettuce Wraps

1 tbsp. Roland Sesame Oil, 1 lb. ground turkey,2 tbsp. minced garlic, 1 tbsp. minced ginger, 2/3 cup San-J Teriyaki Sauce, vegetables for filling: grated carrots, bean sprouts, sliced radish, julienned cucumber, Boston lettuce leaves, rinsed and dried, Roland Hoisin Sauce 

Heat oil in a  large skillet and brown turkey. Add garlic and ginger and sauté briefly. Add teriyaki sauce and simmer for 10 minutes while preparing the vegetables.  Place filling and vegetables in center of large platter, then surround with lettuce leaves. Serve with Hoisin sauce for dipping.

 Buffalo Bleu Turkey Panini

1/4 cup Robert Rothschild Hot Buffalo Bleu Cheese Dip, 3 oz. turkey, sliced, 1 tomato, sliced, 3/4 cup Romaine, shredded, 2 slices Italian bread, 1 tbsp. olive oil

Lightly brush one side of each piece of bread with olive oil.  Layer one piece of bread, oil side down, with Hot Buffalo Bleu Cheese Dip, turkey, tomato and lettuce. Generously coat un-oiled side of second bread slice and top sandwich. Place in a Panini maker until warm and golden brown.

 Elegant Cocktail Franks

1 jar Boar’s Head Mustard, 1 jar black currant jelly, 1 lb Boar’s Head Cocktail Franks 

In small saucepan combine equal portions of mustard and black currant jelly.  Heat slowly over low heat until jelly melts and sauce becomes smooth and well blended.  Remove strings from cocktail frankfurters and place in sauce to heat, approximately 5 minutes. To serve, place mixture in fondue pot and let your guests help themselves.

 Rao's Stuffed Mushrooms

1 jar Rao’s Italian Sausage & Mushroom Sauce, 1/4 cup extra virgin olive oil, 24 large white mushrooms, stems removed & reserved, 1/4 cup fresh parsley, finely chopped, 1 cup plain breadcrumbs, 1/2 cup grated Pecorino Romano cheese

 Brush mushrooms caps with damp towel and set aside.  Sauté minced mushrooms stems and chopped parsley in olive oil until golden. Season with salt and pepper to taste.  Add Rao’s sauce to pan and heat thoroughly. Stir in grated cheese and breadcrumbs and mix well.  Remove from heat.  Fill mushroom caps with stuffing.  Place mushroom caps on baking pan, drizzle with olive oil and bake for approximately 30 minutes. Transfer stuffed mushrooms to a serving platter.

Grilled Portabella Mushrooms Au Poivre

6oz sliced Portabella mushroom caps, 1 tbsp. brandy, 1 pinch salt, 2 cups water, 1 tbsp. butter, 1 tsp. black pepper, 1 pinch oregano, 1 beef cube.

Sauté sliced portabellas until tender in a frying pan, using olive oil to coat the bottom.  Place mushrooms on a plate.  In another pan, over high heat, add water and beef base, adding brandy, black pepper and spices. Bring to a boil. Add butter last to thicken the sauce.  Add flour or cornstarch to thicken to desired consistency.  Poor au poivre sauce over the mushrooms.

Strawberry Romaine Salad

1 head romaine, Boston or other leaf lettuce, 1/2 pint strawberries, sliced, 1/2 cup shredded Monterey Jack cheese, 1/4 cup chopped walnut or pecans, 1(12ounce) bottle Brianna's Blush Wine Vinaigrette Dressing

Tear lettuce into bite size pieces.  Toast the chopped nuts 3-4 minutes. in a 300 degree oven.  Combine the lettuce with cheese, nuts and strawberries.  Shake dressing well.  Add 1/4 bottle of dressing.  Tate to see if lettuce is coated enough of your taste.  Add more if you prefer.  This can be doubled and more than one type of lettuce can be used. 

Sassy Chik'n Sandwich

2 frozen Boca Meatless Original Chik'n Patties, 1 tsp. Dijon mustard, 1 tsp. horseradish sauce, 2 lettuce leaves, 4 slices Italian bread, toasted, 4 tomato slices.

Microwave patties as directed on package. Mix mustard and horseradish sauce until well blended.  Place lettuce on 2 of the toast slices; top evenly with tomatoes, patties and mustard mixture.  Cover with the remaining toast slices.

Grilled Portabella Mushrooms Au Poivre

6oz sliced Portabella Mushroom Caps, 1 tbsp. brandy, 1 pinch salt, 2 cups water, 1 tbsp. butter, 1 tsp. black pepper, 1 pinch oregano, 1 beef cube.

Directions:  Saute sliced portabellas until tender in a frying pan, using olive oil to coat the bottom.  Place mushrooms on a plate.  In another pan, over high heat, add water and beef base, adding brandy, black pepper and spices.  Bring to a boil .  Add butter last to thicken the sauce.  Add flour or cornstarch to thicken to desired consistency.  Poor au poivre sauce over the mushrooms.

Strawberry Romaine Salad

1 head romaine, Boston or other leaf lettuce, 1/2 pint strawberries, sliced, 1/2 cup shredded Monterey Jack Cheese, 1/4 cup chopped walnut or pecans, 1(12ounce) bottle Brianna's Blush Wine Vinaigrette Dressing

Tear lettuce into bite size pieces.  Toast the chopped nuts 3-4 minutes. in a 300 degree oven.  Combine the lettuce with cheese, nuts and strawberries.  Shake dressing well.  Add 1/4 bottle of dressing.  Tate to see if lettuce is coated enough of your taste.  Add more if you prefer.  This can be doubled and more than one type of lettuce can be used. 

Sassy Chik'n Sandwich

2 frozen Boca Meatless Original Chik'n Patties, 1 tsp. Dijon mustard, 1 tsp. horseradish sauce, 2 lettuce leaves, 4 slices Italian bread, toasted, 4 tomato slices.

Microwave patties as directed on package. Mix mustard and horseradish sauce until well blended.  Place lettuce on 2 of the toast slices; top evenly with tomatoes, patties and mustard mixture.  Cover with the remaining toast slices.