Saturday, August 22, 2015

Shredded Beef Tacos w/ Taco Sauce

Shredded Beef Tacos
2 lb. chuck roast
½ sweet onion (chopped)
1 ½ tsp. beef broth
1 cup water
1 ½ T. chili powder
½ T. cumin
½ T. onion powder
1 tsp. garlic powder
1 tsp. salt
Dash of pepper
Juice of 1 lime

Freezer meal prep instructions:
Place roast and chopped onion in a gallon sized freezer bag.  In a small bowl combine all remaining ingredients and pour over meat and onion.  Label bag and freeze.
Cooking instructions:
 Place in a large slow cooker and cook on low for 9-10 hours or until meat is cooked through.  Shred with a fork. Serve in tacos with your favorite toppings!

Taco Sauce
½ cup tomato paste
1 ½ cups water
2 T. apple cider vinegar
1 T. minced dry onion
2 ½ tsp. cumin
1 ½ tsp. garlic powder
1 tsp. chili powder
½ tsp paprika
½ tsp. salt
¼ tsp. cayenne

Prep Instructions:
In a medium bowl combine all ingredients and whisk until well combined.  Pour in a quart sized freezer bag. Label and freeze.
Cooking instructions:
Defrost in a medium saucepan and bring to a boil.  Reduce heat to medium-low and simmer for 20 minutes.  Serve with tacos.

Grilled BBQ Caesar Chicken

Grilled BBQ Caesar Chicken
4 chicken breasts
1 bottle of Caesar dressing
1 cup bbq sauce

Freezer Meal Prep:
Slice chicken into large strips about 1 in. in diameter.
In a large gallon freezer bag add chicken and completely cover in caeser dressing.  Close bag, removing extra air, and knead slightly to completely coat chicken. 
Pour bbq sauce in a quart sized freezer bag.  Add both bags to another gallon sized freezer bag. Label and freeze.

Cooking Instructions:
Allow chicken to thaw overnight.  Place chicken on grill.  Cook until chicken reaches an internal temperature of 165 degrees, brushing each side with bbq sauce as it cooks. I rotate my chicken about every 3 minutes for about 10 minutes or until cooked through.

Wednesday, August 12, 2015

Cilantro Lime Flank Steak (freezer friendly!)

Cilantro Lime Flank Steak

1 (2 lb.) flank steak
1/3 cup olive oil
Juice of 1 lime
1 clove garlic, minced (1/2 tsp.)
¼ cup cilantro (about a handful), minced
2 tsp. honey
½ tsp. cumin
½ tsp. chili powder
½ tsp. red pepper flakes
Salt and pepper-to taste

Prep Instructions:
Combine all marinade ingredients and pour over flank steak in a gallon sized freezer bag.  Allow to marinade for at least 2 hours or freeze.

Cooking Instructions:
Allow flank steak and marinade to defrost overnight in fridge.  Grill flank steak for 6-10 minutes on medium high heat on each side.  Cook time should result in a medium well (some pink) cook, adjust times to your preference.

Sweet and Savory Meatballs (Freezer Friendly!)

Sweet and Savory Meatballs

6 oz Chili Sauce
1 1/2 cup Ketchup
1 1/2 cup Grape Jelly
1 tbsp Worcestershire Sauce
1 tsp Tabasco Sauce
1 tsp Onion Powder
1 tsp Garlic Powder
Pinch red pepper flakes (optional)
3 lb frozen Meatballs

1) Combine all sauce ingredients
2) Add meatballs and toss to coat
3) Place in a gallon sized freezer bag and freeze at this point or put directly in crock pot to cook.
4) Cook on low for 8 hours or high for 4 hours.

Cilantro Lime Chicken (freezer friendly!)

Cilantro Lime Chicken (from the kitchen of Heather Cummings)
3 chicken breasts
2 limes
1 bunch cilantro
1 (16 oz.) bag corn
1 tsp. minced garlic
½ red onion
1 can black beans
1 tsp. cumin
Salt and pepper- to taste

Place chicken in a large freezer bag.  Add juice from limes. Finely mince cilantro and add to bag.  Add all other ingredients. Freeze.
When ready to cook, place in crock pot and cook on low for 6-8 hours or until chicken is cooked through.  Serve with rice or in tortillas.