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.