Honey Lime Chicken Enchiladas (Freezer Friendly!)

Honey Lime Chicken Enchiladas (adapted from whatisonyourmenu.com)

Ingredients:

4 chicken breasts, cooked and shredded

1/3 cup honey

1 lime, juiced

1 T chili powder (I usually use less than 1 T. and add a little bit of chipotle chili powder too)

1/2 tsp garlic powder

1 cup green enchilada sauce

2 ¼ cups 505 green chile sauce

4 cups shredded cheese (cheddar, pepperjack, montery jack all work)

2-3 oz. cream cheese (optional)

1/4 c. green chilies (optional, I just love green chilies so I add them)

8 flour tortillas

Instructions:

1)  Combine honey, lime juice, chili powder and garlic powder in a bowl.
2)  Add shredded chicken to honey mixture and stir to coat chicken. Set aside.
3) Combine enchilada sauce and green chile sauce in a small bowl.
4) Pour 1 cup of the green sauce mixture in the bottom of the pan and spread to coat.
5) Place 1/8 of chicken mixture and 1/3 cup cheese in a flour tortilla. Roll tortilla and place it in pan, seam side down. Continue with remaining tortillas.
6) Top enchiladas with remaining green sauce and any extra cheese.
7) Bake at 350 degrees for 20-30 minutes or until hot and bubbly. 

Freezer Meal Instructions:

Follow steps 1-6 above. Cover with a double layer of foil and freeze. 

To heat: Tent foil over top of enchiladas.  Bake at 350 degrees for 1 hr. 15 minutes. Uncover and continue to bake for 20-30 minutes or until heated through and cheese is melted.

Hawaiian Pork Chops (w/freezer meal instructions)

Hawaiian Pork Chops

Recipe from lecremedelacrumb.com

Ingredients:

2 lbs. pork chop (6-8 thin sliced pork chops)

½ cup cold water

3 T. corn starch

½ cup soy sauce

1/3 cup brown sugar

¼ cup ketchup

1-15 oz. can pineapple (or 1 ½ cups pineapple and juice)

3 T. rice vinegar

2 tsp. minced garlic

Prep Instructions:

In a large bowl, whisk together water and corn starch.  Add all other sauce ingredients and whisk until well combined.  Pour sauce over pork chops.  Place in a gallon sized freezer bag and freeze.

Heating Instructions:

Pour contents of bag in a crockpot.  If frozen, cook on low for 6-8 hours or until pork is completely cooked and sauce is thickened.  If thawed cook in a crock pot on low 5-6 hours or until pork is cooked through and sauce is thickened.  Serve over rice.

Orange Chicken (freezer meal friendly!)

Orange Chicken from momtomomnutrition.com­

Ingredients:

3-4 boneless, skinless chicken breasts cut into 2-inch cubes

1 cup orange marmalade

1/2 cup all-purpose flour

1 T. corn starch

1/2 cup honey BBQ sauce

1/2 cup soy sauce

1 teaspoon sesame oil

5 cloves of garlic, crushed

Pinch of red pepper flakes

2 green onions, sliced

Instructions:

1)        Dice chicken breasts into 2 in. cubes

2)     Combine all ingredients (stirring well to incorporate flour and cornstarch)

3)      Freeze at this point or place directly into crock pot.

Cooking Instructions:

If thawed cook in crock pot on high for 4 hours.  Reduce heat to warm and let rest for 1 hour to allow sauce to thicken*.

If frozen cook in crock pot on high for 6 hours.  Reduce heat to warm and let rest for 1 hour to allow sauce to thicken*.

Serve over brown or white rice.  Top with sesame seeds if desired.

Note: Thickness of sauce will depend on the BBQ sauce and orange marmalade you use. Also, the longer you let the chicken rest on "warm" or in the fridge overnight once cooked, the thicker the sauce will get. You can also broil the meat in the oven for 5-10 minutes after it’s cooked in the crock pot.