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.

Dutch Oven Cheesy Potatoes

Well, the rain has finally subsided and the sun is out in full force which means it's HOT!  I'm typing this up at 9am and it's already 76 degrees inside my house!  We don't have air conditioning so in the summer months I try and use my oven as little as possible...which means it's now officially BBQ and Dutch oven season at our house! While the heat is not my favorite I do love cooking outside. So you have to look on the bright side :)

I had to take this picture on the fly at a party so it doesn't adequately capture the deliciousness of this recipe. BUT believe me when I tell you that they are amazing!  Alex and I made this together which gave them an extra shot of awesome! I'm not trying to brag...I'm just saying we make good things together...just look at our kiddos!

Anyway, I had been looking for a dutch oven potato recipe for a while but after being disappointed with a few I decided it was time to take matters into my own hands.   A lot of recipes like this call for cream of chicken soup, or cream of mushroom, etc.  I don't use those that much these days so I decided to make my own sauce to add.  When you're camping I could totally see the ease of using a can of cream of whatever, but if you're home and feel like taking it to the next level give this a try!

These are a great side to any potluck or party too.  It makes a big batch and stays nice and warm in your dutch oven.  They are pictured above with the amazing Bullock family's baked beans and dutch oven chicken. YUM!

Dutch Oven Smashed Potatoes
Cooking Equipment:
12 in. dutch oven
24 heated charcoal

Ingredients:
1 lb. uncooked bacon (divided)
5 lb bag small baking potatoes (sliced into quarter inch round slices)
2 T. olive oil
1 tsp. garlic powder
1 1/2 tsp. onion powder
salt and pepper to taste
3/4 cup heavy cream
1 cup water
3 T. flour
2 chicken bouillon cubes
2 cups shredded sharp cheddar

Heat charcoal using whatever method you prefer.  We have a small charcoal chimney (bucket with a side handle and small holes around the bottom) that we bought at smiths (probably about 10 bucks) that helps get them hot fast.  It is so worth getting one, especially up here where it's always windy.

Once your charcoal are heated place 12 briquettes under your dutch oven.  Give the oven about 5 minutes (without the lid) to heat up.  Once the dutch oven is hot throw 3-4 pieces of the bacon in there.  While bacon is cooking break it up into smaller pieces.  Once bacon is cooked completely, add the garlic powder, onion powder and salt and pepper.  Make sure the bottom is completely coated in the seasoned grease.

Add sliced potatoes and olive oil.  Give them a good stir so that they are gently coated in the bacon mixture.  Cover oven with lid and top with remaining briquettes.  At this point you can also move 4 or 5 of the briquettes from the bottom to the top.  Having more of the heat on the top will keep the bottom from burning.

Bake potatoes in dutch oven for about 30 minutes.  Meanwhile, cook the rest of your bacon in a frying pan until nice and crispy. Crumble bacon.

 Give the potatoes a stir and check how they are doing. Cook for another 15-25 minutes depending on softness.  Don't overcook them or you'll end up with potato mush when you mix in the next ingredients.  Tender but not soggy is perfect! Meanwhile, In a separate pan mix cream, water, flour, and chicken bouillion together.  Heat over medium heat until mixture begins to boil.  Stir constantly until mixture thickens into a roux.  Remove from heat.

When potatoes are done to your liking, Add  bacon, cream mixture, and 1 cup of cheese.  Stir slightly until well incorporated.  Some of the potatoes will break up and that's okay.  Top with remaining cup of cheese.  Replace the lid and let sit for about 5 minutes or until heated through and cheese melts.  Enjoy!