Slow Cooker Cilantro Lime Chicken

Ingredients: 

1 - 16 oz jar salsa 

1 - 1.25 oz. package dry taco seasoning mix 

1 lime juiced 

3 tablespoons chopped fresh cilantro 

3-4 chicken breasts 

DIRECTIONS: 

Place salsa, taco seasoning, lime juice and cilantro into slow cooker and stir to combine. Add chicken breasts and stir to coat with the salsa mixture. Cook on high for 4 hours or low for 6-8 hours. Shred chicken and return to slow cooker for 30 minutes. 

Label (24) Slow Cooker Cilantro Lime Chicken Place Chicken & sauce in crock pot. Cook high 4 hrs or low 6-8 hrs. Shred Chicken & cook 30 mins more. 

Macadamia Nut-Pesto Fettuccine

1 (9-ounce) package fresh fettuccine

3 cups fresh basil leaves

1/4 cup half-and-half

3 tablespoons roasted macadamia nuts

3 tablespoons grated fresh Parmesan cheese

2 tablespoons fresh lemon juice

3/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

Cook pasta according to package directions, omitting salt and fat.

While pasta cooks, place basil and remaining ingredients in a food processor; process until smooth. Combine basil mixture and pasta in a large bowl, tossing to coat.

Label (13): *(I will make my own labels). Thaw completely. Cook fettuccine according to package directions. Combine basil mixture and pasta in a large bowl, tossing to coat.

Sweet Sauce Pork Chop

INGREDIENTS

• 4 pork chops (with or without the bones);
• ¼ cup chicken stock;
• 1/8 cup coconut aminos;
• 2 tbsp. homemade ketchup;
• 2 garlic cloves, minced;
• 1 tbsp. raw honey; (optional)
• Cooking fat; or butter oil
• Sea salt and freshly ground black pepper, to taste

DIRECTIONS

1. Preheat your oven to 350 F.
2. Warm the cooking fat/butter/oil in a skillet over a medium high heat.
3. Brown the pork chops on each side in the skillet (about a minute per side), and remove.
4. Grease a casserole dish and lay the browned pork chops in it.
5. In a small bowl, combine all the remaining ingredients and mix well.
6. Add the sauce to the pork chops, place the casserole dish in the oven, and cook 1 hour, uncovered.

Labels: 12   Thaw and and bake 1 hour uncovered.

Korean Beef

1 1/2 pounds ground turkey or ground beef or ground chicken
3 cloves garlic, finely minced

Salt and pepper

1/4 cup brown sugar

1/2 cup low-sodium soy sauce

1/4 cup low-sodium chicken or beef broth

1 tablespoon sesame oil

1/2 teaspoon red pepper flakes plus more to taste or 1 teaspoon chili-garlic sauce

1/4 teaspoon ground ginger or 1 teaspoon finely chopped fresh ginger

3 green onions, chopped (optional)

Hot, cooked rice/quinoa or lettuce leaves for serving

Directions

1. Start the rice or quinoa, cooking according to package directions (usually about 15-17 minutes cooking time).
2. While the rice/quinoa cooks, in a large, 12-inch nonstick skillet over medium heat, add the meat, garlic and 1/4 teaspoon salt and pepper. Cook, stirring to break the meat into small pieces, until the meat is cooked through and crumbly, about 7-10 minutes. Drain any excess grease.
3. In a liquid measuring cup or bowl, whisk together the brown sugar, soy sauce, broth, sesame oil, red pepper flakes (or chili-garlic sauce), and ginger.
4. Stir the sauce into the meat and simmer over medium heat for 5 minutes or so.
5. Serve over hot, cooked rice or quinoa, topped with the chopped green onions.

 

Labels (26): Korean Beef: Simmer until warm. Serve over hot cooked rice or quinoa, top with green onions (optional), or serve as lettuce wraps. 1/12/16

Items Needed: Rice/Quinoa, Green Onions (Optional), or Lettuce Leaves

Mexican Style Sweet Pork

Mexican Style Sweet Pork

4 lbs. boneless pork shoulder roast

1/2 t. kosher salt

1/4 t. black pepper

2 t. chili powder

1 t. onion powder

1-2 T. vegetable oil

20 oz. enchilada sauce

1 c. brown sugar, divided

1/2 c. salsa

1/2 T. Worcestershire sauce

1/4 c. apple juice

Trim the visible fat from the roast and sprinkle with salt, pepper, chili powder, and onion powder. Use your hands to massage the spices over all sides of the meat. Heat the oil in a large skillet over medium-high heat. Sear the pork roast for about 1 minute on all sides or until meat surface is golden brown. While the meat is searing, combine the enchilada sauce, 2/3 cup brown sugar, salsa, Worcestershire sauce, and apple juice in a slow cooker. Add the pork, cover, and cook on low for 7 hours with lid on the entire time. Remove pork and shred, discarding any pieces of fat. Add the additional 1/3 cup brown sugar to slow cooker and turn heat to high. Add shredded meat. Simmer with lid off for 30 minutes.

Label (12) Mexican Style Sweet Pork.  Sprinkle roast with seasoning baggie. Rub the spices into all sides of the meat.  Heat 1-2 T of oil in a large skillet and sear (1 minute one each side). Add liquid baggie to crock pot and then add pork roast.  Cover and cook on low for 7 hours.  Remove pork, shred and return it to the crock pot adding the remaining brown sugar baggie.  Simmer in the crock pot on high with the lid off.  Serve with toppings for nachos, tacos, burritos, salads...etc.

Kneaders French Toast

-1 loaf of Kneaders Cinnamon bread

French toast mixture
-5 eggs
- heavy cream to your liking

Syrup
1/3 cup brown sugar
1/3 cup heavy cream
1/3 cup corn syrup


Label 25: Kneaders French Toast
-Thaw out loaf of bread and mixture.  Cut desire thickness (about 6 - 8 slices).  Dip in egg mixture and cook both sides on frying pan.  Heat up syrup on the stove.  Not included: Whipping cream and strawberries.  1-12-16

Chicken Cordon Bleu Casserole

Chicken Cordon Bleu Casserole Recipe:

Ingredients:

1 (6 oz) pkg. chicken flavored stuffing mix
1 (10 3/4 oz) can condensed cream of chicken soup
1 tablespoon prepared, Dijon mustard
3-4 boneless, skinless chicken breasts, cooked and cut into bite-size pieces (I boiled mine)
3 cups fresh broccoli florets
2 cups cooked, chopped ham
6 slices of extra thin Swiss cheese

Directions:
Preheat oven to 375ºF.  Prepare stuffing as directed on package.  Mix soup and mustard in medium bowl; stir in chicken, broccoli and ham. Spoon into 2-qt. casserole dish sprayed with cooking spray; top with cheese slices and stuffing.  Bake 35 to 40 minutes or until heated through.

Labels: (13) Bake with foil on for 30 minutes. Remove foil and bake for 15 more minutes.

Can be served with a side of wild rice, vegetable or salad. 1/12/16

Taco Dippers

Ingredients

• 1 pound lean ground beef or turkey
• 1 medium onion, chopped
• 6 cups water
• 1 cup rice (white or brown)
• 1 teaspoon oregano
• 1 tablespoon sugar
• 2 teaspoons chili powder
• 2 teaspoons salt
• 2 teaspoons ground cumin
• 2 cloves garlic, finely minced
• 2 (8 oz.) cans tomato sauce
• 2 (6 oz.) cans tomato paste
• 1 (15 oz.) can pinto beans, rinsed and drained

Directions

1. In a large pot, brown the ground beef or turkey with the onion and garlic and cook until the meat is no longer pink and the onions are translucent. Drain any accumulated grease. Add the water, rice, seasonings, tomato sauce, tomato paste and beans. Bring the mixture to a boil and then reduce the heat and simmer uncovered for 40 minutes, stirring occasionally, watching to make sure it doesn’t stick to the bottom of the pot (if you are using brown rice, it may need to simmer for up to 60-70 minutes). The mixture will seem very watery at first, but after simmering, it will thicken to perfection as the rice absorbs water and all the ingredients meld together.
2. Serve warm with tortilla chips for dipping and other taco garnishes. I have successfully frozen the leftover meat/rice mixture to defrost and reheat later.

Labels (13): Brown ground beef, onion and seasonings. Add 6 cups water, rice, tomato sauce, tomato paste and beans. Simmer for 40 mins. Serve with tortilla chips & other taco garnishes.

Chicken Tikka Masala

Chicken Tikka Masala

Ingredients:

1 1/2 Lbs chicken breast, chopped into bite size pieces
(Marinade)
1 cup plain yogurt
2 Tbsp lemon juice
2 tsp cumin
2 tsp red pepper
2 tsp black pepper
1 tsp cinnamon
1 tsp salt
1 tsp ground ginger
(sauce)
1/4 cup cilantro
1 Tbsp unsalted butter
2 garlic cloves, minced
1 jalapeño, minced
2 tsp ground coriander
1 tsp cumin
1 tsp paprika
1 tsp garam masala
1/2 tsp salt
1 can (14.5oz) tomato sauce
1-2 c heavy whipping cream

Thaw marinade, sauce and cream. Cut chicken into 1 inch cubes. Add to marinade. Refrigerate for 1-2 hours. Discard the marinade. 

Cook the chicken in skillet until cooked through. Add sauce to cooked chicken.  Add cream according to desired heat. 1 cup for hot. 1 1/2 cups for medium. 2 cups for mild. 

Serve with rice. Garnish with cilantro. 

Lables: (26) Thaw all 3 bags. 1-Marinade: add 1 1/2 pounds chicken cut into 1 inch pieces. Refridgerate 1-2 hours. Discard marinade. (not included: chicken, rice, cilantro)

(26) 2-Sauce. Cook marinaded chicken in skillet. Add this sauce when cooked through. 

(26) 3-Cream. Add cream after sauce is heated through. Add cream according to desired heat. 1 cup for hot. 1 1/2 cups for medium. 2 cups for mild. Sever over rice. Garnish with cilantro. Warm nan and enjoy!

Slow Cooker Beef Roast and Carrots

Slow Cooker Beef Roast and Carrots from NewLeaf Wellness

Ingredients

• 2-pound boneless beef chuck shoulder roast (No substitutions!  This is the best cut of meat for the slow cooker!)
• 1-2 pounds carrots, peeled and chopped into bite-sized pieces
• 3 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• one seasoning packet (We love the McCormick mesquite and chipotle seasonings) or 3 tablespoons of your favorite homemade seasoning mix 

Directions

1. Combine all ingredients in your slow cooker.
2. Add lid, and cook on “low” setting for 8 hours until beef shreds easily with a fork.

To Freeze and Cook Later

Combine all ingredients in a gallon-sized plastic freezer bag. Remove as much air as possible and freeze for up to three months. 

Labels (12): When ready to eat, thaw Ziploc bag contents overnight in refrigerator. Cook on “low” setting for 8 hours, or until meat easily pulls apart with a fork. Cut/shred meat and serve. ALSO INCLUDED: 8 Pretzel Rolls. These freeze and thaw well. They can be used for this meal or any night you like. My kids love me to make sandwiches with them :)

Ranch Cheddar Chicken

Ingredients: 
4-5 Chicken Breasts

1/2 c. Ranch Dressing

1 T. Flour

1/4 c. Grated Sharp Cheddar Cheese

1/4 c. Grated Parmesan Cheese

Preheat oven to 375. Mix together dressing and flour. Coat each chicken breast with mixture. Arrange on greased baking sheet. Combine both cheeses and sprinkle over the chicken. Bake for 25 minutes and enjoy!

Labels (26): Thaw ranch mixture. Add each chicken breast to bag and toss to coat. Arrange on greased baking sheet. Sprinkle with cheeses. Bake for 25 minutes. Serve with rice.

NOT INCLUDED: Chicken