Honey Lime Chicken Enchiladas

Honey Lime Chicken {or Pork} Enchiladas

YIELD: SERVES 6

This recipe works great with chicken and pork! Also, a delicious addition is to saute onion and garlic in a bit of olive oil and add it to the meat mixture or sauce.

INGREDIENTS

• 6 tablespoons honey
• 5 tablespoons lime juice (1-2 large limes)
• 1 tablespoon chili powder
• 1/2 teaspoon garlic powder
• 2 pounds chicken, cooked and shredded (3-4 boneless, skinless chicken breasts)
• 8-10 fajita-size flour tortillas
• 1 pound Monterey jack cheese, shredded
• 16 ounces green enchilada sauce (like the Herdez brand)
• 1 cup heavy cream, sour cream or half-and-half

DIRECTIONS

1. Whisk together the first four ingredients in a small bowl. Pour the marinade into a Ziploc bag (or other covered container) and toss with the shredded chicken. Refrigerate and let it marinate for at least 1/2 hour and up to 8 hours. Lightly grease a 9X13-inch pan with nonstick cooking spray and pour about 1/2 cup of the enchilada sauce on the bottom of the pan. Fill flour tortillas with chicken (reserving the leftover marinade) and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream (or sour cream/half-and-half) and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30-35 minutes until brown and crispy on top.

Labels: (12) Honey Lime Chicken Enchiladas: Bake FROM FROZEN at 350 for 1 hour covered and then 30 minutes uncovered until brown and crispy on top 7/14/15

Kneaders French Toast

Cinnamon Bread:

5 1/2 cups hot water
4 Tbl yeast
3 Tbl dough enhancer
2 Tbl Salt
1/3 cup sugar/honey
1/3 oil
14 cups whole wheat flour
Cinnamon sugar to sprinkle

Combine all ingredients, and mix for 6 minutes
Divide dough into 4 loafs
Roll out dough the width of your pan and as long as possible
wet down the dough, and sprinkle cinnamon sugar on top and roll into a loaf making sure to pull it tight
Spray loaf pan on bottom and all 4 sides
Let loaf rise and double in size
Cook at 350 for 35 minutes

French toast mixture
-eggs
-heavy cream

Syrup

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


Label 12: 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.   7-14-15

Poppy Seed Chicken Casserole

Poppy Seed Chicken Casserole-Six Sisters Stuff

Ingredients:

2 cups chicken, cooked and diced
2 cups Ritz crackers, crushed
1 Tablespoon poppy seeds
1 (10.75 oz) can cream of chicken soup (I used 98% fat-free)
1 1/2 cups sour cream
1/2 cup butter, melted
1 teaspoon Worcestershire sauce (optional)
1 teaspoon minced garlic (optional)
1 Tablespoon lemon juice (optional)

Directions:
Preheat oven to 350 degrees.
Mix together chicken, soup and sour cream in a large bowl. Add in Worcestershire sauce, garlic, and lemon juice, if desired. In another bowl, mix together crushed crackers, poppy seeds, and melted butter and stir until butter is completely incorporated.
Spray a 9×13″ baking pan with non-stick cooking spray. Spread chicken mixture on the bottom and top with cracker mixture.
Cover pan with foil and bake for 15 minutes. Remove foil and bake for 15 more minutes.

Labels: (24) Preheat oven to 350 degrees. Bake with foil on for 30 minutes. Remove foil and bake for 15 more minutes. Serve with rice. 

I need 12 9x13 pans. 

Mexi Chicken Mixture

Mexi-Chicken Mixture

Mexi-Chicken Mixture:

Ingredients: 5 chicken breasts

                  1 can stewed tomatoes

                  1 pkg taco seasoning

                  1 can drained corn

                  1 can drained black beans

Directions: Heat chicken, tomatoes, and taco seasoning in crockpot for 2 hours (or until it is ready to shred). Shred the chicken. Add corn and black beans. Use chicken mixture for tacos or over lettuce to make a Mexican salad. Use toppings (cheese, tomatoes, etc) that your family loves :)

LABELS (24): MEXI-CHICKEN MIXTURE- Thaw Mexi-Chicken Mixture and warm it up. Can be used in tortillas or over lettuce for a Mexican salad. Not included: tortillas or lettuce, tomatoes, cheese, salsa, or whatever you want to eat it with :)

*Sorry for the repeat ladies. But, I like to have this available in my freezer. And, it's been awhile... :)

Sheryl's Slow Cooker Spinach and Artichoke Chicken

4 Chicken Breasts, cut in half

1 Cup chicken Broth

1 10oz package of frozen spinach, well drained

1 can of quartered artichoke hearts

1/4 diced sweet yellow onion

1 can of diced tomatoes, drained (or 4 fresh diced tomatoes)

1 package of cream cheese (light ok, not fat free)

1/2 Cup Parmasean

1/2 Cup Mozarella

3 cloves garlic 

1 tsp Italian seasoning

salt and pepper to taste

1. Slice chicken in half, season with garlic, salt and pepper, Italian seasoning, and onion in crock pot for 2 hours (on high) or 4 hours (on low) [Note: This can vary by crock pot.]
2. When chicken is almost cooked, add the well drained spinach, tomatoes, can of artichoke hearts, cream cheese, mozzarella and Parmesan cheese.
3. Cook for another hour until cheeses are well melted and stir to incorporate flavors.
4. Top with mozzarella cheese and serve.

Sweet and Smoky Crock Pot Pork Tacos

Recipe by Our Best Bites

Ingredients:

1 2.5-3.5-pound pork roast (sirloin is a good lean cut, picnic roast is always delicious but fattier, pork loin is a good middle-of-the-road cut)
Kosher salt and freshly ground black pepper
2 tablespoons brown sugar
2 tablespoons dry onion
1 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon oregano
1 teaspoon smoked paprika
1 cup Coke (not Diet Coke)
1 tablespoon adobo sauce from a can of chipotle chilies (2 if you want medium heat, 3 if you really want it spicy; if you’re very sensitive to heat, use 2 tablespoons of tomato sauce or mild enchilada sauce. Keep in mind the finished product will be milder.)
1 tablespoon apple cider vinegar
1 teaspoon liquid smoke
Juice of 1 lime

Ingredients:

Heat about 2 tablespoons extra-virgin olive oil in a large skillet over medium-high heat. Season pork roast with salt and pepper. When the oil is hot, add the pork roast and sear on all sides. Transfer the pork to a crock pot.

In a small bowl, whisk together the brown sugar, onion, garlic powder, cumin, coriander, oregano, and smoked paprika. Rub it over the top of the pork roast. Whisk together the Coke, adobo sauce, apple cider vinegar, and liquid smoke and pour it around the pork roast. Cover and cook on low for 8-10 hours or on high for 5-6 hours or until it shreds easily with a fork. Juice the lime over the pork and stir to combine, then season to taste with salt. Serve with lime wedges, crumbled queso fresco, fresh pico de gallo, sliced white onions, chopped cilantro, sliced avocado, and any other favorite taco toppings.

Labels: (12) Sweet and Smoky Crock Pot Pork Tacos

Thaw pork roast and sear on all sides. Season with Salt and Pepper. Rub the spices over the top of the pork roast. Place in crock pot. Pour liquid mix over top. Cover and cook 8-10 hours on low or 5-6 on high. Shred. Squeeze lime juice over top. Serve with tortillas, lime wedges, cheese, pico, avocado and other favorite taco toppings.

Honey Barbecued Ribs

3 pounds country style pork ribs
1/2 t garlic salt
1/2 t pepper
1 cup ketchup
1/2 cup brown sugar
1/2 cup honey
1/4 cup spicy brown mustard
2 T Worcestershire sauce
1-1/2 t liquid smoke

Place country style pork ribs in the bottom of a large crock pot. Cover and cook on high for 3 hours. drain. Reduce heat to low. In a bowl, combine remaining ingredients. Mix well. Pour over ribs in crock pot. Cover and cook on low for 3 hours. Remove from crock pot and allow to cool. Place in gallon freezer bag. Label and freeze.

Labels (12):
Honey Barbecued Ribs - Thaw. Heat until hot throughout. Serve with corn on the cob and rice or potatoes (optional).