Grilled Ranch Chicken

1 (1 oz) pkg dry Ranch dressing
2 T. Olive Oil
1 T. Red wine vinegar
2 lb. skinless boneless chicken thighs or breasts.

Combine the first 3 ingredients in a salable bag. Add chicken. Seal and shake until well coated. Marinate 1 hour or longer. Grill until cooked through.

Combine all ingredients for marinade and mix well. Place 2 - 3 pounds of chicken in a large dish, covering with the marinade. Let sit in refrigerator overnight. Grill over medium heat.

Cafe Rio Pork

Cafe Rio Pork

Ingredients

• 2 pounds pork shoulder
• 3 cans Coke 
• 1/4 c. brown sugar
• dash garlic salt
• 1/4 c. water
• 1 can diced green chilies
• 3/4 (10oz) can red enchilada sauce 
• 1 c. brown sugar

• Instructions

• Put the pork in a heavy duty ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.
• Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry) or on low for 8 hours. Remove pork from crock pot and drain any liquid left in the pot. Shred pork.
• In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.
• Put shredded pork and sauce in crockpot and cook on low for 2 hours. 

LABEL: Put Pork bag in crockpot with 1/4 c water and 2 cans coke, and cook on high 3-4 hrs or low for 8 hours. Remove from crockpot, drain liquid, and shred pork.  Put shredded pork back in crockpot with sauce bag and cook on low for 2 more hours. Serve as burritos or on salad with cilantro ranch dressing. 

Teriyaki Grilled Chicken

Teriyaki Grilled Chicken

• 1/2 cup soy sauce
• 1/2 cup water
• 6 Tbsp sugar
• 3 Tbsp Worcestershire sauce
• 1-1/2 Tbsp vinegar
• 1-1/2 Tbsp vegetable oil
• 1 tsp onion powder
• 1 tsp garlic powder
• 4 boneless, skinless chicken breasts

Whisk together soy sauce, water, sugar, Worcestershire sauce, vinegar, oil, onion powder and garlic powder. Pour over chicken and refrigerate at least 2 hours, up to overnight.

Remove chicken from marinade. Grill for 12 to 15 minutes, until juices run clear and chicken is no longer pink.

LABEL: Thaw chicken. Grill for 12-15 minutes until juices run Clear and chick is no longer pink

Chicken Enchiladas

2lb cooked chicken chopped

2 15 oz cans green enchilada sauce

1 small can green chilies

1 cup sour cream

2 cans cream chicken soup 

1.5 cups Monterey Jack cheese (1/2 cup reserved)

10 tortillas

Combine all ingredients except reserved cheese.

Scoop about 1/3 cup into the center of each tortilla. Roll up and place in 9x13 casserole dish, you may have to squish them together. Pour remainder of sauce mixture over the top, sprinkle with remaining cheese.  Bake for 30 min at 350.

Label: Chicken Enchiladas. From Frozen: Bake at 350 for 1 hour. From Thaw: Bake at 350 for 30 min. 

Baked Chicken Pesto Alfredo

Ingredients

• 1/4 cup butter
• 1/4 cup flour
• 2 cups chicken broth
• 1 16 oz penne pasta - cooked al dente and drained
• 4 cups cooked chicken cubed
• 4 cups shredded Italian cheese blend 16 ounces
• 3 cups fresh baby spinach
• 1 15 ounce can crushed tomatoes
• 1 1/2 cups milk
• 3 tablespoons basil pesto
• 3/4 cup crispy bacon- finely chopped
• 1/2 cup Italian seasoned bread crumbs
• 1/2 cup shredded Parmesan cheese
• 1 tablespoon olive oil

Instructions

1. Make a simple white sauce by melting butter in a pan over medium heat. Sprinkle in flour over melted butter and whisk constantly for 3-4 minutes over medium heat. Then add in chicken broth and whisk quickly together. Cook over heat until it’s thick and bubbles up. Set white sauce aside.
2. Cook penne pasta according to package directions. Drain noodles and then dump them into a large mixing bowl.
3. Add in white sauce, cooked chicken, cheese, spinach, crushed tomatoes, milk, pesto and 1/2 cup of the bacon. Mix well.
4. Pour pasta into a 9x13 baking dish.
5. In a separate bowl mix together parmesan cheese, bread crumbs, remaining bacon and olive oil.
6. Cover pasta with bread crumb mixture and bake at 350 degrees for 45 minutes.
   
   
   Label:Baked Chicken Pesto Alfredo. Thaw, remove foil and plastic wrap and bake at 350 degrees for 45 minutes.

Chicken Cacciatore

4-6 chicken breasts
1 can of tomatoes
1 8-oz. can of tomato sauce
1 t. salt
1 t. pepper
2 t. oregano
1 t. basil
1/2 t. celery seed
1 bay leaf
2 T. dried onions
1 t. garlic sauce

Label (24): Add all ingredients to crock pot.  Cook on Low for 6-8 hours or on High for 2 1/2-4 hours.  Serve over rice. 

Boneless country style BBQ ribs

Boneless BBQ Country Style Ribs

No-Cook Boneless BBQ Country Style Ribs {slow cooker freezer meal}

Cook time: 6 hours

Total time: 6 hours 5 mins

Serves: 8

Ingredients

• 3lbs Boneless Country Style Ribs
• 1/2 Onion (chopped)
• 3 cloves garlic (minced)
• 1/4 cup brown sugar
• 1/2 cup apple sauce
• 1 1/12 cups BBQ sauce
• Salt and pepper to taste

Instructions

1. Add salt and pepper to ribs
2. Mix all ingredients in large, gallon size bag
3. Freeze
4. To cook: thaw, add to slow cooker
5. cook on low for 5-6 hours
6. Serve with rice

LABEL:  Thaw and cook on low for 5-6 hours in crockpot

Best Hamburgers Ever

     Makes 6-8 (I like to make 1/4lb. burgers)

• 1 1/2 pounds lean ground beef
• 1/2 onion, finely chopped
• 1/2 cup shredded Colby Jack or Cheddar cheese
• 1 teaspoon soy sauce
• 1 teaspoon Worcestershire sauce
• 1 egg
• 1 (1 ounce) envelope dry onion soup mix
  • 1 clove garlic, minced
  • 1 tablespoon garlic powder
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed dried rosemary
  • salt and pepper to taste

1. Preheat a grill for high heat.

2. In a large bowl, mix together the ground beef, onion, cheese, soy sauce, Worcestershire sauce, egg, onion soup mix, garlic, garlic powder, parsley, basil, oregano, rosemary, salt, and pepper. Form into 4 patties.

3. Grill patties for 5 minutes per side on the hot grill, or until well done. Serve on buns with your favorite condiments.















Label: Thaw. Grill patties for 5 minutes per side on the hot grill, or until well done. Serve on buns with your favorite condiments.

The BEST chicken marinade

• ½ cup extra virgin olive oil
• ½ cup balsamic vinegar (or other vinegar)
• ¼ cup soy sauce
• ¼ cup Worcestershire sauce
• ⅛ cup lemon juice
• ¾ cup brown sugar
• 2 tsp dried rosemary
• 2 tbsp Dijon or Spicy Brown mustard
• 2 tsp salt
• 1 tsp ground black pepper
• 2 tsp garlic powder
• 6 chicken breasts or 3.5 lb chicken

Instructions

1. Combine all ingredients, except for chicken, in a large mixing bowl and whisk together (or thaw from frozen)
2. Remove a half a cup of marinade and reserve for basting the chicken later.
3. Place chicken in a large, ziploc bag and pour marinade over the top. Close securely.
4. Marinate for at least 4 hours and up to 24 hours.

To grill

1. Preheat grill to medium high heat and lightly oil the grates.
2. Remove the chicken from the marinade, letting the excess drip off.
3. Grill chicken for 5 to 6 minutes on each side or until cooked through.
4. Baste the chicken occasionally with the reserved marinade.
5. Remove chicken from grill and tent with foil. Let chicken rest for at least 5 minutes before serving

Optional.

1. If you bring the reserved marinade up to a boil, let simmer until slightly reduced, it makes a wonderful sauce to go on top of the chicken

Soy Honey Garlic Chicken

1/4c  Olive Oil
1/4c Soy Sauce
1/2c Honey
4 cloves of garlic

1. Combine all ingredients in a heavy duty freezer bag. Add chicken breasts and turn to coat in marinade.

Label (12)

Thaw and grill or Bake 425°F.  In a shallow baking dish. Add water ( 1/2c ), Bake chicken for 10 minutes, flip over, then bake for another 10-20 minutes. Serve with Rice and Frozen Broccoli