Monday, January 30, 2012

Crockpot Cheddar Beer Chicken Tacos

serves 4+

4 boneless, skinless chicken breasts

3/4 cup beer (I used an amber ale)

1 tablespoon chili powder

1 1/2 teaspoons cumin

1/2 teaspoon smoked paprika

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

pinch of cayenne pepper

1/2 teaspoon salt

1/2 teaspoons pepper

3/4 cup freshly grated cheddar cheese + more for topping

taco shells

your favorite toppings: greek yogurt, avocado, cilantro, salsa, chopped onion, black beans, shredded lettuce, etc.

In a bowl, mix together chili powder, cumin, garlic, onion, paprika, cayenne, salt and pepper. Measure out 3/4 cup of your favorite beer, and whisk 1 1/2 tablespoons of the taco seasoning into the beer.

Place chicken in the crockpot and dump in beer with seasoning. Cook on low for 7-8 hours or high for 4 hours.

When you first remove the lid, it will seem as though there is a lot of liquid and the chicken is just sitting in it, but take two forks or kitchen tongs and shred, shred, shred until it all comes together. Taste and season with additional taco seasoning if desired, then let sit in the crockpot for another 15 minutes or so. Turn the crockpot completely off, and right before serving toss in cheddar cheese. Once combined, immediately transfer the chicken to a large bowl so the cheese does not stick to the crockpot. Make your tacos!

recipe from

Frozen Mamas: put chicken in frozen or thawed follow recipe with the taco mix in baggie and cheese. After meat is done and shredded spoon into shells that are provided and top with your favorite taco toppings! Enjoy!

Wednesday, January 25, 2012

Dijon Chicken (oops!)

I totally spaced and didn't post the recipe for my January dish. :) It's actually just a re-do of Sarah's August dish, which is posted here:

Basically, just throw it all in the crockpot for 6-8 hours on low, 3-4 on high. Enjoy!

Saturday, January 14, 2012

Green Chile Pork

(From Jen)

2-3 lbs Pork sirloin tip roast
1 cup Salsa verde (green salsa)
1 TBSP Garlic, minced
1 cup Water

Combine all ingredients in a slow cooker. Cover and cook on high 6-8 hours or on low 10-12 hours until meat falls apart easily. Remove meat, shred and serve in flatbread, tortillas, or tacos. For those who want extra spicy meat, strain the cooking liquid remaining in the slow cooker so you are left with a broth that you can drizzle over the meat.

Freezer Kit
Bag 1 – Pork
Bag 2 – Salsa and garlic
Bag 3 – Uncooked flatbread Naan

Preparation of Freezer Kit
Thaw entire kit. Combine pork and salsa and 1 cup water in slow cooker. Cover and cook on high 6-8 hours or on low 10-12 hours until meat falls apart easily. Remove meat, shred, and serve in flatbread. For those who want extra spicy meat, strain the cooking liquid remaining in the slow cooker so you are left with a broth that you can drizzle over the meat.

Cooking Naan
Preheat oven to 400 degrees. Remove naan from package and place on a baking sheet. Sprinkle naan lightly with water and place on middle of rack. Heat 2-3 minutes, serve hot. Even tastier when brushed with olive oil or melted butter.

Thursday, January 12, 2012

RSVP february

RSVP for feb 2nd, 7pm at church... In or out and what youre bringing!

Cranberry chicken

Chicken breasts
8oz Catalina dressing
1pkg dry onion soup mix
1can cranberries

Mix together in zip lock. Thaw and bake coveted for 1 to 1.5 hours, until chicken is done. I have done this in the crockpot but on low for 6-8 hrs. It dries out easily if cooked to long. Good with stuffing, rice or potatoes.

Creamy boccoli-chicken soup

1.5 cups small broccoli flowerets
1/2 cup shredded carrot
1/4 cup chopped onion
1/4 cup butter
1/2 tsp dried basil
1/4 tsp pepper
3 cups milk
1 cup half-and half
1 tbls Worcestershire sauce
1/5 tsp instant chicken bouillon granules
1/5 cups chopped cooked chicken

Chicken Fettuccine

2 Sticks Salted Butter
1 pint half and half
5 cloves garlic
1/4 tsp nutmeg
Parmesan Cheese
Chicken pieces (new chicken from last time, look below)
Penne noodles

Melt butter add garlic, half and half and 1/2 cheese. Warm through and then add nutmeg, once nutmeg is dissolved add your chicken. Keep on low/medium don't let boil or stick to pan it will burn! I stir continuously! Boil noodles while sauce is heating, drain noodles and pour sauce over noodles put back on burner on low, mix all together and the other 1/2 of cheese and let sit for just a few minutes. It will be a little liquidy but after a few minutes it will come together! Enjoy!

From frozen state: Put Chicken on a plate and warm in microwave or in toaster oven then put in your sauce! It is fully cooked chicken just needs to be warmed and cut up to be put in sauce. You can thaw sauce or do from a partially frozen state(that is how I did it!) Melt all the sauce package ingredients together, stirring constantly. (Boil your noodles at the same time.) Once sauce is melted add 3/4 the cheese package, save rest for later, melt through and then add chicken. Heat till chicken is warm and sauce is warm. Once noodles are done add the two together and the other 1/4 of cheese and put back on burner on low for a few minutes as it all comes together! Enjoy!

Tilapia with Thai Coconut-Curry Sauce

1 teaspoon dark sesame oil, divided 2 teaspoons minced peeled fresh ginger
2 garlic cloves, minced
1 cup finely chopped red bell pepper
1 cup chopped green onions
1 teaspoon curry powder
2 teaspoons red curry paste (I only used 1 tsp, 2 tsp was too spicy and I like spicy!)
1/2 teaspoon ground cumin
4 teaspoons low-sodium soy sauce
1 tablespoon brown sugar
1/2 teaspoon salt, divided
1 (14-ounce) can light coconut milk
2 tablespoons chopped fresh cilantro
4 (6-ounce) tilapia fillets
Cooking spray
3 cups hot cooked basmati rice
4 lime wedges

Preheat broiler.

Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add ginger and garlic; cook 1 minute. Add pepper and onions; cook 1 minute. Stir in curry powder, curry paste, and cumin; cook 1 minute. Add soy sauce, sugar, 1/4 teaspoon salt, and coconut milk; bring to a simmer (do not boil). Remove from heat; stir in cilantro.

Brush fish with 1/2 teaspoon oil; sprinkle with 1/4 teaspoon salt. Place fish on a baking sheet coated with cooking spray. Broil 7 minutes or until fish flakes easily when tested with a fork. Serve fish with sauce, rice, and lime wedges.

Cooking Light


Bag 1 - Tilapia
Thaw Tilapia in fridge or quick thaw by setting in cold water for 20 min, changing the water every 5 min. Broil as directed above.  If it is not cooked through in 7 min, flip and cook a few min longer. 

Bag 2 - Curry Sauce
Thaw, then reheat sauce on stovetop or in microwave and serve over broiled tilapia.

Bag 3 - Rice and lime
2 cups water to 1 cup rice.  Cut lime into wedges and serve with meal.

Wednesday, January 11, 2012

Baked Ziti


1 lb. Penne or Ziti pasta
2 c. Ricotta cheese
2 c. Mozzarella cheese, shredded
1/2 c. Parmesan cheese, shredded or grated
4 c. Marinara sauce
1/2 tsp. Salt
1 tsp. Garlic powder
1 1/2 tsp. Dried basil
1/4 tsp. Red pepper flakes
1/4 tsp. Black pepper

Boil pasta a couple of minutes shorter than package instructions. Combine ricotta, 1 cup mozzarella, 1/4 cup parmesan, 2 cups sauce, and all seasonings. Add cooked pasta to cheese and sauce mixture and place in a greased 9 x 13 baking pan. Pour 2 cups of marinara sauce and sprinkle 1 cup mozzarella and 1/4 cup parmesan on top. Cover and bake at 375 degrees for 30 minutes, uncover and bake at least 15 more minutes until cheese is bubbly.

Frozen Mamas:

Thaw casserole and remove plastic wrap from covering, re-cover with foil. Cover and bake at 375 degrees for 30 minutes, uncover and bake at least 15 more minutes until cheese is bubbly.