Chicken Tacos with Rice by Alicia

Recipe from: 
http://www.foodnetwork.com/recipes/alton-brown/taco-potion-19-recipe-2115513

I use to buy taco seasoning packets until I learned how much better it tastes to make my own (well, Alton Browns...), how quick and easy it was, not to mention CHEAP too!  I use this taco seasoning recipe for ground beef, chicken, and even shrimp.  It's delicious and I hope you enjoy all the flavor it has too.

Taco Seasoning Ingredients: 

• 2 tablespoons chili powder1 tablespoon ground cumin2 teaspoons cornstarch2 teaspoons kosher salt1 1/2 teaspoons hot smoked paprika1 teaspoon ground coriander1/2 teaspoon cayenne pepper
  

Chicken Tacos:

2lbs Chicken Breasts, cubed or strips

2TBSP Oil 

1 small onion, diced 

3 Garlic Cloves, chopped

1 1/2c of Chicken Broth (use low sodium) or Water  

1 1/2 portions of the Taco Seasoning 

Assembly: 

Cut chicken breasts to desired size, set aside.  Heat oil in skillet, add onion and garlic and cook until you begin to smell the aroma.  Add the chicken, only cook for about 3 minutes.  Mix the chicken broth or water with the taco seasoning, add this liquid mixture to the skillet.  Place a lid on top and let all the flavor finish cooking into the chicken (about 5-10 minutes, depending on chicken thickness).

Serving Day:

To freeze: cut chicken into desired size, add in chopped garlic and onion.
Thaw and follow the cooking directions above.

Meatball Sliders by Jen

Recipe adapted from: http://www.homemadeinterest.com/easy-meatball-sliders/

Ingredients:

• 12 -15 Slider buns
• 12 -24 Meatballs, cooked
• 2 -3 c Spaghetti Sauce
• 2 -3 c Mozzarella cheese, shredded
• 3 tbsp Parmesan cheese
• 1 tbsp Italian seasoning
• 2 tbsp Olive oil
  

Assembly:

1. Preheat oven to 350°F.
2. Place the bottom half of the slider buns in a casserole dish.
3. Spoon a little sauce on each bun then place a meatball on each one, and add just a little more sauce over the meatballs.
4. Cover the meatballs in mozzarella cheese.
5. Place the top buns over the meatballs and brush them with a little oil.
6. Combine the Parmesan cheese and the Italian seasoning then sprinkle it over the buns.
7. Cover the dish with foil and bake for 10 minutes, then remove the foil and continue baking for another 10 minutes.
8. Enjoy!

Serving Day:
Thaw, Cover the dish with foil and bake for 10 minutes, then remove the foil and continue baking for another 10 minutes.

Cheeseburger Unstuffed Shells by Tiffany

Ingredients:

2 pounds ground beef
steakhouse seasoning
1/4 cup sweet pickle relish
15oz tomato sauce
1/2 cup ketchup
1/4 cup mustard
1 pound medium shells
2 cups shredded cheddar cheese
1/3 cup chopped onion
couple dashes Worcestershire sauce

 Assembly:
Cook shells in boiling water per package directions, drain and set aside. Brown ground beef with steakhouse seasoning and onion. Remove from pan with slotted spoon. In a large bowl mix together ketchup, relish, mustard and worcestershire sauce, add ground beef and mix well. In the bottom of a 9 x 13 pan, add the tomato sauce. Top with noodles and spread in even layer. Top with ground beef mixture and spread in even layer. Top with shredded cheese.

 Serving Day:
Thaw completely. Set oven to 350. Bake covered for 30 minutes. Uncover and bake until cheesy is bubbly and brown.

Slow Cooker Honey Parmesan Pork Roast by Beth

http://www.sixsistersstuff.com/2011/12/slow-cooker-parmesan-honey-pork-roast.html

Ingredients:
2-3 lbs. boneless pork loin
2/3 c. Parmesan cheese
1/2 c. honey
3 T. soy sauce
2 T. dried basil
2 T. garlic, minced
2 T. olive oil
1/2 t. salt
2 T. cornstarch
1/4 c. water

Assembly:
Place roast in gallon freezer bag.  In small bowl, combine the next 7 ingredients (cheese through salt).  Pour sauce in sandwich bag and place inside larger bag with pork.  Freeze.

To Serve:
Thaw completely.  Place roast in slow cooker.  Gently squeeze sauce bag to remix all the ingredients; pour over roast.  Cook on low for 6-7 hours or until meat thermometer reads 160 degrees.  Remove to serving plate and keep warm.  Pour sauce in small saucepan and bring to a boil.  Combine water and cornstarch until smooth.  Add to saucepan and bring to second boil.  Cook and stir for 2 min or until sauce thickens.  Serve sauce over sliced roast.

Teriyaki Meatballs by Jackie

 Do you love an easy meal? As a mom of four active children, I sure do!   

My slow cooker saves dinnertime for us on a regular basis, especially now, with the busyness of summer! Freezer Friend, Jen, first made this recipe back in 2011, as a baked dish. I decided to try it in the slow cooker and it worked perfectly!  I hope you enjoy this delicious, colorful dish as much as we do!

Meatball Ingredients:

36 - 1 oz. frozen homestyle meatballs (I used Deluxe Meatballs from GFS.)

1 large can of pineapple chucks and juice

1 jar of Kikoman’s Teriyaki Baste and Glaze (Kroger brand works too.)

2 cups of frozen 3 pepper and onion blend  

Assembly ~ Meatballs:

Pour pineapple chunks and juice, teriyaki glaze, frozen vegetables and frozen meatballs into a gallon size Ziploc freezer bag. Freeze bag standing up, so it can easily be put into slow cooker while still frozen. 

Serving Day ~ Meatballs:

Option 1: Cook from thawed:

Thaw completely. Pour meatball mixture into a 9x13 baking dish.  Bake covered at 350 for 30-45 minutes. Serve over the cooked rice.

 

Option 2: Cook from frozen:

Pour frozen meatball mixture into slow cooker.  Cook on low for 7 to 8 hours, or on high setting for 4 to 5 hours, until done.

Serve both options over prepared rice.

Rice Ingredients:

1 bag of  rice

1 Tbsp. butter

1 tsp. salt

Assembly ~ Rice:  

Place rice, butter and salt into quart size freezer bag.  Freeze flat.

Serving Day ~ Rice: 

(Note to Freezer Friendz Swap Group: I already added butter and salt into your bags of rice.)

Stove Top Directions:

Add rice and 3 1/3c. water in a saucepan.  Stir and bring to a boil.  Lower heat to simmer.  Cover and simmer for 20 minutes or until all water is absorbed.  Remove from heat and let stand covered for 5 minutes. 

Microwave Directions:

Add rice and 3 1/3 c. water to microwave safe container.  Stir and cover.  Cook on High (100%) power for 5 minutes.  Cook on Medium (50%) power for 30 minutes.  Remove from microwave and let stand covered for 5 minutes.

Cilantro Lime Chicken by Jackie

This recipe is one of our family favorites!  You can eat the chicken breasts as is or try one of the many ways we have enjoyed it.  One of our favorites is to serve it over rice with a little sprinkle of shredded cheddar cheese sprinkled on top.  We've also enjoyed it shredded as taco meat wrapped in soft tortillas.  My kids really love it shredded and served with tortilla chips.  However you choose to serve it, I hope you love it as much as we do!

Ingredients:
One 24-ounce jar medium or mild salsa

Juice from one lime
1/4 cup fresh cilantro, chopped
*3/4 tsp. chili powder
*1/4 tsp. garlic powder
*1/4 tsp. onion powder
*1/4 tsp. crushed red pepper flakes
*1/4 tsp. oregano
*1/2 tsp. paprika
*1/2 Tbsp. ground cumin
*1 tsp. sea salt
*1/4 tsp. black pepper
4-6 boneless, skinless chicken breast halves, trimmed of fat

                                                   

Assembly:
Mix all ingredients, except chicken, in a gallon Ziploc freezer bag.  Add chicken and coat well.  Freeze flat. 

Serving Day:
Thaw completely.  Place in slow cooker.  Cook on low for 6 hours. 

Variations:
1. You can substitute a 16 oz. jar of salsa and 8 oz. can of tomato sauce for 24 oz. salsa.
2. You can substitute one packet of taco seasoning for all spices (marked with *).  I used the spices listed in recipe for swap because it is healthier than prepackaged taco seasoning.

 *Adapted from http://www.pipandebby.com/pip-ebby/2011/11/18/slow-cooker-cilantro-lime-chicken.html