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

Balsamic Chicken by Jen

Ingredients:

• 1 teaspoon sea salt 

• 1 teaspoon pepper 

• 28 oz diced tomatoes 

• 4 garlic cloves, minced 

• 2 Tablespoon extra virgin olive oil 

• 3/4 cup balsamic vinegar 

• 6 boneless, skinless chicken breasts

Assembly:

Combine all ingredients together in a ziploc bag.  Freezer ready. 

Serving Day:

Slightly thaw chicken and place in crockpot low 4-6 hours. 

Rosemary Citrus Chicken by Jackie

Adapted from http://www.recapo.com/today-show/kathie-lee-hoda/kathie-lee-hoda-recipes/kathie-lee-hoda-erin-chase-citrus-rosemary-roasted-chicken-recipe/

Ingredients:

6 chicken breasts, trimmed and rinsed

1 orange, peeled and sliced

1 tsp. garlic powder

2 rosemary sprigs

1 lemon, zested, peeled and sliced

1 lemon, peeled and sliced

olive oil

seasoning salt

fresh ground pepper

 

Assembly:

Arrange chicken pieces in a 9x13" freezer safe baking dish. Drizzle chicken with olive oil.

Sprinkle with seasoning salt, garlic powder, and pepper. Place sprigs of rosemary around the chicken. Sprinkle fresh grated lemon zest over chicken. Arrange citrus slices on top of the chicken and rosemary.

 

Serving Day:
Thaw completely.  Preheat oven to 400.  Roast chicken for 30-40 minutes or until chicken is fully cooked (internal temperature = 165F).  Let rest before serving.