Teriyaki Chicken Tacos by Beth

Ingredients:
2 1/2 T. cornstarch
3/4 c. brown sugar
1 3/4 c. chicken broth
1/2 c. soy sauce
1/4 c. pineapple juice
1/2 t. garlic powder
2 t. fresh ground ginger
1 bunch green onion, thinly sliced
2 1/2-3 lbs. boneless, skinless chicken thighs
instant rice
soft corn tortillas

Assembly:
In saucepan, combine brown sugar and cornstarch.  Gradually pour in chicken broth and stir to combine.  Add soy sauce, pineapple juice, garlic powder, and ginger.  Bring to boil, stirring occasionally.  Boil for 2 min.  Remove from heat and allow to cool.  While this cools, cut chicken thighs into small, bite size pieces.  Reserve 1 1/2 c. of cooled teriyaki sauce, place in fridge.  Add remaining sauce to chicken pieces and the white part of the green onion and marinate overnight in the fridge.  The next day, pour chicken with marinade into skillet and cook over med/high until chicken is done.  Allow to cool and place in gallon size freezer bag.  Pour in the reserved marinade over the chicken.  Seal and freeze.  Flash freeze the green part of the onion.  (Flash freezing means to spread out the green onion in a single layer on cookie sheet and freeze until firm).  Place green onion in small bag and freeze also.

Serving Day:
Thaw chicken in fridge.  Warm up saucy chicken in microwave or in skillet.  Prepare rice according to directions on box (I wrote the instructions on your bag of rice).  Add the thawed green onion to the rice.  To serve, put a spoonful of rice topped with a spoonful of teriyaki chicken on tortilla.  Enjoy!

Jackie's Homemade Taco Seasoning

My kids LOVE taco Tuesday!  Since today is Cinco de Mayo and it happens to fall on a Tuesday, how could I not make tacos?!!  Over the last year, I have been trying to perfect a homemade taco seasoning for my family and we have settled on this recipe.  We like our tacos not too spicy and not too mild.  This is a good middle of the road recipe. 

You may be asking why anyone would take the time and effort to make their own seasoning.  Sure, the packets are quick and inexpensive, but they are also chock full of preservatives that I'd rather not put in the food I serve to my family.  Once you try this mix, you won't want to go back.  Packaged mix now tastes like chemicals to me, since we have been eating homemade for so long.

One batch will last you quite a while.  Cook and freezer your ground beef ahead of time and you can have a great meal in about 5 minutes.


Jackie's Homemade Taco Seasoning
This recipe yields about 2 cups of mix.

Ingredients:
1 cup + 1 Tbsp. chili powder
1 Tbsp. + 2 tsp. garlic powder
1 Tbsp. + 2 tsp. onion powder
1 Tbsp. + 2 tsp. dried oregano
3 Tbsp. + 1 tsp. paprika
1/2 c. + 2 Tbsp. cumin
1 Tbsp. + 2 tsp. black pepper
1/3 c. salt

Assembly:
Mix all ingredients together in a bowl.  Store in an airtight container.

Serving Day:
Season one pound of cooked ground beef with 3 tablespoons of taco seasoning.  Add 1/2c. water and mix well.  Cook until meat is heated through.

Variations: 
Want to spice it up?  Increase the amount of chili powder and black pepper and add some crushed red pepper. 

Want it more mild?  Decrease the amount of pepper.

Want it more healthy?  Decrease the amount of salt. 

Crockpot Chicken Ranch Tacos

Recipe courtesy of : http://www.dessertnowdinnerlater.com/2014/04/crockpot-chicken-ranch-tacos/

Ingredients:
1 -14 oz can of Chicken Broth
1-Package of taco seasoning
1-Package of ranch dressing seasoning
4 Chicken Breast
2 cups of Cheese
Tortillas or Taco Shells

Assembly: Put chicken breast, chicken broth, taco seasoning, and ranch seasoning into a freezer bag.

Serving Day: Thaw then place in crockpot for 3-5 hours on low. Serve with taco shells and cheese. Add sour cream, salsa, or guacamole to garnish your tacos.