Chicken Enchiladas

Ingredients

• 4 skinless, boneless chicken breast halves
• 1 onion, chopped
• 1/2 pint sour cream
• 1 cup shredded Cheddar cheese
• 1 tablespoon dried parsley
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt (optional)
• 1 (15 ounce) can tomato sauce
• 1/2 cup water
• 1 tablespoon chili powder
• 1/3 cup chopped green bell pepper
• 1 clove garlic, minced
• 8 (10 inch) flour tortillas or gluten free
• 1 (12 ounce) jar taco sauce
• 3/4 cup shredded Cheddar cheese
 
Directions


1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the skillet. Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.
3. Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.
Kitchen-Friendly View

• PREP 30 mins
• COOK 30 mins
• READY IN 1 hr 30 mins

Apple Cider Pulled Pork

Serves 6-8

ingredients:

*1 1/2 cups sweet apple cider plus 1 1/2 cups hard apple cider (or just use 3 cups of sweet cider
*1 cup organic or low sugar ketchup (look for one without high fructose corn syrup)
*1/2 cup brown sugar
*1 Tb. cumin
*1 Tb. paprika
*1 Tb. garlic powder
*3 Tb. hot sauce
*4 onions, peeled and sliced
*4 pounds pork shoulder, preferably organic (you will want to remove the layer of fat on the pork; I find it easiest to do this once it has cooked and before you shred it, but you can do it before you cook it, if you like)

directions:

1. In a large bowl, mix together both ciders, ketchup, brown sugar, cumin, paprika, garlic power and hot sauce.

2. Place half of the onions in the bottom of a 4 1/2- to 6-quart crockpot/slow cooker.

3. Put the pork shoulder on top of the onions and pour the sauce over the pork. Top with the rest of the onions.

4. Cover slow cooker with lid and cook pork mixture on high for 4 hours (or on low for 8 hours), or until pork is very tender.

5. With tongs, carefully transfer pork to large bowl. Turn crockpot to high, cover, and heat sauce to boiling to thicken and reduce slightly (alternatively, this can be done in a pan on the stove).

6. While sauce boils, use 2 forks to pull pork into shreds. Return shredded pork to crockpot with the sauce and allow to cook for an additional 30 minutes on the high setting.

7. Serve pulled pork with or without whole grain sandwich buns; I love it with braised greens, cole slaw and/or cranberry chutney!

http://www.healthygreenkitchen.com/crockpot-pulled-pork-with-apple-cider.html

Crockpot Chicken Fajitas

Ingredients

2 peppers -sliced

1 onion - sliced

1.5lbs chicken breast, boneless, skinless

1/2c. chicken broth

Taco Seasoning (either a packet or see below for homemade taco seasoning)

1 tsp salt

Mix everything into a freezer bag, make sure everything is coated evenly with seasonings before freezing.  NO NEED TO THAW…..Run the chicken mixture bag under running water until it thaws just enough to separate from the bag, place the frozen chicken mixture into the crockpot, cook on low for 4 hours. Shred chicken, serve in warm tortilla with cheese and sour cream.

White Chicken Chili

3 boneless skinless chicken breasts

1 can (14.5 oz) Great Northern beans

1 can (14.5 oz) Pinto beans

1 can (4.5 oz) green chilies

2 cups frozen corn

2 tsps cumin

1 tsp chipotle chili powder

1 tsp garlic spread (garlic cloves already prepared in a tube)

2 cups chicken broth

To prepare this meal without freezing it:

1.     Cut up chicken breasts into bite size pieces and place in crock pot.

2.    Add the remaining ingredients to the crock pot and cook on HIGH for 6-8 hours.

To prepare this meal as a freezer meal:

1.     Cook chicken breasts and then cut into bite size pieces. Allow the chicken to cool completely.

2.    Add ingredients to a gallon size bag.

3.    Add the cooked chicken to the gallon size bag. Make sure the chicken is cooled!

4.    Using a spoon stir the ingredients and seal the bag.

*Garnishes can include: grated cheese, sour cream, tortilla chips and/or tortillas.

*If you wish to thicken the chili you can do so by adding some flour or mashing some beans up and placing them in the crock pot. The flour and/or beans will cause the chili to thicken.

Ground Beef Stroganoff

(Original recipe:  Tastefully Simple Beef Stroganoff):

2 Tbsp TS Onion Onion

1 Tbsp TS Garlic Garlic

1 tsp. TS Seasoned Salt

1 ½ lbs. cubed stew meat (…or in my case ground beef)

14.5 oz. beef broth

2 tsp. Worcestershire sauce

7.3 oz. jar sliced mushrooms, drained (…I used 8 oz. of fresh sliced baby bella & white mushrooms)

Ground pepper to taste

1 cup sour cream

Prepared egg noodles

Combine first 8 ingredients in a greased slow cooker.  Cook on low 8 hours.  Stir in sour cream before serving and heat through.  Spoon beef mixture over hot egg noodles.  Yield: 5 servings

Here is my website if you want specifics on the Tastefully Simple product ingredients:

www.tastefullysimple.com/web/cciolkosz

Parmesan Garlic Chicken

Source:  RecipeZaar.com
SERVES 6
Ingredients:

6 boneless, skinless chicken breasts
1 cup parmesan cheese, freshly grated (I used Kraft Parmesan)
2/3 ounce italian salad dressing mix
2 garlic cloves
1/2 cup olive oil
Directions:
1.  Cooking Day:  Mix together cheese, garlic and italian dressing mix.  Dip chicken breasts into olive oil, then coat with cheese mixture.  Wrap each coated chicken breast individually, then place in freezer bag.  Seal, date, label and freeze.
2.  Serving Day:  Thaw completely.  Unwrap desired number of chicken breasts and place in greased baking dish.  Bake at 400 degrees for 45-60 minutes until chicken is tender and no longer pink.  Or grill.

Lentil Stew with Chicken Sausages

a family tradition, I don't really have or follow a recipe, so adjust as suits your family.

• 3 chicken sausages or one half Kielbasa
• 1 med onion
• 2 Carrots
• 3 celery stalks
• 3 cloves garlic
• 5 med potatoes
• 1 cup green lentils
• 4 cups chicken broth 
• Worcestershire/Tamari/Braggs/Fish Sauce to taste -- I usually use a few dashes of each

1. Cook your sausage of choice for a few minutes until brown, then remove 2. Dice onions, celery, carrots and saute in sausage grease, adding additional fat if needed, until soft. 3. Add garlic and cook one or two more minutes. 4. Add the rest of the ingredients and simmer until the lentils and potatoes are tender 5. Return sausages to soup; add water to soup if thinning is needed. 6. Add umami seasonings to taste.

Note: I use a few different fermented sauces to help get a little deeper flavor in the stew. They add umami, which is one of the 5 basic tastes like sweet, sour, salty, bitter. Umami is the savory flavor you find in tomatoes, roasted meats, sausages and such.

Worcestershire is a fermented sauce made from anchovies, malt vinegar, molasses and a host of other goodies. Lea and Perrin's is the original, and in my mind, the best.

Tamari is a slightly different way of brewing soy sauce, which is fermented soybeans. I usully buy San-J.

Braggs Liquid Amino Acids is another soy based sauce. You can find it at most health food stores.

Fish Sauce is just what it sounds like - a fermented fish sauce. This is a key flavor and ingredient in Thai cooking. I don't use any particular brand, but check the Thai section at Wegmans or a health food store for a decent good one. Mine's all in Thai so I can't read it. A few dashes goes a LOOOOONG way, so a small bottle is a good pace to start.