Honey Sesame Chicken {Freezer to Crockpot}

1 lb chicken tenders
3 T olive oil
1 cup honey
2 T sesame seeds
1/2 cup soy sauce
1 tablespoon sesame oil
1 t. pepper
1 package frozen broccoli
1 can pineapple chunks

Place all ingredients except broccoli and pineapple in freezer bag, toss to coat and freeze.
To thaw, move from freezer to fridge overnight. Place in crockpot and cook on low for 3-4 hours. Steam the broccoli for just a few minutes. Remove chicken & cut into chunks, then return to sauce along with drained pineapple and broccoli. Toss to coat, serve over cooked rice.

Crockpot Curry Chicken

Ingredients

• 2 pounds boneless, skinless chicken breasts, cut into bite-size pieces

• 1, 6oz can of tomato paste

• 1, 13.5oz can of coconut milk

• 1 small onion, chopped (about one cup)

• 2 cups of frozen peas

• 1, 14.5oz can of tomato sauce (about 1 3/4 cup)

• 2 large cloves of garlic, minced

• 3 tablespoons honey

• 2 tablespoons curry powder

• 1 teaspoon salt

• 1 teaspoon crushed red pepper


Directions
1. In a bowl, combine tomato sauce, garlic, honey, and seasonings. Set aside.
2. Add the rest of the ingredients to your slow cooker. Cover with the tomato sauce/seasoning mixture.
3. Cook on low 4 hours.
4. Serve over rice.

Alternatively, combine all ingredients in a freezer bag, freeze. Remove from freezer and place in fridge the night before to thaw. Cook on low 4 hours.

Mongolian Beef

Serves: 5-6

• 1 1/2 lbs flank steak
• 1/4 c corn starch
• 2 Tbsp olive oil
• 1/2 tsp minced ginger
• 2 cloves minced garlic
• 3/4 c low sodium soy sauce
• 3/4 c water
• 3/4 c brown sugar
• 1/2 c shredded carrots
• 3 medium green onions, chopped

Instructions

Cut the steak into 2-inch-wide strips with the grain, then slice across the grain into 1/8-inch-thick slices. (You can use skirt, hanger, or flatiron steaks as a substitute for flank. I have also used top round.)
Coat steak pieces in cornstarch.
Add remainder of ingredients to slow cooker and stir well to combine.
Place coated flank steak into the slow cooker and cook on high for 2-3 hours or on low for 4-5 hours.
Serve over rice or noodles, if desired.

To Freeze: Combine ingredients and place in freezer bag. Add coated steak to bag, keep in seperate layer. Label and freeze.

To serve: Thaw. Cook in crockpot on high for 2-3 hours or low for 4-5 hours.

Lime Salsa Chicken {freezer to crockpot}

IN A FREEZER ZIPPER BAG

Juice from one lime

1/4 cup chopped cilantro (optional)

a 1.25-oz. package taco seasoning

2 jalapeno peppers, finely chopped (optional)

3 lbs. boneless chicken breasts or thighs

1 chopped red pepper

1/2 onion chopped


TO COOK- In a slow cooker, mix together the contents of the bag and one 24-ounce jar of salsa
Cook on high for 3-4 hours.

TO SERVE- Serve in tortillas with rice and/or beans

"Chicken Your Mom Makes"

There is a story behind this one. Recently I prepared a grocery list and asked my husband if he needed anything from the store. He added a few items on the list and at the bottom wrote "Chicken your Mom makes". After scratching my head for a while, I finally figured out what that meant. The following is her "recipe"... if you could call it that... for really yummy, finger-licking chicken. Enjoy.

Prep time: 5 minutes
Bake time: 1 hour
Oven Temp: 300

• 4 chicken breasts - with bone and skin
• 1 pkg. onion soup mix
• 1 tesp. poultry seasoning
• 1 tesp. garlic powder
• 1/2 tesp. thyme
• 1/2 tesp. oregano
• 1/2 tesp. pepper

Place chicken, bone side down, in a baking dish. Add a few Tbsp of water to the dish. Combine spices in a dish, then rub all of it onto chicken. Cover and bake for about 1 hour @ 300, or until meat is tender and pulls easily off the bone.

You can use either a covered baking dish, a glass casserole covered with foil, a crock pot, or a baking bag. If you use the bag you won't need water in the bottom of the dish. The crock pot takes longer, but the meat is much more moist and tender.

After its cooked, chicken can be eaten the way it is, or used in soup, dumplings, casseroles, or pasta. The cooking juices can be strained and used for gravy, soup, or stock.

Kickin Chicken

Cook time: 4-5 hours
Servings: 10

• 5 frozen chicken breasts
• 1 16 oz. jar salsa verde
• 2 cans black beans
• 1 can sweet corn
• 1 can diced tomatoes
• 1 tsp ground cumin
• 3 oz. cream cheese

Place chicken in crockpot, add remaining ingredients except cream cheese. Cook on high 4-5 hours. Remove about half the liquid and discard. Add cream cheese on low setting for about 30 minutes. Stir.
Serve over rice, egg noodles, or wrapped in tortillas.

All Day Crockpot Beef

Prep time: 10 minutes
Cook time: 8 hours in crockpot
Servings: 6

• 2 lbs. beef roast
• 2 tsp black pepper
• 2 cloves garlic; minced
• 2 pkg onion soup mix
• 2 tsp Worcestershire sauce
• 1 tsp A1 steaksauce
• 3 carrots; diced
• 2 celery stalks; diced
• 1 green bell pepper; chopped
• 1 yellow onion; sliced
• 1/2 C. water
• 1/2 C. tomato juice (or V8)

Cut beef roast into serving-sized portions. Brown beef in veg. oil in skillet.
Slice onion and separate into rings. Dice carrots and celery. Slice pepper into rings or wedges.
Place veggies in bottom of crockpot. Sprinkle beef with black pepper, garlic, and onion soup mix. Place beef on top of veggies.
Mix steak sauce, worchestershire, water and tomato juice together. Pour over meat.
Turn crockpot to high for 30 minutes. Then low for 7-8 hours.