Pulled Pork Sandwiches

Ingredients

• 5 lb pork roast
• 1 large onion sliced
Dry Rub
• 3 Tbsp. chili powder
• 1 tsp. coriander
• 2 tsp. cumin
• 2 tsp. onion powder
• 1 Tbsp. Oregano
• 2 tsp. sea salt

Instructions

1. Slice onions and layer on the bottom of your crockpot.
2. Mix ingredients for dry rub, then rub onto roast.
3. Place roast into crockpot onto onion bed. Cook on high 6 hours or until roast falls apart when touched.
4. Shred and serve on buns or however you choose.

Label: 

Place roast into crockpot onto onion bed. Cook on high 6 hours or until roast falls apart when touched. Shred and serve on buns

Notes

Original Recipe found at http://everydaypaleo.com/beyond-easy-pulled-pork/

Baked Creamy Chicken Taquitos

• Ingredients:
• 3 ounces cream cheese, softened
• 1/4 cup green salsa
• 1 Tbsp fresh lime juice (juice from half a lime)
• 1/2 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp onion powder
• 2 cloves garlic, minced
• 3 Tbsp chopped cilantro
• 2 Tbsp sliced green onions
• 2 cups shredded cooked chicken
• 1 cup shredded Mexican flavored cheese
• small flour or corn tortillas
• kosher salt
• cooking spray
• 
  
• Directions:
• Preheat your oven to 425 degrees F. Line a baking sheet with parchment paper.
• In a large bowl, mix the cream cheese, salsa, lime juice, ground cumin, chili powder, onion powder and garlic. Once combined, stir in the cilantro and green onions. Add the chicken and cheese; mix thoroughly.
• (If you decided to prep this in advance, refrigerate the mixture at this point until ready to continue.)
• Working with a few tortillas at a time, heat them in the microwave between two paper towels until they are soft enough to roll (about 20 – 30 seconds).
• Spoon 2-3 Tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla as tightly as you can.
• Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone. Make sure the taquitos are not touching each other. Spray the tops lightly with cooking spray and sprinkle with kosher salt. Bake for 15 – 20 minutes or until crisp and golden. Serve with salsa, sour cream or guacamole.
• Label: **To bake a frozen taquito (no need to thaw first): Preheat oven to 425 degrees F and bake for 15-20 minutes.

Lasagna

Lasagna noodles
Cottage Cheese
Spaghetti Sauce
Parmesan Cheese
Mozzarella Cheese
Hamburger

Label:  Bake covered at 375, 45 min. uncover until cheese is melted through. 

Creamy Crockpot Chicken

Creamy Crockpot Chicken

3 Chicken breasts
2 cans cream of  Cream of Chicken soup
2  8 oz package cream cheese
1 pkg packet Italian dressing mix

Place chicken in crockpot
Mix soup,  cream cheese, and dressing mix
Cook on crockpot LO for 8 hours.
Shred
Serve with rice or noodles.

Shredded Beef Tacos

Ingredients:
2 Tablespoons Olive Oil
2 pounds of Beef (boneless chuck roast)
3 Tablespoons of Taco Seasoning
1 heaping Tablespoon of chipotle chili powder (this can be optional, but it adds a nice kick!)
1/2 cup of beef stock
1 cup of your favorite salsa (about half a jar)
1 medium onion, diced
2 cloves of garlic, minced

Plus:
Your favorite taco toppers! We used low-fat shredded cheddar, fresh cilantro, extra salsa and guacamole.

1. In a large ziplock bag (large enough to hold your meat!), place the beef, taco seasoning and chili powder. Make sure that the spices cover the meat in its entirety.
 2. Heat olive oil in a large skillet over medium-high heat. Carefully place the beef in the skillet and sear on each side until browned. Remove the beef and place in the bottom of the slow cooker.
3. Leave the pan on the heat and deglaze the bottom of the pan with the beef stock, scraping up any browned bits from the bottom of the pan. Add the salsa. Bring the sauce to a boil, reduce the heat and simmer for 3-5 minutes until the sauce has thickened.
4. Add the onions and garlic to cover the beef in the slow cooker.
5. Once the sauce has thickened pour over the beef, onions and garlic in the slow cooker.
6. Cover your slow cooker and cook on low for 6-8 hours.
7. Shred the beef with two forks.
8. Serve with your favorite tortillas and toppings.
Label: Thaw overnight.Heat some olive oil in skillet. Sear beef on each side until browned. Remove beef and add beef stock to pan. Heat salsa in pan for 3-5 minutes until thickened. Add beef, salsa, and onion mixture to crock pot. Cook on low for 6-8 hours in a slow cooker. Shred beef with two forks. Serve with tortillas, cheese and your own favorite toppings.

Slow Cooker BBQ Cranberry Chicken

6 chicken breasts

1/4 cup dried minced onion

1 (16 oz) can whole cranberry sauce

1 cup barbecue sauce

Directions:

Combine all ingredients in a resealable gallon-sized freezer bag and zip closed.  When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on HIGH for 3-4 hours or LOW for 6-7 hours.  Serve with rice.

Garlic Ranch Chicken

6 chicken breasts
1 packet ranch dressing mix
1 c. milk
1 c. mayonnaise or Greek yogurt
6 cloves garlic, minced

Place all ingredients in gallon freezer bag; freeze.

Label: Thaw overnight in fridge. Grill or cook in crockpot, 3-4 hours on high. Serve over rice or mashed potatoes, or with baked potatoes and a salad or veggies.

Pizza Roll-Ups

2 loaves frozen bread dough
2 cups mozzarella cheese
1 cup pizza sauce (to go on pizza)
3 cups pizza sauce (for dipping)
Toppings (pepperoni, sausage, ham, pineapple, black olives, etc.)

Pizza Sauce:
2 (15 oz) cans tomato sauce
1 tsp. Italian herb seasoning
1 Tbsp. fresh parsley

Thaw dough. Using both loaves together, roll into a 14x24-inch rectangle (1/4-inch thick). Spread 1 cup pizza sauce mixture on dough. Sprinkle cheese evenly on top of sauce. Top with your choice of toppings.

Roll up lengthwise like a jelly roll and cut into twenty-four 1-inch slices. Spray cookie sheet with non-stick spray and place rolls about 1 inch apart.

Thaw completely. Bake at 400 degrees for 8-12 minutes. Heat sauce in a saucepan, and serve as a dipping sauce.

Chicken Brocolli Alfredo

4 Chicken Breasts Diced
16 oz of Penne Pasta
2 jars of Alfredo Sauce.
1 package of  frozen Broccoli
1 1/2 cups of Mozzarella Cheese
1/2 cup of Grated Parmesan Cheese

Cook the diced chicken breasts.  After the chicken is cooked put chicken, frozen broccoli, 2 jars of Alfredo sauce, and Mozzarella Cheese into a bowl and mix well.  After that is combined cook your Penne pasta for 7 minutes (wait for water to boil before you put pasta into water).  Pasta will be Al Dente.  After cooking the pasta for 7 minutes put pasta into one 9x13 dish or two 8x8 dishes.  Pour the chicken Alfredo mixture over the pasta.  Make sure all pasta is covered.  Sprinkle Grated Parmesan Cheese on top.  For a freezer meal put foil on top and put in the freezer or if you are hungry put in the over.  Bake @ 350 for 45 minutes with foil left on with meal completely thawed.  Then take foil off of the meal and cook for another 10-15 minutes to make sure cheese on top melts.  If you cook the meal frozen Bake for 90 minutes to 2 hours.  Enjoy