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.

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