Jambalaya

Jambalaya

Ingredients

4 large boneless skinless chicken breast
1 bunch of celery chopped
1 medium onion chopped
2 green peppers chopped
1 can (14 ounce) chicken broth
1 can (14 ounce) diced tomatoes
2 tsp minced garlic
2 tsp paprika
1/2 to 1 tsp cayenne pepper
1/2 to 1 tsp Tabasco/hot sauce
2 tsp basil
1 tsp parsley
optional 1/2 pound of shrimp, peeled, de-veined with the tails off

Instructions

Spray slow cooker with non-stick cooking spray

Place chicken in slow cooker

Put the rest of the ingredients over chicken

Cook on low for 7-8 hours

Remove chicken 1/2 hour before serving and shred

Put in shrimp (optional) 15-30 minutes before serving (they are done when they are pink)

Serve over rice

For freezing - place all ingredients except shrimp into freezer zip bag and freeze. Thaw overnight in the refrigerator and cook for 8 hours on low

Honey Bourbon Chicken

 Honey Bourbon Chicken

Ingredients

1 lb boneless, skinless chicken thighs
salt & pepper
½ cup diced onion
1 cup honey
½ cup soy sauce
¼ cup ketchup
1 tbsp canola oil
2 garlic cloves, minced
¼ tsp red pepper flakes
1-2 tbsp cornstarch
sesame seeds (optional)
¼ cup Bourbon

Instructions

Salt & pepper chicken and place in gallon-sized freezer bag.

In a medium bowl, mix together honey, soy sauce, ketchup, oil, garlic, red pepper flakes, onion, (bourbon, if using) and add to bag. Zip close and freeze.

When ready to use thaw in fridge overnight. Empty contents into crock-pot and cook on low 3-4 hours, remove chick then slice into strips.

Combine 1 Tbsp cornstarch with 1 Tbsp water. Pour into crock pot & mix, If sauce doesn't thicken, add one more Tbsp of cornstarch and water.

Place chicken back in crock pot and stir around to coat.

Serve over rice, sprinkle with sesame seeds.

Lemon Garlic Chicken

Lemon Garlic Chicken

Ingredients

2 lbs boneless chicken breasts
1 t dried oregano
1/2 t Lawry's Seasoning Salt
1/4 t ground pepper
2 cloves garlic, minced
1 t dried parsley
3 T lemon juice
1/2 cup chicken broth

Instructions

Spray slow cooker with non-stick cooking spray.

Place chicken breasts into slow cooker.

Add all remaining ingredients and cover.

Cook 6-8 hours on low depending on your slow cooker.

Serve over rice or buttered egg noodles.

***If freezing, place all ingredients in freezer bag***

Easy Pulled Pork

Easy Pulled Pork

Ingredients

5-6 lb pork roast (boneless or bone in, either works!)
2 onions, thinly sliced
3 cloves garlic, minced
2 cups broth (beef, chicken, or vegetable)
salt & pepper

Instructions

Placed the sliced onions in the bottom of the crock-pot.

Place the roast on top on the onions

Put the garlic, salt, and pepper on top.

Pour broth over roast.

Cook on high for 6-8 hours, or until it's falling apart and easy to shred. Enjoy!

**If you are freezing this recipe, just dump all the ingredients into the freezer bag and freeze. Allow to thaw overnight in the fridge, then just dump in the crock-pot and cook :)

Marinated Beef

Marinated Beef

Ingredients

1 C soy sauce
1/2 C honey
1/4 C vegetable oil
1 tsp red pepper flakes
1 Tbsp crushed/chopped garlic
1/2 onion, chopped
2-4 pounds of beef (London broil, skirt, flank... any type you choose will work)

Instructions

Mix together soy, honey and oil

Add in garlic, red pepper flakes and onion

Mix REALLY well

Place meat in gallon-sized zip lock bag and pour marinade over

Leave marinade in the fridge at least 24 hours turning whenever you think of it

Take meat out of fridge at least 1 hour prior to grilling to let it warm up

Cook on medium-high heat on the grill to your desired internal temp

If using for slow cooker meal - freeze once everything is in gallon bag. Take out of freezer and store in refrigerator overnight. Cook in slow cooker for 6-8 hours.

Mongolian Beef

Mongolian Beef

Ingredients

1 lb. stew meat
2 tsp. olive oil
1 onion, thickly sliced
1 tbsp. minced garlic
1/2 cup soy sauce
1/2 cup water
1/2 cup brown sugar
1/2 tsp. fresh minced ginger
1/2 cup hoisin sauce

Instructions

Freezer directions- dump all ingredients into a labeled freezer bag, seal, mix up, freeze flat. It's as easy as that!

When you're ready to cook- take the bag out of the freezer the night before and let it defrost in the fridge. The next morning dump the bag into the crockpot and cook on low for 6-8 hours. If you're going to be longer just add a bit more water so it doesn't dry out. Serve with fresh slice green onions and rice. Yum!

Suggestions

As you can see, I served this with brown rice and a side of peas.  Usually I like to serve it with brown rice and broccoli, but we were all out of broccoli.