Lime Rosemary Chicken

Lime Rosemary Chicken

1/2 cup lime juice

1/3 cup soy sauce

1/4 cup olive oil

2 TB sugar

1 TB oregano

1 tsp. rosemary

1/2 tsp chili powder

1/4 tsp. cayanne

2 cloves garlic, minced

Marinate chicken at least 4 hours.  Cook on grill until done.  

Beef Roast....Alison Schofner

Beef Roast

2 pounds lean roast
2 cloves garlic, crushed
3 T balsamic vinegar
1/4 c soy sauce
2 T Worcestershire sauce
1 t Dijon mustard
salt and pepper to taste (I used 1/4 t of each)

Combine all ingredients and pour over roast. Freeze. To cook, let thaw and cook in crock pot for 8-10 hours.

Ham and Egg Casserole ...Josie Hicks

Ham and Egg Casserole 

1 cup fully cooked ham, cut into small pieces
2 cups cheddar cheese
1/4 cup Parmesan Cheese
1 tablespoon flour
1/4 teaspoon Greek Seasoning (I used a little onion salt and a little garlic powder. I wanted onion powder but was out!)
1/4 teaspoon pepper, divided in half
1/4 cup butter, melted
12 eggs
1 cup milk
1/2 tablespoon Dijon mustard
Thaw, pour into 9x13, bake at 350 degrees 35 minutes or until a knife inserted in the middle comes out clean.

Ham Fried Rice...Elizabeth Morgan

Ham Fried Rice

By Elizabeth Lavy Morgan 

1/4 c. oil
6 c. cooked short grain rice (sticky or sushi rice)
1/3 + c. soy sauce
4 eggs, slightly scrambled
salt & pepper mixed into eggs, to taste
1 1/2 c. diced ham
12 oz. frozen diced vegetables

Heat oil over med. high heat in a large skillet or wok. Add in rice, breaking up any clumps. Once warmed, drizzle soy sauce over and mix in. Scrape bottom of pan frequently to rice from sticking. Make a hole in rice and pour eggs in center, allowing them to set before mixing into rice. Add in ham and vegetables and allow them to heat. Eat immediately or spread on a cookie sheet to allow to cool some before spooning into freezer bag.

This is completely cooked, so it may simply be defrosted in the microwave in the freezer bag to keep it from drying out. Cook until defrosted, breaking the rice up some after every few minutes. You may eat it straight from the microwave or toss it in a hot skillet for a few minutes after microwaving. When I (freezer friendz person) tested it out, I preferred it stir-fried 3-4 minutes in the skillet.

CHICKEN ENCHILADA PASTA...Elisha Hicks

CHICKEN ENCHILADA PASTA

2-3 chicken breasts, cooked & shredded {or shredded rotisserie chicken…I used the breasts}

2 tbsp. olive oil

2 garlic cloves, minced

1 medium onion, diced

1 red pepper, diced

1 {4 oz.} can diced green chiles

1/2 tsp. salt

2 tsp. chili powder

1 tsp. cumin

2 {10 oz.} cans green chili enchilada sauce

2/3 cups red enchilada sauce

2 cups shredded cheese {I used colby & monterrey jack}

1 cup sour cream

Penne pasta

Optional toppings

Avocado

Green Onions

Black Olives

Tomatoes

Sour Cream

Cook chicken, drain, and shred {or shred your rotisserie}.  Meanwhile boil pasta according to package and chop the veggies. 

Heat the olive oil in a deep skillet and cook onions for about 3-5 minutes.  Add garlic & red pepper and cook for another 3-5 minutes. 

Add cooked chicken, green chiles, cumin, chili powder, salt, & enchilada sauces.  Let sauce simmer for about 8-10 minutes.

Add cheese and stir until the cheese is melted and heated through.  Now toss in the sour cream, but whatever you do, DO NOT bring to a boil!  Cook on low heat or the sour cream will curdle.  Gross.  Stir until sour cream is well mixed and heated through.

Drain pasta & return to pot.  Pour sauce over pasta and mix well.  Serve and garnish with avocado, tomato, green onion, and a dollop of sour cream.

Honey mustard pork chops for grilling...Tanya Stewart

Honey mustard pork chops for grilling

Marinade:
6 tablespoons Dijon mustard
6 tablespoons brown sugar
3 tablespoons unsweetened apple juice
3 tablespoons Worcestershire sauce
5-6 (8 ounce) bone-in pork loin chops

Thaw, grill and enjoy!