Menu Plan for week of February 20

Chicken Alfredo Broccoli
Tacos with yellow rice
Beef Stir Fry with white rice
Banana Pepper Shredded Beef
Honey Garlic Chicken
Beef Tips with Rice
Beef and Bean Chili

Beef and Bean Chili

2 pounds ground beef chuck 1 pound bulk Italian sausage 3 (15 ounce) cans chili beans, drained 1 (15 ounce) can chili beans in spicy sauce 2 (28 ounce) cans diced tomatoes with juice
Cans seal in tomatoes’ natural goodness & nutrition
Cans Get You Cooking

Ingredients
1 (6 ounce) can tomato paste
1 large yellow onion, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 green chile peppers, seeded and chopped
1 tablespoon bacon bits
4 cubes beef bouillon
1/2 cup beer
1/4 cup chili powder
1 TBSP Worcestershire sauce
1 TBSP minced garlic
1 TBSP dried oregano
2 tsp ground cumin
2 tsp hot pepper sauce
1 tsp dried basil
1 tsp salt
1 tsp ground black pepper
1 tsp cayenne pepper
1 tsp paprika
1 tsp white suga

Stove Top Directions:

1. Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
2. Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. 
3. Add the onion, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. 
4. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. 
5. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
6. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. 
7. Remove from heat and serve, or refrigerate, and serve the next day.
8. To serve, ladle into bowls, and top with corn chips and shredded cheese.

Crock Pot Directions:

1. Brown beef and sausage and drain off fat, allow to cool
2. Combine all ingredients except beans in gallon freezer bag
3. Freeze
4. Thaw overnight in the fridge
5. Dump in crock pot and add rinsed beans
6. Cook on low 8-10 hours
7. Serve with corn chips and shredded cheese

Honey Garlic Chicken

Ingredients

1/2 cup honey
1/2 cup soy sauce
4 cloves garlic, chopped
1 tsp basil
1 tsp oregano
1/2 tsp red pepper flakes
1/2 tsp black pepper
2-3 lbs chicken breast
1 lb red potatoes, halved or quartered
1 lb carrots, halved or quartered

Instructions

1. Combine ingredients into a gallon freezer bag
2. Thaw overnight
3. Cook on low for 8 hours, on high for 4 hours
4. Serve

Chicken Broccoli Alfredo

Ingredients:

1-2 lbs boneless skinless chicken breasts
2 jars of Alfredo sauce, 16 oz.
1 Frozen broccoli florets bag, 16 oz.
1 green pepper, diced
1/2 cup real bacon

Directions:

1. Mix all ingredients in a gallon-sized freezer bag
2. Thaw in fridge for 24 hours then dump into slow cooker
3. Cook on Low for 6-8 hours or on high 4-6 hours
4. Serve over pasta (with parmesan cheese if you like), with a salad/veggies

Mongolian Beef

Ingredients

1 lb. stew meat (I prefer to cut my own stew beef from whole eye of round)
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

1. Freezer directions- dump all ingredients into a labeled freezer bag, seal, mix up, freeze flat. It's as easy as that!
2. When you're ready to cook- take the bag out of the freezer the night before and let it defrost in the fridge. 
3. 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. 
4. Serve with fresh slice green onions and rice. Yum!

Green Chile Pork Stew

Ingredients 

2 lbs boneless pork loin roast, fat chopped off
2 T olive oil
2 T all-purpose flour
3/4 c chopped onion
2 four ounce cans green chiles
2 t chopped jalapeno (I did 3 to make it a bit more spicy)
10 oz can diced tomatoes and green chilies (whichever heat you prefer)
½ c chicken broth
1 T cumin
½ t garlic powder
Salt and pepper to taste




Instructions

1. Cut pork into 2-inch pieces 
2. In a skillet add the olive oil and heat then toss in the pork and brown on all sides 
3. Add one tablespoon of flour at a time and cook a little between each one 
4. Add the pork and the rest of the ingredients to the crock pot 
5. Cook on high for 5-6 hours, if frozen 7-8 hours 
6. ***If you are making it for a freezer meal skip the browning and just toss everything into your freezer bag. 

Serve with tortillas or corn bread. I think yellow rice will be nice as well and some fresh avocado and a dollop of sour cream.

Shredded Buffalo Chicken Sandwiches

Ingredients 

3-4 chicken breasts (I used 3 because they were huge)
1 12 ounce bottle of hot sauce (I like Pete's)
1/2 package of dry ranch dressing (1 ounce)
2 tbsp of butter


Instructions

1. Spray your crock pot with non-stick cooking spray 
2. Place chicken in (I used mine frozen) 
3. Mix the hot sauce with the ranch mix and pour over chicken 
4. Cook on low for about 6-8 hours 
5. 1/2 hour before serving add butter and shred chicken. 
6. Serve on rolls for a delicious sandwich (I topped mine with Ranch Dressing)

Green Chile Pork Tacos

Ingredients

4 pound boneless pork loin
1/2 cup diced onion
1 10 oz. can RO*TEL Diced Tomatoes with Green Chilies
1 16 oz. jar salsa verde
3 limes, juiced
1/2 t garlic salt
1/2 t chili powder
3/4 t ground cumin

Instructions

1. Spray slow cooker with non-stick cooking spray.
2. Place pork loin in bottom of slow cooker. With a fork jab top of meat every inch or so.
3. Add all remaining ingredients and cover with lid.
4. Cook on low for 6-8 hours depending on your slow cooker.
5. When cooked, remove pork and shred with forks or with your stand mixer using the dough hook
6. Add pork back into slow cooker and stir to combine.
7. Serve with tortillas, sour cream and shredded cheese

***If using this recipe for a freezer meal, add all ingredients to a freezer bag and place into freezer. Due to the large size of the pork loin, you may need to cut into 2 or 3 smaller pieces to fit better in the bag***

Menu Plan January 25-30

White Chicken Chili
Chicken is frozen in a small bag in the freezer (2-3 breasts)
Pasta Pot
Add chicken and frozen spinach.  Thaw chicken and cut into small cubes (1-2") before adding, add spinach close to the end.
Roast Pork Tenderloin
In the freezer.  Defrost and follow instructions on bag.
Salsa Chicken
Put chicken breasts in small blue, square glass pan and cover with salsa.  Cook at 375 degrees for 30 minutes or until juices run clear.  Serve with yellow rice cooked according to instructions in rice cooker.  Add salad or steam a vegetable.

White Chicken Chili

Ingredients
1 tablespoon vegetable oil
1 onion, chopped
3 cloves garlic, crushed
1 (4 ounce) can diced jalapeno peppers
1 (4 ounce) can chopped green chile peppers
2 teaspoons ground cumin

1 teaspoon dried oregano
1 teaspoon ground cayenne pepper
2 (14.5 ounce) cans chicken broth
3 cups chopped cooked chicken breast
3 (15 ounce) cans white beans
1 cup shredded Monterey Jack cheese

Directions
Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, jalapeno, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans. Simmer 15 minutes, stirring occasionally.
Remove the mixture from heat. Slowly stir in the cheese until melted. Serve warm.

Crock pot directions:

Dump all of the ingredients in a crock pot.  Cook on low 8-10 hours.  Pull the chicken breasts out (if they were cooked whole) and shred.  I love using my kitchen aid mixer with the paddle attachment to shred chicken.