Party #14

We had another ''theme' party this time, which was to try a new recipe, something you've never made before! We all had lots of fun with this one and all the meals look really good, although remember, we've never made them before, so no guarantees! :)
Hope you get a chance to try some of them out! Let us know you're thoughts!
The next party is early October and we chose a veggie theme, meaning each meal had to have a veggie in it in some way! Can't wait for the next one!

Crock Pot Broccoli and Beef from Lisa

1lb Thin Beef (Rib eye)
¼ Cup Soy Sauce
2 Tablespoons White Wine
2 Tablespoons Apple Cider Vinegar
1 Tablespoons Brown Sugar
2 teaspoons Sesame Oil
2 Cloves Garlic, chopped and smashed ½ teaspoons Red Pepper Flakes, crushed
1 Bag Broccoli Florets, thawed

Mix all ingredients besides Broccoli in large ziplock bag.

Freezer Instructions:  Double bag with freezer bag to avoid freezer burn.
Cooking Instructions:  Thaw.  Place all ingredients besides Broccoli in crockpot.  Cook on low for 4-6 hours.  An hour before serving add Broccoli and turn to high for an additional hour.  Serve with rice.

Slow Cooker Cilantro Lime Chicken from Amanda

16oz Salsa
1 White Onion, cut into bite sized pieces (not tiny) 3 Tablespoons Lime Juice 
1 Lime, whole
2 Jalapenos, chopped 3 Tablespoons Taco Seasoning ½ Cup Cilantro, chopped 1 teaspoon Salt
4-6 Chicken Breasts, boneless skinless Mix all ingredients minus whole lime and chicken.  Place chicken in large ziplock bag, then add in salsa mixture.

Freezer Instructions:  Double bag with freezer bag to avoid freezer burn.  Place remaining lime in second bag and freeze together.
Cooking Instructions:  Place ingredients in slow cooker.  Slice up remaining whole lime and layer on top.  Cook on low for 6-8 hours or high 4-5 hours.  Once the chicken is cooked through, remove from the cooker and serve in a tortilla as a burrito, in enchiladas, quesadillas or just on a plate with cheese and sour cream.

Hamburger Skillet Dinner from Susanne

1lb Hamburg, browned and drained Salt Pepper Onion 2 Tablespoons Chili Powder
1 Can Fiesta Corn 1 Cup Cheddar Cheese, shredded
1 package Beef Noodles
2 ¼ Cups Water

Mix Hamburg, Salt, Pepper, Onion, Chili Powder, and Corn in large ziplock bag. 

Freezer Instructions:  Place Cheese in separate plastic bag.  Double bag hamburger mixture with freezer bag to avoid freezer burn.  Place Cheese and Pasta mix in second bag.
Cooking Instructions:  Thaw.  Add everything to skillet, cook about 15 minutes.  Top with cheese.

Honey Chicken Marinade from Rochelle

5 teaspoons Honey
1 Lemon, juiced 2-3 teaspoons Soysauce
2 Cloves Garlic, minced
½ teaspoons Paprika
2lbs Poultry

Mix together all ingredients in large ziplock bag. 

Freezer Instructions: Double bag with freezer bag to avoid freezer burn.

Cooking Instructions:  Thaw and let marinate for at least 2 hours.  Grill until desired doneness.

Chicken Florentine Casserole from Lydia

1 teaspoon Oil
1lb Chicken Breasts, Boneless Skinless, cut into bite size pieces
1 Clove Garlic, minced
1 tub (10oz) Philadelphia Italian Cheese and Herb Cooking Crème
¾ Cup Milk
2 Cups Farfalle (bow-tie pasta), cooked
10oz Frozen Chopped Spinach, thawed and drained
1 Cup Mozzarella Cheese, shredded
4 slices Bacon, cooked and crumbled

Heat oil in large skillet on medium heat.  Add Chicken and Garlic, cook and stir 6-7 minutes or until chicken is done. Cool. Stir in all remaining ingredients except bacon. Spoon mixture into greased casserole dish.  Cover with heavy duty aluminum foil. Place bacon in ziplock bag.


Freezer Instructions:  Place bag of bacon on top of dish.  Cover again with foil to avoid freezer burn.
Cooking Instructions:  Thaw.  Bake at 375 degrees for 25 minutes covered.  Uncover and sprinkle bacon over.  Cook for an additional 10 minutes or heated through.  

Hawaiian Crock Pot Chicken from Mindy

4-6 Chicken Breasts, Boneless Skinless 16.5oz Crushed Pineapple 16.5oz bottle Archer Farms (Target) Hawaiin Style Barbecue Sauce

Mix all ingredients in large ziplock bag.
Freezer Instructions:  Double bag with freezer bag to avoid freezer burn.
Cooking Instructions:  Thaw.  Place Chicken mixture in corckpot, cook on low for 6 hours.

Ham and Pineapple Kabobs from Katie

Ham cubes or Slices (thick)
Canned Pineapple Chunks (save ¼ Cup juice)
Skewers
2 Tablespoons Soy Sauce 2 Tablespoons Brown Sugar
Ginger, to taste

Put Ham and Pineapple on skewers.  Place skewers in 9x13 foil pan. Mix Juice with Soy Sauce, Brown Sugar, and Ginger.  Pour Marinate over skewers.

Freezer Instructions:  Cover twice with heavy duty foil to avoid freezer burn.
Cooking Instructions:  Thaw.  Grill until heated through.