Grilled Chicken Legs & Potato Packet from Amanda

Grilled Chicken:
2 Cloves Garlic
3 Tablespoons Onion
1 Tablespoon Parsley
½ teaspoon Pepper

1-2 teaspoons Paprika

1 teaspoon Salt

¼ teaspoon Chili Powder

½ teaspoon Cumin

½ Cup Olive Oil

1 ½ Cup Beer
Chicken Legs

Mix all ingredients minus chicken.  Place chicken in a ziplock bag.  Add in spice/beer mixture to bag.

Freezer Instructions:  Double bag to avoid freezer burn.

Cooking Instructions:  Thaw.  Grill to liking.

Grilled Potatoes:
Butter
Potatoes, cut or diced
Cheddar Cheese, shredded
Spices (Paprika, Salt, Pepper, Garlic, Onion)

Place potatoes in a foil packet, add butter and spices.  Place cheese in a zip-lock bag to add upon cooking.

Freezer Instructions: Place in freezer bag to avoid freezer burn.
Cooking Instructions: Thaw.  Grill for 15-20 minutes.  Last 5 minutes put cheese on top.

Teriyaki Chicken from Amanda

4-6 pieces of chicken (drumsticks were used tonight)

½ Red Pepper, chopped

½ Cup Honey

½ Cup Soy Sauce

¼ Cup Water

2 teaspoons Minced Garlic

1 teaspoon Ginger

Mix all ingredients in Ziploc bag.

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

Cooking Instructions:  Thaw.  Put in a 9x13 pan.  Bake at 350 degrees covered, 20-30 minutes, uncovered for an additional 30 minutes or until juices run clear.  Serve with rice and veggies.

Hash Brown Pork Chop Casserole from Amanda

4-5 Pork Chops

1 Tablespoons Oil

1 Cup Sour Cream

1 Can Cream of Mushroom (or Celery) Soup

½ Cup Milk

Frozen Shredded Hash browns

½ Cup Onion, chopped

1 Cup Cheese, shredded

Brown Pork Chops (in oil) on both sides, don’t cook

Combine Sour Cream, Soup, Milk.  Mix in with Hashbrowns.

Spread in ungreased 9x13 dish.

Freezer Instructions:  Cover with heavy duty foil to avoid freezer burn.

Cooking Instructions:  Thaw.  Preheat oven to 375 degrees.  Bake uncovered 45-50 minutes or until Pork Chops are cooked thru.  (suggestion: cook covered for ½ the time)

Crock Pot Tomato Basil Soup from Amanda

3 – 15oz Cans Petit Diced Tomatoes, with juice

1 Cup Celery, finely diced

1 Cup Carrots, finely chopped

1 Cup Onions, finely diced

1 teaspoons Diced Oregano

¼ Cup Basil, minced

4 Cup Chicken Broth

1/3 Cup Flour

½ Cup Butter

2 Cups Half & Half

1 teaspoon Salt

¼ teaspoon Black Pepper

Mix Tomatoes, Celery, Carrots, Onions, Oregano, Basil, Chicken Broth, Salt, and Pepper in large ziplock bag.  

Store in separate bags Flour, Butter, Half & Half, and Parmesan Cheese.

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

Cooking Instructions:  Thaw.  Put in crock pot and cook covered on low for 5-7 hours.  Thirty minutes before serving make the roux: Melt butter over low heat in a skillet and add in flour.  Stir constantly for about 5 minutes.  Slowly add in 1 cup of hot soup.  Add in 3 more cups of soup and stir until smooth.  Put all back into crockpot.  Stir and add Parmesan Cheese, warmed half and half.  Cover and let cook on low for another 30 minutes or until ready to serve.

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.

Beer Can Chicken from Amanda

this recipe got a little messy, we had lots of laughs making this one!!

1 4-5lb Whole Chicken

1 teaspoon Paprika

1 Tablespoon Salt

1 teaspoon dry Yellow Mustard

1 teaspoon Brown Sugar

¼ teaspoon Pepper

1 teaspoon Garlic Powder

1 teaspoon Onion Powder

1 can Beer

1 medium size potato

Mix dry ingredients together and run chicken inside and out..

Freezer Instructions:  Wrap chicken in saran wrap and place in freezer bag.  Store potato and beer for later. (NOT IN FREEZER)

Cooking Instructions:  Thaw.  Open can of beer and drink/dispose half of it.  Insert can into the “butt” (largest part) of chicken.  Cut potato to fit into neck (used to keep moisture in).  With the chicken resting on the upright can put in grill, place on the opposite side of on burner.  Grill for 2 hours at 350 degrees.  Carefully remove can, carve and serve. Optional Cooking Method:  With the chicken resting on the upright can place into large roaster.  Bake at 350 degrees in oven for 2 hours.  Carefully remove can, carve and serve.