CARNE ASADA

1.5 to 2 lbs. beef, thinly sliced across the grain
Marinade:
4 Garlic Cloves
1 Jalapeno, seeded and minced
Large handful Cilantro leaves
2 limes, juiced
1 orange, juiced
2 T white Vinegar
1/2 C Olive Oil
Salt and Pepper

Place garlic, jalapeno, and cilantro in food processor. Process into a smooth paste. Add juices, vinegar and oil. Dredge each slice of beef in marinade and place in plastic Ziplock bag. Pour any remaining marinade in bag and seal. Marinate at least 2 hours in refrigerator or overnight.
TO COOK:
Heat BBQ grill or broiler on high. Spray grids with non-stick spray. Place slices of beef on hot grill, turning after 2 minutes. Beef will cook very quickly. Lightly salt and pepper slices as they cook. Place cooked slices on heated platter or in covered warming tray. Heat marinade to boiling in saucepan. Pour over meat to serve.

LABEL:
Thaw in refrigerator overnight. Knead bag of beef to mix marinade and oil. Heat BBQ grill or broiler on high. Spray grids with non-stick spray. Place slices of beef on hot grill, turning after 2 minutes. Beef will cook very quickly. Lightly salt and pepper slices as they cook. Place cooked slices on heated platter or in covered warming tray. Heat marinade to boiling in saucepan. Pour over meat to serve.

LEFTOVERS:
Makes fabulous fajitas. Warm, serve with tortillas, sour cream, guacamole, pico de gallo, shredded lettuce, grated cheese and salsa.

Manicotti

Will post recipe tomorrow

Layered Pasta

1 lb. italian sausage
4 1/2 cups uncooked bowtie pasta
12 oz. shredded italian cheese
40 oz. spaghetti sauce
2 small cans chopped olives

Cut up sausage into slices and cook with italian seasoning. Cook pasta 1/2 the time it states on the box.
Layer in a pan: pasta, meat, sauce, cheese, pasta, meat, sauce, cheese. Freeze.

Thaw: Bake covered 350 for 30 minutes or until top cheese is melted.

Beef Enchiladas

(Kristin Winter's)

Ingredients:
4 flour tortillas
1 lb ground beef
salt and pepper
1/2 yellow onion-diced
Sm can diced green chilis
3 cups shredded cheese
Sm can sliced black olives
2-8oz cans tomato sauce
1 packet Enchilada mix
1 can water

Inst: Brown ground beef. Drain. Salt and pepper to taste. Add in diced onion and green chilis and cook with meat for several minutes. In a large bowl, combine tomato sauce, water and enchilada mix. Place a few spoons of the sauce mixture in the bottom of baking pan. Dip tortilla in sauce. Place a large scoop of meat down center of tortilla, sprinkle 1/2 cup cheese on top, and roll tortilla. When pan is full, pour remaining sauce and beef on top, sprinkle remaining cheese, and top with sliced olives. Cover with aluminum foil and bake.

If thawed, bake at 375 degrees for 30 minutes.
If frozen, bake at 350 for 60 minutes

Optional toppings: sour cream, guacamole

Summer Chicken Tacos

1 1/2 Lbs. chicken, cubed
4-5 green onions, chopped
3 Tbsp. taco seasoning (or 1 packet)
4 Tbsp fresh cilantro (or to taste)
salt & pepper (to taste)
1/4 - 1/2 c. water
juice of 1 lime (or to taste)
Flour tortillas

Sauté chicken in a medium skillet in a little oil for a few minutes until chicken becomes white all around. Add green onion, taco seasoning, cilantro, and salt & pepper to chicken. Add water and simmer (covered) for an extra 8-10 minutes or so until chicken is cooked through (if the water is cooking out too fast and chicken seems dry, just add a more water a little at a time). Add lime to chicken just before serving. Add chicken to tortillas and top with lettuce, tomato, cheese, avocado, cilantro, salsa, sour cream, or any other taco topping you like!

Label: Defrost, Heat and serve

BBQ Chicken Pizza

Back by popular demand!

1 chicken breast
1 1/3 cups BBQ sauce, divided
1 pizza crust
2 cups pizzaria cheese (blend of mozzerela and cheddar)
1/2 medium red onion, peeled and thickly sliced

Marinate chicken in 2/3 cup BBQ sauce for 3-4 hours or up to overnight. Place chicken and marinade in small baking dish. Bake at 350 for 30 mins or until chicken is tender and no longer pink. Remove from oven. Spread remaining 2/3 cup BBQ sauce over crust. Sprinkle cheese evenly over crust leaving a 1/2 inch border. Shred chicken and arrange over cheese, topping with onions. Freeze, covering pizza with plastic wrap followed by heavy-duty foil.

Label: Preheat oven to 425 degrees. Place frozen pizza on tray and bake for 15 mins. Check to see if the middle is warm. Optional: sprinkle with cilantro before serving.

Apricot chicken

1/4 cup sugar (or honey)
3 tablespoons water
1 cup vegetable oil
1/2 cup catsup
2-3 tablespoons lemon juice
1 teaspoon vinegar
1/2 teaspoon salt
1/2 teaspoon paprika
1 1/2 teaspoons celery seeds
1 tablespoon Worcestershire sauce
1 packet onion soup mix
1 cup apricot jam
8 pieces chicken


1) In a sauce pan, cook sugar and water until thick
2) cool syrup
3) combine the rest of the ingredients except chicken.
4) Place chicken in Pyrex dish, cover with sauce
5) Cook in oven at 350 degrees for 1 hour

Label: Thaw and cook for 1 hour at 350 degrees

Posted for Nate Snapp

Kalua Pork Tacos

pork roast
liquid smoke
Hawaiian sea salt
shredded cabbage

Cook pork, shred and freeze

mango salsa
8 tortillas

Defrost and heat pork, add salsa and sour cream. If you like you can add cabbage, lettuce, tomato, or avocado, whatever you like

Ham & Potato Bake

4 c. Diced Potatoes, Cooked
1 1/2 c. Diced, Cooked Ham
1 Can Cream of Chicken Soup
1/2 Cup Milk
1/2 tsp. Paprika
1/4 tsp. Pepper
4 tsp. Dried Onion
1 c. Grated Cheese

Layer ham and potatoes in 9x9 casserole dish. Combine soup, milk, pepper, paprika and dried onion in bowl and mix well. Pour soup mixture over ham and potatoes making sure all pieces of ham are covered. Cover with aluminum foil and bake @ 400 degrees for 30 minutes. Uncover, sprinkle with grated cheese and return to oven to melt cheese. Let stand 10 minutes. Sauce will thicken as it stands.

Label: Thaw, bake covered @ 400 degrees for 30 minutes or until heated through.