Marinated Sirloin Steak

1 1/2 - 2 Lb. Sirloin Steak Pieces
1 Pkg. of Montreal Steak Marinade

Place steak in a resealable plastic bag or glass dish.
Mix marinade as directed on package.
Add marinade to steak and refrigerate 15 minutes or longer for extra flavor.
Remove meat from marinade. Grill, broil, or bake steak to desired doneness.

Cilantro Lime Chicken

Ingredients

• 4 bone-in, skin-on chicken thighs
• extra-virgin olive oil
• 1/4 c. Chopped cilantro
• Juice of 2 limes
• pinch of crushed red pepper flakes
• 2 cloves garlic, minced
• 1/2 tsp. cumin
  

  Directions

  1. Make marinade: Whisk together 2 tablespoons olive oil, cilantro, lime juice, red pepper flakes, garlic, and cumin. Add chicken and toss to evenly coat with the marinade. Cover with plastic wrap and refrigerate for at least 30 minutes and up to 2 hours.
  2. When you’re ready to cook the chicken, preheat oven to 425 degrees F.
  3. Pour olive oil into a large oven-proof skillet to cover the bottom of the pan. Heat over medium-high heat. Season both sides of marinated chicken with salt and pepper. Add chicken skin-side down and pour in the marinade. Sear until the skin becomes golden and crispy, about 6 minutes. Flip the chicken thighs, and cook for 2 minutes more. (Chicken should not yet be cooked through).
  4. Turn off the heat and transfer pan into hot oven; bake until the chicken is cooked through, about 10 to 12 minutes more.
  5. Serve with white rice and drizzle with extra pan drippings.

Beef & Tomato Pasta Soup

Servings: 12 portions

Ingredients

• 1 pound ground beef
• 1 cup onion diced
• 3 cloves garlic minced
• 6 cups very strong beef broth
• 1- 28 ounce can Chopped Tomatoes
• 1- 28 ounce can whole Tomatoes
• 1/2 cup ketchup
• 1 1/2 Tbsp. Worcestershire sauce
• 1-2 tablespoons brown sugar (to taste if you have a sweeter ketchup you may not need it)
• 1 teaspoon Italian seasoning
• 3 cups cooked elbow macaroni OR 2 cups dry macaroni to add in at the end
• salt and pepper as desired

Instructions

1. In a medium frying pan, brown the ground beef, onion and garlic until ground beef is no longer pink. Drain the grease (I also like to rinse it with hot water to remove most of the grease) and place in a large crockpot.
2. Add the broth, cans of chopped and whole tomatoes, Worcestershire, ketchup, brown sugar (if wanted) and Italian seasoning. Add more sugar and Worcestershire to taste if needed. Place the lid on the crockpot and cook on low for 8-10 hours.
3. When you are ready to serve, either add the dry macaroni and let cook for 20-25 minutes OR add cooked macaroni. Let the macaroni heat through and serve!

Freezer Instructions

1. Thaw 24 hours
2. Place in Crock pot
3. Add 3 cups water
4. Cook on low 8-10 hours
5. 20-25 minutes before serving add 1 C pasta
6. Serve!

Cream Cheese Chicken in the crock pot

Ingredients:

-1 can cream-of-chicken soup

--1/2 cup chicken broth

--4 chicken breasts

--packet of Italian salad dressing mix

--2 cloves minced garlic

--block of cream cheese (to add later)

Put everything except for the cream cheese into the crockpot. 
Cook on low for 6 hours, or until the chicken is cooked through and begins to shred. Shred the chicken with two large forks, and mix in the block of cream cheese. Switch the crock to high and cook for another 30 minutes, or until the cream cheese is fully melted.

Serve over pasta. 

Crock Pot Sweet & Sour Meatballs

1 - 9 oz. jar sweet & sour sauce
1/4 C. packed brown sugar
3 T. soy sauce
1/2 t. garlic powder
1/2 t. pepper
3 lbs. frozen meatballs
1 medium red bell pepper
1 - 20 oz. can pineapple chunks or tidbits, drained

Place a slow cooker liner in your crock pot (if desired - it makes for really easy clean up!).  Place all ingredients in the crock pot and stir gently. Cover and cook on low for 7 to 8 hours or on high 4 to 5 hours.  Serve over rice and enjoy!

Serves 12 (make adjustments as need if you want to make a smaller batch)

Label: Cook from frozen.  You may want to thaw a little just to get the meatballs out of the bag.  Low 7-8 hours or high 4-5 hours.