Beef Fajitas

Here's another freezer meal. You can make it tonight, or make a few bags of this and stick them in the freezer for those nights when you don't have much time!

1 1/2 pounds round steak
1/2 cup fresh lime juice
1/4 cup tequila
3-4 cloves garlic, finely minced
1 t. salt
1/2 t. freshly ground pepper

Serving Day:
1 small onion, thinly sliced into rings
1 T. vegetable oil
1 green pepper, sliced into strips
Warmed flour tortillas

Cooking Day Instructions:
Cut beef into strips. Place meat in freezer bag with lime juice, tequila, garlic, salt, and pepper. Close bag securely; freeze.

Serving Day Instructions:
Thaw beef and marinade completely. In heavy skillet, saute onion in oil for 2 minutes. Add green pepper strips and cook for 2 more minutes or until vegetables are crisp-tender.

Drain marinade and discard. Grill beef or stir-fry in heavy skillet over medium-high heat. Quickly stir beef and vegetables together in skillet and cook for 1-2 minutes or until heated through.

Fill warmed tortillas with beef and vegetables. Serve with shredded cheese, sour cream, lettuce, tomato, and guacamole as desired.

** For chicken fajitas, substitute 4 boneless chicken breasts for the beef.

Honey Pork Chops

Here's another freezer meal. You can make it tonight, or make a few bags of this and stick them in the freezer for those nights when you don't have much time!

6 boneless pork chops
1/2 cup honey
1/4 cup cider vinegar
1/4 t. ground ginger
1 clove garlic, minced
2 T. soy sauce
Dash of pepper

Cooking Day Instructions:
Place all ingredients except pork chops in bowl and mix thoroughly. Place pork chops and blended mixture in freezer bag. Seal securely; freeze.

Serving Day Instructions:
Thaw completely. Place pork chops and marinade in baking dish. Bake at 350 degrees for 1 1/4 hours, turning pork chops occasionally while baking. Pork chops may also be grilled.

Chicken Cacciatore

Here's another freezer meal. You can make it tonight, or make a few bags of this and stick them in the freezer for those nights when you don't have much time!

2 med onions, sliced thin
2 cloves garlic, minced
1-15 oz can diced tomatoes
1-8 oz can tomato sauce
1 t. salt
1/4 t. pepper
2 t. oregano
1/2 t. basil
1/2 t. celery seed
1 bay leaf
1/4 cup white wine
6 boneless chicken breasts

Cooking Day Instructions:
Mix together onions, garlic, tomatoes, tomato sauce, salt, pepper, herbs, and wine. Place this mixture together with chicken breasts in a freezer bag. Remove as much air as possible & seal; freeze.

Serving Day Instructions:
Place in crock pot and cook on low 6-8 hours or on high 2.5-4 hours. Serve over pasta.

Buttermilk Herb Chicken Breasts

Here's another freezer meal. You can make it tonight, or make a few bags of this and stick them in the freezer for those nights when you don't have much time!

1/2 cup buttermilk
1/2 T. Dijon mustard
1/2 T. honey
1/2 T. fresh rosemary, finely chopped
1/4 t. dried thyme
1/4 t. dried sage
1/4 t. dried marjoram
1/4 t. pepper
1/2 t. salt
4 boneless chicken breasts

Cooking Day Instructions:
Mix together buttermilk with mustard, honey, and seasonings. Place chicken breasts in freezer bag. Pour marinade over chicken breasts. Remove as much air as possible & seal; freeze.

Serving Day Instructions:
Thaw chicken, discarding marinader. Grill over medium heat until chicken is tender and juices run clear.

Sauteed Chicken w/ Tangy Tomato Sauce

This low-fat chicken recipe uses red wine vinegar to add some bite to the homemade tomato sauce without all the added sugar of canned sauce. If you're looking for what to do with the leftover tomato paste, check out Nikki's tip below!

2 Tbs flour
½ tsp salt, divided
½ tsp freshly ground black pepper, divided
4 skinless boneless chicken breast halves (about 1 lb. total)
2 tsp olive oil
3 whole scallions, thinly sliced
2 cloves garlic, minced
¼ cup red wine vinegar
2/3 cup 99% fat-free chicken broth, low-sodium
1 medium tomato, coarsely chopped
2 Tbs tomato paste
1 medium yellow bell pepper, seeded and cut into ½-inch-wide strips
½ tsp dried thyme
¼ tsp dried rosemary

1
In a low wide bowl, combine flour, ¼ tsp. salt, and ¼ teaspoon of pepper. Dredge chicken in flour mixture, shaking off the excess. In a large nonstick skillet, heat oil until hot but not smoking over medium-heat. Add chicken and cook until golden brown, about 2 minutes per side. Transfer chicken to a plate. Set aside.

2
Add scallions and garlic to pan and cook until scallions are softened, about 1 minute. Add vinegar, increase heat to high and cook until slightly evaporated, about 1 minute. Add remaining ingredients, plus remaining ¼ tsp. salt and ¼ tsp. pepper. Bring to a boil, add chicken, reduce to a simmer; cover and cook until chicken is cooked through, about 8 minutes. Divide chicken and sauce among 4 bowls and serve.