Wednesday, June 4, 2008

Freezer Fajitas

1 lb chicken
2 tablespoons lime juice
2 tablespoons white wine vinegar
1 tablespoon salad oil
1 teaspoon dried oregano
2 cloves garlic, crushed
6 flour tortillas
1 package mixed vegetables, frozen (fajita blend)
1/2 cup salsa

Options for serving:1 avocado, cut into cubes1 tomato, cut into cubesfresh cilantro
cheesePlace chicken in quart-sized freezer bag; combine lime juice, white wine vinegar, salad oil, oregano, and crushed garlic cloves; add to meat.Freeze.To bundle: Meat/marinade mixture; flour tortillas; frozen vegetables.
To prepare: Thaw meat in marinade.Remove meat and pan-sear in hot pan.Cook until medium rare; remove from pan.In the same pan, add frozen vegetables and marinade; cover and cook until vegetables are crisp-tender.While vegetables are cooking, slice meat into thin slices against the grain.Add to cooked vegetables.Add salsa to meat and vegetables; heat through.To serve, spoon into warmed flour tortilla; garnish with avocado cubes, chopped tomato or fresh cilantro.
I always make Spanish rice when I make fajitas because I don’t like peppers and onions, so I fill my tortilla with the rice and meat, others have their rice as a side dish.

Tuesday, June 3, 2008

Cream Cheese & Broccoli Chicken

3-4 frozen chicken breast
1 can cream of chicken soup
1 8 oz block cream cheese
1 pkg. Italian dressing mix

*Cook on high for 4 hours or low for 6 hours
Shred with 2 forks.
The last hour of cooking, add 1 16 oz. bag of broccoli cutlets
Serve over rice.