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Chicken Tinga Tostadas 3 boneless/skinless chicken breasts 3-4 tomatoes ½c water 1 garlic clove 1tsp chicken bouillon tsp salt In blender combine tomatoes, 1 garlic clove, chicken bouillon, and water. Cook on high 5-6hrs or low for 7-8 hrs. Meat should be easy to shred. Serve on tostada shells. add some lettuce or cheddar cheese.
Savory Pepper Steak 1 1/2lbs roundsteak-thick strips. dredge in ½ cup flour, salt and pepper. onion and garlic- chopped. 1 green and 1 red peppers- sliced. 16oz can italian tomatoes, 2 tbsp beef bouillon, 4 tsp Worcestershire, 2 tbsp steak seasoning, 2 tbsp steak sauce Directions: Cook on low 8 hours. Serve with rice and a side salad.
I need to start cooking like this: 12 Meals at once Freezer Meals! Teriyaki Chicken, Lazy Day Stew, Savory Chicken, Healthy Mama’s BBQ chicken, Stephanie’s Goulash, Sweet & Tangy Meatballs, Sausage & Peppers, Browned Ground Chuck – Italian Style & Mexican Style, Shredded Chicken & Chicken Stock
Honey Mustard Pork Tenderloin: Place 1-2 pork tenderloins in a Hefty Slider Bag; add 1/4 cup each grainy mustard and liquid honey. If you like, add 1 Tbsp. balsamic vinegar and a crushed clove of garlic. Seal and freeze. To cook, empty into a slow cooker (while frozen), cover and cook on low for 8 hours.