Cilantro Lime Chicken

Make ahead and freeze
Cook in the Crock Pot
This is one of the easiest meals ever. Make a few and put them in the freezer. You'll be so glad you did. I love that I just place it into the crock pot and it cooks all day while I'm at work. And it IS delicious!

Ingredients:
1 1/2 pounds of chicken breast, cut into 4 equal size pieces (No need to cook before putting the meal together.)
juice from 2 limes
1 bunch fresh cilantro, chopped (about 1/4 cup)
1 (16 oz) bag frozen corn
2 cloves garlic, minced
1/2 red onion, chopped
1 can black beans, drained and rinsed
1 teaspoon cumin
salt and pepper to taste

 Directions:
 Place all ingredients in a resealable gallon-sized freezer bag. Mix together and zip bag closed.
Store in freezer for up to 6 months.
When ready to eat, remove from freezer and thaw in refrigerator for 24 hours.
Cook on LOW for 8 hours (or HIGH for 4 hours).
Serve with tortillas and your favorite toppings (sour cream, guacamole, salsa, and cheese). I served mine over rice.
Makes 4 servings.

Pineapple Beef Stir-Fry

1 cup unsweetened pineapple juice
1/4 cup white wine or reduced sodium chicken broth
2 Tbsp. brown sugar
2 Tbsp. reduced sodium soy sauce
1/4 tsp cayenne pepper
1 beef top sirloin steak (1 lb.) cut into thin strips
2 Tbsp. cornstarch
2 large carrots, sliced
1 small onion, halved and sliced
1 medium green pepper, julienned
1/3 cup fresh snow peas
3/4 cup unsweetened pineapple tidbits
2 cups cooked brown rice

1. In a small bown, combine the first five ingredients. Pour 2/3 cup marinade into a large resealable plastic bag; add the beef. Seal bag and turn to coat; refridgerate for 30 minutes. Cover and refrigerate remaining marinade.
2. In a small bowl, combine corstarch and reserved marinade until smooth; set aside.
3. Drain and discard marinade from beef. In a large nonstick skillet or wok, stir-fry beef in 1 tsp. oil for 2-3 minutes or until no longer pink. Remove with a slotted spoon and keep warm.
4. Stir-fry carrots and onion in remaining oil for 4 minutes. add green pepper and snow peas; stir-fry for 2-3 minutes longer or until vegetables are crisp-tender.
5. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add beef and pineapple; heat through. Serve with rice.

Makes 4 servings
1 cup stir-fry with 1/2 cup rice is 8 Weight Watchers points

Porcupine Meatballs

I got this recipe from a good friend many years ago. I've been making them ever since. It's kind of a meal in one pot. There's meat, vegetable juice, and rice. Add a salad and you're good to go.

1 egg
1/2 cup water
1 envelope onion soup mix, divided
1 1/2 pounds ground beef
1/2 cup uncooked regular rice, divided
1 can (46 oz.) tomato juice
1 teaspoon sugar

Directions:
1. Beat egg slightly with water and 2 Tablespoons of the soup mix. Mix lightly with ground beef and 1/4 cup of the rice. Shape into 12 balls. Roll in remaining rice.
2. Heat tomato juice to boiling. Stir in remaining onion soup mix and sugar. Place meatballs into tomato juice. Cover.
3. Simmer 50 minutes or until rice puffs out around meat and is tender.

Fried Rice

I made this for my family and then for my Little Theater class. It was a big hit both places. Diced ham could be added for Ham Fried Rice.

1 envelope fried rice seasoning
2 Tbs water
2 green onions, chopped
2 Tbsp vegetable oil
1 egg, lightly beaten
3 cups cold cooked instant rice
1/2 cup peas (fresh or frozen)

In a small bowl, combine seasoning mix and water, set aside. In a large skillet or wok stir-fry onions in oil for 2-3 minutes. Add egg, stir until scrambled. Add rice and peas; stir-fry until heated through. Stir in seasoning mixture; stir-fry for 3-4 minutes longer or until heated through. Makes 4 servings