Perfect Grilled Chicken

Ingredients:
2 cups olive oil6 tablespoons honey3 heaping tablespoons Dijon mustard1 tablespoon salt2 teaspoons ground thyme2 teaspoons ground oreganoJuice of 12 lemons24 boneless, skinless chicken breasts
Directions:

Mix together the olive oil, honey, mustard, salt, thyme, oregano and lemon juice in a large shallow container.

Pound the chicken breasts to uniform thickness and add them to the marinade. Cover and marinate in the fridge for at least 8 hours.

Heat a grill pan over medium-high heat. Grill the chicken in batches until golden brown on the first side, 4 to 5 minutes. Flip and cook until golden brown on the other side and cooked all the way through, another 4 to 5 minutes. Let the chicken cool.

Transfer the chicken to freezer bags individually and in pairs, so it's easy to defrost the exact amount you need.

Source: http://www.foodnetwork.com/recipes/ree-drummond/perfect-grilled-chicken-2755379

Great for:

Chicken Quesadillas

Chicken Apricot Panini

Cobb Salad

Grilled Chicken and Pasta

Chicken Taco Meat

• Ingredients:
  2 tablespoons olive oil6 large boneless, skinless chicken breasts, cut into bite-sized pieces 3 cloves garlic, minced 1 large onion, chopped 2 tablespoons chili powder 2 teaspoons paprika 1 tablespoon cuminSaltOne 14-ounce can tomato sauce 
  Directions:
  In a skillet over medium-high heat, add the olive oil and heat until hot. Add the chicken in batches and cook, browning, a couple minutes per side; remove the chicken to a plate using a slotted spoon. Add the garlic and onions to the skillet and cook briefly. Add the chili powder, paprika, cumin and salt to taste. Pour in the tomato sauce and 2 cups water to create a broth. Add the chicken back to the skillet. Bring to a boil, then simmer until the broth is reduced by half.
  Let cool, divide among 4 freezer bags and freeze.
  Source: http://www.foodnetwork.com/recipes/ree-drummond/chicken-taco-meat-2755376
  Perfect for:
  Chicken Taco Meat Pizza
  Chicken Taco Meat Tacos
  
  

All Purpose Meatballs

Ingredients:

• 5 pounds ground beef1 1/2 cups plain breadcrumbs 1/2 cup milk 1/4 cup heavy cream1/4 cup chopped fresh flat-leaf parsley2 tablespoons grainy mustard 1 teaspoon salt 1 teaspoon freshly ground black pepper 1/2 teaspoon red pepper flakes 4 large eggs 2 tablespoons olive oil 
  
  To make the meatballs, combine the ground beef, breadcrumbs, milk, cream, parsley, mustard, salt, black pepper, red pepper flakes and eggs in a large mixing bowl. Mix together well with your hands. Scoop out 1-tablespoon portions and roll them into balls with your hands. Place the meatballs onto parchment-lined baking sheets and put the baking sheets in the freezer for 5 to 10 minutes for the meatballs to firm up.
  To brown the meatballs, heat the olive oil in a heavy pot or large skillet over medium-high heat. Add the meatballs in batches, making sure not to overcrowd the pot. Cook, turning the meatballs to make sure they brown all over, 5 to 7 minutes per batch. Drain on paper towels.
  Freezer instructions: Put the cooked meatballs in a single layer on baking sheets and put into the freezer. When frozen, divide them into freezer bags, 25 per bag, and return them to the freezer.
  
  
  Source: http://www.foodnetwork.com/recipes/ree-drummond/all-purpose-meatballs-2755372
  
  Perfect for:
  Swedish Meatballs
  BBQ Meatballs
  Sweet and Sour Meatballs

Slow Cooker Mexican Chorizo Egg Casserole

INGREDIENTS

• 16-ounce chorizo sausage
• 2 cups frozen hash browns, I used shredded
• 1 cup corn
• 1 cup black beans
• 12 large eggs
• 1 cup milk
• 1 package McCormick Good Morning Mexican Egg Casserole Slow Cooker Breakfast Seasoning Mix
• 1½ cups shredded cheddar cheese, divided
• Optional toppings, sliced avocado, sliced tomatoes, cilantro, salsa, sour cream

INSTRUCTIONS

1. In a medium-sized skillet over medium-high heat, add the chorizo sausage and cook until no longer pink in the center.
2. Spray a 4-quart slow cooker with cooking spray and add chorizo, hash browns, corn and black beans and mix.
3. In a medium-sized bowl add the whisk the eggs, milk and breakfast seasoning packet. Add in 1 cup of the cheese. Pour on top of hashbrowns in the slow cooker. Top with ½ cheese.
4. Cook 2½ hours on high or 4 to 4½ hours on low or until eggs are set. Top with additional toppings and enjoy!

Source: https://therecipecritic.com/2017/12/slow-cooker-mexican-chorizo-egg-casserole/

Christmas Crack Crust Almond Butter Pie

• 2/3 cup organic virgin coconut oil, melted, such as Spectrum
• 1/3 cup granulated sugar
• 2 sleeves saltines (about 80 crackers), coarsely crushed
• 3 ounces bittersweet chocolate, finely chopped
• 1/4 cup caramel sauce
• 1 cup heavy cream 
• 1 cup creamy almond butter, at room temperature, such as MaraNatha
• One 8-ounce package cream cheese, at room temperature
• 1 1/4 cups confectioners' sugar
• Sliced skin-on almonds, for decorating

Directions

Watch how to make this recipe.

Special equipment: a 9-inch deep-dish pie dish

Preheat the oven to 350 degrees F. Mix together the oil, granulated sugar, crushed saltines and 1/2 cup water in a large bowl. Press into the bottom and all the way up the sides of a 9-inch deep-dish pie dish. Chill for 15 minutes. Bake the crust until golden, about 25 minutes. Let cool completely.

Meanwhile, microwave the chocolate in a medium microwave-safe bowl in 30-second intervals, stirring after each, until melted and smooth, about 2 minutes. Set aside 2 tablespoons in a small bowl. 

Drizzle the crust with the caramel sauce, then the remaining melted chocolate. Refrigerate while you make the filling. 

Whip the cream in a medium bowl with an electric mixer on medium speed until stiff peaks form, about 2 minutes. Beat the almond butter and cream cheese in a second medium bowl with an electric mixer on medium speed until smooth, about 2 minutes. Add the confectioners' sugar and beat until smooth. Fold in the whipped cream until just combined. 

Pour the filling into the crust and smooth out the top, taking care not to cover the crust edge. Drizzle the reserved chocolate in a lacy pattern around the edge of the pie and decorate with the sliced almonds. Chill until set, 6 hours and up to overnight. 

Source: Food Network