Friday Foodday

We made it! I hope you have a wonderful weekend! I will be spending mine at home in PA for some good old family time.

Crockpot Cilantro Chicken
c/o Stephanie Cooks 

 Ingredients
1 1/2 pounds chicken breasts
Juice from 2 limes
1 bunch fresh cilantro, chopped
1 (16 oz) bag frozen corn
2 minced garlic cloves
1/2 red onion, chopped 1/2 cup chicken broth
1 can black beans, drained and rinsed
1 tsp cumin
salt and pepper to taste

Directions

Option One: Regular preparation

1- Combine all ingredients in the crockpot. Cook on low for 8 hours.

Option Two- Freezer meal
1- Place all ingredients in a resealable gallon-sized freezer bag. Mix together and zip bag closed.
When ready to eat, remove from freezer and thaw in fridge for 24 hours. 

2- Cook on LOW for 8 hours (or HIGH for 4 hours). 

Serve with tortillas and toppings such as with sour cream, guacamole, salsa, and cheese.

 

Garlic Sweet Potato Mash

c/o Skinny Taste

 Ingredients

• 2 lbs (4 medium) sweet potatoes, peeled & cubed
• 1 tbsp butter
• 3 cloves garlic, crushed
• 1/2 cup 1% milk
• 2 tbsp light sour cream
• salt and fresh cracked ground pepper, to taste

Directions
In a large pot boil sweet potatoes in salted water until tender, drain in a colander.

Meanwhile, melt butter and sauté garlic until lightly golden. Return potatoes to the pan, add milk and sour cream; mash until smooth and creamy. Adjust salt and pepper to taste.


Great Grandma's Pasta Sauce

c/o Table for Two

 Ingredients

1 lb. 80/20 ground beef

1 6 oz. can tomato paste

6 oz. water

1 24 oz. jar tomato puree

5-6 cloves garlic, minced

2 tbsp. granulated sugar

Pinch of dried oregano

Pinch of onion powder

Pinch of garlic powder

Handful of fresh basil, chopped

Salt and pepper, to taste

Directions

1. In a large stockpot, saute garlic until soft and fragrant in 2 tbsp. of olive oil, about 2 minutes.
2. Throw your meat in with the garlic and brown until meat has been thoroughly cooked through, about 5 minutes. Season with salt and pepper.
3. Pour in the tomato paste, tomato puree, and seasoning, including the fresh basil. Stir to mix well. With the 6 oz. can from the tomato paste, fill that with water and pour it in the stockpot as well.
4. Let mixture simmer, uncovered, for 2 or more hours (the longer the better, but minimum 2 hours), stirring occasionally.
5. Serve hot over fresh pasta.