Creamy Cauliflower Sauce

Creamy Cauliflower Sauce

Ingredients: 

1 Head of Cauliflower

1 green pepper

1 red pepper

1 small onion

2 cloves garlic

Canola Oil or Butter

Directions: 

Cut and boil cauliflower until tender

 While Cauliflower is boiling. Cut and saute peppers, onions, and garlic in garlic or butter.

Move cauliflower, 2 Tablespoons of butter, salt, and pepper to blender. Blend adding milk a little at a time until you reach a creamy consistency. Add Sauteed pepper and onions and blend until mixed. 

  

Serve over Noodles or rice. I also like add chicken to it. 

TO FREEZE: Cook noodles al dente. Mix noodles and sauce in bag. Label and freeze. 

TO REHEAT AND THAW: 

1. Thaw in fridge over night. Add to baking dish and bake at 375 for 10-15 min

2. Thaw in fridge over night. Add to frying pan and reheat. 

(Add a little mix or oil if sauce is a little dry) 

TERIYAKI CHICKEN

This is one of my family's favorites. It's a perfect meal for a hot summer day.

Teriyaki Chicken

• 1 Bag of carrots, 3-4 Talks
• 1 Chopped Red Onion
• 4 Garlic Cloves
• 3-4 Raw Chicken Breast 
• 2 cups teriyaki sauce. (+ 1/2 for reheating day)
• Rice (Reheating day)

1. Add All ingredients in bag. Label and freeze. 

Reheating Instructions: 

1. Thaw in refrigerate overnight. 
2. Add to crock pot, add additional 1/2 cup teriyaki sauce.
3.  Cook on low for 8 hours or High for 4 house. 
4. Shred chicken and serve over rice

*Picture above I cooked the chicken on the grill and served with rice* 

Taco Chicken Bowls

Taco Chicken Bowls

SERVES: 5

3-4 chicken breasts

1 (16 oz)  jar salsa 

1 can black beans, drained 

8 oz. frozen corn 

1 Tbsp chili powder 

1/2 Tbsp cumin 

1/2 Tbsp minced garlic 

1/2 tsp dried oregano 

1/2 tsp cayenne pepper 

1/2 tsp salt 

to taste pepper 

TO BE USED OF REHEATING DAY:

2 cups dry rice 

8 oz. shredded cheddar 

1/4 cup of water

Add all ingredients in freezer bag except rice, cheese, and water. Label and freeze. 

To Thaw and Reheat:

1. Add everything except the rice, cheese, and cilantro to the slow cooker along with ¼ cup of water (for good measure). Give everything a good stir and make sure the chicken is covered in the mixture.

2. Cook on low for 8 hrs or high for 4 hrs

3. Stir with a fork to shred the chicken (it should be super tender and will shred easily).

4. Serve over rice and top with cheese. 

ENJOY!!