Tina's Famous Chili

Ingredients

• 1 pound of ground meat (beef, venison, turkey)

• 1 large yellow onion

• 2 large cans of Kidney Beans (1 light & 1 dark)

• 2 large Jars of Salsa

• 1 large squeeze of ketchup

• seasonings to taste

In a large pot brown ground meat, finely chop onion and add to pot with ground meat. Once the meat is browned, add both jars of salsa, ketchup and seasonings. Then add one can of beans with the juice. The other can should be drained and only the beans should be added. Simmer on low until thickened. This chili is sweet with a spicy kick at the end.

Hawaiian Chicken Skillet

Ingredients

• 4 large boneless skinless chicken breasts

• 2 large red onions

• 1 large crown of broccoli

• 2 cans of pineapple chunks

• Sweet Baby Ray's sweet chili sauce

• seasonings to taste

Cut up chicken broccoli and onion into chunks add to freezer bag. Add one can of pineapple chunks with the juice to the bag and drain the second before adding. Lay flat and freeze until ready to use.

To cook we throw it all in a large cast iron skillet with a little oil or ghee and stir until everything is cooked through. When ready to eat we toss everything in some Sweet Baby Rays Sweet Chili Sauce and salt and pepper to taste.

Freeze Ahead Chicken Fajitas

Ingredients

• 4 large boneless skinless chicken breasts

• 2 large yellow onions

• 4 Bell Peppers

• 8 pack of flour tortillas

• Fajita seasoning

Cut up chicken, peppers and onions into strips add to freezer bag. Lay flat and freeze until ready to use.

To cook we throw it all in a large cast iron skillet with a little oil or ghee and Fajita seasoning, stir until everything is cooked through. While that is cooking you can warm your tortillas, our favorite way is to blacken them by laying them on the grate over the fire.

To serve fill the tortillas and top with sour cream.

Tacos

Ingredients

• 2 pounds of ground meat (beef, venison turkey)

• 1 medium yellow onion

• 2 packs of taco seasoning

• 2/3 cup of water

Brown ground meat and onion. Once browned and cooked through add seasoning packets and water. Add to gallon freezer bag, lay flat and freeze until ready to use.

For this recipe we will add soft and hard taco shells, lettuce, cheese, jalapeños, taco sauce and salsa. Feel free to add any other toppings you like.

Asian Chicken Stir Fry

Ingredients

• 4 large boneless skinless chicken breasts

• 2 large yellow onions

• 3 bell peppers

• teriyaki stir fry sauce

• white or brown rice

• salt and pepper to taste

Cut up chicken, peppers and onion into chunks add to freezer bag. Add half of a bottle of stir fry sauce to marinade. Lay flat and freeze until ready to use.

To cook we throw it all in a large cast iron skillet with a little oil or ghee and stir until everything is cooked through. While that is cooking we cook rice until tender, drain and add to the stir fry. To finish we add the other half of the stir fry sauce and toss it all together.

Chicken Enchiladas

Ingredients

• 3 cans of canned chicken

• 1 large yellow onion

• 1 large can of enchilada sauce

• 8 pack of flour tortillas

• Fajita seasoning

• 1 cup of shredded colby jack cheese

Brown chopped onion in a pan with a little oil or ghee. Stir in cans of chicken and add seasoning packet.

In disposable aluminum pan pour half of the enchilada sauce. Stuff the tortillas full of the chicken mixture, wrap and lay in the pan. When all of the enchiladas are in the pan pour the rest of the sauce over the top and finish with shredded cheese. Cover with foil and freeze.

To cook, get the pan out of the freezer the morning of so it has time to thaw. Then bake at 350 for 30-50 minutes until cheese is melted and the enchiladas are hot through the middle.

Confetti Corn (side dish)

Ingredients

• 1 bag of frozen corn

• 1 large purple onion

• 1 red bell pepper

• 8 pack of flour tortillas

• Fajita seasoning

• 1 cup of shredded colby jack cheese