Citrus Pork Loin

Marinade:

1/3 cup orange juice

1/2 teaspoon each of minced garlic

½ teaspoon grated lemon rind

½ teaspoon basil

½ teaspoon black pepper.

Place pork loin in ziplock and add marinade ingredients. Marinate 12 hours or overnight. Place pork loin on baking dish and discard marinade. Cook at 350 for about 1 hour until meat thermometer reads 160. Let sit for 10 minutes before cutting.

From Frozen: Thaw completely in refrigerator and bake as above.

Crispy Baked Breakfast Taquitos

Recipe by Our Best Bites

2 tsp extra virgin olive oil
12 large eggs
1/2 C Breakstone’s Sour Cream
1/2 tsp kosher salt
1/4 tsp black pepper
1/2 tsp garlic powder
1 1/2 C grated pepperjack cheese
1/4 C chopped roasted red bell peppers
1/4 C sliced green onions
1/4 C chopped cilantro
1-2 tsp hot sauce

16 6″ flour tortillas
cooking spray or olive oil

Preheat oven to 425 degrees. Line a rimmed baking sheet with foil for easy clean-up. Spray with cooking spray or lightly brush with oil and set aside.

Heat olive oil in a large non-stick skillet over medium heat. Crack eggs into large mixing bowl. Whisk in 1/2 C sour cream, salt, pepper, and garlic powder. When skillet is hot, add egg mixture to pan. Using a rubber spatula, gently scrape bottom of pan and fold eggs over to scramble. Remove from heat when slightly undercooked. Add cheese, roasted red peppers, green onions, cilantro, and hot sauce to taste. Gently fold to combine.

Warm tortillas in microwave to ease rolling process. Working with a few tortillas at a time, place a scant 1/4 C egg mixture into the center of each one and roll up into a cylinder. Place rolled tortillas on prepared baking sheet, seam-side down, so they are not touching each other. When all tortillas are rolled and filled, lightly spray tops with cooking spray, or lightly brush with olive oil. Bake for 15 minutes or until edges are golden brown and crisp.

From Frozen: Place taquitoes on a baking sheet and spray tops with PAM. Bake at 425 for 20 minutes until the tops are toasted. Serve with sour cream and salsa or the following dipping sauce.

Dipping Sauce:
1 1/2 C Breakstone’s Sour Cream
1 Tbsp fresh lime juice
1/4 tsp chipotle chili powder
1/2 tsp kosher salt

While taquitos are baking, coming 1 1/2 C sour cream, lime juice, chipotle chili powder and kosher salt. Stir to combine and store in fridge. Remove taquitos from oven , let cool for 5 minutes, and then serve with dipping sauce.

Martha Stewart's Sloppy Joes

Ingredients

Serves 4

• 1 tablespoon canola oil
• 1 medium onion, finely chopped
• 1/2 green bell pepper, seeded deveined, and finely chopped
• 1 stalk celery, finely chopped
• 2 cloves garlic, minced
• Coarse salt and freshly ground pepper
• 1 pound ground beef
• 1 can (15 ounces) tomato sauce
• 1/4 cup ketchup
• 1 tablespoon Worcestershire sauce
• 4 hamburger buns, split and toasted

Directions

1. In a large skillet, heat oil over medium-high heat. Add onions, green pepper, celery, and garlic; season with salt and pepper. Cook, stirring frequently, until softened, 5 to 7 minutes.
2. Add ground beef, and cook, breaking up meat with a spoon, until no longer pink, 6 to 8 minutes. Stir in tomato sauce, ketchup, and Worcestershire sauce. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until thickened, 6 to 8 minutes. Taste, and adjust for seasoning. 

To cook from frozen:  Thaw in fridge over night and heat on the stove. 

Read more at Marthastewart.com: Sloppy Joes - Martha Stewart Recipes

DUMP CRANBERRY CHICKEN

2 1b chicken breasts
2 Tablespoons Melted Butter
1 Tablespoon Soy Sauce
1/2 cup Cranberry Sauce
1/4 cup Orange Juice
1/8 Teaspoon Cinnamon

The directions are easy! Just pour the ingredients into a bag with the chicken. Freeze. Thaw overnight in your fridge.

To cook, just throw the chicken onto a hot grill. We enjoyed this dish with some bechamel noodles

Bechamel Sauce:

1/2 cup butter
3 cups milk
1/4 cup flour
1/8 tsp nutmeg
1/2 tsp basil

Mix together in saucepan and heat until sauce begins to thicken.

Cream Cheese Chicken

1 .7-ounce envelope Italian dressing mix
1/2 cup butter
2 pounds boneless skinless chicken breast
1 10.75-ounce can cream of chicken soup
1 8-ounce package cream cheese

Turn slow cooker on High. Place butter in bottom of slow cooker. When the butter has melted, add one envelope Italian dressing dry mix. Stir into butter until well mixed. Cut chicken breasts into 1" strips. Place in slow cooker and stir to coat with butter and dressing mix. Cover and cook on High for 2 hours. Remove chicken to plate to cool. Add cream of chicken soup and cream cheese. Stir to melt and mix well until smooth and creamy. Remove sauce from slow cooker and allow to cool. Place chicken and sauce into a gallon resealable freezer bag. Label. Freeze.

To serve: Thaw. Heat until piping hot and bubbly. Serve over mashed potatoes, rice, or hot buttered noodles.