Italian Lemon Chicken

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• http://moneysavingmom.com/2012/06/allergy-free-freezer-cooking-italian-lemon-chicken.html
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• 4-6 pounds of chicken (Use whatever chicken you desire, whether chicken breasts (boneless or bone-in), chicken thighs, drumsticks, cut-up fryer, etc.)
• 1/3 cup lemon juice (about 1 large lemon)
• 1/4 cup water
• 1/2 cup grapeseed oil, or olive oil (or a combination of oils)
• 1/2 teaspoon each of the following dried spices: garlic powder, basil, oregano, onion powder, kosher salt, black pepper, paprika

Directions

1. Rinse chicken and remove any fat or skin (if desired); separate into two freezer bags (or baking dish if cooking right away).
2. Whisk together the remaining ingredients to make the marinade.
3. Pour 1/2 the marinade into each freezer bag; seal tightly and place in freezer.
4. When ready to prepare the chicken to cook, remove bag from freezer and place in baking dish (to make sure there aren’t any holes in the bag) and place dish in the refrigerator to thaw for about 24 hours. Once thawed, allow to marinate as long as you can.
5. Cooking: Use whatever cooking method you prefer. I baked my chicken in the oven on 325 degrees for about 1 hour, then turned up to 375 degrees for about 20-30 minutes to complete. This chicken would cook beautifully in the crockpot, as well as on the grill.
6. Serve over steamed brown rice or homemade rice pilaf with a vegetable and enjoy the benefits of delicious and easy freezer cooking!

About the Author: 

Michelle is blessed to stay home with her three children (ages 10, 7, and 4), while her husband works to provide. When she’s not experimenting with allergy-friendly meals, she’s blogging about it at The Willing Cook. Through the Willing Cook, her hope is that you gain peace of mind in your kitchen (and your pocket book) and are able to serve those you love who suffer with food allergies.

Mexican Beef and Carrots

http://newleafwellness.biz/2014/07/23/slow-cooker-beef-roast-carrots/

• 2-pound boneless beef chuck shoulder roast (No substitutions!  This is the best cut of meat for the slow cooker!)
• 1-2 pounds carrots, peeled and chopped into bite-sized pieces
• 3 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar (HW-omit for low histamine)
• one seasoning packet (We love the McCormick mesquite and chipotle seasonings) or 3 tablespoons of your favorite homemade seasoning mix (Like homemade taco seasoning. (HW: See below)   

Directions

1. Combine all ingredients in your slow cooker.
2. Add lid, and cook on “low” setting for 8 hours until beef shreds easily with a fork.

To Freeze and Cook Later

Combine all ingredients in a gallon-sized plastic freezer bag. Remove as much air as possible and freeze for up to three months. When ready to eat, thaw overnight in refrigerator. Cook on “low” setting for 8 hours, or until meat easily pulls apart with a fork. Shred meat and serve.

I think what I love most about this slow cooker beef roast and carrots is how flavorful the beef and carrots become.  My husband and I could easily eat a pound of the carrots between the two of us, and our three-year-old and baby love them.  (Our four-year-old prefers raw carrots.  She doesn’t know what she’s missing!)

Serve with rice, biscuits, or a big side salad.  YUM.

Homemade Taco Seasoning:

Yields: Enough taco mix to season one pound of meat

Ingredients

• 1 tablespoon chili powder
• 1 teaspoon pepper (I like freshly cracked)
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon paprika
• 1/2 teaspoon ground oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder

Directions

Combine all ingredients.  (Easy!)

Crockpot Mexican Spice Chicken Soup

http://newleafwellness.biz/2014/09/24/crockpot-chicken-soup-mexican-seasonings/

• 1 pound carrots, peeled and diced
• 1 medium-sized yellow onion, diced
• 2 large cloves of garlic, minced
• 2 roma tomatoes, chopped
• 1 cup tomato juice (If you buy a big can/bottle, freeze the extra in ice cubes trays for future soups and chilis)
• 1 teaspoons cumin
• 1 teaspoon fennel seeds
• 1 teaspoons chili powder
• 1 teaspoon salt
• Juice from 1/2 lime (about 2 tablespoons)
• 1 pound boneless skinless chicken breasts
• 4 cups fat-free, reduced-sodium chicken broth (If freezing, this is not needed until day of cooking)

Directions

• Combine all ingredients in crockpot and cook for 4-8 hours, or until carrots are soft and chicken is cooked through.  Shred chicken with a fork and serve!