Buffalo Chicken Burgers with Tangy Slaw

SLAW:
1/4 cup thinly sliced celery
1/4 cup shredded apple
2 T prepared fat-free blue cheese salad dressing
1 t finely chopped walnuts

SAUCE:
3 T Louisiana-style hot sauce
2 t ketchup
2 t reduced-fat butter, melted

BURGERS:

2 T chopped sweet red pepper
2 T plus 4 t thinly sliced green onions, divided
1 T unsweetened applesauce
1/4 t salt
1/4 t garlic salt
14 t pepper
1 pound ground chicken
4 lettuce leaves
4 hamburger buns

1. In a small bowl, combine celery, apple, salad dressing and walnuts. In another small bowl, combine the hot sauce, ketchup and butter; set aside.

2. In a large bowl, combine the red pepper, 2 T green onions, applesauce, salt, garlic salt and pepper. Crumble chicken over mixture and mix well. Shape into four burgers.

3. Broil 6-in from the heat for 5-7 minutes on each side or until a meat thermometer reads 165 degrees and juices run clear, basting occasionally with reserved sauce. Serve on lettuce-lined buns; top each with 2 t slaw and sprinkle with remaining green onions.

From Healthy Cooking by Taste of Home

Glazed Baby Carrots - Dump OAMC

Recipezaar Recipe #255213

1 lb carrots
1/2 cup orange juice
1/4 cup brown sugar
1 tablespoon butter
1 tablespoon fresh dill or 1 teaspoon dried dill
1/4 teaspoon salt
At cooktime:
1 tablespoon cornstarch

Combine in a freezer container and mix.
Seal, removing as much air as possible. Freeze.
Defrost. Pour into small saucpan and bring to a boil.
Reduce heat and simmer for 20 minutes or until your carrots are tender.
Add cornstarch, stirring constantly. Simmer 2 minutes longer or until sauce thickens.
If cooking for small children or other picky eaters, leave out the dill and add a bit more sugar.

Freezer Chicks instructions: No dill! You have one bag (1 lb. carrots) of these with oj and another marked "polynesian" with the pineapple juice I had left over from the Polynesian Honey-Pineapple Chicken. Misti--I'll trade with you if you want two of the same kind to feed your family at one meal.

Freeze Ahead Steak Fajitas

Recipezaar Recipe #51115

25 min | 15 min prep | 6 fajitas
1 lb sirloin steaks
2 tablespoons lime juice
2 tablespoons white wine vinegar
1 tablespoon salad oil
1 teaspoon dried oregano
2 cloves garlic, crushed
6 flour tortillas
1 package mixed vegetables, frozen (fajita blend)
1/2 cup salsa
1 avocado, cut into cubes
1 tomato, cut into cubes
fresh cilantro

Place steak in quart-sized freezer bag; combine lime juice, white wine vinegar, salad oil, oregano, and crushed garlic cloves; add to meat.
Freeze.
To bundle: Steak/marinade mixture; flour tortillas; frozen vegetables.
To prepare: Thaw steak in marinade.
Remove steak and pan-sear in hot pan.
Cook until medium rare; remove from pan.
In the same pan, add frozen vegetables and marinade; cover and cook until vegetables are crisp-tender.
While vegetables are cooking, slice meat into thin slices against the grain.
Add to cooked vegetables.
Add salsa to meat and vegetables; heat through.
To serve, spoon into warmed flour tortilla; garnish with avocado cubes, chopped tomato or fresh cilantro.

Freezer Chicks instructions: Each of you has a kit for 9 fajitas (1.5 lbs. meat). The meat is presliced so you'll need to adapt the recipe a little--cook for a shorter time. The kits include tortillas and cheese.

Dump Honey Sesame Pork Chops

Dump Honey Sesame Pork Chops

½ cup beer
3 Tablespoons sesame seeds
3 Tablespoons honey
2 Tablespoons Dijon mustard
½ teaspoon pepper
2 cloves crushed garlic
about 3 pounds pork chops or pork loin

mix all indgredients and put in a freezer bag. Freeze.

dump into the crockpot and cook on low for 6 hours.