Chicken Fajitas with Cilantro Pesto $8 (exluding salsa)

Moderate, Prep Time 2 hrs.

4 chicken breasts (per family)

For the Cilantro Pesto:
1 bunch cilantro
juice of 1 lime
3 green onions (whites included)
2 cloves garlic
1 jalapeno (remove seeds)
olive oil

Onion/Pepper Mix:
1-2 yellow onions, sliced
1-2 yellow or red peppers, sliced

Season chicken with salt and pepper.  Cook on stove top with olive oil until cooked through.  Let chicken cool completely before slicing.  Cut chicken into thin slices.
In a food processor, mince all ingredients except the olive oil.  Slowly drizzle in olive oil until it reaches a thick salad dressing consistency.  Toss the sliced chicken with this pesto. 
This meal can be eaten with or without the pepper/onion mixture.  Saute peppers and onions in olive oil, add salt and pepper to taste. 
Blacken tortillas over a gas stove top or steam them in the microwave.  Assemble fajita.  Use cheese, sour cream, guacamole and salsa to top. 

*I made this meal as a fresh meal since the chicken was already cooked
*I also included homemade salsa

Sloppy Joes $9-10 Easy

Serves 4-6

Ingredients:

2 lb ground beef
2/3 c chopped onion
1 C ketchup
1 C bbq sauce (used KC Masterpiece)
2 T A1 Steak Sauce
1 heaping T sweet pickle relish
salt & pepper to taste (I omitted this)

Directions

Brown beef and onion lightly.
Add remaining ingredients and simmer 20 minutes, covered. Serve on a bun with sweet potatoe fries or tater tots!

Freezer club notes: (Each family received the above amounts). Thaw overnight. Reheat and serve!

Pork Burritos ($12, EASY)

Prep time: 8 hours crock pot (20 minutes hands-on)

Freezer Club instructions: Everything is cooked, shredded and ready to go.Thaw, put in the tortillas provided, and enjoy! Serving suggestions: cilantro-lime rice, salad, fruit, or chips/salsa/guac/queso blanco.I tripled the recipe below to serve 6 families.

Ingredients

1/1/2 lb. Pork Tenderloin

1 (16ounce) jar salsa

1 (15 oz) can black beans

1 (15.25 can Mexicorn, drained

1 cup cooked rice (optional)

1 (3oz) package cream cheese cubed

8 (12 inch) flour tortillas, warmed (separately packaged)

1(8oz) package shredded Mexican cheese blend

Directions

1. Place the Pork into the bottom of a slow cooker; cover with the salsa.  Discard half of the liquid from the black beans, then pour the beans into the slow cooker along with the mexicorn.

2.  Set the slow cooker on LOW, and cook  6 to 8 hours until the Pork pulls apart easily with a fork.

3.  Shred the meat into bite sized pieces, then stir in the cream cheese cubes until melted.  Stir in rice if desired.  Place a tortilla onto your work surface, then spoon some of the filling halfway between the bottom edge and the center of the tortilla.  Flatten the filling into rectangle shape with the back of a spoon.  Add any additional toppings desired, sprinkle some of the Mexican cheese blend over the filling.  Fold the bottom of the tortilla snugly over the filling, then fold in the left and right edges.  roll the burrito up to the top edge, forming a tight cylinder.(as if you really needed to know how to fold up a burrito!!) Serves 10-12.