Garlic Lime Chicken

This is very good! My favorite part of this was the broth over the rice.
It had a very good flavor! I will definitely make this one again…

• 4-5 Chicken Breasts
• 1/2 Cup Soy Sauce (low sodium is best)
• 1/3 Cup Lime Juice
• 1 Tbsp. Worcestershire Sauce
• 2 Garlic Cloves, minced OR 1 tsp. Garlic Powder
• 1/2 tsp. Dry Mustard
• 1/2 tsp. Pepper

Place chicken in a crock pot. Combine remaining ingredients and pour over chicken. Cover and cook on high for 4-5 hours or low for 6-8 hours. Serve over rice. Make sure to get some broth over the rice, yum!

This would also be delish added in with a stir fry of veggies. Shred the chicken into large pieces and stir fry the broth with some veggies. Yum!

Bridget’s Make-Ahead Meatballs

I didn’t take a picture, sorry. They’re meatballs. Pretty easily imagined… ;) This is my favorite recipe that I’ve tried so far for meatballs. They’re so much better than those grossly fatty frozen kind from the grocery store (not that those don’t work in a pinch!) But these are worth the time, very yummy!

• 4 lbs. Ground Beef
• 4 Eggs
• 2 cups Dry Bread Crumbs (I used the Garlic and Herb flavor – deLISH!)
• 1/2 cup Onion, chopped finely
• 1 tbsp. Salt
• 2 tsp. Worcestershire Sauce
• 1/2 tsp. Black Pepper

Preheat oven to 400*.
In a large bowl, beat eggs well. Add the next 5 ingredients. Mix. Add beef and mix really well.
Spoon (I used my small pampered chef cookie scoop) onto a cookie sheet and bake for 10-15 minutes.

Using the small scoop, this recipe yielded 115 meatballs. To freeze, arrange in a single layer on a cookie sheet (once they are cooled) and freeze for about 30 minutes. Remove from freezer and pack into freezer ziploc baggies. Return to freezer.
I did mine in the quart size bags and counted out 16 in each, so each time I want to use meatballs I just pull out one bag. Excellent!