Cool Ranch Shredded Tacos

Cool Ranch Shredded Chicken Tacos Recipe from New Leaf Wellness
Yields: 6 servings

Ingredients
• 2 pounds boneless skinless chicken breasts
• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 taco seasoning packet OR 1 T chili powder, 1 tsp pepper, and 1/2 tsp of each salt, ground cumin, red pepper flakes, paprika, oregano, garlic powder, onion powder
• 1 ranch seasoning packet OR 1 T dried parsley, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried onion flakes, 3/4 tsp dill, 1/2 tsp pepper, 1/2 tsp salt (Traditional ranch seasoning packets also include dried buttermilk. Add 1 T if you have some on-hand.)

Materials
• 1 gallon-sized plastic freezer bag

To Freeze and Cook Later
1. Label your freezer bag with the name of the recipe, cooking instructions, and “use-by” date.
2. To your freezer bag, add all ingredients.
3. Remove as much air as possible, seal, and freeze for up to three months.

To Cook
1. Thaw freezer bag overnight in refrigerator or in the morning in water.
2. Add contents of freezer bag to crockpot and cook on “low” setting for 4 hours in a 6-quart crockpot or 8 hours in a 4-quart crockpot. Serve on soft tortillas with your favorite taco toppings like shredded cheese, salsa, and guacamole.

White Wine Chicken with Artichokes

White Wine Chicken with Artichokes Recipe from New Leaf Wellness

Yields: 6 servings
Ingredients
• 2 pounds boneless skinless chicken breasts
• 1 can of artichokes (14oz), quartered and drained
• 1 can of diced tomatoes (14.5oz), undrained
• Juice of 1 lemon
• 1/2 cup dry white wine
• 4 cloves of garlic, minced
• 1/4 cup butter
• 1 tablespoon capers (optional)
• 1 tablespoon corn starch (day of cooking/serving)

Materials
• 1 gallon-sized plastic freezer bag

To Freeze and Cook Later
1. Label your freezer bag with the name of the recipe, cooking instructions, and “use-by” date (within 3 months)
2. Tenderize chicken.
3. To your freezer bag, add all ingredients except corn starch.
4. Remove as much air as possible, seal, and freeze for up to three months.

To Cook
1. Thaw freezer bag overnight in refrigerator or in the morning in water.
2. Add contents of freezer bag to crockpot and cook on “low” setting for 4-6 hours.
3. Stir corn starch into mixture and cook an additional 1/2 hour on “low” setting.

Serve over spaghetti, zoodles, or cauliflower rice.