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Thursday, May 23, 2013

Freezer Cooking - Chicken Recipes - Day 2

See day 1 post here for shopping list and prep

Chop the following:
5 Onions
1 Red Onion
3 Bell Peppers
2 Zucchini
10 Carrots
6 Celery Stalks
7 Potatoes
1 Bunch of Cilantro
I used my fabulous chopper I bought for myself at Christmas time off QVC, this made things so easy.
I chopped one vegetable at a time, and added each into the marked baggies as I went. To me the chopping was the biggest job so I was glad to have this all done, and by having the bags pre labeled with the ingredients there was no confusion. The store was out of green bell pepper so I bought 1 each yellow, red orange...makes it prettier anyway. :)


For the pot pies I added everything in the pan and let it cook as I filled all the baggies up.

Gallon Bag Meals – Fill gallon sized freezer bags with each meals ingredient, toss and mix around to cover chicken in their sauce, push all the air out, seal the bag and lay flat in your freezer.

BBQ Chicken
Low for 8 hours or High for 4 hours
Serve with Rice
  • 4 Chicken Breasts
  • 1 Bell Pepper
  • 1 Zucchini, Chopped
  • 3 Potatoes
  • 2 Garlic Cloves, Minced
  • 1 Onion, Chopped
  • 1/2 TBL Quick Cooking Tapioca
  • 1 cup BBQ Sauce
  • 1 TBL Brown Sugar
  • 1 TBL Worcestershire
  • 1 TBL Mustard
  • 1/4 tsp Salt

Teriyaki Chicken
Low for 8 hours or High for 4 hours
Serve with Rice
  • 4 Chicken Breasts
  • 4 Carrots, Chopped
  • 1 20oz Pineapple Chunks, Undrained
  • 2 Garlic Cloves, Minced
  • 1/2 Red Onion, Chopped
  • 1/2 cup Teriyaki Sauce

Low for 8 hours or High for 4 hours
Serve with Stuffing 
  • 2 pounds Chicken
  • 1/4 cup Minced Onion
  • 16oz Jellied Cranberry Sauce
  • 1 cup BBQ Sauce

Low for 8 hours or High for 4 hours
Serve over Rice 
  • 1-1/2 pounds Chicken
  • 1 cup Soy Sauce
  • 1 cup Brown Sugar
  • 1 tsp Garlic Salt
  • 1/2 Onion, Chopped
Low for 4-6 hours
Serve over Fettuccine Noodles 
  • 1-1/2 pounds Chicken
  • 1 16oz Frozen Broccoli Florets
  • 2 16oz Jars Alfredo Sauce
  • 1 Bell Pepper, Chopped
Low for 8 hours or High for 4 hours
Serve over Spaghetti Noodles
  • 1 pound Chicken
  • 1 26oz Jar Vegetable Style Spaghetti Sauce
  • 1 Zucchini, Chopped
  • 1 Bell Pepper, Chopped
  • 1 Onion, Chopped

Low for 8 hours or High for 4 hours
Serve with Vegetables 
  • 1-1/2 pounds Chicken
  • 1 cup Dijon Mustard
  • 1/2 cup Maple Syrup
  • 2 TBL Red Wine Vinegar
  • Salt & Pepper to Taste
Low for 8 hours or High for 4 hours
Serve with tortillas, sour cream, guacamole, salsa and cheese 
  • 1-1/2 pounds Chicken
  • Juice from 2 Limes
  • 1 bunch of Cilantro, Chopped
  • 1 16oz bag of Frozen Corn
  • 2 Garlic Cloves, Minced
  • 1/2 Red Onion, Chopped
  • 1 Can Black Beans, Drained
  • 1 tsp Cumin
  • Salt & Pepper to Taste
Low for 8 hours or High for 4 hours
Serve over Rice
  • 4 Chicken Breasts
  • 1 cup Honey
  • ½ cup Soy Sauce
  • 1 Onion, Chopped
  • ¼ cup Ketchup
  • 2 TBL Vegetable Oil
  • 3 Cloves Garlic, Minced

The following meals will bake in the pans.
Sweet and Sour Chicken
Mix together 16oz Catalina Salad Dressing, 12oz Jar Apricot Preserves and1 pkg Dried Onion Soup Mix. Add in 8 Chicken Breasts and put in your pan. Wrap pan in foil and label
Sweet and Sour Chicken
350 Degrees for 45 Minutes
Serve with Rice

Honey Lime Chicken Enchiladas
Pour about 1/2 cup of enchilada sauce on the bottom of your pan.
Take your marinated chicken from the previous day and mix with 1 cup of shredded Monterey Jack Cheese. Fill tortillas with chicken mixture putting rolled enchiladas in the pan as you go. Mix the remaining enchilada sauce with 1 cup of heavy cream and pour over the enchiladas, sprinkle with remaining cheese.
Wrap pan in foil and label
Honey Lime Chicken Enchiladas
350 Degrees for 30 Minutes
Serve with Beans and Spanish Rice




 

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