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

BBQ Cranberry Chicken

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

Teriyaki Chicken

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

Chicken Broccoli Alfredo

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

Chicken Cacciatore

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

Maple Dijon Glazed Chicken

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

Cilantro Lime Chicken w/Corn & Black Beans

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

Honey Chicken

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

Chicken Pot Pie

 

Freezer Cooking - Chicken Recipes Day 1

After a week of "what do you want for dinner tonight" and no easy answer, I decided it was time to get the freezer stocked back up. I decided to keep it simple and did only chicken recipes this weekend. I shopped on Saturday, that way I would have all of Sunday to prepare the meals. Before I could do all of this I first gathered the recipes I wanted to try, made my shopping list and created the labels to put on the bags.

Day 1

Go shopping…I will include all ingredients needed, but you may have most of the spices/condiments on hand already.

5 Onions
1 Red Onion
3 Bell Peppers
2 Zucchini
10 Carrots
6 Celery Stalks
7 Potatoes
1 Bunch of Cilantro
Lime Juice

Minced Garlic
Minced Onion
Chili Powder
Garlic Powder
Garlic Salt
Salt
Pepper
Cumin
Quick Cooking Tapioca
Brown Sugar

Honey
BBQ Sauce
Worcestershire Sauce
Dijon Mustard
Teriyaki Sauce
Soy Sauce
Maple Syrup
Red Wine Vinegar
20oz Can of Pineapple Chunks
16oz Jellied Cranberry Sauce
Can Black Beans, Drained
2 16oz Jars Alfredo Sauce
26oz Jar Vegetable Style Spaghetti Sauce
16oz Catalina Salad Dressing
12oz Jar Apricot Preserves
Dried Onion Soup Mix
1 Pound Monterey Jack Cheese
2 16oz Cans Green Enchilada Sauce
Heavy Cream
3 14.5oz Cans of Chicken Broth
3 Cans Cream of Chicken Soup
2 Cans Peas

16oz bag of Frozen Corn
16oz Frozen Broccoli Florets
2 Deep Dish Frozen Pie Crusts Sets

Flour Tortillas ( I bought burrito size 8 pack)

20 Pounds of Boneless Skinless Chicken Breasts

2 Tin Baking Pans
Gallon Size Freezer Bags

For side dishes or to complete a meal:
Rice
Veggies (like the steam fresh veggies)
Fettuccine Noodles
Spaghetti Noodles
Stuffing

That night, boil 10 chicken breasts until done, about 30 minutes. Shred or cube 6 breasts and put in the fridge to use tomorrow.

In a gallon sized baggie add the following:
6 tablespoons honey
5 tablespoons lime juice
1 tablespoon chili powder
1/2 teaspoon garlic powder

Shred or cube your remaining 4 chicken breasts and put in the honey marinade baggie, mix up and put in the fridge until tomorrow.

Make labels to put on each meal

Stay tuned...the next post will show what I made.

Freezer Burritos

I LOVE the once a month mom website. It is full of so many yummy recipes, they do your menu planning and even have your grocery list all ready for you. I dont do a full month, I usually spend a couple days preparing by choosing which recipes I do want to make over the weekend and then adjust my shopping list accordingly.

Last weekend I made their Freezer Bean Burritos...They were fast and easy to make, froze beautifully, and best of all tasted so good!!

I first started my rice cooker with:

2 scoops of white rice

14oz vegetable broth plus enough water to equal 4 scoops of liquid (I like a 1-2 ratio to cook my rice in)

14.5oz can of Diced Tomatoes

1/2TBL of taco Seasoning

1/2 an onion diced up

4 cloves of garlic (minced)

I pulled out 1 cup of the rice mixture and to this I added:
1 can of refried beans

1 can of black beans

1 can of corn

1/2 cup of shredded cheese

I mixed this all up and then made my burritos...

I wrapped them up in foil...

I made 10 burritos and put 3-4 of them into a gallon size freezer bag. To cook just thaw and pop into the oven for 10 minutes at 350. I unwrapped after the 10 minutes and cooked an additional 5 to crisp it up a bit.

With my leftover rice I added a can of pineapple for a yummy side dish.

Scouffins

What is a "Scouffin" you ask? Well it is a cross between a scone and a muffin.

Now why would you make that you ask?? Well it wasn't on purpose. I had 2 recipes planned for the day...strawberry scones and blueberry lime muffins. Somewhere along the way my recipes got switched on the counter. As I was adding the wet ingredients I realized I hadnt put in the sugar and wondered how I missed that when adding the dry ingredients...this should have been my first clue that something was wrong...but I paid no attention and instead mixed away....as I tried to plop these onto the pan I thought hmmm shouldnt these be stiffer on the pan....second warning not heeded....

Check out the flattened scones...oh yes something is wrong, so I checked my recipe(s) and discovered what I had done, so the remainder of the batch went into muffin tins.

I have to say the end result...pretty darn tasty!!

So here are the orginal recipes...Apricot Yogurt Scones and Blackberry Lime muffins.

And here is the recipe I ended up with...

First off I didnt think I would like apricot so I subbed fresh strawberries.

This was used from the scone recipe...

1-1/4 cup fresh strawberries diced up

2 cups gluten free flour

1 TBL baking powder

1/4 cup honey

1 tsp cinnamon

1/2 tsp salt

5 TBL butter

1 egg

1 tsp vanilla

Here are the items I accidently switched from the muffin recipe...

1/3 cup buttermilk

1/2 cup sugar

1/4 oil

Put in muffin tins was a better option for obvious reasons, baked at 400 for 17 minutes or so.

Luckily not a total disaster, just a fun edible disaster. :)

So tell me...you have done something similar...right?? lol