Honey Garlic Chicken

We’ve been enjoying this new recipe recently.   Usually, I am the only person in my family who eats carrots.  With this recipe, the carrots soak in the marinade and it makes them so flavorful!  My husband and oldest son ENJOY carrots in this recipe!  🙂  And really, what could be easier….freezer to crockpot.  ❤

 

http://www.mommysfabulousfinds.com/2013/06/crock-pot-honey-garlic-chicken.html

Chicken Bruschetta

This is an easy freezer/skillet meal I acquired from my first freezer swap group.  It makes a great light, summer meal.

Chicken Bruschetta

 

 1 lb chicken (I use tenderloins)

Italian Dressing

1 28 oz can petite diced tomatoes

1 onion, chopped

2 T olive oil

2 cloves garlic

Fresh basil, as much or as little as you like

1 frozen garlic bread (Texas Toast)

To Freeze:  Cube chicken (I just leave the tenderloins whole) and place in freezer bag with ½ cup Italian Dressing (I just poured a bunch in). 

Saute onions in olive oil. Add garlic. Stir in tomatoes. Take off of heat and cool slightly. Add basil. Pour into another freezer bag. Freeze both mixtures.

To Serve: Thaw chicken and tomato mixtures. Prepare garlic bread according to directions on box.  Saute chicken in the dressing until no longer pink. Stir in tomato mixture. Serve chicken and tomato over the garlic bread or on the side.

ENJOY!

MOPS Mom’s Night Out

Last night, I got to hang out with some of the ladies of our local MOPS group.  Each of the ladies assembled 4 freezer meals without the meat.  The meat will be added at home.  It was fun & simple.  Here is what they made:

Cream Cheese Chicken

Greek-Inspired Chicken

Teriyaki Chicken

3 Packet Roast

As I told the ladies last night, my picky kids love all these recipes.  Enjoy!

Our Favorite Chicken Strips

We love these chicken strips more than any others.  I adapted the recipe to make a large enough batch to eat some for dinner and freeze enough for another meal later.  I hope you enjoy!

Crispy Parmesan Chicken Strips

(adapted from a Pampered Chef recipe)

3 cups crushed croutons (I like to use cheese & garlic flavor.)

2/3 cup Parmesan cheese

2 tsp. dried parsley

1/2 tsp. garlic salt

2 egg whites

2 Tbsp. water

2 lbs. boneless, skinless chicken breasts, cut into strips

–Combine croutons, cheese, parsley, and garlic salt in a bowl.

–Combine egg whites and water in a separate bowl.

–Dip chicken pieces first in egg white mixture and then in crouton mixture.  Place on greased cookie sheet or stoneware bar pan.

–Bake 14-16 minutes @ 450 F until cooked through and crispy.

–Allow to cool before freezing.  Freeze in meal size portions in freezer bags.

–On serving day, warm in the microwave.  For crispier taste, warm in toaster oven or oven.  Serve with ranch dressing for dipping.

Don’t forget to join the freezer cooking conversation on Facebook @ Fearless Freezer Cooking!

Tequila Lime Chicken

No photos, this meal didn’t last long enough!  This recipe is from a freezer cookbook called “Fix, Freeze, Feast“.  It has an interesting premise….recipes centered around the large packages of meat at warehouse stores.  Well, I thought it might also work well for freezer co-op cooking.  This recipe makes 3 meals worth, so I had to double it for the 6 families in our co-op.  We loved this marinade!!!!!!   The chicken was so moist and flavorful!  If you don’t have a co-op, make one recipe for 3 easy meals to add to your freezer.

Tequila Lime Chicken (Fix, Freeze, Feast)

1 tray (approx. 6 lbs.) boneless, skinless, chicken breasts

3/4 cup soy sauce

1/2 cup bottled margarita mix

3 Tbs. tequila

3 Tbs. lime juice

1 Tbs. dry mustard

3 tsp.  mince garlic (about 9 cloves)

To Freeze:

-Combine all ingredients except chicken.

-Divide chicken between 3 gallon freezer bags.

-Divide marinade between the 3 meals and pour over the chicken.

-Press out all the air, seal the bag, and freeze flat.

To Serve:

-Thaw chicken overnight.

-Grill over medium-low fire, basting frequently with the marinade.  Turn every 5 minutes, cooking for about 30 minutes.  Do not baste during the last 5 minutes.

White Chicken Chili

This tasty recipe is adapted for freezing from a Rachel Ray recipe.  If you are picky, don’t let the jalepeno & tomatillo ingredients scare you off.  It is not too spicy and is absolutely delicious.  Enjoy!

White Chicken Chili

2 tablespoons canola oil
6 (6-ounces each) boneless, skinless chicken breasts, cut into bite-size pieces
Salt & pepper
1 medium yellow onion, thinly sliced
5 garlic cloves, finely chopped
1 jalapeño pepper, seeded and finely chopped
2 tablespoons ground cumin
1 tablespoon ground coriander
1 cup mild tomatillo salsa (green salsa)
4 cups chicken broth
1 (15-ounce) can cannellini or Great Northern beans
1 handful fresh cilantro, roughly chopped
1 handful fresh flat-leaf parsley, roughly chopped
juice of 1 lime
shredded Monterey Jack or Pepper Jack cheese
tortilla chips

-Heat a medium soup pot over medium-high heat with the vegetable oil. Add the chicken to the hot oil and season liberally with salt and pepper. Cook for 2 to 3 minutes, stirring frequently.

-Add the onion, garlic, jalapeño, cumin, and coriander and cook for 3 to 4 minutes, continuing to stir.

-Add the tomatillo salsa and the chicken stock. Bring the chili up to a simmer. Add half of the beans. With a fork thoroughly mash the other half of the beans, then add to the chili. This method will help to thicken the chili. Simmer the chili for 10 minutes.

-Remove the chili from the heat and add the cilantro, parsley, and lime juice.

To Freeze: Allow it to cool before spooning into 1 gallon freezer bag.  Freeze shredded cheese in a separate bag.

To Serve: Thaw overnight. Reheat on stovetop.  Top with cheese and crushed tortilla chips.

Sarah’s Fettucini Alfredo with Blackened Chicken

One of the gals in our freezer co-op made these at one of the first swaps.  Super kid friendly and delicious.  I have been using the “rainbow” fettucini noodles, which my kids don’t know means they have added veggies in them!  🙂  Enjoy!

Fettucini Alfredo with Blackened Chicken

1pt of heavy whipping cream
1 stick of butter (not margarine)
2 oz cream cheese (not low or fat free)
1/2-3/4 cup Parmesan or Romano cheese
1 tsp garlic powder(more or less to taste)

enough chicken for your family

–For the sauce: Whip cream, butter, and cream cheese together.  Bring to a simmer over medium heat.  Add Parmesan/Romano cheese.  Serve over noodles.  Let it cool, spoon into freezer bags, and put it in the freezer.  To serve:  Thaw.  Place in a saucepan on the stovetop, stir constantly till hot.  This CANNOT be reheated in the microwave or the cream and butter will separate.

–For the chicken: Cut chicken into strips.  Sprinkle cajun seasoning (I get a big thing at Sam’s,Tones brand) over the chicken and saute in a skillet with butter over med-high heat.  The amount of seasoning is to taste…some people like it more spicy than others. Let it cool & place in a freezer bag.  To serve:  Thaw.  Reheat in a skillet with butter, just until heated through.

Cream Cheese Chicken

Thank you Once A Month Mom for this delicious recipe!

Cream Cheese Chicken

Greek-Inspired Slow Cooker Chicken

I got this recipe from Once A Month Mom.  What could be easier than freezing & then slow cooking?  This is one of our favorites now!

Greek-Inspired Slow Cooker Chicken

4 Tbs. lemon juice

4 tsp. garlic cloves, minced

1/4 cup olive oil

3/4 cup chicken broth

1 tsp. dill

1 tsp. rosemary

1 Tbs. balsamic vinegar

1/4 tsp. pepper

1/2 tsp. salt

4 lbs. boneless, skinless chickcken breasts

-Combine all ingredients except chicken.  Place chicken in freezer bag & dump the marinade over the chicken. Freeze.

–To Serve:  No need to thaw.  Dump the contents of the bag into slow cooker & cook 6-8 hours.

**We like to eat this over whole wheat egg noodles with feta cheese & olives.**

Old Fashioned Chicken & Dumplings

Got this recipe from one of our co-op members in WV! Thanks Rhonda!

Ingredients
1 (2 1/2 to 3 lb.) broiler-fryer chicken
1 tsp. Salt
2 cups all-purpose flour
1/2 tsp. Salt
1 cup buttermilk
2 quart water
1/2 tsp. pepper
1/2 tsp. Baking Soda
3 Tbs. shortening
Directions
Place chicken in a Dutch oven; add water and 1 tsp. salt. Bring to a boil; cover, reduce heat, and simmer 1 hour, or until tender. Remove chicken and let it cool slightly. Bone chicken, cutting meat into bite-size pieces; set aside. Bring broth to a boil; add pepper.

Combine flour, baking soda, and 1/2 tsp. salt; cut in shortening until mixture resembles coarse meal. Add buttermilk, stirring with a fork until dry ingredients are moistened. Turn dough out onto a well-floured surface and knead lightly 4 or 5 times.

For drop dumplings, pat dough to 1/4 inch thickness. Pinch of dough in 1 1/2 inch pieces and drop into boiling broth. Reduce heat to medium-low and cook 8-10 min. or to desired consistency, stirring occasionally. Stir in chicken.
**Note: For rolled dumplings, roll dough to 1/4 inch thickness. Cut dough into 4 x 1/2 inch pieces. Drop dough, one piece at a time, into boiling broth, gently stirring after each addition.

To Freeze: Label containers. Allow the chicken & dumplings to cool & then spoon into Ziploc bags or plastic containers.

To Serve: Thaw & reheat on stovetop stirring constantly or in the microwave.

**My husband thinks this is a little too bland, needs more salt, pepper, or something! 🙂 So, season to your liking.