4-6 Chicken breasts seasoned with basil 1 can Italian diced tomatoes 1 box of stuffing mix ¼ cup melted butter ¼ cup of water 6 slices of mozzarella cheese
Place chicken in pan Cover with sliced mozzarella Mix diced tomatoes, stuffing, butter and water Spread mixture over the top of chicken Cover with foil Bake at 325 degrees for 90 minutes Last 30 minutes remove foil
To freeze, freeze chicken with mozzarella cheese individually wrapped in saran wrap. We add other ingredients the day of prep.
4 uncooked chicken breasts 1 can corn, drained 1 jar of salsa 1-2 cans of black beans, drained and rinsed 1 packet of taco or fajita seasoning ½ green pepper, sliced ½ red pepper, sliced 1 onion sliced 1 package tortillas
Combine all ingredients except for tortillas in a freezer bag. Bundle with the tortillas. Seal, label and freeze flat.
Serving Day: Thaw completely. CONTAINS RAW CHICKEN – COOK THOUROUGHLY. Place all ingredients except tortillas in a crock pot. Cook 6-8 hours on low or 4 hours on high. Shred chicken. . it will just fall apart. I take out breasts and shred with a knife and fork on cutting board and then pour back in to crockpot.
Serve chicken fajita mixture in soft or hard tacos or over nachos.
Sauce: 1 ½ cup sugar 1 cup cider vinegar ½ cup ketchup ½ cup chicken broth 2 Tbsp. Soy sauce
Dip chicken in beaten egg, then cornstarch. Brown in a pan with hot oil. Cool and place in a freezer bag. Combine sauce ingredients and bring to a boil. Cool and place in a plastic bag. Seal label and freeze flat.
Serving Day Instructions: Thaw completely. Preheat oven to 350. Place chicken breasts in a 9x13 pan. Cover with sauce. Bake uncovered for 45-60 minutes. Serve over rice.
2 lbs. hamburger 2/3 c. oatmeal 2/3 c. cracker crumbs 2 eggs 1/3 c. onion 1/2 tsp. garlic powder 1 tsp. salt 1/2 tsp pepper 1 ½ tsp. chili pepper
Sauce: 1 1/3 c. ketchup 2/3 c. brown sugar 1/2 tsp. liquid smoke 1/2 tsp. garlic powder 3 T. onions
Mix the hamburger with the above ingredients. Form into meatballs, place into a 9x13 baking dish. Mix the sauce, and pour over meatballs. Bake at 330 for 45-60 mins.
Freezer directions: Cool. Place in freezer bags and freeze flat.
Serving Day: Thaw. Either heat thru on stove top or place in slow cooker on low for about 2-3 hours.
2 pounds ground beef 1 large onion, chopped 3 cloves garlic, minced 12 oz tomato paste (2 small cans or 1 large) 3 cups water 1 Tablespoon chili powder 2 teaspoons salt 1 teaspoon cumin ½ teaspoon black pepper 3 Tablespoons brown sugar 1 can (16 ounces) kidney beans, rinsed and well drained 1 can (16 ounces) chili beans—do not drain!
In saucepan, brown ground beef with onion and garlic. Drain fat. Stir in all remaining ingredients. Cover and simmer 20 minutes. Cool. Put mixture in freezer bag. Double bag and include recipe name, date and cooking instructions. Freeze.
To Serve: Thaw chili. Heat and serve. Top with shredded cheese if desired.
Ingredients: • 6 boneless skinless chicken breast halves • 1 cartons (8 oz each) whipped cream cheese with onion and chives • 1 tablespoons butter salt to taste • 6 bacon strips
Assembly Instructions: Flatten chicken to ½ inch thickness. Spread 3 tablespoons cream cheese over each. Dot with butter and sprinkle with salt; roll up. Wrap each with a bacon strip. Place, seam side down, on a greased pan. Flash freeze. Place frozen chicken breasts in a freezer bag. Seal, Label, Freeze.
Serving Instructions: Thaw. Place chicken in a greased baking pan. Bake, uncovered, at 400 for 35-40 minutes or until juices run clear. Broil 6 inches from the heat for 5 minutes or until bacon is crisp. Before baking you may sprinkle chicken with seasoning mix such as lemon-pepper or Montreal steak seasoning.
Bruschetta Chicken
ReplyDelete4-6 Chicken breasts seasoned with basil
1 can Italian diced tomatoes
1 box of stuffing mix
¼ cup melted butter
¼ cup of water
6 slices of mozzarella cheese
Place chicken in pan
Cover with sliced mozzarella
Mix diced tomatoes, stuffing, butter and water
Spread mixture over the top of chicken
Cover with foil
Bake at 325 degrees for 90 minutes
Last 30 minutes remove foil
To freeze, freeze chicken with mozzarella cheese individually wrapped in saran wrap. We add other ingredients the day of prep.
Chicken Fajitas
ReplyDelete4 uncooked chicken breasts
1 can corn, drained
1 jar of salsa
1-2 cans of black beans, drained and rinsed
1 packet of taco or fajita seasoning
½ green pepper, sliced
½ red pepper, sliced
1 onion sliced
1 package tortillas
Combine all ingredients except for tortillas in a freezer bag. Bundle with the tortillas. Seal, label and freeze flat.
Serving Day:
Thaw completely. CONTAINS RAW CHICKEN – COOK THOUROUGHLY. Place all ingredients except tortillas in a crock pot. Cook 6-8 hours on low or 4 hours on high. Shred chicken. . it will just fall apart. I take out breasts and shred with a knife and fork on cutting board and then pour back in to crockpot.
Serve chicken fajita mixture in soft or hard tacos or over nachos.
Sweet and Sour Chicken
ReplyDeleteSupper swap
3 lbs boneless, skinless chicken breasts
Beaten egg
Cornstarch
Sauce:
1 ½ cup sugar
1 cup cider vinegar
½ cup ketchup
½ cup chicken broth
2 Tbsp. Soy sauce
Dip chicken in beaten egg, then cornstarch. Brown in a pan with hot oil. Cool and place in a freezer bag.
Combine sauce ingredients and bring to a boil. Cool and place in a plastic bag. Seal label and freeze flat.
Serving Day Instructions:
Thaw completely. Preheat oven to 350. Place chicken breasts in a 9x13 pan. Cover with sauce. Bake uncovered for 45-60 minutes. Serve over rice.
Barb's Meatballs:
ReplyDelete2 lbs. hamburger
2/3 c. oatmeal
2/3 c. cracker crumbs
2 eggs
1/3 c. onion
1/2 tsp. garlic powder
1 tsp. salt
1/2 tsp pepper
1 ½ tsp. chili pepper
Sauce:
1 1/3 c. ketchup
2/3 c. brown sugar
1/2 tsp. liquid smoke
1/2 tsp. garlic powder
3 T. onions
Mix the hamburger with the above ingredients. Form into meatballs, place into a 9x13 baking dish. Mix the sauce, and pour over meatballs. Bake at 330 for 45-60 mins.
Freezer directions:
Cool. Place in freezer bags and freeze flat.
Serving Day:
Thaw. Either heat thru on stove top or place in slow cooker on low for about 2-3 hours.
Pronto Chili
ReplyDeleteFrom The Best of Country Cooking
2 pounds ground beef
1 large onion, chopped
3 cloves garlic, minced
12 oz tomato paste (2 small cans or 1 large)
3 cups water
1 Tablespoon chili powder
2 teaspoons salt
1 teaspoon cumin
½ teaspoon black pepper
3 Tablespoons brown sugar
1 can (16 ounces) kidney beans, rinsed and well drained
1 can (16 ounces) chili beans—do not drain!
In saucepan, brown ground beef with onion and garlic. Drain fat. Stir in all remaining ingredients. Cover and simmer 20 minutes. Cool. Put mixture in freezer bag. Double bag and include recipe name, date and cooking instructions. Freeze.
To Serve:
Thaw chili. Heat and serve. Top with shredded cheese if desired.
BACON-WRAPPED CHICKEN
ReplyDeleteIngredients:
• 6 boneless skinless chicken breast halves
• 1 cartons (8 oz each) whipped cream cheese with onion and chives
• 1 tablespoons butter
salt to taste
• 6 bacon strips
Assembly Instructions:
Flatten chicken to ½ inch thickness. Spread 3 tablespoons cream cheese over each. Dot with butter and sprinkle with salt; roll up. Wrap each with a bacon strip. Place, seam side down, on a greased pan. Flash freeze. Place frozen chicken breasts in a freezer bag. Seal, Label, Freeze.
Serving Instructions:
Thaw. Place chicken in a greased baking pan. Bake, uncovered, at 400 for 35-40 minutes or until juices run clear. Broil 6 inches from the heat for 5 minutes or until bacon is crisp.
Before baking you may sprinkle chicken with seasoning mix such as lemon-pepper or Montreal steak seasoning.