Recipes!

As promised, I will update with recipes and bagging instructions for the recipes I talked about earlier today. The book I have been using is called Fix, Freeze, Feast by Kati Neville and Lindsay Tkacsik. I found the book at a local Goodwill for 3.99. If you’re lucky enough to find it at a thrift store, I highly suggest you buy it because it’s an awesome book. Otherwise, you can get it for about $10 HERE.

Port BBQ Chicken 

Ingredients:
1 tray boneless, skinless chicken breasts
1 stick butter
1 cup shallots, minced
1 1/2 tablespoons dry mustard
1 1/2 teaspoons crushed red pepper flakes
2 cups ketchup
3/4 cup Worcestershire sauce
1/3 cup port
1/3 cup water
1/2 cup packed dark brown sugar
1/4 cup soy sauce
1 tablespoon molasses
3 one-gallon freezer bags, labeled

1. Melt butter in a large pan over medium heat. Add shallots; cook, stirring, 5 minutes. Add dry mustard and crushed red pepper; cook, stirring, 2 minutes longer, or until shallots are tender. Add ketchup, Worcestershire sauce, port, water, brown sugar, soy sauce, and molasses. Bring to a boil; reduce heat and simmer, stirring frequently, 20 minutes. Cool sauce.

2. While sauce is cooling, rinse and trim chicken as desired. Divide chicken evenly among the three freezer bags.

3. Divide cooled sauce evenly over the chicken.

4. Seal and freeze.

Cashew Chicken Stir-Fry 

Ingredients:
1 tray boneless, skinless chicken thighs (I used breasts)
3/4 cup soy sauce
1/3 cup red wine or cooking sherry
1 tablespoon fish sauce (be careful with this! I spilled it and made my entire kitchen stink!)
3 teaspoons minced garlic
2 1/4 teaspoons minced ginger
1 1/2 teaspoons crushed red pepper flakes
3 cups unsalted cashews
6 one-gallon freezer bags, label 3
3 sandwich or snack bags (I used snack to maximize space)

On hand for cooking each entree:
1/2 pound assorted fresh veggies, cut into 1-inch pieces
2 teaspoons sesame oil

1. Rinse chicken and cut into bite size pieces. Divide chicken evenly among the three UNLABELED 1-gallon freezer bags.

2. Combine soy sauce, wine, and fish sauce in a medium bowl. Divide marinade evenly over the chicken. Into each bag measure 1 teaspoon garlic, 3/4 teaspoon ginger, and 1/2 teaspoon crushed red pepper. Seal bags.

3. Put 1 cup cashews into each of the sandwich or snack bags and seal.

4. Place a bag of chicken and a bag of cashews into each of the labeled 1-gallon bags. Seal and freeze.

Teriyaki Chicken

Ingredients: 
1 tray of chicken thighs on the bone (again, I used chicken breasts)
1 cup soy sauce
1/4 cup red wine vinegar
1 tablespoon vegetable oil
3 teaspoons minced garlic
3 teaspoons minced ginger
3 one-gallon freezer bags, labeled

1. Rinse and divide chicken evenly among freezer bags.

2. Combine, stirring until sugar is dissolved, soy sauce, brown sugar, vinegar, and oil in a small bowl. Divide the marinade evenly over the chicken. Into each bag measure 1 teaspoon garlic and 1 teaspoon ginger.

3. Seal and freeze.

Party Enchiladas

Ingredients:
1 two-pack (8-10 pounds total weight) whole chickens (I used boneless, skinless chicken breasts)
2 (8-ounce) packages cream cheese, softened
3 cups sour cream
1 (4-ounce) can diced green chilies
1 tablespoon minced garlic
1 tablespoon lime juice
2 teaspoons aslt
2 teaspoons black pepper
1 teaspoon chili powder
18 ten-inch flour tortillas
1 recipe Chicken White Sauce (recipe follows)
1 cup salsa
3 cups shredded cheddar cheese
3 (2 1/4 ounce) cans sliced black olives
Three 13- by 9- inch baking dishes (I used disposable foil pans)
Plastic wrap
Aluminum foil 

1. Clean and cook both chickens.

2. Cool and pull meat from bones. Discard skin and bones. Cut chicken into bite size pieces (I shredded my chicken)

3. Beat cream cheese in a large bowl with an electric mixer until smooth. Blend in sour cream, chilies, garlic, lime juice, salt, pepper and chili powder. Stir in cooked chicken pieces.

4. To make the enchiladas, lay the tortillas out on a large work surface and divide the filling evenly among them. The amount of filling in each will vary depending on how much meat came off the chickens. Roll tortillas, folding ends in so the enchiladas will fit in the dish. Place 6 filled tortillas in each dish.

5. Stir salsa into prepared white sauce; divide evenly over the dishes of enchiladas. Sprinkle each dish with 1 cup cheese and 1/2 cup black olives. Wrap each dish entirely in plastic wrap. Top with foil, label and freeze.

Chicken White Sauce Recipe 

Ingredients:
1 stick butter
3/4 cup flour
1 tablespoon chicken bouillon granules
2 cups water
2 cups half-and-half or milk (I used milk)

Melt butter in a medium saucepan over medium heat. Add flour and bouillon; stir into a paste. Cook, stirring, for 2 minutes. Gradually add water and milk. Cook, stirring constantly, until the sauce has thickened, about 8 minutes.



Chicken-Broccoli Bake

Ingredients:
1 tray boneless, skinless chicken breasts
1 stick butter
1 pound white mushrooms
3/4 cup flour
1 tablespoon chicken bouillon granules
1 tablespoon curry powder
3/4 teaspoon black pepper
2 cups water
4 cups milk
2 tablespoons lemon juice
6 cups broccoli pieces
6 cups shredded cheddar cheese
1 1/2 cups dry bread crumbs
6 one-gallon freezer bags, label 3
3 one-quart freezer bags

1. Rinse and trim chicken as desired. Cut chicken into bite size pieces and cook in a large skillet over medium heat until no longer pink, about 30 minutes. Remove from heat and cool. Divide cooled chicken evenly among the three unlabeled 1-gallon freezer bags.

2. While chicken cools, melt butter in a separate large saucepan over medium heat. Add mushrooms and saute until softened, about 5 minutes. Add flour and stir. Mixture will be lumpy. Cook, stirring, for 2 minutes. Add bouillon, curry powder, and pepper; stir. Gradually add water and milk; cook, stirring constantly, until sauce thickens, about 10 minutes. Whisk to make a smooth sauce. Add lemon juice only after sauce has thickened. Cool sauce.

3. Divide cooled sauce evenly over the chicken. Measure 2 cups of broccoli pieces into each bag of chicken and sauce. Seal bags.

4. Measure 2 cups cheese and 1/2 cup breadcrumbs into each of the three 1-quart freezer bags. Seal bags.

5. Place one bag of chicken/broccoli and one bag of cheese/breadcrumb mixture into each labeled 1-gallon bag.

6. Seal and freeze.

Those are just the meals I made yesterday. The recipe labels show you how to cook it the day you want to make it. I’m not sure how to add a blank label template to this post or I would. I will post a picture of the blank template and maybe you can copy and paste it into Word or paint.

1 thought on “Recipes!”

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