Friday, February 17, 2012

Freezer Fridays! Chicken Freezer Cooking Recipes

Welcome to the beginning of Freezer Friday! Each week I will post a few recipes for freezer meals featuring a specific type of meat (whatever happens to be on sale). If you are looking for recipes, this makes it easy for you to save money by cooking meals featuring on-sale ingredients and saving them for later.

This week: Chicken

Kroger has boneless skinless chicken breasts on sale for $1.99/lb. This is my "buy price" (the most I would pay for Bl/Sl chicken breasts), so it is time to stock up! (Note: Kroger also has whole chickens on sale for .89/lb- this is a great price as well. You can buy a couple of these,  cook the whole thing in the crock pot with some water, and then shred the meat to keep in the freezer to add to meals during the week!)
(If chicken is not on sale in your area, don't fret! Check out  my Pages on the right side of the blog, where I have a ton of freezer cooking recipes listed by meat type!)

Before you begin, please be sure to read my Freezer Cooking Tips. These recipes are for a single batch that feeds my family of 5 people. I always double these recipes to have two batches of each for my freezer. Feel free to substitute, add, and change where you want! My kids are "purists", so they don't like a lot of spices.
NOTE: Red denotes a recipe for the slow cooker or crock pot.


Chicken Broccoli Casserole
Ingredients:
2 boneless skinless chicken breasts, cooked and cubed
16 oz bag frozen broccoli florets
1 C. shredded cheddar cheese
¼ C. cornstarch
½ C. cold water
2 C. milk
Salt & pepper to taste
1 C. shredded cheddar cheese (reserved)

Make-ahead instructions:
Spray 9x13 baking dish (or foil pan, if freezing) with nonstick spray. Mix chicken, broccoli and cheese in pan. Mix cornstarch with water in a separate small bowl. Add milk. Top with cheese. Cover with foil and place in fridge. (If freezing, leave off cheese and freeze it in a separate container to add when thawed)

Prepare Instructions:
Thaw completely. Sprinkle with reserved cheese. Bake uncovered 350 degrees for 35-45 minutes or until hot and bubbly.

Chicken Pot Pie
Ingredients:
1 can cream of chicken soup
2 chicken breasts, cooked and shredded
Frozen mixed veggies
1 tsp garlic powder
1 tsp celery salt

Make ahead instructions:
You have two options: either make the pie completely and freeze that way (which will take longer to defrost), or mix all ingredients in Ziploc bag, seal, and lay flat to freeze (you can then thaw the bag and add it to a pie crust when you are ready to bake). 

Prepare Instructions:
Place thawed mixture into prepared pie crust. Cover with another pie crust, seal edges, and cut several slits in top crust to allow steam to escape. Bake for one hour at 350. (I typically make my pie crust from scratch because I like it better. I like to brush the top of my pie crust with butter if it is a store-bought crust.)

Chicken Rice Wraps (recipe from here)
NOTE: These make a great and easy lunch item!
Ingredients:
2 cups dry rice, cooked as directed on package
1 lb. chicken, cooked and shredded
1 can black beans
2 cups medium salsa
1 pkg. Taco seasoning mix
8 large flour tortillas

Make-ahead Instructions:
Mix all ingredients in bowl. Spoon mixture into the middle of each tortilla, then wrap. Wrap each individually in foil.

Pineapple Chicken
Ingredients:
5 boneless skinless chicken breasts
¼ C. low-sodium soy sauce
¼ C. teriyaki sauce
20 oz can pineapple chunks (with juice)
½ tsp crushed red pepper flakes

Make-ahead Instructions:
Add all ingredients to large zipper bag. Seal, pressing out as much air as possible. Refrigerate or freeze flat.

Prepare Instructions:
Pour bag contents into slow cooker and cook on low for 6-8 hours. Shred chicken with two forks if desired. Serve over rice.

White Chicken Chili
Ingredients:
4 cans navy or Great Northern beans, drained and rinsed
2 boneless skinless chicken breasts
1 carton chicken broth
one onion, chopped
1 tsp. garlic powder
2 tsp. cumin
salt and pepper to taste
one green pepper, chopped (optional)
shredded cheddar cheese

Make-ahead Instructions:
Place all ingredients (except cheese) in ziploc bag. Squeeze out air and seal.

Prepare Instructions:
Pour contents into slow cooker. Add an additional carton of chicken broth. Cook on low for 6-8 hours. Take out chicken, shred, and stir back into the chili.  Sprinkle cheddar cheese onto each bowl when you serve the soup.

1 comment:

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