Sweet-and-Sour Meatballs
makes 6 entrees, about 20 meatballs each
Ingredients:
Meatballs
6 lbs lean ground beef
3 cups dry bread crumbs
2/3 cup milk
4 eggs, lightly beaten
1/4 cup minced onion
2 Tbsp. minced garlic (about 18 cloves)
1 Tbsp. salt
2 tsp. black pepper
Sauce
2 cups packed brown sugar
1/2 cup corn starch
1 (106 oz.) can pineapple tidbits, drained, juice reserved
1/2 cup soy sauce
2 1/2 cups red wine vinegar
Optional: Vegetables
bite-size pieces of raw green bell pepper, onion, and/or carrot
Directions:
Using your hands, thoroughly combine beef, breadcrumbs, milk, eggs, onion, garlic, salt, and pepper in a large bowl. Shape into 1- to 1 1/2-inch meatballs, placing finished pieces close together on lightly greased broiler pans or rimmed baking sheets. Bake for 15 minutes (center of meatballs read 160°). Cool.
While meatballs are baking & cooling, mix brown sugar and cornstarch in a large stockpot. Add pineapple juice, soy sauce, and vinegar; stir. Cook over medium heat, stirring occasionally, until sauce thickens, about 20 minutes. Cool sauce. Divide cooled meatballs and sauce evenly among freezer bags. Divide drained pineapple tidbits (and optional vegetables) evenly among the bags of meatballs and sauce.
Freeze.
Bag Label:
Sweet-and-Sour Meatballs Date:___________
Oven directions: Thaw. Place in ungreased baking
dish. Bake at 350°, uncovered, for 30 min., until
heated through.
Crock Pot: Thaw. Place in a slow cooker. Cook on
low 2-5 hours, until heated through.
Serve over rice.
Saturday, August 18, 2012
Baked Potato Chowder [SOUP] Freezer Meal Recipe
Baked Potato Chowder [Soup]
makes 4 entrees, 6 servings each
Ingredients:
10 lbs russet potatoes, baked and cooled
1 cup butter
2 cups chopped onion
1/4 cup dried parsley
2 Tbsp. beef bouillon granules (may substitute vegetable bouillon)
1 Tbsp. minced garlic (about 9 cloves)
1 Tbsp. dried basil
2 tsp. salt
2 tsp. black pepper
2 1/3 cups whole wheat flour (or 2 cups all-purpose)
12 cups water
4 cups half-n-half
1 pound sharp cheddar cheese, cut into large chunks
Directions:
Cut potatoes in half; scoop out flesh. Set potato aside and discard skins.
Melt butter in a large stockpot over medium heat. Add onions and cook, stirring, until soft, about 5 minutes. Add parsley, bouillon, garlic, basil, salt, and pepper; cook, stirring, for 2 minutes. Add flour; cook, stirring, 2 minutes longer. Mixture will be like a paste. Gradually add water, half-and-half, and potato; cook, stirring frequently, until soup has thickened, about 30 minutes. Add cheese; cook, stirring, until melted. Cool. Freeze.
Bag Label:
Baked Potato Chowder Date:___________
Thaw. Bring soup to a simmer over medium
heat. Do NOT boil.
makes 4 entrees, 6 servings each
Ingredients:
10 lbs russet potatoes, baked and cooled
1 cup butter
2 cups chopped onion
1/4 cup dried parsley
2 Tbsp. beef bouillon granules (may substitute vegetable bouillon)
1 Tbsp. minced garlic (about 9 cloves)
1 Tbsp. dried basil
2 tsp. salt
2 tsp. black pepper
2 1/3 cups whole wheat flour (or 2 cups all-purpose)
12 cups water
4 cups half-n-half
1 pound sharp cheddar cheese, cut into large chunks
Directions:
Cut potatoes in half; scoop out flesh. Set potato aside and discard skins.
Melt butter in a large stockpot over medium heat. Add onions and cook, stirring, until soft, about 5 minutes. Add parsley, bouillon, garlic, basil, salt, and pepper; cook, stirring, for 2 minutes. Add flour; cook, stirring, 2 minutes longer. Mixture will be like a paste. Gradually add water, half-and-half, and potato; cook, stirring frequently, until soup has thickened, about 30 minutes. Add cheese; cook, stirring, until melted. Cool. Freeze.
Bag Label:
Baked Potato Chowder Date:___________
Thaw. Bring soup to a simmer over medium
heat. Do NOT boil.
Urban Garlic Chicken Freezer Meal Recipe
Urban Garlic Chicken
makes 2 entrees, 4-6 servings each
Ingredients:
2 whole chickens (each 4-5 lbs.)
1/4 cup olive oil
2 Tbsp. red wine vinegar
1 Tbsp. minced garlic (about 9 cloves)
1 Tbsp. dried thyme
2 tsp. salt
1 tsp. black pepper
2 carrots, peeled & cut in half
2 celery stalks, cut in half
1 onion, peeled and cut in half
2 (1-gallon) freezer bags
2 (1-quart) freezer bags
Directions:
Rinse chickens. Remove neck & giblets; discard. Pat dry. Combine oil, vinegar, garlic, thyme, salt, and pepper in a small bowl.
Place chickens, breast side up, on a work surface. Gently loosen skin on breast and legs by working your fingers between skin and meat. Using half the marinade for each chicken, rub under and over the skin and in the cavity. Put one chicken in each 1-gallon bag.
Divide carrots, celery, and onion evenly between the 1-quart bags and seal. Place one bag of vegetables directly into each bag of chicken. Freeze.
Bag Label:
Urban Garlic Chicken Date:___________
Oven directions: Thaw. Place chicken, breast side up, in a greased baking dish. Put vegetables in cavity. Roast in 325° oven for about 1 1/2 hours (thermometer reads 180°).
Crock Pot directions: Place frozen chicken & vegetables in crock pot. Cook on low 8-10 hours. Drain juices (for gravy) and bake uncovered crock in 350° oven for 15 min. to brown the skin.
makes 2 entrees, 4-6 servings each
Ingredients:
2 whole chickens (each 4-5 lbs.)
1/4 cup olive oil
2 Tbsp. red wine vinegar
1 Tbsp. minced garlic (about 9 cloves)
1 Tbsp. dried thyme
2 tsp. salt
1 tsp. black pepper
2 carrots, peeled & cut in half
2 celery stalks, cut in half
1 onion, peeled and cut in half
2 (1-gallon) freezer bags
2 (1-quart) freezer bags
Directions:
Rinse chickens. Remove neck & giblets; discard. Pat dry. Combine oil, vinegar, garlic, thyme, salt, and pepper in a small bowl.
Place chickens, breast side up, on a work surface. Gently loosen skin on breast and legs by working your fingers between skin and meat. Using half the marinade for each chicken, rub under and over the skin and in the cavity. Put one chicken in each 1-gallon bag.
Divide carrots, celery, and onion evenly between the 1-quart bags and seal. Place one bag of vegetables directly into each bag of chicken. Freeze.
Bag Label:
Urban Garlic Chicken Date:___________
Oven directions: Thaw. Place chicken, breast side up, in a greased baking dish. Put vegetables in cavity. Roast in 325° oven for about 1 1/2 hours (thermometer reads 180°).
Crock Pot directions: Place frozen chicken & vegetables in crock pot. Cook on low 8-10 hours. Drain juices (for gravy) and bake uncovered crock in 350° oven for 15 min. to brown the skin.
BBQ'd Chicken Freezer Meal Recipe
BBQ'd Chicken
makes 3 entrees, 4 servings each
Ingredients:
6 lbs chicken breasts
2 tsp. oil
1 cup chopped onion
2 1/4 cups ketchup
1/2 cup water
1/4 cup bourbon
2 Tbsp. lime juice
1 Tbsp. smoked paprika
1 Tbsp. brown sugar
4 tsp. jerk seasoning, recipe follows
Directions:
Heat oil in a large saucepan over medium heat. Add onion; cook, stirring, until soft, 2-3 minutes. Add ketchup, water, bourbon, lime juice, paprika, brown sugar, and jerk seasoning. Reduce heat; simmer 30 minutes, stirring frequently. Cool sauce.
While sauce is cooling, rinse and trim chicken as desired. Divide chicken evenly among the 3 freezer bags. Divide cooled sauce evenly over chicken. Freeze.
Jerk Seasoning Recipe
Mix together the following spices:
1 tsp. cayenne pepper
1 tsp. ground allspice
1/2 tsp. black pepper
1/2 tsp. ground cinnamon
1/2 tsp. dried thyme
1/2 tsp. ground nutmeg
Bag Label:
BBQ'd Chicken Date:____________
Thaw. Grill chicken, turning every 5 min. & basting frequently w/marinade. Do not baste chicken during last 5 min. of grilling. Discard remaining marinade.
makes 3 entrees, 4 servings each
Ingredients:
6 lbs chicken breasts
2 tsp. oil
1 cup chopped onion
2 1/4 cups ketchup
1/2 cup water
1/4 cup bourbon
2 Tbsp. lime juice
1 Tbsp. smoked paprika
1 Tbsp. brown sugar
4 tsp. jerk seasoning, recipe follows
Directions:
Heat oil in a large saucepan over medium heat. Add onion; cook, stirring, until soft, 2-3 minutes. Add ketchup, water, bourbon, lime juice, paprika, brown sugar, and jerk seasoning. Reduce heat; simmer 30 minutes, stirring frequently. Cool sauce.
While sauce is cooling, rinse and trim chicken as desired. Divide chicken evenly among the 3 freezer bags. Divide cooled sauce evenly over chicken. Freeze.
Jerk Seasoning Recipe
Mix together the following spices:
1 tsp. cayenne pepper
1 tsp. ground allspice
1/2 tsp. black pepper
1/2 tsp. ground cinnamon
1/2 tsp. dried thyme
1/2 tsp. ground nutmeg
Bag Label:
BBQ'd Chicken Date:____________
Thaw. Grill chicken, turning every 5 min. & basting frequently w/marinade. Do not baste chicken during last 5 min. of grilling. Discard remaining marinade.
Sweet & Sour Chicken Freezer Meal Recipe
Sweet & Sour Chicken
Ingredients:
3 cups cooked chicken pieces
1/2 cup cider vinegar
1/4 cup ketchup
1/2 cup brown sugar
2 Tbsp. corn starch
1 1/2 cups chopped bell peppers
1 (20 oz) can pineapple tidbits, drained
Directions:
In about 2 tsp. oil, saute bell peppers until tender crisp. In a small bowl, combine vinegar, ketchup, brown sugar, and corn starch. Add to green peppers and bring mixture to a boil. Stir until thickened. Remove from heat and stir in pineapple and chicken. Bag and freeze. When thawed, heat through and serve over rice. This is also yummy when served with fresh tomatoes.
Bag Label:
Sweet & Sour Chicken Date:___________
Thaw. Heat through and serve over rice.
(Optional: serve with chopped fresh tomatoes.)
Ingredients:
3 cups cooked chicken pieces
1/2 cup cider vinegar
1/4 cup ketchup
1/2 cup brown sugar
2 Tbsp. corn starch
1 1/2 cups chopped bell peppers
1 (20 oz) can pineapple tidbits, drained
Directions:
In about 2 tsp. oil, saute bell peppers until tender crisp. In a small bowl, combine vinegar, ketchup, brown sugar, and corn starch. Add to green peppers and bring mixture to a boil. Stir until thickened. Remove from heat and stir in pineapple and chicken. Bag and freeze. When thawed, heat through and serve over rice. This is also yummy when served with fresh tomatoes.
Bag Label:
Sweet & Sour Chicken Date:___________
Thaw. Heat through and serve over rice.
(Optional: serve with chopped fresh tomatoes.)
Wednesday, August 15, 2012
Chicken Rolls with Crispy Almond/Rye Breading Freezer Meal Recipe
CHICKEN ROLLS with Crispy Almond/Rye Breading
Makes 3 entrees, 4 servings each
Ingredients:
1 tray (about 6#) boneless, skinless, chicken half breasts
12 rye crispbread (such as Wasa) crackers, ground into crumbs (see note)
3/4 cup smoked almonds, finely ground (Blue Diamond: found in snack aisle)
3 egg whites, lightly beaten
1 (8-oz.) package cream cheese
Wax paper
12-14 toothpicks
6 one-gallon freezer bags, label 3
NOTE: Use food processor to finely ground rye crispbreads and smoked
almonds.
Directions:
1. Rinse and trim chicken as
desired. Lay out two shallow dishes. Combine rye crispbread crumbs and
ground almonds in one dish. To keep breading from absorbing excess
moisture from the eggs, pour half the breading mixture into a small bowl
and set aside; use this to refill the shallow breading dish as it
empties. Put the egg whites in the second dish.
2.
Working with 4-6 half breasts at a time, lay each piece of chicken,
smooth side down, between two sheets of wax paper. Pound chicken to
1/2-inch thickness with a rolling pin or meat tenderizer. Note the
number of chicken pieces. Set chicken aside.
3.
Slice the block of cream cheese lengthwise into two long strips, then
cut the strips into cubes equal to the number of chicken half breasts.
4.
Spread one cream cheese cube on each
piece of chicken. Starting from the widest end of each half breast,
roll the chicken and secure the end with a toothpick. Dip the chicken
into the egg whites, then roll through the breadcrumb mixture until well
covered. Place each chicken roll on a rimmed baking sheet. Discard
remaining egg and breading.
5. Place coated
chicken rolls in freezer for 1 hour. Divide frozen rolls evenly among
the double-bagged freezer bags. Seal and return to freezer.
Bag Label:
Chicken Rolls Date:_____________
Remove rolls from freezer and place in
greased 9-inch square pan. Cover; place
in refrigerator to thaw completely. Bake
uncovered at 350° for 45-60 minutes, or
until cooked through.
Tuesday, August 14, 2012
Sweet Asian Chicken Freezer Meal Recipe
SWEET ASIAN CHICKEN
Makes 3 entrees, 4 servings each
Ingredients:
1 tray (about 6 lbs.) boneless, skinless chicken half breasts
1 cup brown sugar, packed
1 cup soy sauce
1/4 cup lime juice
1/2 tsp. curry powder
3 Tbsp. minced garlic (about 25 cloves)
2 1/4 tsp. crushed red pepper flakes
3 gallon freezer bags, labeled
Directions:
1. Rinse and trim chicken as desired. Divide chicken evenly among the three freezer bags.
2. Combine the brown sugar, soy sauce, lime juice, and curry powder in a medium bowl. Divide marinade evenly over chicken.
3. Measure 1 Tbsp. minced garlic and 3/4 tsp. crushed red pepper into each
bag.
4. Seal and freeze.
Bag Label:
Sweet Asian Chicken Date:___________
GRILL Directions: Thaw. Prepare med-low fire. Cook chicken, turning every 5 minutes and basting frequently with the marinade, for about 30 min, or until chicken is heated through. Do not baste last 5 min & discard remaining marinade.
STOVE TOP Directions: Thaw. Cut marinated
chicken into 1/2-inch strips. Heat 1-2 Tbsp. oil over med. heat. Stir-fry chicken for about 25 minutes, or until done. Serve with soba noodles or rice and sweet Asian coleslaw.
Pecan-Crusted Chicken Strips Freezer Meal Recipe
PECAN-CRUSTED CHICKEN STRIPS
Makes 3 entrees, about 12 strips each
Ingredients:
1 tray (about 6#) boneless, skinless chicken half breasts
2 cups honey
1 cup spicy brown mustard
3/4 cup olive oil
1Tablespoon salt
1
Tablespoon granulated garlic
1 Tablespoon black pepper
3 cups panko (Japanese breadcrumbs)
1 1/2 cups (8 oz.) pecans, finely ground
6 gallon freezer bags (label 3)
3 quart freezer bags
Directions:
1.
Rinse and trim chicken as desired. Cut each half breast lengthwise
into 3 strips. Divide chicken evenly among the three unlabeled gallon
freezer bags.
2. Combine honey, mustard, oil, salt, garlic, and pepper in a medium (mixing) bowl. Divide sauce evenly over the chicken.
3. Seal bags.
4.
Into each of the 3 quart freezer bags, measure 1 cup panko and 1/2 cup
pecans; seal. Place one bag of chicken and one bag of pecan/breadcrumb
mixture into each labeled gallon bag.
Bag Label:
Pecan-Crusted Chicken Strips Date:_____
Thaw. Place breadcrumb mixture on a plate.
Shake excess sauce off each piece of chicken,
roll in crumbs, and place on greased baking
sheet. Bake at 350° for 30 min., until crust is
golden and chicken is cooked through.
Rice Pilaf [SIDE DISH] Freezer Meal Recipe
RICE PILAF (side dish)
Makes 4 side dishes, 4-6 servings each
Ingredients:
1/4 cup olive oil
2 Tbsp. butter
6 cups white rice, uncooked
2 cups chopped carrots (about 4 medium)
1 cup chopped celery (about 4 stalks)
1 cup chopped onion (about 1 medium)
8 tsp. chicken bouillon (may substitute vegetable bouillon) granules
4 tsp. dried parsley
1 tsp. black pepper
4 quart freezer bags, labeled
Directions:
1. Heat olive oil and butter in large skillet over medium heat. Add rice, carrots, celery and onion; cook,
stirring, until rice is golden brown, 5 to 7 minutes. Cool.
2.
Divide rice mixture among the freezer bags. Into each bag, measure 2
teaspoons bouillon, 1 teaspoon parsley, and 1/4 teaspoon pepper.
3. Seal and freeze.
Bag Label:
Rice Pilaf (side dish) Date:_________
Remove from bag & place frozen pilaf
in a medium saucepan & add 3 cups
water. Bring to boil; reduce heat & cook,
covered, for 20 min., or until water is
completely absorbed.
in a medium saucepan & add 3 cups
water. Bring to boil; reduce heat & cook,
covered, for 20 min., or until water is
completely absorbed.
Slow Simmering Bean Soup Freezer Meal Recipe
Slow Simmering Bean Soup
Ingredients:
1 15-oz. can red kidney beans, drained*
1 15-oz. can pinto beans, drained*
3 cups water*
1 14-oz. can stewed tomatoes
1 10-oz. pkg. frozen corn
1 cup sliced carrots
1 cup chopped onions
1 4-oz. can green chilies
2 Tbsp. beef bouillon granules
1 tsp. chili powder
1/4 tsp. minced garlic
Directions:
Combine all ingredients* and pour into a freezer bag. When thawed, simmer for four hours on top of stove or all day in a slow crock pot.
*Add water, cans (2) of beans, and canned tomatoes after thawing.
Bag Label:
Slow Simmering Bean Soup Date:_________
Thaw and add 3 cups water, 15-oz. kidney beans,
15-oz. pinto beans, and 14-oz. stewed tomatoes.
Simmer 4 hrs. or all day in crock pot.
Simmer 4 hrs. or all day in crock pot.
Ham Fried Rice Freezer Meal Recipe
Ham Fried Rice
Ingredients:
1 1/2 cups diced ham (thick deli sliced, diced)
1 8 oz. can sliced water chestnuts, drained
1 4 oz. can mushrooms, drained
1/4 cup chopped green bell pepper (about 1/2 pepper)
1 cup frozen petite peas
3 cups cooked rice
2 Tbsp. soy sauce
2 eggs
Directions:
Combine all ingredients except eggs. Pour into freezer bag. When thawed, add about 1 Tbsp. oil in frying pan over medium heat. In a separate bowl, beat eggs. Fry scrambled eggs in oil, then add rice mixture. Stir fry until heated through.
Bag Label:
Ingredients:
1 1/2 cups diced ham (thick deli sliced, diced)
1 8 oz. can sliced water chestnuts, drained
1 4 oz. can mushrooms, drained
1/4 cup chopped green bell pepper (about 1/2 pepper)
1 cup frozen petite peas
3 cups cooked rice
2 Tbsp. soy sauce
2 eggs
Directions:
Combine all ingredients except eggs. Pour into freezer bag. When thawed, add about 1 Tbsp. oil in frying pan over medium heat. In a separate bowl, beat eggs. Fry scrambled eggs in oil, then add rice mixture. Stir fry until heated through.
Bag Label:
Ham Fried Rice Date______________
Thaw. Add 1
Tbsp. oil to frying pan over
med. heat. In a separate bowl, beat 2 eggs.
Fry scrambled eggs in oil, then add rice
mixture. Heat through.
BBQ Chicken Freezer Meal Recipe
BBQ Chicken
Ingredients:
3 cups cooked chicken, chopped (about 3 breasts)
1 cup chopped onion
2 Tbsp. vinegar
2 Tbsp. brown sugar
1/4 cup lemon juice
1 cup ketchup
3 Tbsp. Worcestershire sauce
1/2 Tbsp. prepared mustard
1 cup water (can be omitted and added at time of cooking, see 'Bag Label')
1/2 cup chopped celery
Directions:
Combine all ingredients (except water - see 'Bag Label') and pour into freezer bag. Freeze. When thawed, (add 1 cup water, &) bake uncovered at 350° for 45 minutes.
Bag Label:
BBQ Chicken Date:___________
Thaw. Add 1 cup water. Bake at 350°
uncovered for 45 min. Serve over rice,
potatoes, pasta, etc.
Ingredients:
3 cups cooked chicken, chopped (about 3 breasts)
1 cup chopped onion
2 Tbsp. vinegar
2 Tbsp. brown sugar
1/4 cup lemon juice
1 cup ketchup
3 Tbsp. Worcestershire sauce
1/2 Tbsp. prepared mustard
1 cup water (can be omitted and added at time of cooking, see 'Bag Label')
1/2 cup chopped celery
Directions:
Combine all ingredients (except water - see 'Bag Label') and pour into freezer bag. Freeze. When thawed, (add 1 cup water, &) bake uncovered at 350° for 45 minutes.
Bag Label:
BBQ Chicken Date:___________
Thaw. Add 1 cup water. Bake at 350°
uncovered for 45 min. Serve over rice,
potatoes, pasta, etc.
Monday, August 13, 2012
Stuffed Manicotti Freezer Meal Recipe
Stuffed Manicotti Freezer Meal Recipe
Meat Sauce
3 cups cooked ground beef (about 1 lb raw)
1 1/2 cups water (can instead be added at time of baking, see 'Bag Label' below)
4 tsp. dried basil (triple if using fresh)
12 oz. tomato sauce
1/2 cup chopped onion
1 1/2 tsp. salt
2 Tbsp. dried parsley
Cheese Stuffing
12 oz. low-fat ricotta cheese
12 oz. low-fat cottage cheese
1 egg
1/3 cup parmesan cheese
2 Tbsp. dried parsley
1/4 tsp. salt
14-16 dry manicotti shells
2 cups shredded cheddar cheese (to be added at time of baking)
Directions:
Combine ingredients for cheese stuffing and fill dry shells. Put into freezer bag. Then combine ingredients for meat sauce and pour over shells in bag. When thawed, bake at 400 degrees 45 minutes covered, add 2 cups grated cheddar cheese and bake additional 15 minutes uncovered.
Bag Label:
Stuffed Manicotti Date:___________
Thaw. Add 1 1/2 cups water. Bake at 400° for
45 min covered. Add 2 cups cheddar cheese
& bake an additional 15 min uncovered.
Meat Sauce
3 cups cooked ground beef (about 1 lb raw)
1 1/2 cups water (can instead be added at time of baking, see 'Bag Label' below)
4 tsp. dried basil (triple if using fresh)
12 oz. tomato sauce
1/2 cup chopped onion
1 1/2 tsp. salt
2 Tbsp. dried parsley
Cheese Stuffing
12 oz. low-fat ricotta cheese
12 oz. low-fat cottage cheese
1 egg
1/3 cup parmesan cheese
2 Tbsp. dried parsley
1/4 tsp. salt
14-16 dry manicotti shells
2 cups shredded cheddar cheese (to be added at time of baking)
Directions:
Combine ingredients for cheese stuffing and fill dry shells. Put into freezer bag. Then combine ingredients for meat sauce and pour over shells in bag. When thawed, bake at 400 degrees 45 minutes covered, add 2 cups grated cheddar cheese and bake additional 15 minutes uncovered.
Bag Label:
Stuffed Manicotti Date:___________
Thaw. Add 1 1/2 cups water. Bake at 400° for
45 min covered. Add 2 cups cheddar cheese
& bake an additional 15 min uncovered.
Wednesday, April 25, 2012
Healthy Mama BBQ Chicken Freezer Meal Recipe
Healthy Mama BBQ Chicken
adapted from Stephanie of mamaandbabylove.com
Ingredients:
5 medium unpeeled red potatoes, cut into 1/2 inch pieces, about 2 cups.
2 large green peppers (red, orange, or yellow also work well), cut into chunks, about 2 cups.
1 zucchini, chopped, about 1 cups.
1 medium onion, chopped, about 1 cup
2 tablespoon quick cooking tapioca (or flour, or some other thickening agent).
3-4 chicken breasts
1 (15-oz) can of tomato sauce
2 tablespoons packed brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon yellow mustard
2 clove garlic, minced
1 teaspoon salt
Directions:
Place everything into a gallon-sized freezer bag. Mix around, making sure all vegetables are coated with some sauce. Make sure as much air as possible is removed from bag. Label and lay flat in the freezer.
Freezer Meal Label:
Day of cooking, thaw on your counter for 30-60 minutes, or until it can easily be removed from the bag. Place contents into your slow cooker and cook on low for 6 hours, or until chicken is cooked through and veggies are tender. Serve over egg noodles or rice, if desired.
Notes:
I included the chicken in a separate bag because it was pre-frozen. I just labeled one bag (1 of 2) and the other (2 of 2) to make sure they remembered to add the chicken (and stir sometime during cooking).
adapted from Stephanie of mamaandbabylove.com
Ingredients:
5 medium unpeeled red potatoes, cut into 1/2 inch pieces, about 2 cups.
2 large green peppers (red, orange, or yellow also work well), cut into chunks, about 2 cups.
1 zucchini, chopped, about 1 cups.
1 medium onion, chopped, about 1 cup
2 tablespoon quick cooking tapioca (or flour, or some other thickening agent).
3-4 chicken breasts
1 (15-oz) can of tomato sauce
2 tablespoons packed brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon yellow mustard
2 clove garlic, minced
1 teaspoon salt
Directions:
Place everything into a gallon-sized freezer bag. Mix around, making sure all vegetables are coated with some sauce. Make sure as much air as possible is removed from bag. Label and lay flat in the freezer.
Freezer Meal Label:
Day of cooking, thaw on your counter for 30-60 minutes, or until it can easily be removed from the bag. Place contents into your slow cooker and cook on low for 6 hours, or until chicken is cooked through and veggies are tender. Serve over egg noodles or rice, if desired.
Notes:
I included the chicken in a separate bag because it was pre-frozen. I just labeled one bag (1 of 2) and the other (2 of 2) to make sure they remembered to add the chicken (and stir sometime during cooking).
Monday, April 23, 2012
Mexican Black Bean Casserole Freezer Meal Recipe
Mexican Black Bean
Casserole
Adapted from http://momonamission.me/
Ingredients:
·
1 can whole kernel corn, drained and rinsed, or
1 ½ cups frozen corn (about 16 oz)
·
1 can black beans, rinsed (1 ½ cups)
·
1 (14.5 oz.) can diced tomatoes with basil,
garlic and oregano
·
1 (4 oz) can chopped green chilies
·
1/3 cup sliced green onions
·
¼ cup chopped cilantro, optional
·
2 tsp ground cumin
·
1 tsp oregano
·
1/8 tsp chipotle chili powder, optional
·
4 small (about 6 inch) corn tortillas
·
1 ½ to 2 cups shredded cheddar cheese (you could
also use a Mexican blend)
Instructions:
·
Preheat the oven to 400 degrees. Lightly grease
a 9x13 pan with cooking spray.
·
Combine the first nine ingredients in a bowl and
mix well.
·
Place 2 tortillas side-by-side in the bottom of
the pan. Spoon ½ of the bean, corn, and tomato mixture over the tortillas. Top
with ¾ to 1 cup of cheese. Repeat the layers in each pan.
·
Cover with foil and bake for 15-20 minutes, or
until hot and bubbly.
·
Serving Suggestions: Garnish with sour cream or
guacamole. Serve with green salad and/or vegetable, Mexican rice, tortilla
chips and salsa.
Freezing Directions: Cover with labeled foil and
freeze. Thaw for 24 hours and bake covered at 400 degrees for 30 minutes. (I
lined a 9x13 pan with foil, assembled casserole, covered with plastic wrap
& more foil, and then placed in the freezer. After frozen, I removed the
foil-covered casserole and placed it in a large Ziploc bag with a label. This
way it takes up less room in the freezer and you don’t have your pans in the
freezer.)
Freezer Meal Label:
Remove from bag, place in 9x13 baking pan, and
thaw in refrigerator for 24 hours. Remove plastic wrap and replace foil. Bake
covered at 400 degrees for 30 minutes.
Serving Suggestions: Garnish with sour cream or
guacamole. Serve with green salad and/or vegetable, Mexican rice, tortilla
chips and salsa.
Friday, April 20, 2012
Navajo Tacos Freezer Meal Recipe
Navajo Tacos Freezer Meal
Ingredients:
1 lb ground beef
1 can kidney beans, drained & rinsed
1 can diced tomatoes
1/2 - 1 packet taco seasoning
can of biscuits
1 cup sour cream
1 tsp fresh lemon juice
2 tsp dry ranch dressing mix
shredded cheese
lettuce
other toppings, if desired (salsa, guacamole, sliced olives, etc)
Directions:
Brown ground beef, drain. Add seasoning, beans, and tomatoes. Simmer 10 minutes. Mix together sour cream, lemon juice, and dry ranch mix. Preheat a frying pan on the stove over medium to med-high heat. Open can of biscuits. Roll each individual biscuit out very thin. Cook biscuits one at a time in the frying pan, flipping once (done after golden brown on both sides). Prepare an assembly line. First spread a thin layer of sour cream mixture over cooked biscuit. Then add meat, cheese, lettuce, and other toppings if desired.
Freezer Meal Directions:
Brown ground beef, drain. Add seasoning, beans, and tomatoes. Simmer 10 minutes. Let cool. Spoon into a freezer-safe baggie. Include a can of biscuits (can these be frozen?? I put mine in the fridge), separate baggies of shredded cheese, and ranch dressing mix.
Freezer Meal Label:
NOT included: lettuce, sour cream, fresh lemon juice, other toppings
Thaw. Reheat meat mixture in a skillet. Mix together sour cream, lemon juice, and dry ranch mix. Preheat a frying pan on the stove over medium to med-high heat. Open can of biscuits. Roll each individual biscuit out very thin. Cook biscuits one at a time in the frying pan, flipping once (done after golden brown on both sides). Prepare an assembly line. First spread a thin layer of sour cream mixture over cooked biscuit. Then add meat, cheese, lettuce, and other toppings if desired.
Ingredients:
1 lb ground beef
1 can kidney beans, drained & rinsed
1 can diced tomatoes
1/2 - 1 packet taco seasoning
can of biscuits
1 cup sour cream
1 tsp fresh lemon juice
2 tsp dry ranch dressing mix
shredded cheese
lettuce
other toppings, if desired (salsa, guacamole, sliced olives, etc)
Directions:
Brown ground beef, drain. Add seasoning, beans, and tomatoes. Simmer 10 minutes. Mix together sour cream, lemon juice, and dry ranch mix. Preheat a frying pan on the stove over medium to med-high heat. Open can of biscuits. Roll each individual biscuit out very thin. Cook biscuits one at a time in the frying pan, flipping once (done after golden brown on both sides). Prepare an assembly line. First spread a thin layer of sour cream mixture over cooked biscuit. Then add meat, cheese, lettuce, and other toppings if desired.
Freezer Meal Directions:
Brown ground beef, drain. Add seasoning, beans, and tomatoes. Simmer 10 minutes. Let cool. Spoon into a freezer-safe baggie. Include a can of biscuits (can these be frozen?? I put mine in the fridge), separate baggies of shredded cheese, and ranch dressing mix.
Freezer Meal Label:
NOT included: lettuce, sour cream, fresh lemon juice, other toppings
Thaw. Reheat meat mixture in a skillet. Mix together sour cream, lemon juice, and dry ranch mix. Preheat a frying pan on the stove over medium to med-high heat. Open can of biscuits. Roll each individual biscuit out very thin. Cook biscuits one at a time in the frying pan, flipping once (done after golden brown on both sides). Prepare an assembly line. First spread a thin layer of sour cream mixture over cooked biscuit. Then add meat, cheese, lettuce, and other toppings if desired.
Wednesday, April 18, 2012
Cream Cheese Chicken Chili Freezer Meal Recipe
Cream Cheese Chicken Chili Freezer Meal
Ingredients:
1 can black beans
1 can corn, undrained
1 can Rotel, undrained
1 package ranch dressing mix
1 tsp cumin
1 Tbsp chili powder
1 tsp onion powder
8 oz light cream cheese
2 chicken breasts
Directions:
Drain and rinse black beans. Place chicken at bottom of crock pot, then pour out whole can of corn, Rotel, and black beans. Top with seasonings and ranch mix. Stir together. Place cream cheese on top. Cover with lid and cook on low for 6-8 hours. Stir cream cheese into chili. Use 2 forks to shred chicken. Stir together and serve.
Freezer Meal Directions:
Place all ingredients except cream cheese in a freezer-safe baggie. Mix together. Include 8 oz package of light cream cheese (have them place cream cheese in refrigerator - it can be frozen but it changes texture a little bit; it lasts quite a while in fridge).
Freezer Meal Label:
Thaw. Place into a 6-quart crock pot. Place cream cheese on top. Cover with lid and cook on low for 6-8 hours. Stir cream cheese into chili. Use 2 forks to shred chicken. Stir together and serve.
***I've made this recipe, and I would suggest adding only 1/2 the amount of cream cheese. Also, it tastes great garnished with fresh tortilla chips.***
Ingredients:
1 can black beans
1 can corn, undrained
1 can Rotel, undrained
1 package ranch dressing mix
1 tsp cumin
1 Tbsp chili powder
1 tsp onion powder
8 oz light cream cheese
2 chicken breasts
Directions:
Drain and rinse black beans. Place chicken at bottom of crock pot, then pour out whole can of corn, Rotel, and black beans. Top with seasonings and ranch mix. Stir together. Place cream cheese on top. Cover with lid and cook on low for 6-8 hours. Stir cream cheese into chili. Use 2 forks to shred chicken. Stir together and serve.
Freezer Meal Directions:
Place all ingredients except cream cheese in a freezer-safe baggie. Mix together. Include 8 oz package of light cream cheese (have them place cream cheese in refrigerator - it can be frozen but it changes texture a little bit; it lasts quite a while in fridge).
Freezer Meal Label:
Thaw. Place into a 6-quart crock pot. Place cream cheese on top. Cover with lid and cook on low for 6-8 hours. Stir cream cheese into chili. Use 2 forks to shred chicken. Stir together and serve.
***I've made this recipe, and I would suggest adding only 1/2 the amount of cream cheese. Also, it tastes great garnished with fresh tortilla chips.***
Monday, April 16, 2012
Ravioli Bake Freezer Meal Recipe
Ravioli Bake Freezer Meal
Ingredients:
1 (16 oz) jar spaghetti sauce
1 (14 1/2 oz) can diced tomatoes, undrained
1/4 cup Italian dressing
2 (9 oz, each) packages refrigerated or frozen cheese-filled ravioli
1 cup shredded mozzarella cheese
1 tsp basil
Directions:
Preheat oven to 375 degrees. Combine spaghetti sauce, tomatoes & liquid, dressing, & basil in a 13x9 baking dish. Add ravioli & mix lightly. Cover with foil. Bake 50 minutes or until ravioli are tender. Remove foil, stir. Sprinkle with cheese. Let stand 5 minutes or until cheese is melted.
Freezer Meal Directions:
Combine spaghetti sauce, tomatoes & liquid, dressing, & basil in a freezer-safe baggie. Include separate baggie of ravioli and separate baggie of cheese.
Freezer Meal Label:
Thaw tomato sauce and cheese. Preheat oven to 375 degrees. Pour tomato sauce into 13x9 baking dish. Add frozen ravioli and mix lightly. Cover with foil. Bake 50 minutes or until ravioli are tender. Remove foil, stir. Sprinkle with cheese. Let stand 5 minutes or until cheese is melted.
Ingredients:
1 (16 oz) jar spaghetti sauce
1 (14 1/2 oz) can diced tomatoes, undrained
1/4 cup Italian dressing
2 (9 oz, each) packages refrigerated or frozen cheese-filled ravioli
1 cup shredded mozzarella cheese
1 tsp basil
Directions:
Preheat oven to 375 degrees. Combine spaghetti sauce, tomatoes & liquid, dressing, & basil in a 13x9 baking dish. Add ravioli & mix lightly. Cover with foil. Bake 50 minutes or until ravioli are tender. Remove foil, stir. Sprinkle with cheese. Let stand 5 minutes or until cheese is melted.
Freezer Meal Directions:
Combine spaghetti sauce, tomatoes & liquid, dressing, & basil in a freezer-safe baggie. Include separate baggie of ravioli and separate baggie of cheese.
Freezer Meal Label:
Thaw tomato sauce and cheese. Preheat oven to 375 degrees. Pour tomato sauce into 13x9 baking dish. Add frozen ravioli and mix lightly. Cover with foil. Bake 50 minutes or until ravioli are tender. Remove foil, stir. Sprinkle with cheese. Let stand 5 minutes or until cheese is melted.
Friday, April 13, 2012
Fajita Chicken Freezer Meal Recipe
Fajita Chicken Freezer Meal
Ingredients:
2 cooked chicken breasts sliced or shredded OR 1/2 rotisserie chicken
1 bag frozen bell peppers OR 2-3 fresh chopped bell peppers
1 small onion, chopped (optional)
ground cumin
Cajun seasoning
chili powder
garlic salt
ground cayenne red pepper
ground coriander seed
tortillas or rice
Directions:
Mix chicken, bell peppers, & onion. Sprinkle each spice all over the top (until you can see each spice). Go easy with chili powder, red pepper, & Cajun seasoning if sensitive to spice (good to have a little extra if serving it with sour cream and guacamole). Mix & cook in a skillet until warm (or fresh bell peppers are tender). Serve on tortillas or over rice. Great with sour cream, or greek yogurt & guacamole.
- Easy sides ideas: Beans, rice, simple salad.
Freezer Meal Directions:
Prepare as directed without onion & bell peppers. Place seasoned chicken in a freezer-safe bag. Include frozen bell peppers & tortillas. Instruct to add fresh onion, if desired.
Freezer Meal Label:
Thaw chicken. Chop small onion, if desired. Add seasoned chicken, onion, and frozen bell peppers to a skillet. Heat until warm. Serve on tortillas or over rice. Great with sour cream, or greek yogurt & guacamole. - Easy sides ideas: Beans, rice, simple salad.
Ingredients:
2 cooked chicken breasts sliced or shredded OR 1/2 rotisserie chicken
1 bag frozen bell peppers OR 2-3 fresh chopped bell peppers
1 small onion, chopped (optional)
ground cumin
Cajun seasoning
chili powder
garlic salt
ground cayenne red pepper
ground coriander seed
tortillas or rice
Directions:
Mix chicken, bell peppers, & onion. Sprinkle each spice all over the top (until you can see each spice). Go easy with chili powder, red pepper, & Cajun seasoning if sensitive to spice (good to have a little extra if serving it with sour cream and guacamole). Mix & cook in a skillet until warm (or fresh bell peppers are tender). Serve on tortillas or over rice. Great with sour cream, or greek yogurt & guacamole.
- Easy sides ideas: Beans, rice, simple salad.
Freezer Meal Directions:
Prepare as directed without onion & bell peppers. Place seasoned chicken in a freezer-safe bag. Include frozen bell peppers & tortillas. Instruct to add fresh onion, if desired.
Freezer Meal Label:
Thaw chicken. Chop small onion, if desired. Add seasoned chicken, onion, and frozen bell peppers to a skillet. Heat until warm. Serve on tortillas or over rice. Great with sour cream, or greek yogurt & guacamole. - Easy sides ideas: Beans, rice, simple salad.
Wednesday, April 11, 2012
Shepherd's Pie Freezer Meal Recipe
Shepherd’s Pie Freezer Meal
Recipe by Our Best Bites
Ingredients:
1 lb. lean ground beef
1 medium onion, minced
4-5 cloves garlic, minced
1 1-lb. bag frozen vegetables (I used peas and carrots)
1 teaspoon seasoning salt
1 1/2 teaspoons dried parsley
pinch of dried thyme
10 dashes Tabasco sauce
1/4 cup all-purpose flour
6 ounces V8 juice
1 14.5-ounce can beef broth
1 1/2 tablespoons red wine vinegar
6 cups mashed potatoes (I used this tutorial with russet potatoes and buttermilk)
1/2 cup freshly grated Parmesan
1/2 cup freshly grated sharp cheddar cheese
Instructions:
In a large saucepan or skillet, brown ground beef with onion and garlic. Cook, stirring frequently, until the meat is browned and the onions and garlic are tender and fragrant. Add the frozen veggies and cook, stirring frequently, until most of the moisture has evaporated. Add seasoned salt, parsley, thyme, and Tabasco and stir until combined. Add the flour and stir until completely coated.
Add the vinegar, V8 juice, and beef broth and bring to a boil. Reduce heat to a simmer and cook, stirring frequently, until the mixture is thickened (about 15 minutes).
Preheat oven to 400 degrees.
While the beef mixture is simmering, prepare the potatoes according to your preference. Add the Parmesan and sharp cheddar cheeses. Spoon into a gallon-sized heavy-duty Ziploc bag and set aside.
When the beef mixture is done simmering, season to taste and then ladle the beef mixture into a 9x13 baking dish. Cut the corner off the Ziploc bag and pipe onto the beef mixture. Place in oven for 15 minutes and bake until lightly browned on top. Serves 6.
Freezer Meal Instructions:
After beef and vegetable mixture is cooked, cool and ladle into freezer-safe baggies. After cheeses are added to mashed potatoes, cool, & spoon potatoes into a freezer-safe baggie. Lay flat to freeze.
Freezer Meal Label:
Thaw. Preheat oven to 375. Place beef mixture into bottom of 9x13 pan. Without opening bag, mix mashed potatoes. If they appear a little watery, add a little sour cream to thicken. Cut the corner off the freezer bag and pipe onto the beef mixture. Place in oven for 45-60 minutes and bake until lightly bubbly & lightly browned on top.
Recipe by Our Best Bites
Ingredients:
1 lb. lean ground beef
1 medium onion, minced
4-5 cloves garlic, minced
1 1-lb. bag frozen vegetables (I used peas and carrots)
1 teaspoon seasoning salt
1 1/2 teaspoons dried parsley
pinch of dried thyme
10 dashes Tabasco sauce
1/4 cup all-purpose flour
6 ounces V8 juice
1 14.5-ounce can beef broth
1 1/2 tablespoons red wine vinegar
6 cups mashed potatoes (I used this tutorial with russet potatoes and buttermilk)
1/2 cup freshly grated Parmesan
1/2 cup freshly grated sharp cheddar cheese
Instructions:
In a large saucepan or skillet, brown ground beef with onion and garlic. Cook, stirring frequently, until the meat is browned and the onions and garlic are tender and fragrant. Add the frozen veggies and cook, stirring frequently, until most of the moisture has evaporated. Add seasoned salt, parsley, thyme, and Tabasco and stir until combined. Add the flour and stir until completely coated.
Add the vinegar, V8 juice, and beef broth and bring to a boil. Reduce heat to a simmer and cook, stirring frequently, until the mixture is thickened (about 15 minutes).
Preheat oven to 400 degrees.
While the beef mixture is simmering, prepare the potatoes according to your preference. Add the Parmesan and sharp cheddar cheeses. Spoon into a gallon-sized heavy-duty Ziploc bag and set aside.
When the beef mixture is done simmering, season to taste and then ladle the beef mixture into a 9x13 baking dish. Cut the corner off the Ziploc bag and pipe onto the beef mixture. Place in oven for 15 minutes and bake until lightly browned on top. Serves 6.
Freezer Meal Instructions:
After beef and vegetable mixture is cooked, cool and ladle into freezer-safe baggies. After cheeses are added to mashed potatoes, cool, & spoon potatoes into a freezer-safe baggie. Lay flat to freeze.
Freezer Meal Label:
Thaw. Preheat oven to 375. Place beef mixture into bottom of 9x13 pan. Without opening bag, mix mashed potatoes. If they appear a little watery, add a little sour cream to thicken. Cut the corner off the freezer bag and pipe onto the beef mixture. Place in oven for 45-60 minutes and bake until lightly bubbly & lightly browned on top.
Monday, April 9, 2012
Chicken Parmesan Freezer Meal Recipe
Chicken Parmesan Freezer Meal
Ingredients:
3-4 chicken breasts
2 cups flour
2 eggs
splash of milk
2 cups bread crumbs
1 cup Parmesan cheese
1 tsp Italian seasoning (omit if using seasoned bread crumbs)
salt & pepper
1 cup mozzarella cheese
1 jar favorite spaghetti sauce
Directions:
Prepare an assembly line with three bowls. Put flour in the first bowl; eggs & milk in the second; and bread crumbs, cheese, & Italian seasoning (combined) in the third. Season chicken breasts with salt & pepper. Place chicken in flour bowl and coat both sides, then dip in egg mixture bowl, followed by bread crumbs and cheese bowl mixture. Repeat with each breast. Put spaghetti sauce in casserole dish leaving about 1/4 in jar. Place chicken on top and pour remaining sauce on top of each breast, followed by mozzarella cheese. Cook at 400 degrees, covered, for 35 min. Take foil off and cook for 10 more min. If frozen, cook at 400 for 1 1/2 hours.
Freezer Meal Directions:
After coating chicken breasts in the 3 bowls, wrap each individual breast with plastic wrap and place in a labeled, freezer-safe baggie.
Freezer Meal Label:
2 options:
1. Thaw. Put spaghetti sauce in casserole dish leaving about 1/4 in jar. Place chicken on top and pour remaining sauce on top of each breast, followed by mozzarella cheese. Cook at 400 degrees, covered, for 35 min. Take foil off and cook for 10 more min.
2. If frozen, cook at 400 for 1 1/2 hours.
Ingredients:
3-4 chicken breasts
2 cups flour
2 eggs
splash of milk
2 cups bread crumbs
1 cup Parmesan cheese
1 tsp Italian seasoning (omit if using seasoned bread crumbs)
salt & pepper
1 cup mozzarella cheese
1 jar favorite spaghetti sauce
Directions:
Prepare an assembly line with three bowls. Put flour in the first bowl; eggs & milk in the second; and bread crumbs, cheese, & Italian seasoning (combined) in the third. Season chicken breasts with salt & pepper. Place chicken in flour bowl and coat both sides, then dip in egg mixture bowl, followed by bread crumbs and cheese bowl mixture. Repeat with each breast. Put spaghetti sauce in casserole dish leaving about 1/4 in jar. Place chicken on top and pour remaining sauce on top of each breast, followed by mozzarella cheese. Cook at 400 degrees, covered, for 35 min. Take foil off and cook for 10 more min. If frozen, cook at 400 for 1 1/2 hours.
Freezer Meal Directions:
After coating chicken breasts in the 3 bowls, wrap each individual breast with plastic wrap and place in a labeled, freezer-safe baggie.
Freezer Meal Label:
2 options:
1. Thaw. Put spaghetti sauce in casserole dish leaving about 1/4 in jar. Place chicken on top and pour remaining sauce on top of each breast, followed by mozzarella cheese. Cook at 400 degrees, covered, for 35 min. Take foil off and cook for 10 more min.
2. If frozen, cook at 400 for 1 1/2 hours.
Friday, April 6, 2012
Oven Baked Chicken Fajitas Freezer Meal Recipe
Oven Baked Chicken Fajitas Freezer Meal
Ingredients:
1 lb boneless, skinless chicken breasts, cut into strips
2 Tbsp vegetable oil
2 tsp chili powder
2 tsp cumin
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp salt
1 (15 oz) can diced tomatoes with green chilies
1 medium onion, sliced
1 large bell pepper, seeded & sliced
12 flour tortillas
toppings such as cheese, sour cream, and guacamole - if desired
Instructions:
1. Preheat oven to 400. Grease a 13x9 baking dish. Place chicken strips in dish. Set aside.
2. In a small bowl place next 6 ingredients (oil through salt). Mix well.
3. Drizzle oil/spice mixture over chicken. Stir, & make sure chicken is well coated.
4. Add can of tomatoes, sliced onion, and peppers. Stir to coat.
5. Bake uncovered for 20-25 minutes (until chicken is cooked through) & vegetables are tender. Serve on warmed tortillas with toppings of your choice.
Freezer Meal Instructions:
Place all ingredients into a labeled gallon-sized ziploc container. Mix well. Freeze.
Label as follows:
Oven Baked Chicken Fajitas
Thaw. Place contents of bag into a greased 13x9 baking dish. Bake uncovered for 20-25 minutes. Serve on warmed tortillas with toppings of your choice.
Ingredients:
1 lb boneless, skinless chicken breasts, cut into strips
2 Tbsp vegetable oil
2 tsp chili powder
2 tsp cumin
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp salt
1 (15 oz) can diced tomatoes with green chilies
1 medium onion, sliced
1 large bell pepper, seeded & sliced
12 flour tortillas
toppings such as cheese, sour cream, and guacamole - if desired
Instructions:
1. Preheat oven to 400. Grease a 13x9 baking dish. Place chicken strips in dish. Set aside.
2. In a small bowl place next 6 ingredients (oil through salt). Mix well.
3. Drizzle oil/spice mixture over chicken. Stir, & make sure chicken is well coated.
4. Add can of tomatoes, sliced onion, and peppers. Stir to coat.
5. Bake uncovered for 20-25 minutes (until chicken is cooked through) & vegetables are tender. Serve on warmed tortillas with toppings of your choice.
Freezer Meal Instructions:
Place all ingredients into a labeled gallon-sized ziploc container. Mix well. Freeze.
Label as follows:
Oven Baked Chicken Fajitas
Thaw. Place contents of bag into a greased 13x9 baking dish. Bake uncovered for 20-25 minutes. Serve on warmed tortillas with toppings of your choice.
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