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.

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.

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.

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.)

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.

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.