Picante Chicken

I'm new to this freezer meal group and blog. This is a recipe given to me by Lorraine Taylor in the ward. This is my January meal.

Picante Chicken
4 chicken breasts
16 oz picante sauce
1-2 cans black beans, rinsed
2 cups shredded cheese

Place chicken in bottom of crock pot, top with picante sauce and black beans. Cook on low for 6-8hrs. Remove chicken and shred. Add chicken back to the crock pot and top with cheese. Let melt for 30 mins. Serve over rice (or can double and serve with tortillas or over lettuce).

Swiss Chicken

Ingredients:6-8 boneless chicken breasts
12-16 slices Swiss cheese
Optional:6-8 slices of ham
2 cans cream of chicken soup (can substitute with cream of mushroom soup)
1/3 cup water
1/2 cup seasoned bread crumbs
1/4 cup melted butter
Directions:
Place chicken breasts in a greased 9x13 pan.
Top each breast with ham and 2 slices of Swiss cheese
Mix soup and water and pour over chicken and cheese (if using frozen chicken leave out water)
Sprinkle bread crumbs over the top then drizzle melted butter over bread crumbs.

Bake at 350 for 1&1/2 hours or until chicken is tender

(adapted from girlfriends on the go recipe)

Salsa Chicken

Ingredients:
Chicken Breasts 3-4 depending on size
Can of corn drained
Can of black beans drained
1/3 cup sour cream
2 cups salsa mild chunky style
1 Tbsp. taco seasoning mix

Directions:
Cook in a crock pot on low for 6-8 hours.  Shred Chicken.
Serve over rice, chips, or put into taco shells
Top with sour cream, lettuce, tomatoes, cheese, etc.

Creamy Bacon Chicken

Ingredients:
Chicken Breasts (2-6 skinless boneless)
1 (3oz) pkg precooked bacon pieces (not artificial)
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup sour cream
1/2 cup flour

Mix all ingredients together and pour over chicken.

Cooking:
Thaw and place in slow cooker on low for 6 to 8 hours.
Serve over egg noodles or rice.
Serve with vegetables or a salad.

(Adapted from girlfriends on the Go!)

Creamy Chicken Enchilada Casserole

2 cans cream of chicken soup
1 pint sour cream
1 med. onion or 1 tsp onion powder
1 4oz can diced green chiles
3-4 boneless, skinless chicken breasts, cooked and cubed or shredded
6 to 8 flour or corn tortillas, cut into bite-sized pieces
2 to 3 cups grated cheese (cheddar and or monterey jack or whatever combo you'd like)

Heat oven to 350 degrees. Mix soups, sour cream, onion (or powder), and green chiles in a large bowl. Gently add chicken and stir just until combined. Place half tortilla pieces in bottom of greased 9x13 pan. Spread half of chicken mixture over tortillas. Sprinkle half of cheese over mixture. Repeat layers. Bake uncovered 30 to 45 minutes or until bubbly and heated through.

Italian Crockpot Chicken

4 Boneless Skinless Chicken Breasts cut in strips
1 can Cream of Chicken soup
8 oz Cream Cheese softened
2 pkg. Good Seasons Italian Salad Dressing and Recipe Mix

Combine soup, cream cheese, and dressing mix. Cover chicken in crock pot. Cook on low 4-6 hrs. Serve over noodles or rice.
To freeze - put raw chicken and sauce mix in freezer bag.

Honey Balsamic Slow-cooker chicken

Boneless skinless chicken breasts

• ½ c chicken broth
• 1/3 c soy sauce
• 1/3 c olive oil
• ¼ c honey
• 1 t Worcestershire sauce
• 2 t balsamic vinegar
• 2 t lemon juice
• 1 t sesame oil
• 2 T minced garlic

In a bowl, stir together all ingredients except chicken. Pour over chicken. Place in Ziploc bag. To cook: thaw in fridge overnight or partially thaw in microwave in the morning. Place in crock-pot and cook 4-5 hours.

Green Chile Enchiladas

(Makes 32 Enchiladas)
10 to 15 large chicken breasts (slow cooked in 1 can chicken broth for 6 hours and shredded)
4 cans kidney beans (drained)
3 cans black beans (drained)
2 cans kernel corn (drained)
6 servings white or brown rice cooked
28oz can green chile enchilada sauce
tortillas of choice (I used the wheat Costco variety)

Mix all ingredients together and spoon a cup of mix into each tortilla

To serve:  Thaw.  Pour can of green chile enchilada sauce on top.  Bake at 350 degrees for 40 minutes.  Put cheese on top for last 10 minutes of cooking.

Top with salsa, guacamole, tomatoes, lettuce, olives, etc.

Chicken Noodle Bake

2 c. chicken, cooked and cubed 1 1/2 c. uncooked elbow macaroni 2 c. shredded cheddar cheese 1 can cream of chicken soup 1/2 can cream of celery soup 1 c. milk 1 (8 oz.) can mushrooms, drained 1/4 tsp. pepper Combine the chicken, noodles, cheese, soups, milk, mushrooms, and pepper. Pour into a greased 9x13 pan. Cover and bake at 350 for 60-65 minutes or until macaroni is tender. Freezing directions: Put in freezer bag or a disposable pan before cooking.

Hawaiian Chicken

1 lb boneless, skinless chicken breast, cut in pieces
16 oz stir fry vegetables
1/2 cup ketchup
1/2 tsp Worcestershire sauce
1 tsp mustard
1/2 cup crushed pineapple with juice
1/2 cup brown sugar

Place chicken and vegetables in freezer bag. Mix remaining ingredients and pour sauce mixture over chicken and vegetables in bag.

Thaw; Cook in slow cooker on low for 4 to 6 hours.
Serve with rice.
Makes 4 servings

Chicken Adobo

2 pounds chicken

1 head garlic, minced

1/2 yellow onion, diced

1/2 cup soy sauce

1 cup rice vinegar

2 cups of water

1 teaspoon paprika

5 bay leaves

4 tablespoons of cooking oil or olive oil

2 tablespoons cornstarch

Salt and pepper to taste

3 tablespoons water

In a big sauce pan or wok, heat 2 tablespoons of oil then sauté the minced garlic and onions.

Add the pork and chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender. Remove chicken from the sauce pan and on another pan, heat cooking oil and brown the pork and chicken for a few minutes. Mix the chicken back to the sauce and add cornstarch dissolved in water to thicken. Add salt and/or pepper if desired. Bring to a boil then simmer for an additional 5 minutes. Serve hot with the adobo gravy and rice.

Chicken Stir Fry

So, there is not much of a recipe for this.  It is more throwing things together, so here goes...
Ingredients:
4 chicken breasts (cooked in 1/2 cup water & 1/2 cup Mr. Yoshida's sauce on low for 7 hours)
2 & 1/2 cups frozen vegetables normandy style
2 & 1/2 cups frozen vegetables stir fry style
Directions:
After cooking chicken, cut up into smaller pieces
Add chicken and vegetables to freezer bag
Add 3/4 cup Mr. Yoshida's sweet & savory marinade & cooking sauce (bought at Costco)
Freeze
Cook:
Either thaw or leave frozen
Put in large skillet or pan & heat until vegetables and chicken are hot
Add more teryaki sauce or soy sauce if needed
Serve over rice
(Rice:  Put 4 cups of water & 2 cups of rice in pan.  Bring to boil.  Turn heat to low; cover & simmer for 15 minutes.)
Serves 4

Tex Mex Chicken

1 lb. boneless skinless chicken breasts, cut into 1-inch-wide strips

2 Tbsp. (1/2 of 1-1/4-oz. pkg.) Taco Seasoning Mix

2 Tbsp. flour

1 each green and red pepper, cut into 1-inch-wide strips

1 cup frozen corn

1-1/2 cups Salsa

1 cup Cheese

Toss chicken with taco seasoning and flour. Stir in vegetables and salsa. To freeze place in freezer bag, and thaw before cooking

Cook in slow cooker on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).

Stir just before serving; top with shredded cheese.

I use frozen pepper strips when fresh ones are expensive.

Poppyseed Chicken

4 cups chopped or shredded chicken

1 cup chicken broth

2 cans cream of chicken soup

½ cup sour cream

Topping

1 cup melted butter or margarine

3 cups crushed Chicken in a Biskit crackers

2 Tbsp poppy seeds

Combine chicken, chicken broth, cream of chicken soup, and sour cream. Combine butter, crackers, poppy seeds in a separate bowl. Pour chicken mixture into 1 9x13, or 2 8x8 baking dishes. Top with cracker topping. Bake at 350 for 25 minutes. Serve over rice

This is the recipe I use, but I’ve seen several variations. My mom puts more chicken in, and you can use Ritz crackers instead of Chicken in a Biskit. The original recipe has ½ cup of butter, 1 ½ cups crushed crackers, and 1 Tbsp poppy seeds, but my family likes more topping, so I double it.

Chicken Divan

Ingredients:
1 Cup Real Mayo (I like Best Foods the best)
2 cans (10.5oz each) condensed cream of chicken soup
1/2 Teaspoon Curry
Bag of Frozen Broccoli
About 4 cooked Chicken Breasts

1 to 2 cups shredded cheese
1/4 cup sliced almonds (optional, but very good!)

Directions:
In a 13 x 9 pan place the frozen broccoli along the bottom. Cut up the cooked chicken breasts on top of the broccoli. (I either boil the chicken until cooked or place in a crock pot for 4 to 6 hours with a can of chicken broth) Mix the Mayo, 2 cans of cream of chicken and the curry in a bowl. Spoon over the chicken and broccoli. Cover with foil and freeze.



Cook:
Thaw and remove foil. Bake for 30 to 45 minutes at 350 degrees. The last 10 to 15 minutes of cooking put cheese and sliced almonds on top.

Chicken Quesadillas

4 Boneless Skinless chicken breasts, diced
1/2 tsp garlic powder
1/2 tsp pepper
1/2 green pepper diced
1 medium onion chopped
1 15 oz can diced tomatoes
2 cloves garlic
8 flour tortillas
2 cups monterey jack or cheddar cheese, grated

In a large skillet, cook chicken with garlic powder, and pepper until thoroughly cooked.  Remove from skillet and set aside.  Next, simmer tomatoes, green peppers, onion and garlic.  Continue simmering until liquid is evaporated.  Remove from skillet and set aside.

Using a small amount of olive oil, fry each side of tortillas in skillet, then place on a cookie sheet.  Top four tortillas with 1/4 cup cheese, 1/4 of the chicken mixture, 1/4 of the tomato mixture, topping with 1/4 cup of cheese and second tortilla.  Press gently and place in a zip loc freezer bag or wrap for the freezer.

On cooking day Preheat oven to 375.  Do NOT thaw!  Simply place the quesadillas on the cookie sheet straight from the freezer and bake for 15-20 minutes or until cheese is melted.  Cute into wedges with pizza cutter.  Serve with salsa, guacamole and sour cream.

Chicken Pot Pie

2 tablespoon butter

2 tablespoon flour

1 teaspoon salt

⅛ teaspoon pepper

⅛ teaspoon thyme

1 cup chicken broth

½ cup milk

2 cup cubed chicken or turkey

10 oz frozen mixed vegetables

Melt butter in large saucepan over low heat. Blend in flour, salt, pepper, and thyme. Cook over low heat, stirring until mixture is smooth and bubbly. Stir in chicken broth and milk. Bring to boil stirring constantly. Boil and stir for one minute. Add chicken and vegetables. Heat until all ingredients are hot. Pour chicken mixture in serving dish, and top with stuffing or biscuits. Serves 4

Filipino Chicken Empanadas

Filling

1 1/2 lb boneless chicken breast, cut into cubes

1 piece medium-sized onion, minced

1 tbsp garlic, minced

1 cup potato, diced

1 cup carrot, diced

1 cup green peas

1/4 cup raisins

1/2 tsp salt

1/2 tsp ground black pepper

1 tsp sugar

1/2 piece chicken cube

2 tbsp cooking oil

Crust

3 cups flour

4 tbsp sugar

6 tbsp water, cold

1 piece raw egg

1 cup butter, cold

1/2 tsp baking powder

1/2 tsp salt

1. Cook the Filing
1.1 In a heated pan, pour the cooking oil and allow to heat-up
1.2 Sauté the garlic and onions
1.3 Add the chicken breast then cook until color turns light brown (about 5 minutes)
1.4 Add water and chicken cube then simmer for 10 minutes
1.5 Put-in carrots and potatoes and simmer for 5 minutes
1.6 Add the green peas, raisins, and sugar then simmer for another 5 minutes
1.7 Sprinkle salt and pepper. Turn off the heat, drain the excess liquid, and set aside.
2. Make the dough
2.1 In a mixing bowl, combine the dry ingredients starting from the flour, sugar, baking powder, and salt then mix well.
2.2 Cut the butter into small thin pieces place in the mixing bowl with the dry ingredients.(the butter should be cold and solid before doing this)
2.3 Add water gradually and mix all the ingredients thoroughly until dough is formed. You may use a pastry blender to ease the process.
2.4 Divide the dough into individual pieces by grabbing a piece from the whole mixture and rolling it in your hand until a spherical shape is formed. Do this until all the dough is consumed. Set aside in a cool place for at least 20 minutes
2.5 Flatten the spherical dough by pressing it with your palm against a flat surface. Use a rolling pin to flatten it fully while creating a round shape.
3. Place some filling at the middle of the flattened dough. Fold the dough so that opposite ends meet (you should have formed a half moon shaped dough)then press the edges and seal.

3. After all the fillings are consumed, crack the egg and separate the white from the yolk. Beat the egg white lightly and mix a little water. Glaze the crust by brushing the egg wash.
4. Put a wax paper on top of a baking tray or grease the baking tray then arranged the empanadas.
5. Bake for 25 minutes at 400 degrees.
6. Remove from the oven.
7. Serve hot. Share and Enjoy!

Honey Lime Enchilada's

1/3 cup honey
1/4 cup lime juice (about 2 large limes)
2 teaspoons to 1 Tablespoon chili powder
2 large cloves of garlic, finely minced or 1/2 teaspoon garlic powder
1 lb boneless skinless chicken breasts (about 2 large breasts), cooked and
shredded
12 corn tortillas
2 cups of Mexican cheese blend, shredded (1 small bag usually is 2 cups)
1 14-oz can of green enchilada sauce (mild or medium, to your taste)
1/2 to 3/4 cup of heavy cream
nonstick cooking spray
1 Tablespoon of chopped cilantro, to garnish

Preheat oven to 350 degrees F. Place the cooked and shredded chicken in a
medium sized bowl. Set aside. In a small bowl, place the honey, lime juice, chili
powder and minced garlic or garlic powder. Whisk together thoroughly to combine.
Pour this mixture over the chicken and cover with plastic wrap. Allow to marinate
while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator.
Heat a large griddle till a drop of water skitters across (about 350 degrees F).
Spray the surface with non-stick cooking spray or a oil it with a little bit of canola oil
in between each round of tortillas. Heat tortillas about 20 seconds on each side till
warm and flexible and some golden brown spots have appeared. Remove the
tortillas from the griddle and keep them between a couple of paper towels until
ready to use.
Spray the sides and bottom of a 9x13-inch baking dish lightly with cooking
spray. In a medium bowl combine the enchilada sauce and the heavy cream.
Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish. Add a
large spoonful (about 2 tablespoons) of the chicken mixture to the center of each
tortilla in a line. Cover the chicken with a large tablespoon (or big pinch) of cheese,
then roll the tortilla up from one side to make a rolled enchilada - it will be more of
an over lap on the seam side that rolled tightly. Place the enchilada seam side
down in the baking dish starting at one end with the long edge parallel to the
longest side of the pan so that you end up with two columns of six enchiladas
each.
Repeat with the remaining chicken, cheese and tortillas. You will use about 1
1/2 cups of the cheese for the filling and set the remainder aside for topping the
enchiladas in the pan. Add the remaining marinade mixture to the enchilada sauce
and cream mixture, if desired. Pour this mixture over the top of all the enchiladas.
Sprinkle with the remaining cheese.
Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and
bubbly and starting to brown on top. Serve with sour cream, black beans, and rice
or a green salad for a great meal.

I used flour tortillas  
instead of corn.  That is how my cousin made it for me and I liked  
it.  I bet the corn would be good too.  I forgot to mention this, but  
you might want to mix up the sauce a bit if it separates after being  
frozen.  You could probably even mush it around in the bag before you  
use it. 

By Jennie

Chicken and Spinach Stuffed Shells.

*From December's meal swap*

I am not gonna lie!!  This is NOT a very LOW CAL meal!  I changed it up a little to cut out a few calories.  I only used 1 package of cream cheese (the 1/3 less fat kind), only 1/2 package of parmesan and only 1 cup maybe a 1 1/2 cups of mozzarella.   While I'm sure the "real" recipe is DIVINE, I think its still great with a little cut out. 

44 uncooked jumbo pasta shells (That’s about one and one-half 12-oz boxes)
2 c chopped cooked chicken
2 c fresh chopped spinach
1 onion, chopped
2 cloves garlic, minced
1 (15oz) container ricotta cheese
2 (8oz) packages cream cheese, softened
1 (5oz) package shredded Parmesan cheese (about 1 2/3 c.)
1 large egg, lightly beaten
1 Tb dried parsley flakes
1 tsp Italian seasoning
1/2 tsp salt
1/2 tsp pepper
2 c shredded mozzarella cheese, divided
1 (26oz) jar prepared spaghetti sauce (any variety)

Cook shells according to package directions (be sure to stir every once in awhile so they don't stick to the bottom of the pan and tear apart); drain and set aside.
Preheat oven to 350°. Lightly grease 2 13x9x2inch baking dishes.
In a large bowl, combine chicken and all the rest of the ingredients except mozzarella and spaghetti sauce. Stir in 1 cup mozzarella. Spoon into shells. Spread half of spaghetti sauce into prepared baking dishes. Arrange shells over sauce; top with remaining sauce. Cover tightly with heavy-duty aluminum foil. Bake, covered, for 40 minutes. Uncover, sprinkle with remaining 1 cup mozzarella. Bake for 5 to 10 more minutes.
Makes 8-10 servings.