POWER COOKING CHICKEN FREEZER COOKING
This is a system where you cook a day and have many meals ready to go from your freezer with little work.
To do this, you will need to buy all the items below to make the recipes. I advise to buy 5lb skinless, boneless chicken breasts for this.
I also have one for BEEF please email me for the recipes.
I also have one for BEEF please email me for the recipes.
NOTE: If you'd like me to email you the PDF pages that show this in full detail, please let me know. You can contact me at AngelaLgsdn@aim.com
First Make the Make Ahead Chicken
5 lb boneless, skinless chicken breast or thighs
1 tbsp vegetable oil
1. Cut chicken into ½-in. cubes using
2. Heat oil in (12-in.) Skillet over medium-high heat 1-3 minutes or until shimmering. Add chicken and cook 7-10 minutes or until chicken is no longer pink, stirring occasionally. Drain chicken, if necessary.
3. Divide chicken into 5 portions. Allow to cool.
For each recipe, place ingredients from the top recipe into a large resealable freezer bag. Place the "To Finish and Serve" items into a small resealable freezer bag. Place the smaller bag in the larger bag and seal. Freeze up to 3 months.
DIRECTIONS TO COOK AND SERVE
Black Bean Wraps
• Place contents of Bags 1 and 2 into (12-in.) Skillet. Heat over medium-high
heat 3-5 minutes or until heated through.
• Divide 4 oz shredded cheddar cheese evenly among six 11-in. flour tortillas; top with chicken mixture and optional ingredients such as lettuce, tomatoes and barbecue sauce or Louisiana hot sauce.
• Roll up tightly, cut wraps in half on a bias.
Cook’s Tip: If freezing, increase rub in Bag 1 to 2 tbsp.
Cheese Tortilla Soup
Add contents of Bag 2 and 2 cans (14 oz each) reduced-sodium chicken broth to (4-qt.) Casserole.
Bring to a simmer over medium heat; cook 12-14 minutes or until cheese is melted and mixture is smooth,
stirring occasionally.
• Add contents of Bag 1 to Casserole; simmer 4-6 minutes or until soup is thickened.
• Serve soup with optional toppings such as shredded cheddar cheese, snipped fresh cilantro, diced tomatoes and additional crushed tortilla chips, if desired.
Djion Chicken Noodle Toss
• Cook 12 oz rotini pasta according to package directions; drain.
• Meanwhile, place ½ cup water and contents of Bag 2 in (12-in.) Skillet; cover. Bring to a simmer over medium high heat, stirring occasionally.
• Add 8 oz sour cream to Skillet. Reduce heat to medium; add contents of Bag
1. Cover and cook 4-6 minutes or until chicken is hot, stirring occasionally.
• Toss cooked pasta with parsley. Spoon chicken mixture over pasta and sprinkle with 1 oz grated fresh Parmesan cheese, if desired.
Chicken Stir Fry
• Heat 1 tsp vegetable oil in (12-in.) Skillet 1-3 minutes or until shimmering. Add contents of Bag 2. Cook 3-5 minutes or until broccoli is slightly tender.
• Add contents of Bag 1. Cook 3-5 minutes or until broccoli is crisp-tender and chicken is hot.
• Serve stir-fry with 6 cups hot cooked rice. If desired, garnish with sliced green onions and coarsely chopped peanuts.
Greek Chicken and Orzo
• Add contents of Bag 2, two cans (14 oz each) chicken broth and ½ cup water to (12-in.) Skillet; cover. Bring to a simmer over medium-high heat.
• Reduce heat to medium; add 1 lb uncooked orzo. Cover and cook 5 minutes (or halfway through cooking time according to package directions), stirring occasionally.
• Add contents of Bag 1. Cover and cook 5-7 minutes or until orzo is tender and zucchini begins to soften. Remove from heat; top with 2 oz crumbled feta cheese. Sprinkle with ½ cup coarsely chopped pitted kalamata olives, if desired.
