Freezer Cooking - Chicken Recipes - Day 2

See day 1 post here for shopping list and prep

Chop the following:
5 Onions
1 Red Onion
3 Bell Peppers
2 Zucchini
10 Carrots
6 Celery Stalks
7 Potatoes
1 Bunch of Cilantro
I used my fabulous chopper I bought for myself at Christmas time off QVC, this made things so easy.

I chopped one vegetable at a time, and added each into the marked baggies as I went. To me the chopping was the biggest job so I was glad to have this all done, and by having the bags pre labeled with the ingredients there was no confusion. The store was out of green bell pepper so I bought 1 each yellow, red orange...makes it prettier anyway. :)

For the pot pies I added everything in the pan and let it cook as I filled all the baggies up.

Gallon Bag Meals – Fill gallon sized freezer bags with each meals ingredient, toss and mix around to cover chicken in their sauce, push all the air out, seal the bag and lay flat in your freezer.

BBQ Chicken
Low for 8 hours or High for 4 hours
Serve with Rice

• 4 Chicken Breasts
• 1 Bell Pepper
• 1 Zucchini, Chopped
• 3 Potatoes
• 2 Garlic Cloves, Minced
• 1 Onion, Chopped
• 1/2 TBL Quick Cooking Tapioca
• 1 cup BBQ Sauce
• 1 TBL Brown Sugar
• 1 TBL Worcestershire
• 1 TBL Mustard
• 1/4 tsp Salt

Teriyaki Chicken

Low for 8 hours or High for 4 hours
Serve with Rice

• 4 Chicken Breasts
• 4 Carrots, Chopped
• 1 20oz Pineapple Chunks, Undrained
• 2 Garlic Cloves, Minced
• 1/2 Red Onion, Chopped
• 1/2 cup Teriyaki Sauce

BBQ Cranberry Chicken

Low for 8 hours or High for 4 hours
Serve with Stuffing 

• 2 pounds Chicken
• 1/4 cup Minced Onion
• 16oz Jellied Cranberry Sauce
• 1 cup BBQ Sauce

Teriyaki Chicken

Low for 8 hours or High for 4 hours
Serve over Rice 

• 1-1/2 pounds Chicken
• 1 cup Soy Sauce
• 1 cup Brown Sugar
• 1 tsp Garlic Salt
• 1/2 Onion, Chopped

Chicken Broccoli Alfredo

Low for 4-6 hours

Serve over Fettuccine Noodles 

• 1-1/2 pounds Chicken
• 1 16oz Frozen Broccoli Florets
• 2 16oz Jars Alfredo Sauce
• 1 Bell Pepper, Chopped

Chicken Cacciatore

Low for 8 hours or High for 4 hours

Serve over Spaghetti Noodles

• 1 pound Chicken
• 1 26oz Jar Vegetable Style Spaghetti Sauce
• 1 Zucchini, Chopped
• 1 Bell Pepper, Chopped
• 1 Onion, Chopped

Maple Dijon Glazed Chicken

Low for 8 hours or High for 4 hours

Serve with Vegetables 

• 1-1/2 pounds Chicken
• 1 cup Dijon Mustard
• 1/2 cup Maple Syrup
• 2 TBL Red Wine Vinegar
• Salt & Pepper to Taste

Cilantro Lime Chicken w/Corn & Black Beans

Low for 8 hours or High for 4 hours

Serve with tortillas, sour cream, guacamole, salsa and cheese 

• 1-1/2 pounds Chicken
• Juice from 2 Limes
• 1 bunch of Cilantro, Chopped
• 1 16oz bag of Frozen Corn
• 2 Garlic Cloves, Minced
• 1/2 Red Onion, Chopped
• 1 Can Black Beans, Drained
• 1 tsp Cumin
• Salt & Pepper to Taste

Honey Chicken

Low for 8 hours or High for 4 hours

Serve over Rice

• 4 Chicken Breasts
• 1 cup Honey
• ½ cup Soy Sauce
• 1 Onion, Chopped
• ¼ cup Ketchup
• 2 TBL Vegetable Oil
• 3 Cloves Garlic, Minced

The following meals will bake in the pans.

Sweet and Sour Chicken

Mix together 16oz Catalina Salad Dressing, 12oz Jar Apricot Preserves and1 pkg Dried Onion Soup Mix. Add in 8 Chicken Breasts and put in your pan. Wrap pan in foil and label

Sweet and Sour Chicken

350 Degrees for 45 Minutes

Serve with Rice

Honey Lime Chicken Enchiladas

Pour about 1/2 cup of enchilada sauce on the bottom of your pan.

Take your marinated chicken from the previous day and mix with 1 cup of shredded Monterey Jack Cheese. Fill tortillas with chicken mixture putting rolled enchiladas in the pan as you go. Mix the remaining enchilada sauce with 1 cup of heavy cream and pour over the enchiladas, sprinkle with remaining cheese.

Wrap pan in foil and label

Honey Lime Chicken Enchiladas

350 Degrees for 30 Minutes

Serve with Beans and Spanish Rice

Chicken Pot Pie