Feeds:
Posts
Comments

Archive for the ‘chicken’ Category

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Ingredients:

  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 Tbsp. olive oil
  • 9 oz. pkg. frozen fully cooked diced chicken
  • 2 (15 oz.) cans black beans, drained and rinsed
  • 24 oz. jar thick and chunky salsa
  • 1 cup taco sauce
  • 8 corn tortillas
  • 1 cup sour cream
  • 2 cups shredded Cojack cheese

Preparation:

In medium microwave safe bowl, cook onion and garlic in olive oil on HIGH for 2-3 minutes until tender. Stir in frozen chicken, black beans and salsa. (If freezing, cool onion and garlic mixture before adding frozen chicken.)In 2 quart glass baking dish, pour taco sauce. Lay four corn tortillas over sauce. Top with half of chicken mixture. Spoon on half of sour cream in small dollops. Sprinkle with half of cheese. Top with remaining tortillas, chicken mixture, sour cream and cheese. Cover with foil. At this point, you can wrap the casserole well and freeze up to 3 months.

Bake at 350 degrees for 25-35 minutes until bubbly. Uncover and bake 5-10 minutes longer until cheese is melted. If frozen, thaw casserole overnight in refrigerator, then bake covered at 350 degrees for 35-45 minutes until bubbly; uncover and bake 5-10 minutes longer until cheese melts.  Serves 6

Advertisements

Read Full Post »

I don’t typically like sweet potatoes, but this is one of my favorite dishes! ūüôā

Ingredients

Directions

  1. Heat oven to 400¬į F.
  2. Rinse the chicken and pat it dry. Arrange the chicken, onion, and sweet potatoes in a 9-by-13-inch baking dish. Drizzle the oil over the chicken and vegetables and season with the salt and pepper. Toss to coat. Drizzle with the maple syrup and top with the sprigs of thyme.
  3. Roast, stirring the vegetables once, until the chicken is cooked through, about 1 hour, 15 minutes. Let rest for 10 minutes before serving.

From frozen:

  1. Defrost
  2. Arrange in 9×13 baking dish.
  3. Roast, stirring the vegetables once, until the chicken is cooked through, about 1 hour, 15 minutes. Let rest for 10 minutes before serving.

Read Full Post »

1 lb ground chicken (ground turkey can be substituted)

1 egg

1/4 cup breadcrumbs

1/2 teaspoon dried basil

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1-2 cloves garlic, finely minced

1 small onion, grated

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/2 cup grated Parmesan cheese

1/2 cup pasta sauce (homemade or store bought)

1/2 cup shredded Italian cheese blend

minced parsley for garnish

 

* To make ahead/freezer meal РPrepare the meatloaf mixture as directed and place in a disposable loaf pan. Cover and freeze.** When ready to prepare and serve, defrost the meatloaf completely and preheat oven to 350 degrees. Top with pasta sauce and place filled loaf pan on a baking sheet.  Bake in the preheated oven for 40-45 minutes. Remove the meatloaf from the oven and sprinkle the top with the remaining shredded cheese. Place the meatloaf back in the oven and bake until the cheese is melted. Remove the meatloaf from the oven and allow to rest for 5-10 minutes before serving/slicing. Garnish with parsley if desired.

 

** Alternately, you can top the meatloaf with pasta sauce before freezing and then bake from frozen, uncovered for 55-60 minutes on a baking sheet. Remove the meatloaf from the oven and sprinkle the top with the remaining shredded cheese. Place the meatloaf back in the oven and bake until the cheese is melted. Remove the meatloaf from the oven and allow to rest for 5-10 minutes before serving/slicing. Garnish with parsley if desired.

 

http://joelens.blogspot.com/2010/06/chicken-parmesan-meatloaf.html

Read Full Post »

Chicken Tacos

1 lb ground chicken (or whatever type of meat your prefer)
onion (or minced onion)
garlic or garlic powder
1 tsp ground cumin
1 tsp chili powder
1 tsp paprika
Water or beef stock

Combine all ingredients in pot. Add water or beef stock to cover meat. Brng to a boil. Simmer until liquid is gone. While simmering, use fork to break up meat.

I usually simmer for 2-3 hours. This can be used in tacos, nachos, etc.

Read Full Post »

White Sauce:

  • 2 T. cornstarch
  • 1 t. salt
  • 1/4 t. pepper
  • 2 c. milk
  • 2 T. butter
In medium saucepan, combine cornstarch, salt and pepper; using wire whisk, stir in milk until smooth. Add butter. Stirring constantly with rubber spatula, bring to boil over medium-high heat and boil 1 minute. Remove from heat.
Vol-au-Vents:
  • 6 puff pastry shells, frozen
  • 2 c. white sauce (above)
  • 1/2 c. chicken broth
  • 2 T. sherry, dry
  • 2 c. chicken, cooked and cubed
Stir chicken broth and sherry into warm white sauce.  Add chicken meat, cooked and cubed.  Freeze.  Bundle with frozen puff-pastry shells.
To prepare: Bake pastry shells as directed.  Place frozen sauce into saucepan, and reheat gently on top of stove, stirring occasionally.  Add 1 T. water or stock if necessary.  To serve, spoon hot sauce into puff-pastry cases; serve.  Serves 6,
Taken from http://organizedhome.com/recipes/freezer-cooking/chicken-vol-au-vents

Read Full Post »

Chicken Pot Pie

Chicken Pot Pie- One per family

Ingredients (for Two pies)
2 cups diced peeled potatoes
1-3/4 cups sliced carrots
2/3 cup chopped onion
olive oil
1 cup all-purpose flour
1-3/4 teaspoons salt
1 teaspoon dried thyme
3/4 teaspoon pepper
3 cups Chicken Broth
1-1/2 cups milk
4 cups cubed cooked chicken
1 cup frozen peas
1 cup frozen corn
Pastry for two double-crust pies (9 inches)
Place potatoes and carrots in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain and set aside.
In a large skillet, sauté onion in olive oil until tender. Stir in the flour, salt, thyme and pepper until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the chicken, peas, corn, potatoes and carrots; remove from the heat.
Line two 9-in. pie plates with bottom pastry; trim pastry even with edge. Fill pastry shells with chicken mixture. Roll out remaining pastry to fit top of pies. Cut slits or decorative cutouts in pastry. Place over filling; trim, seal and flute edges.
If fresh-Bake one potpie at 425¬į for 35-40 minutes or until crust is lightly browned. Let stand for 15 minutes before cutting. Cover and freeze remaining potpie for up to 3 months.

Directions

To Use Frozen Pot Pie: Shield frozen pie crust edges with foil; place on a baking sheet. Bake at 425¬į for 30 minutes. Reduce heat to 350¬į; bake 70-80 minutes longer or until crust is golden brown. Yield: 2 potpies (6-8 servings each).

Read Full Post »

Ingredients
1 c. buttermilk
1 Tbsp Dijon Mustard
1 Tbsp honey
1 Tbsp fresh rosemary, chopped
1/2 tsp dried thyme
1/2 tsp dried sage
1/2 tsp dried marjoram
1/2 tsp pepper
1 tsp salt
8 split boneless chicken breasts

Directions
Mix buttermilk, mustard, honey, and seasonings.
Place chicken breasts in a freezer bag.
Pour marinade over chicken breasts.*
Grill over medium heat until chicken is tender and juices run clear.

*Recipe can be frozen at this step. To cook, just thaw chicken and grill.

Read Full Post »

Older Posts »