Tuesday, April 7, 2009

More Recipes...

Last week, Bashas had bone-in chicken on sale for .97 cents a pound, so I bought a bunch of chicken, and made some more freezer meals. This is another great way to stock the freezer is to just watch sales, and when you find a really good deal on something you can stock up on it and cook a few meals at a time. This way, your freezer will stay stocked, and you will also have a variety of protiens.
Here are some of the meals I put in the freezer last week (I made two of each in about 2 hours after cooking and dicing the chicken):

Country Chicken Pot Pie
(my kids LOVE this one--use whatever herbs you have on hand, it gives a great flavor)
1 c. chopped onion
1 c. chopped celery
1 c. chopped carrots
1/3 c. butter, melted
1/2 c. flour
2 c. chicken broth
1 c. evaporated milk
4 c. cooked, chopped chicken
1 c. frozen peas
1 tsp. salt
1/2 tsp pepper
1 tsp. thyme
1 tsp. oregano
1 tsp. sage
1 tsp. basil
1 tsp rosemary
Saute onions, celery, and carrots in butter in a large skillet over med. heat until tender. Add flour and stir until smooth. Cook one minute, stirring constantly. Add chicken broth and evap. milk. Cook, stirring constantly until thickened and bubbly. Stir in chicken, peas, and seasonings.
Cool, and divide filling in half (or keep together if you have a large family). Place in one gallon freezer bags. Keep frozen pie crusts on hand in their original packaging. Boxed pie crusts work great. Keep in mind that this recipie makes 2 pot pies.
To prepare: Thaw filling and pie crusts. Shape bottom pie crust, add filling, and top with the other pie crust. Pinch the edges of the two crusts together, and flute or crimp. Make a few slits in the top of the crust for steam to escape. Bake for 30 min. at 425. You may have to cover the outside crust with foil to prevent it from burning.

Mexican Chicken Corn Chowder
(this one is NOT healthy--buy SO yummy!)
4 c. cooked, chopped chicken
1/2 c. chopped onion
1/2 tsp. garlic powder
3 T. butter
2 chicken bouillon cubes
1 c. hot water
1 tsp. ground cumin
2 c. half and half
2 c. shredded monterey jack cheese
1 can (15 oz.) creamed corn
1 can (4 oz.) green chiles
1/4 tsp. hot sauce (Tabasco)
1 bag tortilla chips
In large saucepan, combine chicken, onion, garlic, and butter. Dissolve bouillon in hot water and add to chicken. Then add cumin and bring to a boil. Reduce heat, cover, and simmer for 5 minutes. Add remaining ingredients. Cook until cheese is melted. Cool. Pour into a freezer bag and freeze.
To prepare: Thaw and heat. Serve with tortilla chips.

Chicken Divan
(If you're Mormon, you've had it!)
6 chicken breasts, cooked and diced
2 pkg. (10 oz.) chopped broccoli
1 c. mayonaise
2 cans cream of chicken soup
1 tsp. lemon juice
1 tsp. curry powder
1 c. shredded cheddar cheese
1/2 c. dry bread crumbs
2 T. melted butter
Cook broccoli as directed (steamers are great for this recipe). Drain. Mix all ingredients except cheese and bread crumbs. Put into a ziploc freezer bag. Put cheese in a seperate freezer bag. Put both bags into another freezer bag and freeze.
To prepare: Thaw. Put meat mixture into a 9x13 casserole dish. Cover with cheese. Mix bread crumbs with melted butter and sprinkle on top. Bake at 350 for 25 minutes.


Kathy P said...

Mmmmm! Yummy!

Ed said...

I had better make the last one so I can keep my mormon status...I have NEVER had it!! Looks good though.

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