Cashew Chicken
2 boneless, skinless chicken breast halves, cubed
1 cup chopped onion
1 10 oz package frozen, chopped broccoli
1 7 oz can sliced mushrooms, drained
1 Tablespoon chicken bouillon
1/2 to 1 teaspoon ground ginger
3/4 cup cashews*
1/2 cup uncooked rice*
Combine the ingredients through the ginger in a bowl. Pour into a labeled 1 gallon freezer bag and freeze. Store the cashews in a labeled sandwich bag and attach to other bag.
To serve, thaw the ingredients. Transfer to a prepared, shallow 1 1/2 quart baking dish that has been treated with gluten-free cooking spray. Stir in 1/2 cup cashews, and sprinkle the remaining ones on top. Cover and bake in a 375 degree oven for 45 to 55 minutes. Meanwhile cook the rice according to package directions. Serve the cashew chicken over the rice.
The day prior to the cooking day, Cube 2 boneless, skinless chicken breasts; chop 1 cup onion.
1 10 oz package frozen, chopped broccoli
1 7 oz can sliced mushrooms, drained
1 Tablespoon chicken bouillon
1/2 to 1 teaspoon ground ginger
3/4 cup cashews*
1/2 cup uncooked rice*
Combine the ingredients through the ginger in a bowl. Pour into a labeled 1 gallon freezer bag and freeze. Store the cashews in a labeled sandwich bag and attach to other bag.
To serve, thaw the ingredients. Transfer to a prepared, shallow 1 1/2 quart baking dish that has been treated with gluten-free cooking spray. Stir in 1/2 cup cashews, and sprinkle the remaining ones on top. Cover and bake in a 375 degree oven for 45 to 55 minutes. Meanwhile cook the rice according to package directions. Serve the cashew chicken over the rice.
The day prior to the cooking day, Cube 2 boneless, skinless chicken breasts; chop 1 cup onion.
CREAMY CHICKEN ENCHILADAS
2 T butter
1 sliced onion
1 boneless, skinless chicken breast half, cooked and shredded
2 T diced green chilies
3 oz diced cream cheese
Salt to taste
1 cup (4 oz) shredded Monterey Jack cheese*
3 T vegetable oil*
4 large flour tortillas*
1/2 cup shipping cream*
Melt the butter in large skillet over low heat. Add the onion and cook until translucent. Remove the skillet from the heat and add the chicken, chiles, and cream cheese. Mix lightly, add salt to taste. Put in a 1 qt freezer bag, label, and freeze. Put the Monterey Jack cheese in a sandwich bag and tape to the larger bag.
To serve, thaw the filling and Jack cheese. Heat the oil in skillet. Dip the tortillas, one at a time, into the oil and fry several seconds until they begin to blister and become limp. Remove and drain on paper towels.
Spoon about 1/3 cup of the filling down center of each tortilla. Roll and set, seam side down, in a baking dish that has been sprayed with nonstick cooking spray. Moisten by pouring the whipping cream over the enchiladas; sprinkle with the cheese. Bake at 375 degrees for 20 minutes.
SOUR CREAM CHICKEN
2 cups (16 oz) sour cream
1/4 cup lemon juice
4 tsp Worcestershire sauce
2 tsp paprika
2 tsp celery salt
1/2 tsp chopped garlic
2 tsp pepper
6 boneless, skinless chicken breast halves
3/4 cup dry breadcrumbs*
2 T minced fresh parsley*
1/4 cup melted butter*
Mix the sour cream, lemon juice, Worcestershire sauce, paprika, celery salt, garlic, and pepper. Pour into a 1 gallon freezer bag and add chicken, completely coating chicken with the sauce. Label and freeze.
To serve, pour thawed chicken into a baking dish treated with nonstick cooking spray. Sprinkle the top with breadcrumbs and parsley and drizzle with melted butter. Bake in preheated 350 degree oven for 45 minutes.
Mmmm I hear rumbling coming from the tummy.
ADOBE CHICKEN
4 boneless, skinless chicken breast halves, cut into 1/2 inch strips
2 T olive oil
1/2 tsp salt
1/2 tsp pepper
1 15 oz can black beans, drained, rinsed
1 11 oz Mexicorn (whole kernel corn with red and green peppers), drained
1 2 1/4 oz can pitted, sliced ripe olives, drained
1 tsp garlic powder
1 tsp ground cumin
1 cup (8 oz) sour cream
1 cup salsa
2 cups (8 oz) shredded Monterey Pepper-Jack Cheese*
With kitchen shears, cut 4 chicken breast halve into strips. Cook the strips in a skillet in the olive oil, turning frequently. Season the chicken strips with salt and pepper as they cook.
Meanwhile, in a large bowl, mix all the remaining ingredients except the cheese. Pour the chicken strips and mixture into a labeled 1 gallon freezer bag and tape to it a sandwich bag filled with the grated cheese.
To serve, thaw the chicken mixture and cheese. Place the chicken in a deep skillet. Bring to a boil, reduce heat, and simmer 10 minutes. Sprinkle the cheese over chicken to serve.
Apricot Glazed Chicken Tenders
2 lbs chicken tenders, cut-up breast pieces, or chicken wings, tips removed.
Marinade
1/3 cup vegetable oil
3 cloves garlic, minced
2 T lemon juice
1 t rosemary
1 t thyme
salt and pepper, to taste (approxm 1/4 t)
1 small bay leaf, crumbled
Apricot glaze
1 onion, minced
1 T unsalted butter
2 T cider vinegar
1 cup apricot preserves
1 T soy sauce
2 t Dijon mustard
1/4 t ginger
1/4 t cloves
1/4 t salt
1/8 t pepper
yields 4-6 servings
Cooking day instructions
For marinade: In large freezer bag, combine marinade ingredients. Add chicken pieces, toss to coat, and marinate at room temperature one hour. (If preparing for that day, chll 6-8 hours or overnight. Prepare glaze below and refrigerate.)
Meanwhile, prepare the apricot glaze following the directions below. After one hour of marinating time, freeze.
For apricot glaze: In saucepan, cook onion in butter over moderate heat, stirring until softened. Add vinegar and continue cooking until liquid has reduced by one-half. Add preserves, soy suace, Dijon mustard, spices, salt, and pepper. Cook uncovered, stirring occasionally, for 10 minutes or until thick. Place mixture in a food processor or blender and puree. Freeze apricot glaze in a separate, smaller freezer bag. Store in freezer together with marinated chicken.
Serving day instructions
Thaw chicken pieces and discard marinade. Place chicken on rack of broiler pan and broil 6 inches from heat, 5 minutes on each side. Baste chicken generously with apricot glaze and broil 3 minutes on each side or until well glazed and brown. Adjust cooking time if using thicker cuts of chicken.
Hint
Chicken can also be prepared on a charcoal or gas grill. To bake chicken, place pieces in a large baking dish. Bake at 425 degrees for approximately 25-30 minutes, basting with apricot glaze and turning every 10 minutes. Do not overcook. Shortly before chicken is done, put the chicken under the broiler and broil until golden brown and bubbly.
