Freezer Friendz: Saucey Mexican Chicken by Wendy

Thursday, November 5, 2009

Saucey Mexican Chicken by Wendy

Ingredients:
1 1/2 lb. Boneless Skinless Chicken Breast halves
1-24 oz. Jar Salsa
1 can (15 oz.) black beans, rinsed
1 cup Shredded Cheddar Cheese

To Freeze: Place frozen chicken in pan. Add salsa and beans. Cover with foil. Place a 1 cup of cheese in Ziploc bag and freeze everything.

To Cook from Frozen: Thaw completely. Bake at 375 for 40-50 minutes or until chicken is done (165 degrees). Top with cheese. Remove from heat. Let stand, covered or until cheese is melted.

To Cook on day of assembly: Thaw chicken, place in pan with salsa and beans and bake uncovered 40 minutes. Remove from heat. Let stand, covered or until cheese is melted.

Stove top assembly: Cook chicken in nonstick skillet on med-high heat 4 min. on each side or until browned on both sides. Add salsa and beans. Bring to boil; cover. Simmer on med.-low heat 5 minutes or until chicken is done (165 degrees). Top with cheese. Remove from heat. Let stand, covered, 5 min. or until cheese is melted.

Tastes great served over rice! Makes 6 servings.

7 comments:

janieinMNNovember 6, 2009 at 1:26 AM
sounds yummy -- gave inspiration for other chicken dishes :-)
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AnonymousNovember 16, 2009 at 7:14 PM
We enjoyed this meal! We served it over rice as suggested and it was very tasty! (I've made this meal before myself and did not like it. I'm thinking it must make a difference what kind of salsa you use. Do you remember what kind you used?)
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AnonymousNovember 19, 2009 at 7:24 PM
This was a huge hit at our house! Not all freezer meals have gone over great with all the kids for a while! We served it over pasta with the juicy beans and stuff poured on top. Perfect blend of yummy goodness! We will serve it this way in a bowl next time. thanks! Missy
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MagsDecember 7, 2009 at 7:22 PM
So at first, our family says "good... not amazing." But then we proceed to ALL have second helpings, and there isn't a scrap even left in the pan! I think we spoke too hastily...! *wink*

Very tasty, Wendy! THX!
:) Mags
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DebbieDecember 8, 2009 at 6:37 PM
This was very tasty! It looked very liqiudy while it was cooking. We served over rice and put all that liquid to good use. Thanks for a yummy meal.
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AnonymousDecember 13, 2009 at 5:11 PM
Yummy! We weren't sure how to eat it at first, but after the first bite we found ourselves loving it!
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AnonymousJune 4, 2010 at 11:30 AM
The black beans are a good addition to an otherwise familiar recipe! Very yummy served with a little sour cream, too, if too spicy. .
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Freezer Cooking Quick Tips

When wrapping meals for freezer: make sure to double wrap to prevent freezer burn. Using one layer of plastic wrap and a top layer of foil is best.

Freezer Bags: Use GOOD freezer bags! Don't skimp on cheapo freezer bags or your food will taste like plastic!

Meat in Freezer Meals: Thawed meat must be cooked before it can be refrozen. Frozen cooked meat can not be refrozen once thawed.

Freezing Soup: Pour soup into gallon size Ziploc bag. Lay bag of soup flat on a cookie sheet in the freezer until frozen, then remove cookie sheet. Doing this allows soup to freeze flat, so it can stack easily with other meals in your freezer.

Flash Marinade: Put raw chicken or beef in a ziploc baggie, pour in your marinade, then freeze. In the thawing process, your meat will be infused with the marinade and ready to cook!

Cooking Noodles: Cook noodles only 3 minutes, drain and immediately run under cold water to stop the cooking process. Noodles will freeze well and not turn to mush if done this way. Tip from freezerchicks blog site!

Slow-Cooking Chicken for the Freezer: You can fill crock pot with chicken breasts and pour a can of chicken broth over meat. Cook on high for 4 hours. Another method that gives the meat more flavor is to layer 1 sliced onion in the bottom of slow cooker. Top with chicken. Sprinkle with seasoned salt, pepper and garlic powder. Cook on low for 4 hours or until done. With either of these methods, you need to keep an eye on your meat to make sure you do not overcook. Shred or dice and freeze in 2 cup portions for use in casseroles, tacos, etc...

Freezing Cooked Ground Beef: You can boil ground beef, then freeze it - it will be easy to thaw and use for tacos or something similar! To do this, add raw ground beef to large pot. Add onion, salt & pepper. Fill pot with water until water is 1" above the top of the meat. Boil, stirring occasionally to break up chunks. Meat is finished when no longer pink. Drain off the water (which drains off the fat).

1lb. raw ground beef=12 oz. cooked ground beef=2 - 2.5

Freezing Sandwiches: You can make lunchmeat sandwiches ahead of time and freeze them. Just assemble the meat and cheese on bread and place in ziploc sandwich bags. Place all bagged sandwiches into a large ziploc freezer bag. I did this once with cheap sandwich bags and the sandwiches tasted like plastic; however, they taste fine if you use Ziploc bags. **PBJ works too, if bread is a higher quality wheat bread.

Freezer Efficiency: If your freezer isn't full, fill empty milk jugs 3/4 full with water and place in freezer. This helps your freezer not have to work so hard to stay cold, saving you money.

Substitutions: Here is a great source for figuring out substitions for your recipes when you start making something and realize you are missing an ingredient: http://allrecipes.com/HowTo/Common-Substitutions/Detail.aspx

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Thursday, November 5, 2009

Saucey Mexican Chicken by Wendy

7 comments:

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