Freezer Friendz: Mexican Chicken and Black Bean Filling by Amy

Monday, June 6, 2011

Mexican Chicken and Black Bean Filling by Amy

Ingredients:

1 1/2 pounds of boneless chicken (3-4 chicken breasts)

3 teaspoons of cumin

1 teaspoon of chili powder

1 1/2 teaspoons of salt

1/4 teaspoon pepper

1 can of black beans (rinsed and drained)

1 bag of frozen corn

1 jar (32 oz) of salsa

Optional Ingredients:

1 bag of shredded cheese

1 bag of tortilla chips

Steps:

1. Make a "rub" with the 4 spices and rub on the chicken breasts - place in a crock pot.

2. Add the other ingredients (except chips and cheese) and mix.

3. Cook on low for 10 hours or on high for 3-4 hours. Shred chicken during the last hour of cooking to give the meat more flavor.

If you want to freeze:

1. Cool chicken mixture.

2. Pour into Ziploc freezer bag.

3. Freeze.

*For our group, you will need to thaw ingredients and then start at #3 under "Steps".

Serving day:

1. Thaw overnight.

2. Heat mixture and serve over rice with shredded cheese on top or just eat with tortilla chips.

More ideas for the chicken filling:

1. Mexican pizza topping.

2. Tacos

3. Taco salad

4. Breakfast burrito

4 comments:

TJune 27, 2011 at 2:46 PM
Hey ladies,

Okay, just want to say, this blog ROCKS!

Now about this recipe: Do the chips go into the crock pot as well? Should the chicken stay on the bottom w/ other ingredients on top, or should it all be mixed together?

Thanks!
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JC DesignsJune 27, 2011 at 10:34 PM
Thanks so much for the compliment! The chips do not go in the crock pot, nor does the cheese. We will clarify in the recipe. You just eat it with the chips, sort of as a dip. So yummy!
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EricaJuly 27, 2011 at 1:57 PM
We really liked this meal. Maggie's comment was "this was a pretty good meal, Mom" Lots of food! I also did not read the directions soon enough and so I put it in the oven on 400 for about an hour and the chicken was still really tender. I'm putting it on my salad for lunch! Loved it
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AnonymousJuly 31, 2011 at 5:39 PM
This was delicious and made alot for our family. I liked the versatility of this meal. Plenty of leftovers.
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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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Monday, June 6, 2011

Mexican Chicken and Black Bean Filling by Amy

4 comments:

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