Cilantro Lime Chicken by Jackie

This recipe is one of our family favorites!  You can eat the chicken breasts as is or try one of the many ways we have enjoyed it.  One of our favorites is to serve it over rice with a little sprinkle of shredded cheddar cheese sprinkled on top.  We've also enjoyed it shredded as taco meat wrapped in soft tortillas.  My kids really love it shredded and served with tortilla chips.  However you choose to serve it, I hope you love it as much as we do!

Ingredients:
One 24-ounce jar medium or mild salsa

Juice from one lime
1/4 cup fresh cilantro, chopped
*3/4 tsp. chili powder
*1/4 tsp. garlic powder
*1/4 tsp. onion powder
*1/4 tsp. crushed red pepper flakes
*1/4 tsp. oregano
*1/2 tsp. paprika
*1/2 Tbsp. ground cumin
*1 tsp. sea salt
*1/4 tsp. black pepper
4-6 boneless, skinless chicken breast halves, trimmed of fat

                                                   

Assembly:
Mix all ingredients, except chicken, in a gallon Ziploc freezer bag.  Add chicken and coat well.  Freeze flat. 

Serving Day:
Thaw completely.  Place in slow cooker.  Cook on low for 6 hours. 

Variations:
1. You can substitute a 16 oz. jar of salsa and 8 oz. can of tomato sauce for 24 oz. salsa.
2. You can substitute one packet of taco seasoning for all spices (marked with *).  I used the spices listed in recipe for swap because it is healthier than prepackaged taco seasoning.

 *Adapted from http://www.pipandebby.com/pip-ebby/2011/11/18/slow-cooker-cilantro-lime-chicken.html

Cilantro Lime Chicken by Jackie

*Adapted from http://www.pipandebby.com/pip-ebby/2011/11/18/slow-cooker-cilantro-lime-chicken.html

Ingredients:
One 24-ounce jar medium or mild salsa

Juice from one lime
1/4 cup fresh cilantro, chopped
*3/4 tsp. chili powder
*1/4 tsp. garlic powder
*1/4 tsp. onion powder
*1/4 tsp. crushed red pepper flakes
*1/4 tsp. oregano
*1/2 tsp. paprika
*1/2 Tbsp. ground cumin
*1 tsp. sea salt
*1/4 tsp. black pepper
4-6 boneless, skinless chicken breast halves, trimmed of fat

                                                   

Assembly:
Mix all ingredients, except chicken, in a gallon Ziploc freezer bag.  Add chicken and coat well.  Freeze flat. 

Serving Day:
Thaw completely.  Place in slow cooker.  Cook on low for 6 hours. 

Serving Options:
1. Serve as is.
2. Shred and serve over rice.
3. Shred and serve as taco meat.
4. Serve with tortilla chips.

Variations:
1. You can substitute a 16 oz. jar of salsa and 8 oz. can of tomato sauce for 24 oz. salsa.
2. You can substitute one packet of taco seasoning for all spices (marked with *).  I used the spices listed in recipe for swap because it is healthier than prepackaged taco seasoning.

Grilled Honey Lime Chicken-submitted by Tish

**This is one of my favorite easy grilling dishes that I got from my cookbook entitled, "Don't Panic MORE Dinner's in the Freezer"-by Susie Martinez, Vanda Howell, and Bonnie Garcia.**

(original recipe yields 4 servings, so I followed the instructions for 24 servings and then just divided it up into 4 portions for each of our families)

I am giving you the directions for 8 servings, since most of you need at least 6 servings. I used dried cilantro this time since I forgot to buy fresh at the store. It works just fine, but I do like fresh cilantro the best if given the option.

Ingredients:
8 boneless, skinless chicken breasts
1 cup of lime juice
1 cup of olive oil
1/2 cup of honey
1/2 cup of fresh cilantro, finely chopped or 1 T. dried cilantro
4 garlic cloves, minced
4 tsp. chopped jalapeno peppers

Assembly and Freezing Directions:
Mix all ingredients except chicken in a large bowl. Place chicken breasts in a large zip top bag and pour marinade over top. Seal bag, removing as much air as possible. Label and lay flat to freeze.

Serving Directions:
Thaw completely.Discard marinade. Grill over medium heat till chicken is tender and juices run clear.

**Delicious served as a whole chicken breast, but also is awesome when cut into strips and made into fajitas or a southwestern wrap with your favorite toppings!!**

Cilantro Lime Chicken by Jackie (Rerun)

I love the versatility of this meal!  You can eat this on rice, in regular taco shells or on tortilla chips. This time, I've included tortillas for you.  Just shred the meat at the end of the cooking time and serve on the tortillas. Enjoy!

For cooking directions, see original recipe at this link:  http://freezerfriendz.blogspot.com/search?q=cilantro+lime+chicken

 

 



 

Baked Creamy Chicken Taquitos by Jackie

adapted from recipe on  Pennies on a Platter
Yield: 10-12 taquitos

Ingredients:
3 ounces cream cheese, softened
1/4 cup green salsa
1 Tbsp fresh lime juice
1/2 tsp ground cumin
1/4 tsp chili powder
1/2 tsp onion powder
2 cloves garlic, minced
3 Tbsp fresh, chopped cilantro
2 Tbsp green onions, sliced
2 cups shredded cooked chicken
1 cup shredded Mexican flavored cheese
10-12 small flour tortillas
kosher salt
cooking spray

Assembly:
In a large bowl, mix the cream cheese, salsa, lime juice, ground cumin, chili powder, onion powder and garlic.  Once combined, stir in the cilantro and green onions.  Add the chicken and cheese; mix thoroughly. Spoon 2-3 Tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla as tightly as you can.  Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone.  Spray the tops lightly with cooking spray and sprinkle with kosher salt. Flash freeze taquitos in a single layer on a baking sheet until hardened. 
Place in Ziploc freezer bag and freeze flat.

Serving Day:
Bake from frozen. Preheat oven to 425˚F and bake for 20 minutes.  Cover loosely with aluminum foil if browning too quickly.

Serve with salsa, sour cream or guacamole, if desired.