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

Sizzlin' Chicken Skewers by Beth

http://www.kraftrecipes.com/recipes/sizzlin-chicken-skewers-75144.aspx

I got this recipe from the Kraft food magazine I used to get (when it was free).  Our family LOVES this grilled chicken.  I have made this and taken it camping for an easy dinner.  I froze it in a large plastic container, threw it in the bottom of cooler (still frozen).  It thaws while helping to keep everything else cold that's on top.  FYI, it probably won't thaw that same day.
**I doubled it for our group**
**Alert...contains peanuts**

Ingredients:
2/3 c. hot water
1/2 c. Kraft teriyaki BBQ sauce
1/2 c. creamy peanut butter
1/2 c. soy sauce
1/2 c. fresh cilantro, finely chopped
1/4 c. honey Dijon mustard
2-2 1/2 lbs. boneless, skinless chicken breasts, cut into strips (I used chicken tenderloin and cut each in half)
wooden skewers
Assembly:
Soak skewers in water while making the marinade and cutting the chicken.  Mix the first 6 ingredients (everything but the chicken) in a bowl and whisk until blended; set aside.  Thread the chicken on the skewers; I filled my skewer.  Place in foil pan (9x13 size).  Pour marinade on top.  Cover and freeze.
Serving Day:
Thaw completely in the fridge.  The chicken will marinate while it thaws.  Grill 5-7 min. or until chicken is cooked through.

Rosemary Citrus Chicken by Jackie

This month, I decided to make a rerun of a healthy, citrus chicken dish.  

I think this dish is SO pretty!  It makes me smile every time I make it!  

The whole recipe can be found here:

http://freezerfriendz.blogspot.com/2015/04/rosemary-citrus-chicken-by-jackie.html

Wildtree Hickory Grilled Rodeo Chicken by Jen

adapted from: Wildtree Get your Grill On Meal Prep Class.

  

Ingredients:
3 lbs. boneless, skinless chicken breasts 

3 tablespoon Wildtree Hickory Smoked Grapeseed Oil

3 tablespoons Wildtree Rodeo Rub
**Needed at Cooking Time: 1 lime juiced.  Assembly:

In a gallon freezer bag, combine the chicken with the Hickory Smoked Grapeseed oil and Rodeo Rub and freeze.

Serving Day:
Thaw freezer bag completely.  Preheat the grill to medium-high heat.  Grill the chicken breasts for 5-7 minutes on each side or until cooked through 165 degrees.  Squeeze lime juice over chicken after flipping.  

Very Greek Grilled Chicken by Jackie

The weather has been crazy here the past few weeks.  We had shorts weather and then within a day we were experiencing freezing temperatures and snow again.  Well, the end of this week brought warmer weather back, hopefully for good! I'm choosing to believe that it is now spring!  With spring comes grill season.  I always get a little giddy when we change our Soup/Stew/Chili category for freezer swap back to Grillables in the spring because it signals that we get to be outside more.  To kick off our grillables season, I decided to make this delicious chicken recipe.  Hope you like it!

Ingredients:
6 boneless, skinless chicken breasts
1/2 c. extra virgin olive oil
1/3 c. fresh squeezed lemon juice
1 tsp.  fresh lemon zest
1 tsp. Greek seasoning
1 tsp. poultry seasoning
1 tsp. dried oregano
1/4 tsp. black pepper



Assembly: 
Trim chicken and put into gallon-size freezer Ziploc.  Mix all other ingredients in small bowl and pour over chicken.  Lay flat to freeze.

 Serving Day:
Thaw completely. Grill. Enjoy!

Italian Chicken Pasta Toss by Wendy

An adaptation from Pampered Chef

Ingredients:
3 cups (9 oz.) Bow Tie Pasta
1 can diced tomatoes
1 small onion, chopped
1 medium zucchini, sliced
1 small bell pepper, cut into thin strips
8 oz. Cooked Chicken, cut into dices
2 tsp. Olive oil
2 garlic cloves
1/2 cup frozen peas
1 tsp. Italian Seasoning
1 tsp. Salt
1/4 cup Parmesan Cheese


Assembly:
Bag 1:  In a Sandwich bag measure 3 cups Bow Tie Pasta.
Bag 2:  In a Gallon Size Ziploc Bag place tomatoes, onion, zucchini, bell pepper, chicken, Oil, garlic, peas, Seasoning and Salt.
Bag 3:  In a Snack Size Ziploc Bag measure the Parmesan Cheese
In a Gallon Size Ziploc Bag place all 3 bags and freeze.


Serving Day:
Thaw completely.

Pour Chicken Mixture in a large pan and cook until heated through on Medium Heat, stirring every few minutes.


Cook Pasta until al dente.  Drain and Mix with warmed Chicken Mixture in large pan.


Add Parmesan Cheese, stir and serve.


Serves:  6

Balsamic Chicken by Jen

Ingredients:

• 1 teaspoon sea salt 

• 1 teaspoon pepper 

• 28 oz diced tomatoes 

• 4 garlic cloves, minced 

• 2 Tablespoon extra virgin olive oil 

• 3/4 cup balsamic vinegar 

• 6 boneless, skinless chicken breasts

Assembly:

Combine all ingredients together in a ziploc bag.  Freezer ready. 

Serving Day:

Slightly thaw chicken and place in crockpot low 4-6 hours. 

Pineapple Chicken Kabobs

Ingredients:
1 can pineapples (save the juice)
3 tbsp. soy sauce
4 tbsp. honey
3 tbsp. apple cider vinegar
3 tbsp. canola oil
1 tsp. sesame oil
1 tbsp. fresh grated ginger
4 cloves of garlic minced
1 1/2 sweet or red onion
2 lbs. of chicken
multi colored peppers (red, green, orange, yellow)
                 
Assembly:
Mix 1 can of pineapple juice with the soy sauce, apple cider vinegar, canola oil, sesame oil, ginger, garlic, onion and marinate the chicken 4-6 hours or overnight. Once chicken is marinated cut all of your vegetables and get ready to put everything on the skewers. Alternate the chunks of peppers, onions, pineapple, and chicken on the skewers.

Serving Day:
Fire that grill up!! Cook 8-12 minutes on a medium to high grill. Cook just enough to brown off the vegetables and chicken but do not let the chicken dry out. If you have time mix together a little honey, soy sauce, pineapple juice and heat it up on the stove then brush your kabobs once completed. 

Jackie's Homemade Taco Seasoning

My kids LOVE taco Tuesday!  Since today is Cinco de Mayo and it happens to fall on a Tuesday, how could I not make tacos?!!  Over the last year, I have been trying to perfect a homemade taco seasoning for my family and we have settled on this recipe.  We like our tacos not too spicy and not too mild.  This is a good middle of the road recipe. 

You may be asking why anyone would take the time and effort to make their own seasoning.  Sure, the packets are quick and inexpensive, but they are also chock full of preservatives that I'd rather not put in the food I serve to my family.  Once you try this mix, you won't want to go back.  Packaged mix now tastes like chemicals to me, since we have been eating homemade for so long.

One batch will last you quite a while.  Cook and freezer your ground beef ahead of time and you can have a great meal in about 5 minutes.


Jackie's Homemade Taco Seasoning
This recipe yields about 2 cups of mix.

Ingredients:
1 cup + 1 Tbsp. chili powder
1 Tbsp. + 2 tsp. garlic powder
1 Tbsp. + 2 tsp. onion powder
1 Tbsp. + 2 tsp. dried oregano
3 Tbsp. + 1 tsp. paprika
1/2 c. + 2 Tbsp. cumin
1 Tbsp. + 2 tsp. black pepper
1/3 c. salt

Assembly:
Mix all ingredients together in a bowl.  Store in an airtight container.

Serving Day:
Season one pound of cooked ground beef with 3 tablespoons of taco seasoning.  Add 1/2c. water and mix well.  Cook until meat is heated through.

Variations: 
Want to spice it up?  Increase the amount of chili powder and black pepper and add some crushed red pepper. 

Want it more mild?  Decrease the amount of pepper.

Want it more healthy?  Decrease the amount of salt. 

Fajita Chicken Bake by Amy

Ingredients:

• 3-4 boneless skinless chicken breasts
• 1-2 tsp taco seasoning
• 2 bell peppers in assorted colors, de-seeded and thinly sliced
• 1 red onion, peeled and thinly sliced
• 1-2 Tbsp olive oil
• 1/2 cup shredded cheddar or Mexican blend cheese

Assembly:

1. Trim the chicken breasts then lay them in a single layer in a foil pan.
2. Sprinkle the taco seasoning over the top of the chicken breast to taste.
3. Lay your thinly sliced onions and peppers on top of the chicken breast, spread out evenly over the top.
4. Drizzle the olive oil over the peppers and onions. 
5. Freeze.

Serving Day:

1. Thaw completely.
2. Sprinkle cheese over the top of the dish.
3. Bake at 375 F for 35-45 minutes or until chicken is cooked though and the juices run clear.

Freezer to Table~ Italian Sausage Soup by Wendy

Adapted from Taste of Home A+ Recipes from Schools Acrossed America.


Ingredients:
1 pound Italian Turkey Sausage
1 large onion, chopped
1 cup shredded carrot, (or 1 medium carrot-chopped)
1 celery rib, chopped
8 cubes, chicken bouillon
1 can (14.5 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 garlic clove, minced
2 1/4 teaspoons Italian Seasoning Mix
3/4 cup uncooked orzo pasta


Assembly:
Cook sausage, onion, carrot and celery over medium heat, until sausage is no longer pink.  Drain off fat.  In gallon size Ziploc bag:  Add Meat Mixture, bouillon, tomatoes, tomato sauce, garlic and Italian Seasoning to bag.  Close bag and let out all of the air.  In sandwich size bag, measure out pasta.  Put gallon bag and sandwich bag into another gallon bag to freeze.


Serving Day:
Remove soup from plastic storage bags.  I cut them open with scissors.  Place frozen soup in pan with 8 cups water on Medium High.  Cook until thawed and bring to a boil.  Add the Orzo pasta and cook until pasta is tender.  Serve.  This is great served with a salad and bread sticks.


Makes:  10 servings, I do not half.  I freeze 1 meal per family.

Rosemary Citrus Chicken by Jackie

Adapted from http://www.recapo.com/today-show/kathie-lee-hoda/kathie-lee-hoda-recipes/kathie-lee-hoda-erin-chase-citrus-rosemary-roasted-chicken-recipe/

Ingredients:

6 chicken breasts, trimmed and rinsed

1 orange, peeled and sliced

1 tsp. garlic powder

2 rosemary sprigs

1 lemon, zested, peeled and sliced

1 lemon, peeled and sliced

olive oil

seasoning salt

fresh ground pepper

 

Assembly:

Arrange chicken pieces in a 9x13" freezer safe baking dish. Drizzle chicken with olive oil.

Sprinkle with seasoning salt, garlic powder, and pepper. Place sprigs of rosemary around the chicken. Sprinkle fresh grated lemon zest over chicken. Arrange citrus slices on top of the chicken and rosemary.

 

Serving Day:
Thaw completely.  Preheat oven to 400.  Roast chicken for 30-40 minutes or until chicken is fully cooked (internal temperature = 165F).  Let rest before serving. 

Overstuffed Mexican Peppers by Jackie

Ingredients:
3 large or 4 regular size bell peppers
1/2 c.  quinoa, uncooked
1 lb. ground beef
1/4 tsp. black pepper
3/4 tsp. chili powder
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. dried oregano
1/2 tsp. paprika
1 1/2 tsp. ground cumin
1 tsp. sea salt
1/2 c. water
1 (15oz.) can black beans, drained and rinsed
1 Roma tomato, seeded and diced
1 (4oz.) can diced green chilies
1/2 c. cilantro, minced
3/4 c. picante sauce
1 1/2 c. grated Mexican cheese (Monterrey Jack, Cheddar, Queso Quesadilla & Asadero combo), divided
1 (15 oz.) can mild, red enchilada sauce

Assembly:
Add quinoa, 1 cup of water and a pinch of salt to small saucepan and bring to a boil over medium-high heat.  Boil 5 minutes.  Turn off heat.  Cover and let steam for 15 minutes.  Fluff with a fork. 

Brown beef and onion in skillet.  Drain fat and return meat to skillet.  Add seasonings and water.  Cook for 5 minutes. 

Add quinoa, beans, chilies, cilantro, picante sauce and 1 cup cheese.  Mix well. 

Pour enchilada sauce into aluminum freezer pan. 

Cut peppers in half.  Place in baking dish.  Divide filling equally into each pepper.  Sprinkle with remaining 1/2 c. cheese.  Cover.  Freeze.

Serving Day:
Thaw completely.  Bake covered for 25-30 minutes on 375 degrees.  Remove foil.  Bake another 5 minutes. 

*If you prefer spicy, top peppers with enchilada sauce from the bottom of the baking dish.  If you like things more mild, I recommend not putting the sauce on the peppers. 

Italian Turkey Soup by Jackie

Adapted from:  http://www.artandthekitchen.com/2013/10/italian-turkey-burger-soup.html/

 

Ingredients:

2.5 lbs. ground turkey breast (2c. cooked)

1 1/4 c. onion, diced

3 cloves garlic, finely minced

2 tbsp. olive oil

3/4 tsp. salt

3/4 tsp. pepper

2 1/4 cups carrots sliced

2 1/4 cups celery sliced

1 can diced tomatoes (28 oz) undrained

1 can diced tomatoes (14 oz.) undrained

4 1/2 cups beef broth

6 tbsp. tomato paste

1 1/2 tsp. basil

1 1/2 tsp. oregano

1 1/2 tsp. thyme

3/4 tsp. chili pepper flakes

 

Assembly:

Heat olive oil in large skillet.
Add ground turkey, salt, pepper, onion and garlic to skillet and saute until turkey is cooked through.

Place meat into gallon size Ziploc freezer bag.

In same skillet add carrots and celery and saute just until slightly tender, not soft.

Pour into bag with meat.

Add tomatoes, beef broth, tomato paste and all the herbs to skillet and bring to a boil.

Pour into bag with meat & veggie mixture.

 

Serving Day:

Thaw completely.  Pour into a large soup pot.  Stir. Simmer on low heat for 30- 40 minutes.

 

Wok Charred Beef with Noodles by Jake

Ingredients:

• 1 lb sirloin tips
• 1-1.5 cup of onions
• 1.5 tablespoons canola oil
• 1 cup red cabbage
• 1 cup carrots  (you can substitute to the vegetables of your choice)
•  2 garlic cloves
•  1 tbs rice vinegar
•  3 tablespoons of soy sauce
•  Knob of fresh ginger
•  Noodles of choice (6-8 oz)  (Ramen, rice noodles, udon, chow mein)

Assembly:

Combine 2 finely minced garlic cloves, 1 tbs rice vinegar, 3 tbs of soy sauce, 1 tbs of canola oil, 2 tsp grated ginger, into a bowl. Slice the beef tips very thin and pour half of the marinade over the beef. Sit it aside and cook the noodles.

Follow the instructions to whatever noodles you pick but usually Asian noodles cook in under 6 minutes. Once your noodles are finished, rinse them with cold water and set aside.

Turn your stove top burner on high and pour ½ tbs of oil into the pan. Once it is hot, carefully put the marinated meat in the wok/skillet and sear it for one minute. After the meat is cooked pour it in a bowl and set aside. Saute’ the onions, carrots, red cabbage or whatever vegetables you pick for 30 seconds and then add the meat back in. Pour the rest of the marinade over the meat and put the noodles in the wok/skillet to warm up.

Serving Day:

Take out the noodles and place in a boiling pot of water for 2 minutes. Drain the water and set the noodles aside. Pull the vegetables out of the bag and turn your stove top burner to high. Put 1/2 to 1 tbs of oil into the wok/skillet. Once it is heated up sauté the vegetables for 30-45 secs. Add the beef in and sauté it for 30 sec - 1 minute. Add the noodles and turn off the heat.

Serve and enjoy!

Balsamic Grilled Chicken with Roasted Red Peppers by Jackie

Ingredients:
6 boneless, skinless chicken breasts

1/4 c. balsamic vinegar
2 tablespoons olive oil
1 clove garlic, minced
6 fresh basil leaves
6 roasted red pepper pieces
6 slices of fresh mozzarella
1/8 c. Balsamic Reduction (homemade or bottled)

Assembly:
Trim chicken and place in gallon size Ziploc freezer bag with vinegar, olive oil and garlic.  Zip closed and mix around until all chicken pieces are coated.  Flash freeze basil leaves and roasted red peppers.  Place peppers in a Ziploc snack bag.  Place basil in a Ziploc snack bag.  Place mozzarella in a snack size Ziploc bag.  Place Balsamic Reduction in a snack size Ziploc bag.  Place all 5 bags together in one 2 gallon size freezer bag. 
Serving Day:
Thaw all bags completely.  Grill chicken.  You can bake in the oven on 350 for 20-30 minute, if the weather isn't suitable for grilling.  When chicken is cooked through, top with one basil leaf, a slice of mozzarella and a red pepper piece. Heat until cheese is melted.  Drizzle with balsamic reduction.  Enjoy!


You can choose to use a store bought reduction or make your own. 
I like this kind.  It's around $5 a bottle, but I used one bottle for 9 meals.