Chicken Fajitas

Via: Stacy Makes Cents

Ingredients
1 yellow onion, sliced
3 sweet peppers, sliced
1 ½ pounds boneless chicken breast or thighs
½ cup chicken broth
½ teaspoon salt
2 tablespoons cumin
1 ½ tablespoons chili powder
Squirt of lime juice

Directions for bag:
Throw everything in bag, cook on low 8 hours, shred and serve on tortillas with cheese, sour cream and guac.

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Chicken Curry 2

Chicken Curry 2Via: Passionate Homemaking

Sick smile

2-4 Chicken thighs, cut into chunks (depending on how much meat you would like!)
2 Tbsp whole wheat flour
1 Tbsp curry powder
4 Tbsp ginger, fresh and finely chopped
4-6 garlic cloves, fresh and finely chopped (start with four and add more as needed)
1 large onion, chopped
1/2 green apple, chopped
3 Tbsp curry powder
6 or more Tbsp whole wheat flour
1 Tbsp sea salt (lower this amount to 1-2 tsp if you are using canned chicken broth)
1 Tbsp rapadura or other natural sweetener
2 1/2 cups (or approx. 1 1/2 -15 oz cans) chicken broth
2 1/2 cans (14 oz) coconut milk

Combine chicken, 2 Tbsp of flour & 1 Tbsp of curry powder in a Ziploc or bowl to coat. Fry lightly in oil (preferably coconut oil) in a frying pan for just a few minutes until cooked. Set aside.

Combine fresh garlic, ginger, onion, apple, curry powder, flour, sweetener and salt in frying pan. Allow to fry under medium heat to mold the ingredients together (around 10 minutes), until onions are transparent, heated completely through. Add liquids – chicken broth & coconut milk, and stir frequently until heated through and thickened. Add more flour to thicken as needed. Add chicken.

Freezing Instructions:
Freeze in container, leaving room for expansion.

Serving Instructions:
Thaw overnight in the refrigerator, prepare rice and reheat the sauce.

The Verdict

Teriyaki Chicken {2}

{This is a different recipe from the one that I rated horribly}

In the bag (split between 2)
3 lbs bnls sknls chicken breast, cut into pieces
3/4 cup granulated sugar
3/4 cup soy sauce
1 T. grated fresh ginger
2 cloves garlic, minced.

Throw in freezer bags, give it a shake and freeze flat.

Instructions for bag:
Thaw and cook in a heated skillet until chicken is done, add frozen vegetables for the last 10 minutes. Serve over rice.

Creamy Chicken Taquitos

Via: Our Best Bites

Open-mouthed smile

1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken
1 C grated pepperjack cheese
10-12 small corn tortillas

Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can.

Place seam side down on the baking sheet and freeze 2hrs, or until they hold their shape, then throw in a freezer bag!

Cooking Instructions:
Bake at 350 for 20 minutes, or until tortilla is browned.

The Verdict

Baked Ziti

1 box ziti pasta
1 jar spaghetti sauce
Heavy Cream
1 c. Mozzarella cheese, shredded
1 c. cottage cheese
1-2 c. cooked chicken breast
9×13 foil baking pan

Cook pasta according to directions on box.
Pour 1/4 spaghetti sauce into bottom of foil pan
Fill jar back up with cream and shake.
Mix cooked pasta, spaghetti sauce/cream mix, mozzarella cheese, cottage cheese and chicken breast.
Pour in pan.
Cover in foil and plastic wrap

Instructions for container
Bake covered 350 for 1 hour. Top with shredded mozzarella cheese and bake uncovered 5 min.

Chicken Enchiladas

Via: Dreaming of Poultry

2 T Butter
Small chopped Onion
2 cloves Garlic, minced
1/4 cup Olives, sliced
10.5 oz can Cream of Chicken Soup
1 cup Sour Cream
4.5oz Can Green Chilies
1 1/2 c. Cooked Chicken, shredded
1 1/2 c. Mozzarella Cheese, shredded
1/4 c. Milk
10 Tortillas

In a medium sauce pan, sauté onion and garlic in butter. Add 1/4 cup olives, soup, 1/2 cup sour cream, and green chilies; mix well. Reserve 3/4 cup sauce and set aside. To remaining sauce add chicken and 1/2 cup cheese. In a small bowl, combine reserved sauce with remaining sour cream and milk; mix well. Spread 1/2 cup sauce over the bottom of freezer pan. Place 1/4 cup chicken mixture in each tortilla and roll.  Place seam side down in freezer pan. Spoon remaining sauce over filled tortillas, covering completely. Freeze.
To serve; thaw, bake at 350 for 25 minutes. Sprinkle with 1 cup of cheese and return to oven until cheese melts.

Coconut Chicken Curry

Chicken CurryAdapted from: Martha Stewart and Mama and Baby Love

Divide into 2 bags:
3 lbs boneless, skinless chicken breast, chopped
2 medium onions, chopped
1 zucchini, chopped
2 cups baby carrots
2 cans chopped mangos
8 cloves garlic, minced
1 oz peeled, fresh ginger, thinly sliced
4 T curry powder
2 t coriander
2 t cumin
kosher salt to taste

Instructions for bag:
Add 1 can coconut milk and bag to slow cooker, cook on low 12 hours. Add 1 can coconut milk and bag of frozen peas 25 min before serving.

Orange Chicken

IN THE BAG
2 cups carrots
2 cups bell peppers
1 lb cubed boneless skinless chicken breasts
3 cloves garlic, minced
1 t salt
1/2 t pepper
8 oz. orange juice concentrate (orange pineapple will work as well)

TO COOK– Cook on low in crock pot, 4 to 6 hours

TO SERVE– Garnish with clementine slices (use 4 clementines) or mandarin oranges (two cans) and green onions (two, chopped). Serve on rice. Stir fried veggies make a great side.

Via: Kojo Designs

Cilantro Lime Chicken w/Black Beans and Corn

Via: Ring Around the Rosies

Smile

In the Bag(Split between 2)
4-6 chicken breasts
3 Tbs olive oil
2 limes, juiced
2 cups cilantro
1 large bag of frozen corn (or two smaller bags)
4 minced garlic cloves
1 finely chopped red onion
2 cans of black beans, rinsed
2 tsp cumin or chipotle powder
salt/pepper to taste

Instructions for Bag
Cook on low 8 hours or high 4 hours, serve with hot tortillas or tortilla chips. Dress with sour cream, guacamole, and/or cheese

Read The Verdict