Tuesday, March 23, 2010


*** Looking for easy freezer meals! ***
As, my due date approaches, I would like to prepare a few meals and get them in my freezer before I have this baby. Feel free to leave some ideas in the comment box, or email me at tiffinidenham@gmail.com.
Just a couple of family fav's:
(these are not freezer meals, although you probably could freeze them if you wanted)

Oriental Chicken
6-8 chicken breasts
1 c. pineapple chunks
1/2 stick butter
1/4 c. green pepper, chopped
1/4 c. onion, chopped
1/4 c. packed brown sugar
2 1/2 T. cornstarch
1/2 tsp. salt
2 T. soy sauce
1/4 c. Worcestershire sauce
2 c. liquid

Preheat oven 375 degrees. Drain pineapple, reserving syrup. Add water/chicken stock to make 2 cups. Saute onions and peppers. Add remaining ingredients; stir until translucent and thick. Pour over chicken in 9x13 pan. Bake 1 hour. Serve with rice.

* Even though I love the flavors of this meal, I was having trouble with the chicken coming out dry. So, in an effort to lock in the moisture, I marinate the chicken overnight or prepare it early in the morning and let it sit in the fridge all day. I also cover the pan with foil before baking, and leave the foil on the entire time.
* If we eat all the chicken, but there's a lot of sauce left, I reuse it for another meal by cooking rice in it and serve with fish.

Ancho Chicken Tacos
1 lb. chicken breasts, cooked
4 ancho chiles
1 qt. chicken stock
1 red onion
2 tsp. smoked paprika
Pinch of cinnamon
1 stem (1 tsp.) oregano, chopped
1/4-1/2 c. sherry vinegar

Slice open ancho chiles and seed. Soak in chicken stock, boiling for 15 minutes. Pour into blender and puree completely.

Meanwhile, chop the red onion and saute in skillet. Add cumin, smoked paprika, cinnamon, and oregano. (Don't add too much cinnamon or it will overpower EVERYTHING!) Add precooked, shredded chicken to heat through. Add sherry vinegar; work bottom of pan to get spices and onions into mixture. Add puree and simmer for 15-20 minutes to allow for flavors to blend.

* Ancho chiles can be found in the Hispanic Foods aisle where all their spices are. It comes in a little bag with 8-9 chiles, and can be stored for several months at a time in your pantry. It's a yummy and different flavor to add to your Mexican-style dishes!


Mariley Johnson said...

I just opened my browser to look for dinner recipes and lo and behold you posted some! Thanks!

Brooke said...

I was just thinking about this. I need to stock up. But I don't have anything I could think of but lasagna :)

I went in today and the baby is still transverse, so they are scheduling an ECV (manually moving the baby) for next week. I am only 35 weeks right now, but my babies come at 37 so they want to get it done at 36. I am praying she flips herself before next week!

Bunka's said...

three bean soup or chili
premade breakfast burritos, bean burritos, chicken burritos, etc... they freeze very well and all you have to do is put them in the oven. :)hope this helped. good luck ♥

Lacey said...

I have a great one, I will email you. You can also check out my blog and look under labels- recipes. I post all my favorites there!


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