Chicken Freezer Meals
Alfredo Broccoli Chicken Lasagna Rolls
Rosemary Ranch Chicken
Honey Lime Teriyaki Chicken
Chicken Fajitas
Sweet and Sour Chicken
Haystacks
Coconut Chicken Curry
Honey Lime Chicken Enchiladas
The amounts listed make 2 freezer meals
Alfredo Broccoli Chicken (ABC) Lasagna Rolls
Alfredo Sauce
6 tbs. butter
6 tbs. flour
2 c. Milk
4 oz. Parmesan
1 c. Chicken stock
Salt, pepper and garlic to taste
Filling
½ lb. Mozzarella Cheese, grated
12 oz. large curd cottage cheese (you can opt to use ricottoa)
1 1/2 lbs. (3 breasts) Shredded Chicken breast, shredded
14 oz. frozen broccoli florets, thaw and blend in blender until it looks like a paste
1 pkg. Lasagna noodles
Directions:
Boil lasagna noodles. Boil thawed chicken. When cool, shred chicken (I pull it apart with my fingers). While chicken is boiling, make alfredo sauce. Put flour and butter in saucepan and stir. Slowly whisk milk into a roué until thickened and then slowly add chicken stock. Add parmesan, salt, pepper, and garlic. Turn off stove when thickened. In a large bowl combine all of the filling ingredients. Save half of mozzarella cheese to sprinkle on top of lasagna rolls. Pour half of alfredo sauce in casserole dish. Cut lasagna noodles in half, spread filling on top of each lasagna noodle and roll up. Place lasagna rolls in alfredo sauce in casserole dish. Pour remaining alfredo sauce over lasagna rolls. Sprinkle with remaining mozzarella cheese.
*You don’t have to make lasagna rolls…instead of cutting the lasagna noodles, just leave them whole and layer the ingredients like you would a normal lasagna. I like the rolls, because they are sooo easy to serve!
MARINADES…love the marinaded freezer meals! (from the kitchen of Sara Millett via Kath Mickelson)…you don’t cook the chicken in these meals. Simply prepare the marinades and pour over chicken in quart size bags.
Rosemary Ranch Chicken
This is a family favorite! I admit, I didn’t think it’d be that great when I was first prepared it…and believe me, it is delicious! I divide the raw chicken breasts and put them in quart size bags and then pour half of the marinade into each bag, and freeze. So easy! When I take this meal out of the freezer, I thaw it and bake it for 45 min. at 350 deg. And serve with rice and vegetables.
8-10 Chicken breasts (depending on the size of your family)
1 c. ranch dressing
½ c. olive oil (I probably add ¼ c.)
6 T. Worcestershire sauce
2 T. minced freshrosemary
1 t. salt
2 t. lemon juice
2 t. white vinegar
Honey Lime Teriyaki Chicken
6 T Soy sauce
3 T Worcestershire sauce
2 t Lime juice
2 T Honey
2 t minced Garlic
6-8 Chicken breasts, cut into 1-2 inch strips
*no need to cook chicken breasts, just divide and put into 2 quart size freezer bags
*you know how much your family eats at a meal, so put that many breasts in a quart size bag and add the marinade
*Take meal out of freezer and thaw, cook in a large pan, add a little flour or cornstarch to thicken marinade and add stir-fry vegetables (love the Great Value stir fry vegetables at Walmart) and serve over rice.
Chicken Fajitas
½.3 c. Soy sauce
½ c. Worcestershire
½ c. Lime juice
2 t. chili powder
2 t. cumin
1 t. minced garlic
1 t. dried oregano
8 raw chicken breasts, cut into 1-2 inch strips
Directions:
Put raw chicken breasts strips in 2 quart size bags and add ½ of marinade to each bag. Freeze.
*Take meal out of freezer, thaw, cook in a large pan and add sliced bell pepper, onion, and roma tomato. Serve with tortillas or tortilla chips, grated cheese, sour cream, salsa.
Sweet and Sour Chicken (marinade)
4 t cornstarch
1 t salt
½ c. juice from canned pineapple
½ c. white vinegar
½ c. ketchup
2 T brown sugar
6-8 chicken breasts
2 10 oz cans of pineapple chunks
2 green bell peppers, sliced
In a saucepan heat the first 6 ingredients together. Constantly stir until thickened. Add chicken breasts, pinapple chunks, and bell pepper to quart sized freezer bags and then add the thickened marinade. Freeze. When ready to eat, thaw, cook in casserole dish for 40 min. at 350 deg. Serve over rice
Haystacks
6 Chicken breasts
20 oz BBQ sauce (use bbq sauce you like)
1 can of cream of chicken…or you can make your own with milk, flour, butter and chicken boullion.
Directions:
Boil chicken breasts and shred chicken with fingers when cool. Mix BBQ sauce with cream of chicken and add shredded chicken breast. Put mixture into 2 quart size freezer bags.
*When ready to eat, thaw and reheat in a pan. Serve over rice with pineapple, ice-berg lettuce, coconut, etc.
Coconut Chicken Curry
Indian food is becoming more and more popular. My husband served his mission in Indian so needless to say, we LOVE Indian food and typically eat it 1-2 times a week. This is my favorite Indian dish!
3 T canola oil
1 Onion
2 tsp cumin seed or powder
1 t cinnamon
1 tsp garam masala or coriander powder
2 T minced garlic
4 t ginger powder or 1 t minced ginger
2 green bell peppers
1 tsp turmeric powder
½ t cayenne pepper (don’t add if you don’t like the heat)
4-6 chicken breast, chopped in bite sized pieces
2 can coconut milk
16 oz tomato sauce
1 tsp salt, to taste
1 t lime or lemon juice
optional: 1 t crushed mint leave or cilantro
1 T butter
Directions:
Heat oil in a large pot. Fry onions for several minutes until translucent. Add spices and bell peppers. Allow to simmer for 5 minutes. Add chicken and fry on medium heat until browned. Add coconut milk, bring to boil and let simmer for 10 min.
*Pour mixture into 2 gallon sized freezer bags. When ready to eat, thaw and reheat in pan. Serve over rice (basmati rice is tradional for Indian food).
Honey Lime Chicken Enchiladas (http://www.sixsistersstuff.com/)
Ingredients:
Marinade -
6 tablespoons honey
5 tablespoons lime juice (1 large lime)
1 tablespoons chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded
8-10 flour tortillas (I used whole wheat tortillas)
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream
Directions:
1. Whisk the first four ingredients and toss with shredded chicken in a Zip-loc bag.
2. Let it marinate for at least a 1/2 hour, but preferably a half day or so.
3. Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan.
4. Fill the tortillas with chicken, saving marinade, and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.
5. Put tortillas in 9x13 pan as you go.
6. Mix the remaining enchilada sauce with the cream and leftover marinade (if there is any).
7. Pour sauce on top of the enchiladas.
8. Sprinkle with remaining cheese.
9. Bake at 350 degrees for 30 minutes until brown and crispy on top.
This recipe was found at dinner on a dime.
This is also a great recipe to make as a freezer meal- put into 2 8x8" pans. Bake 1 pan for dinner now, put the other pan into the freezer. Pull it out and bake it when you need it!
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