1 lb cooked chicken (cubed)
1 jar favorite alfredo sauce
Noodles
Combine chicken and alfredo sauce and serve over hot noodles. You can freeze the chicken alfredo mixture in a ziplock bag and then thaw and heat over stove.
Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts
Thursday, September 10, 2009
Hawaiian Haystacks
1 lb cooked chicken
1 can cream of chicken
1 can chicken broth
1 C sour cream
Mix together above ingredients. Serve over rice with favorite toppings (cheese, pineapple, onions, coconut, slivered almonds, celery, chinese chow mein noodles)
1 can cream of chicken
1 can chicken broth
1 C sour cream
Mix together above ingredients. Serve over rice with favorite toppings (cheese, pineapple, onions, coconut, slivered almonds, celery, chinese chow mein noodles)
Chicken Parmesan
1/2 cup nonfat Italian dressing
24 ounces boneless skinless chicken breast halves
1 cup grated parmesan cheese
2/3 cup seasoned bread crumbs
1 teaspoon paprika
1 teaspoon sugar
1 teaspoon kosher salt
1 teaspoon black pepper
2 cups store-bought marinara sauce
Directions
Spray one 9x13 dish with nonstick cooking spray. Pour the Italian dressing in a bowl and add chicken. Marinate in refrigerator for at least 2 hours. Meanwhile, mix Parmesan, bread crumbs, paprika, sugar, salt and pepper. Spread the marinara sauce in bottom of prepared baking dish. Dredge the marinated chicken in the bread crumb mixture. Place 6 chicken breasts in prepared dish and sprinkle equally with the remaining bread crumb mixture. Preheat oven to 350. Bake, uncovered, for 1 hour or until internal tmeperature of the chicken reaches 165. You may freeze before baking by covering with plastic wrap and heavy-duty foil. Freeze up to 3 months. Thaw in refrigerator before cooking as directed above.
24 ounces boneless skinless chicken breast halves
1 cup grated parmesan cheese
2/3 cup seasoned bread crumbs
1 teaspoon paprika
1 teaspoon sugar
1 teaspoon kosher salt
1 teaspoon black pepper
2 cups store-bought marinara sauce
Directions
Spray one 9x13 dish with nonstick cooking spray. Pour the Italian dressing in a bowl and add chicken. Marinate in refrigerator for at least 2 hours. Meanwhile, mix Parmesan, bread crumbs, paprika, sugar, salt and pepper. Spread the marinara sauce in bottom of prepared baking dish. Dredge the marinated chicken in the bread crumb mixture. Place 6 chicken breasts in prepared dish and sprinkle equally with the remaining bread crumb mixture. Preheat oven to 350. Bake, uncovered, for 1 hour or until internal tmeperature of the chicken reaches 165. You may freeze before baking by covering with plastic wrap and heavy-duty foil. Freeze up to 3 months. Thaw in refrigerator before cooking as directed above.
Tater Tot Casserole
1 32 oz bag frozen tater tots
3 C cubed cooked chicken
1 can cream of chicken soup
1 C sour cream
1/2 C mayo
2 C grated cheddar cheese
Put tater tots in 9x13 dish, top with chicken. Mix soup, sour cream and mayo well. Stir in cheese and spread over tots and chicken. Freeze.
Cooking Day: thaw and cook on 350 for 30 min.
3 C cubed cooked chicken
1 can cream of chicken soup
1 C sour cream
1/2 C mayo
2 C grated cheddar cheese
Put tater tots in 9x13 dish, top with chicken. Mix soup, sour cream and mayo well. Stir in cheese and spread over tots and chicken. Freeze.
Cooking Day: thaw and cook on 350 for 30 min.
Creamy Italian Chicken
3 C chopped cooked chicken
1 C shredded Parmesan cheese
1 can cream of mushroom
1 10 oz jar of alfredo sauce
1 small can sliced mushrooms, drained
1/2 C slivered almonds
1/2 C chicken broth
1/4 t ground pepper
7 oz vermicelli cooked
Stir togehter chicken, 1/2 C Parmesan cheese, and next 7 ingredients, stir in pasta. Spoon mixture into baking dish. Sprinkle with remaining cheese. Freeze
Cooking day: Thaw and cook on 350 for 30 min.
1 C shredded Parmesan cheese
1 can cream of mushroom
1 10 oz jar of alfredo sauce
1 small can sliced mushrooms, drained
1/2 C slivered almonds
1/2 C chicken broth
1/4 t ground pepper
7 oz vermicelli cooked
Stir togehter chicken, 1/2 C Parmesan cheese, and next 7 ingredients, stir in pasta. Spoon mixture into baking dish. Sprinkle with remaining cheese. Freeze
Cooking day: Thaw and cook on 350 for 30 min.
Chicken Divan
2 cups cooked, cubed chicken
Fresh or frozen broccoli
2 cups cooked rice
2 cups shredded cheese
Sauce:
2 cans cream of chicken soup
1 cup mayonnaise
1 teaspoon lemon juice
½ - 1 teaspoon curry powder
In a 9 x 13 spread cooked rice on bottom. Layer chicken on rice then broccoli. Pour sauce on top then sprinkle with cheese. Cover with tin foil ( if you spray the tin foil with pam spray before covering it, the cheese will not stick to it when baking).
Day of cooking, defrost then bake 350 for 30-40 mins.
Fresh or frozen broccoli
2 cups cooked rice
2 cups shredded cheese
Sauce:
2 cans cream of chicken soup
1 cup mayonnaise
1 teaspoon lemon juice
½ - 1 teaspoon curry powder
In a 9 x 13 spread cooked rice on bottom. Layer chicken on rice then broccoli. Pour sauce on top then sprinkle with cheese. Cover with tin foil ( if you spray the tin foil with pam spray before covering it, the cheese will not stick to it when baking).
Day of cooking, defrost then bake 350 for 30-40 mins.
Bacon Wrapped Garlic Chicken
4 oz. cream cheese
1 tsp minced garlic
1 tsp dried basil leaves
1/8 tsp black pepper
12 chicken strips (chicken breast cut into strips)
1 package bacon
1 tbsp butter or margarine
In a bowl, combine cream cheese, garlic, basil and pepper. Set aside.
On a cooking sheet, place a piece of wax paper, then place six chicken strips on it. Top each piece with an even amount of the cream cheese mixture, then top with another chicken strip. Carefully wrap strips of bacon around each piece... you can use either one or two pieces, depending if you are watching your calories!
Flash freeze in the freezer. As soon as they are frozen, store in a ziploc freezer bag. If you will be leaving them in the freezer for more than a few weeks, wrap each individually in freezer wrap before placing in freezer bag.
On cooking day, thaw in refrigerator. In a large skillet, melt 1 tbsp butter or margarine, then add chicken. Cook for three minutes on medium then using tongs flip each piece over. Reduce heat to low, cover skillet and cook for 8 minutes or until the chicken is no longer pink. Serve.
1 tsp minced garlic
1 tsp dried basil leaves
1/8 tsp black pepper
12 chicken strips (chicken breast cut into strips)
1 package bacon
1 tbsp butter or margarine
In a bowl, combine cream cheese, garlic, basil and pepper. Set aside.
On a cooking sheet, place a piece of wax paper, then place six chicken strips on it. Top each piece with an even amount of the cream cheese mixture, then top with another chicken strip. Carefully wrap strips of bacon around each piece... you can use either one or two pieces, depending if you are watching your calories!
Flash freeze in the freezer. As soon as they are frozen, store in a ziploc freezer bag. If you will be leaving them in the freezer for more than a few weeks, wrap each individually in freezer wrap before placing in freezer bag.
On cooking day, thaw in refrigerator. In a large skillet, melt 1 tbsp butter or margarine, then add chicken. Cook for three minutes on medium then using tongs flip each piece over. Reduce heat to low, cover skillet and cook for 8 minutes or until the chicken is no longer pink. Serve.
Brocolli-Chicken Casserole
8 oz egg noodles, cooked
1-2 C broccoli
1 C cooked chicken
2 cans cream of chicken
1/2 C mayo
1/2 c sour cream
1/2 can cheddar cheese soup
1 t lemon juice
Mix together; put in 9x13 pan; sprinkle on top with buttered crumbs. Bake at 375 until heated through
1-2 C broccoli
1 C cooked chicken
2 cans cream of chicken
1/2 C mayo
1/2 c sour cream
1/2 can cheddar cheese soup
1 t lemon juice
Mix together; put in 9x13 pan; sprinkle on top with buttered crumbs. Bake at 375 until heated through
Chicken and Broccoli Lasagna
Sauce:
4 T butter
4T flour
2 C milk
1 C chicken broth
3 eggs
1/2 C Parmesan cheese
1/2 t salt
pinch of nutmeg and ground red pepper
Lasagna noodles
2 T butter
1 C chopped onion
1 t minced garlic
1 1/2 C diced chicken
1 bag frozen broccoli cuts
1/4 C parsley
1 lb mozzarella, sliced thin
1/4 C parmesan cheese
Sauce: Melt butter, stir in flour. Add milk, whisk until smooth. Stir in broth. Cook, stirring constantly, until thick. Beat eggs in separate bowl, add small amount of sauce; then combine egg mix with all sauce. Stir in cheese and seasonings.
Cook noodles.
Saute chicken in butter with onion and garlic. Stir in broccoli, cook 5 min. until tender.
Add seasonings.
Layer in 9X13 pan; sauce, mozzarella, noodles, chicken. Repeat. Finish with cheese. Freeze
Bake 350 for 50 min, until bubbly.
4 T butter
4T flour
2 C milk
1 C chicken broth
3 eggs
1/2 C Parmesan cheese
1/2 t salt
pinch of nutmeg and ground red pepper
Lasagna noodles
2 T butter
1 C chopped onion
1 t minced garlic
1 1/2 C diced chicken
1 bag frozen broccoli cuts
1/4 C parsley
1 lb mozzarella, sliced thin
1/4 C parmesan cheese
Sauce: Melt butter, stir in flour. Add milk, whisk until smooth. Stir in broth. Cook, stirring constantly, until thick. Beat eggs in separate bowl, add small amount of sauce; then combine egg mix with all sauce. Stir in cheese and seasonings.
Cook noodles.
Saute chicken in butter with onion and garlic. Stir in broccoli, cook 5 min. until tender.
Add seasonings.
Layer in 9X13 pan; sauce, mozzarella, noodles, chicken. Repeat. Finish with cheese. Freeze
Bake 350 for 50 min, until bubbly.
Tuesday, September 8, 2009
Stacked Green Chili Enchiladas
1 ½ pounds chicken
shredded 12 corn tortillas
4 cups shredded cheese (Colby/Jack)
1 large can Macyo’s green chili enchilada sauce
Add a small amount of green chili sauce in the bottom of 9x13 freezer pan. Lay 4 tortillas down, then about 1 cup shredded chicken, 1 cup cheese, and 1 cup sauce. Repeat this (tortillas, chicken, cheese and sauce 3 more times).
Cover and freeze.
On cooking day defrost, bake 350 for 20 minutes or until cheese has melted
shredded 12 corn tortillas
4 cups shredded cheese (Colby/Jack)
1 large can Macyo’s green chili enchilada sauce
Add a small amount of green chili sauce in the bottom of 9x13 freezer pan. Lay 4 tortillas down, then about 1 cup shredded chicken, 1 cup cheese, and 1 cup sauce. Repeat this (tortillas, chicken, cheese and sauce 3 more times).
Cover and freeze.
On cooking day defrost, bake 350 for 20 minutes or until cheese has melted
Pineapple Chicken
1/4 cup butter/margarine
1 green pepper, sliced
1/3 cup flour
1 cup milk
1 cup chicken broth
1 1/2 lbs cooked chicken, diced
1 12oz can pineapple chunks, drained
Heat butter in skillet and stir fry peppers for 5 minutes. Remove peppers but leave remaining melted butter in skillet. Add flour to skillet, stirring until mixed. In a bowl combine milk and chicken broth, then slowly add to skillet, stirring well so the sauce lump free. Heat over medium heat until thick but smooth. Add cooked green peppers, then add chicken and pineapple. Add salt and pepper as desired. Cool then freeze.
On cooking day:
Thaw then heat in saucepan or skillet until heated through. Serve with rice or noodles.
1 green pepper, sliced
1/3 cup flour
1 cup milk
1 cup chicken broth
1 1/2 lbs cooked chicken, diced
1 12oz can pineapple chunks, drained
Heat butter in skillet and stir fry peppers for 5 minutes. Remove peppers but leave remaining melted butter in skillet. Add flour to skillet, stirring until mixed. In a bowl combine milk and chicken broth, then slowly add to skillet, stirring well so the sauce lump free. Heat over medium heat until thick but smooth. Add cooked green peppers, then add chicken and pineapple. Add salt and pepper as desired. Cool then freeze.
On cooking day:
Thaw then heat in saucepan or skillet until heated through. Serve with rice or noodles.
Tex Mex Chicken Soup
2 14-oz cans chicken broth
1 15-oz can Great Northern Beans (rinsed & drained)
1 4-oz can green chillies, chopped
1 red onion, chopped
1/2 tsp minced garlic
2 tsp dried oregano
1 tsp ground cumin
3 cups cooked chicken, chopped
1 cup frozen corn
Spray a large soup pot lightly with non-stick cooking spray. Saute garlic and onion until onion is translucent. Add beans, chilies, oregano, cumin and broth, stir and bring to a boil. Reduce heat, cover and simmer for 15 minutes. Add chicken and corn and simmer for 15 minutes, or until soup is heated throughout. Can serve some now if desired, or freeze entire batch of soup.
To freeze: Allow to cool, then pour into labeled freezer containers and freeze.
To serve: Remove & defrost. Put soup in soup pot and heat over low heat. You can also cook from frozen, but be aware it will take longer.
1 15-oz can Great Northern Beans (rinsed & drained)
1 4-oz can green chillies, chopped
1 red onion, chopped
1/2 tsp minced garlic
2 tsp dried oregano
1 tsp ground cumin
3 cups cooked chicken, chopped
1 cup frozen corn
Spray a large soup pot lightly with non-stick cooking spray. Saute garlic and onion until onion is translucent. Add beans, chilies, oregano, cumin and broth, stir and bring to a boil. Reduce heat, cover and simmer for 15 minutes. Add chicken and corn and simmer for 15 minutes, or until soup is heated throughout. Can serve some now if desired, or freeze entire batch of soup.
To freeze: Allow to cool, then pour into labeled freezer containers and freeze.
To serve: Remove & defrost. Put soup in soup pot and heat over low heat. You can also cook from frozen, but be aware it will take longer.
Easy Chicken Pot Pie
1 pkg frozen peas & carrots
1 8oz can small whole onions, drained
1 small can mushroom pieces
2 cups cooked & cut-up chicken pieces
2 cups chicken gravy
Pie crust (frozen or homemade)
Combine all ingredients well and pour into 9" pie pan. Cover with pie crust, pressing edges into foil pan. Freeze as is for one hour, remove, wrap with freezer wrap and label, then freeze.
On cooking day:
Remove one and a half hours before baking, remove from freezer to thaw. Preheat oven to 450F. Cover edges of pie crust with foil to prevent the crust from burning. Bake for 1 hour and 15 minutes, or until crust is brown and mixture inside is hot. Remove from oven and allow to sit for ten minutes before cutting and serving.
1 8oz can small whole onions, drained
1 small can mushroom pieces
2 cups cooked & cut-up chicken pieces
2 cups chicken gravy
Pie crust (frozen or homemade)
Combine all ingredients well and pour into 9" pie pan. Cover with pie crust, pressing edges into foil pan. Freeze as is for one hour, remove, wrap with freezer wrap and label, then freeze.
On cooking day:
Remove one and a half hours before baking, remove from freezer to thaw. Preheat oven to 450F. Cover edges of pie crust with foil to prevent the crust from burning. Bake for 1 hour and 15 minutes, or until crust is brown and mixture inside is hot. Remove from oven and allow to sit for ten minutes before cutting and serving.
Chinese Cashew Chicken
2 pounds chicken breast, cut in 1" pieces
Small amount of oil
2/3 cup cashews
6 mushrooms, thinly sliced
2 oz can bamboo shoots, drained and sliced
4 oz frozen peas
5/8 cup water
1/2 tsp sugar
2 tsp cornstarch, disolved in 2 tbsp water
Chicken marinade:
1 tsp medium dry sherry OR apple juice
2 tsp soy sauce
1 tsp oil
1/2 tsp sugar
2 tsp cornstarch
Combine ingredients for marinade, add chicken and marinade for ten minutes.
Heat 1 tbsp oil in skillet . Add cashews and fry until golden brown. Drain and set aside.
Add the mushrooms to the pan and fry for 1 minute, stirring. Remove them from the pan and set aside. Add the bamboo shoots to the pan with another 2 tsp of oil and fry for one minute and set aside with the mushrooms.
Next, add chicken to the pan with 1 tbsp of oil and fry for 2 minutes, stirring until chicken is cooked through. Return mushrooms and bamboo shoots to the pan with chicken. Add peas and water. Simmer for two minutes. Add sugar and cornstarch mixture and simmer until thickened.
Cool, place in freezer container and freeze.
To serve, place contents in saucepan with 2 tbsp water. Cover and heat gently, stirring occasionally. As soon as the mixture is hot, serve, topping with cashew nuts.
Small amount of oil
2/3 cup cashews
6 mushrooms, thinly sliced
2 oz can bamboo shoots, drained and sliced
4 oz frozen peas
5/8 cup water
1/2 tsp sugar
2 tsp cornstarch, disolved in 2 tbsp water
Chicken marinade:
1 tsp medium dry sherry OR apple juice
2 tsp soy sauce
1 tsp oil
1/2 tsp sugar
2 tsp cornstarch
Combine ingredients for marinade, add chicken and marinade for ten minutes.
Heat 1 tbsp oil in skillet . Add cashews and fry until golden brown. Drain and set aside.
Add the mushrooms to the pan and fry for 1 minute, stirring. Remove them from the pan and set aside. Add the bamboo shoots to the pan with another 2 tsp of oil and fry for one minute and set aside with the mushrooms.
Next, add chicken to the pan with 1 tbsp of oil and fry for 2 minutes, stirring until chicken is cooked through. Return mushrooms and bamboo shoots to the pan with chicken. Add peas and water. Simmer for two minutes. Add sugar and cornstarch mixture and simmer until thickened.
Cool, place in freezer container and freeze.
To serve, place contents in saucepan with 2 tbsp water. Cover and heat gently, stirring occasionally. As soon as the mixture is hot, serve, topping with cashew nuts.
Sour Cream Chicken Enchiladas
1 ½ lb shredded chicken
1 small can diced green chilies
2 cans cream of chicken soup
2 cups sour cream
2 cups grated Cheddar or Monterey Jack cheese
1 cup milk
6-8" flour tortillas (you will need approx 10-12 depending on size)
In skillet with small amount of cooking oil over medium heat, cook chicken onion chicken is cooked through. Drain grease (if any). Transfer to bowl and add 1 cup sour cream, 1 can cream of chicken soup, ½ can of green chilies and 1 cup of cheese ( this is chicken mixture).
In a separate bowl make sauce mixture: 1 cup sour cream, 1 can of cream of chicken soup, 1 cup milk, rest of can green chilies.
Using a 9x13 baking dish lightly sprayed with non-stick cooking spray, coat bottom with 1/3 cup sauce mixture. In each tortilla, spoon 2 tbsp of chicken mixture, roll up tortilla placing in baking dish seam-side down so they don't unroll. Once done, pour leftover sauce mixture over top, making sure it is spread well. Sprinkle remaining cheese on top. Allow to cool (if not already) cover with tin foil and then freeze.
On baking day: Remove chicken enchiladas and defrost. Bake for 20-30 minutes (or until fully cooked) in a preheated 350F oven. Remove foil and return to oven until cheese on top is melted.
1 small can diced green chilies
2 cans cream of chicken soup
2 cups sour cream
2 cups grated Cheddar or Monterey Jack cheese
1 cup milk
6-8" flour tortillas (you will need approx 10-12 depending on size)
In skillet with small amount of cooking oil over medium heat, cook chicken onion chicken is cooked through. Drain grease (if any). Transfer to bowl and add 1 cup sour cream, 1 can cream of chicken soup, ½ can of green chilies and 1 cup of cheese ( this is chicken mixture).
In a separate bowl make sauce mixture: 1 cup sour cream, 1 can of cream of chicken soup, 1 cup milk, rest of can green chilies.
Using a 9x13 baking dish lightly sprayed with non-stick cooking spray, coat bottom with 1/3 cup sauce mixture. In each tortilla, spoon 2 tbsp of chicken mixture, roll up tortilla placing in baking dish seam-side down so they don't unroll. Once done, pour leftover sauce mixture over top, making sure it is spread well. Sprinkle remaining cheese on top. Allow to cool (if not already) cover with tin foil and then freeze.
On baking day: Remove chicken enchiladas and defrost. Bake for 20-30 minutes (or until fully cooked) in a preheated 350F oven. Remove foil and return to oven until cheese on top is melted.
Poppyseed Chicken
2 pounds boneless skinless chicken, cubed
2 cans cream of chicken soup
12oz sour cream
2 rolls Ritz crackers- day of serving
1 tablespoon poppyseeds-day of serving
¼ cup butter, melted-day of serving
Brown chicken. Mix together soup and sour cream. Then add chicken to soup mixture. Place in 9 x13 freezer pan. Freeze
On day of cooking, defrost. Smash crackers in Ziploc bag, then add poppyseeds and melted butter. Sprinkle cracker mixture on defrosted chicken. Bake 350 for 30 minutes or until hot.
2 cans cream of chicken soup
12oz sour cream
2 rolls Ritz crackers- day of serving
1 tablespoon poppyseeds-day of serving
¼ cup butter, melted-day of serving
Brown chicken. Mix together soup and sour cream. Then add chicken to soup mixture. Place in 9 x13 freezer pan. Freeze
On day of cooking, defrost. Smash crackers in Ziploc bag, then add poppyseeds and melted butter. Sprinkle cracker mixture on defrosted chicken. Bake 350 for 30 minutes or until hot.
Cream Cheese Chicken
1 .7oz envelope Italian dressing mix
½ cup butter
2 pounds boneless skinless chicken
1 -10.75oz can cream of chicken soup
1- 8oz package cream cheese
Turn crock pot on high. Place butter in bottom of slow cooker. When butter has melted, add one evelope Italian dry dressing mix. Stir into butter until mixed. Cut chicken breast into 1” strips. Place chicken in slow cooker and stir with butter mixture. Cook on high for 2 hours. Mix cream cheese and cream of chicken soup together and pour over chicken. Stir until smooth and cream. Remove from slow cooker and allow cool. Place chicken mixture into freezer bag.
On cooking day, thaw then heat until hot and bubbly. Serve over mashed potatoes, rice or noodles.
½ cup butter
2 pounds boneless skinless chicken
1 -10.75oz can cream of chicken soup
1- 8oz package cream cheese
Turn crock pot on high. Place butter in bottom of slow cooker. When butter has melted, add one evelope Italian dry dressing mix. Stir into butter until mixed. Cut chicken breast into 1” strips. Place chicken in slow cooker and stir with butter mixture. Cook on high for 2 hours. Mix cream cheese and cream of chicken soup together and pour over chicken. Stir until smooth and cream. Remove from slow cooker and allow cool. Place chicken mixture into freezer bag.
On cooking day, thaw then heat until hot and bubbly. Serve over mashed potatoes, rice or noodles.
Teriyaki Chicken
1 chicken, cut up (or equivalent amount of chicken pieces of your choice)
1 cup soy sauce
1/4 cup water
1 tsp garlic salt
1/4 cup brown sugar
1/4 cup apple juice
1/2 tsp dried ginger
Place chicken into a freezer bag. In a small bowl, combine remaining ingredients and add to bag. Remove air from bag, seal and freeze.
On cooking day, defrost. Preheat oven at 425 and bake chicken for 30 minutes Or put in slow cooker on high for 4 hours.
1 cup soy sauce
1/4 cup water
1 tsp garlic salt
1/4 cup brown sugar
1/4 cup apple juice
1/2 tsp dried ginger
Place chicken into a freezer bag. In a small bowl, combine remaining ingredients and add to bag. Remove air from bag, seal and freeze.
On cooking day, defrost. Preheat oven at 425 and bake chicken for 30 minutes Or put in slow cooker on high for 4 hours.
Caribbean Chicken
2 lbs chicken
2 tbsp brown sugar
2 tbsp vegetable oil
2 tbsp soy sauce
1 tsp cinnamon
1 tsp thyme
1/2 tsp ground red pepper flakes
1 envelope Italian salad dressing mix
Combine ingredients except chicken in a small bowl. Add chicken to a freezer bag, then add Caribbean Jerk mixture. Carefully move the chicken around so it is thoroughly coated, then freeze.
On cooking day, thaw slighty then put in slow cooker on high for 3-4 hours.
2 tbsp brown sugar
2 tbsp vegetable oil
2 tbsp soy sauce
1 tsp cinnamon
1 tsp thyme
1/2 tsp ground red pepper flakes
1 envelope Italian salad dressing mix
Combine ingredients except chicken in a small bowl. Add chicken to a freezer bag, then add Caribbean Jerk mixture. Carefully move the chicken around so it is thoroughly coated, then freeze.
On cooking day, thaw slighty then put in slow cooker on high for 3-4 hours.
Pepsi Chicken
1 1/2 lbs chicken breasts, boneless & skinless
1 small sliced onion
1/2 c ketchup
1 cup diet Pepsi (or other cola)
2 carrots, cut matchstick style
Spray frying pan with non-stick cooking spray and brown chicken on all sides. Place in freezer container. In a small bowl, combine remaining ingredients, stirring well. Pour sauce over chicken. Cover and freeze.
To serve, thaw. Bake in oven at 350F for 1 1/2 hours or put in slow cooker on high for 4 hours or until cooked through. Serve over rice.
1 small sliced onion
1/2 c ketchup
1 cup diet Pepsi (or other cola)
2 carrots, cut matchstick style
Spray frying pan with non-stick cooking spray and brown chicken on all sides. Place in freezer container. In a small bowl, combine remaining ingredients, stirring well. Pour sauce over chicken. Cover and freeze.
To serve, thaw. Bake in oven at 350F for 1 1/2 hours or put in slow cooker on high for 4 hours or until cooked through. Serve over rice.
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