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.
Tuesday, September 8, 2009
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.
Canadian Maple Glazed Chicken
2 lbs chicken thighs or breasts (boneless, skinless) 1/4 cup low sodium soy sauce
1/8 cup maple syrup
1/4 cup brown sugar
In a small bowl, combine soy sauce, syrup and sugar, stirring well. Put chicken in a ziploc bag or freezer container and pour sauce over top. Refrigerate for about 1 hr, turning every 15-20 minutes. Place container or bag in freezer.
To cook:
Thaw chicken. Remove chicken from marinade and barbeque on the grill, or cook in the oven at 350F for 35-45 minutes (time will vary depending on chicken) until juices run clear and thermometer reads at chicken temperature setting.
1/8 cup maple syrup
1/4 cup brown sugar
In a small bowl, combine soy sauce, syrup and sugar, stirring well. Put chicken in a ziploc bag or freezer container and pour sauce over top. Refrigerate for about 1 hr, turning every 15-20 minutes. Place container or bag in freezer.
To cook:
Thaw chicken. Remove chicken from marinade and barbeque on the grill, or cook in the oven at 350F for 35-45 minutes (time will vary depending on chicken) until juices run clear and thermometer reads at chicken temperature setting.
Honey Lime Chicken
4 chicken breasts, boneless and skinless
1/3 cup low sodium soy sauce
1/4 cup lime juice
1/2 cup honey
In a small bowl, combine soy sauce, lime juice and honey, stirring well. Put chicken in a ziploc bag or freezer container and pour sauce over top. Refrigerate for about 1 hr, turning every 15-20 minutes. Place container or bag in freezer.
To cook:
Thaw chicken. Remove chicken from marinade and barbeque on the grill, or cook in the oven at 350F for 35-45 minutes (time will vary depending on chicken) until juices run clear and thermometer registers 165F.
1/3 cup low sodium soy sauce
1/4 cup lime juice
1/2 cup honey
In a small bowl, combine soy sauce, lime juice and honey, stirring well. Put chicken in a ziploc bag or freezer container and pour sauce over top. Refrigerate for about 1 hr, turning every 15-20 minutes. Place container or bag in freezer.
To cook:
Thaw chicken. Remove chicken from marinade and barbeque on the grill, or cook in the oven at 350F for 35-45 minutes (time will vary depending on chicken) until juices run clear and thermometer registers 165F.
Creamy Lemon Chicken
Oil (enough to brown all the chicken)
2 chickens, cut up into pieces
3 tbsp apple juice
3 tbsp chicken broth
2 tbsp lemon juice
grated peel from orange
1 1/2 cups cream
On cooking day:
3/4 cup shredded Swiss cheese
1 lemon, sliced thinly
In skillet, heat oil over medium heat then brown chicken pieces in a single layer, about 8-10 minutes per side. Place all chicken into skillet, cover and cook for 5 minutes. Remove chicken and place into casserole dish (or into 2 or 3 casserole dishes, per size needed for your family). In skillet, add sherry, wine, orange peel, lemon juice and cream. Bring to a boil, stirring constantly, then pour over chicken in casserole(s). Cool and freeze.
On cooking day, thaw overnight in refrigerator. Preheat oven to 350F. Sprinkle casserole with Swiss cheese, top with lemon slices and heat for 30-40 minutes (adjust time accordingly if you divided it into smaller casseroles). Use broiler at end of cooking time if you prefer cheese browned. Serve.
2 chickens, cut up into pieces
3 tbsp apple juice
3 tbsp chicken broth
2 tbsp lemon juice
grated peel from orange
1 1/2 cups cream
On cooking day:
3/4 cup shredded Swiss cheese
1 lemon, sliced thinly
In skillet, heat oil over medium heat then brown chicken pieces in a single layer, about 8-10 minutes per side. Place all chicken into skillet, cover and cook for 5 minutes. Remove chicken and place into casserole dish (or into 2 or 3 casserole dishes, per size needed for your family). In skillet, add sherry, wine, orange peel, lemon juice and cream. Bring to a boil, stirring constantly, then pour over chicken in casserole(s). Cool and freeze.
On cooking day, thaw overnight in refrigerator. Preheat oven to 350F. Sprinkle casserole with Swiss cheese, top with lemon slices and heat for 30-40 minutes (adjust time accordingly if you divided it into smaller casseroles). Use broiler at end of cooking time if you prefer cheese browned. Serve.
Orange Ginger Chicken
1 1/2 lbs chicken
1/4 cup orange marmalade
1 tbsp honey mustard sauce
3/4 tsp ginger
1/8 tsp red pepper flakes
In a small bowl, combine marmalade, honey mustard, ginger and red pepper flakes, stirring well. Put chicken in a ziploc bag or freezer container and pour sauce over top. Refrigerate for about 1 hr, turning every 15-20 minutes, then place container or bag in freezer.
To cook:
Thaw chicken in refrigerator over night. Remove chicken from container or ziploc (do not baste with sauce) and barbeque on the grill, or cook in the oven at 350F for 35-45 minutes (time will vary depending on chicken pieces you chose) until juices run clear and thermometer registers 165F.
1/4 cup orange marmalade
1 tbsp honey mustard sauce
3/4 tsp ginger
1/8 tsp red pepper flakes
In a small bowl, combine marmalade, honey mustard, ginger and red pepper flakes, stirring well. Put chicken in a ziploc bag or freezer container and pour sauce over top. Refrigerate for about 1 hr, turning every 15-20 minutes, then place container or bag in freezer.
To cook:
Thaw chicken in refrigerator over night. Remove chicken from container or ziploc (do not baste with sauce) and barbeque on the grill, or cook in the oven at 350F for 35-45 minutes (time will vary depending on chicken pieces you chose) until juices run clear and thermometer registers 165F.
Paprika Chicken
2 lbs chicken, cut into pieces oil
1 tbsp paprika
2 tsp salt and pepper to taste
1/2 cup chopped yellow onion
1 cup sour cream (on serving day)
1 tsp lemon juice (on serving day)
Brown chicken in oil over medium heat in skillet. Add paprika, salt and pepper, tossing chicken to coat. Add yellow onion and cover skillet for 20 minutes over low heat. Cool, divide into 2 freezer containers.
On cooking day:
Defrost and place chicken in skillet with sour cream and lemon juice. Cook in skillet until chicken and sour cream is cooked through. Serve.
1 tbsp paprika
2 tsp salt and pepper to taste
1/2 cup chopped yellow onion
1 cup sour cream (on serving day)
1 tsp lemon juice (on serving day)
Brown chicken in oil over medium heat in skillet. Add paprika, salt and pepper, tossing chicken to coat. Add yellow onion and cover skillet for 20 minutes over low heat. Cool, divide into 2 freezer containers.
On cooking day:
Defrost and place chicken in skillet with sour cream and lemon juice. Cook in skillet until chicken and sour cream is cooked through. Serve.
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