The Everything Freezer Meals Cookbook by Candace Anderson Page B
Authors: Candace Anderson
Ads: Link
Muenster Cheese Bake
Chicken Verde Wraps
Tomatillos are a popular ingredient in many traditional Mexican dishes. They are covered with an inedible husk, but once peeled look like a small green tomato. You can buy them fresh, or you can use jarred tomatillos for this recipe.
INGREDIENTS | SERVES 2–4
3 cups cubed chicken, uncooked
3 tablespoons olive oil
1 onion, coarsely diced
1½ cups green tomatillo (jarred)
Salt and pepper to taste
1 package flour tortillas (used on reheating day)
Grated Cheddar cheese (used as a topping on reheating day)
Sour cream (used as a topping on reheating day)
Freezing Day
In a large skillet over medium-high heat, sauté the chicken in oil for 4–6 minutes until white in color. Add the onion and sauté until most of the juices have disappeared. Drain any remaining juices. Add the tomatillo and cook over low heat until the mixture thickens. Season the mixture with salt and pepper. Freeze using a freezer bag.
Reheating Instructions
Defrost chicken mixture in the refrigerator overnight, in the microwave, or in cold water. Place in saucepan and heat over medium heat. Serve burrito-style with flour tortillas. Top with Cheddar cheese and sour cream as desired.
PER SERVING
Calories: 264 | Fat: 13g | Protein: 14g | Sodium: 178mg | Carbohydrates: 22g | Fiber: 1.5g
Chicken Cordon Bleu
Cordon bleu is a French phrase meaning “blue ribbon.” The term has come to stand for food or chefs that are distinguished and of the highest quality.
INGREDIENTS | SERVES 8
6 skinless, boneless chicken breasts
6 slices of deli ham
¾ pound Swiss cheese, grated
2 eggs
¼ cup milk
¾ cup flour
¾ teaspoon salt
1 cup plain breadcrumbs
1 cup grated Parmesan cheese
1–2 tablespoons finely chopped fresh basil or dried basil
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
4–6 tablespoons olive oil, as needed
Freezing Day
Lay each piece of chicken between 2 sheets of plastic wrap. With a meat mallet, flatten the chicken until it is ¼″ thick. Cover each piece of chicken with a slice of ham, and sprinkle the Swiss cheese on top of the ham. Fold in each long side of chicken breast, beginning at a short end and rolling it up jelly-roll style. Secure with a toothpick.
In a small bowl, mix together eggs and milk. Set aside. In a shallow plate, mix together flour and ¾ teaspoon salt. Set aside. In a separate shallow plate, mix together breadcrumbs, Parmesan cheese, basil, garlic powder, and ½ teaspoon each salt and pepper. Dip chicken pieces in flour mixture to coat. Next dip in egg mixture to coat. Lastly, dredge in breadcrumb mixture.
Heat oil in large skillet over medium heat. Brown chicken for 2–3 minutes on all sides until golden brown. Drain on paper towels. Lay the chicken on a baking sheet lined with wax paper and flash freeze. Once frozen, transfer to a freezer bag.
Reheating Instructions
Defrost chicken in the refrigerator for 24 hours and put in a 9″ × 13″ baking dish. Pour 2 cups chicken broth into the pan. Bake chicken at 400°F for 30–40 minutes until chicken is fully cooked.
PER SERVING
Calories: 393 | Fat: 23g | Protein: 32g | Sodium: 412mg | Carbohydrates: 13g | Fiber: 0g
Chicken Cordon Bleu Sauce
Put this sauce in a gravy boat on the table so it can be poured over chicken on individual plates. To make, melt 1 tablespoon butter. Whisk in 1 tablespoon flour. Slowly stir in 1 cup milk and continue to whisk until sauce thickens. Stir in ½ cup shredded Swiss cheese and 3 tablespoons chicken broth. Heat until cheese melts.
Grilled Citrus Chicken
This chicken may be broiled instead of grilled, although you won't get the smoky flavor that comes from grilling if you choose that route. To broil, place chicken on a broiler pan in a preheated oven with chicken 6 inches from heat. Broil on both sides until chicken reaches 170°F.
INGREDIENTS | SERVES 4
4 skinless chicken breast halves
2/3 cup orange juice
4 tablespoons lemon juice
4 teaspoons
Chicken Verde Wraps
Tomatillos are a popular ingredient in many traditional Mexican dishes. They are covered with an inedible husk, but once peeled look like a small green tomato. You can buy them fresh, or you can use jarred tomatillos for this recipe.
INGREDIENTS | SERVES 2–4
3 cups cubed chicken, uncooked
3 tablespoons olive oil
1 onion, coarsely diced
1½ cups green tomatillo (jarred)
Salt and pepper to taste
1 package flour tortillas (used on reheating day)
Grated Cheddar cheese (used as a topping on reheating day)
Sour cream (used as a topping on reheating day)
Freezing Day
In a large skillet over medium-high heat, sauté the chicken in oil for 4–6 minutes until white in color. Add the onion and sauté until most of the juices have disappeared. Drain any remaining juices. Add the tomatillo and cook over low heat until the mixture thickens. Season the mixture with salt and pepper. Freeze using a freezer bag.
Reheating Instructions
Defrost chicken mixture in the refrigerator overnight, in the microwave, or in cold water. Place in saucepan and heat over medium heat. Serve burrito-style with flour tortillas. Top with Cheddar cheese and sour cream as desired.
PER SERVING
Calories: 264 | Fat: 13g | Protein: 14g | Sodium: 178mg | Carbohydrates: 22g | Fiber: 1.5g
Chicken Cordon Bleu
Cordon bleu is a French phrase meaning “blue ribbon.” The term has come to stand for food or chefs that are distinguished and of the highest quality.
INGREDIENTS | SERVES 8
6 skinless, boneless chicken breasts
6 slices of deli ham
¾ pound Swiss cheese, grated
2 eggs
¼ cup milk
¾ cup flour
¾ teaspoon salt
1 cup plain breadcrumbs
1 cup grated Parmesan cheese
1–2 tablespoons finely chopped fresh basil or dried basil
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
4–6 tablespoons olive oil, as needed
Freezing Day
Lay each piece of chicken between 2 sheets of plastic wrap. With a meat mallet, flatten the chicken until it is ¼″ thick. Cover each piece of chicken with a slice of ham, and sprinkle the Swiss cheese on top of the ham. Fold in each long side of chicken breast, beginning at a short end and rolling it up jelly-roll style. Secure with a toothpick.
In a small bowl, mix together eggs and milk. Set aside. In a shallow plate, mix together flour and ¾ teaspoon salt. Set aside. In a separate shallow plate, mix together breadcrumbs, Parmesan cheese, basil, garlic powder, and ½ teaspoon each salt and pepper. Dip chicken pieces in flour mixture to coat. Next dip in egg mixture to coat. Lastly, dredge in breadcrumb mixture.
Heat oil in large skillet over medium heat. Brown chicken for 2–3 minutes on all sides until golden brown. Drain on paper towels. Lay the chicken on a baking sheet lined with wax paper and flash freeze. Once frozen, transfer to a freezer bag.
Reheating Instructions
Defrost chicken in the refrigerator for 24 hours and put in a 9″ × 13″ baking dish. Pour 2 cups chicken broth into the pan. Bake chicken at 400°F for 30–40 minutes until chicken is fully cooked.
PER SERVING
Calories: 393 | Fat: 23g | Protein: 32g | Sodium: 412mg | Carbohydrates: 13g | Fiber: 0g
Chicken Cordon Bleu Sauce
Put this sauce in a gravy boat on the table so it can be poured over chicken on individual plates. To make, melt 1 tablespoon butter. Whisk in 1 tablespoon flour. Slowly stir in 1 cup milk and continue to whisk until sauce thickens. Stir in ½ cup shredded Swiss cheese and 3 tablespoons chicken broth. Heat until cheese melts.
Grilled Citrus Chicken
This chicken may be broiled instead of grilled, although you won't get the smoky flavor that comes from grilling if you choose that route. To broil, place chicken on a broiler pan in a preheated oven with chicken 6 inches from heat. Broil on both sides until chicken reaches 170°F.
INGREDIENTS | SERVES 4
4 skinless chicken breast halves
2/3 cup orange juice
4 tablespoons lemon juice
4 teaspoons
Similar Books
