**updated on 8/4/2010**
Get ready to fill your freezer with 5 delicious chicken recipes. What’s great is that 2 of these recipes are perfect for busy nights and use the crock pot. One of the recipes is a healthy replacement for your kiddo’s favorite chicken nuggets.
Be sure to look for bags of boneless skinless chicken breasts on sale. Each bag usually comes with 6-8 pieces, so buy at least 5 bags. If you spend $6.00 per bag, your meals still cost less than $6.00 each!!! OR you can purchase bags of boneless, skinless chicken thighs for a lower price.
** Don’t forget to add these meals to your Make-a-Menu Calendar as soon as they hit the freezer!!**
MENU MAKER MOM’S FREEZER MENU:
Tropical Chicken
MMM’s Crunchy Chicken Tenders
Sensational Chicken and Potatoes
Parmesan Chicken
Hurry Up Chicken Fajitas
INGREDIENTS:
1/3 cup BBQ sauce
1 Tbsp. Worcestershire sauce
1-1/4 cup Italian salad dressing
1 cup spaghetti sauce
1/3 cup soy sauce
1/3 cup orange marmalade
4 tsp. pepper
3 Tbsp. flour
4-1/2 tsp. garlic powder
2 tsp. minced garlic (fresh or jar)
½ tsp. ground ginger
¼ tsp. ground cumin
2-1/2 tsp. salt
1 tsp. season salt
4-1/2 tsp. paprika
2 Tbsp. dried parsley
2 Tbsp. canola oil
1/3 cup bread crumbs
30 boneless skinless chicken breasts
Small box/bag of cornflakes (about 14 oz.) (store brand is great, or use coupons to get FREE cereal!)
2 Green peppers
2 onions
4 potatoes
1-1/2 tsp. fresh lemon juice
4 cups milk
4-6 slices mozzarella cheese
1 cup parmesan Romano cheese, grated
1 8 oz. can pineapple chunks
FREEZER SUPPLIES:
2 quart freezer bag, 3 gallon freezer bag. Label your freezer bags:
1 quart-size bag with “Tropical Chicken”
1 gallon-size bag with “MMM’s Crunchy Chicken Tenders – bake on cookie sheets at 350 for 10-15 minutes”
1 gallon-size bag with “Sensational Chicken and Potatoes”
1 gallon-size bag with “Parmesan Chicken”
1 quart-size bag with “FAST Stovetop Chicken Fajitas”
KITCHEN TOOLS:
3 large mixing bowls, 2 cookie sheets, 1 shallow bowl, 1 medium mixing bowl, food processor or blender (optional)
STEP-BY-STEP:
1. 4 HOURS or ONE NIGHT BEFORE: Marinate 6 chicken breasts in ¼ cup Italian salad dressing in the refrigerator.
2. Cut 10 chicken breasts long-wise into ½” strips. Put one half the strips into the bag labeled “FAST Stovetop Chicken Fajitas”. Add 2 Tbsp. minced garlic, 2 Tbsp. canola oil, ¼ cup soy sauce, 1 tsp. pepper, 1 Tbsp. Worcestershire sauce, ¼ tsp. ground cumin, 1-1/2 tsp. lemon juice to bag. Squish and squeeze to coat. Seal and freeze.
3. Cut the other half of the chicken strips further, into 2” slices. Put into the medium bowl. Sprinkle 3 Tbsp. flour over top and toss together. Put into the bag labeled “Tropical Chicken”. Seal and freeze.
4. Heat oven to 350. Coat a cookie sheet with cooking spray. Pour 4 cups milk into a large bowl. Cut 8 chicken breasts into 1” strips. Put into the milk.
5. Process the corn flakes by using the pulse function of your food processor or blender until the flakes are crumbs, but DO NOT MAKE THE FLAKES INTO DUST!!! If you don’t have a food possessor or blender, just put the flakes into a plastic bag and pound with a rolling pin.
6. Pour the crushed corn flakes into a large bowl. Add the season salt, 4 tsp paprika, 4 tsp garlic powder, 2 tsp salt, 2 tsp pepper to the flakes. Place chicken strips one at a time in the mixture, pressing down to coat very well. You have to press the coating into the chicken with your hands AS HARD AS YOU CAN.
7. Place strips on prepared cookie sheet. Bake 15-18 minutes or until juices run clear. When done, cool then place on a cookie sheet lined with wax paper and flash freeze for an hour. Place in bag labeled “Chicken Tenders – bake on cookie sheets at 350 for 10-15 minutes”. Seal and freeze.
8. Put 6 chicken breasts into the bag labeled “Sensational Chicken and Potatoes”. Pour 3/4 cup Italian salad dressing on top. Seal and freeze.
9. Heat oven to 350. Spray a cookie sheet with non-stick spray.
10. Remove the 6 marinating chicken breasts from the refrigerator. In a shallow bowl, add ½ cup parmesan cheese, 1/3 cup bread crumbs, 2 Tbsp. dried parsley, ½ tsp. paprika, ¼ tsp. salt, ¼ tsp. pepper. Press chicken pieces one at a time into crumb mixture.
11. Place coated chicken pieces the prepared cookie sheet. Pour any extra crumb mixture on top of chicken pieces. Bake approximately 30-45 minutes or until juices run clear. Cool. Flash freeze. Place in bag labeled, “Parmesan Chicken” and freeze.
SERVING INSTRUCTIONS:
1. Tropical Chicken – Thaw. Place in CROCK POT. In a small bowl, mix 1/3 cup orange marmalade, 1/3 cup bbq sauce, 2 Tbsp. soy sauce, ½ tsp. ginger. Pour over chicken. Add ½ sliced green pepper, ½ sliced onion, 1 small can pineapple chunks (drained). Cook on low for 6-8 hours. Serve with steamed rice and fresh steamed broccoli.
2. MMM’s Crunchy Chicken Tenders – Place frozen strips on a cookie sheet and bake 10 minutes or until heated through.
3. Sensational Chicken and Potatoes – Thaw. Pour into CROCK POT. Top with 1 tsp. Italian seasoning and ¼ cup parmesan cheese. Cut 4 potatoes into wedges and lay on top of chicken. Top with ¼ cup Italian salad dressing, 1 tsp. Italian seasoning, and ¼ cup parmesan cheese. Cook on low 6-8 hours. Serve with a big green salad.
4. Parmesan Chicken – Preheat oven to 400. Pour 1 cup spaghetti sauce into a 9” x 13” casserole dish that’s been sprayed with non-stick cooking spray. Place thawed chicken parmesan pieces in the sauce, then turn to coat. Cook in oven for 10 minutes. Top chicken with mozzarella slices and bake another 10 minutes, or until heated through. Serve with crusty Italian bread and a big bowl of salad.
5. FAST Stovetop Chicken Fajitas – Drain marinated chicken, saving juice. Slice 1 small onion, one small green bell pepper, and one small red bell pepper. Heat one Tbsp. canola oil in a large skillet. Put chicken and bell peppers into skillet. Stir fry on med-high heat until done, adding liquid an necessary. Serve with tortillas, Spanish rice, guacamole, lettuce, tomato, cheddar, sour cream, and salsa. OLE’!
Showing posts with label Chicken Menu Plan. Show all posts
Showing posts with label Chicken Menu Plan. Show all posts
Wednesday, August 4, 2010
Thursday, September 17, 2009
STUFF THE FREEZER CHICKEN RECIPE
Chicken's on sale at HEB. Time to stuff the freezer! Here's what's on the Menu:
Wine and Herb Chicken
Cheesy Taco Chicken
Lemon-Lime Spicy Chicken
Louisiana Chicken
Let's get started! You'll need to have on hand:
3 T. olive oil
2 T. fresh lime juice
2 T. Orange juice frozen concentrate
2 T. fresh lemon juice
½ lemon, sliced thinly
¼ c. chopped onion
½ cup slice green bell pepper
¼ c. chopped celery
3 clove garlic, minced
4 T fresh parsley, minced
1 (14 oz.) canned whole tomatoes, chopped and undrained
1 (12 oz.) can Rotel tomatoes and chilies, chopped
1 (12 oz.) can Campbells Cheddar Cheese Soup
2 tsp. Worcestershire sauce
2 tsp. Red wine vinegar
1½ tsp. Dried basil
3 T. Chili Powder
3 T. Paprika
1 tsp. Cayenne
¼ tsp. Cumin
1 tsp. Thyme
1-1/4 tsp salt
½ tsp. Lemon pepper
1 tsp pepper
¼ tsp Tobasco sauce
1 c. white wine
6 lbs chicken pieces
**********************************
STEP 1:
Label 4 gallon-size freezer bags as follows:
Wine and Herb Chicken
Cheesy Taco Chicken
Lemon-Lime Spicy Chicken
Louisiana Chicken
STEP 2:
Set up the bags:
1. Set up the 4 gallon-size freezer bags so they are standing upright. It might help to set them in bowls.
2. Divide the chicken in to the 4 bags equally.
STEP 3:
Stuff the bags:
1. In the bag labeled, “Wine and Herb Chicken”, add the following, then seal:
1 cup white wine, 2 cloves minced garlic, ½ sliced lemon, 2 tbsp. Parsley, 1 tsp. Thyme, 1 tsp. Basil, ½ tsp. Salt, ¼ tsp. Pepper.
2. In the bag labeled, “Cheesy Taco Chicken”, add the following, then seal:
1 can Rotel, 1 can Cheese Soup, ¼ tsp. Cumin, 1 Tbsp. Chili powder, ½ Tbsp. Paprika.
3. In the bag labeled, “Lemon-Lime Spicy Chicken”, add the following, then seal:
2 tbsp. Olive oil, 2 tbsp. Fresh lime juice, 2 Tbsp. Frozen orange juice concentrate, 2 Tbsp. Fresh Lemon juice, 1 Tbsp. Chili powder, 1 Tbsp. Paprika, ½ tsp. Cayenne, ½ tsp. Pepper, ½ tsp. Lemon pepper, ½ tsp. Salt
Wine and Herb Chicken
Cheesy Taco Chicken
Lemon-Lime Spicy Chicken
Louisiana Chicken
Let's get started! You'll need to have on hand:
3 T. olive oil
2 T. fresh lime juice
2 T. Orange juice frozen concentrate
2 T. fresh lemon juice
½ lemon, sliced thinly
¼ c. chopped onion
½ cup slice green bell pepper
¼ c. chopped celery
3 clove garlic, minced
4 T fresh parsley, minced
1 (14 oz.) canned whole tomatoes, chopped and undrained
1 (12 oz.) can Rotel tomatoes and chilies, chopped
1 (12 oz.) can Campbells Cheddar Cheese Soup
2 tsp. Worcestershire sauce
2 tsp. Red wine vinegar
1½ tsp. Dried basil
3 T. Chili Powder
3 T. Paprika
1 tsp. Cayenne
¼ tsp. Cumin
1 tsp. Thyme
1-1/4 tsp salt
½ tsp. Lemon pepper
1 tsp pepper
¼ tsp Tobasco sauce
1 c. white wine
6 lbs chicken pieces
**********************************
STEP 1:
Label 4 gallon-size freezer bags as follows:
Wine and Herb Chicken
Cheesy Taco Chicken
Lemon-Lime Spicy Chicken
Louisiana Chicken
STEP 2:
Set up the bags:
1. Set up the 4 gallon-size freezer bags so they are standing upright. It might help to set them in bowls.
2. Divide the chicken in to the 4 bags equally.
STEP 3:
Stuff the bags:
1. In the bag labeled, “Wine and Herb Chicken”, add the following, then seal:
1 cup white wine, 2 cloves minced garlic, ½ sliced lemon, 2 tbsp. Parsley, 1 tsp. Thyme, 1 tsp. Basil, ½ tsp. Salt, ¼ tsp. Pepper.
2. In the bag labeled, “Cheesy Taco Chicken”, add the following, then seal:
1 can Rotel, 1 can Cheese Soup, ¼ tsp. Cumin, 1 Tbsp. Chili powder, ½ Tbsp. Paprika.
3. In the bag labeled, “Lemon-Lime Spicy Chicken”, add the following, then seal:
2 tbsp. Olive oil, 2 tbsp. Fresh lime juice, 2 Tbsp. Frozen orange juice concentrate, 2 Tbsp. Fresh Lemon juice, 1 Tbsp. Chili powder, 1 Tbsp. Paprika, ½ tsp. Cayenne, ½ tsp. Pepper, ½ tsp. Lemon pepper, ½ tsp. Salt
4. In the bag labeled, “Louisiana Chicken”, add the following, then seal:
1 Tbsp. Olive oil, ¼ cup chopped onion, ½ sliced green pepper, ¼ cup chopped celery, 1 clove mined garlic, 1 can whole tomatoes (chopped), 2 tsp. Worcestershire sauce, 2 tsp. Red wine vinegar, ½ tsp. Dried basil, 2 Tbsp. Fresh parsley, ¼ tsp. Pepper, ¼ tsp. Tobasco sauce.
STEP 4:
Lay them all flat on a cookie sheet and stick it in them in the freezer!
STEP 5:
Add the 4 meals to your Menu Calendar.
STEP 6: COOK & EAT!!!
On cooking day, take out your frozen meal, thaw it, then stick in a crockpot on low for 6 – 8 hours. You can also bake in a casserole dish that you’ve sprayed with non-stick spray. Bake at 350 for 1 hour or until juices from chicken run clear.
SERVING SUGGESTIONS: (Be sure to add these extras to your shopping list so you have everything you need on hand for serving day!)
Wine and Herb Chicken – fresh steamed green beans, wild rice mix
Cheesy Taco Chicken – chopped lettuce and tomatoes, tortillas, guacamole, beans
Lemon-Lime Spicy Chicken – white rice, steamed broccoli
Louisiana Chicken – Cajun rice (look for Zatarain’s or Tony Chachere’s mixes), green salad.
Menu Maker Mom’s MAKE-A-MENU Meals~
1 Tbsp. Olive oil, ¼ cup chopped onion, ½ sliced green pepper, ¼ cup chopped celery, 1 clove mined garlic, 1 can whole tomatoes (chopped), 2 tsp. Worcestershire sauce, 2 tsp. Red wine vinegar, ½ tsp. Dried basil, 2 Tbsp. Fresh parsley, ¼ tsp. Pepper, ¼ tsp. Tobasco sauce.
STEP 4:
Lay them all flat on a cookie sheet and stick it in them in the freezer!
STEP 5:
Add the 4 meals to your Menu Calendar.
STEP 6: COOK & EAT!!!
On cooking day, take out your frozen meal, thaw it, then stick in a crockpot on low for 6 – 8 hours. You can also bake in a casserole dish that you’ve sprayed with non-stick spray. Bake at 350 for 1 hour or until juices from chicken run clear.
SERVING SUGGESTIONS: (Be sure to add these extras to your shopping list so you have everything you need on hand for serving day!)
Wine and Herb Chicken – fresh steamed green beans, wild rice mix
Cheesy Taco Chicken – chopped lettuce and tomatoes, tortillas, guacamole, beans
Lemon-Lime Spicy Chicken – white rice, steamed broccoli
Louisiana Chicken – Cajun rice (look for Zatarain’s or Tony Chachere’s mixes), green salad.
Menu Maker Mom’s MAKE-A-MENU Meals~
MAKIN’ YUMMIES. STUFFIN’ TUMMIES.
Sunday, January 4, 2009
IT'S MMM'S COOKIN' DAY! - CHICKEN MINI SESSION
Welcome to the Menu Maker Mom kitchen! The kitchen is tiny, warm, and cozy. Yummy smells tease the tummies of anyone passing through. Life happens in this kitchen!
Fortunately my freezer is already full of the meals we'll be eating this week, so I don't have much cooking to do! Because of that, I'm going to post a mini Chicken Cooking Session of recipes that my family loves. This session will fill your freezer with six to seven meals to include the following menu items:
Almost Famous Chicken Patties - 12 patties (2 - 3 meals)
Chicken Spaghetti - 2 pans (each serves 6-8)
Chicken Stuffed Mega Shells - 2 recipes (each serves 6-8)
Ingredients List:
1/2 tsp. dried Basil
1/2 tsp. black pepper
1 tsp. cayenne pepper
1/2 tsp. nutmeg
3/4 tsp. dried oregano
1/2 tsp. paprika
2 Tbsp. dried, minced parsely
1 tsp. salt
2 tsp. seasoned salt
1 cup bread crumbs
1 boxes jumbo pasta shells (about 60 total)
6 cups spaghetti noodles broken into 3-inch pieces
4 cups chicken broth
4 cans cream of mushroom soup
8 oz. jar pimentos
Olive oil
6 cups cheddar cheese, shredded
32 oz. cottage cheese
16 oz. package monzerella cheese, shredded
2-1/2 cups parmesan romano cheese, grated
7 eggs
1/2 cups onion, minced
1/2 tsp. garlic, minced
1/2 cup green pepper, chopped
8-oz. package fresh mushrooms, finely diced
16 cups chicken, cooked and chopped
You will also need to have the following supplies on hand:
Wax paper, 8 gallon-size freezer bags, 2 2-quart casseroles that can go from freezer to oven, 2 quart-size freezer bags, large skillet.
STEP #1
1. Cook and chop the chicken
2. Grate all cheeses
3. Chop all vegetables
STEP #2
Prepare the Chicken Spaghetti:
1. Cook spaghetti pieces until al dente.
2. When spaghetti is cooked, combine in a large bowl with the following:
4 cans Cream of Mushroom Soup
4 cups chicken
4 cups of the cheddar (reserve the other 2 cups)
1/2 cup green pepper
1/2 cup onion
8 oz. pimentos, drained
2 tsp. seasoned salt
Salt & pepper to taste
3. Put the mixture into 2 greased 2-quart casserole dishes. Put 1-cup portions of shredded cheddar cheese into 2 quart-size freezer bags. Cover casseroles securely, attach freezer bags of cheese, and label.
4. To cook: Thaw in fridge overnight. Take cover off, sprinkle with cheese, bake at 350 for 45 minutes. Cover if cheese is over-browning.
Step #3
Prepare the Chicken Patties:
1. Combine the following in a large bowl:
4 cups chicken, very finely shredded or mince in a food processor
4 eggs
1 cup parmesan romano cheese
1/2 cup bread crumbs
2. Heat up a large skillet. Add enough olive oil to cover. Shape chicken into 12 patties. Fry in the skillet until browned well. You may also broil these to save calories.
3. To freeze, sandwich patties between wax paper, put into a gallon-size freezer bag, and set in the freezer. To serve, thaw and reheat in a skillet or in the oven.
4. Serving suggestions: Chicken patty burgers, chicken patty parmesan, chicken patty alfredo, chicken patties served with mashed potatoes and gravy, chicken patties served with fries and ketchup. Use your imagination!!
Step #4
Prepare the Chicken Stuffed Mega Shells
1. Cook and drain pasta shells.
2. Make the filling: Saute the mushrooms and 1/4 cup onion in 2 tbsp. olive oil. Add the minced garlic and saute briefly. In a large bowl, mix 1/3 cup breadcrumbs, parsley, paprika, salt, pepper, oregano, basil, and nutmeg. Add the cottage cheese, 16 oz. monzerella cheese, 1-1/2 cup parmesan/romano cheese, 3 eggs, the sauteed vegetables, and 4 cups finely shredded chicken.
5. Carefully stuff the shells using a tablespoon.
6. Place the filled shells on a wax paper lined cookie sheet. Freeze until hard. Transfer to 2 gallon-size bags, labeling and sealing well.
7. To serve, thaw in the fridge overnight. In a casserole dish, layer spaghetti sauce or alfredo sauce in the bottom of the dish. Top with the pasta shells. Bake at 350 for 30 minutes or until bubbly. YUMMMMM!!
Fortunately my freezer is already full of the meals we'll be eating this week, so I don't have much cooking to do! Because of that, I'm going to post a mini Chicken Cooking Session of recipes that my family loves. This session will fill your freezer with six to seven meals to include the following menu items:
Almost Famous Chicken Patties - 12 patties (2 - 3 meals)
Chicken Spaghetti - 2 pans (each serves 6-8)
Chicken Stuffed Mega Shells - 2 recipes (each serves 6-8)
Ingredients List:
1/2 tsp. dried Basil
1/2 tsp. black pepper
1 tsp. cayenne pepper
1/2 tsp. nutmeg
3/4 tsp. dried oregano
1/2 tsp. paprika
2 Tbsp. dried, minced parsely
1 tsp. salt
2 tsp. seasoned salt
1 cup bread crumbs
1 boxes jumbo pasta shells (about 60 total)
6 cups spaghetti noodles broken into 3-inch pieces
4 cups chicken broth
4 cans cream of mushroom soup
8 oz. jar pimentos
Olive oil
6 cups cheddar cheese, shredded
32 oz. cottage cheese
16 oz. package monzerella cheese, shredded
2-1/2 cups parmesan romano cheese, grated
7 eggs
1/2 cups onion, minced
1/2 tsp. garlic, minced
1/2 cup green pepper, chopped
8-oz. package fresh mushrooms, finely diced
16 cups chicken, cooked and chopped
You will also need to have the following supplies on hand:
Wax paper, 8 gallon-size freezer bags, 2 2-quart casseroles that can go from freezer to oven, 2 quart-size freezer bags, large skillet.
STEP #1
1. Cook and chop the chicken
2. Grate all cheeses
3. Chop all vegetables
STEP #2
Prepare the Chicken Spaghetti:
1. Cook spaghetti pieces until al dente.
2. When spaghetti is cooked, combine in a large bowl with the following:
4 cans Cream of Mushroom Soup
4 cups chicken
4 cups of the cheddar (reserve the other 2 cups)
1/2 cup green pepper
1/2 cup onion
8 oz. pimentos, drained
2 tsp. seasoned salt
Salt & pepper to taste
3. Put the mixture into 2 greased 2-quart casserole dishes. Put 1-cup portions of shredded cheddar cheese into 2 quart-size freezer bags. Cover casseroles securely, attach freezer bags of cheese, and label.
4. To cook: Thaw in fridge overnight. Take cover off, sprinkle with cheese, bake at 350 for 45 minutes. Cover if cheese is over-browning.
Step #3
Prepare the Chicken Patties:
1. Combine the following in a large bowl:
4 cups chicken, very finely shredded or mince in a food processor
4 eggs
1 cup parmesan romano cheese
1/2 cup bread crumbs
2. Heat up a large skillet. Add enough olive oil to cover. Shape chicken into 12 patties. Fry in the skillet until browned well. You may also broil these to save calories.
3. To freeze, sandwich patties between wax paper, put into a gallon-size freezer bag, and set in the freezer. To serve, thaw and reheat in a skillet or in the oven.
4. Serving suggestions: Chicken patty burgers, chicken patty parmesan, chicken patty alfredo, chicken patties served with mashed potatoes and gravy, chicken patties served with fries and ketchup. Use your imagination!!
Step #4
Prepare the Chicken Stuffed Mega Shells
1. Cook and drain pasta shells.
2. Make the filling: Saute the mushrooms and 1/4 cup onion in 2 tbsp. olive oil. Add the minced garlic and saute briefly. In a large bowl, mix 1/3 cup breadcrumbs, parsley, paprika, salt, pepper, oregano, basil, and nutmeg. Add the cottage cheese, 16 oz. monzerella cheese, 1-1/2 cup parmesan/romano cheese, 3 eggs, the sauteed vegetables, and 4 cups finely shredded chicken.
5. Carefully stuff the shells using a tablespoon.
6. Place the filled shells on a wax paper lined cookie sheet. Freeze until hard. Transfer to 2 gallon-size bags, labeling and sealing well.
7. To serve, thaw in the fridge overnight. In a casserole dish, layer spaghetti sauce or alfredo sauce in the bottom of the dish. Top with the pasta shells. Bake at 350 for 30 minutes or until bubbly. YUMMMMM!!
************************************************************
Now here are some pics of the chicken patty process:
Now here are some pics of the chicken patty process:
Everything's in the bowl!
Here is a ball made out of the mixed ingredients. It is about the size of a large tangerine.
The patties are fryin' in the pan. The aroma and smell of sizzling chicken and parmesan is will make your taste buds dance... My family can hardly contain themselves!! (Notice that I don't have much oil in the pan. I pour just enough olive oil into the pan to keep everything sizzling.)
***************************************************
Oh, before I close this post...
If you'd like to learn lots of really cool kitchen tips, please visit Tammy's Recipes!!
Tuesday, July 22, 2008
MAKE-A-MENU SAMPLE - The Rubber Chicken
Do you remember my post about the Pilgrim's Pride chicken that I purchased with my coupons? I bought 10 of them. Wow... That's a lot of birds! What does one do with that many cluckers? Well, you follow the steps to Make-a-Menu and make cooking a no brainer! (Or, should I say, a "bird-brainer"?) Okay - enough with the bad jokes...
Step #1:
I found 5 recipes on my Baby Step #1 Family Favorites list that use cooked chicken pieces as a main ingredient. I then made a page for each recipe by either printing out the recipe or making a copy. I put the pages behind the "chicken" section of my Make-a-Menu Notebook. Here are my 5 recipes:
* Almost Famous Chicken Patties (From The 30 Day Gourmet)
* Crispy Chicken Tacos
* Mom's Chicken and Rice Soup
* Ree's Chicken Spaghetti (from Confessions of a Pioneer Woman)
* Stuffed Shells (From The 30 Day Gourmet)
Step #2:
I then wrote those 5 recipes down on 5 different days of my calendar:
July 16 - Mom's Chicken and Rice Soup
July 24 - Almost Famous Chicken Patties
July 29 - Ree's Chicken Spaghetti
Aug 3 - Stuffed Shells
Aug 6 - Crispy Chicken Tacos on Aug 6
Step #3:
After I wrote these recipes down on my Make-a-Menu Calendar, I took a look at each recipe and jotted down any ingredients that I'll need on my grocery list.
Step #4:
Now comes the time to do a little prep work. It will pay off when I have a busy night!
The last thing I did was boil 3 of the chickens. After cooling and chilling overnight, I threw away the layer of chicken fat, and set aside 10 cups of chicken broth for freezing and using in the chicken spaghetti at a later time. Then I picked the meat from the bones (I HATE, HATE, HATE this part of the job!!) I packaged 4 bags with 2 cups of chicken each.
The remaining 2 cups of chicken and defatted broth was used to make the chicken soup that night. It was sooo yummy, and I had enough left over for the next day's lunch and to freeze 2 large containers of soup for two other meals, which I wrote on my calendar on August 4 and 25.
Let's review:
3 Chickens for around 3 bucks each so my budget will be preserved...
8 Meals each for 4+ people (my kids always have a guest, it seems!)...
My menu already made out so my sanity is saved...
Half the cooking done and in the freezer so my nerves won't be frazzled at dinnertime...
PRICELESS!!
Those chickens stretched a loooonnnnngggg way. Don't ya just love a rubber chicken???!!
Step #1:
I found 5 recipes on my Baby Step #1 Family Favorites list that use cooked chicken pieces as a main ingredient. I then made a page for each recipe by either printing out the recipe or making a copy. I put the pages behind the "chicken" section of my Make-a-Menu Notebook. Here are my 5 recipes:
* Almost Famous Chicken Patties (From The 30 Day Gourmet)
* Crispy Chicken Tacos
* Mom's Chicken and Rice Soup
* Ree's Chicken Spaghetti (from Confessions of a Pioneer Woman)
* Stuffed Shells (From The 30 Day Gourmet)
Step #2:
I then wrote those 5 recipes down on 5 different days of my calendar:
July 16 - Mom's Chicken and Rice Soup
July 24 - Almost Famous Chicken Patties
July 29 - Ree's Chicken Spaghetti
Aug 3 - Stuffed Shells
Aug 6 - Crispy Chicken Tacos on Aug 6
Step #3:
After I wrote these recipes down on my Make-a-Menu Calendar, I took a look at each recipe and jotted down any ingredients that I'll need on my grocery list.
Step #4:
Now comes the time to do a little prep work. It will pay off when I have a busy night!
The last thing I did was boil 3 of the chickens. After cooling and chilling overnight, I threw away the layer of chicken fat, and set aside 10 cups of chicken broth for freezing and using in the chicken spaghetti at a later time. Then I picked the meat from the bones (I HATE, HATE, HATE this part of the job!!) I packaged 4 bags with 2 cups of chicken each.
The remaining 2 cups of chicken and defatted broth was used to make the chicken soup that night. It was sooo yummy, and I had enough left over for the next day's lunch and to freeze 2 large containers of soup for two other meals, which I wrote on my calendar on August 4 and 25.
Let's review:
3 Chickens for around 3 bucks each so my budget will be preserved...
8 Meals each for 4+ people (my kids always have a guest, it seems!)...
My menu already made out so my sanity is saved...
Half the cooking done and in the freezer so my nerves won't be frazzled at dinnertime...
PRICELESS!!
Those chickens stretched a loooonnnnngggg way. Don't ya just love a rubber chicken???!!
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