Tuesday, November 1, 2011

Back to freezer cooking

Really, I've done freezer cooking for so long I can't even remember when I started.  As life goes however I occasionally get sidetracked which has happened more in the last two years.  We begin a journey into a different way of eating (which is another blog entry itself) and that threw the way I cook a huge curve ball!

Cooking ahead and using the freezer though has always saved us time, money and sanity.  Our life right now could use more of all three of these things so we're back on track and I'm happy to say both freezers are full.  In fact so full that we really need to eat out of the freezer so that I can fit anything into them!

Last week chicken was on sale.  I got boneless skinless chicken breast for $1.19 a pound so that was the focus of my latest bulk cooking.  From this sale I made Chicken chili, Chicken Spaghetti, Chicken patties, Cheesy chicken and one pack of chicken fajita meat along with enough cooked chicken for one lunch of chicken salad sandwiches.

For some more ideas and pictures check out the blog I did a few years ago also on chicken.  The recipe for the chicken spaghetti is there.  If you've never tried freezer cooking before here's some ideas I put together.

The chicken patties I made were from the 30 day gourmet cookbook which remains my favorite (especially as you get started.)  The recipe is a members only recipe (if you've bought one of their books you are a member so check it out!)  They do have a lot of ones available free though so be sure to check it out!

My friend Bobbie Jo gave me the recipe for the Chicken Chili so I'll share that here so you can try it!

Chicken Chili (amounts are for single batch, I usually do it in triples)
3 boneless chicken breast cooked and shredded
1 t. olive oil
1 lg. onion chopped
1 clove garlic
2 15oz cans white beans (I use dried and soak overnight, then cook till soft)
1 can green chili's
1 1/2 t. cumin
1 t. pepper
1 can chicken broth (I make my own)
2 T. corn starch
2 T. water
Mix all together (mixing last two ingredients into each other first) and place in gallon freezer bag.  To serve, heat and serve with tortilla chips, sour cream and cheese if desired.

This time of year with the cold weather coming on the chili goes over very well and is so easy to just heat up and serve.

The chicken fajita meat is another one that really I just make out of "economical use".  You see when I buy boneless chicken breast from our local store it comes in huge double breast so I cut the smaller "side" portion off to make a useable size for grilling or whatever.  Those cut off portions I make into fajita meat.  I just cut each into two or three strips depending on the size and sprinkle cumin over it.  We store them in quart bags in the freezer.  To make the fajitas I just add sliced peppers and onions.  Cook those up in a frying pan and that's it.  Serve them in flour tortilla shells and they're an awesome quick and easy dinner!

So let's see...what will be on sale next to fill the freezer with?  I'm thinking turkey....

1 comment:

  1. Gina has always been amazing in the kitchen! Check out these great recipes, along with time and money saving tips! Thanks for sharing Gina!

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