1 pkgs chicken
thighs
Artichoke hearts in water
peppers
sundries tomatoes
galic
peppers
sundries tomatoes
galic
White onion, sliced
1/2 lemon
Bacon crumbles
Bacon crumbles
Salt and Pepper
Take 3 gallon-sized freezer
bags, and place six chicken thighs in
each bag
Add juice of 1/2 lemon, and salt and pepper to taste, to each bag.
Take 3 more quart-sized freezer bags, and layer sliced onions, artichokes, and sliced garlic in each bag.
I staple one bag of veggies to each larger bag of chicken thighs, and freeze.
When you're ready to eat: Thaw chicken and veggie mixture. Grease a 9x13 baking dish, and layer 1/2 of veggie mixture in the pan. Layer chicken, then layer additional layer of veggies Add additional seasoning if desired,. Drizzle oil on top of goodness. add bacon.Place in oven until internal temperature reaches 165. For my oven, this is at 35-40 minutes.
Add juice of 1/2 lemon, and salt and pepper to taste, to each bag.
Take 3 more quart-sized freezer bags, and layer sliced onions, artichokes, and sliced garlic in each bag.
I staple one bag of veggies to each larger bag of chicken thighs, and freeze.
When you're ready to eat: Thaw chicken and veggie mixture. Grease a 9x13 baking dish, and layer 1/2 of veggie mixture in the pan. Layer chicken, then layer additional layer of veggies Add additional seasoning if desired,. Drizzle oil on top of goodness. add bacon.Place in oven until internal temperature reaches 165. For my oven, this is at 35-40 minutes.
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