Curry Chicken Thighs

Ingredients

6 chicken thighs or more 
4 T. butter 
1/2 c. honey 
1/4 c. mustard
1 tsp salt 
1 tsp curry powder

Directions

 Remove skin and excess fat from chicken.Place chicken in zip lock bag. Melt butter then add the rest of the ingredients. Pour remaining sauce over chicken. 

Wrap tight and freeze

 

To cook-

Bake uncovered @ 375 for an hour.  This is great with rice and broccoli. Makes 6 servings. I just make 6 for my family but this is plenty or sauce to make more thighs. 

Number of Servings: 6

Chicken Spaghetti

INGREDIENTS

• 2 cups Cooked Chicken
• 3 cups Dry Spaghetti, Broken Into Two Inch Pieces
• 2 cans Cream Of Mushroom Soup
• 2 cups Grated Sharp Cheddar Cheese
• 1/4 cup Finely Diced Green Pepper
• 1/4 cup Finely Diced Onion
• 1 jar (4 Ounce) Diced Pimentos, Drained
• 2 cups Reserved Chicken Broth From Pot
• 1 teaspoon Lawry's Seasoned Salt
• 1/8 teaspoon (to 1/4 Teaspoon) Cayenne Pepper
• Salt And Pepper, to taste
• 1 cup Additional Grated Sharp Cheddar Cheese

INSTRUCTIONS

Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.

Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

by http://thepioneerwoman.com/cooking/chicken_spaghet/

Cajun Chicken Pasta Bake Recipe

• 2 packages (12 ounces each) bow tie pasta

• 2 pounds boneless skinless chicken breasts, cut into 1-inch strips

• 2 tablespoons olive oil, divided

• 2 bunches green onions, chopped

• 2 medium green peppers, chopped

• 2 medium sweet red peppers, chopped

• 1 can (14-1/2 ounces) reduced-sodium chicken broth

• 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted

• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

• 3/4 cup 2% milk

• 2-1/2 teaspoons Cajun seasoning

• 1-1/2 teaspoons garlic powder

• 2 cups (8 ounces) shredded Colby-Monterey Jack cheese

Directions

1. Preheat oven to 350°. Cook pasta according to package directions to al dente.
2. Meanwhile, in a Dutch oven, saute chicken in 1 tablespoon oil until juices run clear. Remove with a slotted spoon and set aside. In same pan, saute onions and peppers in remaining oil until tender. Add broth, soups, milk, Cajun seasoning and garlic powder. Bring to a boil; remove from heat.
3. Drain pasta. Add pasta and chicken to soup mixture; toss to coat. Divide between two greased 13x9-in. baking dishes. Sprinkle with cheese. Cover and bake casseroles 20-25 minutes or until bubbly.
   Freeze option: Cool unbaked casseroles; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casseroles, as directed, increasing time to 55-60 minutes or until heated through and a thermometer in center reads 165°. Yield: 2 casseroles (6 servings each).

BBQ Chicken

• Boneless, Skinless Chicken Breast, I used 6
• 1  Green Pepper
• 1  Onion
• 1/2  jar  BBQ Sauce

Chop Onions and Peppers 

Combine all ingredients in a Gallon Size Freezer Bag. When you are ready to cook this, put all ingredients into baking dish and bake it 350

Honey Garlic Chicken

• Boneless, Skinless Chicken Breats, I used 4
• 3 Garlic Cloves, smashed and chopped
• 1 Teaspoon Dried Basil (I used Fresh)
• 1/2 cup  Soy Sauce
• 1/2 cup Ketchup
• 1/3 cup Honey

Add all ingredients to Gallon Size Freezer Bag.  When you are ready to cook this, put all ingredients into baking dish and bake it 350

Chicken and Broccoli Quiche - Dinner Pie

•  by Stacie Hemmings Haynes
  

  
  

  
  2 cups cooked chicken chopped 
• 8 oz moz cheese
• 8 oz sharp cheddar cheese 
• 4 eggs beaten 
• 4 T corn starch 
• 3/4 cup milk
• 1 can cream of mushroom soup (or cream of chicken) 
• 1 box frozen chopped broccoli cooked and drained 
• 2 frozen deep dish pie crusts
• Mix soup and milk Add eggs, cornstarch and beat with a whisk until smooth Add chicken, Broccoli and cheeses. Add salt and pepper to taste Bake at 350 for 45 min to 1 hour
  We usually eat one and freeze one for later 
  I set my timer for 30 minutes and then check the crust. It cooks faster than the middle of the quiche so I take a piece of tinfoil and put a small hole in the middle and cover the crust so it won't burn.
• makes 2 pies.

Buffalo Chicken Sweet Potato Skins Casserole

		Ingredient
20.00	oz	boneless, skinless chicken breasts, cut into small pieces
1	medium	onions, chopped
3	teaspoons	garlic, minced
1 1/2	cups	red bell pepper, diced
0.75	cup	buffalo wing sauce
2.	tbsp	Worcestershire sauce
1 1/3	cups	sweet potatoes, sliced into 1/4" rounds
4	oz	crumbled gorgonzola cheese
1/2	cup	green onions, thinly sliced
		salt and pepper to taste
Directions:
Combine the chicken, yellow onion, garlic, red bell pepper, buffalo wing sauce, and Worcestershire sauce in a slow cooker. Cook on low 6 hours or until tender. Or 30 minutes in a Paper chef Deep Covered Baker (that is what I do)Remove chicken from cooker and shred with a fork in the sauce. Preheat oven to 425°F. Line a baking sheet with parchment paper, and arrange the sweet potato slices on the baking sheet. Spray lightly with cooking spray, and season with salt and pepper. Flip and repeat spraying and seasoning on the other side. Cook for about 25-30 minutes or until nicely caramelized. Remove from oven and cool. Spoon buffalo chicken filling onto the potato slices, then top with crumbled gorgonzola and sliced green onions.  To freeze: Cool, and place on a freezer-safe dish. Flash freeze 2 hours, then remove from freezer and wrap each potato skin in plastic wrap. Place all potato skins in indicated number of gallon-size freezer bag(s). Label and freeze. To serve: bake at 350 for until warm

Bleu Chicken freezer Recipe

8 chicken breast
salt pepper
oil
2 pints sour cream
1lb crumbled bleu cheese
4 cloves garlic

season chicken with salt and pepper brown in skillet with oil over medium
in bowl combine remaining ingredients.
divide chicken in two freezer containers
pour 1/2 over each.
Cool and Freeze

To Cook
defrost and pack in oven bake 350. 45 minutes.

Cheesy Chicken Enchiladas (S)

Low carb tortillas (I used LaTortilla Factory) 3 net carbs!!

1/4 to 1/2 cup of onion, diced

4 chicken breast or a can of shredded chicken

1 can of green chillies

1 stick of butter

1 cup of sour cream

1 cup of Colby jack cheese + 1/2 cup more for the top

1 tsp of cumin

1 tsp of chili powder

1 tsp of minced garlic

salt and pepper

Cook your chicken in the skillet with some butter or you can use canned chicken like I did. The canned chicken made it one step easier.  Shred it if you cooked your chicken breast.  I mixed 1 cup of cheese in with the chicken.  I used 6 tortillas. I put this filling into the tortillas, evenly.  I wrapped each one up nicely and put them face down so they would stay shut. In a saucepan, place the butter, sour cream, cumin, chili powder, salt, pepper, green chilies, minced garlic and half an onion.  Heat until the butter is melted and the mix is smooth.  I poured this mixture over the tortillas.  I topped the tortillas with extra cheese.(about 1/2 cup)

I used a 9 by 12 glass baking dish.  350 for

Skinny Chicken n’ Spinach Lasagna Rolls

Yield: 2 8×8 lasagna pans

1 (16 ounce) package uncooked whole wheat lasagna noodles
1 pound mozzarella cheese, shredded, divided (separate out one cup)
1 (15 ounce) container ricotta cheese
1 egg, beaten
2 cloves minced garlic
2 tbsp. dried parsley flakes
1 tbsp. dried basil
¼ tsp. pepper
½ tsp salt
1 (10 ounce) package frozen chopped spinach – thawed, drained and squeezed dry (I placed thawed spinach in a dish towel and squeezed it out well)
2 cups freshly grated Parmesan cheese, divided
2 (28 oz) jars marinara sauce
*1-2 cooked chicken breast chopped up

Directions:
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 5 to 8 minutes (I cooked them for 7 minutes), or until just slightly underdone; drain and rinse. Coat with a bit of olive oil and lay noodles out flat on a cookie sheet.
In a large mixing bowl, mix together mozzarella cheese (reserve 1 cup for later), ricotta cheese, egg, garlic, parsley, basil, pepper, salt, spinach, chicken, and 1 cup Parmesan cheese.
Spread a thin layer of sauce on bottom of two 8×8 casserole. C. pans.
Lay out a noodle on cookie sheet. Spread a layer of the cheese mixture on the noodle
Roll the noodle up, and place seam side down in a pre-sprayed (with cooking spray) pan. Repeat for other noodles.
Top entire casserole with remaining sauce, remaining mozzarella, and remaining Parmesan cheese.
FREEZE.

Sticky Chicken dump

chicken
2 Tbsp. vegetable oil
1 Tbsp. soya sauce**
3 Tbsp. peanut butter
3 Tbsp. ketchup

Cooking instructions:

Thaw. Bake at 350° for 45-55 minutes. *

ARTICHOKE CHICKEN THIGHS – EASY!

1 pkgs chicken thighs

Artichoke hearts in water  
 peppers 
sundries tomatoes
galic

White onion, sliced

1/2 lemon
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.

CHICKEN DIVAN (makes enough for 6 freezer meals)

7 C uncooked rice – freeze separately – add for kids r for crossover

8 chicken breasts, shredded

32 oz mayonnaise

2 C sour cream

8 C chopped broccoli

4 C cheddar cheese

1 T garlic powder

1 T onion powder

1 T Montreal chicken spice

salt & pepper to taste

Method

Gather ingredients.

Cook rice to according to the directions. (It will take a long time since there’ll be so much.)

While rice is cooking, prepare chicken. You can do this a few different ways such as boiling, sauteing, baking or even in the crock pot beforehand.

Chop the broccoli, then steam it. Set aside.

Once the rice, chicken and broccoli are prepared, divide ingredients into two large mixing bowls.

Then divide the remaining ingredients into the two bowls except for 2 cups of cheese, mix well.

Pour mixture equally into 6 disposable pans, sprinkle tops with the remaining cheese.

Cover each pan with foil and place into a freezer zip bag.

Write cooking directions on zip bag.*  
– Preheat oven to 350 degrees
– Bake for 25-35 minutes or until middle is done

Place in freezer.

Lemon and Garlic Chicken dump

chicken
2-3 cloves of garlic, minced
4 Tbsp. of olive oil
2 Tbsp. fresh chopped parsley
3 Tbsp. lemon juice
1/4 tsp. pepper

Cooking instructions:

Thaw. Bake at 350° for 45-55 minutes or in the crock pot on low for 4-6 hours.

Chicken Lasagna Florentine

• 1 (10 ¾ oz) cans condensed reduced-fat, reduced sodium cream of chicken soup, undiluted
• 1 (10 oz) package frozen chopped spinach, thawed, drained and squeezed dry
• 1 (9 oz) package frozen diced cooked chicken
• 1 (8 oz) carton reduced sour cream
• 1 cup 1 % milk
• ½ cup (2 oz) grated parm cheese
• 1/3 cup chopped onion
• ½ tsp salt
• ¼ tsp pepper
• 1/8 tsp ground nutmeg
• 9 uncooked lasagna noodle
• Cooking spray
• 1 cup (4 oz) shredded part-skim mozzarella cheese

1. Combine first 10 ingredients in a large bowl, stirring well.
2. Place 3 uncooked lasagna noodles in the bottom of a 5 quart slow cooker coated with cooking spray.  Break noodles in half as necessary to fit. 
3. Spread 1/3 of spinach mixture over noodles; sprinkle with 1/3 cup mozz cheese.
4. layer 3 more noodles, half of remaining spinach mixture, and 1/3 cup mozz cheese
5. Top with remaining noodles and spinach mixture and remaining 1/3 cup mozz cheese
6. Cover with lid and cook on high for 1 hr.  Reduce slow cooker to low heat setting and cook for 5 more hours, or until pasta is down.  

 By Heather Miller