The other day I found a co-op that was offering 40 lbs of chicken for bulk purchase. I used to buy bulk chicken like that all the time and make freezer meals back when Zaycon Fresh was around. It is really nice to have something I can just pull out of the freezer and cook or have ready. It helps with meal planning and daily clean up too. I was so excited to see the availability, I jumped right in.
It was then time to figure out what meals I was going to put in the freezer. I have a small collection of freezer recipes that I have gathered from thefamilyfreezer.com and onceamonthmeals.com websites over time. They offer free downloads that I have taken advantage of. I also have some standard recipes that we love that I put together and freeze. Really anything that is chicken and a marinade, can be assembled and frozen and then you defrost and grill or cook.
I have catalogued some of these recipes on Plan to Eat (although I have not been as organized as I would like with that) and also have some in files on my computer. For this event...as that is what it is an event of chicken going to the freezer. I pulled a couple recipes from a group I received from OAMMs. It was a collection from other websites. The first came from thepinningmama.com and had a couple of tweaks to it. This is the first time I've made this one so hoping its as good as it sounds. :)
Easy Chicken Parmesan Bake--Dump and Go Dinner
The Pinning Mama and Once a Month Meals
Creates 2 meals of 4 servings each in a 8x8 baking pan
2 pounds Chicken, Boneless Breasts
1 1/3 cups marinara sauce
5 1/3 individual provolone cheese slices
1/3 cup bread crumbs (italian)
1/3 cup parmesan cheese (shredded)
Divide chicken among the indicated number of baking pans. Cover chicken with marinara and then the provolone. Mix togeher the breadcrumbs and parmesan cheese. Sprinkle evenly over the chicken. Cover with Foil. Label and freeze.
Day of: Preheat oven to 350 degrees, bake a 350 for 35-45 minutes until the chicken is cooked through. Personally---I would defrost over night in the fridge before placing in the oven and then use a thermometer to make sure the chicken reaches 165.
Serve with a green salad and pasta, garlic bread.
Baked Chicken Cordon Bleu--Dump and Go Dinner (pictured above)
A Mind Full Mom and Once a Month Meals
Creates 2 meals of 4 servings each in a 8x8 baking pan.
8 individual Chicken boneless breasts
2 teaspoons salt
2 teaspoons Black Pepper
8 teaspoons dijon mustard (I used regular)
8 individual deli Ham slices
8 individual Swiss Cheese slices
2 cups white wine (I substituted chicken broth)
If chicken breasts are large, pound flat to a uniform thickness. (I am so too lazy to do this. I cut the chicken in half and arranged it in the pan so that it looked more uniform) Divide chicken among indicated number of baking dishes. Season with Salt and Pepper. Brush chicken with dijon mustard (or just take the mustard container and squirt what looks like an appropriate amount over the chicken, like I did...) Cover each chicken with ham then top with swiss cheese. (since I cut the chicken in half, I also cut the pieces of ham into smaller pieces.) Top with swiss cheese. Pour wine (or broth) around chicken. Cover with foil. Label and freeze.
Day of: Preheat oven to 375 F. Bake at 375 for 25 min or until internal temp reaches 165.
Be careful stacking these ones...they will leak with the liquid in there. Also, I would take out of the freezer and refrigerate the night before. I suspect this will take 45 min to cook if not more when frozen.
These next two recipes are marinades that my family really likes. We grill this chicken. I sliced the breasts into strips to make them easier to handle. The 40 lbs of chicken comes as double breasts so I was cutting them up anyway.
Manti Chicken
1 cup sprite
1/2 cup soy sauce
2 Tablespoons Olive oil
1/4 teaspoon Granulated Garlic
1/8 teaspoon horseradish (I found powdered and use that instead of the prepared)
Mix all ingredients together, pour over 2-3 lbs chicken that you have placed in a ziplock freezer bag. (Label it first) seal and then freeze. Remove from freezer 1-2 days before cooking. Grill. Chicken is cooked when it reaches 165F by thermometer in the thickest part.
Serve with a salad, crusty bread and ranch dressing...we love dipping this in ranch.
Fajita Chicken
2-3 lbs chicken sliced
3 Limes, juiced
3 Tablespoons fajita seasoning
Mix juice and seasoning. Pour over chicken that you have placed in a ziplock freezer bag. (label first!)
Freeze. Remove from freezer 1-2 days before grilling. Grill until chicken is 165 in the thickest part.
Make fajitas with tortillas, cheese, sour cream, salsa, lettuce, tomato, avocado and sautéed onions and peppers if desired.
The rest of the chicken (yes there was more!) I threw into a crockpot with a container of salsa. I let it cook until it shredded and then let it cool and put in bags to freeze. This can be used anyway you want to use shredded chicken. Tacos, burritos, enchiladas just to name a few. In the past I have used a dry packet of italian dressing instead of the salsa. That shredded chicken is great in wraps, chicken salad and more. Easy to use and versatile!
Let me know how you enjoy these recipes!