Prep day
In a gallon size freezer bag combine 4-6 chicken breasts (depending on your family size)
For BAKED CHICKEN add the following wet ingredients into the same baggie as the chicken
For a SKILLET MEAL, combine the wet ingredients below in a separate quart size baggie, putting both baggies in another gallon baggie to keep them together in the freezer
3 Tbsp soy sauce
2 Tbsp honey
1/4c. orange juice
2 cloves of crushed garlic
1/2 tsp dried oregano
1/4 tsp pepper
1/2 tsp paprika
Cooking Day
BAKED CHICKEN, thaw in refrigerator overnight. Pour contents of baggie in a 9X13 baking pan, coated with cooking spray and bake at 350 for 1 to 1 1/2 hours.
SKILLET CHICKEN, thaw in fridge overnight. Saute chicken breasts in a heated skillet with 1 Tbsp olive oil until browned (seasoning with salt and pepper to taste), 3-5 minutes per side. Add contents of sauce baggie to skillet and simmer on medium heat for 5 minutes, turning chicken to coat.
Serve over rice with steamed veggies
Showing posts with label Skillet. Show all posts
Showing posts with label Skillet. Show all posts
Saturday
Mexican Chicken....
at 3pm today I realized "OMGoodness, I haven't started dinner in any form or fashion." I quickly thawed out some chicken breasts in cold water. (The freezer version is below).
4 chicken breasts, thawed
1 can of black beans, rinsed and drained
1 small can of Rotel (you could use diced tomatoes if you wanted to, won't be as flavorful)
1 tsp. of Southwest Seasoning (I used Pampered Chef)
In a skillet brown chicken breasts with a little salt and papper.
Layer black beans in the bottom of your crock pot. Sprinkle some garlic powder (about 1/8 tsp.). Layer browned chicken breasts on top. Top all with Rotel and sprinkle with Southwest Seasoning.
Put lid on and cook on high 2 1/2 - 3 hours, until chicken is down.
I found some Spanish rice in the pantry, quickly cooked that up. I topped the chicken with some shredded cheese and tortilla strips I picked up in a clearance section of Aldi recently...viola! Dinner is served to the family at 5:30pm! (Note: my family is a huge fan of black olives, sour cream and guac, so I would suggest top with your favorite toppings of choice).
FREEZER VERSION
In a gallon size zip loc baggie, place chicken breats, a can of (drained and rinsed) black beans, one small can of rotel, freeze flat. Thaw in refrigerator overnight. Pour into a baking dish top with some Southwest Seasoning (1/4-1/2 tsp. of seasoning, to taste). Top with sprinkled cheese and bake at 350 degrees for 45-60 minutes until chicken is done.
4 chicken breasts, thawed
1 can of black beans, rinsed and drained
1 small can of Rotel (you could use diced tomatoes if you wanted to, won't be as flavorful)
1 tsp. of Southwest Seasoning (I used Pampered Chef)
In a skillet brown chicken breasts with a little salt and papper.
Layer black beans in the bottom of your crock pot. Sprinkle some garlic powder (about 1/8 tsp.). Layer browned chicken breasts on top. Top all with Rotel and sprinkle with Southwest Seasoning.
Put lid on and cook on high 2 1/2 - 3 hours, until chicken is down.
I found some Spanish rice in the pantry, quickly cooked that up. I topped the chicken with some shredded cheese and tortilla strips I picked up in a clearance section of Aldi recently...viola! Dinner is served to the family at 5:30pm! (Note: my family is a huge fan of black olives, sour cream and guac, so I would suggest top with your favorite toppings of choice).
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| From Drop Box |
FREEZER VERSION
In a gallon size zip loc baggie, place chicken breats, a can of (drained and rinsed) black beans, one small can of rotel, freeze flat. Thaw in refrigerator overnight. Pour into a baking dish top with some Southwest Seasoning (1/4-1/2 tsp. of seasoning, to taste). Top with sprinkled cheese and bake at 350 degrees for 45-60 minutes until chicken is done.
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