Chicken Fajita Casserole
1 1/2 pounds boneless skinless chicken breasts, cut into strips.
1 box Red Beans & Rice mix with seasonings
1 can (4oz) diced green chilies, drained
1 can (15oz) diced tomatoes
1 cup shredded Monterey Jack cheese
1 cup crushed tortilla chips
Prep Day:
Place chicken strips, chilies, and diced tomatoes in freezer bag. Place cheese and crushed tortilla chips in little baggies. Place all in freezer bag along with instructions.
Chicken Fajita Casserole
Serving Day:
Thaw. Preheat oven to 350 degrees. Pour box of red beans & rice w/ seasonings into bottom of 13 x 9 baking dish. Top with chicken strips. Top with tomato mixture (can also add olives if desired). Pour 2 cups boiling water over all. Cover and bake 45 minutes. Remove cover; sprinkle with cheese and tortilla chips. Bake 5 minutes longer or until rice is cooked and chicken is done.
Montreal Chicken Breasts
Montreal Chicken Breasts
3 lbs chicken breasts
½ cup olive oil
1/3 cup vinegar
3 Tbsp McCormick Grill Mate Roasted Garlic & Herb Seasoning mix
Combine marinade ingredients. Pour over chicken in a freezer bag. Seal label and freeze flat.
Grill until chicken breasts are done, brushing with marinade.
3 lbs chicken breasts
½ cup olive oil
1/3 cup vinegar
3 Tbsp McCormick Grill Mate Roasted Garlic & Herb Seasoning mix
Combine marinade ingredients. Pour over chicken in a freezer bag. Seal label and freeze flat.
Grill until chicken breasts are done, brushing with marinade.
Zilge Chicken
Zilge Chicken
3 lbs boneless chicken breasts
¼ cup soy sauce
½ cup pineapple juice
¼ cup oil
1 tsp dry mustard
1 Tblsp Brown sugar
2 tsp ginger
1 tsp garlic salt
¼ tsp pepper
Simmer marinade for 5 minutes. Cool. Add chicken and place in a freezer bag. Seal label and freeze flat.
Serving Day:
Grill chicken brushing with marinade until done.
3 lbs boneless chicken breasts
¼ cup soy sauce
½ cup pineapple juice
¼ cup oil
1 tsp dry mustard
1 Tblsp Brown sugar
2 tsp ginger
1 tsp garlic salt
¼ tsp pepper
Simmer marinade for 5 minutes. Cool. Add chicken and place in a freezer bag. Seal label and freeze flat.
Serving Day:
Grill chicken brushing with marinade until done.
Thai Pesto Chicken
Thai Pesto Chicken
1 cup fresh cilantro
1 cup fresh basil
2 T. garlic
2 T. minced ginger
1/2 cup vegetable oil
2 tsp. salt
1 T. sugar
2 T. fresh lime juice
2 T. Thai Chili Sauce
3 Chicken Breasts, sliced and cooked
Angel Hair Pasta – for serving day
Cooking Day:
Slice and cook chicken in a Tbsp. of olive oil till no longer pink. Cool
chicken. In a blender or food processor, purée the cilantro, basil, garlic, ginger, Thai chili
sauce, vegetable oil, salt, sugar and lime juice. Scrape down the sides and process until
smooth. Pour in freezer bag and add chicken. Freeze.
Serving Day:
Thaw chicken mixture.
Reheat chicken mixture.
Cook pasta according to package directions.
Immediately place the warm noodles in a serving bowl and toss with the chicken pesto
mixture.
1 cup fresh cilantro
1 cup fresh basil
2 T. garlic
2 T. minced ginger
1/2 cup vegetable oil
2 tsp. salt
1 T. sugar
2 T. fresh lime juice
2 T. Thai Chili Sauce
3 Chicken Breasts, sliced and cooked
Angel Hair Pasta – for serving day
Cooking Day:
Slice and cook chicken in a Tbsp. of olive oil till no longer pink. Cool
chicken. In a blender or food processor, purée the cilantro, basil, garlic, ginger, Thai chili
sauce, vegetable oil, salt, sugar and lime juice. Scrape down the sides and process until
smooth. Pour in freezer bag and add chicken. Freeze.
Serving Day:
Thaw chicken mixture.
Reheat chicken mixture.
Cook pasta according to package directions.
Immediately place the warm noodles in a serving bowl and toss with the chicken pesto
mixture.
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