Some new quick freezer meals I tried for fun! Can't wait to see how the family likes them all! So far the lemon pepper chicken was a big hit! Of course that's a family favorite as always too! But I made it differently this time!
1) Bean Burritos
3/4 cup rice (brown or white)
2 tbs olive oil
2 medium onions, chopped
4 garlic cloves, chopped
1/2 tsp ground cumin
salt and pepper
3 tbs tomato paste
3 cans pinto beans
1 bag frozen corn
8 burrito size flour tortillas
2 cups shredded Monterey jack cheese
directions:
cook rice according to package
meanwhile, heat oil in large sauce pant. Add onions, garlic, cumin, season with salt and pepper. Stirring occasionally til golden about 10-12 minutes. Add tomato paste and cook stirring for about 1 minute.
Add beans and 1q 1/2 cups water; bring to a boil. Reduce heat and cook over medium heat and simmer. Stirring occasionally.
Assemble 1/4 cup rice, 3/4 cup bean mixture and 1/4 cup cheese in tortilla. Roll up and wrap in foil and freeze.
To reheat from frozen, remove from foil and cook for 40 minutes at 450.
2) Red Pepper Chicken
1 lb boneless chicken breast
1 medium size red bell pepper, sliced
1/4 cup extra virgin olive oil
4 large garlic cloves
1 small onion, diced
1 tsp crushed red pepper flakes
1/2 tsp black pepper
1/4 tsp salt
Combine all ingredients in a gallon sized plastic freezer bag. To thaw just add to the crock pot and cook on low 3-6hrs
3) Chicken and Dumpling Stew
2 lbs boneless chicken breast, cut up or you can use chicken strips
1 cup yellow onion, chopped
1 cup celery, thinly sliced
1/4 cup all purpose flour
10 cups chicken broth
2 cups carrots, sliced
1/2 tsp ground thyme
For Dumplings
2 cups all purpose flour
1 tbsp baking powder
3/4 cup buttermilk
Directions:
In large soup pot, sauté chicken and onion over medium heat until chicken is browned. About 6-8 minutes. Add celery. Add 1/4 cup flour and then slowly add chicken broth, carrots, and thyme, stirring well. Bring to a boil and heat for 20 minutes simmering.
While simmering, prepare dumplings til dough forms. One it is finished simmering, drop dough into spoonfulls into chicken mixture. Let cool and freeze.
To reheat just thaw day of and reheat.
4) Lemon Pepper Chicken
1lb boneless chicken breast
1/4 cup extra virgin olive oil
the juice from one lemon
1/2 tsp freshly cracked black pepper
1/4 tsp salt
combine all ingredients into a gallon size freezer bag. To thaw place in crock pot and cook 3-6hrs.
1) Bean Burritos
3/4 cup rice (brown or white)
2 tbs olive oil
2 medium onions, chopped
4 garlic cloves, chopped
1/2 tsp ground cumin
salt and pepper
3 tbs tomato paste
3 cans pinto beans
1 bag frozen corn
8 burrito size flour tortillas
2 cups shredded Monterey jack cheese
directions:
cook rice according to package
meanwhile, heat oil in large sauce pant. Add onions, garlic, cumin, season with salt and pepper. Stirring occasionally til golden about 10-12 minutes. Add tomato paste and cook stirring for about 1 minute.
Add beans and 1q 1/2 cups water; bring to a boil. Reduce heat and cook over medium heat and simmer. Stirring occasionally.
Assemble 1/4 cup rice, 3/4 cup bean mixture and 1/4 cup cheese in tortilla. Roll up and wrap in foil and freeze.
To reheat from frozen, remove from foil and cook for 40 minutes at 450.
2) Red Pepper Chicken
1 lb boneless chicken breast
1 medium size red bell pepper, sliced
1/4 cup extra virgin olive oil
4 large garlic cloves
1 small onion, diced
1 tsp crushed red pepper flakes
1/2 tsp black pepper
1/4 tsp salt
Combine all ingredients in a gallon sized plastic freezer bag. To thaw just add to the crock pot and cook on low 3-6hrs
3) Chicken and Dumpling Stew
2 lbs boneless chicken breast, cut up or you can use chicken strips
1 cup yellow onion, chopped
1 cup celery, thinly sliced
1/4 cup all purpose flour
10 cups chicken broth
2 cups carrots, sliced
1/2 tsp ground thyme
For Dumplings
2 cups all purpose flour
1 tbsp baking powder
3/4 cup buttermilk
Directions:
In large soup pot, sauté chicken and onion over medium heat until chicken is browned. About 6-8 minutes. Add celery. Add 1/4 cup flour and then slowly add chicken broth, carrots, and thyme, stirring well. Bring to a boil and heat for 20 minutes simmering.
While simmering, prepare dumplings til dough forms. One it is finished simmering, drop dough into spoonfulls into chicken mixture. Let cool and freeze.
To reheat just thaw day of and reheat.
4) Lemon Pepper Chicken
1lb boneless chicken breast
1/4 cup extra virgin olive oil
the juice from one lemon
1/2 tsp freshly cracked black pepper
1/4 tsp salt
combine all ingredients into a gallon size freezer bag. To thaw place in crock pot and cook 3-6hrs.
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