Raspberry Chipolte Chicken

Raspberry Chipolte Chicken Yummy!!!!! In the last 6 months or so, I have become obsessed with chipolte sauce. I love the stuff! The best? Mix ranch dressing with chipolte sauce (as much or as little as you can handle) and you as a dip with tortilla chips. Seriously, this stuff is awesome.

I made Raspberry Chipolte Chicken at one of the "places". You know, where they have all the food sitting out for you to assemble and they clean up all the mess. Yes! I have been to one of those places. Just for fun. I loved it, but I can make 2 or 3 meals for the price of 1 of theirs. Anyway, I loved the recipes so much that I came home and made up my own. You can tweak this recipe anyway you like. If you want more heat add more chipolte sauce. If you want it sweeter add more raspberry. If you love lime (I do) add more lime juice. The sky is the limit with this one!

Raspberry Chipolte Chicken

6 boneless skinless chicken breasts

3/4 cup ketchup

1/4-1/2 raspberry jam, preserves, jelly (whatever you wish)

1 TBl-1/4 cup chipolte sauce

Juice of 1 lime

~Put it all in a bag. Smoosh it around. Throw it in the freezer.

~Cooking Directions: Thaw Completely. Place under the broiler for 6 minutes on each side. Brush with remaining sauce during cooking. If you have any sauce left you can heat it in a saucepan (really good because it has been in with raw chicken) and serve over the chicken. I made rice with ours and drizzled it over that. Yummy! You can also BBQ the chicken on the grill if you so wish.

This picture does not do it justice but I had forgot to take one when it was pretty :o)

Happy Cooking! ~Caroline

Chicken Parisienne

I love cooking with wine. Mainly because you put a splash in your recipe and then you put a few splashes in your glass. I know this is not true for everyone though. Some people, believe it or not, do not like cooking with wine at all. They just don't like the way it tastes. I will not judge you people for that at all :o) We all have our own taste buds and God made them all very unique. If you are one of those who prefer to not cook with wine then I suggest substituting chicken broth for the wine. At least for the recipe for below.

Chicken Parisienne is a wonderful recipe. It's one of those meals that seems really sophisticated when you serve it but does not require any sophisticated time! I like those meals. I hope you enjoy this as much as I do.

Chicken Parisienne-from “Don’t Panic –Dinner’s in the Freezer” by Susie Martinez, Vanda Howell and Bonnie Garcia

Original recipe yields 6 servings.

½ cup white wine
1-10oz. Can cream of mushroom soup
½ cups mushrooms, sliced

¼ cup flour
1 cup sour cream
6 boned chicken breasts (we use boneless/skinless)

Cooking Day Instructions:
Mix wine, soup and mushrooms together. Stir flour into sour cream and add to soup mixture. Place mixture together with chicken in freezer bag. Freeze.

Serving Day Instructions:
Place chicken and sauce in crock-pot. Sprinkle with salt and pepper and paprika. Cover and cook on low 6-8 hours.
Serve with pasta or potatoes

Happy Cooking!
~Caroline

Grilled Parmessan Chicken

This is a great recipe for those nights when it's way to hot to turn the oven on. Hmm....that's how it's been every night here for the last week! Anywho, enough about me. If you like Chicken Parmesan this is for you. It's your basic Chicken Parmesan all wrapped up in foil so that you can bake it on their grill. And if you happen to live somewhere where it is to cold to go out and turn on the grill, than you can throw them in the oven to bake as well!

Grilled Parmesan Chicken

~6 slices of Mozzarella
~6 boneless/skinless chicken breasts
~1 jar marinara sauce.
~1/4 cup Parmesan cheese.
~6 sheets of foil

~Lay out your sheets of foil. On each sheet place a chicken breast. Top each breast with 1/2 cup marinara sauce (more or less depending how saucy you like things), 1 tablespoon of Parmesan and a slice of mozzarella.

~ To make your bundle: Bring the short sides of the aluminum foil together and fold over twice. Center the fold in the middle of the packet and flatten the packet. Fold over both ends twice to completely seal the packet. (now if you can't figure this out, which I could not!, just make sure that all your edges are sealed well so when you cook it the sauce does not run out).

~Flash freeze before putting into Ziploc bag.

To Serve: Thaw the packets completely. Heat grill to medium heat or about 350 degrees. Place the packets on the grill. With a pair of tongs, pull up on the centerfold to make a dome. This will give the packet room to steam. Cook for 30 to 40 minutes. At this point you will need to check the chicken to see if it done, especially if the breast is thick. ~~~~~~You can also cook these packets in the oven. Place on a cookie sheet and cook at 350* for 30-40 minutes.

Happy Cooking!
~Caroline

Baked Pesto Ravioli With Chicken

OK, Kristi, I am back in action! Well at least for today :o) I can't believe how busy life has been. The weather here is terrible. Lots of smoke and lots of heat. I think it has finally taken its toll on me as I have pretty much sat on the couch most of the day. Yuck. I have also been busy with swimming lessons, taking my mom to physical therapy (she finally got her brace off!), playing with my nieces, helping out friends and being truly blessed by doing so, and so on and so forth. Oh yeah, I forgot to mention that our Church is having a "Homeschool Encouragement Day" and I was asked to do a little chat at that on Freezer Cooking and Frugal Living! I am not a public speaker at all so this has proven to be a challenge for me. I just keep asking God to give me the words He wants me to say. He is doing just that thus far. I still have half the talk to write but I know what I want to say, or what He wants me to say :o)

So without further ado, I finally give you another great recipe! The only time consuming part on this one is the chopping. Otherwise it is pretty easy and it is delicious!! Hope you enjoy it.


Baked Pesto Ravioli With Chicken

-2 lbs. Cheese ravioli
-1 pound cooked chicken, diced
-2/3 cup chicken broth
-2 cups sliced zucchini
-1/2 cup bell pepper, diced
-1/2 cup scallions, chopped
-1/2 cup pesto (homemade or store bought)
-1/2 tsp. Salt
-1/2 tsp. Black pepper
-1 cup grated Parmesan

~In a large bowl combine above ingredients. Mix well.
~Put into a Ziploc bag and seal. Freeze.

To Serve: Thaw Completely. Spray a 9x13 pan with cooking spray and pour into pan. Cover with foil. Bake in a 350* oven for one hour or until bubbly.
Enjoy!

Happy Cooking!
~Caroline

Chicken Cacciatore

This is a great recipe for those mornings when you have to hurry out of the house and won't be home until dinner time. You can put this in your crockpot frozen and let it cook all day on low!



Chicken Cacciatore (Serves 6)


~6 boneless/skinless chicken breasts (cut into quarters) If you don't want to have to cut the chicken you can use chicken tenders instead

~1 can of spaghetti sauce


~1 bell pepper (diced)


~1 onion (diced)


~1/4 cup red wine


~1 teaspoon italian seasonings
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~Place all ingredients in a bag. Seal and mush!
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SERVING DIRECTIONS:
Place Cacciatore in crockpot, frozen, and cook all day on low.
Serve with your favorite type of noodle and some garlic bread.

Happy Cooking!
~howiesgal

Baked Pesto Ravioli With Chicken

****UPDATED to answer Kitten's question on the Ravioli :o) **

This dish is so super yummy! This is one you would want to pull out of the freezer when you are having company. They will be very impressed with ALL your Hard work :o)



Baked Pesto Ravioli With Chicken

-2 lbs. Cheese ravioli *(any kind, round square, it really doesn't matter. Use what you like best)*
-1 pound cooked chicken, cubed (you can use any part of the chicken you like)
-2/3 cup chicken broth
-2 zucchinis, sliced
-1 bell pepper,diced
-1/2 cup pesto
-1/2 tsp. Salt
-1/2 tsp. Black pepper
-1 cup grated Parmesan


~Place all ingredients in a ziplock bag. Use a big spoon to stir ingredients together, in the bag.
Seal.


SERVING DIRECTIONS:Thaw Completely in refrigerator. Spray a 9x13 pan with cooking spray and pour into pan. Cover with foil. Bake in a 350* oven for one hour or until bubbly. Eat with a crusty loaf of french bread and some butter!

Happy Cooking!
~howiesgal

Buttermilk Herb Chicken

If you like the taste of herbs, you will love this chicken. It is very herby and very elegant. All the herbs listed are dry herbs. If you want to substitute some fresh herbs that would be fine, just add a bit more than what is listed. Enjoy!



Buttermilk Herb Chicken

-3/4 cup buttermilk
-1 Tbsp. Dijon Mustard
-1 Tbsp. Honey
-1 Tbsp. Rosemary
-½ tsp. Thyme
-½ tsp. Sage
-1/2 tsp. Marjoram
-1/2 tsp. Pepper
-1 tsp. Salt

~Add above ingredients to a ziplock bag.
~Mush bag to mix above ingredients.
~Add 6 chicken breasts to each bag. You can also use chicken legs or thighs or chicken quarters.
~Seal bag. Mush to coat chicken.

SERVING DIRECTIONS: Thaw chicken in refrigerator. Grill over medium heat on the BBQ until chicken is tender and juices run clear or bake in a 400* oven for 25-30 minutes or until no longer pink. If you are using bone-in chicken it will take much longer to cook.

Happy Cooking!
~howiesgal

Oriental Chicken Strips

I adapted this recipe from a mixture of a couple of other recipes. These are always a huge hit and they are one of my most requested recipes.

Oriental Chicken Strips
-3/4 cup honey
-3/4 cup orange juice
-1/2 cup soy sauce
-1 ½ Tbsp. Chicken Grill Seasoning
-1 tsp. Sesame seeds

-3 pounds of chicken tenders

Add all ingredients to a freezer bag and seal. Mush around to mix.



To Serve: ~Thaw
~Bake at 350* 15-20 minute or until cooked through- or
~Sauté in fry pan until cooked through or
~Cook on the grill



Happy Cooking!

~howiesgal

Lemon Chicken

It's Monday!!!!!!!!!!!!!! To be honest I really don't like Mondays. But I am trying to change my attitude towards this day that has nothing against me. So YEE-HAAAAAWWWW, It's Monday!!!!!!! Monday Monday...la la la la la (you all know that song!).......

I am hoping to polish off my post on starting your own cooking group this week, for those who are interested. Also, how about a Q and A post? I know I don't have a profile of me on my side bar so I thought maybe a Q and A would help me figure that out. So if you have a question, about me, about my family, about freezer cooking, about food in general, about the solar system, um...don't ask me about the solar system, we are not quite there yet in schooling :o); but anything else, feel free to ask and I will post all the answer later this week! Alrighty, now it's time for another recipe.....

Here is another easy to make and freeze and serve recipe. Gotta like that! This is an old family favorite. I grew up eating Lemon Chicken and to this day it is still one of my favorite meals.

Lemon Chicken

-Any type of chicken..legs/thighs/breasts/boneless/skinless/bone-in/skin-on..whatever floats your chicken boat. Enough chicken to feed 6 people.
-1 can condensed cream of mushroom soup
-2 Tablespoons lemon juice
-1/8 teaspoon tarragon

~Throw it all into a freezer bag and seal it. Mush to coat chicken and throw it into the freezer.

To Serve: Place in crockpot (frozen!). Cook on low 8 hours or on high 4-6 hours or until chicken is cooked through. Serve over rice

Happy Cooking!

~howiesgal

Chicken in a Raspberry Sauce

Thank you all for your comments and your prayers for our daughter. We are still struggling with some issue (which should hopefully be resolved at her Dr.'s apt. today) but she has been a lot better. We have been doing some intense therapy with her (which she loves) and that has kept me busy and hurting (lots of physical for me).

Of course, I completely forgot to take my camera to Cooking Day on Friday. I was so bummed. I promise that I will remember next time (unless my brain is attacked by aliens (aka children) and sucked right out of my head!). We did have a good time of cooking, chatting and eating.

Below is the recipe for the Chicken in a Raspberry Sauce that we made. This comes from the book "Don't Panic, Dinner's in the Freezer", you can click on the amazon link on my side bar to check it out :o). Easy to make and delicious to eat. We had it last night and yes, of course, I forgot to take pictures of it. Oh brain, where are you....has anyone seen my brain? If so could you tell it to come back to me. I really miss it. :o)

Chicken in a Raspberry Sauce

-1/4 cup mashed raspberries (you can use fresh or frozen)

-1/2 cup raspberry preserves

-1/2 cup pineapple concentrate

-1/2 cup soy sauce

-2 Tablespoons rice wine vinegar

-1/2 teaspoon chili powder

-1/2 teaspoon curry powder

-1/2 teaspoon garlic powder

-6 boneless/skinless chicken breasts

~Place all ingredients in a freezer bag and mush. Label and freeze.

To serve: Thaw chicken completely. Place chicken and sauce in a large baking dish. Bake covered at 350* for 30-40 minutes. Serve chicken with pan juices over top
I made some homemade rice pilaf and served it with the chicken on top and the juices poured over. Yummy!


Stayed tuned for a post on "How to have your own cooking group!"
Happy Cooking!
~Howiesgal

Chicken Stir Fry

I was going to post this recipe this morning but then remembered that I had taken mine from Cooking Day out of the freezer for dinner tonight. So I thought, "great! I'll be able to take some pictures of it for you all and make your mouth water". Well we just got done with dinner and guess what...Yep, I forgot to take pictures! That's a red-head for ya. This had really good flavor, although it was to spicy for my kidddos so next time I will omit the red pepper flakes. It also did not produce much sauce so I added some "special" sauce I had on hand. All in all it was a really good stir fry. You can different veggies to it as well. Just throw in whatever you like in your stir fries :o)
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Chicken Stir Fry

adapted from "Dream Dinners" beef stir fry recipe

3 stalks of celery (diced)

2 carrots (diced)

1 lb. boneless/skinless chicken, cubed (you can use thighs, breasts, or tenderloins. Whichever type of meat your family prefers)

1 small can of Baby Corns

1/2 cup soy sauce

3 Tablespoons Ground Ginger

1 teaspoon black pepper

1/8 teaspoon red pepper flakes (you can add more if you like it hot!)

1/4 cup peanut butter

1 tablespoon brown sugar

~Place celery, carrots and baby corns into a freezer bag. In a separate freezer bag add chicken and the rest of the ingredients. Seal bag and mush to mix ingredients. Place chicken bag into veggie bag and seal. Freeze.

To Serve: Thaw. In a skillet over high heat cook the chicken and marinade mixture until the chicken is almost cooked through. Add the vegetables and cook for 2 more minutes or until chicken is no longer pink. Serve over rice.