Read Online The Everything Freezer Meals Cookbook by Candace Anderson - Free Book Online
Authors: Candace Anderson
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orange zest
2 cloves garlic, minced
4 tablespoons honey
Freezing Day
Place chicken in a gallon-sized freezer bag. In mixing bowl, whisk together the remaining ingredients. Divide the marinade in half. Pour one half of marinade over chicken and freeze. Pour the second half of marinade in a quart-sized freezer bag and freeze.
Reheating Instructions
Defrost chicken in the refrigerator overnight, in the microwave, or in cold water, and discard included marinade. Defrost quart-sized bag of marinade. This will be used to brush over chicken during grilling. Over medium heat, grill chicken breasts 12–15 minutes or until no longer pink. Brush chicken with marinade throughout cooking.
PER SERVING
Calories: 195 | Fat: 2g | Protein: 21g | Sodium: 49mg | Carbohydrates: 23g | Fiber: 0g
Apricot Walnut Stuffed Chicken
Basmati rice is grown in India, and gets its name from a Hindu word meaning “full of aroma.” It has a sweet and slightly nutty flavor, and goes well with many savory dishes.
INGREDIENTS | SERVES 4
¾ cup dried apricots
1 cup chicken broth
1 sprig fresh thyme
½ cup uncooked basmati rice
¼ cup walnuts, chopped
¼ teaspoon cinnamon
4 boneless, skinless chicken breast halves
1 tablespoon butter (used on reheating day)
1/3 cup apricot preserves (used on reheating day)
¼ teaspoon salt (used on reheating day)
¼ cup flour (used on reheating day)
4 tablespoons vegetable oil (used on reheating day)
Freezing Day
Place dried apricots in a saucepan with the chicken broth and thyme. Bring to a gentle boil. Turn heat down to medium-low and cover for 10–15 minutes until apricots are soft. Cook the rice in a separate saucepan according to package directions. When apricots are soft, remove from pan and discard broth and thyme. Chop apricots and place in a large bowl. Add cooked rice, walnuts, and cinnamon. Mix well. Cut a slit in the side of each chicken breast, and widen it to make a pouch. Stuff each breast with the apricot-walnut mixture. Secure closed with a toothpick. Flash freeze and transfer to freezer bag.
Reheating Instructions
Defrost chicken breasts in the refrigerator for 24 hours. In a shallow dish, melt butter in microwave. Stir in the apricot preserves and salt. Put flour in a second shallow dish. Dip each chicken breast in the apricot preserves, then the flour. In a large skillet over medium heat, sauté the chicken in oil until fully cooked, approximately 10 minutes per side. For an alternative to frying, bake chicken at 375°F for 40 minutes, or until juices run clear.
PER SERVING
Calories: 400 | Fat: 10g | Protein: 25g | Sodium: 230mg | Carbohydrates: 54g | Fiber: 1g
Turkey Fricassee in Mushroom and Wine Sauce
Fricassee is a French term that refers to a process of cooking. It involves browning white meat in butter, adding flour, and then adding liquids to make a sauce. The end result is often compared to a stew.
INGREDIENTS | SERVES 4
1 pound boneless, skinless turkey breast
8–10 tablespoons butter, divided use
8 ounces fresh mushrooms, sliced
1 small onion, diced
1 clove garlic, minced
3 tablespoons flour
1 cup chicken broth
½ cup dry white wine (used on reheating day)
¾ cup sour cream (used on reheating day)
Freezing Day
Cut the turkey breast into bite-sized cubes. In a skillet, melt 4 tablespoons butter over medium-high heat being careful not to burn it. Add the turkey and cook 4–6 minutes until golden brown on all sides. Remove turkey from skillet and set aside on a plate. Add more butter to the skillet if necessary, and sauté mushrooms and onion over medium heat for 5 minutes. Add garlic and sauté 1 more minute. Remove the vegetables from the skillet and place on the plate with the turkey.
In a clean skillet, melt 4 tablespoons butter. Stir in 3 tablespoons flour and mix together. Add the chicken broth to the skillet and stir until mixture begins to thicken, approximately 3–5 minutes. Add the turkey and vegetables to the skillet, mix well, and immediately
2 cloves garlic, minced
4 tablespoons honey
Freezing Day
Place chicken in a gallon-sized freezer bag. In mixing bowl, whisk together the remaining ingredients. Divide the marinade in half. Pour one half of marinade over chicken and freeze. Pour the second half of marinade in a quart-sized freezer bag and freeze.
Reheating Instructions
Defrost chicken in the refrigerator overnight, in the microwave, or in cold water, and discard included marinade. Defrost quart-sized bag of marinade. This will be used to brush over chicken during grilling. Over medium heat, grill chicken breasts 12–15 minutes or until no longer pink. Brush chicken with marinade throughout cooking.
PER SERVING
Calories: 195 | Fat: 2g | Protein: 21g | Sodium: 49mg | Carbohydrates: 23g | Fiber: 0g
Apricot Walnut Stuffed Chicken
Basmati rice is grown in India, and gets its name from a Hindu word meaning “full of aroma.” It has a sweet and slightly nutty flavor, and goes well with many savory dishes.
INGREDIENTS | SERVES 4
¾ cup dried apricots
1 cup chicken broth
1 sprig fresh thyme
½ cup uncooked basmati rice
¼ cup walnuts, chopped
¼ teaspoon cinnamon
4 boneless, skinless chicken breast halves
1 tablespoon butter (used on reheating day)
1/3 cup apricot preserves (used on reheating day)
¼ teaspoon salt (used on reheating day)
¼ cup flour (used on reheating day)
4 tablespoons vegetable oil (used on reheating day)
Freezing Day
Place dried apricots in a saucepan with the chicken broth and thyme. Bring to a gentle boil. Turn heat down to medium-low and cover for 10–15 minutes until apricots are soft. Cook the rice in a separate saucepan according to package directions. When apricots are soft, remove from pan and discard broth and thyme. Chop apricots and place in a large bowl. Add cooked rice, walnuts, and cinnamon. Mix well. Cut a slit in the side of each chicken breast, and widen it to make a pouch. Stuff each breast with the apricot-walnut mixture. Secure closed with a toothpick. Flash freeze and transfer to freezer bag.
Reheating Instructions
Defrost chicken breasts in the refrigerator for 24 hours. In a shallow dish, melt butter in microwave. Stir in the apricot preserves and salt. Put flour in a second shallow dish. Dip each chicken breast in the apricot preserves, then the flour. In a large skillet over medium heat, sauté the chicken in oil until fully cooked, approximately 10 minutes per side. For an alternative to frying, bake chicken at 375°F for 40 minutes, or until juices run clear.
PER SERVING
Calories: 400 | Fat: 10g | Protein: 25g | Sodium: 230mg | Carbohydrates: 54g | Fiber: 1g
Turkey Fricassee in Mushroom and Wine Sauce
Fricassee is a French term that refers to a process of cooking. It involves browning white meat in butter, adding flour, and then adding liquids to make a sauce. The end result is often compared to a stew.
INGREDIENTS | SERVES 4
1 pound boneless, skinless turkey breast
8–10 tablespoons butter, divided use
8 ounces fresh mushrooms, sliced
1 small onion, diced
1 clove garlic, minced
3 tablespoons flour
1 cup chicken broth
½ cup dry white wine (used on reheating day)
¾ cup sour cream (used on reheating day)
Freezing Day
Cut the turkey breast into bite-sized cubes. In a skillet, melt 4 tablespoons butter over medium-high heat being careful not to burn it. Add the turkey and cook 4–6 minutes until golden brown on all sides. Remove turkey from skillet and set aside on a plate. Add more butter to the skillet if necessary, and sauté mushrooms and onion over medium heat for 5 minutes. Add garlic and sauté 1 more minute. Remove the vegetables from the skillet and place on the plate with the turkey.
In a clean skillet, melt 4 tablespoons butter. Stir in 3 tablespoons flour and mix together. Add the chicken broth to the skillet and stir until mixture begins to thicken, approximately 3–5 minutes. Add the turkey and vegetables to the skillet, mix well, and immediately
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