Read Online The Everything Freezer Meals Cookbook by Candace Anderson - Free Book Online Page A
Authors: Candace Anderson
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remove from heat to cool. Put the turkey and sauce into a freezer bag and freeze.
Reheating Instructions
Defrost turkey in the refrigerator overnight, in the microwave, or in cold water, and put into a skillet. Stir in the wine and sour cream. Cover and cook on medium for 10 minutes.
PER SERVING
Calories: 508 | Fat: 39g | Protein: 27g | Sodium: 1500mg | Carbohydrates: 15g | Fiber: 1g
Broiled Garlic and Tarragon Chicken Breasts
Tarragon vinegar is easy to make and enhances the flavor of vegetables, as well as poultry and fish dishes. To make it, place a sprig of tarragon in a jar with distilled white vinegar. Steep for a few days, and then remove the sprig.
INGREDIENTS | SERVES 4
4 boneless, skinless chicken breast halves
1 clove garlic, sliced thin
5 tablespoons olive oil
4 teaspoons dried tarragon, crushed
¼ teaspoon pepper
¼ teaspoon salt
Freezing Day
Using a paring knife cut 2 small slits in the top of each chicken breast. Insert a slice of garlic in each slit. In a small saucepan, combine the olive oil, tarragon, pepper, and salt and heat on medium-low for 5 minutes. Brush the olive oil mixture on all sides of each chicken breast and freeze in a freezer bag.
Reheating Instructions
Defrost chicken breasts in the refrigerator overnight and place on a broiler pan. Broil about 6 inches from heat for 7–8 minutes. Turn chicken and broil another 7–10 minutes or until chicken is fully cooked.
PER SERVING
Calories: 256 | Fat: 19g | Protein: 20g | Sodium: 194mg | Carbohydrates: 0g | Fiber: 0g
How to Flash Freeze Herbs
One method for freezing fresh herbs is accomplished by freezing the entire sprig of leaves. First wash the herbs, then fully dry them and remove all the moisture. Lay the herbs out on a baking sheet and flash freeze. Transfer them into a small freezer bag. To use, simply crumble frozen herbs into your dish.
Braised Italian Chicken
Braising is a method of cooking where meat is first seared in a hot skillet, then finishes cooking in liquid, in a covered pan. It works well for cuts of meat that tend to be tough because the process tenderizes the meat.
INGREDIENTS | SERVES 6
1½ pounds boneless chicken thighs
2 tablespoons oregano
½ teaspoon garlic powder
¼–½ teaspoon black pepper, according to taste
½ teaspoon salt
2 tablespoons olive oil
1 seasoning packet from chicken flavored ramen noodles
2 cups hot water
1 (6-ounce) can tomato paste
1 tablespoon minced onion
1 large zucchini, sliced
Freezing Day
Season both sides of the chicken with oregano, garlic, pepper, and salt. Heat olive oil in a large skillet over medium-high heat. Brown the chicken thighs, 3–4 minutes per side. During the browning time, do not move the thighs or scrape underneath them. You want the yummy brown crunchies to cook under the chicken. Once thighs are browned, remove them to a platter.
In a medium bowl, add the seasoning packet to the water, mix, and add to the skillet. Bring to a boil. Use a spatula to scrape the bottom of the skillet and mix everything together. Add tomato paste and minced onion. Mix well. Return thighs to the sauce, add sliced zucchini, and remove from heat to cool. Freeze the meal in a freezer bag.
Reheating Instructions
Defrost chicken and sauce in refrigerator for 24 hours. Put in a skillet, cover, and cook at a simmer for 1 hour. Turn chicken halfway through cooking time.
PER SERVING
Calories: 356 | Fat: 20g | Protein: 33g | Sodium: 129mg | Carbohydrates: 9g | Fiber: 2g
White Chili
This spicy chili, made with chicken and cannellini beans, is a twist on traditional chili. If you prefer, you may substitute Northern beans for the cannellini beans.
INGREDIENTS | SERVES 4
1 pound boneless chicken thighs
1 tablespoon olive oil
1 onion, chopped
2 cups chicken broth
1 teaspoon cumin
1½ teaspoons chili powder
3 jalapeño peppers, chopped
1 (15-ounce) can cannellini beans, rinsed and drained
1 tablespoon lime juice
Sour cream (used as a topping on reheating
Reheating Instructions
Defrost turkey in the refrigerator overnight, in the microwave, or in cold water, and put into a skillet. Stir in the wine and sour cream. Cover and cook on medium for 10 minutes.
PER SERVING
Calories: 508 | Fat: 39g | Protein: 27g | Sodium: 1500mg | Carbohydrates: 15g | Fiber: 1g
Broiled Garlic and Tarragon Chicken Breasts
Tarragon vinegar is easy to make and enhances the flavor of vegetables, as well as poultry and fish dishes. To make it, place a sprig of tarragon in a jar with distilled white vinegar. Steep for a few days, and then remove the sprig.
INGREDIENTS | SERVES 4
4 boneless, skinless chicken breast halves
1 clove garlic, sliced thin
5 tablespoons olive oil
4 teaspoons dried tarragon, crushed
¼ teaspoon pepper
¼ teaspoon salt
Freezing Day
Using a paring knife cut 2 small slits in the top of each chicken breast. Insert a slice of garlic in each slit. In a small saucepan, combine the olive oil, tarragon, pepper, and salt and heat on medium-low for 5 minutes. Brush the olive oil mixture on all sides of each chicken breast and freeze in a freezer bag.
Reheating Instructions
Defrost chicken breasts in the refrigerator overnight and place on a broiler pan. Broil about 6 inches from heat for 7–8 minutes. Turn chicken and broil another 7–10 minutes or until chicken is fully cooked.
PER SERVING
Calories: 256 | Fat: 19g | Protein: 20g | Sodium: 194mg | Carbohydrates: 0g | Fiber: 0g
How to Flash Freeze Herbs
One method for freezing fresh herbs is accomplished by freezing the entire sprig of leaves. First wash the herbs, then fully dry them and remove all the moisture. Lay the herbs out on a baking sheet and flash freeze. Transfer them into a small freezer bag. To use, simply crumble frozen herbs into your dish.
Braised Italian Chicken
Braising is a method of cooking where meat is first seared in a hot skillet, then finishes cooking in liquid, in a covered pan. It works well for cuts of meat that tend to be tough because the process tenderizes the meat.
INGREDIENTS | SERVES 6
1½ pounds boneless chicken thighs
2 tablespoons oregano
½ teaspoon garlic powder
¼–½ teaspoon black pepper, according to taste
½ teaspoon salt
2 tablespoons olive oil
1 seasoning packet from chicken flavored ramen noodles
2 cups hot water
1 (6-ounce) can tomato paste
1 tablespoon minced onion
1 large zucchini, sliced
Freezing Day
Season both sides of the chicken with oregano, garlic, pepper, and salt. Heat olive oil in a large skillet over medium-high heat. Brown the chicken thighs, 3–4 minutes per side. During the browning time, do not move the thighs or scrape underneath them. You want the yummy brown crunchies to cook under the chicken. Once thighs are browned, remove them to a platter.
In a medium bowl, add the seasoning packet to the water, mix, and add to the skillet. Bring to a boil. Use a spatula to scrape the bottom of the skillet and mix everything together. Add tomato paste and minced onion. Mix well. Return thighs to the sauce, add sliced zucchini, and remove from heat to cool. Freeze the meal in a freezer bag.
Reheating Instructions
Defrost chicken and sauce in refrigerator for 24 hours. Put in a skillet, cover, and cook at a simmer for 1 hour. Turn chicken halfway through cooking time.
PER SERVING
Calories: 356 | Fat: 20g | Protein: 33g | Sodium: 129mg | Carbohydrates: 9g | Fiber: 2g
White Chili
This spicy chili, made with chicken and cannellini beans, is a twist on traditional chili. If you prefer, you may substitute Northern beans for the cannellini beans.
INGREDIENTS | SERVES 4
1 pound boneless chicken thighs
1 tablespoon olive oil
1 onion, chopped
2 cups chicken broth
1 teaspoon cumin
1½ teaspoons chili powder
3 jalapeño peppers, chopped
1 (15-ounce) can cannellini beans, rinsed and drained
1 tablespoon lime juice
Sour cream (used as a topping on reheating
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