Read Online The Everything Freezer Meals Cookbook by Candace Anderson - Free Book Online Page B
Authors: Candace Anderson
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day)
Monterey jack cheese (used as a topping on reheating day)
Fresh cilantro (used as a topping on reheating day)
Freezing Day
Cut chicken into bite-sized cubes and stir-fry them in oil with the onion for 4–5 minutes. Add chicken to a large saucepan along with the chicken broth, cumin, chili powder, and chopped jalapeños. Bring to a boil, reduce heat, and simmer for 15 minutes. Add beans and lime juice and cook an additional 5 minutes. Cool chili and freeze in a Tupperware container or freezer bag.
Reheating Instructions
Defrost in the refrigerator 24 hours. Heat chili in a saucepan over medium heat for 20–30 minutes until desired temperature is reached. Serve with desired toppings.
PER SERVING
Calories: 490 | Fat: 23g | Protein: 42g | Sodium: 459mg | Carbohydrates: 27g | Fiber: 6g
Frozen Herb Butter
Flavor butter with fresh parsley, basil, or dill. Put 2 tablespoons of one herb in the food processor to purée. Add ½ cup softened butter and blend. Add more butter according to taste. Spoon the butter into ice cube trays and freeze. Once frozen, put cubes into a freezer bag. Use to season vegetables, on bread, or in recipes.
Grilled Hawaiian Chicken
Give each of your dinner guests a small bowl filled with Sweet and Sour Sauce for dipping chicken. Serve with grilled pineapple slices and rice for a meal everyone will love.
INGREDIENTS | SERVES 4
1 1/3 cups butter
1 cup pineapple juice
6 tablespoons honey
½ cup soy sauce
1 teaspoon ginger
4 split chicken breasts
Sweet and Sour Sauce (Chapter 14) (used on reheating day)
Freezing Day
In saucepan over medium heat, melt butter. Add pineapple juice, honey, soy sauce, and ginger. Divide sauce into two equal parts. Put chicken into a freezer bag. Pour one half of sauce over the chicken and freeze. Pour the other half of sauce into a quart-sized freezer bag and freeze separately.
Reheating Instructions
Defrost the chicken and the separate marinade bag in the refrigerator for 24 hours. The separate bag of marinade is to baste chicken during grilling. Grill the chicken over medium heat for 30 minutes with bone side down, and 15–20 minutes on the other side, or until the breast reaches 165°F. Baste with reserved marinade during the last 15 minutes of grilling only.
PER SERVING
Calories: 708 | Fat: 48g | Protein: 39g | Sodium: 2000mg | Carbohydrates: 35g | Fiber: 0g
Chicken Breast with Creamy Tarragon Sauce
Not only does tarragon taste delicious, but it can help your body as well. It is healthy for your digestive system, eases stomach cramps, and even stimulates your appetite. And, if you have high blood pressure, try substituting tarragon for salt!
INGREDIENTS | SERVES 6
6 boneless, skinless, chicken breast halves
½ teaspoon salt
¼ teaspoon pepper
¼ cup flour plus
2 tablespoons flour, divided
3 tablespoons olive oil
½ small onion, chopped
½ cup dry white wine
2 teaspoons tarragon
½ cup chicken broth
½ cup heavy cream (used on reheating day)
2 tablespoons butter (used on reheating day)
Freezing Day
Sprinkle the chicken breasts with salt and pepper, and coat them in the ¼cup of flour. In large skillet, heat the olive oil over medium-high heat. Add the chicken and brown 3 minutes on both sides. Remove chicken from skillet to cool. Sauté onions in skillet 5–10 minutes until the onion is translucent. Over high heat, deglaze the skillet with the wine. Add 2 tablespoons flour and mix well. A thick paste should form. Add tarragon and chicken broth, mix well, and immediately remove from heat to cool. Put chicken in a freezer bag and pour the skillet ingredients over the chicken. Freeze.
Reheating Instructions
Defrost chicken and sauce in refrigerator overnight and put in a large skillet. Cover. Sauté approximately 30 minutes until chicken is fully cooked. Remove chicken from skillet. Add the heavy cream and 2 tablespoons butter to the skillet. Stir 5–7 minutes until sauce is fully heated. Serve chicken with sauce spooned over the
Monterey jack cheese (used as a topping on reheating day)
Fresh cilantro (used as a topping on reheating day)
Freezing Day
Cut chicken into bite-sized cubes and stir-fry them in oil with the onion for 4–5 minutes. Add chicken to a large saucepan along with the chicken broth, cumin, chili powder, and chopped jalapeños. Bring to a boil, reduce heat, and simmer for 15 minutes. Add beans and lime juice and cook an additional 5 minutes. Cool chili and freeze in a Tupperware container or freezer bag.
Reheating Instructions
Defrost in the refrigerator 24 hours. Heat chili in a saucepan over medium heat for 20–30 minutes until desired temperature is reached. Serve with desired toppings.
PER SERVING
Calories: 490 | Fat: 23g | Protein: 42g | Sodium: 459mg | Carbohydrates: 27g | Fiber: 6g
Frozen Herb Butter
Flavor butter with fresh parsley, basil, or dill. Put 2 tablespoons of one herb in the food processor to purée. Add ½ cup softened butter and blend. Add more butter according to taste. Spoon the butter into ice cube trays and freeze. Once frozen, put cubes into a freezer bag. Use to season vegetables, on bread, or in recipes.
Grilled Hawaiian Chicken
Give each of your dinner guests a small bowl filled with Sweet and Sour Sauce for dipping chicken. Serve with grilled pineapple slices and rice for a meal everyone will love.
INGREDIENTS | SERVES 4
1 1/3 cups butter
1 cup pineapple juice
6 tablespoons honey
½ cup soy sauce
1 teaspoon ginger
4 split chicken breasts
Sweet and Sour Sauce (Chapter 14) (used on reheating day)
Freezing Day
In saucepan over medium heat, melt butter. Add pineapple juice, honey, soy sauce, and ginger. Divide sauce into two equal parts. Put chicken into a freezer bag. Pour one half of sauce over the chicken and freeze. Pour the other half of sauce into a quart-sized freezer bag and freeze separately.
Reheating Instructions
Defrost the chicken and the separate marinade bag in the refrigerator for 24 hours. The separate bag of marinade is to baste chicken during grilling. Grill the chicken over medium heat for 30 minutes with bone side down, and 15–20 minutes on the other side, or until the breast reaches 165°F. Baste with reserved marinade during the last 15 minutes of grilling only.
PER SERVING
Calories: 708 | Fat: 48g | Protein: 39g | Sodium: 2000mg | Carbohydrates: 35g | Fiber: 0g
Chicken Breast with Creamy Tarragon Sauce
Not only does tarragon taste delicious, but it can help your body as well. It is healthy for your digestive system, eases stomach cramps, and even stimulates your appetite. And, if you have high blood pressure, try substituting tarragon for salt!
INGREDIENTS | SERVES 6
6 boneless, skinless, chicken breast halves
½ teaspoon salt
¼ teaspoon pepper
¼ cup flour plus
2 tablespoons flour, divided
3 tablespoons olive oil
½ small onion, chopped
½ cup dry white wine
2 teaspoons tarragon
½ cup chicken broth
½ cup heavy cream (used on reheating day)
2 tablespoons butter (used on reheating day)
Freezing Day
Sprinkle the chicken breasts with salt and pepper, and coat them in the ¼cup of flour. In large skillet, heat the olive oil over medium-high heat. Add the chicken and brown 3 minutes on both sides. Remove chicken from skillet to cool. Sauté onions in skillet 5–10 minutes until the onion is translucent. Over high heat, deglaze the skillet with the wine. Add 2 tablespoons flour and mix well. A thick paste should form. Add tarragon and chicken broth, mix well, and immediately remove from heat to cool. Put chicken in a freezer bag and pour the skillet ingredients over the chicken. Freeze.
Reheating Instructions
Defrost chicken and sauce in refrigerator overnight and put in a large skillet. Cover. Sauté approximately 30 minutes until chicken is fully cooked. Remove chicken from skillet. Add the heavy cream and 2 tablespoons butter to the skillet. Stir 5–7 minutes until sauce is fully heated. Serve chicken with sauce spooned over the
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