Wednesday, February 24, 2010

Soy Ginger Chicken

1/3 cup soy sauce
2 tablespoons dark-brown sugar
5 garlic cloves, thinly sliced
2/3 cup fresh cilantro, chopped
1 piece fresh ginger (about 2 inches long), peeled and cut into thin strips
2-3 scallions, thinly sliced on the diagonal (1/2 cup packed)
1 tablespoon balsamic vinegar
1 teaspoon ground coriander
1/2 teaspoon ground pepper
6 chicken breasts
2 medium carrots, thinly sliced crosswise

Can divide into 2 bags.

Combine soy sauce, sugar, garlic, cilantro, ginger, 1/2 cup scallions, vinegar, coriander, pepper, chicken and carrots into a Ziploc bag.

Thaw enough to remove from the bag and put in the slow cooker. Cook on low until chicken is tender, 6-8 hours. Serve over rice.
If thicker sauce is desired, whisk 1 T cornstarch with 1 T water together and add at the end of cooking.

Chicken Pot Pie

1-10 oz frozen peas and carrots
1/2 C. onion, chopped
1/2 C. mushrooms, chopped
1/4 C. butter or margarine
1/3 C. flour
1/2 tsp. salt
1/4 tsp. sage
1/8 tsp. pepper
2 C. water
3/4 C. milk
1 T. chicken bouillon
3 C. cooked chicken
1/4 C. chopped pimiento
1/4 C. snipped parsley

Serving day
double pie crust

Cooking Day Instructions
cook onion and mushrooms in butter until tender, but not brown. Stir in flour, salt, sage, and pepper. Add water, milk and bouillon granules all at once. Cook and stir until thickened and bubbly. Cook and stir 1-2 minutes longer. Stir in cooked, drained veggies, chicken, pimiento and parsley. Heat until bubbly, freeze using freezer bag method.

Serving Day Instructions
Thaw mixture completely. Roll out bottom pie crust and place in a pie dish. Place chicken mixture in dish and top with upper crust, Bake at 400-degrees for 30-40 minutes until golden brown.

*recipe taken from Don't Panic- Dinner's in the Freezer

Tortilla Soup

2 16 oz. cans tomatoes
2 8 oz. cans tomato sauce
2 minced garlic cloves
4 c. water
2 T. sugar
3 t. chili powder
2 t. salt
½ t. oregano
1 t. cumin
4 oz. green chilis
juice of 1 lime
2 c. chopped cooked chicken
1 can black beans,drained
1 ½ c. frozen corn (or one can drained)

Combine all ingredients. Bring to a boil, reduce heat and simmer 30 minutes.

*For freezer meal, omit water. Combine all other ingredients in a gallon size Ziploc. Have people simmer for 30 minutes prior to serving.

Serve with tortilla chips, sour cream, grated cheese and avocados, if available.