Cooking From Your Pantry: Chicken is on the Menu

We are not just stockpiling food, we are using it in our cooking everyday to feed our families. Find out how you can too in 4 Steps to Becoming the Master of Your Stockpile! Check out more of the recipes we like.

I got lots of chicken from Zaycon yesterday so I am looking for some ways to use it this week. These recipes are on my menu plan.

Southwest Chicken Chili – I had to try several recipes before I could get this recipe just how I like it. We have modified it for freezer meal cooking. The picture you see is how it looks after we package it for freezing.

I have everything in my pantry to make this chili this week except: fresh cilantro, and mozzarella. I might pick up some sour cream because my family loves to top all our chili’s with sour cream.

 Southwest Chicken Wraps – Another favorite recipe, I got this from my friend Jessica. I modified it with instructions for freezer meal cooking as pictured.

I have everything in my pantry to make this one! I even have some tortillas in my freezer.

 

Cream Cheese Chicken – This is a favorite recipe. It can be served over rice or noodles. Great crock pot recipe. I love when I can set it and forget it!

I have everything in my pantry for this one except the cream cheese. I have been holding out for a good deal. I think I might try out the new cooking cream cheese and use my $1/1 Cooking Cream Cheese coupon to purchase it.

 

Pineapple Pepper Chicken – I love, love, love this recipe! It is very much like a sweet and sour chicken. You are gonna love it.

I have everything in my pantry for this one except corn starch. Yes I still don’t have corn starch, remember the Perfect Peach Pie? Luckily it is the season for baking items to go on sale and there was an Argo corn starch coupon in the 10/2 SS. If you are looking for pineapple there is a canned pineapple catalina going on right now!

 

More recipes the fabs are cooking this week: 

Banana Banana Bread Recipe – Becky

Fresh Tomato Vegetable Soup – Fab FruGal Carolyn

If you have a fabulous stockpile recipe you would like to submit email us at fabulesslyfrugal {at} gmail {dot} com. I would love to know some of YOUR FAVORITE CHICKEN RECIPES!

 

Prep Work Assignments

Ok, so the shopping is done, now it is time to start getting the work started!  To make the day go smoother and MUCH faster it is HIGHLY recommended to have every person in the group do what they can before the cooking day.   Usually we try to have the hostess do the least so they can clean the house, organize the food and recipes, and get everything ready.   Here is an example of how we broke the work down  ( we were doubling up on assignments because AJ was unable to make it, with good reason):

1.  Crock pot Roast beef for French Dip–Amber
2.  Juilienne Green Peppers, chop herbs and mince Garlic–Kearna
3.  Brown Ground beef 18 lbs–Monica
4.  Make Mini meat loaves according to the recipe (this one is supet time consuming so best to do before hand)–Stephanie
5.  Cook and shred 36 lbs of chicken (usually cooked in a crockpot, makes shredding easier)–Amber and Kearna
6.  Make Cafe Rio Burrito Meat according to the recipe–Cathy

Taco Braid

 

TACO BRAID

1 FAMILY

1 lb ground beef, browned and drained

1 pkg taco seasoning

1 loaf frozen bread 

1 (15oz) can refried beans

2 c.  shredded cheddar cheese

1 greased cookie sheet

6 FAMILIES

6 lb ground beef, browned and drained

6 pkgs taco seasoning

6 loaves frozen bread

6 (15 oz) cans refried beans

12 c. shredded cheddar cheese

6 greased cookie sheets

TO FREEZE: Ground beef and follow instructions on taco seasoning packets and add to beef. Roll out loaves, spread beans down the center of dough. Top with meat and sprinkle with cheese. Use a pizza cutter to cute strips along each side of dough, then starting at bottom cross and twist dough. Place on a greased cookie sheet. Wrap braid with plastic wrap and then aluminum foil.

TO PREPARE: Thaw and bake at 350 for 25-30 min, until bread is golden brown.

French Dip

One Family

2 lbs London Broil

1 pkg dry onion soup

2 Beef bouillon cubes

6 Families 

12 lbs London Broil

6 pkg dry onion soup

12 beef bouillon cubes

Hot Chicken Salad

Hot Chicken Salad

One Family 2 lbs chicken cooked and cubed 2 Tablespoons lemon juice 1/4 cup slivered almonds (may be toasted) 1 cup mayonnaise 1 cup grated cheddar cheese 2 cups finely chopped celery 1 cup cream of chicken soup 1 teaspoon minced onion 1 1/2 oz crushed potato chips or corn flakes

6 Families 12 lbs chicken cooked and cubed 3/4 cup lemon juice 1 1/2 cup slivered almonds (may be toasted) 6 cup mayonnaise 6 cup grated cheddar cheese 12 cups finely chopped celery 6 cup cream of chicken soup 6 teaspoon minced onion 1 bag crushed potato chips or corn flakes

Parmesan Chicken

One Family 4 chicken breasts 1/2 c. melted butter 2 c. seasoned bread crumbs 1 1/2 c. mozzarella cheese 1 15 oz. can stewed tomatoes 1 c. Parmesan cheese

6 Families 24 chicken breasts 3 c. melted butter 12 c. seasoned bread crumbs 9 c. mozzarella cheese 90 oz. can stewed tomatoes 6 c. Parmesan cheese

Fabuless Freezer Cooking: June 12 Menu

We are doing our freezer meal cooking this Sat., the 12th!  We originally had it planned for the 19th, but scheduling conflicts required us to bump it up.  If you are following and participating with your own group, you don’t have to do it the same day.  Whenever works for you!

This is my first time being in charge and what a job!  I had no idea!  Lucky for you, the hard part is all done.

Here is the menu for Saturday.

1. Café Rio Burritos
2. Southwest Chicken Wraps
3. Chicken Crescent Rolls
4. Breaded, Smothered Chicken
5. Four Cheese Stuffed Shells
6. Chicken Pot Pie
7. Tater Tot Casserole
8. Creamy Meatballs
9. Funeral Potatoes
10. Chicken Enchiladas
11. Chicken and Steak Kabobs
12. Pizza Calzones
13. Pineapple Pepper Chicken
14. Cross Rib Roast Sandwiches
15. Breakfast Burritos

There are 4 Repeats from last time:

Southwest Chicken Wraps (I absolutely loved these!)
Chicken and Steak Kabobs
Pizza Calzones
Pineapple Pepper Chicken

We are also doing chicken enchiladas again, but this recipe is a little different.  I’ll post the shopping list and prep work assignments shortly….

Fabuless Freezer Cooking: Chicken Pot Pie

Ingredients

1 Family

1 small pkg frozen peas & carrots
1/3 cup chopped onions
1 cup frozen cubed potatoes
2 cups cooked & cut-up chicken pieces
2 cups chicken gravy
2 frozen piecrusts

6 Families

6 small pkgs frozen peas & carrots
2 c. chopped onions
6 c. frozen cubed potatoes
12 c. cooked & cut-up chicken pieces
12 c. chicken gravy
12 frozen piecrusts

To Freeze

Combine all ingredients and pour into freezer bag.  Keep pie crusts frozen.

To Prepare

Thaw. Place filling in crust and cover with second pie crust. Preheat oven to 450F. Cover edges of pie crust with foil to prevent the crust from burning. Bake for 1 hour and 15 minutes, or until crust is brown and mixture inside is hot. Remove from oven and allow to sit for ten minutes
before cutting and serving.

Fabuless Freezer Cooking: Cafe Rio Style Burritos

1 Family

Meat

3 lbs Pork Roast
1 can Dr. Pepper
1 cup brown sugar
1 cup salsa
1 teaspoon garlic powder
1 teaspoon ground mustard
salt and pepper

Rice

3 c. rice
3 c. water
2 teaspoons chicken bouillon
2 garlic cloves-minced
1 can diced green chili’s
1/2 cup chopped cilantro
1/2 teaspoon salt
1 tablespoon butter
1/4 cup chopped onion

Additional Ingredients Needed

1 can black or pinto beans
1 can red enchilada sauce
Cilantro
2 c. Mexican style cheese
1 Package Large Tortillas

6 Families

Meat

18 lb. Pork Roast
6 cans Dr. Pepper
6 cups brown sugar
6 cups salsa
6 teaspoons garlic powder
6 teaspoons  ground mustard
salt and pepper

Rice

18 c. Rice
18 c. Water
12 teaspoons chicken bouillon
12 garlic cloves-minced
6 can diced green chili’s
3 cup chopped cilantro
3 teaspoon salt
6 tablespoon butter
1 1/2 cups chopped onion

Additional Ingredients Needed

6 cans black or pinto beans
6 cans red enchilada sauce {optional}
Cilantro
12 c. Mexican style cheese
6 Packages Large Tortillas

To Freeze

All we are preparing beforehand is the meat.  Other than fresh cilantro, the rest of the items we will make sure each person has, measured and ready.  But the rice and assembly will wait until preparation!

To Prepare Meat: Place pork in the crock pot. Then add all ingredients. Cook on low for 6-8 hours. Shred pork with about an hour left to cook.  Once done, let cool and place in freezer bags for storage.

To Prepare After Freezing

Thaw and heat meat.

Rice: Once the water boils, add the rice and remaining “rice” ingredients.  Prepare as rice package directs.

Once meat and rice are hot and ready, layer burritos on a tortilla. One layer of pork, then rice, then beans. Wrap your tortilla and place seam side down.   Cover with enchilada sauce and sprinkle with cheese. Cook under the broiler until cheese is bubbly.

This recipe is from http://cucinafamiglia.blogspot.com/search/label/pork

Fabuless Freezer Cooking: Cross Rib Roast Sandwiches

Ingredients

1 Family

2 lbs. Cross Rib Roast
Garlic Salt
Onion Salt
Table Salt
12 Rhodes Rolls

6 Families

12 lbs. Cross Rib Roast
Garlic Salt
Onion Salt
Table Salt
72 Rhodes Rolls

To Freeze

1. Put the meat in a pan and cover it completely with garlic salt, onion salt, and table salt. Once you think you have enough, use a little more. Cover the pan with a lid (foil will not produce the same result). Heat the oven to 350 degrees. When the oven is ready, put the meat in it and turn it down to 200 degrees. Cook it for 1 hour per pound of meat at 200 degrees. So if you are cooking a 2 lb. roast, cook it for 2 hours.

You can also do this in a crock pot, which I think is much easier.  Turn the crock pot to high, and once it’s hot, turn it down to low.  Cook for 1 hour per pound of meat.

2. Once it’s cooked, shred the meat and the salts will mix with the meat juice and give it its flavor. Let cool and put in freezer bags to store.

To Prepare

Remove meat from freezer and let thaw.  You can either warm it up in a crock pot or in the microwave.  Serve on rolls.

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