Freezer cooking is by far one of the most frugal ways to save money and time in your kitchen. I promised some recipes and now I will deliver.
The following recipes have been tried by my family and are tested with their seal of approval!
Make up several batches at a time and freeze. You’ll have dinner ready to serve several times a month without having to do much!
Delicious Baked Chicken and Pasta
Serves: 4 (change sizes for your family and your freezer session)
- 7 boneless skinless chicken breasts — cut in 1″ strips
- 21 oz. cream of chicken soup
- 1/4 cup Parmesan cheese – grated
- 1 tsp. parsley flakes
- 1/4 tsp. Oregano
- 1/4 tsp. basil
- 1/8 tsp. Pepper
- 8 oz. dry pasta (your choice)
- 14 oz. chicken broth
Chop boneless chicken pieces into 1” strips. Place in a labeled freezer bag. Combine separately; soup, Parmesan cheese, parsley flakes, oregano, basil and pepper. Place this in another labeled freezer bag. Spray a skillet with cooking spray and heat to medium/high heat. When pan in hot pour in pasta broken into 1” pieces. Watch pasta, turning it frequently until it’s golden brown. Remove the pasta from the heat. When cooled, put it in a labeled freezer bag. Take all three freezer bags and put them inside a larger freezer bag. Freeze.
To serve, thaw out all three freezer bags. Preheat oven to 350°. Spray an 8×8” baking dish with cooking spray. Place chicken in dish and pour thawed soup/sauce on top. Bake 1 hour or until pieces are tender. When approximately 35-40 minutes of baking time has been completed, pour broth into a skillet. Bring to a boil, then add broken pasta. Reduce heat to a simmer and cook until tender.
To serve, place chicken on top of pasta. Serves 4-6.
Chicken Scampi – a favorite!
- 3 pounds boneless skinless chicken breast halves
- 3 eggs — beaten
- 2 cups bread crumbs
- 1 cup butter
- 4 cloves garlic — crushed
- juice of one lemon
Cut boneless chicken breasts into bite sized chunks approximately 1” in size; dip into egg and roll in bread crumbs. Brown chicken pieces in butter and remove from pan. Saute’ garlic for 2-3 minutes, add lemon juice and return chicken pieces to the pan. When chicken is hot, and coated with garlic lemon sauce, serve over linguine or angel hair pasta. Garnish with Parmesan cheese and parsley if desired.
Honey Dijon Chicken
- 1 cup Dijon style mustard
- 1 cup olive oil
- 2 tablespoons honey
- ¾ cup lemon juice
- 1/2 cup soy sauce
- 2 cloves garlic minced
- 2 sprigs of rosemary
- 2 sprigs of thyme
- salt and pepper to taste
- 12 boneless — skinless chicken breast halves
Mix all ingredients except chicken together. Pour into 1 or 2 1-gallon
freezer bags (can be made into two separate meals). Add chicken pieces. May be frozen at this point for use later. Thaw before cooking. If using right away, let marinade at least 5-6 hours or overnight. Grill, bake, broil or Saute chicken as desired until fully cooked and juices run clear.