Wednesday, May 23, 2012

Freezer Cooking Group First Cook

Ok, well our freezer cooking group has had it's first little quick meeting and we are doing just 2 weeks to start off with. We have decided on a menu and will meet in about 2 weeks.
Here is the menu and recipes! I will add pictures after we meet again.
Chicken Tacos
Skillet Cordon Bleu
White Chicken Chili
Wild Rice Chicken Bake
Parmesan Sage Pork Chops
Italian Cream Chicken
Mexican Lasagna
Slow Cooker Orange Chicken
We will be making 2 of each of these for each member in our group (8 of us) which will be a total of 128 meals wow that's alot. I think that's why we decided to keep it at just two weeks for now.

Chicken Tacos
2 pounds boneless skinless chicken breasts sliced or diced
1 pkg. taco seasoning mix (I make my own so it's equivalent to 2 Tbsp.)
3 Tbsp. lime juice
2 Tbsp. veg. oil
12 small tortillas
Mix all ingredients minus tortillas, in ziploc freezer bag. To serve thaw and warm in a skillet with a little oil. Serve on tortillas with fresh toppings, i.e. tomatoes, lettuce, sour cream.

For our group to do two of these we will need
192 tortillas
32 pounds chicken
16 pkgs taco seasoning
3 c. lime juice
2 c. veg. oil

Skillet Cordon bleu
I think we are going to change this recipe out it is way too much prep for now.

White Chicken Chili
3 chicken breasts, cooked and cubed
1/2 cup chopped onion
4 oz. can green chilies
2 cans white beans
1/2 tsp cilantro
1/4 c. oil
1 1/2 c. chicken broth
2 cloves crushed garlic
2 tsp. cumin
1 tsp. oregano
1/4 tsp. ground red pepper (opt.)

Chop onion and garlic, saute in pan with chicken. Cool, combine all ingredients in freezer bag. To serve, thaw and warm over medium heat or on low in crockpot.

For our group to do two of these we will need
48 chicken breasts
8 cups onion
16 cans green chilies
32 cans white beans (I may convince them to just make these from dry beans, huge $ saver)
1/2 c. cilantro
4 c. oil
24 c. chicken broth
32 cloves garlic
3/4 c. cumin
1/2 c. oregano

More to come I will post this for now but the rest is coming I promise!!
Wild Rice chicken Bake
5 cups cooked wild rice
2 cans cream mushroom soup
8 oz. sour cream
2 Tbsp. lemon juice
3 cups cooked chicken
(We always add 1 cup celery and 1 cup onions and 1 cup waterchestnuts! Not every kid will eat these so this is the kid friendly version)
Spread 2 1/2 cups cooked rice on bottom of pan. Mix soup, sour cream and lemon juice together in a separate bowl. Layer half soup mixture over rice, then add the chicken. Layer again the rest of the rice, soup mixture. Freeze. ( For my recipe I mix everything together, and freeze in a gallon freezer bag and this recipe makes two bags or two meals).
To serve thaw and bake til warm through. Is great with steamed broccoli and salad.

For our group we will need
40 cups cooked wild rice
16 cans cream mushroom soup
3 1/2 pounds sour cream
1 cup lemon juice
24 cups cooked chicken

Parmesan Sage Pork Chops
1/4 cup flour plus 2 Tbsp.
3/4 tsp salt
dash pepper
2 1/4 cups soft bread crumbs
1 1/2 cups grated parmesan cheese
1 Tbsp and 1 1/2 tsp. rubbed sage
1 1/2 tsp grated lemon zest
3 eggs, lightly beaten
6 bone-in pork loin chops (we prefer boneless if in the budget)
3 Tbsp. olive oil
3 Tbsp. butter
In a shallow bowl combine the flour salt and pepper. In another bowl mix the bread crumbs, parmesan, sage and lemon zest. Place eggs in a bowl, beaten. Coat pork chops in flour mixture, then egg, then coat with the bread crumb mixture. Place on cookie sheet and freeze, place in freezer bag.
To cook, thaw over night in fridge, then in a skillet brown chops in oil and butter for 2 minutes each side.Transfer to a baking dish and bake uncovered at 450 for 10-15 min. or meat thermometer reads 160 degrees.

For our group we will need
6 cups flour
1/4 cup salt
1/4 cup pepper
36 cups bread crumbs
24 cups parmesan
1 1/2 cups sage
1/2 cup lemon zest
48 eggs
96 pork chops

The butter and oil will be provided by each family because it will made at home.

Italian Cream Chicken
4-5 boneless skinless chicken breasts, frozen
1 pkg. cream cheese
1 can cream chicken soup
1 pkg. dry italian dressing seasoning

Place cream cheese, softened, soup and italian seasoning in freezer bag and squish. Place frozen chicken breasts in bag. Lay flat and freeze. To serve place in crockpot. Cook on high for 5-6 hours until chicken is falling apart. Serve over hot egg noodles, penne pasta or rice.

For our cooking group we will need
64 chicken breasts
16 pkgs. cream cheese
16 cans cream chicken soup
16 pkgs. italian dressing mix

 Mexican Lasagna
9 corn tortillas
1 can refried beans
2 pounds ground beef or ground turkey (we actually use taco flavored TVP)
1 pkg. taco seasoning
2 1/2 cups cheese, shredded

Cook beef or turkey, drain add taco seasoning, and 1/4 cup water. Put a layer of corn tortillas in 9x13 pan then layer with 1/3 of refried beans. We like to add a layer of salsa and black olives in ours. Sometimes we will take out the meat and do black beans. Then layer 1/3 of the meat, and sprinkle some cheese. Repeat layers 2 more times. Freeze. To serve:  thaw in fridge 24 to 48 hours ahead of time. Bake at 350 degrees for about 30 min. Top with sourcream, lettuce and salsa.

For our group we will need
144 corn tortillas
16 cans refried beans (we should just make our own would be way way cheaper!)
32 pounds ground beef or turkey (or again could be vegetarian and use black beans)
16 pkg. taco seasoning
40 cups shredded cheese

Slow Cooker Orange Chicken
4-5 boneless skinless chicken breasts, cut in bite sized pieces
1/3 cup flour
olive oil
1/2 Tbsp. salt
1 tsp. balsamic vinegar
3 Tbsp. ketchup
6 oz. frozen orange juice concentrate
4 Tbsp. brown sugar

Dredge chicken in flour. Freeze or you can cook and freeze, I don't prefer this method. Cook in oil and cook until brown. Cool, place on cookie sheet to flash freeze. Place all other ingredients in freezer bag and squish. Place chicken in bag also. To serve, pour into crockpot and cook on high 4-5 hours. Serve over jasmine rice.

For our group we will need
80 boneless skinless chicken breasts
6 1/2 cups flour
olive oil
8 Tbsp. salt
5 Tbsp. balsamic vinegar
3 cups ketchup
96 oz. oj
4 cups brown sugar

WOW!! Now to post the shopping list!! What a chore!!

1 comment:

  1. Thank you so much for coming to our Relief Society tonight! I'm pouring over your blog reading all the recipes. I think I'll just follow what you are doing with your group and do it by myself. Thanks for putting all this together and sharing it.