Garlic Lime Chicken… by far the most versatile dish we have discovered on this FREEZER MEAL journey that has become life!
This chicken is perfect anyway you cook it… it started as a perfect grilled chicken (thaw and throw it on the grill), then a baked chicken (pan fry, crock pot it or throw in the oven then serve over rice with veggies – I also thicken the sauce)… and now I have begun cooking all day in the crock, then shredding it and using it for AMAZING wraps! Our favorite has become this shredded chicken with some jack cheese and diced up veggies – cucumbers are phenomenal – then drizzled with ranch! We have even taken to making double batches… we get a FULL sit down meal out of it, then have wraps for a quick dinner and THEN use the leftovers to make delicious quesadillas (another quickie meal for busy weeknights!)… entire family approved – 5 thumbs up – TRULY!!!!
Because I am on my 3rd week in a row of making a batch of this chicken (family demanded) I just knew I had to post it to share!
This is such a GREAT recipe to make ahead and freeze… Give it a try!
GARLIC LIME CHICKEN (Freezer Meal)
- 2.5 lbs chicken breasts – trimmed and cut in 1/2
- 1/2 Cup Low Sodium Soy Sauce (MAKE SURE you use LOW SODIUM soy sauce – it makes a HUGE difference!)
- 1/4 Cup Lime Juice
- 1 TBS Worcestershire Sauce
- 2 TBS Minced Garlic
- 1/2 tsp Dry Mustard
- 1/2 tsp Ground Pepper
- 1/4 cup water
Everything into a freezer bag! Thaw 24 hours prior to cooking… OBVIOUSLY – you can just make and cook but a bit of marinating is better!
Preferred Cooking Method: Crockpot, 4-6 hours on high or 6-8 hours on low
You can serve the chicken as is (You may add cornstarch to remaining sauce to thicken and use as a “gravy/sauce”) – or OUR FAVORITE way to eat – Shred chicken, in crock, with 2 forks… stir around in juices…. And serve on wraps (ladle the chicken out with a slotted spoon) with diced cucumber, shredded cheese and ranch dressing!
TRY IT – TELL US WHAT YOU THINK!!!!!!!!!!!!!
Creamy…white chicken chili… I had only heard about it – you know, saw it on menus, but never deviated enough from my standard order to try anything new… BUT then, it happened… someone with me ordered the WHITE CHICKEN CHILI!! The smell alone…wholly Moses! Spice and garlic and YUMMMM… so of course I had to taste test – you know in the name of truly caring about my friends and making sure their food is safe for consumption… OMG… that stuff was AMAZING!!!!!!!! I knew then and there – just as sure as that cup of soup would now be mine – I had to remake this recipe!
Regular Chili has always been a favorite in our house…. Click HERE for our favorite regular CHILI recipe… but sometimes we overdose a bit on the red sauce versions of things – and even though that statement is so far from the truth – having another chili (soup really) option is AWESOME!
Go ahead – get this WHITE CHICKEN CHILI rolling, then make a batch of the Copy Cat Red Lobster (Cheddar Bay) biscuits to serve along with it… what a perfect combo!!
Creamy Crockpot White Chicken Chili
• 2 lbs. boneless skinless chicken breasts – *cooked and shredded = 3 cups
• 3 tablespoons butter
• 3 tablespoons flour
• 1 cup milk
• 4 cups broth – either from the carton or make with bouillon chicken base
• 1 1/2 teaspoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 can chopped green chiles (4.5 ounce size = ½ cup)
• 1 can corn, drained = 1 cup
• 2 cans white beans, drained = 2 cups (cannellini, white kidney, butter or great northern)
• 1/4 teaspoon pepper
• Salt to taste if needed
• 1/2 cup sour cream
*If you don’t have precooked shredded chicken in a twenty pound stash – SERIOUSLY, I know the CRAZY that I am – then go ahead and cook and shred your chicken… any cooking method will do but I generally cook up large amounts in my crockpot with a bit of garlic and season salt in a cup of broth for about 8 hours on low (overnight even). The meat will fall right apart and can easily be shredded with 2 forks. So set aside 3 cups of cooked, shredded chicken.
In a pan, melt the butter then whisk in the flour – stir constantly. Add the milk and mix well. At this point you can pour this “cream starter” into your crockpot (if you want to set it and forget it) – or continue in your soup pan (where you will need to stir regularly – but the soup will thicken quicker).
Add the broth and then the chili powder, cumin, onion powder, garlic powder, STIR REALLY WELL, and add the chicken, green chilies, corn and beans. At this point you could FREEZE this soup and then cook it another time.
Cook on low for 4-8 hours (It’s a broad range, but that is the beauty of it). Add salt to taste and just prior to serving, add the sour cream – either stir it all in, or just plop a dollop in each in bowl.
So I am venturing through some ‘hoarded’ recipes… I want to develop a list of PERFECT FOR THE GRILL (but can be cooked many other ways) freezer meals for a summer MEAL APEAL workshop. Last weekend I played with this BOURBAN marinade and also THIS – CHICKEN SOUVLAKI and TZATZIKI SAUCE (HERE) recipe.
I love days when I can just mess around in my kitchen – and they are so few and far between right now… It makes me wonder why I can’t find the perfect job where all I do is shop for groceries and prepare meals for people (with NO clean up) AND to be paid BIG bucks to do so…. Is that too much to ask??
Well at Chez Kelsey, I sometimes get paid in love and kisses – after all I do have 2 doggies that appreciate my skills!! My husband loves all these great dishes but he would be happy with a bologna sandwich and these kids of mine…. They’re all like – aww Mom, can’t we have cereal?!! They just don’t know how lucky they are – oh but I tell them… EVERY SINGLE DAY!!
Seriously though – first the SOUVLAKI (HERE) then this BOURBAN CHICKEN…. Oh me oh my…. BOTH are absolutely AMAZING and have risen to the very top of my recipe file! Both are awesome because you can essentially dump all the ingredients into/onto the chicken and either throw it in the freezer for later, or make it right then.
Here is the Bourbon marinade – I used on 2.5 lbs of chicken breast:
1 small onion, chopped
1 c honey
½ c soy sauce
¼ c ketchup
1 TBS veg oil
1 tsp minced garlic
¼ tsp red pepper flakes
¼ c Bourbon – optional
So easy… dump everything on the chicken and then you can grill it, or crockpot it or even throw it in a skillet with some flour to thicken… I chose the skillet and the thickening… then served over mixed stir fry veggies and rice…
My all-time favorite meal is CHICKEN SOUVLAKI… I order it every time we go out!
I have attempted to “recreate” the pita sandwich at home but it never was quite right… and that is because I was using store bought marinades and they never quite hit the mark… now do not get me wrong… I am no hater on packaged foods… sometimes others have perfected it so well that there is no reason to attempt to make it – hello RAGU and BETTY CROCKER BROWNIE MIX… but I was wasting time and money trying store bought marinade.
You know how something is always better if someone else makes it for you… even a PB&J… AGREED?? WELL – I studied recipes and tried combinations and THIS RECIPE is SERIOUSLY – NO LIE the BEST chicken souvlaki I have ever had.. Sure I wish someone else would have made it for me, but it STILL was that good!!
I took 3 huge chicken breast and sliced them into strips! Then I poured all of this marinade on top of the chicken in a gallon freezer back… This is the point that you could squish the ingredients around, get all the air out and FREEZE this meal for later….
We tossed it into the fridge to marinate overnight and although you could crock pot this, or grill it, or even bake it… I was in a hurry, so I threw it into a skillet and heated it thoroughly – on med. Low heat – for about 15 minutes.
Here is the SOUVLAKI marinade (perfect on 2-3 pounds trimmed chicken breast):
1/3 cup lemon juice
1/4 cup extra virgin olive oil
2 TBSP red wine vinegar
1 TBSP dried oregano
1 TSP dried thyme
1 TSP salt
1 TSP black pepper
2 TSP minced garlic
Then because I am sometimes beyond crazy, I decided to attempt Tzatziki Sauce… This is the creamy cucumber-y goodness that totally puts this dish over the top… The ‘internets’ offers up 1,000s of recipes and there seems to be a great controversy over using Greek yogurt or plain sour cream. I have a gorgeous – amazing cook – Greek goddess friend, so I asked her… “Hey Didi… what up with the tzatziki sauce?” (Actually I WRONGLY called it cucumber dressing because I cannot pronounce Tzatziki – LOL) Ms. Didi’s exact response was, “Real Greek yogurt my friend is thick and creamy w/ a little bit of tang. In the US, the Greek yogurt has “a lot” of tang. So you see some subbing because of the tang, using sour cream, which provides creaminess…”
Next it was on to the cucumber… how do I peel and seed and grate and drain… OH my!! Luckily back to the ‘internets’ and my friend Pamela – another gorgeous girl and amazing cook (aren’t I lucky to be surrounded by gorgeous women that can cook!) – Pamela straightened me out on the cucumber… 1 – Buy the English cucumber, you won’t need to peel or seed it. 2 – Just grate it into a cloth lined colander. 3 – sprinkle the cucumber shreds with salt and allow to drip. AND 4- the one I learned on my own… actually set the colander in the sink because one little cucumber produces 18 gallons of slimy green water!!
Here is the recipe I used for the cucumber-y goodness – TZATZIKI:
2 cups sour cream
1 TBSP each: olive oil, white wine vinegar, lemon juice and minced garlic
Season with salt and pepper
1 grated and drained cucumber
1 TBSP chopped fresh mint!
Puree and allow to chill, then indulge!!!
Finally – to set up the perfect SOUVLAKI bar… I made a large salad, plated all of the cooked chicken, warmed pita breads and set out bowls of:
- black olives
- sliced onion
- green pepper
- cherub tomatoes
- feta cheese
My entire family went NUTS – they all LOVED it! AND strangely, every single one of them declared they had never had souvlaki before… even my husband… WHAT??? I totally live in the twilight zone!
So – just as I did again, make a batch of this so you too can have the BEST MEAL EVER this week!! Let me know what you think… I live for your comments!!
WHOOOAAA – aaaaaamazingggggg!!! SERIOUSLY – you have to make this!
A few weeks ago I had a chicken, bacon melt and it was so good and I kept thinking of how I could make it a FREEZER MEAL… so I searched the giant internet’s recipe files and I tried a few sauces and VOILA, the Jacked Up Chicken Bacon Bake was created!
My original sandwich housed Swiss cheese but I figured Pepper Jack would put this dish right over the edge and it sure did!!
Here we go….
- 2-3 lbs boneless, skinless chicken breast (cut in ½ width wise) I used 4 breasts divided
- ½ lb cooked bacon
- 2 cups cheese – This time, I shredded and used Pepper Jack but have used sliced swiss before too… You just need to completely cover the chicken.
- 1 can cream of chicken soup
- ½ cup milk
- ½ cup sour cream
- 1 box stuffing mix
- 1 stick of butter
- Slice chicken breast (width wise) so the breasts are thin and place breast into a greased (spray Pam) casserole or 9 x 13
- Cover chicken with strips of bacon
- Cover bacon with cheese
- Mix soup, milk and sour cream – pour over cheese
- Melt stick of butter, mix stuffing into melted butter – pour over sauce and “push” into topping
- Cover dish with foil and bake covered for 30 minutes in a 350 degree oven then remove foil covering and continue baking for another 15 minutes
- Pull from oven, allow to sit for 5 minute then serve
THE Orange Chicken
We are still laughing over the fact that I became so obsessed with making a delicious Orange Chicken that I pulled out my tri-crock and actually made 3 different sauce combos at one time to see which we preferred… as we tasted and discussed the sauces we realized that no one in my family had ever actually had Orange Chicken so we are not even sure what it is supposed to taste like… but we did make a variation of sauce that was so refreshing, a bit tangy, a bit sweet and A LOT delicious – and we all agreed and couldn’t wait to make it a meal!
HERE it is… throw it all in the crock pot, or in a freezer bag to cook later.
I cooked mine in the crock on low for about 6 hours… then I actually threw it all in a skillet and ‘stir fried’ it for a few minutes to get the sauce to thicken… an unnecessary step but made for some amazing carrots I’ll tell you!
The more chicken you use, obviously the more you could feed….
We served this over rice… SCRUMPTIOUS!!!
- 2-3 lbs Chicken, Large (or bite) size chunks
- 2 cups carrots (I used 1 bag)
- 2 Cup diced (large chunk) peppers
- 2 TBSP minced Garlic
- 1/4 cup ketchup
- 1/2 cup brown sugar
- 1/4 cup soy sauce
- 1 cup Orange Juice (prepared – not concentrate)
- 1/2 tsp. pepper
- PINCH of Red Pepper Flakes
Kick’en Chicken (Slow Cooker Angel Chicken)
Okay I started with your standard Angel Chicken recipe… it was really kind of bland – even for me… I am learning to love the red pepper flakes and garlic powder, but that still wasn’t enough… AND my sauce was so thick that even with my addition of milk, it still needed something… BAM (I said to myself – on the cooking show in my head)…. ZESTY Italian Dressing!! The ZESTY took it right where it needed to be… creating a sauce I could have drank (drunk? – maybe with some VODKA… OMG – why didn’t I try that??) right from the pot and saved myself the carbs of the pasta… but I used Angel hair pasta and there is no room for carbs in those tiny, thin noodles – right? RIGHT??!!
So at this point – starting with the original recipe and all of my additions, I ended up with enough sauce for 4 complete meals… I quickly bagged up chicken breasts in 2lb bags and added 2 heaping cups of sauce to each one… NICE – 3 extra freezer meals ready to go!
Then with pen to paper (or fingers to keyboard as it may be… GAWD why aren’t a poet??) I “fixed” the recipe to make it ‘normal’ meal size. AND I renamed the recipe – because now it is a “KICKED UP” version of Angel Chicken!
BUT – This is still a BIG meal – using 4lbs (or 1 big pack of breasts) so either serve it for company, or know you will have left-overs, or plan and set aside ½ the chicken making yourself a complete freezer meal – ready to go for another day! *Truthfully you could ½ all the ingredients, but who wants a ½ packet of dressing or ½ can of soup left laying around…
Here are the Ingredients ~
- 1/4 cup Butter (1/2 stick)
- 1 packet Italian Dressing Mix Powder (0.7 ounces each)
- 1 Cup Chicken Broth (I made mine with a bouillon cube)
- 1 cans golden mushroom soup
- 4 ounces cream cheese (1/2 brick)
- 1/2 Bottle ZESTY Italian Dressing
- 2 cups milk
- 1 Tsp Garlic Powder
- 1 TBSP Red Pepper Flakes
- 4 lbs (+) chicken breast
- 16 ounce box angel hair pasta (or 2 if you are making this all now, or another box for later when you pull the freezer meal out) Some have even mentioned preferring RICE
- Okay – if you are making all of the chicken at once, simply place the chicken (I cut my breasts in ½ width wise then again length wise… creating ‘chicken strips’) in your crockpot.
(If you are making 1 meal now and 1 for the freezer, place ½ the chicken in the crock and ½ in a freezer bag… If you are spontaneous or just CRAZY like me, you can then eyeball all of the sauce ingredients and place ½ of each on each chicken meal… or you can mix the sauce ingredients all in a bowl and then put ½ on each… your call… your circus! – Oh wait, that’s a whole ‘nother show in my head!!)
- Add all of the sauce ingredients on top of the chicken, give it a good stir…
- Turn crock pot on low for 6-8 hours
- When ready for dinner, prepare the pasta according to box, stir the chicken mixture again – shredding up some of the larger chunks if you prefer…. And serve it over a heaping plate of pasta!
SERIOUSLY – this may have become my new all-time favorite meal… give it a try!!
Hearty, delicious and QUICK – now this is a keeper!!
I was thinking of a meal… that would be resemble “comfort food”… I could make it with ingredients on hand, and it would be QUICK and DELICIOUS!
I always have cooked – cubed chicken, cooked rice and veggies on hand, so after punching my ingredients into good ole’ google and perusing a few recipes; my own CHICKEN FRIED RICE was created!
3 TBS oil (Sesame is best for this, but any will do)
1 regular onion – diced
1 TBS minced garlic
3 eggs – scrambled
3 cups vegetables (I used a bag of frozen mixed vegetables)
2 cups of cooked, cubed chicken
4 cups of cooked rice
1 cup STIR FRY sauce
- In a large skillet, heat the oil… then fry the onion until translucent and add the garlic.
- Add the eggs to the onion and scramble quickly.
- Add vegetables and toss until cooked through and tender.
- Add chicken, stirring to combine and then rice.
- Continue stirring, until all is heated though, and add stir fry sauce – tossing to coat.
BONUS – the leftovers freeze beautifully and can be heated through on stovetop or in the micro.!!
I am adamantly working on the RA and TOPS deals for the week (and getting clothes ready for the consignment sale I swear!!)…there are a TON of deals!! I was side-tracked with meal planning for the week –BIGGIE with the Super Bowl this week… and I have Amish Friendship Bread that will be ready this weekend! Anyone ever used this?? OMG – it is out of this world and I will be dividing soon so let me know if you want a starter!
So – here is what we are eating – how ‘bout you??
WEEKLY MEAL PLAN ~
SUNDAY: Lasagna Dinner – making Sauce to have extra frozen for a meal next week and I am making extra Lasagna Roll ups to freeze as well…
MONDAY: Chicken and Biscuits – or Dumplings – I am looking for a dumpling recipe now… I have the chicken already frozen from last week and I will make up the “mixture” today so it will become a quick weeknight meal!
TUESDAY: “Not so Sloppy Joes” – never got to these last week and have been waiting to make this awesomeness that my friend Julie introduced to me… Grands biscuits, flattened out and filled and folded over sloppy joe mix (Manwich is just to easy), with cheese of course… and baked to perfection…. YUMM – I can’t wait!! With Tator Tots!!
WEDNESDAY: Mom works and Dad makes Tacos…WhooHoo
THURSDAY: Fried Chicken Dinner from Tops (Great Deal this week) with BIG salad
FRIDAY: Boboli Cheeseburger Pizza or Taco Pizza or “whatever is actually left over from the week” Pizza
SATURDAY: FAMILY FUN DAY snow or no snow we are going out to do SOMETHING family fun orientated and will eat “OUT”
SUNDAY: Super Bowl Snacks for Dinner – thinking Potato Skins, Fried Pickles, Sausage Bread, Chicken Wing Dip… all to be served up during the game intervals because we all know I’ll be glued to the TV during the commercials – BEST part of the Super Bowl!!
So – how is your weekend going? How about what you plan to eat this week??
Fun Super Bowl Plans??? Let’s CHAT!!!!
unday Funday – not so much… Anyone else ever get themselves into too much to handle at one time? I am famous for doing that to myself… this weekend (being a long weekend) I committed myself to going through some clothes and FINALLY getting situated with the WINTER clothes (and putting away the shorts and swimsuits for GAWD SAKES!!!) I know I have mentioned MANY times that organization is not my strong suit… if it was I could probably RULE THE WORLD – doncha’ know??!! Anyhow – in this house, I swear, we have enough clothes for a small country… yet I have a tough time finding clean underwear…. SERIOUSLY – is that TMI? Oh well, we’re all friends here, right?? And where in the name of all that is good and wholley is that bag of heavy sweat-shirts that I put away to be easily accessible when I need it – which is NOW…. UGH!!
Anyhow, I have a wonderful friend that is the “organizational queen” and she and another friend own and operate a bi-annual consignment sale which is coming up… Check out MOTHERTIME MARKETPLACE here – HI Jen and Jessi!! AND I say I am going to get rid of the clothes once and for all, every single time – I mean really, last time I actually got my act together and took clothes I made over $500… So that is my goal… I am bagging up all I can (I am going to use the “Mommy REP. – Helper Service” and take a reduced commission but will have someone else do all the work for me – Hi Brandi!!) and am excited about the reduction of clothes we will have to dig through to find something; 1 – weather appropriate, 2 – that actually fits… and a pair of clean underwear!!!
So anyhow, baby steps here… I have one full big black garbage bag and want to have at least a second by the end of the weekend… which in my twisted mind has me home working so I might as well think about my weekly meal plan and multi-task myself half to death… LOL! See my issues??? And since I am thinking about the week’s meal plan, I might as well document the horror of it all so someone can laugh WITH me…. You are laughing WITH me – and not AT me – right????
So back in the kitchen I go – where I do really LOVE to be, I just wish I had a “cleaner up – er” to follow me around…don’t we all! Anyhow, making my meal plan on Sundays really allows me to plan ahead and get a head start on everything for the week. For example, we like to have a big family meal on Sundays and I try to make a bunch extra of whatever the main course is and then plan some quick week night meals from the leftovers. This week I chose a ham dinner for our Sunday Meal and then picked out a few more ham dishes for the week. One of the meals we have all been craving is Chicken Cordon Blue so I added it to the meal plan ~ and realizing I need chunked chicken, I am actually making the chicken today and picking a few other meals including the chicken to round out the week’s meals.
So here is the WEEKLY MEAL PLAN:
SUNDAY: Ham Dinner (Did you know that pouring soda/pop over your ham reduces the “saltiness” – it has made a HUGE difference in the taste of my hams and I will never NOT use it again!!)
MONDAY: Chicken Cordon Blue Casserole (New Recipe I’ll share this week)
TUESDAY: Baked Fried Chicken with a Salad
WEDNESDAY: Baked Ziti – Olive Garden Recipe w/Alfredo and Leftovers of Salad and Chicken
THURSDAY: Ham Sliders (another new recipe that I am trying out as our SuperBowl highlight)and Baked Mac’n’Cheese using Gnocchi – made in the crockpot!
FRIDAY: Not so Sloppy Joes – my friend Julie introduced these to me and I have to try them… Grands biscuits, flattened out and filled and folded over sloppy joe mix, with cheese of course… and baked to perfection…. YUMM – I can’t wait!!
SATURDAY: Ham and Cheese Braid
SUNDAY: Turkey Dinner – YUP, another biggie to have lots of leftovers and plan some easy meals for the next week!
So – how is your weekend going? Does anyone else want to share their dysfunction?? How about what you plan to eat this week?? Let’s CHAT!!!!