We gathered together for freezer meals at Tami's again! It was wonderful! I LOVE coming home with a freezer stocked full of wonderful meals that are already put together, sealed up in freezer bags and ready for me to cook! I was never really a big fan of my freezer until I figured out the freezer meal concept! Most of the meals and meats are all raw and marinating in their various sauces and veggies laid out and stacked neatly in freezer bags in my freezer along with cooking instructions and any other little "after its cooked" ingredient such as tortillas, rolls, or noodles! 9 of us made 6 meals; here are the recipes! They are all fabulous! I can't wait to do this again! I think the next time we do this we'll end up making at least 2 of each meal!
Ultimate BBQ Chicken
2 whole chickens (about 3 1/2 pounds each), each cut into 8 pieces (drumsticks, thighs, breast, wings)
2 tablespoons butter
For the spice paste:
1/2 cup mustard
1/2 cup water
1 tablespoon Worcestershire sauce
1/4 cup chili powder
2 tablespoons garlic salt
2 tablespoons dark brown sugar
For the fortified barbeque sauce:
1 cup favorite BBQ sauce
1/4 cup pineapple preserves
1/4 cup dark brown sugar
1 tablespoons Japanese soy sauce
1/2 cup water
Yields: 4-6 servings
Preparation
Preheat an indirect BBQ to 300˚F, with wood chips if possible.
Spread chicken parts evenly with Spice Paste.
Preheat an indirect BBQ to 300˚F, with wood chips if possible.
Spread chicken parts evenly with Spice Paste.
Place the chicken on the BBQ and cook indirect for 45 minutes, skin side up with the lid closed.
While the chicken is cooking, combine the fortified barbeque sauce in a bowl and set aside.
While the chicken is cooking, combine the fortified barbeque sauce in a bowl and set aside.
When the 45 minutes has elapsed, remove chicken and place skin side down in an aluminum or other type of baking dish that has been rubbed with butter.
Sprinkle with approximately 2 tablespoons of water and cover with foil.
Place the wrapped chicken back on the BBQ, and cook for an additional 45 minutes.
Remove from dish and pat dry lightly with paper towel, spay with nonstick spray.
Lightly crisp over direct heat for 5-10 minutes.
Brush with fortified BBQ sauce and lightly caramelize, flipping as often as necessary being careful not to burn. Brush with additional sauce as needed.
Teriyaki Beef Stix
Lightly crisp over direct heat for 5-10 minutes.
Brush with fortified BBQ sauce and lightly caramelize, flipping as often as necessary being careful not to burn. Brush with additional sauce as needed.
Teriyaki Beef Stix
2 Tblsp brown sugar
1 1/2 cups of soy sauce
3 Tblsp Worcestershire sauce
2 tsp sesame oil
1 onion
2 Tblsp garlic
1/2 tsp pepper
Fresh Ginger- the star of this recipe
You can also adds beer.
Slice Tri Tip into thin slices and marinate in this. Grill on BBQ. If your slices are thin enough, you can skewer them and add veggies for kabobs!
Crock Pot Fiesta Chicken
5 chicken breasts (I use the family size package of 5 that I store in the freezer)
1 (15 1/2 ounce) can black beans, drained
1 cup frozen corn
6 ounces black olives, drained (sliced black olives)
1/2 onion, chopped
1/2 red bell pepper, chopped
1 (15 ounce) jar salsa, medium
1 (8 ounce) package cream cheese
1-2 tablespoon taco seasoning
Add all ingredients to crock pot EXCEPT cream cheese & yes, you can add the chicken breasts frozen.
Cook on high for 4-6 hours or low for 8 hours.
Add the package of cream cheese (whole) to top of cooking chicken mixture for last 30 minute of cooking.
Serve over cooked rice or egg noodles or in a taco shell with a dollop of sour cream, lettuce & sprinkles of shredded cheddar if desired.
Crock Pot Chicken Cacciatore
1 large onion, thinly sliced
3 lbs chicken, cut up
2 (6 ounce) cans tomato paste (I prefer it with the same amount of tomato sauce instead)
4 ounces mushrooms, sliced
1 teaspoon salt
1-2 garlic cloves, minced
1-2 teaspoon oregano
1 bay leaf
1/2 cup water
Place onions in bottom of crock pot. Add chicken pieces.
Stir together remaining ingredients.
Pour over chicken.
Cook on low 7 to 9 hours; high 3 to 4 hours.
Serve over angel hair pasta. Remember to remove that bay leaf before eating!
Chicken Spaghetti
Ingredients
2 cups Cooked Chicken
3 cups Dry Spaghetti, Broken Into Two Inch Pieces
2 cans Cream Of Mushroom Soup
2 cups Grated Sharp Cheddar Cheese
¼ cups Finely Diced Green Pepper
¼ cups Finely Diced Onion
1 jar (4 Ounce) Diced Pimentos, Drained
2 cups Reserved Chicken Broth From Pot
1 teaspoon Lawry's Seasoned Salt
⅛ teaspoon Cayenne Pepper
Salt And Pepper, to taste
1 cup Additional Grated Sharp Cheddar Cheese
Preparation Instructions
Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.
Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil). This is a big dish and can easily be split up to make 2 casseroles for freezing!
Roast Beef Sandwiches
2 lbs of Top Sirloin
1 packet Au Jus Gravy
1 packet Brown Gravy
3 cups water
Sliced onions
6 Crusty Rolls
Swiss Cheese
Mix both gravy packets in 3 cups of water. Place sliced onions, gravy water mix and top sirloin in a crock pot and cook all day.
Slice and serve on rolls with Swiss cheese!
