Freezer Chicker ONLY Meals! // Freezer Meals 101

 Salsa Chicken Recipe

Course: Main Course
Cuisine: Mexican
Keyword: chicken, salsa
Servings: 4
Calories: 307 kcal
Ingredients
  • 2 lbs. boneless, skinless chicken breasts
  • 1 cup salsa your choice of mild, medium, or spicy
  • 2 Tbsp. brown sugar
  • 1 Tbsp. dijon mustard
Instructions
Assembly instructions:

  1. Place the chicken in a large resealable freezer bag or reusable silicone freezer bag.

  2. Toss the rest of the ingredients into the bag and squish to mix around.

  3. Take the air out of the bag and seal before freezing.

Oven cooking instructions:
  1. Take the bag out of the freezer. Thaw.

  2. Preheat the oven to 350°. Bake in a casserole dish for 55 minutes.

Skillet cooking instructions:

  1. Take the bag out of the freezer to thaw.

  2. Cook in a skillet on medium-high heat for about 20 minutes or until chicken is no longer pink inside, flipping occasionally.


SHEET PAN FAJITAS

AUTHOR — Jennifer Fishkind
SERVES — 
PRINCESS PINKY GIRL
  • 6 large skinless chicken breasts about 2 pounds, cut into thin strips, cut against the grain
  • Salt and pepper to season the chicken
  • 2 red bell pepper cut into thin strips
  • 2 yellow bell pepper cut into thin strips
  • 2 green bell pepper cut into thin strips
  • 2 red onion cut into thin strips

FOR THE FAJITA SEASONING

  • 2 Tablespoon minced garlic
  • 6 tablespoons olive oil
  • 2 tablespoon chili powder
  • 4 teaspoons cumin
  • 2 teaspoon paprika
  • 2 teaspoon oregano
  • 0.5 teaspoon cayenne pepper optional for extra spiciness
  • 2 lime cut into wedges and/or slices
  • 12 8-inch tortillas, flour or corn
  • Optional toppings: cilantro roughly chopped, sour cream, salsa, pica de gallo, guacamole, shredded cheese

INSTRUCTIONS
 

  • Preheat oven to 425 degrees.
  • Place the chicken and all the chopped bell peppers, garlic and onion slices on a large baking sheet.
  • In a small bowl combine the chili powder, cumin, paprika, oregano and cayenne pepper. Sprinkle this over the veggies and chicken on the pan.
  • Drizzle with olive oil. Then mix all of the ingredients around right on the pan then spread the ingredients out into a single layer.
  • Place the lime wedges around the pan.
  • Bake for 20 minutes or until the chicken is completely cooked.
  • Wrap the tortillas in foil and place in the oven to warm up during the last 5 minutes of the sheet pan cooking. Or if you prefer your tortillas heated in a pan that works too.

Instant Pot Sweet Chili Chicken with Cashews {Freezer Meal}

Ingredients

  • 1 1/2 lb chicken breast, cut into 1" chunks. *see notes
  • 12 oz of sweet chili sauce (bottled)
  • 1/2 onion, sliced with the layers separated
  • 2 carrots, peeled and chopped
  • 1 cup of pea pods, cut in bite-size pieces
  • 2 celery ribs, chopped
  • 1 cup cashew nuts
  • 1 tsp grated ginger
  • 1/2 tsp granulated garlic
  • as desired, salt and pepper
  • pinch of dried chili flakes *optional
  • 1 cup of chicken broth or water
  • Cornstarch slurry (optional) *see notes

Hands Free Mode:

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Instructions

    Directions for Cooking This Cashew Chicken Dish From Fresh

    Season the chicken with the ginger, garlic, salt, and pepper. Add it to the instant pot bowl. Press 'saute' and add a tablespoon or so of oil. Saute the mixture until there's some color on the chicken. Add the cooking liquid. Mix well. Place the lid on the instant pot and move the toggle switch to "sealing" Cook on manual high pressure for 5 minutes. Do a quick release to remove any steam.  Add the fresh vegetables. Stir. Place the lid back on, seal, and press 'steam' for 1 minute. When cooking time is up, do a quick release. Add the sauce and the cashews. The residual heat from the dish will heat the sauce. If you'd like the mixture thicker, press 'saute' and bring to a boil. Add the cornstarch slurry and stir till the liquids are thickened. Serve and enjoy! (Internal temperature of the chicken should be 165 degrees Fahrenheit)

    Directions for Cooking Instant Pot Chili Chicken Dinner from Frozen

    Remove the frozen marinated chicken from the bag. Place it in the instant pot insert and add one cup of cooking liquid. Place the lid on, and move the toggle switch to 'sealing' position. Press 'manual' high pressure for 5 minutes. After the cooking time is complete, do a quick release. Remove the lid and add the frozen vegetables. Cover, move the toggle switch to 'seal' and press 'steam' for 1 minute. When the time is complete, do a quick release. If you want the sauce thicker, press 'saute' and bring to a boil. Add the cornstarch slurry and stir until thickened. Enjoy!**Note: Expect the pot to take a longer time to come to pressure before cook time begins. (Internal temperature of the chicken should be 165 degrees Fahrenheit)

    Directions for Cooking Instant Pot Making A Slow Cooker Sweet Chili Chicken with Cashews

    Thaw the frozen bags of ingredients in the fridge the night before. Add all the ingredients to the slow cooker bowl. Add HALF of the cooking liquid. Cook on high for 4-5 hours or low for 6-7. (Internal temperature of the chicken should be 165 degrees Fahrenheit) Thicken the sauce at the end of the cooking time if you wish, by turning the pot on 'high' and adding the cornstarch slurry. Cover and let cook another 15 - 20 minutes until thickened. 

Notes

* You can use chicken thighs for this recipe as well, just be sure that they are boneless and skinless, as well as the chicken breasts should be.
A good tip is to double the recipe ingredients and make TWO separate freezer meals at one time, or freeze one meal and make the other for dinner that night!

Using only fresh ingredients will end up producing a much tastier dish. Try not to use any canned vegetables for this dinner.

If you wanted to make this chicken dinner go further, you can add more vegetables to stretch the servings (and nutrition aspect) of this dish.

If you didn't want to use cashews, you could substitute some crushed peanuts. 
A cornstarch slurry is a mixture of 1tbsp cornstarch with 2 tbsp water. Mix together well and pour into the dish to thicken the sauce.


Thai Chicken Thighs

Damn Delicious

INGREDIENTS

  • ⅓ cup chopped fresh cilantro leaves
  • ¼ cup chopped Thai basil leaves
  • 2 green onions, thinly sliced
  • ¼ cup fish sauce
  • 3 tablespoons canola oil, divided
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon lime zest
  • 1 tablespoon dark brown sugar
  • 2 teaspoons freshly grated ginger
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 pounds boneless, skinless chicken thighs

  • INSTRUCTIONS
  • CILANTRO MIXTURE: In a medium bowl, combine cilantro, basil, green onions, fish sauce, 2 tablespoons canola oil, lime juice, lime zest, brown sugar, ginger, salt and pepper.
  • In a gallon size Ziploc bag or large bowl, combine chicken and CILANTRO MIXTURE; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade.
  • Preheat grill to medium high heat.
  • Brush chicken with remaining 1 tablespoon canola oil; season with salt and pepper, to taste.
  • Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes.
  • Serve immediately.

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