Raspberry Chicken

So I realized that the past 3 recipes I have are chicken. Most of my freezer meals are chicken actually. It is because all you have to do is dump it in the bag and freeze it. Now that is my kind of prep :D I have several new "dump" recipes to try out next month too :)

Raspberry Glazed Chicken Freezer Recipe

1 1/2 lbs chicken pieces (breasts, thighs, legs, etc)
3/4 cup rasberry jam
3/4 cup ketchup
1/8 cup white vinegar
1 tsp Worcestershire sauce
1 tsp chili powder
1/8 tsp salt

In a small bowl, combine jam, ketchup, vinegar, Worcestershire sauce, chili powder and salt, stirring well. Put chicken in a ziploc bag or freezer container and pour sauce over top. Refrigerate for about 1 hr, turning every 15-20 minutes. Place container or bag in freezer.

To cook:
Thaw chicken in refrigerator over night. Remove chicken from container or ziploc and barbeque on the grill, or cook in the oven at 350F for 35-45 minutes (time will vary depending on chicken pieces you chose) until juices run clear and thermometer registers 165F. Great over rice

Caribbean Jerk Chicken

Mike and I were watching Kitchen Nightmare the other night and they had a Jamaican restaurant on. Ever since then, I have been craving this AMAZING recipe of Jerk Chicken that I made in culinary school. Of course I have no idea where that recipe is, but I did happen to have a batch of this recipe in my freezer. :) Turned out great too!

Caribbean Jerk Chicken Freezer Recipe

2 1/2 lbs chicken pieces
2 tbsp brown sugar
2 tbsp vegetable oil
2 tbsp soy sauce
1 tsp cinnamon
1 tsp thyme
1/2 tsp ground red pepper flakes
1 envelope Italian salad dressing mix

Combine ingredients except chicken in a small bowl. Add chicken to a freezer bag, then add Caribbean Jerk mixture. Carefully move the chicken around so it is thoroughly coated, then freeze.

On cooking day, thaw in refrigerator and remove chicken pieces, disposing of the leftover marinade. Barbeque on a grill or bake in a 375 oven for approx 60 minutes (may vary depending on which chicken pieces are used.

** I again used frozen cutlets for this meal. I never thought about using frozen chicken until my sister suggested it. It makes the prep SO much fast and easier.

Easy Teriyaki Chicken

Mike really enjoyed Chinese food so when I found this recipe, I knew I had to try it. Unbelievable!!

Easy Teriyaki Chicken Freezer Recipe

1 chicken, cut up (or equivelant amount of chicken pieces of your choice)
1 cup soy sauce
1/4 cup water
1 tsp garlic salt
1/4 cup brown sugar
1/4 cup white wine or apple juice
1/2 tsp dried ginger

Place chicken into a freezer bag. In a small bowl, combine remaining ingredients and add to bag. Remove air from bag, seal and freeze.

On cooking day, defrost in refrigerator. Preheat oven at 425 and bake chicken for 30 minutes (may take longer depending on chicken piece choices). Or grill on a barbeque until chicken is no longer pink.

**I used frozen chicken cutlets and the chicken marinaded beautifully while it thawed.

Mexi Beef Casserole Freezer Recipe

Recently I decided that I wanted to spend 1 day a month prepping and freezing meals for the month. I ended up with 20 meals (some were duplicates of course) in the freezer to use for this month. Every time I try one, I'll post it on here :)

Mexi Beef Casserole Freezer Recipe

1 pound ground beef
1 15-oz can sweet corn, drained
1 cup mild, chunky salsa
1/4 cup sliced black olives
1 pkg cooked egg noodles
1 15-oz can black beans, drained and rinsed
1/4 cup taco sauce
1 package taco seasoning mix
1/2 cup tomato sauce

Cook egg noodles according to instructions, drain. Meanwhile, brown beef in a skillet until brown and fully cooked. Drain any grease. In a bowl, combine all ingredients, then pour into a freezer container or a 9x13 baking dish. Freeze (may want to allow it to come down to room temperature before placing in freezer)

On cooking day, thaw completely in fridge (take it out the night before or morning of). In a preheated 325F oven, cook for 30-45 minutes, or until bubbly and completely hot throughout. Serve!

**I also mixed in some grated cheddar cheese. Yum!
***Because it is only Mike and I, I split this recipe in to 2 9 by 9 pans.