3 boneless chicken breasts, cooked and diced or shredded
2 cups of pesto
24 slices of provolone cheese
12 oz sun dried tomatoes, packed in oil, drained and minced
12 tortillas
Directions:
In a large bowl, combine chicken with the pesto sauce and sun dried tomatoes. Place two pieces of cheese on each tortilla and add chicken pesto to each tortilla. Close up the wrap. Wrap with plastic wrap and place in a gallon freezer bag and freeze.
Cooking Day:
Microwave for 1-2 minutes or until heated through and cheese is melted.
*we slightly modified the recipe found on Once a Month Mom's website
**1 lb of raw chicken is approx. 3 cups of cooked and diced chicken
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Saturday, August 21, 2010
Mexican Cheesy Chicken Wraps
Ingredients
4 chicken breasts
24 oz jar of salsa
cheddar cheese
tortilla shells
Directions
In crockpot, cook chicken and salsa about 6 hours on high. Shred chicken, add cheese then add to tortilla shells and wrap.
Cooking Day:
Microwave for 1-2 minutes or until heated through.
4 chicken breasts
24 oz jar of salsa
cheddar cheese
tortilla shells
Directions
In crockpot, cook chicken and salsa about 6 hours on high. Shred chicken, add cheese then add to tortilla shells and wrap.
Cooking Day:
Microwave for 1-2 minutes or until heated through.
Friday, July 9, 2010
Honey Lime Chicken
6 chicken breasts, boneless & skinless
1/3 cup low sodium soy sauce
1/4 cup lime juice
1/2 cup honey
In a small bowl, combine soy sauce, lime juice and honey, 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 marinade and barbeque on the grill, or cook in the oven at 350F for 35-45 minutes (time will vary depending on chicken) until juices run clear and thermometer registers 165F.
*we doubled this recipe
~recipe from www.momsbudget.com
1/3 cup low sodium soy sauce
1/4 cup lime juice
1/2 cup honey
In a small bowl, combine soy sauce, lime juice and honey, 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 marinade and barbeque on the grill, or cook in the oven at 350F for 35-45 minutes (time will vary depending on chicken) until juices run clear and thermometer registers 165F.
*we doubled this recipe
~recipe from www.momsbudget.com
Zesty Pineapple Chicken
6 boneless chicken breasts
2 tbsp melted butter
1/2 tsp salt
1/8 tsp pepper
Zesty Pineapple Glaze:
8 3/4 oz. can pineapple tidbits
1 c. packed brown sugar
1/4 c. lemon juice
2 tbsp. prepared mustard
1 tsp. soy sauce
Preheat oven to 375F. In a disposable 9" foil container (or baking dish that is freezable) place chicken breasts with the skin side up. Brush each piece of chicken with melted butter, then sprinkle with salt and pepper to taste. Bake for 30 minutes. Just before chicken is finished baking, make glaze. Remove chicken from oven and brush with flaze. Allow to cool completely then freeze.
On cooking day, remove dish from freezer to thaw. Once thawed, bake in preheated 375F for 50-60 minutes, or until chicken is cooked through and glaze is dark brown.
*we doubled this recipe
~recipe from www.momsbudge.com
2 tbsp melted butter
1/2 tsp salt
1/8 tsp pepper
Zesty Pineapple Glaze:
8 3/4 oz. can pineapple tidbits
1 c. packed brown sugar
1/4 c. lemon juice
2 tbsp. prepared mustard
1 tsp. soy sauce
Preheat oven to 375F. In a disposable 9" foil container (or baking dish that is freezable) place chicken breasts with the skin side up. Brush each piece of chicken with melted butter, then sprinkle with salt and pepper to taste. Bake for 30 minutes. Just before chicken is finished baking, make glaze. Remove chicken from oven and brush with flaze. Allow to cool completely then freeze.
On cooking day, remove dish from freezer to thaw. Once thawed, bake in preheated 375F for 50-60 minutes, or until chicken is cooked through and glaze is dark brown.
*we doubled this recipe
~recipe from www.momsbudge.com
Chinese Honey Ginger Chicken
6 chicken breasts
4 tsp chopped yellow onion
2 tbsp honey
1 tbsp soy sauce
1 tbsp fresh minced ginger
2 tbsp sherry (alcoholic or cooking)
1/4 c chives
Combine all ingredients in a freezer container or Ziploc bag. Freeze.
Instructions from Freezer:
Allow to thaw. Pour Chinese style honey ginger chicken into a casserole dish. Preheat oven to 350 degrees, and bake for 20-30 minutes. Serve. Great with rice!
*we doubled this recipe
~recipe from www.momsbudget.com
4 tsp chopped yellow onion
2 tbsp honey
1 tbsp soy sauce
1 tbsp fresh minced ginger
2 tbsp sherry (alcoholic or cooking)
1/4 c chives
Combine all ingredients in a freezer container or Ziploc bag. Freeze.
Instructions from Freezer:
Allow to thaw. Pour Chinese style honey ginger chicken into a casserole dish. Preheat oven to 350 degrees, and bake for 20-30 minutes. Serve. Great with rice!
*we doubled this recipe
~recipe from www.momsbudget.com
Chicken Pesto Wraps
3 boneless chicken breasts, cooked and diced or shredded
2 cups of pesto
24 slices of provolone cheese
12 oz sun dried tomatoes, packed in oil, drained and minced
12 tortillas
Directions:
In a large bowl, combine chicken with the pesto sauce and sun dried tomatoes. Place two pieces of cheese on each tortilla and add chicken pesto to each tortilla. Close up the wrap. Wrap with plastic wrap and place in a gallon freezer bag and freeze.
Cooking Day:
Microwave for 1-2 minutes or until heated through and cheese is melted.
*we slightly modified the recipe found on Once a Month Mom's website
**1 lb of raw chicken is approx. 3 cups of cooked and diced chicken
2 cups of pesto
24 slices of provolone cheese
12 oz sun dried tomatoes, packed in oil, drained and minced
12 tortillas
Directions:
In a large bowl, combine chicken with the pesto sauce and sun dried tomatoes. Place two pieces of cheese on each tortilla and add chicken pesto to each tortilla. Close up the wrap. Wrap with plastic wrap and place in a gallon freezer bag and freeze.
Cooking Day:
Microwave for 1-2 minutes or until heated through and cheese is melted.
*we slightly modified the recipe found on Once a Month Mom's website
**1 lb of raw chicken is approx. 3 cups of cooked and diced chicken
Monday, June 21, 2010
Chicken with Garlic Scapes and Capers
2 chicken breasts
2 Tbsp. Unsalted butter
2 Tbsp. vegetable oil
8 Tbsp. dry white wine
4 Tbsp. lemon juice
1 chopped garlic scape
1 Tbsp. drained capers
Between sheets of plastic wrap slightly flatten chicken. In a large heavy skillet heat 1Tbsp. of butter and the oil over medium high heat. Saute until cooked through. Season with salt & pepper. Transfer chicken to a platter and keep warm. Pour off fat from skillet and add the remaining butter, the wine, lemon juice, chopped scape and bring mixture to a boil. Stir in capers and salt & pepper to taste. Spoon sauce over chicken. Serves 2.
2 Tbsp. Unsalted butter
2 Tbsp. vegetable oil
8 Tbsp. dry white wine
4 Tbsp. lemon juice
1 chopped garlic scape
1 Tbsp. drained capers
Between sheets of plastic wrap slightly flatten chicken. In a large heavy skillet heat 1Tbsp. of butter and the oil over medium high heat. Saute until cooked through. Season with salt & pepper. Transfer chicken to a platter and keep warm. Pour off fat from skillet and add the remaining butter, the wine, lemon juice, chopped scape and bring mixture to a boil. Stir in capers and salt & pepper to taste. Spoon sauce over chicken. Serves 2.
Friday, May 21, 2010
Tuesday, May 18, 2010
Wednesday, April 21, 2010
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