March Recipes

Here are the Recipes for March Freezer Meals: Thanks again for coming!

Lemon Honey Chicken with Olives

Ingredients

• 1/2 cup lemon juice
• 1/2 cup low-sodium chicken broth
• 1/4 cup honey
• 6 chicken breasts, cut into pieces
• 2 tablespoons olive oil
• 2 teaspoons kosher salt
• 10 sprigs fresh thyme
• 2 cups mixed large green and black olives

Directions

• 1Heat oven to 450º F. In a small bowl, whisk together the lemon juice, broth, and honey. Rub the chicken pieces on all sides with the oil and salt.
• 2Place the chicken, skin-side down, in a roasting pan just large enough to make a single, snug layer. Pour the seasoned broth over the chicken and tuck the thyme among the pieces. Roast for 20 minutes.
• 3Turn the chicken skin-side up, add the olives, and cook for 20 minutes longer.

Turkey Enchiladas

• 1 1/4 lbs ground turkey
• 1 onion, chopped
• 1 cup sour cream
• 1 cup frozen corn
• 2 cans/jars mild enchilada sauce (or kick it up for spicer enchiladas)
• 2 cups grated cheese (cheddar or Monterey Jack)
• 6-8" tortillas (you will need approx 10-12 depending on size)

In skillet with small amount of cooking oil over medium heat, cook ground turkey and onion until turkey is cooked through. Drain grease (if any). Transfer to bowl and add sour cream, corn and 1/4 cup of the enchilada sauce.

In a 9x13 baking dish, spray lightly with non-stick cooking spray and coat bottom with 1/3 cup enchilada sauce. In each tortilla, spoon 2 tbsp of meat mixture and 1 tbsp of cheese and roll rortilla. Place in baking dish seam-side down. Once all enchiladas are in baking dish, pour remaining enchilada sauce over, making sure it is spread well. Sprinkle remaining cheese on top. Allow to cool (if not already) then wrap and freeze.

On baking day: Remove and defrost. Cover with tin foil, then bake for 20-30 minutes (or until fully cooked) in a preheated 350F oven. Remove foil and return to oven until cheese on top is melted.

Tomato Soup with Basil Freezer Recipe

• 1 28-oz can chopped tomatoes (with juice)
• 2 cups chicken broth
• 1/2 cup milk
• 1 tbsp olive oil
• 1/3 cup onion, finely chopped
• 1 tsp garlic, minced
• 1 cup fresh basil, chopped and loosely packed

Heat olive oil and saute garlic and onion in a large soup pot over medium heat, until onion is translucent (roughly five minutes). Add tomatoes with juice and chicken broth, bringing to a boil. Reduce heat and simmer 20 minutes, or until soup begins to thicken. Add basil, stirring to combine. If you prefer tomato soup smooth, transfer to a food processor and blend until smooth then return to pot, otherwise skip this step. Stir in milk. Can serve now or allow to cool and transfer to labeled freezer containers.

On serving day: Remove from freezer for defrosting, then transfer to soup pot and reheat over low heat.

Bran Apple Muffins Freezer Cooking Recipe

• 1 cup bran cereal
• 1 cup untoasted wheat germ
• 1 1/2 cups whole wheat flour
• 1/2 cup nonfat dry milk
• 1 tbsp baking powder
• 3/4 cup raisins
• 1/2 cup chopped walnuts
• 2 large eggs
• 12 oz frozen apple juice concentrate, thawed
• 1/4 cup salad oil
• muffin tins, either with paper lined cups or greased

In a large mixing bowl, combine cereal, wheat germ, flour, milk, baking powder, raisins and walnuts. In a smaller bowl, combine eggs, apple juice concentrate and oil, beating well. Then add this mixture to dry ingredients, mixing well. Allow to stand 5-10 minutes so dry goods can absorb wet. Preheat oven to 375F. Spoon mixture into muffin tins, filling to rim. Bake for 30 minutes or until a dark golden brown. Cool and freeze, then transfer to large freezer bag.
To serve, allow to thaw before serving

Chinese Cashew Chicken

• 1 chicken breast, cut in 1" pieces
• Small amount of oil
• 2/3 cup cashews
• 6 mushrooms, thinly sliced
• 2 oz can bamboo shoots, drained and sliced
• 4 oz frozen peas
• 5/8 cup water
• 1/2 tsp sugar
• 2 tsp cornstarch, disolved in 2 tbsp water

Chicken marinade:

• 1 tsp medium apple juice
• 2 tsp soy sauce
• 1 tsp oil
• 1/2 tsp sugar
• 2 tsp cornstarch

Combine ingredients for marinade, add chicken and marinade for ten minutes. Heat 1 tbsp oil in skillet . Add cashews and fry until golden brown. Drain and set aside. Add the mushrooms to the pan and fry for 1 minute, stirring. Remove them from the pan and set aside. Add the bamboo shoots to the pan with another 2 tsp of oil and fry for one minute and set aside with the mushrooms. Next, add chicken to the pan with 1 tbsp of oil and fry for 2 minutes, stirring until chicken is cooked through. Return mushrooms and bamboo shoots to the pan with chicken. Add peas and water. Simmer for two minutes. Add sugar and cornstarch mixture and simmer until thickened. Cool, place in freezer container and freeze. To serve, place contents in saucepan with 2 tbsp water. Cover and heat gently, stirring occasionally. As soon as the mixture is hot, serve, topping with cashew nuts.

Easy Chicken Pot Pie

• 1 2/3 cups frozen peas and carrots
• 2 cups cooked chicken breast halves -- chopped
• 1 can cream of chicken soup
• 1 cup Bisquick® baking mix
• 1/2 cup milk
• 1 egg

Stir together vegetable, chicken and soup. In a bowl, stir remaining ingredients until blended. Pour vegetable mixture into 9" pie tin or 8X8 pan. Pour Bisquick mixture on top. Freeze. Thaw. Bake at 400 for 30 minutes or until golden brown.