Chicken Enchiladas

Recipe on blog.

Label: 
Thaw. Preheat oven to 375 degrees. Pour sauce over enchiladas; sprinkle with cheese; cover with foil tent. Bake 30 minutes or till warmed through; remove foil and bake until bubbly, about 10 minutes more. Cool 5 minutes before serving.

Chicken Stir Fry

Ingredients:

5 cups frozen stir fry vegetables
2 chicken breasts, cubed
1.5 cup stir fry sauce

Saute chicken and stir fry sauce till cooked through. Add frozen vegetables and saute till they are warmed through. Serve over rice.

Label: Thaw chicken/marinade. DO NOT thaw vegetables. Saute chicken and sauce in large pan until chicken is cooked through. Add frozen vegetables and continue to saute until veggies are warmed through. Serve over rice.

Tex Mex Chicken & Rice Bake

Ingredients
· 3 cups brown rice, cooked
· 1 large chicken breast, cooked and shredded
· 2 tbsp oil
· 2 garlic cloves, crushed
· 1 cup onion, chopped
· 12 oz can of corn, drained (fresh or frozen corn is fine)
· 1 bell pepper, any color, diced
· 1 tbsp cumin
· 15 oz can of black beans, rinsed and drained
· 1 bunch cilantro, chopped (reserve .25 cup to garnish)
· 1.25 cup cheese, shredded
· 3/4 cup tomato sauce
· 1/4 tsp salt
Optional
· 1/2 medium jalapeño pepper, seeded and diced (add while sautéing for added heat)
· .5 cup green onion, chopped, sprinkle on top after baked and serve

Directions
1. Cook rice as per package instructions. Add to a large mixing bowl.
2. Cook and shred chicken. Add to large mixing bowl.
3. Preheat large skillet on medium heat and add oil. Add garlic and cook for 30 seconds mixing often. Add onion, corn, bell peppers, and cumin (and jalapeno pepper if you want it spicy). Mix and sauté undisturbed for 3 minutes, mix and sauté for another 3 minutes. Transfer to bowl with rice and chicken.
4. To bowl with rice, chicken and sautéed vegetables, add black beans, cilantro, 1 cup cheese, tomato sauce and salt. Mix enough to combine all ingredients.
5. Transfer the mixture to 8 x 11 baking dish, sprinkle with remaining 0.25 cup cheese
6. Preheat oven to 350 F and bake for 30-40 minutes uncovered. Remove from the oven, sprinkle with remaining cilantro and green onions (optional), and serve warm. No need to let the casserole to cool down.

Storage Instructions: Refrigerate in an airtight container for up to 3 days.

Freezing Instructions: Options a) Do not bake at all. Just freeze assembled in a baking dish. Bake frozen dish 15 minutes longer than the original recipe calls for. b) Under bake by 15 minutes and freeze cooled. Reheat in the oven at 375 for 15 mins (whole, assembled). c)Bake, cut, freeze in individual portions and then defrost in a microwave.

Label: Bake from frozen about 50-60 min. (warmed through) Optional: Serve with tortilla chips, sour cream, green onions or other favorite taco toppings.

Chicken Coconut Curry

Ingredients

4 garlic cloves, minced

1 tsp coarse salt

1 T curry powder
1 t ground coriander
1 t ground cumin

1 T garam masala

2 T sugar

½ c water

2 lbs boneless, skinless chicken

1 medium onions, roughly chopped

1 bell pepper, roughly chopped

1 lbs butternut squash, chopped (about 1” cubes)

4 large carrots, sliced about .25” thick

1 (14-ounce) can coconut milk

Rice to serve

Optional:

1 cup frozen peas (add with coconut milk if using)

Red pepper flakes

Chopped fresh cilantro, chopped cashew, lime wedge

Instructions

1. To prepare for the freezer: Combine garlic, salt, curry powder, coriander, cumin, garam masala, sugar and water in a large bowl; stir until combined. Add onions, bell peppers, butternut squash and carrots; toss to coat with curry mixture. Add whole chicken breasts and toss again. Place in large freezer bag and label with cooking instructions. Place in freezer. Label can of coconut milk for this meal, do not freeze coconut milk.
2. To cook: Thaw completely. Empty bag into slow cooker; add ½ c water and stir. Cover and cook on LOW 3-4 hours. (Till chicken is cooked and vegetables are tender. Take out cooked chicken and cut into cubes, then put back in slow cooker. Add coconut milk after you have cubed chicken. Stir all to combine and cook another 30 min.
3. Cook rice according to package directions. Spoon rice into bowls and top with curry. Sprinkle cilantro and cashews on top, if using, garnish with lime wedge.

Label: Thaw completely. Empty bag into slow cooker; add ½ c water and stir. Cover and cook on LOW 3-4 hours (till chicken is cooked). Take out cooked chicken and cut into cubes, then put back in slow cooker. Add coconut milk. Stir to combine and cook another 30 min. Serve over rice. Optional: Sprinkle with cilantro and cashews, garnish with lime wedge. Add red pepper flakes to make spicy.