Freezer Meals 2 & 3

To see my first post on freezer meals (meals 1 & 2) please click here: http://midwestgirlcooks.blogspot.com/2012/09/freezer-meals-1-2.html

This week’s focus is on chicken.  I made cheesy, chicken and rice bake and chicken parmesan meatloaf.  These were recipes I found on Pinterest and like always, altered them to fit my family’s needs.

Meal #1 for this session is Cheesy, Chicken and Rice Bake.  (I found the recipe here:  http://tastykitchen.com/recipes/main-courses/cheesy-chicken-and-rice-bake/ .)

In addition to chicken, this recipe calls for black beans, plain greek yogurt, frozen corn, cooked brown rice, rotel and cheddar cheese.

I will be preparing, freezing and cooking this meal in a foil casserole so I won’t be labeling any gallon freezer bags this session.

First, I bake 3 chicken breasts at 350 degrees for approximately 40 minutes. Once I place the chicken in the oven, I start cooking the brown rice.  I buy 10 Minute Boil in a Bag brown rice.  You simply put the bag of rice in some water and microwave for ten minutes.

Next, I drain and rinse the black beans to remove as much salt as possible.

Once the chicken is finished baking, I cut it in strips.  Then I put all the ingredients into a large bowl and combine.

Next, I put the mixture into my foil pans and top with more cheese (we like cheese in my house!).

Lastly, I put the lid (with the cooking instructions) on the pan and place in the freezer.  I do not thaw this meal before cooking.  I simply take it out of the freezer, remove the cardboard top and bake.  Easy!

Meal #2 is Chicken Parmesan Meatloaf.  You could make this as mini meatloaves in your muffin tin or as I did, a traditional meatloaf, in a foil pan.  (The recipe can be found here:  http://mommyimhungry.blogspot.com/2012/02/parmesan-meatloaf-gluten-free.html .)

In addition to ground chicken, this recipe calls for eggs, gluten free crackers (in place of breadcrumbs), basil, thyme, oregano, garlic powder, onion, salt, pepper, parmesan, mozzarella cheese and pasta sauce.

First, I placed the gluten free crackers in a large ziplock bag and used my rolling bin to crush into crumbs.

Next, I chopped the onion.

Then I mixed it all (except for the mozzarella cheese and pasta sauce) together in a large bowl (handle as little as possible to keep the chicken from becoming tough).  Placed the mixture into the foil pans and topped with pasta sauce.

I baked the loaves for one hour.  When they were done baking I added the mozzarella cheese.  I didn’t bake it with the cheese because I didn’t want the cheese to burn during the initial baking and then get worse during reheating.

Once cooled completely, I wrapped the containers in aluminum foil with reheating instructions on the top.  Another easy and delicious recipe!

Enjoy!

Rachael

Cheesy, Chicken and Rice Bake

3 boneless, skinless chicken breasts

4 cups brown rice, cooked

1 package frozen corn

15 ounces black beans, drained and rinsed

1 cup plain, greek yogurt

2 cans Rotel

1 cup shredded cheddar cheese, plus more for topping

Instructions

Bake chicken breasts at 350 degrees for approximately 40 minutes. Cook rice according to package directions. Drain and rinse the black beans.  Cut cooked chicken into strips. 

Put all the ingredients into a large bowl and combine. Place mixture into foil pans and top with more cheese. Cover pan with the lid (with the written cooking instructions) and place in the freezer.

When ready to enjoy, remove from freezer.  Remove cardboard cover and bake at 350 degrees for 50-60 minutes.

Chicken Parmesan Meatloaf

2 lbs. ground chicken

2 eggs

1/4 cup gluten free crackers

1/2 teaspoon dried basil

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1/2 teaspoon garlic powder

1 small onion, diced

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cup grated Parmesan cheese

1/2 cup pasta sauce

1/2 cup shredded mozzarella cheese

Instructions

Preheat oven to 350 degrees.

Crush crackers to crumbs.  In a large bowl, combine all ingredients except mozzarella cheese and pasta sauce.  Place mixture into loaf pans.  Top with pasta sauce.  Bake for one hour.

Once done baking, add mozzarella cheese to top.  Cool completely.  Cover with aluminum foil with baking instructions on top.

When ready to enjoy, remove from freezer and bake at 350 degrees for one hour.  Let set 10 minutes before cutting.

Egg 'McMuffins'

Homemade Egg, Cheese, Candian Bacon and English Muffins!

Our mornings, like everyone else’s, are so rushed I normally default to a Luna Bar or sometime…drive thru (eek, I know!) for breakfast.  While searching Pinterest for recipe ideas I came across several for an imitation egg mcmuffin and though about what a great idea it would be to make a batch of these, freeze them and have them at hand when the idea of another Luna Bar for breakfast doesn’t cut it.

Another great perk of this handy, delicious sandwich….they are right at 300 calories each and nothing is fried!

Okay…on to the recipe.  You will need eggs, cheese slices, Canadian bacon (already cooked) slices and butter.  First, I cracked the eggs into a greased muffin tin.  I baked them at 350 degrees for 15 minutes.

While the eggs are baking I cut the English muffins in half and put them in the oven to toast for 10 minutes.

When the muffins were done toasting, I buttered the top half and assembled;  bottom of muffin, two slices Canadian bacon, one slice of cheese, an egg ‘cup’ and the other slice of muffin.  Yum!

For the muffins I want to freeze (yes, I ate one for breakfast this morning once they were done), I let them cool completely once assembled.  When completely cooled, I put the tray in the freezer for one to two hours.  Then I take them out of the freezer, wrap individually in plastic wrap and place in a freezer safe bag.  

When you want one to eat, simply take it out of the freezer, remove plastic wrap and microwave for 60 seconds.

Enjoy!

Rachael

Egg ‘McMuffins’

6 English Muffins (I used whole wheat)

6 eggs

6 Slices of American cheese

2 packages pre-cooked Canadian Bacon

Pepper to taste

Instructions

Preheat oven to 350 degrees.  Grease muffin tin with non-stick spray.  Crack one egg in each muffin cup.  Bake for 15 minutes.  Cut each English Muffin in half.  Place on cookie sheet and put in oven to toast with eggs.

When muffins are done toasting, butter top of muffin.  Place two slices Candian Bacon and one slice of cheese on bottom muffin.

When eggs are done, let cool for 5 minutes.  Take a sharp knife and run it along the sides of the cup to loosen from tin.  Pop the egg out and place on top of cheese slice.  Top the egg with the muffin top.