More freezer meals

From Dream Dinners cookbook (reg quantity/x3)

Corn Bread Muffins
1 c. all purpose flour (3c)
1 c. yellow cornmeal (3c)
2 Tbsp sugar (1/4c. + 2 Tbsp)
2 tsp baking powder (2 Tbsp)
1 tsp baking soda (3 tsp)
1/2 c. nonfat egg substitute (1 1/2 c.)
1 c. low-fat buttermilk (3 c)
3 Tbsp vegetable oil (1/2c + 1 Tbsp)

Mix together flour, cornmeal, sugar, baking powder, and baking soda. Add in egg substitute, buttermilk, and vegetable oil and stir until just blended. *To freeze- pour into prepared muffin pans and cover entire pan with plastic wrap. Freeze in muffin pan until completely frozen, then remove & place in freezer bag. Cook from frozen by returning to muffin pan and baking for 35-45 min at 350* To bake tonight: bake at 350 for 30 minutes or until toothpick in center is clean and muffins are golden brown.


Chicken in Herbed Mustard Sauce
1/3 c lemon juice (1 c)
1/3 c. white wine (1 c)
1/3 c. dijon mustard (1 c)
1 Tbsp minced garlic (3 Tbsp)
1 Tbsp dried rosemary (3 Tbsp)
2 Tbsp whole black peppercorns (1/4c + 2 tbsp)
1 tsp fennel seeds (1 Tbsp)
1/2 tsp red pepper flakes (1 1/2 tsp)
1 c. chicken broth (3 c)
1 Tbsp olive oil (3 Tbsp)
2 Tbsp cornstarch (1/4 c. + 2 Tbsp)
6 4-oz boneless skinless chicken breasts (18)

Combine lemon juice, wine, mustard, garlic, rosemary, peppercorns, fennel seeds, and red pepper flakes and stir. Set aside. In a small bowl, combine broth, olive oil, and cornstarch and mix until incorporated. Combine wine mixture and cornstarch mixture in freezer bag, add chicken and mix gently. *Freeze* Refrigerate until ready to cook. Heat a skillet over medium-high heat. Add the chicken and the marinade. Bring the marinade to a boil and cook the chicken for 5 minutes per side, allowing the sauce to thicken.


Chicken Parmesan
1/2 c. nonfat Italian dressing (1 1/2 c.)
6 4-oz boneless skinless chicken breasts (18)
1 c. grated Parmesan cheese (3c)
2/3 c. seasoned bread crumbs (2c)
1 tsp paprika (1 Tbsp)
1 tsp sugar (1 Tbsp)
1 tsp kosher salt (1 Tbsp)
1 tsp black pepper (1 Tbsp)
2 c. store-bought marinara sauce (6 c.)

Marinate chicken in the italian dressing for at least 2 hours. Mix together parmesan, bread crumbs, paprika, sugar, salt, and pepper. Spread marinara sauce in the bottom of sprayed 9x13 pan. Dredge marinated chicken in the crumb mixture. Place in baking dish and sprinkle with remaining crumb mixture. *To freeze: cover with plastic wrap and foil then thaw before continuing* Bake at 350, uncovered, for 1 hour or until chicken is cooked through (internal temp should be 165)


Chicken Stir-Fry
1/4 c sesame oil (3/4 c)
1/2 c honey (1 1/2 c)
1/2 c lite soy sauce (1 1/2 c)
3 tsp minced garlic (1/2 c + 1 Tbsp)
1/8 tsp red pepper flakes (3/8 tsp)
6 scallions, chopped (18)
1 green pepper, sliced into 1/4-inch pieces (3)
1 red pepper, sliced into 1/4-inch pieces (3)
1 large carrot, sliced into 1/4-inch pieces (3)
6 4-oz boneless skinless chicken breast halves, sliced into 1-inch thick slices (18)

Make each batch separately. Combine sesame oil, honey, soy sauce, garlic, and red pepper flakes and stir to combine. Pour soy sauce mixture into freezer bag and add chicken. *To freeze: place each batch of veggies in a separate freezer bag and place them with the bag containing the chicken into one larger freezer bag then thaw before continuing* Allow chicken to marinate 4-5 hours. Heat large skillet over high heat. Add chicken and marinade and cook for 5 minutes, just until the chicken loses its color. Remove chicken with a slotted spoon and set aside. Add teh scallions, bell peppers, and carrot to the hot pan and cook for 1 minute. Return chicken to the pan and cook for 4-5 more minutes, until heated through, and serve.
My plan is just to freeze the chicken in the marinade and use a store bought frozen stir fry vegetable mixture.


Chicken and Artichoke Casserole
1 1/2 c uncooked white rice (4 1/2 c)
1 c marinated artichoke hearts, drained (3 c)
3 scallions, chopped (9)
2 c. cooked chicken, in 1-inch pieces (6 c)
1 10-oz can cream of chicken soup (3)
1/2 c. nonfat mayonnaise (1 1/2 c.)
1 Tbsp lemon juice (3 Tbsp)
1/2 tsp black pepper (1 1/2 tsp)
1/2 tsp curry powder (1 1/2 tsp)
2 c. seasoned croutons (6 c.)
1 c. low-fat shredded cheese blend aka colby/jack preferrably (3 c)
1 Tbsp dried parsley (3 Tbsp)

Spray 9x13 pan with nonstick cooking spray. Place rice on bottom of dish. Layer with artichokes, scallions, and chicken (divide equally among the 3 dishes if you're making a triple batch). Set aside. In a bowl, combine the soup, mayonnaise, lemon juice, pepper, and curry powder and stir until incorporated. Spread the soup mixture over the chicken. Top with croutons, cheese, and parsley. *To freeze: cover with plastic wrap and foil and thaw before continuing* Preheat oven to 375. Bake for 1 hour or until the cheese is melted and bubbly.

from Donic Panic! Dinner's in the Freezer cookbook- additional multiplications available

Buttermilk Herb Chicken Breasts (reg/x2)
1 c. buttermilk (2c)
1 Tbsp Dijon mustard (2Tbsp)
1 Tbsp honey (2Tbsp)
1 Tbsp fresh rosemary, finely chopped (2Tbsp)
1/2 tsp dried thyme (1 tsp)
1/2 tsp dried sage (1tsp)
1/2 tsp dried marjoram (1 tsp)
1/2 tsp pepper (1tsp)
1 tsp salt (2 tsp)
8 boneless split chicken breasts (16)

Mix buttermilk with mustard, honey and seasonings. Place chicken breasts in freezer bag and pour marinade over top. *freeze* Discard marinade. Grill over medium heat until chicken is tender and juices run clear. Option for kids: after grilling, cut into strips and serve with ranch dressing for dipping


Cheesy Chicken Bundles (reg/x3)
1 c. bread crumbs (3c)
1/2 c grated cheddar cheese (1 1/2c)
1/2 c grated parmesan cheese (1 1/2 c)
1 tsp salt (1 Tbsp)
1/4 tsp pepper (3/4tsp)
6 boneless chicken breasts (18)
1/2 c. butter, melted
* on serving day: 2 Tbsp butter, melted and 1/4 c parmesan cheese

Mix together bread crumbs, cheeses, salt, and pepper. Dip chicken pieces into melted butter then cheese mixture. Tuck sides of chicken breast under to form individual bundles. *To freeze, wrap each bundle in plastic wrap then place in freezer bag then thaw before continuing* Place chicken bundles in large, shallow baking dish. Melt remaining butter and pour over bundles. Sprinkle with parmesan cheese. Bake uncovered at 350 for about 1 hour, until chicken is crispy.


Hawaiian Chicken (reg/x3)
6 lbs boneless, skinless chicken breast halves (18lbs)
2- 16 oz cans pineapple slices, drained (6)
1- 15 oz cans mandarin oranges, drained (6)
1/4 c. cornstarch (3/4c)
1/2 c. brown sugar (1 1/2 c)
1/4 c. soy sauce (3/4 c)
1/4 c. lemon juice (1/2 c)
1 tsp salt (1 Tbsp)
1 tsp ground ginger (1 Tbsp)
1/2 tsp ground red pepper (1 1/2 tsp)

Place chicken in freezer bag. Mix together fruit, cornstarch, sugar, soy sauce, lemon juice, salt, ginger, and ground red pepper. Pour over the chicken in a bag. *Freeze then thaw before continuing* Place in crockpot and cook on low 4-5 hours or high 2-3 hours. Add optional green pepper chunks 1 hour before serving. To serve, spoon over steamed rice and top with toasted almonds.