June Meal Prep: Teriyaki Bacon Chicken

 

Sorry I'm so far behind on my recipe blog entries.  You can grill this or cook on the stove top or bake it in the oven, depending on the time of year.  It is very simple to make.  I used low sodium chicken broth instead of the dry white wine.  Of course, you could substitute other meats like pork chops or steak.

Ingredients:

1 lb boneless skinless chicken breasts, cut into 4 pieces

 1/2 c Honey Teriyaki Sauce

1/4 c dry white wine

1 Tbsp Garlic Garlic Seasoning

8 bacon slices

toothpicks

 Directions:

1.  In a storage container or gallon freezer bag, combine the first 4 ingredients.  Seal well; toss to coat.

2.  Refrigerate 2 hours or up to overnight (or freezer for later).

3.  Prepare grill to medium heat.  Remove chicken from marinade; discard marinade.  Wrap each chicken breast with 2 bacon slices securing with toothpicks.

4.  Place chicken on grill.  Grill, turning occasionally, until internal temperature of chicken reaches 165 degrees F on an instant-read food thermometer and bacon is desired doneness, about 12-15 minutes.  I baked in the oven at 350 degrees F.

Makes 4 servings

TIP:  spray your measuring cup with non-stick cooking spray before measuring the sauce.  It will slide out easily.  You can do this with honey as well.

June Meal Prep: Hibachi-Style Bayou Chicken Fried Rice

 

I fell behind on posting the various meal preparations we've done over the Summer.  So, here's the first one.  This was fantastic.  I made it in a skillet then froze the leftovers.   I didn't do any substitutions but did not use the green onions.  I still have our avocado oil so I used it instead of the vegetable oil.

Ingredients:

• 3 Tbsp vegetable oil, divided
• 1 1/2 lbs boneless skinless chicken breasts, cubed
• 4 c assorted veggies of choice (carrots, peppers, broccoli, zucchini, mushrooms, peas, etc)
• 4 c cold cooked long-grain white rice
• 1/2 c Bayou Bourbon Glaze
• 
  3 green onions, sliced

Directions:

1.  In large skillet, heat 2 tablespoons oil over medium-high heat.

2.  Add chicken; stir fry 1-2 minutes.  Add veggies of choice; salt and pepper as desired.  Stir fry 2-3 minutes.

3.  Add rice and remaining 1 tablespoon oil.  Sir fry 1-2 minutes.  Add Bayou Bourbon Glaze and green onions; continue stir-frying until well coated and heated through.  Remove from heat.

Makes 6 servings

if desired, serve topped with a fried egg, if desired.

Tip:  Using cold or leftover rice is the key to great fried rice.  If you don't have leftover rice, spread cooked rice onto a baking sheet and place in a freezer until completely cooled.

April Meal Prep: Creamy Chicken & Stuffing

 

This was a fun dish to prepare.  We had this for dinner the same night that it was prepared - mainly because I didn't have an aluminum pan to freeze it in nor the space as the only freezer I have is the bottom of the refrigerator.  I hope to have our chest freezer moved from our old house to our current home this next week.

I can see this being made with turkey or even boneless pork chops.  Anyway, here are the ingredients:

• 1 1/2 lbs boneless skinless chicken breasts, sliced (mine were cut-up in chunks), seasoned with salt & pepper (mine weren't)
• 1 1/2 Tbsp Spinach & Herb Seasoning, divided
• 1/2 c frozen green peas, optional
• 1 (10.5 oz) can 50% less sodium cream of mushroom soup (I used no salt added)
• 1 c sour cream
• 1 (6 oz) pkg stovetop chicken-flavored stuffing mix
• 1/2 c butter, melted

Directions:

1.  Preheat oven to 375 degrees F.  Place seasoned chicken in the bottom of a greased 9x9-inch baking dish.  Sprinkle with 1 1/2 teaspoons Spinach & Herb Seasoning.  Top with peas, if desired.

2.  In a medium bowl, whisk together soup, sour cream and remaining 1 tablespoon Spinach & Herb Seasoning.  Pour over chicken.  Sprinkle with dry stuffing mix and drizzle with melted butter.

3.  Bake until internal temperature of chicken reaches 165 degrees F on an instant-read food thermometer and stuffing is crispy and golden brown, about 30 minutes.

We froze the leftovers in individual servings.

Meal Madness: Bacon Wrapped Ranch Chicken

 I've done similar meals but this was fantastic!  Loved the cream cheese filling.  I can see using other seasonings like Garlic Garlic.  I used light cream cheese and turkey bacon.  I did not use the salt and pepper. 

 

Meal Prep Ingredients

• 6 (5-6 oz) boneless skinless chicken breasts
• 1 (8 oz) pkg cream cheese, softened
• 
  2 Tbsp Classic Ranch Mix
• 1 Tbsp Onion Onion Seasoning
• 1 c shredded mild cheddar cheese
• 12 bacon slices
• salt and pepper

Equipment Needed

• Cutting board, sharp knife
• small bowl, mixing spoon
• measuring cups/spoons
• plastic wrap OR parchment paper
• 2 (1 gallon) resealable freezer bags
• scissors, marker

Meal Prep

1. 
   In small bowl, combine softened cream cheese, Classic Ranch Mix, and Onion Onion Seasoning; vigorously mix until well combined.  Stir in cheddar cheese.  Set aside.
2. Press firmly down on each chicken breast and cut lengthwise to fillet the chicken breast.  DO NOT cut through the chicken entirely.  Open chicken breast like a book.
3. Salt and pepper chicken.
4. Place generous spoonful of cream cheese mixture on one half of each chicken breast.  Close over chicken breast creating a sandwich effect.
5. Wrap 2 slices of bacon around each breast.
6. Wrap each chicken breast in plastic wrap or parchment paper.
7. 
   Label a Freezer gallon bag with "Bacon Wrapped Ranch Chicken" and today's date.
8. Place individually wrapped chicken breasts inside gallon freezer bag.
9. Double bag to keep from freezer burn.  Seal well, label and freeze.

You can also refrigerate up to 24 hours.

Finish and Serve

Remove from freezer and refrigerate until thawed, about 24 hours.

1. 
   Preheat oven to 400 degrees F.  Remove plastic wrap from chicken and place in a greased 13x9-inch baking dish.
2. Bake 35-40 minutes or until internal temperature of chicken reaches 165 degrees F on an instant-read food thermometer.  If desired, broil on High 2-3 minutes or until bacon reaches desired crispiness.

Meal Madness: Mom's Taco Chicken & Rice

 

This was a very delicious casserole dish.  This can be cooked on the grill.  However, I baked it in the oven.  We didn't freeze this meal but had it for dinner the same day of the meal prep class (April 13th).  Since my hubby doesn't like peppers, I omitted the chili pepper.

Meal Prep Ingredients:

• 1 1/2 lbs boneless skinless chicken breasts
• 
  1 poblano Chile pepper
• 1 (15 oz) can black beans
• 1 1/2 c long-grain white rice
• 1 1/2 Tbsp Onion Onion Seasoning
• 4 Tbsp Mom's Favorite Taco Seasoning, divided
• 3 c water
• 1 c sour cream
• Taco toppings such as shredded cheese, chopped tomatoes, avocado or guacamole, green onions, and shredded lettuce.

Equipment needed:

• 1 (13x9-inch) aluminum foil disposable pan OR oven-safe baking dish
• large mixing bowl
• cutting board, sharp knife
• can opener, strainer, mixing spoon
• measuring cups/spoons
• aluminum foil
• cooking spray

Meal Prep:

1. Preheat oven to 375 degrees F.
2. Mix 1 c sour cream with 1 1/2 Tbsp Mom's Favorite Taco Seasoning until well combined.  Refrigerate until ready to serve.
3. 
   Slice or cube chicken.  Place in large mixing bowl.
4. Chop pepper and add to large mixing bowl.
5. Rinse and drain can of black beans; add to large mixing bowl.
6. 
   add 3 cups water to large mixing bowl.
7. add 1 1/2 c rice to large mixing bowl
8. add Onion Onion Seasoning and 2 1/2 tbsp Mom's Favorite Taco Seasoning to large mixing bowl.  Toss carefully to coat well.
9. 
   Pour all contents into a sprayed 13x9 aluminum pan or oven-safe baking dish.  Cover tightly with foil.
10.  Bake covered until liquid is absorbed, about 45 minutes.
11. Once finished, serve topped with desired toppings and seasoned sour cream.

If you want to make ahead and freeze:  Prepare steps 3,4, 5, 6, 7, and 8.  Cover with plastic wrap.  Place remaining 1 1/2 tablespoons Mom's Taco seasoning in a quart freezer bag.  Place on plastic wrap.  Cover with foil; seal well; label and freeze.  Thaw completely.  continue with step 1. (add water) then cover w/foil.

Meal Prep 101: Bruschetta Chicken Bake

 We had this for dinner this past Tuesday.  It was filling but I think it could have used a bit more seasoning - maybe something like Mama Mia or the Dried Tomato & Garlic Pesto.  But then it could have been the stuffing mix we used.  Actually, it was the diced tomatoes - I used the plain no salt added.  I seasoned the green beans with Onion Onion and Bacon Bacon.

Here are the ingredients:

• 1 Tbsp Avocado or Olive Oil
• 1 1/2 lbs boneless skinless chicken breasts, cubed
• 1 Tbsp Magic Chicken Seasoning
• 1 c shredded mozzarella cheese
• 1 (14.5 oz) can diced tomatoes with basil, garlic & oregano or diced Italian tomatoes, undrained
• 1 (6 oz) package herb-flavored stuffing mix
• 
  1/2 c water

This was our meal prep for the freezer:

• Combine the chicken, oil, and Magic Chicken Seasoning in a gallon freezer bag.  Mix well.
• Place cheese in a quart freezer bag
• Place tomatoes & water in a quart freezer bag 
• Place all bags and stuffing mix in a 2-gallon freezer bag.
• 
  Seal well, label and freeze.

Cooking Directions:

• Preheat oven to 400 degrees F.
• Grease a 13x9-inch baking dish (I used a cooking spray).
• 
  Add chicken then top with the cheese
• In a large bowl, combine tomatoes and stuffing mix; stir until moistened.  Spoon over cheese.
• Bake until internal temperature of chicken reaches 165 degrees F on an instant read food thermometer, about 15-20 minutes (or longer, depending on the size of chicken breasts).
• 
  Place under broiler to brown and crisp topping, if desired.

Makes 6 servings.

Now, I didn't mix the tomatoes & stuffing but layered the stuffing on top of the cheese then poured the tomato mixture over the top.

Meal Prep 101: Savory Grilled Chicken

 

Saturday's dinner was the grilled chicken breasts.  We had prepped enough for 3 meals (a total of 6 servings).  I only cooked two of the breasts.  The remaining 4 were divided up into two quart size freezer bags.  After removing them, I divided up the marinade between them.  Labeled the bags and placed them in the freezer for later.

You can substitute other meat such as pork chops or even steaks or fish.

Here are the ingredients:

• 1 1/2 lbs boneless skinless chicken breasts
• juice of 1 lime
• 3 Tbsp soy sauce
• 1 1/2 Tbsp olive oil
• 2 Tbsp Magic Chicken Seasoning

Here's how you assemble it for the freezer:

• In a 1 gallon freezer bag, combine all ingredients.
• Seal well and refrigerate 2 hours or place in freezer.

Cooking instructions:

• 
  Thaw, prepare grill to medium heat.  (I used a pan on the stove).
• Remove chicken from marinade.  Discard bag with marinade.
• Place chicken on grill.  Grill, turning once, until internal temperature reaches 165 degrees F on an instant-read food thermometer, about 10-12 minutes.

Makes 6 servings.

The potatoes were seasoned with Rustic Herb and the broccoli with Seasoned Pepper.

SS25 One Pan Honey BBQ Chicken

 

Trying out one of our new products this evening for dinner.  I made no substitutions.  Some information about the product - it is from our TS Eatwell line of products (in other words - clean ingredients).  However, it has wheat so if you are watching your gluten, you may want to take care.  It has 4g of added sugar, 1g dietary fiber, and total carbs of 8g.  0g Fat and 290mg of sodium.

So, here's what you need:

One Pan Honey BBQ Chicken Mix 

1/2 c olive oil

1 1/2 lbs boneless skinless chicken breasts cut into 6 pieces

1 lb baby carrots

1 lb baby red potatoes, quartered

You will also need a large bowl, a baking sheet lined with aluminum foil, and a spatula.

Here's the instructions:

1.  Preheat oven to 400 degrees F.  Line a large rimmed baking sheet with aluminum foil and then parchment paper (I didn't use the paper).

2.  In a large bowl or gallon freezer bag, combine first 2 ingredients.  Mix thoroughly.  Add remaining ingredients.  Toss to coat well.

3.  Transfer to baking sheet in an even layer.  Bake until internal temperature of chicken reaches 165 degrees F on an instant-read food thermometer and veggies are tender, about 30 minutes.

Makes about 6 servings. 

 

We ended up with 5 as one of the chicken breasts was kind of small.

One Pan Savory Baked Chicken

 Another delicious dinner that was made a few weeks ago.  Pretty much followed the recipe - no substitutions.  I used less sodium soy sauce.  The seasonings were in the One Pan Savory Baked Chicken  mix.

Note:  This requires marinating a minimum of 2 hours.  I did overnight.

Ingredients

1 1/2 lbs boneless skinless chicken breasts (cut into 6 servings)

Juice of 1 lime

3 Tbsp soy sauce or gluten free tamari sauce

1 pkt Onion Onion Seasoning 

1 pkt Garlic Garlic Seasoning

3 1/2 Tbsp olive oil, divided

1 1/2 lbs baby red potatoes, quartered

1 pkt Ultimate Steak Seasoning

Instructions

1.  In a gallon freezer bag, combine first 5 ingredients and 1 1/2 Tbsp oil.  Seal well and refrigerate 2 hours or up to overnight.

2.  Preheat oven to 425 degrees F.  Line a large rimmed baking sheet with parchment paper (I used aluminum foil).  Remove chicken from marinade.  Discard marinade.  Place chicken on one-half of baking sheet.

3.  In a large bowl, combine remaining ingredients and 2 Tbsp oil.  Toss to coat.  Place on second half of baking sheet.

4.  Bake until internal temperature of chicken reaches 165 degrees F on an instant read food thermometer, and potatoes are tender, about 20-25 minutes.  Makes 6 servings.

Looks like I forgot to take a picture of the complete dish after baking.  Oh well.  I might roast the vegetables with the potatoes next time.

Freezer to Oven: Honey Teriyaki Chicken & Rice

 Oh my!  This is a great home-made take-off of Asian Teriyaki Chicken & Rice dishes you get at your favorite Asian restaurants like Panda Express.

I did some slight variations like used a little over 2 pounds of chicken and two 12 ounce packages of frozen stir fry vegetables.  I also used a tri-blend rice instead of jasmine.  Also, I used Avocado Oil instead of olive oil.  And I did the No Freeze Option.  This is supposed to make 6 servings but I ended up with 8.  I froze the leftovers.

Here's the original recipe and directions:

1 Tbsp olive oil

1 1/2 lbs boneless skinless chicken breasts, cubed

1 Tbsp Onion Onion Seasoning

1/2 tsp Seasoned Salt

1 (16 oz) package frozen broccoli stir-fry vegetable blend

4 c cooked and cooled jasmine rice (1 1/3 c uncooked)

1 bottle Honey Teriyaki Sauce

1.  In large skillet, heat oil over medium-high heat.  Add chicken, Onion Onion Seasoning and Seasoned Salt.  Sauté until chicken is cooked through, about 5-6 minutes.  Cool.

2.  In a greased freezer to oven-safe 13x9-inch baking dish, combine chicken with remaining ingredients.  Toss to coat.

3.  Cover with plastic wrap, then aluminum foil.  Seal well, label and freeze.

4.  To bake from frozen, preheat oven to 375 degrees F.  Remove foil and plastic wrap.  Loosely replace foil.  Bake 1 hour.  Remove foil; stir.  Recover and continue baking 10-15 minutes or until internal temperature reaches 165 degrees F on an instant-read food thermometer.

Serve with Asian-style green salad.

No Freeze Option:  Preheat oven to 375 degrees F.  Prepare through step 2.  Cover with foil.  Bake 35-40 minutes, stirring halfway through.

Nutrition Per Serving:

Calories: 450

Total Fat: 7g

    Sat. Fat: 1g

Cholest: 85mg

Sodium: 1,550mg

Carbs:  62g

Fiber: 2g

Sugar: 22g

Protein: 35g