Freezer Meals: The Recipes

In my initial freezer cooking post, I didn’t include the recipes since I was still recovering from the day of cooking. But here are the recipes for some of the dishes I made, including the Chicken Pot Pie & the Southwestern Turkey Chili:

Chicken Pot Pie

2 tablespoons butter
2 tablespoons all purpose flour
1/2 cup heavy cream
3-4 cups chicken broth
salt & pepper to taste
frozen mixed vegetables, kept frozen
1-2 cups cooked chicken
prepared pie crust

In a dutch oven, saute onions and garlic in oil.
When onions soften, add the butter.
Once butter melts down, add the flour and stir, cooking for about 1 minute.
Slowly add the heavy cream and stir.
Once you have a roux and cream is all mixed in, add the broth.
Simmer until it thickens.
Add frozen veggies and chicken, seasoning to taste.
You can also add your choice of dried herbs like basil, rosemary, oregano, etc.
Place mixture in a disposable loaf pan.
Mixture should be luke warm and once cooled completely, cut prepared pie crust to fit the top of the loaf pan, to sit above the filling.
Cover with foil and place in heavy duty freezer bag.

To cook, preheat oven to 350.
Place thawed pot pie on a baking sheet uncovered and bake for 45-50 min.

Southwestern Chicken Chili

Chili is a great dish to freeze and is great during these cold winter months too. I made a southwestern chili and once it cooled, I ladled it into quart size freezer bags. The bags hold a perfect serving amount for 2 people and I like how I can freeze them flat like a book – maximizing the space in my freezer!

(you could even make this in a crock pot, cool then place in heavy duty freezer bags)

2 tablespoons vegetable oil
1 medium green bell pepper, seeded and chopped
1 medium yellow onion, chopped
3 cloves garlic, finely chopped
2 pounds ground chicken or turkey breast
1 (14 1/2-ounce) can diced tomatoes
1 (10 3/4-ounce) can tomato puree
1 (15-ounce) can dark red kidney beans or great northern beans, drained and rinsed
1 (15-ounce) can sweet corn, drained and rinsed
2 (14 1/2-ounce) cans chicken broth
2 tablespoons dark chili powder
1 tablespoon ground cumin
2 tablespoons salt
1 tablespoon black pepper
1 tablespoon cayenne pepper
flour as needed

In a large pot, heat vegetable oil over medium heat.
Add bell pepper, onion and garlic. Saute about 5 minutes, until onion is translucent.
Add ground turkey and cook, stirring occasionally and breaking up large chunks, until turkey is browned. Do not drain fat.
Add tomatoes, tomato puree, kidney beans and corn. Stir in broth.
Stir in the chili powder, cumin, salt, pepper and cayenne.
Bring to simmer, then reduce heat, cover and cook for 30 minutes, stirring occasionally to prevent sticking or scalding.
If the chili is too thick, add additional broth. If it is thin, stir 1/4 cup masa flour into an equal amount of water, then stir into the chili. Cook 5 minutes.
If the chili is still thin, repeat with an additional 1/4 cup masa flour.
Taste the chili and adjust the seasonings and spices to taste.

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Tex mex chopped salad

Tex mex chopped salad w/spicy roasted chicken
& cilantro lime vinaigrette

Spicy Roasted Chicken:
cut up chicken pieces
olive oil
Seasonings: 1 teaspoon of each
salt
black pepper
cumin
chili powder
onion powder
garlic powder
paprika
sazon seasoning w/cilantro

Preheat oven to 350 degrees.
Combine all seasonings in a small bowl and mix.
Season chicken pieces with seasoning mix liberally.
Place seasoned chicken in dutch oven.
Pour olive oil over chicken.
Bake in preheated oven uncovered for 1 hour.
Allow chicken to cool.
Debone chicken and add to the following salad…
Tex Mex Chopped Salad:
romaine lettuce, chopped
spinach leaves, chopped
1 avocado, cubed
1/2 can of black beans, rinsed
1/2 can of sweet corn, drained
1 small cucumber or pickle, diced
1 roma tomato, seeded & chopped
a few baby carrots, diced
handful of cilantro, chopped
chopped, deboned spicy roasted chicken
crushed tortilla chips

Combine above salad ingredients except tortilla chips and toss.
Serve with the cilantro lime vinaigrette below.
Top with crushed tortilla chips.

Cilantro Lime Vinaigrette:
juice of 1 lime
olive oil
handful of chopped cilantro (or to your taste)
salt, pepper & sazon con cilantro to taste

8 Layer Salad

8 Layer Salad
Combine your preferred amounts of the following building from bottom to top in a trifle bowl. Allow salad to chill at least 2 hours or even overnight before serving.

Lettuce
Carrots
Tomatoes
Corn
Peas
Shredded Cheddar Cheese
Salad Dressing seasoned with garlic powder
Chopped Bacon

The Union of Curry & Rice

Often times, I’ll have leftover rice after cooking dinner for a family event. Usually my first instinct is to make fried rice. However this time I decided to make a different version with a Thai twist. It’s a little creamy, a little spicy and so good… its my green chicken curry fried rice.

In Thai cuisine green curry is one of the spicier variations of curry. The thickness of the sauce varies with the amount of coconut milk used. The main ingredients are coconut milk, green curry paste, sugar, fish sauce, kaffir lime leavees and thai basil leaves. Typically, green curry paste is made by pounding in a mortar ingredients including: shallots, green chillies, garlic, galangal, fresh turmeric, shrimp paste and salt.
Here is my recipe for green chicken curry fried rice:
6 chicken thighs
3 eggs, scrambled
3 cloves of garlic, minced
1 medium onion, chopped
1 large “thumb” of fresh ginger, julienned
2 tablespoons green curry paste
2-3 cups cold leftover white rice
1 cup frozen green peas
1 can baby corn, drained
1 handful extra fine green beans
1 can (13.5 oz) coconut milk
cooking oil
In a pot, place chicken thighs and cover with water.
Boil chicken until fully cooked.
Allow chicken to cool and debone.
Chop chicken and set aside.
In a large saute pan, add cooking oil and fry eggs.
When scrambled and completely cooked, remove from pan and set aside.
In the same pan, add cooking oil, garlic, onion and ginger.
When onions have softened, add cooked chicken.
Stir and then add green curry paste.
Stir chicken until fully coated.
Add and fold in cold rice.
If needed, add a little cooking oil to prevent rice from sticking to pan.
Add peas, baby corn and beans; stirring to combine.
Slowly pour in coconut milk, a little at a time and fold in.
When fully heated through and combined, serve.
This is a meal on its own, but can accompany garlic spinach if you’d like.