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2023 Preparedness - Wednesday Wisdom: Week 48


November 29, 2023

The holiday season is upon us and that means stress! Here are a few ideas for freezer meals for those days when there just doesn't seem to be time to cook. Don't blow the budget by running for fast food! Eating out, even fast food, is expensive. Spend an evening or afternoon and stock the freezer. Use up your leftover turkey! When making freezer meals place plastic wrap over the food and then top with foil. Never place foil directly on the food. All the baking times are for taking from the freezer and popping into the oven. You can also defrost the food overnight in the fridge and save cooking time. When defrosting first follow all the baking directions but cut the times in half. All the following Chicken recipes are also great for leftover turkey! Tortillas con Pollo 2 small cans cream of chicken soup

1 5oz. can chopped chilies 1 C milk

½ C minced onion 1 ½ C sour cream

Combine ingredients in a large bowl to use as sauce. 3 C cooked chicken cubed

1 small bag tortilla chips 2 C grated cheese 1. Using half of the ingredients layer as you would lasagna, tortilla chips, chicken, sauce and cheese. 2. Add second layer. To Bake: Remove plastic wrap, replace foil and bake 1 hour at. 350º. Remove foil and continue baking until the cheese is lightly browned and sauce is bubbling.

Chicken and Rice 2 small cans cream of chicken soup

3 T powdered chicken bouillon or 3 cubes 1Tsp. poultry seasoning

1 C water Combine for sauce

3 C cubed cooked chicken

4 C cooked rice Broccoli (fresh or frozen) 1. Clean, cut and cook broccoli for 3 minutes if using fresh. 2. Combine with chicken and rice and stir well. 3. Add sauce and stir to combine. 4. Place in oven proof baking dish, cover and freeze. To Bake: Remove plastic wrap, replace foil and bake 1 hour at. 350º. Remove foil and continue baking until top is lightly browned. Waikiki Chicken 2-3 lbs. chicken pieces

1/4 C vinegar 2 T brown sugar

1 T Worcestershire sauce 1 Tsp. salt

1 (8 oz.) can pineapple chunks with juice ½ Tsp. ginger

½ C catchup Cooked rice

1. Brown chicken pieces. (Skip this step if using leftovers) 2. Place chicken in an oven-proof dish. 3. Combine all other ingredients and pour over chicken. 4. Cover with plastic wrap and foil. To Bake. Remove plastic and replace foil. Bake 350 º 45 minutes. Remove foil and continue baking for 30 minutes or until sauce is thickened. If using leftover chicken do not cover before baking and until bubbly and heated through. Serve over rice.

Chicken Pot Pie 2 small cans cream of chicken soup

3 T powdered chicken bouillon or 3 cubes 1 Tsp. poultry seasoning

1 C water Combine for Sauce

3 C cubed diced chicken

3 medium potatoes peeled and cut into bite-sized pieces. 4 carrots peeled and cut into bite-sized pieces

1 C frozen peas 1 refrigerated premade pie crust 1. Line the bottom of an oven proof dish with 1 pie crust (I use a cast iron frying pan) You may need to roll out the dough a little to make it fit. Poke holes in the crust with a fork and bake 350 degrees 10 minutes. 2. Combine remaining ingredients and add to the crust. 3. Place second crust over the top. Poke holes in the crust, cover with plastic and foil and freeze. To Bake: Remove plastic wrap and replace foil. Bake on bottom rack of oven at 350 degrees for 30 minutes. Remove foil, bake until crust is golden.

Chicken Enchiladas 2 T oil

canned or left over chicken or turkey 2 Tsp. ground cumin

2 Tblsp. flour 1/4 cup tomato paste

1 can chicken broth 3 cups cheddar cheese

1 can (15 oz) black beans, rinsed and drained

1 can (15oz) corn

6 scallions, diced 16 corn tortillas (6-inch) 1. In a medium saucepan, heat oil over low heat. 2. Add cumin, flour, and tomato paste. 3. Cook, whisking, 1 minute. 4. Whisk in broth and 1/2 cup water; bring to a boil. 5. Simmer, and cook until slightly thickened. 6. Heat tortillas to soften, making them easier to roll. Place under a lid or cover with a towel to keep warm. 7. Spoon sauce into 9x13 pan enough to cover the bottom and prevent sticking. 8. Brush tortilla with sauce. 9. Top each tortilla with remaining ingredients reserving half the cheese. 10. Roll tortillas and place seam side down in prepared baking dish. 11. Top with remaining sauce and cheese. 12. Wrap with plastic wrap and foil. To Bake: Remove foil and plastic. Replace foil and bake 350º for 30 minutes. Remove foil and continue baking about 20 minutes or until the cheese is melted and tortillas are heated through


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