A couple of my quick freezer restockers. I don't really measure, so I'm guessing at the amounts, but should be pretty close.Cook some chicken breasts (I grab the big family pack and either grill or roast them all, have a couple for dinner and then shred or dice the rest and use that for these. Any chicken that's left over, I just shred and freeze. This can be pulled out, thawed and mixed with prepared BBQ sauce and stuck on buns and topped with some cheese for pulled chicken sandwiches (not as good as the real thing, but servicable in a pinch).Chicken pesto torilla pizza----------------------------- Flour torillas- Pesto (if I'm in a hurry and/or don't have basil the store bought ones aren't bad)- Mozzarella cheese- Cooked chicken (see above)- TomatoesSpread out aluminum foil twice the size of your tortillaStick a 6-8 inch flour tortilla on each foilSpread pesto on each tortillaCover with cheeseAdd shredded chicken and diced tomatoesWrap with the foilI bag them in gallon ziplock - 4-6 per bag - and stick them in the freezer. Pull them out and grill on medium heat or stick in a 400* oven for about 10-12 minutes.Chicken Chili-------------- Olive Oil- Onion- 2-3 cloves garlic- 2 Tablespoons Chili powder- 14-16 oz Can of Chicken broth- 1 Tablespoon Oregano- 14-16 oz can of diced tomatos- 1-2 tsp summer savory- salt/pepper (maybe about 1/2 tsp each?)- 1 lb shredded chicken breast- large (?30 oz) can of chili beansSaute onion and garlic for a couple minutes in some olive oil. Add chili powder and cook for another minute or so. Dump in everything else. Bring to a boil and then reduce heat and simmer for 20-30 minutes
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