It
has been two weeks since I conquered 80 pounds of chicken. I have also
had a chance to try a few of the recipes. Many of the recipes I found
on Pinterest. I have linked each recipe to it's respective website (if
possible).
Jalapeno Popper Chicken Taquitos
I started out by putting 4 of the giant chicken breasts into my crockpot. I cooked them on high for 4 hours. I added a little extra water (next time I would use chicken broth). The chicken ended up sitting on warm for another hour. I shredded it and made about 10 taquitos. They were delicious but I was running out of steam so I used the rest of the shredded chicken in a couple of enchilada casseroles and then froze a cup or two of the shredded chicken to use later. This shredded chicken had great flavor. I plan to make it again and use it in enchiladas or burritos.
Cori's Enchiladas & Enchilada Casserole
I made a 13x9 inch pan of Chicken Enchiladas using the recipe I created myself. This meal is a favorite around my house. It is the recipe that is most requested by the kids. We cooked this pan up and ate it right away.
I also made 3 pans of Chicken Enchilada Casserole using the same ingredients and layering them into the pan rather than roll the tortillas into rolls. I used shredded chicken that I cooked in the crockpot. I cooked 4 of the giant chicken breasts in the crockpot with a couple of jars of home-canned salsa for 8 hours and then I shredded it with a fork.
Chicken and Sun Dried Tomato Cream Sauce (1 meal)
I made this meal the first night because I was dying to try it. It tasted like a gourmet meal. We ended up having plenty for leftovers. I used 3 chicken breasts. I froze a couple of pieces of the leftover chicken because I wanted to find out if this would be a good freezer meal. I will let you know soon!
Frozen Chicken Breasts (13 meals)
I did a quick freeze using a cookie sheet and 24 of the chicken breasts. I froze them for about 4 hours so that I could use my Food Saver and not have the juices get sucked up. I made 8 packages with 3 breasts each. I also split some of the breasts into smaller pieces and created 5 other bags. When I pull these out of the freezer I can do anything with them.
Cubed Chicken (3 meals)
The Zaycon Fresh Chicken has to be trimmed up a bit so as I was trimming I ended up with some smaller pieces of chicken that could be used for tacos, enchiladas, pesto, etc. I decided to keep this separate from the rest and I bagged it up in one or two cup portions. I even browned a cup of it so I can pull it out of the freezer and it is ready to eat or add to a recipe.
Canned Chicken Breasts (24 pints=24 meals)
I used my Presto Pressure Cooker and the recipe from my Ball Blue Book for Canning and Preserving book to can several chicken breasts. I used about 21 breasts to get 24 pints. I opened two jars the next day so we could try this and I was feeding four people. I made a quick little Chicken Salad for sandwiches. I added a little chopped onion, bell pepper, carrot, salt, pepper, and garlic powder. It was delicious.
Jalapeno Popper Chicken Taquitos
I started out by putting 4 of the giant chicken breasts into my crockpot. I cooked them on high for 4 hours. I added a little extra water (next time I would use chicken broth). The chicken ended up sitting on warm for another hour. I shredded it and made about 10 taquitos. They were delicious but I was running out of steam so I used the rest of the shredded chicken in a couple of enchilada casseroles and then froze a cup or two of the shredded chicken to use later. This shredded chicken had great flavor. I plan to make it again and use it in enchiladas or burritos.
Cori's Enchiladas & Enchilada Casserole
I made a 13x9 inch pan of Chicken Enchiladas using the recipe I created myself. This meal is a favorite around my house. It is the recipe that is most requested by the kids. We cooked this pan up and ate it right away.
I also made 3 pans of Chicken Enchilada Casserole using the same ingredients and layering them into the pan rather than roll the tortillas into rolls. I used shredded chicken that I cooked in the crockpot. I cooked 4 of the giant chicken breasts in the crockpot with a couple of jars of home-canned salsa for 8 hours and then I shredded it with a fork.
Chicken and Sun Dried Tomato Cream Sauce (1 meal)
I made this meal the first night because I was dying to try it. It tasted like a gourmet meal. We ended up having plenty for leftovers. I used 3 chicken breasts. I froze a couple of pieces of the leftover chicken because I wanted to find out if this would be a good freezer meal. I will let you know soon!
Frozen Chicken Breasts (13 meals)
I did a quick freeze using a cookie sheet and 24 of the chicken breasts. I froze them for about 4 hours so that I could use my Food Saver and not have the juices get sucked up. I made 8 packages with 3 breasts each. I also split some of the breasts into smaller pieces and created 5 other bags. When I pull these out of the freezer I can do anything with them.
Cubed Chicken (3 meals)
The Zaycon Fresh Chicken has to be trimmed up a bit so as I was trimming I ended up with some smaller pieces of chicken that could be used for tacos, enchiladas, pesto, etc. I decided to keep this separate from the rest and I bagged it up in one or two cup portions. I even browned a cup of it so I can pull it out of the freezer and it is ready to eat or add to a recipe.
Canned Chicken Breasts (24 pints=24 meals)
I used my Presto Pressure Cooker and the recipe from my Ball Blue Book for Canning and Preserving book to can several chicken breasts. I used about 21 breasts to get 24 pints. I opened two jars the next day so we could try this and I was feeding four people. I made a quick little Chicken Salad for sandwiches. I added a little chopped onion, bell pepper, carrot, salt, pepper, and garlic powder. It was delicious.
Tonight I made your enchiladas and they were a big hit! So yummy! I used ground beef but want to use chicken next time. Thanks for the great recipe!
ReplyDeleteGround beef is a good choice! I am glad you enjoyed them.
ReplyDelete