Freezer meals for Crockpot?

Discussion in 'Cooking' started by kellia, Mar 2, 2008.

  1. OctMtnWoods

    OctMtnWoods That's where I want to be.

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    Mar 9, 2007
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    I guess we got kicked off the Budget Board? :confused3
     
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  3. TifffanyD

    TifffanyD DIS Veteran

    Joined:
    Apr 23, 2007
    Messages:
    7,667
    I love throwing some chicken breasts in with 1 can (or 2 cups) chicken broth and a can of cream of chicken soup. Then, when done, I have done a few things with it

    1 - About an hour before i drop cut up biscuits in and stir for chicken and dumplings

    2 - About an hour before I throw in egg noodles for chicken and noodles

    3 - I make biscuits to go with it and serve it over biscuits. Chicken and biscuits! May need to thicken for this as there's lots of liquid

    4 - I drained off some of the liquid and mixed it with stovetop stuffing instead of water. Chicken and stuffing! This was really yummy stuffing

    Also for super easy I love to take a turkey roast and some peeled and cut potatoes and throw them in with the gravy packet dripped over top. DH LOVES the potatoes. I might get some chicken gravy and try that.
     
  4. mamalle

    mamalle DIS Veteran

    Joined:
    May 29, 2004
    Messages:
    3,831
    I guess so:confused3
     
  5. MazdaUK

    MazdaUK <font color=green>Curse this time difference!<br><

    Joined:
    Sep 17, 2004
    Messages:
    9,469
    You need to par-boil the potatoes or they'll go black. Or use pre-prepared vacuum packed:thumbsup2
     
  6. piratesmate

    piratesmate <font color=red>Drah-gun! I don't do that tongue t

    Joined:
    Feb 22, 2001
    Messages:
    7,720
    Hey - welcome to the Cooking board! :welcome:

    We have a long-running crockpot thread here and it has been indexed at: http://www.disboards.com/showthread.php?t=1915122 The index is stuck to the top of the forum & the thread with recipes has a link in the first post: http://www.disboards.com/showthread.php?t=275509 I hope you'll check in there too, even if they aren't all budget recipes. There have been plenty of good ideas given there.

    I've been using a crockpot for over 30 years & have often put in frozen meat. My original pot said that you're supposed to add a cup of cold water when using frozen meat to prevent the stone from cracking. We just got more good broth for gravy that way. ;) The whole temperature thing is a newer concern - maybe the past 10 - 15 years - and these new pots cook much faster than the old ones did. Oh - and when using frozen meatballs or Italian sausages I don't add water - just make sure most of the sauce goes in first.

    As for potatoes & the freezer - I don't like what happens when potatoes get frozen...they're either mushy or turn black. This doesn't make for a budget meal, but I sometimes use canned potatoes in my beef stew. I still wouldn't freeze them, but it would be easy enough to just open the can, drain them & add to the crock when you throw the stew in there.
     
  7. sherry7

    sherry7 DIS Veteran

    Joined:
    Apr 29, 2001
    Messages:
    2,327
    I do something similar to this. I put the frozen chicken breasts in the crockpot, sprinkle with about 1/2 of a package of taco seasoning, and add 1 cup of salsa on top. I let it cook on low for about 10 hours.
     
  8. OctMtnWoods

    OctMtnWoods That's where I want to be.

    Joined:
    Mar 9, 2007
    Messages:
    1,642
    I ended up making my version of "beef stew freezer kits" and I've used 1 since. :thumbsup2
    Chopped stew meat in 1 bag. Chopped celery, carrots, onion in a larger bag. Slipped the meat bag into the veggie bag. And a slip of paper reminding me to add 3 cups of potatoes & the beef stew seasoning packet when making it.

    You could put the seasoning packet in the freezer kit if you wanted, but I'm weird about thinking what kind of icky stuff might be on the outside of the packet & touching the food. :rotfl: I didn't worry as much about the freezer bag inside touching the food though. ;)

    It was super easy to throw together that day since I only had to cut up 3 potatoes.
     
  9. MazdaUK

    MazdaUK <font color=green>Curse this time difference!<br><

    Joined:
    Sep 17, 2004
    Messages:
    9,469
    That's a great tip:thumbsup2 How did the veg stand up to freezing?
     
  10. sherry7

    sherry7 DIS Veteran

    Joined:
    Apr 29, 2001
    Messages:
    2,327
    I think this is what you're looking for. These are for the oven, but I don't see why they couldn't be done in the crockpot. Copy and pasted from a Yahoo group.



    Note - all recipes for chicken can be substituted with beef or pork.

    DUMP CHICKEN

    DUMP BBQ JELLY CHICKEN^
    DUMP CHILI MAPLE GLAZED CHICKEN^
    DUMP CITRUS GINGER CHICKEN^
    DUMP CRANBERRY CHICKEN^
    DUMP CREOLE CHICKEN^
    DUMP GARLIC DIJON CHICKEN^
    DUMP HERB WINE CHICKEN^
    DUMP HONEY GINGER CHICKEN^
    DUMP HONEY GLAZED CHICKEN^
    DUMP HONEY SESAME CHICKEN^
    DUMP LEMON AND GARLIC CHICKEN^
    DUMP LEMON MARINADE CHICKEN^
    DUMP PEPPER LIME CHICKEN^
    DUMP RASPBERRY CURRANT CHICKEN^
    DUMP RUSSIAN CHICKEN^
    DUMP SPICED CITRUS CHICKEN^
    DUMP SPICY SWEET GLAZE CHICKEN^
    DUMP SWEET AND SOUR CHICKEN^
    DUMP SWEET AND SPICY CHICKEN^
    DUMP STICKY CHICKY^
    DUMP TERIYAKI CHICKEN^



    * Exported from MasterCook *

    DUMP BBQ JELLY CHICKEN^

    Recipe By :
    Serving Size : 0 Preparation Time :0:00
    Categories :
    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    3/4 cup Ketchup
    3/4 cup Blackberry Jam
    1/8 cup White Vinegar
    1 Teaspoon Worcestershire
    2 Teaspoon Chili Powder
    1/8 Teaspoon Salt

    We call it "DUMP-CHICKEN" because you DUMP the mix into a 1 gallon freezer baggie with the chicken and freeze it. Then when you want to eat it, you thaw overnight in the fridge
    and DUMP it into a pan and cook it!

    All the recipes can be made with 4-8 pieces of chicken (any pieces will do... wings, thighs, drumsticks, bone-in, skin-on, boneless, skinless, maybe even whole chicken), we use 5 boneless/skinless chicken breasts to keep it healthier. To cook the chicken, thaw completely in the fridge, dump into 9x12" pan, bake at 350 until done. For BL/SL breasts it is about 25-35 minutes. For chicken pieces, it runs closer to an hour. Enjoy! You can also use your crock pot for this too!

    CATHY'S NOTE:
    Strawberry, peach, and apricot also work well

    "Cathy Senior"
    Creative Budget #553
    2-7-01

    Formatted and Posted by Goldi
    gemini88@earthlink.net
    2-09-01


    - - - - - - - - - - - - - - - - - -



    * Exported from MasterCook *

    DUMP CHILI MAPLE GLAZED CHICKEN^

    Recipe By :
    Serving Size : 0 Preparation Time :0:00
    Categories :
    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 Tablespoons Water
    1 Teaspoon Salt
    1 1/2 Tablespoons Maple Syrup
    1 Tablespoon Chili Powder

    We call it "DUMP-CHICKEN" because you DUMP the mix into a 1 gallon freezer baggie with the chicken and freeze it. Then when you want to eat it, you thaw overnight in the fridge
    and DUMP it into a pan and cook it!

    All the recipes can be made with 4-8 pieces of chicken (any pieces will do... wings, thighs, drumsticks, bone-in, skin-on, boneless, skinless, maybe even whole chicken), we use 5 boneless/skinless chicken breasts to keep it healthier. To cook the chicken, thaw completely in the fridge, dump into 9x12" pan, bake at 350 until done. For BL/SL breasts it is about 25-35 minutes. For chicken pieces, it runs closer to an hour. Enjoy! You can also use your crock pot for this too!

    "Cathy Senior"
    Creative Budget #553
    2-7-01

    Formatted and Posted by Goldi
    gemini88@earthlink.net
    2-09-01


    - - - - - - - - - - - - - - - - - -



    * Exported from MasterCook *

    DUMP CITRUS GINGER CHICKEN^

    Recipe By :
    Serving Size : 0 Preparation Time :0:00
    Categories :
    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1/4 cup Orange Marmalade
    1 Tablespoon Honey-Mustard
    3/4 Teaspoon Ground Ginger
    1/8 Teaspoon Red Pepper (Optional)

    We call it "DUMP-CHICKEN" because you DUMP the mix into a 1 gallon freezer baggie with the chicken and freeze it. Then when you want to eat it, you thaw overnight in the fridge
    and DUMP it into a pan and cook it!

    All the recipes can be made with 4-8 pieces of chicken (any pieces will do... wings, thighs, drumsticks, bone-in, skin-on, boneless, skinless, maybe even whole chicken), we use 5 boneless/skinless chicken breasts to keep it healthier. To cook the chicken, thaw completely in the fridge, dump into 9x12" pan, bake at 350 until done. For BL/SL breasts it is about 25-35 minutes. For chicken pieces, it runs closer to an hour. Enjoy! You can also use your crock pot for this too!

    "Cathy Senior"
    Creative Budget #553
    2-7-01

    Formatted and Posted by Goldi
    gemini88@earthlink.net
    2-09-01


    - - - - - - - - - - - - - - - - - -



    * Exported from MasterCook *

    DUMP CRANBERRY CHICKEN^

    Recipe By :
    Serving Size : 0 Preparation Time :0:00
    Categories :
    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 Tablespoons Melted Butter
    1 Tablespoon Soy Sauce
    1/2 cup Cranberry Sauce
    1/4 cup Orange Juice
    1/8 Teaspoon Cinnamon

    We call it "DUMP-CHICKEN" because you DUMP the mix into a 1 gallon freezer baggie with the chicken and freeze it. Then when you want to eat it, you thaw overnight in the fridge
    and DUMP it into a pan and cook it!

    All the recipes can be made with 4-8 pieces of chicken (any pieces will do... wings, thighs, drumsticks, bone-in, skin-on, boneless, skinless, maybe even whole chicken), we use 5 boneless/skinless chicken breasts to keep it healthier. To cook the chicken, thaw completely in the fridge, dump into 9x12" pan, bake at 350 until done. For BL/SL breasts it is about 25-35 minutes. For chicken pieces, it runs closer to an hour. Enjoy! You can also use your crock pot for this too!

    "Cathy Senior"
    Creative Budget #553
    2-7-01

    Formatted and Posted by Goldi
    gemini88@earthlink.net
    2-09-01


    - - - - - - - - - - - - - - - - - -



    * Exported from MasterCook *

    DUMP CREOLE CHICKEN^

    Recipe By :
    Serving Size : 0 Preparation Time :0:00
    Categories :
    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 Tablespoon Olive Oil
    1/4 cup Chopped Onion
    1/4 cup Bell Pepper
    1 Clove Minced Garlic
    1 can Whole Tomatoes* -- 14 oz
    2 Teaspoons Worcestershire
    2 Teaspoons Red Wine Vinegar
    1/2 Teaspoon Dried Basil
    1/4 Teaspoon Salt
    1/4 Teaspoon Pepper
    1/4 Teaspoon Pepper Sauce -- Optional

    * Chopped and undrained
    We call it "DUMP-CHICKEN" because you DUMP the mix into a 1 gallon freezer baggie with the chicken and freeze it. Then when you want to eat it, you thaw overnight in the fridge
    and DUMP it into a pan and cook it!

    All the recipes can be made with 4-8 pieces of chicken (any pieces will do... wings, thighs, drumsticks, bone-in, skin-on, boneless, skinless, maybe even whole chicken), we use 5 boneless/skinless chicken breasts to keep it healthier. To cook the chicken, thaw completely in the fridge, dump into 9x12" pan, bake at 350 until done. For BL/SL breasts it is about 25-35 minutes. For chicken pieces, it runs closer to an hour. Enjoy! You can also use your crock pot for this too!

    "Cathy Senior"
    Creative Budget #553
    2-7-01

    Formatted and Posted by Goldi
    gemini88@earthlink.net
    2-09-01


    - - - - - - - - - - - - - - - - - -



    * Exported from MasterCook *

    DUMP GARLIC DIJON CHICKEN^

    Recipe By :
    Serving Size : 0 Preparation Time :0:00
    Categories :
    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 Cloves Minced Garlic
    4 Tablespoons Dijon Mustard
    2 Tablespoons Lime Juice

    We call it "DUMP-CHICKEN" because you DUMP the mix into a 1 gallon freezer baggie with the chicken and freeze it. Then when you want to eat it, you thaw overnight in the fridge
    and DUMP it into a pan and cook it!

    All the recipes can be made with 4-8 pieces of chicken (any pieces will do... wings, thighs, drumsticks, bone-in, skin-on, boneless, skinless, maybe even whole chicken), we use 5 boneless/skinless chicken breasts to keep it healthier. To cook the chicken, thaw completely in the fridge, dump into 9x12" pan, bake at 350 until done. For BL/SL breasts it is about 25-35 minutes. For chicken pieces, it runs closer to an hour. Enjoy! You can also use your crock pot for this too!

    "Cathy Senior"
    Creative Budget #553
    2-7-01

    Formatted and Posted by Goldi
    gemini88@earthlink.net
    2-09-01


    - - - - - - - - - - - - - - - - - -



    * Exported from MasterCook *

    DUMP HERB WINE CHICKEN^

    Recipe By :
    Serving Size : 0 Preparation Time :0:00
    Categories :
    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 cup Red Wine
    2/3 cup Vegetable Oil
    2 Cloves Crushed Garlic
    1/2 Lemon (sliced thinly)
    2 Tablespoons Minced Parsley
    1 Teaspoon Thyme
    1 Teaspoon Basil
    1/2 Teaspoon Salt
    1/4 Teaspoon Pepper

    We call it "DUMP-CHICKEN" because you DUMP the mix into a 1 gallon freezer baggie with the chicken and freeze it. Then when you want to eat it, you thaw overnight in the fridge
    and DUMP it into a pan and cook it!

    All the recipes can be made with 4-8 pieces of chicken (any pieces will do... wings, thighs, drumsticks, bone-in, skin-on, boneless, skinless, maybe even whole chicken), we use 5 boneless/skinless chicken breasts to keep it healthier. To cook the chicken, thaw completely in the fridge, dump into 9x12" pan, bake at 350 until done. For BL/SL breasts it is about 25-35 minutes. For chicken pieces, it runs closer to an hour. Enjoy! You can also use your crock pot for this too!

    "Cathy Senior"
    Creative Budget #553
    2-7-01

    Formatted and Posted by Goldi
    gemini88@earthlink.net
    2-09-01


    - - - - - - - - - - - - - - - - - -



    * Exported from MasterCook *

    DUMP HONEY GINGER CHICKEN^

    Recipe By :
    Serving Size : 0 Preparation Time :0:00
    Categories :
    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    4 Tablespoons Chopped Onion
    1 1/2 Tablespoons Honey
    1 Tablespoon Soy Sauce
    1 Tablespoon Minced Ginger
    2 Tablespoon Sherry
    1/4 cup Chives

    We call it "DUMP-CHICKEN" because you DUMP the mix into a 1 gallon freezer baggie with the chicken and freeze it. Then when you want to eat it, you thaw overnight in the fridge
    and DUMP it into a pan and cook it!

    All the recipes can be made with 4-8 pieces of chicken (any pieces will do... wings, thighs, drumsticks, bone-in, skin-on, boneless, skinless, maybe even whole chicken), we use 5 boneless/skinless chicken breasts to keep it healthier. To cook the chicken, thaw completely in the fridge, dump into 9x12" pan, bake at 350 until done. For BL/SL breasts it is about 25-35 minutes. For chicken pieces, it runs closer to an hour. Enjoy! You can also use your crock pot for this too!

    "Cathy Senior"
    Creative Budget #553
    2-7-01

    Formatted and Posted by Goldi
    gemini88@earthlink.net
    2-09-01


    - - - - - - - - - - - - - - - - - -



    * Exported from MasterCook *

    DUMP HONEY GLAZED CHICKEN^

    Recipe By :
    Serving Size : 0 Preparation Time :0:00
    Categories :
    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1/4 cup Butter -- Melted
    1/8 cup Soy Sauce
    1/2 cup Honey

    We call it "DUMP-CHICKEN" because you DUMP the mix into a 1 gallon freezer baggie with the chicken and freeze it. Then when you want to eat it, you thaw overnight in the fridge
    and DUMP it into a pan and cook it!

    All the recipes can be made with 4-8 pieces of chicken (any pieces will do... wings, thighs, drumsticks, bone-in, skin-on, boneless, skinless, maybe even whole chicken), we use 5 boneless/skinless chicken breasts to keep it healthier. To cook the chicken, thaw completely in the fridge, dump into 9x12" pan, bake at 350 until done. For BL/SL breasts it is about 25-35 minutes. For chicken pieces, it runs closer to an hour. Enjoy! You can also use your crock pot for this too!

    "Cathy Senior"
    Creative Budget #553
    2-7-01

    Formatted and Posted by Goldi
    gemini88@earthlink.net
    2-09-01


    - - - - - - - - - - - - - - - - - -



    * Exported from MasterCook *

    DUMP HONEY SESAME CHICKEN^

    Recipe By :
    Serving Size : 0 Preparation Time :0:00
    Categories :
    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1/2 cup Beer
    3 Tablespoons Sesame Seeds
    3 Tablespoons Honey
    2 Tablespoons Dijon Mustard
    1/2 Teaspoon Pepper
    2 Cloves Crushed Garlic

    We call it "DUMP-CHICKEN" because you DUMP the mix into a 1 gallon freezer baggie with the chicken and freeze it. Then when you want to eat it, you thaw overnight in the fridge
    and DUMP it into a pan and cook it!

    All the recipes can be made with 4-8 pieces of chicken (any pieces will do... wings, thighs, drumsticks, bone-in, skin-on, boneless, skinless, maybe even whole chicken), we use 5 boneless/skinless chicken breasts to keep it healthier. To cook the chicken, thaw completely in the fridge, dump into 9x12" pan, bake at 350 until done. For BL/SL breasts it is about 25-35 minutes. For chicken pieces, it runs closer to an hour. Enjoy! You can also use your crock pot for this too!

    "Cathy Senior"
    Creative Budget #553
    2-7-01

    Formatted and Posted by Goldi
    gemini88@earthlink.net
    2-09-01


    - - - - - - - - - - - - - - - - - -



    * Exported from MasterCook *

    DUMP LEMON AND GARLIC CHICKEN^

    Recipe By :
    Serving Size : 0 Preparation Time :0:00
    Categories :
    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 Cloves Chopped Garlic
    4 Tablespoons Olive Oil
    2 Tablespoons Chopped Parsley
    3 Tablespoons Lemon Juice
    1/8 Teaspoon Pepper

    We call it "DUMP-CHICKEN" because you DUMP the mix into a 1 gallon freezer baggie with the chicken and freeze it. Then when you want to eat it, you thaw overnight in the fridge
    and DUMP it into a pan and cook it!

    All the recipes can be made with 4-8 pieces of chicken (any pieces will do... wings, thighs, drumsticks, bone-in, skin-on, boneless, skinless, maybe even whole chicken), we use 5 boneless/skinless chicken breasts to keep it healthier. To cook the chicken, thaw completely in the fridge, dump into 9x12" pan, bake at 350 until done. For BL/SL breasts it is about 25-35 minutes. For chicken pieces, it runs closer to an hour. Enjoy! You can also use your crock pot for this too!

    "Cathy Senior"
    Creative Budget #553
    2-7-01

    Formatted and Posted by Goldi
    gemini88@earthlink.net
    2-09-01


    - - - - - - - - - - - - - - - - - -



    * Exported from MasterCook *

    DUMP LEMON MARINADE CHICKEN^

    Recipe By :
    Serving Size : 0 Preparation Time :0:00
    Categories :
    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2/3 cup Lemon Juice
    1/4 cup Cider Vinegar
    1/4 cup Vegetable Oil
    2 Tablespoons Minced Onion

    We call it "DUMP-CHICKEN" because you DUMP the mix into a 1 gallon freezer baggie with the chicken and freeze it. Then when you want to eat it, you thaw overnight in the fridge
    and DUMP it into a pan and cook it!

    All the recipes can be made with 4-8 pieces of chicken (any pieces will do... wings, thighs, drumsticks, bone-in, skin-on, boneless, skinless, maybe even whole chicken), we use 5 boneless/skinless chicken breasts to keep it healthier. To cook the chicken, thaw completely in the fridge, dump into 9x12" pan, bake at 350 until done. For BL/SL breasts it is about 25-35 minutes. For chicken pieces, it runs closer to an hour. Enjoy! You can also use your crock pot for this too!

    "Cathy Senior"
    Creative Budget #553
    2-7-01

    Formatted and Posted by Goldi
    gemini88@earthlink.net
    2-09-01


    - - - - - - - - - - - - - - - - - -



    * Exported from MasterCook *

    DUMP PEPPER LIME CHICKEN^

    Recipe By :
    Serving Size : 0 Preparation Time :0:00
    Categories :
    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1/2 Teaspoon Lime Peel
    2 Cloves Minced Garlic
    1/4 cup Lime Juice
    1 Teaspoon Pepper
    1 Tablespoon Vegetable Oil
    1 Teaspoon Basil
    1/4 Teaspoon Salt

    We call it "DUMP-CHICKEN" because you DUMP the mix into a 1 gallon freezer baggie with the chicken and freeze it. Then when you want to eat it, you thaw overnight in the fridge
    and DUMP it into a pan and cook it!

    All the recipes can be made with 4-8 pieces of chicken (any pieces will do... wings, thighs, drumsticks, bone-in, skin-on, boneless, skinless, maybe even whole chicken), we use 5 boneless/skinless chicken breasts to keep it healthier. To cook the chicken, thaw completely in the fridge, dump into 9x12" pan, bake at 350 until done. For BL/SL breasts it is about 25-35 minutes. For chicken pieces, it runs closer to an hour. Enjoy! You can also use your crock pot for this too!

    "Cathy Senior"
    <aplchef@myhome.net>
    Creative Budget #553
    2-7-01

    Formatted and Posted by Goldi
    gemini88@earthlink.net
    2-09-01


    - - - - - - - - - - - - - - - - - -



    * Exported from MasterCook *

    DUMP RASPBERRY CURRANT CHICKEN^

    Recipe By :
    Serving Size : 0 Preparation Time :0:00
    Categories :
    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 Tablespoon Sugar
    1 Teaspoon Pepper
    1/8 cup Water
    1/8 cup Raspberry Vinegar
    1/2 cup Currant Jelly

    We call it "DUMP-CHICKEN" because you DUMP the mix into a 1 gallon freezer baggie with the chicken and freeze it. Then when you want to eat it, you thaw overnight in the fridge
    and DUMP it into a pan and cook it!

    All the recipes can be made with 4-8 pieces of chicken (any pieces will do... wings, thighs, drumsticks, bone-in, skin-on, boneless, skinless, maybe even whole chicken), we use 5 boneless/skinless chicken breasts to keep it healthier. To cook the chicken, thaw completely in the fridge, dump into 9x12" pan, bake at 350 until done. For BL/SL breasts it is about 25-35 minutes. For chicken pieces, it runs closer to an hour. Enjoy! You can also use your crock pot for this too!

    CATHY'S NOTES:
    Also can substitute Raspberry Vinaigrette Salad Dressing

    "Cathy Senior"
    Creative Budget #553
    2-7-01

    Formatted and Posted by Goldi
    gemini88@earthlink.net
    2-09-01


    - - - - - - - - - - - - - - - - - -



    * Exported from MasterCook *

    DUMP RUSSIAN CHICKEN^

    Recipe By :
    Serving Size : 0 Preparation Time :0:00
    Categories :
    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2/3 cup Apricot Preserves
    16 oz Russian Dressing
    2 Packages Dry Onion Soup Mix

    We call it "DUMP-CHICKEN" because you DUMP the mix into a 1 gallon freezer baggie with the chicken and freeze it. Then when you want to eat it, you thaw overnight in the fridge
    and DUMP it into a pan and cook it!

    All the recipes can be made with 4-8 pieces of chicken (any pieces will do... wings, thighs, drumsticks, bone-in, skin-on, boneless, skinless, maybe even whole chicken), we use 5 boneless/skinless chicken breasts to keep it healthier. To cook the chicken, thaw completely in the fridge, dump into 9x12" pan, bake at 350 until done. For BL/SL breasts it is about 25-35 minutes. For chicken pieces, it runs closer to an hour. Enjoy! You can also use your crock pot for this too!

    "Cathy Senior"
    Creative Budget #553
    2-7-01

    Formatted and Posted by Goldi
    gemini88@earthlink.net
    2-09-01


    - - - - - - - - - - - - - - - - - -



    * Exported from MasterCook *

    DUMP SPICED CITRUS CHICKEN^

    Recipe By :
    Serving Size : 0 Preparation Time :0:00
    Categories :
    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 Tablespoons Olive Oil
    2 Tablespoons Lime Juice
    2 Tablespoons Orange Juice
    2 Tablespoons Lemon Juice
    2 Tablespoons Chili Powder
    2 Tablespoons Paprika
    1 Teaspoon Cayenne
    1/2 Teaspoon Pepper
    1/2 Teaspoon Salt

    We call it "DUMP-CHICKEN" because you DUMP the mix into a 1 gallon freezer baggie with the chicken and freeze it. Then when you want to eat it, you thaw overnight in the fridge
    and DUMP it into a pan and cook it!

    All the recipes can be made with 4-8 pieces of chicken (any pieces will do... wings, thighs, drumsticks, bone-in, skin-on, boneless, skinless, maybe even whole chicken), we use 5 boneless/skinless chicken breasts to keep it healthier. To cook the chicken, thaw completely in the fridge, dump into 9x12" pan, bake at 350 until done. For BL/SL breasts it is about 25-35 minutes. For chicken pieces, it runs closer to an hour. Enjoy! You can also use your crock pot for this too!

    "Cathy Senior"
    Creative Budget #553
    2-7-01

    Formatted and Posted by Goldi
    gemini88@earthlink.net
    2-09-01


    - - - - - - - - - - - - - - - - - -



    * Exported from MasterCook *

    DUMP SPICY SWEET GLAZE CHICKEN^

    Recipe By :
    Serving Size : 0 Preparation Time :0:00
    Categories :
    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 Teaspoons Minced Garlic
    2/3 cup Apricot Preserves
    1/3 cup Soy Sauce
    1/3 cup Ketchup
    1 Teaspoon Tabasco

    We call it "DUMP-CHICKEN" because you DUMP the mix into a 1 gallon freezer baggie with the chicken and freeze it. Then when you want to eat it, you thaw overnight in the fridge
    and DUMP it into a pan and cook it!

    All the recipes can be made with 4-8 pieces of chicken (any pieces will do... wings, thighs, drumsticks, bone-in, skin-on, boneless, skinless, maybe even whole chicken), we use 5 boneless/skinless chicken breasts to keep it healthier. To cook the chicken, thaw completely in the fridge, dump into 9x12" pan, bake at 350 until done. For BL/SL breasts it is about 25-35 minutes. For chicken pieces, it runs closer to an hour. Enjoy! You can also use your crock pot for this too!

    "Cathy Senior"
    Creative Budget #553
    2-7-01

    Formatted and Posted by Goldi
    gemini88@earthlink.net
    2-09-01


    - - - - - - - - - - - - - - - - - -



    * Exported from MasterCook *

    DUMP STICKY CHICKY^

    Recipe By :
    Serving Size : 0 Preparation Time :0:00
    Categories :
    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 Tablespoons Oil
    1 Tablespoon Soy Sauce
    3 Tablespoons Smooth Peanut Butter
    3 Tablespoons Ketchup

    We call it "DUMP-CHICKEN" because you DUMP the mix into a 1 gallon freezer baggie with the chicken and freeze it. Then when you want to eat it, you thaw overnight in the fridge
    and DUMP it into a pan and cook it!

    All the recipes can be made with 4-8 pieces of chicken (any pieces will do... wings, thighs, drumsticks, bone-in, skin-on, boneless, skinless, maybe even whole chicken), we use 5 boneless/skinless chicken breasts to keep it healthier. To cook the chicken, thaw completely in the fridge, dump into 9x12" pan, bake at 350 until done. For BL/SL breasts it is about 25-35 minutes. For chicken pieces, it runs closer to an hour. Enjoy! You can also use your crock pot for this too!

    "Cathy Senior"
    Creative Budget #553
    2-7-01

    Formatted and Posted by Goldi
    gemini88@earthlink.net
    2-09-01


    - - - - - - - - - - - - - - - - - -



    * Exported from MasterCook *

    DUMP SWEET AND SOUR CHICKEN^

    Recipe By :
    Serving Size : 0 Preparation Time :0:00
    Categories :
    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1/4 cup Honey
    2 Tablespoons Honey
    1/4 cup Sherry Vinegar
    2 Tablespoons Sherry Vinegar
    1/8 cup Soy Sauce
    2 Teaspoons Minced Ginger
    4 Cloves Crushed Garlic

    We call it "DUMP-CHICKEN" because you DUMP the mix into a 1 gallon freezer baggie with the chicken and freeze it. Then when you want to eat it, you thaw overnight in the fridge
    and DUMP it into a pan and cook it!

    All the recipes can be made with 4-8 pieces of chicken (any pieces will do... wings, thighs, drumsticks, bone-in, skin-on, boneless, skinless, maybe even whole chicken), we use 5 boneless/skinless chicken breasts to keep it healthier. To cook the chicken, thaw completely in the fridge, dump into 9x12" pan, bake at 350 until done. For BL/SL breasts it is about 25-35 minutes. For chicken pieces, it runs closer to an hour. Enjoy! You can also use your crock pot for this too!

    "Cathy Senior"
    Creative Budget #553
    2-7-01

    Formatted and Posted by Goldi
    gemini88@earthlink.net
    2-09-01


    - - - - - - - - - - - - - - - - - -



    * Exported from MasterCook *

    DUMP SWEET AND SPICY CHICKEN^

    Recipe By :
    Serving Size : 0 Preparation Time :0:00
    Categories :
    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 Package Taco Seasoning
    8 oz Apricot Jam
    12 oz Salsa

    We call it "DUMP-CHICKEN" because you DUMP the mix into a 1 gallon freezer baggie with the chicken and freeze it. Then when you want to eat it, you thaw overnight in the fridge
    and DUMP it into a pan and cook it!

    All the recipes can be made with 4-8 pieces of chicken (any pieces will do... wings, thighs, drumsticks, bone-in, skin-on, boneless, skinless, maybe even whole chicken), we use 5 boneless/skinless chicken breasts to keep it healthier. To cook the chicken, thaw completely in the fridge, dump into 9x12" pan, bake at 350 until done. For BL/SL breasts it is about 25-35 minutes. For chicken pieces, it runs closer to an hour. Enjoy! You can also use your crock pot for this too!

    "Cathy Senior"
    <aplchef@myhome.net>
    Creative Budget #553
    2-7-01

    Formatted and Posted by Goldi
    gemini88@earthlink.net
    2-09-01


    - - - - - - - - - - - - - - - - - -



    * Exported from MasterCook *

    DUMP TERIYAKI CHICKEN^

    Recipe By :
    Serving Size : 0 Preparation Time :0:00
    Categories :
    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 Clove Garlic -- Crushed
    1/3 cup Soy Sauce
    2 Tablespoons Rice Wine (Or Sherry)
    1 1/2 Tablespoons Cider Vinegar
    1 1/2 Tablespoons Brown Sugar
    1 1/2 Tablespoons Minced Ginger

    We call it "DUMP-CHICKEN" because you DUMP the mix into a 1 gallon freezer baggie with the chicken and freeze it. Then when you want to eat it, you thaw overnight in the fridge
    and DUMP it into a pan and cook it!

    All the recipes can be made with 4-8 pieces of chicken (any pieces will do... wings, thighs, drumsticks, bone-in, skin-on, boneless, skinless, maybe even whole chicken), we use 5 boneless/skinless chicken breasts to keep it healthier. To cook the chicken, thaw completely in the fridge, dump into 9x12" pan, bake at 350 until done. For BL/SL breasts it is about 25-35 minutes. For chicken pieces, it runs closer to an hour. Enjoy! You can also use your crock pot for this too!

    "Cathy Senior"
    <aplchef@myhome.net>
    Creative Budget #553
    2-7-01

    Formatted and Posted by Goldi
    gemini88@earthlink.net
    2-09-01


    - - - - - - - - - - - - - - - - - -
     
  11. MazdaUK

    MazdaUK <font color=green>Curse this time difference!<br><

    Joined:
    Sep 17, 2004
    Messages:
    9,469
    Fantastic! Guess what I'm going to be packing up whehn my groceries come :rolleyes1
     
  12. OctMtnWoods

    OctMtnWoods That's where I want to be.

    Joined:
    Mar 9, 2007
    Messages:
    1,642
    No problem at all for the 1 bag I made so far. It had been frozen about only 2 weeks. Just don't include the potatoes in the freezer kit like everyone advised. The celery was fine. The celery, carrots & onions were vegies I needed to do something with because I had too much and they would have gone bad before used any other way.
     
  13. MazdaUK

    MazdaUK <font color=green>Curse this time difference!<br><

    Joined:
    Sep 17, 2004
    Messages:
    9,469
    Brilliant idea! I've made up a couple of the dump recipes and they're in the freezer :thumbsup2 I might have one tomorrow with DS(15) as he's got a long swimming session and i have to do cub runs etc.:thumbsup2

    ETA the honey glazed chicken one went down a treat :banana:
     
  14. kellia

    kellia DIS Veteran

    Joined:
    Oct 11, 2005
    Messages:
    2,285
    Ooh, I am glad to see we got some more ideas!! :thumbsup2
     
  15. Jareds_mommy

    Jareds_mommy DIS Veteran

    Joined:
    Aug 14, 2007
    Messages:
    920
    I just wanted to bump this up,
    lots of great ideas and I would love to see more
     
  16. momtolots

    momtolots Mouseketeer

    Joined:
    Jul 30, 2009
    Messages:
    208
    Bump! Great ideas
     
  17. NHWX

    NHWX DIS Veteran

    Joined:
    Apr 15, 2007
    Messages:
    729
    Thanks for the good ideas. I particularly like the DUMP recipes. My January and February will be very busy and these sound like a perfect solution.

    NHWX
     

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