One of our freezer meal recipes for our class on February 16, 2017 will be Cranberry Chicken. This recipe is also very easy to make in a casserole crock pot fresh that day as well, as with any of our freezer meals. This recipe is also great with pork or turkey as well as Chicken. This is one of our freezer meals that we will be working with raw meat so it is very necessary to prepare and take precautions for food safety.
Ingredients for each meal/bag:
- 2 pounds of chicken
- One 14 ounce can of whole cranberry sauce
- 1 cup of French salad dressing (yup you read that right)
- 2 tablespoons or 4 fresh cloves of garlic
- 1 packet of dried French onion soup mix (however, I choose to make my own using a bouillon cube of the type of meat I’m using, boiled with a small onion)
- It wouldn’t be a “Rice Household” recipe without a kick, so we like 1 tsp of ground chipotle pepper.
- a 1 gallon bag with the name of the recipe and date you created on it, if you are going to freeze this for later, you will need this for the class as well.
- You will also need cutting boards, knives, spoon, latex gloves, can opener for the class.
Directions before class:
- Please label your bag with the recipe name, the date of the class and cooking directions (at the end). This will be for the bag if you are creating the freezer meal.
- Please take the time to prepare your chicken before the class and place in a bag to transport, keep this cold and fresh, PLEASE.
- you will want to cut each chicken breast into quarters, follow the directions below.
- Prepare and label your final bag.
- When transporting to and from class, please make sure you have a cooler WITH ice packs. Now, on with the directions.
- Put on your latex gloves.
- Prepare your chicken breasts.
- Take your large chicken and slice in half by placing it on the side and slicing down the middle (making the breast thinner).
- Now slice each of your halves in half.
- This will give you 8 pieces of chicken.
- If you are attending our class, you will want to put these in a secure freezer bag until you come to our class, if not, carry on.
- Now, since I prefer NOT to use the French onion soup dry mix, I make my own, to do this I dice one small onion and put in a pan with 1/4 cup of water and a bouillon cube of the meat I’m using (chicken here) and boil until the onions are soft. If prefer to use the dry soup mix, add this to your gallon bag if you are freezing or to a small mixing bowl if you are not.
- Open your can of cranberry sauce, and put into your bowl/bag.
- Now measure out your French Salad Dressing and stir it in with your onion mix and cranberry sauce.
- At this point I add in 1 tsp of crushed Chipotle Pepper. If you don’t like heat, you don’t need to do this, we like heat.
- Stir your mixture together to the point that it looks like a sauce. If you are putting it directly in a freezer bag, squish the items together until mixed.
- Now, add your chicken (pork or turkey).
- If you are doing this fresh: lay your chicken slices in a casserole style crock pot and pour the sauce over top of the chicken.
- If you are doing this for a freezer meal, add your chicken slices in the bag with your sauce.
- In your freezer bag, carefully press out extra air and seal. I normally double seal items with this much liquid.
- If you are cooking “FRESH”.
- Turn your casserole style crock-pot to LOW and cook for 5-6 hours, the chicken will be cooked through and tender. The sauce cooks into the chicken and is great to put over sides like mashed potatoes.
- If you are cooking from a freezer meal packet:
- The night before stand up securely in your refrigerator and thaw.
- The day of cooking. Dump the contents of the bag in your casserole style crockpot.
- Turn on LOW and cook for 5-6 hours.
- The chicken will be cooked through and tender.
- The sauce cooks into the chicken and creates a wonderful gravy/sauce to go over sides like mashed potatoes.
I hope you enjoy this recipe. Please feel free to leave me comments!
Until Next Time,
Mrs. Kay Rice