Meal-Prep 101: Crockpot Cilantro Lime Chicken

Meal-Prep 101: Crockpot Cilantro Lime Chicken

THIS CLASS WILL BE HELD ON APRIL 20, 2017 at Quest Community Church (Westerville, Ohio) in the back kitchen area at 6:30 PM Quest Meal-Prep Class

The following recipe is for our class on 04/20/2017 at Quest Church.  This versatile recipe is is great to have as a go to in the freezer.  It can be used as a main dish served over rice, as burrito filling, soft taco filling, added to a casserole or soup, pretty much anything you can imagine.  Even if you can’t join us in person, I hope you enjoy this recipe.

INGREDIENTS (for each meal bag):

  • 1 1/2 lbs chicken breast (or thighs)
  • 4 tablespoons of lime juice
  • 1 fresh bunch of cilantro, chopped with the stems
  • 1 (16 ounce) bag of frozen corn
  • 1 can of black beans (drained and rinsed)
  • 2-3 cloves of garlic chopped
  • 1/2 red onion, chopped
  • 1 can of jalapeno and tomatoes diced.
  • 1 can of green peppers or 2 jalapeno peppers diced (optional)
  • 1 tsp of cumin.

Other items you will need:

  • Cutting boards (two, 1 for produce, 1 for the chicken)
  • Latex gloves (2 pair, 1 pr for the chicken 1 pr for the jalapeno peppers if you are chopping)
  • Knives (1 for chicken, 1 for produce)
  • Can opener
  • teaspoons and tablespoons
  • garlic press or a use your produce knife
  • 1 large gallon freezer bag
  • 1 quart freezer bag
  • marker to label your bag.

DIRECTIONS:

  1. Before we get started, Write on your Gallon freezer bag, Cilantro Lime chicken, thaw over night.  Crockpot cook for 6-8 hrs low.
  2. Prepare your chicken on your chicken cutting board, put on your latex gloves.
  3. Cut your chicken in half then in half again and then in quarters.
  4. Place the chicken in your quart freezer bag.

  5. Remove your “chicken gloves” & discard.
  6. Add in two tablespoons of lime juice in with your chicken.
  7. Remove the air from your “chicken bag” and seal, place to the side.  Now, clean off your chicken cutting board with hot soapy water and keep away from your produce.
  8. On your produce cutting board, chop your fresh cilantro.  make sure you use the stems, this is where most of your flavor comes from!
  9. Place in your gallon freezer bag.
  10. Dice your onion and place in your gallon freezer bag.
  11. Add in your frozen corn and rinsed black beans to your gallon freezer bag.
  12. Add in your small can of jalapeno/diced tomatoes.
  13. IF YOU WANT FRESH DICED JALAPENO PEPPERS, PUT ON YOUR LATEX GLOVES FOR PRODUCE.  You WILL thank me later.
  14. When you cut fresh peppers, keep in mind the heat is in the seeds, more heat, leave the seeds, less heat, makes sure you leave out the seeds.
  15. Add your Peppers to the gallon bag. (removing your gloves after working with your peppers.)
  16. Add in your cumin.
  17. Add in 2 tablespoons of lime juice.
  18. Gently roll and place your chicken bag on the top of your produce.
  19. Push out the extra air and seal the gallon bag.  (I like to double bag my items.)
  20. Flatten bag and freeze.

Day be before preparing instructions:

  • Set upright in the refrigerator (in a bowl in case it leaks) to thaw.

Cooking day instructions:

  • Open bag carefully and pull out your chicken bag.
  • Put the chicken in your crock-pot first.
  • Dump in the remaining ingredients from the gallon bag on top of the chicken.
  • Set crock-pot on low and cook for 6-8 hours.
  • Before serving, shred with a fork the chicken and stir into the cooked ingredients.
  • Serve over rice, with corn tortillas as soft tacos, in large flour tortillas as burritos, over corn chips as nachos anything your heart desires.
  • The shredded left overs are also great to freeze and have on hand for soups!

Enjoy!

Until Next Time,

Mrs. Kay L. Rice

 

 

 

Meal Prep Class 101: Crock-Pot Lasagna

On November 17, 2016 at 7PM we will have our next Freezer meal Prep Class at Quest Community Church.  The following is Recipe #1 which we will be working with.  Whether you can physically join us or join us in spirit, I hope you enjoy this recipe.

The instructions are written exactly as well will be doing them in class.

Enjoy!

SLOW COOKER FREEZER MEAL LASAGNA

NOVEMBER 17, 2016 MEAL PREPPING FREEZER MEAL CLASS Recipe #1

SERVES 6

INGREDIENTS:

  • 1 ½ lbs. (precook weight) ground beef (OR ground turkey or chicken or venison), browned and drained
  • 8 lasagna noodles, broken into pieces (uncooked regular noodles not the oven baked noodles) you can also use approx. a cup of the “mini lasagna noodles, or pinwheels or any noodle you like”.
  • 1 (24 ounce) can/jar of your favorite pasta sauce
  • ½ cup fresh mushrooms diced (optional)
  • 1 cup fresh onion, diced
  • ½ cup fresh green pepper diced (optional)
  • ¼ cup black olives sliced (optional)
  • 2 – 3 cloves of garlic diced
  • 1 cup of small curd cottage cheese
  • 2 cups grated mozzarella cheese
  • 1 tsp ground parsley
  • ½ tsp ground oregano
  • ¼ tsp garlic powder
  • ¼ tsp dried basil
  • ½ tsp pepper
  • 1 tsp salt (prefer to not put this in as the flavor cooks out)
  • 1 Gallon freezer bag
  • 2 quart freezer bags
  • PERM MARKER FOR MARKING
  • Cooler and freezer packs to transport your goods to and from class.

PRE-CLASS PREP

  1. PLEASE, cook your ground beef the night (or nights) before class, drain off all grease and cool and place in a small bag and place in the fridge.
  2. On 1 quart bag write “cheese mixture”
  3. On 1 quart bag write “noodles”
  4. On the Gallon Freezer bag write “CROCK POT LASAGNA, the date [November 17, 2016].

CLASS INSTRUCTIONS

  1. DICE YOUR VEGGIES! If you have not already done so.
  2. First we will create our cheese mixture bag.
    1. Add in your cup of cottage cheese
    2. Add in your mozzarella cheese.
    3. “Squish” in bag and seal and set aside.
  3. Now your noodle bag.
    1. If you have not already broken your lasagna noodles do so here.
    2. If you are using a smaller shaped noodle (lots of fun here) you don’t need to break them.
    3. Add to your noodle bag. Seal and set aside.
  4. Now for your gallon freezer bag.
    1. Add in your browned meat.
    2. Add in your veggies.
    3. Add in all of your seasonings.
    4. “SQUISH” your bag to mix everything together.
    5. Add in your pasta sauce. Now it gets messy!
  5. VERY, VERY GENTLY, Add in the sealed noodle and cheese bags inside on top of the Ingredients of the gallon bag!
  6. Very Gently, PUSH out the air in the gallon bag and seal with the other two bags INSIDE the gallon bag.
  7. I like to double bag my gallon bags for a leakage safety net.
  8. Place in your freezer until you want it.

THE DAY BEFORE COOKING INSTRUCTIONS

  1. Take out of the freezer and place standing upright (in a bowl).

THE DAY OF COOKING

  1. Prepare your Large Crockpot (I use our 6 quart oval crockpot) by spraying with some “pam” type spray or use a crock-pot liner for your crockpot size. You will thank yourself later for this!
  2. Carefully remove the two separate bags from the larger bag and set aside.
  3. Dump your ingredients in from your larger bag into the crockpot.
  4. Now dump in your noodles.
  5. Stir the noodles throughout the mixture.
  6. Finally dump the cheese on the top and “spread it out a little”.
  7. Turn your crockpot on LOW and cook for 8 (eight) hours.
  8. Serve and Enjoy!

Until Next time,

Mrs. Kay L. Rice