Chicken Fried Rice Recipe:
- 4 cups cooked rice
- 1 1⁄2 cups diced cooked chicken breast*
- 1⁄2 cup diced celery
- 1 cup diced onion
- 1 cups diced carrots
- 1 small jar of sliced water chestnuts
- 1 cup frozen peas
- 1 clove garlic, minced
- 2 Tbsp. oyster sauce
- 4 Tbsp. soy sauce
Cook the rice and add it into a large resealable freezer bag. Add chopped onion, celery, carrots, water chestnuts, and peas. Then add in the cooked chicken* (see note below). Pour garlic cloves, oyster sauce, and soy sauce into the bag. Squish everything together to combine. Remove excess air and seal. Lay flat and freeze.
When I make freezer meals, I always make many at one time. I find that the easiest way to cook the chicken for this purpose is to lay the chicken breasts in a single layer on a baking sheet and bake for 50 minutes at 350° before cubing.
On the day you want to cook the Chicken Fried Rice, take it out of the freezer and thaw. Heat in a covered casserole dish in the oven until warm or fry up in a skillet or wok.
Chicken and Spinach Penne Alfredo Recipe:
- 3 boneless, skinless chicken breasts, cooked and cubed
- 410 mL jar of Alfredo sauce
- 2 Tbsp. pesto
- 2 cloves of garlic, minced
- 1 tsp. olive oil
- 1 227g bag of fresh spinach
- 4 cups dry penne pasta
Before assembling this freezer meal, cook and cube the chicken. I prepare many freezer meals at one time, so I find that the fastest way to cook large amounts of chicken breasts is to place them in a single layer on a baking sheet and cook them in the oven. Once they are cooked, I cube them. If you’re only making the chicken for this one recipe, you can instead cube the raw chicken and cook it in a skillet in a bit of oil on medium-high heat.
Bring a large pot of water to a boil and add pasta. Cook for 1 minute less than the box directions call for. This is because you want the pasta slightly undercooked so that it doesn’t become mushy after freezing and reheating. Drain the pasta.
In a skillet on the stovetop, heat the olive oil. Add the spinach and saute until wilted. Mix the Alfredo sauce, pesto, and garlic into the drained pasta.
Add the cooked, cubed chicken, pasta mixture and spinach to a large resealable freezer bag. Remove the extra air and seal before freezing.
On the day of cooking, thaw the bag before placing its contents into a greased 9×13 baking dish. Bake, covered in a preheated 350° oven for 45 minutes.
The chicken and spinach penne Alfredo has everything you need for a complete meal so you can serve it on its own or pair it with a salad and some bread.
Course: Soup
Cuisine: Mexican
Keyword: soup, taco, vegetarian
Servings: 6
Calories: 209 kcal
- 14 oz. can kidney beans rinsed and drained
- 14 oz. can white kidney beans rinsed and drained
- 28 oz. can diced tomatoes
- 12 oz. can kernel corn
- 1/2 onion chopped
- 14 oz. can tomato sauce
- 4 oz. can diced chilies
- 2 Tbsp. taco seasoning
- 1 1/2 cups water
Assembly instructions:
Put all the ingredients in a large resealable bag. Squish to combine. Remove excess air, seal, and freeze.
If using smaller bags or containers, mix the ingredients in a giant bowl and divide evenly among bags or containers.
Cooking instructions:
Thaw. Simmer on the stovetop for 20 minutes or heat in the microwave.
Serving suggestion: Top with any combination of cilantro, diced avocado, tortilla chips, sour cream, and shredded cheese. This soup also pairs well with a side of cornbread.
Course: Main Course
Cuisine: Indian
Keyword: buttter chicken
Servings: 6
Calories: 257 kcal
- 3 boneless skinless chicken breasts, cubed
- 375 mL jar of butter chicken sauce
For serving:
- optional: cilantro for serving
Assembly instructions:
Cube the chicken and place it in a large resealable freezer bag.
Pour the sauce over top.
Remove the excess air and seal. Freeze.
Cooking instructions:
Thaw.
Dump the bag contents into a large skillet and cook over medium-high heat, stirring occasionally.
Cook for 10-15 minutes until the chicken is cooked through.
If desired, top with coarsely chopped fresh cilantro.
Serve over jasmine or Basmati rice or with Naan.
Shrimp Stir Fry Freezer Pack Recipe:
- 1 1/2 lbs. medium or large shrimp, peeled and deveined
- 1/2 cup zucchini, diced
- 1/2 cup sugar snap peas
- 3/4 cup carrots, peeled and sliced
- 1/4 cup onion, diced
- 1/4 cup frozen peas
- 14 oz. can baby corn, drained
- 3 Tbsp. soy sauce
- 2 Tbsp. oyster sauce
- 2 Tbsp. orange juice
- 1 Tbsp. rice wine vinegar
- 1 Tbsp. brown sugar
- 1 Tbsp. freshly grated ginger
- 3 cloves garlic, minced
- 1 tsp. sesame oil
- 1 tsp. red pepper flakes (optional)
Place the shrimp, zucchini, carrots, onions, snap peas, peas, and baby corn in a large resealable bag. In a medium bowl, whisk together the soy sauce, oyster sauce, orange juice, rice wine vinegar, brown sugar, ginger, minced garlic, sesame oil, and pepper flakes. Pour the sauce into the bag with the shrimp and vegetables.
I use frozen shrimp that is already peeled and deveined. We rinse the shrimp under cold water in the sink to separate the shrimp and wash them. Do this quickly so that they don’t thaw before we get the shrimp stir fry packs into the freezer.
On the day of cooking, take the stir fry freezer bag out to thaw. Heat 1 Tbsp. olive oil in a skillet on the stovetop over medium-high heat. Next, add the bag of shrimp and veggies to the pan and stir fry for 8-10 minutes until the shrimp is pink and the vegetables are tender.
You can garnish with sliced green onions or cilantro. If you like things spicy, then you can stir in a bit of Sriracha sauce towards the end of cooking. Serve over rice.
Classic Chicken a la King
- 1/2 cup salted butter
- 8 ounces mushrooms sliced
- 1/2 cup all-purpose flour
- 2 cups chicken broth
- 1 1/2 cups milk
- 2 egg yolks
- 1/3 cup heavy creamy
- 1 cup frozen peas
- 1 cup chopped drained pimientos
- 4 cups chopped cooked chicken
INSTRUCTIONS
In a large saucepan, melt butter over medium-high heat. Add in mushrooms and cook until mushrooms are soft, about 5 minutes.
Add in flour and stir until there are no more specks of flour left. Pour in chicken broth and milk and bring to a boil. Reduce heat to low and simmer until sauce is thickened, about 3 minutes.
For a richer sauce: in a small mixing bowl, whisk together egg yolks with heavy cream. Working quickly, slowly pour in 1/2 cup of the hot mixture into the egg mixture while whisking vigorously. Immediately pour this mixture back into the saucepan, whisking the entire time. Cook 2 minutes more.
Stir in frozen peas, drained pimientos, and cooked chicken and let heat through, 2 to 3 minutes.
Serve hot over cooked rice, pasta, toast, or biscuits.
NOTES
Chicken a la King is served over rice, pasta, toast, or biscuits.
Calories: 379kcal | Carbohydrates: 15g | Protein: 13g | Fat: 29g | Saturated Fat: 16g | Cholesterol: 157mg | Sodium: 488mg | Potassium: 465mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1940IU | Vitamin C: 43.7mg | Calcium: 106mg | Iron: 2.1mg
Yes. It’s a LOT of food! And definitely needs seasoning. I’m not allowed garlic or onion but I wish I could add. I used Roasted Bell pepper strips (drained a bit from the olive oil).
Just wondering if you are allowed onion or garlic powder or salt? I don’t have an allergy but my stomach doesn’t tolerate it well especially if raw. I usually find recipes have way too much garlic. I cut the amount in half or use minced dried or powder. I can do onion if well sautéed. Also what about shallots? I tolerate that fairly well too.
I like that no canned soup was added to this recipe…or cream cheese.
This was delicious! I added a diced onion and a few garlic cloves and well as a few mixed herbs and red pepper flakes! Salt and pepper! I also added “Better than Bouillon” for a bit more flavor! Thank you so much!
My small group raved ! Made as written with one exception. I used a quart of my canned chicken. The chicken broth from home canning is triple strength, and the best cooking discovery of mytest kitchen life…true story 🙂 I made homemade baguettes, and buttered and toasted. Wow ! Thanks for a great recipe.
Excellent results from the recipe. Step 3 for richer sauce really worked well to enhance the disk. This is a keeper and goes in the file. Will make it again soon while we are in the Stay home – Stay Safe mode.
We loved the recipe. The only thing we changed was we used frozen mixed vegetables. Delish!
This was absolutely delicious! The only thing I changed was I added chicken bouillon granular to the sauce. About a tablespoon , and I like a generous amount of pepper.
Hello! I wanted to ask if using evaporated milk instead of the heavy cream produces a less THICK sauce? I do like the flavors in the store bought chicken a la king, but it’s always a bit too rich for my taste. Your help is appreciated! Aloha from Hawaii – Juliana.
Worth a try! Evaporated milk would definitely be more thin.
I also use sautéed red peppers instead of pimentos. Same vegetable! Fresh red peppers MUCH more flavorful!
I always add a little grated fresh nutmeg to all my white sauces because my mom did and I think it adds something.
Was very delicious. I added carrots and a little chicken bullion. My husband loved it!
I add pearl onions. Delicious!