CJ’s Chili
Chile is a great recipe to freeze…
Ingredients
1 lb. ground beef
1 lb. ground pork
1 teaspoon olive oil
3 large garlic cloves, minced
1 large onion, diced
1 15 oz. can diced tomatoes with chilies
1 28oz. can crushed tomatoes
1 8 oz. can of water
2 bay leaves
¼ cup chili powder
2 teaspoons cumin
2 teaspoons cayenne pepper
2 teaspoons masa flour
kosher salt, to taste
1 16 oz. can dark red kidney beans
Recipe Directions
1. Pour olive oil into a large cooking pot over medium heat. Add garlic, cook for 1 minute.
2. Add in onions and cook until soft. Then add ground beef and pork, cook thoroughly, about 5 minutes.
3. Stir in can of diced tomatoes and can of crushed tomatoes. Fill ½ of the empty can of diced tomatoes with water, stir in.
4. Add bay leaves, chili powder, cumin, cayenne pepper, masa flour, and salt. Stir until thick.
5. Add kidney beans and cook for 5 minutes more.
Freezing Directions
1. Allow chile to cool.
2. Pour into large freezer zip-lock bags or other freezer safe containers. Divide portions based on how much you’ll defrost at each time.
3. Good frozen 2-3 months.
Defrosting Directions
- There are a couple of ways to defrost…
1. Remove from freezer and place in refrigerator for approximately 32 hours.Then reheat in pan on the stove over medium heat.
2. Remove from freezer and take out of zip-lock bag or container. Place in microwave safe container and microwave for the time appropriate for the amount defrosting.
Mushroom Chicken Piccata Pasta
Serving Size: 4
Ingredients
4 chicken breasts (about 1 1/2 lbs.)
3/4 cup all-purpose flour
2 cups chicken broth, low-sodium
sea salt and pepper, to taste
2 tablespoons olive oil
3 tablespoons unsalted butter
1 10 oz. package baby bella mushrooms, thinly sliced
3 large garlic cloves, minced
½ cup white wine
¼ cup fresh chopped parsley
Post Freezing Ingredients
16 oz. Capellini pasta (or angel hair)
Recipe Directions
1. In a small bowl combine 6 teaspoons of flour and chicken broth, whisk until smooth.
2. Season chicken with salt and pepper to taste. Put remaining flour in a shallow dish. Dredge both sides of the chicken in the flour.
3. Heat 1 tablespoon of olive oil in a medium skillet. Add the chicken and cook until the middle is no longer pink, about 3 minutes on each side. Transfer to plate and set aside.
4. Add remaining olive oil to skillet. Add the mushrooms and cook until they begin to brown, about 5 minutes. Transfer to plate.
5. Add garlic and wine to skillet, cook for 2 minutes. Stir in the chicken broth mixture and salt to taste. Simmer for about 5 minutes, stirring it continually. Add parsley, butter, and mushrooms. Then add the chicken breasts.
Freezing Directions
- Once the chicken has cooled place in freezer bags or freezer safe containers.
- Remember to freeze only the portions you plan to defrost at one time.
- Freeze for 2-3 months.
Defrosting Directions
1. Remove from freezer bag or container.
2. Place on microwave safe dish and defrost on medium.
or
1. Remove from freezer and place in refrigerator for approximately 24 hours.
2. Once defrosted place in skillet and heat thoroughly.
- Prepare pasta as directed on package and serve with chicken on top.