Fix, Freeze, Feast - Kati Neville [9]
1½ cups (9 ounces) chopped dried sweet cherries
1 cup hot water
1½ cups chicken broth
6 tablespoons white balsamic vinegar or white wine vinegar
3 teaspoons sugar
¾ teaspoon sea salt
Wax paper
3 one-gallon freezer bags, labeled
ON HAND FOR COOKING EACH ENTRÉE
2 teaspoons vegetable oil
1. Rinse and trim chicken as desired.
2. Lay each piece of chicken, smooth side down, between two sheets of wax paper. Using a rolling pin or a meat tenderizer, pound each chicken piece to 1 inch thick. Divide chicken evenly among the three freezer bags.
3. Put cherries in a small bowl and cover with hot water. Let stand for 5 minutes.
4. Measure ½ cup chicken broth, 2 tablespoons vinegar, 1 teaspoon sugar, and ¼ teaspoon salt into each freezer bag with chicken.
5. Drain cherries. Divide cherries equally into the freezer bags with the chicken. Seal and gently shake bag to distribute cherries.
6. Freeze.
TO COOK ONE ENTRÉE
1. Completely thaw one entrée in the refrigerator.
2. Heat oil in a large skillet over medium heat. Add the chicken and cook until it begins to brown, about 3 minutes on each side.
3. Reduce heat to medium-low and pour cherries and juice over chicken. Cover and simmer 12 to 15 minutes, or until an instant-read thermometer inserted into the thickest part of the chicken reads 170ºF.
SWEET CHERRIES
According to the Cherry Marketing Institute, there are over a thousand sweet cherry varieties. Notable national varieties such as Bing, Rainier, Chelan, or Black Tartarian are among the easiest to find locally.
This is based on a casserole I used to make with cream of chicken soup. My condensed soup days are over, but we still like this dish. In fact, it has become a family favorite, perfect for nights when we’re on the run. Serve over brown basmati rice for extra nutrition. —LT
CHICKEN-BROCCOLI BAKE
MAKES 3 ENTRÉES, 4–6 SERVINGS EACH
1 TRAY (ABOUT 6 POUNDS) BONELESS, SKINLESS CHICKEN HALF-BREASTS
½ cup (1 stick) butter
1 pound fresh white mushrooms, cleaned and sliced
¾ cup all-purpose flour
1 tablespoon chicken bouillon granules
1 tablespoon curry powder
¾ teaspoon black pepper
2 cups water
4 cups milk
2 tablespoons lemon juice
6 cups broccoli pieces (about 1¼ pounds), washed
6 cups shredded Cheddar cheese (about 1½ pounds)
1½ cups dry bread crumbs
6 one-gallon freezer bags, label 3
3 one-quart freezer bags
1. Rinse and trim chicken as desired. Cut chicken into bite-size pieces and cook in a large skillet over medium heat until no longer pink, about 30 minutes. Remove from heat and cool. Divide cooled chicken evenly among the three unlabeled 1-gallon freezer bags.
2. While chicken cools, melt butter in a separate large saucepan over medium heat. Add mushrooms and sauté until softened, about 5 minutes. Add flour and stir. Mixture will be lumpy. Cook, stirring, for 2 minutes. Add bouillon, curry powder, and pepper; stir. Gradually add water and milk; cook, stirring constantly, until sauce thickens, about 10 minutes. Whisk to make a smooth sauce. Add lemon juice only after sauce has thickened. Cool sauce.
3. Divide cooled sauce evenly over the chicken. Measure 2 cups of broccoli pieces into each bag of chicken and sauce. Seal bags.
4. Measure 2 cups cheese and ½ cup breadcrumbs into each of the three 1-quart freezer bags. Seal bags.
5. Place one bag of chicken/broccoli and one bag of cheese/breadcrumb mixture into each labeled 1-gallon bag.
6. Seal and freeze.
TO COOK ONE ENTRÉE
1. Completely thaw one entrée in the refrigerator.
2. Preheat the oven to 350ºF.
3. Place chicken and broccoli mixture in an ungreased baking dish and sprinkle with cheese and breadcrumbs. Bake, uncovered, for 35 to 40 minutes, or until the sauce is bubbling and the cheese is melted.
BE PREPARED
Notice something different? When you read these recipes, you’ll notice they are presented differently from those in a typical cookbook. Because these entrées go straight to the freezer, all the components of the meal are packaged together to eliminate last-minute dinner hassles.
Chicken, ham, and cheese