. Wow, that's a long title. Any way I wanted to share one of the recipes I made from the book it's called Monterey Jack Stuffed Chicken Breast. I have not tasted it yet but it just sounded so good and I can not wait to try it. It's in my freezer ready for next weeks dinners.I am a huge fan of bulk cooking. I have found that this method of cooking not only saves time on busy nights but also a lot of money. If done the right way. More on that later.
Here is the recipe. (I did change the amount of the ingredient's listed to work for only 4 chicken breasts.) I will have to let you know how it tasted next week.
Ingredient's
6 boneless chicken breast
10oz Monterey Jack Cheese with jalapenos
4 eggs
1/4 cup salsa
1/4 t salt
2 cups panko breadcrumbs
2 t chili powder
2 t ground cumin
1 1/2 t garlic salt
1/2 t dried oregano
Instructions
- Cut a horizontal slit into each chicken breast. Be careful not to cut all the way through.
- Put a piece of cheese into each slit. (I used cheese sticks and they worked perfectly or you could slice your own cheese.)
- You may nee to use a toothpick to secure the pocket.
- In a shallow pan mix together eggs, salsa, and salt.
- In an other pan mix together panko bread crumbs and the rest of the ingredients
- Dip each chicken pocket into the eggs mixture and then the bread crumbs
- Lay each chicken breast on waxed paper and flash freeze for about an hour.
- Wrap each chicken pocket with plastic wrap, place into a freezer bag, and freeze until ready to cook.
Cooking Day
- Place 1/4 cup butter in a 9x13 baking pan.
- Preheat oven to 375 and go ahead and put the pan in the oven to melt the butter
- After the butter has melted remove pan and place chicken pockets in pan turning to coat it in the butter.
- Bake uncovered about 35 to 40 minutes until the juices are clear.
Serve with with salsa, sour cream, tomatoes, and avocado.
Frugal tips I use to bulk cook cheap.
- Make a list of items you need to make your recipes a few weeks before your cooking day. (That way you can look for good deals on those items.)
- Stock up on pantry staples you know you will use for recipes while it is one sale. Don't wait until you need it on cooking day.
- Plan recipes you want to make according to meat sales. For example, when chicken is on sale for a $1.99 a pound I will make several recipes that use chicken breast. If ground beef is on sale I will do the same make several recipes that call for ground beef and so on. I do not do a big cooking day and shopping trip like some books suggest you do. I just try to do this every week or two according to the meat sales.
- Separate food into meal size portions. I find that we waste less food this way and I can stretch a main dish into two meals most of the time.
- Do not make a big batch of a recipe you have never tried. What if you and your family do not like the recipe you just made 6 freezer bags of? You would most likely would have to toss it and your money you just spent to make it.
I would suggest starting out with just a few recipes and build up from there. I love to bulk cook in the fall and winter it just makes my life so much easier when my kids say "Hey Mom What's For Dinner" and I can say Monterey Jack Stuffed Chicken and most of the work is already done.
Here is a list of Freezer Cooking Books I love and own. Your local library may have these books for you to check out.
Don't Panic--More Dinner's in the Freezer: A Second Helping of Tasty Meals You Can Make Ahead
Don't Panic - Dinner's in the Freezer: Great-Tasting Meals You Can Make Ahead
Once-A-Month Cooking Family Favorites: More Great Recipes That Save You Time and Money from the Inventors of the Ultimate Do-Ahead Dinnertime Method
You've Got It Made: Deliciously Easy Meals to Make Now and Bake Later
Once-A-Month Cooking, Revised and Expanded: A Proven System for Spending Less Time in the Kitchen and Enjoying Delicious, Homemade Meals Every Day
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