Our halls are decked here and we are taking a break from school, so I’ve been busy cramming my freezer with ready-to-go meals. Today I stumbled upon some marked down organic boneless skinless chicken thighs. I love thigh meat, it holds up to long cooking without drying out. It will shred nice, but also will stay in nice chunks if you cut it up. I am a big proponent of eating the whole chicken, but there is much to be said for the convenience of boneless skinless meat. I only buy it when it is organic and on markdown.
While my hubs grilled up one pack, I put together some freezer meals for the other packs I bought. I must mention again that I have a large family, so these could easily be cut in half for two meals for a family of 3-4.
Cranberry Ginger Chicken
(this would also work with a pork tenderloin or pork roast)
2-2.5 lbs of boneless chicken thighs
2 bags of fresh cranberries
2/3 cup of organic sugar, sucanat or evaporated honey
(you could sub. a can of canned whole cranberries)
1 tsp. of ground ginger
2 tbsp. of arrowroot powder or corn starch
4 oranges, quartered then sliced
2 small onions (or one large) sliced
3 tbsp. of whole-grain mustard
1 cup of chicken stock (*if you are using store bought, leave the salt out until the end of cooking and then adjust accordingly, I use homemade stock
and it doesn’t have any salt)
Combine all ingredients (except stock) in a freezer bag. Freeze flat. This fits tightly into a 1 gallon bag, but could easily be split between two.
On day of cooking add ingredients to slow cooker. Cook on high for 4-5 hours or low 6-8. Shred chicken if desired and serve with mashed potatoes or rice.
I love to serve this tart/savory sauce with goat cheese smashed potatoes. The combination of flavors is amazing.
Tropical Curry Chicken
2-2.5 lbs of boneless chicken thighs, cut into 1 inch peices
3 bell peppers sliced
2 small onions (or 1 large), sliced
2 mangoes diced
1 whole pineapple, cored and diced
1 can of additive-free coconut milk
1 1/2 tbsp. of curry powder
Combine all ingredients (except stock) in a freezer bag. Freeze flat. This will fill a 1 gallon bag pretty tight. On day of cooking add ingredients to a slow cooker add stock. Cook on high for 4-5 hours or 6-8 hours on low. Serve with Jasmine Rice and fermented veggies like kimchi.
Fajitas (Oven or Slow-Cooker)
2-2.5 lbs of boneless chicken thighs, cut into strips
3 bell peppers sliced
2 medium red onions sliced
4 tbsp of lard or butter
Combine all ingredients in a freezer bag. Freeze flat. I like to defrost these and cook them in the oven, but you can also dump it all in the slow cooker. If using the slow cooker, add 1 cup of chicken stock. Serve with tortillas, or over rice. Add cheese, salsa, sour cream, avocado, hot sauce, lettuce, tomatoes and cilantro to taste.
When you layer the food in the bag start with the fruit or veggies. Intermingle the spices into the center parts of the bag, that way they won’t be stuck to the sides. And put the meat on the top.
Make sure you cut all of the pieces into bite-size, especially if you have little mouths!
7-8 lbs of Chicken Thighs
6 bell peppers
2 red onions
4 yellow onions
2 bags of cranberries
1 can of coconut milkCheck you Pantry/Fridge for:
taco seasoning (make some!
whole grain mustard
arrow root powder or corn starch
Chicken Broth (make some!
)Well that’s one less thing to worry about during the holidays. Now as I start my cleanse from sweets in January I will have some yummy meals ready to go in my freezer. And this only took the better part of an hour!