$ Frugal Tip $ - Freezer Meals

This is what I usually do when I buy large quantities of boneless chicken breast for the freezer. It's a lot of work at one time, but I hate chicken messes. I worry abut contaminating everything. I'd rather make one big mess less often than splattering chicken several times a week.

Chicken Quesadilla or Chicken Tacos
I boil off the chicken and either cube it or pull it apart(shred) it with my fingers after it cools. It goes back in the pot with some packets of taco seasoning and water to simmer just a bit. I package it in meal sized containers and freeze. A Foodsaver works well too. Just allow the meat to partially freeze before sealing because of the moisture.

For the Quesadillas, we use a flour tortilla on the bottom, layer the chicken, cheddar cheese, diced tomatoes, green chilies, etc. then top with another tortilla. Put it in the oven and you're done. My kids just like chicken and cheese on theirs so it is super easy. I usually heat the chicken up in a saucepan before I put them together. Having the chicken cooked , cut, and seasoned saves a ton of time.

Marinated Chicken for Grilling
Clean the chicken and cut it in strips or tenders - however you prefer. Put it in a Ziploc with some Italian dressing, BBQ sauce or any marinade you like. Pull it out of the freezer for an easy meal on the grill.

Chicken Fajitas
Cut chicken into strips, add Fajita seasoning. Either cook and freeze, or leave it raw and cook it when you take it out of the freezer. Even if it's only cleaned and cut into strips it saves so much time.

Chicken and Rice Bake
1 can Cream of Mushroom soup
1 cup water
¾ cup uncooked regular white rice
¼ tsp. Paprika
4 skinless, boneless chicken breast halves
To freeze: Dump all ingredients into 1 gallon Ziploc freezer bag. Lay flat in freezer.
To cook: Thaw in refrigerator. Place all ingredients in a 2 quart shallow baking dish. Cover. Bake at 375 degrees F for 45 minutes or until chicken and rice are done.

Cheesy Chicken and Rice Bake
1 can condensed cheddar cheese soup
1 cup water
1 cup shredded cheddar cheese
¾ cup uncooked regular white rice
4 skinless, boneless chicken breast halves
To freeze: Dump all ingredients into 1 gallon Ziploc freezer bag. Lay flat in freezer.
To cook: Thaw in refrigerator. Place all ingredients in a 2 quart shallow baking dish. Cover. Bake at 375 degrees F for 45 minutes or until chicken and rice are done.
Try it with a can of cheddar broccoli soup and add broccoli florets for added color and nutrition.