Chicken and Rice Bake

This recipe is one of my favorite freezer recipes just because it is so easy.

CHICKEN AND RICE BAKE (WITH VARIATIONS)

Categories: "Dump" Chicken, Casseroles, Chicken, Freezer Recipes, Pasta, Grains, & Legumes

1 can Cream of Mushroom soup
1 1/2 cups water or chicken broth
3/4 cup uncooked regular white rice
1/4 tsp. Paprika
2 large chicken breasts, no skin, no bone, cut into pieces
8 ounces frozen veggies (usually California mix) -- optional

TO FREEZE: Dump all ingredients except frozen veggies into 1 gallon Ziploc freezer bag. Place frozen veggies in a separate freezer bag. Bag the two together and lay flat in freezer.

TO SERVE: Thaw rice mixture in refrigerator, leaving the frozen veggies in the freezer. Place all ingredients in a 2 quart shallow baking dish. Cover tightly with foil. Bake at 375 degrees F for 60-75 minutes or until chicken and rice are done in the middle. (It will take less time to cook if you are not using frozen veggies.)

Source: Christy's Once a Month Cooking
Internet Address: http://www.christysclipart.com/oamc2.html#CHICKEN

NOTES : Christy's Notes: I also like this one made with cream of chicken and cream of asparagus soup. Add cut up asparagus to the latter for a summer treat! The original recipe calls for 1 cup water and 4 whole chicken breasts, and no frozen veggies.
JEN'S NOTES: Christy's original recipe does not include frozen veggies. Every time I use frozen veggies it takes about 1 hour and 15 minutes to cook through. This recipe is so easy and there are so many ways to vary the recipe. You can use any kind of cream of ??? soup and/or any kind of cheese soup. You can often use any kind of frozen veggies, I really like the California blend with broccoli, cauliflower, and carrots. You can even switch up the type of meat (about 1 lb of meat works well). Omit paprika if it seems like it doesn't fit. Often times I use leftover rotisserie chicken and it is really good. You can use any kind of cooked chicken, but it helps to add a little extra water when you don't have the juices from the uncooked chicken. You can also replace the white rice with instant brown rice, you just have to make the conversion based on how much rice you will need when it's cooked.

VARIATIONS:
FOR HAM, CHEESE, AND CHICKEN BAKE: Use cheddar cheese soup, 1 cup cubed ham, 1/2 lb chicken, 2-4 oz grated cheddar cheese, and California blend frozen veggies. The rest of the recipe is the same. (Scott really likes this one.)
FOR CHEESY CHICKEN BAKE: Use cheddar cheese soup and 2-4 oz grated cheddar cheese.
FOR CHICKEN & BROCCOLI BAKE: Use cheddar cheese soup or cheddar broccoli soup or cream of broccoli. Use frozen broccoli. Maybe throw in 2-4 oz grated cheddar cheese if you want it cheesy.
FOR CHICKEN & MUSHROOM GARLIC BAKE: Use mushroom and roasted garlic soup. Optional: Add 1/2 cup Parmesan cheese and/or top with Parmesan.

Apricot or Peach Glazed Chicken

APRICOT OR PEACH GLAZED CHICKEN

Categories: "Dump" Chicken, Chicken, Freezer Recipes, Low Iodine Diet

1/2 c. Catalina or Italian dressing
1/4 c. apricot or peach preserves or apricot-pineapple preserves
2 1/2 lbs. Chicken pieces -- (2 1/2 to 3)

TO FREEZE: Dump all ingredients into labelled 1 gallon Ziploc freezer bag. Lay flat in freezer.

TO SERVE: Thaw in refrigerator. Bake at 375 degrees for 30 - 45 minutes or until chicken is done. This is also a nice grill recipe.

If you want, you can just dump all of the ingredients in a pan and bake it without freezing.

LOW IODINE DIET DIRECTIONS: Use Italian dressing that you make yourself so you can make it LID (look online for a recipe - I like www.allrecipes.com). Make sure the preserves don't have anything in them that aren't on the diet.

Source: Christy's Once A Month Cooking
Internet address: www.christysclipart.com/oamc2.html#CHICKEN

Serving Ideas : Serve with rice or potatoes or pasta, and some veggies.

NOTES : The original recipe calls for 2 tsp optional ground ginger.
Christy's Notes: Her husband gave this three stars (out of four).
Jen's Notes: 9/16/05 I used Catalina dressing and apricot preserves w/ no ginger and it was pretty tasty. I usually use low-sugar preserves.

Polynesian Barbecue Pork Chops

This recipe comes from 30 Day Gourmet at http://www.30daygourmet.com/. It is one of my favorite places to get good freezer recipes.

POLYNESIAN BARBECUE PORK CHOPS

Description: "This sweet and spicy marinade would go good with just about anything, I suppose."
This is a freezer recipe. Chicken or beef would also be good with this marinade.

Servings: 6

6 pork chops, boneless
3/4 cup barbecue sauce (I usually use Tony Roma's)
1/2 cup soy sauce
1 tablespoon water
1 tablespoon ground ginger
1/4 cup brown sugar

ADVANCE PREP: Make Tony Roma's sauce if needed. Cut pork into chops or cube for kabobs.

PREPARATION: Combine marinade ingredients. Put pork into labelled freezer bags or containers. Pour marinade over pork. Seal and freeze.

TO SERVE: Remove pork from freezer at least 2 days in advance so pork can unthaw, then marinate for 24 hours. Grill, broil, bake, or pan fry (or cook in the Crock Pot) until browned on both side and no longer pink in the center. Marinade may be discarded or cooked well and served as a sauce.

LOW IODINE DIET DIRECTIONS: Use homemade LID-approved barbecue sauce. Use soy sauce substitute (see recipe). Use real brown sugar, not sugar with molasses added to it.

Source: 30 Day Gourmet
Internet Address: http://www.30daygourmet.com/eNewsletters/Archived_Newsletters/Articles_2002_03/Polynesian_Pork.asp

Jen's Notes: The original recipe calls for 3 lbs pork tenderloin instead of pork chops - the chops are less expensive and freeze flatter. Mmmmmm, yum! I really like this marinade. These are my freezer recipe directions, but you can just use this as a regular marinade, marinating the meat overnight.