The idea behind "dump" chicken is that it has few ingredients that you can just "dump" into a skillet or slow cooker or baking pan or freezer bag - so easy. I've had this recipe on my new recipe list for a long time, but never tried it until now. It was surprisingly tasty. We ate it rice bowl style (over rice with toppings like black beans, corn, cheese, green onions, tomatoes, etc.), but it would make delicious tacos or burritos, too.
Sweet & Spicy "DUMP" Chicken
Recipe By: Soopermom at http://oamc.8m.com/
Servings: 6
1 Package Taco Seasoning Mix (I used Karla's recipe)
8 oz Apricot Jam
12 oz Salsa
1 1/2 Pounds Chicken Pieces
Preheat oven to 350 F. Place all ingredients into a large baking dish, turn chicken to coat. Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts). Or grill or cook in a skillet or slow cooker.
FREEZER DIRECTIONS:
PREPARATION: Place all ingredients into a 1 Gallon freezer bag. Lay flat to freeze.
TO SERVE: Thaw. Follow the above cooking instructions.
GLUTEN FREE and SOY FREE DIRECTIONS: Use gluten and soy free taco seasoning, jam, salsa, and chicken.
LOW IODINE DIRECTIONS: Use LID-safe taco seasoning, jam, salsa, and chicken.
Internet Address: http://oamc.8m.com/
Serving Ideas : Serve as is, or shred and serve as tacos, burritos, or rice bowls.
Showing posts with label "Dump" Chicken. Show all posts
Showing posts with label "Dump" Chicken. Show all posts
Saturday, February 26, 2011
Friday, November 7, 2008
Slow Cooker Sweet and Tangy Chicken
This recipe calls for chicken breasts, but I bet thighs and drumsticks would be good as well. Also, beef or pork probably would be good, too.
Slow Cooker Sweet and Tangy Chicken
Categories: "Dump" Chicken Recipes, Chicken, Crock Pot, Freezer Recipes, Low Iodine Diet, Quick & Easy
36 ounces barbecue sauce
14 ounces pineapple chunks
1 medium green bell pepper -- sliced
1 medium onion -- sliced
2 cloves garlic -- minced
3 pounds chicken breasts, boneless, skinless
In a large bowl, mix together barbecue sauce, pineapple with juice, green bell pepper, onion, and garlic.
Arrange 4 of the chicken breasts in the bottom of a slow cooker. Pour half of the barbecue sauce over the chicken. Place remaining chicken in slow cooker, and pour remaining sauce over the top.
Cover, and cook on Low for 8 to 9 hours.
FREEZER DIRECTIONS -
ADVANCED PREP: Prepare barbecue sauce if using homemade. Cut up green pepper and onion (or I like to use frozen, then they're already washed and cut up).
PREPARATION: Place barbecue sauce, pineapple, garlic and chicken in a labelled freezer bag. Place green pepper and onion in a separate labelled freezer bag. Bag these two bags together and freeze flat.
TO SERVE: Thaw chicken and sauce, leaving the vegetables frozen until you are ready to cook. Follow the above cooking directions.
LOW IODINE DIET DIRECTIONS: Some doctors don't allow pineapple or green peppers, so make sure to follow your doctor's instructions. Use homemade LID-approved barbecue sauce.
Source: http://www.allrecipes.com/
Internet Address: http://allrecipes.com/Recipe/Slow-Cooker-Sweet-and-Tangy-Chicken/Detail.aspx
Ratings: 6 - Pretty Good 6
NOTES: Jen's Notes: I used Famous Dave's barbecue sauce, and it was pretty good, but I think it would have been tastier with Tony Roma's barbecue sauce. Halved the recipe and it worked out well in my 3.5-quart slow cooker, only needing to cook the chicken 1 hour on high and 2 1/2 to 3 hours on low.
Slow Cooker Sweet and Tangy Chicken
Categories: "Dump" Chicken Recipes, Chicken, Crock Pot, Freezer Recipes, Low Iodine Diet, Quick & Easy
36 ounces barbecue sauce
14 ounces pineapple chunks
1 medium green bell pepper -- sliced
1 medium onion -- sliced
2 cloves garlic -- minced
3 pounds chicken breasts, boneless, skinless
In a large bowl, mix together barbecue sauce, pineapple with juice, green bell pepper, onion, and garlic.
Arrange 4 of the chicken breasts in the bottom of a slow cooker. Pour half of the barbecue sauce over the chicken. Place remaining chicken in slow cooker, and pour remaining sauce over the top.
Cover, and cook on Low for 8 to 9 hours.
FREEZER DIRECTIONS -
ADVANCED PREP: Prepare barbecue sauce if using homemade. Cut up green pepper and onion (or I like to use frozen, then they're already washed and cut up).
PREPARATION: Place barbecue sauce, pineapple, garlic and chicken in a labelled freezer bag. Place green pepper and onion in a separate labelled freezer bag. Bag these two bags together and freeze flat.
TO SERVE: Thaw chicken and sauce, leaving the vegetables frozen until you are ready to cook. Follow the above cooking directions.
LOW IODINE DIET DIRECTIONS: Some doctors don't allow pineapple or green peppers, so make sure to follow your doctor's instructions. Use homemade LID-approved barbecue sauce.
Source: http://www.allrecipes.com/
Internet Address: http://allrecipes.com/Recipe/Slow-Cooker-Sweet-and-Tangy-Chicken/Detail.aspx
Ratings: 6 - Pretty Good 6
NOTES: Jen's Notes: I used Famous Dave's barbecue sauce, and it was pretty good, but I think it would have been tastier with Tony Roma's barbecue sauce. Halved the recipe and it worked out well in my 3.5-quart slow cooker, only needing to cook the chicken 1 hour on high and 2 1/2 to 3 hours on low.
Friday, September 19, 2008
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.
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.
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.
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