The Everything Freezer Meals Cookbook by Candace Anderson Page A

Poupon
    2 cups heavy cream
    2 dashes balsamic vinegar
    4 tablespoons dried tarragon
    Salt and pepper to taste
    2 pounds boneless chicken breasts
    Freezing Day
    In a medium bowl, mix together the mustard, cream, vinegar, tarragon, salt, and pepper. Put chicken into a freezer bag and pour sauce over the top of it. Freeze.
    Reheating Instructions
    Defrost chicken in refrigerator overnight and put in a baking dish with the sauce. Bake at 350°F for 1 hour or until chicken is fully cooked.
    PER SERVING
    Calories: 385 | Fat: 25g | Protein: 28g | Sodium: 761mg | Carbohydrates: 5g | Fiber: 0g
Sweet and Sour Chicken
    This recipes calls for a fryer, but you can use the pieces you like best. Try chicken breasts only, or boneless chicken thighs. Suit it to whatever you have on hand!
    INGREDIENTS | SERVES 4–6
    2½-pound fryer, cut into pieces
    2 tablespoons cornstarch
    3 tablespoons cold water
    1 cup brown sugar
    1 cup soy sauce
    ½ cup apple cider vinegar
    2 cloves garlic, minced
    1 teaspoon ginger
    ¼–½ teaspoon red pepper flakes, to taste
    1 (20-ounce) can pineapple rings (used on reheating day)
    Freezing Day
    Put chicken pieces in the bottom of a freezer bag. In a small bowl, mix the cornstarch and water until the cornstarch is completely dissolved. In a saucepan add brown sugar, soy sauce, vinegar, garlic, ginger, and pepper flakes. Stir in the cornstarch and water. Bring sauce to a boil, stirring constantly for 3–5 minutes. Once mixture thickens, remove from heat and let cool. Pour half the sauce over chicken in freezer bag and freeze. Pour the other half of sauce in a separate freezer bag and freeze.
    Reheating Instructions
    Defrost chicken in refrigerator for at least 24 hours and discard marinade. Defrost bag of extra sauce — this is used for basting during cooking. Bake chicken in a greased casserole dish for 1 hour (or until chicken is fully cooked) at 400°F, turning halfway through cooking time. Baste chicken with extra sauce every 15 minutes. Add pineapple rings to the top of chicken during the last 10 minutes of baking.
    PER SERVING
    Calories: 616 | Fat: 23g | Protein: 51g | Sodium: 568mg | Carbohydrates: 45g | Fiber: 1g
Breaded Chicken Breast with Muenster Cheese Bake
    This is a great choice for serving to guests for dinner. The chicken is moist, full of flavor, and the Muenster cheese is the perfect topping.
    INGREDIENTS | SERVES 6
    2 eggs
    ¼ cup milk
    ¾ cup flour
    ¾ teaspoon salt
    1 cup plain breadcrumbs
    1 cup grated Parmesan cheese
    1–2 tablespoons finely chopped fresh basil or dried basil
    1 teaspoon garlic powder
    ½ teaspoon salt
    ½ teaspoon black pepper
    6 boneless chicken breasts, cut into 2–3 pieces
    ½ cup olive oil for frying
    Slices of Muenster cheese; ½ of a slice for each piece of chicken
    1–2 cups chicken broth (used on reheating day)
    Freezing Day
    In a small bowl, mix together eggs and milk. Set aside. In a shallow plate, mix together flour, and ¾ teaspoon salt. Set aside. In a separate shallow plate, mix together breadcrumbs, Parmesan cheese, basil, garlic powder, and salt and pepper. Dip chicken pieces in flour mixture to coat. Next dip in egg mixture to coat. Lastly dredge in breadcrumb mixture.
    Heat oil in large skillet over medium heat. Fry chicken for 2–3 minutes on each side until golden brown. Drain on paper towels. Top each piece of chicken with half of a slice of Muenster cheese. Flash freeze the chicken, then transfer to a freezer bag.
    Reheating Instructions
    Defrost chicken in refrigerator overnight. Lay chicken pieces in a 9″ × 13″ inch baking dish. Pour 1–2 cups of chicken broth over the chicken. Use enough broth so it comes halfway up the sides of the chicken breasts. Broth should not cover chicken. Bake at 425°F for 20 minutes until cheese melts.
    PER SERVING
    Calories: 310 | Fat: 9g | Protein: 29g | Sodium: 417mg | Carbohydrates: 26g | Fiber: 29g

CHAPTER 5
Pork and Seafood
    Parmesan Crusted Pork Chops
    Shrimp Creole
    Marinated Red Snapper
    Pork