The chicken was the same recipe as the previously made honey barbecue beef, but with chicken instead. I must have used more chicken than beef, because I ended up with 16 servings of the chicken. Nathan, Matthew and I had the chicken for dinner, so I only froze 12 portions.
The beef ribs and pork ribs were very easy. I just wrapped them in heavy duty foil and baked at 325 degrees for 3 hours. After letting them cool down, I put them in freezer bags and poured barbecue sauce in with them. From there you just smoosh it around in the bag until all the ribs are coated.
The baked chicken has always been one of our favorite freezer meals. This time I did it a bit differently, because it always seems that there's not enough of the chicken to go around come meal time. Here's what I did:
6 Lbs. Boneless skinless chicken breast
1 C. Flour
1 C. Melted Butter
16 slices American cheese
2 C. Mushrooms, sliced
1 C. Minced onion
1 Can Evaporated milk
2 Cans Cream of Mushroom Soup
1 tsp. Salt
1/2 tsp Pepper
Coat chicken with flour. Pour melted butter over cookie sheet(s). Place chicken in butter. Bake uncovered for 30 minutes at 425 degrees. Turn chicken and bake 20 minutes more. Remove from oven. Arrange chicken in square foil baking pan. Top chicken with cheese, mushrooms and onion. Combine milk, soup, salt and pepper. Pour over all. Cover with heavy duty foil and freeze. When ready to eat, thaw, then bake at 350 degrees for 45 mins-1 hour, or until sauce starts to bubble.
This recipe was also found from the Dinner is Ready cookbook.
The chocolate pie was just a basic Oreo cookie crust with chocolate pudding pie filling. I can't seem to make anything chocolate without eating some, so although I made 2 pies, only one went in the freezer and we had the second for dessert, topped with Cool Whip. Yum!
All in all, super easy, super productive day!
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