Honey Lime Chicken - Freezer Meal

Honey Lime Chicken (6 servings)

4 chicken breasts, cut into strips or bite size pieces
1 Tbsp Wildtree Roasted Garlic Grapeseed Oil (or use olive oil and add 1 1/2 tsp garlic powder)
1 20-oz can pineapple tidbits, reserve the juice
1/4 cup honey
3 Tbsp lime juice
2 Tbsp soy sauce
2 tsp corn starch

If using the garlic powder, sprinkle on the chicken pieces.  Heat oil in skillet over med-high heat.  Add chicken and cook until golden brown.
Drain pineapple (RESERVE JUICE).  Add 1/4 cup of the pineapple juice to the skillet. Cover and simmer 6-8 minutes.
Remove the chicken from the pan and keep warm.
Mix honey, lime juice, soy sauce, cornstarch, and the remainder of the pineapple juice.  Add to skillet. Bring to a boil, stirring constantly.  Cook and stir until thick, about 1 minute.
Add chicken and pineapple tidbits. Heat through.
Serve over rice.  Can garnish with some green onions and chow mein noodles.

To freeze - cook all the way  Allow to cool before adding to gallon size freezer bag. To serve, thaw and warm.

Chicken Avocado Burritos

Found this recipe on Pinterest and made a few modifications (of course)

Chicken Avocado Burritos

2 to 2 1/2 cup cooked shredded chicken

1/2 cup Mexican cheese blend

1 avocado, diced

1/2 tsp Wildtree Chipotle Lime Rub

Flour tortillas - I used fajita size and needed 10. 

Spray oil

Mix the chicken, cheese, avocado, and Wildtree Chipotle Lime Rub together in a mixing bowl. 

Place about 1/4 cup of the mixture in the center of a tortilla.  Fold up from the bottom, then fold in the sides.  Lastly, roll it up over the top to the tortilla.  

These can be cooked on the grill and probably could be baked.  I used my George Foreman grill.  Spray the grill with a little oil.  Arrange the burritos on the grill and close.  Cook for several minutes until browned and warmed through.  

Serve with salsa, sour cream and guacamole. 

These can be frozen up to 3 months according to the original recipe.  I would probably use the option to cook before freezing - might as well while the grill is hot.   Then you just heat in the microwave for 3 minutes or until warmed.  

I think they would be good with additional ingredients such as corn, black beans, green onions, and green chilies.  I will have to experiment :-) 

Southwest Shrimp and Rice Bowl

Southwest Shrimp and Rice Bowl

I found this recipe on the Wildtree website.  Of course, I made some modifications (don't I always) The original recipe can be found here.

12 oz frozen shrimp
1 cup instant rice
1 can black beans, rinsed and drained
1 cup frozen corn
5 tsp Wildtree Chipotle Lime Rub, divided
2 tsp Wildtree Grapeseed Oil (or Wildtree Jalapeno Grapeseed Oil)
1/2 tsp red pepper flakes (omit is using jalapeno oil)


Thaw shrimp and remove tails if necessary.   Place in a bowl and sprinkle on 2 tsp of the Wildtree Chipotle Lime Rub.  Mix well and refrigerate for at least an hour.  ( I do this on my lunch break so I am ready to start cooking when my work day ends).
Cook rice according to package directions (1 cup water and 1 cup instant rice), adding 3 tsp of the Wildtree Chipotle Lime Rub to the water.
While rice is cooking, heat the oil in a skillet and saute the shrimp until heated through.  The shrimp will shrink up and tighten a little.  Add the corn and beans and continue cooking for a few minutes. Stir in the rice.

4 servings (The amount in the photo is about 2/3 of a serving since I divided the recipe into 6 servings)

Crescent Chicken

Crescent Chicken



This is a recipe I came up with by taking bits and pieces from other recipes on Pinterest.  It was good - Tom really liked it.  Might make a few changes the next time I make it.

1 can Jumbo Crescent rolls (8 rolls)

4 cups shredded chicken

8 oz cream cheese, softened

Salt and pepper

1 can condensed cream of chicken soup

1 can skim milk

Parmesan cheese

Preheat oven to 350. Lightly spray 9 x 13 baking dish with olive oil. 

Mix together the chicken and cream cheese - add salt and pepper to taste.

Separate the crescent rolls.  Slightly flatten one roll.  Place about 1/2 cup of the chicken mixture at the wide end of the triangular roll.  Pull up the sides to cover the mixture ending with the long pointed end.  Make sure the chicken is completely covered by the dough and the dough is pinched together to seal.  Place in casserole. 

Repeat with other 7 crescent rolls.

Mix together the soup and a can full of milk.  Pour around the chicken crescents in the baking dish.  Be careful to not pour over the crescents as it will prevent them from browning and will get the dough soggy.

Sprinkle crescents with Parmesan cheese.

Bake 25- 30 minutes or until crescents are golden brown and sauce is bubbly.

Bake 25 - 30 minutes.



Greek Yogurt Parmesan Chicken

Greek Yogurt Parmesan Chicken

1 cup plain Greek yogurt
1/2 cup grated Parmesan cheese
1/4 cup Panko bread crumbs
1/2 package dry ranch dressing mix
1 tsp garlic powder
1 tsp yellow mustard
1/2 tsp black pepper
6 chicken tenderloins

Preheat oven to 375
Stir together all ingredients EXCEPT the chicken.  Spread the mixture over both sides of the pieces of chicken and place them in a single layer in a baking dish.

Bake for 20 minutes.
Turn on the broiler and place the dish under the broiler about 5 minutes or until the parmesan topping is lightly browned. 
Serve over rice or pasta.

Thai Chicken and Orange Glazed Carrots

Thai Chicken over Rice ( I make up two recipes at a time - cook one and put the ingredients in freezer bags for the second meal.  Then it is a quick setup to throw it all in the crock pot frozen and cook while I am at work)

1 1/2 lb boneless, skinless chicken thighs

1/2 red bell pepper, sliced

1/2 medium onion, sliced

1/2 can coconut milk (about 7/8 cup)

3/4 cup fat free chicken broth

1 tbsp curry powder

1/8 tsp crushed red pepper

1/8 tsp salt

2 garlic cloves, minced

Place all ingredients in a 3 - 4 quart crock pot. 

Cover and cook on Low 5 to 6 hours or until chicken is done. 

Remove chicken and vegetables, breaking up large pieces of chicken. 

Pour the sauce in a medium saucepan and bring to a boil.  Mix about 1 tbsp of corn starch into 1/4 cup cold water.  Pour into the boiling sauce and cook until thickened, stirring constantly. 

Spoon the chicken mixture over rice and cover with the sauce.  

I got 6 servings by serving lots of sauce to flavor the rice.

Orange Glazed Carrots - there were very good with the spicy chicken

1 1/2 lb baby carrots - if they are large, cut lengthwise into half or fourths

1 tsp orange zest

2 tbsp margarine

1/3 cup packed brown sugar

Place about an inch of water in a large skillet and add the carrots.  The carrots should be covered.  Bring to a boil and cook 10 minutes or until tender-crisp. Using a colander/strainer, drain the carrots and discard the water. 

Return the skillet to the heat and add the remaining ingredients.  Cook until the margarine is melted and mixed with the brown sugar. 

Return the carrots to the skillet and stir to coat.   6 servings

Quick Chicken Curry

Quick Chicken Curry

1 lb chicken tenderloins, cut into bite size pieces
1 tsp cumin
1 tsp curry powder
1 tsp ground ginger
1/4 tsp salt
Pinch of cayenne pepper
1 tsp olive oil
1/2 medium onion, diced
14 oz can diced tomatoes
1/3 cup chicken broth
1/2 tbsp hot red curry paste

Mix cumin, curry powder, ginger, salt and cayenne pepper in a bowl.  Add chicken pieces and stir to coat.  Heat oil in a large skillet until hot ( a drop of water added to the skillet will sizzle and splatter).  Add chicken and cooks until no longer pink, stirring often.
Add tomatoes, broth and curry paste.  Stir to mix well, heat through.

Serve over hot cooked rice.

Chicken Verde

8 chicken breasts tenderloins - about 3 oz each ( I allow 2 per serving but I usually just eat 1)
2/3 cup lime juice ( I used Real Lime)
1 tsp cumin
1 tsp garlic powder (might try minced garlic next time)
1 tbsp olive oil
1/2 cup chicken broth
1/2 cup salsa verde
Sour Cream
Cilantro, if desired

Place chicken tenderloins in a large bowl.  Mix together the lime juice, cumin and garlic powder and pour over the chicken, mix to coat.  Marinade in the refrigerator for 1 hour or overnight.
Heat the olive oil in a large skillet over medium- high heat.   Remove chicken pieces one by one and place in the skillet. Reserve marinade.  Cook chicken pieces until golden browned on each side and cooked through.  If necessary, drain any fluids as you are cooking so the pieces brown.
Remove chicken and keep warm.  Pour reserved marinade and chicken broth into skillet and heat to boil.  Cook until reduced by about half. Stir in the salsa verde and heat through.  If it is too watery, combine about 1 tsp of corn starch in 1/8 cup cold water.  Pour into the boiling sauce and stir constantly until thickened.
Serve the sauce on the side with the chicken. Spoon sauce over the chicken and top with a dollop of sour cream and cilantro. 

Calories per 1 tenderloin and sauce to cover - 83

Curry Chicken Breasts over Rice

Curry Chicken Breasts
Another Quick Cooking recipe with my adaptations.

4 boneless, skinless chicken breasts
1 Tbsp canola oil
1/4 cup Worcestershire sauce
4 tsp chili sauce
2 tsp curry powder (can use less)
1 tsp garlic powder
1/4 tsp hot pepper sauce
1/3 cup chopped green onions
Hot cooked rice

If the chicken breasts are thick, pound to about 1/2 inch thickness. Heat the oil in a large skillet.  Add the chicken breasts and brown on both sides.
Meanwhile Worcestershire sauce, chili sauce, curry powder, garlic powder and hot pepper sauce together in a small bowl.   Spoon onto the browned chicken breasts and reduce heat. Sprinkle onions over the sauce.  Cover and let simmer for another 5 - 7 minutes or until chicken juices run clearn.
Serve over hot rice.  Spoon any residual juices in the pan over the rice. 

Chicken with Leeks and Peppers

 Chicken with Leeks and Peppers

2 medium uncooked leeks, trimmed and sliced
2 medium green peppers (can use red or orange for more color)
1 Tbsp plus 2 tsp olive oil, divided use
2 tsp rosemary, crushed
1/8 tsp salt
1/8 tsp pepper
1 1/2 pound uncooked boneless, skinless chicken breasts (six pieces)
1 Tbsp balsamic vinegar

Slice the leeks, separating the rings, and place in a collander.  Rinse and drain well.   Add to the sliced peppers in a large mixing bowl. Add the 2 tsp olive oil, rosemary, salt and pepper.  Mix to coat the vegetables and put in an 9 x 13 baking dish sprayed with oil.
Place the remaining 1 Tbsp olive oil in a skillet and heat on medium.  Add the chicken breasts and brown lightly on both sides. 
Place the chicken on top of the vegetables in the baking dish.  Brush the chicken with the balsamic vinegar.
Bake at 350 for 30 minutes or until the chicken is done.

This recipe makes 6 servings, 1 breast and about 3/4 cup of the vegetables.

BBQ Chicken Pizza

BBQ Chicken Pizza

4 individual pizza crusts or tortillas (I have a pizza recipe here that I use to make individual crusts, partially cook them and freeze - so easy!)
1 cup shredded chicken breast (See note below)
1/2 cup barbecue sauce
4 ounces provel cheese, shredded
1/2 small red onion, diced

Preheat oven to 400 F.  In a bowl, mix the chicken and barbecue sauce.  Divide the chicken evenly among the crusts.  Divide the cheese and onion among the crusts.
Bake at 400 for 10 minutes or until the cheese is melted and crust is lightly browned.  I place the pizza crusts directly on the oven rack as I like crisp crust.  If you prefer softer crust, place on a baking sheet or pie plate.

An easy way to shred chicken if you have a Kitchenaid mixer - boil the chicken in enough water to cover.  While the chicken is still warm place in the Kitchenaid mixing bowl and using the flat paddle, turn on the lowest setting.   Let it 'mix' until the chicken is shredded. 

Orange Chicken and Broccoli

Orange Chicken with Broccoli (4 servings - 5 Points Plus each)
1 lb boneless skinless chicken breast
2 1/2 Tbsp all purpose flour (divided)
1/2 tsp salt
1/4 tsp black pepper
2 tsp olive oil
1 1/2 cup fat free chicken broth
1 tsp minced garlic
2 1/2 cup uncooked broccoli, small florets and cut up stems
2 tsp orange zest
Juice of one orange

Cut chicken into thin slices or bite size pieces. Place in a large bowl and toss with the flour, sale and pepper.
Heat olive oil in a large skillet until water sizzles. Place chicken in skillet in a single layer and cook until lightly browned - about 5 minutes - turning as needed. Remove to a plate.
Put 1 cup of the broth and the garlic in the skillet and bring to a boil, scraping the browned chicken pieces from the skillet. Add broccoli, cover and cook 1 minute.

In a small cup, stir together remaining 1/2 cup of broth, 1/2 tablespoon flour and 1/4 teaspoon salt, add to skillet and bring to a simmer over low heat.

Cover and cook until broccoli is crisp tender and the sauce is slightly thickened, about 1 1/2 minutes. Stir in chicken and orange zest; heat through.

Remove skillet from heat and stir in orange juice.


Serve over rice.

Mexican Layered Chicken

2 lb chicken, cooked and cut up in bite size pieces
3 cup sour cream
2 cups Mexican cheese
8 oz canned diced chilies
2 tsp cumin
1/2 tsp black pepper
12 corn tortillas

Mix together chicken, sour cream, 1 cup cheese, chilies, cumin, and black pepper.
Arrange 6 tortillas in bottom of lasagne pan. Top with half the chicken mixture.
Repeat. Top with remaining cheese.

Bake at 350 for 30 minutes or until bubbly. Let sit 5 minutes before serving.
Serve with salsa if desired.

Mexican Chicken Salad

1 ripe avocado
3 Tbsp lime juice
1 tsp olive oil
1/4 tsp salt
1 tsp cumin
2 cups cooked, cubed chicken thigh meat
3 scallions, chopped
1 can black beans, rinsed and drained
1 cup frozen corn, rinsed in hot water to thaw, drain well
4 cups lettuce
cherry or grape tomatoes

Cut avocado into small pieces and mix in bowl with the lime juice until coated. Stir in olive oil, salt and cumin. Add chicken, scallions, black beans and corn. Stir to mix.
Place 1 cup lettuce on plate, top with 1/4 of the avocado chicken mixture. Decorate with tomatoes.

Makes 4 large servings.

Turkey and Dressing Casserole

1/3 c margarine or butter
3 cups herb-seasoned bread cubes (I make my own)
1/4 cup water
1 can condensed cream of mushroom soup
1 package (1o oz) frozen peas
1/3 cup milk
2 tsp instant minced onion
2 cups coarsely cut up cooked turkey or chicken

Place margarine in round baking dish, 8 x 1 1/2 inches. Cover loosely and microwave on high until melted, 45 to 60 seconds. Add bread cubes and water and toss to coat. Remove 1 cup.
Spread remaining mixture evenly in baking dish.

Mix soup, peas, milk and onion in 1 1/2 quart casserole. Cover tightly and microwave on high 3 minutes; stir. Cover and microwave until hot and bubbly, 3 to 4 minutes longer.

Stir turkey into soup mixture. Pout over bread cubes in baking dish. Sprinkle with reserved cup of bread cubes.
Microwave uncovered on high until hot and bubbly, 7 to 9 minutes.

Serves 6

Blackberry Balsamic Chicken

4 boneless, skinless chicken breast halves
1/2 cup diced red onion
1 tsp thyme
1 tbsp vegetable oil
1/2 cup seedless blackberry preserves
2 tbsp balsamic vinegar

Heat vegetable oil in skillet. Season chicken breasts with thyme. Cook chicken with onions in skillet until chicken is browned and cooked through. Remove chicken to plate and keep warm.
Add preserves and vinegar to the skillet and cook over medium high until thickens.
Spoon over chicken.


To prepare ahead of time - mix chicken, onion and thyme and place in a gallon freezer bag. Put inside a second freezer bag and freeze. The day before preparing, thaw in the refrigerator.

Lemon Chicken Thighs and Potatoes

This is a recipe from Weight Watchers that I have modified for the slow cooker.

12 skinless, boneless chicken thighs
2 Tbsp olive oil
6 garlic cloves, minced
1/2 cup lemon juice
1 cup chicken broth
1.5 pounds small whole potatoes, scrubbed well but unpeeled
3 tbsp dried oregano

Heat olive oil in a large skillet and add the garlic cloves. Brown chicken thighs and place in a slow cooker. Pour chicken broth and lemon juice in skillet and let come to a boil, scrapping the bottom of the skillet to get any bits of chicken.
Place potatoes over chicken in slow cooker. Sprinkle with oregano. Pour broth and juice mixture over contents of slow cooker.

Cook on high for 3 to 4 hours or on low for 5 to 6 hours.

So You Forgot to Defrost Chicken - 4 serving recipe

This is a smaller version of the other.

2 boneless skinless chicken breasts (if you like larger servings use 4 chicken breasts)
1 can cream of mushroom soup
1 can mushroom bits and pieces, drained
1 tsp thyme

Place frozen chicken in crock pot. Cover with mushroom soup and mushrooms, Sprinkle with thyme.
Cook 8 - 10 hours on Low.

So You Forgot to Defrost Chicken

6 boneless skinless chicken breasts
1 can cream of chicken soup
1 can cream of celery soup
1/2 can water
1 can mushrooms bits and pieces, drained
2 tsp thyme
1 cup Minute Rice (optional)

Place frozen chicken breasts in crock pot. Mix remaining ingredients in a bowl. Pour over chicken. Cook on Low for 8 - 10 hours.

If desired, you can add Minute Rice to the gravy when finished cooking. Remove chicken pieces and keep warm. Stir about 1 cup of Minute Rice into crock pot. Turn to High. Cook until rice is tender (about 20 minutes) stirring once or twice.