My favorite cookbook right now is this one:
You can find it here on Amazon.
It is totally worth buying!!
During the last time that I cooked, I did the following recipes:
Quick and Easy Chinese Chicken (x2)
Garlic Cheddar Chicken (x5)
Creamy Slow Cooker Chicken (x4)
Honey Djion Chicken (x4)
The cost was right under $100 to fix 15 meals. The makes it less than $7 a meal!! When I add a vegetable and another side, the cost is still close to $10 a meal for my family of 5.
**Side note – I put more chicken in that what each recipe calls for. I like for my meals to last us for 2-3 meals each week. I have included the recipe exactly how it appears in the book.
Quick and Easy Chinese Chicken
Ingredients:
6 boneless, skinless chicken breast halves
3/4 cup ketchup
1/4 cup soy sauce
1/2 cup firmly packed brown sugar
2 tablespoons white vinegar
1/4 cup chopped onion
1/2 teaspoon chopped garlic
1/2 teaspoon seasoned salt
Place the chicken in a 1-gallon freezer bag. Coming the remaining ingredients, stir well, and pour over the chicken. Label and freeze.
To serve, thaw and bake, uncovered, at 350*F for 50 minutes, or until chicken is done, turning chicken over after 30 minutes, and basting occasionally.
Garlic Cheddar Chicken
(My kids call this “cheesy chicken”)
Ingredients:
2 teaspoons chopped garlic
1/2 cup butter
3/4 cup dry breadcrumbs
1/2 cup grated Parmesan cheese
1 1/2 cups (6 ounces) mild shredded cheddar cheese
1 tablespoon chopped fresh parsley
1/4 teaspoon dried oregano
1/4 teaspoon pepper
1/4 teaspoon salt
8 skinless, boneless chicken breast halves
Saute the garlic in the butter, for about 5 minutes.
In a shallow bowl, mix the breadcrumbs, Parmesan cheese, cheddar cheese, parsley, oregano, pepper, and salt. Pound the chicken breasts to flatten them. Dip each chicken breast in the garlic butter to coat, then press into the breadcrumb mixture. Arrange the coated chicken breast in a 13x9x2 – inch baking dish that has been treated with nonstick cooking spray. Drizzle with any remaining butter and top with any remaining breadcrumb mixture. Cover with heavy-duty aluminum foil, label, and freeze.
To serve, thaw. Preheat the oven to 375*F. Bake, covered with foil, for 45 minutes. Uncover and cook another 15 minutes, or until the chicken is no longer pink and the juices run clear.
Creamy Slow Cooker Chicken
(I found this one in some old recipes I copied into my Evernote notes)
Ingredients:
1 envelope dry onion soup mix **not needed until day of cooking
2 cups sour cream
10 3/4 oz can cream of mushroom soup
6 boneless, skinless chicken breast halves
Combine sour cream and cream of mushroom soup in a bowl. Place chicken into freezer bag and cover with mixture. **Do not put dry onion soup mix into the bag. Save for the day you cook.
To serve, thaw. Place in crockpot and mix in dry onion soup mix. Cook on low for 8 hours
Honey Dijon Crockpot Chicken
Ingredients:
1 pound of boneless, skinless chicken breasts
1/4 cup honey
2 tablespoons Dijon mustard (or whole grain mustard)
2 teaspoons black pepper
1/2 teaspoon salt
1/2 teaspoon ground thyme
1/2 cup water ** not needed until day of cooking
Place all ingredients (but not the water) into a freezer bag.
To serve, thaw. Place all ingredients into the crockpot and add 1/2 cup of water. Cook on low for 3-6 hours or until chicken is cooked through and tender.
