1. Chicken Noodle Soup
Ingredients
- 2 tablespoons olive oil
- 4 carrots and/or parsnips, cut into bite-size pieces
- 2 stalks celery, chopped
- 1 large onion, chopped
- 1/2 teaspoon dried thyme
- salt and black pepper
- 2 lbs bone-in chicken breasts (skin removed)
- 6 cups low-sodium chicken broth
- 1 cup small pasta
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh flat-leaf parsley
Directions
- Heat the oil in a large pot or Dutch oven over medium heat.
- Add the carrots and/or parsnips, celery, onion, thyme, 1½ teaspoons salt, and ¼ teaspoon pepper.
- Cook, stirring frequently, until the vegetables are tender and just beginning to brown, 10 to 12 minutes.
- Add the chicken, broth, and 4 cups water.
- Bring to a boil, reduce heat, and simmer until the chicken is cooked through, 15 to 20 minutes.
- Remove the chicken and place on a cutting board.
- When it is cool enough to handle, shred the meat with 2 forks; discard the bones.
- Add the pasta to the soup and simmer for 6 to 10 minutes.
- Add the chicken, lemon juice, and parsley and stir to combine.
- Freeze usable portions into freezer-safe containers.
2. Thyme Chicken and Tomatoes
Ingredients
- 1 lemon
- 1 28-ounce can diced tomatoes
- 8 sprigs thyme
- 1 tablespoon capers
- 4 small chicken thighs
- 4 small chicken drumsticks
- salt and pepper
- 2 tablespoons olive oil
- 4 1-quart resealable plastic freezer bags
Directions
- Slice the lemon into rounds.
- In a small bowl, combine the tomatoes and their liquid, lemon, thyme and capers.
- Divide them among the 4 plastic freezer bags.
- Season the chicken with 1 teaspoon salt and 1/2 teaspoon pepper.
- Add 1 leg and 1 thigh to each bag.
- Freeze, until ready to cook.
- Heat oven to 400° F.
- Take one bag (1 serving) and empty the contents of each bag into a baking dish.
- Drizzle with the oil, using 1 1/2 teaspoons for each serving.
- Roast until the chicken is cooked through, about 50 minutes.
3. Spicy Chipotle Meatball & Rice
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 6 cloves garlic, finely chopped
- 1 28-ounce can whole tomatoes
- 2 to 3 teaspoons chopped canned chipotle chilies in adobo sauce
- 1 cup long-grain white rice
- 1 1/2pounds ground beef chuck
- 1/2cup chopped fresh cilantro, plus more for serving
- 1/4 cup bread crumbs
- 1 large egg, beaten
- 1 teaspoon ground cumin
- Salt and black pepper
Directions
- Heat the oil in a large skillet over medium heat.
- Add the onion and 3 cloves of garlic and cook, stirring occasionally, until beginning to brown, 5 to 7 minutes.
- Add the tomatoes (with their juices) and chipotles.
- Using a potato masher, break up the tomatoes.
- Simmer, partially covered, until the sauce has thickened, 15 to 20 minutes.
- Combine the beef, cilantro, bread crumbs, egg, cumin, the remaining 3 cloves of garlic, 1 ½ teaspoons salt, and ¼ teaspoon pepper in a medium bowl.
- Shape the mixture into meatballs.
- Heat broiler.
- Place the meatballs on a foil-lined broiler proof baking sheet and broil, turning once, until cooked through, 8 to 12 minutes.
- Freeze the meatballs and sauce separately.
- When ready to serve cook rice to add in with the meatballs and sauce.
4. Homemade Oven-Baked Fish Sticks
Ingredients
- Cups panko bread crumbs
- 1/3 cup olive oil
- 1 tablespoon seafood seasoning (such as Old Bay)
- Salt
- 3 large eggs
- 2 1/2 lbs skinless tilapia fillets, cut into 1-inch strips
- Coleslaw and ketchup, for serving
Directions
- Heat oven to 450° F.
- Toss the bread crumbs with the oil, seafood seasoning, and ½ teaspoon salt.
- Toast in oven, flipping once, until golden brown, 5 to 7 minutes.
- Transfer to a shallow bowl.
- In a separate bowl beat the eggs with 1 tablespoon water.
- Dip the fish in the beaten eggs (shaking off any excess).
- Coat with the bread crumbs (pressing gently to help them adhere).
- Place in a single layer on 2 large parchment-lined large baking sheets.
- Place in freezer for 30 min. on parchment paper.
- Portion the sticks out and put in freezer.
- When ready to serve bake the fish sticks until crisp, 12 to 15 minutes.
- Serve with the coleslaw and ketchup.
5. Baked Penne
Ingredients
- Tablespoon olive oil
- 2 cloves garlic, chopped
- 1/4cup oil-packed sun-dried tomatoes, chopped
- 1 15-ounce can or half of a 28-ounce can of crushed tomatoes
- 1 28-ounce can whole tomatoes
- 1 tablespoon balsamic vinegar
- Salt and black pepper
- 12 ounces penne
- 1 5-ounce package baby spinach
- 8 ounces (2 cups) mozzarella, grated
- 2 tablespoons grated Parmesan
Directions
- Heat oven to 400° F.
- Heat the oil in a large saucepan over medium heat.
- Add the garlic and sun-dried tomatoes.
- Cook, stirring, for 2 minutes.
- Add the crushed tomatoes.
- Cut up the whole tomatoes in the can with scissors or crush by hand.
- Add to the saucepan with the vinegar, ½ teaspoon salt, and ¼ teaspoon pepper.
- Simmer, stirring occasionally, until thickened, 15 to 20 minutes.
- Bring a large pot of water to a boil.
- Add 1 tablespoon salt.
- Cook penne until half way done.
- Add the spinach to the sauce and cook, stirring, until it begins to wilt, about 1 minute.
- Add the drained pasta and toss to combine.
- Place half the pasta mixture in an 8-inch square freezable baking dish and sprinkle with 1 cup of the mozzarella.
- Top with the remaining pasta and sprinkle with the remaining 1 cup mozzarella and Parmesan.
- Freeze until ready to serve.
- When ready to serve place the baking dish on a rimmed baking sheet and bake until bubbling and beginning to brown.
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