Sunday, February 23, 2014

FREEZER to Crock Pot Cilantro Lime Chicken w/ Corn and Black Beans

Today I gathered several recipes that are safe for freezing and then throwing in the Crock Pot on a busy day.  They came from this blog: Who Needs A Cape. I  my fabulous husband, Stephen, spent 2 1/2 hours at the store buying all the ingredients necessary. What I loved about this process was how few dishes I messed up getting 13 meals prepped and ready to go.

Before beginning, clear out some freezer space, gather all your gallon sized freezer bags (HEB bags leaked, sorry friends), and label what is going in. Get your measuring spoons and measuring cups plus your spices and you're pretty much ready to go.

For more Freezer to Crock Pot recipes, just follow the label in the column on the right.

CP FREEZER Cilantro Lime Chicken w/ Corn and Black Beans (makes 2 bags)
6-8 Boneless, Skinless Chicken Breasts (I used 2 Costco Pouches per bag)
 4 Tbs Olive Oil
 2+ Limes, juiced (I like a little more lime then the recipe calls for)
 2 Cups Cilantro
 1 large bag of Frozen Corn (or two smaller bags)
 4 minced Garlic Cloves
 1 finely Chopped Red Onion
 2 cans of Black Beans, drained and rinsed
 2 tsp Cumin or Chipotle powder
 Salt and Pepper to taste

1. Take ingredients and split everything into two containers.
2. Mix bag by shaking, seal, label and put in the freezer.
3. Cooking instructions: Cook in Crockpot on Low for 8 hours or High for 4 hours.  Serve with hot tortillas and dress with sour cream, guacamole, and/or cheese.

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