Make Ahead Meal: Lime Chicken Tacos

This is one of my favorite recipes. If you are a blog stalker you probobally know that because I have posted about it before here using freeze dried chicken.  But if you are into freezer meals you will love how easy this one is.   I LOVE it.  And good news my kids love it too. 
 

Lime Chicken Tacos
adapted from Teresa Hunsaker


Printable Recipe


1 1/2 pounds boneless skinless chicken breasts
3 tablespoons lime juice
1 tablespoon chili powder

Needed for Serving
1 cup frozen corn
1 cup chunky salsa

Combine chicken, lime juice and chili powder in heavy duty zip lock bag.  Remove excess air from the bag and seal.  Double check that the back is sealed completely.  “Smush” sealed bag, mixing ingredients.  

Store uncooked:  In the fridge--1 week , Frozen 3 months.

To Bake:  Fresh or defrosted
Place in a large casserole dish.  Bake for 1/2 hour at 350* uncovered. Test chicken for doneness using a thermometer.  The temperature at the thickest part of the chicken should read.  165 degrees Fahrenheit.  Remove from the oven.  Remove chicken; cool slightly. Shred and stir in corn and salsa.

In the Crock Pot:  place contents of the zip lock bag in the  crock pot.  Cook on high for 4-6 hours on high.  Do not open the lid of the crock pot until you are ready to check for doneness.

Test chicken for doneness using a thermometer.  The temperature at the thickest part of the chicken should read 165 degrees Fahrenheit.  Remove chicken; cool slightly. Shred and stir in corn and salsa.

To serve:
12 6-inch flour tortillas
Sour cream
Shredded cheddar cheese
Shredded lettuce
Chopped tomatoes

Serve on tortillas with sour cream, cheese, lettuce and chopped tomatoes.

This post is part of my Make Ahead Meals series.  These meals can be made a head of time and either stored in the freeze for up to a week OR frozen for up to 3 months.  Here are the others in this series:

Chili Lime Mango Chicken
Manti Pageant Chicken
Sweet and Sour Chicken

Greek Oregano Chicken
 

Make Ahead Meal Greek Chicken Oregano

 

Every fall the Greek Orthodox Church in my home town holds a Greek Festival.  I never miss it. They open the church up to the community and serve traditional Greek food.  I think about it all year.  Gyros, spanakopita, stuffed grape leaves, and chicken oregano. YUM.  

Well last year I decided there was no reason that I could not cook some of these dishes at home (no there is not a Greek restaurant anywhere near me)  so I purchased the churches cookbook and thought I would slowly make my way through it.  

The first recipe I tried was for chicken oregano.  It was amazing, and relatively easy.  So every time I find myself lusting good Greek food. I pull this recipe out and make it again. 

Note:  I have adapted this recipe to fit my life. Traditionally it is made fresh using a whole chicken instead of chicken breasts. 

Chicken Oregano--Greek Chicken
adapted from a recipe from the Holy Transfiguration Greek Orthodox Church Community Cookbook
Recipe from:  Cooking With My Food Strorage
Printable Recipe

3 Tbsp Lemon Juice
1 tsp salt
2 tsp oregano
4 chicken breasts
3 Tbsp. Butter
2 Tbsp olive oil
pepper
1 (1 lb) can tomatoes
Combine all ingredients in heavy duty zip lock bag.  Remove excess air from the bag and seal.  Double check that the back is sealed completely.  “Smush” sealed bag, mixing ingredients.  

Store uncooked:  In the fridge--1 week , Frozen 3 months.

To Bake:  Fresh or defrosted
In the oven:  Preheat oven to 400 degrees.   Place the contents of the zip lock bag in a large casserole dish.  Bake uncovered for 30 minutes.  

Test chicken for doneness using a thermometer.  The temperature at the thickest part of the chicken should read 165 degrees fahrenheit.  Remove from the oven.  Serve over rice or potatoes.  

In the Crock Pot:  place contents of the zip lock bag in the  crock pot.  Cook on high for 4-6 hours on high.  Do not open the lid of the crock pot until you are ready to check for doneness.

Test chicken for doneness using a thermometer.  The temperature at the thickest part of the chicken should read 165 degrees fahrenheit.  Remove from the oven.  Serve over rice.  



This post is part of my Make Ahead Meals series.  These meals can be made ahead of time and either stored in the freeze for up to a week OR frozen for up to 3 months.  Here are the others in this series:

Chili Lime Mango Chicken
Manti Pageant Chicken
Sweet and Sour Chicken
Greek Oregano Chicken
Lime Chicken Tacos

Make Ahead Meal: Chili-Lime Mango Chicken

Chili-Lime Mango Chicken
Adapted from Our Best Bites


Printable Recipe

6T olive oil
¼ cup fresh lime juice
Zest of 1 lime
1 t chili powder
¼ t cayenne pepper (double that if you like spicy things!)
½ t salt
1 T sugar
4 boneless, skinless chicken breast halves, cut into 1-inch cubes
3 freeze dried mangoes, don't rehydrate

Directions:
Combine all ingredients in heavy duty zip lock bag.  Remove excess air from the bag and seal.  Double check that the back is sealed completely.  “Smush” sealed bag, mixing ingredients.  

Cover and refrigerate for at least  2 hours or up to 1 week. Freeze up to 3 months

To Bake:  Fresh or defrosted
Place in a large casserole dish.  Bake for 1 hour @ 350* uncovered. Test chicken for doneness using a thermometer.  The temperature at the thickest part of the chicken should read.  165 degrees Fahrenheit.  Remove from the oven.  Serve over rice.  

This post is part of my Make Ahead Meals series.  These meals can be made ahead of time and either stored in the freeze for up to a week OR frozen for up to 3 months.  Here are the others in this series:

Chili Lime Mango Chicken
Manti Pageant Chicken
Sweet and Sour Chicken
Greek Oregano Chicken
Lime Chicken Tacos 

Make Ahead Meals: Manti Pageant Chicken

Have you been to the Manti Pageant?   If you live in Utah you have probably been.  If not I'll explain.  

The Manti Pageant  also know as the "Mormon Miracle Pageant"  is held every summer in Manti Utah.  Thousands of people make the trek to Manti to watch this free pageant that details the life and teachings of Joseph Smith.  

The best part of the Manti Pageant is the food.  Before the pageant you can have a delicious dinner of  barbeque turkey, mashed potatoes, green beans, salad, roll, and a dessert for only $7.00.  It is a wonderful thing.  

I haven't been to the pageant in years but I still remember the food.  My mom passed this recipe onto me and it is great for the summer.  Make it ahead of time and throw it on the grill right before you are ready to eat.  Traditionally this recipe is made from turkey, but I have a hard time finding great turkey for grilling so I use chicken.

This is one of my favorite recipes.  It works great as a make ahead meal or a freezer meal. 

  

Manti Pageant Chicken
Printable Recipe

1/2 cup oil
2 cups 7-up
1/4 teaspoon garlic powder  (not garlic salt, not fresh garlic)
1/2 cup soy sauce
½ tsp horseradish (optional)
Chicken - 4-6 chicken breasts, or turkey  (fresh is best, it marinades better, frozen will work).

Mix together first 5 ingredients in a gallon zipper bag.  Add turkey or chicken and smoosh around.   

Store uncooked:  In the fridge--1 week , Frozen 3 months.

Defrost meat.  Remove chicken from marinade.  Discard marinade. 
Grill until cooked through. The temperature at the thickest part of the chicken should read.  165 degrees Fahrenheit.

This post is part of my Make Ahead Meals series.  These meals can be made ahead of time and either stored in the freeze for up to a week OR frozen for up to 3 months.  Here are the others in this series:

Chili Lime Mango Chicken
Manti Pageant Chicken
Sweet and Sour Chicken
Greek Oregano Chicken
Lime Chicken Tacos 

Make Ahead Meals--Sweet and Sour Chicken

When it starts to get warm outside, I stop wanting to cook dinner.  I would rather be outside pushing kids on the swing.  But dinner still needs to be made.  

Last week I pulled out my list of make ahead meals/freezer meals.  These are main dishes that can be assembled ahead of time in Zip lock bags and then refrigerated (if used that week) or frozen for later use.  

  

this week I'll be sharing my favorite make a head meals, and my tricks and tips on making them.  (although dumping stuff in a bag is really not that hard). 

  Getting Started with Make Ahead Meals 

• Choose a recipe- You can use mine or choose one of your own.  Before you invents a lot of ingredients in making multiples of the recipe be sure to try it out to see if you family will eat it. 
• Mise en place--That is a fancy cooking word for putting everything in it's place. Get everything in order.  Find your ingredients and set them out with your recipe, and measuring cups.  Read over the recipe and make sure you know what you are doing.  This is a good idea in any recipe but when you are making a bunch of meals with raw meat it is a must. 
• If using frozen chicken and you are planning on freezing it again DO NOT DEFROST.  Just put the frozen chicken in the bag with the other ingredients and refreeze.  
•  If freezing your meals be sure to defrost them.  Try pulling them out of the freezer the night before or the morning of.  
• If storing in the fridge.  Be sure to place your ziplock bags filled with meals in a spill prof container.  No one wants raw chicken to leak on the produce.  A large rectangle Tupperware or cake pan works well. 
• LABEL all of the make a head meals that you make.  I know you are going to think.  I'll remember what this is.  Trust me you won't.  Everything looks different frozen. 
• Flavors can intensify in the freezer so use a light hand with the spices.  If you love fiery spice try adding it at the table.   
  
  
  
  

Sweet & Sour Chicken                            
adapted from a recipe from Shannon Zaugg (who always has good recipes)

printable recipe


1 /4 tsp. lemon, garlic or plain pepper
1/2 c. ketchup
2 Tbsp. Mustard
1 /4 c. cider vinegar
1/2 c. maple syrup
4-5 chicken breasts
¼ cup freeze dried onions (don't rehydrate)

Combine all ingredients in heavy duty zip lock bag.  Remove excess air from the bag and seal.  Double check that the back is sealed completely.  “Smush” sealed bag, mixing ingredients.  

Store uncooked:  In the fridge--1 week , Frozen 3 months.

To Bake:  Fresh or defrosted
Place in a large casserole dish.  Bake for 1 hour @ 350* uncovered. Test chicken for doneness using a thermometer.  The temperature at the thickest part of the chicken should read.  165 degrees Fahrenheit.  Remove from the oven.  Serve over rice or potatoes.  

In the Crock Pot:  place contents of the zip lock bag in the  crock pot.  Cook on high for 4-6 hours on high.  Do not open the lid of the crock pot until you are ready to check for doneness.  Test chicken for doneness using a thermometer.  The temperature at the thickest part of the chicken should read 165 degrees Fahrenheit.  Serve over rice.  

This post is part of my Make Ahead Meals series.  These meals can be made ahead of time and either stored in the freeze for up to a week OR frozen for up to 3 months.  Here are the others in this series:

Chili Lime Mango Chicken
Manti Pageant Chicken
Sweet and Sour Chicken
Greek Oregano Chicken
Lime Chicken Tacos