Life is busy. I'm a wife, mama to a two and three-year-old and now I'm a homemade business owner. Over the past few months I've learned that there really are not enough hours in a day. During brainstorming with a friend during a freezer cooking session I decided to start a freezer meal exchange group. After a Facebook status update the group was born.
Currently there are 15 members in the group but not everyone participates in the actual exchange. Our October exchange had eight people. Each of us made one dish eight times (one for the other seven members and one ministry meal that is used to bless a family in need). It was so much fun and exciting to know that my freezer is full of meals I didn't have to cook. Score!
1 1/2 pounds of chicken breast
juice from 2 limes
1 bunch fresh cilantro, chopped
1 (16 oz) bag frozen corn
2 minced garlic cloves
1/2 red onion, chopped
1 can black beans, drained and rinsed
1 tsp cumin
2 minced garlic cloves
1/2 red onion, chopped
1 can black beans, drained and rinsed
1 tsp cumin
salt and pepper to taste
Place all ingredients in a resealable gallon-sized freezer bag. Mix together and zip bag closed.
When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on LOW for 8 hours (or HIGH for 4 hours).
Serve with tortillas and your favorite toppings (sour cream, guacamole, salsa, and cheese).
Do you participate in a freezer meal exchange group? What is your favorite meal to freeze?
31 comments:
I'm pinning this! :-) Looks amazing! :-)
This looks really good! I can't wait to try it!
I love the idea of a meal exchange group!!
Freezer meal group? Genius!!!! What a great idea! Thanks for linking up, that Chicken sounds good!
Do you shred the chicken? Sounds good :)
I love the exchange group idea! And this looks delicious. Thanks
What a great find! I and some friends have just begun a small freezer meal co-op. I stumbled upon your post and shared it with the group! I am definitely making this cilantro lime chicken for the next round. I am currently working on putting together a freezer version of mini-pizzas. Just cut all the toppings, put them each in separate bags, and make up the crusts! I like that I don't have to fire up my oven but for a couple of hours. Lots of chopping, but that was the easy part!
Thanks again!
Abby
Oh this looks wonderful! And so easy. Thanks for sharing it!
Please post more recipes from this freezer to crockpot method. Love it!!
Delicious! I'm adding these to my blog:
http://www.freezerfairy.blogspot.com/#!
Keep 'em coming :)
thanks for sharing.
I love the idea of a freezer exchange! Tried this recipe tonight -- used adobo seasoning in place of the cumin & salt and added a bit of cayenne for heat, and it was delicious! Thanks so much for sharing it :)
That looks awesome. I have never participated in an exchange. I didn't even know these existed! How awesome :)
Thanks for sharing this. Can't wait to make it. How can I find the recipe for the taco bean taco soup? That sounds good too!
Love the idea of freezer meals but working at a resturant and having to take a food safety course, the raw chicken should be in a separate bag, it should not be touching other food. ... Love this recipe going to have to try it
awesome! cant wait to read more recipes!
What does it matter it's all going to cook together and touch in crock pot anyway? Isn't this why we cook things? You know to kill the germs? I think it's a little obsessive....
How many people does this feed? I read through and don't see that. I can't wait to try this but need to make sure it will feed my family with 1.5 lbs of chicken.
Shirley,
My family consist of two adults and two toddlers and it fed us for two days. I would say this recipe easily feed 4-6 people.
My concern is the liquid content. I can't run home while I am at work and add more. Does this stay moist, or should I add more liquid before I leave? I was thinking orange juice might even be good.
I work 12 hour shifts so was a little worried, but tried this recipe anyway. I put it on warm instead of low. When I got home there was fully cooked chicken that shredded easily. I was also afraid of it not being moist enough and burning so I had added a whole can of rotel. The outcome was plenty juicy, maybe even a bit too much as the tacos were quite messy, but extremely delicious! I will definitely make again!
Concerning the liquid content: I had the same worry, too, but you don't need to worry. I added a couple tablespoons of water the first time I made this, but found out you don't need to the second time around. The frozen corn adds moisture, and two limes gives you lots of liquid.
L'idée du groupe d'échange est GÉ-NI-A-LE ! J'adore :)
La recette est présentement dans mon crockpot ! Can't wait to see (and taste !) the result :)
What a great find! I used boneless, skinless thighs, about 2 lbs. I did everything else the same, added a little bit of heat with a spice I have called Everglades Heat. (any type of spicy seasoning would work). Having a hard time getting the kids to leave enough for Dad who isn't home yet.!
This was awesome! I didn't freeze it, just put it together and let it sit overnight. I served this over rice and we topped it with fresh pico de gallo and shredded cheese. Yummy!!! Hubby asked me to put it in the regular rotation.
Thanks so much for this fantastic recipe! I made 3 batches and then blogged about it here:
http://www.lifeincleveland.com/2013/02/crockpot-love-and-witching-hour.html
Did you cut up the chicken before cooking or leave the breasts whole?
Leave the breasts whole and shred them when they are done cooking.
This is delicious! I placed the chicken in a 9x13 pan and mixed everything else in a bowl and dumped on top. I love the bright colors. Cooked at 350 for 30-45 min. Super moist and amazing!
I just made this and my five-year-old said that it smelled better than anything she'd ever eaten in her whole life.
Some bacterias don't die with high heat.
Post a Comment