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Friday, October 16, 2009
Last week was another great Freezer Meal Workshop and this is one of the recipes we made. I cooked it Friday night after a hot day at the pumpkin patch. Dinner was ready in about 30 minutes - mind you I had prepped and frozen most of the ingredients already so it was just a matter of cooking it all up!
A few days before cooking, this is what I placed into a freezer bag:
2 large boneless, skinless chicken breast halves (or however many you need to feed your family)
2 Tbsp Pacific Fusion2 Tbsp Natural GSO
4 slices of pineapple and some juice
1/2 tsp Garlic & Herb Blendhandful of bell pepper strips
1/2 cup Moroccan Salmon SauceThe night before cooking, I took the bag out of the freezer and placed into the refrigerator to defrost.
For dinner, I started by putting the rice on to cook with 1 Tbsp Butter GSO. Then I pre-heated a large skillet with a drizzle of Garlic GSO and quickly browned the chicken from the freezer bag, then I added the all the sauce and goodies and even cut up a zucchini to throw in. I let it simmer until the chicken was done, the veggies were tender and the sauce had condensed slightly. Served it over rice and it was a delicious sweet & spicy dinner!