June Freezer Recipes

Cheesy Chicken Bites with mushrooms
adapted from Bless Your Heart's "Water Tower Chicken"


approx. 2 lbs boneless skinless chicken breasts or breasts and thighs, cut into bite-sized pieces (Can use only one pound- makes one layer instead of two.)
2 large eggs, well beaten
1 cup milk
 1 1/2 cups dry seasoned Italian bread crumbs
1 8 oz. package sliced white mushrooms
1 cup shredded mozzarella
1 cup shredded cheddar (we like sharp)
1-2 cups chicken broth

Combine eggs and milk in a large bowl. Soak chicken pieces in the egg mixture in the refrigerator, covered, for 15-30 minutes. Drain egg mixture off chicken. Toss chicken in the bread crumbs. In a casserole dish, layer chicken mozzarella, cheddar & mushrooms; make another layer in the same order.
Freeze.
Thaw for 24 hours in refrigerator.
Slowly pour chicken broth into the casserole until the chicken is about 3/4 covered.
Bake at 375* for 45 minutes- 1 hour.


Burritos Verde
adapted from Rachael Ray's Turkey Tomatillo & Bean Burritos

6 flour tortillas (We like Chi-Chi's whole wheat)

2 tablespoons vegetable oil

1- 1 1/3  lb. ground turkey breast

1 large onion, chopped

3 garlic cloves, chopped or garlic powder to taste

1 red bell pepper, cored, seeded, and chopped

salt

fresh ground black pepper

1 cup chicken broth

1 (15 ounce) can pinto beans, rinsed and drained

1 (16 ounce) jar tomatillo (green) salsa

1 tsp. dried cilantro or 2 TBsp. fresh, chopped

1-2 cups fresh baby spinach, chopped

2  cups shredded monterey jack cheese

Preheat a large nonstick skillet with the vegetable oil.

Add in the ground turkey and break it up with the back of a spoon as it cooks and browns, about 4 minutes.

Add in the onions, garlic, bell pepper, salt, and pepper; cook for 3 minutes.

Add in the chicken stock, pinto beans, and 1 ½ cup tomatillo salsa; increase the heat to high; continue cooking 5-6 minutes or until the mixture is thickened.

Remove pan from heat and add in the spinach & cilantro; stir to mix.

Freeze burrito filling if desired.

Thaw for 24 hours in refrigerator.
Set broiler to LOW.
Heat the filling in microwave.
Warm the tortillas in the microwave.
Fill each tortilla with about 1/4 cup shredded cheese and desired amount of hot filling.
Place the filled burritos in a broiler-safe dish, seamside down.
Top all the burritos with remaining salsa verde & shredded cheese.
Place under broiler (about 6 inches away) for approxiamtely 5 minutes, watching closely.
Yummy!