Blissful and Domestic - Creating a Beautiful Life on Less: Freezer Meals: Hawaiian Chicken...

Thursday, September 24, 2015

Freezer Meals: Hawaiian Chicken...

I have to start off by saying two things. One, this recipe makes a lot....like a ridiculous amount. I got this recipe from Don't Panic--Dinner's in the Freezer. This book is pretty darn awesome. It allows you to multiply the recipes up to nine times! Second, I LOVED this recipe, but my family not so much. I think the problem was I wanted to use up these whole wheat egg noodles I had stashed in my pantry...not a good call to serve with this recipe. This recipe is best over rice. Once I served it with rice, they were all smiles:)

Ok now that we have those two things out of the way, we can get onto the recipe. I am sharing the recipe for making a triple batch. I ended up taking this triple batch recipe and fitting it into five freezer bags. Knocking out that many freezer meals in one shot is awesome. Oh and one single recipe of this meal serves 8-10 people.

After I froze his recipe, and thawed a single batch for dinner, I placed it in the crock-pot. This was perfect for a busy Sunday. Dinner was ready for us when we got home. I only had to add the starch. Before serving I placed the chicken in my Kitchenaid mixer and shredded the chicken. Shredding the chicken allows it to go a bit further too.

alright now we are on to the recipe....

for reals this time:)


Hawaiian Chicken 
(triple batch recipe)

18 lbs chicken breasts, boneless skinless
6 - 16 oz, cans pineapple slices, drained
6 - 15 oz cans mandarin oranges, drained
3/4 cup cornstarch
1 1/2 cup brown sugar
3/4 cup soy sauce
1/2 cup lemon juice
1 tbl salt
1 tbl ginger
1 1/2 tsp crushed red pepper

Freezer Prep:

Place chicken into freezer bags. Mix together fruit, cornstarch, sugar, soy sauce, lemon juice, salt, ginger, and red pepper. Pour over chicken. Label and date your freezer bags. Lay flat in a freezer for optimal space saving :)

Serving Day Instructions:

Thaw chicken mixture. Place in a crock-pot and cook on low for 5-6 hours. To serve, spoon over rice with toasted almonds.

Enjoy lovelies!!

XO Danielle 

4 comments:

  1. Hi Danielle!

    Thank you for posting this recipe, I can't wait to try it. I had one like it and misplaced it, it was so delicious!

    I just adore your blog, I love your testimony, and it truly does come across with every post, in the way you write, the way you teach your children and the way you teach us . . . your followers! Thank you!

    Blessings,
    Barb

    ReplyDelete
    Replies
    1. Thank you so much! I really appreciate your kind words. That is exactly what I try to do. I want to give all glory to God. He truly is amazing and has given me so much. I'm thankful or this little piece of the web, where I can share my testimony:)

      Delete
  2. You know this sounds so GOOD! I wonder if you got pineapple packed in it's own juice and not a syrup if you could skip the lemon juice and just use the pineapple juice from the can?

    ReplyDelete
  3. Hi I am wondering if you are using the make a mix cookery cook books on a regular basis?

    ReplyDelete

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