Freezer Friendly Friday - It's a Wrap!

This lady calls it a wrap. I call it a burrito. Not that it matters. All that matters is that I NO LONGER have to pack a lunch (or breakfast!) for my husband before he leaves for work!

This recipe can be mixed up SOOO many ways and, of course, I added some random things of my own, but here goes:

Chicken Taco Wraps

1-2 lbs. cooked, shredded or cubed chicken breast
4 cups water
2 cups salsa - any kind
1/4 cup taco seasoning mix (about 2 pkgs. if you don't buy it in bulk)
4 cups instant BROWN rice (just do it - you know it is healthier!)
1-2 cans black beans, drained and rinsed - (it will decrease the gassiness!!)
1 can corn, drained
flour tortillas
grated cheddar cheese - optional, but yummy!

Boil chicken, water, salsa and seasonings in saucepan. Add rice. Boil for 5 minutes, then remove from heat. Mix with beans, corn, and any other add-ins you love. Spoon into tortilla, add cheese, then wrap up like a burrito (fold the first half in, then the sides, then roll). Place them on a cookie sheet, quick freeze them for a couple hours, then wrap up in plastic wrap or foil and freeze.

To reheat: Microwave for 2-2.5 minutes. Enjoy with sour cream, or ketchup, if you are like my guy.

Makes about 20.

Six Can Chicken Tortilla Soup

I found this recipe on allrecipes.com. It looked really good on this COLD April day (yes, I said April) and it seemed EASY! And it was...

1 (15 oz) can whole kernel corn, drained
2 (14.5 oz) can chicken broth (*I did 1 can chicken broth and 1 can cream of chicken soup - made it creamier)
1 (10 oz) can chunk chicken
1 (15 oz) can black beans
1 (10 oz) can diced tomatoes with green chili peppers, drained (I only had stewed tomatoes, that I threw in the food processor and added a little can of diced green chilies.)

Pour everything into a large saucepan. Simmer over medium heat until chicken is heated through. Ready in 20 minutes!!! Serve over tortilla chips or just in a bowl with corn bread. Don't forget to add cheese or sour cream also.

*I also added some chili powder, garlic powder, pepper, salt, and a little taco seasoning. Just add whatever spices you want. It is SUPER good...and probably would be fine, if you freezed it.

Pineapple Pepper Chicken (Freezer Meal)

FOR ONE FAMILY
2 c unsweetened pineapple juice
1 c sugar
1 c vinegar
3/4 c water
1/2 c packed brown sugar
1/3 c cornstarch
1/4 c ketchup
3 T soy sauce
1 t chicken bouillon granules
1/2 t ground ginger
4 chicken breasts
1 c (8 oz) pineapple chunks, drained
1 medium green pepper, julienned (optional)

FOR 6 FAMILIES
12 c unsweetened pineapple juice
6 c sugar
6 c vinegar
4 1/2 c water
3 c packed brown sugar
2 c cornstarch
1 1/2 c ketchup
18 T soy sauce
6 t chicken bouillon granules
3 t ground ginger
24 chicken breasts
6 cans (8 oz) pineapple chunks, drained
6 medium green pepper, julienned (optional)

TO PREPARE FOR FREEZING:
In a gallon size freezer bag combine the first 10 ingredients, then add chicken. Seal and freeze. Set aside pineapple for pantry and freeze sliced pepper in a separate bag.

TO PREPARE AFTER FREEZING:
Thaw ingredients enough to place in crock pot. Cook on low for 5-6 hours. 30 minutes before it is finished add pineapple and green pepper, cook an additional 30 minutes. Serve over rice.