This post is long overdue! Before my son was born I knew I wanted a fully stocked freezer of meals that just required thawing and reheating. I didn’t go overboard – our family and friends brought more than enough food for the first month at least!
One food item I made was breaded chicken cutlets. These were super easy to make and even easier to use in wraps, salads, sandwiches, etc. I made a dozen and froze them. They tasted great thawed out. The following are some of the meals I made with them. (For the tenders recipe I found the cooking time to be way off! Bake the crumbs for ONLY 3-5 minutes, not 15.)
Dinner 1 – Chicken Parm. Since the chicken was already cooked, just place it in a baking dish, cover it with sauce, and bake at 350 until warm. With a few minutes left, top it with a few slices of fresh mozzarella.
Dinner 2 – Spinach salad topped with sliced chicken. I also added feta cheese, walnuts, almonds, sunflower seeds, and dried cranberries. Serve with your choice of dressing.
Dinner 3 – Chicken sandwich with a pasta salad side. A basic and easy dinner. All you need is a good loaf of bread and whatever toppings you enjoy. I used a focaccini roll from Trader Joe’s, topped with spinach, tomato, and a lemon aioli sauce. Here is the receipe for the pasta salad I used.
Summer Pasta Salad
- 1/2 lb of pasta, your choice
- 1/4 cup pesto sauce
- 1/4 cup sundried tomatoes, including the oil
- 1/4 cup Kalamata olives
- 1 red bell pepper, sliced
- 1 peach, diced
- 1/2 cup cherry tomatoes
- 1/2 fresh mozzarella cheese, cubed
- Olive oil for drizzling
- Cook pasta according to package
- Meanwhile in a large bowl, combine the pesto, sun-dried tomatoes, olives, red pepper, peach, and mozzarella cheese. Add the pasta once cooked. Toss with olive oil. Serve warm or at room temperature
Dinner 4 – Chinese-style spicy orange glazed chicken. For this one I used Perdue frozen chicken tenders.
Cook 1 1/2 lbs frozen breaded chicken tenders at 475 for 30 minutes and cut into 1 inch pieces. Combine 3/4 cup low sodium chicken broth, 2 teaspoons grated orange zest, 3/4 cup orange juice, 1/2 cup packed brown sugar, 6 tablespoons white vinegar, 1/4 cup soy sauce, 1 tablespoon fresh ginger, 5 teaspoons cornstarch, and 1/2 teaspoon red pepper flakes in a 12 inch skillet, simmer, stirring often until thickened about 3 minutes. Toss in chicken, service with rice. Serves 4.
Dinner 5 – Buffalo chicken wraps – Slice chicken cutlets into strips. Whisk 1/3 cups hot sauce, 2 tablespoons melted butter, 1 tablespoon brown sugar, and 2 teaspoons cider vinegar together in a large bowl, toss with chicken. In a separate large bowl, toss 1 head of chopped romaine lettuce, 1 chopped tomato, and 1 grated carrot with 1/2 cup blue cheese dressing. Warm four wraps (10 inches), roll up chicken and lettuce mixture into hot tortillas. Serves 4 .
Dinner 6 – Caesar salad. To make it even simpler, I bought a bag of Caesar salad mix and added sliced chicken cutlets. I chose to use lemon poppy seed dressing instead of traditional Caesar salad dressing.