Free The Everything Freezer Meals Cookbook by Candace Anderson Page B

olive oil, cook chicken 4–5 minutes until no longer pink. Add mushrooms and sauté 5–6 minutes. Add garlic and sauté 1 minute. Remove from heat. Prepare Alfredo Sauce and mix with chicken and mushrooms. Freeze in a freezer bag.
    Reheating Instructions
    Defrost Chicken and Mushroom Alfredo in the refrigerator overnight. Heat in a saucepan over medium heat for 15–20 minutes or until it reaches desired temperature. Prepare fettuccine according to package directions. Serve fettuccine on a plate with sauce and chicken spooned over the top.
    PER SERVING
    Calories: 289 | Fat: 7g | Protein: 17g | Sodium: 20mg | Carbohydrates: 42g | Fiber: 2g
    Vacuum Sealer for Freezing
    A vacuum sealer is a great way to seal food before freezing, but be careful how you use it. Some of the softer foods like pasta, sauces, some fruits, or rice will need to be flash frozen before being vacuum sealed. When you flash freeze first, you prevent the vacuum sealer from squishing the soft food.
Turkey Breast with Buttery Citrus Sauce
    Make a second batch of the buttery citrus sauce to serve with the turkey on reheating day, and pour over the cutlets before serving.
    INGREDIENTS | SERVES 2–4
    1 pound boneless, skinless turkey breast
    Salt and pepper to taste
    ½ cup scallions, minced
    ½ cup orange juice
    1 teaspoon orange zest
    1 tablespoon lemon juice
    ½ cup butter, softened
    Freezing Day
    With a meat mallet, flatten turkey breast. Season with salt and pepper on each side. In saucepan, over medium-low, heat scallions and orange juice for 5 minutes. In food processor, add orange zest, lemon juice, and butter. Slowly pour in orange juice and scallions and process until smooth. Put turkey breast in freezer bag and add butter mixture. Seal the bag, and squish it with your hands to cover turkey with butter sauce. Freeze.
    Reheating Instructions
    Defrost turkey in the refrigerator overnight. Discard marinade. In a skillet over medium-high heat, brown the turkey approximately 3 minutes on each side until fully cooked.
    PER SERVING
    Calories: 314 | Fat: 24g | Protein: 18g | Sodium: 1497mg | Carbohydrates: 8g | Fiber: 0g
Rosemary and Pineapple Chicken
    Did you know that studies show rosemary can increase the blood flow to your brain-increasing concentration? Now that is something to think about!
    INGREDIENTS | SERVES 6–8
    2 pounds boneless, skinless chicken breast
    Salt and pepper to taste
    1–2 teaspoons dried rosemary, to taste
    2 tablespoons olive oil
    ½ cup chicken broth
    1 (20-ounce) can pineapple chunks
    2 small peeled apples, sliced (used on reheating day)
    3 tablespoons cornstarch (used on reheating day)
    ¼ cup cold water (used on reheating day)
    ½ cup milk (used on reheating day)
    3 tablespoons butter (used on reheating day)
    Freezing Day
    Sprinkle one side of the chicken breasts with salt, pepper, and rosemary. Add olive oil to the skillet. Brown the chicken over medium-high heat, rosemary side down first. Brown each side approximately 3 minutes, then remove chicken from skillet.
    Add the chicken broth to the empty skillet. Scrape the browned pieces off the bottom of the skillet. Add the pineapple chunks and juice from the can to the skillet. Mix with broth and set aside to cool. Put chicken pieces in a freezer bag, and pour the broth and pineapple chunks over the chicken. Freeze.
    Reheating Instructions
    Defrost chicken mixture in refrigerator overnight. Put the mixture into a skillet and cook covered over medium to medium-low heat for 30 minutes or until chicken is fully cooked. Add sliced apples during the last 5 minutes of cooking time. Remove chicken and fruit from the skillet.
    In small bowl, mix cornstarch with ¼ cup cold water. Add the cornstarch mixture, milk, and butter to the sauce in the skillet. Stir over medium heat until sauce thickens, 5–10 minutes. Serve sauce spooned over chicken.
    PER SERVING
    Calories: 193 | Fat: 9g | Protein: 21g | Sodium: 52mg | Carbohydrates: 8g | Fiber: 1g
    Getting the Most Flavor During