dish recipe_list_easyc197-crockpot hawaiian chix
TRANSCRIPT
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Chicken 100 Apple BBQ Chicken
Pork 134 Apple Cherry Pork Chops 1
Pork 100 Apple Glazed Roast Pork 2Chicken 101 Apricot Glazed Chicken 1
Chicken 181 Asian Barbecue Chicken 1
Chicken 166 Baked Chicken Tomatillo 2
Fish 102 Baked Salmon
Veggie 100 Baked Ziti
Roast 101 Barbacoa 1
Fish 103 Barbecued Salmon
Roast 102 BBQ Beef Sandwiches
Chicken 103 BBQ Chicken & Cheesy Biscuits
Pork 101 BBQ Pulled Pork Sandwiches 2
Fish 126 BBQ Shrimp 1
Pork 102 BBQ Spare Ribs 1
Steak 117 Beef Adobo 2
Steak 126 Beef Fajitas 1
Chicken 207 Beer Can Chicken 3
Chicken 167 Blueberry Chipotle Chicken 1
Chicken 209 Blueberry Chipotle Chicken
Pork 103 Bourbon Spiced Pork Tenderloin
Pork 141 Breakfast Casserole 1
Fish 127 Brown Sugar Baked Salmon 1
Chicken 224 Buffalo Chicken Pasta 1
Fish 124 Cajun Scallops 1
Chicken 111 Carmelized Onion Chicken 1
Steak 102 Carne Asada Beef 2
Pork 143 Carnitas 1
Chicken 105 Chicken & Dumplings 1Chicken 107 Chicken Asada Fajita 1
Chicken 108 Chicken Cacciatore
Chicken 109 Chicken Cordon Bleu Casserole 2
Chicken 156 Chicken Fajita Salad with Creamy Cilantro-Lime Sauce 1
Chicken 112 Chicken in a Pot
Chicken 174 Chicken Lo Mein 1
Chicken 171 Chicken Marsala 1
Chicken 136 Chicken Milano 1
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Chicken 219 Chicken Mojito Sandwiches 1
Chicken 177 Chicken Parisian
Chicken 118 Chicken Parmesan 3
Chicken 119 Chicken Pesto 3
Chicken 123 Chicken Santa Fe 2
Chicken 208 Chicken with Homemade Pesto
Steak 103 Chimchurri Steak
Chicken 186 Citrus Glazed Chicken Thighs
Fish 104 Citrus Grilled Salmon 2
Roast 111 Cola Roast 1
Roast 104 Corned Beef & Cabbage 1
Chicken 178 Cornish Game Hens
Chicken 129 Cornmeal Crusted Chicken
Pork 104 Country Baked Ham 1
Fish 122 Crab Cakes 2
Chicken 197 Crockpot Hawaiian Chicken 2
Roast 105 Crockpot Italian Beef 4
Pork 128 Cuban Pork 2
Chicken 226 Curry Broccoli and Chicken Casserole 1
Chicken 130 Curry Chicken 2
Steak 104 Dijon Pesto Steak
Chicken 131 Easy Delicious Chicken 2
Chicken 114 Fajita Salad with Creamy Cilantro-Lime Sauce
Steak 105 Flank SteakSteak 106 Flank Steak - Spiced Up 2
Veggie 110 Four-Cheese Stuffed Shells 1
Roast 108 French Beef Dip
Roast 115 French Dip Roast Beef 2
Roast 107 French Roast Beef Cheese Dip 2
Fish 125 Garlic & Herb Oven Fried Tilapia 1
Fish 105 Garlic Shrimp 1
Fish 119 Ginger Glazed Salmon
Chicken 134 Glazed Herb Chicken
Chicken 137 Grilled Cajun Chicken 1
Fish 106 Grilled Fish 3
Pork 107 Grilled Pork Chops
Pork 108 Grilled Pork Chops w/ Italian Relish 1
Pork 131 Grilled Pork Tenderloin Sandwiches 2
Fish 107 Grilled Salmon w/ Hazelnut Butter 2
Fish 118 Grilled Shrimp - Spice Marinade 1
Roast 118 Grilled Tri-Tip Roast Lompoc-Style 1
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Roast 106 Grilled Tri-Tip Roast w/Cilantro
Steak 118 G's Steak 3
Pork 125 Ham and Scalloped Potatoes
Chicken 138 Hawaiian Chicken
Fish 108 Healthy Fish Tacos
Chicken 210 Honey BBQ Chicken
Chicken 187 Honey Pecan Chicken Thighs 1
Chicken 227 Honey-Sesame Grilled Chicken Thighs 1
Roast 117 Hot Beef Sandwiches 1
Pork 110 Italian Sausage
Turkey 103 Italian Stir-Fry with Turkey Sausage 1
Fish 109 Jalapeno Lime Shrimp Kebabs
Chicken 228 Jalapeno, Sausage, Jack & Egg Breakfast Braid 1
Chicken 180 Jamaican Chicken
Pork 136 Jamaican Jerk Pork Tenderloin 1
Chicken 102 Jamaican Spiced Chicken Thighs
Pork 112 Kielbasa
Beef 138 Lasagna
Chicken 139 Lemon Chicken
Veggie 107 Macaroni and Cheese 1
Chicken 220 Mango-Cranberry Chicken 2
Steak 124 Marinated Grilled Flank Steak 1
Fish 115 Marinated Grilled Shrimp 1
Pork 113 Marinated Pork Loin 4Pork 129 Marinated Pork Tenderloin 1
Beef 112 Meatball Sandwiches 2
Chicken 152 Mojo Chicken 1
Steak 122 Mongolian Hot Pot 1
Chicken 144 Monterey Chicken 2
Chicken 145 Mustard Chicken
Chicken 146 Oil & Vinegar chicken
Veggie 106 On the Counter Pasta 1
Pork 114 Orange Herbed Pork Roast
Chicken 222 Orange Teriyaki Chicken 1
Chicken 147 Oregano Lemon Chicken 2
Chicken 150 Oven Barbecued Chicken
Chicken 128 Pan-Roasted Chicken and Vegetables
Fish 101 Parmesan Crusted Tilapia 2
Chicken 179 Party Chicken 3
Steak 113 Peppercorn Steak 3
Veggie 109 Pesto Lasagna with Spinach and Mushrooms 1
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Veggie 108 Pizza Pasta Salad 2
Pork 116 Pork Chop & Mushrooms 1
Pork 117 Pork Chop Casserole 1
Roast 112 Pot Roast
Chicken 212 Pot Stickers & Stir Fry (Costco)
Chicken 211 Pot Stickers & Stir Fry (Sam's)
Fish 117 Raspberry Chipotle Salmon
Veggie 104 Raviolis
Steak 112 Red Wine Flank Steak
Chicken 153 Rice Krispie Chicken
Chicken 154 Roasted Herb Chicken
Chicken 155 Rosemary Apricot Chicken
Steak 121 Rosemary Tri Tip 1
Fish 116 Salmon w/Lime Rum-Mustard Glaze
Steak 115 Santa Maria Tri-Tip
Chicken 157 Sesame Chicken 2
Roast 113 Shish Kebabs
Pork 138 Short Sharp Chops 2
Fish 113 Shrimp Alfredo 1
Pork 139 Slow Cooker Char Siu Pork Roast 1
Steak 114 SM Steak Rub 1
Steak 107 Southwestern Flair 2
Steak 108 Southwestern Marinade - Steak 1
Fish 111 Spice-Rubbed Roasted Salmon 1Fish 128 Spicy Corn and Shrimp Cakes 1
Veggie 111 Spinach Crescent Rolls 1
Veggie 105 Spinach Raviolis
Steak 125 Sri Lankan Beef Curry 1
Steak 109 Steak Teriyaki 1
Pork 121 Stick to Your Ribs Ribs
Pork 135 Sticky Drunk Pig on a Stick 2
Chicken 160 Sticky Roast Chicken
Pork 122 Stir Fry Sausage
Pork 142 Stromboli 1
Turkey 101 Sun Dried Tomato Meatloaf 2
Steak 111 Sweet Hot Steak
Chicken 223 Taco Chicken and Rice 2
Pork 126 Tender & Tangy Ribs 2
Chicken 218 Tequila Lime Chicken 1
Chicken 188 Teriyaki Chicken
Steak 110 Teriyaki Steak
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Meatball Sandwiches Easy
Servings: 1 Participants: 11
1 lb meatballs 11 lb = 11 lb28 oz spaghetti sauce 308 oz = ### oz
1 cup cheese, mozzarella, shredded 11 cups = 88 oz
To Prepare for Group:
1. Put meatballs in gallon bag.
2. Put sauce in quart bag and put cheese in sandwich bag.
3. Place all smaller bags inside gallon bag and freeze.
Cooking Day:
1. Brown meatballs.
2. Pour sauce and meatballs into cooking pot and heat to desired temperature.
3. Place meatballs in warmed hoagies and top with cheese.
*Hoagies not provided.
Updated: November '07
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QCCC
Yam Nuea Yang (Spicy Beef Salad)
Servings 1 Participants:
1 pound Steak, Flank 8 pound
1 stalk onion, green sliced 8 stalk
4 tablespoon cilantro, fresh chopped 32 tablespoons
3 tablespoon lime juice 24 tablespoons
1 tablespoon fish sauce 8 tablespoons
2 teaspoons Chilies, Red 16 teaspoons
3 each tomatoes, fresh 24 each
1 packages noodles, glass/cellophane 8 packages
To prepare for group
1. Cut tomatoes into 1/4in thick wedges, slice onions, and chop cilantro
2. Combine and bag sliced onions, cilantro, lime juice, fish sauce, chilis, and tomatoes.
3. Bag flank steak
4. Place bagged ingredients, and package of noodles into gallon bag and label
Cooking Day
1. Thaw.
2. Follow cooking directions on package of noodles
3. Place steak on grill or broiler greased with cooking spray. Cook approx 6 minutes per side4. Heat skillet and add contents of the remaining bag. Cook until hot
5. Remove steak from heat and let rest for 5min. Slice diagonally across the grain into thin s
6. Serve steak over rice noodles and pour tomatoes and sauce over the top
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Easy
8
= 8 pound
= 8 stalk
= 16 oz
= 12 oz
= 4 oz
= 2.6667 oz
= 24 each
= 8 packages
.
ices
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Lasagna Easy
Servings: 1 Participants: 9
1 each Lasagna, Frozen 9 each = 9 each1 each Baguette 9 each = 9 each
To Prepare for Group:
1. Freeze lasagna.
Cooking Day:
1. Preheat oven to 350.
2. Place frozen lasagna on cookie sheet and cooked covered for 45 minutes.
3. Remove cover and bake an additional 25-28 minutes.
4. Serve with baguette.
Updated: December 06'
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QCCC
Apple BBQ Chicken
Servings: 1 Participants: 9
4 oz BBQ Sauce 36 oz = 361/4 cup Apple Juice concentrate Frozen 2 1/4 cups = 18
3 each Chicken breast 27 each = 27
To prepare for group
1. Combine BBQ sauce and apple juice, put in bag.
2. Put chicken in separate bag
Cooking Day
1. Thaw
2. BBQ Chicken for 25 to 35 minutes, turning often
3. Brush with sauce during the last 15 minutes of cooking time.
Updated: May 07'
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Easy
ozoz
each
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Apricot Glazed Chicken Easy
Servings: 1 Participants: 10
4 each chicken breast 40 each = 40 each1/8 tsp salt 1 1/4 teaspoons = 0.208 oz
1/8 tsp pepper, black 1 1/4 teaspoons = 0.208 oz
2/3 cup apricot preserves 6 2/3 cups = 53.33 oz
2 tablespoons mustard,dijon 20 tablespoons = 10 oz
1/2 teaspoons garlic powder minced 5 teaspoons = 0.833 oz
4 tablespoons ketchup sliced 40 tablespoons = 20 oz
2 teaspoons ginger, ground 20 teaspoons = 3.333 oz
To prepare for group:
1. Place chicken, salt, pepper, 1/3 cup apricot preserves, 1 T mustard, 1/4 tsp garlic powder, 2 T ketchup,
and 1 tsp ginger in gallon bag.
2. Place 1/3 cup apricot preserves, 1 T mustard, 1/4 tsp garlic powder, 2 T ketchup, and 1 tsp ginger insmall bag and insert into gallon bag.
3. Freeze flat.
Cooking Day
1. Thaw
2. Grill
3. Baste chicken with small bag of glaze during last 5 mins.of cooking.
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QCCC
Jamaican Spiced Chicken Thighs
Servings: 1 Participants:
1/4 each Onion, yellow minced 2 each
1 tablespoon Sugar, white 8 tablespoons
1 tablespoon Pepper, Jalapeno seeded & chopped 8 tablespoons
2 teaspoons vinegar, apple cider 16 teaspoons
2 teaspoons Soy Sauce 16 teaspoons
1/4 teaspoons Salt 2 teaspoons
1/2 teaspoons Allspice, ground 4 teaspoons
1/2 teaspoons Thyme, dried 4 teaspoons
1/2 teaspoons Pepper, black 4 teaspoons
1/4 teaspoons Pepper, red ground 2 teaspoons1 1/2 pound Chicken Thighs (Boneless and Skinless) 12 pound
To prepare for group
1. Combine first 10 ingredients in a large bowl.
2. Add chicken, tossing to coat.
3. Freeze in a Ziploc bag.
Cooking Day
1. Heat a grill pan over medium-high heat.
2. Coat pan with cooking spray.
3. Add chicken to pan; cook 4 minutes.4. Turn chicken over; cook 6 minutes or until done.
Nutritional Information per Serving (makes 4 servings)
Calories 187 (27% from fat)
Fat 5.7g
Sat 1.4g
Mono 1.7g
Poly 1.4g
Iron 1.6mg
Cholester 115mgCalcium 21mg
Carbs 5g
Fiber .5g
Sodium 503mg
Protein 27.5g
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Easy
8
= 2 each
= 4 oz
= 4 oz
= 2.667 oz
= 2.667 oz
= 0.333 oz
= 0.667 oz
= 0.667 oz
= 0.667 oz
0.333 oz12 pound
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BBQ Chicken & Cheesy Bisquits Easy
Servings: 1 Participants: 9
1 1/2 cups BBQ Sauce 13 1/2 cups = 108 oz1/2 cups Cheese, cheddar, shredded 4 1/2 cups = 36 oz
3 each Chicken breast 27 each = 27 each
1 each Biscuits 9 each = 9 each
To Prepare for Group:
1. Put chicken in quart bag
2. Put cheese in smaller bag and put BBQ sauce in another small bag
3. Place smaller bags and the chicken bag into gallon bag
4. Freeze flat & refrigerate biscuits
Cooking Day:
1. Thaw bags.
2. Preheat oven to 400 and treat 13 x 9 with nonstick spray.
3. Place chicken breasts in pan and top with BBQ sauce.
4. Bake until chicken is no longer pink.
5. Sprinkle cheese over biscuits then bake as directed on biscuit container (about 8 - 10 minutes).
Updated: September 07'
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QCCC
Chicken & Dumplings
Servings: 1 Participants: 9
3 each Chicken breast 27 each = 271 1/2 cups Bread Crumbs, seasoned 13 1/2 cups = 108
2 cups Bisquick 18 cups = 144
1 can Broth, chicken, individual cans 9 can = 9
To Prepare for Group:
1. Trim fat and place chicken breasts in quart bag.
2. Place bread crumbs in a sandwich bag.
3. Place bisquick in a sandwich bag.
4. Label can of chicken broth for each family.
5. Combine all bags into gallon bag and freeze flat.
Cooking Day:
1. You will need to have butter or oil, 1 egg, and milk on hand (not included).
2. Preheat oven to 450 degrees.
3. Line cookie sheet with foil and spray with cooking spray.
4. Dip chicken in egg then coat with bread crumbs.
5. Place chicken on cookie sheet and drizzle 3 T of melted butter over it.
6. Bake until no longer pink in the center, turning over halfway through.
7. Bring chicken broth and 14 oz of water to a boil.
8. Stir bisquick with 2/3 cup of milk until soft dough forms.
9. Drop spoonfuls of dough into boiling broth and reduce heat.
10. Cook uncovered for 10 minutes.11. Cover and cook an additional 10 minutes.
14. To serve place chicken in a bowl and ladle hot broth and dumplings over the chicken.
Cooking Day (Alternate):
1. Place chicken breasts in a stock pot.
2. Cover with can of broth and pour in water until water is at least an inch or two above chicken.
3. Bring to a boil and cook chicken thoroughly.
4. Stir bisquick with 2/3 cup of milk until soft dough forms.
5. Drop spoonfuls of dough on top of the chicken and into boiling broth and reduce heat.
6. Cook uncovered for 10 minutes.
7. Cover and cook an additional 10 minutes.
Updated: February 10'
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QCCC
Chicken Asada Fajita Easy
Servings: 1 Participants: 9
3 each chicken breast 27 each = 27 each1/8 cups oil, olive 1 1/8 cups = 9 oz
1 tablespoon Lemon Juice 9 tablespoons = 4.5 oz
1/2 tablespoon garlic, minced 4 1/2 tablespoons = 2.25 oz
1 1/2 teaspoons cumin, ground 13 1/2 teaspoons = 2.25 oz
3/4 teaspoon paprika 6 3/4 teaspoons = 1.125 oz
1/2 teaspoons Chili Powder 4 1/2 teaspoons = 0.75 oz
1/2 teaspoons Oregano, dried 4 1/2 teaspoons = 0.75 oz
1/2 teaspoons Pepper, red ground 4 1/2 teaspoons = 0.75 oz
1/2 teaspoons salt 4 1/2 teaspoons = 0.75 oz
1 package tortillas, flour 9 package 9 packag
To Prepare for Group:1. Divide all ingredients into 12 large pre labeled freezer bags
2. Freeze flat.
Cooking Day:
1. Thaw.
2. Grill or Bake.
Updated: March 07'
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e
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Chicken Cacciatore Easy
Servings: 1 Participants: 9
3 each Chicken breast 27 each = 27 each1/2 each Onion, yellow 4 1/2 each = 4.5 each
1 each Pepper, green bell 9 each = 9 each
1 can Tomatoes, Italian, diced 9 can = 9 can
1 can Tomato Sauce sauce 15oz 9 can = 9 can
1 dash Salt 9 dash = 9 dash
1 dash Pepper, black 9 dash = 9 dash
1 dash Oregano, dried 9 dash = 9 dash
1 dash Basil, dried 9 dash = 9 dash
To prepare for group
1. Chop onion and green pepper.2. Place all ingredients into gallon bag.
3. Freeze flat.
Cooking Day
1. Put all ingredients in crock-pot and cook on high for 6 hours or until chicken is done.
2. Serve over hot cooked rice or angel hair pasta.
Updated: October 07'
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QCCC
Chicken Cordon Bleu Casserole
Servings: 1 Participants: 13 `
2 pounds Chicken (Cut into Chunks) Cut into chunks 26 pounds = 261 each Bread Crumbs (15 oz) 13 each = 13
8 oz Cheese Swiss cubed 104 oz = 104
8 oz Ham diced 104 oz = 104
1 can Cream of Chicken Soup (10oz) 13 cans = 13
1 cups Milk 13 cups = 104
To prepare for group
1. Cut up chicken into chunks. Bag.
2. Place diced ham and cubed swiss cheese into bag with chicken.
3. Place milk and breadcrumbs into separate freezer bags.
4. Place three bags into larger gallon bag, and label cans of soup.9. Freeze flat.
Cooking Day
1. Thaw
2. Pre heat oven to 350 degrees.
3. Empty bag with chicken, ham and cheese into baking dish
4. Combine milk and soup. Pour over chicken, and top with breadcrumbs.
5. Bake about 30 minutes or until tender and bubbly.
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Easy
poundseach
oz
oz
cans
oz
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QCCC
Carmelized Onion Chicken
Servings: 1 Participants:
1 pound Chicken Breast Tenders 14 pound
1/2 teaspoon Salt 7 teaspoons
1/4 teaspoon Black Pepper 3 1/2 teaspoons
1 each Onion, small sliced 14 each
1/2 cup Seedless Raspberry Jam 7 cups
1 tablespoon Red Wine Vinegar 14 tablespoons
1 tablespoon Low-Sodium Soy Sauce 14 tablespoons
1 teaspoon Ginger 14 teaspoons
1/2 teaspoon Rosemary 7 teaspoons
1 teaspoon Olive Oil (not included) 14 teaspoons
To prepare for group
1. Sprinkle chicken with salt and pepper. Put in Ziploc bag to freeze.
2. Slice onion; freeze.
3. Combine jam, vinegar, soy sauce, ginger, and rosemary. Freeze.
Cooking Day
1. Thaw.
3. Heat oil in a large nonstick skillet over medium-high heat.
4. Add onion, and saute 2 minutes.
5. Add chicken to pan; saute 8 minutes or until chicken is done.6. Remove onion and chicken from pan.
7. Add jam and remaining ingredients to pan; cook 2 minutes, stirring constantly with a whisk
8. Return chicken mixture to pan; cook 4 minutes, stirring occasionally.
Nutritional Information per Serving (makes 4 servings)
Calories 246 (10% from fat)
Fat 2.6g
Sat .5g
Mono 1.2g
Poly .4gIron 1.1mg
Cholester 66mg
Calcium 19mg
Carbs 28.5g
Fiber .5g
Sodium 521mg
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Protein 26.6g
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Easy
14
= 14 pound
= 1.167 oz
= 0.583 oz
= 14 each
= 56 oz
= 7 oz
= 7 oz
= 2.333 oz
= 1.167 oz
= 2.333 oz
.
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Fajita Salad with Creamy Cilantro-Lime Sa
Servings: 1 Participants:
1 1/2 tablespoon Oil, olive 13 1/2 tablespoons
1 1/2 teaspoon Cumin, ground 13 1/2 teaspoons
1 1/2 teaspoon Paprika 13 1/2 teaspoons
1 1/2 teaspoon Chili powder 13 1/2 teaspoons
3/4 teaspoon Salt 6 3/4 teaspoons
1/4 teaspoon Pepper, black 2 1/4 teaspoons
3 each Chicken breast 27 each
1/2 cup Cheese, monterey jack, shredded 4 1/2 cups
1 can Beans, pinto 9 can
2 tablespoon Olives, black 18 tablespoons1/4 cup Sour cream 2 1/4 cups
1/4 cup Mayonnaise 2 1/4 cups
1/4 cup Milk 2 1/4 cups
1 1/2 tablespoon Lime juice 13 1/2 tablespoons
1 tablespoon Cilantro, fresh 9 tablespoons
1/2 tablespoon Vinegar, balsamic 4 1/2 tablespoons
1 teaspoon Garlic, minced 9 teaspoons
6 cup Lettuce, romaine, ME 54 cups
1 each Pepper, green bell, ME 9 each
1/4 each Onion, red, ME 2 1/4 each
2 each Tomatoes, fresh, ME 18 each
o repare or roup:
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. a e can o eans.
. om ne sour cream, mayonna se, m , me u ce, res c an ro, a sam c v negar, an g
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Cooking Day:
1. Thaw.
2. Grill chicken then slice into thin strips.
3. Dice tomatoes, red oinion, bell pepper and lettuce.
3. Place vegetables, cheese, and beans in bowls and top with chicken.
4. Serve with Creamy Cilantro-Lime Sauce.
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Updated: June 08'
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uce Easy
9
= 6.75 oz
= 2.25 oz
= 2.25 oz
= 2.25 oz
= 1.125 oz
= 0.375 oz
= 27 each
= 36 oz
= 9 can
= 9 oz= 18 oz
= 18 oz
= 18 oz
= 6.75 oz
= 4.5 oz
= 2.25 oz
= 1.5 oz
= 432 oz
= 9 each
= 2.25 each
= 18 each
c c en.
ar c. s .
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Chicken Parmesan Easy
Servings: 1 Participants: 9
4 each Chicken breast 36 each = 36 each
10 oz Spaghetti sauce 90 oz = 90 oz
1 cup Cheese, mozzarella, shredded 9 cups = 72 oz1 cup Bread Crumbs, italian seasoned 9 cups = 72 oz
To Prepare for Group:
1. Put three chicken breasts in quart sized bag.
2. Bag separately: sauce, cheese, breadcrumbs and place all bags into gallon bag.
3. Freeze flat.
Cooking Day:
1. You will need 2 eggs not provided. Beat eggs.
2. Preheat oven to 400 degrees.
3. Dip chicken in egg, then bread crumbs, coating well.
4. In 13x9 inch glass baking dish, arrange chicken, cover with some of the spaghetti sauce.
5. Bake uncovered 30 minutes.
6. Pour remaining spaghetti sauce over chicken, then top with cheese.
7. Bake an additional 10 minutes or until chicken is no longer pink.
Suggestion
Serve with hot cooked pasta, and more sauce.
Updated: August 2009
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Chicken Parmesan
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Chicken Pesto easy
Servings: 1 Participants: 8
1 1/4 cup Pesto sauce 10 cups = 80 oz1 cup Cheese, parmesan, shredded 8 cups = 64 oz
3 each Chicken breast 24 each = 24 each
1/2 tablespoon Garlic, minced 4 tablespoons = 2 oz
1 tablespoon vinegar, balsamic 8 tablespoons = 4 oz
1 teaspoon salt 8 teaspoons = 1.333 oz
10 ounces Pasta, Spaghetti 80 oz = 80 oz
To Prepare for Group:
1. Put pesto sauce into sandwich bag and put parmesan cheese in separate sandwich bag.
2. Put chicken, garlic, vinegar and salt into gallon bag.
3. Combine bags and freeze flat.4. Bag noodles.
Cooking Day:
1. Thaw & grill or skillet the chicken.
2. Cook noodles.
3. When chicken is done, slice chicken and mix with hot noodles and pesto sauce.
4. Garnish with parmesan cheese.
Updated: Aug-09
Vitamin A 12.6 %
Vitamin B-12 4.7 %
Vitamin B-6 4.2 %
761.4
Vitamin C 0.5 %
39.4 g
Vitamin D 0.0 %
Saturated Fat 11.1 g
Vitamin E 0.4 %
Polyunsaturate 0.5 g
Calcium 51.3 %
Monounsaturat 1.9 g Copper 7.5 %
94.4 mg
Folate 25.2 %
1,853.4 mg
Iron 14.6 %
67.7 mg
Magnesium 9.0 %
53.0 g
Manganese 21.4 %
Dietary Fiber 4.9 g
Niacin 12.2 %
Sugars 5.0 g
Total Carbohydrate
Sodium
Potassium
Cholesterol
Total Fat
Calories
Serving Size: 1 serving (Makes 4 servings)
Amount Per Serving
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Pantothenic Aci 2.7 %
46.1 g
Phosphorus 22.5 %
Riboflavin 12.3 %
Selenium 50.2 %
Thiamin 19.9 %
Zinc 9.4 %
Protein
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Pesto sauceCheese, parmesan, shredded
Chicken breast
Garlic, minced
vinegar, balsamic
salt
Pasta, Spaghetti
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QCCC
Chicken Santa Fe Easy
Servings: 1 Participants: 8
4 each Chicken breast 32 each = 32 each1 3/4 cup Corn, whole kernel, frozen 14 cups = 112 oz
1 cup Salsa, mild 8 cups = 64 oz
1 cup Cheese, cheddar, shredded 8 cups = 64 oz
1 can Beans, black, individual cans 8 can = 8 can
To Prepare for Group:
1. Trim fat off of chicken and drain corn.
2. Place chicken, corn and salsa into gallon size bag.
3. Divide cheese into small baggie
4. Combine bags and freeze flat.
5. Label 1 can of beans Chicken Santa Fe and pass out at exchange.
Cooking Day:
1. Rinse and drain black beans.
2. Dump chicken, salsa, corn, and beans into the crock-pot on High 2-3 hours or on low 5-6.
3. Add cheese the last ten minutes before serving.
Updated: February 2010
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QCCC
Pan-Roasted Chicken and Vegetables Easy
Servings: 1 Participants: 8
3 each Chicken breast 24 each = 24 each2 each potatoes, white 16 each = 16 each
1 each zucchini, fresh, whole 8 each = 8 each
1 each squash, yellow 8 each = 8 each
1 each pepper, red bell 8 each = 8 each
1 each onion, red 8 each = 8 each
4 tablespoons oil, olive 32 tablespoons = 16 oz
2 each garlic, cloves 16 each = 16 each
1 teaspoon rosemary, dried divided 8 teaspoons 1.333 oz
1 teaspoon salt divided 8 teaspoons 1.333 oz
1 teaspoon pepper, black divided 8 teaspoons = 1.333 oz
1/2 cup bread crumbs, seasoned 4 cups = 32 oz
To prepare for group
1. Cut zucchini, yellow squash, bell pepper and onion into chunks.
2. Mix with olive oil, garlic, 1/2 tsp rosemary and 1/2 tsp each salt and pepper. Bag.
3. Bag chicken separately.
4. Bag bread crumbs and remaining rosemary, salt and pepper.
5. Place everything in large bag and freeze flat.
6. Give 2 potatoes to each person separately - do not freeze potatoes.
Cooking Day
1. Thaw.
2. Cut potatoes into chunks and mix with other veggies.
3. Arrange veggies around sides of large pan, leaving center open.
4. Lightly beat one egg (not provided) in a bowl.
5. Dip chicken into egg and then into bread crumb mixture, coating completely.
6. Place chicken in center of pan.
7. Bake at 425 for 22-25 minutes or until chicken is no longer pink in center.
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QCCC
Cornmeal Crusted Chicken Easy
Servings: 1 Participants: 9
3 each Chicken breast 27 each = 27 each1/2 cup Buttermilk 4 1/2 cups = 36 oz
1/2 cup Cornmeal 4 1/2 cups = 36 oz
1/2 cup Bread Crumbs, italian seasoned 4 1/2 cups = 36 oz
1/2 cup Cheese, Parmesan, grated 4 1/2 cups = 36 oz
1 teaspoon Salt 9 teaspoons = 1.5 oz
1/2 teaspoon Pepper, black 4 1/2 teaspoons = 0.75 oz
2 each Eggs 18 each = 18 each
To prepare for group
1. Coat chicken pieces with the buttermilk and place in ziplock bag.
2. In a small ziplock, combine the cornmeal, bread crumbs, Parmesan Cheese, salt and pepper.
Cooking Day
1. Thaw.
2. Beat the eggs and dip the chicken into it and coat thoroughly with the cornmeal mixture.
3. Place the coated chicken pieces on a rack, set onto a baking sheet.
4. Spray the chicken slightly with butter flavored cooking spray.
5. Bake at 425 degrees for 35-45 minutes.
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QCCC
Curry Chicken Easy
Servings: 1 Participants: 12
3 each chicken breast 36 each = 36 each3 tablespoon Flour 36 tablespoons = 18 oz
1 each Onion, yellow 12 each = 12 each
1/2 cup orange juice 6 cups = 48 oz
1 each pepper, red bell 12 each = 12 each
1 teaspoon salt 12 teaspoons = 2 oz
1 tablespoon Curry Powder 12 tablespoons = 6 oz
1/2 cup Milk, evaporated 6 cups = 48 oz
To Prepare for Group:
1. Cut chicken into 1 inch pieces and put in gallon bag along with olive oil.
2. Put flour, curry and salt in sandwich bag.3. Put OJ in sandwich bag and put evaporated milk in separate sandwich bag.
4. Onion and red pepper provided fresh.
5. Put all bags inside of chicken bag and freeze.
Cooking Day:
1. Thaw and coat chicken with curry mix.
2. Saute veggies in 3 tbsp olive oil, add chicken and stir until almost cooked.
3. Add OJ for 10-15 min until chicken is cooked thoroughly.
4. Add evaporated milk and stir. Remove from heat and serve.
Updated: September 06'
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QCCC
Easy Delicious Chicken Easy
Servings: 1 Participants: 9
1/2 cup Broth, chicken 4 1/2 cups = 36 oz4 each Chicken breast 36 each = 36 each
1/4 teaspoon Thyme, dried 2 1/4 teaspoons = 0.375 oz
1/4 teaspoon Basil, dried 2 1/4 teaspoons = 0.375 oz
1 packet Italian Salad Dressing Mix (dried) 9 packet = 9 packet
1/2 can Soup, Cream of Chicken 4 1/2 can = 4.5 can
4 oz Cream Cheese 36 oz = 36 oz
To Prepare for Group:
1. Put all ingredients in gallon bag and freeze flat.
Cooking Day:
1. Add salt and pepper to taste.2. Put all ingredients in crockpot and cook all day on low or half day on high.
Updated: February 10
1 gallon
Tab No: Chicken 131
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Glazed Herb Chicken Easy
Servings: 1 Participants: 9
6 Chicken Breasts boneless, skinless 54 0 = 54 014 1/2 oz Chicken Broth 130 1/2 oz = 130.5 oz
3/4 cup Orange Juice Concentrate 6 3/4 cups = 54 oz
2 tablespoon Vinegar, Red Wine 18 tablespoons = 9 oz
2 cloves Garlic minced 18 cups = 144 oz
2 teaspoon Orange Peel grated 18 teaspoons = 3 oz
1/2 teaspoon Onion minced 4 1/2 teaspoons = 0.75 oz
1/8 teaspoon Cayenne Pepper 1 1/8 teaspoons = 0.188 oz
1/8 teaspoon Thyme, dried 1 1/8 teaspoons = 0.188 oz
1/8 teaspoon Allspice, ground 1 1/8 teaspoons = 0.188 oz
1 tablespoon Cornstarch 9 tablespoons = 4.5 oz
1/4 cup Honey 2 1/4 cups = 18 oz
To prepare for group
1. Combine all ingredients for mainade and chicken in 1 large bag.
2. Combine cornstarch and honey in a separate bag.
Cooking Day
1. Thaw, reserve 1 cup of marinade.
2. Grill chicken and throw out the rest of the marinade.
3. In a saucepan, combine reserved marinade, cornstarch, and honey. Bring to a boil and stir for 2 minutes
until thickened.
4. Serve with orange slices over rice. Spoon sauce over the top.
Tab No: Chicken 134
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QCCC
Chicken Milano
Servings: 1 Participants:
3 each Chicken Breast boneless, skinless 27 each
1/4 cup Flour not provided 2 1/4 cups
1 each Eggs not provided 9 each
1/2 cup Bread crumbs, Italian seasoned 4 1/2 cups
4 tablespoon Butter 36 tablespoons
1/2 cup Spaghetti sauce 4 1/2 cups
1/4 cup Cheese, mozzarella, shredded 2 1/4 cups
1/4 cup Cheese, swiss, shredded 2 1/4 cups
1/8 cup Cheese, parmesan, grated 1 1/8 cups
To prepare for group
1. Combine cheeses. Bag chicken, sauce, bread crumbs and cheeses separately.
Cooking Day
1. Preheat oven to 350. Roll each chicken breast in flour, dip in beaten egg, then roll in bre
2. Heat butter in large skillet over medium-high heat. Cook chicken until browned on all sid
3. Pour sauce into a baking dish but reserve 2 T. Place chicken in dish and cover with che
4. Bake loosely covered until cooked through, about 30 minutes.
1 gallon
1 quart
3 sandwich
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Easy
9
= 27 each
= 18 oz
= 9 each
= 36 oz
= 18 oz
= 36 oz
= 18 oz
= 18 oz
= 9 oz
d crumbs.
s, about 10 minutes.
se mix. Top with reserved sauce.
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Grilled Cajun Chicken Easy
Servings: 1 Participants: 17
4 each Chicken breast 68 each = 68 each3 each Pepper, Red bell seeded/sliced 51 each = 51 each
1 tablespoon Cajun Seasoning 17 tablespoons = 8.5 oz
3/4 cups Half and Half 12 3/4 cups = 102 oz
2 teaspoons Garlic, minced 34 teaspoons = 5.667 oz
2 tablespoon Tomato Paste 34 tablespoons = 17 oz
1 teaspoons Basil, dried 17 teaspoons = 2.833 oz
4 teaspoons Oil, olive divided 68 teaspoons = 11.33 oz
To prepare for group
1. Place chicken breasts, Cajun seasoning add 2 tsp oil in gallon bag.
2. Place peppers in quart bag.
3. Place 2 tsp oil, garlic, tomato paste, basil, and half and half in quart bag.4. Put all bags in with chicken.
Cooking Day
1. Grill chicken and peppers on bbq until done
2. In saucepan heat half and half mixture (do not boil) & pour sauce over chicken.
Updated: Jun-10
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Hawaiian Chicken
Servings: 1 Participants: 9
1 cup BBQ Sauce 9 cups = 72 oz3 each chicken breast 27 each = 27 each
1 tablespoon honey 9 tablespoons = 4.5 oz
To Prepare for Group:
1. Combine all ingredients in gallon bag and freeze flat.
Cooking Day:
1. Grill.
Updated: September 06'
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Lemon Chicken Easy
Servings: 1 Participants: 9
1 teaspoon Thyme, dried 9 teaspoons = 1.5 oz1 teaspoon salt 9 teaspoons = 1.5 oz
1/2 teaspoon pepper, black 4 1/2 teaspoons = 0.75 oz
1/8 teaspoon Garlic, powder 1 1/8 teaspoons = 0.188 oz
1/3 cup Lemon Juice 3 cups = 24 oz
3 each Chicken breast 27 each = 27 each
1 cup Rice, white 9 cups = 72 oz
To prepare for group
1. Mix all the spices and lemon juice in a 1 gallon bag, add chicken and freeze.
2. Bag rice for the pantry.
Cooking Day1. Thaw
2. Preheat oven to 450.
3. Arrange chicken in a greased 8x8 baking dish.
4. Pour liquid over chicken.
5. Bake 20 minutes.
6. Turn chicken over and baste it.
7. Bake 15 to 20 minutes longer or until chicken is tender and no longer pink.
8. Prepare rice according to package directions.
9. Serve chicken over rice.
Updated: July 07'
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Monterey Chicken Easy
Servings: 1 Participants: 8
1 cup BBQ Sauce 8 cups = 64 oz1 cup Cheese, cheddar, shredded 8 cups = 64 oz
3 each Chicken breast 24 each = 24 each
1 stalks Onion, Green, fresh, ME 8 stalks = 8 stalks
6 slices Bacon 48 slices = 48 slices
2 each Tomatoes, Roma, fresh, ME 16 each = 16 each
To Prepare for Group:
1. Place bacon in sandwich bag.
2. Place chicken and bbq sauce in quart bag.
3. Place cheese in gallon bag.
4. Put all bags in gallon bag w/ cheese.5. Freeze flat.
Cooking Day:
1. Thaw
2. Cook chicken in skillet w/ bbq sauce on stove top about 9 min or until cooked through.
3. While chicken is cooking, throw bacon in micro for 4-5 min
4. Slice fresh ingredients.
5. Put cheese on top until it is melted.
6. Garnish with fresh ingredients.
Optional Cooking Instructions:Grill.
Updated: Aug-09
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BBQ SauceCheese, cheddar, shredded
Chicken breast
Onion, Green, fresh, ME
Bacon
Tomatoes, Roma, fresh, ME
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QCCC
Mustard Chicken Easy
Servings: 1 Participants: 9
3 each chicken breast 27 each = 27 each1 teaspoon garlic, minced 9 teaspoons = 1.5 oz
1 tablespoons mustard, dry 9 tablespoons = 4.5 oz
16 tablespoons oil, olive 144 tablespoons = 72 oz
1 1/2 teaspoon parsley, dried 13 1/2 teaspoons = 2.25 oz
1 teaspoon Pepper, black 9 teaspoons = 1.5 oz
12 tablespoons Soy Sauce 108 tablespoons = 54 oz
1/2 cup vinegar, red wine 4 1/2 cups = 36 oz
12 teaspoon Worcestershire Sauce 108 teaspoons = 18 oz
To Prepare for Group:
1. Put all ingredients in one large bag.
2. Freeze Flat.
Cooking Day:
1. Thaw
2. Grill chicken, discarding marinade.
Updated: February 07'
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Oil & Vinegar Chicken Easy
Servings: 1 Participants: 9
1 each Chicken cut up, cleaned 9 each = 9 each1/2 cups Oil 4 1/2 cups = 36 oz
1 cups vinegar 9 cups = 72 oz
2 teaspoon Salt 18 teaspoons = 3 oz
1/2 teaspoon Poultry Seasoning 4 1/2 teaspoons = 0.75 oz
1/4 teaspoon Pepper 2 1/4 teaspoons = 0.375 oz
1 each Egg 9 each = 9 each
To prepare for group
1. Combine marinade ingredients and mix well.
2. Add chicken.
Cooking Day1. Thaw.
2. Barbeque chicken for 25 to 35 minutes, or until juices run clear, turning often.
Updated: August 06'
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Oregano Lemon Chicken Easy
Servings: 1 Participants: 12
3 each chicken breast 36 each = 36 each1/4 cup lemon juice 3 cups = 24 oz
2 tablespoons honey 24 tablespoons = 12 oz
4 1/2 teaspoons Oil, olive 54 teaspoons = 9 oz
2 1/2 teaspoon Oregano, dried 30 teaspoons = 5 oz
1 teaspoon Garlic, minced 12 teaspoons = 2 oz
1 teaspoon Salt 12 teaspoons = 2 oz
To Prepare for Group:
1. Combine all ingredients in gallon bag; freeze.
Cooking Day:1. Grill or bake in baking dish on 375 for 45 minutes basting occasionally.
Updated: May '07
Alternate Cooking Method:
Crockpot
Cut up the chicken and cooked it in the pan with the liquid from the bag. Then throw in fresh spinach and cut
tomatoes. Cook spaghetti noodles and added them at the last minute and topped it off with parmesan cheese.
Updated: Feb-10
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chicken breastlemon juice
honey
Oil, olive
Oregano, dried
Garlic, minced
Salt
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QCCC
Oven Barbecued Chicken Easy
Servings: 1 Participants: 9
3 pounds Chicken Pieces 27 pounds = 27 pounds1/2 cups Ketchup 4 1/2 cups = 36 oz
4 tablespoon Vinegar, white 36 tablespoons = 18 oz
1 tablespoon Lemon Juice 9 tablespoons = 4.5 oz
2 tablespoon Worcestershire Sauce 18 tablespoons = 9 oz
3 tablespoon Sugar, brown 27 tablespoons = 13.5 oz
1 teaspoon Salt 9 teaspoons = 1.5 oz
1 1/2 teaspoon Mustard, dry 13 1/2 teaspoons = 2.25 oz
1 teaspoon Paprika 9 teaspoons = 1.5 oz
To prepare for group
1. Rinse and pat chicken dry and bag.
2. Combine remaining ingredients and bag separately.
Cooking Day
1. Thaw.
2. Sprinkle chicken with a little salt and pepper, and put in a shallow casserole dish.
3. Heat sauce separately and pour heated sauce over chicken.
4. Cover and bake at 350 degrees for 1 1/2 to 2 hours, basting occasionally.
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QCCC
Mojo Chicken Easy
Servings: 1 Participants: 12
4 each chicken breast 27 each = 27 each1/2 cup orange juice 4 1/2 cups = 36 oz
1 tablespoon oil, olive 9 tablespoons 4.5 oz
1 tablespoon lime juice 9 tablespoons 4.5 oz
2 teaspoon garlic, minced 18 teaspoons 3 oz
1 teaspoon paprika 9 teaspoons = 1.5 oz
1 teaspoon oregano, dried 9 teaspoons = 1.5 oz
1/2 teaspoon salt 4 1/2 teaspoons 0.75 oz
1/2 teaspoon Pepper, Crushed Red 4 1/2 teaspoons = 0.75 oz
To Prepare for Group:
1. Combine juices, oil, garlic, and spices in a quart bag.
2. Bag chicken in quart bag and place inside gallon bag with bag of sauce.3. Freeze flat.
Cooking Day:
1. Thaw and add chicken to marinade for 1 to 3 hours and refrigerate.
2. Grease a 9 x 13 baking dish and bake chicken covered for 20 min at 375.
3. Uncover and make an additional 25 minutes or until done.
Updated: May-10
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Rice Crispie Chicken Easy
Servings: 1 Participants: 9
1 tablespoon reduced calorie butter 9 tablespoons = 4.5 oz1 teaspoons reduced calorie butter 9 teaspoons = 1.5 oz
1 1/2 oz corn flakes 13 1/2 oz = 13.5 oz
1 tablespoon Parmesan cheese, grated 9 tablespoons = 4.5 oz
1 teaspoons garlic powder 9 teaspoons = 1.5 oz
1/4 teaspoons salt 2 1/4 teaspoons = 0.375 oz
1/8 teaspoons ground red pepper 1 1/8 teaspoons = 0.188 oz
3 each chicken breast 27 each = 27 each
To Prepare for Group:
1. In food processor, combine corn flakes, cheese, garlic powder, salt and pepper; process until corn flakes
are coarsely chopped. Place crumb mixture in plastic bag.
2. Bag chicken breast.
Cooking Day:
1. Thaw.
2. Preheat oven to 400 degrees. Place 1tsp butter in 13"x9" baking pan. Place pan in oven for 3 -5 min until
until butter melts. Remove pan from oven.
3. Coat chicken, 1 piece at a time in 1Tbl melted butter. Place chicken in bag with crumbs and shake to coat.
Place chicken in prepared pan.
4. Bake for 30 minutes; turn chicken over and cook 15 minutes longer, until cooked through and crispy.
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Roasted Herb Chicken Easy
Servings: 12 Participants: 9
1 each Chicken broiler fryer (2 1/2 to 3 p 9 each = 9 each2 tablespoon Butter or margarine 18 tablespoons = 9 oz
3 tablespoon Lemon Juice 27 tablespoons = 13.5 oz
1 teaspoon Tarragon dried 9 teaspoons = 1.5 oz
1 teaspoon Oregano 9 teaspoons = 1.5 oz
1 teaspoon Basil 9 teaspoons = 1.5 oz
1 teaspoon Thyme 9 teaspoons = 1.5 oz
1 teaspoon Savory or sage 9 teaspoons = 1.5 oz
3 each Garlic cloves, crushed 27 each = 27 each
Bread Stuffing
1 cup Celery chopped 9 cups = 72 oz
1/2 cup Onion chopped 4 1/2 cups = 36 oz1/2 cup Butter 4 1/2 cups = 36 oz
1 teaspoon Poultry Seasoning 9 teaspoons = 1.5 oz
8 cup Bread crumbs dry 72 cups = 576 oz
1 cup Chicken Broth or water 9 cups = 72 oz
To prepare for group
1. Freeze chickens.
2. Combine remaining ingredients in a pre labeled freezer bag.
Cooking Day
1. Thaw chicken completely
2. Open package and rinse thoroughly, until water runs clear.
3. REMOVE organs and or neck from cavity of bird.
4. Place chicken on a rack in shallow roasting pan breast side up.
5. Melt margarine or butter and combined ingredients
6. Brush over chicken
7. Roast, uncovered in a 375 degree oven for 1 to 1 hours until no longer pink and the drum sticks move ea
8. Brush occasionally with the drippings.
9. Season to taste with salt and pepper
Bread Stuf f ing
1. In a small saucepan cook celery and onion in butter till tender but not brown; remove from heat.
2. Stir in poultry seasoning, teaspoon pepper and teaspoon salt.
3. Place dry bread cubes in a bowl.
4. Add onion mixture.
5. Drizzle with enough broth or water to moisten, tossing lightly.
6. Stuff bird before cooking or bake stuffing mixture separately in a casserole, covered in a 325 degree oven for
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ily in their sockets.
40-45 minutes or in a 375 degree oven for 20-30 minutes.
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Rosemary Apricot Chicken Easy
Servings: 1 Participants: 9
1/3 cup apricot preserves 3 cups = 24 oz3 each chicken breast 27 each = 27 each
2 teaspoon garlic 18 teaspoons = 3 oz
1/2 tablespoon Lemon Juice 4 1/2 tablespoons = 2.25 oz
1 tablespoon Mustard, Dijon 9 tablespoons = 4.5 oz
1/8 cup oil, olive 1 1/8 cups = 9 oz
1/4 teaspoon Pepper 2 1/4 teaspoons = 0.375 oz
1 teaspoon salt 9 teaspoons = 1.5 oz
1 teaspoon Rosemary 9 teaspoons = 1.5 oz
To Prepare for Group:
1. In small bowl combine rosemary, garlic, salt, and olive oil. Rub over chicken.
2. Cover and refrigerate for 1 hour.3. Divide into 12 large pre-labeled freezer bags.
4. In separate bag combine apricot jam, lemon and mustard.
5. Insert small bag into large chicken bag.
6. Freeze flat.
Cooking Day:
1. Thaw.
2. Grill until chicken is half way done.
3. Brush apricot mixture over the chicken and continue cooking.
4. Baste often with glaze.
5. Can also bake at 350 degrees for 45 minutes then glaze and barbeque or broil to finish.
Updated: October 06'
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QCCC Chicken 156
Chicken Fajita Salad with Creamy Cilantro-Lime Sauce Easy
Servings: 1 Participants: 15
1 1/2 tablespoon Oil, olive 22 1/2 tablespoons = 11.25 oz1 1/2 teaspoon Cumin, ground 22 1/2 teaspoons = 3.75 oz
1 1/2 teaspoon Paprika 22 1/2 teaspoons = 3.75 oz
1 1/2 teaspoon Chili powder 22 1/2 teaspoons = 3.75 oz
3/4 teaspoon Salt 11 1/4 teaspoons = 1.875 oz
1/4 teaspoon Pepper, black 3 3/4 teaspoons = 0.625 oz
3 each Chicken breast 45 each = 45 each
2 oz Cheese, monterey jack, shredded 7 1/2 cups = 30 oz
1 can Beans, pinto 15 cans = 15 cans
2 tablespoon Olives, black 30 tablespoons = 15 oz
1/4 cup Sour cream 3 3/4 cups = 30 oz
1/4 cup Mayonnaise 3 3/4 cups = 30 oz
1/4 cup Milk 3 3/4 cups = 30 oz
1 1/2 tablespoon Lime juice 22 1/2 tablespoons = 11.25 oz
1 tablespoon Cilantro, fresh 15 tablespoons = 7.5 oz
1/2 tablespoon Vinegar, balsamic 7 1/2 tablespoons = 3.75 oz
1 teaspoon Garlic, minced 15 teaspoons = 2.5 oz
Salad ingredients, not provided, buy on own when you want to eat
Lettuce, romaine
Pepper, green bell
Onion, red
Tomatoes, fresh
To Prepare for Group:1. Combine olive oil, cumin, paprika, chili powder, salt, and pepper in a medium bowl. Rub on chicken.
2. Bag the cheese, olives.
3. Freeze flat.
4. Label can of beans.
5. Combine sour cream, mayonnaise, milk, lime juice, fresh cilantro, balsamic vinegar, and garlic. Whisk.
6. Bag and refrigerate sour cream mixture.
Cooking Day:
1. Thaw.
2. Grill chicken then slice into thin strips.
3. Place vegetables, cheese, and beans in bowls and top with chicken.
4. Serve with Creamy Cilantro-Lime Sauce.
Alternate Cooking Method:
Thaw chicken and cook on skillet. Halfway thru, add sliced onion and bell pepper. (I cooked with a lid on to keep moisture in so
chicken wouldn't dry out). Slice chicken when almost cooked and continued to let it cook until done. Add beans (and also a
can of black beans). Served warm over salad with cheese and dressing.
Updated: June 08'
3. Dice tomatoes, red oinion, bell pepper and lettuce.(these you will buy on your own when you are ready to eat
salad)
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QCCC
Sesame Chicken Easy
Servings: 1 Participants: 9
.
4 each Chicken breast 36 each = 36 each1/4 cups Sugar, brown 2 1/4 cups = 18 oz
1 tablespoon Sesame Seeds 9 tablespoons = 4.5 oz
1/2 teaspoon Garlic, powder 4 1/2 teaspoons = 0.75 oz
To Prepare for Group:
1. Combine all ingredients with 1/8 cup of water in one large Ziploc bag.
2. Freeze flat.
Cooking Day:
1. Thaw
2. Grill or crockpot.
Updated: Feb-10
1 gallon
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QCCC
Sticky Roast Chicken Easy
Servings: 1 Participants: 9
3 each chicken breast 27 each = 27 each1/4 cup honey 2 1/4 cups = 18 oz
1 1/2 tablespoon vinegar, balsamic 13 1/2 tablespoons = 6.75 oz
1 tablespoon oil, olive 9 tablespoons = 4.5 oz
1/2 tablespoon garlic, minced 4 1/2 tablespoons = 2.25 oz
1/6 tablespoon paprika 1 1/2 tablespoons = 0.75 oz
1/2 teaspoon salt 4 1/2 teaspoons = 0.75 oz
1/4 teaspoon Pepper, black 2 1/4 teaspoons = 0.375 oz
1/4 teaspoon Pepper, Cayenne 2 1/4 teaspoons = 0.375 oz
To Prepare for Group:
1. Add all ingredients except chicken and mix sauce in gallon bag
2.Once mixed, add chicken to gallon bag and freeze flat.
Cooking Day:
1. Thaw and place into crockpot on low all day or on high for 4 hours.
Updated: March 07'
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Zesty Roasted Chicken Easy
Servings: 1 Participants: 9
2 tablespoon chili powder 18 tablespoons = 9 oz1 tablespoon oregano 9 tablespoons = 4.5 oz
2 teaspoon garlic minced 18 teaspoons = 3 oz
2 tablespoon oil 18 tablespoons = 9 oz
1 tablespoon lemon juice 9 tablespoons = 4.5 oz
1/2 teaspoon salt 4 1/2 teaspoons = 0.75 oz
1/2 teaspoon Pepper, Black 4 1/2 teaspoons = 0.75 oz
1 whole Chicken, Whole 9 whole = 9 whole
To prepare for group
1. Combine chili powder, oregano, garlic, oil, lemon juice, salt and pepper in sandwich bag.
2. Put chicken in gallon bag.
3. Put spice bag in with chicken.4. Freeze flat.
Cooking Day
1. Remove giblets (if any)
2. Lift up the skin of the chicken at the neck and slide your fingers between the breasts and skin all the
way up to the legs.
3. Pat the chili mixture on the breast and on the outer skin.
4. Tuck the wings under, tie the legs and place chicken in roasting pan.
5. Roast 15 min at 500 degrees then lower to 450 degrees for 30 min or until juices run clear when pierced.
6. Let sit 10 min after cooking.
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Zesty Roasted Chicken Easy
Servings: 1 Participants: 9
2 lb Chicken skinned, boned 18 lb = 18 lb4 cloves Garlic 36 cups = 288 oz
1 each Onion, small 9 each = 9 each
1/3 cup Cilantro, fresh chopped 3 cups = 24 oz
1/4 cup Oil, Olive 2 1/4 cups = 18 oz
1 1/2 teaspoon Paprika 13 1/2 teaspoons = 2.25 oz
1 teaspoon Cumin, ground 9 teaspoons = 1.5 oz
1 teaspoon Parsley, dried 9 teaspoons = 1.5 oz
1/2 teaspoon Salt 4 1/2 teaspoons = 0.75 oz
1/2 teaspoon Pepper, Crushed Red 4 1/2 teaspoons = 0.75 oz
8 each Skewers, 8-inch Wooden 72 each = 72 each
To prepare for group1. Cut chicken into 1 inch cubes.
2. Place chicken pieces and marinade in large freezer bag.
3. Freeze.
Cooking Day
1. Thaw
2. Soak 8 (8-inch) wooden skewers 30 minutes to prevent burning.
3. Remove chicken from marinade, discarding marinade.
4. Thread chicken pieces onto skewers, leaving 1/4 inch space between pieces.
5. Grill, covered with grill lid, over medium-high heat (350-400 degrees) 6 to 8 minutes on each side or
until done.
6. Serve on pita bread with lettuce, tomatoes, and hot sauce.
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Baked Chicken Tomatillo Easy
Servings: 1 Participants: 9
4 each chicken breast 36 each = 36 each1/8 cup oil, olive 1 1/8 cups = 9 oz
1 teaspoon Chili Powder 9 teaspoons = 1.5 oz
1 cup salsa verde 9 cups = 72 oz
3 ounces Cheese, Queso Fresco (crumbled) 27 oz = 27 oz
To Prepare for Group:
1. Put chicken, olive oil, chili powder, and salsa verde in gallon bag.
2. Put queso fresco in sandwich bag and place bag in with chicken.
3. Freeze flat.
Cooking Day:1. Heat oven 375 degrees2. Place contents of large bag in 8 x 8 baking dish.
3. Bake approx. 20 minutes or until chicken is done.
4. Sprinkle with crumbled Queso Fresco and serve.
Updated: Aug-09
Baked Chicken Tomatillo
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Blueberry Chipolte Chicken Easy
Servings: 1 Participants: 12
3 each chicken breast 36 each = 36 each1 1/2 cup Blueberry Chipotle Sauce 18 cups = 144 oz
To Prepare for Group:
1. Place chicken in bag with 1 cup of sauce.
2. Place 1/2 cup sauce in a separate bag.
3. Combine bags into a gallon bag and freeze.
Cooking Day:
1. Thaw.
2. Grill chicken and brush on sauce everytime you turn over chicken.
3. Use the small bag of sauce for a dipping sauce.10. Bag pasta and bring with freezer bag to exchange.
Updated: Aug-09
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QCCC
Thai Chicken with Sesame Noodles Easy
Servings: 1 Participants: 9
1 each Good Seasons Asian Sesame Dressing M 9 each = 9 each2 tablespoon soy sauce 18 tablespoons 9 oz
3 each chicken breast 27 each 27 each
2 tablespoon peanut butter, crunchy 18 tablespoons 9 oz
2 tablespoon honey 18 tablespoons = 9 oz
1/2 teaspoon Pepper, Crushed Red 4 1/2 teaspoons = 0.75 oz
1 pound pasta, spaghetti, thin 9 pound 9 pound
2 each carrots shredded 18 each 18 each
4 each onion, green 36 each = 36 each
8 tablespoon cilantro, fresh chopped 72 tablespoons = 36 oz
To prepare for group1. Mix dressing and soy sauce. Pour 1/3 cup over chicken. Bag and freeze chicken.
2. Add peanut butter, honey and crushed red pepper to remaining 1/3 cup of dressing mixture. Bag and freeze
3. Bag remaining ingredients and freeze.
Cooking Day
1. Thaw.
2. Cook chicken on skillet, medium-high heat for 8 minutes or until cooked through.
. oo pasta.
4. Place chicken, mixture and remaining ingredients in bowl and mix lightly.
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Chicken Marsala Easy
Servings: 1 Participants: 9
3/4 cup Broth, chicken 6 3/4 cups = 54 oz3 each chicken breast 27 each = 27 each
1 cup Wine, Marsala 9 cups = 72 oz
To Prepare for Group:
1. Pound chicken to 1/4 inch thickness then bag.
2. Bag marsala wine
3. Bag chicken broth
Cooking Day:
1. Thaw2. In a large skillet over medium-high heat, heat 2 teaspoons of olive oil.
3. Cook chicken on each side for 5 minutes.
4. Add the wine and cook for about 4 minutes until the wine looks syrupy.
5. In a small cup, dissolve 1 tbsp cornstarch in the broth.
6. Add to the chicken and cook until sauce is thickened, about 2 minutes.
7. Add pepper and salt to taste.
Updated: July 07'
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QCCC
Chicken Lo Mein Easy
Servings: 1 Participants: 9
1 pound chicken breast cut into strips 9 pound = 9 pound1/4 cup Soy Sauce, light 2 1/4 cups = 18 oz
2 tablespoon garlic, minced 18 tablespoons = 9 oz
1 cup pasta, spaghetti 9 cups = 72 oz
1/4 cup KRAFT Asian Toasted Sesame Dressing 2 1/4 cups = 18 oz
16 oz Onions and Peppers, frozen 144 oz = 144 oz
1/2 cup broth, chicken, fat-free, reduced-sodium 4 1/2 cups = 36 oz
1 tablespoon peanut butter, creamy 9 tablespoons = 4.5 oz
2 tablespoon peanuts chopped 18 tablespoons = 9 oz
2 tablespoon cilantro, fresh chopped 18 tablespoons = 9 oz
To Prepare for Group:
1. Bag together chicken, garlic and dressing.2. Bag together peppers, onions, broth and peanut butter.
3. Bag separately spaghetti, soy sauce, cilantro and peanuts.
Cooking Day:
1. Thaw.
2. Break spaghetti in half and cook per package directions.
3. Stir fry chicken, garlic and dressing for 3 min or until chicken is no longer pink.
4. Add peppers, onion, broth and peanut butter.
5. Stir fry an additional 3-4 min until chicken is cooked through.
6. Drain spaghetti, return to pan and add chicken mixture and soy sauce. Mix well.
7. Garnish with cilantro and peanuts.
Updated: Feb-101 gallon
3 quart
2 sandwich
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QCCC
Chicken Parisian Easy
Servings: 1 Participants: 9
2 cubes bouillon, chicken OR 2 cubes 18 cubes = 18 cubes3 tablespoons Butter 27 tablespoons = 13.5 oz
3 each chicken breast 27 each = 27 each
1/4 cup Flour 2 1/4 cups = 18 oz
1/4 teaspoon paprika 2 1/4 teaspoons = 0.375 oz
1/4 teaspoon Pepper, black 2 1/4 teaspoons = 0.375 oz
1/4 teaspoon Thyme, dried 2 1/4 teaspoons = 0.375 oz
2 teaspoon Parsley, Fresh chopped 18 teaspoons = 3 oz
1/4 cup Wine, White dry 2 1/4 cups = 18 oz
To Prepare for Group:
1. Place chicken breasts in gallon bag.
2. Combine flour, paprika, and pepper into a separate gallon bag.3. Insert flour bag in chicken bag and freeze.
4. Combine wine, bouillon, parsley, and thyme into refrigerator bag. (Or place cubes in mushroom bag.)
5. Add 3 T of butter into bag.
Cooking Day:
1. Thaw. Remove bags from each other.
2. Brush dirt off mushrooms and slice. MUSHROOMS ARE NOT INCLUDED.
3. Place butter in skillet and heat.
4. Shake chicken in flour bag one at a time and place in skillet with melted butter.
5. Brown chicken and remove from pan keeping warm.
6. In same skillet, add 1/2 cup water with wine and herb sauce and sliced mushrooms.7. Simmer 3 minutes.
8. Add chicken; simmer covered 20 minutes or until tender.
Updated: October 06'
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Cornish Game Hens Easy
Servings: 1 Participants: 9
2 each Hens, Cornish Game 18 each = 18 each1/4 cup honey 2 1/4 cups = 18 oz
1/3 cup Mustard, Grainy 3 cups = 23.98 oz
5 tablespoons Oil, vegetable 45 tablespoons = 22.5 oz
1 teaspoon Thyme 9 teaspoons = 1.5 oz
1 1/2 teaspoon cinnamon, ground 13 1/2 teaspoons = 2.25 oz
1 each lemon 9 each = 9 each
To Prepare for Group:
1. Mix seasonings, bag, and freeze.
2. Pass out frozen seasonings and frozen hens.
3. Lemon will be distributed by fresh shopper.
Cooking Day:
1. Thaw.
2. Remove the wing tips from the hens.
3. Roll the hens in marinade and marinade overnight.
4. Preheat oven to 450 degrees.
5. Season the birds inside and out with salt and peper.
6. Cut lemon in half and squeeze over each bird. Put a used lemon half in the cavity of each bird.
7. Truss the birds.
8. Set a rack in a roasting pan and brush the rack with several tablespoons vegetable oil.
9. Place birds breast side down on the oiled rack. Roast for 30 minutes.
10. Turn the birds breast side up, reduce the heat to 350 degrees.
11. Roast an additional 15-20 minutes or until cooked through and skin is brown.
11. Allow hens to rest 10 minutes before serving.
Updated: December 06'
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QCCC Chicken 179
Party Chicken Easy
Servings: 1 Participants: 9
4 each Chicken breast 36 each = 36 each1 bag Pasta, Egg Noodles 9 bag = 9 bag
1/2 each Lipton Onion Soup Packets 4 1/2 each = 4.5 each
12 oz French Dressing 108 oz = 108 oz
8 oz Whole Cranberry Sauce 72 oz = 72 oz
To Prepare for Group:
1. Mix all ingredients for sauce.
2. Put chicken in freezer bag with sauce.
3. Freeze.
4. Bag noodles.
Cooking Day:
1. Thaw
2. Put in chicken & sauce in baking pan.
3. Bake at 350 for one hour uncovered.
4. Serve over noodles.
Updated: Aug-09
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Jamaican Chicken Easy
Servings: 1 Participants: 9
3 each Chicken Breast 27 each = 27 each2 teaspoons Garlic, Powder 18 teaspoons = 3 oz
1 teaspoon onion, powder 9 teaspoons = 1.5 oz
1/2 teaspoon ginger, ground 4 1/2 teaspoons = 0.75 oz
1/2 teaspoon Thyme 4 1/2 teaspoons = 0.75 oz
1/2 teaspoon Allspice, ground 4 1/2 teaspoons = 0.75 oz
1/4 teaspoon salt 2 1/4 teaspoons = 0.375 oz
1/4 teaspoon Nutmeg 2 1/4 teaspoons = 0.375 oz
1/4 teaspoon pepper, red 2 1/4 teaspoons = 0.375 oz
1/8 teaspoon Pepper, black 1 1/8 teaspoons = 0.188 oz
To Prepare for Group:1. Combine spices in a bowl.
2. Rub spices over chicken.
3. Freeze flat in gallon bag.
Cooking Day:
1. Thaw.
2. Grill or cook in skillet over med high heat.
Updated: November '07
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Citrus Glazed Chicken Thighs Easy
Servings: 1 Participants: 9
1/2 cup orange juice 4 1/2 cups = 36 oz1 tablespoon Soy Sauce 9 tablespoons = 4.5 oz
1 tablespoon honey 9 tablespoons = 4.5 oz
1 teaspoon garlic 9 teaspoons = 1.5 oz
1 teaspoon ginger, ground 9 teaspoons = 1.5 oz
1/4 teaspoon Lime Rind grated 2 1/4 teaspoons = 0.375 oz
1/8 teaspoon pepper, red 1 1/8 teaspoons = 0.188 oz
4 each Chicken Thighs (Skinless) 36 each = 36 each
1/2 tablespoon Flour 4 1/2 tablespoons = 2.25 oz
1/4 teaspoon salt 2 1/4 teaspoons = 0.375 oz
To Prepare for Group:
1. Place all ingredients except flour and salt in gallon bag.
2. Place flour and salt in a small bag.
3. Combine bags and freeze flat.
Cooking Day:
1. Thaw.
2. Allow chicken to marinate for several hours, at least.
3. Place chicken on a foil-lined pan coated with cooking spray, reserve the marinade.
4. Broil 8 minutes on each side or until done.
5. While chicken cooks, place reserved marinade and flour mixture in a small saucepan.
6. Bring to a boil and simmer until thickened.7. Serve sauce over chicken.
Updated: November 06'
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Honey Pecan Chicken Thighs
Servings: 1 Participants:
1/2 teaspoon Black Pepper, ground 4 1/2 teaspoons
1/2 teaspoon Red Pepper, ground 4 1/2 teaspoons
1/2 teaspoon Thyme, dried 4 1/2 teaspoons
8 each Chicken Thighs, boneless, skinless 72 each
3/4 cup Honey 6 3/4 cups
3/4 cup Dijon Mustard 6 3/4 cups
2 clove Garlic, minced 18 cups
1 cup Pecans, finely chopped 9 cups
1/2 teaspoon Curry Powder 4 1/2 teaspoons
To prepare for group
1. Combine first 4 ingredients; sprinkle evenly over chicken.
3. Freeze mixture in a Ziploc bag.
4. Freeze pecans in a Ziploc bag.
5. Stir together 1/4 cup honey, 1/4 cup mustard, and curry powder. Freeze in a Ziploc bag.
Cooking Day
2. Remove chicken from marinade, discarding marinade.
3. Dredge chicken in pecans; place on a lightly greased rack in an aluminum foil-lined broil
2. Stir together 1/2 cup honey, 1/2 cup mustard, and garlic; pour over chicken.
1. Thaw.
4. Bake at 375 for 40 minutes or until chicken is done.
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Easy
9
= 0.75 oz
= 0.75 oz
= 0.75 oz
= 72 each
= 54 oz
54 oz
144 oz
72 oz
0.75 oz
r pan.
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Teriyaki Chicken Easy
Servings: 1 Participants: 10
3 each chicken breast 30 each = 30 each1/2 cup Soy Sauce 5 cups = 40 oz
1/2 cup Sugar, White 5 cups = 40 oz
1 1/2 tablespoons vinegar, red wine 15 tablespoons = 7.5 oz
2 teaspoons Oil, vegetable 20 teaspoons = 3.333 oz
1/2 teaspoon garlic 5 teaspoons = 0.833 oz
3/4 teaspoon ginger, ground 7 1/2 teaspoons = 1.25 oz
To Prepare for Group:
1. Combine all ingredients in a 1 gallon bag.
2. Freeze flat.
Cooking Day:
1. Thaw.
2. Preheat oven to 350.
3. Pour chicken and marinade into a baking dish that has been coated with nonstick spray.
4. Bake for 35 minutes.
5. Serve over rice (not included).
Updated: December 06'
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1
2
3
4
5
6
78
9
10
11
12
13
14
15
16
17
18
19
20
2122
23
24
25
26
27
28
29
30
31
32
33
34
M
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Beer Can Chicken Easy
Servings: 1 Participants: 12
1 tablespoon sugar, brown packed 12 tablespoons = 6 oz1 tablespoon paprika 12 tablespoons = 6 oz
2 teaspoons Pepper, black 24 teaspoons = 4 oz
1 teaspoon salt 12 teaspoons = 2 oz
1 teaspoon Chili Powder 12 teaspoons = 2 oz
1/2 teaspoon Garlic, Powder 6 teaspoons = 1 oz
1/2 teaspoon onion, powder 6 teaspoons = 1 oz
1/4 teaspoon Pepper, Cayenne 3 teaspoons = 0.5 oz
1 each Chicken, Whole 12 each = 12 each
1 can Beer 12 can = 12 can
To Prepare for Group:1. To prepare the chili rub, combine the brown sugar and all the spices in a sandwich bag.
2. Freeze chicken.
3. Bring chicken, chili rub, and can of beer to exchange.
Cooking Day:
1. Count on 1 1/2 hours of cooking time.
2. Tuck under the wing tips of the chicken.
3. Use your fingers to loosen the skin along the breast and thighs of the chicken.
4. Place about 1 tablespoon of the rub under the skin.
5. Reserve 1 tablespoon of the rub.
6. Sprinkle the remaining rub over the outside and inner cavity of the bird, rubbing it all over.7. Cover with plastic wrap, refrigerate at least 20 minutes, and up to 6 hours ahead.
8. Place the oven rack on the lowest setting, preheat the oven to 350 degrees.
9. Wash the unopened beer can with hot soapy water.
10. Pour out half the beer in the can (drink it, discard it, or reserve it for another use).
11. Use a church-key bottle opener to make 2 more holes in the top of the can.
12. Pour the reserved rub mixture into the can (it will bubble up).
13. Holding the bird upright, with the opening of the body cavity at the bottom, lower the bird onto the ca
14. Pull out the legs so that the bird stands upright, with the legs and can forming a tripod.
15. Place the propped-up chicken in a foil-lined roasting pan.
16. Use a long strip of aluminum foil and make a tent over the chicken.
17. Fifteen minutes before the bird is finished, remove aluminum foil to let the skin brown.
18. Turn oven off after time is up and let it stand for 10 minutes.19. Carefully lift the chicken off the can and carve.
Updated: Aug-09
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Chicken with Homemade Pesto Easy
Servings: 1 Participants: 9
3 each chicken breast 27 each = 27 each1 tablespoon garlic 9 tablespoons = 4.5 oz
1 tablespoon vinegar, balsamic 9 tablespoons = 4.5 oz
1 teaspoons salt 9 teaspoons = 1.5 oz
2 cups Basil, Fresh 18 cups = 144 oz
1/2 cup oil, olive 4 1/2 cups = 36 oz
1/3 cup Pine Nuts Can substitute walnuts 3 cups = 23.98 oz
1/4 teaspoon Pepper 2 1/4 teaspoons = 0.375 oz
1/2 cup Cheese, Parmesan (Grated) 4 1/2 cups = 36 oz
1 cup Cheese, Parmesan (Shredded) 9 cups = 72 oz
10 oz Pasta, Spaghetti 90 oz = 90 oz
To Prepare for Group:1. Put chicken, 1.5 teaspoons garlic, balsamic vinegar, and 1/2 tsp salt into a bag.
2. With a blender or food processor add basil and pine nuts and pulse a few times.
3. Add remianing 1.5 teaspoons garlic and pulse a few more times.
4. Slowly add the olive oil in a constant stream while the food processor is on.
5. Stop to scrape down the sides of the food processor with a rubber spatula.
6. Pulse until blended and then add 1/2 teaspoon salt and 1/4 teaspoon pepper.
7. Bag pesto sauce, this recipe yields approx 1 cup of pesto sauce.
8. Put the two types of parmesan cheeses into separate sandwich bags.
9. Combine chicken, pesto, shredded parmesan, and grated parmesan bags into a gallon bag and freez
10. Bag pasta and bring with freezer bag to exchange.
Cooking Day:
1. Thaw.
2. Grill or skillet the chicken.
3. Cook pasta.
4. Bring pesto sauce to room temperature and stir in grated parmesan cheese.
5. Slice chicken and mix with hot pasta and pesto sauce. Garnish with shredded parmesan.
Updated: March 07
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Blueberry Chipolte Chicken Easy
Servings: 1 Participants: 9
3 each chicken breast 27 each = 27 each1 1/2 cup Blueberry Chipotle Sauce 13 1/2 cups = 108 oz
To Prepare for Group:
1. Place chicken in bag with 1 cup of sauce.
2. Place 1/2 cup sauce in a separate bag.
3. Combine bags into a gallon bag and freeze.
Cooking Day:
1. Thaw.
2. Grill chicken and brush on sauce everytime you turn over chicken.
3. Use the small bag of sauce for a dipping sauce.10. Bag pasta and bring with freezer bag to exchange.
Updated: March 07
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Honey BBQ Chicken Easy
Servings: 1 Participants: 9
3 each Chicken breast 27 each = 27 each1 1/2 cup BBQ sauce, honey 13 1/2 cups = 108 oz
To Prepare for Group:
1. Pour 1 cup of sauce in large ziploc with chicken.
2. In small Ziploc, add 1/2 cup sauce.
3. Combine bags and freeze flat
Cooking Day:
1. Thaw.
2. Bake at 350 degrees covered with foil for 30 min.
3. Uncover and bake additional 15 minutes.
4. Use extra sauce for basting.
Updated: August 07'
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Pot Stickers & Stir Fry (Sam's)
Servings: 1 Participants: 9
1/3 bag Asian stir fry vegetables, frozen 2 65/67 bag = 2.97 bag1/3 bag potstickers, frozen 2 65/67 bag = 2.97 bag
To Prepare for Group:
1. Put 1/3 bag of potstickers and 1/3 bag of stir fry veggies in gallon bag.
2. Put sauce packets (included with stirfry and potstickers) in bag with potstickers.
Cooking Day:
1. Add 2 T oil to pan & add frozen potstickers in a single layer.
2. Cook for 1 min on med high heat (do not move potstickers)
3. Add 1 cup warm water, cover and cook for 8 min or until water is evaporated.
4. Uncover, cook 1 min or until golden brown.5. Add 1 T oil to pan and add stirfry vegetables, cover and cook on med heat for 5 min stirring occasionally.
6. Add sauce and cook covered for an additonal 5 minutes, stirring occasionally until veggies are cooked.
Updated: April 07'
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Pot Stickers & Stir Fry (Costco)
Servings: 1 Participants: 9
1/3 bag Asian stir fry vegetables, frozen 2 65/67 bag = 3 bag1/3 bag Potstickers, frozen 2 65/67 bag = 3 bag
To Prepare for Group:
1. Put 1/3 bag of stirfry veggies, followed by 1/3 bag of potstickers into gallon bag.
2. Divide up sauce packets (included with potstickers) and place in bag with potstickers.
Cooking Day:
1. Add 2 Tbsp. vegetable oil to a non-stick skillet; coat evenly.
2. Place frozen potstickers flat side down in a single layer.
3. Cover and cook for 8 minutes, watch constantly to prevent burning.
4. Uncover, cook 1 minute or until golden brown.5. Stir fry veggies on a lightly oiled frying pan, medium to high heat. Cook approximately
4-5 minutes or until crisp and tender.
Updated: November '07
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QCCC
Tequila-Lime Chicken
Servings: 1 Participants: 12
3 each chicken breast 36 each = 36
1/4 cup soy sauce, low-sodium 3 cups = 24
3 tablespoon margarita mix, bottled 36 tablespoons = 18
1 tablespoon tequila 12 tablespoons = 6
1 tablespoon lime juice 12 tablespoons = 6
1 teaspoon mustard, dry 12 teaspoons = 2
1 teaspoon garlic, minced 12 teaspoons = 2
To prepare for group
1. Rinse and trim chicken as desired. Divide chicken evenly among the freezer bags
2. Combine soy sauce, margarita mix, tequila, lime juice, and mustard in a medium
3. Divide marinade evenly over chicken.
3. Seal and freeze
Cooking Day
This entree can be prepared outdoors on a grill or in the kitchen using your broiler.
1. Completely thaw one entree in the refrigerator.
FOR OUTDOOR COOKING
1. Prepare a medium-low fire in a gas or charcoal grill.
2. Cook chicken, turning every 5 minutes and basting frequently with the marinade f
or until an instant-read thermometer inserted into the thickest part of the chicken rea
Do not baste chicken during last 5 minutes of grilling. Discard remaining marinade.
FOR INDOOR COOKING
1. Slice each breast in half horizontally, so that no piece is more than 1 inch thick.
2. Arrange the chicken slices on a greased broiler pan.
3. Broil chicken 5 inches from the broiler, turning frequently and basting, for 15 to 20or until an instant-read thermometer inserted into the thickest part of the chicken rea
Do not baste chicken during last 5 minutes of grilling. Discard remaining marinade.
Vitamin A 0.1 %
Vitamin B-12 0.0 %
3 Servings
Amount Per Serving
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Vitamin B-6 2.6 %
172.6
Vitamin C 3.2 %
0.8 g
Vitamin D 0.0 %
Saturated Fa 0.0 g
Vitamin E 0.3 % Polyunsatura 0.0 g
Calcium 0.9 %
Monounsatur 0.1 g
Copper 1.7 %
73.3 mg
Folate 1.1 %
1,062.5 mg
Iron 2.8 %
53.2 mg
Magnesium 2.3 %
5.8 g
Manganese 5.8 % Dietary Fiber0.3 g
Niacin 3.7 %
Sugars 3.1 g
Pantothenic A 0.9 %
32.0 g
Phosphorus 2.8 %
Riboflavin 1.8 %
Selenium 2.2 %
Thiamin 1.0 %
Zinc 0.8 %
Protein
Total Carbohydrate
Sodium
Potassium
Cholesterol
Total Fat
Calories
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Easy
each chicken breast
oz soy sauce, low-sodium
oz margarita mix, bottled
oz tequila
oz lime juice
oz mustard, dry
oz garlic, minced
owl.
or 30 minutes
ds 170F.
minutes, ds 170F.
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Chicken Mojito Sandwiches
Servings: 1 Participants:
1 1/2 pounds chicken breast approx 3/4in thick 18 pounds
1 tablespoons mint, fresh 12 tablespoons
3 tablespoons lime juice 36 tablespoons
2 tablespoons rum, dark 24 tablespoons
1 teaspoon cumin, ground 12 teaspoons
1 teaspoon garlic, minced 12 teaspoons
1/3 each onion, sweet 4 each
To prepare for group
1. Combine chicken through garlic. Bag
2. Thickly slice onions. Bag
Cooking Day
1. Remove chicken from bag and discard marinade. Grill.
2. Grill onion slices.
3. Serve on buns (not provided)
Updated: Aug-09
Optional Dressing
1/4 cup low-fat mayo1/4 tsp grated lime rind
3 tbsp minced, fresh mint
1 tbsp lime juice
1 tsp sugar
1 tsp minced chile
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Easy
12
= 18 pounds
= 6 oz
= 18 oz
= 12 oz
2 oz
2 oz
= 4 each
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QCCC
Mango-Cranberry Chicken
Servings: 1
4 each chicken breast 56
1 oz mango, dried, chopped 14
1/16 cup cranberries, dried 7/8
1/2 cup mango chutney 7
1/8 cup vinegar, rice wine 1 3/4
1/16 cup onion, minced 7/8
1/4 tablespoon garlic, minced 3 1/2
1/4 tablespoon oil, sesame, toasted 3 1/2
1/4 tablespoon curry powder 3 1/2
To Prepare for Group:
1. Bag chicken.
2. Place mango and cranberries in bowl and cover with boiling water;
3. Add chutney, vinegar, onion, garlic, sesame oil and curry powder; st
4. Allow sauce to cool and pour over chicken in bag.
Cooking Day:
1. Thaw.
2. Simmer chicken and sauce in a large skillet over medium heat until
throughly cooked, 15 to 20 minutes.
3. Serve hot over rice or noodles (not included).
Updated: Aug-09
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QCCC
Orange Teriyaki Chicken Easy
Servings: 1 Partici 12
1/8 cup Soy Sauce, low-sodium 1 1/2 cups = 12 oz
1 1/2 tablesp onion, yello chopped 18 tables = 9 oz
1 tablesp garlic, minced 12 tables = 6 oz
1/2 tablesp oil, olive 6 tables = 3 oz
1/4 teaspoo pepper, bla chopped 3 teaspo = 0.5 oz
1/4 teaspoo ginger, ground 3 teaspoons 0.5 oz
1/4 teaspoo pepper, red - sauce 3 teaspoons 0.5 oz
3 oz orange juice concentrate 36 oz 36 oz
4 each chicken breast 48 each 48 each
To Prepare for Group:
1. Combine all ingredients except chicken.
2. Place chicken in freezer bags and pour marinade on top.
Cooking Day:
1. Thaw.
2. Grill 4-6 inches from the heat source for 35-40 minutes.
Updated: Aug-09
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Soy Sauce, low-sodium
Onion, yellow
Garlic, minced
Oil, olive
Pepper, black
Ginger, ground
Pepper, red - sauce
Orange Juice Concentrate
Chicken breast
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Taco Chicken and Rice
Servings: 1
1 package Taco Seasoning Mix 1.25 oz Package
1 pound Chicken Breast Cut for Stir Fry
1 Can Diced Tomatoes 14.5 oz can
1/8 teaspoon Ground Red Pepper (Cayenne)
1 cup Lowfat Sour Cream
To Prepare for Group:
1. In bag mix Taco Seasoning Mix, Chicken and Red Pepper
2. Put Sourcream in Small Ziploc
3. Label Can of Diced Tomatoes
Cooking Day:
1. Thaw all bags
2. In large nonstick skilled, combine bag with chicken with can of tomatoes (do not d
3. Bring to a boil.
4. Reduce heat to medium-low; cover tighly and simmer 8 to 10 minues or until chic
stirring once.
5. Serve over rice.
6. Top with sour cream and fresh chopped cilantro (not provided) if desired.
Note: You Will Need Rice for this meal that is NOT PROVIDED. Cilantro if desired
Updated: August-09
Taco Chicken and Rice - NOTE: does NOT include rice
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Easy
Participants: 14
14 package = 14 package
14 pound = 14 pound
14 Can = 14 Can
1 3/4 teaspoons = 0.292 oz
rain).
en is no longer pink,
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A B C D E F G H I
Buffalo Chicken Pasta Easy
Servings 1 Participants: 20
1 package Penne Pasta 20 package = 20 package
1 tablespoon Paprika 20 tablespoons = 10 oz1/2 tablespoon Salt 10 tablespoons = 5 oz
1/2 tablespoon Garlic Powder 10 tablespoons = 5 oz
1/2 tablespoon Pepper 10 tablespoons = 5 oz
1 lb Chicken Breast, Strips 20 lb = 20 lb
1/4 cup Olive Oil 5 cups 40 oz
1/2 cup Frank's Hot Sauce 10 cups = 80 oz
1 cup Celery Diced 20 cups = 160 oz
1/2 each Large Red Onion Sliced into Quarter Rings 10 each = 10 each
1 cup Mayonaise 20 cups 160 oz
1/2 cup Ranch Dressing 10 cups 80 oz
3/4 cup Milk not provided 15 cups 120 oz
To Prepare for Group:
Cooking Day:1. Cook pasta according to directions
2. While pasta is cooking, prepare chicken with spices and cook in olive oil 1 gallon
3. When chicken is about half cooked through, add onion and celery and saute until chicken is done. 2 quarts
4. Add hot sauce and saute with chicken for about 2 minutes 2 sandwich bags
5. Combine mayonnaise, ranch dressing, and milk in a bowl. Add to skillet and heat through.
6. Toss with pasta
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QCCC
Curry Broccoli and Chicken Casserole
Servings: 1 Participants:
1 lb Chicken (Cut into Chunks) 13 lb
1 each Small Package Frozen Broccoli 13 each
1/2 cup Cheddar Cheese, Grated 6 1/2 cups
1/4 cup Bread Crumbs 3 1/4 cups
1 tablespoon Lemon Juice 13 tablespoons
1 cup Sour Cream 13 cups
2 teaspoon Curry Powder 26 teaspoons
1 can Cream of Chicken Soup (10oz) 13 cans
To Prepare for Group:1. Label Gallon Bag 1 of 2
2. Label Frozen Broccoli 2 of 2
3. Boil Chicken, Cool and Bag in Quart Sized Bag
4. Bag Cheese in Sandwich Bag
5. Bag Bread Crumbs in Sandwich Bag
6. Mix Sauce (Lemon Juice, Sour Cream, Curry Powder and Cream of Chicken)
7. Bag Sauce in Quart Sized Bag
8. Put all bags in Gallon Sized Bag
Cooking Day:
1. Cook Broccoli per Package Directions2. Heat oven to 350 Degrees
3. Put Broccoli in bottom of 8 X 8 Pan.
4. Put Chicken on Top
5. Put Sauce on next
6. Put Cheese on next
7. Top with Bread Crumbs
8. Bake for 30 minutes
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Honey-Sesame Grilled Chicken Thighs
Servings: 1
3/4 cup Soy Sauce 9
1 1/2 tablespoon Ginger, minced 18