Freezer Friendz: Hawaiian Luau Chicken on a Stick by Jackie

Meet The Freezer Friendz!

Freezer Friendz was started in March 2008 by moms who were looking for a way to simplify dinnertime in their homes. The "Friendz" currently include Amy, Beth, Jackie, Jen, and Wendy. We meet once a month with our co-op to trade prepared freezer dinners with each other. We make the same dinner 5 times, then trade - yielding each of us 5 different dinners for the month, even though we each only cooked one recipe! We rotate our recipes amongst the following categories: beef & pasta, beef no pasta, chicken & pasta, chicken no pasta, soup/stew/chili and "other" (anything that does not fall under the previously listed categories).

Check out the comments with each recipe to see what the Freezer Friendz and others thought about the meals.

Feel free to leave your comments too after you try a recipe. We'd love to know what you think!

Monday, August 1, 2011

Hawaiian Luau Chicken on a Stick by Jackie

Ingredients:
2lbs. boneless, skinless chicken breasts
McCormick Grill Mates Hawaiian Luau Marinade
1/4 c. oil
1/4 c. apple cider vinegar

Assembly:
Mix marinade packet, oil & cider in gallon Ziploc freezer bag.
Trim all fat and icky stuff off of chicken. Cut into similar size cubes.
Place chicken in marinade. Seal and lay flat in freezer.

Serving Day:
Thaw completely. Soak 6-8 bamboo skewers in water for 20 minutes to prevent scorching. Thread chicken pieces on skewers. Discard remaining marinade. Grill until cooked through.

Optional: Add veggies to skewers with meat.

7 comments:

AnonymousAugust 6, 2011 at 11:19 PM
Our kids loved these because they love eating anything on a stick. Something different. Good flavor!
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Heather RothAugust 31, 2011 at 11:21 PM
I love that marinade . I grill pineapple to serve with my chicken when I use it.
ReplyDelete
JackieSeptember 4, 2011 at 5:58 PM
Thanks Heather! Grilled pineapple sounds delicious!
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AnonymousSeptember 5, 2011 at 5:42 PM
This wasn't a hit with my family. They were a little dry. I would recommend putting a vegetable with it in the marinade so it all tastes the same. Good idea, just not crazy with the flavor. I would definitely put pineapple with mine if you did it again.
ReplyDelete
EricaSeptember 8, 2011 at 10:22 PM
loved it! My kids loved it on a stick too. It was raining so I cooked them in the oven and it worked great!
ReplyDelete
L StarbuckOctober 13, 2011 at 3:02 PM
Going to make this this weekend! Adding it to the list of meals my friend and I are putting together to freeze! So excited to have found your site. Yummy looking meals!
ReplyDelete
JackieOctober 13, 2011 at 3:08 PM
L Starbuck - Glad you found us! I hope you have a great time freezing meals with your friend!
ReplyDelete

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Freezer Cooking Quick Tips

When wrapping meals for freezer: make sure to double wrap to prevent freezer burn. Using one layer of plastic wrap and a top layer of foil is best.

Freezer Bags: Use GOOD freezer bags! Don't skimp on cheapo freezer bags or your food will taste like plastic!

Meat in Freezer Meals: Thawed meat must be cooked before it can be refrozen. Frozen cooked meat can not be refrozen once thawed.

Freezing Soup: Pour soup into gallon size Ziploc bag. Lay bag of soup flat on a cookie sheet in the freezer until frozen, then remove cookie sheet. Doing this allows soup to freeze flat, so it can stack easily with other meals in your freezer.

Flash Marinade: Put raw chicken or beef in a ziploc baggie, pour in your marinade, then freeze. In the thawing process, your meat will be infused with the marinade and ready to cook!

Cooking Noodles: Cook noodles only 3 minutes, drain and immediately run under cold water to stop the cooking process. Noodles will freeze well and not turn to mush if done this way. Tip from freezerchicks blog site!

Slow-Cooking Chicken for the Freezer: You can fill crock pot with chicken breasts and pour a can of chicken broth over meat. Cook on high for 4 hours. Another method that gives the meat more flavor is to layer 1 sliced onion in the bottom of slow cooker. Top with chicken. Sprinkle with seasoned salt, pepper and garlic powder. Cook on low for 4 hours or until done. With either of these methods, you need to keep an eye on your meat to make sure you do not overcook. Shred or dice and freeze in 2 cup portions for use in casseroles, tacos, etc...

Freezing Cooked Ground Beef: You can boil ground beef, then freeze it - it will be easy to thaw and use for tacos or something similar! To do this, add raw ground beef to large pot. Add onion, salt & pepper. Fill pot with water until water is 1" above the top of the meat. Boil, stirring occasionally to break up chunks. Meat is finished when no longer pink. Drain off the water (which drains off the fat).

1lb. raw ground beef=12 oz. cooked ground beef=2 - 2.5

Freezing Sandwiches: You can make lunchmeat sandwiches ahead of time and freeze them. Just assemble the meat and cheese on bread and place in ziploc sandwich bags. Place all bagged sandwiches into a large ziploc freezer bag. I did this once with cheap sandwich bags and the sandwiches tasted like plastic; however, they taste fine if you use Ziploc bags. **PBJ works too, if bread is a higher quality wheat bread.

Freezer Efficiency: If your freezer isn't full, fill empty milk jugs 3/4 full with water and place in freezer. This helps your freezer not have to work so hard to stay cold, saving you money.

Substitutions: Here is a great source for figuring out substitions for your recipes when you start making something and realize you are missing an ingredient: http://allrecipes.com/HowTo/Common-Substitutions/Detail.aspx

Freezer Friendz

Meet The Freezer Friendz!

Monday, August 1, 2011

Hawaiian Luau Chicken on a Stick by Jackie

7 comments:

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