One of the biggest time savers I do is to cook multiple packages of chicken at one time and freeze them. Then, when I make a recipe with cooked, chopped chicken, I can just pull out a bag of chicken from the freezer, shaving off that preparation step.
For years, I boiled my chicken, then cut it up and froze it in one pound portions. A couple months ago, I read on another blog to bake the chicken instead of boiling it. I was really skeptical that it would taste that much better, but gave it a try. SUCH a difference! The chicken has way more flavor and is so moist. It only takes 2 minutes to lay the chicken in a pan and throw it in the oven and you can walk away and forget it. No more monitoring a big pot of boiling chicken, waiting for it to overflow. Try it! You won’t go back!
–I usually do 2 packages of chicken breasts at one time. Use however much of any type of chicken you want, just adjust the cooking time appropriately.
–Lay chicken in 9×13 pan and season with your favorite seasonings. I use a good shake of salt, pepper, onion powder, and garlic powder.
–Bake for around 40-45 mins. I usually check it around 30 or 35 mins and take it out when it’s no longer pink in center.
–Chop, shred, or leave it whole and place in freezer bags when cooled. You can divide them into one cup or one pound portions–whatever will be easiest for you!
–I’ ve found it freezes better if you put the portions in freezer quart bags, then place all your quart bags into one gallon size freezer bag, making sure to squeeze out all the air.
–Don’t forget to date your bags so you know how long your chicken has been in the freezer! Unidentified meat in back of freezer=gross. 🙂
These have been circulating food blogs for a while, so I finally gave them a try and was super excited with the result! I modified the different versions I saw online to come up with a quick and easy version that I liked. They are so easy and really tasty!
6 oz. cream cheese, softened
1/2 cup salsa
1 tsp. chili powder
½ tsp. cumin
½ tsp. onion powder
2 cloves garlic, minced (I use the minced garlic from the jar.)
2/3 cup black beans, drained and rinsed
2 cups shredded cooked chicken
1 cup shredded Mexican cheese
10 8-inch flour tortillas
Preheat the oven to 425˚ F. Line a baking sheet with parchment paper.
In a large mixing bowl, combine the cream cheese, salsa, spices, beans, chicken, and shredded cheese. Spoon about 3 tablespoons of the filling mixture down the middle of each tortilla. Roll the tortilla up tightly around the filling. Place seam-side down on a baking sheet. Repeat with the remaining tortillas, spacing taquitos evenly on cookie sheet. Spray the tops lightly with cooking spray and sprinkle with a pinch of salt.
Bake 15-20 minutes, until crisp and lightly browned. Serve with sour cream and salsa, if desired.
Update! I’ve moved to littlebitsofhome.blogspot.com! Find more recent posts there!
Welcome to my new blog! This blog is my attempt to document my favorite recipes that are both delicious and don’t require a ton of time and prep work. I thought it was only fitting for my first blog post on Cheater Cheater, Pumpkin Eater to be a pumpkin recipe! My friend Veronique made this for community group once and I was dying for the recipe! She gave it to me and I quickly made it again and gobbled up almost the entire pan. Ha!
I would have scooped some out, plopped a big dollop of whipped cream or ice cream on top and taken another picture for you, but I made this for community group. I would have been caught red-handed when they opened it up and found a corner missing. 🙂
The recipe originally comes from our friend Autumn (pictured on left). She’s such a sweet, thoughtful person and so fun to be around… not to mention a great cook! Thanks for sharing your recipe with us!
Pumpkin Dump Cake
1 (15oz) can pumpkin puree
1 (12oz) can evaporated milk
1 cup white sugar
4 tsp pumpkin pie spice
1 box yellow cake mix
3/4 cup melted butter
1 1/2 cup chopped walnuts (optional)
Preheat oven to 350 degrees and grease a 9×13 pan. In a large bowl, combine pumpkin, milk, eggs, sugar, and spice. Mix well and pour into 9×13 pan. Sprinkle dry cake mix over top then drizzle with butter. Top with nuts. Bake at 350 for 1 hour or until knife come out clean near the center.