OAMC Chicken Session!

Chicken OAMC plan


Once a month cooking mini session! I don’t really have time to do a full 30 meal, 30 side dishes, 30 breakfasts 30 lunch session all at once, or even in a weekend. So I am doing stages. I have a baking plan, a breakfast plan, chicken plan, beef plan, bean plan, cheese plan and a veggie plan. It comes out to 60 meals, but I figure I can do this for one week every 2 months and still be way ahead of the game.


This is to make the main dishes. I will post another OAMC plan for the side dishes.

Total of 26 meals

Note- If you are using frozen chicken to freeze before cooking, you can NOT defrost and re-freeze. This breeds germs. You must use fresh chicken and then freeze, or keep frozen chicken frozen or cook before freezing.

Meals:
BBQ chicken sandwiches with carrot sticks
BBQ chicken over rice with brown sugar carrots
Cowboy Chicken with dill potatoes and salad
Chicken Chilaquiles with salad
Chicken Stew with rolls
Chicken with orange rice with broccoli
Pizza Chicken with salad
Chicken Noodle Soup with rolls
Chicken Chili with rice and veggies
Marinated Chicken with baked beans and mashed potatoes
Citrus Chicken with mashed potatoes and veggies
Lemon Mustard Chicken with brown sugar carrots and noodles
Honey Mustard Chicken Nuggets with rice and dilled potatoes
Cheesy Chicken Strips with French fries and carrot sticks
Chicken with herbs with twice baked potatoes and salad
Lemon thyme chicken with salad
Tarragon lemon roast chicken with salad and pasta salad
Roast Sticky Chicken with baked beans and salad
Rosemary lemon chicken with oranges and dill potatoes
Chinese Chicken over rice with veggies
Teriyaki chicken wings
Forbidden City Chicken with rice and salad
Fajitas with rice and beans
Chicken Skewers with baked beans and salad
Oven Fried Chicken Strips with baked beans and salad
Mexican Chicken Lasagna with salad
All purpose Chicken and broth



Master Ingredients List:

2 lbs. Fresh chicken thighs 6 lbs. frozen chicken thighs Total - 8 lbs of chicken thighs – de-boned and skinned
12 lbs. frozen chicken breasts, 8 lbs. fresh chicken breasts Total - 20 lbs boneless, skinless chicken breast halves
1 bag of frozen chicken wings
2 lb. chicken breast tenders cut into 1 inch pieces – not frozen!
5 – as big as you can find, at least 3 lb. broiler-fryer chickens
3 bottles BBQ sauce
¾ c. vegetable oil + 8 T.
10 flour or corn tortillas cut into ½ inch strips
3 ½ cups salsa or salsa verde
½ c. cheddar cheese, shredded. 2 oz
3 c. shredded Mexican style cheese
1 egg
1 cup mozzarella cheese
8 oz. sour cream
¼ c. milk
1 c. shredded cheese
2 c. buttermilk
8 T. butter
2 cups shredded Monterey jack cheese
4 small onions sliced
4 stalks celery, chopped
9 cloves garlic
19 md. Green onions, chopped, 1 c.
2 lbs. small red potatoes
2 lg. red peppers - 1 cut into thin strips & 1 chopped
1 lg. yellow pepper cut into thin strips
1 lg. green pepper cut into thin strips
½ c. chopped cilantro
1 lb. fresh green beans or 18 oz. frozen, defrosted and drained
6 med. Carrots, sliced
1 large or 2 medium parsnips, peeled and cut into ½ inch cubes
1 small butternut squash, peeled and cut into 1 inch cubes
1 T + 1 t. fresh sage leaves, chopped or 1 ¼ t. dried
3 ¼ + 1/3 c. soy sauce
¼ c. red wine vinegar
1 t. oregano
½ t. basil
1 ½ t. garlic powder
½ c. + 1/3 c. + 3 T. lemon juice
Tabasco sauce
¼ c. + 2 T. chopped fresh rosemary leaves or 2 T. + 2 t. dried
2 T. chopped fresh flat leaf parsley
1 T. grated lemon peel
¾ t. dried tarragon leaves
2 t. paprika
1 t. cayenne pepper
1 t. onion powder
1/3 c. + ¾ c. brown sugar
1 T catsup
2 T. cornstarch
4 T. toasted sesame seeds
1 T. vinegar
1 T. curry powder
1 t. cinnamon
¼ c. lime juice
½ t. cumin
1/8 t. cayenne pepper
1 T. Dijon mustard
1 ½ t. lemon pepper seasoning
1 t. Italian seasoning
1/8 t. + ½ t. ground red pepper
¼ c. honey mustard
4 t. garlic salt
1 ½ tbsp chili powder
3 ¾ tsp cumin
3 ½ tsp ground ginger
7 t. fresh thyme leave, chopped or 4 t. dried
salt
pepper
¼ c. chopped pecans
½ t. paprika
3 T. flour
1 package long grain and wild rice mix
2 ¾ c. orange juice
2 c. spaghetti sauce
24 ounces rotini pasta
½ c. BBQ sauce
6 oz. tomato paste
½ can pineapple chunks
1 c. tomato sauce
¾ c. bread crumbs
2 c. cheese flavored crackers, crushed to make 1 c. of crushed cracker crumbs.
16 flour tortillas
bamboo skewers
shake and bake or mix some up with 4 c. flour, 4 c. ground crackers, 4 T. salt, 2 T. sugar, 2 t. garlic powder, 2 t. onion powder, 3 T paprika, ¼ c. vegetable oil. Mix well and store in fridge.
lasagna noodles
2 cans cream of chicken soup
1 can chopped green chilies
1 can sliced black olives
1 can garbanzo beans
1 can lima beans



Dishes:

4 Storage Containers: 1 for Chicken Stew, 1 for chicken noodle soup, 1 for BBQ chicken sandwiches, 1 for BBQ chicken over rice
2 - 2 qt. casserole
Square baking pan 8x8x2
1 – 3 qt. baking dish


Processes:

The day before, Place in crock pot: 1 onion sliced, 1 carrot, sliced, 1 celery stalk, sliced. Set cleaned chicken on top, neck up. Pour ½ c. water over chicken. Cover and cook on low for 8 – 9 hours. Remove chicken from pot, and set aside until cool. Meanwhile, strain and defat stock. Place in fridge for use on cooking day. Remove chicken from bones and set aside for Mexican lasagna, chicken chili and chicken chilaquiles. (approx. 5 c. chicken)

BBQ Chicken Part 1 - In crock pot, combine 6 lbs of chicken thighs and 3 bottles of BBQ sauce. You may have to do this in 2 or 3 stages, depending on the size of your crock pot. 2 lbs of chicken per bottle of sauce. Let this cook on high for 5-6 hours, or until chicken is fully cooked. We will come back to this later. This is for BBQ chicken sandwiches, BBQ chicken over rice, and Cowboy Chicken.

Chicken Stew – Cut 2 lbs of fresh chicken thighs into 1 inch cubes. In a large bowl, combine 3 sliced carrots, ½ c. chopped onions, parsnips, butternut squash, 2 cups chicken broth, 2 cups water, 1 T chopped fresh or 1 t. dried sage leaves, 2 t. chopped fresh or ¾ t. dried thyme leaves, ½ t. salt, ½ t. pepper. Transfer to a storage container. To serve, place in crock pot in the morning. Cover and cook on low 8-10 hours. Mix 3 T. flour, and 3 T. melted butter. Gradually stir into stew until blended. Cover and cook on high setting for 30-45 minutes, stirring occasionally until thickened.

Chicken Chilaquiles – Spray 2 qt. casserole with cooking spray. Heat ½ c. oil in 10 inch skillet over medium high heat. Cook tortilla strips in oil 30 to 60 seconds, stirring occasionally, until light golden brown. Remove with slotted spoon, drain on paper towels. Arrange half the tortilla strips in bottom of the casserole. Top with 2 cups of reserved shredded chicken. ¾ c. salsa, and 1 c. shredded Monterey Jack cheese. Repeat with remaining tortilla strips, 1 c. of salsa and 1 c. shredded Monterey Jack cheese. Freeze. To eat, defrost in fridge, then bake in a 375 oven uncovered about 30 minutes or until cheese is melted and golden brown.

Chicken with Orange Pecan Rice – Spray square baking dish with cooking spray. Mix long grain and wild rice mix, seasoning packed from rice, 2 c. orange juice, ¼ c. chopped pecans in pan. Place 2 lbs frozen chicken breasts on top of rice mix. Sprinkle with ½ t. paprika. Freeze. To eat, defrost in fridge. Bake in a 350 oven for 35-45 minutes or until liquid is absorbed and chicken is no longer pink in center.
Chicken Noodle Soup – In storage container combine 2 c. water, 2 c. reserved chicken broth, 2 c. reserved chicken, 2 sliced carrots, 3 sliced celery stalks, 2 T Italian seasonings. Freeze. To eat, defrost in fridge. Put in stock pot, add 8 ounces of rotini noodles. Cook until noodles are done and soup is hot.

Chicken Chili – In storage container, combine 2 c. reserved chicken, ½ cup barbeque sauce, ¼ c. onion, chopped), 2 cloves garlic, minced, 1 can tomato paste (6 oz), 1 ½ tbsp chili powder, 1 ½ tsp cumin, ½ tsp ground ginger, 1 can kidney beans, or 2 cups cooked dried from bean plan, pineapple juice (reserve pineapple), and 1 ½ c. salsa. Freeze. Freeze pineapple in a zip closing bag. To eat, defrost in fridge then, cook 8-10 hours on low or 4-5 hours on high in crock pot. Add pineapple and cook until warm (about 15 min on high).

Marinated Chicken – Combine ½ c. soy sauce, ¼ c. vegetable oil, ¼ c. red wine vinegar, 1 t. oregano, ½ t. basil, ½ t. garlic powder, ¼ t. pepper. Pour over 2 lbs of frozen chicken breasts in ziplock bag. Freeze. To eat, defrost in refrigerator, pour into a casserole dish and cook in a 375 oven for 25 minutes or until chicken is no longer pink in middle.

Citrus Chicken – Combine ½ c. orange juice, ½ c. lemon juice, ¼ t. rubbed sage, 1 ½ inch section fresh ginger, peeled and minced, 3 cloves of garlic, minced and a few drops of Tabasco sauce. Place 2 lbs. frozen chicken breasts and marinade in a zip lock bag. Freeze. To eat, defrost in refrigerator, pour into a casserole dish and cook in a 375 oven for 25 minutes or until chicken is no longer pink in middle.

Lemon Mustard Chicken – Combine 2 T. vegetable oil, 1 T. Dijon mustard, 1 T. lemon juice, 1 ½ t. lemon pepper seasoning, 1 t. Italian seasoning, 1/8 t. ground red pepper. Place 2 lbs of frozen chicken breasts and marinade in a zip lock bag. Freeze. To eat, defrost in refrigerator, pour into a casserole dish and cook in a 375 oven for 25 minutes or until chicken is no longer pink in middle.

Honey Mustard Chicken Nuggets – In medium microwaveable bowl, combine ¼ c. honey mustard, 3 T. butter, 1 t. garlic salt. Microwave uncovered on high for 45 to 60 seconds or until butter is melted. Place bread crumbs in large zip lock bag. Add 1 inch pieces of chicken tenders to mustard mixture. Stir to coat. Shake chicken pieces in bag of bread crumbs until coated. Freeze. To eat, place frozen chicken nuggets on cookie sheet. Cook in a 400 oven for 30 minutes or until chicken is no longer pink in center.

Cheesey Chicken Strips – Cut 2 lbs of fresh chicken breasts into ½ inch strips. Mix 2 c. crushed cheese-flavored crackers and ½ c. shredded cheddar cheese in a large zip lock bag. Beat an egg in a large bowl. Add chicken strips to egg and toss to coat. Remove chicken from egg, allowing excess to drip off. Place chicken in bag of cracker mixture. Seal bag and shake to coat evenly with cracker mixture. Freeze. To eat, place frozen chicken strips in a single layer on a cookie sheet and cook in a 400 oven for 20 minutes or until chicken is no longer pink in middle.

Chicken with Herbs – In bowl, combine 8 md. Green onions, chopped, 2 T. fresh rosemary leaves or 1 T. dried, 2 T. chopped fresh flat leaf parsley, 2 T. lemon juice, 1 t. salt, ½ t. pepper, 1 clove garlic, finely chopped. Remove giblets, rinse and pat broiler chicken dry. Rub mixture over whole chicken and place 2 T. of mixture in cavity of chicken. Freeze. To eat, defrost in fridge. Insert meat thermometer in thickest part of inside thigh muscle, but not touching the bone. Cook in a 350 oven for 1 to 1 ½ hours or until meat thermometer reaches 180 degrees.

Lemon Thyme Chicken Breasts – In zip lock bag, mix 1 T. grated lemon peel, 4 t. chopped fresh thyme leaves or 2 t. dried, 2 t. garlic salt, ½ t. pepper. Add 2 lbs frozen chicken breasts and shake to coat. Freeze. To eat, defrost in fridge. Cook in a 375 oven for 30 minutes or until chicken is no longer pink in center.

Tarragon-lemon Roast Chicken – Remove giblets. Rinse broiler chicken, pat dry. Skewer neck skin to back and tie legs to tail. Twist wings under back. In a small bowl, combine 1/3 c. lemon juice, 1 T. oil, ¾ dried tarragon, 2 cloves garlic, chopped, ½ t. salt, ¼ t. pepper. Brush over chicken. Freeze. To eat, defrost in fridge. Insert meat thermometer in thickest part of inside thigh muscle, but not touching the bone. Cook breast side up in a 375 oven for 1 to 1 ½ hours or until meat thermometer reaches 180 degrees.

Roast Sticky Chicken – Combine 4 t. salt, 2 t. paprika, 1 t. cayenne pepper, 1 t. onion powder, 1 t. dried thyme, ½ t. pepper, ½ t. garlic powder. Remove giblets from chicken. Rinse chicken, clean cavity and pat dry. Rub spice mixture into chicken both inside and out making sure it is evenly distributed and down deep into skin. Freeze. In separate bag, freeze 1 c. chopped onions. To eat, defrost chicken and onions in fridge. Insert meat thermometer in thickest part of inside thigh muscle, but not touching the bone. Stuff cavity with onions, and roast uncovered at 250 degrees for 5 hours. After one hour, baste with pan juices every half hour (or use an oven bag! And no basting required.) Let rest 10 minutes before carving.

Rosemary Lemon Chicken – Remove giblets and neck from broiler chicken. Rinse chicken, drain and pat dry. Working with chicken breast side up, fold wings toward neck, then fold up and under back of chicken so they stay in place. Cut lemon in half, squeeze enough juice from one half of lemon to make one tablespoon. Cut remaining lemons into large chunks. Place lemon chunks and 2 sprigs of fresh rosemary or 1 t. dried inside of body cavity of chicken. With string, tie legs and tail together. Place chicken in a large roasting pan. In a cup, mix 2 T. fresh rosemary or 2 t. dried, 2 T. oil, 1 t. salt and ¼ t. pepper. With pastry brush, brush chicken with mixture. Cut 2 lbs of red potatoes in half. Place potatoes in roasting pan around chicken. Drizzle with the 1 T of lemon juice and 3 T. olive oil and sprinkle with ¾ t. salt and ¾ t. pepper. Toss to coat. Freeze. Freeze green beans separately. To eat, defrost in fridge. Insert meat thermometer in thickest part of inside thigh muscle, but not touching the bone. Cook in a 350 oven for 1 hour and 15 minutes, basitng with pan drippings occasionally. When chicken turns golden cover with a tent of foil. After 1 hour and 15 minutes add green beans to rasting pan and toss with potatoes. Roast 1 hour longer, basting occasionally until thermometer reaches 180.

BBQ Chicken Part 2 – Remove BBQ chicken from crock pot and divide into 3 portions. Put 2 portions into 2 storage containers. These will be 1 portion for BBQ chicken sandwiches, and 1 portion for BBQ chicken over rice. Reserve the other portion for Cowboy Chicken.

Pizza Chicken – Place 2 lbs frozen chicken thighs in ziplock bag.Sprinkle with ½ t. salt and ¼ t. pepper. Top with 1 small onion sliced and 2 c. spaghetti sauce. Freeze. Also freeze 1 c. shredded mozzarella cheese. To eat, defrost in fridge. Place in crock pot. Cover and cook on low for 4 – 6 hours or until center of chicken is no longer pink. Meanwhile, cook and drain 16 oz. rotini pasta according to directions on box. Serve chicken over pasta.

Cowboy Chicken – In a 2 quart casserole dish, mix reserved BBQ chicken, 1 can garbanzo beans, 1 can lima beans, 1 can or 2 cups cooked dried kidney beans from bean plan. Freeze. Also freeze 1 c. shredded cheddar cheese. To eat, defrost in fridge. Then cook in 350 oven for 30 to 35 minutes until bubbly. Sprinkle with cheese and cook for 5 more minutes or until cheese is melted.

Chinese Chicken – Place 4 lbs frozen chicken thighs in a zip lock bag. In a bowl, mix together 1 T. oil, ½ c. water, 1/3 c. soy sauce, 1/3 c. brown sugar, 1 T. catsup, ¼ c. orange juice, ½ t. crushed red pepper, 2 cloves garlic, minced, 1 green onion, sliced. Add sauce to chicken in zip lock bag. Freeze. To eat, defrost in fridge. Place in a 3 qt. casserole and cover. Cook in a 350 oven for 1 hour, stirring once. Mix 2 T. cornstarch and 1 T. water. Add to sauce and stir to mix. Cook for 15 minutes longer or until sauce is thickened.

Teriyaki Chicken Wings – Divide frozen wings between to gallon ziplock bags. In a 4 cup measuring cup, combine 1 c. soy sauce, ¾ c. brown sugar, 1 T. vinegar, 1 t. garlic salt, 1 t. ginger. Divide sauce between the bags. Freeze. To eat, defrost in fridge. Cook in a 400 oven for 30 minutes, turning once.

Forbidden City Chicken – In a 2 quart casserole, place 2 lbs frozen chicken breasts. In a bowl, mix ¾ c. soy sauce, 2 T melted butter, 1 T. curry powder, 1 t. cinnamon, 1 t. ginger, 1 clove garlic crushed, 2 dashes Tabasco sauce. Spread over chicken and freeze. To eat, defrost in fridge. Sprinkle with ½ c. sesame seeds. Cook in a 325 oven for 1 hour, covered, until chicken is no longer pink in center.

Fajitas – Cut 6 lbs of fresh chicken breasts into ½ inch strips. Divide into 3 parts, and set 2 parts aside. In a zip lock bag, mix together 2 T. oil, ¼ c. lime juice, ½ t cumin, 1/8 t. cayenne. Add the meat. Freeze. In another freezer bag, mix 1 lg green, 1 lg. yellow and 1 lg. red pepper, all sliced, and 1 onion sliced. Freeze. To eat, defrost both bags in the fridge. In a large skillet, heat 1 T. oil until very hot. Add the meat with the marinade and stir fry over high heat until meat is cooked, 3-5 minutes. Remove from skillet and set aside. Add 2 T oil to skillet and heat until very hot. Add peppers and onions and stir fry until crisp tender, 3-5 minutes. Return meat to skillet and heat through. Serve with tortillas and any extras.

Skewered Chicken – Marinate 1 reserved part of chicken strips in 1 c. soy sauce for 15 minutes. Put chicken on skewers, piercing in several places, like sewing them on. Freeze. To eat, defrost in fridge. Grill, until chicken is cooked through.

Oven Fried Chicken Strips – Soak last part of reserved chicken in 2 c. buttermilk for 15 minutes or longer. Dip each strip into shake n bake or homemade shake n bake, coating well. Bake in 350 oven for 30 minutes or until cooked through. Freeze on a cookie sheet and then transfer to a gallon bag. To serve, cook directly from freezer in 350 oven until hot or in microwave.

Mexican Chicken Lasagna – Spray 3 qt. baking dish with cooking spray. Cook 12 lasagna noodles half way. They should be slightly stiff. In large bowl, combine 2 cans cream of chicken soup, 8 oz. sour cream, ¼ c. milk, 1 ¼ t. cumin, ½ t., 2 c. reserved chicken, 1 can chopped green chilies. Spread 1 ¼ c. of chicken mixture in bottom of 3 qt. casserole dish. Top with 4 lasagna noodles. Spread 1 ¼ c. chicken mixture over noodles. Sprinkle with ½ c. chopped green onions and ½ c. chopped cilantro. Sprinkle with 1 c. of shredded Mexican style cheese. Top with 4 noodles. Spread 1 ¼ c. chicken mixture on noodles. Sprinkle with 1 c. chopped red bell pepper and 1 can sliced ripe olives. Sprinkle with 1 c. of Mexican Style cheese. Top with 4 noodles. Spread with remaining chicken mixture. Freeze. Freeze remaining 1 c. of Mexican style cheese. To eat, defrost in fridge. Cook in 350 oven for 30 minutes. Sprinkle with remaining cheese. Cook for 15 minutes longer. Let stand 15 minutes before cutting.