Monday, January 18, 2010

Chicken Fajitas

When I was pregnant I prepared 8 freezer meals of chicken fajitas. The week after we brought our baby home from the hospital we ate chicken fajitas for dinner, 8 days in a row! Husband felt confident making them, and seriously they are always delicious. The prep for the freezer meal is very simple, and cooking it up is equally easy. I'm going to give 2 sets of instructions below, one for a fresh dinner and one for the freezer. You could easily substitute steak for the chicken. Remember to use for freezer fajitas within 3 months.

Husband Rating: 5 stars

For dinner tonight directions: 1 meal

2 boneless skinless chicken breasts
1/2 cup of sliced green and red pepper
1/4 cup sliced onion
1 packet McCormick's Fajita seasoning (you could easily use taco seasoning here)
6 flour tortillas
Your choice of toppings: cheese, sour cream, guacamole, salsa, sliced olives, lettuce, etc.

Slice chicken into thin strips. Drizzle oil in a skillet over medium heat. Cook chicken until no longer pink, about 6 minutes. Add onion, green pepper and red pepper slices. Sprinkle fajita seasoning (or taco seasoning) over chicken and veggies. Cook and stir for 5 minutes, or until veggies are tender. Warm tortillas. Spoon chicken and veggies into tortilla and top with cheese, sour cream and other toppings.

For freezer dinner directions: 8 meals

16 boneless skinless chicken breasts
2 green peppers
2 red peppers
2 onions
48 flour tortillas
8 packets McCormick's fajita seasoning (or taco seasoning to taste)
16 gallon ziploc bags, 8 quart or sandwich bags

*Note: You are precooking the chicken for faster prep later, but freeze the vegetables fresh, saute them when you actually make the meal.

Slice chicken into long, thin strips. Cook over medium heat in a skillet drizzled with oil, about 9 minutes. Sprinkle with fajita (or taco) seasoning to taste. Cool, and divide chicken into 8 gallon bags. Slice peppers and onion. Divide into 8 sandwich bags and seal. Divide tortillas, 6 each, into gallon ziploc bags. Label, date and freeze.

To prepare 1 meal:
Warm 2 Tbsp. oil in a skillet over medium heat. Add small bag with vegetables, saute until tender, about 7 minutes. Add ziploc bag with chicken. Slowly cook and stir until chicken thaws, about 5 minutes. While still sealed, place bag of tortillas in the microwave for 1 minute. The moisture and steam will cook the tortillas, peel apart gently to avoid tearing. Layer chicken and veggies in a warmed tortilla and top with cheese, sour cream and your favorite toppings.

Tip: I print out the freezer prep instructions above and tape it to a bag. That way husband can handle all on his own!

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