See I told you, this would help!
- SC = Store Coupon
- MC = Manufacturer Coupon
- SS = Smart Source
- RP = Red Plum
- PG = Proctor and Gamble
- WYB = When You Buy
- B1G1 = Buy One Get One Free
- .75/1 = 75 cents off one item
- .75/3 = 75 cents off three items
- EXP = Expiration Date
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I planned to get this post to Jenny yesterday but with the kids out of school, well, nothing much got done.
I wanted to let you all know that all the recipes I recommend are ones that I have tried and have received the thumbs up from my family. I will try to chose quick and easy recipes. If it is one that might be difficult or take extra time, I’ll let you know. I love to cook and try at least 2-3 new recipes a week so I hope to always give you a good variety.
The first thing I noticed in the Kroger flier was that split chicken breasts were on sale. I love to buy breasts when they are on sale, cook them, chop them, and freeze them in one cup portions. It is great when you run across a recipe calling for precooked chicken and you’ve got 8 cups in the freezer!! I got this idea from Southern Living Magazine.
Step 1: How to cook them before freezing:
Basic Baked Chicken Breasts
I purchase close to 4 lb. of chicken breasts. They are usually rather large so if you get smaller breasts you may need to reduce the cooking time. I can tell when chicken is done by a touch test but a thermometer would be helpful for this. You don’t want overcooked, dry chicken.
4 celery ribs with tops, cut into 4 inch pieces
2 carrots, sliced
2 medium onions, sliced
6 bone-in chicken breasts (about 4 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper
Arrange celery, carrots, and onions in a lightly greased 15×12 inch roasting pan (somehow I make mine fit in a 9×12 pan). Top with chicken; sprinkle with salt and pepper (or use seasoning salt).
Bake, covered, at 350 for 1 to 1 1/2 hours or until chicken is done. Cool chicken slightly; remove and discard skin and bones. Chop meat, and store in airtight containers in freezer for up to 3 months.
Chicken Pot Pie
This is my favorite recipe using the chopped cooked chicken. I got this recipe from my aunt so I will have to type it out. I don’t know where she got it.
2-3 cups of Chopped Cooked Chicken
1 bag frozen Mixed Vegetables
1 box Pillsbury Pie Crust
2 tbsp Sour Cream
1 can Cream of Chicken Soup
1/2 – 1 cup Chicken Broth
1/2 cup Chopped Celery
(we leave out the celery as my husband is a celery hater, you could add mushrooms or any other veggie not in the mixed veggie bag)
Unroll one pie crust into pie plate. Mix all ingredients. Pour into pie crust. Top with second pie crust and bake at 350 for 45-60 minutes.
— and/or —
Crispy Skinned Chicken a l’orange
This comes from the new Next Food Network Star Melissa d’Arabian. The glaze on this chicken is awesome. If you ever get a chance to see this episode do it. She shows you how to remove the chicken from the bone once is is cooked. I would always serve split breasts right on the bone, and now that I know how to remove the bones I buy more bone in breasts. They are usually cheaper and the chefs always say cooking something on the bone keeps it moist. (There is also a great video here on deboning a chicken.)
To go along with that try her 5-minute individual potato gratins. My kids had a blast helping me make these.
If you want to celebrate Oktoberfest at your house, try this out. It is not a quick recipe, but it is not difficult. The roast marinates for 2-3 days and then when you go to cook you basically put everything in the oven for 2 1/2 hours.
Jenny here: The Kroger ad was pretty slim pickin’s this week, so thanks Amy for using this as an opportunity to make use all better chefs! In terms of meat prices bone in chicken breasts are usually $1 cheaper per lb than boneless so it is great to know how to use these!!
One other thought, this is the mother of twins part of me talking. Ever want to know what you can do for a new mom? Whole meals are wonderful, but if you took the time to brown hamburger meat, or cook and cube chicken to freeze… any mom would love you forever!
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