Monday, October 18

Make Ahead Monday: Ranch Chicken and Potatoes

I am headed to the doctor this morning for another blood pressure check and, most likely, will be headed to the hospital this afternoon to be induced.  Since a lot is going on in our house, I have planned out a few posts for the next few weeks in lieu of Menu Plan Monday.

I am calling these posts "Make Ahead Monday" as they are all meals that freeze incredibly well and can make for a quick dinner during the week or during a stressful time in life.  These make wonderful meals to take to others.  For instance new mothers, after loss of loved ones, when people are sick, or just to let someone know you're thinking of them.  These meals are all fairly frugal options and easy to assemble.  They are also easy to double or triple and then you can cook one night and have 2-3 meals to put in the freezer for the future (this method has really helped us in not going out to eat as much).

I will be posting various recipes, most of which we will be enjoying after the baby comes thanks to my marathon freezer cooking session a few weeks ago.  I hope that you will enjoy these recipes and that they will bless your bellies and wallets :)

Ranch Chicken and Potatoes

1 1/2 lbs red potatoes, quartered and blanched in boiling water for 3-5 minutes
1 c red bell peppers, diced/minced 
6 boneless, skinless chicken breast halves, cut into thirds (I usually use diced/shredded, precooked chicken to make this faster and cheaper)
1 c nonfat sour cream
1 can cream of chicken soup
1 1-oz package powdered ranch salad dressing
1 t garlic salt

  1. Spread the potatoes in the bottom of the prepared baking dish(es).  Layer the bell peppers and chicken breasts on top of the potatoes.  Set aside.  
  2. In a large bowl, combine the sour cream, soup, ranch dressing mix, and salt and stir thoroughly.  
  3. Spread sour cream mixture over the chicken.

For dinner tonight:
Preheat the oven to 350 degrees.  Cover the dish with aluminum foil and bake for 1 ½ hours, until browned and bubbly (may take less time if using precooked chicken--test potatoes after 45 minutes).
To freeze:
Cover with plastic wrap and heavy-duty aluminum foil.  Label, date, and freeze for up to 3 months.  Thaw in the refrigerator before cooking as directed above.

No comments: