Chili N Chicken Macaroni Oamc Freezer Food

ONE-POT CHEESY CHILI-MAC

Steps:

• In 5-quart Dutch oven, heat oil over medium-high heat. Add beef, onions and bell peppers; cook 6 to 8 minutes, stirring frequently, until beef is cooked through and onions are tender. Stir in taco seasoning mix, chili powder, garlic powder and salt. Stir 30 seconds.
• Stir in water, tomatoes, beans and chiles. Stir in macaroni; heat to boiling over high heat. Reduce heat to medium; cook 10 to 12 minutes, stirring frequently, until macaroni is cooked through. Do not drain.
• Stir in 1 cup of the Cheddar cheese. Serve with remaining cheese, cilantro, green onions and hot sauce.

ONE POT CHILI MAC AND CHEESE

Steps:

• Heat oil in large pot over high heat. Add garlic and onion, cook for 1 minute. Then add capsicum and cook until onion is translucent.
• Add beef and cook, breaking it up as you go.
• Once the beef turns from red to brown, add remaining ingredients except cheese. Stir, bring to simmer, then turn the heat down to medium.
• Cover and cook for 12 minutes or until the macaroni is al dente, meaning just cooked, still a tiny bit on the firm side. It should be saucy but not tons of liquid (see video).
• Turn the stove OFF but leave the pot on the stove. Stir through half the cheese - it should be a bit saucy. Adjust salt and pepper to taste. Top with remaining cheese, put the lid back on and leave until the cheese melts - about 2 minutes (sauce will absorb further during this period).
• Sprinkle with coriander, if desired, and serve immediately.

CHILI-CHICKEN MAC AND CHEESE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain, rinse under cold water and return to the pot. Toss with 1/4 cup milk. Top with the cheese and chicken (do not stir).
• Meanwhile, melt 1 tablespoon butter in a large skillet over medium-high heat. Add the scallions, chili powder, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, 2 minutes. Add half of the pico de gallo. Cook, stirring, until the scallions soften, 2 to 3 minutes.
• Reduce the heat to medium. Add the remaining 2 tablespoons butter and swirl to melt. Sprinkle in the flour; cook, stirring, until a paste forms, about 1 minute. Gradually stir in the broth and the remaining 1 cup milk. Bring to a simmer; cook, stirring occasionally, until thick enough to coat the back of a spoon, about 6 minutes.
• Add the sauce to the pot with the pasta. Cook over medium heat, stirring, until the cheese melts, about 3 minutes; season with salt and pepper. Top with the remaining 1/2 cup pico de gallo.

CHICKEN CHILI

Steps:

• Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.
• Preheat the oven to 350 degrees F.
• Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.

FREEZER CHILI MACARONI

Steps:

• In a large skillet, cook chicken with garlic over medium high heat, breaking it up with a wooden spoon, for 5 minutes or until chicken is no longer pink.
• Stir in tomatoes, tomato sauce, chili powder, oregano and cumin. Bring to a boil. Stir in macaroni and green beans; bring back to a boil. Reduce heat to medium low cover and cook, stirring occasionally, for 15 minutes or until the pasta and beans are tender. Season to taste with salt and pepper. If freezing, see "to freeze" section below, otherwise proceed with Step 3.
• Serve sprinkled with cheese.
• TO FREEZE: Let pasta mixture cool. Spoon into freezer containers, seal, date and label. Freeze for up to 3 months.
• TO SERVE: Thaw in microwave or in refrigerator overnight. Reheat in baking dish at 350°F for 30 to 35 minutes or until hot and bubbly. Proceed with Step 3, above. Serves 4.
• The Freezer Cookbook.

OUR FAMILY FAVOURITE CROCK POT CHILI (OAMC)

Steps:

• Brown ground beef, (I like to do a huge batch of ground beef using Tish's recipe#31008 and it works perfectly) place into a Ziploc bag and throw into the freezer.
• The night before serving, defrost overnight.
• (I usually don't, but some people argue that cooking frozen meat in the crock pot is not safe.).
• Throw everything into the crock pot and cook for 3-4 hours on high or 6-7 hours on low.
• Garnish with cheddar cheese and serve.
• I will sometimes serve this on buns as sloppy Joe's.
• **If desired you can make the entire recipe and freeze already made, then heat to serve. This recipe freezes great!**.

CHILE CHICKEN CHILI

Steps:

• Place chicken meat in the slow cooker; mix in salsa verde, tomato puree, vegetable broth, chili powder, cumin, cayenne pepper, salt, and black pepper. Add cannellini beans, corn, bell pepper strips, and onion; stir well.
• Cook on High, stirring occasionally, for 2 hours. Reduce heat to Low and simmer until serving time, at least 2 hours.

CHILI N' CHICKEN MACARONI OAMC FREEZER

Steps:

• Advance preparation: Cook and shred chicken breasts. Cook noodles until just tender, do not overcook or they will be mushy in final dish. Rinse in cold water. If storing noodles overnight, put in a pan of cold water in fridge. Chop peppers and onions.
• Heat broth.
• Add peppers and onion, cook till slightly softened.
• Add garlic, chili powder, and oregano. Stir constantly for 1-2 minutes.
• Turn heat to low.
• Pour in undrained stewed chopped tomatoes, corn, beans, macaroni, chicken, salsa and cheese. Reserve 3/4 cup cheese for topping the dish.
• Package 1/4 cup shredded cheese in each of 3 small freezer bags, label.
• Package 1/3 of prepared food into each of 3 large gallon freezer bags, label.
• Attatch cheese bag to meal bag.
• Day before serving: Pull meal from freezer and transfer to refridgerator to thaw.
• Serving day: Pour meal into a 13x9 casserole, top with cheese, and bake at 350 for 30 minutes, or until hot. Alternatively, pour meal into skillet, heat, top with cheese, and serve.
• You can use any variety of small noodle you have available. Try rotini, penne, farfalle, etc.
• Good additions/substitutions are green chilies, black beans, extra chili powder, red pepper flakes, or cayenne.