Oamc Chicken Fajita Kits Food

EASY CHICKEN FAJITAS

Steps:

• Heat oven to 200C/180C fan/gas 6 and wrap 6 medium tortillas in foil.
• Mix 1 heaped tbsp smoked paprika, 1 tbsp ground coriander, a pinch of ground cumin, 2 crushed garlic cloves, 4 tbsp olive oil, the juice of 1 lime and 4-5 drops Tabasco together in a bowl with a big pinch each of salt and pepper.
• Stir 2 finely sliced chicken breasts, 1 finely sliced red onion, 1 sliced red pepper and 1 finely sliced red chilli, if using, into the marinade.
• Heat a griddle pan until smoking hot and add the chicken and marinade to the pan.
• Keep everything moving over a high heat for about 5 mins using tongs until you get a nice charred effect. If your griddle pan is small you may need to do this in two batches.
• To check the chicken is cooked, find the thickest part and tear in half - if any part is still raw cook until done.
• Put the tortillas in the oven to heat up and serve with the cooked chicken, a bag of mixed salad and one 230g tub of fresh salsa.

MEXICAN CHICKEN- OAMC

Steps:

• In a large Dutch oven, cook the onion and garlic in oil until tender.
• Add in all ingredients (including spices) except for chicken. Bring to a boil.
• Reduce heat and simmer 10 minutes, stirring occasionally.
• Add the cooked chicken; continue simmering another 10 minutes or until the chicken is heated through and the barley is tender.
• To freeze: cool, spoon into quart-sized freezer bags, label, and freeze flat.
• To serve: Thaw chicken mixture. Heat in a skillet until hot. Serve over corn tortilla chips or scoop into flour tortillas, fajita-style.
• Note: If you choose to use regular barley rather than quick cooking barley, you'll want to cook it ahead of time, which takes about an hour. Follow the directions on the box.

OAMC CHICKEN FAJITA KITS

Steps:

• In a med. bowl mix the seasoning ingredients together. Set aside for later.
• Cut peppers and onions in thin strips. In large skillet saute with a little olive oil for 5 minutes or until tender. (Do not over cook.) When cool divide into 3 portions and place each portion in a quart size freezer bag making sure to squeeze excess air out of bag. Refrigerate until ready to place in kit.
• Cut chicken into 1/4" strips. In large skillet pour a little olive oil in and begin cooking chicken strips. ( May need to do in 2 separate batches.) When chicken is no longer pink sprinkle with seasoning mix and cook 2 minutes longer. Cool chicken and divide into 3 portions. Place each portion in a quart freezer bag. Squeeze excess air out and refrigerate until ready to place in kit.
• Make 3 cheese bags by placing one cup into 3 sandwich size bags. Squeeze excess air out.
• Make 3 salsa bags by placing 1/2 cup of salsa in 3 snack size bags. Squeeze air out.
• Make 3 tortilla packs by wrapping 6 tortillas in saran wrap and then place in a gallon freezer bag. Squeeze air out.
• To assemble kit:
• Slide tortilla bag into another gallon freezer bag. Place chicken, veggies, cheese and salsa neatly into the same gallon bag. Squeeze out air and seal. Include kit directions:
• In skillet heat chicken in oil until defrosted and warm. Add veggies and cook for 5 minutes or until hot.
• Defrost tortillas if needed in microwave for 30 seconds. Spoon cheese, salsa, meat and veggies on tortilla. Serve with sour cream and enjoy!

FAJITA MAC AND CHEESE (OAMC)

Steps:

• Brown ground beef until cooked through.
• Add fajita seasoning.
• When seasoned, combine beef, macaroni noodles, and salsa con queso in casserole dish.
• Sprinkle with crushed tortilla chips, then shredded cheese.
• Bake at 350 for 30 minutes or until heated through.

NAPA DAVE'S CHICKEN FAJITA RECIPE

Steps:

• Combine the marinade ingredients into a large mixing bowl and combine well. Add the chicken and the vegetables.
• Let this marinate at least 15 minutes, but no more than an hour so the mix doesn't get mushy.
• Heat a large flat griddle or a large frying pan to high heat. Cook the mix in several batches so that the mixture is not crowded in the pan- it will brown much easier and taste better that way. It takes about 6-8 minutes each batch to get them noce and browned. Turn the mixture occasionally as it cooks to get the browning even.
• Add the mixture back onto a clean bowl as you cook the rest- cover the bowl with a large plate so the vegetables will continue to steam and get soft.
• Heat the tortillas as you normally do- we throw ours on the grill before we start to warm them. We then keep them in a covered bowl where they are easy to pull out to serve!
• We usually serve these family style- with the bowl of fajitas in the center of the table and everyone builds their own!

OAMC CHICKEN FRIED RICE

Steps:

• Cook water, rice, and boullion cubes for about 30 - 40 minutes, or until done.
• Scramble the eggs.
• Mix all of the ingredients together in a large bowl.
• Portion into bags for lunches or dinners. One cup servings is what I did. I was able to get one five cup bag for a dinner and 5 one cup bags for lunches.

CHICKEN FAJITA

Steps:

• Note: Can replace garlic clove with 1/8 tsp of garlic powder. Veggies are optional.
• Toppings: Salsa, sour cream, shredded cheese, chopped tomatoes.
• Slice meat into thin strips.
• In bowl, mix together 1 tablespoons olive oil, lime juice, garlic, chili powder, cumin, hot hepper flakes, black pepper and salt.
• Add meat, and stir to coat the meat well. Let sit to marinate (works well overnight in the fridge).
• Chop veggies into strips.
• In large non stick skillet over medium high heat, heat remaining tablespoons of olive oil.
• Throw in veggies and sautee until well done and remove from skillet.
• Add meat to skillet, cook, stirring for 3-4 minutes or until they lose their red color (for beef).
• Add veggies back in and cook for a couple more minutes.
• Remove from heat and serve.

CHICKEN PACKETS (OAMC)

Steps:

• Mix chicken, cream cheese, chives, milk, and salt in a medium bowl (mixing with hands works best) to make filling, and store in a 1 qt freezer bag.
• Put crouton crumbs in another 1 qt bag, attach it to bag of chicken filling, and freeze.
• Refrigerate crescent rolls.
• To prepare for serving, thaw chicken mixture.
• Preheat oven to 350°F.
• Unroll crescent rolls.
• Each tube will contain 4 rectangles of dough with a diagonal perforation.
• Press dough along each perforation so the rectangle halves will not separate.
• Place about 1/4 cup of the chicken mixture into the center of each rectangle.
• Fold dough over the filling, and pinch the edges to seal tightly.
• Dip each packet in melted margarine, and coat with crouton crumbs.
• Place packets on a baking sheet.
• Bake for 20 minutes or until golden brown.
• Packets are good either hot or cold.

BARBECUE CHICKEN PIZZA (JACKPOTT OAMC)

Steps:

• Cooking Day.
• Marinate chicken in 2/3 cup barbecue sauce for 4 hours or up to overnight. Place chicken and marinade in small baking dish. Bake at 350 degrees for 30 minutes or until chicken is cooked and remove. Let cool and chop or shred.
• Place remaining 2/3 cup barbecue sauce in a zip loc bag. Place cheeses in a ziploc bag. Place red onion in a ziploc bag. Place chopped fresh cilantro in a ziploc bag. Place chicken in a ziploc bag. Place all of these toppings in a large gallon size freezer bag and label with item name and date.
• Serving Day.
• Thaw barbecue sauce by running bag under warm water. No need to thaw other toppings. Spread barbecue sauce over crust, sprinkle with cheese and arrange chicken, and onion as desired on top. Bake as directed on crust package. Sprinkle with cilantro for garnish and serve.

CITRUS SALSA CHICKEN (OAMC/DUMP CHICKEN)

Steps:

• Put all ingredients in a gallon size ziploc bag.
• Flatten contents in closed ziploc bag and freeze.
• Take out the chicken the and defrost in refrigerator on the day of desired use.
• Once thawed, cut chicken into strips.
• Saute chicken for 6 minutes on each side.
• Use as filling for fajitas and enjoy!