Oamc Teriyaki Chicken Food

TERIYAKI CHICKEN WINGS (OAMC)

Steps:

• Divide chicken wings between 2-3 one gallon ziploc freezer bags.
• In a 4 cup measuring cup assemble remaining ingredients and stir.
• Divide teriyaki sauce between the 2 or 3 bags of chicken wings, and freeze.
• To prepare chicken wings, thaw overnight in the refrigerator.
• Place wings in a large baking pan along with teriyaki sauce.
• Heat oven to 400°F and bake for 30 minutes turning once.

TERIYAKI CHICKEN - OAMC

Steps:

• Mix all together in freezer bag.
• Mark and freeze.
• Mealtime: Defrost and cook in marinade in frying pan or grill.
• Serve with steamed veggies and rice.

OAMC TERIYAKI CHICKEN

Steps:

• Cut chicken into large chunks. cut carrots into large chunks or use baby carrots.
• Place all ingredients except rice into large ziploc freezer bag.
• Lay flat to freeze.
• On day of cooking dump all ingredients into crock pot. Cook on low for 6-7 hours. Can be started from frozen.

EASY TERIYAKI CHICKEN OAMC

Steps:

• Mix soy sauce, sugar, vinegar, vegetable oil, garlic and ginger to make marinade.
• Freeze chicken in marinade in a 1-gallon bag.
• To serve:.
• Thaw.
• Pour chicken and marinade into a baking dish.
• Bake in a preheated 350º oven for 35 minutes.
• Prepare rice according to package directions.
• Serve chicken over rice.

WILD RICE CHICKEN OAMC

Steps:

• Cook rice according to package directions. Combine rice with chopped chicken, water chestnuts, celery and onion. Put mixture in a 1 gallon freezer bag. Freeze until needed.
• To prepare for serving, thaw rice and chicken mixture, remove from bag and place in a 2 1/2 quart baking dish.
• Stir mayo and cream of mushroom soup together and spread over the top of the chicken. Mix together.
• Bake covered in a preheated 325 oven for 1 hour.

TERIYAKI "DUMP" CHICKEN OAMC

Steps:

• Mix soy sauce, sugar, vinegar, oil, garlic, and ginger to make marinade.
• Freeze chicken in marinade in a 1-gallon freezer bag.
• When preparing to serve, thaw chicken.
• Preheat oven to 350 degrees.
• Pour chicken and marinade into a baking dish that has been coated with nonstick cooking spray.
• Bake for 35 minutes.
• Prepare rice according to package directions.
• Serve chicken over rice.

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.

EASY TERIYAKI CHICKEN

Steps:

• Heat the oil in a non-stick pan over a medium heat. Add the chicken and fry for 7 mins, or until golden. Add the garlic and ginger and fry for 2 mins. Stir in the honey, soy sauce, vinegar and 100ml water. Bring to the boil and cook for 2 - 5 mins over a medium heat until the chicken is sticky and coated in a thick sauce.
• Scatter over the spring onions and sesame seeds, then serve the chicken with the rice and steamed veg.

TURKEY OR CHICKEN TETTRAZZINI (OAMC)

Steps:

• Prepare a buttered 15 x 10-inch baking dish or use two smaller 11 x 7-inch baking dishes.
• In a large bowl whisk together the undiluted soup, milk and alfredo sauce.
• Stir in the chopped turkey, cooked spaghetti, peas, mushroom slices, Swiss cheese and 1/2 cup parmesan cheese; toss to combine well.
• Season with salt and pepper.
• Transfer to the prepared baking dish or two small baking dishes.
• In a small bowl mix the crushed croutons, 1/2 cup parmesan cheese and paprika; sprinkle over the top of the casserole.
• Drizzle the melted butter over the croutons.
• If freezing; cover the baking dish tightly with foil and place in freezer for up to 6 weeks.
• To bake immediately set oven to 375 degrees.
• Bake covered for about 40 minutes, then uncover and bake another 15 minutes more or until bubbly and the top is browned.
• If baking this frozen; allow to thaw in the refrigerator overnight.
• Set oven to 350 degree, then bake covered for 40 minutes, uncover and bake for another 15 minutes more.
• Delicious!