The following is a delicious guest post from my friend and cooking-hero, Tricia from Once A Month Mom!
Since Oh Amanda is gallivanting to places I have only dreamed of going, I agreed to give her a guest post. You may have heard Amanda mention me a time or two. Yes, I am the one that finds pleasure in moms across the country spending hours on end on their feet in the kitchen preparing freezer meals. It seems rather cruel, but in reality it is a blessing in disguise. Having a freezer full of meals as a “go to” so you don’t have to think through dinner time every night is a GOD send.
And since Amanda is a professed Once A Month Mom cook, I thought I would share with you a recipe. This recipe is one that I made while we were on vacation this summer. It is also simple enough to freeze and put together again. And I was so amazed at how good these were!
Tricia @ Onceamonthmom.com
- .5 pound of chicken, cooked and diced
- 1 onion, quartered
- 2 green pepper, quartered
- 4 slices provolone cheese
- 4 buns (any kind)
Cook the diced chicken by sauteing it in a skillet. Once cooked through remove and set it aside. In the same skillet, saute green peppers and onions. Once browned but still crisp, add in chicken. Lay slices of provolone cheese on top until melted. Remove from the pan in sections using a spatula. Add to bun. Serve. You may choose to add fresh lettuce and tomato if you so desire.
You can freeze these fully assembled and then just reheat them in the microwave or in the oven. Reheating in the microwave may mean that the bread gets a little soft. You may also dice the chicken and place it in a pint size freezer bag. Cut the veggies, onions and cheese in a quart size freezer bag and freeze. Place both bags, chicken and vegetables into a gallon freezer bag to make sure they stay together in the freezer. To serve: Pull both bags to thaw, remove the cheese to a separate bag so that it doesn’t absorb water. Once thawed, follow cooking directions above. Drain any water off of vegetables before cooking them.