Update on the Once A Month Cooking Experiment

Posted on April 4, 2008
Filed Under Recipes, frugal living |

I had written an article on my planned experiment for cooking for the month just before Easter. With my family coming down for the day and planning Easter dinner, it got put off for a few weeks. I don’t think that I am going to be able to buy all the groceries at once so I am preparing the recipes one at a time which is cheating on the Once A Month Cooking but accomplishes my goal of having easy and inexpensive meals in the freezer.

Tonight I am preparing Chicken in Raspberry Sauce. While this sounds like a totally decadent meal, it is actually not terribly expensive to prepare. I am also taking some liberties with the recipe as I did not have fresh raspberries or rice vinegar and I didn’t want to buy them for one dish.

Chicken in Raspberry Sauce

1/2 cup raspberry preserves (fruit only type)
1/2 cup frozen pineapple juice concentrate, thawed
1/2 cup soy sauce
2 T rice wine vinegar (I used balsamic vinegar)
1/2 t chili powder
1/2 t curry powder
1/2 t garlic powder
1/4 cup fresh raspberries, mashed ( I left these out and added a bit more preserves)
6 boneless, skinless chicken breasts

Serving Day: 1/4 cup fresh raspberries

Serves 6

Cooking Day Instructions:

Combine preserves, juice, soy sauce, vinegar, chili powder, curry, and garlic powder and mashed raspberries. Place raspberry mixture together with chicken breasts in a freezer bag and seal bag securely. Freeze, using the freezer bag method.

Serving Day Instructions

Thaw chicken mixture completely and place sauce and chicken in a large baking dish. Bake covered at 350 degrees for 30-40 minutes. Remove from oven, transfer chicken to serving platter and top with pan juices. Garnish with fresh raspberries.
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I am freezing most of the recipe and cooking one serving tonight. It smells heavenly. This is one of the recipes from “Don’t Panic - Dinners in the Freezer”

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Comments

2 Responses to “Update on the Once A Month Cooking Experiment”

feefifoto (1 comments.) on April 4th, 2008 8:50 pm

This kind of recipe is very easy to make and freezes well. Have you tried using French, Russian or Raspberry Vinaigrette salad dressing as a base to go along with the preserves?
CindyS on April 6th, 2008 8:29 am

I haven’t but what a great idea. The recipe was delicious and although I feared it would be a little sweet, it wasn’t. There was the barest hint of rasberry flavor. I think next time I will splurge and actually buy frozen rasberries for it. I remember my aunt used to make a chicken dish called Russian Chicken that used preserves and Russian dressing. I bet it would freeze well also.

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