Garlic Lime Chicken

From The Taste of Home Cookbook, p. 162

In a large resealable freezer bag, labeled with instructions, combine:

1/2 cup Lime Juice

1/4 cup Cider Vinegar

6 Garlic Cloves, minced

1 Tbsp. dried Coriander

2 tsp. Pepper

1 tsp. Salt

1 tsp. Paprika

Add: 8 chicken breast halves about 8 oz. each. Seal bag and turn to coat. Freeze.

Instructions on bag: Thaw. Pour off marinade. Brown chicken on all sides in 1/4 cup oil. Transfer to a greased 15×10 baking pan. Bake, uncovered, at 375 degrees for 30-35 minutes or until meat thermometer reads 170 degrees and juices run clear.

Yield: 8 servings

Barbecued Chicken

From The Taste of Home Cookbook p. 159

2 Tbsp. Onion, chopped sautéed in 1 Tbsp. oil until tender

Add and bring to a boil. Reduce heat, simmer, uncovered, for 10 min., then cool:

2 cups Ketchup

1/2 cup Cider Vinegar

2 Tbsp. Lemon Juice

1 Tbsp. Hot Pepper Sauce

2/3 cup Worcestershire Sauce

Add 3 lbs. of chicken breasts and sauce to a zip-top freezer bag labeled with these instructions:

Place chicken and sauce in a 9×13 baking dish. Bake, uncovered, at 350 degrees for 45-60 minutes or until juices run clear.

Alternately, you can freeze the sauce and chicken separately and brown the chicken in about 1/3 cup oil before placing in baking dish.

Yield: 6 Servings


No Work Chicken

This comes from Make It Now Bake It Later on page 35. I use several good recipes from this cookbook.

1/2 cup honey

1/2 cup Dijon Mustard (I prefer 1/4 cup)

1 Tbsp. Curry powder

2 Tbsp. Soy Sauce

Mix all these ingredients in a small bowl then add to 4 chicken breasts in a zip-top freezer bag labeled with these instructions:

Preheat oven to 350 degrees. Place thawed chicken and sauce in an 8×8 or 9×9 baking dish. Bake covered for 1 hour.

Chicken Marinades and such

I will post as many recipes for preparing chicken to freeze as I can today. These are the recipes I used last time I got 40 lbs. of chicken from Zaycon.

Mine comes tomorrow and I’m getting 80 lbs. this time so I’m going to try some new recipes. I hope they work!

I decided that this time I will prepare some of the marinades the day before to shorten the “chicken day” a little.

No Fat Banana Bread/Muffins

This “full-fat” recipe comes from my husband’s recipe box and has been modified to be “no fat”, which is not hard to do when you’re using Bean Butter.

Beat together:

2 eggs

Scant 1/2 cup oil -OR- 1/2 cup bean butter (1/2 c. water, 1/4 c. bean flour, boiled)

1 cup sugar -OR- 1/2 cup sugar, 1/2 cup honey -OR- 1 cup honey

Add: 4 large bananas, crushed

Sift together:

2 cups flour (I used 1 c. white & 1 c. whole wheat, could use all white whole wheat flour)

1 tsp. baking soda

1/2 tsp. salt

Add sifted ingredients and 1/2 cup chopped walnuts or pecans, if desired, to banana mixture and mix well. Add 1 tsp. vanilla and mix again. Pour into well-greased loaf pan or muffin tins. Makes about 18 muffins or 1 regular loaf.

Bake at 350 degrees: 20 minutes for muffins & about 1 hour for loaf, or until toothpick inserted in center comes out clean.

Honey Wheat Bread Recipe



Magic Mill Honey Wheat Bread 1



Bean Butter–Huh?!

You heard right, Bean Butter. Let me explain. You can use white beans–either dry or from a can– to make bean butter.

Why Bean Butter? LOW FAT! You can make nearly any baked good low-fat by replacing the fats with bean butter. You say “No way!”. I say “Hey – give it a try!”. I did, and was pleasantly surprised. I tried it in Ginger Snaps and in the Chocolate Zucchini Cake I previously posted. The cake tasted and had the same texture as before. The cookies tasted great but were more like cake cookies rather than “Snaps”.

My conclusion: Bean Butter is a great substitute for fats when used in cakes, quick breads, yeast breads (I have a friend that uses it this way), and cake-like cookies. You substitute fats for Bean Butter using a 1/1 ratio–easy!

There are Two Methods for making Bean Butter:


Mash canned white beans along with the canning liquid.

Cook your own white beans, either Small White or Great Northern*. Rinse beans, cover by 1-2″ with water and soak overnight. Discard soaking water, rinse, then cover again with water by 1″. Bring to a boil, then simmer covered until tender. DO NOT add anything to the beans when cooking, no matter what their end use will be, the beans will never soften. Trust me! I know what I’m talking about. You can cook and mash a large amount, then freeze in 1/2 cup portions for future use.


Grind dry white beans in your grain mill to make flour. Add 1/2 cup of this flour to 1 cup water while whisking in a small saucepan. Keep whisking as you bring it to a boil. Turn down heat and simmer covered for 2-3 minutes or until smooth and thick, similar to shortening but not as stiff.

*You can use other types of beans but they will impart color and taste to your baked good, which may not be all bad depending on what it is. It could be fun to experiment! If you use Pinto beans to make flour you can make refried beans in 5 minutes!

Bean flour is handy to have around and will keep for 6 months without refrigeration in an airtight container. Besides using it to make bean butter you can also use it as a thickener or as a nutritious addition to wheat flour when making bread (Fill 1 cup measure 1/8 full with bean flour and the rest with wheat flour.)

In Rita Bingham’s Country Beans she has a recipe for “Cream of Chicken soup”. It is simply white bean flour whisked into boiling water, seasoned, and chicken pieces added along with Italian seasoning. Now you have non-dairy & non-fat!

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