I have these recipes saved on my computer from when I went trolling for recipes. Unfortunately, I did not save were I got the recipes.

"What is Dump Chicken?
Dump chicken is one of the easiest forms of Freezer cooking! The idea is VERY simple, do NOT over think it. You take raw (never frozen) OR Frozen chicken pieces, toss them into a One Gallon Freezer Bag, then toss in the sauce and freeze flat. The key is never RE-FREEZE Raw chicken. Then thaw the chicken and cook! You can bake it, roast it, crock pot it, grill... and maybe microwave it?

All the recipies can be made with 4-8 pieces of chicken (any pieces will do... wings, thighs, drumsticks, bone-in, skin-on, bonelss, skinless, maybe even whole chicken), we use 5 boneless/skinless chicken breasts to keep it healthier.

To cook the chicken, thaw completely in the fridge, dump into 9x12" pan, bake at 350 until done. For BL/SL breasts it is about 25-35 minutes. For chicken pieces, it runs closer to an hour. "

DUMP LEMON AND GARLIC CHICKEN
2 Cloves Chopped Garlic
4 Tablespoons Olive Oil
2 Tablespoons Chopped Parsley
3 Tablespoons Lemon Juice
1/8 Teaspoon Pepper

DUMP LEMON MARINADE CHICKEN
2/3 cup Lemon Juice
1/4 cup Cider Vinegar
1/4 cup Vegetable Oil
2 Tablespoons Minced Onion

DUMP PEPPER LIME CHICKEN
1/2 Teaspoon Lime Peel
2 Cloves Minced Garlic
1/4 cup Lime Juice
1 Teaspoon Pepper
1 Tablespoon Vegetable Oil
1 Teaspoon Basil
1/4 Teaspoon Salt


Creole

1 Tablespoon Olive Oil
1/4 cup Chopped Onion
1/4 cup Bell Pepper
1 Clove Minced Garlic
14 oz can Whole Tomatoes
(Chopped and undrained)
2 Teaspoons Worcestershire
2 Teaspoons Red Wine Vinegar
1/2 Teaspoon Dried Basil
1/4 Teaspoon Salt
1/4 Teaspoon Pepper
1/4 Teaspoon Pepper Sauce (Optional)

For immediate cooking: Pre-heat oven to 350 F. Place all ingredients into a
large baking dish, turn chicken to coat. Bake until chicken juices run
clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken
breasts).

For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat
in freezer.

To thaw and cook: Take the bag out of the freezer the night before, make
sure the baggie is completely closed. Place the Bag on a shelf furthest
from the freezer (It works best if the bag is laying flat, although this
may not be the best option with a side-by-side fridge/freezer). Preheat the
oven to 350 F. Empty the contents of the bag into a large baking dish and
bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30
minutes for chicken breasts).

Garlic Dijon Chicken

2 Cloves Minced Garlic
4 Tablespoons Dijon Mustard
2 Tablespoons Lime Juice

For immediate cooking: Pre-heat oven to 350 F. Place all ingredients into a
large baking dish, turn chicken to coat. Bake until chicken juices run
clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken
breasts).

For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat
in freezer.

To thaw and cook: Take the bag out of the freezer the night before, make
sure the baggie is completely closed. Place the Bag on a shelf furthest
from the freezer (It works best if the bag is laying flat, although this
may not be the best option with a side-by-side fridge/freezer). Preheat the
oven to 350 F. Empty the contents of the bag into a large baking dish and
bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30
minutes for chicken breasts).

I like the cranberry one. I wasn't sure that we could have cranberry sauce on SB due to sugar.

The cranberry one is in the phase 2 recipes. This disclaimer is at the bottom of the recipes:

" With the cranberry chicken and the apple chicken, I'm thinking that 1/2 cup of cranberry sauce and 1/2 cup of apple juice would be ok, because it's actually the marinade and not much will really get into the meat and most of the time we don't make gravy with the pan drippings anymore."

I wouldn't use the cranberry or apple recipe in phase 1 at all. But as you get into phase 2, you will find what you can and can not eat and what causes cravings for you.

Sarah

Guessing that these came from the Soopermom site. If the link gets deleted, just search for Soopermom oamc

http://oamc.8m.com/

Yes, that's the page. Thanks for posting the link. I tend to save recipes and forget to add where I found them....bad Sarah, bad.

Sarah

I made a bunch of these this weekend, we had the Pepper Lime last night and hubby raved over it! Plus the house smelled awesome. I wanted to add my own recipe for Asian marinade! Just use the same method as above.

3 T soy sauce
1 T rice wine vinegar
2-4 cloves chopped garlic (I like a ton)
1 tsp sesame oil
1/2 tsp powdered ginger or 1 tsp fresh, grated ginger
1 tsp honey (I know this isn't SBD okay, but you won't eat much of it and it adds a hint of sweetness. You can totally take this out and maybe add a dash of Splenda)

Great on steak, chicken, pork tenderloin, fish...!!

Thanks for reposting, looks easy and good.

Wow, it doesn't get much easier than that for dinner. I'll definitely try this!

I'm new to the forum and I just love it! Has anyone used the dump chicken recipes in a pressure cooker?

could use agave nectar instead of honey i believe that is allowed on sb