Poultry
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Servings: |
6 |
12 |
18 |
24 |
30 |
36 |
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Ingredients: |
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Onions, diced |
1/2 C. |
1 C. |
1 1/2 C. |
2 C. |
2 1/2 C. |
3 C. |
|
Green pepper, diced |
1/2 C. |
1 C. |
1 1/2 C. |
2 C. |
2 1/2 C. |
3 C. |
|
Oil |
1 T. |
2 T. |
3 T. |
1/4 C. |
1/4 C. + 1 T. |
1/4 C. + 2 T. |
|
Corn, canned |
3/4 C. |
1 1/2 C. |
2 1/4 C. |
3 C. |
3 3/4 C. |
4 1/2 C. |
|
Chili powder |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
|
Oregano |
1/2 t. |
1 t. |
1 1/2 t. |
2 t. |
2 1/2 t. |
3 t. |
|
Pepper |
1/4 t. |
1/2 t. |
3/4 t. |
1 t. |
1 1/4 t. |
1 1/2 t. |
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Chicken, cooked & chopped |
2 C. |
4 C. |
6 C. |
8 C. |
10 C. |
12 C. |
|
Salsa |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
|
Pita bread |
6 |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
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On Hand: |
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Lettuce |
1/2 head |
1 head |
1 1/2 head |
2 head |
2 1/2 head |
3 head |
Assembly Directions:
In a large skillet, sauté onions and green pepper in
the oil until onions are translucent. Add corn,
chili powder, oregano, pepper, chicken and salsa to
pan. Cook until chicken is warmed and liquid from
salsa is reduced – about 5 minutes. Cool.
Freezing and Cooking
Directions:
To freeze: Place mixture in rigid freezer container
or freezer bag. Pita bread should be frozen along
with chicken mixture in a separate package. Seal,
label and freeze.
To serve:
Remove bread and mixture from
freezer the night before serving. On day the food is
served, cut pita bread in halves to form pockets.
Open each pocket and place one leaf of lettuce in
pocket. Package two pita pockets per sandwich bag.
Place the chicken mixture in a large pan. Heat on
medium high heat until mixture is boiling. Place 1/2
cup of the chicken mixture in a warmed thermos and
close lid.
Comments:
This is also a nice dinner recipe as well. You can
serve it wrapped up in flour tortillas instead of
pita bread.
This page was last updated on Monday, June 02, 2008.
Copyright 2008 - 30 Day Gourmet. All rights reserved.