OAMC: Dump Chicken

I'm planning to do my Once-A-Month-Cooking day Thursday and Friday.  Last Thursday I purchased a 10 pound bag of fresh chicken leg quarters from Kroger and knew they wouldn't last through next week without freezing them first.  I've read a little about refreezing meat and figured if the store has it in a refrigerated meat case and I keep it refrigerated until I use it, I can refreeze it.  But you decide what works for you and your family. 

After reading a series from Once A Month Mom about Menu Planning, she recommended several sites for Once-A-Month-Cooking.  After going from site to site, I settled on Soopermom's OAMC Pages.  She has several "dump" recipes listed and I decided to try some.  I had a large can of pineapple chunks and a can of peach pie filling that I thought I might be able to use in a couple of the recipes she suggested. 

Here's what I did:

Caribbean Dump Chicken

1/2 large can of pineapple chunks

1/4 cup brown sugar

1/2 teaspoon nutmeg

1/3 cup orange juice

3 chicken leg quarters

Dump everything in a large one gallon freezer food storage bag and lay flat to freeze.  Thaw in the refrigerator overnight.  Pour everything in a 13x9 casserole dish and bake at 350-375 degrees F for an hour.  Adjust the cooking time if you are using boneless chicken, 30-40 minutes. 

Apricot Dump Chicken

juice and zest of one lime

zest of one orange

1 can of mandarin oranges

1 jar apricot preserves

2 garlic cloves, chopped

salt & pepper

3 leg quarters

Dump everything in a large one gallon freezer food storage bag and lay flat to freeze.  Thaw in the refrigerator overnight.  Pour everything in a 13x9 casserole dish and bake at 350-375 degrees F for an hour.  Adjust the cooking time if you are using boneless chicken, 30-40 minutes.

Russian Dump Chicken

1-16 oz bottle Russian dressing (I used Catalina)

1/2 can peach pie filling

1 pouch onion soup mix

3 leg quarters

Dump everything in a large one gallon freezer food storage bag and lay flat to freeze.  Thaw in the refrigerator overnight.  Pour everything in a 13x9 casserole dish and bake at 350-375 degrees F for an hour.  Adjust the cooking time if you are using boneless chicken, 30-40 minutes.

Asian Sesame Dump Chicken

1-16 oz bottle Asian Sesame dressing

1/2 can of pineapple chunks and juice

1/2 can of peach pie filling

2 cloves of garlic chopped

1 tablespoon chopped ginger root

3 leg quarters

Dump everything in a large one gallon freezer food storage bag and lay flat to freeze.  Thaw in the refrigerator overnight.  Pour everything in a 13x9 casserole dish and bake at 350-375 degrees F for an hour.  Adjust the cooking time if you are using boneless chicken, 30-40 minutes.

I'm really looking forward to trying these meals next month.  I might try to cook a couple of these in the crock pot.  I'll let you know how that works out.

Enjoy!