This collection of recipes was shared with by someone on a mommy chat board I visit. I wish I could remember who gave it to me so I could credit her!
It's called "DUMP-CHICKEN" because you DUMP the mix into a 1 gallon freezer baggie with the chicken and freeze it. Then when you want to eat it, you thaw overnight in the fridge and DUMP it into a pan and cook it! All the recipes can be made with 4-8 pieces of chicken (any pieces will do... wings, thighs, drumsticks, bone-in, skin-on, boneless, skinless, maybe even whole chicken). 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° F until done. For boneless/skinless breasts, it is about 25-35 minutes. For chicken pieces, it runs closer to an hour. Enjoy! You can also use your crock pot for this too!
She adds the special note: "I pick three recipes, buy the ingredients, get a couple large things of chicken and split it up. Last time I did three Ziploc bags of each recipe (having 2 chicken breasts in each one). I made nine meals in 20 minutes.
I usually bake it or put it in the Crockpot. This summer we may try some of the recipes on the grill!"
DUMP CHICKEN
3/4 cup Ketchup
3/4 cup Blackberry Jam NOTE: Strawberry, peach, and apricot also work well
1/8 cup White Vinegar
1 Teaspoon Worcestershire
2 Teaspoon Chili Powder
1/8 Teaspoon Salt
DUMP CHILI MAPLE GLAZED CHICKEN
2 Tablespoons Water
1 Teaspoon Salt
1 1/2 Tablespoons Maple Syrup
1 Tablespoon Chili Powder
DUMP CITRUS GINGER CHICKEN
1/4 cup Orange Marmalade
1 Tablespoon Honey-Mustard
3/4 Teaspoon Ground Ginger
1/8 Teaspoon Red Pepper (Optional)
DUMP CRANBERRY CHICKEN
Tablespoons Melted Butter
1 Tablespoon Soy Sauce
1/2 cup Cranberry Sauce
1/4 cup Orange Juice
1/8 Teaspoon Cinnamon
DUMP CREOLE CHICKEN
1 Tablespoon Olive Oil
1/4 cup Chopped Onion
1/4 cup Bell Pepper
1 Clove Minced Garlic
1 (14 oz) can Whole Tomatoes, Chopped and un-drained
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
DUMP GARLIC DIJON CHICKEN
2 Cloves Minced Garlic
4 Tablespoons Dijon Mustard
2 Tablespoons Lime Juice
DUMP HERB WINE CHICKEN
1 cup Red Wine
2/3 cup Vegetable Oil
2 Cloves Crushed Garlic
1/2 Lemon (sliced thinly)
2 Tablespoons Minced Parsley
1 Teaspoon Thyme
1 Teaspoon Basil
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
DUMP HONEY GINGER CHICKEN
4 Tablespoons Chopped Onion
1 1/2 Tablespoons Honey
1 Tablespoon Soy Sauce
1 Tablespoon Minced Ginger
2 Tablespoon Sherry
1/4 cup Chives
DUMP HONEY GLAZED CHICKEN
1/4 cup Butter -- Melted
1/8 cup Soy Sauce
1/2 cup Honey
DUMP HONEY SESAME CHICKEN
1/2 cup Beer
3 Tablespoons Sesame Seeds
3 Tablespoons Honey
2 Tablespoons Dijon Mustard
1/2 Teaspoon Pepper
2 Cloves Crushed Garlic
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
DUMP RASPBERRY CURRANT CHICKEN
1 Tablespoon Sugar
1 Teaspoon Pepper
1/8 cup Water
1/8 cup Raspberry Vinegar NOTE: can substitute Raspberry Vinaigrette Salad Dressing
1/2 cup Currant Jelly
DUMP RUSSIAN CHICKEN
2/3 cup Apricot Preserves
16 oz Russian dressing
2 Packages Dry Onion Soup Mix
DUMP SPICED CITRUS CHICKEN
2 Tablespoons Olive Oil
2 Tablespoons Lime Juice
2 Tablespoons Orange Juice
2 Tablespoons Lemon Juice
2 Tablespoons Chili Powder
2 Tablespoons Paprika
1 Teaspoon Cayenne
1/2 Teaspoon Pepper
1/2 Teaspoon Salt
DUMP SPICY SWEET GLAZE CHICKEN
2 Teaspoons Minced Garlic
2/3 cup Apricot Preserves
1/3 cup Soy Sauce
1/3 cup Ketchup
1 Teaspoon Tabasco
DUMP STICKY CHICKY
2 Tablespoons Oil
1 Tablespoon Soy Sauce
3 Tablespoons Smooth Peanut Butter
3 Tablespoons Ketchup
DUMP SWEET AND SOUR CHICKEN
1/4 cup Honey
2 Tablespoons Honey
1/4 cup Sherry Vinegar
2 Tablespoons Sherry Vinegar
1/8 cup Soy Sauce
2 Teaspoons Minced Ginger
4 Cloves Crushed Garlic
DUMP SWEET AND SPICY CHICKEN
1 Package Taco Seasoning
8 oz Apricot Jam
12 oz Salsa
DUMP TERIYAKI CHICKEN
1 Clove of Garlic -- Crushed
1/3 cup Soy Sauce
2 Tablespoons Rice Wine (Or Sherry)
1 1/2 Tablespoons Cider Vinegar
1 1/2 Tablespoons Brown Sugar
1 1/2 Tablespoons Minced Ginger
It's called "DUMP-CHICKEN" because you DUMP the mix into a 1 gallon freezer baggie with the chicken and freeze it. Then when you want to eat it, you thaw overnight in the fridge and DUMP it into a pan and cook it! All the recipes can be made with 4-8 pieces of chicken (any pieces will do... wings, thighs, drumsticks, bone-in, skin-on, boneless, skinless, maybe even whole chicken). 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° F until done. For boneless/skinless breasts, it is about 25-35 minutes. For chicken pieces, it runs closer to an hour. Enjoy! You can also use your crock pot for this too!
She adds the special note: "I pick three recipes, buy the ingredients, get a couple large things of chicken and split it up. Last time I did three Ziploc bags of each recipe (having 2 chicken breasts in each one). I made nine meals in 20 minutes.
I usually bake it or put it in the Crockpot. This summer we may try some of the recipes on the grill!"
DUMP CHICKEN
3/4 cup Ketchup
3/4 cup Blackberry Jam NOTE: Strawberry, peach, and apricot also work well
1/8 cup White Vinegar
1 Teaspoon Worcestershire
2 Teaspoon Chili Powder
1/8 Teaspoon Salt
DUMP CHILI MAPLE GLAZED CHICKEN
2 Tablespoons Water
1 Teaspoon Salt
1 1/2 Tablespoons Maple Syrup
1 Tablespoon Chili Powder
DUMP CITRUS GINGER CHICKEN
1/4 cup Orange Marmalade
1 Tablespoon Honey-Mustard
3/4 Teaspoon Ground Ginger
1/8 Teaspoon Red Pepper (Optional)
DUMP CRANBERRY CHICKEN
Tablespoons Melted Butter
1 Tablespoon Soy Sauce
1/2 cup Cranberry Sauce
1/4 cup Orange Juice
1/8 Teaspoon Cinnamon
DUMP CREOLE CHICKEN
1 Tablespoon Olive Oil
1/4 cup Chopped Onion
1/4 cup Bell Pepper
1 Clove Minced Garlic
1 (14 oz) can Whole Tomatoes, Chopped and un-drained
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
DUMP GARLIC DIJON CHICKEN
2 Cloves Minced Garlic
4 Tablespoons Dijon Mustard
2 Tablespoons Lime Juice
DUMP HERB WINE CHICKEN
1 cup Red Wine
2/3 cup Vegetable Oil
2 Cloves Crushed Garlic
1/2 Lemon (sliced thinly)
2 Tablespoons Minced Parsley
1 Teaspoon Thyme
1 Teaspoon Basil
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
DUMP HONEY GINGER CHICKEN
4 Tablespoons Chopped Onion
1 1/2 Tablespoons Honey
1 Tablespoon Soy Sauce
1 Tablespoon Minced Ginger
2 Tablespoon Sherry
1/4 cup Chives
DUMP HONEY GLAZED CHICKEN
1/4 cup Butter -- Melted
1/8 cup Soy Sauce
1/2 cup Honey
DUMP HONEY SESAME CHICKEN
1/2 cup Beer
3 Tablespoons Sesame Seeds
3 Tablespoons Honey
2 Tablespoons Dijon Mustard
1/2 Teaspoon Pepper
2 Cloves Crushed Garlic
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
DUMP RASPBERRY CURRANT CHICKEN
1 Tablespoon Sugar
1 Teaspoon Pepper
1/8 cup Water
1/8 cup Raspberry Vinegar NOTE: can substitute Raspberry Vinaigrette Salad Dressing
1/2 cup Currant Jelly
DUMP RUSSIAN CHICKEN
2/3 cup Apricot Preserves
16 oz Russian dressing
2 Packages Dry Onion Soup Mix
DUMP SPICED CITRUS CHICKEN
2 Tablespoons Olive Oil
2 Tablespoons Lime Juice
2 Tablespoons Orange Juice
2 Tablespoons Lemon Juice
2 Tablespoons Chili Powder
2 Tablespoons Paprika
1 Teaspoon Cayenne
1/2 Teaspoon Pepper
1/2 Teaspoon Salt
DUMP SPICY SWEET GLAZE CHICKEN
2 Teaspoons Minced Garlic
2/3 cup Apricot Preserves
1/3 cup Soy Sauce
1/3 cup Ketchup
1 Teaspoon Tabasco
DUMP STICKY CHICKY
2 Tablespoons Oil
1 Tablespoon Soy Sauce
3 Tablespoons Smooth Peanut Butter
3 Tablespoons Ketchup
DUMP SWEET AND SOUR CHICKEN
1/4 cup Honey
2 Tablespoons Honey
1/4 cup Sherry Vinegar
2 Tablespoons Sherry Vinegar
1/8 cup Soy Sauce
2 Teaspoons Minced Ginger
4 Cloves Crushed Garlic
DUMP SWEET AND SPICY CHICKEN
1 Package Taco Seasoning
8 oz Apricot Jam
12 oz Salsa
DUMP TERIYAKI CHICKEN
1 Clove of Garlic -- Crushed
1/3 cup Soy Sauce
2 Tablespoons Rice Wine (Or Sherry)
1 1/2 Tablespoons Cider Vinegar
1 1/2 Tablespoons Brown Sugar
1 1/2 Tablespoons Minced Ginger
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