Day 38.

Here’s another freezer selection. This was originally a tilapia (fish) dish, and I thought briefly about substituting jackfruit. But, jackfruit is something I have to order by mail, so I didn’t want anyone to have to order something just to make a recipe I post. When I read Tricia’s suggestion to substitute chicken if you don’t want/have tilapia, I went with Quorn chicken cutlets. This is my Vegan Monday meal. Don’t forget to stop by and link up or comment on your Meatless/Vegan Monday meal!

Fire Roasted Chicken

Adapted from Tilapia with Garlic, Roasted Tomatoes and Corn

Ingredients

2 C frozen whole kernel corn
14.5 ounces Hunt’s fire roasted diced tomatoes with garlic, undrained
1/2 C onion, diced
2 tsp. garlic
2 tsp. dried dill weed
1.5 tsp. salt
4 “chicken” cutlets
1/4 tsp. ground black pepper
cooking spray

Method

Combine all ingredients in 1 gallon freezer bag and freeze until ready to cook. Spray inside of 4-quart slow cooker. Insert bag full of frozen ingredients. Cook on low for 4-6 hours. Remove and serve over rice. Optional: top with vegan sour cream (I used my homemade tofu sour cream.)

Servings: 4


The Results