Aunt Dooey Says....More Dump Chicken

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Dump Chicken

Creole "DUMP" Chicken

1 Tablespoon Olive Oil
1/4 cup Chopped Onion
1/4 cup Bell Pepper
1 Clove Garlic -- minced
14 Ounces Whole Tomatoes -- (Chopped and undrained)
2 Teaspoons Worcestershire Sauce
2 Teaspoons Red Wine Vinegar
1/2 Teaspoon Dried Basil
1/4 Teaspoon Salt
1/4 Teaspoon Pepper
1/4 Teaspoon Tabasco Sauce
1 1/2 Pounds Chicken Pieces

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. 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).

Per serving: 206 Calories (kcal); 14g Total Fat; (61% calories from fat); 15g Protein; 5g Carbohydrate; 70mg Cholesterol; 167mg Sodium

Garlic Dijon "DUMP" Chicken

2 Cloves Garlic -- minced
4 Tablespoons Dijon Mustard
2 Tablespoons Lime Juice
1 1/2 Pounds Chicken Pieces

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. 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).

Per serving: 177 Calories (kcal); 12g Total Fat; (62% calories from fat); 15g Protein; 2g Carbohydrate; 70mg Cholesterol; 180mg Sodium

Spicy Sweet Glazed "DUMP" Chicken2 Teaspoons Minced Garlic
2/3 cup Apricot Preserves
1/3 cup Soy Sauce
1/3 cup Ketchup
1 Teaspoon Tabasco Sauce
1 1/2 Pounds Chicken Pieces

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. 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).

Per serving: 277 Calories (kcal); 12g Total Fat; (37% calories from fat); 16g Protein; 28g Carbohydrate; 70mg Cholesterol; 1145mg Sodium

CHILI MAPLE GLAZED "DUMP" CHICKEN

1 1/2 Pounds Chicken Pieces -- (4 to 6)
2 tablespoon water
1 teaspoon salt
1 1/2 tablespoon maple syrup
1 tablespoon chili powder

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. 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).

Per serving: 184 Calories (kcal); 12g Total Fat; (58% calories from fat); 15g Protein; 4g Carbohydrate; 70mg Cholesterol; 423mg Sodium

Lemon Marinade "DUMP" Chicken

2/3 cup Lemon Juice
1/4 cup Cider Vinegar
1/4 cup Vegetable Oil
2 Tablespoons Minced Onion
1 1/2 Pounds Chicken Pieces

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. 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).

Per serving: 257 Calories (kcal); 21g Total Fat; (72% calories from fat); 14g Protein; 3g Carbohydrate; 70mg Cholesterol; 55mg Sodium

Lemon & Garlic "DUMP" Chicken

2 Cloves Garlic -- chopped
4 Tablespoons Olive Oil
2 Tablespoons Chopped Parsley
3 Tablespoons Lemon Juice
1/8 Teaspoon Pepper
1 1/2 Pounds Chicken Pieces

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. 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).

Per serving: 250 Calories (kcal); 21g Total Fat; (74% calories from fat); 14g Protein; 1g Carbohydrate; 70mg Cholesterol; 56mg Sodium

Spiced Citrus "DUMP" Chicken2 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
1 1/2 Pound Chicken Pieces

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. 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).

Per serving: 227 Calories (kcal); 17g Total Fat; (65% calories from fat); 15g Protein; 4g Carbohydrate; 70mg Cholesterol; 259mg Sodium

Shopping List

10 1/2 lbs Chicken Pieces

2 Tablespoons Water

1 3/4 teaspoons Salt

1 1/2 Tablespoons Maple Syrup

3 Tablespoons chili powder

1/2 Cup Olive Oil

3/8 Cup Onion

1/4 cup Bell pepper

5 Cloves Garlic + 2 Teaspoons

14 Ounces Tomatoes

2 Teaspoons Worcestershire Sauce

2 Teaspoons Red Wine Vinegar

1/2 Teaspoon Dried Basil

7/8 Teaspoon Pepper

1 1/4 Teaspoons Tabasco Sauce

4 Tablespoons Dijon Mustard

1/4 Cup Lime Juice

2 Tablespoons Fresh Parsley

1 Cup Lemon Juice

1/4 Cup Cider Vinegar

1/4 Cup Vegetable Oil

2 Tablespoons Orange Juice

2 Tablespoons Paprika

1 Teaspoon Cayenne

2/3 Cup Apricot Preserves

1/3 Cup Ketchup

1/3 Soy Sauce

-Aunt Dooey says.....what to do with all that chicken

So you ordered your chicken, now what do you do with it all!

Aunt Dooey says make DUMP CHICKEN

Here are several receipts to help you use it.

One thing about these receipts is that you can put all the ingredients together put it in a bag and freeze it!

DUMP" CHICKEN & GRAPES1 1/2 Pounds Chicken Pieces -- (4 to 6)
1/2 cup apple juice
1 teaspoon chicken bouillon
1/4 teaspoon mint -- crushed
1 cup Seedless Grapes

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). 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).
- - - - - - - - - - - - - - - - - - -
Per serving: 193 Calories (kcal); 12g Total Fat; (55% calories from fat); 15g Protein; 7g Carbohydrate; 70mg Cholesterol; 63mg Sodium
 APPLE "DUMP" CHICKEN1 1/2 Pounds Chicken Pieces -- (4 to 6)
1/2 cup apple juice
1/2 teaspoon chicken bouillon
1 clove garlic
1/4 teaspoon tarragon
1 Whole apple -- cored and sliced
1/4 cup green onion -- diced

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). 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).
- - - - - - - - - - - - - - - - - - -
Per serving: 192 Calories (kcal); 12g Total Fat; (55% calories from fat); 15g Protein; 7g Carbohydrate; 70mg Cholesterol; 59mg Sodium

CARIBBEAN "DUMP" CHICKEN
1 1/2 Pounds Chicken Pieces -- (4 to 6)
8 oz Pineapple Chunks in Juice
1/4 cup brown sugar
1/2 teaspoon nutmeg
1/3 cup orange juice
1/2 cup Golden Raisins

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).

Per serving: 261 Calories (kcal); 12g Total Fat; (40% calories from fat); 15g Protein; 24g Carbohydrate; 70mg Cholesterol; 59mg Sodium

PAPAYA "DUMP" CHICKEN

1 1/2 Pounds Chicken Pieces
1/3 cup Papaya Nectar
1 tablespoon Soy Sauce
2 teaspoon honey
1 1/2 teaspoon ginger -- grated
1 Papaya -- peeled, seeded, chopped

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. 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).

Per serving: 205 Calories (kcal); 12g Total Fat; (51% calories from fat); 15g Protein; 10g Carbohydrate; 70mg Cholesterol; 229mg Sodium

PEACHY "DUMP" CHICKEN
 
1 1/2 Pounds Chicken Pieces -- (4 to 6)
1/2 tablespoon orange peel -- grated
1/3 cup orange juice
1 tablespoon Soy Sauce
2 teaspoon honey
1 1/2 teaspoon ginger -- grated
1 Medium Peach -- peeled, seeded, chopped

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. 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).

Per serving: 191 Calories (kcal); 12g Total Fat; (55% calories from fat); 15g Protein; 6g Carbohydrate; 70mg Cholesterol; 227mg Sodium

PINEAPPLE "DUMP" CHICKEN 
1 1/2 Pounds Chicken Pieces
1/2 cup onion -- chopped
1/4 cup margarine -- melted
1 cup catsup
1 cup Pineapple Preserves
2 teaspoon Dry Mustard

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. 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).

Per serving: 283 Calories (kcal); 19g Total Fat; (61% calories from fat); 15g Protein; 12g Carbohydrate; 70mg Cholesterol; 618mg Sodium

SUPER FRUITY "DUMP" CHICKEN
1 1/2 Pounds Chicken Pieces
5 oz apricot nectar
1 teaspoon lemon juice
3/4 cup fruit cocktail

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. 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).

Per serving: 194 Calories (kcal); 12g Total Fat; (54% calories from fat); 15g Protein; 7g Carbohydrate; 70mg Cholesterol; 57mg Sodium

SHOPPING LIST

10 1/2 lbs Chicken Pieces

1 Cup Apple Juice

1 1/2 Teaspoons Chicken Bouillon

1/4 Teaspoon Fresh Mint

1 Cup Seedless Grapes

1 clove Garlic

1/4 Teaspoon Tarragon

1 Apple

1/4 Cup Green Onion

8 oz can Pineapple

1/4 Cup Brown Sugar

1/2 Teaspoon Nutmeg

2/3 Cup Orange Juice

1/2 Cup Golden Raisins

1/3 Cup Papaya Nectar

2 Tablespoons Soy Sauce

1 1/3 Tablespoons Honey

1 Tblsp Ginger

1 Papaya

1/2 Tblsp Orange Peel

1 Peach

1/2 cup Onion

1/4 Cup Margarine

1 Cup Ketchup

1 Cup Pineapple Preserves

2 Teaspoons Dry Mustard

5 Ounces Apricot Nectar

1 Teaspoon Lemon Juice

3/4 Cup Fruit Cocktail