Greek Chicken Dinner Freezer Meal and VEGETARIAN GREEK BLACK-EYED PEA SALAD

This recipe makes four quart 2-serving freezer meals or two gallon family meals If you are using this for a casein-free meal, omit the Feta cheese

Shopping List
6 lbs boneless chicken (breast or thighs)
2 cups of lemon juice
2 cups olive oil
1/2 cup fresh Rosemary
1 Tbs dried Thyme
1 12 oz jar roasted red peppers
3-4 one-quart freezer bags (depending on whether you are freezing all or cooking one for dinner and freezing the rest.)

2 cups feta cheese (optional, when serving)


In each quart freezer bag place the following:
1 1/2 lbs boneless chicken (breast or thighs)
1/2 cup lemon juice
1/2 cup olive oil
1/8 cup fresh Rosemary
1/4 Tbs dried Thyme
1/4– 12 oz jar roasted red peppers

1/2 cup feta cheese (optional, when serving)

OR, in each gallon bag, place:
3 lbs boneless chicken (breast or thighs)
1 cup lemon juice
1 cup olive oil
1/4 cup fresh Rosemary
1/2 Tbs dried Thyme
1/2– 12 oz jar roasted red peppers

1 cup feta cheese (optional, when serving)

SLOW COOKER COOKING DIRECTIONS:

For the slow cooker just set out your Greek Chicken Dinner the night before to defrost in the refrigerator.

• The next day pull Greek Chicken Dinner out of the freezer bag. Place it in your slow cooker and cook for up to 4 hours on high or 7-8 hours on low.

Sprinkle with Feta cheese when serving, if desired.

Source: Large Family Table

Serve this as a side, and a main dish for vegetarians.
VEGETARIAN GREEK BLACK-EYED PEA SALAD

2 Tbsp Olive Oil
2 Tbsp Lemon Juice
1 tsp Italian Seasoning mix
to taste Pepper
4 cups (2 large) Cucumbers, peeled and diced
1 can Black Eyed Peas, rinsed and drained
2/3 cup (1) Green Bell Pepper, diced
2 Tbsp (2 Oz) Black Olives, sliced
1 can Tuna, drained and/or 1/2 cup Feta Cheese, crumbled

Whisk oil, lemon juice, oregano and pepper in a large bowl until combined. Add cucumber, black-eyed peas, bell pepper, feta and olives and tuna; toss to coat. Serve at room temperature or chilled.