Turkey Chili Recipe

Turkey Chili is one of my favorite big batch recipes for the colder months. It is also freezer friendly, so you can enjoy a tasty dinner even on busy nights! | themillennialmenu.com

One of my favorite winter comfort foods is chili. It's so great to cozy up with a bowl of steaming chili topped with cheese, sour cream, and of course, with a buttery, crumbling corn muffin. I've perfected this Instant Pot Turkey Chili recipe that is super simple to make (p.s. even if you don't have an Instant Pot - which you totally should - I've included slow cooker and stove top directions, too). 

Chili is super simple to make, so if you're looking for an easy first-time recipe, go for this one. It is also very flexible - you can adjust the types of beans, the amount of spice, add additional vegetables, change up the toppings, etc. As long as you've got some ground turkey (or beef, if you want!), beans, veggies, spices, and broth, you're basically good. It's easy to double the recipe and make a large batch for a crowd or to have leftovers either for lunches for the week or to keep in your freezer when you need a quick weeknight meal. Either way, you now have an easy go-to recipe for winter comfort food on a cold night!



Turkey Chili Recipe

Makes 6 servings
Other recipes with these ingredients: Chicken or vegetable broth: Butternut Squash & Apple Soup or Instant Pot Risotto // Cheese: Five Minute Fish Taco Bowls
Prep time: 10 minutes
Cook time: 10 minutes
Total Time: 40 minutes (includes pressure cooking wait time)

Ingredients

  • 1 pound ground turkey Substitute: ground beef
  • 1 package taco seasoning
  • 1 can diced tomatoes
  • 1 can corn
  • 1 can black beans
  • 1 can kidney beans
  • 2 cups chicken or vegetable broth
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • 2 teaspoons paprika
  • 1 teaspoon cinnamon
  • Salt & pepper, to taste
  • Cheese, sour cream, cilantro, for topping




Dietary Substitutions:
Gluten Free
Dairy-free: Skip the cheese on top or choose a dairy free cheese.
Vegetarian Friendly: Use vegetable broth and substitute the ground turkey for an extra can of beans - I like to add pinto beans sometimes, but you can also add an extra can of black or kidney depending on your preferences.
Vegan-Friendly Follow dairy-free and vegetarian recommendations.

Directions
(see non-Instant Pot directions in italics below)

SAUTÉ THE TURKEY
1. Turn on the Instant Pot "sauté" setting, normal heat. Add 1 pound ground turkey to the Instant Pot along with 1 full taco spice seasoning packet. Sauté the ground turkey until it is completely brown fully cooked.

  • If you're making this without an Instant Pot, just brown the ground turkey on the stove and add it to your slow cooker or, for stove top, a large soup pot.

ADD EVERYTHING TO THE POT
2. Drain 1 can black beans, 1 can kidney beans, and 1 can corn in a strainer. Add to the Instant Pot.
3. Add 1 can diced tomatoes to the Instant Pot along with 2 cups vegetable or chicken broth.
4.  Stir in 2 teaspoons cumin, 2 teaspoons chili powder, 2 teaspoons paprika, and 1 teaspoon cinnamon. Add salt & pepper to taste.

COOK, THEN ENJOY!
5. Once everything is in the pot, close the lid and turn the Instant Pot on Manual for 10 minutes (high pressure). When the timer is done, let the pot NPR (natural pressure release - basically, just don't touch it) for 5 minutes. After 5 minutes, slowly release the seal valve until the pressure pin drops, and open up the pot!

  • If you're making this in a slow cooker: Cook on low 3 hours. 
  • If you're making this on the stove top: Cook at a low simmer for 30 minutes.

6. Stir and taste the chili. Add salt & pepper as needed. 
7. Serve topped with cheese, sour cream, cilantro, and whatever else you like! I love mine with cornbread muffins on the side, too. Enjoy!

Yum.

instant-pot chili

Storing & Extra Ingredients

STORING - Store in the fridge for up to 5 days in an airtight container. This is one of my favorite big batch recipes to freeze because it tastes just as good defrosted during a busy week! I often make a double batch just to keep some leftovers in the freezer. Pull my favorite trick, "soup in a bag" and load up freezer-friendly ziplock bags with chili. Freeze them laying down flat and then stand them stacked up in your fridge to grab whenever you need a quick meal.

LUNCH TOMORROW - This has been my meal prep lunch recipe for the week at school so many times. It seems to get tastier after the first day anyway, and I love packing corn muffins on the side to enjoy with it. Make sure to store any sour cream in a separate container so you don't end up heating that up as well.

EXTRA INGREDIENTS - This recipe does a pretty good job of using up almost everything in it! You'll use all the turkey and add ins. If you have to buy the spices they'll last forever in your spice cabinet. If you end up having extra broth, try using it up in my recipes for Butternut Squash & Apple Soup or Instant Pot Risotto.


Instant Pot Applesauce

Instant Pot applesauce - in just 8 minutes -  is the quickest way to enjoy this sweet & tart bowl of homemade applesauce. You can also make it in your slow cooker! | themillennialmenu.com

My favorite thing about fall is definitely orchard apples. Macintosh and macoun straight from the orchard just taste so much better than buying a regular old apple at the store in the middle of winter. They're crunchier, sweeter, and just all around better. So, when fall rolls around, I take advantage of the abundance of orchard apples to do a little baking, including homemade applesauce - this time in my instant Pot (or your slow cooker!)

I grew up enjoying homemade applesauce in the fall, made on the stovetop and finished with a food mill. I realized that I could re-create this recipe using my beloved Instant Pot (in just 8 minutes!) and my Vitamix. The recipe came out perfectly and was so easy to make - and much easier than hand cranking the food mill for half an hour. 

The other great thing about applesauce is that it really doesn't matter what apples you use. It's actually better to not use all of the same kind. For this recipe, I used apples from my CSA, which came with a bunch of different varieties of apples. Macintosh or macoun are a good base, but adding in a few granny smiths or your other favorite varieties will give the applesauce a good range of sweet and tart flavors. For sweeteners, I love sweeter things, so I used refined white sugar (mmm!) You can also use maple syrup or honey, if you prefer, and add it after the cooking process to your own personal taste.

Sadly, I ate all of my applesauce within a few days, enjoying it as a snack at work whenever I wanted a little bit of sweetness to fuel me through lesson planning or grading papers. If you can resist, applesauce freezes well, meaning you can enjoy fall all year round.



Instant Pot Applesauce

Makes 6-8 servings
Other recipes with these ingredients: Apples: the perfect snack!
Prep time: 15 minutes
Cook time: 8 minutes (Instant Pot) or 4 hours on low (Slow Cooker)
Total Time: Depends on cooking method

Ingredients

  • 8-10 medium apples (Orchard apples are the best. My favorite are Macintosh, but a variety, including a granny smith or too, will yield the best results)
  • 1 cup water
  • 1 teaspoon cinnamon
  • 1/2 cup white sugar Substitute: maple syrup, honey

Dietary Substitutions:
Gluten Free, Dairy-free, Vegetarian, & Vegan

Directions

1.  Peel all of your apples and cut into relatively thin slices.
2. Add the apples, 1 cup water, 1 teaspoon cinnamon, and 1/2 cup white sugar (or sweetener of your choice) to the Instant Pot. You don't even have to stir.
3. Turn the Instant Pot on high pressure for 8 minutes, or turn your slow cooker on low for 4 hours. Walk away!
4. Once the apples are done cooking, you'll likely want to puree your applesauce so it's smooth. I found that adding about half the applesauce to my beloved Vitamix, blending it for a second or two on high, and stirring it back into the rest of the more chunky applesauce led to a good consistency. You can do the same in a regular blender or with a handheld immersion blender, if you have one, until the applesauce is your desired consistency. Enjoy!

Yum.


Storing & Extra Ingredients

STORING - Store in the fridge for up to 5 days, or a few months in the freezer. Applesauce freezes really well since it's just fruit, and there's nothing better than tasting like you're at the orchard in the dead of winter.


Butternut Squash & Apple Soup Recipe

This Butternut Squash & Apple Soup takes just 15 minutes of prep time and then your slow cooker or instant pot does all the work! Happy Fall! | themillennialmenu.com

The best part about living in New England might be the fall, and therefore, the opportunity to make homemade soups with farm fresh harvest ingredients, like this Butternut Squash & Apple Soup recipe. Not only is this hearty vegetarian soup a delicious way to celebrate the season, it's also shockingly easy to make. I spent about 15 minutes total actually making the soup, and my Instant Pot did all the rest. This recipe is the ideal pressure cooker or slow cooker recipe for a cool fall day.

If you can chop and press a button or two, you can make this soup. It's full of butternut squash, apples, potatoes, and onions that simmer down into a delicious soup in your slow cooker or pressure cooker while you're out enjoying the cooler weather. One of my favorite parts about this soup is that it freezes so well - I made a double batch and now I know I have some last minute dinners or lunches on hand for when things get busy this October. 

Speaking of busy, that word has defined my past few months. After a non-stop summer, I transitioned into a amazing but crazy new job as a high school history teacher and also moved apartments. While we kept eating good food (most of the time), I struggled to find the time to post about it. I usually found time to snap a picture before digging in, so I'm looking forward to sharing some new recipes with you this season. As I settle into a rhythm of things after some big changes, I look forward to posting more regularly and hopefully sitting down to get that Rome travel guide done.

Even though I've been getting my life in order, it's been so exciting to see the blog really take off over the summer. I love hearing from new readers - who aren't my mom! - when they've made a recipe. I am also honored to have earned some recognition from Feedspot as one of the Top 100 Millennial Blogs - coming in at #50. Thank you! As I start my new job and get settled in my new apartment, I'm excited for new beginnings and milestones with not just my life, but also this blog. Please continue to share with me when you make my recipes - it makes me so happy - and continue to reach out about travel recommendations, questions about cooking and grocery shopping, and more. And stay tuned for more recipes coming at you soon!



Butternut Squash & Apple Soup

Makes 6 servings
Other recipes with these ingredients: Butternut Squash: Butternut Squash and Sage Tortellini  //  Potatoes, carrots, and/or onions: Chicken Pot Pie
Prep time: 5 minutes + 10 minutes at the end
Cook time: 30 minutes (Instant Pot) or 5-8 hours (Slow Cooker)
Total Time: Depends on cooking method - but minimal "hands on" time!

Ingredients

  • 2 pounds butternut squash, diced (See the Grocery Guide for tips on what/how to buy)
  • 2 apples, diced 
  • 1 yellow onion, diced
  • 1 red potato, diced
  • 4 carrots, chopped
  • 2 cups vegetable broth (chicken would work too, for non-vegetarians)
  • 4 cloves garlic, minced
  • A pinch of cinnamon
  • 1 cup milk
  • Salt, pepper




Dietary Substitutions:
Gluten Free & Vegetarian Friendly
Dairy-free & Vegan: Substitute dairy-free milk (coconut milk would be good) or omit the milk.

Directions

PREP WORK
1.  Dice the butternut squash, apples, onion, potato, and carrots.
2. Add the vegetables to your pot (whether Instant Pot or slow cooker) with 4 cloves minced garlic, a pinch of salt and pepper, a pinch of cinnamon, and 2 cups vegetable broth. 
3. Turn the Instant Pot on high pressure for 30 minutes, or turn your slow cooker on low for 7-8 hours or high for 5-6 hours. Walk away!

LAST STEPS AFTER COOKING
4.  Once the soup is done cooking, you need to puree it. The best way to do this is with a blender. I hate immersion blenders, or I'm just really bad at using them, it's unclear, so I pour my soup into my beloved Vitamix and be really, really careful not to burn myself. Do the soup in two batches, pouring the pureed soup into a new pot (because you can't mix it with the un-pureed soup, obviously) and starting over adding new soup to the blender. This sounds complicated but I promise it's not. It's just pouring liquid back and forth. You can do it!
5. Once the soup is pureed, stir about a cup of milk into the soup. You might need to heat the new pot up on the stove for a bit if the milk brings down the temperature, but my soup was so hot that the milk brought it to a perfect serving temp.
6. Add any additional salt & pepper to taste. Serve with fresh bread and enjoy!

Yum.


Storing & Extra Ingredients

STORING - Store in the fridge for up to 5 days, or a few months in the freezer. I LOVE popping single-serving bags of soup into the freezer (freeze them flat first for quicker thawing later, then stand them up to save space once they're frozen). I store my soups in freezer quart bags and label them clearly with a Sharpie before freezing. Enjoying "soup in a bag" (that has since been defrosted) is now a culinary delight in our apartment.

LUNCH TOMORROW - There's nothing like a hearty bowl of soup to warm up your day at work. Pack with a slice of crusty bread to scoop up the last spoonful.

EXTRA INGREDIENTS - Since this soup freezes so well, I would just use your ingredients to make an extra-big batch and keep portions in the freezer for quick weeknight meals or last minute lunches. If you do have extra ingredients, like butternut squash, the sauce from my Butternut Squash and Sage Tortellini recipe is delicious on any and all types of pasta. Potatoes, carrots, and onions are extremely versatile ingredients and they're a great base for my favorite hearty Chicken Pot Pie recipe.


Chicken Pot Pie Recipe

This beautiful, fresh chicken pot pie is a simple recipe that is freezer-friendly and great for lunches at work! | themillennialmenu.com

I've been on a puff pastry kick since posting my 3-Ingredient Baked Brie last week, indulging in this comforting Chicken Pot Pie recipe. Chicken Pot Pie is my ultimate comfort food, right after Kraft Mac & Cheese (I know, I know...every foodie has their vice.) I had chicken pot pie all week for lunch this past week with a nice salad and felt so satisfied. I've definitely found a new Sunday meal prep lunch to add into my work lunch rotation. This recipe just tastes like comfort food should taste, with the buttery, flaky puff-pastry crust, the creamy, veggie-stuffed filling, and the hint of thyme. 

Chicken pot pie sounds like an impressive dish to me, but it's actually much easier than I would have thought to make. Part of the secret comes from the puff-pastry crust, which is buttery and delicious and definitely not the 3-hour chore that making your own crust from scratch would be. Once you do the prep of simmering all of the veggies and chicken together to make your filling, it's really a set it and forget it dish once it's in the oven. About 30 minutes later, you're opening the oven door to a beautiful, golden-brown crust and bubbling chicken and veggie goodness.

Another huge perk of this recipe is it's freezer-friendly. Last week, I made a double batch and froze a few portions for my shortened work week this week (hello, vacation!) and have been enjoying chicken pot pie again this week for lunch. Personally, I followed the recipe below through the end and then froze the fully cooked pot pie so when it defrosted, it was ready to take with me for lunch. You could also stop after step 12 and wait to finish of baking your pot pie until you defrost it later. In this case, add at least 20 minutes for cooking time. Either way, I highly recommend you make a double batch, because this recipe is going to leave you wanting more.



Chicken Pot Pie

Makes ~5 lunch servings
Other recipes with these ingredients: Puff pastry: 3-ingredient baked brie or mini apple pies //  Frozen peas: Quinoa Fried Rice
Prep time: 20 minutes
Cook time: 30 minutes
Total Time: 50 minutes

Ingredients

  • 1 sheet of frozen puff pastry (see Grocery Guide for more info)
  • 1-2 chicken breasts (depending on how much meat you want in your pot pie/how deep you want your pie filling to be)
  • 1 small yellow onion, diced
  • 1 medium-sized Russet potato, diced
  • 2-3 carrots, peeled & diced
  • 5 tablespoons flour
  • 1-2 cups chicken broth, depending on how soupy you want your filling to be
  • 1/4 cup milk
  • 3-4 sprigs fresh thyme
  • 1 cup frozen peas
  • Salt & pepper, to taste
  • 3-4 tablespoons oil (canola, vegetable, or olive all work well)
  • 1 tablespoon butter, melted (Optional)




Dietary Substitutions:
Not gluten-free friendly
Dairy-free: Substitute dairy-free milk or omit the milk.
Vegetarian Friendly: Leave out the chicken for a hearty vegetable pot pie. You can also try substituting firm tofu in for the chicken, added at the same time of the cooking process.
Vegan-Friendly Follow dairy-free and vegetarian recommendations, plus leave off the butter or use a vegan margarine to brush over the top of the pie.

Directions

DEFROST THE PHYLLO DOUGH & PREP THE BRIE
1. Take out one sheet of puff pastry and defrost for approximately 15 minutes on the counter.
2. Preheat the oven to 350°F and turn a sauté pan on medium heat.
3. Add 3-4 tablespoons oil to the pan.
4. Dice 1 small yellow onion, 1 medium red potato, 2-3 peeled carrots, and cut 1-2 chicken breasts into bite sized-pieces.
5. Add the vegetables to the pan and sauté for 3-4 minutes until the onion becomes translucent. 
6. Add the chicken to the pan and sauté for 4-5 minutes, until the chicken becomes opaque. 
7. Add 5 tablespoons flour to the pan and stir to coat the chicken and onions, cooking for 2-3 minutes more.
8. Add 1-2 cups chicken broth and 1/4 cup milk to the pan and stir, cooking 2-3 minutes.
9. Add 1 cup frozen peas and leaves of 2-3 sprigs fresh thyme.
10. Add salt & pepper, to taste.
11. Simmer all of the ingredients for 5 minutes.
12. Transfer to a baking dish. A rectangular dish works best because the puff pastry sheets are rectangular and will cover your pie better. Layer the puff pastry sheet on top of the filling and brush with butter, if desired, to help the pie get a golden-brown look. Poke the middle of the pastry twice with a fork to let steam escape.
13. Bake for 25-35 minutes at 350°F. You'll know when the pie is done when the filling is bubbling, the crust has fluffed up and expanded and is a golden brown color.

Yum.

This beautiful, fresh chicken pot pie is a simple recipe that is freezer-friendly and great for lunches at work! | themillennialmenu.com

Storing & Extra Ingredients

STORING - Store in the fridge for 3-4 days per FDA recommendations (confession: I eat this for a whole week so it's more like 6 and I have yet to die.) You can also freeze either wrapped in plastic wrap or in a ziplock bag with the air squeezed out.

LUNCH TOMORROW - This is my new favorite weekday lunch and/or freezer meal. I'll make a batch on Sunday and enjoy it every day for lunch throughout the week. You can also freeze portions (or an entire pie) and reheat later either in the oven (either already defrosted or still frozen) or in the microwave (already defrosted). 

EXTRA INGREDIENTS - Unless you make a double batch, you'll have one extra sheet of puff pastry left. Use it to make my 3-ingredient baked brie or mini apple pies, or check out Buzzfeed's 18 Easy and Inexpensive Desserts You Can Make with Puff Pastry. I made the brie for a Saturday night app and then used the leftover puff pastry for this recipe for lunch for the week and it worked out perfectly. I keep my frozen peas in the freezer for another batch of chicken pot pie or Quinoa Fried Rice


Easy Chicken Enchiladas Recipe

Easy Chicken Enchiladas are the best make-ahead meal for a busy week! | themillennialmenu.com

These Easy Chicken Enchiladas have become my go-to Sunday meal prep recipe. There's nothing like a full batch of enchiladas ready to go when I get home from work on Monday - 20 minutes in the oven and boom. Dinner is served. I ate these for a week straight the first time I made them. The smoky chipotle chicken and bean filling is blanketed in cheese and homemade enchilada sauce that bubbles as you take them out of the oven. So much yes.

For some reason enchiladas seemed like a dish reserved for ordering out at a restaurant. They're actually super easy to make at home, and very easy to put your own twist on (try making them vegetarian by adding more beans!). Turns out, the secret to good enchiladas is the sauce. I knew you could buy enchilada sauce at the store, but making it at home takes less than 10 minutes. Plus, you probably (at least, you should) have everything you need to make it already in your pantry. 

The recipe is written for about 8-9 enchiladas - but it's perfect for leftovers, bringing for lunch, or sharing with friends. I also freeze them for later. If you're freezing, stop at Step 8 (before pouring on the enchilada sauce and baking) and freeze your enchiladas before you bake them. Store the enchilada sauce on the side in the freezer (a plastic baggie works fine). When you're ready to eat, defrost the enchiladas & sauce and resume with Step 9. They'll taste like you made them fresh that day. 



Easy Chicken Enchiladas Recipe

Makes 8 servings*
Other Millennial Menu Recipes With These Ingredients: Chicken: Honey Mustard Pretzel Chicken// Shredded cheese: Easy BBQ chicken Pizza // Cilantro:  Shortcut Shakshuka or Crispy Chicken Lettuce Wraps with Peanut Sauce // Sour cream: Freezer Friendly Mexican Stuffed Peppers
Prep Time:  25 minutes
Cook Time:  20 minutes
Total Time:  45 minutes

*Note: I make a big batch of this recipe and freeze the rest (see instructions for freezing above). You can take some for lunch for the week or share with friends, too! Otherwise, just halve the recipe.

Ingredients:

For the enchiladas:

  • 1 package tortillas
  • 3 chicken breasts, diced
  • 1 small yellow onion
  • 1 can black beans
  • 1 bag shredded Mexican cheese
  • 1-2 chipotle peppers in adobo sauce, to taste Optional
  • Cilantro Optional
  • Sour cream Optional

For the homemade enchilada sauce:

  • 3 tablespoons oil (such as canola or olive)
  • 3 tablespoons flour (any type works)
  • 2 tablespoons tomato paste
  • 2-3 teaspoons ground chili powder, to taste
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon cinnamon
  • 1 1/2 cups chicken broth
  • 1/2 teaspoon salt, to taste
  • Pepper, to taste
  • Olive or canola oil, for sautéing




Dietary Substitutions:
Dairy Free: Leave out the cheese or choose a dairy free option.
Vegetarian Friendly: Add extra black beans or quinoa instead of the chicken and use vegetable broth instead of chicken broth in the enchilada sauce.
Gluten Free Friendly: Use gluten free tortillas or corn tortillas without gluten AND make sure to use a gluten free flour in the enchilada sauce, if you're making yours from scratch.

Directions:

MAKE THE SAUCE

1. Combine all dry ingredients in a bowl (2-3 teaspoons chili powder, 1 teaspoon cumin, 1/2 teaspoon garlic powder, 1/4 teaspoon oregano, 1/4 teaspoon cinnamon, and 1/2 teaspoon salt)
2. Add 3 tablespoons oil to a saucepan on medium heat.
3. Once the oil is heated, whisk in the dry ingredients.
4. Cook for 1-2 minutes until fragrant.
5. Add 2 tablespoons tomato paste and stir.
6. Whisk in 1 1/2 cups chicken broth, whisking to remove any lumps.
7. Simmer the mixture on medium-high heat for 1-2 minutes, then reduce heat to a low simmer for 5-7 minutes, whisking occasionally. 
8. The sauce is done when it has thickened slightly. Set aside.

MAKE THE ENCHILADAS

1. Preheat the oven to 350°F.
2. Heat 2 tablespoons oil in a sauté pan over medium heat.
3. Dice 1 small yellow onion and add to the pan. Stir.
4. Dice 3 chicken breasts into bite-sized pieces. Add to the sauté pan with the onions and stir.
5. Dice 1-2 chipotle peppers in adobo sauce and add to the pan, stirring to distribute evenly.
6. Cook over medium heat until the chicken is cooked through.
 

ASSEMBLE THE ENCHILADAS
7. Lay out your tortilla flat. Add a dash of enchilada sauce, a scoop of the chicken mixture, a scoop of black beans, and a handful of cheese. Roll the enchilada up tightly, and place it seam side down in a baking dish (I use a 9 x 13 pan, so the enchiladas fit together nicely and don't fall apart).
8. Repeat for the remaining ingredients, filling as many tortillas as you have filling for. I usually get about 8-9 enchiladas out of my medium tortillas. 
9. Pour approximately 1 cup enchilada sauce over the top of the tortillas, and more if you'd like.
10. Bake for 15 minutes at 350°F.
11. Take out the pan and sprinkle shredded cheese and cilantro over the top.
12. Bake for another 5 minutes, or until cheese is melted and bubbly.
13. Serve with a side of sour cream and extra enchilada sauce, if desired.

Yum.


Lunch Tomorrow, Storing, & Extra Ingredients

LUNCH TOMORROW - Like I said, I could eat these all week, so this recipe might just be the perfect lunchbox treat for you at work this week. Keep the sour cream on the side, heat up in the microwave, and enjoy. 

STORING - Store in an airtight container in the fridge and enjoy within 3-5 days.

EXTRA INGREDIENTS - If you have extra Mexican cheese, please just let yourself indulge in a plate of late night nachos. Or, use the cheese to whip up a quick quesadilla with any leftover tortillas. Store any extra chipotle peppers in the freezer, 1 per baggie, for use in future recipes. Cilantro is delicious on top of Shortcut Shakshuka or Crispy Chicken Lettuce Wraps with Peanut Sauce, and I can't eat my Freezer Friendly Mexican Stuffed Peppers without sour cream. If you can buy a larger pack of chicken breasts on sale (buying in bulk is cheaper!), freeze the rest or try out my Honey Mustard Pretzel Chicken. As for all of the spices, keep those on hand for future dishes. It's important to have a well-stocked spice cabinet!