Freezer Meals - Getting Prepared!

I have decided that tonight and tomorrow are going to be "Operation Stock The Freezer"! I have brought up a bunch of meat from our freezer, picked up some staples yesterday on the way home, and have been pouring over websites and recipes - although I am planning to use a bunch of recipes from our favorites too. I'm thinking about doing double batches of anything I make, and aiming to do about 8-10 different recipes. That's sort of my plan. In doing my research, this is what I've gathered so far that I thought might be helpful to someone else later! I've included the link and title of the blog post with some of the recipes I located at that link highlighted below each, where applicable. These are some of the recipes I'm interested in trying out, either now or in the future. The only thing I still need to pick up is the disposable trays for casseroles / lasagnas at the store. I could probably use some more freezer bags too - but I know I still have quite a few (since I usually buy my Ziploc bags at Sam's Club!) I should be in good shape to get the freezer well stocked by the end of the weekend!

Frozen Meals - http://www.diydanielle.com/2013/05/frozen-meals.html (links to for a full list with recipes and labels to print for freezer packages: https://docs.google.com/document/d/1sKpcTDQsEoX2TEPG3CEwu-YGeubrebJrha1V9Xk4QdI/edit?pli=1)

Includes: Italian Chicken, Potatoes and Green Beans, Pesto Chicken and Green Beans (or Asparagus), Baked Penne with Chicken and Sun Dried Tomatoes, Slow Cooker Creamy Ranch Pork Chops and Potatoes, Slow Cooker Sweet Teriyaki Chicken, Slow Cooker Beef and Mushrooms)

Slow Cooker Creamy Ranch Pork Chops and Potatoes

Ingredients
1 1/2 lbs pork chops, boneless (about 4-6 chops, thick sliced)
6-8 medium potatoes, chopped into large pieces
2 (10.75 oz each) cans cream of chicken soup
2 (1 oz each) packages dry Ranch dressing mix
1 cup milk
Dried parsley to sprinkle on top (optional)

Directions

1. In a bowl, mix together the soups, milk, and ranch dressing mixes and pour into a resealable gallon-sized freezer bag. Combine all other ingredients together and zip closed.
2. When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on HIGH for 3-4 hours or LOW for 6-7 hours.
3. Use the extra sauce in the slow cooker as a gravy for the potatoes and the pork chops. Sprinkle with dried parsley if you want.

Slow Cooker Sweet Teriyaki Chicken

Ingredients
1 cup soy sauce
1 cup sugar
1 teaspoon garlic salt
1/2 onion, chopped
1 1/2 lbs chicken breasts

Directions

1. Mix together soy sauce, sugar, garlic salt and chopped onion in a resealable gallon-sized freezer bag. Place chicken breasts inside the bag and zip closed.
2. When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on HIGH for 3-4 hours or LOW for 7-8 hours.
3. Serve over rice.

Slow Cooker Beef and Mushrooms

Ingredients
3 lbs stew meat, cubed
1 (10.75 oz) can cream of mushroom soup
2 (4 oz each) cans mushrooms, with liquid
1/2 cup apple juice
1 (1 oz) packet dry onion soup mix

Directions

1. Combine all ingredients in a resealable gallon-sized freezer bag. Zip closed.
2. When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on HIGH for 6 hours or LOW for 10 hours. 
3. Serve over rice.

DIY Frozen Meal Packs for Your Slow Cooker - http://www.babble.com/best-recipes/diy-frozen-meal-packs-for-your-slow-cooker/

Includes: Honey Mustard Pork Tenderloin, Vegetarian Chili, Turkey Chili with Apples, Thai Chicken Thighs, Creamy Chicken Stew, Slow Cooker Pulled Pork

Honey Mustard Pork Tenderloin

Ingredients
1-2 pork tenderloins
1/4 cup grainy mustard
1/4 cup liquid honey
Optional: 1 Tbsp. balsamic vinegar and a crushed clove of garlic

Directions

1. Combine ingredients in a large freezer safe Ziploc bag.
2. Seal and freeze.
3. To cook, empty into a slow cooker (while frozen), cover and cook on low for 8 hours.

Thai Chicken Thighs

Ingredients
8 skinless chicken thighs
1 cup salsa
1/4-1/2 cup peanut butter
2 Tbsp. soy sauce
1 Tbsp. lime juice
2 tsp. grated ginger

Directions

1. Combine ingredients in a large freezer safe Ziploc bag. Seal and freeze. 
2. To cook, empty into a slow cooker (while frozen), cover and cook on low for 8 hours. Serve over steamed rice, with chopped peanuts on top.

Slow Cooker Pulled Pork

Ingredients
1 3-5 lb. pork shoulder (with bone or without)
1 halved and thinly sliced onion
1 Tbsp. dry barbecue spice rub or other seasoning blend
1 cup apple juice or chicken stock
1 cup barbecue sauce

Directions

1. Combine ingredients in a large freezer safe Ziploc bag. Seal and freeze.
2. To cook, empty into a slow cooker (while frozen), cover and cook on low for 8 hours. Serve pulled pork on split buns with creamy coleslaw, if you like.

Frozen Meal Prep - http://allthingskatiemarie.blogspot.ca/2013/05/frozen-meal-prep.html?m=1. Recipe: BBQ Chicken

BBQ Chicken

Ingredients
2 Green Peppers Cut into Slices
1) Red Pepper Cut into Slices
1 Zucchini Chopped
3 Onions Chopped
6 Red Potatoes Chopped
2 Garlic Cloves Chopped
6 Chicken Breasts
1 15 oz can of Tomato Pasta Sauce
2 TBSP of Brown Sugar
1/2 tsp Salt

Directions

1. Combine all ingredients; mix well. Label two one gallon sized freezer bags and split ingredients between the bags. Lay flat, freeze.
2. When you're ready to enjoy, simply place in a slow cooker. Cook on HIGH for 4 hours or LOW for 8 hours. You can serve this with rice, bread, or alone.

Freezer Meal: Shells ‘n Cheese - http://www.ahealthysliceoflife.com/2011/08/23/freezer-meal-shells-n-cheese/ Recipe: Spinach ‘n Cheese Stuffed Shells


Meal Planning Monday...Freezer Meals - http://ourtemporaryhome.blogspot.com/2011/08/meal-planning-mondayfreezer-meals.html

Includes: Chicken Pot Pie, Meatloaf, Chili Mac, Caesar Parmesan Chicken

Homemade Chili Mac

Ingredients
1 lb ground beef
1 14 oz can tomato sauce
1 can chili with beans
1 box mac and cheese

Directions

1. Boil macaroni noodles according to the box. While noodles are cooking, brown hamburger meat and drain. Mix tomato sauce and chili with meat. 
2. Prepare mac and cheese exactly as directed on the box and mix with the meat mixture. 
3. Cover with shredded cheddar cheese. Cook for 30 min or until cheese is melted and bubbly on 350.
4. To freeze, I prepared in a foil bowl like those you get in Mexican to go from a Mexican restaurant. I covered with the lid and covered with foil. Will thaw in refrigerator night before cooking.

Caesar Parmesan Chicken

Ingredients
2 chicken breast (can be frozen)
1 cup Caesar Parmesan dressing from Kraft.
8 oz Bowtie Pasta
1/4 Cup Olive Oil
1 Clove Crushed Garlic
salt and pepper to taste
1/4 Cup Grated Parmesan Cheese
2 Bunches of Broccoli

Directions

1. Place 2 frozen chicken breast in a large Ziploc bag and add the dressing. Seal and returned to freezer. Thaw the night before cooking, in the refrigerator.
2. Bake chicken on 350 for 45 mins or until done. Meanwhile, boil pasta until tender, drain. Steam broccoli until tender, mix into pasta. In a saucepan mix olive oil, garlic, and salt and pepper. Pour over pasta/broccoli, and sprinkle with cheese. Serve chicken over pasta.

Quick and Easy Freezer Meals - http://ourbabylegg.blogspot.com/2013/07/quick-and-easy-freezer-meals.html

Includes: Noodles and Company Imitation Penne Rosa, Cheesy Ravioli Bake, Chicken Fajitas, Teriyaki Chicken, Tex-Mex Beef Enchiladas, Chicken with Honey Sauce, Sesame Chicken, Chicken Fried Rice, Potato Soup, Chicken Pot Pie, White Bean Chicken Chili, Apple Chicken Stew, Chunky Chili with Veggies, Chicken Tortilla Soup, Grandma's Spaghetti Sauce

Chicken Fajitas

Ingredients
1 lb. boneless, skinless chicken breast
1 medium onion (sliced)
1 medium green pepper (sliced)
2 cups salsa
1 can of green chilies
1 package of fajita seasoning
2 tbsp olive oil

Directions

1. Place all items in freezer bag.
2. Toss and freeze flat.
3. After freezing: Place all ingredients in crockpot and cook for 6 hours on low or 4 hours on high. Remove chicken from mix, shred, and then add back in. Serve with warm tortillas, salsa, guacamole, lettuce, sour cream, and cheese.

Teriyaki Chicken

Ingredients
1 large bag of baby carrots
1 red onion
40-oz pineapple
4 cloves minced garlic
4 boneless, skinless chicken breasts
1 cup teriyaki sauce

Directions

1. Place all ingredients in freezer bags
2. Toss and freeze flat
3. To serve: Add 1/4 cup teriyaki sauce to mixture. Cook on high in crockpot for 4 hours or on low for 8 hours. Serve over hot cooked rice.

Tex Mex Beef Enchiladas

Ingredients
2 tbsp olive oil
1/4 cup all-purpose flour
14.5 oz chicken broth
1.5 tbsp chili powder
1 small chipotle chile in adobo (minced) plus 1 tbsp of sauce from can
1 small onion (finely chopped)
2 cloves minced garlic
3/4 lb ground beef
8-6 inch corn tortillas
1 cup shredded cheddar cheese
Salt and pepper to taste

Directions

1. Make sauce: In a medium saucepan, heat 1.5 tbsp oil over medium heat. Add flour and cook, whisking occasionally for 1 minute. Add broth, chili powder, chipotle and adobo sauce, and 3/4 cup water; bring to a boil, whisking constantly. Reduce heat and simmer until lightly thickened (about 10 minutes).
2. Put sauce into an airtight container and freeze.
3. Make filling: In a 10 inch nonstick skillet, heat remaining 0.5 tbsp oil over medium-high heat. Add onion, garlic, and beef; season with salt and pepper to taste. Cook, stirring until cooked through (about 8 minutes).
4. Assemble enchiladas: Preheat oven to 350 degrees. Stack tortillas, wrap in tin foil, and warm in oven for about 10 minutes. Fill each tortilla with a heaping 1/4 cup beef mixture and 2 tbsp cheese. Tightly roll up. Arrange enchiladas seam side down in baking dish. Cover with plastic wrap and tin foil and freeze.
5. To serve: Thaw sauce in refrigerator overnight. Preheat oven to 450 degrees. Remove foil and plastic wrap from baking dish. Pour sauce over top and sprinkle with cheese. Cover with foil and bake 30 minutes. Uncover and bake an additional 15 minutes until lightly browned and bubbly.

Chicken with Honey Sauce

Ingredients
1 cup honey
1/2 cup soy sauce
1/8 cup chopped onion
1/4 cup ketchup
2 tbsp vegetable oil
3 cloves minced garlic
1/2 tsp red pepper flakes
4 boneless, skinless chicken breasts

Directions

1. Put all ingredients in freezer bags
2. Toss and knead bag so chicken gets covered evenly in sauce
3. Flatten bag and freeze
4. To serve: Cook in crockpot on low for 6-8 hours or on high 3-4 hours. Serve over rice.

Sesame Chicken

Ingredients
1 cup soy sauce
2/3 cup brown sugar
1/2 tsp garlic powder
1/2 tsp ground ginger
2 tbsp ketchup
2 tbsp sesame seeds

Directions

1. Put all ingredients in freezer bags
2. Toss and knead bag so chicken gets covered evenly in sauce
3. Flatten bag and freeze
4. To serve: Cook in crockpot on low for 6-8 hours or on high 3-4 hours. Serve over rice.

White Bean Chicken Chili

Ingredients
32 oz chicken broth
11 oz can white corn
30 oz Great Northern Beans (white beans)
1/2 cup sour cream
1 chopped onion
4 oz can green chilis
14 oz can diced tomatoes
1 tsp garlic powder
1/8 tsp pepper
1 packet chili seasoning mix
3 boneless, skinless chicken breasts (about 1.5 lbs)

Directions

1. Cook in crockpot on high for 4 hours or on low 8 hours
2. Shred chicken
3. Put in freezer bags and freeze flat
4. To serve: Thaw and reheat

Chunky Chili with Veggies

Ingredients
2.5 lbs beef cubed
1 medium onion (chopped)
4 stalks celery (chopped)
3 bell peppers (diced)
4 cloves minced garlic
12 oz tomato paste
28 oz diced tomatoes with green chilies
1/2 jar of spaghetti sauce
8 oz mushrooms
1/2 tbsp chili powder
1/2 tbsp cumin
1 tbsp dried basil
1/2 tbsp dried oregano
1 tbsp cocoa powder
Pepper and salt to taste

Directions

1. Add all ingredients to freezer bags
2. Freeze flat
3. To serve: Cook on high for 4 hours or low for 6-8 hours

Freezer Meals - http://bloomingg.wordpress.com/2013/01/21/freezer-meals/ (guidelines and instructions – no recipes).


Slow Cooker Freezer Meals: Make 8 Meals in 1 Hour! - http://www.sixsistersstuff.com/2012/09/slow-cooker-freezer-meals-make-8-meals.html

Includes: Slow Cooker BBQ Spareribs, Black Bean Taco Soup, Chicken Broccoli Alfredo, Chicken Cacciatore, French Dip Sandwiches, Hearty Beef Stew, Maple Dijon Glazed Chicken, Cilantro Lime Chicken w/ Corn and Black Beans

Slow Cooker BBQ Spareribs

  

Ingredients 

1-2 lbs of country-style pork ribs

1 1/2 cups ketchup

1 1/2 Tablespoons seasoned salt

1/2 teaspoon liquid smoke

1/2 cup brown sugar

1/2 cup white vinegar

 

Directions 

1. Place pork in resealable gallon-sized freezer bag. Mix remaining ingredients together in a bowl and pour over pork. Mix together in bag and zip closed.
2. When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on HIGH in crock pot for 3-4 hours or LOW for 6-7 hours. 
3. Serve with Cheesy Hashbrown Casserole (which can also be made in advance and frozen) and a bag of frozen corn.

Chicken Broccoli Alfredo

  

Ingredients

1 ½ pounds chicken breasts

1 (16 oz) bag frozen broccoli florets

2 (16 oz) jars Alfredo sauce (can use light)

1 large green pepper, chopped

1 (4 oz) can sliced mushrooms, drained

 

Directions

1. Place all ingredients in a resealable gallon-sized freezer bag and mix together.
2. When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on LOW in crock pot for 4-6 hours. 
3. Serve with cooked fettuccine noodles, green salad, and Easy Parmesan Knots.

Maple Dijon Glazed Chicken

 

Ingredients 

1 1/2 pounds chicken breasts

1 cup Dijon mustard

1/2 cup maple syrup

2 Tablespoons red wine vinegar

salt and pepper to taste

Directions

1. Place all ingredients in a resealable gallon-sized freezer bag. Mix together and zip bag closed.
2. When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on LOW in crock pot for 8 hours (or HIGH for 4 hours). Sprinkle with fresh or dried rosemary for serving.
3. Serve with Oven Roasted Vegetables.