Freezer Meals: Pork Roast, Beef Roast, Taco Meat, BBQ Chicken, Pork Chops, and Stew Beef with Mushrooms

Here is a recap of everything we accomplished for our freezer meal prep on Saturday - I ended up getting quite a lot done, though there is much more to do! Kenneth's parents came over early in the morning to get a head start on getting the ceiling fans installed in Kent and Lindsey's rooms - they knew they would be in and out of the attic for wiring the fans, so they wanted to get going before it got too hot up there.

After I fixed some scones and set those out for the boys to eat when they got hungry, I headed out to Wal-Mart for a couple small grocery items and a bunch of disposable foil pans in smaller sizes (some round, some rectangular, and a couple square ones). Next was the big shopping trip to Sam's Club. I spent over $300 and bought a TON of meat, some produce, gallon sized freezer Ziploc bags, a big box of saran wrap, and some larger disposable pans and lids. I got 3 big bags of frozen chicken, some chicken legs/thighs, beef roast, pork roast, country style pork ribs, pork chops, a lamb roast, 2 cuts of steak, and ground beef. My cart was very full! When I got home I had Kent put the few freezer items away in the deep freezer and bring up all the meat and other items to the kitchen. I got 2 lbs of ground beef into a large nonstick skillet and added some of the onion I'd diced the night before, along with 2 diced green peppers and let that cook. Meanwhile, I split the beef roast into 2 and got those into bags with seasoning and some onion wedges. Then I found a recipe for the pork chops and got that going. That ended up making enough for 3 packages (4 pork chops each). I had put about 5 large chicken breasts in the crock pot earlier in the day, so those were cooking away while I worked on the other recipes. My mother in law got back from her shopping and jumped in to help me out with some more prep. We got 2 bags of stew beef with mushrooms prepped, and seasoned and then bagged the taco meat when it was done cooking. I left those open for awhile to make sure the meat was pretty thoroughly cooled before sealing. Donna helped with the dishes that were piling up while I mixed up ingredients for meatballs. I made about 18 meatballs out of 2 lbs of ground beef and split those between 1 small tray and 1 larger tray. I fixed the sauce and divided that between the 2 containers and then put the lids on them. We said our goodbyes to Ken and Donna, as they headed off to see Kenneth's grandmother for lunch and help her down in her basement for awhile (she had some flooding not too long ago and has been going through everything as it's being loaded back in.)

After Ken and Donna left I got the large boneless pork roast I'd bought split into three and used a honey mustard recipe to marinate those in. After some lunch, I shredded the chicken and added a large bottle of BBQ sauce to it. I pulled about 1/3 of the meat out into a tupperware for dinner tonight, and split the rest between two Ziploc bags. Those were pressed flat and added to the growing stack of bags and containers in the freezer! I'm going to let what's down there firm up overnight before adding anything else. Most of the remaining dishes I want to make are casserole type dishes - ziti, lasagna, chili mac, mac n cheese, mac n cheese and meat, etc. I will have to keep an eye on the amount of space I have in there too so I don't completely overfill it!! I still have steaks, country style ribs, and chicken legs/thighs in my refrigerator that I didn't get around to today. I want to get all of those prepped and in bags or containers as well - I might need to focus on those items and only do casseroles if there is any room left afterwards. Once the packages that are down there have frozen solid, it will be easier to rearrange things and use the space more effectively. So I'll reevaluate that in the morning and see if I can make some more space.

All the meat, ready to go.

Utilizing a large measuring cup to hold the Ziploc bags while I load them up with ingredients.

Giant container of diced onion.

Taco meat, cooking.

Here are the recipes I used for this batch:

Honey Mustard Pork Tenderloin (I tripled and made 3 servings)

Ingredients
2 lb pork tenderloin (I used boneless pork roast)
1/4 cup Dijon mustard 
1/4 cup honey
Optional: 1 Tbsp. balsamic vinegar and a crushed clove of garlic

Directions

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

Asian Grilled Pork Chops (freezer meal) from Front Burner 

(makes 3 entrees, 4 servings each)

Ingredients
12 pork chops
1 1/3 cups low sodium soy sauce
1/2 cup sugar
2/3 cup rice vinegar
1/4 cup toasted sesame oil
3 tablespoons minced ginger
3 tablespoons minced garlic
1/2 teaspoon cayenne pepper
3 one-gallon freezer bags, labeled

Directions

1. Divide chops evenly among bags.  In a large bowl or measuring container, combine soy sauce, sugar, vinegar, oil, garlic, ginger and cayenne pepper. Blend the marinade very thoroughly and evenly distribute between the three bags. Seal and massage marinade into meat, lay them flat to freeze. 
2. TO COOK: Thaw completely.  Remove chops from marinade and grill as desired, basting with remaining marinade (or use cooking method of choice!)

Perfect and Super Easy Pot Roast from Making Miracles (I doubled and made 2 servings)

Ingredients

1 (2-3 pound) beef chuck roast

1 large onion, diced into large wedges

1 (1 ounce) package dry Italian salad dressing mix (can substitute 6-8 ounces bottled Italian dressing if desired) 

1 (1 ounce) package dry Ranch-style dressing mix

1 (1.2 ounce) package brown gravy mix (can substitute pork or mushroom gravy mix if desired)

1 (14.5 ounce) can beef broth

Directions

1. Combine all three seasoning mixes along with beef broth in Ziploc bag, blend. Add in roast and onion wedges; coat contents with sauce mix. Press air from bag and seal. Freeze

When ready to cook:

1. Put contents in a crock pot (you can add potatoes and carrots under the roast if desired).
2. Cook over high heat for 4-6 hours or on low for 8-12 hours (or until fork tender).
3. You can use the juices as an au jus, or thicken on the stove with flour or cornstarch to make a yummy gravy.

Easy Taco Meat from Making Miracles (I doubled and made 2 servings)

Ingredients
1 lb ground beef
1 large onion, diced
1 green pepper, diced
1 can mushrooms, drained (optional)
1/4 cup taco seasoning
1/3 cup water

For serving:

Tortillas
Desired toppings: cheese, lettuce, tomato, sour cream, queso, etc.

Directions

1. Brown ground beef in a large non-stick skillet with the onion and green pepper. Cook 10-15 minutes, or until beef is cooked through and vegetables reach desired tenderness. Turn off heat and drain grease.
2. Add in taco seasoning, water, and mushrooms (if using). Stir well to evenly distribute seasonings.
3. Allow meat to cool completely. Place in a labeled Ziploc bag, press flat, seal, and freeze.
4. When ready to use - thaw meat in refrigerator overnight; reheat on the stove top (add a little water if needed) or in the microwave and use to fill tortillas, if desired.
5. Tortilla preparation suggestion: spread a little cheddar cheese on one and microwave for 20-30 seconds until tortilla is warm and cheese begins to melt. Add desired amount of meat and additional toppings. Roll and enjoy!

Shredded BBQ Chicken (for sandwiches) from Making Miracles 

Makes 3 servings

Ingredients

5 chicken breasts

1/4 cup water (approximately)

1 chicken bouillon cube

1 28-oz bottle barbecue sauce (we prefer Sweet Baby Rays)

For serving:

Buns

Sandwich toppings (cheese, pickles, additional BBQ, etc.)

Directions

1. Place chicken, bouillon, and water in crock pot on high for 2 - 4 hours or until fork tender.
2. Drain off most of the excess liquid, but leave a little. Shred chicken with spoon (I use a wooden spoon).
3. Add in BBQ sauce and stir until everything is evenly combined. Allow to cool completely. Distribute meat mixture between 3 gallon sized Ziploc bags, press flat, seal, freeze.
4. When ready to use - thaw overnight; heat stove top using a little water, chicken stock, or additional sauce, if needed, or in the microwave.
5. Serve on buns with preferred fixings.

Slow Cooker Beef and Mushrooms from DIY Danielle 

Makes 2 servings

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. Divide ingredients between two resealable gallon-sized freezer bags. Press out air, 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, pasta, or mashed potatoes if desired.

 

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