Alright, so the freezer meal extravaganza went great.
Productive and I feel ready for busy days with my little peanut when he arrives!
So below you will find all the recipes I used.
Along with a shopping list for everything needed!
Well, not quite everything.
The list does not include things I already had in my cupboard, like spices, sugar, and honey. So you may want to go through the recipes yourself and make your own shopping list.
Don't forget to not only label your bags with what the meal is, but also the instructions on how to cook the meal.
Enjoy!
Crock-pot Honey Garlic
Chicken
Ingredients
·
Chicken (I used four drummies and four thighs)
·
5 garlic cloves chopped (I have a big tub of minced garlic; I just scooped what I thought looked right)
·
1 tsp. oregano
·
3/4 cup soy sauce
·
1/4 cup ketchup
·
1/2 cup spicy honey bbq sauce
·
1/3 cup honey
·
pinch of salt
·
dash of pepper
Instructions
1. Mix spices, soy sauce, ketchup, BBQ sauce, and honey.
2. Pour over chicken into bags (I split the chicken into two bags)
3. Freeze.
4. To cook: crockpot low, six hours
Crockpot Beef Tips &
Gravy
Ingredients
·
1 1/2 lbs cubed beef (stew meat)
·
1 packet Dry Onion Soup Mix
·
1 can Cream of Mushroom Soup
·
1 14 oz. can beef beef broth or stock
·
Salt & Pepper
Instructions
1. Combine soup mix, soup, and broth. Stir.
2. Pour beef into Ziploc, and add soup mix. (I actually used tupperware for my soups and chilis)
3. Freeze.
4. To Cook: Crockpot 6-8 hours.
White
Chicken Chili
1 onions, chopped
1/2 T. olive oil
3 c. chicken broth
3 15-1/2 oz. cans Great
Northern beans, drained and rinsed
2 5-oz. cans chicken,
drained (I just used four chicken breasts)
1 4-oz. cans diced green
chiles
1 t. ground cumin
1/2 t. garlic powder
1 t. dried oregano
1/4 t. white pepper
12-oz. container sour
cream (for later, when you serve)
3 c. shredded Monterey
Jack cheese (for later, when you serve)
In a large stockpot over medium heat, sauté onions in oil until
tender. Stir in remaining ingredients except sour cream and cheese. Simmer for
30 minutes, stirring frequently, until heated through. Allow to cool. Store in freezer. To serve: reheat on stove. Top with sour cream and cheese.
Beef Stew
2 lbs Meat (beef, pork, whatever is on sale - I used beef), cubed
2 Onions, chopped
5 Carrots, sliced
3 Zucchini, sliced
2 Celery stalks, chopped
2 Red Bell Peppers, chopped
2 tsp Salt
.5 tsp Pepper
2 tsp Minced Garlic
1 14 oz can Canned Tomatoes
1 can Tomato Sauce
Put all ingredients in a large ziploc bag and freeze. Thaw bag and
add contents to slow cooker. Cook on high for 4 hours or on low for 8. Stir
occassionally.
Chicken Tortilla Soup
1 pound chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil
Combine all ingredients
into a Ziploc bag. Freeze. Thaw and put into a slow cooker add 2 cups water and
one 14 oz can of chicken broth. Cover, and cook on Low setting for 6 to 8 hours
or on High setting for 3 to 4 hours. Shred chicken in crock pot after cooking
is done.
Serve with:
Preheat oven to 400 degrees F (200 degrees C).
Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then
spread on a baking sheet.
Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle
tortilla strips over soup.
Simple Chicken Parmesan
Ingredients:
- 4 chicken breasts,
pounded out to about 1/2 inch thickness
- salt and pepper
- 1 egg, lightly
beaten
- a splash of milk
- 2/3 cup Italian
seasoned bread crumbs
- 1/3 cup Parmesan
cheese
- about 1/2 jar
marinara sauce (for when you serve)
- about 1 cup
mozzarella cheese (for when you serve)
Directions:
1) Place chicken
breasts between sheets of plastic wrap. With flat side of a meat mallet (or the
bottom of a heavy pan or glass), pound chicken to about a ½ inch thickness.
2) Sprinkle the
front and back of each chicken breast with a pinch of salt and pepper.
3) In shallow dish,
whisk together egg and splash of milk. In another shallow dish combine bread
crumbs and parmesan cheese.
4) Dip chicken
breasts, one at a time, in egg mixture, turning to coat. Allow excess to drip
off. Then dip chicken pieces in breadcrumb mixture, turning to
coat. Shake off the excess.
5) Wrap breasts (individually) in freezer paper and freeze.
6) To Cook: Thaw. Place breaded chicken
in greased 9×13 casserole dish and bake at 350 degrees for about 20-25 minutes,
until it is no longer pink in the middle or the juices run clear. (Note:
To check doneness, make a small slit in the middle of one chicken breast with a
knife and pull open to make sure it is white, not pink.)
7) Top each chicken
breast with a spoonful or so of pasta sauce. Spread sauce around the top of
each piece of chicken. Then, sprinkle 1-2 tablespoons of mozzarella
cheese over the top of each piece, as well.
8) Put chicken back in
the oven for 5 minutes, until cheese is melted. Serve warm over pasta.
Teriyaki Beef
Ingredients:
15
oz crushed pineapple (with juice)
¼
C. low-sodium soy sauce
¼
C. brown sugar
1
tsp garlic powder
½
t dried ginger powder
2
lbs skirt steak, sliced into strips
Make-ahead Instructions:
Mix
first 5 ingredients in a small bowl with lid. Add steak strips to bag. Pour ½
sauce over steak. Seal the bag and shake to mix. Place in fridge or freeze.
Reserve remaining sauce for serving (I freeze in another ziploc bag and nuke
when I am preparing the meal).
Prepare Instructions:
Broil until desired
doneness (you can also grill these). Heat sauce and serve over the steak. I
like to serve this with rice.
Breaded Pork Chops
Ingredients:
10
pork chops
4
large eggs
2
tbsp plus 2 tsp prepared mustard
2
tsp dried sage
1
container of bread crumbs
Salt
and pepper
Make-ahead instructions:
Pour
about 2 cups worth of bread crumbs onto a plate. Mix eggs, sage and mustard
in a bowl. Salt and pepper each pork chop (both sides), then dip
completely in egg mixture on both sides. Dredge both sides in breadcrumbs.
Stack, using waxed paper between each layer, or wrap in freezer paper and place in Ziploc bag, and freeze.
Prepare Instructions:
Pull
out the pork chops you need. Melt ¼ cup of butter. Pour ¼ cup of oil in another
small bowl. Brush both sides of each pork chop with the butter mixture followed
by the oil. Broil for 10-15 minutes, flipping halfway through, until brown on
both sides and cooked through.
Brown-Sugar Glazed Pork Chops
Ingredients:
5
pork chops
¼
C. brown sugar
1/8
t ground red pepper
½
t garlic powder
½
t paprika
Salt
& pepper to taste
Make-ahead Instructions:
Add
last 5 ingredients to a ziploc bag and shake to mix. Rinse pork chops and add
to bag. Shake until pork chops are coated. Squeeze out all of the air and
freeze flat (when frozen, you can set upright) or place in the fridge.
Prepare Instructions:
Thaw
completely in fridge. Place each pork chop on a foil-lined baking sheet and
cook at 350 for 35-45 minutes.
Freezer
Meals Ingredients
*Majority of
ingredients for: Teriyaki Beef, Beef Stew, Crockpot Honey Chicken, Beef Tips
& Gravy, White Chicken Chili, Chicken Ceasar Sandwiches, Chicken Tortilla
Soup, Chicken Parmesean, Breaded Pork Chops, Brown Sugar Glazed Pork Chops*
*Does not include
spices, garlic, sugars, ketchup, bbq sauce, and honey.*
|
Ingredients
|
Amount
|
Store
|
|
Chicken Breasts
|
4lbs + 4 breasts
|
|
|
Pork Chops
|
12
|
|
|
Skirt Steak
|
2lbs
|
|
|
Stewing Beef
|
3.5lbs
|
|
|
Carrots
|
5
|
|
|
Eggs
|
6
|
|
|
Bread Crumbs
|
1 container
|
|
|
Red Peppers
|
2
|
|
|
Celery
|
2 Stalks
|
|
|
Zuchinni
|
3
|
|
|
Corn
|
1 10oz bag frozen
|
|
|
Onion
|
4
|
|
|
Crushed Pineapple
|
1 15 oz can
|
|
|
Soy Sauce
|
1C
|
|
|
Kethcup
|
1/4 C
|
|
|
Honey BBQ Sauce
|
1/5C
|
|
|
Dry Onion Soup Mix
|
1 Packet
|
|
|
Cream of Muschroom
|
1 Can
|
|
|
Beef Broth
|
1 Can (14oz)
|
|
|
Ceasar Dressing
|
1/2 to 1C
|
|
|
Mozarella Cheese
|
1C
|
|
|
Parmesean Cheese
|
1C
|
|
|
Chicken Broth
|
3C
|
|
|
Great N. Beans
|
3 15.5oz cans
|
|
|
Canned Tomatoes
|
2 14oz can
|
|
|
Tomato Sauce
|
1 can
|
|
|
Enchilada Sauce
|
1 10oz can
|
|
|
Green Chiles
|
3 4oz cans
|
|
|
Marinara Sauce
|
about 1/2 jar
|
|
*Also
consider buying: freezer bags, freezer paper, Tupperware dishes, tinfoil pans,
etc.*
And I am looking forward to the future to see how life continues to mold me into another aspect of my life: being a mother.
