Freezer Meal Recipes!

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.*