Freezer meals

Alright … Now that I’m a VERY busy mom of five amazingly fun and crazy children within 5yrs of each other, I’ve picked up on the whole freezer meal thing. Talk about a LIFESAVER!!!! I’ve been doing freezer meals for maybe 6-8 weeks now? I talked it over with a local twin mom who has a large family to feed as well during the Superbowl … and got completely sucked into it…so Tuesday, we made our meal planner for 14 days, Wednesday, we did our shopping, and Thursday, we prepped, cooked and assembled them all.  We were at it ALL DAY LONG.  Since then, I’ve developed a technique to get things done in a less draining, exhausting way. Leave it to me, “Super mom,” to brag on a few boards and facebook pages about my freezer meals.  I’ve been hounded by friends and family members regarding my secrets and tips, as well as recipes. I finally decided to turn my recipe box into a sort of meal prep thing.  Sure, you’ll find recipes on here …. But now, You’ll find a 10-18 day meal planner, complete with grocery lists, and “pantry essentials” that you should have on hand.  Now, bare with me … this is my first attempt at putting together a meal planner, grocery list and recipes. I’ll see what works, what doesn’t, and et better with every post.  Until then, enjoy!!!

Recipe List:

Green Bean Chicken Casserole

Rainy Day Chicken

Caraway Pot Roast

Twelve Boy Curry

Mexican Chicken Alfredo

Poppy Beef

Moroccan Chicken

Grilled Chili pepper cheeseburgers

Herbed Chicken

Country Captain

Creamy Key Lime Chicken Enchiladas

Polynesian Pork Loin

London Broil

Jambalaya


SHOPPING LIST:

Meats:
1 London Broil (about 2lbs)
Bacon Bits
1lbs cooked keilbasa or sausage
1lb diced cooked ham
1 1/2lb pork loin
19lbs boneless skinless chicken breasts
 4lbs chicken thighs
1 rotisserie chicken
4lbs ground beef
2.5lb pot roast, fat trimmed

Spices: 
 Ginger
Grated lemon zest
Vegetable Oil
Crushed garlic
Salt
Pepper
Light brown sugar
Cajun seasoning
Garlic powder
1 packet taco seasoning.
Coriander
cinnamon
ground red pepper
tumeric
poppy seeds
caraway seeds
curry powder
chicken boullion cubes
beef boullion cubes
mace or nutmeg
white sugar
cornstarch
basil
oregano
dry mustard
paprika

 Produce:
2 bunches Celery
4 green bell peppers
2 bunch of green onions
6 onions
1 bunch chopped cilantro
4 jalepeno peppers
1 bunch parsley
3-6 lemons for lemon zest and juice

Dairy:
Milk
1 container Yoplait Greek 100 Key Lime yogurt
4c. shredded cheddar cheese
2c. Parmesan cheese
 butter
8oz cottage cheese
1.5c. plain low fat yogurt
8oz cream cheese
 6oz Monterrey jack cheese slices
1c. half and half


Pantry essentials:
1 28oz can crushed tomatoes
3 14.5oz can beef broth
Soy Sauce
16oz spiral noodles
2 15oz jars alfredo sauce
ketchup
 1c. salsa
1c. jarred roasted red peppers
1 14.5oz can diced tomatoes
1 14.5oz can strewed tomatoes
1 can chicken broth
minced garlicpimento stuffed green olives
2 couscous
2 4.5oz cans diced chilies

1 10oz can GREEN enchilada sauce
corn tortillas
1 box long grain and wild rice mix (ricearoni)
3 cans cream of mushroom soup
1 can cream of broccoli soup
1 can cream of celery soup
1 can cream of chicken soup
1 4oz can mushroom stems and pieces
onion soup mix
French fried onions
French dressing
1 15oz can tomato sauce
8oz Linguine or spaghetti noodles
1 16oz can sauerkraut
8oz egg noodles
currants or raisins
slivered almonds
white rice


RECIPES

Green Bean Chicken Casserole

12 servings

1 pkg long rain and wild rice mix

4c. cubed cooked chicken

1 3/4c frozen French style green beans

1 can cream of mushroom soup

1 can cream of broccoli soup

1 can (4oz) mushroom stems and pieces, drained.

2/3c chopped onion

2/3c chopped green pepper

1 envelope onion soup mix

3/4c shredded cheese

1 1/3c French fried onions

Prepare rice according to package directions

Stir in the chicken, beans, soups, mushrooms, onion, green pepper and soup mix. Pour into zip lock bag, label and freeze.

To prepare: Completely thaw in fridge.  Pour into a baking dish, cover and bake at 350 degrees for 60-65 minutes, or until heated through.  Uncover and sprinkle with French fried onions and bake another 5-10 minutes.

Rainy Day Chicken with Rice

8 servings

1 can cream of mushroom soup

1 can cream of celery soup

1 can cream of chicken soup

1/4c butter, melted.

1/4c French dressing

1/4c milk

2lbs boneless skinless chicken breasts, cubed.

Mix together all the ingredients and pour into a freezer bag. Label and freeze.

To prepare, Thaw bag and pour into a 13x9 baking dish. Cover with foil and bake at 350 degrees for 1 1/2hrs.  Top with Parmesan cheese during the last 10 minutes of cooking.

Serve over rice.

Caraway Pot Roast
5-6 servings

1 large onion, chopped
1tsp. crushed garlic
2 1/2lb pot roast, fat trimmed
1 1lb can sauerkraut, drained
1tsp caraway seeds
1/2tsp salt
1/2tsp pepper
1c. water
8oz wide egg noodles

Place all ingredients except water and noodles in a ba and seal well. Freeze.  Thaw and put into a crockpot. Add water, cover, and turn on low for 6-8hrs. Shred the meat in the sauce to serve. Serve on cooked noodles.

Twelve-Boy Curry
serves 6-8

6 boneless skineless chicken breasts, cut into strips
6Tbsp sweet butter, divided.
1c. finely chopped onions
1c. chopped celery
2-3tsp crushed garlic
1-2tsp curry powder
1tsp. dry mustard
1 1/2tsp salt
1tsp pepper
1tsp paprika
1 1/2c beef broth
1c half-and-half
3tbsp ketchup


Cut chicken breasts into strips. In a large skillet, saute chicken strips in 3 Tbsp butter until just cooked, but not dry. Remove and melt another 3Tbsp butter in skillet. Add onion, celery and garlic and saute on medium heat until limp but not brown. Combine Dry inredients and add to vegetable mixture. Stir until blended. Add remaining ingredients and cook slightly, stirrin until well blended. Add cooked chicken and stir. Cool and freeze.
When thawed, heat through but do not overcook. Serve on rice. Good with condiments such as shredded sweetened coconut, raisins, chopped green onions, slivered almonds, and mandarin oranges.


Mexican Chicken Alfredo
8 servings

1 pkg (16oz) spiral pasta
2lbs boneless, skineless chicken breasts, cubed
1 medium onion, chopped
1/2c green bell pepper, chopped.
1/4tsp pepper
1tbsp canola oil
2 (15oz jars) alfredo sauce
2c. shredded cheddar cheese
1c. parmesan cheese
1c. salsa
1/4c milk
1 envelope taco seasoning

Cook pasta according to package directions
Meanwhile, in a large skillet over medium heat, cook chicken, onion,green pepper, and pepper in oil until chicken is no longer pink.  Stir in alfredo sauce; bring to a boil. Stir in 1 1/2c cheddar cheese, parmesan cheese, salsa, milk and taco seasonin.
Drain pasta, toss with chicken mixture. Pour into 9x13 casserole dish, cover and freeze.  Thaw completely.  Bake at 350 degrees for 50-60 minutes or until bubbly. Sprinkle with remaining 1/2c cheese.

Poppy Beef

8 Servings

2lbs ground beef

1/2c chopped green pepper

1/2tsp. Salt

1/2c chopped onion

1 15oz can tomato sauce

8oz cottage cheese

1 TBSP poppy seeds

1c. low fat plain yogurt

8oz cream cheese

1/4tsp pepper

8oz linguine

1/4c grated Parmesan cheese.

Sauté the beef with the green pepper, onion, salt and pepper until beef is no longer pink. Add tomato sauce and set aside.

Combine remaining ingredients in a medium bowl, except linguine and Parmesan cheese.  Freeze each of the two mixtures in separate bags, taped together.

When preparing, thaw the bags. Preheat oven to 350 degrees.  Cook 8oz linguine according to package and drain. While pasta is hot, mix it into the cheese mixture in a medium bowl.  Spread on the bottom of a greased casserole dish.  Top with meat mixture and sprinkle with Parmesan cheese. Bake for 30 minutes or until hot and bubbly.

Morrocan Chicken
4 servings

1c. Jarred roasted red peppers
1 14.5oz can diced tomatoes, drained and divided
1/2c chicken broth
Spice rub, divided (recipe follows)
1Tbsp veetable oil
4lbs bone in skinless chicken thighs
1 onion, finely chopped onion
4 cloves minced garlic
 1c pimento stuffed green olives
 1 (6oz) pkg plain pearled couscous, cooked to package instructions

In the work bowl of a food processor, combine roasted peppers, half of the tomatoes, broth, and half of spice rub. Pulse until pureed. Rub chicken thighs with remaining spice rub.  Heat oil in a dutch oven over medium high heat.  Working in batches, brown chicken on all sides. Remove chicken from pan and add onion and garlic to pan. Cook, stirring often, for 5 minutes or until onion is tender. Stir in pureed pepper mixture, remaining tomatoes, olives, and lemon juice. Nestle chicken into sauce mixture. Cook, covered, for 10 minutes. Uncover and cook, turning occasionally, for 20 minutes longer, or until chicken is tender. Serve chicken and sauce over couscous.

Spice Rub
1tsp. ground coriander
1tsp. ground cinnamon
1/4tsp round red pepper
1/4tsp tumeric
In a small bowl, mix all ingredients.


Grilled Chili Pepper Cheeseburers
6-8 servings


1/3c finely chopped green onion
3Tbsp nonfat plainyogurt
1-4 jalepeno peppers, seeded and finely chopped
1/2tsp black pepper
1/2tsp salt.
2lbs ground beef
6-8 slices monterey jack cheese slices

In a medium bowl combine green onions, yogurt, peppers, salt and pepper. Add beef and mix well. Shape mixture into 8 patties about 3/4inch thick. Freeze in a freezer bag with wax paper placed between each patty.  Grill the burgers until no pink remains in the center. Turn once. Top each patty with cheese the last two minutes of grilling time.

Herbed Chicken
6 servings

2lbs boneless skinless chicken breast halves
1 can cream of mushroom soup
1tsp. grated melon zest
1 1/2Tbsp lemon juice
1/2tsp salt
1tsp basil
1tsp oreano

Place chicken in a gallon freezer bag. In a small bowl, combine remaining ingredients. Pour over chicken and freeze.
To prepare for serving,  Thaw chicken mixture. Preheat oven to 350 degrees. Place mixture in 13x9 baking dish, treated with nonstick cooking spray. Bake covered, for 1hr 15 minutes. Serve over rice.

Country Captain
6 servings

1 14.5oz can strewed tomatoes, undrained
1 bunch fresh parsley, chopped
1/4c currants or raisins
1Tbsp curry powder
1 chicken boullion cube
1/2tsp ground mace or nutmeg
1/4tsp sugar
1tsp salt
2lbs boneless skinless chicken breast halves
1Tbsp cornstarch
1Tbsp cold water

In a medium bowl, stir together tomatoes, parsley, currants or raisins, curry powder, boullion cube, mace or nutmeg, sugar and salt. Pour over chicken in freezer bag and freeze.
To prepare for serving, place thawed chicken and sauce in large skillet. Bring mixture to a boil; reduce heat. Cover and simmer for 20 minutes or until chicken is no longer pink. Remove chicken from skillet and keep warm. Skim fat from mixture in skillet. In a small bowl, stir together cornstarch and water; add to skillet. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Serve over hot rice or couscous. Sprinkle with slivered almonds, if desired.



Creamy Key Lime Chicken Enchiladas
6 servings

1 rotisserie chicken, shredded (bones and skin removed)
1 onion, chopped
1 4.5oz can diced green chilies
1 container (5.3oz) Yoplait Greek 100 Key Lime yourt
1 bunch chopped fresh cilantro
Juice from 1 medium lime
1 can (10oz) green enchilada sauce
12 soft corn tortillas
1/2c shredded cheese.

Heat oven to 350 degrees. Spray 13x9 in glass baking dish with cookin spray.
In a nonstick skillet,cook chicken, onion and chilies over medium high heat for 3 minutes, stirring occasionally. until chicken is warm and onion begins to soften. Remove from heat, stir in yogurt, half cilantro, and lime juice. Stir in half of the enchilada sauce. Spoon 1/4c of chicken mixture down center of each corn tortilla, roll up and place seam side down in baking dish. Spread remaining enchilada sauce over filed enchiladas, and sprinkle with cheese. Bake uncovered about 30 minutes or until cheese is melted and bubbly. sprinkle with remaining cilantro.

FOR FREEZER MEAL:  I combine all ingredients except cheese and tortillas in a gallon ziplock bag and freeze. I fully thaw the enchilada mixture, and spoon 1/4c into each corn tortilla and prepare as explained above.  SOOO good ... and I used full amount of cilantro in mixture, not half.  My kids LOVED these and always ask for seconds and thirds!!!

Quesadilla Casserole

Serves 8

1 lb ground beef
1/2c. chopped onion
15oz can tomato sauce
15oz can black beans, drained and rinsed
1 can whole kernel corn, undrained
1 can (4.5oz) chopped green chilis, undrained
6 flour tortillas (8in size)
2c. shredded cheddar cheese
2 tsp. chili powder
1 tsp. ground cumin
1 tsp. minced garlic
1/2 tsp. oregano
1/2 tsp. crushed red pepper (optional)


1. Brown beef and onion in a large skillet on medium-high heat; drain. Add tomato sauce, beans, corn and chilis. Mix well. Stir in all the spices except red pepper. Bring to a boil. Reduce heat to low; simmer 5 minutes. Add red pepper to taste, if desired.
2. Spread 1/2 cup of the beef mixture on bottom of a 13x9x2-inch baking dish sprayedwith non-stick cooking spray. Top with three tortillas, overlapping aif needed. Layer with half of the remaining beef mixture and half of the cheese. Repeat with remaining tortillas, beef mixture and cheese.
3. Bake in preheated 350 degree oven for 15 minutes or until heated through. Let stand 5 minutes before serving.

This is a VERY quick and easy meal .. SO delicious too.

Slow Cooker Pot Roast

Slow-cooker Pot Roast

Serves 8

1/2c. A1 original steak sauce
1/2c water
1 pkg/envelope onion/mushroom soup mix (I just use onion soup mix)
1 boneless beef chuck eye roast (2-2 1/2lbs)
1lb baby red potatoes
1lb baby carrots
1 onion, diced (I put two to three quartered onions in, cause we LOVE our onions lol)

Mix the first THREE ingredients.
Place roast in the slow cooker.
Top with vegetables and sauce; cover
Cook on LOW for 8-9 hours, or on HIGH for 6-7 hours.

This is GREAT for when you're super busy.  I stock up on boneless beef pot roasts when they go on sale (buy one get one free) at the local grocery stores so we can have this pretty routinely.   And, if you know Bryan and I ... we LOVE us some A1 sauce. Grown up ketchup, as Bryan likes to call it. ;-)

Sweet and Sour Pork Chops & Fried Rice

Sweet and Sour Pork Chops & Fried Rice

Serves 4-6

• 2-3 eggs, lightly beaten
• 1c frozen peas and carrots
• 4-6 pork chops
• 4c. cooked rice
• 1Tbsp Soy Sauce
• 1/4c water
• 3Tbsp white vinegar
• 2 tsp. soy sauce
• 3 Tbsp. sugar
• 2 Tbsp. ketchup
• 1 large onion, sliced
• 2 medium tomatoes, wedged
• 2 garlic cloves, minced
  
  Preheat oven to 375 degrees. In a wok or large skillet, heat vegetable oil over medium-high heat. Add eggs and cook about 1 minute, or until nearly set.  Add rice using a spatula to stir-fry and incorporate the eggs into the rice. Spread rice out and let cook 4 minutes. Stir in peas and carrots and 1 Tbsp. soy sauce.  Transfer rice mixture into an ungreased 13x9 baking dish.  Season pork shops on all sides with salt and pepper.  Wipe wok or skillet clean. Add oil and cook pork chops for 4 minutes over medium high heat until golden brown on both sides.  Arrange chops on top of rice mixture.  In a small bowl, combine water, sugar, vinegar, ketchup, 2 tsp. soy sauce and set aside.  Using remaining oil in wok or skillet, stir-fry onions and garlic for 2 minutes. Add tomatoes; stir-fry one minute more. Add sauce and stir-fry one minute longer, until  heated through. Pour sauce over pork chops. Bake, covered for 20-25 minutes.

You can change this up by doing chicken breasts instead of the pork chops, and even cutting the pork or chicken into bite-size pieces.  We personally don't like the tomatoes, so we take them out of the recipe, but you can leave them in if you wish.

Tater-Topped Chicken Casserole

Tater-Topped Chicken Casserole

Serves 6

• 2 (18oz) bags California Medley vegetables
• 2 cans cheddar cheese sauce
• 4 green onions, chopped
• 1 32oz) bag tater tots
• 3c. diced cooked chicken
• 1/2c shredded cheddar cheese
  
  Heat oven to 375 degrees. Thaw Cali medley vegetables in microwave for 3-5 minutes. Place into an ungreased 13x9 baking dish. Add cheese sauce and mix well. Stir in chicken and onions. Top with frozen tater tots. Bake uncovered for 40-45 minutes, or until bubbly around the edges and tater tots are golden brown. Sprinkle with cheese, Bake 5-10 minutes more, or until cheese is melted.

Creamy Tuna and Tarragon Noodles

Creamy Tuna and Tarragon Noodles

Serves 4-6

• 1lb pasta of choice (rotini, egg noodles, bow tie, etc.)
• 1 small onion, diced
• 2 Tbsp butter
• 1 1/2c chicken broth
• 1 Tbsp dijion mustard
• 2 (6oz) cans tuna, drained
• 2 Tbsp flour
• 1/2 c half n' half or whole milk
• 1 Tbsp tarragon
• 1c. peas and carrots
• Salt and pepper to taste.
• EVOO

Cook pasta to al dente. Set aside. Saute onion in oil for 3-4 minutes. Add butter. Once butter is melted, add flour. Let cook 1 minute. Whisk in broth. Let liquid cook up until thickened, about 5 minutes. Add milk and mustard. Bring to a low bubble. Add tarragon and tuna. Stir in peas and carrots. Season with salt and pepper. Toss with noodles and serve.

Alfredo Chicken Pot Puff Pies

Alfredo Chicken Pot Puff Pies

Serves 4

• 1 sheet frozen puff pastry (from 17.3oz pkg), thawed
• 1 Tbsp butter
• 2c chopped cooked chicken
• 1 16oz jar alfredo sauce
• 2 Tbsp. finely chopped shallots
• 2c frozen peas and carrots
• 1 tsp. Thyme
• 1 egg, beaten

Heat oven to 400 degrees. Lightly spray 4 (10oz) ramekins with cooking spray. On lightly floured surface, roll puff pastry to 13 inch square. Cut into 4 squares. Lightly press 1 square in bottom and up sides of each ramekin, letting corners hang over the edge.  In a skillet, melt butter over medium heat. Add shallots and cook 3 minutes. Add chicken, peas and carrots and Alfredo sauce. Cook 3-4 minutes longer, until vegetables are thawed and mixture is hot. Sprinkle with thyme and stir well. Spoon mixture evenly into ramekins. Fold corners of pastry over filling, pinching to almost close the tops. Brush with egg. Bake 25-30 minutes or until pastry is deep golden brown.  Let stand 5 minutes before serving.