Ignore the dates! This is a 2 year old post- It is one of my favorites and there are a lot of great recipes in here so I wanted to add it back to the blog.
As my due date approaches I have been doing a lot of searches for yummy freezer meals to set us up for a while after the baby is born. When I was contemplating making a large amount of different recipes I was cringing at the idea of buying ingredients for TEN different meals. My best friend (who is due a month before me) was in the same boat. We decided that we would each make 5 different recipes, double them and then trade! We are geniuses, I know. So here are the 10 really delicious meals we came up with.
Freezer Meal Number One: Super Easy Taco Chicken
When I say "Super Easy" I mean super easy. You only need three ingredients and it takes about one minute flat to throw this thing together.
- 2-3 chicken breasts
- 1 can of Rotel
- 1 Tbls olive oil
- 1 pack of taco seasoning
(In the picture you see double the ingredients because I made 2 of everything)
- Place all ingredients in freezer bag
- on bag write: Taco Chicken; cook on low 6-8 hours *no thawing needed*; add liquid as needed; serve with taco shells, on rice or on tortillas chips as nachos.
Here is my TIP on constructing freezer meal which makes it SO simple to fill the bags! (remember if you use a blender cover the blade- I made that messy mistake one time).
Freezer meal number two: Sloppy-Sloppy Joes
This is my friend's grandmothers recipe- and the best sloppy joes I have had!
- 1 lb ground hamburger
- ½ cup chopped onion
- ¼ cup chopped peppers (optional)
- ½ cup chopped celery (optional, but yummy)
- 1 Tbls flour
- ½ cup water
- 1 cup ketchup
- ½ can tomato soup
- salt and pepper to taste
- Brown hamburger and veggies together
- Cook for about 5 minutes, then stir in flour
- Add remaining ingredients and simmer for 5 minutes
- on bag write: place in crock pot on low for 2-4 hours or until the meat is heated through. *If thawed less time may be needed* serve on hamburger buns; with cheese if wanted.
Freezer meal number three: Mississippi roast
If you have not heard of or eaten Mississippi roast- you are in for a treat. This stuff is stupid delicious. I made it into a freezer meal even though I have not seen it as one- but as long as you thaw the roast out the night before there is no difference between this freezer recipe and the regular recipe. I have seen a few variations of this so this is just a combination of my favorites that I have tried.
- 3 lb chuck roast
- 1 packet ranch seasoning
- 1 packet onion soup mix
- 1-2cups pepperchinis and juice (depending on how spicy you like it- I use about half of a big jar)
- 1 stick of butter
- Place the roast in a freezer bag
- Place the pepperchinis in a smaller freezer bag and number it 1
- Number the ranch and onion soup mix 2 & 3
- Number the butter 4
- Place all bags in a large freezer bag and write on the bag: Mississippi Roast; Thaw the night before. Add Roast to crock pot then add next ingredients in order of their numbers (ending with a stick of butter on top). Cook on low for 8-10 hours. *the longer you cook the juicer the roast and the more delicious the gravy*
- Serve this on top of rice, on top of pasta, with mashed potatoes or just spoon into your mouth with a large spoon directly from the crock pot
You will thank me for this later.
Freezer meal number Four: bbq Chicken Sliders
I have never had these but my friend loves them and so do her hubby and kiddos. I am really excited to try them!
- 3 boneless chicken breasts
- 1 bottle of BBQ sauce of your choice
- 1 can of coke
- 1 clove of garlic
- 1/2 tsp of pepper or 1 tsp depending on the kick you want
- 1/2 tsp of kosher salt
- 1/4 tsp of red pepper flakes
- coleslaw of your choice
- slider rolls (I like the Hawaiian rolls in the grocery deli isle)
- Add all ingredients to the crock pot except the chicken
- Add the chicken on top of the mix
- write on bag: BBQ Chicken Sliders, *No thawing needed* Add to crock pot and cook on low for 6-8 hours.
- Pull apart chicken, toast rolls, top with coleslaw and BBQ Sauce
Freezer meal number Five: Creamy chicken enchiladas
Before we even get started I want to warn you: this recipe takes some effort. It is not easy by any means- but I can tell you since coming up with this I have never used another enchilada recipe. As a matter of fact I will be dedicating a post of its own to this recipe because it is that good. My family (immediate and extended) constantly ask for these enchiladas and I think it is safe to say this might be one of the best (definitely top 3) recipes I have ever made up- so it is so worth the extra effort that these require.
PART ONE: THE CHICKEN
Before you even start these enchiladas- you need to prepare the morning of by adding 2-3 chicken breasts to your crock pot. Cover the breasts with GREEN enchilada sauce and a small can of green chiles. Cook this on low for 6 hours or until chicken is easy to pull apart with forks. (Again- the quantities in the pictures are doubled).
PART TWO: THE FILLING
While the chicken is still hot in a large bowl shred the chicken and then add 1 block of cream cheese, 1 can of black beans and 1 small can of olives. Mix this all together until the filling looks like the bottom right picture.
PART THREE: ROLLING THE ENCHILADAS
Before beginning make sure to make an onion and cilantro mix by chopping 1/2 an onion and a big handful of cilantro. Mix them together in a bowl. In a large tin cover the bottom with red enchilada sauce. Coat your flour tortilla on both sides. Spoon a couple spoonfuls of the enchilada filling, add a tiny handful of the cilantro/onion mixture and then top with a handful of the bagged cheese. Roll the enchilada and repeat these steps- refilling the pan with enchilada sauce when needed to coat the tortilla.
*I like to have my station organized so it is easy to grab what I need in order*
PART FOUR: THE FINISH
Roll all the enchiladas you can with the amount of filling you have (I ended up making almost 4 tins- but that was doubled so this will make around 2 tins). Top the enchiladas with the remaining sauce and about 3 cups of grated cheddar cheese (you can use the bagged cheese- but for some reason grating your own tastes so much better). I like to make sure they are covered. Add tin foil or a foil lid!
I wanted to break this up into steps but here is the overall ingredient and direction lists:
- 2-3 boneless chicken breasts
- 1 can of green enchilada sauce
- 1 can of red enchilada sauce
- 1 block of cream cheese
- 1 small can green chilies
- 1 can of black beans
- 1 small can chopped olives
- 1 pack of flour tortillas *make sure there are at least 20*
- 1 bag shredded Mexican cheese
- 1 block of cheddar cheese; 3 cups grated
- A large handful of cilantro; chopped
- 1/2 onion or 1 small onion chopped
- In crock pot place the chicken breasts and cover with the green enchilada sauce (won't take the whole can) and can of green chilies
- Cook on low for 6 hours (or until you can shred the chicken easily)
When you are ready to complete the recipe:
- In a large bowl shred the chicken; add some of the sauce from the crock pot (about 1/2 cup).
- Add one block of cream cheese, the beans and the olives and mix together while the chicken is still hot
- Chop the onion and cilantro then add to a bowl
- Coat a tin pan with red enchilada sauce
- Cover each tortilla with sauce in pan; add filling (a couple spoonfuls) , then cilantro/onion mix (small handful) and a handful of Mexican cheese mix.
- Roll the enchilada and repeat this step; refilling the tin when needed with sauce, until pan is full
- If needed roll another pan- until the mixture is gone
- Add remaining enchilada sauce to top and then 3 cups of grated cheese
- Add some plastic wrap; then the foil lid or foil to cover
- on top of foil or foil lid write: Creamy Enchiladas- thaw in fridge the night before; cook on 350 for 20-30 minutes- or until the cheese is bubbly and completely melted.
- Serve with rice; sour cream; guacamole; chips- or on their own!
Freezer meal number six: Easy chicken fajitas
These are super simple and an easy weeknight dinner because all you need is some rice or a bag of chips to serve these over.
- 2 large chicken breasts
- 2 bell peppers (color of your choice); chopped into slices
- 1 onion; chopped into slices
- a packet of taco or fajita seasoning
- 1 can of Rotel (depending on how spicy you like them mild or hot)
- Add all of these ingredients to the freezer bag
- Mix it up with your hands on the outside of the bag
- on bag write: Chicken Fajitas; cook on low in crock pot for 6-8 hours; *no thaw needed*
- server over rice with cheese; tortilla chips or even on a taco salad
Freezer meal number seven: Meaty marinara sauce
My Italian mother calls this "gravy" and I love having a bag in my freezer because once you let it cook allllll day in the crock pot the flavors really intensify. Again- the above pictures are for double the recipe
- 1- 1 1/2 lbs ground beef (I like to use grass fed organic, but it is not necessary)
- 3-4 cloves of garlic minced
- A jar of your favorite Marinara (I like Rao's Homemade or Trader Joe brand)
- Spices- garlic powder, oregano, basil, pepper, red pepper flakes)
- A splash of olive oil
- In a medium to large pot cook the garlic in the olive oil until fragrant
- Add the meat and brown
- Drain as much of the fat as you can
- Add the sauce
- Add the spices (I use about a tablespoon of each, except the pepper I use just a dash)
- Let this simmer for as long as you please (I let it simmer for about 15 minutes)
- on bag write: Meaty Marinara; place in crock pot on low for 6-8 hours or heat on stove top until hot
- Serve on top of Pasta or Spaghetti Squash
Freezer meal number Eight: Poppy Seed Chicken
This is a delicious non-crock pot freezer meal. After freezing these flavors will just get more and more delicious until you decide to heat this baby up and devour.
- 1 can of cream of chicken soup
- 1 cup sour cream
- 2 Tbsp poppy seeds
- 1 pkg Ritz crackers (1 roll about 33 crackers)
- 1/2cup butter, melted
- 3 chicken breasts, cooked and diced (about 1-1/2 pounds)
- Mix soup, sour cream, poppy seeds, & chicken in a 9x9 pan
- Crush Ritz and pour the melted butter over the mix
- Sprinkle cracker crumbs over the chicken mixture
- on foil write: Poppy Seed Chicken; thaw in fridge night before; bake at 350 degrees for 25-30 minutes
- Serve over rice
Freezer meal number nine: Stuffed SAucy shells
Another non-crock pot meal that is a meal in itself and sure to be a hit with the kids! These guys are huge, saucy and delicious.
- 12 dried jumbo shell macaroni
- 12 ounces ground beef or ground pork
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper (or red works great too)
- 1 clove garlic, minced
- 1 beaten egg
- 1/4 cup fine dry bread crumbs
- 1/4 tsp fennel seeds, crushed
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 15-16 ounce jar meatless spaghetti sauce
- Parmesan cheese to serve
- Cook macaroni according to package directions
- Drain; rinse with cold water; drain again
- Meanwhile, in a large skillet cook ground meat, onion, sweet pepper, and garlic until meat is brown and drain
- In a medium bowl combine egg, bread crumbs, fennel seeds, salt, and black pepper
- Add the meat mixture and 1/4 cup of the spaghetti sauce; mix well
- Spoon about 2 tablespoons of the meat mixture into each macaroni shell.
- Arrange the filled shells in a 2-quart baking dish
- Pour the remaining spaghetti sauce over the filled shells
- Cover the dish with foil
- on foil write; Saucy Shells; thaw completely; bake at 375 degrees for 40 minutes
- Top with Parmesan cheese and enjoy with bread and a salad
Freezer meal number Ten: chili
I really love a Chili with lots of veggies and flavor. This is a relatively easy Chili to make- the most time you will spend is chopping all of the veggies.
- 1 to 1 -1/2 lbs ground beef
- 2-3 Bell peppers (depending on how many veggies you like); chopped
- 1 onion chopped
- 2-4 cloves of garlic minced (I love garlic and always do a lot)
- 1 can diced tomatoes
- 1 can black beans
- 1 can chili beans
- 1 small can jalapenos; chopped (optional)
- 1 packet chili seasoning
- Splash of olive oil
- Start by mincing the garlic and cooking in a large pot with the oil
- Once fragrant add the meat
- While the meat browns chop all of your veggies
- Rinse beans
- When meat is browned add the chili seasoning and the can of tomatoes (not drained)
- Add rest of veggies & jalapenos
- Cook until veggies are a little soft (not even necessary because this will cook all day)
- Add drained beans
- write on bag: Chili; cook on low in crock pot for 6-8 hours; add water as needed; *no thaw necessary*
- Serve with cornbread
I hope these meals will help you as much as I know they will help me and my family. I remember after my daughter I had prepared freezer meals and it was so nice to have a convenient and healthy dinner waiting in my freezer so I didn't have to stress about my family eating out. Happy eating!!