I don’t really know exactly how Freezer Meal Cooking fits into the story line I’ve been working on for my “31 Days of Following Him & Loving Them” Blog Relaunch, but today 5 sweet (and highly motivated) new friends gathered in my kitchen to do some serious freezer cooking. This was a new venture for these girls, so I was nervous to see if they’d like or dislike the fun, but somewhat grueling, process.
We brought our pantries together and then each bought all the groceries below. It ended up that we made 10 recipes which turned into approx 108 4-serving meals at around $2 each?!?
NONE of these recipes are original to me. I tried to site the sources in the title of the recipe. Maybe you can grab a friend and try freezer cooking! I think it really is a huge blessing to our family.
We started at 1 pm and wrapped up at 5:30 so I made this for a sweet and savory appetizer and then a salty, yummy hummus dip that Susan Culbertson taught me to make: Hummus spread out on a platter, topped with chopped cucumers and covered in feta with a drizzle of extra virgin olive oil, served with crackers…YUM.
1 1/2 pounds chicken breasts
1 cup Dijon mustard
1/2 cup maple syrup
2 Tablespoons red wine vinegar
salt and pepper to taste
Place all ingredients in a resealable gallon-sized freezer bag. Mix together and zip bag closed.
When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on LOW for 8 hours (or HIGH for 4 hours). Sprinkle with fresh or dried rosemary for serving.
Serve with Oven Roasted Vegetables.
1 ½ pounds chicken breasts
1 (16 oz) bag frozen broccoli florets
2 (16 oz) jars Alfredo sauce (I use light)
1 large green pepper, chopped
1 (4 oz) can sliced mushrooms, drained
Place all ingredients in a resealable gallon-sized freezer bag and mix together.
When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on LOW for 4-6 hours.
Serve with cooked fettuccine noodles, green salad, and Easy Parmesan Knots.
1/2 cup low-sodium soy sauce
3 T. chopped onion
2 cloves garlic, minced
1 T olive or grapeseed oil
1/2 t ground pepper
1/2 t ground ginger
1/2 t. red pepper sauce
1-6 oz can orange juice concentrate (I found a brand at Publix that was JUST oranges, not nasty fillers!)
4 chicken pieces
Thaw completely and grill 4-6 inches from the heat source for 35-40 minutes. (I also tried baking it in the juice…so good!)
4 boneless & skinless chicken breasts
4 tbsps brown sugar
4 garlic cloves, minced
3 tsps olive oil
Set the oven to 500 degrees.
Fry garlic with oil until it becomes soft.
Put the garlic in brown sugar.
Put the chicken in a dish for baking.
Put the garlic on the chicken.
Combine salt and/or pepper as you like.
Bake without cover for approx 20 mins.
Ranch mix packet
Au Jus mix packet
1 stick of butter
1/2 block of cream cheese
3-5 pepperoncini peppers
Put roast in crock pot, sprinkle with ranch and Au Jus. Put butter stick and cream cheese on top
along with peppers. DO NOT ADD WATER. Cook low 7-8 hours
3 pounds of roundsteak cut into ½ inch thick strips.
½ cup flour
1 tsp of salt
1 tsp pepper
1 large onion chopped
a few garlic cloves—Ilike to put 4-5 crushed into each bag
1 green pepperssliced
1 red peper sliced
2 16oz cans of tomatoes—I prefer Italian style
2 tbsp beef bouillon
4 tsp of Worcestershire sauce
2 tbsp of steak seasoning
2 tbsp of steak sauce
Toss steak strips in mixture of flour, salt and pepper. Mix together beef boullion, Worcestershire sauce, and steak sauce and divide evenly into two bags. Add remaining ingredients. Cook on low 8 hours. Serve with rice and a side salad.
3 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon dry mustard
3 tablespoons coarse salt
1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt
Cider Vinegar Barbecue Sauce:
1 1/2 cups cider vinegar
1 cup yellow or brown mustard
1/2 cup ketchup
1/3 cup packed brown sugar
2 garlic cloves, smashed
1 teaspoon salt
1 teaspoon cayenne
1/2 teaspoon freshly ground black pepper
12 hamburger buns
Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork and marinate for as long as you have time for, as little as 1 hour or up to overnight, covered, in the refrigerator.
Preheat the oven to 300 degrees F.
Put the pork in a roasting pan and bake for about 6 hours. Basically, roast the pork until it’s falling apart and an instant-read thermometer inserted into the thickest part registers 170 degrees F.
To make the barbecue sauce: combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves. I add a bunch of Sweet Baby Ray bbq sauce at the end
Remove the pork roast from the oven and transfer to a large platter. Allow the meat to rest for about 10 minutes. While still warm, take 2 forks and “pull” the meat to form shreds. Using 2 forks, shred the pork by steadying the meat with 1 fork and pulling it away with the other. Put the shredded pork in a bowl. Pour 1/2 of the sauce on the shredded pork and mix well to coat
1 tablespoon butter or margarine
1 medium onion, chopped
1 (4.5-ounce) can chopped green chiles, drained
1 (8-ounce) package cream cheese, cut up and softened
1 can enchilada sauce
3 1/2 cups chopped cooked chicken breast
8 (8-inch) flour tortillas
2 (8-ounce) packages Monterey Jack cheese, shredded
2 cups whipping cream
Melt butter in a large skillet over medium heat; add onion, and saute 5 minutes. Add green chilies; saute 1 minute. Stir in cream cheese and chicken; cook, stirring constantly, until cream cheese melts.
Spoon 2 to 3 tablespoons chicken mixture down center of each tortilla. Roll up tortillas, and place, seam side down, in a lightly greased 13- x 9-inch baking dish. Sprinkle with Monterey Jack cheese, and drizzle with enchilada sauce and whipping cream. Bake at 350° for 45 minutes.
1 lb of ground meat (chicken, turkey or beef browned with garlic and onion)
1 – 15oz ricotta
2 cups mozzarella shredded
1 cup Parmesan
Italian seasonings (just mix a bunch of stuff till it tastes right)
1-12 oz Jumbo shells/Manicotti
1 jar Spaghetti sauce
1 bag Fresh spinach
Sautee onions and garlic with some oil, when onions are soft, add ground meat. Set aside. Cook manicotti or stuffed shells al dente. Drain and set aside. Mix ricotta, mozzarella and spinach. Stuff this mixture into shells. Put a thin layer of tomato sauce on bottom of Dollar Tree tins Layer then layer stuffed shells – then combine remaining spaghetti sauce with the meat and layer on top of he shells. Then add a layer Parmesan cheese Day of Cooking: Defrost and cook at 350 for 30 minutes–or cook frozen for ~an hour at 400.
1 bag of potatoes
2 Tablespoons of thinly sliced green onions
6 Tablespoons butter or margarine
6 Tablespoons all-purpose flour
4 teaspoons fresh chives
1/2 teaspoon salt
1/2 teaspoon ground black pepper
8 cups milk
2 1/2 cups of 1/2 gruyere and 1/2 sharp cheddar cheese
1 package of bacon
Preheat oven to 425. Scrub potatoes thoroughly with a brush; pat dry with paper towels. Prick with a fork. Bake for 40-60 minutes or until tender. Let cool. Cut potatoes in half lengthwise; gently scoop pulp from each potato. Break up any large pieces. Discard skin (or add some if you like the skin.) In a large saucepan, cook the green onions in hot butter until tender; stir in flour, chives, salt and pepper. Add milk all at once. Cook and stir for 12-15 minutes or until thickened and bubbly. Add potato pulp and half the cheese; stir until cheese melts. Make bacon as instructed. Top each with remaining cheese, green onions and bacon. Enjoy!
If you’re interested in more tips and tricks, here are my most popular freezer meal cooking posts: