I'm sorry I don't know why blogger cut off the words. I tried to fix it but this is the outcome.
Our deep freeze is now chuck full!
So here's what we did...
I'm super picky about food (actually about everything) so it took me awhile to find some good freezer meals that sounded appealing and easy to make. Plus I needed a good variety because I hate eating the same sort of thing over and over.
Once I thought I had enough recipes then I went thought each one and made a list of categories for all the ingredients. So like there was a meat category, dairy, pasta, canned, etc. that way I could find it super easy in the store and not waste time. (Since I can't really do much Blake went for me. He was there for 2 hours but he got it done:) thanks honey!) but before you go to the store.... Check your cupboards or pantry to see if you already have some of the ingredients!
Also side notes***** buy hamburger in bulk at Costco! It comes out to be around the same price if you were to buy it at Walmart but the quality is sooo good! Honestly it's hard for us to go back to Walmart hamburger, lots of chunks of fat even if you get the high % kind. Also there bag of chicken! It's around like $22 or so for a 10lb bag but again the quality of the chicken is sooo good and 1 piece is huge! And shout out to the precooked bacon.. We are kind of Costco fans:)
Aright now lets get down to busy! Here are most of the recipes I used. We made lasagna and chicken enchiladas but that's my mom recipe so it won't be on here sorry.
Freezer Meal Breakfast Sandwiches Recipe
http://musthavemom.com/2013/10/freezer-breakfast-sandwiches-recipe.html
Author: Sarah @ Must Have Mom
Recipe type: Breakfast
Prep time:
Cook time:
Total time:
Great breakfast sandwiches that you can make ahead and freeze.
Ingredients
- English Muffins or Bagels
- Cheese – Any Kind of Slices I used American
- Ham, Sausage, Canadian Bacon – to your liking
- Eggs
- Milk
Instructions
- First you are going to make your eggs. Beat them in a bowl with a little bit of milk to make scrambled eggs. Pour into a hot pan on medium heat. Use a large, flat pan. Unlike when you usually make scrambled eggs, DO NOT stir them up. Let cook until cooked halfway through and then flip over, cutting in square portions to make it more manageable. Let cook until cooked through. This makes flat eggs that are easy for sandwich making.
- Toast the bread lightly.
- Top each bottom bread piece with cheese. Fold your cheese in quarters to make a square in the center of the bread. This way when you reheat the sandwich the cheese won’t ooze out the sides as much.
- Top with meat – If using frozen sausage patties then place them on the sandwich frozen, do not heat them.
- Top with eggs and remaining half of bread.
- Wrap in a paper towl – I use Viva because they work the best when reheating later.
- Place in a gallon zip top bag and freeze – be sure to squeeze out all the air from the bag.
- To Eat: Remove sandwich from bag, leaving the paper towel on. Loosen the paper towel and microwave 1-2 minutes until hot.
Slow Cooker French Dip Sandwich
Freezer meal directions: If you are making this into freezer meals then just drop these ingredients into a ziploc freezer bag, label and freeze. See how easy this is for a freezer meal? No chopping, mixing or anything. You can thaw it out for 24 hours in your freezer the day before you cook it. Or honestly sometimes I will freeze this roast in the bag upright so I don’t need to thaw. I will then cook it a bit longer (like on low for 8-10 hours).
Ingredients
- 1 3-4 lb Boneless Beef Roast (chuck or round roast)
- 2 Cans Beef Consumme
Instructions
- Place roast beef into your slow cooker.
- Pour beef consumme over roast beef.
- Cook on high 4 hours or on low 6-8 hours.
- Once roast beef has cooked, remove from slow cooker with tongs. Break apart lightly with two forks.
- Separate fat from beef au jus leftover in crockpot.
- Serve with buns, dip sandwiches in au jus.
Café Rio Sweet Pork
http://freezermealsforus.com/2012/03/cafe-rio-shredded-pork-and-cafe-rio-creamy-salad-dressing/
Ingredients:
2 pounds pork (we like to use boneless pork ribs)
3 12oz. cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can diced green chilies
3/4 (10 oz) can red enchilada sauce (I used Old El Paso brand, medium spiciness)
1 c. brown sugar
Put the pork in a heavy duty Ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.2 pounds pork (we like to use boneless pork ribs)
3 12oz. cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can diced green chilies
3/4 (10 oz) can red enchilada sauce (I used Old El Paso brand, medium spiciness)
1 c. brown sugar
Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don’t let it get TOO dry). Remove pork from crock pot and drain any liquid left in the pot. Shred pork.
In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.
Put shredded pork and sauce in crock pot and cook on low for 2 hours. That’s it! (making this recipe x4 for a meal swap)
FOR FREEZING: PLACE PREPARED PORK INTO QUART SIZED BAG AND FREEZE. THAW. REHEAT ON STOVETOP.
Chicken and Spinach Stuffed Shells
Ingredients
1 box large pasta shells
1 15oz container part-skim ricotta cheese
1 egg, lightly beaten
1/4 cup grated Parmesan cheese
1/4 cup shredded Italian Cheese (mix of Mozzarella and Provolone)
Small handful of fresh basil leaves, chopped
1/2 cup thawed frozen spinach*
1 chicken breast, cooked and shredded/chopped
1/2 tsp salt
1/4 tsp pepper
2 cups marinara sauce, divided
1/2-3/4 cup shredded Italian cheese (mix of Mozzarella and Provolone)
*First squeeze all of the extra liquid out of the thawed spinach, then measure. 1/2 cup thawed and squeezed spinach = ~1 cup still frozen spinach
Directions
Preheat oven to 375 degrees. Prepare a 9×13* baking dish by pouring 1 cup of marinara sauce into the bottom of the dish and spreading around. Set aside.
Bring a large pot of water to a boil and cook according just a minute or two less than the directions on the box (this will make them easier to handle/fill, don’t worry they will finish cooking during the bake time). Drain and let cool for a minute.
While the noodles are cooling, combine the ricotta, egg, Parmesan cheese, Italian cheese blend, chopped basil, spinach, chicken, salt and pepper. Using a large spoon, fill the cooled shells with the filling. Place the filled shells in the prepared baking dish. Top shells with the remaining marinara sauce and sprinkle with 1/2-3/4 cup of Italian cheese.
Tightly cover baking dish with foil and bake for 30 minutes. Remove the foil and continue baking for 10-15 minutes, or until cheese on top is melted and bubbly. Serve with a side salad and garlic bread to make a deceivingly easy delicious meal!
*Instead of a 9×13 pan you can divide the recipe into 2 pie pans or smaller baking dishes, which is what I did.
**For freezing, make recipe as written but instead of baking, cover with plastic wrap and then 2 tight layers of foil, then label and freeze. When you’re ready to bake, it can go straight in the oven with an extra 15 minutes or so, just don’t forget to remove the plastic wrap first!
Chicken Cordon Bleu Casserole Recipe:
Ingredients:
1 (6 oz) pkg. chicken flavored stuffing mix1 (10 3/4 oz) can condensed cream of chicken soup
1 tablespoon prepared, Dijon mustard
3-4 boneless, skinless chicken breasts, cooked and cut into bite-size pieces (I boiled mine)
3 cups fresh broccoli florets
2 cups cooked, chopped ham
6 slices of extra thin Swiss cheese
Directions:
Preheat oven to 375ºF. Prepare stuffing as directed on package. Mix soup and mustard in medium bowl; stir in chicken, broccoli and ham. Spoon into 2-qt. casserole dish sprayed with cooking spray; top with cheese slices and stuffing. Bake 35 to 40 minutes or until heated through.
Read more at http://www.sixsistersstuff.com/2012/07/chicken-cordon-bleu-casserole-recipe.html#ciMuwXYuaLmZUliK.99
Chicken Cordon Bleu Casserole Recipe:
Ingredients:
1 (6 oz) pkg. chicken flavored stuffing mix1 (10 3/4 oz) can condensed cream of chicken soup
1 tablespoon prepared, Dijon mustard
3-4 boneless, skinless chicken breasts, cooked and cut into bite-size pieces (I boiled mine)
3 cups fresh broccoli florets
2 cups cooked, chopped ham
6 slices of extra thin Swiss cheese
Directions:
Preheat oven to 375ºF. Prepare stuffing as directed on package. Mix soup and mustard in medium bowl; stir in chicken, broccoli and ham. Spoon into 2-qt. casserole dish sprayed with cooking spray; top with cheese slices and stuffing. Bake 35 to 40 minutes or until heated through.
Read more at http://www.sixsistersstuff.com/2012/07/chicken-cordon-bleu-casserole-recipe.html#ciMuwXYuaLmZUliK.99
Chicken Cordon Bleu Casserole Recipe:
Ingredients:
1 (6 oz) pkg. chicken flavored stuffing mix1 (10 3/4 oz) can condensed cream of chicken soup
1 tablespoon prepared, Dijon mustard
3-4 boneless, skinless chicken breasts, cooked and cut into bite-size pieces (I boiled mine)
3 cups fresh broccoli florets
2 cups cooked, chopped ham
6 slices of extra thin Swiss cheese
Directions:
Preheat oven to 375ºF. Prepare stuffing as directed on package. Mix soup and mustard in medium bowl; stir in chicken, broccoli and ham. Spoon into 2-qt. casserole dish sprayed with cooking spray; top with cheese slices and stuffing. Bake 35 to 40 minutes or until heated through.
Read more at http://www.sixsistersstuff.com/2012/07/chicken-cordon-bleu-casserole-recipe.html#ciMuwXYuaLmZUliK.99
Chicken Cordon Bleu Casserole Recipe:
Ingredients:
1 (6 oz) pkg. chicken flavored stuffing mix1 (10 3/4 oz) can condensed cream of chicken soup
1 tablespoon prepared, Dijon mustard
3-4 boneless, skinless chicken breasts, cooked and cut into bite-size pieces (I boiled mine)
3 cups fresh broccoli florets
2 cups cooked, chopped ham
6 slices of extra thin Swiss cheese
Directions:
Preheat oven to 375ºF. Prepare stuffing as directed on package. Mix soup and mustard in medium bowl; stir in chicken, broccoli and ham. Spoon into 2-qt. casserole dish sprayed with cooking spray; top with cheese slices and stuffing. Bake 35 to 40 minutes or until heated through.
Read more at http://www.sixsistersstuff.com/2012/07/chicken-cordon-bleu-casserole-recipe.html#ciMuwXYuaLmZUliK.99
Simple Pasta e Fagioli
Ingredients:
- 1 tbsp olive oil
- 1/2 small white onion
- 3 cloves garlic, minced
- 1 celery stalk, chopped
- 1 carrot, finely chopped
- 1 zuchinni, finely chopped
- 2 15 oz can cannelloni or great northern beans
- 15 oz can crushed tomatoes
- 1 bay leaf
- 1 tbsp basil
- 1 tbsp parsley
- 1 tsp oregano
- 1 32 oz container of chicken broth
- 1 cup water
- salt and pepper to taste
- 6 oz dry Ditalini pasta or other small pasta
- grated parmesan or Romano cheese (optional)
In a deep pot, saute onion and garlic in olive oil over medium
heat for about 2 minutes. Add carrots, zucchini, and celery.
Cook for 7-10 minutes or until carrots are slightly soft,
stirring often.
Add beans and tomato sauce to pan and stir.
Ladle out 2 cups into food processor, blend till smooth,
return to soup. Then add the chicken broth, basil, bay leaf,
parsley, oregano, salt and pepper. Add 1 cup water and
bring to slow boil. Let simmer for 20 minutes stirring
occasionally. Remove bay leaf.
Add pasta and cook uncovered until pasta is al dente,
according to pasta directions. Stir every few minutes to
keep pasta from sticking, adding water if needed.
Serve warm with crusty bread and topped with cheese.
Chicken Spaghetti (2 - 8x8 casseroles)
http://pregnant.livejournal.com/17071127.html
Ingredients:
4 chicken breasts - boiled & shredded
2 cans cream of mushroom soup
1 green bell pepper, diced
1 onion, diced
4oz jar of pimentos, diced
3C thin spaghetti, broken into small pieces
2C shredded cheese
1 tsp seasoned salt
1/8 tsp cayenne
salt & pepper to taste
Boil chicken, keep 2C of broth. Cook spaghetti in the
remaining broth. In a large bowl, mix all the ingredients
together. Mix in the saved chicken broth gradually.
You want the mixture to be creamy, slightly soupy,
but not drippy. Press into pans and top with more
cheese. Wrap in foil.
Reheating - Thaw casserole. Remove foil &
place back in baking dish. Cook at 350 for 45m.
**I found a great idea for freezing casseroles -
line the 8x8 pan with foil, fill with casserole, and put
in the freezer overnight to get some shape.
The next day, you can pull out the foil insert &
you'll be able to reuse the pan & save space
in the freezer.**
Baked Ziti (2 - 8x8 casseroles) couldn't copy photo
http://pregnant.livejournal.com/17071127.html
Ingreidnets:
1lb cottage cheese
2 eggs, beaten
3oz + 1-1/2C Parmesan cheese
1/2C onion, chopped
28oz tomato sauce
1lb ziti
8oz mozzarella
20oz Italian sausage/ground beef
5 garlic cloves, pressed
1T olive oil
15oz diced tomatoes
1/2C + 2T basil
1C whole milk
1tsp oregano
1tsp sugar
3/4tsp cornstarch
salt & pepper
Whisk cottage cheese, eggs, & 1C Parmesan
together in a medium bowl; set aside. Bring a large
pot of water to boil, cook pasta until it begins to
soften but is not yet cooked through, 5-7m.
Drain the pasta.
Heat olive oil in a skillet over medium heat.
Cook meat until nearly browned. Add in the onion
and garlic and continue to cook until the onion is
softened and meat is completely browned.
Add tomato sauce, diced tomatoes and oregano;
simmer until thickened, about 10m. Off the heat,
stir in 1/2C basil and the sugar, and season
with salt and pepper.
In a small bowl stir together the cornstarch
and milk. Transfer the mixture to the now-empty
stockpot over medium heat. Bring to a simmer and
cook until thickened, 3-4 minutes. Remove the pot
from the heat and add the cottage cheese mixture,
1-1/2C of the tomato sauce and 3/4C mozzarella.
Stir to combine. Add the pasta and toss to coat
thoroughly with the sauce.
Split the pasta into 2 foil-lined 8x8 baking
dishes and spread the remaining tomato sauce
evenly over the tops. Sprinkle the remaining
cheeses over the tops.
Reheating- Thaw. Remove from foil &
transfer back to an 8x8 baking dish. Cover with foil,
bake at 350 for 30m. Remove foil &
bake for an additional 30m.
http://bethany.preciousinfants.com/2008/06/19/june-oamc-grocery-list-recipes-and-pictures.aspx
3/4 cup butter
2/3 cup all-purpose flour
1 green pepper, diced
1 medium white onion, diced
8 ounces fresh mushrooms, sliced
6 cups milk
1 (10 1/2 ounce) can beef consomme
3/4 lb cooked beef or rib eye, diced
8 ounces provolone cheese
1 teaspoon salt
1 tsp pepper
Melt butter in large, heavy-bottomed stock pot or Dutch oven over medium heat. Add green peppers, onion, and mushrooms and saute until tender (about 5 minutes).
Add flour and cook another 5 minutes stirring often. This is an important step to cook out the flour taste. Slowly whisk in milk and bring to a simmer stirring often until soup thickens. Reduce heat to medium low and stir in beef consomme, salt and pepper.
Slowly stir in provolone until all is melted and incorporated into soup. Remove from heat and stir in roast beef. Serve with a crusty loaf of french bread. To freeze: Prepare soup as directed and allow to cool. Place in rigid freezer container. Seal, label and freeze.
To serve: Thaw in fridge. Reheat in microwave or on stovetop,stirring to recombine the soup.
SERVES 8
Chicken Cordon Bleu couldn't copy photo
http://www.sixsistersstuff.com/2012/07/chicken-cordon-bleu-casserole-recipe.html
Ingredients:
1 (6oz) pkg. chicken flavored stuffing mix
1 (10 3/4 oz) can condensed cream of chicken soup
1 tblspoon prepared, Dijon mustard
3-4 boneless, skinless chicken breasts, cooked an cut into bite-size pieces (I boiled mine)
Chicken Cordon Bleu Casserole Recipe:
Ingredients:
1 (6 oz) pkg. chicken flavored stuffing mix1 (10 3/4 oz) can condensed cream of chicken soup
1 tablespoon prepared, Dijon mustard
3-4 boneless, skinless chicken breasts, cooked and cut into bite-size pieces (I boiled mine)
3 cups fresh broccoli florets
2 cups cooked, chopped ham
6 slices of extra thin Swiss cheese
Read more at http://www.sixsistersstuff.com/2012/07/chicken-cordon-bleu-casserole-recipe.html#ciMuwXYuaLmZUliK.99
2 cups cooked, chopped ham
6 slices of extra thin Swiss cheese
Directions:
Preheat oven to 375 degree F. Prepare stuffing as directed on package.
Mix soup and mustard in medium size bowl; stir in chicken, broccoli and ham.
Spoon into 2-qt casserole dish sprayed with cooking spray; top with cheese slices and stuffing.
Bake 35-40 minutes or until heated through.
Alright so there's some recipes=) and here are some side notes!
*Now to make it easy...first we boiled about 8-10 large chicken breasts for everything that called for
chicken and then we just shredded it all using a hand beater.
*For the sweet pork marinate it like it says the night before and put it into the crockpot first thing in the morning.
*Also my mom had cooked all the hamburger before too so that was already for the big day.
*Chop all the veggies at once and store them into baggies/containers so when you are ready you can just pop them in.
*We also bought just tin foil storage containers instead of using nice casserole dishes, plus you don't have to do hardly
any dishes this way just make sure you spray them with pam before putting food into them.
*Put the tops on and then also put 2 layers of tinfoil over it too.
*For the soups we put them into galloon sized freezer bags and doubled it. just make sure you get as much air out
as possible!
*With the chicken spaghetti I had extra spaghetti, hamburger, and red sauce so just made a thing of regular spaghetti.
*Also made just some simple breakfast burritos: sausage, hasbrowns, eggs, and salsa that I wrapped up in tinfoil.
*Had extra sausage so added it to the pasta e fagioli.
*Label each dish with what it is and directions.
Yes this does take all day but it's sooo worth it! I hope this helps and that you enjoy your meals as much as we will enjoy ours=)
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