Freezer Cooking

So I have decided to jump on the band wagon of freezer cooking. I have been a stay at home mom for almost 3 years and recently decided that I needed to go back to work to gain some sanity. I love my son, but he is a handful for sure! Plus it would be nice to use the college degree that I'm still paying for =)

I made 15 meals for $150 and that price includes lunches and breakfasts

There is 12 in the picture

Recipes and Shopping list <---(printer friendly)

Manicottie

·         6oz ricotta cheese

·         2 cups mozzarella cheese

·         1 cup of parmesan cheese

·         2 eggs

·         12 oz package of Jumbo Shells- cooked al dente

·         Italian seasoning

Stuff cheese into shells

Thin layer of tomato sauce on bottom of Dollar Tree tins

Layer shells – then top with more sauce (I added meat to top layer of sauce)

Then layer parmesan cheese

This made 6 tins with 14 stuffed shells in each!

Day of Cooking: Defrost and cook at 350 for 30 minutes–or cook frozen for ~an hour

Chicken Tacos

·         1 lb of chicken

·         1-2 tbs of taco seasoning

·         1 can of corn

·         1 can diced tomatoes

·         1 tbs green chili (optional)

Directions:

Mix in freezer bag. Thaw in fridge the night before

Day of Cooking: Throw it in the crock pot, cook all day. Serve with tortillas

Chicken & Rice Soup

·         1 lb. chopped chicken breast

·         1 bag frozen mixed vegetables (corn, carrots, beans, peas)

·         4T. butter

·         1 box chicken stock

·         1 cup rice (add last 20 minutes of cooking)

Directions:

Add chicken and mixed vegetables and butter to freezer bag and freeze.  When ready to cook, thaw slightly and place in crockpot.  Add the box of chicken stock and cook on low for 4-6 hours.  Add rice last 20 minutes of cooking.

Chicken Cacciatore

·         1 lb. chopped chicken breast

·         3 T. olive oil

·         1 bag frozen peppers & onions

·         1 14 oz. can diced tomatoes (undrained)

·         2 fresh tomatoes chopped

·         1 package sliced mushrooms

·         1 T Italian seasoning

·         1/2 t. salt

·         2 cloves garlic minced

Directions:

Add all ingredients to freezer bag and freeze. Cook on low for 4-6 hours.  Serve with hot pasta and top with parmesan cheese. 

Black Bean Chili

·         1lb. ground beef cooked & drained

·         1 medium onion chopped

·         1 medium green pepper chopped

·         1 28 ounce can diced tomatoes

·         2 12 oz. cans of black beans drained (you can use pinto or kidney beans if you prefer)

·         2 t. onion powder

·         2 t. garlic powder

·         1 T cumin

·         1 T chili powder

Directions:

Place all items in freezer bag, lay flat and freeze. Cook on low for 6 hours or high for 4 hours. Serve with warm cornbread muffins!

**The following make two bags each**

Chicken Teriyaki

·         1.5-2 lb chicken

·         1 medium bag of baby carrots

·         1 red onion

·         2 large cans of pineapple (undrained)

·         4 garlic cloves (minced)

·         1 cup of teriyaki

Directions:

Combine all ingredients and split into 2 freezer bags OR cut the portion in half for one bag.

Add an additional ¼ cup of teriyaki sauce to crock pot when cooking

Cook on low 6-7 hours. Serve over rice.

Spaghetti

·         2 lbs of ground beef (cooked)

·         2 jars of your favorite spag sauce

·         2 cans of Italian diced tomatoes

·         4 garlic cloves minced

·         1 bell pepper

·         1 white onion

·         2 carrots shredded (optional)

·         Fresh basil (optional, but recommended)

Directions:

COOK ground beef. Combine all ingredients and split between two bags.

Cook on low for 3-4 hours. Serve over pasta and add parmesan cheese.

Cilantro Lime Chicken with black beans and corn

·         6 chicken breasts

·         3 Tbs olive oil

·         2 limes, juiced

·         2 cups cilantro

·         1 large bag of frozen corn (or two smaller bags)

·         4 minced garlic cloves

·         1 finely chopped red onion

·         2 cans of black beans (rinsed)

·         2 tsp cumin or chipotle powder

·         salt/pepper to taste

Directions:

Split everything into two containers/bags, shake it up, seal, label and put in the freezer. Cook on low 8 hours or high 4 hours, serve with hot tortillas or rice Dress with sour cream, guacamole, and/or cheese

Divine Chicken

·         6 chicken breasts

·         4 cups baby carrots

·         4 cups fresh broccoli (chopped)

·         2 onions

·         salt/pepper to taste

·         2 cartons of cream of chicken soup (add 1 each at cook time)

·         2 cup milk (add 1 each at cook time)

Directions:

Split everything into two containers/bags. Shake it up, seal, label and put in the freezer. At time of cooking**Add 1 cream of chicken soup and 1 cup of milk, cook on low 8 hours or high 4 hours.

Pepper Steak

·         2 lbs beef round steak (slice against the grain)

·         1 pint cherry tomatoes

·         2 green peppers (sliced)

·         1 white onion

·         2 cloves of garlic (minced)

·         ¼ cup soy sauce

·         2 tbs sugar

·         1 tsp ginger

Directions:

Split all ingredients between 2 bags. Cook on low for 5-6 hours. Serve over rice.

FYI

·         I buy boneless chicken breast. I rinse them and trim them. I then cut them into quarter pieces UNLESS the recipe calls for the chicken to be a whole piece. Chicken does not have to be cooked before freezing.

·         Ground beef must be cooked before adding ingredients and freezing.

·         I use 80/20 beef

·         Lay all bags flat in the freezer, helps with space.

·         I personally recommend thawing the bag the night before. It’s much easier.

·         Unless specified, I use a white onion.

·         I use a jar of pre-minced garlic. 1 tsp = 1 clove

So far I have made the spaghetti

 Sorry for the paper plates... I know not very eco-friendly =P
However, my husband LOVED this! Said it was the best sauce I have ever made.


I also made the pepper steak over rice... I even fried up some eggs to add with the rice.

I wasn't a big fan, it was really runny. So maybe next time I'll add some corn starch. I'm even reconsidering the soy sauce for teriyaki sauce.