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Freezer Meals

emwaitingemwaiting member
in August 2013 Moms
Hi Everyone,
   I don't post very often but a couple other moms and I are getting together Saturday morning to make some freezer meals.  I know making life easier is a must for us moms so I thought I would share the recipes on here that we are doing.  I tried just attaching the word document and the excel spreadsheet of all of the ingredients but it wouldn't let me.  So I'm just copying and pasting the recipes, if someone has any tips on attaching an excel doc. I would do that.  Hope this can help!

Slow Cooker Beef and Mushrooms
Ingredients:
3 lbs stew meat, cubed
1 (10.75 oz) can cream of mushroom soup
2 (4 oz each) cans mushrooms, with liquid
1/2 cup apple juice
1 (1 oz) packet dry onion soup mix

Directions:
Combine all ingredients in a resealable gallon-sized freezer bag. Zip closed.
When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on HIGH for 6 hours or LOW for 10 hours. 
Serve over rice.

Slow Cooker Italian Beef Sandwiches
Ingredients:
3 lb bottom round beef roast
2 (1 oz each) packages dry Italian salad dressing mix
1 cup water
1 (16 oz) jar pepperoncini peppers (can substitute milder, sweeter peppers if desired)

Directions:
Mix together salad dressing mixes, water, and peppers in a resealable gallon-sized freezer bag. Add the roast and zip the bag closed.
When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on HIGH for 7 hours or LOW for 10-12 hours.
Serve on your favorite kind of buns.

Slow Cooker Creamy Ranch Pork Chops and Potatoes
Ingredients:
1 1/2 lbs pork chops, boneless (about 4-6 chops, thick sliced)
6-8 medium potatoes, chopped into large pieces
2 (10.75 oz each) cans cream of chicken soup
2 (1 oz each) packages dry Ranch dressing mix
1 cup milk
Dried parsley to sprinkle on top (optional)

Directions:
In a bowl, mix together the soups, milk, and ranch dressing mixes and pour into a resealable gallon-sized freezer bag. Combine all other ingredients together and zip closed.
When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on HIGH for 3-4 hours or LOW for 6-7 hours.
Use the extra sauce in the slow cooker as a gravy for the potatoes and the pork chops. Sprinkle with dried parsley if you want.

Layered Enchilada Casserole
2 cup cooked, shredded chicken (I just toss a few chicken breasts in the crock pot in the morning to cook)
1 can diced tomatoes, drained (15 oz)
1 can black beans, drained (15oz)
1 tub Santé Fe Blend Philadelphia Cooking Crème
2 cup shredded cheese. ( I used a combo of 3 cheddar and Pepper Jack)
3 flour tortillas (I used 6 inch)


1. Mix the chicken, tomatoes, beans, and cooking crème in a bowl.  Combine well.
2. Place a 1/3 cup mixture on bottom of a pie plate or 8X8 pan.  Top with 1 flour tortilla.
3. Top tortilla with chicken mixture and cheese.  Repeat layers and end with chicken mixture on top and top with last bit of cheese.
4. Bake at 375 for 20 minutes.  Let set for about 10 minutes before serving. 

 

Poppyseed Chicken

8 Chicken breasts

2 cups of sour cream*

3 cups of crushed crackers

2 teaspoons of poppyseeds

1 cup of butter
2 cans cream of chicken soup
*EDIT 7/16/12*  You will need to add a can of cream of chicken soup or this dish will be watery, or your own homemade cream of chicken soup.  For an easy how to, click here. 
*Also, you may consider adding the sour cream the day of cooking.  Freezing can break down milk products.

Directions:  Divide all ingredients into two bags except the crushed crackers and butter.  Place crushed crackers in a separate baggie in your pantry, ready for use when you cook this meal.  Cook on low for 8 hours.  Transfer crockpot bag/liner into a casserole dish about 10 minutes before serving.  Spread cracker crumbs over the top and drizzle ½ cup of melted butter on top.  Brown in the oven on broil.  Serve with your favorite veggies or salad.

 

Lasagna

1.      1 lb browned hamburger

2.      1 jar spaghetti sauce

3.      28 oz can diced tomatoes

4.      1 lg container or cottage cheese

5.      1 egg

6.      2 c motz cheese

7.      1 box lasagna noodles

8.      1 cup water

Brown hamburger.  Add spaghetti sauce and diced tomatoes, bring to boil and let simmer for a few minutes.  Mix cottage cheese with 1 egg together.  Put a little of the meat/sauce mixture in the bottom of a 9x13 dish.  Layer lasagna noodles, put a layer of meat/sauce mixture on top, then 1/3 of cottage cheese, then layer motz cheese on top.  Repeat layers until you run out and end up with motz cheese on top.  Add parmesan cheese on top if desired.   Pour 1 c hot water on top of pan.  Bake 375 degrees for 1.15 hrs. 

Chicken Broccoli Rice Casserole

  • 10 cups cooked rice (white or brown)
  • 4 cups cooked chicken, chopped
  • 4 cups chopped broccoli, lightly steamed (can use frozen or fresh)
  • 2 cans cream of mushroom soup (or 2 batches cream of mushroom soup)
  • 2 cans cream of chicken soup (or 2 batches cream of chicken soup)
  • 4 cups shredded cheddar cheese
  • salt and pepper to taste

Combine all ingredients in a large bowl and mix well.

To freeze: Divide into four ziptop freezer bags and seal tightly. Freeze flat.

To serve: Thaw overnight (or for 8 hours) in the refrigerator. Dump into a greased casserole dish (each bag will fill an 8×8-inch pan; two bags will fill a 9×13-inch pan). Sprinkle with additional shredded cheese, if desired.

Bake at 350 degrees for 25-30 minutes, or until heated through and bubbly.

This recipe makes around 15-18 servings. Each freezer bag serves 4-5 people.

 

Taco Soup

·         2 lb ground beef or turkey (browned)

·         2 cans crushed tomatoes with chilies

·         1 16oz package frozen corn

·         2 cans black beans

·         2 cans kidney beans

·         1 lg onion

·         Taco seasoning packet

Split between 2 bags, seal, lay flat, freeze

Directions for bag:  Add 1 cup water, cook on low 4-6 hrs.  Serve with corn tortilla chips, sour cream, avocado and shredded cheese. 

Chicken Lasagna

1 package lasagna noodles (can use regular or no boil noodles)

1 large container cottage cheese

2 eggs beaten

1 jar alfredo sauce (I use Ragu Light Parmesan Alfredo)

1/2 cup milk

2 cloves garlic minced (or can use powdered garlic or garlic salt if you don't have fresh - about 1 Tbls)

2 large chicken breasts cooked and diced

1 can petite diced tomatoes

1 package mozzarella cheese

Parmesan cheese to top

Bacon crumbles optional - just add to layers

 

1.  Mix milk and alfredo sauce, pour a small amount in the bottom of a 9 by 13 pan.

2.  Mix cottage cheese, eggs and garlic

3.  layer lasagna noodles, 1/2 of cottage cheese mixture, 1/2 of chicken, 1/2 of tomatoes, 1/3 mozzarella and repeat - top layer should be a 3rd layer of lasagna noodles.  

4.  Pour alfredo sauce over top then top with remaining mozzarella and parmesan. 5.  Freeze as is or bake at 350 until heated through.  You can bake straight from freezer - will just take longer.

 

 

Broccoli Chicken Alfredo

1 32 oz package noodles (I used Elbow)

2 jars Alfredo sauce

3/4 cup milk

1-2 heads broccoli florets (about 4 cups probably)

1 can cream of mushroom (or any cream soup)

3 cloves garlic minced

4 cups cooked, diced chicken

1 package Mozzarella cheese

 

1.  Boil noodles but not stop while they are not fully cooked- just so they aren't over cooked when reheated

2.  Drain and cool noodles with cold water to stop cooking

3.  Mix all ingredients except mozzarella cheese.  Place in 4 8 by 8 or 2 9 by 13 greased pans.  

4.  Top with Mozzarella cheese

5.  Freeze and bake until heated through at 350.

 

 


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