Freezer Meals, take 1

Wow! It's been a long time since my last post! Better late than never, right?! 

I just love Pinterest, don't you?! I came across quite a few Freezer Meal plans and decided it was time for me to get some done. I kept mine on the small side as I only have about 1 shelf of freezer space available, and it's just my husband and I eating this kind of food at this current time.

These are the recipes I used (minus the pork loin... It just didn't sound great, and I couldn't find any great deals). I doubled each recipe, making 2 bags of each = 18 freezer meals. Each bag will feed my husband and I (our kids are still in that "picky-eater" stage and I'm happy if they'll at least eat applesauce and V8 juice), and leave at least 2 servings of leftovers for lunches. You can multiply as you need. 

Basically, I used a 3/4C measuring cup to measure out all the veggies once they were chopped up, using 1 full cup per recipe. When I was completely done, I went back thru and added more until my veggie bowls were empty.

First step is to gather your recipes. I used Word to copy and paste everything I wanted to do. I tried to focus on recipes that had similar ingredients to make shopping easier. Then I created my shopping list. Once I got everything home, I laid it out on the counter, grouping according to what needs to be chopped/sliced/ etc. I used one cutting board and knife for veggies, and one each for meat. We don't want any cross-contamination happening here! Yuck! 

Then grab your Ziplock baggies and write down each recipe name, and the instructions for cooking. Don't forget to put if you need to add Broth or butter or whatnot to each while it's cooking. 

The recipes pretty much tell what to do from here out... just cut, chop and dice everything up. I had my handy husband read out each recipe to me while I filled so I didn't goop up the iPad or have to run back and forth (my kitchen is so spread out... it's a hot mess). 

You'll notice my last 2 recipes deal with ground beef and rice. I cooked 2 cups of brown rice and a whole package of Wild rice and sauteed a pound of beef with onions and garlic and seasonings. I mixed the two together, filled my peppers and reserved the rest for tonight's dinner: Stuffed Pumpkin (pictures to come tomorrow... afterall, it's not cooked yet). I actually ended up with 20 meals, enough for a month and a half's worth of dinners (I'm making fresh meat loaf, fish fry night, and tacos the other nights)

One word of caution... this takes a very long time to cut and prep everything. Do NOT start this late in the afternoon if you plan on eating dinner. 

Let me know if you're trying this and what you think about the recipes!

 Notice the clock says 6:46... yeah... that's when I was done CUTTING. I started right around 3pm! 

Finally all finished... and it's only 10pm!

The recipes -- perfect for Fall!!

Chicken Tortilla Soup

Chicken breast

½ can corn, drained

½ can diced tomatoes

5C chick broth

3/4C onion, chopped

3/4C green pepper, chopped

Spoonful of Jalapenos

2 cloves garlic, minced

Chili powder

Salt

Pepper

Ground mustard

Cumin

Add all ingredients to freezer bag except broth. Seal and freeze.  Thaw and throw everything into the Crock Pot, add in the chicken broth.

Cook on high for 4 hours/Low for 8 hours. Remove chicken and shred. Return to slow cooker bowl, stir gently.  

Top with shredded cheese, sour cream, guacamole and tortilla strips

To make your own strips:

1 bag of corn tortillas

Olive oil

Salt

Cut the tortillas in half, and then into strips. Heat oil in a skillet on med-hi heat.

Throw in a small piece of tortilla and wait for it to sizzle. Once it’s sizzling, add in a good handful of strips and cook just until crispy, about 3-5 minutes.

 Drain on a paper towel lined plate or bowl, sprinkle immediately with salt.

Italian Sausage with Peppers & Onions

1lb. Italian Sausage Links

½ large green pepper, sliced

½ medium onion, sliced

½ can diced tomatoes

2t. onion powder

2t. garlic powder

Mix all ingredients in freezer bag and freeze. 

When ready to cook, place all ingredients in a crock pot and cook on low for 6 hours or   
       high for 4 hours. 

French Dip Sandwiches

½ onion, sliced

2-3lb beef brisket or bottom round roast

2 TBS EVOO

2 garlic cloves, minced

1 tsp Italian seasoning (basil, oregano, parsley, salt, onion powder, garlic powder)

½ tsp ground pepper

½ tsp salt

1 ½ C beef broth

½ C Water

1TBS Worcestershire sauce

medium bell peppers (variety of colors), sliced into strips

6 slices cheese

6 rolls

In a small bowl, mix seasoning and half oil and rub onto all sides of the roast. 

Add to freezer bag. Top with onions. Place sliced peppers into a small sandwich baggie and place inside freezer bag. 

When ready to use, thaw, and throw bag contents into Crock Pot, reserving the pepper bag.

Add the broth, water and Worcestershire sauce. Cover and cook on low 8 hours. Add peppers during the final hour of cooking.

Remove meat to a cutting board and slice against the grain. Pile meat onto rolls, top with cheese and peppers. Dip with juice for dipping.

For a “toasted” sub, throw entire sandwich under the broiler for a few minutes.

Pulled Pork

4-5lbs Pork Butt

1TBS pepper

1tsp cayenne pepper *optional -- HOTT

2TBS chili powder

2TBS ground cumin

2TBS brown sugar

1TBS oregano

1TBS paprika

2TBS salt

1TBS sugar

½ onion, sliced

BBQ Sauce

Combine seasoning in a bowl, rub onto pork and put inside freezer bag. Add onions. Thaw.

Add everything to Crock and cook on low 8hours. Shred meat. Add BBQ to final hour of cooking time.

Chicken Fajitas

Chicken breasts

½  onion, sliced

1 medium bell pepper, sliced

2C salsa

1 can green chiles

1PKG fajita seasoning *see recipe below

2TBS olive oil

Add everything to a freezer bag. Thaw when ready to use. Add everything into Crock Pot, cook low 6 hours, 4 high.

Shred chicken, mix with peppers. Serve with warm tortillas and top with salsa, guac, shredded lettuce, sour cream and cheese.

Fajita Seasoning Mix

3 Tbsp cornstarch or arrowroot powder

2 Tbsp chili powder

1 Tbsp sea salt

1 Tbsp paprika

1 Tbsp sugar

1 1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp cayenne pepper

1/3 tsp red pepper flakes

1/2 tsp cumin

Mix all spices and store in an airtight container. The whole recipe equals 3 store-bought packets of Fajita seasoning. 2 Tbsp equals 1 packet.

Pork Tenderloin with Apple Cranberry Sauce

2 lb pork tenderloin (not in a marinade)

1 tsp salt

1 tsp pepper

1/2 cup brown sugar

2TBS cider vinegar

1 tsp ginger

1 tsp cinnamon

1/4 tsp red pepper flakes

1/2 cup dried cranberries

3 peeled and chopped granny smith apples

Season pork with salt and pepper and add all ingredients to freezer bag and freeze until ready. 

Thaw slightly and cook on low for 6-8 hours until pork is tender.

Brunswick Stew

Chicken breasts

½ can corn, drained

½ can butter (lima)beans

½ can diced tomatoes

2 white potatoes, cubed

½ onion, chopped

2 ribs celery, chopped

½ C ketchup

½ C BBQ

2 tsp onion powder

2 tsp garlic powder

2TBS brown sugar

1TBS Worcestershire sauce

1 tsp hot sauce

2TBS butter

3 C chicken broth

Add everything but broth and butter to freezer bag. When ready to use, thaw and add to Crock pot with broth.

Cook low 6 hours. Remove chicken, shred and return and add butter. Serve with cornbread.

Bean Stew

6 cups chicken broth or vegetable broth (add when putting in crock pot)
1 cup dry beans, picked over and rinsed, or ½ can cooked beans
2 medium carrots, peeled and finely diced
½  onion, finely chopped
2 celery stalks, finely diced
2 tablespoons minced garlic
1 teaspoon dried thyme
½ teaspoon salt
1/8teaspoon ground pepper

Combine ingredients in a gallon zip lock bag (minus the broth). Freeze. Thaw, add broth and bag to slow cooker.

Cover and cook on low for 8 hours or on high for 4 to 5 hours. Serves 4-5 people. Serve over rice. 

Jambalaya

1 ½ C broth
1 bell pepper
½ C onion, chopped
½ can diced tomatoes (leave the juice)

2 ribs celery, chopped
1 clove garlic, diced
2 bay leafs
1 lb large shrimp, raw and de-veined *optional
4 oz. chicken, diced
½  pkg spicy Andouille sausage
1C cooked Rice

Add ingredients to freezer bag. Freeze flat. On day of cooking add chicken broth and cook on low for 6 hours. Serve over rice. 

Beef Stew

1 pkg Stew Meat

1TBS EVOO

½ onion, diced

2 garlic cloves, minced

Salt and pepper

Parsley

3 ribs celery, chopped

5 carrots, chopped

3-6 potatoes, cubed

3C beef broth

Worcestershire sauce

Soy sauce

1TBS tomato paste

2TBS butter

Rolls

In a sandwich baggie, combine the onion, garlic, tomato paste and seasonings. Add veggies and meat to freezer bag; throw in the onion mixture bag.

Freeze until ready to use. Thaw a bit then heat oil in a heavy skillet, add meat and sear on all sides. Add onion mixture contents, sauté until just golden.

Add to crock pot. Deglaze the skillet with about 1/2C broth, scraping up browned bits. Add to crock pot with veggies, Worcestershire and soy sauces.

Cook low 5-6 hours. Prepare rolls. Add butter right at the end and stir to combine. 

Stuffed Peppers

3 assorted bell peppers, tops cut off and seeds removed
1 pound of ground Italian hot sausage/ground beef
1C cooked rice
1TBS tomato paste
½ C onion, diced
2 cloves of garlic, minced
2 tsp. dried basil
2 tsp dried oregano
2 tsp dried thyme

½ can chicken broth

Brown ground beef, add onion, garlic and seasonings and sauté until softened, deglaze with 1/2C broth and mix in rice.  
Set aside to cool (if you cook 4 cups of rice and add the soy and Worcestershire sauce, you could make enough for the Pumpkin dinner in one shot, fill up the peppers, then reserve the remaining for stuffing the pumpkin).
Mix all ingredients and stuff into seeded bell peppers. Place in gallon zip lock bag and freeze. On cooking day, place in slow cooker and cook on low for 6 hours.
(Place in fridge and bake for 45 min at 350, add shredded cheese during the last 10 minutes)

Dinner in a Pumpkin

1 small pumpkin 

1 lb. ground beef

½ chopped onion

2 Tbsp. oil

1 box Long Grain and Wild Rice (only use 1/2 of the seasoning packet when preparing)

1 can Cream of Mushroom Soup

1-2 Tbsp. brown sugar

2 Tbsp. Soy Sauce

2 TBS Worcestershire

1 sm. can sliced water chestnuts, diced

Prepare pumpkin by cutting open the top and removing the seeds and fibers. Preheat oven to 350 degrees. In large pan, sauté the onion in oil until translucent.

Add in the ground beef and cook until no longer pink. Meanwhile, cook the rice according to package instructions, except only use 1/2 of the seasoning packet.

When the rice and the meat are cooked, pour mushroom soup, brown sugar, soy sauce and chopped water chestnuts into the meat. Stir to combine, and then add in the rice. 

Place pumpkin in baking dish and spoon the meat/rice mixture into the prepared pumpkin. Replace the "lid".

 Place in the preheated oven on a low enough rack to ensure the stem doesn't burn. 

Bake for 1- 1 1/2 hours, or until the pumpkin is softened enough to scoop out with the meat mixture. Serves 6-8.

When shopping, try to find the best deals, afterall... you're going to be buying A LOT of everything. I was able to get 4-1lb bags of baby cut carrots for $5, that's less than a 5lb bag of whole carrots and a lot less work! And I was able to get the Biggest Loser bags of Celery sticks (I used 2) for less than 1 bag of whole celery. I will never spend over 50 cents on bell peppers... find a local farmer if you can't find a price near that. The only thing I splurge on is my ground beef. Grass fed is best, and so worth the hefty price. I always make 2 meals out of each pound.

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