More Freezer Meals

I havent been cooking lately, I hate to cook in the summer and I can only grill so much. I think I have mentioned in the past that if it were just me I was cooking for, I would be a vegetarian. However I have a bunch of meat eaters in this house so I actually have to touch the meat.
I decided that I would make a bunch of freezer meals again so that I only had to mess with meat once!
I made 18 meals, all meat and all frozen as I type! If I have to touch meat, then I have become pretty picky on where I buy my meat. There is a meat market right by me and it's all amish meats, locally grown and AMAZING! I have never tasted chicken like this before. I actually will eat a little if it, it's that good!
I went to the meat market and bought al the meat I would need to make my meals that day.
7 lbs of ground chuck, 32 pieces of chicken breasts, and 2- 3lb. roasts! All antibiotic free and local meats-total price, $70
The rest of the ingredients were already on hand or fresh from garden. 18 meals averaged out to be around $3.8 a meal in meat for the family. Not too shabby. :)
Here are the ones I made this go around. Each recipe was divided into 2 meals. I have three kids who are small eaters and a husband who is rarely home to eat. I have drastically reduced the amount of ingredients i use in meals to cut back on waste. I HATE to throw away food. I'd rather they eat all the dinner and have a bowl of cereal after if they are still hungry. Just dont waste food!

Ok here are the freezer meals I made this time:
* Note that I used 3-4 chicken breasts for each freezer bag, knowing which meals would be feeding just my children or whole family. So add however man pieces you want.

Taco Chicken

6 Chicken Breasts, lightly pounded
1 pkg Taco sauce
11/3 C Chicken stock, or broth

Put  ingredients in a bowl, mix it together then divide evenly into 2 freezer bags. 3 Pieces of chicken per bag. Flatten and seal. Done.

Hamburgers
(so nice to just take one out all ready to grill- way better than mcdonalds right?)

I made 12 burger patties. Seasoned them, places them on baking sheet then stick in the freezer for couple hours. This is like flash freezing- this way they wont stick together once you stack them.
Once frozen individually, place in freezer bag, seal and done!

Thai Chicken

1/2 C Brn Sugar
1/2 C Soy sauce
2 T Lime Juice
4 Cloves of garlic, minced
1tsp red pepper flakes- I omit this for the kids
3/4 tsp Curry
6-8 Chicken Breasts

Mix in a bowl, divide into 2 freezer bags. Add 3-4 pieces of chicken per bag. seal and done!

BBQ Chicken- crockpot

2 Sweet potatoes, cubed
1 Zucchini, chopped
2 Green bell peppers, sliced
1 red bell pepper, sliced
6 chicken breasts

8oz.Tomato paste
1 T worcestershire sauce
2 T Brn. sugar
1 T Mustard powder
1 Garlic clove, minced
`/4 tsp Salt

Chop veggies and put half in each freezer bag with the chicken. Mix sauce in a bowl and pour half in each bag. Make sure chicken is on top of veggies. Seal and done!

Meatballs
(I made 18 meatballs for spaghetti and 18 for meatballs and rice)

Italian meatballs:

Ground chuck
Italian seasonings

Make round meatballs- place on cookie sheet and place in freezer for couple hours. THen place in freezer bag and done!

BBQ Meatballs and rice

1 jar Grape Jelly
15 oz BBQ sauce- I use sweet baby rays

Make plain meatballs, flash freeze by placing on cookie sheet in the freezer for couple hours, then put sauce and meatballs in freezer bag, seal and done!

Empinadas

I will actually not post the recipe I used for these- It was a new one and we didnt like so much. I LOVE empinadas and will do again with a different recipe. I'll post when i get one I like!
I used ground beef for these, the filling was yummy- I cooked, cooled and then once I filled the dough, place in freezer bag, seal and done.

Savory Chicken

6 Chicken Breasts
2 Cans stewed tomatoes
4 T white cooking wine
2 Bay Leaves
1/2 tsp pepper
2 tsp Salt
4 garlic cloves, minced
1 C. Chicken stock, or broth
4 C. Broccoli- do not put this in the freezer bag, just have separate bag of frozen broccoli.

Place 3 pieces of chicken in separate freezer bags. Mix remaining ingredients, except broccoli, in a bowl and then divide between both bags. Seal, and done.
Once put in the crockpot, add broccoli last 30 min of cooking.


Teriyaki Chicken- served over rice or grilled

Carrots
Red pepper
Pineapple chunks
Garlic cloves
6-8 Chicken Breasts
1 1/2 C Teriyaki sauce-I use lawery's

Mix sauce, divide into 2 separate freezer bags. 3 -4 pieces per bag. Seal and done.

Pot Roast- easy Sunday meals

2-3lb Pot roasts- I use left overs for sandwiches the next day
2 Pkg of slow cooker seasoning
2 C water
Can of regular coke
2 pks Au Jus

Place each roast in a freezer bag. Mix the slow cooker seasoning and the water together. Divide into each bag to fully coat roast. Seal and freeze.

To cook- place in crockpot, dump can of coke over top. Last 30 min. of cooking dump a package of Au Jus over top of roast and then cook 30 minutes more.

Electric Pressure Cooker

This new little item was a christmas gift to us sisters. I am LOVING mine. We all are having a hard time finding recipes we like, that utilize this baby- so we are coming up with our own. New pressure cooker recipes are coming!

Personally I am loving this for cooking meat. I seem to manage to plan all my meal out for the week, but forget to take it out of the freezer half the time! So this gem is saving me!

Bourbon Chicken (without the bourbon )

Bourbon Chicken

Recipe from Big Oven Ingredients: 5 chicken breasts 2 T oil 1 t garlic 1/4 C apple or pineapple juice 1/3 C brown sugar 2 T ketchup 1 T apple cider vinegar 1/2 C water 1/3 C soy sauce pinch red pepper flakes 1 T cornstarch Directions: 1. Cut your chicken into small 1-2 inch pieces with some kitchen scissors. 2. Heat up a large skillet over medium high heat. Once it is hot, pour 2 T Olive Oil into it. 3. Add your chicken pieces to the pan and let them cook for about 10 minutes, stirring occasionally. 4. The chicken will start to get a bit juicy and bubbly. Put the lid on the pan, slightly tilted and drain the juices out into the sink. Return the pan to the stove top and continue cooking over medium high heat. 5. Into a medium sized mixing bowl combine 1 t garlic, 1/4 C apple or pineapple juice, 1/3 C brown sugar, 2 T ketchup, 1 T apple cider vinegar, 1/2 C water, 1/3 C soy sauce, a pinch of red pepper flakes and 1 T cornstarch. Whisk it all together until the cornstarch is dissolved and all ingredients are well combined. 6. When your chicken has a nice brown sear on some of the pieces... pour the sauce into the pan. Stir it around to cover all the chicken pieces. 7. Reduce the heat to a low simmer and cover the pan with the lid at an angle to allow some of the steam to escape. Let this baby simmer away for about 20 minutes, stirring a couple of times during the cooking period. 8. Serve over white or brown rice.

Chicken Parmesan - Easy

Ingredients:

5 Chicken Breasts, tenderized

2 T Olive oil

1/4 C Half and half- or heavy whipping cream

2 Cloves garlic, minced

2 C Spaghetti Sauce

2 C Mozzarella Cheese

2 C Parmesan Cheese

Fresh Basil- or dried if you dont have fresh

Bag if Italian Croutons

Directions:

Place olive oil, cream and garlic in bottom of 9x13 bake dish

Place chicken in dish

Cover with spaghetti sauce and basil

Cover with 1 cup of each mozzarella and Parmesan

Top with croutons

Sprinkle rest of the cheese all over the top

Bake 350 for about 45 min (make sure chicken is 165 degrees

Can serve over noodles or just with salad

Chocolate Chip Cookies

Made these today- I was fooling around with a couple different recipes and came up with this one. My family told me to frame it, so I guess it's worth posting :)

Ingredients:

1/2 C Butter- unsalted

1/4 C Crisco

3/4 C Sugar

3/4 C Brn. Sugar

2 Eggs

1 tsp. Vanilla

2 C All- Purpose Flour

1/2-3/4 C Oats (I start with 1/2 C then add more if batter is too wet still after combining

1/2 tsp Salt

1 tsp Baking Soda

1/2 tsp Baking Powder

1 C Milk Chocolate Chips

Directions:

Mix butter, Crisco and sugars for about 2 min. not too long or cookies will be flat

Add eggs, one at a time

Add Vanilla, mix briefly

Combine dry ingredients except oats- sift and then add slowly to wet ingredients, combining only until flour is combined. Add oats until batter is thick, but bot dry kind of think :)

Add C Chips and then I find, the best tasting cookies come if you put batter in container and then put in fridge for an hour or even over night. The flavor is better. But either way- these are great. I didnt refrigerate these tonight, and kids loved them.

Healthier versions:

Recipes from Mom

COOKIES-CHOCOLATE CHIP

Ingredients:

¼ Cup of oil

¾ cup honey

¼ cup of butter

¼ cup of water

1tsp. vanilla

½ tsp. baking soda

½ tsp baking powder

1 tsp. salt

¼ cup chopped pecans or walnuts

2/3 cup chocolate chips

3 to 31/2 cups Grain mix Flour

Measure oil and honey, pour into mixing bowl

Add butter and beat until creamy

Add other ingredients, gently fold in flour

Form into balls and flatten with a fork

Bake at 350 degrees for 10 -12 min.

THE ULTIMATE OATMEAL COOKIE

Ingredients:

¾ Cup oil

½ Cup honey

¼ Cup molasses ¼ Cup water

½ Cup pumpkin pie spice

½ tsp baking soda

2 Cups rolled oats

½ cup raisins or dried cranberries

21/2 cup Grain Mix flour

Combine all bake at 350 8 min.

6 grain Bread

Changed up a recipe from Anitra Kerr a bit- got this:

6 Grain Bread

Add 4 C warm water (100) to mixer

Add 1/2 C Powdered Milk (I used Moo's milk brand)

-1/2 C Veg. Oil

-1/2 C Honey

1 C 6 Grain

3 C White Wheat flour

Mix for 2 min

Add 2 T Yeast, turn mixer back on for 30 sec

Then add 2 T sea salt ( you dont want to add yeast and salt together, salt will kill yeast)

Then add about 6 C flour (might need more depending on humidity)

Let mix for about 5 min

I put EVOO on the table, folded my dough a few times until smooth to touch

Then let rise until double

Punch down (gently) and shape into loaves

Let rise again until double in size

Bake 350 - about 20 min. then cover with foil and bake another 10

(I test this by turning the bread on it's side and thumping it with my finger, if it sounds hallow- it's done. )

Quinoa Bites

Going to try this week:

• 2 cups cooked quinoa
• 2 large eggs
• 1 cup shredded carrot
• 2 stalks green onion, diced
• 2 cloves garlic, minced
• 1/4 cup chopped fresh cilantro
• 1/2 cup grated Parmesan cheese
• 2 Tbs all-purpose flour
• 1/2 tsp seasoning salt
• 1/4 tsp freshly ground pepper

1. Preheat oven to 350 degrees.
2. Mix together quinoa, carrot, egg, green onion, garlic, cilantro, cheese, flour, salt and pepper.
3. Distribute mixture into a greased mini muffin tin, filling each cup to the top (1 heaping Tbs each).
4. Bake for 15-20 minutes.

Chicken Crockpot Soup

Katie- I loved this so much, had to post. Here is what I did with it but please feel free to make additions to this.

Picture Coming

Ingredients:

1 can of rotel

1 can of corn

1 can of black beans

2 frozen chicken breasts

8 oz cream cheese

1 packet dry ranch dressing

1 tablespoon cumin

1 teaspoon onion powder

1 teaspoon chili powder

Put all ingredients in crock pot and cook 6-8 hours. Shred chicken

For a thicker consistency, dont add the water from corn and beans. I actually took large lime flavored tortilla chips and placed them in the bottom of my bowl, then topped with the thicker soup. I had three bowls! :)

Scalloped Potatoes- Best EVER!

Ingredients

• 1 teaspoon unsalted butter
• 4 cups heavy cream
• 2 teaspoons salt, divided
• 1 teaspoon freshly ground black pepper
• 3 to 3 1/4 pounds potatoes, peeled and cut into 1/4-inch slices
• 8 ounces Swiss Cheese, grated

Directions

Preheat the oven to 400 degrees F. Lightly grease a 2-quart baking dish with the butter and set aside.

Place the cream in a large saucepan and bring to a simmer over medium-high heat. Add 1 teaspoon of the salt and the pepper, and stir well. Add the potatoes, adding more cream if necessary to completely cover the potatoes. Lower the heat to medium-low and simmer until the potatoes are barely fork tender, about 10 to 12 minutes. Remove from the heat.

With a large spoon, transfer 1/3 of the potatoes with some of the cream to the prepared dish, forming an even layer on the bottom. Top with 1/3 of the cheese, and continue layering the potatoes and cheese, ending with cheese on top. Place on a baking sheet and roast until golden brown and bubbly, about 30 minutes.

Remove from the oven and let sit for 5 minutes. Serve hot.

Parmesan Chicken with Spaghetti Sauce

Picture Coming

Recipe from Jamie Cooks It Up!

Ingredients:

6 Chicken Breasts

2 1/2 C shredded Parmesan Cheese (for the best deal I get mine at Costco) 2 C Progresso Italian Bread Crumbs (I also buy this in bulk at Costco) Penne Pasta 1 jar Spaghetti Sauce

Directions:

1. Place your chicken breasts in a large gallon sized Ziploc bag. Pound the chicken flat with a meat mallet. If you don't have a meat mallet, never fear. Just use the end of any can from your pantry and you are good to go.

2. Cut the chicken into strips with a pair of kitchen scissors. No kitchen scissors? Round some up, guys and gals...you'll never scoff at a chicken recipe again. Your pair of kitchen scissors will save you a lot of time.

3. Roll your chicken strips around in the parmesan cheese, then in the bread crumbs. Then put them in a sprayed 9 x 13 pan. Cover with foil and bake at 350 degrees for about 25 minutes. Take the foil off and bake for for 10 more minutes.

4. Cook your pasta according to the package directions, heat up your sauce and you are ready to rumble.

Southwest Chicken

Southwest Black Bean Chicken in the Crock Pot Time: 10 min. prep + 4 hours cooking Yield: 8 servings Recipe from Jamie Cooks It Up!

4 chicken breasts (you may even start with frozen)

1 8 oz can tomato sauce

1/2 of a 6 oz can tomato paste

2 15 oz cans corn

2 15 oz cans black beans

2 15 oz cans kidney beans

2 14.5 oz cans Mexican Stewed Tomatoes

1 Southwest marinade packet ( enchilada or taco will work as well)

Cheddar cheese and sour cream

Tortilla Chips or Whole wheat tortillas

1. Mix all ingredients except the chicken,cheese, and sour cream and tortillas in the bottom of a large crock pot. If you want it a bit thinner to eat as a soup, then add the liquid from two of the cans. Otherwise drain the liquid from the cans.
2. Place the chicken into the crock pot and cover it up with the sauce.

3. Cook on high for 4 hours. After it has cooked for 3 hours, take the chicken out, shred it and put it back in the crock pot for the remaining hour.

Beef Enchiladas

This is a great dish- however my kids didnt like, adults did. It makes A LOT and so either half or make one for the freezer or friend. But it's good enough that I will make it again, and maybe it was just an off day for the kids.

From Jamie Cooks it up

SAUCE:

1 T canola oil

1 T flour

1 28 ounce can enchilada sauce (I used mild)

2 C chicken broth

1/2 t salt

1/2 t pepper

2 T fresh cilantro, chopped

MEAT and FILLING:

1 1/2 pounds ground beef

1 medium onion, chopped

2 4 ounce cans green chilies

1/2 t salt

12-14 white corn tortillas

3 C cheddar cheese, grated

1/2 C black olives, chopped

1 C green onions, chopped

1/2 C cilantro, chopped

1. Heat up a large, deep skillet over medium high heat. Pour the oil in followed by the flour. Whisk them together.

2. Pour in your Enchilada Sauce,

chicken broth, cilantro, salt and pepper. Whisk it all together to combine.

3. Bring it to a boil, then reduce the heat and let it simmer for about 20 minutes.

4. Heat up a separate skillet and toss in your ground beef, onion and the salt. Brown the meat over medium high heat, stirring occasionally.

5. When your meat is brown and the onions are transparent remove your pan from the heat and pour in your green chilies.

6. Chop up your green onions, olives and cilantro.

Spray a 9x13 pan with cooking spray. Pour about 3/4 C of your red sauce into the pan.

7. Take your tortillas one at a time, dip it into your red sauce, making sure that the sauce covers both sides. dip it into your red sauce, making sure that the sauce covers both sides.

8. Lay the smothered tortilla onto a cookie sheet and cover it with meat, green onions, olives, cilantro and cheese.

9. Roll the tortillas up and lay them seam side down into the pan. Pour the rest of the sauce over the top of the enchiladas. Sprinkle cheddar cheese over the top of the sauce.

Top with any leftover green onions and olives.

Bake at 350 degrees for 20 minutes, or until bubbly.

10. Remove the pan from the oven, sprinkle with chopped cilantro and serve.

Cranberry- Orange chex mix

Ingredients:
4 cups rice chex
4 cups wheat chex
4 cups honey nut or corn chex

1 1/2 cup sliced almonds
1 1/2 cup craisins

1/2 cup melted butter
1/2 cup brown sugar
1/2 cup oj concentrate
salt to taste

Preheat oven to 300 degrees. Combine cereal and almonds. Melt together butter, sugar and oj. Pour over cereal and coat. Bake for 10 minutes. stir, bake 10 more minutes. Cool and add Crasins

This will not disappoint! Its SOOO good. Great for a not so sweet treat or package up cute for a neighbor gift!

Stuffing Chicken

Recipe from Jamie cooks it up

Ingredients:

4 chicken breasts, pounded out flat
8 slices Swiss cheese (or about 3/4 C shredded cheese) I actually used pepper jack cheese to add more flavor, might be too hot for some kids but all mine ate it!
1 can cream of mushroom soup (I use the 98% fat free)
1 c milk
1 Stove Top Stuffing box (usually chicken flavored)
1/4 C butter melted (I always make it with out the butter...trying to shave a bit of fat off the menu)

Directions:

1. Spray the inside of your crock pot (or casserole dish, if baking in the oven)
2. Lay the chicken out flat in the bottom of the dish.
3. Cover with the cheese.
4. Mix the soup and the milk together and pour over the top of the cheese.
5. Dump the box of stuffing over the top, and drizzle butter over it. (I usually spray it with some cooking spray instead)
6. For the Crock Pot cook on high for 4 hours. The last 1/2 an hour turn the lid sideways, so that some of the stream can escape. You don't want your stuffing to be too soggy.
7. For the Oven, cover and bake 45 minutes at 350 degrees. Take the foil off and bake 7-10 minutes more.

Crispy Cheddar Chicken

Recipe from adapted from What's Cookin' Chicago

Chicken:

4 large chicken breasts

2 sleeves Ritz crackers

1/4 t salt

1/8 t pepper

1/2 C milk

3 C cheddar cheese, grated

1 t dried parsley

Sauce:

1 14 ounce can cream of chicken soup

2 T sour cream

2 T butter

1. Cut each chicken breast into 3 large chunks.
2. In a small food processor grind up the ritz crackers.
3. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine.
4. Dip each piece of chicken into the milk then the cheese and finally the cracker crumbs.
5. Spray a 9x13 pan with cooking spray and lay the chicken inside the pan.
6. Sprinkle the dried parsley over the chicken.
7. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy.
8. Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.