Freezer Meals

D-Day is just 6 weeks away! When my husband read that there was only 5 Saturdays until Christmas he almost had a heart attack with how fast the baby will be here. Holidays make time fly by, along with us both working two to three jobs, and attempting to get projects done in the house. Not to mention our German Shepherd got hit by a truck this weekend and somehow survived with no broken bones. He’s recovering so well, but the first few days were rough! House went to pieces and we still have to keep an eye on him so projects have halted making me a little stressed out. The plan was (fingers crossed still is) to spend all day Friday making freezer meals. With having to help Sarge more and my house being a disaster I’ve accepted I may not get them all done Friday, but I’m going to attempt to get some knocked out.

I am part of a freezer meal group at my church where young ladies/moms get together every other month and make about 12 freezer meals. It is such a fun night getting to talk with the ladies and it is so cost effective and nice to have freezer meals set aside….especially with a baby coming! I decided to make a few more to really be stocked up so that I don’t have to do much cooking at all after the baby gets here and so we don’t eat out too much either.

I’m a little picky about what I eat, so I compiled my own list of freezer meals and went to town getting the recipes ready and the grocery list. I’ve been working on picking up the things on the grocery list over the last month when they were on sale, and not i am ready to knock these out of the park!

Below are the recipes I plan to make and the grocery list. I’ve got all my containers ready to go and labeled. I’ll add pictures when I have them completed!

Groceries

Meat

10 Lbs. of Ground Beef

11 Chicken breasts

1 Whole chicken

3 lbs. Ham loaf

Smoked ham

Bacon

2 lbs beef stew meat

Veggies

bag frozen broccoli

Carrots

Frozen peas

Celery

4 Onions

Canned Items

3 can tomato sauce

1 can tomato paste

2 can tomato soup

5 can Chicken broth

7 cans cream of mushroom

5 Cream of chicken

2 red kidney beans

2 black kidney beans

2 jars marinara sauce

1 jar alfredo sauce

1 can of beans

1 can of peas

1 can of creamed corn

1 can of corn

Dairy

4 Eggs

5.5 cups milk

9 cup shredded cheddar cheese

2 bag mozzarella cheese

1 container ricotta cheese

1 bag Parmesan cheese

3 cup Sour cream

2 stick Butter

Others

2 packages Rice-a-roni

12 oz Angel hair pasta

2 cups Elbow pasta

Lasgna noodles

Egg noodles

Pillsbury read to roll pie crust

1 bag Tator tots

1 bag Hasbrowns

2 bags southern style hashbrowns

1 2/3 cupsBrown sugar

3 cups Graham crackers

1 packet onion mix

Garlic powder

1/3 cup vinegar

Bread crumbs

2 envelopes ranch dressing mix

 

The Recipes:

 

Chili (2 gallon bags)

1.5 lbs cooked ground beef
2 cans of tomato sauce
1 can tomato soup
3 cans kidney beans – washed – red and black
3 tsp chili powder
1 cup brown sugar
1 onion – chopped

  1. Brown the hamburger with onions
  2. Use gallon bags and dump into them

Cook: Put in crockpot on low for 8 hours

Western Beef Casserole (1 gallon bag)

1 lb lean ground beef, browned
1 (16 oz) can kidney beans rinsed and drained
1 (10.75) can tomato soup
1 cup shredded sharp cheese
1 small onion chopped
½ tsp chili powder
¼ cup milk or water

  1. Brown the hamburger with onions
  2. Use gallon bags and dump into them

Cook: Put in crockpot on LOW for 4 hours or HIGH for 1-2 hours

Beef Stroganoff (1 gallon bag)

2 pounds of cubed Beef Stew Meat or 4 cups of cooked Ground Beef
2 cans of Cream of Mushroom Soup
1 cup chopped Onion
2 T Worcestershire Sauce
1/2 c Water
1 c. Sour Cream
2T minced Garlic
packet of Onion Soup Mix
Egg Noodles

Mix all ingredients in freezer bag except egg noodles. Freeze as flat as you can.

Cook:  Remove and defrost night before if possible.  Put in crockpot on low for about 6-8 hours. Add noodles

Rotisserie Chicken (huge bag)

Roasting chicken patted dry
1 apple or onion
3 tsp salt
1 tsp paprika
1 tsp onion powder
1 tsp garlic powder
½ tsp dried thyme
1 tsp Italian seasoning
½ tsp black pepper

Cook: Don’t add any liquid, cook on LOW for 6-8 hours in crockpot

Lasagna (makes 2 8×8 pans)

2 lb ground beef cooked
12 lasagna noodles
1.5 jar of meat marinara sauce
1 bag mozzarella cheese
1 container ricotta cheese

Combine beef and marinara sauce, layer noodle, beef, ricotta, mozzarella twice.

Thaw. Bake at 350 degrees for 30 min or until bubbling

Tator Tot Casserole (makes 2 8×8)

1 lb ground beef
2 lb frozen tater tots
1 can cream of mushroom soup
1 can of beans
1 can of peas
1 can of creamed corn

  1. Brown meat, drain,add soup and veggies
  2. separate into 2 greased 8×8 pans.
  3. Top with tater tots.
  4. Cover with plastic and then foil, and freeze.

Cook: Bake from freezer topped with foil for about 1 hr, or until warmed throughout. Remove foil and bake for additional 10- 15 minutes.

Chicken Tetrazzini (makes 2 8×8)

12 oz pasta
2-3 cups cooked chicken, diced
2 cans cream of mushroom soup
1 cup chicken broth
1 cup sour cream
1 cup frozen peas
1/4 stick butter
2 cups grated cheddar cheese
Parmesan cheese

Pepper

  1. Cook pasta.
  2. Meanwhile, melt butter and saute mushrooms until soft.
  3. In large bowl mix chicken broth, cream of mushroom soups, sour cream, peas, cooked mushrooms, and shredded cheese, add salt and pepper to taste.
  4. Mix in cooked, drained pasta and diced cooked chicken.
  5. Separate into 2 greased 8×8 pans.
  6. Top with Parmesan cheese and sprinkle with paprika.
  7. Cover with plastic wrap and then foil, and freeze.

Cook: Bake covered with foil at 350 for about 1hr, or until bubbly throughout. Take off foil for additional 10-15 minutes.

Goulash

1lb ground beef
1 can tomato soup
6 oz can tomato paste
2 cups uncooked elbow macaroni  (I used whole wheat noodles)
2 Tbsp Italian seasoning (more to taste)
1 can (15oz) corn, drained
1 tsp garlic powder
1 tsp onion powder
1-2 cups shredded cheese (depending on your “cheesiness” preference)

  1. Brown Ground beef with onion powder and garlic powder.  Drain.
  2. Cook noodles according to package, drain
  3. In a large bowl, combine soup, tomato paste, Italian seasoning, noodles and ground beef.  Stir in corn.
  4. Transfer to an ungreased 8X8 freezer baking dish and top with cheese.  I buy the foil pans.
  5. Cover with foil.  I like to use heavy duty foil and double wrap it to prevent freezer burn.  Label and freeze.

Cook: Thaw and bake uncovered at 350 degrees for 30-40 minutes until heated through and melted cheese.

Chicken Broccoli Rice (makes 2 8×8)

2 packages rice-a-roni
4 cups of cooked chicken
2 cans cream of chicken
1 bag frozen broccoli
Onion flakes
4 cups of cheese
1.5 cups of milk

Cook chicken, rice-a-roni, and broccoli, Combine all ingredients and put in two dishes

To cook: thaw and bake for 30 minutes on 350 degrees

Ham Balls ( makes 2 8×8)

3 lbs ground ham
1 lbs ground beef
3 eggs
2 cups milk
3 cups graham cracker crumbs
1 can tomato soup
1/3 cup vinegar
1 1/3 cup packed brown suger
1 teaspoon prepared mustard

  1. In a large bowl, combine first five ingredients.
  2. Roll into balls and place in pans
  3. Combine all remaining ingredients; pour over balls

Cook: Thaw. Bake at 325° for 1 hour

Chicken Pot Pies (6 minis)

1.75 lbs chicken breasts
1 tbsp vegetable oil
48 oz chicken broth
2 tbps of butter
1 1/3 cups of chopped carrots
1 1/3 cups diced celery
½ cup flour
¼ cup milk
1.5 cups frozen peas

Pillsbury ready to roll pie crust

  1. Heat 1 tablespoon of oil in a large Dutch oven over medium heat. Rinse the chicken under cold water and pat dry with paper towels. Season the chicken with salt and pepper. Brown the chicken on both sides. Add the broth and bring to a boil. Cover and simmer over medium-low heat for 8 minutes. Remove the chicken to a plate and set aside to cool. Pour the broth into a large bowl and set aside.
  2. Melt the butter in the empty Dutch oven over medium heat. Add the carrots, celery. Stir occasionally and cook until lightly browned. Add the flour to the vegetables and whisk for 1 minute. Add the broth and milk and whisk until it thickens, about 5 minutes or so. Set the sauce aside to cool.
  3. shred the chicken into bite-sized pieces. Add the chicken to the sauce, mix. Cover and refrigerate until completely cooled.
  4. Remove the 2 wrapped pie crust rolls from the box. Let the wrapped crust rolls sit out on the counter for 15 minutes or so. Unwrap one pie crust, unroll it on a flour dusted counter. Turn an empty mini loaf pan over on the pie dough and cut around it 3 times to get 3 pie crusts. Cut 3 steam vents in each crust.
  5. Remove the vegetable/sauce mixture from the refrigerator. Uncover the bowl and mix in the frozen peas.
  6. top each with pie crust. Wrap in plastic wrap and aluminum foil.

Cook: Unwrap the pot pies. Place them on a sheet pan. If you want to brush the tops with egg wash. Reuse the foil to cover the chicken pot pies (loosely). Cook at 400 degrees F for 40 minutes. Uncover and cook for 35 minutes. If the center of the crust looks like it needs to be cooked longer, turn the oven to broil and watch it carefully for up to 1 minute as it will brown the crust quickly.

Cheesy Potatoes & Ham (makes two 8×8 pans)

1 lb Smoked Ham(optional)
1 bag of hash browns
2 cups Cheddar cheese
8 oz Sour cream
1 Cream of chicken
1 cup of milk

Mix all together (put ham in if you want to)

Cook: Thaw. Bake @ 350 degrees for one hour

Alfredo Pasta Bake(makes two 8×8 pans)

12 ounces of Pasta (use whatever you have on hand)

1 Jar of Alfredo Sauce
3 Baked and cup up Chicken Breasts
2 teaspoons Garlic Salt
1 teaspoon Italian Seasoning
2 Cup Shredded Cheese

  1. Bake your chicken breasts and cut into bite sized pieces
  2. Boil a pot of water to cook the pasta until it is a little under done
  3. Mix the chicken, pasta, Alfredo sauce, cheese, garlic salt and Italian seasoning together
  4. Spread the casserole out in a 9×13 pan or 2 8×8 cake pans
  5. Top with a handful of shredded cheese

Cook: Thaw. Bake at 350 degrees for 30 minutes

Meat Loaf (3 small loaf pans)

1 1/2 pounds ground beef
1 cup milk
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon ground mustard
1/2 teaspoon pepper
2 garlic cloves, chopped or 1/2 teaspoon garlic powder
1 egg
1/2 cup bread crumbs
1 small onion

  1. Combine all ingredients.
  2. Shape into a large loaf and place in an ungreased 9×5 inch pan.
  3. Wrap in saran wrap, then foil, date and then store in the freezer for up to 6 months.

Cook: Thaw. Bake uncovered at 350º for about an hour

Ranch Potatoes(makes 4 pans)

2 –  32 oz southern style hashbrowns
2 cans of mushroom soup
2.5 cups of milk
2 envelopes of ranch dressing mix
2 cups of shredded cheese
10  slices of bacon

  1. Mix all ingredients.

Cook: Thaw. Bake uncovered @ 350 for 30 minutes. Add cheese and bake additional 15 minutes

The World’s Best Chocolate Chip Cookies

  • 2 sticks butter
  • 2 eggs
  • 1/4 sugar
  • 3/4 brown sugar
  • 1 package instant vanilla pudding (just the powder, not prepared)
  • 1 tsp vanilla
  • Mix above ingredients together
  • Add 2 1/4 c flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 12 oz bag of chocolate chips
  1. Mix ingredients. Stir in chocolate chips.
  2. Chill dough in fridge.  Then roll into little balls.
  3. Freeze on cookie sheets.  after they freeze put in freezer bag.
  4. Bake from frozen.  350 for 11-13 minutes.

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