Hillary is a mom of two very energetic and inquisitive boys – who keep her on her toes. When not working on Great Lakes Bay Moms or spending time with the hubs and two boys she enjoys rowing on the bay city rowing team, baking, girls nights, shopping and traveling!
Hello, hello! I did it again… I really think that this freezer meal thing is my – “new thing”. My kids love the meals, the hubs is impressed and I’m not stressed out about dinner anymore! Looks like a Win in my book! Here is my latest meals that I have made. The Beef Stew is our favorite! Enjoy!
Crock Pot Hawaiian Chicken (4-5 servings)4 large boneless, skinless chicken breasts
Directions: Add all the ingredients to the bag. Cook 4-5 hours on high or 6-7 hours on low. Serve it over rice and enjoy. While I am cooking the rice I like to shred the chicken and put it back in the juice before I serve it.
Chicken Tacos (4-5 servings)
Directions: Mix in freezer bag. Repeat for each bag. Day of Cooking: Throw it in the crock pot, cook all day. Serve over baked potatoes, on tortillas, on a salad, etc!
Chicken Broccoli Alfredo
Directions: Place all ingredients in a resalable gallon-sized freezer bag and mix together. When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on LOW for 4-6 hours. Serve with cooked fettuccine noodles, green salad
Hearty Beef Stew
4 carrots, sliced
4 red potatoes, cut into large cubes
1 package dry onion soup mix
2 cans 98% fat-free cream of mushroom soup
1 (8 oz) can tomato sauce
1 (10 oz) package frozen green peas
Directions: Place all ingredients in a resalable gallon-sized freezer bag. Mix together and zip bag closed. When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on LOW for 7-10 hours (or HIGH for 5-6 hours).
Creamy Italian Chicken
Directions: Take softened Cream Cheese, Cream of Chicken and Italian Seasoning and mix together in a bowl. Take cleaned chicken and place in a Freezer Gallon Ziploc Bag and top with the mixture. After Ziploc bag is closed, take your hands and push wet mixture to cover chicken.
To cook: Take the Freezer Meal out of the Freezer and hour before starting OR run it under some room temperature water for about 30 seconds. Dump meal in the Crockpot and cook on Low for 4-6 hours!
1/2 cup chopped onion
2 tsp chili powder
1 tsp ground cumin
1 tsp dried minced garlic
1/2 tsp oregano
1/2 tsp crushed red pepper (optional)
16 oz tomato sauce
1 can (15 oz) black beans, drained and rinsed
1 can (8 3/4 oz) whole kernel corn, undrained
1 can (4 1/2 oz) green chilies, undrained
6 flour tortillas (8 inch size)
2 cups shredded Cheddar Cheese
Directions: 1. Brown beef and onion in a large skillet on medium-high. Add tomato sauce, beans, corn and green chilies. Mix well. Stir in all of the spices except the red pepper. Bring to a boil, reduce heat low and simmer 5 minutes. Add red pepper to taste if desired.
2. Spread 1/2 cup of the beef mixture on bottom of 9X13 pan (sprayed with pam). I like to use the foil pans for freezer meals. Top with 3 of the tortillas, overlapping as needed. Layer with 1/2 of the remaining beef mixture and 1/2 of the cheese. Repeat with remaining tortillas, beef and cheese. 3. Double wrap with heavy duty foil and label. Cooking Instructions: Thaw and bake uncovered at 350 degrees for 15-20 minutes or until heated through.
Chicken and Wild Rice1 box wild rice with seasoning packet (4.3 oz)
1 can cream of mushroom soup
1 can cream of chicken soup
1 can water
1 small can mushrooms, drained
6 boneless skinless chicken thighs, uncooked
1 cup slivered almonds
Directions: 1. Mix together rice with seasoning packet, both cans of soup, and water. Stir in mushrooms.
2. Pour in to 8X8 freezer dish, I use the foil pans. Top with 6 chicken pieces and sprinkle with slivered almonds.
3. Double wrap in heavy duty foil, label and freeze.
Cooking Instruction: Thaw and bake uncovered at 350 for 1 hour until chicken juices run clear and rice is tender.
Chicken and Dumpling’s
Directions: 1. Place chicken breasts into crock pot, along with onion, cream of celery soup and broth. Cook on low about 6 hours. 2. Remove chicken and using a fork shred the chicken and return it back to the crock pot. 3. Break raw biscuits into pieces and place in crock pot until top layer is covered. Crank that bad boy up to high and cook biscuits for 30 minutes or until done. 4. Sprinkle on fresh parsley and enjoy!
To make FREEZER FRIENDLY: Place all ingredients except for biscuit dough into a labeled freezer bag and freeze. Place contents of bag into crock pot and follow cooking directions as stated. Enjoy!
|Beef Stew Cubes||1 lb.|
|Ground Beef or Turkey||1 lb.|
|White Vinegar||½ Cup|
|Soy Sauce||2 Tbs.|
|Dried Minced Garlic|
|Crushed Red Pepper Flakes|
|Pineapple Chucks||½ can|
|Can of diced Tomatoes||1|
|Can Sliced Mushrooms||2|
|Fat Free Cream of Mushroom Soup||3|
|Cream of Chicken Soup||2|
|Cream of Celery Soup||2|
|Taco Seasoning Packet||1 tbs.|
|Dry Onion Soup Mix||1|
|Dry Italian Seasoning Packet||1|
|Box of Wild Rice with Seasoning Pack||1|
|Slivered Almonds||1 Cup|
|Cream Cheese||8 Oz.|
|Shredded Cheddar Cheese||2 Cups|
|Refrigerated Biscuit Dough||1|