Are you ready to make freezer meals? Hopefully this will help you get organized. Click on the link below and it will take you to a website called mediafire. Look for the link that says click here to start download link. You will then be taken to a pdf file that includes:
1. A freezer meal list
2. A grocery shopping list
Simply write in the meals you want to prepare, then complete your shopping list. Be specific and include how many cups of cheese, sour cream, cans of cream of chicken soup etc. (you get the idea). Soon you will have a simple grocery list of all the ingredients you need to make freezer meals. It is so easy, helpful, and oh did I say you can save a lot of money.
http://www.mediafire.com/?ihinm4neb3q
Friday, September 11, 2009
Thursday, September 10, 2009
Bean and Beef Mixture (for flour tortillas or tostada shell)
2 cans refried beans
1 can green chili sauce
1 can cream of chicken or cream of mushroom
1/2 cube cream cheese
shredded beef
Combine all ingredients in crockpot. You can freeze mixture in ziplock bag.
On cooking day: Thaw and heat mixture. Serve on tortillas or tostado shells with cheese and salsa.
1 can green chili sauce
1 can cream of chicken or cream of mushroom
1/2 cube cream cheese
shredded beef
Combine all ingredients in crockpot. You can freeze mixture in ziplock bag.
On cooking day: Thaw and heat mixture. Serve on tortillas or tostado shells with cheese and salsa.
Beef with Sweet Peppers
1 boneless beef chuck roast (2 lbs), cut into 1/4 inch strips
2 T olive or vegetable oil
1 large onion, cut into wedges
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
3 garlic cloves, minced
2 T butter
1 can (14 oz) stewed tomatoes
1 T dried basil
1 t sugar
1 t garlic salt
1/4 t pepper
Hot cooked rice
In a large skillet, cook beef in oil until browned, about 4 minutes; drain. Remove and set aside.
In same skillet, saute onion, peppers, and garlic in butter until crisp-tender.
Add tomatoes and seasonings; mix well. Return meat to pan, bring to boil. Reduce heat; cover and simmer for 35 minutes or until meat is tender. Let cool and put in Ziplock bag. Freeze
On Cooking day: Thaw and heat. Serve over rice.
2 T olive or vegetable oil
1 large onion, cut into wedges
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
3 garlic cloves, minced
2 T butter
1 can (14 oz) stewed tomatoes
1 T dried basil
1 t sugar
1 t garlic salt
1/4 t pepper
Hot cooked rice
In a large skillet, cook beef in oil until browned, about 4 minutes; drain. Remove and set aside.
In same skillet, saute onion, peppers, and garlic in butter until crisp-tender.
Add tomatoes and seasonings; mix well. Return meat to pan, bring to boil. Reduce heat; cover and simmer for 35 minutes or until meat is tender. Let cool and put in Ziplock bag. Freeze
On Cooking day: Thaw and heat. Serve over rice.
Cheeseburger and Fries Casserole
2 lbs lean ground beef
1 can cream soup
1 can cheddar cheese soup
1 pkg (20oz) frozen crinkle-cut french fries
In a skillet, brown the beef, drain. Stir in soups. Pour into baking dish. Arrange french fries on top. Freeze.
On cooking day: Thaw, bake uncovered at 350 for 50 min, or until fries are golden brown.
1 can cream soup
1 can cheddar cheese soup
1 pkg (20oz) frozen crinkle-cut french fries
In a skillet, brown the beef, drain. Stir in soups. Pour into baking dish. Arrange french fries on top. Freeze.
On cooking day: Thaw, bake uncovered at 350 for 50 min, or until fries are golden brown.
Chicken Alfredo--Easy
1 lb cooked chicken (cubed)
1 jar favorite alfredo sauce
Noodles
Combine chicken and alfredo sauce and serve over hot noodles. You can freeze the chicken alfredo mixture in a ziplock bag and then thaw and heat over stove.
1 jar favorite alfredo sauce
Noodles
Combine chicken and alfredo sauce and serve over hot noodles. You can freeze the chicken alfredo mixture in a ziplock bag and then thaw and heat over stove.
Hawaiian Haystacks
1 lb cooked chicken
1 can cream of chicken
1 can chicken broth
1 C sour cream
Mix together above ingredients. Serve over rice with favorite toppings (cheese, pineapple, onions, coconut, slivered almonds, celery, chinese chow mein noodles)
1 can cream of chicken
1 can chicken broth
1 C sour cream
Mix together above ingredients. Serve over rice with favorite toppings (cheese, pineapple, onions, coconut, slivered almonds, celery, chinese chow mein noodles)
Chicken Parmesan
1/2 cup nonfat Italian dressing
24 ounces boneless skinless chicken breast halves
1 cup grated parmesan cheese
2/3 cup seasoned bread crumbs
1 teaspoon paprika
1 teaspoon sugar
1 teaspoon kosher salt
1 teaspoon black pepper
2 cups store-bought marinara sauce
Directions
Spray one 9x13 dish with nonstick cooking spray. Pour the Italian dressing in a bowl and add chicken. Marinate in refrigerator for at least 2 hours. Meanwhile, mix Parmesan, bread crumbs, paprika, sugar, salt and pepper. Spread the marinara sauce in bottom of prepared baking dish. Dredge the marinated chicken in the bread crumb mixture. Place 6 chicken breasts in prepared dish and sprinkle equally with the remaining bread crumb mixture. Preheat oven to 350. Bake, uncovered, for 1 hour or until internal tmeperature of the chicken reaches 165. You may freeze before baking by covering with plastic wrap and heavy-duty foil. Freeze up to 3 months. Thaw in refrigerator before cooking as directed above.
24 ounces boneless skinless chicken breast halves
1 cup grated parmesan cheese
2/3 cup seasoned bread crumbs
1 teaspoon paprika
1 teaspoon sugar
1 teaspoon kosher salt
1 teaspoon black pepper
2 cups store-bought marinara sauce
Directions
Spray one 9x13 dish with nonstick cooking spray. Pour the Italian dressing in a bowl and add chicken. Marinate in refrigerator for at least 2 hours. Meanwhile, mix Parmesan, bread crumbs, paprika, sugar, salt and pepper. Spread the marinara sauce in bottom of prepared baking dish. Dredge the marinated chicken in the bread crumb mixture. Place 6 chicken breasts in prepared dish and sprinkle equally with the remaining bread crumb mixture. Preheat oven to 350. Bake, uncovered, for 1 hour or until internal tmeperature of the chicken reaches 165. You may freeze before baking by covering with plastic wrap and heavy-duty foil. Freeze up to 3 months. Thaw in refrigerator before cooking as directed above.
Tater Tot Casserole
1 32 oz bag frozen tater tots
3 C cubed cooked chicken
1 can cream of chicken soup
1 C sour cream
1/2 C mayo
2 C grated cheddar cheese
Put tater tots in 9x13 dish, top with chicken. Mix soup, sour cream and mayo well. Stir in cheese and spread over tots and chicken. Freeze.
Cooking Day: thaw and cook on 350 for 30 min.
3 C cubed cooked chicken
1 can cream of chicken soup
1 C sour cream
1/2 C mayo
2 C grated cheddar cheese
Put tater tots in 9x13 dish, top with chicken. Mix soup, sour cream and mayo well. Stir in cheese and spread over tots and chicken. Freeze.
Cooking Day: thaw and cook on 350 for 30 min.
Creamy Italian Chicken
3 C chopped cooked chicken
1 C shredded Parmesan cheese
1 can cream of mushroom
1 10 oz jar of alfredo sauce
1 small can sliced mushrooms, drained
1/2 C slivered almonds
1/2 C chicken broth
1/4 t ground pepper
7 oz vermicelli cooked
Stir togehter chicken, 1/2 C Parmesan cheese, and next 7 ingredients, stir in pasta. Spoon mixture into baking dish. Sprinkle with remaining cheese. Freeze
Cooking day: Thaw and cook on 350 for 30 min.
1 C shredded Parmesan cheese
1 can cream of mushroom
1 10 oz jar of alfredo sauce
1 small can sliced mushrooms, drained
1/2 C slivered almonds
1/2 C chicken broth
1/4 t ground pepper
7 oz vermicelli cooked
Stir togehter chicken, 1/2 C Parmesan cheese, and next 7 ingredients, stir in pasta. Spoon mixture into baking dish. Sprinkle with remaining cheese. Freeze
Cooking day: Thaw and cook on 350 for 30 min.
Chicken Divan
2 cups cooked, cubed chicken
Fresh or frozen broccoli
2 cups cooked rice
2 cups shredded cheese
Sauce:
2 cans cream of chicken soup
1 cup mayonnaise
1 teaspoon lemon juice
½ - 1 teaspoon curry powder
In a 9 x 13 spread cooked rice on bottom. Layer chicken on rice then broccoli. Pour sauce on top then sprinkle with cheese. Cover with tin foil ( if you spray the tin foil with pam spray before covering it, the cheese will not stick to it when baking).
Day of cooking, defrost then bake 350 for 30-40 mins.
Fresh or frozen broccoli
2 cups cooked rice
2 cups shredded cheese
Sauce:
2 cans cream of chicken soup
1 cup mayonnaise
1 teaspoon lemon juice
½ - 1 teaspoon curry powder
In a 9 x 13 spread cooked rice on bottom. Layer chicken on rice then broccoli. Pour sauce on top then sprinkle with cheese. Cover with tin foil ( if you spray the tin foil with pam spray before covering it, the cheese will not stick to it when baking).
Day of cooking, defrost then bake 350 for 30-40 mins.
Bacon Wrapped Garlic Chicken
4 oz. cream cheese
1 tsp minced garlic
1 tsp dried basil leaves
1/8 tsp black pepper
12 chicken strips (chicken breast cut into strips)
1 package bacon
1 tbsp butter or margarine
In a bowl, combine cream cheese, garlic, basil and pepper. Set aside.
On a cooking sheet, place a piece of wax paper, then place six chicken strips on it. Top each piece with an even amount of the cream cheese mixture, then top with another chicken strip. Carefully wrap strips of bacon around each piece... you can use either one or two pieces, depending if you are watching your calories!
Flash freeze in the freezer. As soon as they are frozen, store in a ziploc freezer bag. If you will be leaving them in the freezer for more than a few weeks, wrap each individually in freezer wrap before placing in freezer bag.
On cooking day, thaw in refrigerator. In a large skillet, melt 1 tbsp butter or margarine, then add chicken. Cook for three minutes on medium then using tongs flip each piece over. Reduce heat to low, cover skillet and cook for 8 minutes or until the chicken is no longer pink. Serve.
1 tsp minced garlic
1 tsp dried basil leaves
1/8 tsp black pepper
12 chicken strips (chicken breast cut into strips)
1 package bacon
1 tbsp butter or margarine
In a bowl, combine cream cheese, garlic, basil and pepper. Set aside.
On a cooking sheet, place a piece of wax paper, then place six chicken strips on it. Top each piece with an even amount of the cream cheese mixture, then top with another chicken strip. Carefully wrap strips of bacon around each piece... you can use either one or two pieces, depending if you are watching your calories!
Flash freeze in the freezer. As soon as they are frozen, store in a ziploc freezer bag. If you will be leaving them in the freezer for more than a few weeks, wrap each individually in freezer wrap before placing in freezer bag.
On cooking day, thaw in refrigerator. In a large skillet, melt 1 tbsp butter or margarine, then add chicken. Cook for three minutes on medium then using tongs flip each piece over. Reduce heat to low, cover skillet and cook for 8 minutes or until the chicken is no longer pink. Serve.
Brocolli-Chicken Casserole
8 oz egg noodles, cooked
1-2 C broccoli
1 C cooked chicken
2 cans cream of chicken
1/2 C mayo
1/2 c sour cream
1/2 can cheddar cheese soup
1 t lemon juice
Mix together; put in 9x13 pan; sprinkle on top with buttered crumbs. Bake at 375 until heated through
1-2 C broccoli
1 C cooked chicken
2 cans cream of chicken
1/2 C mayo
1/2 c sour cream
1/2 can cheddar cheese soup
1 t lemon juice
Mix together; put in 9x13 pan; sprinkle on top with buttered crumbs. Bake at 375 until heated through
Chicken and Broccoli Lasagna
Sauce:
4 T butter
4T flour
2 C milk
1 C chicken broth
3 eggs
1/2 C Parmesan cheese
1/2 t salt
pinch of nutmeg and ground red pepper
Lasagna noodles
2 T butter
1 C chopped onion
1 t minced garlic
1 1/2 C diced chicken
1 bag frozen broccoli cuts
1/4 C parsley
1 lb mozzarella, sliced thin
1/4 C parmesan cheese
Sauce: Melt butter, stir in flour. Add milk, whisk until smooth. Stir in broth. Cook, stirring constantly, until thick. Beat eggs in separate bowl, add small amount of sauce; then combine egg mix with all sauce. Stir in cheese and seasonings.
Cook noodles.
Saute chicken in butter with onion and garlic. Stir in broccoli, cook 5 min. until tender.
Add seasonings.
Layer in 9X13 pan; sauce, mozzarella, noodles, chicken. Repeat. Finish with cheese. Freeze
Bake 350 for 50 min, until bubbly.
4 T butter
4T flour
2 C milk
1 C chicken broth
3 eggs
1/2 C Parmesan cheese
1/2 t salt
pinch of nutmeg and ground red pepper
Lasagna noodles
2 T butter
1 C chopped onion
1 t minced garlic
1 1/2 C diced chicken
1 bag frozen broccoli cuts
1/4 C parsley
1 lb mozzarella, sliced thin
1/4 C parmesan cheese
Sauce: Melt butter, stir in flour. Add milk, whisk until smooth. Stir in broth. Cook, stirring constantly, until thick. Beat eggs in separate bowl, add small amount of sauce; then combine egg mix with all sauce. Stir in cheese and seasonings.
Cook noodles.
Saute chicken in butter with onion and garlic. Stir in broccoli, cook 5 min. until tender.
Add seasonings.
Layer in 9X13 pan; sauce, mozzarella, noodles, chicken. Repeat. Finish with cheese. Freeze
Bake 350 for 50 min, until bubbly.
Calzones
Batch of pizza dough (can buy pre-made dough in most grocery stores where they make fresh pizza)
cornmeal for sprinkling
1 C ricotta cheese
1 egg beaten
1/4 C grated Parmesan cheese
1 C cubed mozzarella cheese
1 1/2 T minced parsley
1/8 t salt
20-28 slices pepperoni
Mix all filling ingredients except pepperoni in a medium bowl.
When dough is ready, punch it down and form into 4 equal balls. On a lightly floured surface, roll or pat each ball into 6" circles
Place 1/4 of the filling on each half of each dough circle. keeping a 1 inch border free. Place 5-6 slices of pepperoni in each calzone.
Dampen the dough edges with water. Fold the dough semicircle over the filling and seal the edges by pinching them together. Place the completed calzones on an ungreased baking sheet sprinkled with cornmeal.
Bake for 12-15 minutes, until golden
If you don't plan on eating the calzones right away, let the calzones cool and store them individually in small resealable plastic bags. Package the smaller bags in a large resealable freezer bag. Label and store in freezer. To serve: thaw the calzones and heat calzones in 400 degree oven for 15-18 minutes. Serve with pizza sauce.
cornmeal for sprinkling
1 C ricotta cheese
1 egg beaten
1/4 C grated Parmesan cheese
1 C cubed mozzarella cheese
1 1/2 T minced parsley
1/8 t salt
20-28 slices pepperoni
Mix all filling ingredients except pepperoni in a medium bowl.
When dough is ready, punch it down and form into 4 equal balls. On a lightly floured surface, roll or pat each ball into 6" circles
Place 1/4 of the filling on each half of each dough circle. keeping a 1 inch border free. Place 5-6 slices of pepperoni in each calzone.
Dampen the dough edges with water. Fold the dough semicircle over the filling and seal the edges by pinching them together. Place the completed calzones on an ungreased baking sheet sprinkled with cornmeal.
Bake for 12-15 minutes, until golden
If you don't plan on eating the calzones right away, let the calzones cool and store them individually in small resealable plastic bags. Package the smaller bags in a large resealable freezer bag. Label and store in freezer. To serve: thaw the calzones and heat calzones in 400 degree oven for 15-18 minutes. Serve with pizza sauce.
Mexi Beef Casserole
1 pound ground beef
1 15oz can sweet corn, drained
1 C mild, chunky salsa
1/4 C sliced black olives
1 pkg egg noodles
1 15oz can black beans, drained and rinsed
1/4 C taco sauce
1 pkg taco seasoning mix
1/2 C tomato sauce
Brown meat until fully cooked. Drain grease. In a bowl, combine all ingredients then pour in a 9X13 pan. (You don't have to cook noodles if you are freezing). Freeze.
On cooking day, thaw completely in fridge. Cook in oven at 325 for 30-45 min.
1 15oz can sweet corn, drained
1 C mild, chunky salsa
1/4 C sliced black olives
1 pkg egg noodles
1 15oz can black beans, drained and rinsed
1/4 C taco sauce
1 pkg taco seasoning mix
1/2 C tomato sauce
Brown meat until fully cooked. Drain grease. In a bowl, combine all ingredients then pour in a 9X13 pan. (You don't have to cook noodles if you are freezing). Freeze.
On cooking day, thaw completely in fridge. Cook in oven at 325 for 30-45 min.
Beef Noodle Supreme
2 lbs ground meat
4 T margarine
2 cloves garlic, minced
2 t salt
2 t sugar
4 8oz cans tomato sauce
2 8oz pkg cream cheese
2 C sour cream
12 green onions, including green part, chopped
2 8oz pkg. noodles
2 C cheddar cheese, grated
In a skillet, brown meat in margarine. Add garlic, salt, sugar and tomato sauce for 10 minutes. Soften and blend thououghly cream cheese and sour cream and set aside. Boil noodles until tender; drain. In baking dishe, layer noodles, cheese mixture and meat sauce. Repeat layers. Sprinkle cheese on top. Cook at 350 for 30 minutes.
To freeze-skip the baking step and freeze unbaked. Unthaw and then cook.
4 T margarine
2 cloves garlic, minced
2 t salt
2 t sugar
4 8oz cans tomato sauce
2 8oz pkg cream cheese
2 C sour cream
12 green onions, including green part, chopped
2 8oz pkg. noodles
2 C cheddar cheese, grated
In a skillet, brown meat in margarine. Add garlic, salt, sugar and tomato sauce for 10 minutes. Soften and blend thououghly cream cheese and sour cream and set aside. Boil noodles until tender; drain. In baking dishe, layer noodles, cheese mixture and meat sauce. Repeat layers. Sprinkle cheese on top. Cook at 350 for 30 minutes.
To freeze-skip the baking step and freeze unbaked. Unthaw and then cook.
Tuesday, September 8, 2009
Stacked Green Chili Enchiladas
1 ½ pounds chicken
shredded 12 corn tortillas
4 cups shredded cheese (Colby/Jack)
1 large can Macyo’s green chili enchilada sauce
Add a small amount of green chili sauce in the bottom of 9x13 freezer pan. Lay 4 tortillas down, then about 1 cup shredded chicken, 1 cup cheese, and 1 cup sauce. Repeat this (tortillas, chicken, cheese and sauce 3 more times).
Cover and freeze.
On cooking day defrost, bake 350 for 20 minutes or until cheese has melted
shredded 12 corn tortillas
4 cups shredded cheese (Colby/Jack)
1 large can Macyo’s green chili enchilada sauce
Add a small amount of green chili sauce in the bottom of 9x13 freezer pan. Lay 4 tortillas down, then about 1 cup shredded chicken, 1 cup cheese, and 1 cup sauce. Repeat this (tortillas, chicken, cheese and sauce 3 more times).
Cover and freeze.
On cooking day defrost, bake 350 for 20 minutes or until cheese has melted
Pineapple Chicken
1/4 cup butter/margarine
1 green pepper, sliced
1/3 cup flour
1 cup milk
1 cup chicken broth
1 1/2 lbs cooked chicken, diced
1 12oz can pineapple chunks, drained
Heat butter in skillet and stir fry peppers for 5 minutes. Remove peppers but leave remaining melted butter in skillet. Add flour to skillet, stirring until mixed. In a bowl combine milk and chicken broth, then slowly add to skillet, stirring well so the sauce lump free. Heat over medium heat until thick but smooth. Add cooked green peppers, then add chicken and pineapple. Add salt and pepper as desired. Cool then freeze.
On cooking day:
Thaw then heat in saucepan or skillet until heated through. Serve with rice or noodles.
1 green pepper, sliced
1/3 cup flour
1 cup milk
1 cup chicken broth
1 1/2 lbs cooked chicken, diced
1 12oz can pineapple chunks, drained
Heat butter in skillet and stir fry peppers for 5 minutes. Remove peppers but leave remaining melted butter in skillet. Add flour to skillet, stirring until mixed. In a bowl combine milk and chicken broth, then slowly add to skillet, stirring well so the sauce lump free. Heat over medium heat until thick but smooth. Add cooked green peppers, then add chicken and pineapple. Add salt and pepper as desired. Cool then freeze.
On cooking day:
Thaw then heat in saucepan or skillet until heated through. Serve with rice or noodles.
Tex Mex Chicken Soup
2 14-oz cans chicken broth
1 15-oz can Great Northern Beans (rinsed & drained)
1 4-oz can green chillies, chopped
1 red onion, chopped
1/2 tsp minced garlic
2 tsp dried oregano
1 tsp ground cumin
3 cups cooked chicken, chopped
1 cup frozen corn
Spray a large soup pot lightly with non-stick cooking spray. Saute garlic and onion until onion is translucent. Add beans, chilies, oregano, cumin and broth, stir and bring to a boil. Reduce heat, cover and simmer for 15 minutes. Add chicken and corn and simmer for 15 minutes, or until soup is heated throughout. Can serve some now if desired, or freeze entire batch of soup.
To freeze: Allow to cool, then pour into labeled freezer containers and freeze.
To serve: Remove & defrost. Put soup in soup pot and heat over low heat. You can also cook from frozen, but be aware it will take longer.
1 15-oz can Great Northern Beans (rinsed & drained)
1 4-oz can green chillies, chopped
1 red onion, chopped
1/2 tsp minced garlic
2 tsp dried oregano
1 tsp ground cumin
3 cups cooked chicken, chopped
1 cup frozen corn
Spray a large soup pot lightly with non-stick cooking spray. Saute garlic and onion until onion is translucent. Add beans, chilies, oregano, cumin and broth, stir and bring to a boil. Reduce heat, cover and simmer for 15 minutes. Add chicken and corn and simmer for 15 minutes, or until soup is heated throughout. Can serve some now if desired, or freeze entire batch of soup.
To freeze: Allow to cool, then pour into labeled freezer containers and freeze.
To serve: Remove & defrost. Put soup in soup pot and heat over low heat. You can also cook from frozen, but be aware it will take longer.
Easy Chicken Pot Pie
1 pkg frozen peas & carrots
1 8oz can small whole onions, drained
1 small can mushroom pieces
2 cups cooked & cut-up chicken pieces
2 cups chicken gravy
Pie crust (frozen or homemade)
Combine all ingredients well and pour into 9" pie pan. Cover with pie crust, pressing edges into foil pan. Freeze as is for one hour, remove, wrap with freezer wrap and label, then freeze.
On cooking day:
Remove one and a half hours before baking, remove from freezer to thaw. Preheat oven to 450F. Cover edges of pie crust with foil to prevent the crust from burning. Bake for 1 hour and 15 minutes, or until crust is brown and mixture inside is hot. Remove from oven and allow to sit for ten minutes before cutting and serving.
1 8oz can small whole onions, drained
1 small can mushroom pieces
2 cups cooked & cut-up chicken pieces
2 cups chicken gravy
Pie crust (frozen or homemade)
Combine all ingredients well and pour into 9" pie pan. Cover with pie crust, pressing edges into foil pan. Freeze as is for one hour, remove, wrap with freezer wrap and label, then freeze.
On cooking day:
Remove one and a half hours before baking, remove from freezer to thaw. Preheat oven to 450F. Cover edges of pie crust with foil to prevent the crust from burning. Bake for 1 hour and 15 minutes, or until crust is brown and mixture inside is hot. Remove from oven and allow to sit for ten minutes before cutting and serving.
Subscribe to:
Posts (Atom)
