As I posted earlier this week, my husband, sisters, and I spent about $250 on groceries and 8 hours cooking up a storm this past weekend in order to stock our chest freezer with lots of frozen meals for after Baby Legg gets here. While it was completely exhausting at 36 weeks pregnant to be on my feet for that long, I'm pretty certain it will be super worth it when I've got a needy baby and several sleepless nights and days under my belt. We ended up with 15 different meal options, most of which made A LOT (read several freezer bags and/or giant tupperwares worth).
The meals we made this time around were:
Noodles & Company Imitation Penne Rosa
Cheesy Ravioli Bake
Chicken Fajitas
Teriyaki Chicken
Tex-Mex Beef Enchiladas
Chicken with Honey Sauce
Sesame Chicken
Chicken Fried Rice
Potato Soup
Chicken Pot Pie
White Bean Chicken Chili
Apple Chicken Stew
Chunky Chili with Veggies
Chicken Tortilla Soup
Grandma's Spaghetti Sauce
The only ones I can currently vouch for are the Penne Rosa and the Spaghetti Sauce because I've made and frozen those before. Once we start unthawing and eating some of the rest of them, I'll post reviews and pictures.
Let's start with the grocery list. Don't freak out by the lengthy extent of the list...most of this was already in my cabinets and is probably in yours.
Meat
15 lbs boneless, skinless chicken breast
2.5 lbs beef cubed
2.75 lbs ground beef
Produce
10 onions
16.5 tsp minced garlic
6 stalks celery
3 bell peppers
24 oz sliced mushrooms
5 lbs Yukon Gold potatoes
4 carrots
5 potatoes
1 apple
Large bag baby carrots
1 red onion
1 green pepper
1/2 small bag baby spinach
Canned
43 oz diced tomatoes with chilies
10 oz can enchilada sauce
12 oz chopped green chilies
24 oz tomato paste
1.5 jars spaghetti sauce
142.5 oz chicken broth
11 oz can white corn
30 oz Great Northern Beans (white beans)
14 oz diced tomatoes
1 small can chipotle chilie in adobo sauce
40 oz pineapple
14.5 oz Italian-style diced tomatoes
24 oz Alfredo sauce
8 oz tomato sauce
43.5 oz whole tomatoes
Spices/Oils
2.5 tsp cumin
7 tsp chili powder
4 tsp salt
2.25 tsp black pepper
2 bay leaves
1 tbsp basil
1 tbsp oregano
1 tbsp cocoa powder
1 tbsp Lawry's seasoned salt
2 tbsp parsley flakes
3/4 cup olive oil
2 tsp garlic powder
1 packet chili seasoning mix
3/4 tsp thyme
1/4 tsp caraway seeds
1 tbsp cider vinegar
19 tbsp flour
1 tsp garlic salt
1 cup honey
2 tbsp vegetable oil
2 tsp red pepper flakes
1/2 tsp ground ginger
2 tbsp sesame seeds
1 package fajita seasoning
2/3 cup brown sugar
1 tsp sugar
Frozen
4 cups frozen corn
7 cups frozen peas and carrots
Dairy
8 eggs
1/2 cup sour cream
1.5 sticks butter
1-2/3 cup milk
Misc
12 cups cooked rice
2.25 cup soy sauce
1.25 cups apple juice
6 tbsp ketchup
8 corn tortillas (6 inch)
1 cup teriyaki sauce
2 cups salsa
18 oz refrigerator ravioli
Before we started cooking, I prepped all the freezer bags by writing the date, the name of the dish, and any cooking instructions for once we were reading to thaw and eat.
Alright, and now for the recipes....
Noodles and Co. Imitation Penne Rosa
1/2 small bag baby spinach
14.5 oz can Italian-style diced tomatoes (drained)
24 oz Alfredo sauce
8 oz tomato sauce
8 oz sliced mushrooms
Red pepper flakes to taste
1. Saute mushrooms
2. In a large saucepan, mix Alfredo sauce, tomatoes, tomato sauce, mushrooms, and spinach (torn up) and red pepper flakes to taste. Simmer on low for 15-20 minutes.
To serve: Thaw sauce and serve with 1 lb box of penne.
Cheesy Ravioli Bake
18 oz refrigerator ravioli
1 jar spaghetti sauce
1. Place ravioli and sauce in freezer bag
2. That's it :-)
To serve: Thaw slightly and put in crockpot. Top with 2 cups shredded cheese and cook on low for 4-6 hours.
Chicken Fajitas
1 lb. boneless, skinless chicken breast
1 medium onion (sliced)
1 medium green pepper (sliced)
2 cups salsa
1 can of green chilies
1 package of fajita seasoning
2 tbsp olive oil
1. Place all items in freezer bag.
2. Toss and freeze flat.
After freezing: Place all ingredients in crockpot and cook for 6 hours on low or 4 hours on high. Remove chicken from mix, shred, and then add back in. Serve with warm tortillas, salsa, guacamole, lettuce, sour cream, and cheese.
Teriyaki Chicken
1 large bag of baby carrots
1 red onion
40 oz pineapple
4 cloves minced garlic
4 boneless, skinless chicken breasts
1 cup teriyaki sauce
1. Place all ingredients in freezer bags
2. Toss and freeze flat
To serve: Add 1/4 cup teriyaki sauce to mixture. Cook on high in crockpot for 4 hours or on low for 8 hours. Serve over rice.
Tex Mex Beef Enchiladas
2 tbsp olive oil
1/4 cup all-purpose flour
14.5 oz chicken broth
1.5 tbsp chili powder
1 small chipotle chile in adobo (minced) plus 1 tbsp of sauce from can
1 small onion (finely chopped)
2 cloves minced garlic
3/4 lb ground beef
8-6 inch corn tortillas
1 cup shredded cheddar cheese
Salt and pepper to taste
1. Make sauce: In a medium saucepan, heat 1.5 tbsp oil over medium heat. Add flour and cook, whisking occasionally for 1 minute. Add broth, chili powder, chipotle and adobo sauce, and 3/4 cup water; bring to a boil, whisking constantly. Reduce heat and simmer until lightly thickened (about 10 minutes).
2. Put sauce into an airtight container and freeze.
3. Make filling: In a 10 inch nonstick skillet, heat remaining 0.5 tbsp oil over medium-high heat. Add onion, garlic, and beef; season with salt and pepper to taste. Cook, stirring until cooked through (about 8 minutes).
4. Assemble enchiladas: Preheat oven to 350 degrees. Stack tortillas, wrap in tin foil, and warm in oven for about 10 minutes. Fill each tortilla with a heaping 1/4 cup beef mixture and 2 tbsp cheese. Tightly roll up. Arrange enchiladas seam side down in baking dish. Cover with plastic wrap and tin foil and freeze.
To serve: Thaw sauce in refrigerator overnight. Preheat oven to 450 degrees. Remove foil and plastic wrap from baking dish. Pour sauce over top and sprinkle with cheese. Cover with foil and bake 30 minutes. Uncover and bake an additional 15 minutes until lightly browned and bubbly.
Chicken with Honey Sauce
1 cup honey
1/2 cup soy sauce
1/8 cup chopped onion
1/4 cup ketchup
2 tbsp vegetable oil
3 cloves minced garlic
1/2 tsp red pepper flakes
4 boneless, skinless chicken breasts
1. Put all ingredients in freezer bags
2. Toss and knead bag so chicken gets covered evenly in sauce
3. Flatten bag and freeze
To serve: Cook in crockpot on low for 6-8 hours or on high 3-4 hours. Serve over rice.
Sesame Chicken
1 cup soy sauce
2/3 cup brown sugar
1/2 tsp garlic powder
1/2 tsp ground ginger
2 tbsp ketchup
2 tbsp sesame seeds
4 boneless, skinless chicken breasts
1. Put all ingredients in freezer bags
2. Toss and knead bag so chicken gets covered evenly in sauce
3. Flatten bag and freeze
To serve: Cook in crockpot on low for 6-8 hours or on high 3-4 hours. Serve over rice.
Chicken Fried Rice
WARNING: This makes a TON!
4 cups frozen peas and carrots
1/2 small onion (chopped)
1 tbsp parsley flakes
12 cups rice, cooked and cooled
1.5 lbs cooked chicken breasts, chopped and cooled
1. In a large bowl, combine all ingredients
2. Mix well
3. Pour into freezer bags, seal, and freeze
To serve:
1/2 cup olive oil
8 eggs
3/4 cup soy sauce
8 dashes pepper
1. Thaw bag of rice mixture
2. Heat 1 tbsp oil in large skillet
3. Dump rice mixture into skillet
4. Cook and stir over medium heat, breaking up any chunks of rice, until hot (about 5 minutes)
5. Push rice mixture to side of skillet
6. Add 1 tbsp oil to empty side of skillet and add eggs
7. Cook and stir until eggs are thickened but still moist
8. Combine eggs with rice mixture
9. Turn off heat
10. Stir in soy sauce and pepper
I suppose you could do all of the prep work and cooking before freezing, but I like the idea of the fresh taste and it's not a ton of additional work.
Potato Soup
5 lbs Yukon Gold potatoes (diced with peels still on)
1.25 cups onion (diced)
10 tsp minced garlic
8 cups chicken broth
1 tbsp Lawry's seasoned salt
1. Place all ingredients into freezer bags
2. That's it :-)
To serve: Thaw. Place in slow cooker for 6 hours on high. Stir in 16 oz cream cheese and allow to melt, stirring every 10-15 minutes until soup is well blended (about 30 min to 1 hour). Garnish with cheese and crumbled bacon.
Chicken Pot Pie
4 boneless, skinless chicken breasts, cooked and shredded
3 cups frozen carrots and peas
2 cups corn
3 potatoes (peeled and cubed)
1.5 sticks butter
2/3 cups + 3 tbsp flour
1/2 tsp salt
1 tsp black pepper
1 tsp garlic salt
4 cups chicken broth
1-2/3 cup milk
1. In a saucepan, boil peas and carrots, corn, and potatoes until mostly done. Drain and set aside
2. In a large saute pan, melt butter over medium heat
3. Stir in flour, salt, garlic salt, and black pepper
4. Slowly stir in chicken broth and milk
5. Boil then simmer over med-low heat until thick
6. Add chicken and veggies to gravy
7. Divide up between 3 freezer bags (makes enough for three pies) and freeze flat
To serve: Thaw filling. Preheat oven to 375 degrees. Using 2 deep dish pie shells (1 package), place bottom pie shell on sheet pan. Pour gravy to fill up shell. Place extra shell on top of bottom shell (upside down). Make slits in the top of the pie shell to allow steam to escape. Bake for 45 minutes or until crust is slightly golden.
White Bean Chicken Chili
32 oz chicken broth
11 oz can white corn
30 oz Great Northern Beans (white beans)
1/2 cup sour cream
1 chopped onion
4 oz can green chilis
14 oz can diced tomatoes
1 tsp garlic powder
1/8 tsp pepper
1 packet chili seasoning mix
3 boneless, skinless chicken breasts (about 1.5 lbs)
1. Cook in crockpot on high for 4 hours or on low 8 hours
2. Shred chicken
3. Put in freezer bags and freeze flat
To serve: Thaw and reheat
Apple Chicken Stew
4 sliced carrots
2-4 potatoes (peeled and cubed)
1 onion (sliced)
2 celery ribs (chopped)
1.5 tsp salt
3/4 tsp dried thyme
1/2 tsp pepper
1/4 tsp caraway seeds
3-4 boneless, skinless chicken breasts
1 large apple (cubed)
1.25 cups apple cider or juice
1 Tbsp cider vinegar
1 bay leaf
1. Mix together salt, thyme, pepper, and caraway seeds; sprinkle half of mixture over chopped vegetables
2. Layer remaining ingredients and the rest of the seasoning mixture in crockpot
3. Cook on high for 4 hours or on low for 8 hours
4. Shred chicken and remove bay leaf once done
5. Put in freezer bags and freeze flat
To serve: Thaw and reheat
Chunky Chili with Veggies
2.5 lbs beef cubed
1 medium onion (chopped)
4 stalks celery (chopped)
3 bell peppers (diced)
4 cloves minced garlic
12 oz tomato paste
28 oz diced tomatoes with green chilies
1/2 jar of spaghetti sauce
8 oz mushrooms
1/2 tbsp chili powder
1/2 tbsp cumin
1 tbsp dried basil
1/2 tbsp dried oregano
1 tbsp cocoa powder
Pepper and salt to taste
1. Add all ingredients to freezer bags
2. Freeze flat
To serve: Cook on high for 4 hours or low for 6-8 hours
Chicken Tortilla Soup
1 lb boneless, skinless chicken breasts
15 oz diced tomatoes with chilies
10 oz enchilada sauce
1 medium onion (chopped)
4 oz chopped green chilies
2 cloves minced garlic
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/4 tsp black pepper
1 bay leaf
2 cups frozen corn
1. Put all ingredients in a freezer bag
2. Freeze flat
To serve: Thaw and cook on low 6-8 hours or high 4-5 hours in crockpot. Shred chicken after cooking and serve topped with fresh cilantro and tortilla chips.
Grandma's Spaghetti Sauce
WARNING: This makes A LOT!
2 lbs ground beef
1 small onion (chopped)
43.5 oz whole tomatoes
12 oz tomato paste
1/2 tbsp oregano flakes
1/4 tsp black pepper
1/8 tsp garlic powder
1 tsp salt
1 tsp sugar
1/2 tsp crushed red pepper
8 oz sliced mushrooms
Parsley flakes to taste
1. Brown hamburger with onion
2. Combine hamburger and onion mixture with remaining ingredients and simmer covered for 1 hour
3. Remove cover and continue to simmer for another hour
4. Put in tupperware and freeze
To serve: Thaw and reheat
And there you go! I'd love to hear if any of you try any of these out what you think. Or if you have any great recipes for next time around, let me know!
