This pattern had to stop!! so I prayed a lot and thought a lot about how to make this a happy time when daddy comes home instead of a crazy, crying, stressed out, and just a total mess!! even if we had a great day that time was always hard! Except the days I had dinner in the crock pot and ready to go when marcus got home! This was the answer for my family!!
I have done freezer meals 3 or 4 times in the past and had great success so I wanted to do it again!
I got some EXTRA Money from some unclaimed tax money so I put it to a freezer! I was so happy and excited! To me these are all ANSWERS to my prayers, it may be little but I truly know Heavenly Father helps us in EVERYTHING we need and even more so when it helps to make a happy home and family!
I didn't shop deals I just wanted to do them now! but I did have fresh corn on the cob and fresh zucchini so I like using as much fresh as possible but you can do whatever is best for you!
So I think I spent about $100 on MEAT alone, and I'd say about $100 on everything else. I did have some things so hard to say how much I really spent. But to me anything is worth it and always WAY cheaper then going out to eat and really $200 for 30 meals is great, I think!!
Slow Cooker Black Bean and
Corn Salsa Chicken
Ingredients:
2 (14 oz) cans black
beans, drained and rinsed
2 (14 oz) cans corn,
drained
1 (1 oz) package taco
seasoning
1 lb chicken breasts
1 cup salsa
3/4 cup water
Directions:
Place all ingredients in
resealable gallon-sized freezer bag. Mix together in bag and zip closed.
When ready to eat, remove
from freezer and thaw in fridge for 24 hours. Cook on HIGH for 3-4 hours or LOW
for 7-8 hours.
When finished cooking,
shred chicken and serve over rice, with tortilla chips, over a salad, in
tortilla shells, or wrapped in a soft tortilla (this meat is so versatile).
Garnish with cheese, sour cream, avocado, lettuce, tomato, and hot sauce.
Slow Cooker Sweet and
Tangy Meatballs
Ingredients:
1 (12 oz) jar chili sauce
1 (16-18 oz) jar grape
jelly
1 (2 lb) package frozen
meatballs
Directions:
In a bowl, combine chili sauce and grape jelly until smooth.
Place meatballs in a resealable gallon-sized freezer bag. Pour in the chili
sauce mixture and mix together in the bag until thoroughly combined. Zip bag
closed.
When ready to eat, remove
from freezer and thaw in fridge for 24 hours. Cook on HIGH for 1-2 hours or LOW
for 3-4 hours. Serve over rice or with toothpicks (makes a great appetizer
too!).
Slow Cooker Sweet Teriyaki
Chicken
Ingredients:
1 cup soy sauce
1 cup sugar
1 teaspoon garlic salt
1/2 onion, chopped
1 1/2 lbs chicken breasts
Directions:
Mix together soy sauce, sugar, garlic salt and chopped onion in
a resealable gallon-sized freezer bag. Place chicken breasts inside the bag and
zip closed.
When ready to eat, remove from freezer and thaw in fridge for 24
hours. Cook on HIGH for 3-4 hours or LOW for 7-8 hours.
Serve over rice.
Slow Cooker Creamy Ranch
Pork Chops and Potatoes
Ingredients:
1 1/2 lbs pork chops, boneless
(about 4-6 chops, thick sliced)
6-8 medium potatoes,
chopped into large pieces
2 (10.75 oz each) cans
cream of chicken soup
2 (1 oz each) packages
dry Ranch dressing mix
1 cup milk
Dried parsley to sprinkle
on top (optional)
Directions:
In a bowl, mix together the soups, milk, and ranch dressing
mixes and pour into a resealable gallon-sized freezer bag. Combine all other
ingredients together and zip closed.
When ready to eat, remove from freezer and
thaw in fridge for 24 hours. Cook on HIGH for 3-4 hours or LOW for 6-7
hours.
Use the extra sauce in the slow cooker as a gravy for the potatoes and
the pork chops. Sprinkle with dried parsley if you want.
Slow Cooker BBQ Spareribs
Ingredients:
1-2 lbs of country-style
pork ribs
1 1/2 cups ketchup
1 1/2 Tablespoons Old Bay
Seasoning
1/2 teaspoon liquid smoke
1/2 cup brown sugar
1/2 cup white vinegar
Directions:
Place pork in resealable
gallon-sized freezer bag. Mix remaining ingredients together in a bowl and pour
over pork. Mix together in bag and zip closed.
When ready to eat, remove
from freezer and thaw in fridge for 24 hours. Cook on HIGH for 3-4 hours or LOW
for 6-7 hours.
Black Bean Taco
Soup
Ingredients:
1 lb lean ground beef (or
ground turkey works too!)
1 medium onion, chopped
1 package mild taco
seasoning mix
1 (16 oz) bag frozen corn
1 (16 oz) can black beans
drained and rinsed (you could use kidney beans or pinto beans)
2 (14 oz) cans stewed
tomatoes
1 (8 oz) can tomato sauce
1 (4 oz) can diced green
chilis
Directions:
Brown meat and onion,
drain. Let meat cool for a minute, then dump into a resealable gallon-sized
freezer bag.
Dump the remaining
ingredients into the bag, mix together, and zip bag closed.
When ready to eat, remove
from freezer and thaw in fridge for 24 hours. Cook on HIGH for 1-2 hours or LOW
for 2-3 1/2 hours.
Serve with tortilla chips,
cheese, sour cream, and guacamole.
Chicken Broccoli Alfredo
Ingredients:
1 ½ pounds chicken breasts
1 (16 oz) bag frozen
broccoli florets
2 (16 oz) jars Alfredo
sauce (I use light)
Directions:
Place all ingredients in a
resealable 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.
Chicken Cacciatore
Ingredients:
1 lb chicken breasts
1 (26 oz) jar of chunky
vegetable-style spaghetti sauce
1 zucchini, chopped
1 sweet onion, chopped
Directions:
Place all ingredients in a
resealable gallon-sized freezer bag and mix together.
Garnish: chopped black
olives, shredded Parm cheese
When ready to eat, remove
from freezer and thaw in fridge for 24 hours. Cook on LOW for 6-8 hours.
French Dip Sandwiches
Ingredients:
2-3 lb beef chuck roast
2 cans (14.5 oz each) beef
consomme (it is right next to the soups and beef broth)
6-8 hoagie buns
Directions:
Place roast in a
resealable gallon-sized freezer bag and pour beef consomme on top.
When ready to eat, remove
from freezer and thaw in fridge for 24 hours. Cook on LOW for 8-11 hours (or
HIGH for 5-7 hours). Remove roast from slow cooker and save extra juice for
dipping! With 2 forks, shred roast and serve meat on buns. We also love to melt
Provolone or Swiss cheese on top.
Hearty Beef Stew
Ingredients:
1 pound beef stew cubes
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
resealable 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).
Cilantro Lime Chicken w/
Corn and Black Beans
Ingredients:
1 1/2 pounds chicken
breasts
Juice from 2 limes
1 bunch fresh cilantro,
chopped
1 (16 oz) bag frozen corn
2 minced garlic cloves
1/2 red onion, chopped
1 can black beans, drained
and rinsed
1 tsp cumin
salt and pepper to taste
Directions:
Place all ingredients in a
resealable 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 8 hours (or HIGH
for 4 hours).
Serve with tortillas and
toppings such as with sour cream, guacamole, salsa, and cheese.
Teriyak chicken
4-6 chopped carrots
red onion
2 large cans on pineapple
with juice
4 garlic cloves
4 chicken breasts
1 cup teriyaki sauce
split between 2 bags add ¼
cup teriyaki sauce and cook on low
Scalloped Potatoes andHam
12 new potatoes and cut into ¼ inch round slices or a large
bag of frozen potatoes
2 cans of cream ofyour choice—I used potato
2 cans of water
2 ham steaks, cubed--we used turkey ham
8 oz cheddar cheese
4 cups of broccoli
salt
and pepper
Take
Out Copycat: Chinese Beef and Broccoli
• 2 lb beef, thinly sliced (flank steak is ideal, but any
cut will work)
• 1 can beef broth or consomme
• 1/2 cup soy sauce
• 1/3 cup brown sugar
• 1 tablespoon minced garlic
• 1 tablespoon sesame oil
• 2 tablespoons cornstarch
• 1 bag frozen broccoli florets or 2 cups fresh broccoli
• 2 cups white or brown rice
Put the sliced beef in the
bottom of the crock pot. Mix together the broth, soy sauce, brown sugar,
garlic and sesame oil. Pour over the beef. Cook on low 5-6 hours.
Remove 1/4 cup of the sauce
from the crock pot and mix with the 2 tablespoons cornstarch. Stir back
into the Crock Pot. Add the broccoli, stir again, and cook for another
half an hour.
In
the meantime, cook the rice. Serve Chinese Beef and Broccoli over rice
Broccoli cheese soup
•
2-3 large heads of broccoli
•
1 large onion, diced
•
2 cans cream of chicken, potato, or
mushroom soup
•
1 can milk (just refill the empty soup
can)
•
2 12 ounce cans evaporated milk
•
salt and pepper to taste
•
cheddar cheese for topping
INSTRUCTIONS
1.
Chop broccoli into bite-sized florets.
2.
Place soup, milk, evaporated milk, onion,
and broccoli in a slow cooker. Cook on high for 4 hours or low for 6-8.
Blend 3-4 cups of soup until broccoli has broken into
small pieces, about 10 seconds. Add back to the pot and stir to combine. Season
with salt and pepper and top with shredded cheese.
Twice baked potatoe
Once your potatoes are
done cooking and cooled enough to handle. Just slice them right down the middle
and make some double-stuffed potatoes! Scoop the insides out into a bowl
and add some butter, softened cream cheese, milk, chives and whatever else you
like. Sometimes we add crumpled bacon, shredded cheese, ranch dressing…
whatever we’re in the mood for. Use a potato masher until it’s all mixed
in and then spoon the filling into your potato shells. I wrap these
individually in plastic wrap and then put in a bag. On serving day you thaw and
then bake in a 350 degree oven for 20 minutes or until heated through.
We love a teriyaki
marinade! I use 2 cups of soy sauce, 1.5 cups of sugar (it calls for 2
cups, but I decrease it), 1 cup of Mirin (rice cooking wine), A LOT of fresh
garlic, salt & pepper. Use about 1/2 cup of the marinade for every
lb. of meat. So you mix up this one batch of marinade and BAM… you just
got yourself about 8 meals! I use it on steaks, chicken, pork chops, tuna
steaks and shrimp
I got a large roast cut it into 2 and added carrots for a easy roast and I'll add potatoes when I cook it!
Hamburgers
Taco meat
Sloppy joes
Chicken shedded (tacos,
wraps, Hawaiian hay)
Steak chunks (tacos, beef
and broccoli)
Teriyaki chicken
Pulled pork
Shopping list
Meat
Hamburger- 5-6 lbs
Chicken 13 lbs
Meatballs 3 lbs
Pork chops 2 lbs
2 ham steak
2 lbs thin flank steak
ribs 2 lbs
beef chuck roast 2 lbs
beef stew 1 lb
Large Roast (i added this since it was on sale)
Large Roast (i added this since it was on sale)
Vegatable
1 cup shredded zucchini
1 can diced tomatoes
4 medium onion, chopped
6-8 medium potatoes,
2 (14 oz) cans stewed
tomatoes
1 (10 oz) package frozen
green peas
1 zucchini, chopped
15 carrots, sliced
4 red potatoes, cut into
large cubes
2 minced garlic cloves
2 red onion, chopped
12 cups of broccoli
potatoes
Juice from 2 limes
1 bunch fresh cilantro,
chopped
2(16 oz) bag frozen corn
2 garlic
chives
Cans
6 cans cream of chicken,
2 12 ounce cans evaporated milk
5 (16 oz) can black beans
1 (8 oz) can tomato sauce
1 (4 oz) can diced green
chilis
1 (26 oz) jar of chunky
vegetable-style spaghetti sauce
2 (16 oz) jars Alfredo
sauce
1 package dry onion soup
mix
2 cans 98% fat-free cream
of mushroom s
1 can kidney beans
1 can garbanzo beans
3 can tomato soup
1 (16 oz) can whole
cranberry sauce
2 large cans on pineapple
with juice
2 cans cream of potato
3 can beef broth
other
1 tsp cumin
1 cup teriyaki sauce
consomme
1 tablespoon sesame oil
cream cheese
bacon
cheese (cheder and white) big blocks
mirin (rice cooking wine)
1 cup salsa
soy sauce
Seasonings
2 (1 oz) package taco
seasoning
2 packages dry Ranch dressing mix
1 bay leaf
1 tsp basil
1 tsp oregano
1 1/2 Tablespoons Old Bay
Seasoning
1/2 teaspoon liquid smoke
Things I have
Suger
ranch
butter
1 cups rice
cornstarch
1/3 cup brown sugar
milk
bbq sauce
ketchup
1/2 cup brown sugar
1/2 cup white vinegar
1 (16-18 oz) jar grape
jelly
1 cup sugar
1 teaspoon garlic salt
salt and pepper
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