Freezer meal recipes- our favorites

Due to demand in emails and in person, here are our favorite tried-and-true freezer dinner recipes. I prefer to make a huge batch of the same meal (enough for 5-7 dinners) and freeze them all. It's an easy enough project to do once or maybe twice each week, and I get lots of dinners in return. After a couple weeks of making two batches of meals each week, you should have 4-6 fantastic dinners to choose from.

I prefer to freeze mine in gallon ziploc freezer bags. Label the bags with the cooking instructions and date BEFORE you fill the bag, and fine-tip permanent markers work best for labeling things. Liquid foods like soups I double-bag. The easy way to fill the bags is to line up several tall containers that you can slide the bag over. When the meal is prepared (and COOLED!) all I do is go down the line filling each bag, removing air, and sealing them shut. You can also do the disposable foil pans for the lasagna, enchiladas, casseroles, etc. I prefer the plastic bags because I can lay them flat and freeze them, then stack them in tight rows when they are solidly frozen.

On cooking day, take the meal out of the freezer first thing in the morning so it can begin to thaw. Use safe methods for thawing (don't thaw on the countertop all day!). Check your label directions so you know that you have all the additional ingrediants on hand (cheese for toppings, rice to cook for the sweet and sour chicken, etc)

Let me know if you have questions, I can explain things in more detail if you would like to know more.

Here are a few of our favorite recipes. As a disclaimer, I didn't create most of these recipes, these are all available online in various places.

Chicken Pot Pie

I stole this recipe from the back of a Bisquick box and changed it to my liking....

1 cup of chicken (about the size of one large chicken breast)

1 can of veggies (I used mixed or whatever you want)

1 can of cream of chicken soup

1 9 inch Frozen pie shell (1-2 depending on the depth of the shell, i

use the deep dish)

1 top crust, one for each pie (I buy the Pillsbury, it's by the cookie dough at the store)

Lay frozen pie shell on the counter to thaw. If you are making pies to freeze you can skip this.

Boil the chicken with salt and pepper balls in the water (the pepper balls is the key, without them it makes a big difference. Once chicken is fully cooked let it cool a little then shred or cube it.

Mix veggies, chicken, and soup together.Salt and pepper to taste

Pour in pie shell(s).

Put top crust on, cut away excess. Then pinch the dough together all the way around. Cut four vents in the top crust.

Put in a 400 degree preheated oven for 20- 30 min or until the crust is golden brown and the filling is bubbly. Cover with foil loosely to prevent burning.

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To cook a frozen pie lower the temp to 375 degrees and cook for 55-75 min depending on your oven.

To freeze a pie:

assemble the pie, cover with plastic wrap then foil and place in freezer. Do not cook the pie if you are freezing it.

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Just so you know, I usually make two pies at a time because the frozen pie shell and top crust come in twos. It's easier that way.


Simply Lasagna

12 lasagna noodles
2 cups cottage cheese
1 egg, slightly beaten
1 T dried chopped parsley
2 T Parmesan cheese
1 cup Mozzarella cheese, shredded
1 1/2 cups Monterey Jack cheese, shredded
3 - 4 cups Spaghetti sauce or Marinara sauce

Do not cook the lasagna noodles. Combine the cottage cheese, slightly beaten egg, parsley and Parmesan cheese. Grease foil baking pan(s). Cover bottom with thin layer of sauce. Layer noodles (do not cook them, break them to fit), sauce, half the Mozzarella and half the Jack cheeses. Top with another layer of noodles, then the cottage cheese mixture. Top with another layer of noodles, then the rest of the Mozzarella and Jack cheeses and cover with a thick layer of spaghetti sauce. Cover with extra heavy foil. Label and freeze. Makes 1 9x13 or 2 8x8 pans.

To serve: Thaw. Bake covered for 45 to 60 minutes at 375°. Uncover, top with more Mozzarella cheese and bake an additional 5 minutes or until cheese is melted.

Sweet and Sour Chicken Bowls

2 lbs boneless skinless chicken breast
3 Tbl canola oil
1/2 cup onion, chunked
1/2 cup green bell pepper, chunked
1 1/3 cups cold water
1/4 cup cornstarch
1/2 cup sugar
1/2 cup brown sugar, packed
2/3 cup apple cider vinegar
1/4 cup soy sauce

Cut chicken into 1-inch cubes. Brown chicken in hot oil until cooked through. Add onion and green bell pepper. Cook and stir for about 1 minute. In a saucepan, combine water and cornstarch. Stir in sugar, brown sugar, vinegar and soy sauce. Heat to boiling. Cook and stir until thick and glossy. Pour sauce over chicken and stir to coat. Allow to cool completely. Place chicken and sauce in freezer bag or container. For individual servings, place cooked rice in single serving-sized freezer containers. Top with chicken and sauce. Cover, label and freeze.

To serve: Thaw and heat. Serve in bowls over rice.

It's chili by George! (You can really just do your favorite chili recipe and freeze it- they all work well for freezing. I also like to make cornbread in a triple-batch and freeze some for later- it's VERY good!)

• 2 pounds lean ground beef
• 1 (46 fluid ounce) can tomato juice
• 1 (29 ounce) can tomato sauce
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 (15 ounce) can pinto beans, drained and rinsed
• 1 1/2 cups chopped onion
• 1/4 cup chopped green bell pepper
• 1/8 teaspoon ground cayenne pepper
• 1/2 teaspoon white sugar
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 1 teaspoon salt
• 1 1/2 teaspoons ground cumin
• 1/4 cup chili powder

In medium pan brown the beef over medium heat until cooked. In a large pot over high heat combine the ground beef, tomato juice, tomato sauce, kidney beans, pinto beans, onions, bell pepper, cayenne pepper, sugar, oregano, ground black pepper, salt, cumin and chili powder. Bring to a boil, then reduce heat to low. Simmer for 1 1/2 hours. (Note: If using a slow cooker, set on low, add ingredients, and cook for 8 to 10 hours.) Let cool and freeze. On cooking day, thaw and reheat, or put in crockpot in the morning over low heat for 4-6 hours.

Amazing Chicken (serves 4-6)
Ingredients:
-2 lbs. chicken (boneless, skinless breasts or cubes)
-1 pkg. onion soup mix
-1 tsp. paprika
-1/4 cup cider vinegar
-1/2 cup ketchup
-1/4 cup honey (or other natural sweetner)
-1 tbsp. lemon juice
-1/4 cup oil
-1/4 cup onion (minced)
-1/2 cup apricot jam
-large ziploc bag
Directions:
-Place chicken equally into ziploc bags.
-Combine remaining ingredients and pour an even amount into each bag of chicken. Remove excess air, seal bags and freeze.
Oven: Bake covered at 350F for 1 hr.
Slow Cooker: High for 4-6 hours or Low for 6-8 hours.

Bombay Chicken (serves 4-6)
Ingredients:
-2 lbs. chicken (boneless, skinless breasts)
-1 tbsp. oil (for cooking)
-1/4 cup mustard (prepared)
-1/4 cup honey (melted)
-2 tsp. seasoned salt
-1/2 tbsp. chili sauce
-1/2 tsp. onion powder
-1/2 tsp. curry powder (or tandori spice)
-1/4 tsp. black pepper
-large ziploc bags
Directions:
-Place chicken equally into ziploc bags.
-Combine remaining ingredients and pour an even amount into each bag of chicken. Remove excess air, seal bags and freeze.
Oven: 375F covered for 1 hour.

Quebecois Chicken (serves 4-6):
Ingredients:
-2 lbs. chicken pieces
-1/2 cup maple syrup
-3 tbsp. cider vinegar
-2 garlic cloves (minced)
-3 tbsp. soy sauce
-1 tbsp. ground ginger
-1 tsp. black pepper
-large ziploc bags
Directions:
-Place chicken equally into ziploc bags.
-Combine remainder of ingredients and pour an even amount of sauce into each bag of chicken. Toss to coat. Remove excess air, seal bags and freeze.
Oven: 350F covered for 1 hour, uncover last 15 mins.
Slow Cooker: 6-8 hours on low or 3-4 hours on high.

These recipes are great because you don’t need to pre-cook your meat. You just need to ziploc them in their sauce to marinate in the freezer, and then thaw, and cook when needed. Most go well with typical side dishes like cooked vegetables, and rice or potatoes.

Shepard's Pie

(This one is our own recipe, I don't mess with other recipes because this version is Nathan's 'comfort food'. It's very simple and easy)

1 pound ground beef
1 cup chopped onion (or rehydrate a 1/2 cup of the church dehydrated onions-it's super fast and easy.)
1 cup cooked beans (we prefer black or small red--pull a pre-cooked bag of beans from your freezer for this!)
2 cups frozen corn (or 2 cans of corn)
2 cans green beans
1 can Campbells tomato soup(don't mess with this one, no generics for this!)

In medium pan brown the beef and cook the onions until the onions are translucent. In a large mixing bowl (or straight in the casserole dish) combine the cooked beef, onion, beans, corn, green beans, and soup. You may add another can of soup if you prefer more of the tomato flavor. I usually do a can and a half- not a problem if you're making a double batch and freezing them. stir until well combined, pour into labeled bags and freeze. Place shredded cheese for cooking day in another freezer bag (quart size) and staple the tops of the bags together.

On cooking day- thaw the casserole filling. Pour into large casserole pan. Make mashed potatoes (I usally do the church potato flakes- it takes 5 minutes) and place potatoes on top of soup mix. Top with cheese and bake at 350 degrees for 30 minutes.

Some of our other favorite recipes won't copy and paste from online so here's the website to go to:

http://www.scribd.com/doc/2886927/30-day-cooking-freezer-meal-recipes

Most of their recipes are very good, it's my favorite source for new freezer recipes, but I haven't had time to test them all personally. We've liked all of them so far.

Scroll through the recipes and check out the following:
Santa Fe Chicken Tortilla wraps- super easy!
Roasted Red Pepper BBQ Beef sandwiches
Porcupine Meatballs with Cranberry sauce

For another freezer dinner resource:
http://www.uga.edu/nchfp/how/freeze/dont_freeze_foods.html

Things that do NOT freeze well- pastas, rice, POTATOES, milk-based sauces

I cook those things on the day we'll eat the meal. It doesn't really add much time, especially since the majority of the dinenr work has already been done! Just boil up some pasta or rice and viola! Your dinner is complete! I hope you enjoy these recipes, I'll add some of our other favorite after I can hunt them done. I didn't bookmark the pages for most of the recipes I found online, so I need to do some detective work to find our very favorite one. It's the recipe that can be used for breakfast burritos, enchiladas, nachos, Mexican pizza, lasagna, and taco soup. It's REALLY good and SUPER fast to throw together in large batches. I'll post it as soon as I find it.