Freezer Meals!

In my latest efforts to be ready for baby #3 to arrive I spent yesterday preparing some freezer meals and am going to share them with you!  I found all of these recipes on Pinterest (I made a few changes to most of them) and haven't tried them before so I will keep this post updated as we eat these meals just in case I have any tips or suggestions so stay tuned!

Tips:

-Use 1 gallon freezer bags

-Label and write instructions on bags before filling

-Chop all veggies first and place in designated bags before trimming/preparing meat (that way you only use 1 cutting board = less dishes!)

-Thaw meals in refrigerator overnight if possible, it will help when dumping meals into crockpot

-I also bought several other bags of frozen veggies to have on hand as sides

-Get a few bags of frozen dinner rolls too!

-Season everything with salt and pepper either as you fill the bags or when you cook each meal.

-When you make certain meals - such as spaghetti, enchiladas, chili - double the recipe and save half in the freezer, I've been doing this for a while and it is a lifesaver! Just thaw and reheat and you're good to go!

Shopping List:

1.5-2 lbs pork ribs

1 lb ground beef

14 chicken breasts (boneless, skinless)

2-3 lbs beef stew meat

2 onions

2 limes

1 bulb garlic

1 lb baby carrots

Potatoes

1 lb sliced mushrooms

1 pkg taco seasoning

2 cans diced tomatoes

1 can tomato sauce

1 small can diced chilis

3 cans black beans

Dijon mustard

Ketchup

Beef bouillon cubes

2 cans pineapple chunks in juice

16 oz jar salsa

Brown sugar

Balsamic vinegar

White vinegar

Red wine vinegar

Rice wine vinegar

Soy sauce

Liquid smoke

Maple syrup

Honey

Olive oil

3 16oz bags frozen sweet corn

1 bag frozen peas

Salt

Pepper

Dried parsley

Dried rosemary

Seasoning salt

Chili powder

******************************

BBQ Ribs

1.5-2 lbs pork ribs

1 1/2 C. ketchup

1 1/2 Tbsp seasoning salt

1/2 tsp. liquid smoke

1/2 C. brown sugar

1/4 C. white vinegar

-Place ribs in bag, add remaining ingredients, seal bag

-Cook in crockpot on low heat 6-8 hours

-Serve with rolls, veggies, etc.

*****UPDATE*****

These turned out quite tasty and very tender.  If I make these again I will definitely be seasoning the meat first with salt, pepper, chili powder, paprika, garlic powder, onion powder, and perhaps a pinch of cayenne - they just needed a bit more flavor.

Taco Soup

1 lb ground beef

1/2 onion, finely chopped

1 pkg taco seasoning

1 bag frozen corn

1 can black beans, drained & rinsed

2 cans diced tomatoes

1 can tomato sauce

1 can diced green chilis

-Brown meat with onion first (be sure to drain the grease), season with salt and pepper, and let cool before adding to bag.

-Add remaining ingredients to bag.

-Cook on low heat 3-4 hours (if thawed first - add an extra hour or 2 if frozen).

-Serve with your favorite toppings such as cheese, sour cream, sliced avocados, tortilla chips, etc.

Beef & Veggie Stew

1-2 lbs stew meat

1/2 onion, finely chopped

1/2 - 1 bag baby carrots

2 large potatoes, cubed

2 cloves garlic, finely minced

1/2 C. frozen peas

3 bouillon cubes

-Add all ingredients to bag.

-Add 2-3 cups water when cooking.

-Cook on low 8-10 hours.

-Serve with rolls or over rice/pasta.

*****UPDATE*****

This was pretty good but lacked quite a bit of flavor, definitely add seasonings and perhaps a few bay leaves while cooking.  If you want to thicken it up add a mixture of 1/3 C flour + 3/4 C water at the end and let it cook for another 30 minutes or so.

Beef Stroganoff

1-2 lbs stew meat

1 lb sliced mushrooms, washed/rinsed

1/2 onion, finely chopped

1 Tbsp dried parsley

2 bouillon cubes

-Add all to bag

-Cook on low 6-8 hours

-Add 1-2 cups water when cooking

-Add 1/2 cup sour cream just before serving

-Serve over egg noodles and with steamed veggies if desired.

*****UPDATE*****

This turned out quite good, I did add a mix of 1/3 C flour + 3/4 C water at the end to thicken it up because it was very watery.  Be sure to season with salt and pepper!

Maple Dijon Chicken

.  2 chicken breasts

1/2 C. dijon mustard

1/3 C. maple syrup

2 Tbsp. red wine vinegar

-Add everything to bag

-Cook on low 4-6 hours

-Serve over rice, with veggies, etc

*****UPDATE*****

This was good but not my favorite, I prefer the taste of honey with mustard.  As always, be sure to season with salt and pepper.

Mexican Lime Chicken

2 chicken breasts

Juice from 2 limes

1 bag frozen corn

1 can black beans, drained & rinsed

2 cloves garlic, finely minced

1/2 onion, finely chopped

1 tsp. chili powder

-Add all to bag

-Cook on low 6-8 hours

-Serve burrito-style, with chips, over rice, with favorite toppings, etc.

*****UPDATE*****

This recipe turned out pretty darn good, but it made a ton! We are just a family of 5 (1 being a baby) and we couldn't even eat half of this - which means there were A LOT of leftovers, I'll probably half it next time. I served this over my non-sticky garlic rice and topped it off with cheese, crushed tortilla chips, salsa, and sour cream.

Hawaiian Chicken

2 chicken breasts

1/2 C. brown sugar

1/4 C. white vinegar

3 garlic cloves, finely minced

1/4 C. soy sauce

1 can pineapple chunks with juice

-Add all to bag

-Cook on low 5-6 hours

-Serve over rice and with steamed veggies

Teriyaki Chicken

2 chicken breasts

1/2 C. soy sauce

1/4 C. rice wine vinegar

1/4 C. brown sugar

1 can pineapple chunks with juice

-Add all to bag

-Cook on low 5-6 hours

-Serve with rice and veggies

*****UPDATE*****

This turned out quite nicely, I do prefer to have cold, uncooked pineapple so I would probably only include the juice next time and save the pineapple chunks in the refrigerator for serving.  I would also suggest seasoning your chicken with salt, pepper, and perhaps some ground ginger, this recipe could use just a bit more flavor - a dash of hot sauce while cooking would be a great addition too.

Salsa Chicken

2 chicken breasts

16oz jar salsa

1 bag frozen corn

1 can black beans, drained & rinsed

-Add all to bag

-Cook on low 5-6 hours

-Serve over rice, or burrito-style, top with your favorite things (cheese, avocado, sour cream, etc)

*****UPDATE*****

Pretty yummy!  I did add a decent amount of paprika and chili powder to give more flavor.  We ate this over rice and topped with cheese, sour cream, and sliced avocado.  I'll be making burritos with the leftovers.

Honey Rosemary Chicken

2 chicken breasts

2 Tbsp. balsamic vinegar

1/4 C. honey

1/4 C. olive oil

1-2 Tbsp. rosemary

-Add all to bag

-Cook on low 5-6 hours

-Serve with rice, roasted veggies, rolls, etc.

*****UPDATE*****

Another yummy result, just be sure to season your chicken with salt and pepper.  I served this with some simple butter noodles, baby carrots, and grapes - it was a warm day and I wanted to keep things a bit lighter.

Rosemary Mustard Chicken

2 chicken breasts

2-3 potatoes, cubed

1/4 C. olive oil

1/4 C. mustard

1 Tbsp. rosemary

-Add all to bag

-Cook on low 6-8 hours

-Serve with rice, veggies, salad, rolls, etc.

*****UPDATE*****

So, I actually didn't really eat this, the potatoes had turned almost completely black in the freezer which was very unappealing, I recommend doing this with just the chicken in the freezer and adding the potatoes when you actually cook it up.

***Be sure to check back for more photos and tips!***