In part one of my freezer cooking series; I broke down where to find recipes and shopping for the recipes. You can find part one here:
Part two will cover recipes that my family loves and tips/tricks that I have accumulated.
Check back for part three which will cover grilling recipes!
Tips and Tricks
- Find a friend to help out. I have done freezer cooking with just one friend, with multiple friends, and by myself. It is a lot easier and more enjoyable with a friend or two! Each friend can bring enough ingredients for 3-4 recipes, double, tripled, ect depending how many people you have. My biggest cooking was 4 people total with 4 meals each, quadrupled, I walked away with 16 different meals!
- Prep all the veggies first, in large bowls. If 3 meals require onions that are chopped, chop all the onions for each meal into one big bowl. Same for any other veggies you have, that way when you’re making the meals, you just measure out and go!
- Buy labels for the meals. I like to use basic office labels that are stickers, that way you’re not worrying about poking through bags or foil while using a sharpie.
- Write directions on the meal. I make my meals foolproof, so that my husband can get them started if needed. What temperature in the crock pot or oven the food cooks, how long, if anything else needs to be added to the dish, ect.
- My freezer cooking buddy had a family member make these for all of us, they hold open the gallon freezer bags so you can fill and close:
Recipes
Below find our family favorites! These are for a family of 4, some recipes provide lunch leftovers.
Chicken Fajitas:
2 green bell peppers, sliced
1 onion, sliced
3 chicken breasts
½ cup chicken broth
Taco seasoning, to taste
1 TSP chili powder
½ tsp paprika
1 tsp salt
Combine all ingredients in a freezer bag, freeze. When ready to cook, put into crock pot frozen for 8 hours, thawed for 5 hours. Shred and serve with tortillas.
Turkey Pesto Meatballs:
1 ¼ pound ground turkey (could sub beef)
¼ cup prepared pesto
¼ cup breadcrumbs
¼ cup shredded parmesan cheese
Combine ingredients in large bowl, form meatballs. Place meatballs on a cookie sheet and freeze for 30 minutes. Place par frozen meatballs in a freezer bag, lay flat and freeze.
When ready to cook, thaw meatballs.Heat oven to 350 degrees and place meatballs on top of marinara sauce. Bake for 30-45 minutes, depending on your meat choice, uncovered.
BBQ Cranberry Chicken
3 boneless skinless chicken breasts
½ cup chopped onions
1 cup BBQ sauce
1 cup whole frozen cranberries
Combine ingredients in freezer bag, freeze. Thaw and cook in crock pot on low 3-4 hours or high 6-7. Serve over rice or on buns.
Chicken and Black Bean Tacos
2 chicken breasts
1 cup frozen corn
2 cups black beans, cooked
1 can diced tomatoes
1 small can green chiles
Taco seasoning, to taste
½ cup chicken broth
Combine ingredients in freezer bag, freeze. When ready to cook, thaw and cook on high for 4 hours or low for 7. Shred and serve in tortillas.
Sweet and Sour Meatballs
¼ cup brown sugar
¼ cup low sodium soy sauce
½ tsp garlic powder
1 pound ground turkey (could sub beef)
1 pound ground pork
2 medium bell peppers, sliced
1 medium onion, sliced
1 large can of pineapple, with juice
¼ cup apple cider vinegar
Form meatballs with meat, bake until almost done in a 350 degree oven. Combine the rest of the ingredients, place meatballs into a freezer bag, pour sauce over and freeze. When ready to cook, thaw meatballs and cook on high for 3 hours in the crock pot, low for 6 hours. Serve over rice.
Asian Lettuce Wraps
2 pounds ground turkey
1 medium sized red bell pepper, diced
2 large carrots, grated
4 cloves of garlic, minced
¼ cup low sodium soy sauce
¼ cup ketchup
1 TBS honey
¼ tsp crushed red pepper
Combine all ingredients, freeze. When ready to cook, thaw and place into a sauté pan. Cook until done, spoon over large lettuce
