I have recently been investigating a lot of blogs that have freezer cooking on them. I think that this may very well be the best concept since sliced bread! I have a few different blogs that I have chosen to follow including:
Ring Around the Rosies, 6 Cents, and
The Test Kitchen of Melissa Fallis. From these three I put together a game plan and set of recipes that I wanted to try and jumped head first into freezer cooking! (
WARNING! - Most people are SANE and only cook 5 different meals at a time...
I am NOT sane... the Hubby would call me INsane (but I don't think I'm inside sane, do you? silly Hubby! haha) and I prepared 10 different meals for supper and a few other non-supper foods.)
Step 1: Pick your recipes
I chose Teriyaki Chicken, Sesame Chicken, Chicken with Honey Sauce, Salsa Chicken, Savory Chicken, Zucchini Stuffed Chicken Roll Ups, Sausage and Peppers, Lasagna, Easy Crockpot Beef Stew, Slow Cooked Beef Fajitas, Omelet Cups, Mini Gorilla Breads, and Pumpkin Bread. (See... completely NOT sane) (
NOTE: I will be sharing the Omelet cups, Mini Gorilla Breads and Pumpkin Bread later)
Step 2: Make your grocery list
This is pretty easy to do... write down how much of each item you need then cross off the items that you already have in your pantry/fridge.
2 bags of baby carrots
1 large red onion
5 large white onions
3/4 c. zucchini
2 c. celery (chopped)
3 green bell peppers
2 red peppers
4 c. baby red potatoes (halved)
4 c. broccoli (you can get this later... it doesn't go in the freezer bag)
2 large cans of pineapple
8 garlic cloves (whole)
16 garlic cloves (minced)
10 oz dried Lima beans
1 box lasagna noodles
1 family size frozen corn
2 cans black beans
1 jar salsa (your favorite)
1 can tomato sauce
2 BIG cans of marinara sauce
4 (8oz) cans Rotel (mild)
2 (15oz) cans Italian diced tomatoes
2 (15oz) cans stewed tomatoes
1 large sausages (I got smoked sausage lite)
4 lbs. cubed Stewing Beef
2 lb beef round steak/roast
2 lbs ground beef (I get the leanest I can find)
4 FRESH chicken breast (you will slice these almost in half for stuffing)
12 FROZEN boneless-skinless chicken breasts
32 FROZEN boneless-skinless chicken tenders
1 1/2 c. Teriyaki sauce
3 c. Soy sauce
4 Tbs white wine
4 Tbs lemon juice
1 c. honey
1/2 c + 4 Tbs ketchup
4 Tbs vegetable oil
olive oil
4 tsp. quick cooking tapioca (this is with gelatin usually)
1 c. chicken broth
1 1/3 c. + 2 Tbs brown sugar (light or dark, doesn't matter)
2 Tbs Italian seasoning
1 packet taco seasoning
2 tsp. cilantro
2 tsp chili powder
2 tsp cumin
1 tsp basil
1 tsp oregano
1 1/2 tsp garlic powder
1 tsp ground ginger
4 Tbs sesame seeds
1/4 c. shredded Parmesan cheese
3/4 c. panko bread crumbs
4 1/2 c. shredded mozzarella cheese
2 tubs ricotta cheese
1 tub cottage cheese
(this was my list for everything except the omelet cups, gorilla bread and pumpkin bread (I had everything I needed to make these)
Step 3: Go SHOPPING and when you get home admire everything that you bought =)
Step 4: Label your freezer bags
You will need the following:
2 Bags labeled: Today's Date - Teriyaki Chicken - Add 1/4 c. Teriyaki Sauce and contents of bag to Crockpot. Cook on LOW 6-7 hours. Cut chicken up into bite size pieces when finished cooking and stir back into sauce in crockpot. Serve with Rice.
2 Bags labeled: Today's Date - Savory Chicken - Add contents to Crockpot. Cook on LOW 6-7 hours. Add 2 cups of broccoli during last 30 minutes.
2 Bags labeled: Today's Date - Easy Crockpot Beef Stew - Add 1 cup of water and contents of bag to Crockpot. Cook on LOW 4-6 hours. Serve as soup.
2 Bags labeled: Today's Date - Salsa Chicken - Add contents to Crockpot. Cook on LOW for 8 hours. Serve with cheese and rice or tortillas.
2 Bags labeled: Today's Date - Slow Cooked Steak Fajitas - Add contents to Crockpot. Cook on LOW 5-6 hours. Scoop out with slotted spoon onto tortillas. Garnish with sour cream, avocado, pico de gallo, shredded cheese, etc...
2 Bags labeled: Today's Date - Chicken with Honey Sauce - Add contents to Crockpot. Cook on LOW 6-8 hours or HIGH 3-4 hours. Serve over rice.
2 Bags labeled: Today's Date - Sesame Chicken - Add contents to Crockpot. Cook on LOW 6-8 hours or HIGH 3-4 hours. Serve over rice.
2 Bags labeled: Today's Date - Sausage and Peppers - Drizzle Olive oil in crockpot, add contents of bag. Cook on LOW 6 hours. Serve on bread with cheese on top or with hot noodles.
1 Bag labeled: Today's Date - Zucchini Stuffed Chicken Roll-Ups - Thaw over night. Place on oven pan, spray each chicken roll with cooking spray. Cook at 450 degrees for 30 minutes.
(Note: The lasagna will be frozen in a throw-away pan and labeled after it is wrapped in aluminum foil)
Step 3: Start Bagging everything up.. I do this one recipe at a time, but you can do whatever works best for you.
Teriyaki Chicken:
In each bag put:
3 frozen chicken breasts
1/2 bag of baby carrots
1/2 red onion cut into chunks
1 large can pineapple chunks (with juice)
2 whole garlic cloves
1/2 cup Teriyaki sauce
Close the bags, shake/mix them up, open each bag to get the air out and then seal them shut and put them in the freezer.
Savory Chicken:
In each bag put:
3 frozen chicken breasts
1 can stewed tomatoes
2 Tbs. white wine
1/2 large onion (chopped)
2 garlic cloves(minced)
1/2 c. chicken broth
salt and pepper to taste
*you can add a bay leaf too but you have to remove it before you serve
(you will need 2 c. broccoli (I keep frozen separately) to stir in 30 min before finished cooking)
Close the bags, shake/mix them up, open each bag to get the air out and then seal them shut and put them in the freezer.
Easy Crockpot Beef Stew:
In each bag put:
2 lb cubed stewing beef
2 cups baby red potatoes (cut in halves)
1 onion (chopped)
1 cup celery (chopped)
5oz dried Lima beans
2 tsp. quick cook tapioca
1/2 (15oz) can of tomato sauce
1 Tbs. brown sugar
1/2 bag of baby carrots
Get all of the air out and seal up each bag then freeze.
Salsa Chicken:
In each bag put:
8 frozen chicken tenders
1 (15oz) can black beans
1/2 bag of family sized frozen corn
1 can Rotel
1/2 jar salsa
1/2 packet taco seasoning
Get all of the air out and seal up each bag then freeze.
Slow Cooked Steak Fajitas:
In each bag put:
1 lb beef steak/roast cut into strips (against the grain)
1 can Rotel
1/2 large onion chopped
1/2 green pepper (in strips)
1/2 red pepper (in strips)
1 tsp cilantro
1 clove garlic (minced)
1 tsp chili powder
1 tsp cumin
salt and pepper to taste
(you can add diced jalapeno if you like spice)
Get all of the air out and seal up each bag then freeze.
Chicken with Honey Sauce:
In each bag put:
8 frozed chicken tenders
1/2 cup honey
1/4 c. soy sauce
1/16 cup onion (chopped)
1/8 cup ketchup
1 Tbs. vegetable oil
1 1/2 cloves garlic (minced)
(you can add a dash of red pepper flakes if you're feeling spicy)
Close the bags, shake/mix them up, open each bag to get the air out and then seal them shut and put them in the freezer.
Sesame Chicken:
In each bag put:
8 frozen chicken tenders
1/2 c. soy sauce
1/3 c and 1/6 c brown sugar
1/4 tsp garlic powder
1/4 tsp ground ginger
1 Tbs ketchup
1 Tbs sesame seeds (you can toast them... or not)
Close the bags, shake/mix them up, open each bag to get the air out and then seal them shut and put them in the freezer.
Sausage and Peppers:
In each bag put:
1 sausage (cut into 1/2 inch pieces)
1 green pepper (sliced)
1/2 red pepper (sliced)
1/2 onion (sliced)
2 cloves garlic (minced)
1 can Italian diced tomatoes
1 Tbs Italian seasoning
Close the bags, shake/mix them up, open each bag to get the air out and then seal them shut and put them in the freezer.
Zucchini Stuffed Chicken Roll Ups:
Take chicken and slice it in half through the middle until it is almost in two, set aside.
In a saute pan add 1 tsp of olive oil and heat on Med high heat.
Add 4 cloves of garlic (chopped) and cook until golden brown.
Add 2/3 c. shredded zucchini and 1/4 c. shredded Parmesan cheese.
Cook for 4 minutes. Set aside to cool.
Once cool, add 1/2 c. shredded mozzarella cheese to zucchini and mix well.
Scoop evenly onto middle of each piece of chicken and roll up sitting seam side down.
In small bowl, mix 4 Tbs lemon juice and 1 Tbs olive oil.
In another bowl mix 3/4 c panko bread crumbs, 1 tsp oregano, 1 tsp basil, 1/2 tsp garlic powder.
Brush each piece of chicken with lemon juice mix then coat with bread crumb mix.
Set on sheet pan and flash freeze for an hour.
Transfer to labeled freezer bag.
OKAY! LAST ONE!
Lasagna:
Boil 18 lasagna noodles.
Brown 2 lbs of ground beef.
In large bowl, mix 2 tubs ricotta cheese, 1 tub cottage cheese,
dusting of garlic salt, dusting of onion powder.
Start with 2 pans.
Spoon a small amount of marinara sauce in the bottom and spread evenly.
Lay 3 lasagna noodles flat.
Add half of the ground beef then a thin layer of marinara sauce.
Lay 3 lasagna noodles flat.
Add half the cheese mixture and spread evenly.
Add a thin layer of sauce.
Lay 3 lasagna noodles flat.
Top noodles with a layer of sauce.
Sprinkle 2 cups of mozzarella cheese on top.
Cover with 2 layers of aluminum foil.
Write "Today's Date - Lasagna - Bake 375 1 hour"
Wrap with plastic wrap as desired... I fear freezer burn... so I use a ton)
WooHoo!!! Now there are 19 meals in your freezer! Yay!
Now the hard part, decided which one to cook!
