Freezer Meals!

Woohoo I finally took the time to prepare tons of freezer meals! I have done this once before, but it’s been months, and when I saw Emily post about it, she gave me the motivation I needed to do it again.

With it being winter, this is the perfect time to have made ahead meals to just pop in the croc pot and dinner is ready when I get home from work.  I love this because clean up is so easy and best of all, it leaves me with a ton of extra play time with my little cuties.

I first chose the recipes I wanted to prepare, then started my shopping list.  I’ll list out each recipe I made, and the items needed underneath. 

All original sources are cited, but I did change things up a bit on most of them.  I also split each meal into 2 freezer bags.

To start, I first wrote the directions for each meal on the gallon zip lock bags

Then, I chopped up the onions and peppers I needed

I then cooked the meat that needed to be cooked and left it aside until I was ready for it.  Then it was time to start adding everything to the bags

Slow Cooker Black Bean & Corn Salsa Chicken

• 4  pieces of boneless chicken breasts
• 2 (14 oz) cans black beans, drained and rinsed
• 2 (14 oz) cans corn, drained
• 1 (1 oz) package taco seasoning
• 1 cup salsa
• 3/4 cup water

Toss all ingredients into gallon size ziplock bag and freeze.  When ready to make, cook on high 3-4 hours or low 7-8 hours.  Serve with tortillas and any toppings of your choice.

Original Recipe Found here

Croc Pot Chicken Fajitas

• 3 Chicken Breasts
• 1-2 Tbsp Fajita seasoning from packet
• 1 medium onion sliced
• 2 peppers sliced (I used orange and yellow)
• 1 can Rotel tomatoes and green chiles

Toss all ingredients into gallon size ziplock bag and freeze.  When ready to make, cook on low 4-5 hours.  Serve with tortillas and any toppings of your choice.

Original recipe found here

Pot Roast

• 2 1/2lb of chuck roast (uncooked)
• 1 packet of dry ranch dressing mix
• 2 packets of brown gravy mix
• 4 tsp of dry onion flakes
• 2 C of water
• 1 bag of baby carrots (do not add in freezer bag)

Add all ingredients to bag (except carrots) and freeze. Add baby carrots. (you can also cut up potatoes and add at this time as well if you’d like)
Cook on high 6-7 hours or low 8-9 hours.

*Cannot find original recipe source

Meatball Stroganoff

• 1 bag of frozen meatballs
• 1 C chopped onions
• 2 cans of cream of mushroom soup
• 1 C sliced mushrooms
• 1 package of cream cheese (do not add to bag)
• 8 oz sour cream (do not add to bag)

Add meatballs, onions, soup and mushrooms in bag and freeze.  Cook on low for 6-8 hours. During last hour, stir in 1 package of cream cheese and 8 oz of sour cream. Serve over hot pasta or rice.

Original recipe here

Taco Roast

• 2 1/2 lb of chuck roast (uncooked)
• 1 14oz can beef broth
• 1 ½ tbsp of chili powder
• ½ tbsp cumin
• ½ tbsp onion powders
• 1 tsp garlic powder
• 1 tsp salt
• Dash of pepper
• Juice of 1 lime

Put all ingredients in bag and freeze. Cook on low 6-8 hours. Serve with tortillas

Original recipe here

Chicken Broccoli Alfredo

• 4 chicken breasts
• 1 16oz bag of frozen broccoli florets
• 2 16oz jars of alfredo sauce
• 1 green pepper, chopped
• 1 4oz can sliced mushrooms, drained

 Place all ingredients in gallon zip lock bag, freeze.  Cook low 4-6 hours. Serve with fettuccini.

Original recipe found here

Croc Pot Chili

• 2 lb ground beef (you could also use ground turkey)
• 1 onion, diced
• 2 (14 oz) cans diced tomatoes
• 1 (8 oz) can tomato sauce
• 1/4 cup ketchup or chili sauce
• 1/4 cup water
• 2 (15 oz) can dark red kidney beans
• 1 packet chili seasoning mix
• 3 stalks celery, chopped
• 2 Tablespoons Worcestershire sauce
• 1 Tablespoon sugar

 Cook the ground beef or turkey with onions, let cool.  Place all other ingredients into your gallon zip lock bag, add the meat once cooled.  Freeze.  When ready to eat, cook on low 7-8 hours or high 3-4 hours.

 Original recipe found here

Beef Enchiladas – Non Croc Pot

• 2 pounds of ground beef, cooked and drained
• 1 onion, chopped
• 4 cups of shredded cheese (I used cheddar & mozzerella)
• 10 large tortillas
• 2 14oz red enchilada sauce

Cook the ground beef and onions together, drain.  Pour a little enchilada sauce on the bottom of foil pan.  Add the meat, most of the cheese, and 1 can of enchilada sauce together. Spoon the mixture into the tortillas and place the seam down in the pan.  I put 5 tortillas in each pan.  Once done pour the rest of the enchilada sauce over the tortillas then the rest of your cheese.  Cover with foil and freeze.  When ready to cook, place in over for 45-55 min at 350 degrees.  

I think this took me a total of 3 hours but I also did it while I was home with the kids and the hubs was out bowling, so there were plenty of distractions.  I made a total of 16 freezer meals and I spent about $75 on all of the ingredients.  I don't think that's too bad?!