Full prep time was about 3 hours this time but I ended up with that nights dinner and 10 freezer meals. I bought about 8 lbs of hamburger meat and split into 2 freezer bags of chili and 2 freezer bags of taco meat. Even though I normally make Chili from scratch McCormick seasoning packs were BOGO and I had a coupon so these 4 meals were very simple.
My throw into the crock pot as I was making the others meal was Orange Chicken... and I totally did not get pictures but it was amazing!
Orange Chicken2 c Carrots Chopped
2 c Bell Peppers Chopped
3 lb Chicken Breast
3 cloves of garlic (when I do the freezer prep meals I just cheat on the garlic and but the minced in the jar)
1 tsp salt
1 tsp pepper
4 c Orange Juice
I also bought an Orange Ginger sauce and put about a 1/4 c of that in as well
If freezing toss all ingredients into freezer bag, mix up well. Be sure all the air is out and seal. Thaw over night in fridge.
To cook toss into crock pot cook on low for 6 hours and serve over rice
This was about 8 servings and according to my app comes out to about 415 calories a serving. Everyone loved this including my picky husband.
Baked RavioliI love this recipe, we have had it many times and given that our Martins always has either gas rewards on frozen ravioli or has good sales with them we also have everything on hand for this one.
1 (25 oz) bag of frozen ravioli (we use cheese)
1 (26 oz) jar of your favorite marinara sauce (although we have made this with Alfredo as well and like it best that way)
2 c shredded mozzarella cheese
Parmesan cheese to sprinkle
If freezing put into a 9x13 baking pan. Spread 3/4 c pasta sauce along bottom of pan. Arrange 1/2 of ravioli in single layer over the sauce. Top with sauce and about half of the mozzarella cheese. Repeat layers starting with the ravioli. When I use aluminum pans I cover with saran wrap and aluminum foil. Thaw in fridge over night before cooking.
To cook heat over to 400 degrees, sprinkle the dish with parmesan cheese, recover the dish with aluminum foil and bake for 30 mins. Remove the foil and bake uncovered for 10-15 minutes or until bubbly. Allow to sit about 10 mins before serving .
Beer and Beef StewMixing two of my favorites!
1/4 c flour
2 lbs stew meat (I think I used a little bit more)
1 t salt
1 chopped onion (You can use more but the hubby hates onions, I also chop mine into big pieces so he can pick them out)
1 small can of tomato paste
8 c beef broth
2 beers (11.2 oz) Guinness or dark are best
1/2 t pepper
1 1/2 c carrots chopped
1 can green beans ( you can use frozen too, I just had some cans left from Thanksgiving sales)
To freeze mix together all except for 4 c of broth and 1 beer. Be sure all air is out. Thaw the night before in the fridge.
To cook toss into crock pot and cook on low for 6-8 hours. Serve with pretzel rolls.
Bar-B-Que ChickenLike the taco and chili this was almost cheating! I cut 6 chicken breast in half and just dumped a bottle of barbecue sauce into the bag and froze. Again thaw overnight in the fridge
To cook you can either cook in oven at 350 degrees for 30 mins or until the chicken is no longer pink inside or you can toss into the crock pot and cook on low for 6 hours, my preferred method.
After cooking it I just wasn't in the mood for barbecue chicken so I instead shredded it and threw it onto a pizza crust!
Super simple I put some barbecue sauce on the crust 
Then the shredded chicken
Chicken CacciatoreThis one is the one I am most excited about so it better turn out amazing!
6 chicken breast cut into halves
1 (26 oz) jar of vegetable style spaghetti sauce
1 zucchini sliced and chopped
1 green pepper chopped
1 sweet onion chopped
To freeze place all ingredients together and mix well. Be sure all air is out before placing into freezer. Thaw in fridge the night before.
To cook toss into crock pot and cook on low for 6-8 hrs. Garnish if you choose... I have so many additional carrots left over that I think I will try out carrots on top. Serve with pasta, rice or polenta.
Mongolian Beef2 lb Stew Meat ( again I am sure we used more)
2 t olive oil
1 onion sliced thick
1 T garlic (see my earlier cheat to garlic)
1 c soy sauce
1 c brown sugar
1 c water
1/2 t fresh minced ginger (I totally cheated here)
1 c hoisin sauce
To freeze mix together in freezer bag, be sure it is mixed well. To thaw put in fridge overnight.
To cook put into crockpot and cook on low for 6-8 hrs. Serve with rice and chopped green onions.
Beef Roast with Red Wine Gravy1 - 2 lb roast
3 T dried onion (BJs has this great big bottle of dried onion I love it)
2 small packets of beef boullion
3 T cornstarch
1 1/2 c dry red wine
To freeze mix ingredients together except the wine coat well. Then add the wine, let all air out and seal. Defrost over night in fridge.
To cook place in crockpot and cook on low for 10-12 hrs.
So Mother Nature so sweetly gave us a day off school and I watched too much top chef so I decided to add to this a little. I cooked as directed and then made pasta with garlic and herb sauce (I cheated and used the knorr brand). Kids and hubby loved how it turned out and I love that I can change some of these up with our mood
No comments:
Post a Comment