Freezer Cooking is exponentially easier, and more fun, with friends!!
Previous Cooking with A Friend Posts-
Including recipes and how to get started freezer cooking with a friend.
Including recipes and how to get started freezer cooking with a friend.
We made six of each of the 6 recipes below, equaling 36 meals total in 2.5 hours.
Each person took home 12 meals, and we paid about $90 a piece.
Almost all shopping was done at Aldi, except a few items from Meijer and GFS. If I had made it to Sam's for the meat, I think I could have made the final price much lower, but life got int he way and I had to make due closer by stores.
Freezer Chicken Enchiladas
Freezer Chicken Enchiladas
Materials Needed:
9 x13 Disposable
casserole dish and lid
Sharpie
Ingredients
2
cups cooked and shredded Chicken Breasts
3
Cups Mexican blended Cheese, Shredded
7-10
large/medium Flour Tortillas
1
Can Red Enchilada Sauce
1
Can Black Beans- drained and rinsed
1
cup corn
Instructions
1.
Line bottom
of pan with 1/2 can enchilada sauce
2.
Mix beans,
chicken, 1 cup cheese (optional) in a bowl.
3.
With a large
scooper, fill each tortilla with mixture. Roll it up and place it in large 9x13 baking
dish with seams down.
4.
Repeat until
all chicken mixture is used.
5.
Pour the
second half of red enchilada sauce over the top.
6.
Top with rest
of cheese.
7.
Cover with foil, label and freeze.
TO SERVE
Thaw in fridge, bake at 350
degrees for 25-30 minutes or till melty and bubbly.
Serve with sour
cream, salsa, lettuce beans or rice
Crockpot Lasagna Soup
Crockpot Lasagna Soup
Materials-
Gallon sized Ziploc and
small Ziploc
Ingredients
24oz jar of pasta sauce
1 lb ground Italian pork sausage-
cooked
1 tsp Italian seasonings
Sea salt and pepper to
taste
15oz can of cannellini
beans, drained and rinsed
2.5oz of fresh baby
spinach (about 3 cups) - this looks like a lot, but it cooks down in the broth
4 cups of chicken broth
(add day of cooking if won’t fit in bag)
Day of cooking
3 uncooked lasagna
noodles, broken into small pieces
Instructions
- Place all the ingredients except lasagna
noodles in labeled freezer bag:
- Put noodles in small Ziploc bag
TO SERVE
- Thaw over night in fridge
- Cook for 6-8 hours on "low" setting
in slow cooker.
- Add noodles and cook for an additional 30
minutes.
- Top with freshly grated mozzarella and/or Parmesan cheeses and serve with a side of garlic bread.
Adapted from Thirty Handmade Days
Freezer Chicken Pot Pie
Freezer Chicken Pot Pie
Materials
Deep Freezer Pie pan
Aluminum Foil
Ingredients
1 cups cubed cooked
chicken
1/4 cup butter or
margarine
1/4 cup flour
1/2 teaspoons salt
½ garlic salt
1/4 teaspoon pepper
2/3 cups chicken broth
1/3 cups milk (or sub
unsweetened almond milk)
1 ½ cup frozen mixed
veggies
1 box ready made crusts (2 in a box)
Instructions
Chicken Mixture-
1.
In a large
skillet, sauté onion in butter until tender.
2.
Stir in the
flour, salt, garlic salt, and pepper until blended. Gradually stir in broth and
milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
3.
Add the
chicken and mixed veggies. Remove from heat.
Assemble Pie
- Line two 9-inch pie plates with bottom
pastry; trim even with edge of plate.
- Fill pastry shells with chicken mixture.
- Roll out remaining pastry to fit top of pies.
- Cut
slits or decorative cutouts in pastry.
- Place over filling; trim, seal and style the
edges.
- Cover and freeze remaining pot pie for up to 4 months.
TO SERVE
- Thaw in fridge
- Cover edges of piecrust with foil; place on a
baking sheet.
- Bake at 475ºF for 45 minutes
Crockpot White Chicken Chili
Crockpot White Chicken Chili
Materials
Gallon sized Ziploc bag
Ingredients
2 cans-15.5oz cans of
Great Northern Or Canneli beans, rinsed and drained
4oz can of chopped mild
green chilies (ALDI didn’t have these so you can sub can of 10oz can of diced
tomatoes and green chilies)
½ bag of 1 lb bag of
frozen corn
1 tablespoon extra virgin
olive oil
1 tbsp dried minced onion
2 garlic cloves, minced
2 teaspoons ground cumin
1 tsp dried ground
oregano
1/4 teaspoon ground
cloves
1/4 teaspoon pepper
1/4 teaspoon red pepper
flakes
1 pound boneless,
skinless chicken breasts
Day of cooking
3 to 4 cups chicken broth
(more broth makes it less chili and more soup like)
Instructions
1. Label your freezer
bag.
2. To your freezer bag,
add all ingredients except broth.
3. Remove as much air
from the freezer bag as possible, seal, and lay flat in your freezer.
TO SERVE
- Thaw over night in fridge
- Cook for 6-8 hours on "low" setting
in slow cooker.
- Shred
chicken and serve with sour cream and cheese.
Ground Turkey Meatloaf
Ground Turkey Meatloaf
Materials needed
Cooking spray
Loaf pan to help shape
loaves
Heavy Duty Aluminum foil
Sharpie
Ingredients
1.25 pounds lean ground
turkey
1/2 cup 2% milk (sub unsweetened almond milk for dairy free)
2 large eggs
1 packages onion soup mix
1 tsp minced onion
3/4 cup breadcrumbs
1 TBSP dried parsley
1/4 cup shredded carrots (adds moisture to turkey so it doesn’t dry out while cooking)
1/2 teaspoon salt
½ teaspoon pepper
1/2 cup 2% milk (sub unsweetened almond milk for dairy free)
2 large eggs
1 packages onion soup mix
1 tsp minced onion
3/4 cup breadcrumbs
1 TBSP dried parsley
1/4 cup shredded carrots (adds moisture to turkey so it doesn’t dry out while cooking)
1/2 teaspoon salt
½ teaspoon pepper
Instructions
- Prepare 9×5″ loaf pan by placing one
piece aluminum foil in bottom and
sides, then coating with cooking spray
- In a large mixing bowl, combine turkey, milk,
eggs, onion soup mix, shredded carrots, breadcrumbs, salt, pepper, and
dried parsley. Spoon half into
prepared pan.
- Fold foil over loaf. Take loaf out of pan, cover with another
layer of foil.
- Label and store in freezer for up to 3 months.
TO SERVE
Thaw in fridge for at
least 24 hours.
Bake at 350 degrees for
hour to 60 to 90 min, or until cooked through (use meat thermometer)
Add topping of your
choice half way through cooking (ketchup or BBQ sauce).
Freezer Baked Ziti
Freezer Baked Ziti
Materials Needed:
9 x13 Disposable casserole dish and lid
Sharpie
Ingredients (one Pan)
2 Tablespoons Olive
Oil
3 cloves Garlic,
Minced
1 tbsp dried minced onion
1/2 pound Italian
Sausage
2 Jars Spaghetti
Sauce
1 can stewed tomatoes
2 teaspoons Italian
Seasoning
Salt And Pepper, to taste
16 oz Ziti, Cooked Until
Not Quite Al Dente
1 tub (15 Oz.) Skim
Milk Ricotta Cheese
1 pound Mozzarella
Cheese, Grated
1/2 cup Grated
Parmesan Cheese
1 Egg
Instructions
1.
Cook garlic,
and onions in pan with olive oil. Add
Italian sausage and cook until browned. Drain off fat if any, leaving a bit
behind for flavor and moisture.
2.
Add Spaghetti Sauce, stewed tomatoes, salt,
pepper, and Italian seasoning. Stir and simmer for 5 to 10 minutes. After that
time, remove about 2 cups of the sauce to a different bowl to cool down.
3.
In a separate bowl, mix together the ricotta cheese, 1 1/2 cups of
the mozzarella, parmesan, egg, and salt and pepper. Stir together just a couple
of times (do not mix completely).
4.
While doing
that cook pasta according to directions on pot. Drain & rinse under cool
water.
5.
Pour pasta
into the bowl with the cheese mixture and toss to slightly combine (there
should still be large lumps.)
6.
Add the
cooled meat sauce to pasta/cheese mixture and toss to combine.
7.
Add half the
pasta mixture to a 9x13 dish. Spoon half set aside of the remaining tomato/meat
sauce over the top, and then top with half the remaining mozzarella cheese.
Repeat with another layer of the coated pasta, sauce, and the mozzarella
cheese.
TO FREEZE
Cover with two layers of
foil (to avoid freezer burn), label, and freeze. Used within 3 months.
TO SERVE
Bake for 20 minutes, 375
degree, or until bubbling. Remove from oven and let stand 5 minutes before
serving.
Adapted from Pioneer Women
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