You might be interested in other freezer Cooking posts:
- How to Start Freezer Cooking with Friends
- Round One- Recipes and tips for starting freezer cooking
- Round Two-. Recipes and Grocery list
- Round Three- Recipes and Grocery list
Recipes below
1. Ground Turkey meatloaf
2. Crockpot White Bean Chicken Chili
3. Stacked Chicken Enchiladas
4. Crockpot Lasagna Soup
5. Shepherd's Pie with ground turkey
6. Crockpot BBQ Pulled Pork
7. Crockpot Chicken Taco Soup
Ground Turkey
Makes one 1.25 lb loaves
Materials needed;
O Cooking spray
O Loaf pan to help shape loaves
O Aluminum foil
O Sharpie
Ingredients
O 1.25 pounds lean ground turkey (half of Sam’s Club
2.5 lb Package)
O 1/2 cup 2% milk
O 2 large eggs
O 1 packages onion soup mix
O 1 tsp
minced onion
O 3/4 cup breadcrumbs
O 1 TBSP parsley
O 1/4 cup shredded carrots (adds moisture to turkey
so it doesn’t dry out while cooking)
O 1/2 teaspoon salt
O ½ teaspoon pepper
Directions
1. Prepare 9 × 5″ loaf
pans by placing one piece aluminum foil in bottom and sides, then coating with
cooking spray
2. 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.
3. 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
1.
Thaw in
fridge for at least about 2 days
2.
Bake at 350
degrees for 90 min, or until cooked through (use meat thermometer)
3.
Add topping
of your choice half way through cooking (ketchup or BBQ sauce).
Crockpot White Chicken Chili
Makes one gallon bag
Materials
O Gallon sized Ziploc bag
O Sharpie
Ingredients
O 1 pound (about 2 cups) boneless, skinless chicken
breasts
O 2 cans-15.5oz ( about 3-3.5 cups) of Great
Northern beans, rinsed and drained
O 1- 4oz can of chopped mild green chilies (half a
can if want less spicy)
O ½ bag of 1 lb bag of frozen corn
O 1 tablespoon extra virgin olive oil
O 1 tbsp dried minced onion
O 2 garlic cloves, minced
O 2 teaspoons ground cumin
O 1 tsp dried ground oregano
O 1/4 teaspoon ground cloves
O 1/4 teaspoon pepper
O 1/4 teaspoon red pepper flakes
Day of cooking
O 2-3 cups chicken broth (more broth makes it less
chili and more soup like)
To Prep
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
1. The night before
cooking, move frozen bag to your refrigerator to thaw.
2. The morning of
cooking, pour contents of freezer bag into your Crockpot and add 4 cups of
chicken broth.
3. Cook on “low” setting
for 6 hours or until chicken is cooked through.
4. Shred chicken and
serve with sour cream, cheese. Cornbread
or tortilla chips are good side.
Stacked Chicken Enchiladas
Materials
O 9x13 Disposable casserole dish
O Aluminum foil or lid
O Sharpie
Ingredients
O 2- 3 cups diced cooked chicken (about 1 1/2 pounds
chicken), shredded
O 3 cups shredded Monterey Jack cheese blend (or
desired cheese combo)
O 1 (4.5 oz.) can chopped green chilies, undrained
(optional)
O 1 cup frozen corn (optional)
O 1 package of flour or corn tortillas
O 1 (16 oz.) can refried beans
O 1 (19 oz.) can enchilada sauce
To
freeze
1.
Mix the chicken,
1 1/2 cups of cheese, and the chilies (optional) in a bowl together.
2.
Add a few
spoonfuls of enchilada sauce to the bottom of the casserole dish and spread it
evenly across the dish, then layer two tortillas on top of the sauce, making
sure that the entire bottom of the dish and part of the sides are completely
covered by the tortillas.
3.
Spread about
half of the beans on top of the tortillas (warm up if not spreading well),
followed by half the chicken mixture, half cup of corn, and then half of the
enchilada sauce.
4.
Put another
two tortillas on top of this layer, followed by the rest of the beans and
chicken mixture.
5.
Add the rest
of the enchilada sauce on top of these tortillas and finish by sprinkling the
rest of the cheese (1 1/2 cups) on top.
6.
Top with Foil
and Freeze
To
serve
1.
Thaw in
fridge
2.
Preheat oven
to 350º F.
3.
Cover the
dish in foil and bake it for 45 to 55 minutes, or until bubbly (peek under the
foil to check).
4.
Let the dish
stand for about five minutes.
5.
Garnish with
chips and cilantro if desired.
Crockpot Lasagna
Soup
Makes
one bag
O Materials- gallon sized Ziploc and small Ziploc
O sharpie
Ingredients
O 24oz jar of pasta sauce
O 1 lb (about 1 ½ to 2 cups) ground Italian sausage-
cooked
O 1 tsp Italian seasonings
O Sea salt and pepper to taste
O 1 15oz can (about 1 ¾ cup) of cannellini beans,
drained and rinsed
O 2.5oz of chopped fresh baby spinach (about 3 cups)
O 4 cups of chicken broth (add day of cooking if
won’t fit in bag)
Day
of cooking
O 5 uncooked lasagna noodles, broken into small pieces,
or 1 ½
cup pasta of your choice
To
Freeze:
- 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. OR cook pasta separately according to package and add to soup
when ready to serve.
- Top with freshly grated mozzarella and/or
Parmesan cheeses and serve with a side of garlic bread.
Shepherd’s Pie with Ground Turkey
Materials
O 9x13 Disposable casserole dish
O Aluminum foil or lid
O Sharpie
Potatoes:
O 1-1/2 lbs Yukon Gold potatoes, peeled, diced
O 3/4 cup fat free chicken broth
O 2 tbsp reduced fat sour cream
O salt and pepper
Filling:
O 1 lb 95% lean ground beef (about 2 to 2 ½ cups)
O 1 tsp oil
O 1 medium onion, diced
O 2 cloves garlic, diced
O 1 bag 10 oz frozen mixed vegetables (carrots,
corn, peas)
O 1 packet of beef gravy
O 1 cup water
O 1 tsp Worcestershire sauce
O kosher salt and pepper
Potato
Topping
O Boil potatoes in a medium pot of salted water
until cooked and soft. Drain and mash with chicken broth, sour cream, 1/2 tsp
salt and pepper, set aside.
To Freeze:
- In a large sauté pan brown meat over medium
high heat, breaking the meat up with a wooden spoon as it cooks. Season
with 1/2 tsp salt and pepper to taste.
- When cooked, set aside on a plate.
- Make gravy according to package.
- Add frozen vegetables, Worcestershire sauce,
cooked meat and mix well..
- Spread the meat/vegetables on the bottom of
casserole dish.
- Top with mashed potatoes.
- Top with Foil and Freeze
To
Serve:
- Thaw 2 days in refrigerator
- Bake uncovered until potatoes are golden
brown- 350 for about an hour.
Remove from oven and let it cool 5 minutes before serving.
Crockpot Pulled Pork
Serves 8-10
Materials-
O gallon sized Ziploc bag
O sharpie
Ingredients
O 2-3 pound pork shoulder (also called pork butt or
Boston Butt)
O Sea salt & pepper
O 1/2 TBSP Minced Dried Onion
O 1 cups barbecue sauce
O 1 can Root Beer
O 1/2 tablespoon seasoned salt
Day of cooking
O rolls or hamburger buns
To Freeze:
1. Label your bags with
cooking directions
2. Rub meat with sea salt
and pepper; set aside.
3. In medium bowl, whisk
together barbecue sauce, Root Beer, & seasoned salt, until smooth, then add
onion.
4. Place meat into
gallon-size Ziploc bags.
5. Pour sauce over meat;
freeze until needed.
To serve:
1
Thaw in
refrigerator; pour contents into slow cooker and cook on LOW heat for 8 hours.
2
Remove pork,
Pull meat apart with fork, taking off fat, return meat to Crockpot
3
Serve on
rolls or hamburger buns.
Crockpot Chicken Taco Soup
Materials-
O gallon sized Ziploc bag
O sharpie
Ingredients
O 1 lb (about 2 cups ) chicken breasts, fat trimmed
O 1 tbsp
dried minced onion
O 1 15 oz. can ((1 ¾ cup) pinto beans (drained and
rinsed)
O 1 15 oz. (1 ¾ cup) can black beans (drained and
rinsed)
O 1 15 oz (1 ¾ cup) bag of frozen corn
O 1 can undrained rotel tomatoes
(optional for more spice)
O 1 can diced tomatoes, undrained
O 1 packet Taco seasoning (use only 1/2 packet for
less spice)
Day of cooking
O 2 to 3 cups chicken broth
To freeze:
1. Label Bag with
instructions.
2. Combine all
ingredients into a Ziploc bag and freeze flat.
To Serve:
1. Thaw overnight in fridge.
2. In Crockpot, add
chicken broth, and cook on low for 6-8 hours.
3. Shred chicken in crock
pot once cooking is done.
4. Top with sour cream,
shredded cheddar cheese, and/or tortilla chips.
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