Crockpot Chicken Tacos Freezer Meal

• 2 boneless skinless chicken breast, fat trimmed and cut in half
• 1 tablespoon chili powder 
• 2 teaspoons cumin
• 1/2 teaspoon salt
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 3/4 to 1 cup chicken broth

1. Label bag with name and instructions 

2. Add chicken, spices, and broth to bag. Get as much air out as possible, seal bag.

To Prepare:

1. Thaw in fridge overnight, in a bowl prevent leakage.

2.  Crockpot on low 6 to 8 hours. Make sure chicken is completely covered in broth. Add more broth if you need to. It will seem like a lot of liquid, but it's the key to the moist taco meat. 

3. Chicken is ready when you can shred with a fork. Chicken will absorb the remaining liquid once shredded.
4. Serve in burritos, over rice, on salad, or in quesadillas.

Crockpot Teriyaki Chicken Freezer Meal

Crockpot Teriyaki Chicken Freezer Meal 

Makes 1 gallon-sized bags

• 2 chicken breasts                                       
•  1 tbsp dried mince onion                       
•  2 minced garlic cloves                             

• 1 cup water
• 1/4 cup soy sauce
• 5 teaspoons packed brown sugar
• 1/2 teaspoon ground ginger
• 1/4 teaspoon garlic powder

Day of cooking

• steamable stir fry veggies
• white rice                             

Directions:

1.  Label your bags with cooking the directions.
2. Trim chicken breasts and cut in half to have a total of four pieces of chicken per bag. Add meats to bag
3. Combine 2 cup water, 1/2 cup soy sauce, 10 teaspoons packed brown sugar, 1 teaspoon ground ginger,1/2 teaspoon garlic powder in bowl with a whisk. Add to bag
4.  Let out air, seal bag, and lay flat in freezer.

To serve 

1. Cook in crockpot  6- 8 hours on low or 3-4 on high. 
2. Shred chicken with fork, add steamed stir fry veggies. 
3. Serve over hot rice.

Variation:

If you'd like to thicken sauce, add 2 tablespoons cornstarch to 1/4 cup water about half hour before serving.

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Crockpot Sweet and Sour Meatballs Freezer Meal

Crockpot Sweet and Sour Meatballs Freezer Meal

Ingredients:

·         28 oz package frozen meatballs

·         15 oz can pineapple tidbits

·         1 green pepper, diced

·         1/2 cup shredded carrot 

·         8 oz can water chopped chestnuts (drained)

·         3/4 to 1 cup white vinegar

·         3 tbsp cornstarch

·         2 tbsp soy sauce

·         ½  cup brown sugar

To freeze

1.      Label Gallon sized Freezer Bag.

2.      Drain Pineapples, set juice aside.

3.      Place  pineapples, carrots, pepper, and water chestnuts in bag.

4.      Combine remaining ingredients in a small bowl and pour over meatballs.

5.       Remove as much air as possible, freeze flat for up to 3 months.

 

To serve:  

1.      Thaw in fridge overnight.  

2.      Pour bag of meatballs  into crockpot, and Place contents of bag in crockpot.  Cover and cook on low for 6-8 hours or high for 3 to 4 hours.

3.      Serve over rice.

Variation- used chicken breasts instead of meatballs

Crockpot Cilantro Lime Chicken with Corn and Black Beans Freezer Meal

Crockpot Cilantro Lime Chicken with Corn and Black Beans

Ingredients  

·         2 chicken breasts                          

·         6 TBSP of lime juice                    

·         1 cups fresh cilantro, chopped      

·         1 bags (16 oz) bag frozen corn     

·         2 minced garlic cloves                  

·          1 TBSP dried minced onion        

·         1 cans black beans, drained and rinsed

·         3 tsp cumin                                   

·         salt and pepper to taste

·         2 tbsp olive  oil     

Directions:

1.      Label your bags with cooking the directions

2.      Trim chicken breasts and cut in half to have a total of four pieces of chicken per bag

3.      Place ingredients in a resalable gallon-sized freezer bag. Mix together and zip bag closed. Lay flat to freeze

To Serve

1.      When ready to eat, remove from freezer and thaw in fridge for 24 hours.

2.      Put contents of bag in Crockpot

3.      Cook on LOW for 8 hours (or HIGH for 4 hours).  Shred Chicken with Fork.

4.      Serve with tortillas and toppings such as with sour cream, guacamole, salsa, and cheese.

Adapted from Over the Moon

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.

Freezer Chicken Pot Pie

Freezer Chicken Pot Pie

Materials

• Deep 9 inch Freezer Pie pan
• Aluminum Foil

Ingredients (makes 1 pie)

• 1 cup cubed cooked chicken
• 1/4 cup butter (or margarine for dairy free) 
• 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 for dairy free)
• 1 ½ cup frozen mixed veggies
• 1 box  ready made crusts (2 in a box)

Instructions

Chicken Mixture-

1.      In a large skillet, melt butter.

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

1. Line two 9-inch pie plates with bottom pastry; trim even with edge of plate.
2. Fill pastry shells with chicken/veggie mixture.
3. Roll out remaining pastry to fit top of pies.
4.  Cut slits or decorative cutouts in pastry.
5. Place over filling; trim, seal and style the edges.
6. Cover and freeze remaining pot pie for up to 4 months.

TO SERVE

1. Thaw in fridge
2. Cover edges of piecrust with foil; place on a baking sheet.
3. Bake at 375ºF for 45 minutes. let stand for 10 minutes before serving.

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 (leave out to make diary free)
•     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 1/3 can enchilada sauce

2.               Mix beans, chicken, corn, 1 cup cheese (optional, leave out to make dairy free) in a bowl. Add 1/3 can of enchilada sauce into mixture. 

3.               With a spoon, fill each tortilla with mixture. Usually about 3 to 4 spoonfuls. Roll it up and place it in large  9x13 baking dish with seam down.

4.               Repeat until all chicken mixture is used.

5.               Pour the rest 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 cheese is melty and bubbly.

Serve with sour cream, salsa, lettuce beans or rice

Dairy Free Variation 

Crockpot Chicken Taco Soup Freezer Meal

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       3 to 4 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 with fork once cooking is done.

4. Top with sour cream, shredded cheddar cheese, and/or tortilla chips.

Crockpot Pulled Pork Freezer Meal

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.

Freezer Sheperd's Pie

Freezer Shepherd’s Pie 

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 or turkey

O 1 tsp oil

O 1 medium onion, diced

O 2 cloves garlic, diced

O 1 bag 12 oz frozen mixed vegetables 

O 1 packet of beef gravy

O 2 cups 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:

1. 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.
2. When cooked, set aside on a plate.
3. Make gravy according to package.
4. Add frozen vegetables, Worcestershire sauce, cooked meat and mix well to gravy..
5. Spread the meat/vegetables on the bottom of casserole dish.
6. Top with mashed potatoes.
7. Top with Foil and Freeze

To Serve:

1. Thaw 2 days in refrigerator
2. Bake uncovered until potatoes are golden brown- 350 for about an hour.  Remove from oven and let it cool 5 minutes before serving.

Crockpot Lasagna Soup Freezer Meal

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:

1. Place all the ingredients except lasagna noodles in labeled freezer bag: 
2. Put noodles in small Ziploc bag and store in cabinet

To serve

1. Thaw over night in fridge
2. Cook for 6-8 hours on "low" setting in slow cooker.
3. Add noodles and cook for an additional 30 minutes. OR cook pasta separately according to package and add to soup when ready to serve.
4. Top with freshly grated mozzarella and/or Parmesan cheeses and serve with a side of garlic bread.