Ingredients:
10 boneless, skinless chicken thighs OR 8 breasts, chunked
1 cup honey
1/2 cup soy sauce
1/4 cup ketchup
2-3 cloves garlic, crushed
1 tsp. ginger
1/2 cup pineapple juice
2 Tbsp. cornstarch
1/4 cup water
Directions:
Place all ingredients in a crock pot and cook over low heat for 8 hours or high heat for 4-6 hours. Serve over rice.
To Freeze:
Label freezer bags with a name, date, and directions. Divide the chunked chicken between 2 quart sized freezer bags. Mix together remaining ingredients for the sauce and divide between the two bags. To reheat, thaw ingredients overnight in the fridge, or under warm water and then cook in a crock pot (low heat for 8 hours or high heat for 4-6 hours). Serve over rice.
Time to Make: 4-8 hours depending on heat of crock pot
Difficulty: Easy
Recipe Origin: http://www.six-cents.com/2012/06/crockpot-freezer-cooking-101.html
Number of Servings: makes 2 quart sized bags of 4 servings each.
Showing posts with label Freezer Meals. Show all posts
Showing posts with label Freezer Meals. Show all posts
06 December, 2013
Scalloped Potatoes
Ingredients:
12 large potatoes, cut into 1/4 inch round slices OR a large bag of frozen potatoes
2 cans of cream of something soup (cream of celery, mushroom, etc)
2 cans water
2 ham steaks, cubed
8 ounces cheddar cheese, grated
4 cups of frozen broccoli
salt and pepper, to taste once cooked
Directions:
Place all ingredients in a crock pot and cook over low heat for 8 hours or high heat for 4-6 hours.
To Freeze:
Label freezer bags with a name, date, and directions. Be sure to include a direction to add soup and water to the recipe when cooking. Divide all ingredients except soup, water, and salt and pepper into gallon sized bags. Freeze bags in the freezer. I froze the potatoes and broccoli in one quart sized bag and the ham and cheese in another and then taped the bags together.
Time to Make: 4 - 8 hours depending on your crock pot temperature
Difficulty: Easy
Recipe Origin: http://www.six-cents.com/2012/06/crockpot-freezer-cooking-101.html
Number of Servings: I got 3 freezer meals from these ingredients. Each meal included 2 quart sized bags of ingredients or enough to serve 4.
Spaghetti Sauce
Ingredients:
1/2 lb - 1 lb Italian Sausage
1-2 lbs. lean ground beef
2 small onions, chopped
2-3 cloves garlic, chopped
1 tsp. Italian herb seasoning
2 - 29 ounce cans tomato sauce
2 - 6 ounce tomato paste
2 - 14.5 ounce cans Italian-style diced tomatoes
1/2 tsp. dried thyme leaves
1/2 tsp. dried basil
1 tsp. dried oregano
2 tsp. sugar
Directions:
Brown sausage and ground beef in a large pot over medium heat. Once browned, drain off the grease. Add onions and garlic and continue cooking a few minutes until onions are translucent. Add seasonings and tomatoes and simmer over medium heat for 10 minutes until hot.
To Freeze:
Chill the sauce in the refrigerator until cool. Label freezer bags and then distribute the sauce into the freezer bags. A quart size freezer bags will give 4 adult size servings. To reheat you can either thaw the bags over night in the fridge and then heat in a crockpot (low 8 hours or high 4-6 hours) or stove top, or you can thaw bags in warm water until mostly thawed and then heat over a stove top or in crockpot.
Time to Make: about 30 minutes
Difficulty: Easy
Recipe Origin: http://www.six-cents.com/2012/09/freezer-cooking-away.html
Number of Servings:
1/2 lb - 1 lb Italian Sausage
1-2 lbs. lean ground beef
2 small onions, chopped
2-3 cloves garlic, chopped
1 tsp. Italian herb seasoning
2 - 29 ounce cans tomato sauce
2 - 6 ounce tomato paste
2 - 14.5 ounce cans Italian-style diced tomatoes
1/2 tsp. dried thyme leaves
1/2 tsp. dried basil
1 tsp. dried oregano
2 tsp. sugar
Directions:
Brown sausage and ground beef in a large pot over medium heat. Once browned, drain off the grease. Add onions and garlic and continue cooking a few minutes until onions are translucent. Add seasonings and tomatoes and simmer over medium heat for 10 minutes until hot.
To Freeze:
Chill the sauce in the refrigerator until cool. Label freezer bags and then distribute the sauce into the freezer bags. A quart size freezer bags will give 4 adult size servings. To reheat you can either thaw the bags over night in the fridge and then heat in a crockpot (low 8 hours or high 4-6 hours) or stove top, or you can thaw bags in warm water until mostly thawed and then heat over a stove top or in crockpot.
Time to Make: about 30 minutes
Difficulty: Easy
Recipe Origin: http://www.six-cents.com/2012/09/freezer-cooking-away.html
Number of Servings:
07 October, 2012
Creamy Potato Soup
Ingredients:
4 cups chicken broth
4 cups peeled and cubed potatoes
1 cup minced onion
1 cup celery, diced
1 cup ham, cubed
1/2 tsp. seasoning salt
1/4 tsp. white pepper (black is okay too)
1/4 tsp. ground red pepper
1 (8 ounce) package cream cheese
Directions:
In a large pot, combine the chicken broth, potatoes, onion, celery, and spices. Bring to a boil and boil until the potatoes are tender, stirring occasionally. Combine the cream cheese with some of the soup broth and blend till smooth. Reduce the heat and add the cream cheese mixture to the soup. (You could also chunk up the cream cheese to small cubes and stir them in the soup until they are melted - just be sure the heat is reduced so you don't curdle the cheese.) If desired, thicken the soup a little with cornstarch. Serve warm.
To Freeze:
Prepare soup as directed above. Chill until cool in the refrigerator and then divide into labeled freezer bags. If you double this recipe you will get 4-5 quart sized freezer bags of 4 cups of soup in each. To reheat, thaw over night in the fridge or thaw under warm water. Then reheat over low-medium heat until hot.
Time to Make: about 45 minutes
Difficulty: Easy
Recipe Origin: adapted from the recipe posted here.
4 cups chicken broth
4 cups peeled and cubed potatoes
1 cup minced onion
1 cup celery, diced
1 cup ham, cubed
1/2 tsp. seasoning salt
1/4 tsp. white pepper (black is okay too)
1/4 tsp. ground red pepper
1 (8 ounce) package cream cheese
Directions:
In a large pot, combine the chicken broth, potatoes, onion, celery, and spices. Bring to a boil and boil until the potatoes are tender, stirring occasionally. Combine the cream cheese with some of the soup broth and blend till smooth. Reduce the heat and add the cream cheese mixture to the soup. (You could also chunk up the cream cheese to small cubes and stir them in the soup until they are melted - just be sure the heat is reduced so you don't curdle the cheese.) If desired, thicken the soup a little with cornstarch. Serve warm.
To Freeze:
Prepare soup as directed above. Chill until cool in the refrigerator and then divide into labeled freezer bags. If you double this recipe you will get 4-5 quart sized freezer bags of 4 cups of soup in each. To reheat, thaw over night in the fridge or thaw under warm water. Then reheat over low-medium heat until hot.
Time to Make: about 45 minutes
Difficulty: Easy
Recipe Origin: adapted from the recipe posted here.
03 August, 2010
Clam Chowder
Ingredients:
1 cup celery, diced
1 cup onion, diced
2 cups potatoes, finely chopped
2 cans minced clams
3/4 cup butter, melted
3/4 cup flour
1 quart half and half
1/4 tsp. pepper
1 + 1/2 tsp. salt
1 tsp. sugar
1/4 tsp. thyme
Directions:
In a large pot, combine the celery, onion, and potatoes. Drain the juice from the cans of clams over the veggies and add enough water to cover the veggies. Simmer the veggies over med heat until the potatoes are tender. Meanwhile, combine and blend the melted butter and flour in a medium bowl. Add the half and half to the flour mixture and whisk until it is smooth. Once the potatoes are tender, add the half and half mixture to it as well as the chopped minced clams, pepper, salt, sugar, and thyme. Stir till blended and continue cooking until it is heated well. Serve warm.
To Freeze:
Prepare as directed above and then chill until cooled. Divide into labeled freezer bags. If you double the recipe you will get 4-5 quart sized freezer bags full with 4 cups of soup in each. To reheat, thaw bags in the refrigerator overnight or under warm water. Then heat on a stove top over low-medium heat until hot.
Difficulty: Easy
Time to Make: about 40 minutes
Recipe Origin: Annette Gardner
1 cup celery, diced
1 cup onion, diced
2 cups potatoes, finely chopped
2 cans minced clams
3/4 cup butter, melted
3/4 cup flour
1 quart half and half
1/4 tsp. pepper
1 + 1/2 tsp. salt
1 tsp. sugar
1/4 tsp. thyme
Directions:
In a large pot, combine the celery, onion, and potatoes. Drain the juice from the cans of clams over the veggies and add enough water to cover the veggies. Simmer the veggies over med heat until the potatoes are tender. Meanwhile, combine and blend the melted butter and flour in a medium bowl. Add the half and half to the flour mixture and whisk until it is smooth. Once the potatoes are tender, add the half and half mixture to it as well as the chopped minced clams, pepper, salt, sugar, and thyme. Stir till blended and continue cooking until it is heated well. Serve warm.
To Freeze:
Prepare as directed above and then chill until cooled. Divide into labeled freezer bags. If you double the recipe you will get 4-5 quart sized freezer bags full with 4 cups of soup in each. To reheat, thaw bags in the refrigerator overnight or under warm water. Then heat on a stove top over low-medium heat until hot.
Difficulty: Easy
Time to Make: about 40 minutes
Recipe Origin: Annette Gardner
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