Freezer Meals

Last week, while my mom was here. I devoted almost an entire day to cooking. I wanted to do some freezer meals to make life a little less complicated with Holden. And since you are all dying to know, I am sharing the recipes here. And I would love for you to share with me some good meals that can be cooked ahead of time and that freeze well. The ones posted below and have been tasted and approved by Jeremy and I. It was my second run with all of them. The portions are so large, so once I put them in individual freezer bags for 2 people I had 25+ meals in my freezer. Nice! Dinner for a month. Some of the recipes I doubled as I cooked for this very reason. But since we are going to be eating the same 5 meals all month, I would love to hear your recipes for my next go at this. I wonder if it would fit on a comment?? You could try. Or you could post it on your own blog, if you don’t have anything better to blog about. J

Well, here are the meals in my freezer right now.

Chicken Spaghetti
3 chicken breast small box Velveeta
24 oz package of spaghetti noodles cream of chicken soup
cream of mushroom soup cream of celery soup
3 stalks of celery

Boil chicken and chop into bit sized pieces. Dice celery stalks. Boil noddles and celery and drain. Cube Velveeta cheese. Mix all ingredients. Place in storage bags and lay flat in freezer.

To serve: Place mixture in 9X13 pan and bake at 350 for 30 minutes.

Hawaiian Chicken
2 cups chopped chicken breast 1 cup onion
1 cup green bell pepper 2 cans cream of chicken soup
15 oz can of pineapple tidbits 2 teaspoons soy sauce
grape tomatoes

Saute onion and bell pepper until mostly soft. Cook chicken and dice. Mix together with soups, pineapple and soy sauce. Freeze.

To serve: Let thaw, warm in sauce pan over medium heat. Serve over rice and garnish with tomatoes.

Chicken and Rice Wraps
1 lb. chicken breast, cooked and shredded 2 cups water
1 cup mild salsa 1 pkg taco seasoning mix
2 cups instant rice 8-12 flour tortillas
1 cup shredded cheddar

In skillet or saucepan, combine cooked chicken, water, salsa and seasonings. Bring to a boil. Add uncooked instant rice, simmer on low for 5 minutes. Spoon mixture into center of tortillas and add shredded cheese. Wrap tortilla.

To freeze: Wrap each folded tortilla in tin foil and place in 1 gallon freezer bag.

To serve: Take wrap out of foil and wrap in a paper towel. Microwave for 1 minute and 30 seconds.

Tomato Chicken Gumbo
14 oz. chicken broth ½ lb. polish sausage, cooked and sliced
26 oz. can chunky spaghetti sauce 2 cups cooked diced chicken
11 oz can of corn, drained 1 green bell pepper

Mix all ingredients together. Place in Ziploc freezer bags and freeze.

To serve: allow mixture to unthaw. Please in saucepan and let gumbo come to a boil. Add cooked rice. Cover and cook over medium heat for 10 minutes.

Chicken and Bacon Pasta
4 cups penne pasta 12 oz jar of alfredo sauce
peppers in adobe sauce (1-3 peppers depending on how spicey you want the dish)
4 slices of bacon 2 chicken breasts
2 green onions

Boil chicken and slice into bite sized pieces. Cook penne pasta and drain. Cook bacon and chop. Dice peppers finely. Chop green onion. Mix all ingredients and freeze.

To serve: Place mixture in a 5X5 dish and bake for 30 minutes at 350. You may top with parmesan cheese before baking.