Sesame-Soy Sirloin Freezer Meal Recipe

Sesame-Soy Sirloin
from Fix, Freeze, Feast by Kati Neville and Lindsay Tkacsik, adapted by Angela

Ingredients:
6 lbs sirloin steak
½ c soy sauce
¼ c lime juice
2 T sesame oil
2 T brown sugar
3 T minced ginger
3 T minced garlic
3 T sesame seeds
3 t crushed red pepper flakes
a few grinds of black pepper

Directions:
Combine soy sauce, lime juice, sesame oil, and brown sugar. Divide steaks evenly among freezer bags (3 is suggested, but I like to do 6 because we don't eat that much meat in one sitting). Divide sauce evenly over steaks. Divide ginger, garlic, sesame seeds, and pepper flakes evenly among bags. Give a few grinds of black pepper to each bag, then seal and freeze.

To cook: Completely thaw. Preheat grill to a medium heat. Cook for 7 to 9 min on each side, depending on how you like your steak. Baste if desired during the first half of cooking with the marinade.

Royal Thai Thighs Freezer Meal Recipe

This is yummy, especially if you like Thai food. I made it last night and Tom said it was better than the Thai restaurant!

Royal Thai Thighs
from Fix, Freeze, Feast by Kati Neville and Lindsay Tkacsik, adapted by Angela

Ingredients:
8 lbs boneless skinless chicken thighs
8 green onions, chopped
1 8-oz bottle hoisin sauce
½ c peanut butter (Honey roasted is good.)
½ c water
¼ c soy sauce
¼ c sesame oil
¼ c lemon juice
8 t minced garlic
8 t minced ginger (Fresh is best!)
2 t crushed red pepper flakes

Directions:
Mix green onions, hoisin sauce, peanut butter, water, soy sauce, sesame oil, and lemon juice in bowl. Divide chicken thighs into 4 gallon-size freezer bags. Divide sauce evenly between the 4 bags. Add 2 t each garlic and ginger to each bag. Finally, add ½ t red pepper flakes into each bag. Seal and freeze.

To cook, completely thaw in refrigerator. Preheat oven to 375 degrees F. Put chicken with sauce into sprayed baking dish and bake, uncovered, for 45 min or until chicken comes to internal temperature of 180 degrees F. Serve over Basmati rice.

Frozen Apple Pie Filling

This recipe makes enough for 1 pie or 1 pan of crisp or whatever you want to do with it.

Frozen Apple Pie Filling
Melanie

Ingredients:
8-10 apples
½ c sugar
3 T flour
½ t cinnamon
pinch of allspice

Directions:
Measure ingredients into a gallon-size freezer bag. Seal, then mix with fingers. Freeze.

Garden Veggie Soup Freezer Meal Recipe

Garden Veggie Soup
Angela

Ingredients:
2 t minced garlic
1 c sliced mushrooms
3 T olive oil
¼ c uncooked rice
3 ½ c water
1 T chicken base
1 c chopped green pepper
1 c chopped red pepper
1 c sliced fresh garden carrots
1 t salt
½ t dried basil
¼ t dried rosemary
dash of pepper
2 c thinly sliced zucchini
6 medium garden tomatoes, chopped

Directions:
In a large pot, saute mushrooms in oil for about 5 min. Add garlic and cook for 1 min longer. Stir in rice. Cook for 1 min. Add broth, peppers, carrots, and seasonings. Bring to a boil. Reduce heat, cover, and simmer for 20 min or until rice is tender. Stir in zucchini slices and tomatoes. Cook for 5 min, then serve.

***FREEZER INSTRUCTIONS***: Cook as directed. Let cool. Ladle into freezer bag(s). Freeze.
***TO COOK FROM FROZEN***: Thaw. Heat through on stovetop.

Black Bean 'n' Pumpkin Chili Freezer Meal Recipe

Black Bean 'n' Pumpkin Chili
from Melanie

Ingredients:
1 medium onion, chopped
1 medium sweet yellow pepper, chopped
3 garlic cloves, minced
3 T olive oil
3 c chicken broth
2 15-oz cans black beans, rinsed and drained (or equivalent amount of cooked dried beans)
2 ½ c cooked, cubed steak chunks
1 (15-oz) can pumpkin
1 (14 1/2-oz) can diced tomatoes with juices
2 t dried parsley
2 t chili powder
1 ½ t dried oregano
1 ½ t ground cumin
½ t salt

Directions:
In a skillet, saute onion, pepper, and garlic in oil. Transfer to a 5-qt slow cooker. Stir in remaining ingredients. Cover and cook on low for 4 to 5 hours or until heated through.

***FREEZER INSTRUCTIONS***: After sauteing vegetables, stir in remaining ingredients and divide into freezer bags. Freeze.
***TO COOK FROM FROZEN***: Thaw. Slow cook on low for 4 to 5 hours or until heated through.

Chicken Tacos Freezer Meal Recipe

Chicken Tacos
Amy

Ingredients:
1 lb chicken
1 can black beans
2 cups frozen corn or 1 can of corn
2-3 cups Pace salsa

Directions:
Combine all ingredients and place in crock pot. Cook on high for 3-4 hours. Shred chicken and serve in tortillas.

***FREEZER INSTRUCTIONS***: After chicken is cooked and shredded, cool, place in freezer-safe baggies, and freeze. Give a package of tortillas as well.
***TO COOK FROM FROZEN***: Thaw. Heat on stove top until heated through. Serve in tortillas.

Minestrone Soup Freezer Meal Recipe

Minestrone Soup
Carrie

Ingredients:
1 lb ground beef, cooked and drained
1 onion, chopped
2 ribs celery, chopped
2 large carrots, chopped
2 (8 oz) cans tomato sauce
1 (28 oz) can diced tomatoes
1 (15 oz) can green beans, drained
1 (15 oz) can kidney beans, rinsed and drained
1 (15 oz) can garbanzo beans, rinsed and drained
4 cups water
2 cups beef broth
1 1/4 cups cooked macaroni, rinsed in cold water
1/4 tsp pepper
1/2 tsp garlic salt
1/2 tsp basil
1 tsp oregano
salt, to taste

Directions:
Saute onion, carrots, and celery for about 5 minutes. Add cooked beef, tomato sauce and diced tomatoes and stir together. Add green beans, kidney beans, and garbanzo beans and stir together. Add water, beef broth, seasonings and stir together. Let simmer for 20 minutes adding cooked macaroni the last 5 minutes (not cooked in the soup to help the noodles not turn mushy). Add salt, to taste.

***FREEZER INSTRUCTIONS***: Under-cook macaroni noodles by a couple minutes, or leave out entirely. If left out, provide a small baggie with uncooked noodles. Divide in freezer-safe baggies and freeze flat.
***TO COOK FROM FROZEN***: Thaw. Heat on stove top until heated through. If macaroni was left out, add raw noodles and heat until noodles are tender.

Baked Manicotti Freezer Meal Recipe

Baked Manicotti
Alyson

Ingredients:
2 cups marinara sauce, divided
1 egg, lightly beaten
1 (15 oz) tub part-skim Ricotta cheese
1 1/2 cups grated Parmesan cheese
1/4 cup pesto
12 manicotti shells, cooked and rinsed in cold water

Directions:
Spread 3/4 cup marinara sauce on bottom of a 9X13 baking dish. Mix egg, cheeses, and pesto until well blended. Spoon cheese mix into large resealable plastic bag. Using scissors, cut a small hole in one corner of the bottom of the bag. Fill manicotti shells, one at a time, squeezing cheese mix into both sides of each shell. Place manicotti over sauce in baking dish. Pour remaining 1 1/4 cup marinara sauce over manicotti. Cover with foil. Bake at 350 degrees for 40 min or until heated through.

***FREEZER INSTRUCTIONS***: After covering with foil, place in freezer.
***TO COOK FROM FROZEN***: Frozen, bake covered at 375 degrees for 90 min or until heated through. Thawed, bake covered at 375 degrees for 50 min or until heated through.

Chicken Noodle Soup Freezer Meal Recipe

Chicken Noodle Soup
Sara

Ingredients:
2 cups cooked chicken, shredded
1 cup onion, diced
1 cup celery, chopped
2-3 cloves garlic, minced
2-3 cups carrot, chopped
4 cups water
3 Tbsp Better than Bullion
8 oz (1/2 bag) Country Pasta homemade style egg pasta
salt & pepper, to taste
1 can cream of chicken soup

***FREEZER INSTRUCTIONS***: Place cream soup and shredded chicken into gallon freezer-safe baggies. Set aside. In a large pot, saute onion and celery in a little olive oil. Add garlic at the end of saute. Add carrots, noodles, bullion, and 4 cups of water. Cook about 15 minutes. Pour over chicken and cream soup. Seal, label, and freeze.
***TO COOK FROM FROZEN***: Thaw, add 4-6 cups water. Heat & enjoy!

Vegetable Beef Stew Freezer Meal Recipe

Vegetable Beef Stew

Ingredients:

1 medium yellow onion, chopped
2 Tbs flour
1/8 tsp cayenne pepper (optional)
1 Tbs salt
1 tsp black pepper
2 lbs beef stew meat, cut into 1-inch pieces
2 Tbs olive oil
¼ cup balsamic vinegar (optional)
3 cloves of garlic, crushed or finely chopped
Stew Veggies (these are the ones I used):

• 1 turnip, peeled and chopped
• 1 parsnip, peeled and chopped
• 1 rutabaga, peeled and chopped
• 2 carrots, peeled and chopped
• 1-2 stalks celery, chopped
• 1-2 lbs red potatoes (about 15-20 medium – whatever fits in your crock-pot), washed and quartered (I don’t peel these)
• 1 yam, peeled and chopped
• You can also add in frozen veggies like peas and corn in the last 30 to 60 minutes of cooking.

either 1 stew seasoning packet or 1 brown gravy packet (if using gravy – double garlic, add 1 tsp. thyme, and 2 Tbs tomato paste) 
2 (14 oz) cans beef broth
1 medium bay leaf
1/3 cup minced fresh Italian parsley leaves

Place chopped onion in the bottom of crock-pot. In large bowl, mix together flour, cayenne pepper, salt, and black pepper. Add stew meat and toss to coat. Heat oil in saucepan on stove over medium-high heat. When the oil shimmers, add the meat and balsamic vinegar and sear until brown on all sides, about 5 to 6 minutes. Deglaze saucepan with beef broth (after removing meat, this will get all the remaining seasonings & vinegar that are stuck to the pan).

Place seared meat in crock-pot on top of onion. Add garlic, turnip, parsnip, carrots, celery, potatoes, and yam on top of meat (place harder vegetables, such as turnip and carrots, closer to the bottom). Sprinkle seasoning/gravy packet over top, no need to mix in. Pour in beef broth. Add bay leaf (I keep it near the top so I can find it when the stew is done to take it out).

Cook on Low – 9 to 10 hours; High – 4 ½ to 5 hours. Remove bay leaf and serve.

***FREEZER INSTRUCTIONS***: In large bowl, mix together flour, cayenne pepper, salt, and black pepper. Add stew meat and toss to coat. Heat oil in saucepan on stove over medium-high heat. When the oil shimmers, add the meat and balsamic vinegar and sear until brown on all sides, about 5 to 6 minutes. Remove from heat and immediately add beef broth (make sure to scrape up all the remaining seasonings & vinegar that are stuck to the pan). Set aside to cool. Chop vegetables (including garlic and onion) and place in large freezer-safe baggie. Add seasonings, including parsley, to the baggie. Once meat and broth are no longer hot, pour mixture over seasonings and vegetables. If needed, add more broth to cover vegetables and meat completely. Remove air and seal. Include small baggie of frozen peas and corn.

***TO COOK FROM FROZEN***: Thaw 2 days in advance in the refrigerator. Place in crockpot and cook on LOW 9 to 10 hours or HIGH 4 ½ to 5 hours. During last 30 minutes, add in peas and corn. Remove bay leaf and serve.

TIP: If stew meat is tough, put lid back on and cook an additional 1-2 hours or until meat is tender.

Sweet and Sour Meatballs Freezer Meal Recipe

Sweet & Sour Meatballs
Lindsay

Ingredients:
1-2 lbs precooked meatballs (e.g. Costco)
12 oz. chili sauce
10 oz. grape jelly
1 tsp. Worcestershire sauce

Directions:
Combine all ingredients and heat thoroughly. Serve over rice or as finger food for a party.

***FREEZER INSTRUCTIONS***: Combine all ingredients and place in a large freezer-safe baggie. Lay flat in freezer. Also include a small bag of uncooked rice.

***TO COOK FROM FROZEN***: Place meatballs and sauce in a crock pot on low for about 2 hours. Serve over rice.

Chicken Tortilla Soup (Cafe Rio Style) Freezer Meal Recipe

Chicken Tortilla Soup
Carrie

Ingredients:
1 Tbsp olive oil
3 Roma tomatoes, roughly chopped
1 Poblano or 1 Anaheim pepper, seeded and roughly chopped
1 onion, roughly chopped
3 cloves garlic, roughly chopped
1/2 tsp salt (more or less, to taste)
1/4 tsp pepper
1 Tbsp olive oil
3/4 lb cooked chicken and shredded (2-3 breasts, or about 1/2 rotisserie chicken, shredded)
1 tsp cumin
32 oz (4 cups) chicken broth
garnishes: tortilla chips, cheese, sour cream, salsa, or guacamole

Directions:
Heat 1 Tbsp olive oil over medium heat in a large soup pot. Add tomatoes, pepper, onion, garlic, salt and pepper. Let simmer on medium to medium-low heat for about 10 minutes. Once vegetables are softened, transfer to a blender and puree. In the same large soup pot, add 1 Tbsp olive oil, cooked chicken, and cumin (and salt and pepper, to taste). Once chicken is warmed up, add vegetable puree back into large soup pot. Add chicken broth and stir to combine. Let simmer an additional 15-20 minutes. Garnish with tortilla chips, cheese, sour cream, salsa, or guacamole.

***FREEZER INSTRUCTIONS***: Before adding chicken broth, remove from heat. Add broth and cool quickly. Portion into freezer-safe baggies. In two separate small baggies, place cheese and tortilla chips.

***TO COOK FROM FROZEN***: Thaw. Place soup into large soup pot. Bring to a low boil, and simmer for 15-20 minutes. Garnish with tortilla chips, cheese, sour cream, salsa, or guacamole.

Slow Cooker Santa Fe Soup Freezer Meal Recipe

Santa Fe Soup
Lindsay

Ingredients:
1 lb ground beef, cooked and drained
1 can kidney beans, liquid reserved
1 can diced tomatoes, liquid reserved
1 can black beans, liquid reserved
1 can pinto beans, liquid reserved
1 can whole corn, liquid reserved
1 packet ranch dressing mix
1 packet taco seasoning
garnishes: sour cream, cheese, Frito chips

Directions:
Put all ingredients (do not drain) into crock pot and cook until warm*. Top with sour cream, cheese and Frito chips.

*For a crowd I use 2 cans/packages of everything. You can easily adjust this recipe to your preference, adding more or less of what you like. You can cook until warm but I like to cook it all day for even better flavor.

***FREEZER INSTRUCTIONS***: Place everything (except garnishes) into a large freezer-safe baggie and stir to mix. In two separate small baggies, place cheese and Frito chips.

***TO COOK FROM FROZEN***: Thaw. Place soup into crock pot and cook until warm, about 3-4 hours on low. Top with sour cream (not included), cheese and Frito chips.

Creamy Wild Rice & Chicken Soup Freezer Meal Recipe

Creamy Wild Rice & Chicken Soup

Adapted from Shroomies Soup Book

Ingredients:

1/2 cup butter (olive oil would also work)

1 1/2 cups carrots, peeled & diced (about 2 large)

1 1/2 cups celery, diced

1 onion, diced

3/4 lb cooked chicken, diced (I used about half of a 3-lb rotisserie)

2 boxes wild rice-a-roni

3 cubes chicken bouillon (or equivalent - I used chicken base)

4 cups water

1 tsp black pepper

1 (12 oz) can evaporated milk

salt, to taste

*slurry: 2 Tbsp cornstarch to 1 cup water

Directions:

Melt butter on medium heat in large soup pot. Add celery, carrots, onion, bouillon, rice, seasoning packets, and pepper. Cook for 4 minutes stirring often. Add water and bring to a boil. Continue to cook for 10 more minutes (or until vegetables and rice are tender). Add slurry* to thicken if needed. Remove from heat. Add milk and stir to combine. Add salt to taste. Let stand 3 minutes and serve. Makes 6-8 servings.

***FREEZER INSTRUCTIONS***: Instead of adding 4 cups water, add 3 cups water. When adding the milk, add 1 cup ice water. Cool down quickly and divide into freezer-safe baggies.

***TO COOK FROM FROZEN***: Thaw. Reheat on stovetop until hot.

Apricot Curry Chicken Freezer Meal Recipe

Apricot Curry Chicken

Amie

Ingredients:

1 package onion soup mix

2 tsp curry

1/2 cup Italian salad dressing

1 small jar apricot preserves

1-2 lbs raw chicken, cut into 1-inch cubes

Directions:
Preheat oven to 375 degrees. In a 9 X 13 baking dish, mix together soup mix, curry, Italian salad dressing, and preserves. Add chicken and stir to coat. Cover and bake 35-45 min, or until chicken is cooked through. Serve over rice.

***FREEZER INSTRUCTIONS***: In a large freezer-safe baggie, add soup mix, curry, Italian salad dressing, and preserves. Mix together well. Add chicken and seal the bag, making sure to get as much air as possible out (to prevent freezer burn).

***TO COOK FROM FROZEN***: Thaw. Preheat oven to 375 degrees. Add chicken and sauce to a 9 X 13 baking dish. Cover and bake 35-45 min, or until chicken is cooked through. Serve over rice.

Bean Burritos Freezer Meal Recipe

Bean Burritos

Adapted from Martha Stewart

Stock your freezer with these healthy single-serving dinners (or hearty lunches). These vegetarian burritos reheat well in the microwave, making them A-OK for a workplace kitchenette.

Ingredients:

3/4 cup(s) rice (brown or white)

2 tablespoon(s) olive oil

1/2 medium onion, chopped

4 garlic cloves, chopped

1 jalapeno chile, chopped (ribs and seeds removed, for less heat)

1/2 teaspoon(s) ground cumin

Coarse salt and ground pepper

3 tablespoon(s) tomato paste

3 can(s) (15 ounces each) pinto beans, drained and rinsed

1 bag(s) (10 ounces) frozen corn kernels

2 scallions, thinly sliced

8 (10-inch) burrito-size flour tortillas

2 cup(s) (8 ounces) shredded Monterey Jack cheese

Salsa and sour cream, optional

Directions:

Cook rice according to package instructions; set aside.

Meanwhile, heat oil in a large saucepan over medium. Add onions, garlic, jalapeno, and cumin; season with salt and pepper. Cook, stirring occasionally, until golden, 10 to 12 minutes. Add tomato paste, and cook, stirring, 1 minute.

Add beans and 1 1/2 cups water; bring to a boil, reduce heat to medium, and simmer, stirring occasionally, until thickened, 10 to 12 minutes. Add corn; cook to heat through, 2 to 3 minutes. Remove from heat; stir in scallions.

Heat tortillas according to package instructions; fill with rice, bean mixture, and cheese.

Assemble: Mound 1/4 cup rice, 3/4 cup bean mixture, and 1/4 cup cheese on one side of tortilla. Fold, and hold in sides. Starting from filled end, holding sides in as you work, tightly roll into a bundle. Place on a baking sheet, seam side down, and prepare remaining burritos.

Serve immediately, with salsa and sour cream.

Makes 8 burritos.

***FREEZER INSTRUCTIONS***: Wrap individually in first plastic, then aluminum foil. Freeze up to 3 months.

***TO COOK FROM FROZEN***: Remove foil and plastic wrap. Wrap loosely with paper towel and place on microwave-safe plate. Microwave on high, 1:30 to 1:40. Serve immediately, with salsa and sour cream.