Baked Potato Chowder [SOUP] Freezer Meal Recipe

Baked Potato Chowder [Soup]
makes 4 entrees, 6 servings each

Ingredients:
10 lbs russet potatoes, baked and cooled
1 cup butter
2 cups chopped onion
1/4 cup dried parsley
2 Tbsp. beef bouillon granules (may substitute vegetable bouillon)
1 Tbsp. minced garlic (about 9 cloves)
1 Tbsp. dried basil
2 tsp. salt
2 tsp. black pepper
2 1/3 cups whole wheat flour (or 2 cups all-purpose)
12 cups water
4 cups half-n-half
1 pound sharp cheddar cheese, cut into large chunks

Directions:
Cut potatoes in half; scoop out flesh. Set potato aside and discard skins.
Melt butter in a large stockpot over medium heat. Add onions and cook, stirring, until soft, about 5 minutes. Add parsley, bouillon, garlic, basil, salt, and pepper; cook, stirring, for 2 minutes. Add flour; cook, stirring, 2 minutes longer. Mixture will be like a paste. Gradually add water, half-and-half, and potato; cook, stirring frequently, until soup has thickened, about 30 minutes. Add cheese; cook, stirring, until melted. Cool. Freeze.

Bag Label:
Baked Potato Chowder    Date:___________
Thaw. Bring soup to a simmer over medium
heat. Do NOT boil.

Slow Simmering Bean Soup Freezer Meal Recipe

Slow Simmering Bean Soup

Ingredients:

1 15-oz. can red kidney beans, drained*

1 15-oz. can pinto beans, drained*

3 cups water*

1 14-oz. can stewed tomatoes

1 10-oz. pkg. frozen corn

1 cup sliced carrots

1 cup chopped onions

1 4-oz. can green chilies

2 Tbsp. beef bouillon granules

1 tsp. chili powder

1/4 tsp. minced garlic

Directions:

Combine all ingredients* and pour into a freezer bag.  When thawed, simmer for four hours on top of stove or all day in a slow crock pot.

*Add water, cans (2) of beans, and canned tomatoes after thawing.

Bag Label:

Slow Simmering Bean Soup     Date:_________

Thaw and add 3 cups water, 15-oz. kidney beans,

15-oz. pinto beans, and 14-oz. stewed tomatoes.
Simmer 4 hrs. or all day in crock pot.

Cream Cheese Chicken Chili Freezer Meal Recipe

Cream Cheese Chicken Chili Freezer Meal

Ingredients:
1 can black beans
1 can corn, undrained
1 can Rotel, undrained
1 package ranch dressing mix
1 tsp cumin
1 Tbsp chili powder
1 tsp onion powder
8 oz light cream cheese
2 chicken breasts

Directions:
Drain and rinse black beans. Place chicken at bottom of crock pot, then pour out whole can of corn, Rotel, and black beans. Top with seasonings and ranch mix. Stir together. Place cream cheese on top. Cover with lid and cook on low for 6-8 hours. Stir cream cheese into chili. Use 2 forks to shred chicken. Stir together and serve.

Freezer Meal Directions:
Place all ingredients except cream cheese in a freezer-safe baggie. Mix together. Include 8 oz package of light cream cheese (have them place cream cheese in refrigerator - it can be frozen but it changes texture a little bit; it lasts quite a while in fridge).

Freezer Meal Label:
Thaw. Place into a 6-quart crock pot. Place cream cheese on top. Cover with lid and cook on low for 6-8 hours. Stir cream cheese into chili. Use 2 forks to shred chicken. Stir together and serve.

***I've made this recipe, and I would suggest adding only 1/2 the amount of cream cheese. Also, it tastes great garnished with fresh tortilla chips.***

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.

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.

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.

Slow Cooked Creamy Chicken Tortilla Soup Freezer Meal Recipe

Slow Cooked Creamy Chicken Tortilla Soup

from Campbell's Kitchen

Ingredients:

1 cup Pace® Picante Sauce

2 cans (10 3/4 ounces each) Campbell's cream of chicken soup

1 pound skinless, boneless chicken breasts, cut into 1/2-inch pieces

2 cups frozen whole kernel corn

1 can (about 15 ounces) black beans, rinsed and drained

1 soup can water

1 teaspoon ground cumin

4 corn tortillas (6-inch), cut into strips

1 cup shredded Cheddar cheese (about 4 ounces)

1/3 cup chopped fresh cilantro leaves

Directions:

Stir the picante sauce, soup, chicken, corn, beans, water and cumin in a 4-quart slow cooker (crock pot). Cover and cook on LOW for 4 to 5 hours, HIGH for 2 to 2 1/2 hours or until the chicken is cooked through. Stir the tortillas, cheese and cilantro into the cooker. Cover and cook for 15 minutes. Serve with additional cheese, if desired.

***FREEZER INSTRUCTIONS***: Combine picante sauce, soup, chicken, corn, beans, cumin, and cilantro in a freezer-safe baggie. In two additional (separate) small baggies, place cheese and tortillas.

***TO COOK FROM FROZEN***: To cook, take out of freezer. Place cheese and tortillas in refrigerator. Set soup on counter for about 30 minutes, then dump contents of soup bag into slow cooker (crockpot). Add an additional 2 cups of water. Cook on high for 4 hours, or low for 8 hours. Stir the tortillas and cheese into the cooker. Cover and cook for 15 minutes. Serve with additional cheese, if desired.