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10 Freezer Meals in 2 Hours – It’s True!

Freezer Meals You’ll LOVE!

As you all know I have been wanting/trying to stock my freezer chock full before this baby arrives. My preparations have really been a little here a little there, stocking up on sales, not full meals like I had really wanted. I FINALLY got around to trying bulk freezer meal cooking with my neighbor and good friend, Pam, from Over the Big Moon. I’ll tell you what, this won’t be the last time! I felt so good after we finished them. It went so fast and I love knowing I have some meals in my freezer that are not only quick, but delicious! We did it in two little sessions. Session one we did Cilantro Lime Chicken w/ Corn and Black Beans, Pineapple Chicken and Beef Enchiladas. The second little session we did World’s Best Chicken and Garlic Lime Chicken.

Cilantro Lime Chicken w/Corn and Black Beans

Recipe: 

6-8 Boneless, Skinless Chicken Breasts
4 Tbs Olive Oil 
2+ Limes, juiced (I like a little more lime then the recipe calls for) 
1 large bag of Frozen Corn (or two smaller bags) 
4 minced Garlic Cloves 
1 finely Chopped Red Onion 
2 cans of Black Beans, drained and rinsed 
2 tsp Cumin or Chipotle powder 
Salt and Pepper to taste  

Take ingredients and split everything into two containers. Mix bag by shaking, seal, label and put in the freezer. Cooking instructions: Cook in Crockpot on Low for 8 hours or High for 4 hours. Serve with hot tortillas and dress with sour cream, guacamole, and/or cheese.

Pineapple Chicken
Recipe:
2 1/2 C. White Sugar
1/2 C. Soy sauce
1 C. Pineapple juice
1 C. Ketchup
1/4 C. Red Wine Vinegar
2 T. Mustard
6-8 Boneless, Skinless Chicken Breasts
2 – 16 oz. can Crushed or Tidbits Pineapple tidbits or crushed, drained (use drained juice for above)

Clean and trim chicken and split between two Gallon Ziplock bags.

In a sauce pan, over medium-high heat, combine sugar, soy sauce, pineapple juice, ketchup, vinegar, and mustard. Bring to a boil and cook until ingredients are well combined, about 3-4 minutes. Then put in the fridge or freezer to cool some before pouring over the chicken in the Gallon Ziplock.

Once cooked a bit, divide sauce between two bags. Then seal, label and freeze flat.

Cooking Instructions: Cook in Crockpot on Low for 8 hours or High for 4 hours. Serve over rice.

 Creamy Beef Enchiladas

Recipe:
3 lb Chuck Roast, Cooked and Shredded
1 onion
1 small can diced green chilis
Sauce:
2 packet McCormick Enchilada Sauce (prepared)
Tomato Sauce
1 cup heavy whipping cream (to preference)

To prepare the Chuck Roast I always cook my roast overnight in my Crockpot in 2 cans of Beef Broth, 1 can of water, a Fajita packet and a Au Jus packet in with it and cooked the Chuck Roast on LOW overnight. I also chop an onion and put in the crockpot with the Chuck Roast. In the morning shred roast, spoon cooked onion out of sauce and add to the shredded roast, along with the can of diced green chilis.

Prepare Sauce in a large pot on the stove by following the directions on the McCormick Enchilada Sauce packet. Once prepared add heavy whipping cream.

Assemble Enchiladas to preference: My hubby likes a pretty plain inside. All I do for the inside is lay out a tortilla, put the meat in the middle, sprinkle some cheese and approx 1 tablespoon of the sauce. Then I roll them up. You could also layer the olives, beans, and rice here too. For freezer meals, I use disposable pans. But, you can use your glass pans if you want. I always coat the pan with some cooking spray and like 1/2 cup+ of sauce and then lay them in the pan. After the pan is full I cover all the Enchiladas with plenty (approx 2 cups) of sauce and sprinkle the cheese all over them!

After I’m finished I cover the enchiladas with tin foil and then I put the lid on to the disposable pan.

Reheating Instructions: If reheating from a frozen state, preheat the oven to 350 and cook for 45 minutes. If reheating from a thawed state, preheat the oven to 350 and cook for 20 minutes.
World’s Best Chicken & Garlic Lime Chicken

World’s Best Chicken Recipe: Originally found here.
4-6 Chicken Thighs
1/2 cup Dijon Mustard
1/4 cup Maple Syrup
1 Tablespoon Red Wine Vinegar
2 tsp. Rosemary
Salt & Pepper

Trim fat off your chicken thighs. (Don’t worry about getting all the fat off. Chicken thighs are really fatty, but they are so cheap! They are perfect for the crock-pot because the fat melts off of them and by the time they are done they fall right off the bone.) You can substitute for chicken breasts if you prefer, but I have made them both ways and thighs always taste better in the crock-pot. Dump all ingredients into your freezer bags.

When ready to use, thaw bag just enough to dump into crock-pot. Cook on low for 8 hours. Serve with rice.

Garlic Lime Chicken Recipe: Originally found here.

5 bone-in chicken thighs
1/2 cup soy sauce
1/4 cup lime juice
1 Tbsp Worcestershire sauce
2 garlic cloves, minced
1/2 tsp dry mustard
1/2 tsp ground pepper
1 Tbsp quick-cooking tapioca

Dump all ingredients into freezer bag and mix around. When ready to use, place chicken in slow cooker. Combine remaining ingredients and pour over chicken. Cover and cook on LOW 4-6 hours. Makes 5 servings.

Wahlah! So, to wrap up, we made 10 freezer meals (5 different meals, 2 of each) in about two hours! Awesome, right? Granted, there were two of us, but one of us was almost always corralling our rowdy children. Next time, we are hoping to be even more ambitious since this time was so successful.

Good luck with your freezer cooking!

*This post may be linked up at one of these fabulous linky parties, check them out!
**This post has been featured by our awesome friends at:
Michelle’s Tasty Creations and Crafty Ideas
  • http://www.blogger.com/profile/11263984072400532472 Becca @ The Sassy Penguin

    These all look so yummy! I have to stock my freezer and may give these a try~

  • http://www.blogger.com/profile/15498372143914207334 Amelia

    Sounds awesome! My mom always makes me a sausage rice casserole mix before she leaves me after her baby visit. It is super easy too, and delish. I should message you the recipe.

    • http://www.blogger.com/profile/15561942106693655180 Jessica

      Yes please I would LOVE that! Sounds amazing. Oh, and thank goodness for mothers!

    • http://www.blogger.com/profile/14846103519931910810 sldrwfe

      Would you mind sending the recipe my way?
      danatoo@yahoo.com

  • Anonymous

    LOVE all these recipes. Thanks so much for sharing!

  • http://www.blogger.com/profile/09514526416067526357 Cherry

    Visiting from A Bowl Full of Lemons – what a great feeling to put meals in the freezer! I love to do this together with some my daughters, with families of their own. Enjoy your freezer meals!

  • http://www.blogger.com/profile/15229713083139347935 Erin

    These all look so good and so easy! I just HAVE to take the time to do this sometime.

  • http://www.blogger.com/profile/07807499938216115613 The Quiet Mom

    This is a great idea. Thank you for sharing!

    Hopping by and following your lovely blog (Twitter and Pinterest).

    The Quiet Mom blogging @ How to Cook Fresh Artichoke Recipe

    Also, don’t miss this: 12 Major Reasons to Use Self-Hosted WordPress for Blogging and Selling Your Products Online + Custom Blog or Social Network Button Giveaway

  • Anonymous

    Looks good! But how much cilantro do you put in the Cilantro Lime Chicken w/Corn and Black Beans?

    • http://www.blogger.com/profile/15561942106693655180 Jessica

      We just used about a handful but you can do more or less according to preference!

  • http://www.blogger.com/profile/05803396840226535742 Alison Sanchez

    Jessica, I stumbled across this post on Pinterest, and now I’m a follower! I’m planning on making the Cilantro-Lime Chicken (I already bought all the ingredients!!), but in the recipe you don’t specify how much cilantro you use! Whoopsie, guess I’ll have to wing it!

    • http://www.blogger.com/profile/15561942106693655180 Jessica

      So sorry Alison! We just used about a handful, but you could do more or less to taste! Sorry for the late response, I’ve been out of town! Hope you liked the recipe!

  • http://www.blogger.com/profile/09460314438917640546 Cathleen Caves

    In the pineapple chicken recipe the ingredients state that you need 2 can of crushed pineapple but in the recipe they are not used. Just wondering when to throw those in. Can’t wait to stick my freezer! Thanks!

  • http://www.blogger.com/profile/09460314438917640546 Cathleen Caves

    In the pineapple chicken recipe the ingredients state that you need 2 can of crushed pineapple but in the recipe they are not used. Just wondering when to throw those in. Can’t wait to stick my freezer! Thanks!

    • http://www.blogger.com/profile/15561942106693655180 Jessica

      Hey Cathleen! So sorry about that overlook! We added the pineapple to our bags right before we stuck them in the freezer, but it also works if you cook the pineapple in with the sauce!

      It’s funny that you asked this today, because one of my pineapple chickens is in the crock pot right now for dinner tonight! :).

      Hope this helps!

  • http://www.bizzaromom.com/ Bizzaromom

    I love this! I actually couldn’t find the McCormick Enchilada sauce packets, so I found a recipe for Enchilada sauce that was just as simple, and I thought I’d share it with you in case anyone else was finding the same trouble. I actually modified the recipe for a cook one freeze one recipe, and I made mine with pork. check out the whole recipe (which I credited you for) at http://www.bizzaromom.com

    Otherwise, here’s the quick and easy enchilada sauce:
    Ingredients:

    1/4 olive oil
    1/4 tsp chilli powder (I skipped this because I cook for a toddler and I can’t handle spicy either)
    2 Tbsp flour
    1 8oz can of tomato sauce
    1/4 tsp cumin
    1/4 tsp garlic powder
    1 packet of sazon
    1 1/2 cups broth from pork crockpot (you can always use water, or canned broth)
    1 cup of heavy cream

    In a medium sized skillet over medium heat, add the oil and let it warm up, but don’t let it get too hot. A minute or two will do it.
    Reduce the heat to medium and add the flour. Stir in constantly so it doesn’t burn. It will turn a light toasty brownish color after two or three minutes. This is also when you can add the chili powder if you’re going to use it.
    Add the tomato sauce and stir. It’s going to look thick right away, so gradually stir in the broth you took out of the crock.
    Add your seasonings (cumin, garlic powder, sazon) and stir it all together.
    Let this sit for a few minutes until you see it get slightly thicker.
    Add cream, and stir well. This is so pretty to see blend together.

  • http://www.blogger.com/profile/17162017380194638861 Rita

    Thanks for all the great freezer meal recipes! They are awesome.

  • http://www.blogger.com/profile/03922238346208514763 Kendra

    I’m curious… I always buy my chicken breast frozen from Sam’s club. Do you think this would work using already frozen meat or does the meat merinate in the bag?

  • http://www.blogger.com/profile/07230674177106954144 RedBerry Prepper

    I just found your blog & I love it! Looking forward to doing these freezer/crockpot meals. Thanks for all the great content!

  • dara

    These look great and as a busy mother very handy .My question is how many do these feed as I have 5 family members 2 of which are 20 year old boys .

    • prettyprovidence

      They feed my family of four (two baby eaters though) usually for dinner and lunch the next day. If your boys eat a ton I would maybe throw in an extra breast or two, but you could keep all the ingredients the same! Hope that helps!