Easy Cheap Freezer Meals // Julie Pachecko

 

Slow Cooker BBQ Chicken

INGREDIENTS

• 1.5 lbs chicken breast
• 1/2 cup barbecue sauce
• 1/3 cup Italian dressing (I like Olive Garden brand)
• Hamburger buns

DIRECTIONS

1. Write the name of the recipe and directions on a gallon-sized freezer bag. Add the chicken, barbecue sauce, and Italian dressing to a large freezer bag.
2. When ready to cook, let thaw, then add to a greased slow cooker and cook on HIGH for 4 hours or LOW for 6 hours, or until the chicken is cooked through. Shred with two forks in the slow cooker. Serve on buns and with coleslaw, if desired, and enjoy.

Slow Cooker Chicken and Wild Rice

INGREDIENTS

• 1 lb chicken breast
• 3 large carrots
• 2 ribs celery
• 1 yellow onion
• 1 tbsp minced garlic
• 1 cup wild rice (not instant wild rice)
• 1 cup frozen peas
• 1/2 tbsp salt
• 1 tsp pepper
• 1 tsp dried thyme
• 1 tsp dried oregano
• 3 cups chicken broth
• 1 cup cheddar cheese, shredded

DIRECTIONS

1. Write the name of the recipe and directions on a gallon-sized freezer bag. Add all of the ingredients to the bag except for the chicken broth and cheese.
2. When ready to cook, let thaw, then add all the ingredients to the slow cooker. along with the chicken broth.
3. Cook on HIGH for 2 1/2 hours, checking every half hour. Do not cook on LOW or the rice will get mushy.
4. After the rice is cooked, stir in the cheese. Let the cheese melt and serve. Enjoy!

Fiesta Chicken Casserole

INGREDIENTS

• 4 cups cooked shredded chicken
• 1 cup uncooked instant rice
• 10 oz can Rotel Diced Tomatoes and Green Chiles
• 2 tbsp taco seasoning
• 3 tbsp milk
• 15 oz can corn, drained
• 10 oz can cream of chicken soup
• 15 oz can black beans, drained and rinsed
• 1 1/2 cups shredded cheddar cheese
• toppings like shredded lettuce, diced tomatoes, and sliced avocado (optional)

DIRECTIONS

1. Write the name of the recipe and directions on a gallon-sized freezer bag. Add all of the ingredients to a bowl except for 1/2 cup of the cheese and mix well. Pour into a disposable aluminum baking tray and cover tightly with 1-2 layers of foil. Write the directions on the foil with a permanent marker.
2. Before you’re ready to bake, preheat oven to 350℉. Sprinkle the top of the casserole with 1/2 cup cheese.
3. If baking from frozen, bake for 60 minutes, covered, then remove the foil and bake for an additional 10-15 minutes. If you let the casserole thaw overnight, bake for 30 minutes, covered, then remove the foil and bake for an additional 10-15 minutes.
4. Top with your favorite toppings and enjoy!

Sheperd’s Pie

• 1 lb ground beef
• 6 oz frozen peas and carrots
• 1 white onion, diced
• 2 tsp dried parsley
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 tbsp Worcestershire sauce
• 2 tbsp tomato paste
• 1 cup beef broth
• 24 oz container Bob Evans Original Mashed Potatoes (you can also make your own if you prefer)
• 1.5 cups shredded sharp cheddar cheese

DIRECTIONS

1. To a skillet on the stove add the ground beef and onion. Cook until the ground beef is browned and cooked through, then remove any excess grease. Add the seasonings, salt, pepper, parsley, rosemary, and thyme, and stir well. Add the Worcestershire sauce and tomato paste and stir to combine. Add the broth and frozen peas and carrots. Stir well and let simmer for 7 minutes on the stove.
2. Spray a 9×13 aluminum disposable baking dish with nonstick spray, then add the ground beef mixture to the bottom of the pan. Spread it out evenly, then carefully spread the mashed potatoes all over the filling. Cover tightly with 1-2 layers of foil. Write the directions on the foil with a permanent marker.
3. Preheat oven to 350℉. Sprinkle the top of the casserole with cheese.
4. If baking from frozen, bake for 60 minutes, covered, then remove the foil and bake for an additional 10-15 minutes. If you let the casserole thaw overnight, bake for 25 minutes, covered, then remove the foil and bake for an additional 10-15 minutes. Enjoy!

Sausage and Vegetables Sheet Pan

• 3 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 lb golden or red potatoes, cubed
• 1 lb smoked chicken sausage, sliced into disks
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 white onion, sliced

DIRECTIONS

• Chop all the vegetables and potatoes, and slice the sausage. Add to a bowl and combine with the seasonings and the olive oil.
• Write the directions on the container with a permanent marker. Pour the veggies and sausage into an aluminum baking dish or gallon-sized freezer bag. (You can also lay everything out on a parchment-lined baking dish and place in the freezer for a few hours, then transfer to a plastic bag. This will prevent things from sticking together).
• When ready to bake, preheat the oven to 350℉. If frozen in a plastic bag, let thaw for a few minutes before pouring out into a greased sheet pan so everything doesn’t stick together. If frozen in an aluminum dish, you don’t have to let it thaw, and can bake it for 40-50 minutes.
• If thawed, pour into a greased sheet pan and bake for 35-40 minutes. Enjoy!

Italian Style Meatballs – Freezer Meatballs

INGREDIENTS

• 2.5 lbs ground beef, lean

• 1 onion, finelly diced

• 2 eggs

• 3/4 cup Italian style breadcrumbs

• 1/2 cup parmesan cheese

• 1/2 tsp salt

• 1 tsp oregano

• 1 tsp garlic powder

• 1/2 tsp pepper

• 2 tbs tomato paste

• 3 tbs milk

DIRECTIONS

• Add all of the ingredients into a large bowl and mix to combine.
• Roll the meatball mixture into golf ball sized meatballs.
• Make Them Now:
• Preheat oven to 400 degrees
• Place meatballs on a sheet pan and bake for 22-25 minutes or until cooked through. Enjoy!
• Make Them In To A Freezer Meal:
• Line a sheet pan with wax paper. Place meatballs onto the sheet pan and freeze for 2-3 hours or until frozen.
• Once frozen place into a large freezer bag and store in the freezer.
• Bake From Frozen:
• Preheat oven to 400 degrees
• Place desired amount of meatballs on sheet pan and bake for 27-33 minutes or until cooked through. Enjoy!
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