Freezer Meals // Six Sisters Stuff

Baked Pancakes Recipe

Ingredients

  • 1 ½ cups milk
  • ¼ cup butter, melted
  • 2 eggs
  • 2 Tablespoons sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 2 cups flour, all-purpose or whole wheat will work
  • 3 teaspoons baking powder
  • ½ teaspoon salt

Equipment

Instructions

  1. Preheat oven to 350 degrees. Spray a 9×13" baking pan with non-stick cooking spray.
  2. In a large bowl, mix together the milk, butter, and eggs. Mix in the remaining ingredients. Pour batter into the baking pan.
  3. Cook for 25-30 minutes, remove from oven. Let cool for 5 minutes, then cut into squares and serve.
  4. (If freezing, follow directions above recipe.)

Notes

How to freeze baked pancakes:
After making these pancakes, let them cool down.
Once they cooled, I cut them up into individual servings, placed them in Ziploc freezer bags and froze them until my kids needed them for breakfast.
When they are ready to eat, I pop them into the microwave for about 90 second, pour some syrup on top, and they are good to go.
Add mix-ins to these baked pancakes:
You could also mix in blueberries, bananas, chocolate chips or whatever else you want to make these pancakes even better.
I have made these pancakes with all-purpose flour and whole wheat flour and both versions are delicious.

Nutrition

Calories: 221 kcal · Carbohydrates: 30 g · Protein: 6 g · Fat: 9 g · Saturated Fat: 5 g · Trans Fat: 1 g · Cholesterol: 61 mg · Sodium: 391 mg · Potassium: 111 mg · Fiber: 1 g · Sugar: 5 g · Vitamin A: 311 IU · Calcium: 153 mg · Iron: 2 mg

Stuffed Mexican Chicken Shells 

Ingredients

  • 4 cups chicken breasts, cooked and diced
  • 15.5 ounces black beans, 1 can, rinsed and drained
  • 6 green onions, diced
  • 1 green pepper, diced
  • 1 red pepper, diced
  • 24 ounces cream cheese, 3 (8 oz blocks) softened, not melted
  • 28 ounces diced tomatoes with green chilis, 2 (14 oz cans) rotel, or store brand
  • ¼ cup chicken broth
  • 1 teaspoon cumin
  • 1½ cups sharp cheddar cheese, shredded
  • 2 cups salsa
  • 40 Jumbo Pasta shells

Equipment

Instructions

  1. Cook pasta shells in well salted, boiling water until al dente (still have a little bite to them- if you cook them too long, they will be difficult to stuff). Drain the pasta and set aside while you make the filling.
  2. For the filling, add diced chicken, drained black beans, green onions, diced peppers, and cumin into a  large mixing bowl. Mix well.
  3. In a separate bowl, mix the cream cheese, chicken broth and undrained tomatoes with chiles. When thoroughly combined, pour it over the chicken mixture and mix well (if you have trouble incorporating the cream cheese and tomatoes, you can heat it slightly in the microwave).
  4. You will need either 2 9×13" baking pans OR one large baking sheet. Spread 3/4 cup salsa in the bottom of each 9×13" baking pan.
  5. Using a spoon, fill each of your cooked pasta shells with chicken mixture, setting them into the salsa-covered pan. Continue until all shells are filled and arranged in the pans.
  6. When the pans are full, drizzle the shells with the remaining 1/2 cup of salsa (1/4 cup per pan) and then sprinkle with the shredded cheddar cheese.
  7. Cover the baking pan tightly with foil and bake at 350 degrees for about 30 minutes or until hot and bubbly.

Notes

I did have about 1 1/2 cups of the chicken mixture leftover- we just wrapped it up in flour tortillas for lunch the next day and it was delicious!
To Make This Into A FREEZER MEAL:
Put one pan in the oven to bake for dinner and then wrap the other uncooked pan with foil and throw it in the freezer for another night. When you are ready to eat it, pull it out of the freezer 24 hours in advance and let it thaw in the fridge. Bake at 350 degrees for 30 minutes)

Nutrition

Calories: 365 kcal · Carbohydrates: 29 g · Protein: 19 g · Fat: 20 g · Saturated Fat: 11 g · Trans Fat: 1 g · Cholesterol: 82 mg · Sodium: 496 mg · Potassium: 582 mg · Fiber: 5 g · Sugar: 5 g · Vitamin A: 1211 IU · Vitamin C: 22 mg · Calcium: 163 mg · Iron: 2 mg

Instant Pot Hawaiian Meatballs Recipe

Ingredients

  • 48 ounces frozen meatballs, 1 package, precooked
  • 30 ounces pineapple chunks, 1 can, do NOT drain
  • 1.5 red bell pepper, diced
  • 1.5 cup brown sugar
  • 1 cup white vinegar
  • 3 Tablespoons soy sauce

Equipment

Instructions

  1. Place meatballs in the bottom of the Instant Pot. Top with the pepper and undrained pineapple chunks.  Add brown sugar, vinegar and soy sauce.
  2. Place the lid on the Instant Pot and turn the knob to SEALING.
  3. Push PRESSURE COOK or MANUAL and set the timer for 7 minutes.
  4. Turn the knob to VENTING when it is done counting down. Remove the lid, stir, and serve over rice.

Notes

These Instant Pot Hawaiian Meatballs can easily double as a main dish and appetizer. If serving it as a main dish, we love to serve it over a bed of cooked rice. If using this as an appetizer for a party, serve with some toothpicks. They can be served directly out of your Instant Pot. You could also put them in a nice serving dish and let your guests serve themselves.

Nutrition

Calories: 609 kcal · Carbohydrates: 52 g · Protein: 27 g · Fat: 32 g · Saturated Fat: 12 g · Cholesterol: 109 mg · Sodium: 432 mg · Potassium: 655 mg · Fiber: 2 g · Sugar: 50 g · Vitamin A: 679 IU · Vitamin C: 35 mg · Calcium: 71 mg · Iron: 2 mg

Instant Pot Pork Chile Verde

Ingredients

  • 3 pound pork roast, cut into 3-4 large chunks (I used a boneless pork shoulder)
  • 1 onion, minced
  • 3 cloves garlic, minced
  • 1 green bell pepper, (finely chopped)
  • 2-3 tomatillos, (husked and chopped)
  • 1 jalapeno pepper, (seeded and chopped)
  • 16 ounces green salsa
  • 4 ounces diced green chilies
  • 14 ounces canned diced tomatoes
  • 1 teaspoon cumin

Equipment

Instructions

  1. Place your roast in the bottom of the Instant Pot.
  2. Add all remaining ingredients on top of roast.
  3. Set Instant Pot to manual and cook on high pressure for 30 minutes. Let pressure do a natural release (it will take about 10-15 minutes).
  4. Remove the roast pieces from the Instant Pot and shred using two forks (it will literally fall apart).
  5. Add pork back into Instant Pot and mix with all the flavorful liquid.
  6. Serve on tortillas and topped with pico de gallo, fresh cilantro, shredded cheese, or your favorite toppings.

Notes

  • Tomatillos are like a green tomato wrapped in a husk. When I first purchased one a couple of years ago, I had to ask someone at the grocery store to point them out to me, but I have learned that most grocery stores carry them and they are fairly inexpensive. They are a key ingredient in this pork! Our favorite toppings are: lettuce, tomatoes, salsa, guacamole, sour cream, cheese, green peppers, and jalapenos.
  • How to turn this into a freezer meal: Place roast, onion, garlic, green pepper, tomatillos, jalapeno, salsa, green chilies, tomatoes, and cumin into a gallon-sized freezer bag. Place freezer bag into freezer and it will last up to 90 days. When ready to use, dump ingredients from bag into Instant Pot and add 1/2 cup chicken broth or water in with the frozen food. Place the lid on top, move the valve to SEALING, and press the MANUAL button. Set timer for 90-100 minutes (or about 30 minutes per pound of your roast). Do a NATURAL RELEASE when the timer is done – I even like to let it sit in the Instant Pot for a few hours so that it falls apart so easily. Follow the rest of the instructions as written.

Nutrition

Calories: 276 kcal · Carbohydrates: 9 g · Protein: 39 g · Fat: 8 g · Saturated Fat: 2 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 3 g · Cholesterol: 107 mg · Sodium: 565 mg · Potassium: 953 mg · Fiber: 1 g · Sugar: 6 g · Vitamin A: 516 IU · Vitamin C: 25 mg · Calcium: 38 mg · Iron: 2 mg

Slow Cooker Country Style Ribs Recipe

Ingredients

  • 2 ½ pounds boneless country-style pork ribs
  • 2 Tablespoons liquid smoke
  • Salt and black pepper, to taste
  • ½ cup brown sugar
  • 1 onion, diced
  • 1 bottle BBQ sauce, (18 ounce bottle)

Equipment

Instructions

  1. Spray slow cooker with nonstick cooking spray.
  2. Place ribs on the bottom of the slow cooker.
  3. Pour a little liquid smoke over the ribs so it can soak into the meat. Don't over do it.
  4. Sprinkle with salt and pepper.
  5. Then sprinkle brown sugar and diced onion over the meat.
  6. Top with your favorite sweet or tangy barbecue sauce.
  7. Cover slow cooker and cook on low heat for 6-8 hours.

Notes

To turn this into a freezer meal:
Add all ingredients to a gallon-sized freezer bag. Squeeze out as much air as possible and seal bag closed. Place freezer bag into freezer and it will last 60-90 days. When ready to use, spray slow cooker with non-stick cooking spray and dump ingredients from bag into slow cooker. Place the lid on top and cook on LOW heat for 8-9 hours or until ribs are completely cooked through. Follow the rest of the instructions as written.

Nutrition

Calories: 329 kcal · Carbohydrates: 15 g · Protein: 18 g · Fat: 11 g · Saturated Fat: 2 g · Cholesterol: 68 mg · Sodium: 652 mg · Potassium: 463 mg · Fiber: 1 g · Sugar: 33 g · Vitamin A: 134 IU · Vitamin C: 1 mg · Calcium: 54 mg · Iron: 1 mg

3 Ingredient Slow Cooker Chicken Tacos Recipe

Ingredients

  • 6 boneless, skinless chicken breasts, (mine were frozen)
  • 16 ounces salsa, 1 jar
  • 1.25 ounces taco seasoning, 1 packet
  • 12 taco shells, or flour tortillas

Toppings

  • 1 cup guacamole
  • 2 cups shredded lettuce
  • 1½ cups shredded cheddar cheese
  • 2 tomatoes, diced
  • 6 ounces sliced olives, 1 can
  • 1 cup sour cream

Equipment

Instructions

  1. Spray your slow cooker with non-stick cooking spray for easy clean-up. Place chicken in the bottom, pour salsa on top, and sprinkle with taco seasoning.
  2. Cook on high for 4 to 6 hours or on low for 6 to 8 hours.
  3. When chicken is done cooking, it will shred easily when stirred with a fork.
  4. Place the chicken on crunchy taco shells or flour tortillas.
  5. Top with guacamole, lettuce, shredded cheese, tomatoes, olives, sour cream, and any other taco toppings you love.

Notes

  • You could also use the chicken for for enchiladas, nachos, tostadas, quesadillas, etc.
To turn this into a freezer meal:
Place chicken, salsa, and taco seasoning in a gallon-sized freezer bag. Squeeze out as much air as possible and seal bag closed. Place freezer bag into freezer and it will last 60-90 days. When ready to use, spray slow cooker with non-stick cooking spray and dump ingredients from bag into slow cooker. Place the lid on top and cook on LOW heat for 5-6 hours or until meat is completely cooked through (some slow cookers may take longer). Follow the rest of the directions as written.
 

Nutrition

Calories: 291 kcal · Carbohydrates: 16 g · Protein: 18 g · Fat: 18 g · Saturated Fat: 7 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 7 g · Trans Fat: 1 g · Cholesterol: 61 mg · Sodium: 927 mg · Potassium: 558 mg · Fiber: 4 g · Sugar: 4 g · Vitamin A: 1056 IU · Vitamin C: 8 mg · Calcium: 163 mg · Iron: 1 mg

Sweet and Tangy Meatballs Recipe

Ingredients

  • 12 ounces chili sauce
  • 16 ounces grape jelly
  • 2 pounds frozen meatballs

Equipment

Instructions

Instant Pot Instructions

  1. Combine chili sauce, jelly, and water in the Instant Pot and stir or whisk until smooth.
  2. Add meatballs and mix well.
  3. Push manual or pressure cook and set the timer for 7 minutes.
  4. Once it is done, quick release and let cool a little bit.
  5. Serve over rice or with toothpicks.

Slow Cooker Instructions

  1. Spray slow cooker with non-stick cooking spray.
  2. Combine jelly and chili sauce in a crock pot and stir until smooth. Heat the mixture if needed to combine.
  3. Add meatballs and set temperature to low. Cook for 2-5 hours on low.
  4. Serve over rice for a main dish or with toothpicks for an appetizer.

Notes

To make this a quick and easy freezer meal in the Instant Pot, follow these steps:
  1. In a bowl, combine chili sauce and grape jelly until smooth.
  2. Place the meatballs in a resealable gallon-sized freezer bag.
  3. Pour in the chili sauce mixture and mix it all together in the bag until thoroughly combined.
  4. Close the Ziploc bag and place it in the freezer for up to 60 days.
  5. When you’re ready to eat the meatballs, remove them from the freezer and thaw them in the fridge for 24 hours.
  6. Add the ingredients of the Ziploc bag to Instant Pot and follow the cooking instructions in the recipe. 
To make this recipe into a freezer meal for the slow cooker, follow these steps:
  1. In a bowl, combine chili sauce and grape jelly until smooth.
  2. Place meatballs in a resealable gallon-sized freezer bag.
  3. Pour in the chili sauce mixture and mix together in the bag until thoroughly combined.
  4. Zip bag closed.
  5. When ready to eat, remove from freezer and thaw in fridge for 24 hours. Spray slow cooker with non-stick cooking spray and place contents of bag inside slow cooker. Cook on HIGH for 1-2 hours or LOW for 3-4 hours.

Nutrition

Calories: 500 kcal · Carbohydrates: 47 g · Protein: 20 g · Fat: 24 g · Saturated Fat: 9 g · Cholesterol: 82 mg · Sodium: 651 mg · Potassium: 526 mg · Fiber: 3 g · Sugar: 32 g · Vitamin A: 297 IU · Vitamin C: 13 mg · Calcium: 36 mg · Iron: 2 mg

INSTANT POT EASY SWEET PORK RECIPE

Ingredients

  • 6-8 lb pork roast
  • 2 cups cola
  • 1 cup brown sugar
  • 1 bottle taco sauce

Equipment

Instructions

  1. Place your roast in an Instant Pot and pour Coca Cola over roast. Sprinkle brown sugar over roast, followed by the taco sauce.
  2. Put on the lid and push the meat button. Cook on high pressure for 90 minutes. Then do a quick release.
  3. When it is finished cooking, take the pork roast out of the Instant Pot and shred. Then add back into the juices in the Instant Pot.
  4. Using a slotted spoon, serve on tortillas with your favorite toppings. I like black beans, onions, tomatoes, guacamole, and cheese. You could also serve it on lettuce and make a delicious salad.

Notes

You can find the slow cooker recipe here: 
https://www.sixsistersstuff.com/recipe/easy-slow-cooker-sweet-pork/
How to turn this into a freezer meal:
Place roast, Coca Cola, brown sugar, and taco sauce into a gallon-sized freezer bag. Place freezer bag into freezer and it will last up to 90 days.
When ready to use, dump ingredients from bag into Instant Pot and add 1/2 cup chicken broth or water in with the frozen food. Place the lid on top, move the valve to SEALING, and press the MANUAL button. Set timer for 180-240 minutes (or about 30 minutes per pound of your roast).
Do a NATURAL RELEASE when the timer is done – I even like to let it sit in the Instant Pot for a few hours so that it falls apart so easily. Follow the rest of the instructions as written.

Nutrition

Calories: 384 kcal · Carbohydrates: 22 g · Protein: 51 g · Fat: 9 g · Saturated Fat: 3 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 4 g · Cholesterol: 143 mg · Sodium: 119 mg · Potassium: 873 mg · Fiber: 1 g · Sugar: 21 g · Vitamin A: 1 IU · Vitamin C: 1 mg · Calcium: 27 mg · Iron: 1 mg

Slow Cooker Sunday Dinner Pot Roast and Gravy Recipe

Ingredients

  • 2 Tablespoons olive oil
  • 3 pounds Boneless beef chuck roast
  • salt and pepper to taste
  • 1 pound baby carrots
  • 1 sweet onion, sliced
  • 4 potatoes, peeled and cubed
  • 4 teaspoons minced garlic
  • 16 ounces diced tomatoes, 1 can
  • 2 cups beef broth
  • 1 chicken bouillon cube

Pot Roast Gravy

  • drippings from roast
  • 2 Tablespoons butter, cold
  • 2 Tablespoons flour
  • 1 teaspoon cornstarch, if needed
  • 2 teaspoons cold water, if needed

Equipment

Instructions

  1. Heat olive oil in a large saute pan over medium high heat. Pat beef with paper towels and season all sides generously with salt and pepper.
  2. Sear beef in the saute pan until a nice crust forms (about 3 minutes on each side). Place beef in crock pot. Don't drain the drippings.
  3. Add carrots, onions, potatoes and garlic to the pan and saute for about 3 minutes.
  4. Pour in the diced tomatoes (with juices) and stir to combine.
  5. Arrange vegetables over the beef in the crock pot and pour in the beef broth with the bouillon cube dissolved.
  6. Cook on low for 7-8 hours.
  7. Pour all the liquid out of the crock pot into a small or medium sauce pan. Let simmer over medium low heat for about 5 minutes.
  8. Mix butter and flour together in a small bowl and mash together with a fork until well combined (kind of like a buttery paste).
  9. Slowly whisk the butter mixture into the liquid from the crock pot until it starts to thicken and combine.
  10. If you like thick gravy, add the cornstarch as an added thickening agent. Just combine the cornstarch with cold water until dissolved and stir into the gravy, whisking until smooth.
  11. Season with freshly ground black pepper (I don't normally need anymore salt).

Notes

*DON’T SKIP THE SEARING STEP! It makes a nice crust on the meat that can’t be beat.

Nutrition

Calories: 502 kcal · Carbohydrates: 31 g · Protein: 37 g · Fat: 26 g · Saturated Fat: 11 g · Trans Fat: 1 g · Cholesterol: 125 mg · Sodium: 565 mg · Potassium: 1346 mg · Fiber: 5 g · Sugar: 7 g · Vitamin A: 7997 IU · Vitamin C: 30 mg · Calcium: 94 mg · Iron: 6 mg

Instant Pot Burritos

Ingredients

  • 1 small onion, chopped
  • 1 packet taco seasonings
  • 2 cups White Rice
  • 1 pound ground beef
  • 3 cups Water
  • 16 oz black beans
  • 10 oz rotel tomatoes
  • 6 tortilla Shells
  • 16 oz salsa

Instructions

  1. Set your Instant Pot to Saute mode.
  2. Brown the ground beef, ensuring it's nicely crumbled.
  3. Add the chopped onions and half of the taco seasonings, giving everything a good stir.
  4. Layer in the rice and water without stirring.
  5. Add the salsa, tomatoes, black beans, and the remaining seasonings.
  6. Select the Rice function or set to low pressure for 12 minutes.
  7. Perform a Quick Release once the cooking time is complete.
  8. Fill each burrito shell with the flavorful mixture and top with your favorite toppings

 

Comments

Post a Comment

Popular posts from this blog

Freezer Meals with Little Village Homestead

 I talian Meatballs 1/2 C. Panko Crumbs 1/2 C. Milk 1 lb. Ground Beef 1 lb. Ground Pork 1 Egg 1/2 Tbsp. Parsley 1 tsp. Italian Seasoning Salt & Pepper Bake 400° 20 Minutes Beef, Bean & Rice Burritos 2 Lbs. Ground Beef 2 Tbsp. Taco Seasoning 1 tsp. Cumin 1 Can Black Beans (rinsed & drained) 1 Can Corn (drained) 6 C. Cooked Rice 12 Large Tortillas 3-4 C. Shredded Cheese Breaded Pork Loin Chops 6 -8 Pork Chops 1 Egg 1/2 C. Panko Crumbs 1/3 C. Corn Flake Crumbs 2 Tbsp. Parmesan Cheese 1-1/2 tsp. Paprika 1/2 tsp. Garlic Powder 1/2 tsp. Onion Powder 1/4 tsp. Chili Powder Salt & Pepper Air Fry 400° for 5 minutes each side. Oven Bake 425° 20 minutes Spicy Mexican Chicken 4 Chicken Breast 1/4 C. taco Seasoning 1(14oz.) Jar Salsa 1/2 C. Shredded Pepper Jack Cheese Bake 350° 45 Minutes Sweet & Sour Chicken 4 Chicken Breast La Choy Sweet & Sour Sauce 1 Can Pineapple Chunks, Drained 1/2 C. Sweet Peppers, Chopped 1/2 C. Onions, Chopped Bake 350° 30 Minutes Sticky BBQ...
Read more

Ground Beef and Gravy // Mandy in the Making

  Ingredients ▢ 1   pound   ground beef   (I used 80/20) ▢ 2   Tablespoons   salted butter ▢ 2   cloves   garlic, minced ▢ 1   Tablespoon   dried minced onion ▢ ½   teaspoon   black pepper ▢ 2   Tablespoons   all-purpose flour ▢ 2   cups   beef broth   (can use low or no sodium) ▢ 1   Tablespoon   Worcestershire sauce Instructions In a large skillet over medium-high heat, cook  1 pound ground beef , breaking it up into crumbles until there is no pink left, 8-10 minutes. I like to get a little char on the beef if possible Drain any excess grease and place meat back into skillet.  Lower the temperature to medium heat and add   2 Tablespoons salted butter . Allow the butter to melt. Stir in  2 cloves garlic, minced ,  1 Tablespoon dried minced onion  and  ½ teaspoon black pepper  until fragrant, 30 seconds. Add  2 Tablespoons all-purpose flour  an...
Read more

Low Carb Pesto Marinara // Peace, Love and Low Carb

  56 ounce  can crushed tomatoes 12 ounce  can tomato paste  ½   cup   Classic Basil Pesto  5 cloves garlic, minced 2 tablespoon  balsamic vinegar 2 tablespoon  dried minced onion 2 tablespoon  chopped fresh parsley 3 teaspoon  dried basil 2 teaspoon  sea salt 2 teaspoon  dried oregano  ½ teaspoon  crushed red pepper  ½ teaspoon  ground black pepper INSTRUCTIONS Combine all ingredients in a saucepan and simmer for 20 to 30 minutes. NOTES net carbs per serving:  4.2g NUTRITION Serving Size:   ¼ cup Calories:   27 Fat:   0.5g Carbohydrates:   5.5g Fiber:   1.3g Protein:   1.2g
Read more