More Freezer Meals // Jen Chapin

 

Freezer Bag Chicken Primavera

from Food Network Kitchen

Ingredients

Deselect All

4 tablespoons unsalted butter, melted

2 tablespoons Dijon mustard

2 tablespoons finely chopped garlic

Kosher salt and freshly ground black pepper

12 ounces green beans, trimmed and cut into 2-inch pieces

One 6-ounce container cherry or grape tomatoes, halved

1 red bell pepper, thinly sliced

1 1/4 pounds boneless, skinless chicken breasts, cut into 1/2-inch pieces

Minced fresh flat-leaf parsley and grated Parmesan, for serving

1 baguette, warmed and cut into 4 pieces

1. Whisk together the butter, mustard, garlic, 1 teaspoon salt and several grinds black pepper in a large microwave-safe bowl. Add the green beans, tomatoes and peppers and toss to coat. Cover with plastic wrap and microwave until the green beans are crisp-tender and still bright green, about 2 minutes. Remove the plastic wrap and let cool completely.
2. Transfer the vegetables with the marinade to a large resealable plastic bag and add the chicken. Squeeze out most of the air and seal, then toss gently to coat the chicken with the marinade. Freeze until ready to use. Let thaw in the refrigerator for at least 24 hours before cooking.
3. Pour the chicken, vegetables and marinade into a large skillet and heat over high heat. Cook, stirring often, until the chicken is cooked through, about 12 minutes. Season with salt and pepper.
4. Divide the chicken and vegetables among 4 plates. Sprinkle with the parsley and Parmesan and serve with a piece of baguette.

Cook’s Note

To warm the baguette, put in a 350 degrees F oven until warm, 5 to 10 minutes, depending on thickness.

This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.

{Freezer Meal} Bacon Cheeseburger Pasta

ingredients:

• 1-lb lean ground beef, uncooked
• 6 strips bacon, cooked and chopped
• 1Tbsp dried minced onion flakes
• 1 Tbsp dry mustard
• 1 (10.75-oz) can cream of chicken soup
• 1 (10-oz) can Rotel tomatoes
• 3 cups beef broth
• 8-oz cheddar cheese, shredded
• 16-oz elbow macaroni, uncooked
• 1 gallon sized freezer bag

instructions:

1. Place ground beef, bacon, onions, mustard, soup, Rotel, beef broth and cheese in a gallon size ziplock freezer bag. Freeze.
2. When ready to cook: Place contents of gallon sized freezer bag into slow cooker. Cook on LOW for 6 hours. Break up meat with spatula.
3. Add uncooked pasta. Cook for 15-20 minutes longer, until pasta is cooked.

https://www.plainchicken.com/2014/08/freezer-meal-bacon-cheeseburger-pasta.html

Slow Cooker Cheesy Tortellini

Ingredients

• 2 tablespoon olive oil
• 2 pound ground beef
• 2 onion, diced
• 4 cloves garlic, minced
• 2 28-ounce can crushed tomatoes
• 2 10-ounce can diced tomatoes and green chiles, undrained
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 0.5 teaspoon crushed red pepper flakes, optional
• Kosher salt and freshly ground black pepper, to taste
• 2 9-ounce package refrigerated three cheese tortellini
• 2 cup shredded mozzarella cheese
• 1 cup shredded cheddar cheese
• 4 tablespoons chopped fresh parsley leaves

Instructions

• Heat olive oil in a large skillet over medium high heat. Add ground beef, onion and garlic. Cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
• Place ground beef mixture, crushed tomatoes, diced tomatoes and green chiles, oregano, basil and red pepper flakes into a slow cooker; season with salt and pepper, to taste. Stir until well combined.
• Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
• Uncover and stir in tortellini; top with cheeses. Cover and cook on low heat for an additional 15-30 minutes, or until tender.
• Serve immediately, garnished with parsley, if desired.

This Slow Cooker Cheesy Tortellini recipe is brought to you by DAMN DELICIOUS 

https://damndelicious.net/2014/12/17/slow-cooker-cheesy-tortellini/

Crock Pot Pork Chops

Ingredients

• 2 ounce packet onion soup mix
• 28 ounce can chicken broth, low sodium
• 21 ounce can cream of chicken soup, low sodium
• 2 ounce packet dry pork gravy mix
• 8 bone-in pork chops
• 2 teaspoon garlic powder
• 6 Tablespoons cornstarch
• 6 Tablespoons cold water

Instructions

• In a 5-6 quart oval slow cooker, combine 2 ounce packet onion soup mix, 28 ounce can chicken broth, low sodium, 21 ounce can cream of chicken soup, low sodium and 2 ounce packet dry pork gravy mix. Whisk together until combined.
• Season both sides of the 8 bone-in pork chops with 2 teaspoon garlic powder (or more to your liking). Place pork chops into the slow cooker. Do your best to spread them out and cover with the gravy mixture.
• Cover and cook on low about 4-6 hours.
• Just before the pork chops are done - whisk together 6 Tablespoons cornstarch and 6 Tablespoons cold water in a small bowl. Once it is smooth, pour it in with your pork chops in the slow cooker and stir gently.
• Cover and switch the slow cooker to high and cook for another 30 minutes (until gravy has thickened.)

Recipe courtesy of www.thecountrycook.net

Crockpot Sausage and Peppers

Ingredients

  

• 4 pounds Italian sausage links About 8-10 sausages
• 2 Green pepper Thinly sliced
• 2 Red pepper Thinly sliced
• 2 Yellow pepper Thinly sliced
• 2 Onion Large, Thinly sliced
• 4 cloves Garlic Finely minced
• Salt To taste
• Pepper To taste
• 2 tsp Italian seasoning
• 0.5 tsp Red chili flakes Optional
• 4 cups Marinara sauce
• 2 tbsp Parsley  Fresh, Roughly chopped

Instructions

 

• Add the Sausage, peppers, onion, garlic, salt, pepper, Italian seasoning, red chili flakes (optional), marinara sauce in a slow cooker.  
• Mix until combined.
• Cover and cook on High heat for 3-4 hours or or on Low heat for 6-8 hours.
• Remove sausages, cut them into thick slices and mix them back in the crockpot.
• Garnish with parsley and enjoy!

Notes

• Read all my tips above.
• Leftovers can be stored in a sealed container in the fridge for up to 3 days and reheated in the microwave. 

Nutrition

Calories: 568kcalCarbohydrates: 11gProtein: 24gFat: 48gSaturated Fat: 17gCholesterol: 115mgSodium: 1538mgPotassium: 812mgFiber: 3gSugar: 6gVitamin A: 1175IUVitamin C: 89mgCalcium: 56mgIron: 3mg

An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.

Slow Cooker Cheesy Buffalo Chicken Pasta

Ingredients

• 1 1/2 pounds boneless skinless chicken
• 3 cups chicken broth
• 1/2 cup buffalo wing sauce 1/4 cup now, 1/4 cup later
• 1 tablespoon ranch dressing mix from a packet
• 1/2 teaspoon garlic powder
• 1/4 teaspoon celery salt
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 8 ounces cream cheese
• 1 cup shredded sharp cheddar cheese
• 1 tablespoon cornstarch + 1 tablespoon water
• 16 ounces linguine noodles
• Chopped cilantro for garnish optional

Instructions

• Place chicken, broth, 1/4 cup buffalo sauce, and seasonings in slow cooker.
• Top with cream cheese and shredded cheese.
• Cover and cook on high for 4 hours or low for 8 hours.
• When chicken is fully cooked, remove it from slow cooker and shred with two forks in separate bowl.
• Add remaining 1/4 cup of buffalo sauce to chicken and toss to coat. Set chicken aside.
• Whisk together cornstarch and water and add mixture to slow cooker.
• In slow cooker, use a whisk to stir melted cheese and softened cream cheese (added in step 2) until all ingredients are combined and smooth with no lumps.
• Break noodles in half and place in slow cooker.
• Top noodles with shredded chicken and cover.
• Turn slow cooker on high for an additional 30-60 minutes until noodles are fully cooked. Stir noodles 3-4 times during cooking with tongs or a large fork.
• If noodles are not done after 30-60 minutes, add extra broth or water, 1/4 cup at a time or as needed.
• Optional: Garnish pasta with fresh cilantro and serve immediately.

Notes

• Store leftovers in the fridge for up to 3 days. To reheat, add a splash of broth or water to help the sauce to be smooth.
• When making pasta in the slow cooker, your best results will come if you use tongs or a large fork to stir occasionally.
• Reduce the spice level by using less buffalo sauce or a milder wing sauce.

Nutrition

Calories: 653kcal | Carbohydrates: 64g | Protein: 43g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 130mg | Sodium: 1324mg | Potassium: 786mg | Fiber: 3g | Sugar: 4g | Vitamin A: 763IU | Vitamin C: 16mg | Calcium: 198mg | Iron: 2mg

 Sweet and Tangy Meatballs

Ingredients

• 1 

  medium green bell pepper

• 2 cups 

  fresh or frozen diced pineapple (about 8 ounces or 1/2 fresh pineapple)

• 1 (12- to 14-ounce) bag 

  frozen meatballs

• 1 1/2 cups 

  barbecue sauce

• 1/2 cup 

  water

• Cooked rice, for serving

• Instructions

  1. Fit a gallon-sized freezer zip-top bag inside the insert of an Instant Pot or electric pressure cooker. Cut 1 medium green bell pepper into 1/2-inch pieces. If using fresh, cut 1/2 pineapple into 1/2-inch pieces (about 2 cups or 8 ounces). Add the pineapple and green bell pepper to the bag. Add 1 bag frozen meatballs and 1 1/2 cups barbecue sauce.

  2. Seal the bag, pressing out as much air as possible. Freeze (with the bag still in the insert) until solid, at least 6 hours or overnight. Remove the bag from the insert and keep frozen up to 3 months.

  3. To cook, place 1/2 cup water and the frozen ingredients in the Instant Pot. Lock the lid on and make sure the pressure valve is closed. Set to cook under HIGH pressure for 10 minutes. It will take 12 to 15 minutes to come up to pressure. When the cook time is up, let the pressure naturally release for 10 minutes. Quick release any remaining pressure. Serve the meatballs over cooked rice.

  Recipe Notes

  Freezing options: You can fit the freezer bag over an 8-inch round cake pan or other container similarly shaped to the Instant Pot insert instead.

  Make ahead: The uncooked ingredients can be frozen for up to 3 months. 

  Storage: Refrigerate leftovers in an airtight container up to 4 days.

• Stuffed Bell Peppers

• Ingredients

  • 6 

    medium bell peppers

  • 1 

    medium yellow onion

  • 2 cloves 

    garlic

  • 4 ounces 

    low-moisture mozzarella, Monterey Jack, or Italian-blend cheese (about 1 cup shredded), divided

  • 8 sprigs 

    fresh parsley, plus more for serving

  • 1 tablespoon 

    olive oil

  • 1 teaspoon 

    kosher salt

  • 1/2 teaspoon 

    freshly ground black pepper

  • 1 tablespoon 

    dried Italian seasoning

  • 1 pound 

    uncooked mild Italian sausage (casings removed), lean ground beef, or ground turkey

  • 1/2 cup 

    low-sodium chicken broth

  • 1 (14.5-ounce) can 

    diced tomatoes

  • 1 cup 

    cooked white or brown rice

  • Water for the baking dish

  • Instructions

    1. Arrange a rack in the middle of the oven and heat the oven to 375°F.

    2. Cut the tops off of 6 medium bell peppers. Use a spoon to scoop out and discard the seeds and white membrane. Finely chop the tops, avoiding and discarding the seeds and stem (1 to 1 1/2 cups). If needed, trim a little bit off the bottom of the bell pepper so that it is stable when standing up.

    3. Dice 1 medium yellow onion (about 1 1/2 cups). Mince 2 garlic cloves. Grate 4 ounces low-moisture mozzarella or Monterey Jack cheese on the large holes of a box grater if needed (about 1 cup), or measure out 1 cup store-bought shredded. Pick the leaves from 8 fresh parsley sprigs and coarsely chop until you have 1/4 cup.

    4. Heat 1 tablespoon olive oil in a large cast iron or stainless steel skillet over medium-high heat until shimmering. Add the onion, bell pepper tops, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Cook until soft and beginning to brown, 4 to 5 minutes. Add the garlic and 1 tablespoon dried Italian seasoning, and cook until fragrant, about 30 seconds.

    5. Add 1 pound mild Italian sausage, ground beef, or ground turkey. Cook, breaking up the meat into smaller pieces with a wooden spoon, until browned and cooked through, 4 to 5 minutes. Add 1/2 cup low-sodium chicken broth and scrape up any browned bits from the bottom of the pan. Add 1 (14.5-ounce) can diced tomatoes and their juices, 1 cup cooked white or brown rice, and the parsley. Stir to combine and cook until the liquid is mostly evaporated, about 3 to 5 minutes.

    6. Remove the pan from the heat. Add 1/2 cup of the cheese and stir to combine. Taste and season with more kosher salt or black pepper if needed.

    7. Evenly divide the filling among the peppers (about 3/4 cup filling per bell pepper). Arrange the peppers, cut-side up, in an 11x7-inch or 9x13-inch baking dish. Pour in enough water to just cover the bottom of the baking dish (1/2 to 3/4 cup). Cover the baking dish tightly with aluminum foil.

    8. Bake until the peppers are tender and the filling is heated through, about 35 minutes. Uncover and divide the remaining 1/2 cup cheese evenly over the peppers. Return to the oven and bake uncovered until the cheese is melted and browned, 8 to 10 minutes. Garnish with more chopped fresh parsley leaves if desired.

    Recipe Notes

    Make ahead: The peppers can be stuffed and refrigerated up to 2 days before baking. Uncooked or cooked stuffed peppers can be frozen for up to 1 month. Thaw in the refrigerator overnight. Refrigerated or thawed uncooked stuffed peppers may require up to 10 minutes more covered baking time. Reheat cooked bell peppers that have been refrigerated or thawed in a 350°F oven for 30 minutes.

    Storage: Refrigerate leftovers in an airtight container for up to 4 days.

  Almond Chicken Recipe
• 
  
• Ingredients

  Stir-Fry:

  • 3 tablespoons vegetable oil divided
  • 1 small onion diced
  • 1 cup zucchini halved lengthwise and sliced
  • 1 cup mushrooms sliced
  • 1 green bell pepper diced
  • 1 1/2 pounds chicken thighs boneless skinless - cut into 1" pieces
  • 4 cloves garlic minced
  • 1 teaspoon ginger minced
  • 1/2 cup blanched almonds halved or slivered
  • Salt and pepper to taste

  Sauce:

  • 3/4 cup chicken broth
  • 3 tablespoons soy sauce
  • 2 tablespoons hoisin sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon brown sugar
  • 2 teaspoons cornstarch

  US Customary - Metric

  Instructions

  Stir-Fry:

  1. Heat 1 tablespoon of oil in a large pan over medium-high heat.
  2. Add the onions and cook for 5 minutes or until just softened.
  3. Add the zucchini, mushrooms, green bell pepper, ginger, and garlic to the pan. Cook stirring occasionally for 5 minutes or until tender.
  4. Season with salt and pepper to taste.

  5. Remove the vegetable mixture from the pan and set it aside.

  6. Add the remaining oil and add the chicken in a single layer, without overcrowding the pan. If needed cook it in batches. Season with salt and pepper to taste and brown it for 3-4 minutes per side. it should be nicely browned and cooked through.
  7. Add the vegetable mixture back to the pan with the chicken and stir.

  Sauce:

  1. Combine together all the sauce ingredients in a medium bowl and whisk until cornstarch is dissolved.
  2. Pour the sauce mixture over the chicken stir-fry and bring to a simmer.
  3. Cook for a few minutes or until sauce is just thickened.
  4. Stir in the almonds, garnish with green onions and serve.

  King Ranch Chicken 

• Ingredients

  Select All

  Butter, for the baking dish

  One 10.5-ounce can cream of chicken soup

  One 10.5-ounce can cream of mushroom soup

  One 10-ounce can diced tomatoes with chiles, such as Rotel

  2 tablespoons chili powder

  1/2 teaspoon ground cumin

  1/2 teaspoon kosher salt

  1/2 teaspoon freshly ground black pepper

  2 cups chicken broth

  16 corn tortillas, torn into pieces

  1 roasted whole chicken (rotisserie chicken works great!), cooled and torn into chunks

  1 large white or yellow onion, finely diced

  1 red bell pepper, seeded and finely diced

  1 yellow bell pepper, seeded and finely diced

  1 jalapeno, finely diced

  1 1/2 cups grated sharp Cheddar

  1 1/2 cups grated Monterey Jack cheese

• Directions

  1. Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
  2. Make the soup/tomato mixture, which is very bizarre and might scare you off. But please: Be brave and stick with me through this challenging time. You won't be sorry! In a large bowl, combine the soups and diced tomatoes and chiles. Add the chili powder, cumin, salt, pepper and chicken broth. Then--this is the time to be strong--stir it all together. Trust me!
  3. Line the bottom of the baking dish with half of the torn tortillas. Layer on half the chicken. Add half the onion, bell pepper and jalapeno. Sprinkle on half the cheese and pour on half the wacky soup mixture. Then repeat the layers, beginning with the rest of the tortillas, and ending with the rest of the you-know-what.
  4. Cover with foil and bake for 45 minutes, then uncover and bake until bubbling, another 15 minutes.
  5. Look at that! Serve it with a salad and a dang hearty appetite.
  6. To make ahead and freeze: Fold foil over the unbaked casserole and freeze until solid. Then, lift the foil-topped casserole out of the pan, wrap the whole thing in plastic wrap and freeze until needed. When ready to bake, remove the plastic wrap, put the foiled-topped casserole back into a 9-by-13-inch baking dish and thaw. Bake at 350 degrees F following the baking instructions above.

  Cook’s Note

  Change things up! Turn the casserole into well-behaved enchiladas. Put the vegetables and chicken into corn tortillas, roll them up, pour the sauce over them and top with cheese. Turn it until a lasagna! Use layers of cooked lasagna noodles instead of corn tortillas.

  Adapted from "The Pioneer Woman Cooks: Come and Get It!: Simple, Scrumptious Recipes for Crazy Busy Lives" by Ree Drummond © William Morrow 2017. Provided courtesy of Ree

Crunchy French Toast Sticks

Ingredients

Deselect All

6 large eggs

1/2 cup half-and-half 

1 tablespoon vanilla extract 

1/2 cup granulated sugar 

1 teaspoon ground cinnamon 

1 1/2 cups panko breadcrumbs 

1 1/2 cups sweetened corn and oat cereal, such as Cap'n Crunch, crushed to fine crumbs 

2 tablespoons salted butter, melted 

12 slices Texas toast, each cut into 3 strips

Powdered sugar, for serving 

Warm pancake syrup, for serving 

Raspberries and blueberries, for serving

1. Crack the eggs into a pie plate. Add the half-and-half, vanilla, 1/4 cup of the granulated sugar and 1/2 teaspoon of the cinnamon. Whisk lightly until combined; set aside.
2. In a separate pie plate, stir together the panko breadcrumbs, crushed cereal and remaining 1/4 cup granulated sugar and 1/2 teaspoon cinnamon. Use a fork to stir in the melted butter so that the crumbs are slightly moist. Crack up at the madness that is in this dish, then set it aside.
3. One by one, quickly dunk the bread strips in the egg mixture, turning to coat. Then lay them in the dish with the crumb mixture, turning them over, sprinkling and pressing so the crumbs totally cover the surface. Place the sticks on a rack set in a baking sheet. Flash-freeze for 30 minutes to set the surface.
4. Transfer the sticks to zipper bags for storage in the freezer. I do smaller bags of 6 to 8 sticks each, but you can do larger batches if you prefer!
5. To bake them from frozen state, preheat the oven to 425 degrees F. Line a pan with frozen sticks and bake until golden brown around the edges, 15 to 18 minutes. Sprinkle with powdered sugar. Serve with warm pancake syrup for dipping and fruit to make you feel good about life!

Adapted from "The Pioneer Woman Cooks: Come and Get It!: