These are all recipes I've had around forever so I'm not sure where I got them all from, I'll look around to find those that have originals, but for now, here is the list of recipes and shopping list (* means you don't need till the day of). The numbers are number of bags/number of days it will feed 2 adults.
Freezer Meals Month 3 (19/33)
Freezer Meals Month 3 (19/33)
Shopping List:
·
Canned Goods
o
2 box chicken broth
o
1 box stuffing mix
o
1 can cream of chicken soup
o
2 (15 oz) cans tomato sauce
o
1 (8 oz) can tomato sauce
o
2 cans stewed tomatoes
o
1 jar pace picante sauce
o
84 oz Italian style tomatoes
o
28 oz diced tomatoes
o
2 cup red wine*
o
Honey mustard dressing
·
Grains, Noodles, and Rice
o
32 oz bowtie pasta*
o
16 oz penne pasta*
o
2 cups rice
o
Corn flakes*
·
Dairy Products
o
3 cup Parmesan*
o
3 cup Mozzerella*
o
6 cups heavy cream*
o
½ cup butter
·
Meat, Poultry, and Seafood
o
4 lb chicken
o
5-6 lb pork loin
o
3 lb ground beef
o
2 lb Italian sausage
·
Produce
o
6 onion
o
Celery
o
carrots
o
11 cloves garlic
o
7 green peppers
o
¼ cup parsley
o
20 oz frozen spinach
·
Staples List
o
Italian seasoning
o
dill
o
Brown sugar
o
Oregano
o
Vegetable oil
o
Salt
o
Pepper
o
Basil
o
Bay leaf
o
flour
o
Red pepper flakes
·
Freezer Containers
o
18 Gallon Freezer Bags
o
1 9x13 pan
Meals
·
Stuffed Bell Peppers--Old family recipe
·
Café Rio Pork--From Jenni W.
·
Alcohol Pasta--From Jenni W.
Recipes for the Freezer Meals
1.
Crockpot Chicken and Stuffing Recipe (1/2)
a.
Ingredients
i.
1 lb chicken
ii.
1 cup chicken broth
iii.
1 box stuffing mix
iv.
1 can cream of chicken soup
v.
½ cup water
b.
Assembly Directions
i.
Put all ingredients in a Freezer bag.
c.
Cook Directions
i.
Thaw and Put in a crock pot on low for 6 hours
2.
Crockpot Ravioli Casserole (2/4)
a.
Ingredients
i.
3 lb ground beef
ii.
2 onions, chopped
iii.
2 clove garlic, minced
iv.
2 (15 oz)can tomato sauce
v.
2 can stewed tomatoes
vi.
2 t Italian seasoning
vii.
32 oz bowtie pasta
viii.
1 cup parmesan cheese
ix.
3 cup mozzarella
x.
2 t oregano
xi.
20 oz frozen spinach
b.
Assembly Directions
i.
Brown ground beef, onion, and garlic.
ii.
Divide meat mixture, tomato sauce, stewed
tomatoes, oregano, and Italian seasoning between 2 freezer bags
c.
Cook directions
i.
Thaw. Dump
into crock pot and cook on low for 6-7 hours.
Add the 16 oz pasta, 10 oz spinach, ½ cup parmesan, 1 ½ cup mozzarella
during the last 30 minutes.
3.
Stuffed Bell Peppers (1/3)
a.
Ingredients
i.
7 green peppers, 6 whole and 1 chopped
ii.
2 T vegetable oil
iii.
1 onion, chopped
iv.
1 lb ground beef
v.
1 t garlic
vi.
¼ cup parsley
vii.
¾ t salt
viii.
½ t pepper
ix.
Pinch red pepper flakes
x.
2 cups cooked rice
xi.
8 oz tomato sauce
xii.
Water
b.
Assembly Directions
i.
Brown meat, onion, and garlic with oil. Mix meat with spices, rice, and tomato
sauce.
ii.
Stuff the peppers and place them in the freezer
pan. Cover and freeze.
c.
Cook Directions
i.
Thaw.
Cover bottom of pan with water.
Bake 20-30 minutes. Let rest for
10 minutes before serving.
4.
Café Rio Pork (3/6)
a.
Ingredients
i.
5-6 lb pork loin (divided in 3)
ii.
1 jar pace picante sauce
iii.
1 cup brown sugar
b.
Assembly directions
i.
Cut the pork into 3. Divide meat, picante sauce, and brown sugar
between 3 freezer bags
c.
Cook directions
i.
Thaw.
Crock pot on High 6-8 hours.
Shred and serve in tacos or on salad.
5.
Alcohol Pasta (4/8)
a.
Ingredients
i.
16 oz pasta
ii.
4 cups heavy cream
iii.
84 oz Italian style tomatoes
iv.
2 cup parmesan cheese
v.
2 cup red wine
vi.
2 onion
vii.
2 lb Italian sausage
viii.
8 cloves garlic, minced
b.
Assembly directions
i.
Brown sausage, garlic, and onion.
ii.
Divide meat mixture and tomatoes between 4
freezer bags.
c.
Cook directions.
i.
Thaw. Put
into a pot with cream, cheese, and wine.
Bring to a boil and allow to simmer 20-30 minutes. DO NOT COVER!
ii.
Cook 4 oz pasta and add to sauce.
6.
Tomato Basil Parmesan Soup (2/4)
a.
Ingredients
i.
2 (15 oz) can diced tomatoes
ii.
1 cup finely diced celery
iii.
1 cup finely diced carrots
iv.
1 cup finely diced onions
v.
1 tsp dried oregano
vi.
1 T dried basil
vii.
4 cups chicken broth
viii.
1 bay leaf
ix.
½ cup flour
x.
1 cup parmesan cheese
xi.
½ cup butter
xii.
2 cups half and half, warmed
xiii.
1 t salt
xiv.
¼ t pepper
b.
Assembly Directions
i.
Divide tomatoes, celery, carrots, onions,
oregano, basil, chicken broth, salt, pepper, and bay between 2 freezer bags.
c.
Cook Directions
i.
Thaw dump into crock pot and cook on low for 5-7
hours
ii.
About 30 minutes before serving prepare a
roux. Mix ¼ cup butter over low heat in
a skillet and add ¼ cup flour. Stir
constantly with a whisk for 5-7 minutes.
Slowly stir in 1 cup hot soup.
Add another 3 cups and stir until smooth. Add all back into the slow cooker. Add ½ cup parmesan cheese, and 1 cup warmed
half and half. Add additional basil and
oregano.
iii.
Cover and cook on low another 30 minutes or so
until ready to serve.
7.
Crusted Honey Mustard Chicken (6/6)
a.
Ingredients
i.
2 cups lite honey mustard dressing
ii.
3/8 t salt
iii.
3/8 pepper
iv.
6 tsp dill
v.
3 cups cornflake crumbs
vi.
3 lbs chicken, cut in strips
b.
Assembly.
i.
Divide all except cornflakes between 6 freezer
bags.
c.
Cook directions.
i.
Thaw chicken.
Preheat oven to 425. Coat a pan
with cooking spray. Dredge chicken in cornflake crumbs and place on the pan. Bake until chicken is golden and no longer
pink in the center, about 15 minutes.
Serve with veggies and sweet potato fries.
