Here's the dishes I prepped today:
- Chili
- Ham and Bean Soup
- Beef Mesquite Wraps
- Teriyaki Chicken
- Chicken-Sausage Pilaf
- Cheesy Chicken
- Peachy Pork
- Three Cheese Baked Penne
- Buffalo Mac N Cheese
- Tuna Casserole
1. Chili
Follow your favorite recipe! Freeze in gallon freezer bags. Thaw the night before and heat in saucepan. Serve with your favorite cornbread.
2. Ham and Bean Soup
3 cups dried beans (prepared); or 3 cans of navy beans, great northern beans, and garbanzo beans
1-2 cups leftover ham, chopped or slice in bite-size pieces
1 chopped onion or 2 T minced onion
Garlic to taste
Salt and pepper to taste
Water
Combine all ingredients and add water as desired for soup consistency, around 2-3 cups. Freeze in gallon bag. Thaw and heat in saucepan to prepare. Serve with your favorite bread.
3. Beef Mesquite Wraps
1 package beef stew meat
1 package Mesquite instant flavoring
1 cup water
Combine in freezer bag. When ready to make, thaw overnight in fridge and cook in slow cooker 6-8 hours on low. Serve in tortillas with toppings as desired.
4. Chicken Teriyaki
2-4 chicken breasts
6 oz pineapple juice
1/4 cup soy sauce
1 tablespoon brown sugar
2 tablespoons honey
1 tablespoon ginger
1 tablespoon garlic
1 tablespoon vegetable oil
Combine all but chicken in a gallon freezer bag and mix. Add chicken. Label and freeze. Thaw overnight in fridge and cook on low in crockpot 6-8 hours. Serve over rice.
5. Chicken-Sausage Pilaf
1 can cooked and diced chicken
1 lb sausage, cooked
4 cups chicken broth (or 4 cups water + 2 bullion cubes)
1 cup celery, diced
1 cup baby carrots
Salt and pepper to taste
1 cup uncooked rice and pasta mix (like Rice A Roni)
Combine all but rice and pasta mix in gallon freezer bag. Freeze. To prepare, thaw overnight in fridge and mix in rice and pasta mix. Cook on low 6-8 hours or high 3-4 hours in crockpot, until rice is tender. Do not overcook rice or dinner will be mushy!
6. Cheesy Chicken
4-6 chicken breasts
2 cans condensed cheddar cheese soup (or 1 can cheddar, one can cream of chicken)
1 tsp garlic powder
1 tsp parsley
Salt and pepper to taste
Combine all but chicken in freezer bag and mix. Add chicken and freeze. To prepare, thaw overnight in fridge and cook on low in crock pot 6-8 hours. Serve over pasta or rice.
7. Peachy Pork
2- 15 oz cans of peaches, undrained
2 pounds pork blade or top loin chop
1 small onion, chopped
1/4 cup packed brown sugar
3 tablespoons cider vinegar
1 teaspoon salt
3/4 teaspoon cinnamon
1/4 teaspoon red pepper flakes
Combine all but pork and mix well. Add pork and freeze. To prepare, thaw overnight in fridge. Cook in crockpot on low for 6-8 hours. To thicken sauce, mix 2 T cornstarch and 2 T water, then add to peach mixture (remove pork first). Cook on high 15 minutes or until sauce is thickened. Serve over rice.
8. Three-Cheese Baked Penne
1 lb penne noodles, cooked and drained
4 cups spaghetti sauce
2 cups ricotta cheese
1 cup parmesean cheese
1 cup mozzarella cheese
Panko crumbs (Italian seasoned)
In saucepan, combine spaghetti sauce, ricotta, and parmesean and cook until blended. Pour over penne in a 9x13 disposable pan. Stir to combine. Sprinkle mozzarella cheese and then Panko crumbs over dish. Cover pan with tinfoil and seal well. To prepare, thaw overnight in fridge. Bake at 350 for 30-45 minutes, or until browned and bubbly in center.
9. Buffalo Mac N Cheese
2 cans condensed cheddar soup
2 cups milk
1 tablespoon dried minced onion
Salt and pepper to taste
1-2 cups shredded cheddar cheese
1 lb macaroni noodles, cooked and drained
2 cans cooked chicken, buffalo flavor
In large bowl, combine soup, milk, minced onion, and 1 cup cheddar cheese. Mix well. Pour over noodles in a 9x13 disposable pan and stir to combine. Dump chicken evenly over top of noodles. Top with additional cheddar cheese. Cover pan with tinfoil and seal well. To prepare, thaw overnight in fridge. Bake at 350 for 30-45 minutes, or until browned and bubbly in center.
10. Tuna Casserole
1 lb cavatappi pasta, cooked and drained
12 oz can tuna
1 cup frozen peas
1/2 cup butter
1 can cream of mushroom soup
2 cups milk
1 chicken bullion cube
2 cups cheddar cheese (optional)
Salt and pepper to taste
1 tablespoon dried chives
1 tablespoon dried parsley
Panko crumbs
Parmesean cheese
Combine pasta, tuna, and peas in 9x13 disposable pan. Combine butter, soup, milk, bullion, salt and pepper, chives, and parsley, melting in microwave until blended. Pour over pasta mixture and stir to combine. (Note: if you like it cheesy, add 2 cups of cheddar cheese at this step) Top with mixture of Panko crumbs and parmesean cheese. Cover with tinfoil and freeze.To prepare, thaw overnight in fridge. Bake at 350 for 30-45 minutes, or until browned and bubbly in center.
Please let me know if you tried and liked these recipes, or if you adapted any to suit your needs! Happy freezing!!
