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Every year we sit down in January and start to pencil in plans for the new year and when we are finished it seems pretty open. Fast forward to the end of February and I already feel like 2015 is gone! It blows my mind how fast those days fill up.
That’s where freezer cooking comes into play! It is so nice to have a couple meals already chopped, frozen and ready to throw in the oven or crock pot for those extra crazy days. Here’s a new list of recipes to add to your freezer cooking rotation. A couple of these recipes are casserole dishes (not crockpot dishes) and require a bit more prep at the beginning, but the reward for this extra work is delicious. Grab a couple aluminum pans to make these in if you don’t want your casserole dishes to be tied up, OR if you are making these to take someone. It’s so much easier for the recipient and yourself!
TIP: If you are already making a giant mess with all the cooking and chopping and prepping go ahead and make several batches
of each recipe in order to stock your freezer with goodness. (Just make sure to multiply the shopping list accordingly; as written, it’s enough for one batch of each recipe). Here are the recipes-
Stacked Chicken Enchiladas
DIRECTIONS- In a bowl, mix together 1 rotisserie chicken (deboned), 1 can of cream of mushroom, 1 can green chiles, 1 chopped onion, 3 tomatoes (chopped), 2 jalepeno peppers (chopped), 2 TBS fresh cilantro, 1 tsp ground cumin, 1 tsp garlic salt. Spray a 9X13 baking dish with cooking spray and add a tiny bit of the chicken mixture to the pan, so that the tortillas don’t stick. Next, line the pan with 6 tortillas. Pour half of the chicken mixture over the tortillas and spread evenly. Sprinkle with half of the cheese. Repeat with the remaining tortillas, chicken mixture and cheese. Cover and freeze.
TO COOK- Let defrost completely in the fridge. (Overnight) Heat oven to 350 degrees F. Cook covered for 40 minutes, remove foil and cook for another 15-20 minutes or until cheese is bubbling
TO SERVE- Serve with sour cream, guacamole, salsa and tortilla chips.
DIRECTIONS: Cut 1 large onion, 1 green pepper, 1 carrot, 3 cloves of garlic, 2-3 thai peppers (optional) and place in a large freezer bag. Add 4 boneless, skinless chicken breasts and 2 tablespoons green curry paste. Freeze.
TO COOK. Defrost in the refrigerator overnight, place contents of the bag into a crockpot, cover with 1 1/2 cups chicken stock. Cook on low for 4 hours or until the chicken is cooked through. Slice the chicken into bite size pieces and return to the pot. Add 1 can of coconut milk and mix together. Do a taste test to see if the spice level is correct, if not, mix in more curry paste. Take off the lid and turn the crockpot to “high” and cook for 20 more minutes.
TO SERVE: Cook jasmine rice, roughly chop cilantro and cut limes into wedges. Pour curry into bowls and serve with a side of rice and toppings.
TO COOK: Defrost in the refrigerator overnight. Heat oven to 350 degrees F. Cook covered for 40 minutes. Remove cover and cook for another 15-20 minutes or until bubbling.
TO SERVE: Garnish with fresh shredded parmesan and fresh basil. Serve with garlic bread and salad.
Vegetable Barley Soup
DIRECTIONS: Chop 1 onion, 2 cloves of garlic. Slice 4 celery stalks, 1 cup mushrooms and 2 carrots. Put in the freezer bag with 2 bay leaves and 1 tsp each of dry parsley and italian seasoning. Freeze.
TO COOK: Pour 6 cups vegetable or chicken stock in a crockpot. Add contents of the freezer bag and 1 1/2 cups uncooked barley. Cook on low for 4 hours or until the barley is completely cooked (soft through and almost doubled in size).
TO SERVE: Serve with grated parmesan and crackers or crusty bread (or, if your significant other refuses soup for dinner serve with grilled cheese sandwiches.)
And here is a shopping list for you! If you would like to make every recipe on this list one time, just print it out and take it to the grocery store with you and it will have everything you need. If you want to make more than one batch of each recipe, be sure to multiply the ingredients accordingly.
PDF for printing:
Volume 7 Freezer Cooking Shopping List