Since we bought a freezer a few weeks ago I've been wanting to make some freezer meals.
My sister-in-law Michelle and I decided to make a bunch of freezer meals together.
We each came up with 4 meals and were in charge of getting all the ingredients for each of those 4 meals to be made for each of our families.
Yeah, that's a lot of food and it was a lot of work but will hopefully will be worth it.
1. Breakfast Burritos
Ingredients:
2 lbs. bacon, diced
2 lbs. breakfast sausage
1 large onion, diced small
1 cup diced bell pepper
20 eggs
36 fajita sized flour tortillas
1 (8 oz.) bag shredded cheddar cheese
* I added hash browns this time.
Directions:
Chop vegetables and saute. Cook sausage and bacon. Cook hash browns and Eggs. Combine all ingredients in a bowl. Place serving size in tortilla and sprinkle on cheese. Wrap individual burritos in plastic wrap. When ready to eat warm in microwave (with plastic wrap) for about 5 minutes.
2. Black Bean Taco Soup
Ingredients:
1 lb lean ground beef (or ground turkey works too!)
1 medium onion, chopped
1 package mild taco seasoning mix
1 (16 oz) bag frozen corn
1 (16 oz) can black beans drained and rinsed (you could use kidney beans or pinto beans)
2 (14 oz) cans stewed tomatoes
1 (8 oz) can tomato sauce
1 (4 oz) can diced green chilis
1 package mild taco seasoning mix
1 (16 oz) bag frozen corn
1 (16 oz) can black beans drained and rinsed (you could use kidney beans or pinto beans)
2 (14 oz) cans stewed tomatoes
1 (8 oz) can tomato sauce
1 (4 oz) can diced green chilis
Directions:
Brown meat and onion, drain. Let meat cool for a minute, then dump into a resealable gallon-sized freezer bag.
Brown meat and onion, drain. Let meat cool for a minute, then dump into a resealable gallon-sized freezer bag.
Dump the remaining ingredients into the bag, mix together, and zip bag closed.
When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on HIGH for 1-2 hours or LOW for 2-3 1/2 hours.
When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on HIGH for 1-2 hours or LOW for 2-3 1/2 hours.
Serve with tortilla chips, cheese, sour cream, and guacamole.
Ingredients:
4 carrots, sliced
4 red potatoes, cut into large cubes
1 package dry onion soup mix
2 cans 98% fat-free cream of mushroom soup
1 (8 oz) can tomato sauce
1 (10 oz) package frozen green peas
Directions:
Place all ingredients in a resealable gallon-sized freezer bag. Mix together and zip bag closed. When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on LOW for 7-10 hours (or HIGH for 5-6 hours).
Ingredients:
1 ½ pounds chicken breasts
1 (16 oz) bag frozen broccoli florets
2 (16 oz) jars Alfredo sauce
1 large green pepper, chopped
1 (4 oz) can sliced mushrooms, drained (we didn't use these)
Directions:
Place all ingredients in a resealable gallon-sized freezer bag and mix together.
When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on LOW for 4-6 hours.
Serve with cooked fettuccine noodles and green salad.(This makes two meals)
Ingredients:
5lbs Yukon Gold potatoes, diced (peels still on)
1.25 cups onion, diced
10 teaspoons garlic, minced
8 cups chicken broth
16 oz cream cheese, softened
1 Tablespoons Lawry’s Seasoned Salt
cheese (optional)
bacon, cooked & crumbled (optional)
Directions:
Divide and place all ingredients except cream cheese (and cheese/bacon)
into gallon size freezer bags, seal and freeze. To serve: Thaw. Place in
slow cooker for 6 hours on high. Stir in the cream cheese and allow to
melt. Stir every 10-15 minutes until soup is well blended. It takes an
additional 30 minutes to 1 hour. Garnish with cheese and bacon.
Ingredients:
1 lb chicken breasts
1 (26 oz) jar of chunky vegetable-style spaghetti sauce
1 zucchini, chopped
1 green pepper, chopped
1 sweet onion, chopped
Directions:
Place all ingredients in a resealable gallon-sized freezer bag and mix together.
Garnish: chopped black olives, shredded Parm cheese
When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on LOW for 6-8 hours.
Serve with cooked spaghetti noodles and garnish with olives
and cheese. 7. Yummy Meatballs
Ingredients:
15 frozen meatballs
1 can cream of chicken
1 can cream of mushroom
1-2 tsp. mustard
1-2 tsp. Worcestershire sauce
Directions:
Ingredients:
Medium - Large bag of baby carrots (we just used whole carrots, cut up)
Red onion cut in large chunks
2 large cans of pineapple (undrained)
4 garlic cloves
4 chicken breasts
1 cup teriyaki sauce
Directions:
Split between 2 bags, seal, mix, lay flat and freeze.
Directions for bag:
Add additional 1/4 cup sauce to crock pot. Cook on low 6-7 hours. Serve over rice.
Lunch was just a heart shaped ham and cheese 
This is the after picture. I barely dented the food...
It was a great 
