Sweet Melissa

a little blog about a sweet life

by

Freezer Meals

My Lists on Lists on Lists post really helped motivate me to get started on everything I need to do before baby arrives.  One of the most time consuming things on this list was freezer meals.  I kept putting it off until I couldn’t put it off any longer.  Friends, DO NOT wait until you are 38 weeks pregnant to prepare your freezer meals!  It is a full day of work… on your feet… in a hot kitchen…  Trust me.

This post contains affiliate links.  For more information please see my disclosures here.

Choose Recipes

I began my prep by making a list of meals.  Some of the recipes are my own and some I found on Pinterest and modified to my liking (links to original recipes are below).  My list of meals includes:

Shopping List

Once you have your meals selected make a shopping list.  I planned out which stores to go to based on sales, coupons, etc.  I bought a few things in bulk from Costco and then used as many coupons as I could at my local grocery store.  I spent about $250 in total which sounds like a lot but I made 65 meals out of all the ingredients.  That is $3.85 per meal!

Storage
Meats
  • 1 lb. ground turkey
  • 12 chicken breasts
  • 3 rotisserie chicken, shredded
  • 1 lb. shrimp
Canned/Jarred Goods
  • 2 cans cheddar soup
  • 1 can cream of mushroom soup
  • 3 cans cream of chicken soup
  • 1 can tomato paste
  • 4 cans corn
  • 3 cans black beans, rinsed
  • 2 cans Rotel tomatoes
  • 3 cups French’s onions
  • 1 jar pasta sauce
  • 1 jar salsa
  • 6.5 cups chicken broth + 1 14.5 oz. can
  • 1/2 cup honey
  • 1/2 cup soy sauce
  • 1/4 cup ketchup
Dairy
  • 3.5 cups milk
  • 2 sticks butter
  • 15 cups shredded cheddar
  • 4 cups shredded mozzarella
  • 24 oz. small curd cottage cheese
  • 1 1/4 cup Parmesan
  • 8 oz. cream cheese
  • 5 eggs
Frozen
  • 1 12 oz. bag dumplings
  • 1 cup peas
  • 16 oz. tube buttermilk biscuits
  • 2 bags broccoli
  • 2 bags frozen peas/carrots
Seasonings
  • Basil
  • Bay leaves
  • Chicken bouillon
  • Chili powder
  • Dried basil, mustard, parsley, rosemary, thyme
  • Garlic powder
  • Olive/vegetable oil
  • Oregano
  • Paprika (smoked)
  • Red pepper flakes
  • Sage
  • Salt & Pepper (S&P)
  • 3 Taco seasoning packets
Produce
  • 6 onions
  • 3 green peppers
  • 3 red peppers
  • 1 tomato
  • Celery
  • 2 bulbs garlic
  • Carrots
  • 2 lbs. baby red potatoes
Dry Foods
  • Flour
  • Ranch dressing
  • 1 package cornbread mix
  • Bisquick
Pasta/Rice
  • 2 boxes pasta (any kind)
  • 1 box macaroni
  • 1 box ziti
  • 13 cups cooked rice

Prep

As soon as I got home I prepped my kitchen and ingredients.  My kitchen looked like this (yes, it’s scary):

First, I washed all the produce and let it dry in the drain tray:

Second, I shredded the rotisserie chicken (Helpful Tip – Use a mixer to shred.  It takes half the time and is so easy!):

Third, write out the name of the meals and any cooking instructions on the freezer bags and container lids.  This will save you time later.

Ready, Set, Cook!

I started with the crockpot meals because most of them only required adding the ingredients to the freezer bag with no cooking involved.  I lined up my recipes and bags on the counter and added the correct ingredients to each.  Then, I pressed all the air out of the bags and laid them flat in the freezer.

Then I moved onto the meals that required cooking.  I tried to do them in order of cooking temperature (lowest to highest) and ease.  Divide the prepared meals into aluminum tins.  Let hot dishes cool to room temperature before you cover and freeze them!!

In the end, my counter was clear and my freezer looked like this:

Recipes

Print

Mac n Cheese

Servings 4 meals

Ingredients

  • 1 box macaroni
  • 3 tbsp butter
  • 1/4 cup flour
  • 1/2 tsp salt
  • 1/2 tsp dry mustard
  • 1/4 tsp black pepper
  • 1/8 tsp smoked paprika
  • 2 1/2 cups milk
  • 3 cups shredded cheddar

Instructions

  1. Boil the pasta until al dente.  Drain and rinse with cool water to stop the cooking.  Set aside.

  2. Over medium heat, melt butter.  Add the flour, salt, dry mustard, pepper and smoked paprika.  Stir constantly over medium heat for about three minutes.  Gradually stir in the milk.

  3. Whisk constantly for about 10 minutes until the sauce thickens.  Remove from heat, and stir in 2 cups of the cheese until melted.  Pour the cheese sauce over pasta and toss gently.

  4. Add the pasta to aluminum tins.  Sprinkle with more shredded cheddar.  Let cool to room temperature before freezing.

  5. To reheat: Thaw overnight.  Remove lid and bake for 25-30 minutes at 375.

Print

Baked Ziti

Servings 4 meals

Ingredients

  • 1 box ziti
  • 1 jar pasta sauce
  • 2 cups shredded mozzarella
  • 16 oz. cottage cheese
  • 2 eggs

Instructions

  1. Boil pasta.

  2. Mix cheeses and eggs in a bowl.

  3. Combine pasta, cheese mix and sauce.

  4. Pour into aluminum tins.  Let cool to room temperature before freezing.

  5. To reheat: Thaw overnight.  Remove lid and bake for 60 minutes at 400 degrees with foil on.  Remove foil and bake another 10 minutes.

Print

Chicken Casserole

Servings 3 meals

Ingredients

  • 2 cups rotisserie chicken
  • 1 pkg cornbread mix
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 cup chicken broth
  • 1/2 stick butter
  • 1 stalk celery chopped
  • 1 egg
  • 1 onion chopped
  • 1 tsp sage
  • salt and pepper

Instructions

  1. Melt butter in casserole dish.  Pour melted butter into a bowl.

  2. Add cream of mushroom soup, cream of chicken soup, chicken broth, celery, onion, egg, sage, S&P.

  3. In buttered casserole dish, place a layer of cornbread mix, a layer of chicken, a layer of soup mix, a layer of cornbread mix (top layer should be cornbread mix).

  4. Bake at 350 degrees for 45 minutes.  Let cool to room temperature before freezing.

  5. To reheat: Thaw overnight.  Remove lid and reheat. 

Print

Basic Chicken Casserole

Servings 6 meals

Ingredients

  • 4 cups rotisserie chicken shredded
  • 5 cups cooked rice
  • 2 cans cream of chicken soup
  • 1 cup chicken broth
  • 2 bags frozen peas and carrots
  • 1 tbsp salt
  • 1/2 tbsp pepper
  • 3 cups French's onions
  • 3 cups shredded cheddar

Instructions

  1. Combine the cheese and onions together.  Set aside.

  2. In a large bowl, combine the rest of the ingredients together.  Separate into aluminum tins.  Top each with the cheese/onion mixture.  Freeze.

  3. To reheat: Thaw overnight.  Remove lid and bake at 350 degrees until heated through.

Print

Lasagna

Servings 6 meals

Ingredients

  • 1/2 cup cottage cheese
  • 1/4 cup Parmesan
  • 1 lb ground turkey cooked with onion, peppers, garlic, and Italian seasoning
  • 1 tsp oregano
  • 1/2 tsp basil
  • 1 can tomato paste
  • 2 cups shredded mozzarella
  • 1 cup milk
  • 2 eggs
  • 2/3 cup Bisquick
  • 1/2 tsp S&P

Instructions

  1. Preheat oven to 400 degrees.  Grease 13 x 9 baking dish.

  2. Mix ground turkey, herbs, paste, and 1/2 cup mozzarella cheese.

  3. Layer cottage cheese, Parmesan, meat mixture.

  4. Beat milk, egg, Bisquick, S&P.  Pour over layers.

  5. Bake 30-35 minutes at 400 degrees.  Let cool to room temperature before freezing.

  6. To reheat: Thaw overnight.  Remove lid and reheat.

Print

Broccoli Cheddar Chicken Pasta

Servings 8 meals

Ingredients

  • 3 cups rotisserie chicken
  • 2 boxes pasta cooked
  • 2 cans cheddar soup
  • 2 cups chicken broth
  • 2 bags frozen broccoli
  • 1 tbsp salt
  • 3 cups shredded cheddar

Instructions

  1. Combine all ingredients except shredded cheddar into a bowl.

  2. Divide into aluminum tins and top with cheddar cheese.  Freeze.

  3. To reheat: Thaw overnight.  Remove lid and bake at 350 degrees for 30-40 minutes.

Print

Tex Mex Chicken Casserole

Servings 6 meals

Ingredients

  • 4 cups rotisserie chicken shredded
  • 8 cups cooked rice
  • 2 cans Rotel tomatoes
  • 2 packs taco seasoning
  • 2 cans whole kernel corn drained
  • 2 cans black beans drained
  • 6 cups shredded cheddar

Instructions

  1. Mix together all of the ingredients in a bowl, except the cheese (I also did not cook the rice beforehand.  I will add the rice when I reheat the meal.)

  2. Divide into aluminum tins and top each with shredded cheddar.  Freeze.

  3. To reheat:  Thaw overnight.  Remove lid and bake at 350 degrees until heated through.

Print

Crockpot Southwest Chicken

Servings 4 meals

Ingredients

  • 1 can corn drained
  • 1 can black beans rinsed
  • 16 oz. jar salsa
  • 2 chicken breasts
  • 8 oz. cream cheese

Instructions

  1. S&P chicken.  Add all ingredients to freezer bag except cream cheese.  Mix well and freeze.

  2. To cook: Thaw overnight.  Place ingredients in slow cooker and cook on low 8 hours.  Before serving, shred chicken and add cream cheese.

Print

Crockpot Shrimp Fajitas

Servings 4 meals

Ingredients

  • 2 green peppers sliced
  • 2 red peppers sliced
  • 1 tomato quartered
  • 1 onion sliced
  • 1 lb raw shrimp deveined and peeled
  • 1/2 cup chicken broth
  • 1 taco seasoning packet
  • 1 tsp chili powder
  • 1 /2 tsp paprika
  • 1 tsp salt

Instructions

  1. Place all ingredients except shrimp in freezer bag.  Freeze.

  2. To cook: Thaw overnight.  Cook on low 5-6 hours.  Place shrimp in slow cooker for extra 30-45 minutes.  Serve on tortillas.

Print

Slow Cooker Chicken and Dumplings

Servings 4 meals

Ingredients

  • 2 chicken breasts
  • 2 celery ribs
  • 1 onion diced
  • 4 carrots peeled and sliced
  • 2 tbsp dried parsley flakes
  • 14.5 oz can chicken broth
  • 2 tsp chicken bouillon
  • 1 1/2 tsp salt
  • 1 tsp pepper
  • water
  • 12 oz. frozen dumplings

Instructions

  1. S&P chicken.  Combine all ingredients except dumplings and water in freezer bag.  Freeze.

  2. To cook: Thaw overnight.  Add ingredients to crockpot with enough water to cover the ingredients.

  3. Cook on low for 8 hours.  Remove chicken and shred.  Add back to crockpot and add in bag of frozen dumplings.  Cook on high for 30-45 minutes.

Print

Slow Cooker Garlic Parmesan Chicken and Potatoes

Servings 4 meals

Ingredients

  • 4 chicken breasts
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/4 tsp dried rosemary
  • salt and pepper
  • 2 lbs. baby red potatoes quartered
  • 2 tbsp olive oil
  • 4 cloves garlic minced
  • 1/2 tsp dried thyme
  • 1 cup Parmesan

Instructions

  1. Season chicken with basil, oregano, rosemary, S&P.

  2. Add all ingredients to freezer bag.  Freeze.

  3. To cook: Thaw overnight.  Cook on low for 7-8 hours.

Print

Slow Cooker Chicken Pot Pie

Servings 4 meals

Ingredients

  • 2 chicken breasts
  • salt and pepper
  • 1 lb red potatoes diced
  • 1 onion diced
  • 2 carrots peeled and diced
  • 2 stalks celery diced
  • 2 bay leaves
  • 1 cup corn kernels
  • 1 cup frozen peas
  • 16 oz. tube refrigerated buttermilk biscuits

For the sauce:

  • 3 tbsp butter
  • 3 cloves garlic minced
  • 1/2 cup all purpose flour
  • 2 cups chicken stock
  • 1/2 tsp dried thyme
  • 1/4 tsp dried basil
  • 1/4 tsp dried oregano
  • pinch paprika
  • salt and pepper

Instructions

  1. To make the sauce, melt butter in a large saucepan.  Add garlic and cook, stirring frequently, until fragrant, about 1 minute.  Whisk in flour until lightly browned, about 1-2 minutes.

  2. Gradually whisk in chicken stock, thyme, basil, oregano, and paprika.  Cook, whisking constantly, until the sauce has begun to thicken, about 5 minutes; season with S&P.  Let cool.

  3. Season chicken with S&P.  Add all ingredients and sauce (except biscuits) into freezer bag.  Freeze.

  4. To cook:  Cook on low for 3-4 hours.  Shred chicken.  Prepare biscuits and serve with chicken.

Print

Slow Cooker Ranch Chicken

Servings 4 meals

Ingredients

  • 2 cups rotisserie chicken shredded
  • 10 oz. ranch dressing
  • 1/4 cup olive oil
  • 1 tsp garlic powder

Instructions

  1. Lightly S&P chicken.

  2. Dump all ingredients into freezer bag and mix thoroughly.  Freeze.

  3. To cook: Thaw overnight.  Cook on low 6-8 hours.

Print

Slow Cooker Honey Sesame Chicken

Servings 4 meals

Ingredients

  • 1 onion diced
  • 2 cloves garlic minced
  • 1/2 cup honey
  • 1/2 cup soy sauce
  • 1/4 cup ketchup
  • 2 tbsp vegetable oil
  • 1/4 tsp crushed red pepper flakes
  • 2 chicken breasts
  • salt and pepper

Instructions

  1. S&P chicken.  Add all ingredients to freezer bag.  Freeze.

  2. To cook: Thaw overnight.  Cook on low for 3.5 hours.  Shred chicken and return to crockpot.  Cook for an additional 30 minutes.