15 of My Favorite Freezer Meals

TIME TO START OUR 15 FREEZER MEALS!

One may ask, where in the world do I even begin.....well, look down at number 6 and number 13.  Honestly, just throw those items in the bag and freeze away.  Easy right?  While you are doing that, I put some chicken on to boil so I can shred it and chop it for easier prep work later.

The best helper there is!

MAKE SURE TO WRITE DIRECTIONS ON FREEZER BAGS!

1.       Breakfast Burritos

a.       Flour tortillas (15-20 count)

b.      1 pound Sausage

c.       One dozen eggs

d.      Milk (optional to add to eggs)

e.       Hash browns (cooked as directed)

f.        Cheddar cheese (sprinkle each wrap before rolling shut)

g.       1 can Green chile (optional)

h.      Salt/pepper

Instructions: 

• Brown sausage, drain. Set aside
• Cook hash browns as directed. Set aside 
• Scramble and cook eggs (I add milk to egg mix before cooking)
• Combine all ingredients above, add salt/pepper to taste 
• Add green chile if desired. (I made a few "dry" burritos for the kiddo and labeled it as such before adding the chile to my mix)
• Add mixture to flour tortillas, add cheese, roll tightly
• Wrap in wax paper and then foil
• Store in gallon freezer bags
• To cook from frozen, remove wax/foil and microwave for 2-3 mins

2.       Bean and Cheese Burritos

a.       Flour tortillas (10 count)

b.      1 can refried beans (16 oz)

c.       ¼ Cup salsa

d.      Cheddar cheese (6-8 oz cheese to sprinkle on top)

Instructions:

·       Mix refried beans and salsa together (you can add chopped cooked chicken or browned ground beef, if you’d like).

·       Spread bean mixture down the middle of tortilla.

·       Sprinkle with cheese and roll up.

·       Wrap in plastic wrap or sandwich baggie and stick in gallon freezer bag.

·       To cook frozen, remove wrap and microwave 2-3 min

3.       Southwest Roll-ups

a.       2 cans refried beans

b.      ½ cup salsa

c.       2-4 cups cooked chicken, chopped

d.      2 cups Shredded cheese

e.       Flour Tortillas (15 count)

Instructions:

·       Mix together beans, salsa and chicken.

·       Spoon and spread mixture into each tortilla

·       Sprinkle with cheese

·       Wrap in plastic wrap or sandwich baggie and stick in gallon freezer bag.

·       To cook frozen, remove wrap and microwave 2-3 min

4.       Beef, Bean and Cheese Burritos

a.       1 pound beef

b.      1 can refried beans

c.       Flour tortillas

d.      Cheddar cheese for sprinkling the top

e.       1 package Taco seasoning

f.        Minced onion (optional)

Instructions: 

1. Brown beef, drain well
2. Follow directions on seasoning package
3. Saute onions, add to beef
4. Add a thin layer of beans to the tortilla
5. Top with a few spoonfuls of beef/onion and cheddar cheese
6. Roll tightly
7. Wrap in wax paper and foil
8. Store in labeled gallon freezer bags
9. To cook from frozen, remove packaging and heat in microwave for 2-3 min

5.       Beef Taco Casserole

a.       1 pound beef

b.      1 cup cooked rice

c.       1 Can tomato sauce

d.      Diced onion (optional)

e.       1 green bell pepper

f.        2 tsp lime juice

g.       2 Tbs chili powder

h.      1 tsp oregano

i.         ½ tsp thyme

j.         2 tsp cumin

k.       1/3 cup fresh diced cilantro

l.         1 cup cheddar cheese

Instructions: 

1. Cook brown rice
2. Brown beef, drain well
3. Saute onion and bell pepper 
4. Combine all ingredients above in a bowl with spices, lime, tomato juice, and fresh cilantro. 
5. OPTION 1: Place in freezer bag and top with cheese later 
6. OPTION 2: Place in freezable oven safe container then top with cheese
7. To cook from frozen, keep covered with foil and bake for 40-45 minutes on 350
8. Remove foil and bake another 10 minutes
9. Serve with chips or tortillas

6.       Beef Fajitas

a.       Thinly sliced steak

b.      2 bell peppers

c.       1 yellow onion, chopped

d.      1 ½ cups beef broth

e.       2 Tbs corn starch

f.        1/3 Cup brown sugar

g.       ¼ Cup soy sauce

 Instructions: 

1. Slice steak and bell peppers into strips add to freezer bag
2. Chop onions add to bag
3. Blend the rest of listed ingredients above in a bowl, pour into bag and mix around
4. To cook from frozen, put in crockpot on low heat for 3-4 hours
5. Serve with small corn or flour tortillas

7.       Cilantro/Lime Chicken

a.       3 chicken breast, cooked and chopped

b.      Pack of taco seasonings

c.       ¼ minced fresh cilantro

d.      2 Tbs lime juice

e.       1 1/2 Cups salsa

f.        Salt and pepper

Instructions: 

• Thoroughly cook chicken and cube or shred
• Mix all listed ingredients and add to chicken
• To cook from frozen, heat on low 1 hour or until hot
• Serve with tortillas or taco shells or Spanish rice

8.       Chicken and Cheese Taquitos

a.       3 chicken breasts

b.      8 oz cream cheese

c.       1 ½ cups of Mexican blend cheese

d.      Small can of chopped green chile

e.       2 Tbs lime juice

f.        1 tsp onion powder

g.        1 tsp garlic powder

h.      1 tsp chili powder

i.         1 tsp cumin

j.         Flour tortillas

Instructions: 

• Thoroughly cook chicken and cube or shred
• Melt cream cheese 
• Mix in all remaining ingredients listed above 
• Spread 2-3 Tbs of mixture in middle of small tortillas
• Roll tightly, tucking ends
• Wrap each taquito in wax paper and foil
• To cook from frozen, remove packaging and bake in oven at 425 degrees for 15-20 mins 

9.       Beef and Bean Chili Stew

a.       1 pound beef

b.      1 package of Chili seasoning

c.       Diced yellow onion

d.      1 Can of Rotel mild tomatoes

e.        1 Can of pinto beans

f.        1 Can of black beans

Instructions:

• Brown beef, drain well
• Rinse beans add to pot
• Add remaining ingredients, mix well

• To cook from frozen, thaw over low heat until hot (3-4 hours in crockpot)

10.   Bagel Sandwiches

a.       1 package of Bagel thins or sandwich thins

b.      Eggs

c.       Cheese slices

d.      Half a pound of Deli ham

Instructions: 

• Poach or fry eggs (I used a silicone egg round to keep shape), Eggy)
• Add egg, slice of ham, and slice of cheese to each bagel
• Wrap in cling paper and foil, store in gallon bag
• To cook from frozen, remove packaging and heat 1-2 minutes or until hot

11.   English Muffins

a.       English muffins (makes 10)

b.      Canadian bacon

c.       Eggs or liquid egg whites

d.      Cheese slice

Instructions: 

• Poach or fry eggs (I used a silicone egg round to keep shape, Eggy)
• Add egg, slice of ham, and slice of cheese to each muffin

• Wrap cling wrap or foil, store in gallon bag (label egg whites or egg)

• To cook from frozen, remove packaging and heat 1-2 minutes or until hot

12.   PB&J Sandwiches

a.       Peanut Butter

b.      Jelly or honey

c.       Sandwich bread

Instructions: 

·       Make peanut butter and jelly or peanut butter and honey sandwiches.

·       Cut and put into sandwich bags and store in freezer bag (4-6 weeks)

·       Stick in lunch boxes in the morning and they will thaw by lunch.

13.   Stir Fry

a.       1 pound thin sliced flank steak (any other sliced thin)

b.      Stir fry frozen veggies

c.       1 bottle of House of Tsang Stir-Fry Sauce

Instructions: 

·       Chop steak and add to freezer bag

·       Pour over stir-fry sauce, mix in well

·       Add frozen veggies to freezer bag

·       Warm up in skillet and serve with favorite egg noodles or rice

14.   Chicken Tortellini

a.       3 chicken breast, cooked and chopped

b.      1 package of 3 cheese tortellini

c.       1 jar of favorite alfredo sauce or homemade

Instructions: 

• Thoroughly cook chicken and cube or shred
• Add to gallon bag with tortellini and alfredo sauce
• Warm up on skillet or oven or slow cooker (low 6-8 hours)

15.   Spaghetti & Meat Sauce

a.       1 pound of beef

b.      Favorite spaghetti sauce or homemade sauce

c.       1 onion, chopped

Instructions: 

• Brown beef, drain well
• Saute onions, add to beef

• Add sauce to gallon bag and combine onion/beef mix to bag
• Serve with favorite noodles
• warm for an hour in slow cooker or in skillet