I made some freezer meals for my grandparents this last week after my grandmother was discharged from the hospital. I used a few of the same recipes and some new ones. I also altered these to not be crockpot meals. I’m giving the recipes both ways here and the shopping list, which is the same for either! Some are allergy friendly, some aren’t.
Crockpot recipes-
Chili- Brown meat and onions. Put into one bag. Cook high 1-2 hours, low 3-4 hours.
- 1 lb hamburger
- 1 can of Chili Magic
- 1 can (14 oz) stewed tomatoes
- 1 can (28 oz) diced tomatoes
- 1 medium onion, chopped
Scalloped potatoes and ham with broccoli- Boil potatoes until half tender. Divide into two bags. Cook on high for 8 hours.
- 5 lb bag of potatoes
- 2 cans of cream of potato soup (and 2 cans of water)
- Package of cubed ham
- 2( 8 oz) blocks of cheese- we use mild cheddar, cubed
- 2 (16 oz) bags of frozen broccoli
Chicken Alfredo- Divide into two bags. Cook on low 8 hours. Serve over noodles.
- 6 chicken breasts
- 1 (10 oz) package frozen spinach
- 2 jars of alfredo sauce
- 1 green pepper, chopped
- 2 cans of mushrooms
Veggie Soup- Boil potatoes until half tender. Divide into two bags. Cook on low for 5 hours, high for 3 hours.
- 3-4 large potatoes, chopped
- 3-4 stalks of celery, chopped
- 1 medium onion, chopped
- 2 bags of mixed veggies- or you can buy fresh depending on if you’re lazy!
- 2 large containers of chicken broth
Black Bean Taco Soup – Brown meat and onion, let cool and divide into two bags. Cook high 1-2 hours or low 2-3.5 hours. Serve with tortilla chips, cheese, and sour cream.
- 1 lb lean ground beef (we used turkey beef)
- 1 medium onion, chopped
- 1 package mild taco seasoning mix
- 1 (16 oz) bag frozen corn
- 1 (16 oz) can black beans drained and rinse
- 1 (14 oz) cans stewed tomatoes
- 1 (8 oz) can tomato sauce
- 1 (4 oz) can diced green chilis
Cilantro Lime Chicken- makes 2 bags, cook on low for 8 hours, shred meat and serve on tortillas.
- 6 chicken breasts
- 4 tablespoons of lime juice
- 1 bunch of cilantro chopped
- 2 – 16 oz bags of corn
- 4 cloves of garlic- minced
- 1 red onion chopped
- 2 cans of black beans, drained and rinsed
- 2 tsp cumin
- Salt and pepper.
Non-crockpot recipes- the nice thing about these is everything is already cooked. The times might be off a little, but just make sure it’s warm through. Can also microwave but make sure it’s in a microwave safe pan- we use throw away aluminum so that won’t work!
Chili- Brown meat and onions. Thaw in fridge. Simmer on stove.
- 1 lb hamburger
- 1 can of Chili Magic
- 1 can (14 oz) stewed tomatoes
- 1 can (28 oz) diced tomatoes
- 1 medium onion, chopped
Scalloped potatoes and ham with broccoli- Boil potatoes until tender. Divide into two pans. Thaw in fridge. Cook in oven at 350 degrees for about 45 minutes, stir well.
- 5 lb bag of potatoes
- 2 cans of cream of potato soup (and 2 cans of water)
- Package of cubed ham
- 2( 8 oz) blocks of cheese- we use mild cheddar, cubed
- 2 (16 oz) bags of frozen broccoli
Chicken Alfredo- Boil chicken breasts to cook through, shred/dice chicken and split into two pans. Thaw in fridge and cook in oven at 350 degrees for about 45 minutes. Serve over noodles.
- 6 chicken breasts
- 1 (10 oz) package frozen spinach
- 2 jars of alfredo sauce
- 1 green pepper, chopped
- 2 cans of mushrooms
Veggie Soup- Boil potatoes until tender. Divide into two bowls. Thaw in fridge, simmer on stove.
- 3-4 large potatoes, chopped
- 3-4 stalks of celery, chopped
- 1 medium onion, chopped
- 2 bags of mixed veggies- or you can buy fresh depending on if you’re lazy!
- 2 large containers of chicken broth
Black Bean Taco Soup – Brown meat and onion, let cool and divide into two bowls/pans. Thaw in fridge, cook at 350 degrees for about 30 minutes or pour into saucepan and simmer. Serve with tortilla chips, cheese, and sour cream.
- 1 lb lean ground beef (we used turkey beef)
- 1 medium onion, chopped
- 1 package mild taco seasoning mix
- 1 (16 oz) bag frozen corn
- 1 (16 oz) can black beans drained and rinse
- 1 (14 oz) cans stewed tomatoes
- 1 (8 oz) can tomato sauce
- 1 (4 oz) can diced green chilis
Cilantro Lime Chicken- makes 2 pans. Boil chicken to cook through. Shred and place in pan and mix with other ingredients. Thaw in fridge. Cook in oven at 350 degrees for about 30 minutes. Serve with tortillas or over rice.
- 6 chicken breasts
- 4 tablespoons of lime juice
- 1 bunch of cilantro chopped
- 2 – 16 oz bags of corn
- 4 cloves of garlic- minced
- 1 red onion chopped
- 2 cans of black beans, drained and rinsed
- 2 tsp cumin
- Salt and pepper.
Shopping list for both!
Fresh-
- 3 medium onions
- 1 green pepper
- 5 lb bag of potatoes (you can snitch a few from the scalloped potatoes for the veggie soup)
- Bunch of cilantro
- 1 red onion
- Garlic
Meat-
- 1 lb ground beef
- 1 lb ground turkey (or 2 beef)
- 12 chicken breasts
- Package of cubed ham
Canned/pantry-
- 1 package taco seasoning
- 3 (16) oz can black beans
- 2 (14 oz) can stewed tomatoes
- 1 (8 oz) can of tomato sauce
- 1 (4oz) can of diced green chilis
- Lime juice
- Cumin
- 1 (28 oz) can diced tomatoes
- 1 can chili magic
- 2 jars of alfredo sauce
- 2 cans of sliced mushrooms
- 2 large containers of chicken broth
- 2 cans of cream of potato soup
Frozen-
- 3 (16 oz) bag of frozen corn
- 2 (16 oz) bag of mixed veggies
- 1 (10 oz) bag of spinach
- 1 (16 oz) bag of broccoli
Other-
- 2 blocks of cheddar cheese
- Tortilla shells, tortilla chips, sour cream, noodles to go with the meals
- Either a package of freezer bags for crockpot meals or bowls and casserole containers for non-crockpot meals
No comments:
Post a Comment