Thursday, February 2, 2017

Freezer Meal Recipes

If you follow me or my sister Heather on facebook you would have seen we recently did a freezer meal swap with 10 people, however Heather made 2 different meals so that she would get double the meals back for her big family ;) I started doing freezer meal exchanges about 1 1/2 years ago. It is a great way to get new recipes and try new things. I get the question a lot "you're so picky what do you do with meals you don't like?" well I have a husband and 2 kids that will eat pretty much anything! I'll make it on a night when I'm working or I'll make it on a night I'm home and it's me trying something new!! :) The recipes listed below were the meals that were made for the swap! Each person makes the same meal x amount of times and then we meet and swap the meals, you go home with the same number of meals that you made! 

Added note: Heather and I made 27 meals + 88 pizza burgers in 2.5hrs

Easy Chili
2lbs of Hamburger(brown)
1 onion (diced up)
1 bell pepper (diced up)
2 cans of black beans
1 can of red beans
1 can chili beans in chili sauce
1 can 15oz stewed tomatoes
1 can 15oz tomato sauce
1 package of chili mix

Put in crockpot for 4hrs on high

Tator Tot Hotdish
1.5lbs hamburger
Half small oniion
1 bag of shredder cheese
1 can of cream of mushroom soup
1 bag of tater tots
1 can of corn

Brown hamburger, add diced onion. Take off heat and add cream of mushroom soup, drain then add can of corn and half a bag of cheese. Put in the baking dish and spread remainder of cheese over the top. Lay out tater tots and bake until warm.

Stuffed Shells
1 package of jumbo pasta shells
2 cups ricotta cheese
4 oz sour cream
1 cup mozzarella cheese
2 eggs
½ c Parmesan cheese
1 jar of pasta sauce
1 tsp oregano
1lb ground beef or Italian sausage

1. Brown meat. Cook shells according to package, rinse with cold water & drain.
2. In mixing bowl combine ricotta, 2/3 cup mozz, ¼ cup parm, eggs, oregano.
3. Pour sauce in bottom of pan, spoon or squeeze cheese mixture into shells & lay in the pan close together
4. Sprinkle with meat & rest of cheese.
5. Cover with foil & bake at 350 degrees for 25-35 mins or until bubbly. Let rest for 10 minutes before serving.

Southwest Chicken and Rice
2 cups cooked brown rice
1 can black beans, drained & rinsed
1 cup whole corn
½ cup salsa
1 tsp cumin
½ cups cheddar cheese
2 cups chicken, shredded

1. In a large mixing bowl combine rice, beans, corn, salsa and cumin
2. Divide among indicated number of baking pans and top with cheese
3. Cover tightly with foil. Label & freeze
4. Bake from frozen @350 for 1 hr or until cheese is melted and rice is warmed through.

1lb ground beef
2 eggs(beaten)
½ cup parmesan cheese
2 cups shredded mozzarella cheese
1 package lasagna noodles(9 noodles)
2 cups cottage cheese
24oz spaghetti sauce

Brown meat, drain off grease. Cook noodles and drain. Combine eggs, cottage cheese, parmesan cheese, spaghetti sauce and meat. Starting with noodles layer with meat sauce and mozzarella cheese. Repeat. Bake at 375 degrees for 50 minutes covered – 10 minutes uncovered.

Cheesy Ham and Potatoes
1 Pound frozen hash brown potatoes
2 cans cream of celery soup
½ cup onion (minced)
8 oz cream cheese
1 ½ cups mont jack cheese shredded
1 ½ cups chopped/cubed hamburger
¼ teaspoon black pepper
optional: ½ cup shredded cheddar for topping.

Soften cream cheese, add cream of celery soup. Stir in onions, ham, jack cheese and pepper. Break apart hash browns and gently stir into mixture. (you can freeze at this point). Thaw. Place in greased baking dish(9x13) Bake at 350 covered for 1 hr. Uncover, top with cheddar cheese. Bake until melted.

Enchanted Sour Cream Chicken Enchiladas
2 cups chicken, cooked and cut up
1 cup sour cream
1/8 tesaspoon salt
Dash of pepper
12 (5inch) corn tortillas
4 ounces of canned chopped green chiles, drained
2 cups grated Monterey Jack Cheese
Lettuce, shredded
Tomatoes, chopped

Combine chicken, sour cream, salt and pepper. Quickly fry 1 tortilla at a time in hot oil to soften. Spoon a heaping tablespoon of chicken mixture onto each tortilla, spread down the center, and roll up the tortilla. Place seam side down in greased 13x9x2-inch baking dish. When all tortillas are filled and rolled, sprinkle the green chiles over all and top with cheese. Bake at 400degrees for 12 to 15minutes or until cheese is melted and enchiladas are hot. Serve 2 to 3 enchiladas on a plate and surround with lettuce and tomatoes. Top with your choice of guacamole, sour cream or both. Serves 4 to 6.

Pizza Burgers
2lbs Ground Beef
1 can Tomato Soup
1 tsp Garlic Salt
½ tsp Oregano
8oz Cheddar Cheese
8oz Mozzarella Cheese
Onion/onion powder to taste
14-18 Hamburger Buns

Brown the ground beef. Mix all ingredients together on stove top in pot. Scoop about 1/4cup on hamburger buns. Wrap in tin foil. Bake at 350° for 20mins - until warm center. Recipe makes about 14-18 buns.

Easy Ravioli Bake
2 tbsp Parmesan Cheese
2 cups Mozzarella Cheese
1 26-28oz Pasta Sauce
1 Bag Ravioli

In a 9x13 pan, spread 3/4cup of pasta sauce on the bottom. Arrange the ravioli about 12-15. Top with ½ the remaining sauce. Add 1 cup of mozzarella cheese. Repeat layers with ravioli, sauce, cheese. Sprinkle parmesan cheese on top. Cover with foil and bake for 40mins. Remove foil and bake for 15-20mins. Let stand for 10mins before cutting.

Shepherd’s Pie
1lb Ground Beef
1-1 ½ Cup Frozen mixed veggies
1 Cup Beef Broth
2 Tbsp Corn Starch
2-3 Cup Potatoes
1 Cup Shredded Cheese
Salt and Pepper to Taste

Brown the ground beef and drain grease. Add beef broth and corn starch to make a gravy. Add vegetables and season with salt and pepper. Boil potatoes for 15 minutes. Mash and add 1 stick of butter, sour cream, and cream cheese. Put meat mixture in dish and top with mashed potatoes then top it with the cheese. Bake at 350 for 45 minutes if frozen 30-40 if not frozen; until cheese is melted.

Freezer Breakfast Burritos

2 cups frozen tater tots
2 tablespoons olive oil
8 links breakfast sausage, casing removed
8 large eggs, lightly beaten
1/3 cup half and half*
Kosher salt and freshly ground black pepper, to taste
1 (16-ounce) can refried beans
8 (8-inch) flour tortillas
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
2 Roma tomatoes, diced
1/4 cup chopped fresh cilantro leaves

Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  1. Cook tater tots according to package instructions; set aside.
  2. Heat olive oil in a large skillet over medium high heat. Add sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat, reserving 1 tablespoon in the skillet.
  3. Add eggs to the skillet and cook, whisking, until they just begin to set. Gently whisk in half and half; season with salt and pepper, to taste. Continue cooking until thickened and no visible liquid egg remains, about 3-5 minutes; set aside.
  4. Spread beans down centers of tortillas; top with tater tots, sausage, eggs, cheeses, tomatoes and cilantro. Fold in opposite sides of each tortilla, then roll up, burrito-style.* Place, seam-sides down, onto preparing baking sheet; cover.
  5. Place into oven and bake until heated through, about 12-15 minutes.
  6. Serve immediately.
*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.
*TO FREEZE: Cover each burrito tightly with plastic wrap or aluminum foil. Freeze up to 1 month. To reheat, (1) microwave for 4-6 minutes, turning halfway, or (2) bake at 400 degrees F for 30-40 minutes, or until completely cooked through.

The set up at meal exchange!