Meal Planning

In two days, I will be exactly 1 month from my due date. This realization makes me both anxious and excited! But mostly it puts me in planning mode. So, I sat down this last weekend and planned out 2 months of freezer meals that I don't have to make all at once. Here is the simple calendar print out I used to plan the meals I'll be making: Blank Calendar.  My plan is to make most of the freezer meals in the next 3 weeks and the closer I get to my due date, the less I have to prepare/make. Since my first son was 3 weeks early and my second son was 2 weeks early, I'm thinking this little one will be at least a week early so I want to have as many meals frozen by then as possible.

Cilantro Lime Chicken
Makes 3 Meals

So, today I started on day 1 with Cilantro Lime Chicken in the Crockpot. This is one of my favorite freezer meals because it is delicious and so simple. I prepared all 3 of these meals in less than 20 minutes today. I prepped 2 and threw one in the crockpot for dinner tonight. Here's the recipe and what I did:

Ingredients:

 9 chicken breast

Juice from 4 limes 

1 bunch fresh cilantro, chopped

3(16 oz) bags frozen corn

6 minced garlic cloves

3 can black beans, drained and rinsed

3 tsp cumin

salt and pepper to taste

Directions:

First label your freezer bag with meal name, date prepared, and cooking instructions.

Put the chicken breast in the bottom of the bag then add corn and beans.

Add the rest of the ingredients together in a bowl and mix. Then add to the bag with the chicken, corn, and beans.

The day before you want to eat the recipe place it in the fridge to thaw for 24 hours.

Cook on LOW for 8 hours (or HIGH for 4 hours). 

When cooked through, shred chicken and add to tacos or nachos. 

First, label the ziploc bags with the date, meal and directions for preparation.

 Next, split all of the ingredients into the 2 bags and the crockpot (3 chicken breasts per bag). Remove as much air as possible from the bags and put in freezer. That part is done!

Then, add all of the ingredients for dinner tonight into the crockpot and cook on high for 4 hours or low for 6-8 hours. 

For this meal, I made it into nachos, but you can also use this recipe to make tacos as well. To make the chips I cut corn tortillas into four triangles...

 Then fried them in vegetable oil until just crispy. 

 Then I layered the Cilantro Lime Chicken with cheese on the homemade chips and broiled for about 3 minutes in the oven. 

 Dress with sour cream, guacamole, salsa, lettuce and any other nacho toppings that you prefer. 

I'll be adding to this post every day that I make a freezer meal so keep checking back to find other great freezer meal recipes!

Chicken Enchiladas

Makes 4 Freezer Meals

I am making these for our Mom's Meal Swap this week. I made 3 9x11 pans of Chicken Enchiladas and 1 9x11 pan of Vegetarian Black Bean and Rice Enchiladas.

Ingredients:

12 chicken breasts, cooked and shredded

3 onions, diced

9 cups shredded cheddar cheese

18 flour tortillas

3 large cans of enchilada sauce

3 cans black beans

2 cups cooked white rice (for vegetarian dish)

Instructions:

For chicken enchiladas, mix cheese, onion, chicken, 2 cans black beans and 1 1/2 cans red enchilada sauce in a bowl. (This made so much I had to split between 2 bowls to be able to stir it.)

 For vegetarian enchiladas, mix cheese, rice, onion, 1 can black beans and 1/2 can red enchilada sauce in a bowl. 

 With a large spoon, fill each tortilla with mixture. Roll it up and place it in 9x11 baking dish, seams down. Repeat until all mixture is used. 

Pour the rest of the enchilada sauce over the top of each. 

Sprinkle with cheese, cover with foil, and freeze. 

 Instructions for day of baking: Thaw, bake at 350 degrees for 25-30 minutes. 

Divine Chicken - Makes 2 Meals

Divine Chicken (Recipe adapted from:  http://www.ringaroundtherosies.net/2012/04/more-freezer-cooking-meals-part-3.html )

4 lbs. chicken breasts

4 cups baby carrots

4 cups fresh broccoli (chopped)

2 onions

salt/pepper to taste

2 cans of cream of chicken soup (add 1 each at cook time)

2 cups milk (add 1 each at cook time)

Split everything into two containers. shake it up, seal, label and put in the freezer. Instructions for Container: Add 1 cream of chicken soup and 1 cup of milk, cook on low 6 hours or high 3 hours. Serve over rice or egg noodles.

Chicken, Broccoli, and Rice Casserole - Makes 4 Meals

What You'll Need:

10 cups cooked rice (white or brown)

4 cups cooked chicken, chopped 

4 cups chopped broccoli, lightly steamed (can use frozen or fresh)

2 cans cream of mushroom soup 

2 cans cream of chicken soup 

4 cups shredded cheddar cheese

salt and pepper to taste

What You'll Do:

Combine all ingredients in a large bowl and mix well.

To freeze: Divide into four greased pans. 

To serve: Thaw overnightin the refrigerator.  Crush Ritz crackers over the top of the casserole and Bake at 350 degrees for 25-30 minutes, or until heated through and bubbly.

This recipe makes around 15-18 servings. Each freezer bag serves 4-5 people.

Teriyaki Chicken with Rice - Makes 2 Meals 

This was such an easy and yummy meal, I am looking forward to having it again! I've been really tired the last few days and it feels like so much work to even clean the house so I am really appreciating how easy these meals are. I can't even imagine once this baby is born how exhausted I'll be! ; ) 

 What You’ll Need: Recipe Makes 2 Meals

• 6-8 Boneless Skinless Chicken Breasts
• 1/2 cup Soy Sauce
• 1 cup teryaki sauce
• 6 tbsp. packed Brown Sugar
• 2 tsp. Ground Ginger
• 2 Garlic Clove, Minced
• 1/2 tsp. Black Ground Pepper
• 1 can of Pineapple tidbits
• 1 tsp crushed red pepper

What You’ll Do:

Combine all ingredients and put half into crockpot and put half in the labeled freezer bag. Cook on low for 4-6 hours. Serve over rice.

On day of cooking 2nd meal: let thaw in refrigerator overnight, pour into crockpot and cook on low for 4-6 hours.

Chicken Noodle Casserole - Makes 3 Freezer Meals

Today's meal was the perfect comfort food for a cold day like today. It reminds me of pot pie but instead of a pie crust, you use egg noodles. This made 2 freezer meals and another meal for tonight.

Ingredients:

4 cups uncooked egg noodles

4 cups cubed cooked chicken

1 32 oz package frozen peas, carrots, beans and corn

2 cups milk

2 cans Cream of Chicken Soup

2 cans of Cream of Mushroom Soup

1 tsp salt

1 tsp pepper

1 cup chopped onion

4 tbsp melted butter

1 tsp garlic salt

1 tsp Italian Seasoning

Instructions:

Cook noodles according to package directions.

 Meanwhile, in a large bowl, combine the remaining ingredients.

 Drain noodles, add to chicken mixture.

 Transfer to greased 8 inch pie pans.

 On baking day: cover with foil and bake at 350 degrees for 30 minutes. Uncover and bake 10-15 minutes longer until heated through.

Spaghetti Sauce - Makes 6 Freezer Meals

Ingredients:

5 pounds Ground Beef 

3 Tablespoons Olive Oil

2 whole Large Yellow Onions, Diced

2 whole Green Bell Pepper, Seeded And Diced

6 cloves Garlic, Minced

1 cup beef broth

1 (28 ounce) can Diced Tomatoes

2 cans (28 Ounce) Crushed Tomatoes

1 can (small, 4-ounce) Tomato Paste

1 jar Good Storebought Marinara Sauce 

1 teaspoon Ground Oregano

1 teaspoon Ground Thyme

4 whole Bay Leaves

2 Tablespoons Sugar

2 teaspoons Kosher Salt

1/2 teaspoon Crushed Red Pepper (optional)

1/4 cup Finely Minced Fresh Parsley (or 3 Tablespoons Parsley Flakes), More To Taste

2 pounds Spaghetti, Cooked Al Dente And Tossed With Olive Oil

What to do:

 In a large pot over medium-high heat, brown the ground beef until totally browned. Remove meat from pot with a slotted spoon and put into a bowl. Set aside.

 Discard any grease in pot, but do not clean the pot. Drizzle in olive oil. When it is heated, throw in the diced onion and diced bell pepper. Stir it around for 1 1/2 minutes, then add the garlic. Stir and cook for an additional minute.

 Pour in the beef broth and allow it to bubble up and reduce for about 1 1/2 minutes. 

 Add crushed tomatoes, tomato paste, and marinara sauce. 

 Stir to combine, then add oregano, thyme, sugar, salt, bay leaves, and crushed red pepper (if using). 

 Stir, then add cooked ground beef and stir to combine. Place the lid on the pot and allow to simmer for 1 hour, stirring occasionally. Add a little water or some broth if it needs more liquid.

 Using a large ladle spoon the spaghetti sauce into plastic bags. 

 Let as much air out as possible and then stack flat in freezer.

 Serve over spaghetti noodles with a little parmesan on top. SO DELICIOUS!!

To use frozen sauce: thaw overnight and pour into a pot to warm. 

Crockpot Pot Roast with Veggies - Makes 2 Meals

Ingredients:

1 6lb beef pot roast

2 carrots

2 celery stalks

1 large onion

4 lcoves garlic, cut into chunks

1 tsp italian seasoning

1 tsp coarse salt

1/4 tsp ground pepper

1 liter beef broth

Instructions:

Cut pot roast in half and put half into labeled plastic bag along with half of the rest of the ingredients. Put in freezer. 

 Put other half into crockpot, cover and let cook on low for 6-8 hours.

I served it with egg noodles but you could also serve with mashed potatoes. On day of cooking for other half of roast, just thaw overnight, put in crockpot and cook for 6-8 hours on low. Enjoy!

Freezer Macaroni - Makes 3-4 Meals

It's been 9 days since I started doing this and my freezer is already full! I'm having to use the freezer in the garage. There is something about a full freezer that just makes me feel comforted…lol. Today's meal was so yummy that my 2 year old had second helpings! 

What You'll Need:

• 4 cups uncooked elbow macaroni 
• 1 pound medium or sharp grated cheddar cheese. 
• 2 cups milk
• Salt to taste

What You'll Do:

Preheat oven to 350 degrees.

Grate the cheese and set it aside. 

Cook the macaroni in 4 quarts of salted water, following the package instructions for al dente. The noodles will continue to cook in the casserole and you don't want them to get overcooked. Drain. 

 Add 4 cups of the grated cheese.

 Add the milk and salt.

 Mix it all together.

 Spray your containers with Pam. I used smaller containers so that we don't have tons of leftovers and it made 5 meals. Label the lids with day of cooking instructions. Add the mac and cheese to the containers. 

 Sprinkle with the rest of the shredded cheese.

 Place in preheated oven and bake for 30 minutes or until hot and bubbly.

 To freeze: remove from oven and cool to room temperature. Place in freezer. 

Reheating instructions: Remove casserole from the freezer and place it in the oven (do not preheat). Then turn the oven to 350 degrees and heat for 45-60 minutes until hot and bubbly. 

Ribs with Rice - Makes 3 Meals

Last week I got a great deal on country style ribs at the grocery store and decided to make it into 3 crockpot meals. This is adapted from my Mom's ribs which are still one of my favorite meals. We serve them over rice, with broccoli on the side-so delicious! Enjoy!

Ingredients: 

10-12 country style pork ribs (bone-in)

3 T oil

3 cup Open Pit Original BBQ sauce

6 T brown sugar

6 cloves garlic, minced

1 1/2 cup low sodium soy sauce

                                                       What to do:

 First, divide the ribs between the ones you are making today and place the rest in plastic bags.

 Then, brown the ribs in oil. 

 Meanwhile, mix all the other ingredients in a bowl. Place browned ribs in crockpot and pour 1/3 of all other ingredients over the ribs in the crockpot.

Divide the rest of the sauce mixture and pour into plastic bags. 

Cook ribs in crockpot for 6-8 hours on low. 

Day of cooking freezer meals:

Thaw overnight in refrigerator. Pour contents of plastic bag into crockpot and cook on low 6-8 hours or until falling off the bone.