freezer meals


15 Favorite Freezer Meals - Love these recipes! Healthy options, kid friendly, saves time!

Favorite Freezer Meals

We love freezer meals!  They are such a timer saver on those busy school nights.  Today we are sharing 15 of our favorite freezer meal recipes.  Great ready, these are delicious!

Freezer to Grill Shish Kabobs from New Leaf Wellness

Freezer to Grill

Healthy & Freezer Friendly Chicken Nuggets from Make the Best of Everything

Healthy Chicken Nuggets

Baked Beef Chimichangas from Thirty Handmade Days

Baked Chimichanga

Homemade Frozen Pizzas from The Kitchn

Frozen Pizzas

Freezer to Grill Marinated Chicken Packs from New Leaf Wellness

Freezer to Grill

Baked Ziti from Six Sisters Stuff

Baked Ziti

Chicken Pot Pies from Meal Planning Magic

Chicken Pot Pies

French Toast Sticks from Been There, Baked That

French Toast Sticks

Crock Pot Chicken Dinner Freezer Pack from Goodness Gracious

Crock Pot Chicken Dinner

Apple Crisp from Happy Money Saver

Apple Crisp

Pepper Steak from Ring Around the Rosies

Pepper Steak

Freezer Mashed Potatoes from About A Mom

Mashed Potatoes

Tropical Freezer Smoothies from Ring Around the Rosies

Freezer Smoothies

Bean and Cheese Burritos from Money Saving Mom

Homemade bean and cheese burritos

Ready to jump into making freezer meals?  Don’t forget to check out our post: How to Plan and Make Freezer Meals with a Group from The Crafting Chick! 


15 Amazing Casserole Bakes - These look so good!  I know what I'm making for dinner! Casserole Bakes

We love a good Casserole Bake!  These dishes are perfect when you’re short on time.  They are also great dishes when you are bringing dinner to a friend or neighbor!

We’ve gathered 15 of the most amazing Casserole Bakes for you!  You’re going to love them!

15 Amazing Casserole Bakes - These look so good!  I know what I'm making for dinner!

Chicken Enchilada Rice Casserole from Jo Cooks

15 Amazing Casserole Bakes - These look so good!  I know what I'm making for dinner!

Swedish Meatball Casserole from Pocket Change Gourmet

15 Amazing Casserole Bakes - These look so good!  I know what I'm making for dinner!

Garlic Parmesan Zucchini and Tomato Bake from ifoodreal

15 Amazing Casserole Bakes - These look so good!  I know what I'm making for dinner!

Beef & Noodle Casserole from Six Sisters’ Stuff

15 Amazing Casserole Bakes - These look so good!  I know what I'm making for dinner!

Chicken Noodle Bake from The Crafting Chicks

15 Amazing Casserole Bakes - These look so good!  I know what I'm making for dinner!

Meatball Sub Bubble Up Bake from Life With The Crust Cut Off

15 Amazing Casserole Bakes - These look so good!  I know what I'm making for dinner!

Chicken Alfredo Baked Ziti from Gimme Some Oven

15 Amazing Dinner Dishes - These look so good!  I know what I'm making for dinner!

Teriyaki Chicken Casserole from Oh, Sweet Basil

15 Amazing Dinner Dishes - These look so good!  I know what I'm making for dinner!

Topless Chicken Pot Pie from The Crafting Chicks

15 Amazing Casserole Bakes - These look so good!  I know what I'm making for dinner!

Spicy Smoked Sausage Alfredo Bake from Let’s Dish

15 Amazing Casserole Bakes - These look so good!  I know what I'm making for dinner! Cheesy Chicken, Broccoli, and Rice Casserole from Mom On Time Out

15 Amazing Casserole Bakes - These look so good!  I know what I'm making for dinner!

Baked Spaghetti from Budget Bytes

15 Amazing Casserole Bakes - These look so good!  I know what I'm making for dinner!

Sweet Potato & Quinoa Bake from Super Healthy Kids

15 Amazing Casserole Bakes - These look so good!  I know what I'm making for dinner!

Chicken Fettuccine Casserole from Somewhat Simple

15 Amazing Casserole Bakes - These look so good!  I know what I'm making for dinner!

Quinoa Enchilada Casserole from Damn Delicious


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With the nice weather we had been having I thought this recipe would have to wait until this fall to make an appearance here. But Mother Nature has a mind of her own and it turned off really cold over the weekend. Cold enough for Chicken Pot Pie. I’ve been making this version for years and it is in the top 5 of my husband’s favorite dishes. I cheat and use store bought deep dish pie crusts. This recipe makes twice as much as our family eats, so I like to take one into a neighbor for dinner or freeze one of the pies for later.

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First, sautee carrots and onions in butter until the onions are translucent.

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While the carrots and onions are cooking, go ahead and chop up a potato or two.

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Through in some frozen peas to get us a little closer to 4 cups.

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And then add enough frozen corn to bring the potatoes + peas + corn measurement to 4 cups.

Chicken Pot Pie

 

I love the smell of cooking onions. See how they have softened up and are turning translucent here? That’s what we want.

Chicken Pot Pie

Sprinkle 1/2 cup of flour over the carrots and onions. Stir until the flour is mixed with the butter and coats the vegetables.

Chicken Pot Pie

Then add in the stock and base.

Chicken Pot Pie

Add in the half and half (I use 1% milk most of the time and no one notices) and cook until bubbly.

Chicken Pot Pie

Then add in the chicken. Diced chicken breasts would be great, but I normally use canned chicken because it is faster. And getting this in the oven is the name of the game.

Chicken Pot Pie

Take 2 deep dish pie crusts and position them on a cookie sheet to catch any spills.

Chicken Pot Pie

Fill the pie crusts and slide the pan into the oven.

Since we only eat one pie, I wrap the other in foil and freeze it for a later meal after it comes out of the oven. It is also a great comfort meal to share with friends who had a baby.

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Topless Chicken Pot Pie
Ingredients
  • 1 onion, chopped
  • 1 c. chopped carrots
  • ½ c. butter
  • ½ c. flour
  • 2 cans chicken broth
  • 1½ c. half and half
  • 2 tsp. chicken base
  • 2 tsp. vegetable base
  • 4 c. diced chicken
  • 3 c. total peas, corn and diced potatoes
Instructions
  1. Saute onion and carrots in butter. Once the onions are translucent sprinkle flour over the top and stir to cover vegetables.
  2. Add chicken broth, half and half, chicken base and vegetable base.
  3. Cook until bubbly then add chicken, peas, corn and potatoes.
  4. Pour into 2 deep dish pie crusts. Bake at 350 for 1 hour.

Honey Lime Pork Enchiladas Recipe

Friends, today I am sharing one of our family’s all-time favorite recipes–Honey Lime Enchiladas! You’ve probably seen them around the internets, they are popular and delicious. I’ve made them with both chicken and pork, and we love them! I like to make  A LOT of enchiladas so that I can bake half of them and then freeze half of them to use later or to take dinner to someone else. It’s a winner!! 🙂 It’s also great as leftovers.

This is how I make my enchiladas. I don’t like them too runny or too spicy so I’ve adapted and combined a few recipes to get it just how we like it. The recipe I’m posting today makes about 22 enchiladas depending on how full you fill them. Of course you can cut the recipe in half to make a smaller meal if you want.

honeylime-pork-title

Cooking the Pork:

2 pound pork roast (I used a pork loin roast from Costco)

Assorted seasonings such as seasoning salt, pepper, garlic powder (or 2 cloves fresh garlic or minced garlic), onion powder (or 1 medium sliced onion)

1/4 cup water

Spray crock-pot with cooking spray. Place pork roast into crock-pot with 1/4 cup water; sprinkle desired seasonings on top of the pork roast. Cover and cook on LOW for 7-8 hours or HIGH 5-6 hours. Shred pork into smaller pieces. Then you can add pork to the honey-lime marinade.

honeylime-marinade-title

Honey Lime Marinade:

1/2 cup Honey

1/2 cup Lime juice

1 tsp. garlic powder

1 T. chili powder  (optional; we don’t like spicy so I only use 1 tsp or leave it out completely)

Whisk these ingredients together in a large bowl. Add the shredded cooked pork and toss to evenly coat. Cover and refrigerate for at least a half hour, preferably a few hours.

honeylime-ingredients

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Other enchilada ingredients:

20-22 Flour Tortillas–Medium, soft taco size (I love Costco’s uncooked tortillas!)

2 cups Mild Green Enchilada Sauce

1 cup Half and Half (can use fat-free)

Shredded cheddar and mozzarella cheese (about 2-3 cups each–you could put less or more cheese in each enchilada)

Non-stick cooking spray (spray your baking dishes)

We love to serve our enchiladas with sour cream and avocados too. Yum.
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If you use the uncooked flour tortillas, cook them on a skillet until lightly browned on each side. While cooking those, you can mix the mild green enchilada sauce with the half-and-half. Pour a little bit into each of your baking dishes, just enough to cover the bottoms of your dishes.

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Then you gather your cooked tortillas, marinated pork, and cheeses and assemble the enchiladas. I lay out about 10 tortillas on my counter at the same time and do them all at once.

Roll up the tortillas and place with the seam side down in your baking dishes. I usually use a few 9×13 inch and a few 8×8 inch ones too. You can freeze them if you aren’t going to bake them right away—wrap tightly with saran wrap then with tin foil. These work well in those disposable baking pans as well, especially if you are taking a meal to someone else.

Pour the enchilada/half-and-half sauce on top of the rolled up enchiladas. I don’t like to pour too much on, sometimes I have a little bit of the sauce left over. Do what feels right to you. 🙂

Top with cheeses and bake in 350 degree oven for 30 minutes. (45-60 minutes if frozen). Cheese will be browned and bubbly. SO GOOD.

Oh man, I wish we were having this tonight for dinner! 😉 It’s a bit of work but that’s why I make a big batch and use it for a few meals. We have leftovers, we freeze some for later, I like to take it when I bring dinner to someone. It gets a gold star in our book!

(I’ve also tried versions by The Sisters Cafe and Six Sisters’ Stuff, this is sort of a combo of their recipes, then adapted to how we like it best.)

 


Hi, I’m Laura from realmomkitchen.com.  I have a passion for cooking and food, that was fostered by my mother from the time I was a young girl.  I love to share my experiences in the kitchen and that’s why I started a blog 3 years ago.  Real Mom Kitchen is full of delicious family friendly recipes along with photographs of each recipe.  Today I am stopping by The Crafting Chicks to share a quick and easy dinner recipe for chicken teriyaki rice bowls.

 

Why eat out when you can make your own teriyaki rice bowl in no time?  The recipe begins with a simple teriyaki sauce you make at home.  It is so easy to do and is much better than anything you can find in a bottle at the store.  This recipe will give you enough sauce for a couple meals and stores in the fridge for several weeks.

 

Then all you need is some steamed rice, frozen stir fry vegetable, and chicken.  For the chicken, you can use breasts, but I really like it with thighs.  I also grabbed my stir fry vegetables from Costco.  They had a really yummy combination that included broccoli, green beans, sugar snap peas, carrots, red bell peppers, shitake mushrooms, water chestnuts, baby corn, and yellow onion.

 

Chicken Teriyaki Rice Bowls

Oil (I use canola)
1 lb boneless skinless chicken breasts or thighs, cut up into bite sized pieces
3 cups frozen stir-fry vegetables
¼ cup teriyaki sauce (see recipe below)
3 cups of steamed rice
Additional teriyaki sauce, if desired

 

Place a little oil in the bottom of a wok or non-stick skillet over medium heat.  Give the oil and pan a minute or two to get hot.
Then add your chicken to the pan and cook for a few minutes.
Add 1-2 Tbsp of teriyaki sauce and for 3 minutes more until the chicken is fully cooked.
Add the frozen veggies to the pan.  Cover and cook for 5 to 7 minute more, stirring every couple of minutes, until veggies are heated through.
Add the remaining teriyaki sauce to the mixture and serve over the rice.  Serve with additional teriyaki sauce if desired.

 

Teriyaki Sauce

1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup rice vinegar
2 cloves garlic, minced
black pepper to taste

 

In a small saucepan, whisk together the cornstarch and cold water until smooth and no lumps. Then, whisk in the sugar, soy sauce, vinegar, garlic, and ground black pepper.
Bring to a boil over medium heat then reduce it and simmer until thickens.  You will end up with about 1 cup of sauce.

We would like to thank Laura for stopping by and sharing this fabulous recipe.  I’m gonna make my own teriyaki sauce from now on!! 🙂  Go stop by and see what Laura is cooking up today at Real Mom Kitchen and tell her the Crafting Chicks sent you!


*Giveaway Closed*

One of the most requested downloads we have has been my freezer meal recipes.  Seems like many of us are in the same boat–busy mom’s rushing to get a healthy home-cooked meal on the table.  (That’s if we can figure out what to cook.)  I have to admit, when my freezer is stocked with freezer meals my weekly dinner planning seems to work so much better.  It is so nice to have the flexibility and ease of throwing one of these babies in the oven.

In my freezer meal searching I came across this company that has a fabulous system to get you started on freezer meals.  It is 30 Meals in One Day. After my sister purchased the program, I was interested.  I contacted the company to find out more and they sent me the whole program to try and share with you.

I got together with my friend, Kristin, to try this out so I would have some meals ready after I had my baby.  We have a regular routine when it comes to doing freezer meals, but we wanted to give this a shot.  We sat down and looked through each of the books.  (I have to say I wouldn’t have purchased the lunch or sides books, but those were my favorites to look through.  Defiantly worth it in my opinion!)  The books walk you through how many recipes to choose, which was super helpful as well.  It is all designed so that you can get your 30 meals all made in one day.

This program does everything for you!  You can choose from a number of recipes that come with the program or insert your own. Then print up a shopping list and labels for your meals.  I loved that.  In the past the shopping list has been the craziest thing to get together, but having a computer do it all for you, genius!

I have to say I was impressed with this system.

Now for the big news!  30 Meals in One Day is going to give one Crafting Chick reader a Dinner is Ready book and software combo, a retail value of $40.  Just go to their website and come back here to leave a comment telling us what recipe you would like to try.

If you can’t wait for the giveaway, 30 Meals in One Day is offering US Crafting Chicks readers free shipping on any order.  Just use the promo code: CAROUSEL.

As usual you must be a public follower of The Crafting Chicks in order to win. Giveaway will end Saturday April 23, at midnight MST.  The winner will be announced on Sunday April 24.  If you order the book and then win, 30 Meals in One Day will refund your order.  And if you purchase the full set (all 3 books and 3-in-1 software for $75), before the winner is announced, 30 Meals in One Day will refund $60 of your purchase.  This means you would get the whole system for only $15. What a great deal.  Good Luck!


{Freezer Meals} Part II: I have had a couple people ask about the recipes that we used for our freezer meals. For our group, we just meet together about a week before hand and decided what we want to try. Some of us have frozen these meals before and know that they will work. Other recipes we are just trying out. So if you are getting a group together, talk about maybe 5-6 different things to try. We just got together again and we are going to make some steak fajitas and leave them in a Ziploc baggie with the marinade and then have another baggie with the bell peppers, onions and some more marinade. So just think about things that you would like to make your family and most things will freeze. There are a lot of websites out there with great recipe ideas as well. Hope this helps.


I don’t know about many of you, but I have such a hard time deciding what to cook and then having the motivation to actually cook. At our last project group my friend Kristin, was telling us how she and some of her friends had started Planning and Make-ahead Freezer Meals so they could save time and money…and not stress about dinner. I jumped on board. So last Saturday night a group of us got together and made 6 meals, Chicken Cordon Bleu, Chicken Parmesana, Chicken Broccoli Casserole, Chicken Rollups, Lasagna rolls, Ham and potatoes, and pulled pork. We got at least 16 meals out of this and it only ended up costing each of us $91.60. I don’t know about you, but that is one trip to the grocery store for me if I am loading up.
So here are the details so you can start if you want.
  1. Get a group of girls together. (We had 5 total, I don’t know that you would want many more people than that unless you have a large kitchen.)
  2. Have a pre-dinner making meeting to decide what meals you would like to make. Each person should bring their family favorite recipes. As you can see, we made a few chicken things, but tried to incorporate different meats as well.
  3. One person should gather the recipes and make a list of the different ingredients and how much of everything is needed.
  4. Shopping lists are made–We sent a group to Costco (we had two shopping carts full of food), and a group to Wal-Mart to gather supplies.
  5. Each person was given an assignment for prep-work. Mine was to brown the sausage for the Lasagna Rolls. Having the prep-work done helped out so much. It saved us so much time.
  6. Everyone meets together and the labor begins. We got all 6 meals done in 3 hours.
  7. Start over!

Our group has been so excited about this. We have started to plan out what our next meals will be. I think we will get together every other month so that we can have a stocked freezer and a variety of meals.

If you are interested in getting any of the recipes or more information, just let me know. I am so in love with this concept, especially with a baby on the way. Who wants to cook when they have a newborn?