Freezer Meals: Week 1

I have not Blogged on this page for awhile and thought I'd try something new. Lately I have had many conversations with friends about how busy life is and never having enough time to prepare good quality meals. A few days ago I cooked a weeks worth of meals in under two hours, stuck them in the freezer and now I can serve my family meals made with whole foods and little preservatives in less time than it takes to cook a frozen pizza.

Here I will share with you the recipes and the grocery list, all you need to do is decide on the sidedishes,spend one day in the kitchen and you too can enjoy a weeks worth of quick meals :)

P.S. Hubs and I have a deal that he does the cooking one day a week, so I will be giving you only 6 recipes. ;)

Sunday: Crockpot Ham

Monday: Chicken Pot Pies

Tuesday: Chili

Wednesday: Green Chile Chicken Enchiladas

Thursday: Lasagna

Friday: Cheddar Ham Soup

Grocery List-
3-4lb Ham
2lbs Boneless Skinless Chicken Breasts
3lbs Ground Beef
1lb Italian Sausage
Garlic
Cilantro
Onions
Celery
Carrots
Peas
Potatoes
Enchilada Sauce
Tomato Sauce
Diced Tomatoes
Crushed Tomatoes
Tomato Paste
Chicken Broth
Lasagna Noodles
2 9inch Pie Crusts
Sour Cream
Cream Cheese
Ricotta
Mozzerella Cheese
Parmesan Cheese
Pepper Jack Cheese
Cheddar Cheese
Queso Blanco
Coca-Cola

Panty List-
Milk
Butter
Eggs
Salt
Pepper
Olive Oil
Sugar
Brown Sugar
Flour
Mustard
Fennel
Garlic Powder
Onion Powder
Oregano
Basil
Cumin
Cinnamon
Chili Powder
Celery Seed
Crushed Red Pepper Flakes
Italian Seasoning

*Crockpot Ham*
3 -4 lbs fully cooked boneless ham
1/2 cup packed brown sugar
1 tablespoon mustard
2 (12  ounce) cans Coca-Cola

Remove ham from packaging.
Make a paste of brown sugar and mustard
Rub paste into ham on sides that have been lightly scored.
Transfer to crock pot.
Cook on low 7-8 hours.

*Chicken Pot Pies*
1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch)  unbaked pie crusts

In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in 425 degree preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

*Chili*
2 1/2 lbs. ground beef
2 cans 15-oz. red kidney beans
2 medium onions chopped
2 cups chopped celery
2 cloves garlic crushed and chopped
3 tablespoons olive oil
1 can 26-oz. tomato sauce
1 can 14-oz. diced tomatoes
1 cup water
1 teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon crushed oregano leaves
½ teaspoon ground cumin
½ teaspoon ground cinnamon
2 tablespoons chili powder
¼ teaspoon crushed red pepper to taste

Heat olive oil in large skillet over medium heat. Brown ground beef over medium heat. Place in freezer until ready to make chili.
Transfer browned ground beef to crockpot. Add chopped onions, celery, tomato sauce, kidney beans and diced tomatoes. Add water and all seasonings; mix well.
Cover and cook on low for 5 - 7 hours, stirring occasionally.

*Green Chile Chicken Enchiladas*
1 16-ounce container light sour cream
1 7-ounce can diced green chilies
4 large green onions, chopped
1/2 cup chopped fresh cilantro
1 1/2 teaspoons ground cumin
2 cups diced cooked chicken
1 cup packed grated sharp cheddar cheese
1 cup packed grated queso blanco and/or pepper jack cheese
12 corn tortillas
1 8-ounce package light cream cheese
1 1/2 16-ounce bottles mild picante sauce or enchilada sauce

Additional chopped fresh cilantro (optional)

Butter 13x9x2-inch glass baking dish. Mix 1 3/4 cups sour cream, chilies, green onions, 1/2 cup cilantro and cumin in large bowl. Mix in chicken, 1 cup grated cheese and cream cheese. Season filling to taste with salt and pepper.
Tear tortillas. Place 4 in bottom of pan. Cover with half of chicken mixture. Repeat.
Pour sauce over tortillas. Cover and bake at 350 degrees until sauce bubbles and enchiladas are heated through, about 45 minutes. Uncover, sprinkle with remaining 1 cup cheese and bake until cheese melts, about 5 minutes.
Top with remaining sour cream. Garnish with cilantro, if desired.

*Lasagna*
1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese

Cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water.  In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish.  Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese.  Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
Bake in 375 degree preheated oven for 25 minutes. Remove foil, and bake an additional 15 minutes. Cool for 15 minutes before serving.

*Cheddar Ham Soup*
2 cups diced peeled potatoes
2 cups water
1/2 cup sliced carrot
1/4 cup chopped onion
1/4 cup butter, cubed
1/4 cup all-purpose flour
2 cups 2% milk
1/4 to 1/2 teaspoon salt
1/4 teaspoon pepper
2 cups (8 ounces) shredded cheddar cheese
1-1/2 cups cubed fully cooked ham
1 cup frozen peas

In a large saucepan, combine the potatoes, water, carrot and onion. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.

Meanwhile, in another saucepan, melt butter. Stir in flour until smooth. Gradually add the milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese until melted. Stir into undrained potato mixture. Add ham and peas; heat through. 

Colorful Chicken & Beef

Ingredients:

1 lb Beef

1 lb Chicken

1 each Red, Yellow, Green Bell Pepper

1 small to medium sized Onion

1 bag Baby Carrots

4-6 Potatoes (peeled)

2 cloves Garlic

1 can Tomato Paste

1/2 cup Tomato Juice

2 spoonfuls Peanut Butter

Beef Broth

Red Pepper Flakes

Hot Sauce (Sriracha or any other hot sauce you like)


Directions:

Cut first six ingredients into 1 inch cubes, place in crockpot.

In bowl, combine remaining ingredients pour over meat and vegatables.

Cook on low for 6 to 8 hours.


*Option: Instead of potatoes can be served over rice.

Beef Marinade

Flank Steak, London Broil, Round Steak, or any cut of beef

1/4 cup soy sauce
2 Tbs Worcestershire sauce
3 Tbs honey
2 Tbs vinegar (could probably substitute lemon juice)
2 tsp garlic powder
1 1/2 Tbs ginger
1/2 cup oil

Marinate the steak at least 4 hours or overnight. (Or freeze the marinade and steak in a freezer bag or container.) Prepare a hot fire and barbecue about 7-9 minutes on each side. Take off before it's quite done as the meat will continue to cook a minute or so afterward.

Let the meat rest a few minutes on the cutting board. Slice it against the grain--so that the lines you see in the meat run at right angles against the knife. Slice it at an angle, about 30 degrees if possible, so you get big thin slices that are easy to eat.

Italian Side Salad

Ingredients
1/4 cup canned artichoke hearts

1/4 cup roasted red peppers

4 plum tomatoes

1 bag romaine salad blend (8–10 oz)

1/4 cup sliced green olives

1/2 cup seasoned croutons

1/4 cup Italian salad dressing


Prep
Dice artichokes and peppers into small, bite-size pieces.
Quarter tomatoes lengthwise, if desired.


Steps
Place salad blend, artichokes, peppers, tomatoes, and olives in salad bowl; chill until ready to serve.
Add croutons and salad dressing; toss and serve.

Stuffed Shells

Ingredients

1 (16 ounce) package jumbo pasta shells

1/2 pound Italian sausage

1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry

1 cup ricotta cheese

1 egg

3 cloves garlic, crushed

1/2 lemon, juiced

1/4 cup grated Parmesan cheese

salt and pepper to taste

1/2 teaspoon dried oregano

2 cups spaghetti sauce

2 cups shredded mozzarella cheese


Directions

Bring a large pot of lightly salted water to a boil. Add shells and cook for 8 to 10 minutes or until al dente; drain and rinse in cold water.


Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and crumble. In a large bowl, combine cooked sausage, spinach, ricotta cheese, egg, garlic, lemon juice and Parmesan cheese. Season with salt, pepper and oregano.


Preheat oven to 350 degrees F (175 degrees C).


Stuff pasta shells with the sausage and cheese mixture and place in a 9x13 inch baking dish coated with a thin layer of sauce. Top with spaghetti sauce and mozzarella cheese.


Bake in preheated oven for 20 minutes or until the pasta is heated through and the cheese is melted.

Open-Faced Pizza Burgers

1-1/2 pounds ground beef
1/4 cup chopped onion
1 can (15 ounces) pizza sauce
1 can (4 ounces) mushroom stems and pieces, drained
1 can green olives (chopped)
1 tablespoon sugar
1/2 teaspoon dried oregano
6 hamburger buns, split and toasted (or 1 loaf french bread)
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese


In a large skillet, cook beef and onion over medium heat until the meat is no longer pink; drain. Stir in the pizza sauce, mushrooms, olives, sugar and oregano; mix well. Spoon onto buns; sprinkle with mozzarella cheese.

Place on ungreased baking sheets. Broil 4 in. from the heat for 2 minutes or until cheese is melted.

Taco Bake

Ingredients

1to 1 1/4 lb. lean ground beef
1(1-oz.) pkg. Taco Seasoning Mix
1/2 cup water
1/4 cup chopped onions
1/3cup sliced stuffed green olives or pitted ripe olives
1(8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
1 1/2to 2 cups crushed corn chips
1(8-oz.) container (1 cup) sour cream
4 oz. (1 cup) shredded Cheddar cheese
Shredded lettuce
Diced Tomatoes
Avocado slices, if desired
Salsa


Directions

Heat oven to 375°F. Cook ground beef and onions in 10-inch skillet until thoroughly cooked, stirring frequently. Drain. Stir in taco seasoning mix, water and olives. Simmer 5 minutes.

Meanwhile, separate crescent dough into 8 triangles. Place triangles in ungreased 9 or 10-inch pie pan, pressing to form crust. Sprinkle 1 cup of the corn chips over bottom of crust.

Spoon beef mixture into corn chips in crust. Spread sour cream over beef mixture. Cover with cheese. Sprinkle with remaining 1/2 to 1 cup corn chips.

Bake at 375°F. for 20 to 25 minutes or until crust is golden brown. Cut in wedges. Serve immediately with lettuce, tomatoes, salsa and avocado.



To make ahead, assemble pie and cover with foil; refrigerate. Uncover; bake as directed above.

To reheat, bake, uncovered, at 350°F for 10 to 15 minutes or until hot.

Substitution: If using Pillsbury® Big & Flaky large refrigerated crescent dinner rolls, separate into 6 triangles and use 9-inch deep-dish pie pan. Continue as directed.