Freezer Meals (Part 1)

Hello.
I am not a big writer but when trying to decide the best way to share my recipes with friends I decided this would be the easiest. Now that I am blogging I am excited that I will be able to share my DIY projects and what I have tackled from Pinterest. :)

Since I will be heading back to work at the end of May I wanted to get some meals made up and put in the freezer. I have made a batch of freezer meals once before and I really loved how easy it made making dinner after a long day of work. If you haven't tried making freezer meals you should. And for additional motivation keep in mind the money and time you should save. The trick to saving money is to buy in bulk and find meals that have similar ingredients. I went shopping the other day to buy my supplies for my meals, plus stuff for lunches, snacks, and fresh fruit. I spent a little over what I normally spend on groceries in two weeks, but I have17 meals ready in the freezer and plenty of left over meat that can be used for other meals.

Now for the recipes. I made 13 recipes in all (some split to make 2 meals).

Quesadilla Casserole
1 lb ground beef
1/2 cup chopped onion
2 tsp chili powder
1 tsp ground cumin
1 tsp dried minced garlic
1/2 tsp oregano
1/2 tsp crushed red pepper (optional)
16 oz tomato sauce
1 can (15oz) black beans, drained and rinsed
1 can (8 3/4 oz) whole kernel corn, undrained
1 can (4 1/2 oz) green chilies, undrained
6 flour tortillas (8 inch size)
2 cups shredded Cheddar Cheese
9x13 pan

1. Brown beef and onion in a large skillet on medium-high. Add tomato sauce, beans, corn, and green chilies. Mix well. Stir in all of the spices EXCEPT the red pepper. Bring to a boil, reduce heat low and simmer 5 minutes. Add red pepper to taste if desired.
2. Spread 1/2 cup of the beef mixture on top of the 9/13 pan (sprayed with pam). (I used enough to cover the bottom of the pan.) Top with 3 of the tortillas, overlapping as needed. Layer with 1/2 of the remaining beef mixture and 1/2 of the cheese. Repeat with remaining tortillas, beef, and cheese. (I used 4 tortillas per layer and I never measure cheese. I put on the amount that I think looks best, usually way more than a recipe calls for.)
3. Double wrap with heavy duty foil and label.

Cooking Instructions: Thaw and bake uncovered at 350 degrees for 15-20 minutes or until heated through. Let stand 5 minutes before serving. Serve with sour cream and guacamole.


Teriyaki Pork Chops
4 pork chops about 1-inch thick
Salt and Pepper to taste (you can sprinkle them before you add them to the bag)
2 cloves garlic, minced
2 tablespoons brown sugar
1/4 cup soy sauce
1/3 cup chick broth

1. Add the ingredients to the freezer bag.
2. When ready to cook, thaw in fridge the night before, dump into crockpot and cook on high for 4-5 hours or low 6-7 hours.


Pepper Steak
2 lb beef round steak (sliced against the grain)
1 pint cherry/pearl tomatoes (or 2 cans of crushed tomatoes)
2 green peppers (sliced)
1/4 cup soy sauce
2 tsp sugar
salt/pepper to taste
1 large onion
2 cloves garlic, minced
1 tsp ground ginger

*Split between 2 bags, seal, mix, lay flat, freeze.

Directions for Bags: Cook on low 5-6 hours. Serve over hot buttered rice.
Thaw in the fridge the night before. Put in crockpot on low.


Easy Crockpot Mongolian Beef
1 lb beef stew meat
2 tsp olive oil
1 onion, thickly sliced
1 tbsp minced garlic
1/2 cup soy sauce
1/2 cup water
1/2 cup brown sugar
1/2 tsp. fresh minced ginger (I used ground ginger.)
1/2 cup hoisin sauce

1. Freezer Directions - dump all ingredients into a labeled freezer bag, seal, mix, freeze flat.
2. When ready to cook - take the bag out of the freezer the night before and let it defrost in the fridge. The next morning dump the bag into the crockpot and cook on low for 6-8 hours. If you are going to be longer just add a bit more water so it doesn't dry out. Serve with fresh slice green onions and rice.


Newlywed Beeftips
2 lb beef stew meat
23 oz french onion soup
1 large package frozen broccoli (added at the end when cooking)

*Split between 2 bags, seal, mix, lay flat, freeze.

Directions for Bags: Add 2 cups water. Mix in frozen broccoli 30 minutes before it's done, or add steamed broccoli after it's done. Cook low 6-7 hours. Serve over hot noodles or rice with fresh parmesan.

When ready to cook, thaw in fridge the night before and dump bag into crockpot in the morning.
**I have made this one in the past and really enjoyed it. My 4 year old even ate it! :)


Now you have 7 meals (5 recipes). I will share the remaining recipes later. The remaining recipes use chicken. Enjoy. :)