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10 Freezer Meals in 2 Hours

I FINALLY got around to trying some Freezer Meals with my neighbor and good friend, Jessica, from Pretty Providence.  I’ve frozen meals, when I make extra, but not to where I take a few hours and make a bunch.  I’ll tell you what, I will 100% do this again.  I felt so good after I finished them.  It went so fast and I love knowing I have some meals in my freezer that are not only quick, but GOOD!

We did it in two little sessions!  One session we did Cilantro Lime Chicken w/ Corn and Black Beans, Pineapple Chicken and Creamy Beef Enchiladas!

 

Cilantro Lime Chicken w/ Corn and Black Beans

6-8 Boneless, Skinless Chicken Breasts (I used 2 Costco Pouches per bag)
4 Tbs Olive Oil
2+ Limes, juiced (I like a little more lime then the recipe calls for)
2 Cups Cilantro
1 large bag of Frozen Corn (or two smaller bags)
4 minced Garlic Cloves
1 finely Chopped Red Onion
2 cans of Black Beans, drained and rinsed
2 tsp Cumin or Chipotle powder
Salt an Pepper to taste

Take ingredients and split everything into two containers.

Mix bag by shaking, seal, label and put in the freezer.

Cooking instructions: Cook in Crockpot on Low for 8 hours or High for 4 hours.  Serve with hot tortillas and dress with sour cream, guacamole, and/or cheese.

 

Pineapple Chicken
 
2 1/2 C. White Sugar
1/2  C. Soy sauce
1 C. Pineapple juice
1 C. Ketchup
1/4 C. Red Wine Vinegar
2 T. Mustard
6-8 Boneless, Skinless Chicken Breasts (I used 2 Costco pouches per bag)
2 – 16 oz. can Crushed Pineapple or Pineapple tidbits or crushed, drained (use drained juice for above)
 
Clean and trim chicken and split between two Gallon Ziplock bags.
In a sauce pan, over medium-high heat, combine sugar, soy sauce, pineapple juice, ketchup, vinegar, and mustard. Bring to a boil and cook until ingredients are well combined, about 3-4 minutes.  Then put in the fridge or freezer to cool some before pouring over the chicken in the Gallon Ziplock.
 
Once cooked a bit, divide sauce between two bags. Add the Crushed Pineapple or Pineapple tidbits.   Then seal, label and freeze flat.
Cooking Instructions: Cook in Crockpot on Low for 8 hours or High for 4 hours.  Serve over rice.

 

 
Creamy Beef Enchiladas
 
3 lb Chuck Roast, Cooked and Shredded
1 onion
1 small can diced green chilis
 
Sauce:
2 packet McCormick Enchilada Sauce (prepared)
Tomato Sauce
1 cup heavy whipping cream (to preference)
To prepare the Chuck Roast I always cook my roast overnight in my Crockpot in 2 cans of Beef Broth, 1 can of water, a Fajita packet and a Au Jus packet in with it and cooked the Chuck Roast on LOW overnight. I also chop an onion and put in the crockpot with the Chuck Roast. In the morning shred roast, spoon cooked onion out of sauce and add to the shredded roast, along with the can of diced green chilis.
 
 
Prepare Sauce in a large pot on the stove by following the directions on the McCormick Enchilada Sauce packet.  Once prepared add heavy whipping cream.
 
 
Assemble Enchiladas to preference: My hubby likes a pretty plain inside. All I do for the inside is lay out a tortilla, put the meat in the middle, sprinkle some cheese and approx 1 tablespoon of the sauce.  Then I roll them up.  You could also layer the olives, beans, and rice here too. For freezer meals, I use disposable pans.  But, you can use your glass pans if you want. I always coat the pan with some cooking spray and like 1/2 cup+ of sauce and then lay them in the pan.  After the pan is full I cover all the Enchiladas with plenty (approx 2 cups) of sauce and sprinkle the cheese all over them!
 
 
 
After I’m finished I cover the enchiladas with tin foil and then I put the lid on to the disposable pan.
 
 
Reheating Instructions: If reheating from a frozen state, preheat the oven to 350 and cook for 45 minutes.  If reheating from a thawed state, preheat the oven to 350 and cook for 20 minutes.
 
 
Not bad for just over an hour huh?!? 
(Especially, since we were doing it with kids running/crawling around!!!)

 

Out of the second session we got World’s Best Chicken and Garlic Lime Chicken!

The World’s Best Chicken (Source)

6-8 Boneless, Skinless Chicken Thighs
1 cup Dijon Mustard
1/2 cup Maple Syrup
2 Tablespoon Red Wine Vinegar
Salt & Pepper
Season after w/ Rosemary

Clean and trim chicken and split between two Gallon Ziplock bags.  Don’t worry about getting all the fat off.  They are perfect for the crock-pot because the fat melts off of them and by the time they are done they fall right off the bone.  If you prefer chicken breasts, you can use them.

Mix wet ingredients and seasonings and pour over chicken.  Then seal, label and freeze flat.

Cooking Instructions: Cook in Crockpot on Low for 8 hours or High for 4 hours.

 

Garlic Lime Chicken (Source)

6-8 Bone-In Chicken Thighs
1 Cup Soy Sauce
1/2 Cup Lime Juice
2 Tbs Worcestershire Sauce
4 Garlic Cloves, Minced
1 tsp Dry Mustard
1 tsp Ground Pepper
2 Tbs Cornstarch

Clean and trim chicken and split between two Gallon Ziplock bags.  Don’t worry about getting all the fat off.  They are perfect for the crock-pot because the fat melts off of them and by the time they are done they fall right off the bone.  If you prefer chicken breasts, you can use them.

Mix wet ingredients and seasonings and pour over chicken.  Then seal, label and freeze flat.

Cooking Instructions: Cook in Crockpot on Low for 8 hours or High for 4 hours.

 

So, that makes 10 Freezer Meals in about 2 hours!  Pretty great, right?  Plus, that means very little clean up the nights that you use them.  Especially if you use Crockpot Liners like I do!

I have a bunch more recipes that I’m preparing to try out and I’ll share those when I do!  I hoping to build a good resource page on freezer meals for all of you!  I’d love to hear if you guys have some that you’ve tried and LOVE!  Have a great week everybody!

 

 

 

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Pam Dana

I am a wife and mom that is over the moon for family, traditions and fun! I love to share lots of printables, DIY's, kids activities and my families favorite recipes! I am married to my husband, Scott, and we have 3 beautiful children and together they are my world!

Comments (43)

  • comment_avatar

    Shiloh Strawn

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    Quick question about the Cilantro-Lime Chicken: Do you shred the chicken, or leave them whole? I have some cilantro that I need to use up, and I was going to try the recipe before I make a few batches to freeze.

    Reply

  • comment_avatar

    Jenna

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    If I wanted to bake these in the oven instead of using the crock pot, what would the directions be?

    Reply

    • comment_avatar

      Jenn Ellis

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      Most chicken recipes can be put in the oven at 350* for about 40 minutes once they’re thawed. Always check with a meat thermometer or cut into one to make sure they’re no longer pink.

      Reply

  • comment_avatar

    Amalia Alvarez

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    Do u have instructions for cooking these meals in the oven?

    Reply

  • comment_avatar

    Mchampagne

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    I made the cilantro lime chicken (not frozen) and we ate them as we would taco/burritos – it was like eating a light and healthy mexican dinner. I put the left overs on a bed of lettuce the next day for lunch and over couscous pasta with spinach the next. Can’t wait to try some more

    Reply

  • comment_avatar

    Tina Hudgens

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    Making the Pineapple Chicken now and concerned if this is the correct amount, it states above 2 and 1/2 cups of sugar, it seems like alot alot of sugar in compared to the other ingredients ? Can you let me know if this is the correct amount please (thanks)

    Reply

    • comment_avatar

      overthebigmoon

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      Yes, that is the correct amount if you’re making two freezer meals. It is 1 1/2 c for a single recipe. The sugar melts down.

      Reply

  • comment_avatar

    CJ

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    When you reheat with the disposable pans, do you keep the foil on or take it off before putting it in the oven?

    Reply

    • comment_avatar

      overthebigmoon

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      I take the foil off. But you could do half and half if you wanted!

      Reply

  • comment_avatar

    Fran

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    These sound great!!! I am watching my calories. Do you have nutrition info on these?

    Reply

  • comment_avatar

    nbreeden

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    I’m also curious, do you thaw all of these overnight or put them in the crock pot frozen?

    Reply

    • comment_avatar

      overthebigmoon

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      No – not at all! I just run the ziplock bag under a little hot water to loosen it from the sides of the bag. Then, I dump the frozen chunk into the crockpot and it defrosts it in the crockpot. It would cook faster in the crockpot, if you everything was defrosted. But, generally I don’t plan ahead to use my freezer meals. They are more of last minute idea!

      Reply

  • comment_avatar

    TDavis

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    On the cilantro lime chicken are you thawing overnight before you put in crock pot or putting it all in frozen? Thanks!

    Reply

    • comment_avatar

      overthebigmoon

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      You can thaw them, but I generally just run the bags under water for a few seconds to loosen it and start the recipe frozen. It will just add a little cook time is all.

      Reply

    • comment_avatar

      bixbygrammiex10

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      I always put frozen chicken into the crock pot…works fine and is easy! Use my crock pot 3-4x a week.

      Reply

  • comment_avatar

    Erica Torrez

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    What are you supposed to do with the pineapple after you drain the juice? Am I missing something?

    Reply

      • comment_avatar

        overthebigmoon

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        Yes, you do! I’ll go revise the instructions now! Sorry about that.

        Reply

  • comment_avatar

    Ginjin

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    Pretty lame recipes, AWESOME PRODUCT PLACEMENT!!!!1!!11!

    Reply

  • comment_avatar

    Jennifer Mangelos

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    For the cilantro chicken, I am not seeing cilantro in the ingredient list, I am guessing just split 1 bunch and throw in bag too? Thanks I love freezer meals and even more when they are crockpot ones!

    Reply

    • comment_avatar

      overthebigmoon

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      Thanks so much for letting me know! I just missed it – I added it in! 2 Cups Cilantro! Thanks Jennifer!

      Reply

      • comment_avatar

        Juliann

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        How do you measure cilantro by cup??????

        Reply

  • comment_avatar

    Heidi

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    I can’t wait to try these!

    I’d love for you to link up this (and any other ideas you’d
    like to share) at “One Creative Weekend” on OneCreativeMommy.com. If you’re ever looking for someone to do a freezer meal swap with, I’m game!

    Reply

  • comment_avatar

    Michelle Mecham Lane

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    LOVE having freezer meals on hand! All of these recipes look amazing! I like making and freezing cheesy spinach lasagna rolls, creamy chicken taquitos (an Our Best Bites recipe), wontons, sweet pork burritos, and sweet rice.

    Reply

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