28 Freezer Meals in 1 DAY!

***Check below each recipe to see my thoughts of them and any modifications I suggest***

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Fully stocked freezer!  When they are more solid I will turn them on their ends like books.

I was really missing my once a month shopping.  It was easier, I spent less money, and I'm a planner.  I like having all my meals and snacks planned (and I will continue to do this), but I really like planning monthly instead of weekly.  It's so much easier for me to have an extended plan.  However, this is going to be a bit different.  I have decided to make the majority of my meals freezer meals.

I am so excited!  I have 28 meals ready to go with only 1 trip to the grocery store!  Not to mention all the time (and $$$$) saved by not running to the grocery store every week.  I spent 3 hours at the grocery store and spent $166.30 before tax on the food needed for the next 6 weeks.  That means each meal cost $5.94 per bag!  Not a bad deal at all, considering that is what I normally spend per week!    

You may remember I started stocking up on my Vegetable Rice.  I also made Cilantro Lime Rice (using dried cilantro and used my rice cooker), Mexican Rice (see recipe below), and plain rice with just chicken broth and butter.  Those will work as great side dishes for many of my meals.

The first thing I had to do was take inventory of what I had in my cupboards, spice cabinet, refrigerator, and freezer.  Once that was done I decided what recipes I wanted to make.  Once I chose my recipes I wrote up my grocery list (which was ten times easier because I already took inventory).

Before I share my grocery list please know that most of the items you will have in your cupboard.  I also did not include spices.  I make my own broth, can my own salsa, and make my own Taco Seasoning so that helps cut down my grocery list too.  But here are the main ingredients you will need for 28 meals.

For me I have everything in the canned/jarred/boxed section below red wine.  So there is not much I need to buy considering the amount of food I will be making.  Now that we have the list lets take a peek at the meal plan.

I still have to work on side dishes, but it will be lots of veggies.  I will most likely purchase some couscous, frozen veggies, and canned veggies for my side dishes.

Once home from the store I put everything away except my veggies.  It is very important to keep your meat cold.  You will be chopping up all those veggies for a bit so make sure you are practicing proper food safety :)

I then grab 28 bags (I am using my food saver so I have my food saver bags).  I label them, date them, and write the instructions for preparation on them.  Then I fill as I go.  I think the assembly line method works best for me.  Some people like to chop everything, put them in large bowls, and then divide up.  It's up to you, but me I don't need any extra dirty bowls ;)

There is lots of peeling, chopping, dicing, and seeding to be done.  So make sure you plan accordingly if you are going to take on a large task like this.  It's also helpful to have extra hands.  My husband and daughter are great for helping  me peel everything while I chop and helping me distribute them into bags. A tip to make this simpler for everyone is to print off all your recipes and tape them to the cupboards so you and your helpers can see what goes where.

 ***Note: I do not add potatoes to my kits.  I chop them and add at cooking time.  I think potatoes drastically lose their quality when frozen and I've had them blacken (yuck!).  So I decided to add them as I go since they tend to keep really well this time of year if stored properly anyway****

Once all the veggies are distributed I work on the sauces and canned items.  I add all seasonings, canned veggies, pineapple, etc to each bag accordingly.  And then the final step is to add the meat.  If the meal requires diced or sliced I leave those until last.  I trim the meat, add to the bag, seal, and then lay flat in the freezer until frozen.  Once frozen they stack on their sides (like books) wonderfully!  When those are tucked away I work on slicing and dicing the meat.  I then add those to the bags, seal, and lay flat in the freezer.

So now that you know my method lets look at the recipes I will be using.  Each recipe is for 1 bag.  I made 2 bags of each recipe for my meal plan.  After I make a recipe I will post about it.  That way you can get my full review, thoughts, or changes necessary.

Brunskwick Stew adapted from Baked in the South 
1 lb chicken (thighs, breast, tenders, whatever you find on sale)
1/2 lb salt pork, diced
1 can corn, drained
1 can butter beans
1 can diced tomatoes
1 medium onions, diced
2 ribs celery, diced
1/2 cup ketchup
1/2 cup BBQ sauce
2 tsp onion powder
2 tsp garlic powder
2 TBS brown sugar
1 TBS worcestershire sauce
1 tsp hot sauce (more if you want more spice)
2 TBS butter

• Place everything in a large freezer bag
• Label the bag and write instructions to add 3 cups chicken broth and 2 potatoes cubed at cooking time (don't forget to include cooking instructions on the bag)
• To cook, thaw in the refrigerator overnight, place everything in the crock pot (including potatoes and chicken broth) and cook on low for 6-8 hours
• Remove chicken, shred, and return to the stew
• Serve with hot buttered rolls or cornbread and enjoy!

***This one was pretty good.  We actually like it quite well, but I feel it was better prepared on the stove top.  Bring to a boil, reduce heat to low, and cook for about 2 hours stirring occassionally.  Much better depth of flavor this way***

Teriyaki Chicken

1 lb chicken

4 carrots, peeled and cut into 1 inch chunks

1 small onion, cut into large chunks

1 green pepper, seeded and cut into chunks

1 can of pineapple tidbits with the juice

1 TBS minced garlic

1/2 cup teriyaki sauce

• Combine everything into a large freezer safe bag, shake to mix, seal, lay flat, and freeze
• Thaw in the refrigerator overnight to cook
• On bag write instructions for cooking: Add 1/4 cup teriyaki sauce and cook on low for 6-8 hours

***I suggest adding the green pepper and onion the day you prepare to prevent them getting to soft and mushy***

Salsa Chicken

1 lb chicken

1 can black beans, drained and rinsed

1 can of corn, drained

1 can diced tomatoes with green chiles

1 cup salsa

1 packet of taco seasoning (or about 3 TBS)

• Combine everything into a large bag, shake to mix, seal, lay flat, and freeze
• Thaw in the refrigerator overnight before cooking
• Instructions for bag:  cook on low 6-8 hours
• Serve in warmed tortilla shells with desired toppings and a side of rice

***This recipe is great as is.  Nothing needs to be changed.  Super yummy!***

Garlic Dijon Chicken recipe source When the dinner Bell Rings

1 lb chicken

1 TBS minced garlic

4 TBS dijon mustard

2 TBS lime juice

• Place all ingredients in a large freezer bag, seal, lay flat, and freeze
• Thaw in the refrigerator overnight before cooking
• Instructions for the bag:  Place contents in an oven proof dish and bake for 20-30 minutes (or until no longer pink and cooked through) in a preheated 350 degree oven

***The dijon was a little strong for the kids.  I suggest adding about 2-4 TBS of honey when you prepare to help take the bite out***

Herb-Wine Chicken recipe source When the Dinner Bell Rings

1 lb chicken

1 cup red wine

2/3 cup vegetable oil

1 TBS minced garlic

1 lemon, thinly sliced

2 TBS dried parsley

1 tsp thyme

1 tsp basil

1/2 tsp salt

1/4 tsp pepper

• Place all ingredients in a large freezer bag, seal, lay flat, and freeze
• Thaw in the refrigerator overnight before cooking
• Instructions for the bag:  Place contents in an oven proof dish and bake for 20-30 minutes (or until no longer pink and cooked through) in a preheated 350 degree oven

***Add the red wine the day of cooking instead of the bag before you freeze***

Lemon Pepper Chicken

1 lb chicken
1 lemon cut into wedges

1 TBS minced garlic

1/4 cup lemon juice

1 tsp pepper

1 TBS vegetable oil

1/4 tsp salt

• Place all ingredients in a large freezer bag, shake gently to mix, seal, lay flat, and freeze
• Thaw in the refrigerator overnight before cooking
• Instruction for the bag:  Place contents in an oven proof dish and bake for 20-30 minutes (or until no longer pink and cooked through) in a preheated 350 degree oven

***Good as is.  Perfect and easy!***

Healthy BBQ Chicken recipe adapted from Mama and Baby Love

1 lb chicken

1 green pepper, seeded and cut into strips

1.5 zucchini, chopped

1 medium onion, chopped

1 TBS minced garlic

8 oz tomato sauce

1 TBS brown sugar

1 TBS worcestershire sauce

1 TBS dijon mustard

1/4 tsp salt

• Place all ingredients in a large freezer bag, shake gently to mix, seal, lay flat, and freeze
• Thaw in the refrigerator overnight before cooking
• Instruction for the bag:  Place contents of bag in slow cooker, top with 1/2 cup BBQ sauce, and cook on low for 6-8 hours
• Add instant potato flakes at the end of cooking 1 TBS at a time until desired consistency is reached

***Add the green pepper, onion, ad zucchini the day of cooking to prevent them from getting mushy. I tend to chop these veggies up ahead of time, freeze them on a cookie sheet for about 30-60 minutes, then place them in a labeled bag.  This will ensure they retain their texture and still allow you to save time with your freezer meals.***

Baked Chicken Fajitas

1 lb chicken cut into strips

1 can diced tomatoes with green chiles

1 medium onion, cut into strips

1 bell pepper, seeded and cut into strips

2 tsp chili powder

2 tsp cumin

1 tsp garlic powder

1/2 tsp dried oregano

• Defrost overnight in the refrigerator before cooking
• Place in a baking dish
• Instructions written on the bag: Bake uncovered in a preheated 350 degree oven for 20-30 minutes or until chicken is done and veggies are tender
• Serve in warmed tortillas with choice of toppings and with a side of rice

***Perfect as is.  It did produce more water so I scooped most of it out and added about 1 TBS of taco seasoning.***

Sweet and Sour Chicken recipe source Once a Month Cooking

1/2 cup brown sugar

1/2 cup apple cider vinegar

3/4 cup ketchup

1 TBS soy sauce

1/2 tsp salt

1 lb chicken, cubed

1 green pepper, seeded and cut into chunks

1 onion, cut into chunks

1 can pineapple tidbits with juice

• Place all ingredients in a large freezer bag, shake gently to mix, seal, lay flat, and freeze
• Thaw in the refrigerator overnight before cooking
• Instruction for the bag:  Place contents of bag in a greased, glass baking dish, and bake in a preheated 350 degree oven for 45 minutes basting occasionally 

***Very good.  I would still add the green pepper and onion the day of cooking to help them keep their crunch.***

Pepper Steak  recipe adapted from Six Cents

1 lb round steak, cut into strips

1/4 cup flour

1/2 tsp salt

1/2 tsp pepper

1 medium onion, sliced into strips

1 TBS minced garlic

1 green pepper, seeded and cut into strips

1/2 red pepper, seeded and cut into strips

1 can stewed tomatoes

1 cube beef bouillon

1 TBS worcestershire sauce

1 TBS steak seasoning

1 TBS steak sauce

• Toss steak strips in flour, salt, and pepper and add to a large freezer bag
• Mix together bouillon, worcestershire sauce, and steak sauce and add to the bag
• Add remaining ingredients, shake to mix, seal, lay flat, and freeze
• Defrost overnight in the refrigerator before cooking
• Instructions for bag:  Pour contents in slow cooker and cook on low for 6-8 hours

***We were not fond of this recipe at all.  Everything took on a weird texture and the flavor was not fabulous.  I definitely will not make this one again.***

Hungarian Goulash

1 onion, diced

1 green pepper, seeded and diced

1.5 lbs beef stew meat

2 tsp caraway seeds

2 TBS sweet paprika

1/2 tsp salt

1/2 tsp pepper

1 can diced tomatoes

1 can beef broth

2 TBS worcestershire sauce

1 TBS minced garlic

2 bay leaves

• Place all ingredients in a large freezer bag, shake gently to mix, seal, lay flat, and freeze
• Thaw in the refrigerator overnight before cooking
• Instruction for the bag:  Place contents of bag in slow cooker and cook for high for 4-6 hours
• Add instant potato flakes 1 TBS at a time until desired consistency is reached

***I love this recipe when I make it, but fromt he freezer it was not very good.  I think the seasonings became over powering after freezing.  I will continue to make this recipe, but if I freeze it again I think I would add the caraway seed and the green pepper the day of cooking.***

Beef Stew

1.5 lbs stew meat

2 TBS worcestershire sauce

1 can stewed tomatoes

1 tsp salt

1/2 tsp pepper

1 onion, chopped

1 TBS minced garlic

1 lb carrots, peeled and chopped

3 stalks celery, chopped

1 can corn, drained

1 cup peas

2 bay leaves

1 tsp sugar

dash of allspice

1/2 tsp paprika

• Place all ingredients in a large freezer bag, shake gently to mix, seal, lay flat, and freeze
• Thaw in the refrigerator overnight before cooking
• Instruction for the bag:  Add 2 cups water and 1 lb potatoes (peeled and diced).  Place contents of bag in a oven safe dish, cover, and bake in a 375 degree oven for 2 hours.  
• Add instant potato flakes at the end to thicken if necessary (just 1 TBS at a time until desired consistency)

***This is another one that I was not fond of after freezing.  Everything turned to mush.  I don't recommend using this as a freezer meal.  Maybe freezing the meat and seasoning in one bag and the veggies in a separate bag then combining the day of cooking to prevent the veggies from getting mushy.***

Sausage and Peppers  

1 package italian sausage (about 4-6 links)

1 green pepper, seeded and sliced into strips

1/2 red pepper, seeded and sliced into strips

1 medium onion, sliced into strips

1 TBS minced garlic

1 can diced tomatoes

1 TBS italian seasoning

• Place all ingredients in a large freezer bag, shake gently to mix, seal, lay flat, and freeze
• Thaw in the refrigerator overnight before cooking
• Instruction for the bag:  Cook in a slow cooker on low for about 6-8 hours

***This one was pretty good, but again I would freeze the peppers and onions separate from the meat and seasonings.  Then combine the day of cooking.*** 

Carolina Pulled Pork Sandwiches recipe source Saving You Dinero

3 lbs pork shoulder roast

1/2 TBS paprika

1 tsp pepper

1 tsp salt

1 TBS brown sugar

1/2 cup apple cider vinegar

1/3 cup ketchup

1 TBS worcestershire sauce

• Place all ingredients in a large freezer bag, shake gently to mix, seal, lay flat, and freeze
• Thaw in the refrigerator overnight before cooking
• Instruction for the bag:  Cook in a slow cooker on low for 8-10 hours, remove pork, shred, and place back in juices

***This was very good. Nothing needs to be changed.  Super yummy and easy!***

Mexican Rice

2 cups long grain rice

4 cups water with 4 bouillon cubes (or broth)

1 TBS minced garlic

8 oz tomato sauce

1 TBS minced onion

2 TBS lime juice

1 TBS ground cumin

• Combine everything in your rice cooker and press cook
• Divide rice into serving sizes and place in a freezer bag, flatten out, and freeze
• To reheat run under warm water to break apart rice, place in a microwaveable bowl with a lid, add 1-2 TBS water, cover, and cook in the microwave until heated through (about 2 minutes)

There you have it.  The longest post ever, I know.  But look at what was accomplished!  Lots of delicious meals for the busy nights ahead.

What meals do you like to freeze?  Do you have any tips or suggestions?  I would love to hear about your experiences too!

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