Click the picture above for the shopping list that goes with this post! Thanks Everyone! Enjoy!
Chicken Taco Soup
(Shopping List provides double batch)
INGREDIENTS
3 Skinless, Boneless chicken breasts
1 onion, chopped
1 16 oz can chili beans
1 15 oz can black beans (rinsed and drained)
2 cups frozen corn
1 8 oz can tomato sauce
1 12 oz can beer (or broth)
2 10 oz cans diced tomatoes with chilies, undrained
1 packet taco seasoning
Optional Garnish for after cooking (omit if allergic!)
:Shredded cheese
Sour Cream
Crushed tortilla chips
DIRECTIONS:Combine all ingredients into gallon zip lock bag. Freeze. Thaw and cook on low 6-8 hours or high 4-5 hours. Shred Chicken after cooking and serve with optional garnishes.
Chicken Tortilla Soup
(Shopping List provides double batch)
INGREDIENTS
1 lb chicken (boneless, skinless breasts)
1 15 oz can diced tomatoes with chilies
1 10 oz can enchilada sauce (make sure it’s gluten free if that’s an issue for you!)
1 medium onion
1 4 oz can chopped green chilies
2 cloves minced garlic
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/4 tsp black pepper
2 cups frozen corn
1 TBS chopped Cilantro (for garnish)
Corn Tortilla chips
DIRECTIONS
:Put all ingredients in a gallon zip lock bag (except the cilantro and tortillas) and freeze. Thaw and cook on low 6-8 hours or high 4-5 hours. Shred chicken after cooking, serve with cilantro and crushed tortilla chips.Serves 6-8 people
Ham and Pineapple with Rice
(Shopping List provides double batch)
INGREDIENTS~
2.5 lbs Ham
2 cans Pineapple Chunks (undrained)
Rice
DIRECTIONS
Slice Ham into serving sized portions and put in gallon zip lock bag. Add pineapple chunks with juice. Freeze. Thaw and cook in crock pot on low 6-8 hours or high 4-5. Serve with rice.
Bacon Wrapped Chicken with Rosemary
(Shopping List provides double batch)
INGREDIENTS
6 Pieces of Chicken (I used boneless skinless breasts)
6 Slices of Bacon
Olive Oil
Minced Garlic
Black Pepper
Rosemary
DIRECTIONS
Brush chicken with oil, season with pepper and a generous amount of rosemary and minced garlic. Wrap with bacon. Put into a gallon zip lock bag and freeze. Thaw. Cook in oven at 350 degrees for 45 minutes (or until done), or cook in crock pot on low for 5-6 hours or high for 3-4 hours (or until done).
Sloppy Tamale Pie
(Shopping List provides double batch)
INGREDIENTS
1.5 lbs Ground beef
1 carrot, shredded
1 zucchini, shredded or finely diced
1 onion chopped
1 bell pepper finely chopped
2 cups frozen corn
1 can whole olives (sliced – buy them whole then slice them yourself)
1 packet taco seasoning
2 15 oz cans tomato sauce
Serve with Cornbread
DIRECTIONS
Brown ground beef, carrot, zucchini, onion and bell pepper until done. Drain and cool. Add to a gallon zip lock bag with remaining ingredients. Freeze. Thaw and cook in crock pot on low for 5-6 hours or high 3-4 hours. Serve “sloppy joe style” over cornbread.
Enchilada Wraps
(Shopping List provides double batch)
INGREDIENTS
3 Chicken Breasts (boneless, skinless)
1 large (28 oz) can Enchilada sauce (make sure it’s gluten free if that’s an issue for you!)
1 onion, chopped
1 can olives (chopped)
1 bell pepper, chopped
1 can black beans, drained and rinsed
3/4 cup shredded cheese (or cheese substitute)
Corn or flour tortillas for serving
DIRECTIONS
Add all ingredients into a gallon zip lock bag. Freeze. Thaw and cook in crock pot on low for 6 hours or high for 4 hours. Shred chicken in crock pot once done. Serve in tortillas.
Chicken taco chili
Not a freezer Meal but only about 200 calories a serving and made 8 servings!
1 can black beans
1 can kidney beans
1 can corn kernels
16 oz tomato sauce
28 oz diced tomatoes
packet taco seasoning
1 tbsp chili powder
3 boneless chicken breasts
Directions
6 hours high or 10 hours low in the crock pot.
Beef Stew
(serve with rolls)
3 lb chuck roast cut into chunks
6 small red potatoes quartered
1 onion sliced
4 carrots sliced
Freeze.
When ready to cook in crockpot…
add
1 pkg dry onion soup mix
2 cups water
1/4 cup flour
black bean taco soup.
ingredients:
1 lb lean ground beef (or ground turkey works too!)
1 medium onion, chopped
1 package mild taco seasoning mix or make your own
1 (16 oz) bag frozen corn
1 (16 oz) can black beans drained and rinsed
2 (14 oz) cans stewed tomatoes
1 (8 oz) can tomato sauce
1 (4 oz) can diced green chilis
directions:
- brown meat and onion in a stock pot, drain.
- stir the remaining ingredients into the pot, mix together.
- pour soup into freezer safe containers. (i bought these bpa free containers from amazon.)
1 Tbsp extra virgin olive oil
1 small onion, chopped
2 cloves, garlic, minced
2 ribs celery
2 zucchini, chopped
2 yellow squash, chopped
8 oz button mushrooms, sliced
1 can (28 oz.) crushed tomatoes
3 cups low-sodium chicken or vegetable broth
1 can (15 oz.) no-salt-added red kidney beans, rinsed and drained
1 bunch flat-leaf parsley, chopped
Combine all but beans and parsley into a crock pot/pot and cook low 6-8 hours. Add beans and parsley and season with salt and pepper. Heat for about ten minutes and serve.
1 onion chopped
10 oz. frozen corn kernels
1 taco seasoning packet
1 T cumin
1 T chili powder
4 chicken breasts
Add:
1 can black beans,
1 can kidney beans,
1 8 oz. can tomato sauce,
2 cans diced tomatoes with chilies
Cook: Put all contents in slow cooker and place chicken breasts on top. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro. Also try it with low fat cheese and sour cream (extra points).
Honey Sesame Chicken
In the bag:
4 chicken breasts
In a small separate bag: combine
1/2 cup honey
2 Tbsp low sodium soy sauce
1/2 onion diced
1/2 Tbsp ketchup
1 Tbsp extra-virgin olive oil
3 cloves garlic minced
1/2 tsp red pepper flakes
Cook: Put chicken into crock pot. Pour contents of small bag over chicken. Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through.
Cook rice according to package directions. Add green beans in last 30 minutes.
Remove chicken from crock pot, leave sauce. Whisk 2 T cornstarch into liquid in the crock pot.
Replace lid and cook sauce on high for ten more minutes or until slightly thickened.
Shred chicken or cut into bite size pieces, then return to pot and toss with sauce. Serve chicken over rice with green beans, garnish with 1 T sesame seeds.
Crock Pot Lentil Sweet Potato Soup
In the bag:
4 large carrots, chopped
4 stalks celery, chopped
1 onion, diced
2 large sweet potatoes, peeled and cubed
1.5 cups chopped green beans
2 cups green lentils
1 tsp minced fresh rosemary
1 tsp dried oregano
4 cloves garlic, minced
2 tsp salt (or to taste)
1/2 tsp pepper
Add: 1 15-oz can diced tomatoes, 64 oz vegetable broth
Cook: Combine all ingredients in a slow cooker. Turn heat on low and cook for 10 hours, adding a little more broth at the end if soup seems too thick.
Crock Pot Santa Fe Chicken
In the bag:
1 1/2 lb chicken,
8 oz frozen corn,
1/4 cup fresh cilantro,
1 tsp garlic powder,
1 tsp. onion powder,
1 tsp cumin,
1 tsp. cayenne pepper,
1 t salt and pepper,
3 scallions chopped,
Add:
1 can 14.4 oz diced tomatoes with mild green chiles,
1 15 oz. can black beans,
1 box chicken broth,
Cook: Put all contents in slow cooker and place chicken breasts on top- season with salt. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning. Serve over rice.
1 yellow or white onion chopped,
2 cloves of garlic minced,
1 lb chicken breasts in large chunks,
3 russet potatoes,
1 lb carrots
1/2 tsp salt
small separate ziploc:
1 box frozen peas
3/4 lb whole green beans
1 tsp hot paprika
1/2 tsp ground black pepper
1/2 tsp red-pepper flakes
Add: 1/2 cup ketchup
1 1/2 Tbsp Worcestershire sauce
Cook: Combine the large bag ingredients with 15 oz. chicken broth (I double this). Cook low 4-5 hours. Add thawed peas and seasonings. Cook one more hour.
Chili Verde
In the bag:
1 lb chicken breasts (whole)
1 large onion chopped
1 green bell pepper, chopped
2 ribs celery chopped
2 cloves garlic minced
cumin
oregano.
Add: 1 jar (16 oz.) salsa verde
Cook: high 4-5 hours or low 6-8 hours. Add in 1 cup of thawed edamame in the last 20 minutes and take out breasts and shred and then stir back in. Top with cilantro.
Optional: 8 oz. shredded mozerella and 12 corn tortillas cut into wedges and baked until crisp. I omit these and serve over brown rice. (We like to squeeze fresh lime or lemon on ours.)
Makes: 2 servings
(Not a freezer Meal)
Ingredients
- 12 ounces skinless, boneless chicken breast strips for stir-frying
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1 small red, yellow, or green sweet pepper, seeded and cut into thin strips
- 2 tablespoons bottled reduced-calorie ranch salad dressing
- 2 whole wheat, tomato, jalapeno, or plain flour tortillas, warmed*
- 1/2 cup Easy Fresh Salsa*
- 1/3 cup reduced-fat shredded cheddar cheese
Directions
Sprinkle chicken strips with chili powder and garlic powder. Coat a medium nonstick skillet with nonstick spray; heat over medium-high heat. Cook chicken and sweet pepper strips in hot skillet over medium heat for 4 to 6 minutes or until chicken is no longer pink and pepper strips are tender. Drain if necessary. Toss with salad dressing.
Divide chicken and pepper mixture between warmed tortillas. Top with Easy Fresh Salsa and cheese. Roll up; cut in half.
Note
- Wrap tortillas tightly in foil. Heat in a 350 degrees F oven about 10 minutes or until heated through.
Fresh Salsa
Ingredients
- 2 seeded and chopped tomatoes
- 1/4 cup finely chopped red onion
- 1/4 cup chopped yellow or green sweet pepper
- 2 - 3 teaspoons snipped fresh cilantro
- 1/2 teaspoon minced garlic
- Few drops bottled hot pepper sauce
Directions
In a medium bowl combine tomatoes, red onion, pepper, cilantro, garlic, salt, black pepper, and, if desired, a few drops bottled hot pepper sauce. Serve immediately or cover and chill for up to 3 days. Stir before serving. Makes 1 2/3 cups.
