The last couple of weeks have been really rough on my physically. I think the weather played a large part since it was in the 60’s one day then the 30’s the next and continued to roller-coaster that way. I’ve also had a flare of the CRPS which scares the heck out of me. And the worst part was that I felt so awful I didn’t want to cook and we ate take-out twice! I finally decided I needed to restock my freezer meals and I thought I’d share what I made with 10 Freezer Meals to Make This Weekend.
I did include chili because we really like it and I can serve it in a bowl or over spaghetti for a change. And I just had to make more of our favorite Sausage Breakfast Burritos but I also made some new recipes. I’ve included breakfast, dinner, and snacks/lunches so we can have a variety of food from morning through night.
10 Freezer Meals to Make This Weekend
- Bam’s Beef Chili with Cornbread Croutons
- Chicken Pot Pie Filling (serve the filling 5 different ways!)
- Hot Pepper Jelly Pork Chops
- Beef Enchiladas
- Orange Ginger Chicken
- Mongolian Beef
- Mini Steak Empanadas
- Chicken Taquitos
- Sausage Breakfast Burritos
- Bacon & Cheese Frittatas
Chicken Pot Pie Filling
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/4 cup onion, chopped
- 1/4 cup celery, chopped
- 1/4 cup carrots, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 2 1/2 to 3 cups cut-up cooked chicken
- In 2-quart saucepan, melt butter over medium heat.
- Stir in flour, onion, salt and pepper.
- Cook, stirring constantly, until mixture is bubbly; remove from heat.
- Stir in broth and milk.
- Heat to boiling, stirring constantly.
- Boil and stir 1 minute.
- Stir in chicken and peas and carrots; remove from heat.
This filling can be used in these 5 delicious ways!
Split biscuits in half and spoon hot filling on one half, topping with the other half biscuit.
Use pre-made pie crusts to make homemade chicken pot pie. Line a pie pan with one crust, fill with chicken pot pie filling, and top with a second crust. Cut several slits in the top crust, and back at 350 degrees for 50-60 minutes
Serve mixture over rice. Top with chow mien noodles, almonds, and sliced green onions.
Spoon hot filling over mashed potatoes.
Make a chicken shepherd’s pie. Spoon filling into a 9×13” pan. Top with mashed potatoes and your choice of cheese. Bake at 350 degrees until cheese is melted and bubbly, about 30 minutes.
Spice things up with these great meals!
Hot Pepper Jelly Pork Steaks
- 3 pork steaks, (bone in) or 6 pork chops (bone in)
- 1 large onion, chopped
1 (10 ounce jar) hot pepper jelly
1/4 Cup Worcestershire sauce
2 tablespoons brown sugar, packed
1 tablespoon Dijon mustard
- 2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- Mix the hot pepper jelly, Worcestershire sauce, brown sugar, and Dijon mustard in a medium bowl until very well combined.
- Put pork chops and onions in a labeled gallon size freezer bag and pour pepper jelly mixture over them.
- Squeeze out air and seal.
Thaw overnight in refrigerator.
Notes: Do not add any additional liquid for either cooking method. If cooking from frozen add extra cooking time for either method.
- Spray the liner of the slow cooker with nonstick cooking spray.
- Pour the contents of the freezer bag into the liner.
- Sprinkle the salt and pepper over everything.
- Cook on low for 4 – 5 hours or high for 2 -3 hours.
- Preheat oven to 350 degrees.
- Pour contents of bag into a large, oven safe casserole dish.
- Season everything with the salt and pepper.
- Cover casserole dish with lid or aluminum foil.
- Bake for 40 – 50 minutes.
The flavor of oranges and ginger comes through in just the right balance!
Orange Ginger Chicken
- 6 chicken thighs or 2 breasts (bone-in, skin on)
- 1/4 cup low sodium soy sauce
- 1 (12 ounce) can orange juice concentrate, thawed
- 1/4 cup honey
- 1 teaspoon ginger, grated (or 1/2 teaspoon ground ginger)
- 1 clove garlic, minced
- 2 tablespoons cornstarch
- Mix soy sauce, orange juice, honey, ginger, and garlic in a medium bowl until well combined.
- Add the cornstarch and mix until it dissolves completely.
- Place chicken in labeled freezer bag and pour orange mixture over it.
- Squeeze out excess air and seal.
Pour contents of bag into slow cooker and cook on low for 4 -5 hours or high for 2 -4 hours.
- Thaw overnight.
- Preheat oven to 350 degrees.
- Place contents of bag in a large, oven safe casserole dish and cover tightly.
- Bake for 30 minutes covered, then remove cover and bake an additional 20 – 30 minutes (until internal temperature of chicken is 165 degrees).
Serve Orange Ginger Chicken Thighs with rice.
A couple of great snacks!
Mini Steak Empanadas
- 1 lb. top sirloin roast
- 1 tablespoons olive oil
- 1/2 cup butter (unsalted), divided
- 2 large onions, diced (about 4 cups), divided
- 6 cloves garlic, minced
- 3 teaspoons cumin
- 1/2 teaspoon cayenne pepper
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 (6 ounce) can green chilies
- 3 tablespoons parsley
- 6 tubes pizza dough
- Flour for work surface
- 4 inch cookie cutter or large drinking glass
- Butter, melted (for brushing on empanadas)
- Dice the beef into about 1/8 inch pieces.
- Heat the oil in a large sauté pan over medium high heat.
- Sear beef in a single layer, stirring occasionally. Do not crowd beef as it will steam instead of sear. Work in batches.
- Remove beef to a medium bowl.
- Add half the butter and half the onions to the same pan and cook over medium high heat until onion is translucent.
- Remove the first batch of onions and add the remaining butter and onions and cook until onion is translucent.
- Return the first batch of onions to the pan and add the garlic, cumin, cayenne pepper, salt, and pepper.
- Simmer for 3 minutes.
- Add the beef to the pan and stir to mix.
- Stir in the green chilies and parsley and mix to combine all.
- Remove mixture to large bowl, allow to cool for about 15 minutes, and refrigerate.
- Dust a large work surface with a little flour and roll out 2 cans of dough into two large rectangles. Dust with additional flour as needed.
- Cut eight 4 inch circles from each rectangle.
- Remove steak mixture from refrigerator and place 1/3 cups of mixture on each dough circle.
- Fold dough over steak mixture and, using a little water, seal the edges of the dough.
- Continue with the rest of the pizza dough and filling.
- Flash freeze for at least 2 hours (or if cooking the same day follow the cooking directions below).
- Label freezer bags and place desired number of empanadas into each.
- The empanadas can be baked frozen.
- Preheat oven to 375 degrees.
- Bake empanadas for 20 – 25 minutes.
- Brush with melted butter and serve hot.
If you want, you can make these into full size empanadas by cutting larger circles in the dough and using more filling in each. Mini Steak Empanadas are fantastic even when they’re big!
Cream cheese, chicken, and chilies make a terrific combination!
- 3 cups cooked chicken breast, shredded
- 8 oz. Cream Cheese
2 Tablespoons Lime juice
1 (6 oz.) can chopped green chilies
- 3/4 teaspoon cumin
1 1/4 teaspoon chili powder
1 teaspoon onion powder
1/2 teaspoon garlic powder
- 2 cups Pepper-jack cheese, grated
24 small flour tortillas (you can also use corn tortillas)
- Salt to taste
- Oil (vegetable or olive) for spraying (this is for when you cook the taquitos)
- Sour cream (for dipping)
- Soften cream cheese. You want it really soft so it’s easy to spread.
- In a large bowl mix chicken, cream cheese, lime juice, green chilies, cumin, chili powder, onion powder, garlic powder, and pepper jack cheese until thoroughly combined.
- Warm the tortillas in the microwave or oven so they won’t break when you make the taquitos.
- Spread 2 tablespoons of chicken mixture on a tortilla then roll and place, seam side down on parchment paper-lined baking sheet.
- Flash freeze then place in freezer bag, squeeze out air, and seal.
- Place desired number of taquitos on a foil-lined baking sheet and spray very lightly with oil.
- Bake at 425 degrees for 8 – 10 minutes (until the tortilla is crispy and filling is hot).
Serve with sour cream for dipping.
Don’t forget breakfast!
Sausage & Egg Breakfast Burritos
- 2 lbs. bulk breakfast sausage
- 1 tablespoon butter (unsalted)
- 1 small onion, diced small
- 1/2 green pepper, diced small
- 1/2 red pepper, diced small
- Salt and pepper to taste
- 16 slices American cheese
- 16 burrito size flour tortillas
- In a large skillet brown sausage until no longer pink.
- Drain and set sausage aside.
- Melt butter in the same skillet and add onions and both peppers.
- Season with salt and pepper/
- Cook until vegetables are tender-crisp (about 4 minutes).
- Mix sausage with vegetables inn a large bowl.
- Allow sausage mixture to cool for about 10 minutes.
- Lay out tortillas and put about 1/3 cup sausage mixture on each.
- Tear a slice of cheese and put both halves, end to end, on tortilla.
- Roll up tortillas, folding in to keep filling from falling out.
Flash freeze then put in labeled freezer bags. Squeeze out excess air and seal.
Microwave on high for 2 – 2 1/2 minutes.
We love Sausage & Egg Burritos for breakfast or a late-night snack!
These delicious muffin-size frittatas are a great start to the day!
Bacon & Cheese Mini Frittatas
- 8 eggs
- 1/4 cup milk
- 1/2 teaspoon oregano
- 1/2 teaspoon basil
- 1/4 teaspoon thyme
- 1/2 parsley
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 10 slices bacon, cooked crisp and chopped very small
- 4 green onions, sliced small
- 1 cup shredded cheddar cheese, divided
- Preheat oven to 350°F.
- Beat eggs, milk, oregano, basil, thyme, parsley, salt and pepper in a medium bowl until well blended.
- Add bacon, green onions, and 1/2 cup of the cheese and mix well.
- Spray 1 (12-cup) muffin tin generously with no stick cooking spray.
- Pour about 1/4 cup egg mixture into each cup.
- Sprinkle with remaining 1/2 cup cheese.
- Bake 20 to 22 minutes or just until eggs are set.
- Run small knife or spatula around each cup to loosen mini frittatas.
Flash freeze then put in large freezer bag, squeeze out excess air, seal.
Microwave on high for 1 – 1 1/2 minutes.
I serve Bacon & Cheese Frittatas with hash brown patties for a quick, tasty breakfast!