A Month of Freezer Meals

Planning ahead for a baby, medical procedure or just because? Here are 30 freezer-friendly meals to cover you for a whole month!

Kielbasa

• Slow Cooker Kielbasa and Barbecue Beans
• Slow Cooker Creole Jambalaya

Beef

• Slow Cooker Meatballs
• Simple Ground Beef Enchiladas
• Crock Pot Cheeseburgers
• Baked Ziti
• Crock Pot Beef Stew
• Slow Cooker Korean Beef
• Crock Pot Cubed Steak with Gravy
• Individual Mini Lasagnas

Chicken

• Slow Cooker Chicken Pot Pie
• Crock Pot Cream Cheese Chicken Chili
• Slow Cooker Mexican Chicken
• Slow Cooker Chicken Curry Recipe
• Slow Cooker Italian Herb Chicken
• Crock Pot Sesame Chicken
• Slow Cooker Chicken Fajitas
• Cool Ranch Chicken Tacos
• Crock Pot Shredded BBQ Chicken
• Chicken Broccoli Casserole
• Swiss Cheese Chicken
• Chicken Tikka Masala
• Chicken Noodle Soup
• Chicken Pesto Parmesan
• Peanut Chicken Satay
• Easy Crock Pot Pork Chops

Pork

• Lemon Basil Pork Chops
• Boneless Country Style BBQ Ribs

Shrimp

• Mediterranean Shrimp
• Shrimp Fried Rice

Cream Cheese Chicken Bacon Wrap

We eat a lot of chicken breasts in our house {thank you Zaycon Foods!}, so we love finding new ways to cook them up! This recipe is A+ in our house -- both in taste and ease of preparation. Hope you will enjoy it too!

Ingredients:

• 2 large {or 4 small} chicken breasts
• 8 strips of bacon
• 1 8-oz container of fat-free cream cheese
• 1 4-oz can of green chiles

Directions:

1. Preheat oven to 400 degrees and grease 9x13 baking dish.
2. Place a piece of a plastic wrap on top of each piece of chicken and use a meat tenderizer to flatten. If you have two large breasts, cut each in half before tenderizing.
3. Place 1/4 of the cream cheese and 1 ounce of green chiles in center of each piece of chicken and roll with cream cheese mixture on the inside and 2 slices of bacon on the outside.
4. Place chicken breasts -- seem side up -- in the baking dish and bake covered {I used aluminum foil} for 45 minutes.
5. Uncover and bake for an additional 5 minutes to brown the bacon.

Serves 4.

Mexican Chicken

Ingredients:

• (1) 10-oz can Rotel
• (1) 15-oz can tomato sauce 
• (1)10-oz  can enchilada sauce (I'm a wimp so I like mild)
• 1 package taco seasoning
• 2 pounds boneless, skinless chicken breasts

Directions:

1. Mix first four ingredients in slow cooker and then add chicken. 
2. Cook for 8 hours on low or 4 on high, or until chicken reaches an internal temp of 165*. 
3. Remove cooked chicken and shred, then return chicken to sauce and allow to marinate for 10-15 minutes. 
4. Chicken is great over rice or rolled up in a tortilla with sautéed onion and bell peppers! 

Serves 6+

Taco Pasta Casserole

Ingredients:

• 1/2 onion
• 1 lb ground beef
• 1 cup golden corn, frozen
• 1/4 cup taco seasoning
• 3/4 cup water
• 1 (8 oz) package light cream cheese
• 1 lb pasta
• 2 cups shredded Colby Jack cheese

Directions:

Preheat over to 350 degrees. Bring 6 cups of water to boil and add pasta (I prefer pasta shells!). 

While pasta is cooking, chop onion and add to hot, lightly-greased skillet. Add beef and cook until brown. Gently mix in corn, water and taco seasoning. Cook until water has boiled off. Add cream cheese and stir until cheese is melted and well mixed.

Once pasta is soft, drain, rinse and pour in large bowl. Stir in ground beef mixture and 1 1/2 cups Cobly Jack cheese. Place in lightly greased casserole dish and top with remaining 1/2 cup cheese. 

Bake for 30 minutes or until cheese is bubbly. Serve hot!

Simple Ground Beef Enchiladas

Ingredients:

• 1 lb lean ground beef
• 1 16-oz can of refried beans
• 8 medium-size flour tortillas
• 1 19-oz can of red enchilada sauce
• 2 cups Mexican-style shredded cheese

Directions:
Preheat over to 350 degrees. Brown ground beef and drain any excess grease. Mix with refried beans. Scoop into tortillas and spread lengthwise. Roll tortillas and place in 9x13 dish. Use all of beef/bean mixture and tortillas. Pour enchilada sauce over tortillas and top with cheese. Bake for 15 minutes or until cheese is bubbly. Garnish with shredded lettuce, chopped tomatoes and sour cream.

Chicken Enchiladas

Ingredients:

• 3 boneless/skinless chicken breasts, cook and chopped
• 1 (8 oz) package of fat-free cream cheese
• 1 (4 oz) can chopped green chilies
• 10 medium tortillas
• 1 (10 oz) can of green chili enchilada sauce
• 2 cups shredded Colby Jack cheese

Directions:
Preheat oven to 350 degrees. Mix cooked chicken with cream cheese and green chilies. I use mild green chilies and green chili enchilada sauce. Spoon mixture into tortillas and roll. Place width-wise in greased 9x13 casserole dish. Pour enchilada sauce over enchiladas and sprinkle cheese on top. Bake for 20-25 minutes until cheese is melted and bubbly.

Chicken Tortilla Soup

Ingredients:

• 1 tablespoon olive oil
• 1 onion
• 3 cloves garlic
• 1 teaspoons cayenne pepper
• 1 teaspoon dried oregano
• 1 (28 ounce) can crushed tomatoes
• 2 (10.5 ounce) cans condensed chicken broth
• 1 cup water
• 1(15 ounce) can whole corn kernels
• 1 (15 ounce) can white hominy
• 1 (4 ounce) can chopped green chile peppers
• 1 (15 ounce) can black beans, rinsed and drained
• 1/3 cup chopped fresh cilantro
• 2 boneless chicken breasts, cooked and shredded

Toppings:

• crushed tortilla chips
• sliced avocado
• shredded Colby Jack cheese
• chopped green onions

Directions:
Heat oil in large stock pot. Sauté minced garlic and chopped onions until soft. Add Cayenne pepper, oregano, crushed tomatoes, chicken broth and water.  Bring to boil and simmer for 10 minutes. Add corn, hominy, peppers, beans, cilantro and chicken. Bring to a boil and simmer for 10 minutes.

Ladle soup into individual serving bowls and top with crushed tortilla chips, chopped avocado, shredded cheese and chopped green onion. Customize this recipe to your taste and enjoy!

Nasty Nachos

Ingredients:

• 1 lb lean ground beef
• 1 package taco seasoning
• 1 can cream corn
• 1 jar salsa
• 2 cups grated cheddar cheese
• 1 bag tortilla chips

Brown the ground beef; drain well. Mix with taco seasoning according to directions. In greased dish layer in the following order:

• 1/3 package crushed chips
• ½ ground beef mixture
• ½ can cream corn
• 1 cup cheddar cheese
• ½ jar of salsa

Repeat layers. Sprinkle remaining crushed chips over the top. Bake for 30 minutes (or until heated through). Cover with foil if chips begin to brown too much.

Thanks to http://adventuresofafoodslut.blogspot.com/ for this one!