Round Four- Freezer Cooking with Friends

You might be interested in other freezer Cooking posts:

Recipes below
1. Ground Turkey meatloaf
2. Crockpot White Bean Chicken Chili
3. Stacked Chicken Enchiladas
4. Crockpot Lasagna Soup
5. Shepherd's Pie with ground turkey
6. Crockpot BBQ Pulled Pork
7. Crockpot Chicken Taco Soup




Ground Turkey Meatloaf
Makes one 1.25 lb loaves

Materials needed;
O       Cooking spray
O       Loaf pan to help shape loaves
O       Aluminum foil
O       Sharpie

Ingredients
O       1.25 pounds lean ground turkey (half of Sam’s Club 2.5 lb Package)
O       1/2 cup 2% milk
O       2 large eggs
O       1 packages onion soup mix
O       1 tsp  minced onion
O       3/4 cup breadcrumbs
O       1 TBSP parsley
O       1/4 cup shredded carrots (adds moisture to turkey so it doesn’t dry out while cooking)
O       1/2 teaspoon salt
O       ½ teaspoon pepper

Directions
1. Prepare 9 × 5″ loaf pans by placing one piece aluminum foil in bottom and sides, then coating with cooking spray
2. In a large mixing bowl, combine turkey, milk, eggs, onion soup mix, shredded carrots, breadcrumbs, salt, pepper, and dried parsley.  Spoon half into prepared pan.
3. Fold foil over loaf.  Take loaf out of pan, cover with another layer of foil. Label and store in freezer for up to 3 months.

To serve
1.      Thaw in fridge for at least about 2 days
2.      Bake at 350 degrees for 90 min, or until cooked through (use meat thermometer)  
3.      Add topping of your choice half way through cooking (ketchup or BBQ sauce).



Crockpot White Chicken Chili
Makes one gallon bag
Materials
O Gallon sized Ziploc bag
O Sharpie

Ingredients
O       1 pound (about 2 cups) boneless, skinless chicken breasts 
O       2 cans-15.5oz ( about 3-3.5 cups) of Great Northern beans, rinsed and drained
O       1- 4oz can of chopped mild green chilies (half a can if want less spicy)
O       ½ bag of 1 lb bag of frozen corn
O       1 tablespoon extra virgin olive oil
O       1 tbsp dried minced onion
O       2 garlic cloves, minced
O       2 teaspoons ground cumin
O       1 tsp dried ground oregano
O       1/4 teaspoon ground cloves
O       1/4 teaspoon pepper
O       1/4 teaspoon red pepper flakes

Day of cooking
O       2-3 cups chicken broth (more broth makes it less chili and more soup like)

To Prep
1. Label your freezer bag.
2. To your freezer bag, add all ingredients except broth.
3. Remove as much air from the freezer bag as possible, seal, and lay flat in your freezer.

To Serve
1. The night before cooking, move frozen bag to your refrigerator to thaw.
2. The morning of cooking, pour contents of freezer bag into your Crockpot and add 4 cups of chicken broth.
3. Cook on “low” setting for 6 hours or until chicken is cooked through.
4. Shred chicken and serve with sour cream, cheese.  Cornbread or tortilla chips are good side.


Stacked Chicken Enchiladas 
Materials
O       9x13 Disposable casserole dish
O       Aluminum foil or lid
O       Sharpie

Ingredients
O       2- 3 cups diced cooked chicken (about 1 1/2 pounds chicken), shredded
O       3 cups shredded Monterey Jack cheese blend (or desired cheese combo)
O       1 (4.5 oz.) can chopped green chilies, undrained (optional)
O       1 cup frozen corn (optional)
O       1 package of flour or corn tortillas
O       1 (16 oz.) can refried beans
O       1 (19 oz.) can enchilada sauce

To freeze
1.      Mix the chicken, 1 1/2 cups of cheese, and the chilies (optional) in a bowl together.
2.      Add a few spoonfuls of enchilada sauce to the bottom of the casserole dish and spread it evenly across the dish, then layer two tortillas on top of the sauce, making sure that the entire bottom of the dish and part of the sides are completely covered by the tortillas.
3.      Spread about half of the beans on top of the tortillas (warm up if not spreading well), followed by half the chicken mixture, half cup of corn, and then half of the enchilada sauce.
4.      Put another two tortillas on top of this layer, followed by the rest of the beans and chicken mixture.
5.      Add the rest of the enchilada sauce on top of these tortillas and finish by sprinkling the rest of the cheese (1 1/2 cups) on top.
6.      Top with Foil and Freeze

To serve
1.      Thaw in fridge
2.      Preheat oven to 350º F.
3.      Cover the dish in foil and bake it for 45 to 55 minutes, or until bubbly (peek under the foil to check).
4.      Let the dish stand for about five minutes.
5.      Garnish with chips and cilantro if desired.



Crockpot Lasagna Soup
Makes one bag
O       Materials- gallon sized Ziploc and small Ziploc
O       sharpie

Ingredients
O 24oz jar of pasta sauce
O 1 lb (about 1 ½ to 2 cups) ground Italian sausage- cooked
O 1 tsp Italian seasonings
O Sea salt and pepper to taste
O 1 15oz can (about 1 ¾ cup) of cannellini beans, drained and rinsed
O 2.5oz of chopped fresh baby spinach (about 3 cups)
O 4 cups of chicken broth (add day of cooking if won’t fit in bag)

Day of cooking
O 5 uncooked lasagna noodles, broken into small pieces, or  1 ½  cup pasta of your choice

To Freeze:
  1. Place all the ingredients except lasagna noodles in labeled freezer bag: 
  2. Put noodles in small Ziploc bag

To serve
  1. Thaw over night in fridge
  2. Cook for 6-8 hours on "low" setting in slow cooker.
  3. Add noodles and cook for an additional 30 minutes. OR cook pasta separately according to package and add to soup when ready to serve.
  4. Top with freshly grated mozzarella and/or Parmesan cheeses and serve with a side of garlic bread. 

Shepherd’s Pie with Ground Turkey 
Materials
O       9x13 Disposable casserole dish
O       Aluminum foil or lid
O       Sharpie

Potatoes:
O 1-1/2 lbs Yukon Gold potatoes, peeled, diced
O 3/4 cup fat free chicken broth
O 2 tbsp reduced fat sour cream
O salt and pepper

Filling:
O 1 lb 95% lean ground beef (about 2 to 2 ½ cups)
O 1 tsp oil
O 1 medium onion, diced
O 2 cloves garlic, diced
O 1 bag 10 oz frozen mixed vegetables (carrots, corn, peas)
O 1 packet of beef gravy
O 1 cup water
O 1 tsp Worcestershire sauce
O kosher salt and pepper 

Potato Topping
O       Boil potatoes in a medium pot of salted water until cooked and soft. Drain and mash with chicken broth, sour cream, 1/2 tsp salt and pepper, set aside.

      To Freeze:
  1. In a large sauté pan brown meat over medium high heat, breaking the meat up with a wooden spoon as it cooks. Season with 1/2 tsp salt and pepper to taste.
  2. When cooked, set aside on a plate.
  3. Make gravy according to package.
  4. Add frozen vegetables, Worcestershire sauce, cooked meat and mix well..
  5. Spread the meat/vegetables on the bottom of casserole dish.
  6. Top with mashed potatoes.
  7. Top with Foil and Freeze

To Serve:
  1. Thaw 2 days in refrigerator
  2. Bake uncovered until potatoes are golden brown- 350 for about an hour.  Remove from oven and let it cool 5 minutes before serving.

Crockpot Pulled Pork
Serves 8-10
Materials-
O       gallon sized Ziploc bag
O       sharpie

Ingredients
O       2-3 pound pork shoulder (also called pork butt or Boston Butt)
O       Sea salt & pepper
O       1/2 TBSP Minced Dried Onion
O       1 cups barbecue sauce
O       1 can Root Beer
O       1/2 tablespoon seasoned salt

Day of cooking
O       rolls or hamburger buns

To Freeze:
1. Label your bags with cooking directions
2. Rub meat with sea salt and pepper; set aside.
3. In medium bowl, whisk together barbecue sauce, Root Beer, & seasoned salt, until smooth, then add onion.
4. Place meat into gallon-size Ziploc bags. 
5. Pour sauce over meat; freeze until needed.

To serve:
1         Thaw in refrigerator; pour contents into slow cooker and cook on LOW heat for 8 hours.
2         Remove pork, Pull meat apart with fork, taking off fat, return meat to Crockpot
3         Serve on rolls or hamburger buns.


Crockpot Chicken Taco Soup
Materials-
O       gallon sized Ziploc bag
O       sharpie

Ingredients
O       1 lb (about 2 cups ) chicken breasts, fat trimmed
O       1  tbsp dried minced onion
O       1 15 oz. can ((1 ¾ cup) pinto beans (drained and rinsed)
O       1 15 oz. (1 ¾ cup) can black beans (drained and rinsed)
O       1 15 oz (1 ¾ cup) bag of frozen corn
O       1 can undrained rotel   tomatoes  (optional for more spice)
O       1 can diced tomatoes, undrained
O       1 packet Taco seasoning (use only 1/2 packet for less spice)

Day of cooking
O       2 to 3 cups chicken broth

To freeze:
1. Label Bag with instructions.
2. Combine all ingredients into a Ziploc bag and freeze flat.

To Serve:
1. Thaw overnight in fridge.
2. In Crockpot, add chicken broth, and cook on low for 6-8 hours.
3. Shred chicken in crock pot once cooking is done.
4. Top with sour cream, shredded cheddar cheese, and/or tortilla chips.



















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