Freezer Cooking: Round 2!

OK – how is it November already?!   Football season has come and gone, and I’m already into my basketball season – which means I don’t get home until 6:30 on a “good” night.  That, of course, makes dinner a real problem at the Rouse house, but never fear…freezer cooking is here!! 🙂

This time, I went BIG….9 meals (made doubles of a couple recipes), a couple hours, and a LOT of dishes for dear hubby to wash (isn’t he great?!), and my freezer is packed.  I’m serious…it is PACKED.


So without further ado, here is my list of easy freezer meals:

Cream Cheese Chicken (4 servings)

4 chicken breasts
8 oz cream cheese
10.75 oz cream of chicken soup
1 packet Italian seasoning

Combine all ingredients and freeze.  Cook in slow cooker on HIGH 4-5 hours or LOW 8-9 hours, or until chicken is cooked through.  Serve over rice or noodles.

Barbecue Cranberry Chicken (4 servings)

2 lbs chicken breast
16 oz whole berry cranberry sauce
1/4 c minced onion
1 c BBQ sauce

Combine all ingredients and freeze; cook in your slow cooker on HIGH 3-4 hours or LOW 6-7 hours.

French Onion Soup (2 servings)

2-3 small onions, chopped
14 oz beef broth(1 can)
10 oz beef consomme (1 can)
1 packet of dry onion soup mix
French bread
Gruyere or Mozzarella cheese

Combine onions, broth, and consomme, and freeze.  On the morning of, add bag contents to the slow cooker along with dry onion soup mix.  Cook HIGH 4 hours or LOW 8 hours.  Serve in bowl with sliced French bread and top with cheese!

Root Beer Pulled Pork (4-6 servings)

2 lb pork tenderloin
12 oz root beer
18 oz BBQ sauce

Pour root beer over tenderloin in slow cooker.  Cover and cook LOW for 6 hours.  After pork is cooked, drain and discard root beer. Shred pork and place it in slow cooker with BBQ sauce.

Creamy Salsa Chicken (4 servings)

4 boneless, skinless chicken breasts
10.75 oz cream of chicken soup
16 oz chunky salsa

Mix salsa and soup together.  Add chicken and freeze.  Cook HIGH 3-4 hours or LOW 6-7 hours.  Serve with rice, tortilla chips, or soft tortillas.

Mongolian Beef (4 servings)

1 lb stew meat
1 onion, thickly sliced
1/2 c soy sauce
1/2 c brown sugar
1/2 c hoisin sauce
2 t olive oil
1 T minced garlic
1/2 c water
1/2 t ginger

Combine all ingredients and freeze.  Dump into slow cooker and cook LOW 6-8 hours.  Add water if cooking longer than 8 hours, and serve with rice.

Orange Teriyaki Chicken (4 servings)

4 chicken breasts
1/2 c soy sauce
3 T onion, chopped
2 cloves minced garlic
1 T olive oil
1/2 t ground pepper
1/2 t ground ginger
6 oz OJ concentrate

Combine all ingredients  and freeze.  On the day of: thaw completely and grill 4-6 inches from heat source for 35-40 minutes.  Serve with rice.

Chicken Enchiladas (4-5 servings)

1 1/2 T cooking oil
1 small green pepper, choppped
1 pkg taco seasoning
1 c sour cream
10 8-in soft tortillas
1 can red enchilada sauce
1 onion, chopped
2 c shredded chicken
1 c water
1/2 jar of salsa
1 1/2 c shredded cheese

Heat oil in pan and saute onion & green pepper until cooked.  Add chicken, taco seasoning, and water; stir and simmer until most liquid has evaporated.  Remove from heat and set aside.  Mix sour cream and salsa.  Wrap tortillas in paper towel and microwave until soft.  Spoon 1/4 c of chicken onto each tortilla; top with 3 T sour cream mixture and sprinkle with shredded cheese (about 1 T, reserving 1 c for topping).  Roll each tortilla and place in baking dish.  IF FREEZING, stop here and freeze.  When ready for baking, pour enchilada sauce over the top and sprinkle with shredded cheese.  Bake at 350 for about 25 minutes.

So, that was my adventure in freezer cooking!  I am definitely hooked on this and can’t wait to find more recipes.  How about you – what’s your favorite freezer cooking recipe??


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