Friday, January 18, 2013

Freezer Meals

Here are some freezer meals that will help make your life easier and allow you to spend more time with your little ones!

Chicken or Turkey Potpie (modified from Taste of Home Most Requested Recipes)
*Sorry no picture! Y'all know what potpies look like anyway!

2 medium potatoes, peeled and cut into 1-inch pieces
3 medium carrots, cut in to 1-inch slices
1 medium onion, chopped
2 Tbsp butter
1 Tbsp Olive Oil
6 Tbsp all-purpose flour
3 cups chicken broth
4 cups cubed cooked turkey or chicken
2/3 cup frozen peas
1 cup frozen corn
1/2 cup plus 1 Tbsp heavy whipping cream, divided
1 Tbsp minced fresh parsley
1 tsp garlic salt
1/2 tsp pepper
2 pie crusts (store bought or homemade)
1 egg

In a dutch oven, saute the potatoes, carrots and onion in butter and olive oil until tender. Stir in flour until blended; gradually add broth. Bring to a boil; Cook and stir for 2 minutes or until thickened. Stir in the turkey or chicken, peas, corn, 1/2 cup cream, parsley, garlic salt and pepper.
Spoon into two ungreased 9-inch pie plates. Roll out pastry to fit top of each pie; place over filling. Trim, seal and flute edges. Cut out a decorative center or cut slits in the pastry. In a small bowl, whisk egg and remaining cream; brush over pastry.
Cover and freeze potpies for up to 3 months. To cook: Remove from freezer 30 minutes before baking. Cover edges or crust loosely with foil; place on a baking sheet. Bake at 425 degrees for 30 minutes. Reduce heat to 350 degrees, remove foil. Bake additional  55-60 minutes or until golden brown.

Cheesy Chicken & Rice Casserole (modified from Dream Dinners)
*Sorry, no picture again!

*This recipe is for three 9x13 meals. If you don't want to make that much just reduce your ingredients accordingly.

4 1/2 cups uncooked white rice
3 16oz. bags frozen corn kernels
3 cups diced carrots (I added these. It needed some veggies!)
6 cups (1.5 lbs) Shredded mexican cheese
6 cups cooked chicken breast, diced
3 cups yellow onions, diced
3 Tbsp sugar
2 Tbsp Kosher salt
2 Tbsp Chili powder
2 Tbsp Paprika
6 cups milk
1 1/2 cups water

Spray three 9x13 baking dishes with nonstick cooking spray.
Put the rice, corn, carrots, cheese, chicken and onions in a large bowl and mix together. In a separate bowl combine the sugar, salt, and chili powder. Divide the rice mixture equally among the three dishes. Sprinkle equal amounts of the chili powder mixture over each. Sprinkle the paprika on top. Pour 2 cups milk into 3 resealable bags and seal. place one bag of milk on top of each baking dish. Cover the dish with plastic wrap and heavy-duty aluminum foil. Label, date and freeze for up to 3 months.

To cook: Thaw in the refrigerator. Pour milk into the baking dish. Bake, covered at 350 degrees for 1 1/2 hours or until the cheese begins to bubble. Remove foil, gently stir to combine ingredients. Cover and bake an additional 20-30 minutes until all liquid is absorbed and rice is tender.

Here is a link to my Southwestern Egg Rolls! I love this freezer recipe because I can pull out one or two at a time. I like to get them out for lunch with my boys! I actually do have a pic of these on the link!

If you are looking for Crockpot Freezer Meals just click on the link! I cheated on this one. I haven't come up with my own recipes yet. I quickly did a search on pinterest about 20 minutes before I was headed to the Commissary and this is what I found... I made: Teriyaki Chicken, Lazy Day Stew and Sausage & Peppers!

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