Freezer meal recipes from day 2

 We hope you are highly enjoying our freezer meal series. In this post you will find the remaining recipes for the second part of our cooking day.  

Mongolian chicken or beef - this one came from my niece Kat

1 cup soy sauce

1/2 - 3/4 cup brown sugar

2 tablespoons minced garlic

1 tablespoon rice wine vinegar

1 tablespoon siracha or gochujang

1 1/2 teaspoons pepper

1 teaspoon grated fresh ginger

1 teaspoon sesame oil

2 chicken breasts or a 3 lb. piece of your favorite beef cut thin

Put all ingredients into a freezer bag. 

To make place the contents of the bag into a crockpot and cook on low all day. 

30 minutes before serving remove chicken and shred. It should fall apart easily. Remove 1/2 cup of the liquid from the pot and add 1 tablespoon cornstarch to make a slurry. Add this back to the pot and cook for 20-30 minutes until it thickens. Serve over rice with your favorite Asian veggie. We love it with Asian brussels sprouts. 

This fed 6 adults!

Chicken Tinga Tacos

We used this recipe from pinch of yum but we used raw chicken. We add the ingredients from the bag into a crock pot and cook on low all day or in the Instant pot for 25 minutes and let it sit for 30 minutes before you release the pressure. https://pinchofyum.com/the-best-chicken-tinga-tacos

Chicken Parmesan Casserole

We love this one from Julie Pacheco. We precook the chicken and add the ingredients to a bag or pan. Freeze the panko and cheese in a separate bag and add for the last 15 minutes of baking. We defrost this overnight in the fridge. https://www.juliapacheco.com/chicken-parmesan-casserole/

Cilantro lime chicken tacos

• 2 chicken breasts 
• 1 can of corn kernels drained
• 1 can of black beans drained 
• 1 red onion sliced into strips
• ½ cup chicken stock
• 2 cloves garlic
• 1/4 teaspoon salt
• 1/2 teaspoon cumin
• 1/4 teaspoon ground coriander
• juice of 1 lime
• 2 tablespoons honey or maple syrup
• 1/4 cup packed cilantro leaves


Put all ingredients into a freezer bag and put in the freezer. 


To make add the contents into a crock pot frozen or we like to put them in the fridge overnight to thaw a little. Let it cook on low all day. Remove the chicken and shred. We like to drizzle the sauce over the shredded chicken to wet it but not all of the liquid. 
We love this in tacos, burritos, or even on a taco salad. 

Chicken Stir Fry 

• 2 chicken breasts cut into bite size pieces. We sometimes use thighs as well. 
• bunch of favorite stir fry vegetables. We like to use 2 bell peppers, 1 onion thinly sliced, canned mushrooms, 1 can of water chestnuts, fresh broccoli, 1 zucchini, chopped carrots. 
• 1/2 cup soy sauce
• 1 teaspoon chicken bouillon
• 1 tablespoon cornstarch or arrow root powder
• 1 tablespoon honey
• 1 teaspoon sesame oil
• 1 teaspoon rice vinegar
• 1 tablespoon fresh grated ginger or 1 teaspoon ground ginger
• 2 minced garlic cloves

Place all ingredients into a freezer bag and freeze. 

To make this one we like to remove it from the freezer and let it fully defrost. We cook it in a pan with 1/2 cup of water. Let it cook on low covered until all of the veggies and chicken are cooked to your liking. Serve over rice. 

Chicken Lettuce Wraps

• 1 tablespoon olive oil
• 2 cans of chicken drained or 2 cups of shredded chicken
• 2 garlic cloves minced
• 1/4 of an onion diced small
• 1/2 cup hoisin sauce
• 2 tablespoons soy sauce
• 2 tablespoons water
• 1 tablespoon rice wine vinegar or other vinegar is fine too. 
• 1 tablespoon fresh ginger grated
• 1 tablespoon siracha but you can leave this out if you don't want any spice. 
• 1 can of water chestnuts drained and chopped up a little
• 1/4 cup green onion sliced 

Place all ingredients into a freezer bag and freeze. 

To make this one we like to let it defrost in the fridge overnight. To make add contents to a pan and cook on medium until the onion is soft. This can be served in butter lettuce like a taco with a little rice or even just over rice is amazing as well. 

Honey Sesame Chicken - this one was sent in to us by one of you. It is super easy and so good. We love to freeze it in a bag with everything but the cornstarch and the water and use that to make a slurry the last 30 minutes of cooking in the crockpot. We defrost the contents of the bag and cook in the crockpot on low all day. Shred the chicken and serve with the thickened sauce over rice with veggies. https://www.skinnytaste.com/crock-pot-sesame-honey-chicken/

BBQ Filipino Pork

• 1 pork tenderloin cut into long strips
• 1/3 cup Dr. Pepper, Coke or root beer
• 1/4 cup brown sugar
• 1/4 cup chopped onion
• 1/4 cup soy sauce
• 1/4 cup ketchup
• 1/4 cup apple cider vinegar
• 3 garlic cloves minced
• 2 teaspoons lemon juice
• 1/4 teaspoon pepper
• 1/4 teaspoon red pepper flakes
• small squeeze siracha but this can be left out 

All all ingredients to a freezer bag and freeze up to 3 months. 

To make this one we recommend fully defrosting in the fridge. We love to BBQ the pork until it is fully cooked but you can do it in a pan as well. This is sweet and slightly sticky and goes really well with rice and lumpia or bok choy. 

Chicken and Cheese Flautas

• 2 cans of chicken drained
• 1 block of cream cheese
• 1/3c. salsa
• 1c. cheese
• 1/4t. cumin, garlic powder, onion powder and chili powder
• soft taco size flour tortillas

Mix all ingredients in a bowl. Put 1/4 c. of the mixture into an 8 inch flour tortilla and roll. Place the roll into a freezer bag. We can usually get about 12 flautas from this recipe.

To make these we like to place on a baking sheet and spray with a little oil. Bake at 425 degrees for about 15 minutes until cooked through, turning once. You can also cook these in your air fryer or come good old oil in a pan. Serve with your favorite rice and beans for the perfect meal.

Meatloaf - We started making this recipe years ago and love it. We like to make it in an aluminum pan and put the glaze in a zip lock to be frozen together. Defrost fully and cook according to the directions. Cut a little notch out of the the corner of the zip lock and put the glaze on for the last 15 minutes. https://natashaskitchen.com/meatloaf-recipe/ *Note, we always make a 1/2 recipe and use 1 lb. of meat to feed our family. We usually serve this with mashed potatoes and some buttered corn. https://natashaskitchen.com/meatloaf-recipe/

Sausage and cheese penne 

• 1 pack of penne pasta cooked according to the package
• 1 lb. cooked Italian sausage crumbled (I like to cook the sausage, onion and garlic together) 
• 1 onion diced and cooked until soft. 
• 2 garlic cloves cooked until soft
• 1 28 oz. can crushed tomatoes
• 1/2 cup heavy cream
• 1 1/2 tablespoons dried basil 
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups mozzarella shredded
• 1 cup grated parmesan cheese

Add the pasta, sausage mixture, and all other ingredients except the cheese to an aluminum pan. We like to split it between two smaller pans and top with cheeses. Place a layer of plastic wrap over the tray before you add a lid to prevent sticking. Freeze up to 3 months. 

To make this one you can cook from frozen at 350 degrees for 2 hours or defrost and cook for 30-40 minutes. Make sure to remove the lid and plastic wrap before cooking. We love to make this one with meatballs or ground beef instead of sausage as well. 

Alfredo chicken bake

• 16 ounces penne pasta pre cooked according to package 
• 6 tablespoons butter
• 2 tablespoons all purpose flour
• 1 tablespoon minced garlic
• 4 cups heavy whipping cream
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups shredded Parmesan cheese
• 1 1/2 cups mozzarella cheese shredded
• 2 ounces cream cheese 
• 2 chicken breasts that have been cut into bite size pieces and precooked

Mix all ingredients in a bowl until all of the cheese is well incorporated. Pour into an aluminum pan. We like to divide this one between two pans and send one to our kids house for an easy dinner. You can bake this from frozen but we like to defrost overnight to make it quickly. Bake in a 350 degree oven for 30 minutes from defrosted or 2 hours from frozen. This one is rich and cheesy and goes well with a salad and some simple bread. 

Lasagna roll ups - I told you I really enjoy her recipes. This is another one from Natasha's Kitchen https://natashaskitchen.com/lasagna-roll-ups/ We make it just as stated in her recipe but in an aluminum pan to freeze. Don't forget to put plastic wrap over the top prior to adding your lid. It helps the cheese not stick, but remove before baking. This one cooks at 350 degrees for 1 hour 30 minutes until warm and bubbly. Serve with a salad and bread and enjoy!

Enchiladas - Here is our video making these with chicken https://www.youtube.com/watch?v=6M68JpHN608 this time we left out the chicken and placed them in an aluminum tray to freeze. I like to cook these from frozen at 350 degrees for 1 hour. We love this with our Mexican rice and beans 

Manicotti - https://natashaskitchen.com/manicotti-recipe/ why recreate a new recipe when she already has an amazing one. We like to put this in an aluminum tray to freeze. We like to defrost this one before baking at 350 degrees for 1 hour or until its bubbly. 

If I forgot any recipes let me know. What a fun and wild day we had together. 

Until next time, be blessed, 

Ali