Freezer Meals

I have been working double time to stock my freezer. I hope it will make life easier when I have this baby. Here is what I have in my freezer:

4 (4 servings)-Mashed Potatoes

1 (8 servings)-Loaded Baked Potatoes

3 (4 servings)- Chicken Spaghetti

3 (4 servings)- Sweet and Sour Chicken

28 (single serving)- Chicken Rice Wraps

1 (8 servings)- Enchiladas
2 (4 servings)- Broccoli Risotto
3 (4 servings)- Baked Ziti
4 (4 servings)-Alfredo
4 (4 servings)-Homemade Spaghetti Sauce
3 (4 servings)-Garlic Bread
4 (4 servings)- Peppers and Onions 


 
Freezer tips:

• A lot of casserole recipes will cook just great on the stove top. I put most everything in a plastic bag because it cooks faster on the stove top and it doesn't heat the whole house up like the oven seems to. Plus it takes up less space in the freezer.

• A lot of people do one day of cooking and make lots of meals. That is just overwhelming to me ...especially in my condition (8 months pregnant). I'll do two meals in on session, but usually I just double or tipple what's for dinner that night. It is just as easy to double a recipe and freeze some for another day as it is to make one.

• When you notice something that goes on sale stock up and freeze it. I use peppers and onions for several meals (curry, fajitas, philly cheesesteak) When I see peppers on sale I go crazy. I also buy chicken in bulk when it is on sale. I cook it, shred it, and put it in bags for several uses. (I keep shredded chicken in my main freezer so it is handy when I am cooking.)

• When cooking I like to keep my sink filled with soapy water. That way when I am done with something, I can quickly wash it up. It really cuts down on the amount of dishes you use and when your done cooking, your pretty much done cleaning too.

• I keep a small garbage sack on the counter while I prep. Our city recently started doing curb side recycling, so I actually keep two grocery sacks on the counter (one for garbage and one for recycling) When I'm done cooking  they go right out to the big cans outside. 

• As you can see in the picture everything fits in the freezer so well when it is frozen flat first and then stood up later. I use a cookie sheet to lay the bags on while it freezes and then stand it up the next day. I got lazy a couple of times and I always regret it. (like the potatoes) They just don't fit as well and with the air in the bag it doesn't stay as fresh as long either. 

• I never seemed to have trouble with my feet hurting while I cooked until I was about 7 1/2 months pregnant. Now I do, but I have found it helps sooooooo much to where my Crocs while I cook! I defiantly recommend it if your feet or back get sore.  

If you have any good freezer recipes or tips, please share. I still have room in my freezer and until this baby comes I'll continue to fill it up. :)

Freezer Cream Cheese Mashed Potatoes

I love these mashed potatoes and found them on Creatively Domestic. 

Ingredients:

5 pounds of potatoes
1 block (8 oz) of low-fat cream cheese, softened

3/4 cup low fat sour cream
4 tablespoons butter

3/4 cup milk (I left this out as they were for the freezer)
1 1/2 teaspoons salt
1/2 teaspoon onion powder

For the directions click here.

Freezer Sweet & Sour Chicken

I found this recipe on Creatively Domestic. It was suggested to double the recipe and split into 3 meals. That is what I did...  I am patiently waiting until after baby comes to try it.


Ingredients
2 pounds boneless skinless chicken breast
1 tablespoon canola oil
1/2 cup sliced carrot
1 teaspoon minced garlic
1 cup sugar
1/4 cup cornstarch
1 1/3 cups water
3 tablespoon canola oil
2/3 cup apple cider vinegar
4 tablespoons soy sauce
1 cup chunked onion
1/2 cup chunked red bell pepper (I used all green pepper)
1/2 cup chunked green bell pepper
1 (8 oz) can pineapple chunks, drained

Cut chicken in 1inch cubes. Cook in oil with carrot and garlic until no longer pink
Remove from heat and allow to cool. Combine sugar and cornstarch in saucepan. Stir in water. Add oil, vinegar and soy sauce. Cook and stir until thick and clear. Remove from heat stir together chicken, sauce, vegetable and pineapple. Allow to cool. Place in freezer bag. Label and freeze. Serves 6.

To serve: Thaw. Heat until hot and bubbly. Serve with hot rice.

DILL PICKLES

17 to 18 lbs. pickling cucumbers
Brine – 1 ½ cups salt and 2 gallons water


6 cups vinegar
¼ cup sugar
¾ cup pure salt
9 cups water
2 Tbsp. mixed pickling spice


For each quart jar of pickles:

1 heaping Tbsp. whole mustard seed
1 clove garlic, left whole
3 heads of fresh dill or 2 Tbsp. dill seed


Wash cucumbers thoroughly. Cover with brine and let stand overnight. Drain. Combine vinegar, salt, sugar, water and mixed pickling spices. Bring to a boil. Let stand while packing cucumbers into quart jars (wide mouth jars are best). Add mustard seed, dill seed and garlic to each jar. Add liquid to about ¼ inches from top of jar. Put on a lid that has been scalded. Screw band on tightly. Process in boiling water bath for 20 minutes.