My Freezer Cooking Recipes

I recently received a comment from Vikki asking for the recipes I use to make the meals for the freezer stash.

Some of the foods are not really recipe items (taco meat & meat sauce for spaghetti for example) and others are just thrown together from what I have on hand (Mexican Chicken Casserole is always different in our house!), but I will share the recipes for the meals that I do have written down. Here they are!

Dad's Pork Chops & Rice
This is a meal my dad made for us as kids, and I recently got the recipe from him because I couldn't stop thinking about it! This recipe will serve 12 as written, or divide it by however many servings you need separated for freezing. I freeze in gallon size freezer bags.

Dad’s Pork Chops and Rice

Ingredients
3 lb boneless pork sirloin
2 cup uncooked parboiled rice
2 cups fat free broth (beef or chicken)
2 cups water
1 cup chopped carrots
1 cup chopped onions
1 Tbsp olive oil
Salt & Pepper

Directions
Season the pork with salt and pepper. Heat oil in a pan over medium heat. Sear the pork on both sides (to brown, not to cook through).

Spray a casserole dish with cooking spray. Add rice, carrots, onions, and broth. Top with pork. Cover with foil.

Bake at 350 for 1 hour or until rice is cooked.


Crockpot Chicken Taco Soup
I don't know where I got this recipe, and it makes a whole bunch. I usually get about 15 cups of soup, or enough for about 4 meals worth. I freeze it in the round Ziploc containers with the twist off tops.

Crockpot Chicken Taco Soup

16 ounces frozen boneless skinless chicken breasts
1 pkg. ranch dressing mix
1 pkg. taco seasoning mix
1 medium onion, diced
1 can Rotel tomatoes undrained
1 can black beans, undrained
1 can cannelloni or any white beans, undrained
1 can kidney beans, undrained
1 can vegetarian baked beans (28 ounces) undrained
1 can corn

Layer items in crockpot in order listed above starting with chicken breasts. Do not stir. Cook on low for 6-8 hours. Before serving, remove chicken & shred with a fork. Stir chicken back into soup.

Meatloaf Muffins
I got this recipe from a friend on a weight loss message board. The husband absolutely loves them and asks for them all the time. I flash freeze them and store them in the freezer in a gallon size freezer bag so I can take out however many I need. This recipe will make 12 muffins, so double or triple depening on how many you want or need (my husband is satisfied with four muffins at dinner, and I usually eat two or three if I'm really hungry).

Meatloaf Muffins

Ingredients
1 pound ground turkey breast
1 box stove top stuffing
2 egg whites
1 cup water

Preheat oven to 350. Mix ingredients and press into muffin tins sprayed with cooking spray. Bake for 30-40 minutes.


Unstuffed Peppers
This recipe is from the Eat Clean Diet Cookbook. For freezing purposes, I don't stuff the peppers and bake them, I cut them up and mix them in to cook with the onions and carrots. I freeze in round Ziploc containers with the twist on lids.

Stuffed Peppers

Servings: 4

Ingredients
1 tsp black pepper
1 tsp olive oil
4 Tbsp fresh lime juice, juice from one lime
1 large carrot(s), peeled and grated
3 clove garlic clove(s), minced
1 medium onion(s), chopped
4 bell pepper(s), remove tops, ribs and seeds
1/2 cup cilantro, fresh, chopped
2 cup cooked brown rice
15 oz canned diced tomatoes, 1 can, drained
7 oz canned black beans, 1/2 can, drained and rinsed
1/2 pound uncooked ground turkey breast

Instructions
Preheat oven to 350 degrees F.

Brown meat in oil with carrots and onions. Add garlic. Add tomatoes and beans.

Mix with brown rice. Add lime juice and herbs and salt and pepper. Mix thoroughly.

Boil peppers for a few minutes so they're soft. Drain on paper towel. Place each pepper in a baking dish and fill with rice mixture.

Bake for 20 mins.

Enojy!