If you ask, you shall receive. Here are the meals I cooked and put in my freezer this morning. There are ten bags, each bag will feed my family for two nights. Because I have some meals leftover from last month and February is a few days shy of a real month I will not cook again until March.
i want you to know I am not a good cook. I just need to plan ahead with four kids and a husband who has a sometimes unpredictable schedule.
I shopped yesterday at Sam’s and Kroger in under a hour and my grocery bill was around $250.
I spent about two hours this morning prepping, bagging and labeling the food while my kids watched a movie and I spent probably forty five minutes perusing websites for ideas and writing them all on my calendar for when we will eat them.
So time spent shopping, cooking and planning was about 3 hours and 45 minutes.
You can do this in under four hours.
You go girl.
This meal is has some special WildTree ingredients. You can find their stuff at http://www.wildtree.com.
Smoked Mozzarella and Tomato Meatloaf
1 pound lean ground beef
1 pound lean ground turkey (I skipped this and doubled the beef)
1 sleeve low-sodium saltine crackers, crushed (I used breadcrumbs)
2 eggs, beaten
1 med yellow onion, diced
1 clove garlic, minced (or 1-2 tsp Garlic Galore blend)
1 tsp black pepper
4 Tbsp Wildtree Smoked Mozzarella and Tomato Blend
I will thaw this in the fridge and cook in the crockpot on low for 5-6 hours then top with ketchup for the last 30 minutes.
The Best Burgers EVER!
2 pounds ground beef
1 tsp Wildtree Chipotle Lime Rub (OR 1 tsp Cajun Seasoning)
1 tsp Wildtree Rancher Steak Rub & Seasoning
I will thaw in the fridge and then patty the burgers and cook in the skillet. Last month I made these sliders with bacon and muenster cheese on top. Delicious.
Slow cooker chicken teriyaki
1/2 cup teriyaki sauce
1/2 cup chicken broth
1/3 cup brown sugar, packed
1/4 cup soy sauce
4 cloves garlic, minced
1 teaspoon sesame oil
3 boneless, skinless chicken breasts
This will just be dumped right in the crock pot from frozen. High for 4-6 hours.
Easy Crock Pot pulled Pork
5-6 lb pork roast (boneless or bone in, either works!)
2 onions, thinly sliced
3 cloves garlic, minced
2 cups broth (beef, chicken, or vegetable)
salt & pepper
Cook on high for 6-8 hours, or until it’s falling apart and easy to shred. Enjoy!
**If you are freezing this recipe, just dump all the ingredients into the freezer bag and freeze. Allow to thaw overnight in the fridge, then just dump in the crockpot and cook 🙂
Cranberry Pork Tenderloin
1 pork tenderloin (1 pound)
1 can (14 ounces) whole-berry cranberry sauce
1/2 cup orange juice
1/4 cup sugar
1 tablespoon brown sugar
1 teaspoon ground mustard
1/4 to 1/2 teaspoon ground cloves
2 tablespoons cornstarch
3 tablespoons cold water
Applesauce Barbeque Chicken
4 boneless skinless chicken breasts
1/2 t ground pepper
2/3 cup chunky applesauce
2/3 cup BBQ sauce (I used Brown Sugar/Hickory)
2 T brown sugar
1 t chili powder
Cook 6-8 hours on low setting. Serves 4.
3 Boneless skinless chicken breasts
1/4 cup taco seasoning
Dump into crockpot frozen
Add 1 cup water
Cook on high 6 hours
Beef Tortellini Soup
1lb cooked ground beef
1large onion, chopped (3/4 cup)
1large carrot, chopped (3/4 cup)
1medium stalk celery, chopped (1/2 cup)
2cloves garlic, finely chopped
1can (14.5 oz) diced tomatoes, undrained
2cans (10 1/2 oz each) condensed beef consommé
1teaspoon dried basil leaves
2cups frozen cheese-filled tortellini
1cup Green Giant® Valley Fresh Steamers™ frozen cut green beans
Thaw in fridge
Crock on low 8 hours
Hearty Spaghetti Sauce
1pound cooked ground beef
1 tablespoon Italian seasoning
1 large jar Spaghetti Sauce
From Frozen place in crock pot on high for 3-4 hours
1 bag tortellini
1 jar spaghetti sauce
Dump in crock pot from frozen low 3 hours.
Freezer Mac N Cheese
I did not make this one today but I will make a double batch and have two 9x13s in my freezer. I did this last month and my family loVEd this Mac n cheese.
1 pound cavatappi pasta, (I like penne)
Salt and freshly ground black pepper
3 tablespoons butter
3 tablespoons flour
3 cups milk
3 cups NY aged sharp cheddar (12 ounces), grated
Pre-heat broiler to high or oven to 400°F.
Place a large pot of water over high heat and bring it up to a boil to cook the pasta. Once at a boil, add some salt and the pasta, and cook just shy of al dente, according to package directions.
While the pasta is cooking, heat a medium-size skillet over medium heat and add the butter. When the butter melts, add the flour and cook about a minute. Whisk in the milk, season with salt and ground black pepper, and bring up to a bubble. Turn the burner off and stir in the cheese in a figure-eight motion until it’s all melted.
When the pasta is done, drain it well and combine with sauce. Pour into baking dish and place under the broiler in or the oven to brown the cheese and enjoy.
Make a double batch, pour the pasta into a baking dish and stir in your favorite mix in. Let it stand on the counter until cooled, then wrap in plastic wrap and pop in the freezer. When you’re ready to eat it, it can go straight from the freezer into in a 400ºF oven. Cook for 1 hour, covered with foil, the take the foil off and bake for another 15-20 minutes to brown the top.