Starter Freezer Meals

The Starter List = 17 Dinners


Smoked Mozzarella and Tomato Meatloaf (2 nights of dinner) 

Everything goes in ziplock. Double bag and label with sharpie. 

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 or (you can use a package of Italian Dressing)

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! (I divide and put into two separate bags making 2 dinners)

 Everything goes in ziplock. Double bag and label with sharpie. 

2 pounds ground beef
1 tsp Wildtree Chipotle Lime Rub (OR 1 tsp Cajun Seasoning)
1 tsp Wildtree Rancher Steak Rub & Seasoning or substitute Ranch Dressing Dry Seasoning package

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.


Easy Crock Pot pulled Pork (I divide and put into two separate bags making 2 dinners)

Everything goes in ziplock. Double bag and label with sharpie. 

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 🙂

http://www.whoneedsacape.com

 

Cranberry Pork Tenderloin (2 dinners)

Everything goes in ziplock. Double bag and label with sharpie. 

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

Sear tenderloin on all sides in a hot skillet. Then bake 45 minutes at 375.

http://www.tasteofhome.com

 

Applesauce Barbeque Chicken

 Everything goes in ziplock. Double bag and label with sharpie. 

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

Thaw
Bake 375 for 30-40 minutes Serves 4.
http://www.whoneedsacape.com

 

Chicken Tacos (2 dinners)

Everything goes in ziplock. Double bag and label with sharpie. 

3 Boneless skinless chicken breasts
1/4 cup taco seasoning

Dump into crockpot frozen
Add 1 cup water
Cook on high 4 hours

 

Beef Tortellini Soup (2 dinners) 

 Everything except tortellini and green beans goes in ziplock. Double bag and label with sharpie. 

http://www.bettycrocker.com/recipes/slow-cooker-beef-tortellini-soup/f09fea6a-6916-4cf2-ac97-b494c1832bd6

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
1teaspoons sugar
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. Place everything in the crockpot on low for 8 hours. The last 30 minutes add cheese filled tortellini and green beans.


Chicken Tortilla Soup (2 dinners)

Everything with the exception of corn tortillas and vegetable oil goes in ziplock. Double bag and label with sharpie. 

1 pound shredded, cooked chicken

1 (15 ounce) can whole peeled tomatoes,
mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile
peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil

DIRECTIONS:
1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
4. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

via allrecipes.com

Italian Marinated Flank Steak (I buy a package at Costco of two flank steaks and divide into two bags)

2 Tbsp Wildtree Italian Salad Dressing Mix (or Italian dressing mix)
1/4 cup red wine vinegar
2-3 Tbsp Wildtree Roasted Garlic Grapeseed Oil (or olive oil)
1 tsp Dijon mustard
1 pound beef flank steak
1 medium red bell pepper, sliced into thin strips
1 medium green bell pepper, sliced into thin strips
1 large yellow onion, sliced into thin strips

 

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