Here is what I came up with today: 3 meals of Autumn Pork Chops, 2 pot roasts, 2 meals of potato soup, 3 meals of chili, 2 meals of Creamy Chicken and Chive Sauce, and 1 meal of poppy seed chicken. Recipes anyone? Here they are! (*Before I start, Georgia's godmommy Caleigh went on a cookbook queen run after all her wedding showers and she is responsible for sharing the majority of these recipes with me. She is a good gal to have around.*)
Autumn Pork Chops This is one of the easiest to make ahead. (I ate it once at Caleigh's house, it was really good!) All you need are 4-6 boneless pork chops, sprinkled with cinnamon. Put in a freezer bag with 2 cups of apple juice. Thaw the night before you want to prepare. Once thawed, cook in the ole crock pot on low for 10 hours.
Pot Roast Also an easy one, this will just save me the time of going to the store and chopping up the vegetables. My favorite recipe for roast is what I used. Place roast in freezer bag, add 2 envelopes Lipton Onion Soup Mix, chopped potatoes, and chopped carrots, and 1/2 cup Root Beer (makes it tender and juicy!) Thaw before placing in crock pot on low for 8-10 hours or high for 4-6 hours.
Potato Soup One 30 ounce bag of frozen shredded hash browns, 32 ounce container of chicken broth, 1 can cream of chicken soup, 1/2 cup chopped onion, 1/2 tsp pepper, 1/4 tsp garlic powder, 8 ounces cream cheese. Put all the ingredients in a freezer bag except the cream cheese. To serve: thaw and place in crock pot on low for 6-8 hours or high for 4-5 hours. One hour before serving, add cream cheese. Garnish as desired.
Chili Well I am sure this one goes without explaining. Make chili and freeze it. Just use your favorite recipe.
Creamy Chicken and Chive Sauce Love this one, which Caleigh gave me the recipe for! Melt 1/4 cup butter and stir in one 0.7 ounce package of dry Italian salad dressing mix. Stir in one can of condensed golden mushroom soup and one 8 ounce package of chive and onion cream cheese. Place 4-6 boneless skinless chicken breasts in freezer bag and top with sauce. To prepare thaw and cook in crock pot on low for 4-5 hours. Serve over cooked pasta or rice.
Poppy Seed Chicken 5 cups chopped cooked chicken in bottom of 9x13 freezer safe dish. In a medium bowl stir together 1 can cream of chicken soup and 1 cup of sour cream. Pour over chicken. In separate bowl melt 1/2 cup butter. Add 1 1/2 cups crushed Ritz crackers (I use the roasted vegetable crackers Ritz makes) and 1 tsp poppy seeds. Sprinkle over chicken and sauce. Cover dish and place in 2 gallon freezer bag. To prepare, thaw and bake at 350 degrees for 30 minutes. (This one is also a Caleigh recipe! Aren't you jealous she isn't your best friend??)
Anyways, that's all folks. I have found through my internet research that you should double bag before freezing and get all of the air out of the bags to avoid freezer burn. I am hoping to have another burst of nesting momma energy and do this again with some different recipes.
Peace. Love. Make & Freeze.