Monday, January 13, 2014

Crock pot freezer beef stroganoff

This is really good! You put raw ingredients in a freezer bag and then when you want to eat it, cook it in the crock pot.  Add rice or noodles. I recommend doubling recipe. 

1/2 cup minced onion
1/4 cup butter
1 lb. stew beef
1/8 teaspoon paprika
2 cups chopped mushrooms
3/4 cup sour creme
1 can creme of mushroom soup
1/2 cup cream cheese
 1 teaspoon salt
1 teaspoon pepper

Mix sour creme, cream cheese, and mushroom soup in a small bowl. Add all ingredients to a large freezer bag, toss well to coat and freeze. When ready place ingredients in crockpot and cook on low for 6-8 hours. Serve over hot noodles or rice. 

Creamy Italian Chicken

I made this today!  It was really good...and it was probably one of the easiest things I have ever made....

Here is a picture (it tastes better than the picture looked). I served it over rice.

Last night I placed 4 chicken breast in a bag along with 1- 8oz creme cheese (softened), 1 can creme of chicken, 1 dry packet of Italian season.  I put it in the crock pot and cooked on low for 4-6 hours.  My four and five year old gave it a thumbs up!

Tex-Mex Lasagna

This is sooo good!!!!!! One of the best things I have made.

1 1/2 lb ground beef
1 tsp minced garlic
1 (15 oz) can black beans, drained and rinsed
1 (8 oz) package shredded sharp Cheddar cheese, divided
2 Tbsp chili powder
1/2 tsp ground cumin
1 (10 oz) can diced tomatoes and green chilies, drained
1 (8 oz) container sour creme
1 (16 oz) bottle chunky salsa
6 (10 in) four tortillas

1. Brown beef and garlic
2. Combine mixture to black beans, 1 cup cheese, and next 5 ingredients
3. Layer 2 tortillas (I really like HEB homemade ones), put 1/3 mixture
4. Then add 2 more flour tortillas, mixture, flour tortillas, with remaining cheese

To cook...thaw overnight in fridge (I sometimes do this...but other times haven't) Bake at 375 for 1 hour or until casserole reaches 165 degrees.


Chicken Enchiladas 

2 cans green chiles
2 cans green enchilada sauce (I like hatch brand)
Rotisserie chicken
1 bag Mexican blend cheese
6-8 wheat tortillas

- Pull meat off chicken and cut into bit size pieces (make sure there are no bones)
- Set aside roughly 1/3 chicken and put in freezer bag to be use in another time
- Put remaining chicken in big blow with one can enchilada sauce and 2 cans green chiles
-Spoon mixture into tortillas and roll up (for smaller enchiladas use 8 tortillas, for fat enchiladas use 6 tortillas)
Cover enchiladas with a can of green enchilada sauce and sprinkle with Mexican cheese

Variations- boil boneless chicken breast and cut into bite size pieces
- put 2 handfuls of cheese in chicken mixture

Jessica Ligon 


Box no bake lasagna noodles
bag of part skim shredded mozzarella cheese
fat free ricotta cheese
jar pasta sauce
2 cloves garlic
small onion
red, orange, and yellow bell pepper
1/2 lb mild Italian sausage
1/2 lb lean ground turkey

Saute 1/2 onion, 2 cloves garlic, 1/3 red, yellow, and orange bell peppers together with a little EVOO, add Italian sausage and ground turkey.  Add sauce after meat is browned and let simmer for 15 minutes.  Layer lasagna noodles, meat sauce mixture, 1/2 container of ricotta, sprinkle with mozzarella cheese.  Repeat step and top second layer with noodles, sauce and top with mozzarella cheese.  Bake at 375 for 50 min with lid on, take off lid and bake another 10-15 min.

Variations- use 1 lb spicy turkey sauce
add to sauce a mixture one box of frozen (thawed and drained) spinach
use whole wheat noodles

Jessica Ligon 

First Trade

Today was our first freezer meal swap.  It was awesome! The dishes made include:  Lasagna, Chicken Enchilada Casserole, Duck Gumbo, Chicken Spaghetti, Roast sandwiches, Crock pot beef stroganoff, crock pot creamy Italian chicken, and Tex-Mex Lasagna.  We went home with so much food!  All the meals just need to be heated in oven or placed in a crock pot.

Sunday, January 12, 2014

Freezer Meal Club

Welcome to our FREEZER MEAL CLUB BLOG! We are busy moms who want to eat healthy, and need simple solutions.  We have founded our monthly club on a few, basic rules:

1. Choose recipes that can feed around a family of four. 
2. Choose a recipe that children would want to eat (nothing too exotic). 
3. Spend about 15.00 per meal. If you don't spend 15.00 on the main meal, add a few sides to make up for it (dinner rolls, bag of veggies, etc) 
4. Try to use fresh vegetables or fresh ingredients when possible.
 5. Try to make healthy and good meals. We love fattening stuff but a 2000 calorie per serving will only make us fat. That being said, don't make meals that are so healthy they don't taste good. Lol 
6. People will propose the meals they want to make. Members have the right to ask for a member to change a recipe. Let's try to be low maintenance but open to concerns about recipes that may not work. 
7. Let's review the recipes we make so we can adjust. 
8. Be respectful of meal prep. Prepare the meals in a safe and sanitary environment. 
9. All meals have to have the recipe and directions easily attached.
10. When preparing meals in a plastic bag, make it flat, so it will be easier to freeze.

11.  Have FUN!!!!!