More Freezer Meals Ideas! Keep Them Coming!

Teriyaki Chicken
(Thanks Heather E.)

Bag of Baby Carrots
1/2 Red Onion in Large Chunks
(1) 20oz can pineapple (undrained)
1/2 or 1 Garlic Cloves Chopped
2- 3 Chicken Breasts
1/2 cup Teriyaki Sauce

*Add 1/4 cup Teriyaki Sauce to Mixture right before cooking. Cook on HIGH for 4 hours or LOW for 8 hours. Serve over Rice.

 Three Bean Mexican Chili (Serves 10)
(Thanks Debb B.) 

1 cup Chipped onion
1 cup chopped green bell pepper
2 cloves garlic, pressed
1 Tbsp olive oil
1 lb ground turkey or ground beef
1 can (1lb 12oz) brick oven baked beans, undrained
1 can (15oz) garbanzo beans, rinsed and drained
1 can (15oz) dark red kidney beans, rinsed and drained
2 cans (14.5oz) Mexican-style stewed tomatoes, drained and chopped
3 cups mild salsa
1 cup chicken broth
1 Tbsp chili power

To Freeze: Heat oil in large pot over medium heat. Add meat, onion, garlic and peppers. Cook and stir until meat is no longer pink; drain. Return meat mixture to pot. Stir in all beans, tomatoes, salsa, broth, and chili powder. Bring to boil over medium heat; reduce heat. Simmer, covered, 15 minutes, stirring occasionally. Allow to cool, and ladle into 1 gallon ziploc freezer bags. Lay flat to freeze.

To cook: Thaw in refrigerator. Reheat on stovetop or in crock-pot. Serve garnished with shredded cheddar cheese, if desired.

Christy's Hamburger Stroganoff
(Thanks Debb B.)

1 lb ground beef
1 large onion, sliced
fresh or canned sliced mushrooms
1 clove garlic, minced
1 can cream of mushroom soup
1 (16oz) container sour cream
1/4 cup margarine
salt and pepper to taste

To freeze: In skillet, brown ground beef. Drain, but reserve a little bit of the fat in the pan. Saute the onion until soft, and add teh garlic, soup and mushrooms. Stir until coated. Add the sour cream and mix well. Salt and pepper to taste. Allow to cool, and ladle into 1 gallon ziploc freezer bag. Lay flat to freeze.

To Serve: Reheat and serve over rice or noodles

Chicken Parmesan
(Thanks Debb B.)

1/3 cup dry bread crumbs
2 Tbsp grated parmesan cheese
3/4 tsp  italian seasoning
1/2 tsp garlic powder
1 lb boneless skinless chicken breasts
1 egg, beaten
1 can (8oz) tomato sauce
3/4 cup shredded mozzarella cheese

To freeze: Combine first four ingredients in a shollow bowl. Dip each chicken breast in beaten egg, then roll in bread crumb mixture to evenly coat.

Place chicken on a greased cookie sheet or jellyroll pan. Bake in preheated 375 degree F oven 10 minutes. Turn chicken over; bake 10-12mintues or until chicken is thoroughly cooked.

Freeze in 1 gallon bag with separate bags of sauce and shredded cheese

To serve: thaw overnight in the refrigerator. Reheat chicken in 375 degree F oven until heated through and crust is crispy. Spoon tomato sauce over chicken. Sprinkle cheese over top. Bake an additional 3 minutes or until cheese is melted.