14 Easy Freezer Meals 4

My post, Freezer Meals, has been wildly successful on my blog.  Two times as popular than anything I’ve written about.  I’ve been thinking all summer about writing another freezer meal post, but haven’t made a batch of freezer meals in a while, so I haven’t.  However, since school is starting, I knew I wanted to stock my freezer again.  And, I’m going to share all the recipes I made with you!  My purpose in doing freezer meals is to make sure I have something to feed my family without thinking and not spend too much time working on it.  

Here’s my process:

1.  I decide what I’m going to prepare and make a grocery list.  This takes some time, but I’m getting better at it.  I try to find recipes that don’t have a ton of cutting.  This allows me to make more meals because I don’t have to spend so much time with using a knife. I use frozen vegetables when I can.

2.  Shop.  We checked out from buying these groceries about 10:30 and I was totally done by 2:10.  We even fed two kids during this time.  I’d say I made at least 14 meals in 5 hours, this includes choosing meals, shopping, making, and clean-up.  There were a few recipes on this list that really added to that time (Chicken Tetrazzini, Calzones, and Meatloaf – mainly because I really messed that up).  This grocery trip cost $212.  We were also doing our weekly shopping, so it certainly wouldn’t be that expensive if you were just buying for the freezer meals.  And, I ended up with a package of chicken and a roast left over.  Who knows!
If you’re making anything using hamburger, just start browning it right away.  You can always turn the heat off if you don’t need it at the exact time it’s done.

3.  Lay everything out with the bag (with it’s name on it).  This way, if you can just dump everything in the bag, you can take that one off your list quickly.  I have listed those first.  Then, I do all the chopping at once and just put whatever I’ve chopped into it’s own bag.

4. Make sure you have enough freezer bags.  I ran out this time.  It’s not that big of a deal, but a hassle to return to the store.
I don’t have any after pictures because I’m blessed with three freezers.  Some go into the deep freeze, some in the garage refrigerator, and some in the everyday refrigerator.  There’s really no method to that madness.  Just know I have a ton of food prepared.  My crockpot’s about to get a work-out!

I got most of my recipes from www.FabulesslyFrugal.com or www.MarthaSterwart.com.  www.FabulesslyFrugal.com gives you ingredients for one or six families.  I only made for one family throughout this post, but I left the 6 Families ingredients in case you needed it.  I have listed the rightful owner next to their recipe and just cut and pasted their recipe.  Any side note that I give will be marked with an *.

OPEN AND DUMP RECIPES

Crock Pot BBQ Beef (www.FabulesslyFrugal.com)

BBQ Beef

BBQ Beef

Use a pitcher!

Use a pitcher!

Seal it up!

Seal it up!

ONE FAMILY

8 oz. tomato sauce
1 Tbsp pepper
1/2 tsp oregano
1/4 tsp garlic powder
1 (16 oz) bottle Baby Rays BBQ sauce
3 to 4 lb. boneless roast

SIX FAMILIES
48 oz tomato sauce
6 Tbsp pepper
3 tsp oregano
1 ½ tsp garlic powder
6 16 oz bottle Baby Rays BBQ
18-24 lb boneless roast

PREPARE FOR FREEZING: Combine tomato sauce, pepper, oregano, garlic powder, and pinch of sugar, add BBQ sauce. Place sauce in gallon freezer bag.
Place roast in a roaster or pan that can catch drippings and cover with lid or foil. Cook roast at 350 for 5-6 hours. Let cool. Divide if needed and place in freezer bag with sauce and freeze.

PREPARE AFTER FREEZING: Thaw. Warm in oven at 350 for 1-2 hours. Slice and serve on hamburger buns or your favorite bread.
*I just dump everything into a bag and put it in the freezer.  I allow the roast to cook all day on low straight from the freezer when I’m ready for it instead of cooking it ahead of time.

French Dip (www.FabulesslyFrugal.com)

French Dip
French Dip

One Family
2 lbs London Broil (*I just buy a roast)
1 pkg dry onion soup
2 Beef bouillon cubes
6 Families
12 lbs London Broil
6 pkg dry onion soup
12 beef bouillon cubes
Put meat in crock pot with 2 cups water and onion soup. Cook on low for 14 hrs or high for 10 hours. Separate meat from juice. Add 2 cups boiling water and 2 bouillon cubes to sauce simmer for 5 min. Serve with hoagie buns. Let each person have their own container of au juice to dip sandwich.

*I just dump everything into a bag and put it in the freezer.  I allow the roast to cook all day on low straight from the freezer when I’m ready for it instead of cooking it ahead of time.

Cross Rib Roast Sandwiches (www.FabulesslyFrugal.com)

Roast
Roast

Ingredients
1 Family
2 lbs. Cross Rib Roast (*I just buy a roast)
Garlic Salt
Onion Salt
Table Salt
12 Rhodes Rolls

6 Families
12 lbs. Cross Rib Roast
Garlic Salt
Onion Salt
Table Salt
72 Rhodes Rolls

To Freeze
1. Put the meat in a pan and cover it completely with garlic salt, onion salt, and table salt. Once you think you have enough, use a little more. Cover the pan with a lid (foil will not produce the same result). Heat the oven to 350 degrees. When the oven is ready, put the meat in it and turn it down to 200 degrees. Cook it for 1 hour per pound of meat at 200 degrees. So if you are cooking a 2 lb. roast, cook it for 2 hours.
You can also do this in a crock pot, which I think is much easier.  Turn the crock pot to high, and once it’s hot, turn it down to low.  Cook for 1 hour per pound of meat.
2. Once it’s cooked, shred the meat and the salts will mix with the meat juice and give it its flavor. Let cool and put in freezer bags to store.
To Prepare
Remove meat from freezer and let thaw.  You can either warm it up in a crock pot or in the microwave.  Serve on rolls.

*I just dump everything into a bag and put it in the freezer.  I allow the roast to cook all day on low straight from the freezer when I’m ready for it instead of cooking it ahead of time.

CHOP SOMETHING

Chicken Enchiladas (www.FabulesslyFrugal.com)

Enchiladas
Enchiladas

1 FAMILY
4 cups cooked chicken breasts cut up or shredded
1 tsp garlic salt
1 cup sour cream
1 can cream of mushroom soup
2 cups cheddar cheese
2 cups Monterrey jack cheese (1 c. Monterrey, 1 c. cheddar is a good option)
4 ounce can of green chilies
~10 flour tortillas
1 disposable casserole dish

6 FAMILIES
24 cups cooked chicken breasts, cut up
6 tsp garlic salt
6 cups sour cream
6 cans cream of mushroom soup
12 cups cheddar cheese
12 cups Monterrey jack cheese (6 c. Monterrey, 6 c. cheddar)
6 – 4 oz cans of green chillies
60 tortillas
6 disposable casserole dishes

TO FREEZE
Cook and dice chicken, combine all ingredients except chicken and cheese. Place 1 cup of cheese aside for topping. Leaving enough tortilla to roll over, place approx. 1 heaping Tbsp of filling, then layer chicken and cheese. Roll tortilla up, tucking in the ends, and place in greased 9 x 13 cooking pan. Once tortillas are in place, cover with extra filling and sprinkle with cheese. May add milk, ¼ c. at a time, to remaining filling in order to cover enchiladas. Cover with foil.

TO PREPARE
Preheat oven to 350. Remove enchiladas from freezer, leave foil on pan and cook for approx. 30 minutes. Remove foil and cook additional 15-20 min, until bubbling and cheese completely melted.

*I dump everything into a freezer bag.  I will just cook this on low for 6-8 hours, come home from work and shred the chicken.  I’ll make the enchiladas, put some extra sauce on top, and bake them at 350 for 15-20 minutes without foil.

Slow Cooker Chicken Philly Sandwiches Recipe (Author: Cat Davis | FoodFamilyFinds.com)

Chicken Philly
Chicken Philly

 
Prep
10 mins
Cook Time
5 hours
Total Time
5 hours 10 mins
 
Type: Slow Cooker
Serves: 4-5 sandwiches

Ingredients
2 tablespoons butter
1 large sweet onion, sliced
2 green bell peppers, sliced
3 boneless,skinless chicken breasts, sliced
2 tablespoons Dale’s Steak Seasoning
sliced Mozzarella cheese
hoagie rolls

Instructions
Spray a 3 – 4 quart slow cooker with non-stick cooking spray and turn to LOW heat.
Add butter, onions and green peppers.
Toss chicken with steak seasoning, salt and pepper, then add to slow cooker.
Cover and cook for 5 hours.
Serve on hoagies with a slice of cheese melted on top.

*I almost skipped the Dale’s Steak Seasoning, but she says in her post that it’s what makes these so good, so I got it.  I’ll pull this bag from the freezer and cook on low for 6 hours.

Sassy Sloppy Joes (http://www.delish.com/recipefinder/meatloaf-chili-sauce-recipe)

Sloppy Joes
Sloppy Joes

Yield: 15 Sandwhiches

Ingredients
1/2 cup onion, chopped
1 Tbs. butter
2 lbs. ground beef
7 oz. ketchup
1/2 cup water
1/4 cup celery, chopped
1 Tbs. lemon juice
1 Tbs. brown sugar
1 1/2 tsp. Worcestershire sauce
1 1/2 tsp. salt
1 tsp. vinegar (I like apple cider vinegar)
1/4 tsp. dry mustard

Instructions
Saute the chopped onion in butter. Add ground beef and brown lightly. Drain off any excess fat. Add all of the remaining ingredients and simmer covered for 30 minutes. Cool mixture and freeze using the freezer bag method.
For those new to the freezer bag method…
When using the freezer bag method for freezing, you place your meal in a freezable bag, (like a Ziploc or FoodSaver bag) then remove as much air as you can, and seal. Then take a cake pan, or a pan that has sides, and lay the bags flat, stacking them on top of each other. The cake pan will freeze your meals in a nice flat shape giving you more freezer room and also ensure that any leaks stay within the pan. You then place the pan in the freezer. Once it has been flash frozen, (frozen just enough to hold it’s shape) remove the items from the pan and store it however you like in your freezer. It is also a good idea to place your meal back in a pan in the fridge while thawing so you don’t have leaks then either.

To Prepare After Freezing:
Remove from freezer and let thaw. Heat mixture slowly in a skillet or saucepan until warmed all the way through and ready to serve. (We like to eat it on fresh warmed whole wheat hamburger buns!)

*I brown the ground beef and let cool.  Then, I dump everything into it’s bag.  I’ll probably put this in the crock pot for 6-8 hours on low straight from the freezer.

Chicken and Beef Fajitas (www.FabulesslyFrugal.com)

IMG_4454
Fajitas

1 FAMILY
 3 Chicken breast, &/or 1 med steak, sliced thin and frozen
½ Red onion, sliced
2 Bell peppers (variety of colors if wanted)
Fajita spice packet
Oil
1 c. grated cheddar
Sour cream
8 Flour tortillas
Black olives

6 FAMILIES
18 Chicken breasts (9lbs), &/or 6 med steaks, sliced thin and frozen
3 Red onion, sliced
12 Bell peppers
Fajita spice packet
Oil
6 c. grated cheddar
Sour cream
48 Flour Tortillas
Black olives

TO FREEZE:
Put meat, cheese, onions, olives, and peppers into 5 separate bags. Put these bags into a gallon-sized bag along with spice pack and tortillas.

TO PREPARE AFTER FREEZING:
Thaw. Sauté meat in oil, if any meat pre-cooked, sauté the uncooked meat first, then adding other just before spices. Add spice pack, onions, and peppers, Serve with sour cream, cheese, and olives. Avocados or mangos may be added as well.
**If both chicken and beef is used, may decrease number bought for this dish as it provides several fajitas.

*I didn’t use steak (that’s where my extra roast came from…I had plans to slice that roast and put it in with the fajitas.)  I also didn’t slice up my chicken (I’m lazy).  I just dumped everything into it’s bag.  I figure the chicken will cook (it’s boneless, skinless chicken breast) and I’ll be able to slice it once I pull it from the crock pot.

A LITTLE MORE TIME CONSUMING RECIPES

Chicken Tetrazzini (From Martha Stewart Living Omnimedia)
Serves: 8 Edit
Total Time: 1 hr 10 min
Prep Time: 30 min
Oven Temp: 400

Ingredients
Coarse salt
Ground pepper
6 tablespoon(s) butter
1 pound(s) white mushrooms, trimmed and sliced 1 inch thick (*I omitted, we don’t eat mushrooms.  I did put pimentos in because that’s what I think is supposed to be in tetrazzini)
1/2 cup(s) all-purpose flour
3 cup(s) milk
1 can(s) (14 1/2-ounce) reduced-sodium chicken broth (*I just used 2 bullion cubes and water)
3/4 cup(s) dry white wine (*Omitted)
3 cup(s) grated Parmesan cheese
1/2 teaspoon(s) dried thyme leaves (*Omitted)
1 pound(s) linguine, broken in half
1 rotisserie chicken, skin removed, meat shredded (about 4 cups) (*I used a package of chicken tenderloins, cooked)
1 package(s) (10-ounce) frozen peas, thawed and drained (*I grabbed peas and carrots)

Directions
Preheat oven to 400. Bring a large pot of salted water to a boil (for pasta). In a large saucepan, melt 2 tablespoons butter over high heat. Add mushrooms, and season with salt and pepper. Cook, tossing frequently, until tender and browned, 8 to 10 minutes. Transfer to a bowl, and set aside.
Make sauce: In same saucepan, melt remaining 4 tablespoons butter over medium heat. Add flour; cook, whisking, about 1 minute. Whisking constantly, gradually add milk, broth, and wine. Bring to a boil; reduce to a simmer, and add 2 cups Parmesan and thyme. Season with salt and pepper. (*I just used my leftover cheeses from the calzones in this sauce.)
Cook pasta 2 minutes less than package instructions for al dente; drain and return to pot. Add sauce, chicken, peas, and mushrooms. Toss well to combine. Divide between two shallow 2-quart baking dishes; sprinkle with remaining Parmesan. Freeze (see below) or bake until browned, about 30 minutes. Let stand 10 minutes before serving.
To freeze: After placing pasta mixture in baking dishes and sprinkling with Parmesan (step 3), cool to room temperature. Cover tightly with aluminum foil, and freeze up to 3 months.
To bake from frozen: Bake, covered with foil, at 400 degrees, until center is warm, about 2 hours. Uncover, and bake until top is browned, about 20 minutes more. Serve.
To bake from thawed: Thaw overnight in refrigerator. Bake, covered with foil, at 400 degrees, until center is warm, about 30 minutes. Uncover, and bake until top is browned, about 20 minutes.

*Here’s what I did:
Boiled pasta and drained.
Boiled chicken.
Made sauce (Step 2).  I added in my leftover cheeses from the calzones
Put the sauce into the pasta pot.  Added pimentos and peas/carrots.  Tossed well.
Divided them into disposable casserole dishes (there was enough for 3).  
Put the chicken on top.
Wrote the directions for baking
Put freezer bags over the casserole dishes.
Freeze.
I’ll follow her directions for baking.

Broccoli Calzones
From Martha Stewart Living Omnimedia
*Sidenote: I did not make anything close to this.  Well, sort of.  I had extra pepperonis in my fridge, so I used them and not broccoli.  Yep, I made broccoli calzones without broccoli.  I also used Pillsbury refrigerator pizza dough.  This may end up not working out.  I’ll let you know!  Then, I had some of the cheese mixture leftover, so I put that into the tetrazzini sauce.

Serves: 8 Edit
Total Time: 1 hr 30 min
Prep Time: 1 hr
Oven Temp: 400

Ingredients

1    tablespoon(s) olive oil
2    package(s) (10 ounces each) frozen chopped broccoli, thawed
4    clove(s) garlic, chopped
1/4 teaspoon(s) red-pepper flakes
Flour, for rolling dough
2    package(s) (1 pound each) balls fresh or frozen pizza dough, thawed if frozen
1    cup(s) part-skim ricotta cheese
1/2 cup(s) grated Parmesan cheese
1 1/2 cup(s) (6 ounces) shredded part-skim mozzarella cheese
Coarse salt and ground pepper
Prepared tomato sauce (optional)
1    medium red onion, finely chopped

Directions
In a large nonstick skillet, heat oil over medium. Add onion; cook until softened, 4 to 5 minutes. Add broccoli, garlic, and pepper flakes. Cook, stirring occasionally, until liquid has evaporated, 5 to 7 minutes. Transfer to a medium bowl; set aside to cool.
Preheat oven to 400 degrees F. Form calzones: Divide dough into 8 equal pieces. On a lightly floured surface, stretch each piece out, first to a 3-by-4-inch oval, then stretch again, this time to a 6-by-8-inch oval. (Let dough rest a few minutes if too elastic to work with.)
Stir cheeses into cooled broccoli mixture; season generously with salt and pepper. Assemble calzones: Spread a rounded 1/2 cup broccoli mixture over half of each piece of dough, leaving a 1/2-inch border; fold over to form a half-moon. Press edges to seal. With a paring knife, cut 2 slits in the top of each calzone.
Using a wide metal spatula with a thin blade, transfer calzones to 2 baking sheets lined with parchment or waxed paper; reshape if needed.
Bake until golden, about 25 minutes. Serve with tomato sauce, if desired.

To freeze: Prepare recipe through step 3. Tightly wrap each calzone in plastic; freeze until firm. Transfer calzones to resealable plastic bags; label and date. Freeze up to 2 months. To serve, unwrap calzones, and place on parchment-lined baking sheets; bake without thawing until golden, 35 to 40 minutes.

*I basically did this recipe, but didn’t put broccoli or red onion in.  Instead, I put in pepperoni and sautéed yellow onion (because I had it).  I will follow the cooking directions.

Meatloaf With Chili Sauce (From Martha Stewart Living Omnimedia)
Serves: 8
Total Time: 1 hr 15 min
Prep Time: 15 min

Ingredients

1/2 cup(s) milk
4 slice(s) sandwich bread, torn into pieces
1 1/2 pound(s) ground sirloin
1 1/2 pound(s) ground pork
2 small onions, finely chopped
6 clove(s) garlic, minced
1/2 cup(s) chili sauce, plus 1/4 cup for glaze
1 cup(s) chopped fresh parsley
1/2 cup(s) grated Parmesan cheese
2 large eggs, lightly beaten
Coarse salt and ground pepper

Directions
Preheat oven to 350 degrees, with rack in center. In a large bowl, pour milk over bread; let soak, about 30 seconds. Add sirloin, pork, onion, garlic, 1/2 cup chili sauce, parsley, Parmesan, eggs, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Using your hands, mix until combined; do not overmix or meatloaf will be dense.
Divide mixture in half. Gently pat each half into a log, and place each log in an 8 1/2 -by-4 1/2-inch loaf pan. Do not press down or into corners.
Bake 50 minutes. Brush tops of loaves with remaining 1/4 cup chili sauce; continue cooking until juices run clear and an instant-read thermometer inserted into thickest part registers 160 degrees, about 10 minutes.
Remove from oven; let rest 5 minutes. Turn loaves out of pans; slice each into eight 3/4-inch-thick slices.

*I really messed this one up.  I cooked my sausage.  After realizing my mistake, I just used the sausage with some ground beef for my burritos.  It may not be awesome, but I’m sure my family will eat it once!  Ok, now I don’t have any sausage for this meatloaf.  I’ll just use ground beef.  I followed the directions and put into disposable baking dishes.  I’ll probably thaw in the fridge the night before and cook like she says to.

Burritos (from me, yep, I came up with this gem all on my own! www.illjustpaintit.com)

 

Burritos - Foil, tortillas, beans
Burritos – Foil, tortillas, beans
Burritos - add meat
Burritos – add meat
Burritos - add cheese and fold
Burritos – add cheese and fold

Ingredients

Aluminum Foil
Can of Refried beans
8 tortillas
2 lbs. cooked taco meat (hamburger and taco seasoning packet) with an onion
1 onion
2 cups cheese

Directions
I make these burritos last when I am making up a bunch of freezer meals.  I often have leftover taco meat, so I put the extra into a container and freeze it.  This is easy and it’s better for your family than buying the frozen kind.

Cook some ground beef, add taco seasoning and an onion. Lay out 8 or so pieces of aluminum foil.
Put your tortilla shells on top of the foil.
Slap some refried beans in the center.
Add some of the taco meat (I cook an onion in the meat because it makes me feel like I’m able to make my meat go further.)
Put some cheese on top of that.
Roll them up.  If you don’t know how, watch a YouTube video!
Freeze
When you’re in a pinch, throw one in the microwave for 5 minutes.
Also, when you’re in a pinch, pull the leftover taco meat out for taco salad or hard shell taco night!  

My girlfriend told me she’d think about doing freezer meals if she had a grocery list.  I make a grocery list for myself, so I am just publishing it for you.  The * notates that I already had this in my kitchen, so I didn’t have to buy it.  Here you go, Lanisa!  I’ll be down next week for dinner!

GROCERY LIST

OPEN AND DUMP

BBQ Beef
8 oz. tomato sauce
*1 Tbsp pepper
*1/2 tsp oregano
*1/4 tsp garlic powder
1 (16 oz) bottle Baby Rays BBQ sauce
3 to 4 lb. boneless roast

Cross Rib Roast Sandwiches
2 lbs. Cross Rib Roast (*I just used a roast)
Garlic Salt
Onion Salt
Table Salt
12 Rhodes Rolls

French Dip
2 lbs London Broil (*I just used a roast)
1 pkg dry onion soup
*2 Beef bouillon cubes

SOME CHOPPING

Enchiladas
4 cups cooked chicken breasts cut up or shredded
*1 tsp garlic salt
1 cup sour cream
1 can cream of mushroom soup
2 cups cheddar cheese
2 cups Monterrey jack cheese (1 c. Monterrey, 1 c. cheddar is a good option)
4 ounce can of green chilies
~10 flour tortillas
1 disposable casserole dish

Chicken Philly Sandwich
*2 tablespoons butter
*1 large sweet onion, sliced
2 green bell peppers, sliced
3 boneless,skinless chicken breasts, sliced
2 tablespoons Dale’s Steak Seasoning
sliced Mozzarella cheese
hoagie rolls

Sloppy Joes
1/2 cup onion, chopped
*1 Tbs. butter
2 lbs. ground beef
*7 oz. ketchup
*1/2 cup water
*1 Tbs. lemon juice
*1 Tbs. brown sugar
*1 1/2 tsp. Worcestershire sauce
*1 1/2 tsp. salt
*1 tsp. vinegar (I like apple cider vinegar)
*1/4 tsp. dry mustard

Fajitas
3 Chicken breast, &/or 1 med steak, sliced thin and frozen
½ Red onion, sliced
2 Bell peppers (variety of colors if wanted)
Fajita spice packet
1 c. grated cheddar
Sour cream
8 Flour tortillas

MORE TIME CONSUMING

Burritos
2 lbs hamburger
onion
cheese
taco seasoning
beans

Tetrazzini
*Coarse salt
*Ground pepper
*6 tablespoon(s) butter
*1/2 cup(s) all-purpose flour
*3 cup(s) milk
*1 can(s) (14 1/2-ounce) reduced-sodium chicken broth
3 cup(s) grated Parmesan cheese
*1/2 teaspoon(s) dried thyme leaves
1 pound(s) linguine, broken in half
1 rotisserie chicken, skin removed, meat shredded (about 4 cups) – I just boiled some chicken for this one.
1 package(s) (10-ounce) frozen peas, thawed and drained

Calzones
*1    tablespoon(s) olive oil
2    package(s) (10 ounces each) frozen chopped broccoli, thawed
*4    clove(s) garlic, chopped
*1/4 teaspoon(s) red-pepper flakes
*Flour, for rolling dough
2    package(s) (1 pound each) balls fresh or frozen pizza dough, thawed if frozen
1    cup(s) part-skim ricotta cheese
1/2 cup(s) grated Parmesan cheese
1 1/2 cup(s) (6 ounces) shredded part-skim mozzarella cheese
*Coarse salt and ground pepper
Prepared tomato sauce (optional)
1    medium red onion, finely chopped

Meatloaf

*1/2 cup(s) milk
*4 slice(s) sandwich bread, torn into pieces
1 1/2 pound(s) ground sirloin
1 1/2 pound(s) ground pork
2 small onions, finely chopped
*6 clove(s) garlic, minced
1/2 cup(s) chili sauce, plus 1/4 cup for glaze
*1 cup(s) chopped fresh parsley
1/2 cup(s) grated Parmesan cheese
*2 large eggs, lightly beaten
*Coarse salt and ground pepper

The after pics!

My kitchen after a few hours!
My kitchen after a few hours!  Yikes!!!
Left the grocery around 9:30, ate lunch, fixed all these meals, and I was done with clean up by 2:10.  I'd say that was productive!

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4 thoughts on “14 Easy Freezer Meals

  1. Reply Gail Daytno Aug 15,2013 11:12 am

    WOW!!!!!!!!!!! Impressive! Thanks for the Grocery List too! (lanisa) First thing I will be trying is the Chicken Philly’s, Mike will love them! AND what a great idea with the burritos! Nice one!

    • Reply illjustpaintit Aug 15,2013 11:14 am

      I know, right!?!?! Great job, Lanisa! The open and dump list is great too! We’ve had the sloppy joes and BBQ beef this week. They were delicious!!! I’m excited about that Chicken Philly Sandwich one too! Enjoy!

  2. Reply Lanisa Dodson Aug 15,2013 11:21 am

    You’re welcome Friends!!!! LoL Thanks for the list Rach!!! Awesome! I’ll let you know when dinner’s ready!!!

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