About a year ago I stumbled on a cookbook that focused on cooking in bulk and freezing meals. I have loved being able to cook like this and have converted several of my own recipes to fit this method. It’s a hard couple of days between planning, shopping, prepping and cooking; but once it’s done I don’t have to think about dinner the rest of the month. It has also helped our budget tremendously.
After planning out my menu, I make my shopping list. I strictly follow the list so I don’t overspend. Once I get home I leave out any items (that don’t have to be refrigerated) that I may need and just set them out of the way. I chop all the vegetables that I’ll need for each recipe and label my freezing supplies with recipe name and date. I then cook anything that needs to be cooled before adding the freezer bags, such as browning off my ground beef and baking off the chicken. I didn’t cook as much as I normally do because of Thanksgiving and an out of town wedding that we will be attending but I still ended up getting 14 meals in the freezer yesterday, plus 2 more that I left out to cook later. I also did several soups since it is getting cooler. After getting everything cooked and in the freezer I make a list of what I have AND the serving instructions to hang on the refrigerator, plus whatever ingredients I might need the day of cooking. Hope you enjoy and let me know if you have any questions! Here is what I did.
Meals
Brown Sugar Chicken
Italian Chicken
Coke Roast
Pozole x2
Chili
Taco Stew
Chicken Divan x2
Stuffed Peppers & Zucchini x2
Salsa Chicken
Grilled Cajun Ranch Chicken Pasta
Vegetable Soup with Meatballs
Basic Process
Chop all vegetables needed for each recipe. Store in refrigerator until needed. Brown ground beef and allow to cool. Bake chicken for Chicken Divan and Pozole. I seasoned with salt, pepper and olive oil. Allow to cool and shred. Start assembling meals.
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| Excuse my hand, I had to block the freezer light. |
Shopping List
Meat
2 Pounds Ground beef
3-4 Pounds of Rump Roast
23 boneless, skinless breast halves
3 pounds ground turkey
1 12-oz package Italian-style ready-to-eat turkey meatballs (I made my own)
Produce
12 garlic cloves (I cheat and use minced garlic)
4 onions
2 (10-ounce) packages frozen broccoli
2 cups chopped red onion
2 cups chopped red onion
1 bunch parsley
3 zucchini
3 short tri-colored bell peppers
2 green bell peppers
**2 potatoes, peeled and cut in wedges
**½ head lettuce
**Radishes
1 cup carrots
1 cup chopped celery
Dairy
**20 oz. Sour cream
1 C grated sharp Cheddar
1 C sour cream
1 C sour cream
1 stick of butter
2 ½ cups shredded parmesan cheese
1 large egg
1/3 C grated Romano
**1/2 C freshly grated Parmesan
2 1/2 cups heavy whipping cream
**shredded cheddar cheese
Canned Goods
15 Ounces of Pinto Beans
15 Ounces of Ranch Style Beans
2 10 oz cans of Rotel
14.5 Ounces of Diced Tomatoes
1 can corn kernels
1 Can of Golden Mushroom Soup
15 Ounces of Ranch Style Beans
2 10 oz cans of Rotel
14.5 Ounces of Diced Tomatoes
1 can corn kernels
1 Can of Golden Mushroom Soup
3 cans cream of mushroom soup
2 6-oz can tomato paste
2 cans bush’s chili starter
1 ½ cups marinara sauce
2 15-oz cans tomato sauce
2 15-oz cans hominy, drained
1 4-oz can chopped green chiles
1 can Mexican-style stewed tomatoes
1 14.5 oz can beef broth
Dry Goods/Seasonings
3 Packages of Taco Seasoning
1 package ranch seasoning
1 package ranch seasoning
1 Package of Onion Soup Mix
1 t. curry powder
1 T basil leaves
2 teaspoons dried oregano
3 Tbsp Cajun seasoning
16 oz bowtie pasta
1 ½ tablespoons dried parsley
½ teaspoon dried oregano
Misc
2 T soy sauce
1 C dry white wine
3/4 C soft bread crumbs
3/4 C soft bread crumbs
1 T. fresh lemon juice
Tortilla chips*
Pantry (items I typically have already)1 cup olive oil
1 Can of Coke
1 cup brown sugar
1 cup brown sugar
**1/4 cup lemon-lime soda
2/3 cup white wine vinegar
Salt and pepper
3 T. ketchup
½ cup Italian dressing
1 C mayonnaise
1 tablespoon vegetable oil
1 48-oz carton (6 cups) chicken broth
1/2 cup ranch dressing
3 Tbsp Worcestershire sauce
1 tsp white vinegar
1 tsp lemon juice
1 Tbsp white sugar, or to taste
1 cup salsa
*** items not needed until actual serving day
Recipes
Taco Stew
1 Pound of Ground beef, browned and drained
15 Ounces of Pinto Beans, drained
15 Ounces of Ranch Style Beans, drained
10 Ounces of Rotel
14.5 Ounces of Diced Tomatoes
1 1/2 Cups of Corn
1 Package of Taco Seasoning
1 package ranch seasoning
15 Ounces of Pinto Beans, drained
15 Ounces of Ranch Style Beans, drained
10 Ounces of Rotel
14.5 Ounces of Diced Tomatoes
1 1/2 Cups of Corn
1 Package of Taco Seasoning
1 package ranch seasoning
Brown and drain meat. Combine all ingredients in 1 gallon ziplock bag. Label and freeze.
To serve: Thaw ingredients. Place in crockpot and cook on low for 6 hours or high for 4 hours. Serve with chips, cheese, or other desired toppings.
Coke Roast *** I didn’t freeze this one
3-4 Pounds of Rump Roast
1 Garlic Clove, Minced
1 Onion, diced
Olive Oil
1 Can of Golden Mushroom Soup
1 Package of Onion Soup Mix
1 Can of Coke
16 oz. Sour cream
1 Garlic Clove, Minced
1 Onion, diced
Olive Oil
1 Can of Golden Mushroom Soup
1 Package of Onion Soup Mix
1 Can of Coke
16 oz. Sour cream
Cut slits into your roast and stuff with onion and garlic. Brown roast in skillet and place in your slow cooker. Mix golden mushroom soup and onion soup mix. Pour over the roast. Next add your coke, cover, and cook on high for 4 hours. Remove roast and slice. Add sour cream to liquid and whisk until mixed. Return the roast to the slow cooker and cook another 2 – 2.5 hours on high.
6 boneless, skinless breast halves
1 cup brown sugar
**1/4 cup lemon-lime soda
2/3 cup white wine vinegar
3 cloves smashed and chopped garlic
2 T soy sauce
1 tsp ground black pepper
Combine brown sugar, vinegar, garlic, soy sauce, black pepper and chicken in freezer bag. Label and freeze. To serve, thaw ingredients, and place contents of bag in crockpot. Add lemon lime soda. Cover and cook on low for 6-9 hours or on high for 4-5. Serve over a bowl of white rice with a ladle full of broth.
Chicken Divan – split into 2
2 (10-ounce) packages frozen broccoli, chopped
6 cups shredded chicken, cooked
2 (10 3/4-ounce) cans condensed cream of mushroom soup
1 C mayonnaise
1 C sour cream
1 C grated sharp Cheddar
1 T. fresh lemon juice
1 t. curry powder
Salt and pepper
1/2 C dry white wine
1/2 C freshly grated Parmesan
1/2 C soft bread crumbs
2 T butter
Season, bake and shred chicken. Open one end of broccoli boxes. Microwave for 2 two minutes, or until thawed. Drain the broccoli and place into (2) 9x9x2” casserole dishes that have been sprayed with cooking spray. Add the shredded chicken.
In a medium bowl, combine the soup, mayo, sour cream, cheddar, lemon juice, curry powder, salt and pepper, and wine. Whisk together. Split sauce evenly over the broccoli and chicken. Mix well. Cover with tin foil, label and freeze. Combine the butter and breadcrumbs in a bag, label and freeze. Place parmesan cheese in separate bag, label and freeze.
Turkey
To serve, thaw casserole. Preheat oven to 350 degrees. Melt butter and breadcrumb mixture. Pour breadcrumb mixture on top of casserole. Top with parmesan cheese. Bake for 30 – 45 minutes.
2 pounds ground turkey
1 T olive oil
2 cups chopped red onion
1 1/3 cups chopped green bell pepper
3 t chopped garlic
1 T basil leaves
1 t salt
½ cup dry white wine
1 6-oz can tomato paste
1 15-oz can tomato sauce
2 cups grated parmesan cheese
In a large skillet, coated with nonstick cooking spray, brown the turkey. Transfer the browned turkey to a bowl. Add olive oil to the skillet. Put the onion, bell pepper, garlic, basil leaves, and salt in the skillet and sauté for 5 minutes. Return the turkey to the skillet and add the wince, stirring lightly. Stir in the tomato paste and tomato sauce. Cool and freeze in 2 gallon sized bags. Mark bag of cheese and store in refrigerator.
Stuffed Peppers and Zucchini – split into 2
2 T. olive oil
1 small onion, grated
¼ cup chopped parsley
1 large egg
3 T. ketchup
3 garlic cloves, minced
1 t. salt
¼ t. pepper
1/3 C grated Romano
¼ C dried plain bread crumbs
1 pound ground turkey, dark
2 zucchini, ends removed, halved lengthwise and crosswise
3 short tri-colored bell peppers, halved and seeded
1 ½ cups marinara sauce
Whisk the onion, parsley, egg, ketchup, garlic, salt and pepper in a large bowl to blend. Stir in the cheese and bread crumbs. Mix in the turkey. Cover and refrigerate the turkey mixture while working with vegetables.
Using a melon baller or spoon, carefull scrape the seeds and inner flesh from the zucchini, leaving 1/8 inch thick shell. Be careful not to pierce through the skin. Fill the zucchini and pepper halves with the turkey mixture, dividing equally and mounding slightly. Arrange the stuffed vegetable in baking dish that has been drizzled with olive oil. Pour marinara sauce over vegetables. Cover tightly with aluminum foil, label and freeze. **I split this into 2 dishes** Half zucchini and peppers in each one.
To serve: thaw completely. Preheat oven to 400 degrees and bake uncovered for about 45 minutes.
Italian Chicken
4 boneless, skinless chicken breast halves
½ cup Italian dressing
1 cup chopped green bell pepper
1 cup chopped onion
1 ½ teaspoons chopped garlic
**2 potatoes, peeled and cut in wedges
Combine all ingredients except potatoes and pour in gallon size ziplock bag. Label and freeze. To serve, thaw ingredients and place in crock-pot. Cook on low 7-8 hours. After 6 hours of cooking add the potato wedges.
Pozole – split into 2 bags
½ cup chopped onion
½ teaspoon chopped garlic
1 tablespoon vegetable oil
½ teaspoon chopped garlic
1 tablespoon vegetable oil
2 cups shredded chicken
1 48-oz carton (6 cups) chicken broth
2 15-oz cans hominy, drained
2 teaspoons dried oregano
1 1-oz package taco seasoning
1 4-oz can chopped green chiles
Tortilla chips*
½ head lettuce*
Radishes*
Sauté the onion and garlic in the oil. Pour into a bowl with the remaining ingredients and mix together. Pour into the 10-cup freezer container, label, and freeze.
To serve, thaw the soup and pour into slow cooker. Cook on low 3 hours. Serve with the shredded cheese, salsa, tortilla chips, and radishes.
Chili
1 pound ground beef
2 cans bush’s chili starter
1 can tomato paste
1 can rotel
Brown ground beef. Allow to cool. Combine all ingredients in ziplock bag. Label and freeze. To serve, thaw ingredients. Place in crockpot on low 3-4 hours. Can serve with shredded cheddar, corn chips, sour cream. **Not on shopping list.
Vegetable Soup with Meatballs
1 14.5-oz can Mexican-style stewed tomatoes
1 15-oz can tomato sauce
1 14.5-oz can beef broth
1 cup peeled and chopped carrots
½ sliced onion
1 cup chopped celery
1 cup chopped zucchini
1 ½ tablespoons dried parsley
½ teaspoon dried oregano
1 12-oz package Italian-style ready-to-eat turkey meatballs
To serve, thaw the ingredients of both bags. Pour the soup ingredients into a large saucepan. Bring to a boil, reduce the heat, and simmer 30 minutes. Add the meatballs and simmer for 10 – 15 minutes, stirring occasionally.
Grilled Cajun Ranch Chicken Pasta ** I didn’t freeze this one.
Chicken
Chicken
1/2 cup olive oil
1/2 cup ranch dressing
3 Tbsp Worcestershire sauce
2 Tbsp Cajun Seasoning
2 tsp salt
1 tsp lemon juice
1 tsp white vinegar
1/4 tsp ground black pepper, or to taste
1 Tbsp white sugar, or to taste
4 skinless, boneless chicken breast halves
1/2 cup ranch dressing
3 Tbsp Worcestershire sauce
2 Tbsp Cajun Seasoning
2 tsp salt
1 tsp lemon juice
1 tsp white vinegar
1/4 tsp ground black pepper, or to taste
1 Tbsp white sugar, or to taste
4 skinless, boneless chicken breast halves
In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, cajun seasoning, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Pound chicken breast to 1/4" thickness. Place chicken in the gallon size ziplock bag, and stir to coat with the marinade. Cover and refrigerate for at least 2 hours (the longer the better). Preheat the grill for medium-high heat. Grill chicken for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear. Slice and serve over pasta.
Pasta
16 oz bowtie pasta
2 1/2 cups heavy whipping cream (can substitute evaporated milk)
3 cloves garlic, crushed
1 Tbsp pepper
2 tsp Cajun seasoning
1/4 cup butter
1/2 c. shredded Parmesan cheese
2 1/2 cups heavy whipping cream (can substitute evaporated milk)
3 cloves garlic, crushed
1 Tbsp pepper
2 tsp Cajun seasoning
1/4 cup butter
1/2 c. shredded Parmesan cheese
Cook pasta according to package directions. Drain; set aside. In a small saucepan, melt butter, add garlic, whipping cream, Cajun seasoning, pepper, and parmesan cheese. Whisk together on low heat for 5-6 minutes. In a large bowl, pour over cooked, drained pasta. Top with Cajun ranch chicken and sprinkle a little bit more shredded parmesan cheese on top.
Salsa Chicken
4 chicken breasts
1 package taco seasoning
1 can cream of mushroom soup
1 cup salsa
*½ cup sour cream
Season chicken breasts with taco seasoning. Combine salsa, soup and chicken breasts in freezer bag. To serve, thaw. Place in crockpot. Cook on low 6-8 hours or high 3-4 hours. Remove from heat. Stir in sour cream. Can be served with rice or can be used to make enchiladas. **Would need flour tortillas if making enchiladas, top with shredded cheddar.
