Crockpot Orange Pork Roast

Ingredients:

•1 pork shoulder roast, 3 to 4 lbs, trimmed

•1/2 tsp salt

•1/4 tsp pepper

•1 can frozen orange juice concentrate, thawed (6 oz)

•1/4 cup brown sugar

•1/8 tsp ground nutmeg

•1/8 tsp ground allspice

•3 tablespoons flour mixed with 3 tablespoons cold water

Preparation:

Place pork shoulder roast in slow cooker; sprinkle with salt and pepper. In a bowl, combine orange juice concentrate, brown sugar, nutmeg, and allspice; pour over roast. Cover and cook on HIGH for 1 hour. Reduce heat to LOW and cook for 8 hours. Before serving, skim fat from juices and pour cooking liquid into a small saucepan. Whisk in the flour-water mixture. Bring to a boil, stirring, and continue cooking until thickened. Serve thickened juices with the pork roast. Serve this with rice and a salad for a full meal.

Serves 6 to 8.

**By Abby Harris** Will need to format for freezer cooking

Sante Fe Chicken

Ingredients:
8 Chicken breasts

2 cups salsa

2 cans corn

16 ounces Cream Cheese (added later)

Put all, except cream cheese, in crock pot on high for 3 hours. Add cream cheese. Cook on high for 1 more hour.

Allow to cool. Put into freezer bag. Serve with rice, tortilla chips, or corn bread.

Reheat: put in over at 350 for 30 minutes

Crock Pot Chicken Cacciatore

12 Chicken Breasts

2 Tablespoons minced onion

56 ounces canned tomato puree

2 Tablespoons Tomato paste

2 teaspoons minced garlic

2 tablespoons dried basil

4 teaspoons salt

4 small bay leaves

Put chicken in crock pot. Combine tomato puree, tomato paste, garlic, onion, basil, salt, and bay leaves and pour over chicken. Cook on high for 3 1/2 to 4 hours. Put in freezer bag.

Reheat: Put in oven for 350 degrees for 30 minutes. Serve over spaghetti

Crock Pot Italian Beef

From Apples of Gold

10 lbs Boneless Chuck Roast

2 packages Dry onion Soup Mix

2 packages italian salad dressing mix

2 cans beef broth

Put all ingredients in crock pot on low for 8-10 hours. Shred meat. Put shredded meat back into broth and stir. Allow to cool. Put into freezer bag.

To Cook: Put in oven at 350 for 30 minutes. Serve over noodles or on Italian buns with banana peppers.

Chicken Tortilla Soup

Ingredients:

1 large can chicken

1 can corn (drained0

1 can enchilada sauce (mild or medium)

1 can green chillis

1 can cream of chicken soup

1 nacho cheese soup

1 can water

To Freeze: combine all ingredients together and place into freezer bag

To cook: Thaw, warm on stove. Top with torilla chips and a dollop of sour cream

Makes 4-5 servings, so you may want to plan accordingly

Ranch Crusted Chicken Breasts

Ingredients:

3/4 cup crushed corn flakes

3/4 cup Parmesan cheese

1 envelope Ranch salad dressing mix

Mix all together.

8 boneless/skinless chicken breasts

1/2 cup melted butter

To Freeze: Dip chicken breasts in butter, roll in mixed and put into 2 8X8 Pans
**DO NOT USED PREVIOUSLY FROZEN CHICKEN BREASTS**

To Cook: Bake uncovered for 45 minutes at 350

Cheeseburger 'N' fries casserole

Ingredients:

4 pounds lean ground beef

2 cans cream soup

2 cans cheddar cheese soup

1 package onion soup mix

2 packages (20 ounce each) frozen crinkle-cut fries

In a skillet, brown beef, drain. Stir in soups and soup mix. Pour into two 1 gallon freezer bags.

Thaw: Place meat mixture into 9X13 baking dish. Top with frozen fries. Bake, uncovered, at 350 for 50-55 minutes or until fries are golden brown.

Sweet and Sour Chicken

Ingredients:

1-8 ounce Fat Free French Dressing

1-8 ounce can jelly (whole) Cranberry sauce

1 package dried onion soup mix

4 boneless chicken breasts, cubed

To freeze:
Add all ingredients into 1 gallon freezer bag. Lay flat in freezer.

To cook: Mix all ingredients in a 13 X 9 glass pan. Cover with tin foil. Bake 350 degrees for 45 minutes. Stir and serve over rice or noodles.

Variation note: Add stir fry veggies in freezer bag.

*This could be divided into two meals, depending the size of families

Turkey Meatballs

Crock Pot: Makes 30

Ingredients:

3 pounds ground turkey

2 1/2 Cup Italian Bread Crumbs

1/2 cup minced onion

2 teaspoons bottled minced garlic, mcCormick

1/2 cup chopped parsley

2 eggs, lightly beaten

salt & Pepper

2 jars marinara sauce (prego)

4 cans (14.5 ounces each) diced tomatoes with basil, garlic, and oregano

4 teaspoons dried basil

1) In bowl combine ground turkey, bread crumbs, onion, garlic, parsley, egg, salt & pepper. Blend with hands and form into 30 1-inch meatballs.

2) Stir together marinara sauce, tomatoes, and dried basil. Pour half of sauce mixture into crock pot. Add meatballs and top with sauce. Cook on low for 8-9 hours or high heat for 3-4 hours.

Allow to cool. Makes 2 meals.

Lasagna Rolls

1 pound ground beef
1 jar of spaghetti sauce
15 oz ricotta cheese
2 cups mozzerella cheese
1/2 cup parmesan cheese
1 egg
oregano, parsley
8 lasagna noodles

Sauce: I use ground beef (1 pound) seasoned with garlic powder and ragu super chunky mushroom spaghetti sauce- COOK MEAT AND ADD SAUCE

Filling: 15 ounces ricotta cheese, 1 cup mozzerella cheese, 1/3 cup parmesan cheese, 1 egg, 1/2 teaspoon italian seasoning (oregano or basil), 1/2 teaspoon parsley flakes-MIX ALL TOGETHER

Cook 8 lasagna noodles al dente.

Lay out lasagna noodles on a sheet of wax paper.

Spoon a little of the filling mixture on to each lasagna noodle.

Grease pan 8X8, put 1/2 of the sauce/meat in the bottom of the pan.

Roll up each lasagna noodle to make a wheel, put side down in the pan on top of the sauce.

Top with remaining sauce, sprinkle with 1 cup mozzerella cheese and 1/4 cup parmesan cheese.

Allow to thaw:
Bake at 350 degrees for 30 minutes.

Beef Stew

1 and a half pounds stew meat, 1 inch pieces
1 small chopped onion
3 carrots, 1/2 inch pieces
2 ribs celery, 1/2 inch pieces
3 medium potatoes, 1/2 inch pieces
1 14.5 can sliced tomatoes
1 10.5 ounce can beef broth
2 teaspoons worcestershire sauce
1 tablespoon parsley flakes
1 bay leaf
3/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 tablespoons cooking tapioca (I used 1/4 cup water, and 2-4 tablespoons of flour)

Put in crock pot and cook. 8 hrs on low.

Allow to cool and put into freeze bags.

**From Qiana Drye**

Apple Bread

Apple Bread

1/2 c. butter
2 eggs
1 c. sugar
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla
2 c. flour
2 cups sliced apples (i use tart ones, usually granny smith, because this recipe is so sweet)

Topping:
2 T. butter
3 T. flour
3 T. brown sugar
1 T. cinnamon

Blend butter, eggs, and sugar together. Add soda, salt, and vanilla-beat
Add flour, mix. Add apples.
Place in a greased bread pan
Mix topping ingredients together until crumbly. Sprinkle on top of bread
Bake at 325 degrees for 55-60 minutes

Freeze.

Chicken Fried Rice

Full Recipe Ingredients: serves 6 2 c. frozen veggies (peas & carrots) ½ c. onion, chopped ½ T. parsley flakes ¼ c. bacon bits 6 c. rice, cooked and cooled About 2 c. cooked chicken, chopped and cooled *The following ingredients will be used at time of cooking/serving. 2 T. olive oil 4 eggs ½ c. soy sauce 2 dashes pepper

Half Recipe Ingredients: serves 3 1c. frozen veggies (peas & carrots) ¼ c. onion, chopped ¼ T. parsley flakes 2 T. bacon bits 3 c. rice, cooked and cooled About 1 c. cooked chicken, chopped and cooled *The following ingredients will be used at time of cooking/serving. 2 T. olive oil 2 eggs ¼ c. soy sauce 1 dash pepper

To Freeze:

In a large bowl, combine the frozen veggies, rice, parsley flakes, bacon bits and chicken. Mix well. Pour into labeled freezer bag. Seal and freeze.

To Cook:

Thaw bag of rice mixture. Heat 1 T. oil in large skillet. Dump rice mixture into the skillet. Cook and stir over med. heat, breaking up any chunks of rice, until hot, about 5 min.

Push rice mixture to the side of the skillet. Add 1 T. oil to the empty side of the skillet and add the eggs. Cook and stir until eggs are thickened but still moist. Combine eggs with the rice mixture. Turn off heat. Stir in soy sauce and pepper. Serve!

**From Laura Glanville**

Creamy Chicken and Wild Rice Soup

Ingredients: makes a full recipie that is easily halfed after cooking

4 c. chicken broth

2 c. water

½ Rotisserie chicken (I got it at Wal-mart), cut into small pieces

1 (6.2 oz.) package quick cooking long grain and wild rice with seasoning packet

½ tsp. salt

½ tsp. pepper

¾ c. all purpose flour

½ c. butter

2 c. half & half

To Freeze:

1. In a large pot over med. high heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.
2. In the meantime, melt butter in a med. saucepan. In a small bowl, combine salt, pepper and flour. Stir in content of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened 5 min.
3. Stir cream mixture into broth and rice. Cook over med. heat until heated through, 10-15 min.
4. Let cool and pour into labeled freezer bags (1 bag for full recipes and 2 bags for half recipes). Seal.

To Cook:

To defrost soup, never do so at room temp. Instead, completely thaw it in your refrigerator. Reheat in the microwave or on the stovetop in a sauce pan or pot. *If the cream separates when being reheated, you can whisk vigorously to remix and may want to add a bit of milk

**From Laura Glanville**

Pizza Loves

Full Recipe Ingredients: makes 8 slices 1 lb. cooked ground beef – 2 c. ½ tsp. garlic powder ½ tsp. salt 2 loaves of French bread, split down center and each cut into 4 pieces ½ c. pepperoni 2 c. pizza sauce 4 c. shredded mozzarella cheese ½ c. parmesan cheese

Half Recipe Ingredients: makes 4 slices ½ lb. cooked ground beef – 1 c. ¼ tsp. garlic powder ¼ tsp. salt 1 loaf of French bread, split down center and cut into 4 pieces ¼ c. pepperoni 1 c. pizza sauce 2 c. shredded mozzarella cheese ¼ c. parmesan cheese

To Freeze:

Stir garlic powder, salt, and ground beef. Cut bread approximately 1/3 from the top. Carefully hollow out the bottom of the roll, leaving a 1/4” shell.

Mix beef, pepperoni and pizza sauce together. Spread/fill each loaf of bread with 2 c. meat mixture. Top with parm. and mozz. cheeses. Replace bread top. Cut each loaf into 4 pieces. Place each piece on a piece of tin foil (standard, not heavy duty unless you want to increase the baking time). Wrap, put in labeled freezer bags (2 pieces per bag/everyone gets 4 bags), seal and freeze up to 3 months.

To Cook:

Place loaves still in the tin foil on baking sheet at 350 degrees for 25 min. (You could also thaw these in fridge first and then bake for 18 min.). If you take them out of the foil and bake them, they get crusty on the outside and will stay soft on the inside

**From Laura Glanville**

Bacon Wrapped Stuffed Chicken

Full Recipe Ingredients: serves 6 6 boneless skinless chicken breast halves 1 (8oz.) carton chive & onion cream cheese 1 T. butter Salt 6 slices bacon

Half Recipe Ingredients: serves 3 3 boneless skinless chicken breast halves 1 (8 oz.) carton chive & onion cream cheese ½ T. butter Salt 3 slices bacon

To Freeze:

Flatten chicken to ½” thickness. Spread 1 ½ T. cream cheese over each chicken piece. Dot with butter and sprinkle with salt; roll up. Wrap each with a bacon strip. Place, seam side down, in a baking pan (9×13 for full or 8×8 for half). Tightly wrap aluminum foil over the top.

To Cook:

Thaw. Bake, uncovered, at 400 degrees for 35-40 min. or until juices run clear. Broil 6 in. from the heat for 5 min. or until bacon is crisp.

**From Laura Glanville**

Cream Cheese Chicken

Full Recipe Ingredients: Serves 4-6 4 raw chicken breasts 4 T. butter 1 packet dry Italian dressing ¼ c. white cooking wine 1 can golden mushroom soup 4 oz. cream cheese 12 oz. Angel hair pasta

Half Recipe Ingredients: Serves 2-3 2 raw chicken breasts 2 T. butter 1/2 packet dry Italian dressing 2 T. white cooking wine ½ can golden mushroom soup 2 oz. cream cheese 6 oz. Angel hair pasta

To Freeze:

In freezer bag, place all of the ingredients (except chicken). Close bag and mix everything together by hand. When mixed thoroughly, cut into 1 inch cubes and add to the mix. Make sure bag is tightly sealed and freeze.

To Cook:

Thaw completely. Place in 9”X13” pan and bake at 350 degrees for 30-45 min. Serve over pasta

**From Laura Glanville**

Foil Packed Chicken and Mushroom Dinner

Ingredients:

1 pkg. chicken stove top stuffing

1 ¾ c. water, divided

6 chicken breast halves

6 slices of thin sliced smoked ham

1 c. sliced fresh mushrooms

1 (10 ¾ oz.) can condensed cream of mushroom soup

To Freeze:

Mix 1 ½ c. water with stuffing. Mix ¼ c. water and cream of mushroom soup. Make six tin foil packets with these layers: stuffing mix, chicken breast, smoked ham, mushrooms & top with mushroom soup. Fold them up securely. For a full recipe, put 6 in one labeled Ziploc bag. For a half recipe, put 3 in two separate labeled Ziploc bags.

To Cook:

Thaw completely. Bake in foil for about 40 min. at 400 degrees.

The whole house smelled yummy!

**From Laura Glanville**

French Toast Casserole

Full Recipie (to half simply prepare as usuall, put into two 8×8 pans, and freeze according to directions)

1 lb loaf Italian Bread, cut into 1 inch cubes
8oz Cream Cheese
1/2 cup Sugar, divided
1/2 teaspoon Vanilla Extract
1/2 cup Pecans (optional)
4 Eggs
2 Cups Milk
1 teaspoon Cinnamon
2 Tablespoons Butter, melted

To Freeze:

1. Place half of the bread cubes in a greased 9×13 inch-baking pan OR two 8×8 pans.
2. Place the cream cheese in a microwaveable bowl, cover with plastic wrap and cook on 100% power for 30 seconds. Stir it with a spoon, cover again and cook another 2 minutes. It should be completely melted.
3. Stir into cream cheese: 1/4 cup Sugar and 1/2 tsp Vanilla Extract. Mix well.
4. Spoon the cream cheese mixture over the bread cubes (it will not completely cover them).
5. Sprinkle the nuts over the cream cheese layer. (optional)
6. Top with remaining bread cubes.
7. In a bowl, beat together 1/4 cup Sugar, 4 Eggs, 2 cups Milk, 1 tsp Cinnamon, and 2 Tbsp melted butter. (The egg and milk mixture will make about 3 cups for each recipe. SO, that makes 1.5 cups per 8×8 pan)
8. Pour the egg and milk mixture over the bread cubes, cover with foil, place in labeled bag and freeze.

To Cook:
Thaw the casserole completely. Bake at 350 degrees for 35-40 minutes or until browned. Allow to sit at room temperature for 5 minutes or so before cutting.
Serve with homemade fruit syrup or warm maple syrup.

Can you really EVER go wrong when it comes to a cream cheese middle?

**From Laura Glanville**

Herbed Chicken Roll-Ups

Full Recipe: 3 chicken breasts 6 T. chives and onion cream cheese, divided 6 slices of deli-sliced honey ham

Half Recipe: 1 ½ chicken breasts 3 T. chives and onion cream cheese, divided 3 slices of deli-sliced honey ham

To Freeze:

Cut each breast in half to make 3 or 6 chicken breasts; cut a slit in center of each chicken breast. Spread 1 T. cream cheese into slit in each chicken breast. Wrap one slice ham around the middle of each chicken breast, leaving ends exposed. Place into the labeled Ziploc bag(s) and seal.

To Cook:

Thaw completely! Heat a large non-stick skillet over medium heat. Coat with non-stick cooking spray and add chicken. Cook chicken for 5 min. Carefully turn chicken. Reduce heat to med.-low, cover and continue cooking 8 min. or until chicken reaches 165 degrees.

The oozing cheesy center is delicious

**From Laura Glanville**

Cheesy Chicken Torellii Bake

Full Recipe:½ c. chopped onion1 garlic clove, pressed 1 jar (16 oz.) white Alfredo Pasta Sauce 1 pkg. (20 oz.) refrigerated cheese filled regular or spinach tortellini 1 ½ c. cubed cooked chicken 1 c. milk 1 c. water 1 c. frozen peas ¼ tsp. ground black pepper 1 T. dried basil leaves CRUMB TOPPING: ¼ c. grated fresh Parmesan cheese 2 T. butter/marg., melted ½ c. Italian bread crumbs

Half Recipe:¼ c. chopped onion1 garlic clove, pressed ½ jar (16 oz. jar) white Alfredo Pasta Sauce ½ pkg. (20 oz. pkg.) refrigerated cheese filled regular or spinach tortellini ¾ c. cubed cooked chicken ½ c. milk ½ c. water ½ c. frozen peas dash ground black pepper ½ T. dried basil leaves CRUMB TOPPING: 2 T. grated fresh Parmesan cheese 1 T. butter/marg., melted ¼ c. Italian bread crumbs

To Freeze:

Stir together onion, garlic, pasta sauce, tortellini, chicken, milk, water, frozen peas, black pepper & basil. Pour into labeled gallon sized Ziploc bag and seal tightly.

Melt butter in microwave for 30-45 sec. or until melted. Stir in bread crumbs & cheese; mix well. Spoon into a labeled sandwich/quart sized freezer bag and seal tightly. Place the smaller bag on top of the bigger one and freeze.

To Serve:

Thaw mixture and topping completely. Preheat oven to 400 degrees. Spoon pasta mixture into a 9×13 (full) pan or an 8×8 (half) pan. Sprinkle with crumb topping. Bake 15-20 minutes uncovered or until edges are bubbly and topping is golden brown. Yummm….A Favorite in our house!

**From Laura Glanville**

Chicken Cordon Bleu Pockets

Ingredients:

3-8 ct. tubes of refrigerated crescent rolls

1/3 c. sour cream

¼ c. grated fresh Parmesan cheese

A generous ½ c. shredded Swiss cheese

1 c. of ham

2 c. of cooked, diced chicken

A little salt and pepper to taste

To Prepare:

In a large mixing bowl, combine sour cream, Parmesan cheese, swiss cheese, salt and pepper. Mix well, then toss in diced ham and chicken, coat meat with sour cream/cheese mixture.

To freeze just filling: (This is what I did)

Spoon prepared filling into labeled freezer bags, removing as much air as possible and then freeze. Just make sure to have 3-8 ct. tubes of crescent rolls on hand when you decide to defrost and make the pockets. Then when you are ready to make the pockets, thaw the filling completely and follow the directions below for assembly and baking.

To cook:

Open crescent rolls and leave 2 triangles together to form a rectangle. You might have to pinch the seams together on some of them. (You will only get 4 pockets from each tube of rolls. That is why you need 3 tubes of rolls to yield 12 pockets.) Spoon about ¼ c. of filling (if frozen prior, thaw completely) close to the end of each rectangle. Then fold over the remaining crescent roll dough to form a pocket. Seal the edges all the way around by pressing them down with the tines of a fork. Place pockets on cookie sheets and bake at 375 degrees for 15 min. or until golden brown.

To freeze everything: (I haven’t tried cooking before freezing but your supposed to be able to)

Cool completely, then place 4 pockets at a time on aluminum foil and fold up. Then place the pockets in the aluminum foil into a labeled gallon sized Ziploc bag.

To cook – if you froze the complete pockets:

If you have already baked your pockets, thaw them completely and bake at 250 degrees for 15 min or until warm.

Variations:

I have made these into bite sized bits but cutting the triangles smaller. This was GREAT for a potluck

**From Laura Glanville**

Turkey

From Body By God recipe book

Makes enough for 3-4 families

Ingredients:

8 pound turkey

1/8 cup lemon juice

2 tablespoons soy sauce

2 Tablespoons finely chopped green onion

1 tablespoon rubbed sage

2 teaspoons Italian seasoning

1/4 teaspoon pepper

*I usually add more soy sauce and lemon juice*

In a small saucepan mix all ingredients-bring to boil. Remove from heat. Place turkey in a roasting pan and baste with herb mixture.

Bake at 325 for 2 hours, basting about every 30 minutes.

Once finished, break apart into serving size, allow to cool, and place in freezer bag.

Lemon Herb Marinade

Ingredients:

1/3 cup vegetable oil

1/4 cup lemon juice

1 teaspoon basil leaves

1/2 teaspoon dry thyme leaves

1/4 teaspoon pepper

1/4 teaspoon salt

2 cloves garlic, finely chopped

Mix all together in a freezer bag. Add 1 1/2 to 2 pounds chicken breast.

Freeze. Allow to thaw and broil, bake with rice, or grill chicken.

Beef Stroganoff

Ingredients:

1 1/2 pounds stir fry beef (cut strips into bite size pieces)

2 Tablespoons margarine

1 1/2 cups beef broth

2 tablespoons ketchup

1 clove garlic (finely chopped)

1 teaspoon sea salt

1 can drained mushrooms

1 medium onion, chopped

3 tablespoons flour

1 cup sour cream

1 package noodles

Cook and stir beef in margarine in a large skillet over low heat until brown. Reserve 1/3 cup of beef broth. Stir remaining beef broth, the ketchup, garlic, and salt into the skillet. Heat to boiling; reduce heat. Cover and simmer until beef is tender, 1 to 1 1/2 hours, stir occasionally.

Stir in mushrooms and onion. Cover and simmer until onion is tender. About 5 minutes. Shake reserved beef broth and flour in a tightly covered container. Stir gradually into beef broth. Heat to boiling, stirring constantly, until thickened. Boil and stir 1 minute.

Allow to cool. Scoop into a bag.

Cooking: Allow to thaw in refrigerator. Heat over stove, add sour cream. Cook noodles.

Serve over hot noodles.

Creamy Chicken Spaghetti

Serves 4

Ingredients:

1 12 ounce package of spaghetti

1 1/2 pounds boneless chicken breasts

1 1/2 cup chopped onion

1 clove garlic

1 can cream of mushroom soup

1 can cream of chicken soup

2 cups diced velveeta cheese

Mix all ingredients together, except cheese. Put in a 8X8 tin. Freeze.

Night before, place in refrigerator. Cook at 350 for 20 minutes. Add velveeta cheese and cook for 20 more minutes.

Crock Pot Potatoes and Ham

Ingredients:

1 pkg. frozen hash brown potatoes

1 can cream of potato soup

1 cup milk

1/2 teaspoon salt

1 teaspoon butter

1 teaspoon chopped onion

1 cup grated cheese

1/2-1 pound ham cubed

Lightly spray crock pot. Mix together hash browns, potato soup, milk, salt, butter, onion, cheese, and ham. Cook on low for 4 hours.

Allow 20 minutes to cool and scoop into gallon freezer bag. This recipes makes a lot, you may want to consider this as two meals (serves 6) if you have two smaller families in the group to help save money.

Freeze.

Tater Top Casserole

Ingredients:

1 Large Bag Tater Tots

1 lb hamburger

1 small onion

1 can corn

1 can cream of mushroom soup

1/2 bag shredded cheddar cheese

Salt and pepper

Brown meat with chopped onion, salt & pepper. Place on bottom of 8X8 tin. Layer, in order, cream of mushroom, soup, corn, shredded cheddar cheese. Top with Tater tots.

Remove from freezer night before. Bake 350 for 40 minutes (or until tater tots are brown)

Time to get cooking

Okay---so I thought it would be great to have one place where freezer meals are collected. Since I found a billion websites with recipes, I decided to put together my own blog in hopes to help anyone who wants to do freezer cooking.

What is freezer cooking? Only the best way to stock your freezer with home-cooked meals! One of the ladies in my old small group approached the ladies in the group about putting together a freezer-cooking group. We all saw our grocery budget drop drastically once we got the hang of things.

So, basically, the five of us would meet once a month to plan our freezer cooking at Starbucks (this is also a great way to get out of the house!). We would all come with different recipes that would be easy to make and that would freeze well.

We would then pick 5 crock-pot recipes and 10-15 other recipes. We would then look at the ingredient list and divide the recipes based on ingredients (so a Costco or Sam's Club run would be possible to save money). Each lady would have 3-4 recipes.

Then, we would all leave and work on cooking our 3 recipes to make one meal (serves 3-4) for each family (for us that would be a total of 5 meals). We also decided ahead of time what stuff we could assemble ahead of time and what meals we would assemble on "cooking day."

On "cooking day" we would bring our meals or bring the ingredients to assemble the meals. The first few times we gathered, we assembled all the meals, but quickly discovered that doing some of the cooking / assembling on our own saved a lot of time on "cooking day."

Meals are best assembled in freezer bags or metal tins then placed in freezer bags. Be sure to carefully label the bags and tins with the meal name, the date, and cooking instructions (temp to cook at, ingredients yet to be added, served with, etc.).

Make sure to bring a cooler to "cooking day" so you can haul your 15-20 meals home with you.

Also--make sure to keep your receipts. This way you can figure out how much everyone owes and to whom.

Please feel free to email me with any recipes you have that you would like to add!

I fully intend to add tips on here too.