Freezer Meals

Well I have been extremely productive the past 2 weeks, organizing, cleaning. I am now out of things to do so I decided to take my sister's advice and make some freezer meals. I was so excited to do this. 

I made:

Honey Lime Chicken Enchiladas

Goulash

Wild Rice Chicken Casserole 

Spinach Lasagna 

Healthy Corn Muffins

& yummy homemade maple syrup 

Here are the recipes:

 Honey Lime Chicken Enchiladas:

1/3 c. honey

¼ c. lime juice

1 tbls. Chili powder

½ tsp. garlic powder

1 pound chicken, cooked and shredded

8-10 flour tortillas

1 pound Monterey jack cheese, shredded

2 cans green enchilada sauce

1 can green chilies

¾ c. sour cream

Mix the honey, lime juice, spices, green chilies, sour cream, and chicken.

Spray a 9x13 pan with cooking spary. Fill flour tortillas with chicken mixture. Pour enchilada sauce over the top and sprinkle with cheese.

Bake at 350 degrees for 30 min until brown and crispy on top.  

Source: I have actually taken 3 different recipes and combined them to create this one. 

Goulash 

1lb ground beef

1 can tomato soup

6 oz can tomato paste

2 cups uncooked elbow macaroni  (I used whole wheat noodles)

2 Tbsp Italian seasoning (more to taste)

1 can (15oz) corn, drained

1 tsp garlic powder

1 tsp onion powder

1-2 cups shredded cheese (depending on your “cheesiness” preference)

1. Brown Ground beef with onion powder and garlic powder.  Drain.

2. Cook noodles according to package, drain

3. In a large bowl, combine soup, tomato paste, Italian seasoning, noodles and ground beef.  Stir in corn.

4. Transfer to an ungreased 8X8 freezer baking dish and top with cheese.  I buy the foil pans.  Easy peasy and you wont be missing a pan while this meal is in the freezer waiting.

5. Cover with foil.  I like to use heavy duty foil and double wrap it to prevent freezer burn.  Label and freeze.

Cooking instructions: Thaw and bake uncovered at 350 degrees for 30-40 minutes until heated through and melted cheese.

source: Joyful Momma's Kitchen

Chicken and Wild Rice

1 box wild rice with seasoning packet (4.3 oz)

1 can cream of mushroom soup

1 can cream of chicken soup

1 can water

6 boneless skinless chicken thighs, uncooked

1. Mix together rice with seasoning packet, both cans of soup, and water.  Stir in mushrooms. (don’t need to cook rice before just put it in.)

2. Pour in to 8X8 freezer dish, I use the foil pans.  Top with 6 chicken pieces and sprinkle with slivered almonds.

3. Double wrap in heavy duty foil, label and freeze.

Cooking Instruction: Thaw and bake uncovered at 350 for 1 hour until chicken juices run clear and rice is tender. 

source: Joyful Momma's Kitchen

HEALTHY CORN MUFFINS:

Take one can of white beans (do not drain) blend in blender to thick paste. This makes about 2 cups. You can freeze the rest for later use.

In a medium bowl mix together:

1 c. of pureed white beans

1 c. applesauce

1 c. honey

4 tbl. Oil

1 c. milk

2 eggs

In a larger mixing bowl whisk together:

2 c. whole wheat flour

1 ½ c. corn meal

1 tsp salt

2 tsp. baking powder

2 tsp baking soda

Directions:

Pour liquid mixture into the dry mixture and stir gently to combine. Batter will be slightly lumpy. Spray muffin tins well and fill about 2/3 full. Bake at 375 for 15 min. 

Source: Janie Smith 

Homemade Maple Syrup

*Makes about 10 cups (2 1/2 quarts) of syrup

INGREDIENTS:

8 cups granulated sugar

1 cup packed light or dark brown sugar

1/2 cup honey

4 cups water

2 teaspoons pure maple extract

2 teaspoons pure vanilla extract

DIRECTIONS:

In a large 5-6 quart pot, combine the sugars, honey and water. Bring the mixture to a boil and reduce the heat to low so the mixture gently simmers. Cover the pot and simmer the mixture for 15 minutes. Remove the pot from the heat and let it cool for 20 minutes before stirring in the maple and vanilla extracts. Let the syrup cool in the pot for another 40 minutes, or so, stirring occasionally, before filling jars/containers. Once the containers are filled, let them cool to room temperature uncovered.

Store covered in jars or other containers in the refrigerator. It will keep for up to 2 months in the refrigerator. 

Source: Melskitchencafe.com

Well your welcome, all of these are fabulous recipes! Great for nights that you are in a hurry or even if you are not in the mood to cook.

Side note:

I am so ready for our little guy to come! 

We even have the car seat and a bag packed for him and me in the car ready to go! I am seriously ready to meet him! We are hoping he will come tonight or sometime this weekend but who knows he might even make me wait to see him next week.