7 Easy Freezer Bag Meals That Will Make You Drool

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Do you ever find yourself scrounging for dinner options after a long day? Do you find yourself turning to delivery pizza or takeout?

Freezer bag meals are a great alternative to ordering in. They’re great because you can prepare them when you have time, freeze them and then pull them out when you’re looking for an easy, nutritious meal.

7 Easy Freezer Bag Meals That Will Make You Drool:

1. Herbed Pork and Red Potatoes

Ingredients: 

  • 3 lb boneless pork shoulder, trimmed of visible fat and cut into 2-inch chunks
  • 2 lb baby red potatoes
  • 3 medium carrots, peeled and roughly chopped (1 cup)
  • 1 large onion, coarsely chopped (1 1/2 cups)
  • 1 bulb garlic, cloves peeled
  • 1 sprig fresh thyme
  • 1/4 cup honey
  • 1 tablespoon salt
  • 1 teaspoon red pepper flakes

Directions:

  • Place all ingredients except chopped thyme in 1-gallon freezer bag.
  • Lay flat, and freeze up to 3 months.
  • Thaw completely in refrigerator, 12 to 24 hours.
  • Pour contents of bag into a slow cooker.
  • Cover and cook on low heat setting 6 to 7 hours or until potatoes are tender when pierced with a paring knife and pork shreds easily.
  • Shred pork, and quarter potatoes.
  • Sprinkle with chopped fresh thyme leaves.

* Makes approx. 8 bowls.

2. Asian Peach Chicken

Ingredients:

  • 1/4 cup honey
  • 1/4 cup soy sauce
  • 2 tablespoons butter, melted
  • 2 tablespoons chili garlic sauce
  • 20 oz boneless skinless chicken thighs
  • 1 bag (12 oz) frozen sliced peaches
  • 2 tablespoons cornstarch
  •  2 tablespoons cold water
  •  2 cups hot cooked white rice
  •  1/2 cup sliced green onions
  •  1/4 cup chopped fresh cilantro leaves
  •  1/4 cup chopped roasted, salted cashews
  •  1 lime, cut into wedges

Directions:

  • In a 1-gallon freezer bag, place honey, soy sauce, melted butter and chili garlic sauce; seal bag.
  • Knead bag to mix well.
  • Add chicken and frozen peaches; squeeze bag to thoroughly coat chicken and peaches in sauce.
  • Lay flat, and freeze up to 3 months.
  • Thaw 12 to 24 hours in refrigerator, until completely thawed.
  • Pour contents of bag into a slow cooker.
  • Cover and cook on low heat setting 4 to 5 hours.
  • In small bowl, beat cornstarch and cold water.
  • Quickly stir into chicken mixture in slow cooker; cover.
  • Increase heat to High heat setting; cook 5 to 10 minutes or until thickened.
  • Serve chicken on bed of rice.
  • Top with remaining ingredients.

* Makes approx. 4 bowls.

3. Chicken Paprikash

Ingredients:

  • 1 can diced tomatoes, undrained
  • 1 tablespoon smoked paprika
  • 2 teaspoons salt
  • 4 cloves garlic, peeled
  • 20 oz boneless skinless chicken thighs
  • 3 red and/or yellow bell peppers, cut into large strips
  • 1 large onion, halved and cut into 1/2-inch slices
  • 4 cups hot cooked white rice
  •  1/2 cup sour cream
  •  2 tablespoons chopped fresh dill

Directions:

  • In large bowl, mix tomatoes, paprika, salt and garlic.
  • Add chicken, bell peppers and onion; mix well.
  • Divide evenly between two 1-gallon freezer bags.
  • Lay flat, and freeze up to 3 months.
  • Thaw 12 to 24 hours in refrigerator, until completely thawed.
  • Pour contents of bags into a slow cooker.
  • Cover and cook on low heat setting 4 to 5 hours.
  • Serve chicken on top of rice.
  • Top each with 1 tablespoon sour cream and 3/4 teaspoon dill.

* Makes approx. 8 bowls.

4. Creamy Chicken Mexican Casserole

Ingredients: 

  • 3 large chicken breasts, about 2 pounds (frozen works fine)
  • water
  • 1 fajita seasoning packet
  • 2 cans cream of chicken soup
  • 2 cans diced green chilis
  • 3 cup cheddar cheese, grated
  • 1/2 cup milk
  • 1/2 cup chicken broth
  • 10 flour tortillas

Directions:

  • Put chicken breasts into a deep skillet and pour enough water over the top so that they are almost completely covered.
  • Pour fajita seasoning over the top of the chicken.
  • Bring the contents of the pan to a boil over high heat.
  • Reduce the heat to medium high and let the chicken simmer for until the chicken is cooked through
  • Remove chicken from the skillet and shred with two forks.
  • Place the shredded chicken back into the simmering pot and let it cook for about 10 more minutes.
  • Remove the pan from the heat, but don’t drain the broth. You are going to use a bit of the broth.
  • Place the chicken into a large mixing bowl.
  • Add green chilis, cream of chicken, cheese, milk and 1/2 cup of chicken broth from the pan.
  • Use beaters to mix the ingredients together.
  • Pour the mixture into a 1-gallon freezer bag and freeze for up to 3 months.
  • Thaw 12 to 24 hours in the refrigerator until completely thawed.
  • Spray the bottom of a 9×13 pan with cooking spray and spread about 1/2 cup of the chicken filling over the bottom.
  • Layer 4 tortillas over the filling.
  • Repeat this process until you have three layers of chicken and tortillas.
  • Add a layer of cheese on the very top.
  • Cover the pan with aluminum foil and bake at 350 degrees for 45 minutes, or until the cheese is melted and bubbly and the inside is nice and hot.
  • Take the pan out of the oven and let it rest for about 10 minutes before serving.

5. Bourbon Chicken (without the bourbon)

Ingredients:

  • 5 chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon minced garlic
  • 1/4 cup apple or pineapple juice
  • 1/3 cup brown sugar
  • 2 tablespoons ketchup
  • 1 tablespoon apple cider vinegar
  • 1/2 cup water
  • 1/3 cup soy sauce
  • pinch red pepper flakes
  • 1 tablespoon cornstarch

Directions:

  • Cut chicken into small 1-2 inch pieces.
  • Heat up a large skillet over medium high heat. Once it is hot, pour olive oil into it.
  • Add chicken pieces to the pan and let them cook for about 10 minutes, stirring occasionally.
  • Put the lid on the pan, slightly tilted and drain the juices out into the sink. Return the pan to the stove top and continue cooking over medium high heat.
  • Into a medium sized mixing bowl combine garlic, juice, brown sugar, ketchup, apple cider vinegar, water, soy sauce, red pepper flakes and cornstarch.
  • Whisk it all together until the cornstarch is dissolved and all ingredients are well combined.
  • When the chicken is nice a brown, pour the sauce into the pan. Stir it around to cover all the chicken pieces.
  • Reduce the heat to a low simmer and cover the pan with the lid at an angle to allow some of the steam to escape.
  • Let this simmer for about 20 minutes, stirring a couple of times during the cooking period.
  • Let cool then pour mixture in a 1-gallon freezer bag and freeze for up to 3 months.
  • Let it thaw completely for about 12 to 24 hours in the refrigerator.
  • Bake at 350 just until its heated through. Should take about 30 minutes.
  • Optional: Serve over white or brown rice.

 6. Balsamic Glazed Drumsticks

Ingredients: 

  • 8 chicken drumsticks
  • 3 tablespoons coconut or olive oil
  • 1/2 cup balsamic vinegar
  • 3 tablespoons soy sauce
  • 1 tablespoon honey

Directions:

  • Put all ingredients into a 1-gallon bag and freeze for up to 3 months
  • Let thaw in the mixture thaw completely in the refrigerator for 12 to 24 hours.
  • Dump it all in the crockpot and cook on low for 6-8 hours.
  • That’s it!

7. Chunky Beef Stew

Ingredients:

  • 1 lb stewing beef
  • 2 tablespoon olive oil
  • 4 cup beef stock
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 3 peeled and chopped carrots
  • 2 white potatoes
  • 1 can diced tomatoes
  • ½ teaspoon rosemary
  • ½ teaspoon thyme

Directions: 

  • Cook the beef and vegetables in a pot with some olive oil.
  • Pour the mixture along with the rest of the ingredients in a 1-gallon freezer bag.
  • Freeze for up to 3 months
  • Let thaw in the mixture thaw completely in the refrigerator for 12 to 24 hours.
  • Pour mixture into slow cooker and cook on low for 6 hours or until the meat is tender.

Image Source: BigStock

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