Favorite Freezer-Friendly Meals Book
Favorite Freezer-Friendly Meals Book
Favorite Freezer-Friendly Meals Book
Table of Contents:
Pg. 2: BEEF RECIPES
2. Sweet & Spicy Sloppy Joes
3. Easy Beef & Bean Enchiladas
4. Southwestern Pot Roast
5. Hard Shell Beef Tacos
6. Shredded Beef Enchiladas
7. Mexican Shredded Beef Tacos
8. Homemade Spaghetti Sauce
9. Spaghetti & Italian Meatballs
10. Lasagna
11. Old Fashioned Meatloaf
12. Easy French Dip Sandwiches
Pg. 13: CHICKEN RECIPES
13. Sweet and Spicy Slow Cooker Chicken
14. Baked Chicken Taquitos
15. Green Chile Chicken Enchiladas
16. Southwestern Burritos
17. Asian Grilled Chicken
18. Hawaiian Haystacks
19. Slow Cooker Cream Cheese Chicken
20. Smothered Chipotle BBQ Chicken Sandwiches
Pg. 21: PORK RECIPES
21. Pork Street Tacos
22. BBQ Pork (or Beef) Sandwiches
23. Teriyaki Shredded Pork
Pg. 24: VEGETARIAN RECIPES
24. Black Bean Enchiladas
25. Baked Ziti Pasta
Pg. 26: SOUP RECIPES
26. Creamy Vegetable Tomato Soup
27. Quick & Easy Homemade Chili
28. Pasta e' Fagioli Soup
29. Summer Chicken Chili
30. Tortilla White Bean Chicken Soup
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BEEF RECIPES
Sweet & Spicy Sloppy Joes
1 onion, diced
2 lbs. lean ground beef (or 1 lb. beef and 1 lb. ground turkey)
1/4 head green cabbage, shredded thin
1 package hamburger buns
1 cup ketchup
1/4 cup yellow mustard
1/4 cup apple cider vinegar
1/4 cup brown sugar
1/2 tsp. crushed red pepper flakes
1 Tbls. Molasses
1 Tbls. Worcestershire sauce
3 garlic cloves, minced
1/2 tsp paprika
1 tsp. black pepper
2 Tbls. Tomato paste
1 tsp. salt
Dice the onions and slice the cabbage and set aside. In a large sauce pan place the ground beef and begin to saute on
medium-high heat, breaking up the beef into crumbles. Add the onions and brown the meat until cooked through.
Turn the meat to low while you make the sloppy joe sauce. For the sauce, pour the remaining ingredients into a bowl
and whisk together. Pour the sauce over the meat and stir. Add the sliced cabbage and continue to stir. Let the meat
simmer on low heat until the cabbage softens and wilts. Place a good portion of the meat mixture onto the hamburger
buns and serve.
FREEZER MEAL: Cook the meat mixture as indicated above. Let the meat cool and then put into a gallon size
ziploc bag. You can also freeze hamburger buns to have on hand when you are ready to serve this meal.
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Brown ground beef with onion and season to taste. Pour in tomato sauce and simmer over low heat. Add water if
mixture gets too dry.
Heat tortillas in microwave for one minute. Spread a small amount of beans on each tortilla. Add meat. Sprinkle a
small amount of cheese on top of meat. Roll up the burrito and place in a 9x13 pan that has a small layer of enchilada
sauce on the bottom. Continue to roll each of the tortillas up and place in the dish in a row. Drizzle enchilada sauce
over the top of the enchilada and sprinkle with more grated cheddar. Bake at 350 degrees for 20-25 minutes, or until
cheese is melted and enchiladas are very hot. Serve immediately.
FREEZER MEAL: Prepare the enchilada as directed above. However, do NOT add the enchilada sauce on top of
the enchilada before freezing--it will get too soggy. Pour the extra enchilada sauce into a small ziploc bag and
freeze with the enchilada to be poured on right before baking to ensure your enchilada can get golden brown and
crispy and not soggy.
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If you do not have leftover shredded beef, cook a beef roast in a slow cooker with a little water until meat is tender
enough to shred. Shred the roast when cooked thoroughly. To the shredded roast, add one can of green diced chilies
and one can of diced tomatoes. Season the meat with cumin, chili powder and salt & pepper. Set aside. In a 9x13 pan,
cover the bottom of the dish with a little red enchilada sauce. In each flour tortilla add a thin layer of refried beans to
the bottom of the tortilla along with 1/4-1/3 c. of the shredded beef mixture. Add a few tablespoons of shredded
cheese to the tortilla and roll up tightly, leaving the ends open. Place the rolled tortilla in the 9x13 pan. Continue to
roll all ten tortillas and place in the baking dish. Drizzle the rest of the enchilada sauce all over the top of the
enchilada. Add the remaining cheese over the top of the enchilada and bake at 350 for 20-30 minutes, or until cheese
is golden brown and enchilada is heated through. Serve with fresh cilantro and sour cream for garnish.
FREEZER MEAL: This recipe freezes wonderfully! Prepare this recipe until the final step of smothering the top of
the enchilada with red enchilada sauce and cheese. Don't add the sauce and freeze the enchilada or it will become
too soggy. Pour the extra sauce in a ziploc bag with a bag of shredded cheese and store in the freezer with these
enchiladas. Cover the enchilada and freeze. When you are ready to cook the meal, pour the enchilada sauce on top
of the enchilada and sprinkle with the cheese. Bake as normal uncovered.
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Place roast in a slow cooker along with beef broth. Squeeze lime juice over roast. In a bowl, combine the remaining
ingredients. Sprinkle spice mixture over roast. Cover and cook on low for 8-10 hours. Remove roast from slow cooker
and shred removing any fat. Return meat to crock pot and cook for 30 minutes more. Using a slotted spoon or tongs,
remove beef from slow cooker and serve in a tortilla with lettuce, tomatoes, cheese and sour cream.
FREEZER MEAL: Cook and shred the beef roast. Let the meat cool slightly and then place the meat into one (or
more) gallon ziploc bags.
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Lasagna
Cheese Mixture:
2 (16 oz.) cottage cheese, pureed until smooth
2 eggs
2 T. chopped parsley
1/2 c. parmesan cheese
1/2 t. garlic powder
1/2 t. pepper
Layers:
1 lb. lasagna noodles, uncooked kind
4-5 c. mozzarella cheese, shredded
4-5 c. spaghetti/marinara sauce (homemade or store bought)
In a food processor, puree the cottage cheese, eggs, parsley, parmesan cheese, garlic powder and pepper together
until smooth. In a 9x13 pan, spread a thin layer of the spaghetti sauce in the bottom of the pan. Lay 4-6 lasagna
noodles on top of the sauce layer. Spread a layer of the cottage cheese mixture on top of the noodles. Sprinkle with a
layer of mozzarella cheese and more sauce. Add another layer of noodles and repeat the steps until you run out of
noodles and cottage cheese mixture. Top the last layer with extra sauce and more mozzarella cheese. Cover the
lasagna with tinfoil and bake at 350 for 45-60 minutes. The last few minutes, remove the foil and bake uncovered
until it is slightly golden brown.
FREEZER MEAL: Layer and put together the lasagna as indicated above. Cover the top with a large piece of
aluminum foil that has been sprayed with a little cooking spray so the underside doesn't stick to the lasagna. Thaw
when ready to serve and bake at 350.
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CHICKEN RECIPES
Sweet and Spicy Slow Cooker Chicken
2lbs. Boneless skinless chicken breasts, kept whole
2-14oz. Cans petite diced tomatoes, undrained
2/3 c. brown sugar
1/2-1/3 t. crushed red pepper flakes
Salt and pepper to taste
1 c. salsa (hot or medium heat)
1 t. cumin
Taco Toppings:
Shredded cheese
Sour cream
Flour Tortillas
Cilantro
Coat the inside of your crockpot with non-stick cooking spray. Place all ingredients in the crockpot, except for taco
toppings. Cook on in the crock pot on high for 4-6 hours or on low for 6-8 hours, or until chicken shreds very easily
with a fork. Shred chicken and season to taste with salt and pepper and other seasonings if desired (cayenne for more
spice). *Don't drain juices. Once chicken is served it will absorbed the juices. Serve chicken in tortillas with taco
toppings.
FREEZER MEAL: Cook and shred the beef roast. Let the meat cool slightly and then place the meat into one (or
more) gallon ziploc bags.
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Southwestern Burritos
2 boneless skinless chicken breasts, cooked & cubed
1/2 red bell pepper, diced
2 T. green onion, sliced
1 can or 1 c. frozen or canned corn
1 can black beans, rinsed and drained
1 can diced green chilies
1 t. cumin
1/2 t. chili powder
1/2 t. salt
Dash of cayenne pepper
2 c. shredded cheddar cheese
Flour tortillas
Avocado Dipping Sauce:
1 c. ranch dressing
1 avocado, seeded and mashed
Juice of 1 lime
Salt, pepper and cayenne to taste
Cook chicken breasts until it is no longer pink (grill, crock pot, saut, etc.). Cut the chicken into pieces and place in a
large bowl. Add the drained corn, black beans, seasonings, shredded cheese, diced bell pepper, green onions and
diced green chilies. Slightly warm the tortillas to make them easier to roll. Place a portion of the chicken/bean
mixture into each tortilla and roll as tightly as possible. Spray a large jelly roll pan or baking stone and place the
chicken rolls an inch apart from each other. Brush the tops of each tortilla with a little butter and bake in the oven at
400 degrees until golden brown. If you prefer you can deep fat fry them or cook them in a panini maker as well for
more texture and color. Dip the rolls in the dipping sauce that has been pureed until smooth.
FREEZER MEAL: The cooked and seasoned chicken and bean mixture can be frozen for later. You can also roll up
several rolls and then freeze them on a cookie sheet. When they are frozen you can freeze them all in a Ziploc bag
for a later meal. (Note: Recently I just wrapped them individually in foil and froze them in gallon ziplock bags
without putting them on a tray first, and it worked just fine!)
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Combine the marinade ingredients together in a bowl (you may need to heat up in the microwave the peanut butter
until it is soft enough to stir). Pour half of the marinade mixture into a Ziploc bag or tupperware and add chicken to it
to marinate for 2-8 hours. Once ready to grill chicken, you can skewer them or just grill them whole over a gril1. For
the sesame noodles, cook the noodles until al dente, drain and pour into a bowl. Slice the green onions and carrots
and add to the pasta. Pour the remaining marinade over the noodles and toss. Serve the noodles with the grilled
chicken.
FREEZER MEAL: Prepare the marinade in a bowl. Add half of the marinade into a ziploc gallon size bag with the
chicken breasts. Pour the remaining marinade sauce into a smaller ziploc bag or tupperware to be served over rice
or with sesame noodles when ready to serve.
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Hawaiian Haystacks
Chicken Gravy:
3 chicken breasts
1 c. diced carrots
1 t. salt
1/2 t. pepper
1 T. dried parsley
1/2 t. basil
1 quart water
3 cans cream of chicken soup
2 chicken bouillon cubes
2-3 c. cooked rice
Toppings: raisins, cheese, pineapple, tomatoes, Chinese noodles
coconut, green pepper, green onions
Cut chicken into chunks. Add chicken to water and other ingredients. Boil until chicken and carrots are tender. Pour
all but 1 c. water out. Add 2 chicken bouillon cubes and mix in 3 cans of cream of chicken soup. Let simmer until
warm. Add additional seasonings if desired. Put chicken gravy over rice and add toppings as desired.
FREEZER MEAL: The chicken gravy freezes very well in gallon bags for a later meal. Makes lots!
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Place all of the ingredients in a slow cooker and bake on low for 5-6 hours or high for 3-4 hours. When chicken can be
easily shredded, the chicken is cooked through. Shred chicken into large chunks and serve with sauce over rice.
FREEZER MEAL: The cooked chicken freezes well in a ziploc bag until ready to reheat and serve over rice.
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PORK RECIPES
Pork Street Tacos
3-5 lbs. boneless pork chops or roast (or boneless ribs)
1 onion, sliced thin
2 T. Alpine Touch Spice (equal parts onion, garlic powder & pepper)
Pico:
4 tomatoes, diced
2 limes, juiced
1/2 c. cilantro, chopped
1 red or white onion, chopped
1 jalapeno pepper, diced small (seeds removed if you would like)
Creamy Taco Sauce:
1 c. mayonnaise
1/2 c. sour cream
1 T. taco seasoning
Juice of 1 lime
1 t. cumin
1 avocado, seed removed and sliced
Corn or flour tortillas
2-3 c. cheddar cheese, shredded
In a crock pot place the pork and sliced onion. Sprinkle the Alpine Touch (or onion powder, garlic powder, pepper
combination) on top of the pork. Set on medium or low heat for 6-8 hours, or until pork is completely tender and
shredable. Shred pork.
While pork is cooking, prepare the pico and cream sauce.
For the pico, dice all of the vegetables together, add juice of lime and let sit until pork is ready.
For the cream sauce add the mayonnaise, sour cream, taco seasoning, lime juice and cumin. Combine and set aside.
When pork is shredded, place several corn tortillas on a griddle and heat until warm. Turn tortillas over and sprinkle
2-3 Tbls. of shredded cheese on each tortilla. Let the cheese begin to melt and then add a couple tablespoons of meat
on each tortilla. Grill until crispy. When tacos are ready, top with pico, slice of avocado and cream sauce.
FREEZER MEAL: Cook and shred the pork roast. Let the meat cool slightly and then place the meat into one (or
more) gallon ziploc bags.
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Place pork (or beef) into a crock pot and season with Montreal Steak Seasoning. Crock pot roast or pork until fork
tender (3-4 hours on high). When meat is cooked and tender, drain most (but not all) of the meat juices out of the
crock pot. Take any fat remains off of pork and discard. Shred meat into small shreds. Put a generous amount of your
favorite BBQ sauce on meat. Serve on hoagie or hamburger buns with coleslaw.
FREEZER MEAL: The cooked and shredded pork/beef freezes very well for a later meal. Tip: use half of the
shredded pork for bbq sandwiches and the other half for the Wallaby Wraps later in the week..
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26
SOUP RECIPES
Creamy Vegetable Tomato Soup
2 yellow onions, chopped
4 c. tomatoes, chopped (or 4 cans diced tomatoes)
1/2 c. carrots, chopped
1/2 c. zucchini or yellow squash, chopped fine
2 garlic cloves, minced
1 t. garlic powder
1/2 t. thyme
1 t. dried parsley
1 t. basil
3/4 c. butter, divided
2 T. olive oil
1 can tomato paste
4 c. chicken broth (or 4 c. water + 4 T. chicken base or bouillon)
1/4 c. flour
1 c. heavy whipping cream or whole milk
1 T. sugar
Salt and pepper to taste
If you have a food processor, puree all of the vegetables until smooth-if you don't, just chop them as fine as possible.
In a large pot, saut the vegetables (not the tomatoes) and seasonings in 1/2 c. butter and olive oil until they soften
and are tender. Add tomatoes and paste, simmer for 10-15 minutes. In a separate bowl, mix 5 T. broth to flour until
smooth. Stir in flour mixture to soup. Add remaining broth and simmer for 30 minutes. Put soup through the blender
until smooth, or puree the soup with a stick wand/blender. Just before serving, add the sugar, cream and the extra
butter. Season the soup with salt and pepper as needed. If the soup has a slight bitter taste to it (because of the fresh
vegetables), add a little more sugar to off balance that flavor. Serve the soup warm with a warm sandwich or fresh
breadsticks.
FREEZER MEAL: Prepare the soup as indicated in the recipe. Let the soup cool and then pour into ziploc bags or
tupperware to freeze for a later meal.
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Brown sausage, hamburger and onions until tender. Add diced green pepper, green chilies and spices and saut for a
few minutes. Add canned beans and tomatoes and simmer for 30-45 minutes. Add extra salt or spices if needed.
Serve with shredded cheese, sour cream and garnish with cilantro. This batch makes a lot, freeze the extras for later
in Ziploc bags.
FREEZER MEAL: Prepare the chili as indicated in the recipe. Let the soup cool and then pour into ziploc bags or
tupperware to freeze for a later meal. Makes a lot!
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Saut onions, zucchini, garlic and chicken chunks until tender and chicken is cooked through. Add seasonings to the
chicken and vegetables and cook for another 2-3 minutes. Add the remaining ingredients and simmer for 30 minutes.
Top with tortilla chips, cheese, and sour cream.
FREEZER MEAL: Prepare the chili as indicated in the recipe. Let the soup cool and then pour into ziploc bags or
tupperware to freeze for a later meal.
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