Compiled List of Recipes

Italian Meatballs and Sauce

 
In a large mixing bowl combine:

  • 1 lb ground beef
  • 1 lb hot Italian sausage
  • 1/2 tsp garlic powder
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 cup bread crumbs
  • 1/4 cup parmesan cheese
  • 2 eggs
  • 1/2 cup whole milk
  • 1/2 cup chopped parsley

 
Size out meatballs and place on baking sheet.
Bake in an oven at 400° for about 20-30 min or until golden and cooked through.
You can add to a jar sauce and freeze. 
Or, you can partially bake them, and finish them in tomato sauce; freeze.
 

Cuban Picadillo

 
Ingredients:

  • 1.5 lb ground beef
  • 1 large chopped onion
  • 1 pepper, finely chopped
  • 3 cloves garlic, minced
  • 2 tomatoes, chopped
  • 2 Tbsp cilantro
  • 2 Tbsp alcaparrado (chopped capers and/or green olives would work too)
  • 1 tsp ground cumin
  • 1-2 bay leaf
  • 8 oz tomato sauce

 
Directions:

  1. Brown meat on high heat in large sauté pan and season with salt and pepper. Use a wooden spoon to break the meat up into small pieces. 
  2. When meat is no longer pink, add onion and pepper and cook till tender. Drain all juice from pan. 
  3. Add garlic, tomato, and cilantro to the meat and continue cooking on a low flame. 
  4. Add alcaparrado and about 2 tbsp of the brine (the juice from the olives, this adds great flavor) cumin, bay leaf, and more salt if needed. 
  5. Add tomato sauce and 1/4 cup of water and mix well.  Reduce heat and simmer covered; about 20 minutes. I also like to add Tabasco Sauce for taste.
  6. You can freeze this and reheat in a crock pot or on the stove.  Serve with rice and cilantro.

 

Sloppy Joe Meat

 
I cheat and do the McCormick Sloppy Joe Mix.  This is already quick, so it may not even be worth freezing.

  • 1 lb ground beef
  • 1 package of McCormick Sloppy Joe Mix
  • 1 6 oz can tomato paste
  • 1.25 cups of water

Cook the ground beef, add the remaining ingredients and cook for about 10 minutes.  Serve with canned peas and macaroni and cheese (A childhood classic!)
 

Chicken Tikka Masala

 
Ingredients:

  • 1 Tbsp garam masala
  • Salt and pepper
  • 4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed and cut into 1-inch cubes
  • 2 Tbsp vegetable oil
  • 1 onion, chopped fine
  • 2 Tbsp grated fresh ginger
  • 3 garlic cloves, minced
  • 1 (28-ounce) can crushed tomatoes
  • 1/4 cup heavy cream
  • 1/4 cup fresh cilantro leaves

 
Directions:

  1. Combine garam masala, 1.5 tsp salt, and 1/2 tsp pepper in bowl. Toss chicken with 1 Tbsp oil and 1 Tbsp spice mixture in separate bowl.
  2. Heat remaining 1 Tbsp oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add onion and cook until beginning to brown, about 5 minutes. Stir in ginger, garlic, and remaining 2 tsp spice mixture and cook until fragrant, about 30 seconds. 
  3. Add tomatoes and chicken and simmer until slightly thickened and chicken is cooked through, about 10 minutes. Off heat, stir in cream.
  4. Freeze.  Reheat in a crockpot or on the stove.  Serve with rice and sprinkle with cilantro.

 

Chicken Tinga

 
Ingredients:

  • 3 chicken breasts
  • 3 cloves garlic – chopped
  • 1 onion - quartered
  • 1 onion – sliced and sauteed
  • Chipotle peppers in adobe sauce – bigger can
  • 1 Tbsp tomato bouillon/base
  • Chicken broth
  • Tostadas
  • Crema (Mexican sour cream)
  • Chopped cilantro

 
Directions:

  1. Boil chicken breasts, garlic, and quartered onion in water for roughly 45 min or until tender.
  2. Reserve the chicken broth.  Shred chicken and heat in pot with chicken broth to desired amount, chipotle peppers, and tomato base.
  3. Saute sliced onions. Add to pot of chicken.  (You can freeze at this point.)
  4. To serve, spread crème on tostada and place chicken on top. Garnish with cilantro.

 

Thai Curry 

 
This dish requires a curry paste.  You can use any type of curry (green, red, panang, massaman, etc)
 
Ingredients:

  • 50 grams of curry paste
  • 350 grams of chicken breasts or thighs cut into 1” cubes
  • 1 cup coconut cream (you can use coconut milk if you can’t find coconut cream, but the cream makes it, well, creamier)
  • 1 cup coconut milk  
  • Veggies of your choice (zucchini, mushrooms, eggplant, green beans, peas, etc)
  • Fish sauce, to taste

 
Directions:

  1. Mix the paste and the coconut cream in a skillet over medium heat and mix until combined.
  2. Add the chicken and 1 cup of coconut milk.  Cook until chicken is done.
  3. Add the veggies and cook until desired tenderness.  (maybe even a little underdone since we will be freezing this and reheating it)
  4. Add fish sauce to taste.  Trust me, fish sauce really makes curry pop!
  5. Freeze.  Serve with rice.

 

Chicken Enchiladas

 
Ingredients:

  • 3-4 boiled chicken breasts, shredded
  • 1 pack tortillas (8)
  • Sour cream, enough to coat chicken
  • 1 medium onion, diced
  • Cayenne pepper, to taste
  • Salt and pepper, to taste
  • Banana peppers, canned jalapeno peppers, OR 1 can diced green chilis
  • Shredded cheddar cheese
  • Green enchilada sauce or salsa verde (next recipe)

 
Directions:

  1. Combine chicken, sour cream, onion, cayenne, S&P, peppers, and cheese in large bowl.
  2. Lightly brown tortillas on the stove in a skillet. Fill and roll tortillas. Place enchiladas in a 9x13 pan.
  3. Sprinkle with shredded cheese and freeze.  If using fresh salsa verde, freeze it seperate.  
  4. To serve, pour enchilada sauce or thawed salsa verde over. Bake covered for 30 min at 350, or until you think it’s done.

 

Salsa Verde

 
Ingredients:

  • Large bunch of cilantro
  • 8 serrano peppers (to taste)
  • ½ head of garlic
  • 2 onions
  • 25 tomatillos

 
Directions:

  1. When choosing tomatillos, choose green, not yellow. 
  2. Blend all ingredients until chunky or smooth. Makes about a gallon.
  3. Can be frozen.

 

Mom’s Lasagna

 
Ingredients:

  • 2 lbs ground beef
  • 2 cloves garlic, minced
  • 1 medium onion, diced
  • Sliced mushrooms, sauted
  • 1 regular can of tomato sauce
  • 1 large can of whole tomatoes, chopped
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp dried parsley flakes
  • 2 Tbsp brown sugar
  • 1 large tub cottage cheese
  • 1 egg, beaten
  • 1 cup grated cheddar cheese
  • 10 lasagne noodles, boiled

 
Directions:

  1. Brown the ground beef and season with salt and pepper.  Add the garlic and onion.  Drain the fat.
  2. Add mushrooms, tomato sauce, chopped whole tomatoes, oregano, thyme, parsley and brown sugar.  Cook over low heat for about 15 minutes.
  3. To make the cheese mixture, mix the cottage cheese, egg, and cheddar cheese.
  4. When boiling the noodles, add oil to the pot so they don’t stick together.  Put noodles in cold water until ready to use.
  5. Layer:
    1. Half of meat mixture
    2. Five noodles
    3. Cheese mixture
    4. Five noodles
    5. Remaining meat mixture
  6. Bake at 350 degrees until brown and bubbly (about 45 min to 1 hour).
  7. Sprinkle with shredded mozzarella cheese on top until golden brown crust forms (about 10 minutes).  Cook 10-15 minutes before serving.

 
** For frozen prep, layer your lasagna, freeze, bake, and add mozzarella towards the end of baking.
 

Chili

These ingredients might need some tweaking.  I just add what looks good to me!
 
Ingredients:

  • 1.5 lb ground beef
  • 1 onion, diced
  • 1 can pinto beans
  • 1 can kidney beans
  • 1 large can of diced tomatoes (Sometimes I add tomato sauce if I want it soupier)
  • 1 packet of McCormick Chili Seasoning
  • Optional: 1 can of diced green chilis

 
Directions

  1. Cook the ground beef in a pot.  Season with salt and pepper.
  2. Add diced onion and cook until soft and translucent.  Drain the fat.
  3. Add the tomatoes, seasoning packet, and beans.  Cook for about 20 minutes or so.  
  4. You can freeze this and reheat on the stove or crock pot.

 

Crock Pot Pulled Chicken

 
Ingredients

  • 6 skinless, boneless chicken breasts
  • 1 (12 ounce) bottle barbeque sauce
  • 1/2 cup Italian salad dressing
  • 1/4 cup brown sugar
  • 2 tablespoons Worcestershire sauce

 
Directions

  1. Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
  2. Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.
  3. Shred and freeze in ziplock bags.

 

Goulash

 
Ingredients:

  • 1 lb elbow noodles
  • 1.5 lb ground beef
  • 1 onion, diced
  • 1 large can of whole tomatoes, chopped.  Or you can use diced tomatoes.

 
Directions:

  1. Cook the ground beef in skillet.  Season with salt and pepper.
  2. When meat is cooked, add onions and cook until soft and translucent.  Drain fat.
  3. Add tomatoes.  At this point, you can freeze.
  4. To serve, thaw and mix with cooked elbow noodles.  I like to put a little sugar on mine, but my husband doesn’t 🙂

 

Cheesy Taco Bake

 
Ingredients

  • 1 cup uncooked brown rice
  • 1 yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 jalapeno, diced
  • 20 oz lean ground beef
  • Green pepper, chopped
  • 1-2 tsp fresh lime juice
  • 2 Tbsp chili powder
  • 1 tsp oregano
  • ½ tsp thyme
  • 2 tsp cumin
  • 1/3 cup cilantro, chopped
  • 1 (15 oz) can tomato sauce
  • 1 cup Shredded Cheddar Cheese

 
Directions

  1. Preheat oven to 350. Spray a 9x13 baking dish with EVOO, set aside.
  2. Boil brown rice in water on stovetop. Set aside
  3. In a 12” pan, spray with EVOO or cooking spray, add onion, garlic, jalapeno, and sauté over medium-high heat for 1 minute.
  4. Add ground beef, breaking it up as it browns. Cook for about 5 minutes and add green pepper.
  5. Cook for 3-4 minutes, or until meat is no longer pink.
  6. Add lime juice and seasonings. Stir to combine. Adjust seasonings to taste.
  7. Remove from heat – add rice, tomato sauce, and 1/4 cup of cheese to the skillet and stir to mix well.
  8. Pour mixture into baking dish. Top with remaining cheddar, cover, and freeze.
  9. To cook while frozen, cover with foil and bake for 40 minutes.
  10. Remove foil and bake an additional 10 minutes or until cheese is melted and edges are bubbling. Remove from oven and let cool for 10 minutes.

 

Tuscan Chicken Pasta

 
Ingredients

  • 1 (16oz) box of bowtie pasta
  • 2 Tbsp butter
  • 4 cloves garlic, finely minced or pressed through a garlic press
  • 1 tsp dried basil
  • 8 oz cream cheese, softened and cut into 8 pieces
  • 8-oz jar sun-dried tomatoes, drained and chopped
  • 2 cups milk
  • 6 oz Parmesan cheese, grated (about 2 cups)
  • ½ tsp ground black pepper
  • ½ tsp salt, more to taste, if needed
  • 3 chicken breasts, baked and cubed into 1 inch pieces

 
Directions

  1. In a medium pot or skillet, melt the butter over medium heat. Add garlic and cook for about 2 minutes, stirring the whole time. Stir in the dried basil. Add the cream cheese, stirring with a whisk until mixture is smooth. It will look curdled at first, but with constant whisking for 2-3 minutes, it will become a smooth creamy paste. Stir in the sun-dried tomatoes.
  2. Over medium heat, add the milk and whisk quickly and constantly until it becomes into the sauce. Stir in parmesan cheese, pepper and salt. Cook over medium heat, stirring until the cheese is melted and the sauce is the desired consistency, 5-10 minutes. Serve over hot, cooked noodles. I put my chicken on top, or you can mix it in. You actually don’t even need chicken you don’t want it!
  3. When making them into freezer meals – put the noodles and sauce into two 9×9 foil tins. Wait until it cools down a little, place foil on top, and stick in the freezer.
  4. To cook when frozen: Bake at 350 degrees for 40 minutes or until heated through
  5. To cook when frozen but then thawed: Bake at 350 degrees for 30 minutes or until heated through.

 

Freezer Crockpot Beef Stew

 
Ingredients

  • 2 lb, grass-fed beef chuck roast, fat-trimmed and cut into bite-sized pieces
  • 3 carrots, peeled and chopped
  • 2 celery ribs, chopped
  • ½ onion, chopped
  • 2 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 bay leaf
  • ½ tsp salt
  • ¼ tsp pepper
  • ½ cup barley
  • 7 cups beef broth
  • 1 gallon-sized plastic freezer bag

 
Directions:

  1. Label your freezer bag with the name of the recipe, cooking instructions, and “use-by” date.
  2. Combine all ingredients (except beef broth) in a gallon-sized plastic freezer bag, adding the beef to the bag last so it’s the first ingredient poured into the crockpot.
  3. Remove as much air as possible, seal, and freeze for up to three months.
  4. When ready to eat, thaw overnight in the refrigerator or in a bowl of cold water.
  5. Add to crockpot with beef broth and cook on “low” setting for 8 hours or until carrots are soft.
  6. Remove the bay leaf and enjoy!

 

Southwestern Chicken and Rice

 
Ingredients

  • 2 cups cooked brown rice
  • 15 ounces drained and rinsed canned black beans
  • 1 cup drained canned whole kernel corn
  • ½ cups salsa
  • 1 teaspoon cumin
  • 2 cups chicken, shredded
  • ½ cups cheddar cheese, shredded

 
Directions:

  1. In a large mixing bowl, combine rice, beans, corn, salsa, cumin, and chicken.
  2. Divide among  desired number of baking pans and top with cheese.
  3. Cover tightly with foil. Label and freeze.
  4. Bake from frozen at 350 for 1 hour or until cheese is melted and is warmed through.

 

Freezer Mac & Cheese

 
Ingredients:

  • 1 box elbow pasta
  • 3/4 stick of butter
  • 1 cup milk
  • 3 eggs beaten
  • 16 oz mozzerella cheese
  • 16 oz cheddar cheese

 
Directions

  1. Cook elbow macaroni noodles as directed, drain and rinse and return to pot.
  2. Mix remaining ingredients together and add to the pot. Stir well until cheese is melted.
  3. Spray a foil pan with cooking spray and dump the pasta mixture in. You can freeze it at this point if you want to deliver it frozen.
  4. Bake at 350 for 1/2 an hour to 45 minutes (if this is frozen it will probably need to cook longer)

 

Pepperjack Chicken Taquitos

 
Ingredients:

  • 8 oz. cream cheese
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin
  • 2 Tbsp lime juice
  • 1 6oz. can green chilies or 1/2 cup salsa verde
  • 3 cups chicken, cooked and shredded
  • 1.5 cups shredded pepperjack cheese
  • 20 small tortillas

 
Directions

  1. Soften cream cheese in a bowl. Mix in the spices, lime juice, chilies (or salsa), chicken, and cheese.
  2. Add 2 Tbsp of mixture to each tortillas and roll.
  3. To freeze, place on wax paper on a cookie sheet and stick in the freezer for 30 minutes.
  4. Remove from cookie sheet and place in a zip-locked gallon bag.
  5. When ready to cook, brush with oil and sprinkle with salt.  Bake at 425 degrees for 15-20 minutes.

 

Lasagna Roll Ups

 
Ingredients:

  • 8 oz ground beef.
  • 1-24 oz. jar pasta sauce
  • 2 Tbsp onion powder
  • 2 Tbsp garlic powder
  • 2 eggs, beaten
  • 15 oz container ricotta cheese
  • 1/2 cup parmesan cheese
  • 2 cups mozzarella cheese
  • 1 Tbsp basil
  • 1 Tbsp oregano
  • 12 lasagna noodles
  • Salt and pepper to taste

 
Directions:

  1. Brown beef in skillet and mix in the pasta sauce. Season with salt, pepper, onion powder, and garlic powder.
  2. In a bowl, combine eggs with ricotta, parmesan, and half of mozzarella and mix well. Season with salt, pepper, oregano, and basil.
  3. Cook noodles as directed and lay flat out on wax paper sheets. Place 1 Tbsp of meat mix on the noodle and spread evenly.
  4. Place 1 Tbsp of the cheese mixture and spread evenly.
  5. Gently roll up the noodles carefully, top with remaining mozzarella, and freeze.
  6. To cook frozen, bake at 350 degrees for 30 minutes.

 

Beef, Bean, and Cheese Burritos

 
Ingredients:

  • 1 lb ground beef
  • 1 packet taco seasoning
  • 1 can refried beans
  • 1 bag shredded cheddar cheese
  • 1 medium onion, diced
  • 1 pack large tortillas

 
Directions

  1. Brown beef in skillet and drain well.  Add taco seasoning per directions on packet.
  2. Top each tortilla with 2 Tbsp ground beef, 2 Tbsp refried beans, and 2 Tbsp cheddar cheese.
  3. Top with onions and fold into a burrito.
  4. Wrap burritos in wax paper and then in tin foil. Place in gallon freezer bag.
  5. To cook, remove from foil and paper and wrap in paper towel. Microwave for 2-3 minutes.

 

Breakfast Burritos

 
Ingredients:

  • 12 eggs, scrambled
  • 1 lb bacon OR 1 lb ground sausage (your choice)
  • 1 package shredded cheddar cheese
  • Veggies you fancy: onions, spinach, mushrooms, tomatoes, bell peppers (etc-optional)
  • 1 pack large tortillas

 
Directions:

  1. Lay each tortilla on wax paper and top with either sausage or bacon, eggs, and veggies of choice.
  2. Spoon 2 Tbsp shredded cheddar cheese on top.
  3. Fold burrito and wrap in wax paper and then tin foil.
  4. Place into gallon bags and freeze.
  5. To cook, microwave for 2-3 minutes.

 

Slow Cooker BBQ Pork Spareribs 

 
Ingredients: 

  • 1-2 lbs of country-style pork ribs 
  • 1.5 cups ketchup 
  • 1.5 Tbsp Old Bay Seasoning (or seasoned salt) 
  • 1/2 tsp liquid smoke 
  • 1/2 cup brown sugar 
  • 1/2 cup white vinegar

 
Directions: 

  1. Place pork in resealable gallon-sized freezer bag. Mix remaining ingredients together in a bowl and pour over pork. Mix together in bag and zip closed.
  2. When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook in crock pot on HIGH for 3-4 hours or LOW for 6-7 hours.

 

Teriyaki Chicken Thighs

 
Ingredients:

  • 8 chicken thighs
  • 1 cup teriyaki sauce (I LOVE Veri Veri Teriyaki sauce from Soy Vay!)
  • 1 cup water
  • 2/3 cup light brown sugar
  • 3 cloves garlic
  • ginger slices

 
Directions:

  1. Add contents to freezer bag and place in freezer. Make sure to get rid of any extra air in the bag.
  2. To cook, thaw and dump contents in crockpot and cook for 4-6 hours on low.

Beef & Broccoli

 
Ingredients:

  • 2 lb. flank steak
  • 1 can beef broth
  • 1/2 cup soy sauce
  • 1/3 cup light brown sugar
  • 2 cloves garlic, minced
  • 1 Tbsp sesame oil
  • 2 Tbsp cornstarch
  • 1 bag frozen broccoli (or 2 cups fresh)
  • 2 cups brown rice

 
Directions:

  1. Mix beef and sauce ingredients, place in bag.
  2. If you bought fresh broccoli, place in its own gallon freezer bag.
  3. Thaw and cook on low for 3-4 hours.  Serve with rice.

 

Lactation Bites

 
Ingredients:

  • 1 cup oats
  • 1/2 cup peanut butter (I used chocolate PB!)
  • 1/2 cup ground flaxseed
  • 1 cup coconut, shredded
  • 1/3 cup honey
  • 1/2 mini chocolate chips

 
Directions:

  1. Combine dry ingredients in a mixing bowl and then mix in the wet ingredients.
  2. Refrigerate this mixture for one hour.
  3. Remove and roll into ping pong sized balls.
  4. Wrap individually and store in a gallon freezer bag to freeze.

 

Lactation Smoothie Packs

 
Ingredients:

  • 1 gallon vanilla almond milk
  • 1 container rolled oats
  • 2 bunches of bananas
  • 1-2 packs of frozen strawberries
  • ground flax seeds
  • 1 jar almond or peanut butter

 
Directions:

  1. To make each pack, place 1 banana, 1/2 cup strawberries, 1/4 cup oats, 1 tbsp nut butter, and 1 cup almond milk in a ziplock bag.
  2. Sprinkle in flax seeds.
  3. Seal bag and freeze.

 

Soft and Chewy Lactation Cookies

 
Ingredients

  • 1 cup butter
  • 1 cup brown bugar
  • 1/2 cup granulated sugar
  • 1 egg + 1 egg yolk
  • 1 tsp vanilla
  • 2 cups flour
  • 1 cup rolled oats
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cups white chocolate chips
  • 3/4 cups walnuts, broken into pieces
  • 1/4 cups hemp seeds (or flax/chia seeds)

 
Directions

  1. Melt butter in saucepan. Add brown and granulated sugar and stir until smooth. Chill for approximately 10 minutes. 
  2. Stir egg, egg yolk and vanilla into mixture
  3. Combine flour, oats, baking soda and salt in a separate bowl and stir until well combined. Now add it to the mixture. 
  4. Stir in white chocolate chips, walnuts and seeds. 
  5. Roll into 1 inch balls, approximately 1 inch in diameter, and chill for at least 2 hours (better yet, overnight)
  6. Preheat oven to 325 degrees F. Cut cookie 'balls' in half and bake on cookie sheet for approximately 10 to 14 minutes.

 

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