Slow Cooker Game Bird Breasts

Slow Cooker Game Bird Breasts
from Sparky via PE

2-3 lbs game bird breasts
2 cans cream of chicken soup or homemade equivalent
2 packets Italian salad dressing mix
1-2 cans lemon-lime soda

Place breasts in zip top bag; add remaining ingredients. Freeze.

To serve: Thaw in refrigerator. Pour into slow cooker. Cook for 4-6 hours on low or until breasts are tender. Serve with mashed potatoes, rice, or pasta.

Slow Cooker Country Style Pork Ribs

Slow Cooker Country Style Pork Ribs
from Freezer Friendz

4 pounds country-style boneless pork or beef ribs
1 (16 ounce) bottle of barbecue sauce
1 large onion, sliced
6 garlic cloves, minced
1/4 cup of honey or to taste
salt and pepper

Place ribs in zip top bag and sprinkle salt and pepper over ribs. Mix barbecue sauce, honey, onions, and garlic in bowl. Pour over ribs. Freeze.

To serve: Thaw in refrigerator. Place contents in slow cooker. Cook for 7-8 hours or until tender. Serve with mashed potatoes or hash browns.

Slow Cooker Cheesy Potato Soup

Slow Cooker Cheesy Potato Soup
from Once a Month Mom

3 cups chicken broth
2 lbs frozen 0'brien hashbrowns
1 1/2 tsp salt
3/4 tsp pepper
3 cups milk
3 cups cheddar cheese, shredded
1/2 cup onions, chopped
2/3 cup celery, chopped

Place all ingredients into slow cooker and cook on low 4-6 hours.  Garnish with additional cheese and sour cream if desired.

Freezing Directions:
Do not cook before freezing.  Place all ingredients into a gallon sized freezer storage bag, placing the potatoes at the bottom of the bag.  Label and freeze.  To serve, thaw.  Place contents into slow cooker and cook on low 4-6 hours.

Spicy Lime & Honey Wings

Spicy Lime & Honey Wings
from What’s Cookin’ Chicago

Chicken:
3 lbs chicken wings/chicken drumettes
kosher salt and freshly ground pepper
3 cloves minced garlic
2 Tbsp olive oil

Sauce:
1 tsp grated lime zest
1 cup fresh lime juice
1/4 cup honey
1 tsp ground cumin
1 tsp adobo sauce (from a can of chipotle peppers in adobo sauce - optional)
Kosher salt and freshly ground pepper
chopped fresh cilantro, for garnish (optional)

To prepare the wings in the oven: Preheat the oven to 350 degrees F. Toss the wings in a bowl with salt, pepper, minced garlic and olive oil. Arrange on a baking sheet in a single layer. Cook until just cooked through, about 30 minutes.

To prepare the wings on the grill: Preheat a grill to high. Grill the wings until marked, 10 to 15 minutes, turning as needed. Transfer the marinade to a saucepan and cook until slightly thick, about 8 minutes (you can do this on the grill as well). Drizzle the wings with the sauce and top with cilantro, if desired.

If you don't have a grill, you can use a grill pan indoors, bake them in the oven or saute in a little butter in a skillet until warmed through.

Make the sauce: Combine the lime zest and juice, honey, cumin, adobo sauce, 1/2 teaspoon salt and 1/2 tablespoon pepper in a bowl. Pour over the warm wings and let marinate at least 30 minutes.

* To make ahead/freezer meal - Place raw uncooked chicken wings and sauce in a gallon sized freezer bag, freeze. When ready to prepare, defrost and bake or grill as outlined above.

Roasted Chicken with Citrus Glaze

Roasted Chicken with Citrus Glaze
from Julia’s Healthy Italian

1 1/2 lbs chicken breast cut into 1" strips (or boneless, skinless thighs)
1/3 cup orange marmalade
8-10 garlic cloves minced
1 tsp salt
pepper to taste
1 tsp Rosemary
1/4 cup olive oil
juice of 1/2 small lemon plus it's zest
1/4 cup honey

Combine all ingredients in a pan and bake in a preheated oven at 450 for 25-30 minutes or until golden on top. No need to turn it!

To freeze: Combine all ingredients in freezer zip top bag; freeze.

To serve: Thaw in refrigerator. Bake in a preheated oven at 450 for 25-30 minutes or until golden on top. No need to turn it!

Baked Potato Casserole

Baked Potato Casserole
from FabuLESS Freezer Recipes

1 pkg frozen diced potatoes
6 slices of bacon cooked and crumbled
2 cups shredded cheddar
1 cup sour cream
2 bunches of green onion, chopped (sautéed in bacon)
salt and pepper to taste

Fry bacon and sauté sliced onions. Let cool. Mix all ingredients. Place in bag.

To serve: Thaw. Place in baking dish and bake for 30 min at 325.

Chicken with Dijon Glaze

Chicken with Dijon Glaze
from Julia’s Healthy Italian

2 lbs chicken thighs, skinless boneless, washed
4 garlic cloves, minced
1/4 cup chopped parsley
1 Tbsp salt
1 tsp pepper
1/3 cup Grey Poupon dijon mustard
1/4 cup balsamic vinegar
1 Tbsp sugar
1/4 cup olive oil
1 tsp dried rosemary

Add all ingredients to a ziplock gallon bag. Remove air and seal bag. Massage chicken until well coated. Let it sit in bag, the longer the better, 10 minutes, an hour, a few hours, overnight, whatever you have to spare. Bake in a single layer (with juices and all) at 450 degrees for 40 minutes.

If you'd like to change it to boneless skinless chicken breasts, simply bake at 350 degrees for 30 minutes and the center is no longer pink.

Freezer Burritos

Freezer Burritos
from Taste of Home

1 1/4 lbs lean ground beef (90% lean)
1/4 cup finely chopped onion
1 1/4 cups salsa
2 Tbsp reduced-sodium taco seasoning
2 cans (15 ounces each) pinto beans, rinsed and drained
1/2 cup water
2 cups (8 ounces) shredded reduced-fat cheddar cheese
12 flour tortillas (8 inches), warmed

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in salsa and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes. Transfer to a large bowl; set aside. In a food processor, combine pinto beans and water. Cover and process until almost smooth. Add to beef mixture. Stir in cheese. Spoon 1/2 cup beef mixture down the center of each tortilla. Fold ends and sides over filling; roll up. Wrap each burrito in waxed paper and foil. Freeze for up to 1 month.

To serve: Remove foil and waxed paper. Place one burrito on a microwave-safe plate. Microwave on high for 2-1/2 to 2-3/4 minutes or until a thermometer reads 165°, turning burrito over once. Let stand for 20 seconds. Yield: 12 servings.

Coconut Curry Kebabs

Coconut Curry Kebabs
from Once a Month Mom

2 pounds country style pork ribs (boneless)
14 ounces canned coconut milk
2 Tbsp curry paste, more or less to taste (any color)
3 Tbsp lime juice
2 Tbsp natural peanut or other nut butter
coarse salt and pepper, to taste

Cut pork into 2 inch cubes and place in a freezer bag. In a food processor combine coconut milk, curry  paste, lime juice, and peanut butter. Pour half of coconut milk mixture into the bag with the pork. Refrigerate the other half of the coconut milk mixture for dipping. Marinade for at least one hour. Drain excess marinade. Skewer meat with bamboo skewers and season with salt and pepper to taste. Cook over a hot grill 5-7 minutes each side or until pork is cooked through. Serve with remaining coconut mixture and cooked brown rice and grilled vegetables if desired.

To freeze: Prepare meat and marinade as directed above. Store meat and half of coconut mixture in one freezer bag. Freeze remaining coconut mixture in a separate bag (to be used for dipping).

To serve: Thaw and drain excess marinade. Follow grilling directions above.

Sausage Hash

Sausage Hash
from FabuLESS Freezer Cooking

1 lb ground sausage
1 cup shredded carrots
½ cup finely chopped onion
3 cups frozen potatoes cubes
1 cup shredded mozzarella cheese

Cook ground sausage thoroughly in pan. Add onion and carrots and cook for 5 more minutes. Place sausage with onion and carrots in gallon-sized bag. Put potatoes and cheese in 2 separate bags and place in gallon-sized bag. Hint: make sure the meat has cooled down before placing the bag of cheese in there.

To serve: Thaw meat mixture in fridge overnight. Heat frozen potatoes in pan with a little hot oil, and then add meat to pan. Simmer for 20 minutes. Add salt and pepper to taste. Sprinkle with cheese. Let melt and serve.

Ranch Cheddar Burgers

Ranch Cheddar Burgers
from Once a Month Mom

2 lbs ground beef
1 cup shredded or cubed cheddar cheese
3 Tbsp Ranch Dressing Mix

Combine beef, ranch dressing mix and shredded cheddar cheese. Gently shape 6 patties of equal size and thickness. With your thumb, or back of a spoon, make a shallow indentation about 1 inch wide in the center of each patty. This helps that patties to cook evenly. Place a small square of wax or parchment paper between each patty and place in gallon size freezer bag. Freeze up to 3 months.

To serve: Thaw desired number of patties. Grill patties over direct high heat with the lid closed as much as possible, until cooked to medium doneness – 8-10 minutes, turning once. Or cook in fry pan on stovetop over med- high heat until done. If desired, during the last minute of grilling/frying, place a slice of cheese on each patty to melt. Serve warm on hamburger buns with tomatoes, lettuce and ranch dressing.

Lemon Pepper Chicken

Lemon Pepper Chicken
from Favorite Family Recipes

4 chicken breasts
1/2 cup olive oil
1/4 cup lemon juice
1 Tbsp lemon pepper
Parmesan cheese

Marinate chicken in oil, lemon juice, and pepper. Remove chicken and discard marinade. Sprinkle with Parmesan cheese and grill or bake in oven for 45 minutes at 350 degrees.

The Texas Squealer Burger

The Texas Squealer Burger
from Food.com

1 1/2 lbs 80% lean ground beef
12 slices bacon, uncooked
1 1/2 Tbsp grill seasoning
1 tsp garlic powder
1 Tbsp minced dried onions
1/4 cup Worcestershire sauce
salt and pepper

Begin by chopping the raw bacon finely with a sharp knife. I slice it in half, then in strips, then dice it. The key is to make it small. I do not recommend a food processor because it heats the bacon up too much and can become gummy. Gently mix all ingredients in a large bowl and add the bacon. Form into 6-8 patties and put in the freezer.

To serve: Defrost burgers. Grill patties approximately 5 minutes on each side. Allow them to rest 5 minutes before serving. Top with cheese if you wish and any of your favorite toppings.

Slow Cooked Buffalo Chicken

Slow Cooked Buffalo Chicken
from Once a Month Mom

3 lbs boneless, skinless chicken
12 oz buffalo wing sauce
1 oz dry ranch dressing mix

Place chicken, Buffalo sauce, and Ranch mix in a slow cooker. Cook on high 3-4 hours or low 5-6 hours or until meat easily shreds with two forks (time will depend on how many servings you are making.). Shred and serve shredded meat in toasted deli rolls, on nachos, over hot cooked noodles or rice, etc. *You may want to add a touch more buffalo sauce to the cooked meat when you serve, to taste.

Prepare meat as above and allow to cool after shredding. Portion into freezer bags, seal, label, and freeze. To serve: Reheat in microwave, stovetop, or slow cooker until warm and serve in toasted deli rolls, on nachos, over hot cooked noodles or rice, etc.

Alternative: place chicken, sauce, and dressing mix in freezer bags. Seal, label, and freeze. To prepare: Thaw. Place contents of bag in slow cooker and cook on low 6-7 hours or until meat easily shreds with two forks. Serve as indicated.

Teriyaki Pork Chops

Teriyaki Pork Chops
from Food.com

2/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/3 cup rice wine vinegar
3 garlic cloves, minced
1 tsp ground ginger
8 pork chops, 1 inch thick

Combine all the ingredients EXCEPT the pork chops in a pan and bring to boil. Cook for 5 minutes. Cool completely. When the marinade is completely cool, place the chops in a labeled freezer bag. Pour the marinade over the chops and close the bag. Make sure the marinade has reached all the pork chops. Label, seal and freeze.

To serve: Thaw completely in the refrigerator. Grill chops, discarding marinade, until completely cooked, about 7 or 8 minutes per side.

Chicken Thighs with Lime & Honey

Chicken Thighs with Lime and Honey
from Food.com

12 boneless skinless chicken thighs
3 large limes, juice and zest of
8 ounces liquid honey
1 Tbsp grated fresh ginger
1 garlic clove, crushed (optional)

Combine lime juice, lime zest, honey, ginger, and garlic in a large zip top bag. Add chicken and combine well. Squeeze out as much air as possible and freeze.

To serve: Remove from freezer the night before serving and defrost all day in the fridge; chicken will marinate as it defrosts. Transfer thighs to a roasting pan and bake at 350 for 25-30 minutes, or until chicken is cooked through. You can also cook this chicken on the BBQ/grill if desired.

Baked Shrimp Scampi

In December I made this for a little mini-swap I did with a couple friends. So good!!! The butter sauce was delicious on pasta. While the shrimp was sort of a splurge I figured that since I only made three meals it was justifiable.

Baked Shrimp Scampi
from What's Cookin Chicago
2 lbs. (12 to 15 per pound) uncooked shrimp
3 Tbsp good olive oil
2 Tbsp dry white wine
kosher salt and freshly ground black pepper
12 Tbsp (1 1/2 sticks) unsalted butter, at room temperature
4 tsp minced garlic (4 cloves)
1/4 cup minced shallots
3 Tbsp minced fresh parsley leaves
1 tsp minced fresh rosemary leaves
1/4 tsp crushed red pepper flakes
1 tsp grated lemon zest
2 Tbsp freshly squeezed lemon juice
1 extra-large egg yolk
2/3 cup panko (Japanese dried bread flakes)
lemon wedges, for serving

Preheat the oven to 425. If necessary, peel and devein the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.
In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.

Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer with the tails curling up. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.

* To make ahead/freezer meal - Arrange the shrimp in shrimp in a single layer with the tails curling up in a disposable foil baking dish. Pour the remaining marinade over the shrimp. Spread or scatter clumps of the butter mixture evenly over the shrimp. Cover with a double sheet of foil. Label and freeze. To prepare, remove from freezer and allow to thaw. Bake at 425 for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.

Bacon Wrapped Garlic Chicken with Cream Cheese

Bacon Wrapped Garlic Chicken with Cream Cheese
from Freezer Meal Swap

4 oz cream cheese
1 tsp garlic, minced
1 tsp dried basil leaves
1/8 tsp black pepper
1 1/2 lb chicken, cut into 12 strips
1 lb bacon

In a bowl, combine cream cheese, garlic, basil and pepper. Set aside. On a cooking sheet, place a piece of wax paper, then place six chicken strips on it. Top each piece with an even amount of the cream cheese mixture, then top with another chicken strip. Carefully wrap strips of bacon around each piece. Flash freeze in the freezer. As soon as they are frozen, store in a zip top freezer bag. If you will be leaving them in the freezer for more than a few weeks, wrap each individually in freezer wrap before placing in freezer bag. Defrost in refrigerator overnight. Grill.

Tequila-Lime Chicken

Tequila-Lime Chicken
from Freezer Meal Swap

6 lbs boneless, skinless chicken half-breasts
3/4 cup soy sauce
1/2 cup margarita mix
3 Tbsp tequila
3 Tbsp lime juice
1 Tbsp dry mustard
3 tsp minced garlic

Rinse and trim chicken as desired. Divide chicken evenly among the freezer bags. Combine soy sauce, margarita mix, tequila, lime juice and mustard in a medium bowl. Divide marinade evenly over the chicken. Into each bag measure 1 tsp minced garlic. Seal and freeze.

To cook:
Completely thaw one entree in the refrigerator overnight.

For outdoor cooking:
Prepare a medium-low fire in a gas or charcoal grill. Cook chicken, turning every 5 minutes and basting frequently with the marinade, for 30 minutes, or until an instant-read thermometer inserted into the thickest part of the chicken reads 170. Do not baste chicken during last 5 minutes of grilling. Discard remaining marinade.

For indoor cooking:
Slice each breast in half horizontally, so that no piece is more than 1 inch thick. Arrange the chickens slices on a greased broiler pan. Broil chicken 5 inches from the broiler, turning frequently and basting, for 15 to 20 minutes, or until an instant-read thermometer inserted into thickest part of the chicken reads 170. Do not baste chicken during last 5 minutes of grilling. Discard remaining marinade.

Salsa Meatballs

Salsa Meatballs
from Freezer Meal Swap

3/4 cup mild salsa, well drained
3/4 cup ketchup
3/4 cup firm packed brown sugar
1 Tbsp Worcestershire sauce
1 tsp salt
1 tsp pepper (adjust this to taste)
1 tsp minced garlic
1 small onion cut into wedges or minced onions)
1 tsp chili powder
1 dried bay leaves
2 1/2 lb chicken, meatballs, or beef

Preheat oven to 350 degrees. Combine all ingredients except the meat. Add meat and coat well. Place meat in deep dish baker or a slow cooker and pour excess sauce over top. Cover with foil and bake for 1 1/2 hours. Uncover and bake another 30 minutes. This recipe is meant for bone in chicken but can be used for meat of preference.

Pizza Pasta Casserole Freezer

Pizza Pasta Casserole Freezer
from Freezer Meal Swap

2 lbs ground beef
1 lg onion, chopped
2 (28 oz) jars spaghetti sauce
1 (16 oz) pkg spiral pasta
4 cups shredded mozzarella cheese
8 oz sliced pepperoni and/or Canadian bacon

Cook spiral pasta noodles according to package instructions. While pasta is cooking, in a large skillet over medium heat, brown ground beef and onion together until ground beef is no longer pink; drain fat. Stir in spaghetti sauce and pasta, once noodles are cooked and drained. Spray 2 9x13 baking dishes with non-stick cooking spray, and divide mixture into both casseroles evenly. Sprinkle with cheese and top with pepperoni and/or Canadian bacon. Cool if needed, then cover and freeze.

To cook: Thaw casserole in the refrigerator overnight. Bake at 350 for 35-40 minutes or until heated through.

Slow Cooker Minestrone Soup

Slow Cooker Minestrone Soup
adapted from Meal Planning 101

1 onion
2 stalks celery
3 carrots
2 cloves chopped garlic
4 cups vegetable broth, low-sodium (or chicken broth)
1 can diced tomatoes
1 can mixed beans
2 tbsp tomato paste
2 tsp Italian seasoning (or 1 tsp oregano, 1tsp basil)
pepper
1/4 cup grated Parmesan cheese
1/4 cup sun-dried tomato pesto (from a jar)
1 cup macaroni

Finely chop onion and slice carrots and onion and add them to your slow cooker. Chop garlic and add. Gradually add stock, tomatoes, mixed beans, tomato paste, spices, Parmesan cheese, and pesto. If making right away, turn on low heat until dinner (6-8 hours). When almost ready to serve, fill a large stove-top pot with water and season with salt and bring to a boil. When boiling add macaroni and simmer according to package directions. Add to soup and serve.

To freeze: Combine ingredients as directed above. (Can be combined in the freezer bag for fewer dishes.) Keep macaroni separate.

From frozen: Defrost soup. Place in slow cooker and cook on low heat for 6-8 hours. When almost ready to serve, cook pasta for 7-9 minutes; until al dente. Add to soup and serve.

Kim's Hash Brown Quiche

Kim's Hash Brown Quiche
from Freezer Meal Swap

5 blended eggs plus enough milk to equal 16 oz.
1/2 to 3/4 pkg. of frozen hash browns
1 cup shredded cheese
1 1/2 cups cubed ham
salt and pepper to taste

Spread hash browns in bottom and sides of 13x9 inch pan. Coat hash browns with cooking spray. You can also mix the hash browns in their bag with a bit of butter to coat them. This will help give it a crunchier crust. Bake hash browns in oven at 450 for 20-35 minutes. Remove. Spread ham and cheese evenly across hash browns. Pour egg mixture over ham and cheese. Sprinkle w/salt and pepper. Return pan to oven and bake at 350 for 30-35 minuter or until eggs are done and no longer runny.

From frozen: Remove egg mixture, ham, and cheese. Thaw in refrigerator overnight. return hash browns to freezer until ready to cook. Then follow directions above.

*Try substituting bacon or sausage for the ham.
*Try using cubed potatoes rather than hash browns.
*For a spicier dish, mix some salsa in with the egg mixture.

Shauna's Chicken Enchiladas

Shauna's Chicken Enchiladas
from Freezer Meal Swap

1/2 pkg frozen chicken tenders
Garlic and Herb McCormick Seasoning
16 oz. shredded colby jack cheese
10 oz can or larger of mild enchilada sauce
8 burrito-size flour tortillas

Pour two inches of water in a large skillet. Add chicken and desired amount of seasoning, then cover. Cook until chicken is tender and no longer pink. Drain chicken and chop to desired consistency. Reserve the chicken stock and freeze for use in your own recipe at a later date. If you want to take the easy way out use canned chicken, but it is not as good.

To assemble enchiladas: Grease a 10x13 baking dish. Take a tortilla and place a desired amount of sauce in center. Using a circular motion spread sauce out to edges (like pizza sauce). Place desired amount of chicken lengthwise down the middle. Sprinkle desired amount of cheese on top of chicken. Fold sides in, and then roll-up from bottom (this will keep everything from running out). Put enchiladas in pan until all eight are side by side. Six fit best but if you squish them, all eight fit nicely. Pour remaining sauce over enchiladas and sprinkle top with remaining cheese. Bake at 350 for 25-35 minutes, until cheese is melted and enchiladas are warmed through.

Freezer directions: When assembled cover with aluminum foil and freeze. To bake from frozen, keep covered and bake on 350 for 35 minutes, then uncover and bake 10-15 minutes, until cheese is melted and enchiladas are warmed through. If baking from thawed follow the directions for baking fresh.

Sweet and Sour Chicken

Sweet and Sour Chicken
from Freezer Meal Swap

1 lb chicken, cubed
1 small onion
1 small green pepper
2 tsp white vinegar
1 cup ketchup
1 cup brown sugar
1 can pineapple tidbits-use juice

Cook cubed chicken in fry pan. Add onion and pepper, cook until soft. Add all other ingredients, simmer and serve over rice.

To freeze: Once sauce has simmered let it cool the place in gallon-size freezer bag.
To serve: Thaw in refrigerator. Heat through and serve over rice.

Chile Verde

Chile Verde
from Freezer Meal Swap

1 1/4 cup dry pinto beans or 1-2 cans beans
3 cups water
1 lb (2 cups cooked) boneless skinless chicken
3 chicken bouillon cubes
1 (4 oz) can chopped green chilies
1 tsp or 1 clove garlic
1 tsp ground cumin
1 tsp salt
3/4 tsp oregano, ground or leaves
2/3 cup chopped onion
1/8 ground cloves
1/8 tsp cayenne pepper

If using dry beans; rinse pinto beans, soak them in cold water overnight, and then drain them. Cut chicken into 1 inch cubes: cook in a small amount of water or oil until no longer pink. Combine chicken with chilies, cumin, oregano, cloves, and cayenne pepper; refrigerate until needed. At the same time, combine beans, water, bouillon cubes, garlic, salt, and onion in a large pot; bring to a boil. Reduce heat and simmer until beans are soft, about an hour. Add more water if necessary. Combine chicken and spices with beans, simmer 10 more minutes. Cool and freeze.

To serve; thaw chili and simmer till heated through stirring occasionally. Top with salsa and grated cheese serve on warmed corn or flour tortillas or serve with rice.