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.