Bringing Baby Home and NOT Going Hungry: Our Two Weeks of Freezer Meals Dinner Plan
In anticipation of having our hands full with the baby, we have decided it would be wise to prepare a couple of weeks worth of dinners and freeze ahead, so that not only the guess work of "what's for dinner?" is taken care of- the actual time and dedication to daily cooking will be minimized. The reality is sinking in that amidst the cloud of love and excitement over this new being will come true exhaustion and loss of the concept of reality. Worrying about a meal plan, grocery shopping, and spending time in the kitchen won't be feasible. And thus, we have come together to create a hard day's work of cooking in exchange for additional
sanity points when baby comes home!
I thought it would be valuable to share this information with my readers because not only do I have friends who are also expecting; I think it would be a great resource for those who would just like to stock the freezer in general for rainy days.... you know, the ones where you get stuck at work late, end up getting sick, or just plain don't feel like being Martha Stewart on the daily.
And so... after hours of internet research for the best recipes, compiling the mother of all grocery lists, and putting it all together, I bring you the following: 14 dinners and a handful of breakfasts in 'freezer friendly fashion'- all for about $200 bucks!
*Disclaimer: I live on a military base overseas where who knows whether or not the taxes, cost of living, shipping and supply/demand affects and or matches up somewhat to the prices comparable to your area.
General notes if you want to use my list:
-I realized that we are an "onion-lover" family... if you don't like onions, i'm not sure you will love this list. ....I also try to shove as many vegetables/healthy options in where possible- so substitute and subtract where you see fit.
-All of my portions are designed for two adults with minimal leftovers... while making this list I tried to be mindful of the fact that while I love casseroles and food in general, I don't love them for three days straight!
-I didn't buy every single ingredient needed, I assume you will have many of the 'staples' I have (see the list below)
-I suggest pairing a few of these meals with fresh sides if possible; salads, garlic bread, etc.
***Just wanted to give a shout out/ super big "Thank-You" to my husband for helping me out with the shopping and cooking ;) ****
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***Just wanted to give a shout out/ super big "Thank-You" to my husband for helping me out with the shopping and cooking ;) ****
Let's get started!
*The Meal Plan*
>Dinners:
1. Pulled Pork Base- good in tacos or sliders
2. Chicken Pot Pie
3. Honey Lime Chicken Enchiladas
4. Creamy Noodle Bake
5. Crockpot Beef & Broccoli
6. Spaghetti
7. Crockpot Chicken Chili
8. Steak 'Fajita-Style' Enchiladas
9. Tuna Casserole
10. Black Bean Soup
11. Pot Roast
12. Broccoli, Chicken & Rice Casserole
13. Lasagna
14. Hearty Stew
>Breakfasts:
1. Sausage Biscuits and Gravy Base
2. Breakfast Burritos
*Recipes*
1. Pulled Pork- Pair with tacos or sliders. I suggest making this first, as you can have it going all day in the crock pot whilst making the other items; then simply divide into freezer bags and have half for dinner that night!Ingredients:
-3lb pork shoulder
-1 bottle of your favorite BBQ sauce
-1/4 lg. onion
-2-3Tbsp. minced garlic
-optional: a few dashes of franks red hot
->Simply put thawed pork shoulder in the crock pot with bbq sauce, onion, garlic, franks and cook on low 6-8 hours. Divide and shred when cooked.
->Label: "Pulled Pork: thaw, heat & serve"
2. Chicken Pot Pie- made this before for Matt and it was a hit!
Ingredients:
-frozen pie crust- feel free to google methods on making your own, in this case I prefer the simple way
-10 oz frozen or canned peas
-8oz other frozen or canned vegetables
-1 large chicken breast (baked and shredded_
-1 Tbsp. garlic
-1 Can cream of celery soup
->Combine all ingredients (peas/vegetables, chicken, garlic and cream of celery and vac seal together. When you are ready to prepare pot pie, simply pull out the vac sealed bag/pie crust and thaw overnight. Follow instructions on the pie crust box for baking.
->Label: "Chicken pot pie: thaw in fridge overnight with pie crust then bake according to directions"
3. Honey Lime Chicken Enchiladas- crossing my fingers on these, as I haven't had them.. but they sound great ;)
Ingredients:
-6 tablespoons honey
-1 lime (squeezed for juice)
-1 tablespoon chili powder
-½ teaspoon garlic powder
-2 lg. chicken breasts
-3/4 large onion
-2 Tbsp. garlic
-8-10 fajita-size flour tortillas
-1 pound sharp cheddar cheese, shredded
-16 ounces green enchilada sauce (one can)
-½ cup plain Greek yogurt
-3 Tbsp. Cilantro
-1 lime (squeezed for juice)
-1 tablespoon chili powder
-½ teaspoon garlic powder
-2 lg. chicken breasts
-3/4 large onion
-2 Tbsp. garlic
-8-10 fajita-size flour tortillas
-1 pound sharp cheddar cheese, shredded
-16 ounces green enchilada sauce (one can)
-½ cup plain Greek yogurt
-3 Tbsp. Cilantro
->Mix together the honey, lime juice, chili powder and garlic powder into a Ziploc bag (or other covered container) then add the COOKED shredded chicken. Sauté onion and garlic in a little olive oil and add to the meat mixture.
-Lightly grease a 9X12-inch pan with nonstick cooking spray and pour ½ cup of the enchilada sauce on the bottom of the pan. Lay out tortillas and equally fill them with all ingredients while reserving a little enchilada sauce for the top; roll up and lay seem down. Save about 1 cup of cheese to sprinkle on top of enchiladas. Pour remaining sauce on top of the enchiladas and top with cheese. Cover with foil and freeze.
->Label: Honey Lime enchiladas: preheat oven to 350* NO thawing-bake enchiladas for 1 hour covered. Uncover and bake 30 minutes
->Label: Honey Lime enchiladas: preheat oven to 350* NO thawing-bake enchiladas for 1 hour covered. Uncover and bake 30 minutes
Ingredients:
-1lb ground beef
-15 oz can tomato sauce
-8 oz egg noodles
-1/2 cup greek yogurt
-1/2 container small curd cottage cheese
-1/3 cup diced green onions
-2 cups cup shredded sharp cheddar cheese
-Salt and pepper to taste
->Brown and drain ground beef, then add tomato sauce- this is your 'meat sauce'. Meanwhile, get your egg noodles cooking until al dente (drain and empty into medium mixing bowl). Add greek yogurt, green onions, salt & pepper and half the cheese to the noodles. Layer in a 8X8 pan: first with a small amount of meat sauce on the bottom to keep the noodles from sticking. Noodles/meat sauce/Cheese and repeat. Top with remaining cheese. Cover with foil and freeze.
->Label: "Creamy noodle bake: Thaw in fridge. Bake 350* for 25 minutes uncovered."
5. Crock Pot Beef & Broccoli- this is actually more than just "beef & broccoli"- I like to add a few extra vegetables to pizzaz it up!
Ingredients:
1 ½ lbs. boneless beef chuck roast, sliced into thin strips ( I bought it sliced that way)
1 cup beef broth
1/2 cup soy sauce
1/3 cup brown sugar
1 tablespoon sesame oil
3 Tbsp. minced garlic
4 tablespoons cornstarch
4 tablespoons sauce from the crock pot after being cooked
16 oz.Broccoli florets
1 cup baby carrots
1/4 onion (I like it sliced lengthwise or fajita style)
1 can of baby corn
->Mix together beef, beef broth, soy sauce, brown sugar, sesame oil, and garlic, tossing so that all beef is coated. Vac seal and freeze ingredients together. Pull out and let thaw overnight when ready to serve. Placed thawed ingredients in crock pot on high 4 hours; When done, in a small bowl, whisk together cornstarch and cooking liquid to create a slurry, pour into crockpot, stir to mix well. Cook on low for an additional 30 minutes to thicken up the sauce. Best if served with brown rice.
->Label: "Crockpot Beef & Broccoli: Thaw overnight: cook in crockpot on high 4 hours"
6. Spaghetti- yummy!
Okay, so for this one I totally cheated and used the same sauce as I put in my lasagna- Simplify Baby!
Ingredients: (**half recipe if not making lasagna sauce at the same time)
- Two 29 oz cans pasta sauce
-Two 6 oz cans tomato paste
-1 can large black olives, sliced
-1 can artichoke hearts, diced
-3 Tbsp. minced garlic
-1 package of italian sausage
-2 large onions
-olive oil
-Seasonings (as desired) Oregano, italian, pepper.
-> In large stock pot brown italian sausage with onion and olive oil. Meanwhile slice and dice up all of your olives and artichoke hearts. Once browned, add tomato sauces, pastes, and olives/artichoke hearts/garlic/seasonings to your stock pot. Simmer and allow to cool before bagging and freezing. Serve with freshly boiled spaghetti noodles.
->Label: "Spaghetti- heat & Serve"
7. Chicken Chili
Ingredients:
- 2 cans of beans (I use kidney)
-1 large chicken breast, baked and shredded
- 1Tbsp chili powder, 1 Teaspoon hot shot, 1 teaspoon cumin (I typically skip this and just throw in a seasoning packet for chili
-4 oz can diced green chilis
-14 oz can stewed tomatoes
-1/4 large onion, diced
-1 red belled pepper, diced
-1 can of yellow corn, drained
-1/4 cup cilantro
->Dice up your onion and red bell pepper and put in large bowl. Combine all ingredients and mix well. Vac seal and freeze. Simply thaw overnight. Can be heated via stove top, microwave or crock pot. *Best if 'slow cooked' (crock pot).
->Label: "Chicken Chili: Heat & Serve"
8. Steak 'Fajita-Style' Enchiladas- for the tex-mex lover
Ingredients:
- Beef chuck strips (cut length- wise: think fajitas)
-3/4 large onion cut into strips
-1 bell pepper cut into strips
-1 4 oz. can green chilis
-1 can rotel
-1 can corn
-1 can black beans
-1 can red enchilada sauce
-10 oz. pepper jack cheese, shredded
-1/2 cup greek yogurt
-1 packet of taco seasoning. You can use fajita seasoning, but I'm a cumin hater so I go for taco.
-8-10 tortillas
->Brown beef stips in frying pain with slices of onion and bell pepper. Once cooked (I undercook just a bit to prevent from drying out the meat and making the vegetables soggy), put in large mixing bowl. Add all canned ingredients (drain the corn, black beans and green chilis). Add greek yogurt and taco seasoning. Add half of the cheese and half of the enchilada sauce. Roll ingredients into tortillas in 9X12 pan. Cover with remaining enchilada sauce and pepper jack. Cover dish with foil, allow to cool then freeze.
->Label: "Steak Fajita Enchiladas: Thaw, uncover, and bake 375* 30 mins"
9. Mediterranean Style Tuna Casserole- comfort food nummy-ness!
Ingredients: *disclaimer: I discovered after making this that it actually makes 2 8x8 trays of casseroles, so adjust accordingly if you wish; I left the portions as-is because I didn't mind having an extra considering they stay good in the freezer for a few months.
-1/4 large onion
-10 oz egg noodles
-8 oz frozen peas
-1 large can or 2 small cans of drained tuna (depending on how much tuna you like)
-1 can cream of celery soup
-1/4 cup greek yogurt
-1/4 cup milk
-2 cups shredded sharp cheddar
-1 can artichoke hearts
-1/2 jar or bag of sun dried tomatoes
->Boil egg noodles al-dente and drain. Dice onion. Combine all ingredients (reserving 1/2 the cheese) and lay out in 8X8 pan and top with remaining cheese. Cover with foil and freeze.
->Label: "Tuna Casserole: Thaw overnight: Bake at 350* 20 mins" ... be sure when you bake that cheese looks bubbly/golden before pulling out of the oven.
10. Black Bean Taco Soup: serve with tortilla chips or corn bread.
Ingredients:
-1lb ground beef, 95% lean meat ( (or ground turkey tastes so good in this recipe too!) )
-1/2 large chopped onion
-1 bell pepper, diced
-1 packet of taco seasoning
-1can (16 oz) yellow corn ( (undrained) )
-1can (16 oz) black beans ( drained)
-1can (14 oz) stewed tomatoes
-1can (14 oz) tomatoes ( diced )
-1can (8 oz) tomato sauce
-1can (4 oz) green chiles ( diced )
-1/2 can or package sun dried tomatoes
*add cilantro if desired. Dallop with sour cream or greek yogurt.
-> Brown beef with onion in frying pain then drain; add taco seasoning. Allow burger to cool and add remaining ingredients into a bag along with it and freeze. Thaw overnight, heat and serve- best if heated in crock pot on low 3 hours.
->Label: "Black Bean Taco Soup: Heat & Serve"
11. Pot Roast
Ingredients:
-1 small pot roast cut
-1 can cream of mushroom
-1 packet of brown gravy mix
-1 packet of french onion soup mix
-1/4 large onion
-1/2 bag baby carrots
-2 cut ribs of celery
-1 can of mushrooms or a handful of sliced fresh button mushrooms
-2 red potatoes, diced
->Mix all ingredients and put in freezer bag. Pull out to thaw the night before. Cook on low in the crockpot 8 hours. Serve over rice.
12. Broccoli, Chicken & Rice Casserole
Ingredients:
-3 cups cooked rice (I use brown)
-2 large chicken breasts, baked and shredded
-2 cups chopped broccoli, lightly steamed (can use frozen or fresh)
-1 can cream of mushroom soup
-1 can cream of celery soup
-2 cups shredded cheddar cheese
salt and pepper to taste
->Once rice ad broccoli have cooled, combine all ingredients in a large bowl and mix well. Place in 8X8 baking dish and freeze. Allow to thaw overnight before baking.
->Label: "Broccoli Chicken Casserole: Thaw overnight. Bake at 350* 30 mins"
13. Lasagna- this is one I would pair with salad and garlic bread if possible, but would work greatly as a stand-alone dish if needed->Label: "Broccoli Chicken Casserole: Thaw overnight. Bake at 350* 30 mins"
Ingredients:
-'meat sauce mix'**See spaghetti sauce above for this...
-1 container of small curd cottage cheese
-2 eggs
-1 7 oz container of Parmesan cheese
-1 lb. mozzarella cheese
-1 box of lasagna noodles
->Boil lasagna noodles until el dente. Meanwhile, prepare "white sauce mix" by combining cottage cheese with Parmesan cheese, 2 eggs and 3/4 the mozzarella cheese in mixing bowl. If you haven't already, prepare 'meat sauce mix'. Once finished with each mix, drain noodles. Layer in 9X12 pan, starting with a small amount of 'meat mix' to prevent noodles from sticking to the bottom. Layer: noodles/'white mix/'meat sauce mix' twice, then top with remaining cheese. Allow to cool before covering and freezing.
->Label: "Lasagna- Thaw overnight. Bake 375* 45mins covered, then 15 minutes uncovered"
14. Hearty Stew
Ingredients:
-1lb beef stew cubes
-1/2 bag of baby carrots
-3 red potatoes, cubed
-1/4 diced large onion
-1 packet of dry onion soup mix
-1 can stewed tomatoes
-1 8 oz can tomato sauce
-10 oz frozen peas
-1 zucchini cubed
-> Combine all ingredients in freezer bag. Thaw overnight before cooking. Place in crock pot and cook on low 8 hours.
->Label: "crock pot beef stew: Thaw overnight, cook on low 8 hours"
Lastly, our two breakfast meals...
1. Sausage Gravy base for biscuits and gravy (makes 2 servings for 2 people)
Ingredients:
-2 packs of country gravy mix
-1 roll of jimmy dean sausage (flavor of your choice)
->Brown sausage in frying pan then drain. Meanwhile, whisk gravy mix on stove top as directed on package. Combine the two and allow to cool, then divide into portions and place in freezer bags. Thaw and reheat, serve with freshly baked biscuits.
2. Breakfast burritos- you can add or subtract whatever you desire in these. Yields 24 burritos
Ingredients:
- 12 Tortillas
-1 lb sharp cheddar cheese shredded
- 8 eggs
-1 roll jimmy dean breakfast sausage (flavor of your choice)
-1/2 bag homestyle potatoes (cubed- I use O'brien)
-1 jar of salsa
->Brown and drain sausage. Meanwhile scrable eggs and fry them up. Allow the sausage and egg to cool. Mix all ingredients together and roll into tortillas with sealed ends. Vac seal in packs of two and freeze. Thaw, then can either be heated in the microwave for a few minutes or baked 15 minutes at 375*
**THE MASTER GROCERY LIST**
Meats:
6 large boneless, skinless chicken breasts
1 lb Ground turkey
2 lb Ground Beef
1 pot roast
1 pkg. italian sausage
1 lg. can tuna
3 lb pork shoulder
1 pkg. flank steak (tri tip)
1 pkg. chuck roast thin strips
1 lb. beef cubes for stew
2 rolls of breakfast sausage (I suggest different flavors)
Soups/Seasonings
2 Cream of mushroom
3 Cream of celery
1 beef broth
2 pkg. dry onion soup mix
1 pkg. brown gravy
2 pkg. taco seasoning
2 pkg. country gravy mix
1 pkg. chili seasoning
Mexican food Aisle
1 bottle salsa
1 can red enchilada sauce
1 can green enchilada sauce
1 can rotel
3 4oz cans diced green chilis
2 cans of black beans
28 tortillas
Canned or frozen vegetables/goods
2 cans of kidney beans
1 can large black olives
1 can baby corn
3 cans of corn
2 packages of frozen peas
1 package variety frozen vegetables
1 lb package of frozen cubed or homestyle potatoes
3 14 oz cans and 2 29 oz cans of tomato sauce
3 cans of stewed tomatoes
1 can diced tomatoes
2 6 oz cans tomato paste
1 package or jar of sun dried tomatoes
2 cans artichoke hearts
Vegetables
4 large bushels of broccoli
5 red potatoes
2 bell peppers
6 large onions (I use white)
1 bushel of green onions
1 bushel of cilantro
1 bag of baby carrots
3 cans of mushrooms
1 zucchini
1 lime
Pastas/Rice
egg noodles
1 box lasagna noodles
1 box spaghetti noodles
1 bag Rice (I use brown)
Dairy
1 stick of cream cheese
2 small or 1 large container of small curd cottage cheese
1 lb brick or shredded mozzerella
1 lb brick or shredded pepper jack
4 1lb bricks or shredded sharp chedder
1 container parmesan cheese
1 large container (2.5 cups or more) of greek yogurt
Other:
1 dozen eggs
Sesame seed oil
honey
minced garlic (It's easier to just get a big jar)
freezer safe tins:
4 of the 8X8 size (accounts for extra tuna casserole)
3 of the 9X12 size
tin foil
freezer bags- (I have a vac seal thinggy but large zip locks will work if you don't)
Staples I already have- (you should add if you don't):
milk, italian/oregano seasonings, corn starch, soy sauce, brown sugar, olive oil
***Meathod***
It will truly make your head spin once you have all this stuff.... now what?
Well, to keep things from getting overwhelming I ended up doing this over a course of a few days. I implied a couple of "rules of thumb" when tackling this project- 1. cook 'alike' foods/ingredients at the same time and 2. take advantage of your meal needs for the day (example: do the pulled pork throughout the day so that you can use half of it for dinner that night or make a couple of breakfast burritos on the side to serve that morning while you prep the ingredients for your freezer ones.)
Also, I wouldn't personally tackle the whole cooking extravaganza the same day you do your grocery shopping. Not only is it overwhelming and exhausting, it suggest allowing any frozen meats to thaw so that they are easier to deal with if you aren't in the habit of using your defrost function on your microwave. BUT, if you have the motivation, by all means get it done in a day if you can! The following 'set' style of prepping isn't how I went about it due in part to busy schedules and lack of planning, but if I were to do this again, I would do it as follows: I put these 'sets' up so that you can divide them into half or full days of cooking, depending on your level of ambition, simply as a guide.
Set 1: Pasta meets chicken (well, not really)
Goal: knock out lasagna, spaghetti and set the ground work for chicken dishes.
Preheat oven to 375 and place all of your chicken breasts (thawed) on a baking tray. In the mean time, get all the ingredients you will need for your lasagna and spaghetti sauce out. Once oven is preheated, pop the chicken breasts in there and bake them. Whilst chicken breasts are baking, start your 'meat sauce' for your spaghetti and lasagna. Follow instructions on those two until completion. Pull chicken out and allow everything to cool down. Once your lasagna and spaghetti are put in the freezer, let the chicken shredding begin! Once finished, refrigerate.
Set 2: tortilla madness
Goal: knock out breakfast foods/enchilada dishes.
Start by getting your breakfast sausage going. In the mean time, gather your ingredients for both Honey Lime Chicken Enchiladas and the Steak 'Fajita-Style' Enchiladas. Meanwhile, your sausage should almost be done. Be sure to get your scrambled eggs and gravy mix going on the other burners. Once all that is done, set aside and prep burners for your steak, onions/bell peppers, etc. You should essentially have a station of three things going here- breakfast burrito stuff/ honey chicken enchilada stuff, and steak fajita enchilada stuff. Remember to cook alike ingredients while being mindful of dividing and separating into these three categories.
Set 3: Chicken, Chicken Chicken!
Goal: knock out all dishes with shredded chicken. Bonus: you already did the Honey-Lime Chicken Enchiladas ;) So, that leaves:
Broccoli, Chicken & Rice Casserole, Chicken Chili, and Chicken pot pie
Start by setting up stations for these three, dividing remaining shredded chicken accordingly. Get out your ingredients from the above recipes and get to work!
Set 4: Beef, It's what's for dinner!
Goal: knock out remaining beef related dishes. So, beef stew/pot roast/ Beef & Broccoli/Creamy Noodle Bake
Start by browning your beef for the creamy noodle bake. Meanwhile, get out your ingredients for the stew/bot roast and beef and broccoli. This will be a simple set because three of the four dishes in it will go in the freezer uncooked. Simply follow the list, divide and concur!
Set 5: Randomness
Goal: Finish this madness! For this set, we want to finish what's left: pulled pork, tuna casserole, and black bean soup.
Start (in the morning) by getting your pork shoulder going in the crock pot. Once that's started, gather your ingredients for the black bean soup and tuna casserole. Get the burger meat browning with onion while the egg noodles boil. Follow the recipes and Voilà- you are all set!
HAPPY FREEZER MEAL PREPPING!
Ingredients:
-1lb beef stew cubes
-1/2 bag of baby carrots
-3 red potatoes, cubed
-1/4 diced large onion
-1 packet of dry onion soup mix
-1 can stewed tomatoes
-1 8 oz can tomato sauce
-10 oz frozen peas
-1 zucchini cubed
-> Combine all ingredients in freezer bag. Thaw overnight before cooking. Place in crock pot and cook on low 8 hours.
->Label: "crock pot beef stew: Thaw overnight, cook on low 8 hours"
Lastly, our two breakfast meals...
1. Sausage Gravy base for biscuits and gravy (makes 2 servings for 2 people)
Ingredients:
-2 packs of country gravy mix
-1 roll of jimmy dean sausage (flavor of your choice)
->Brown sausage in frying pan then drain. Meanwhile, whisk gravy mix on stove top as directed on package. Combine the two and allow to cool, then divide into portions and place in freezer bags. Thaw and reheat, serve with freshly baked biscuits.
2. Breakfast burritos- you can add or subtract whatever you desire in these. Yields 24 burritos
Ingredients:
- 12 Tortillas
-1 lb sharp cheddar cheese shredded
- 8 eggs
-1 roll jimmy dean breakfast sausage (flavor of your choice)
-1/2 bag homestyle potatoes (cubed- I use O'brien)
-1 jar of salsa
->Brown and drain sausage. Meanwhile scrable eggs and fry them up. Allow the sausage and egg to cool. Mix all ingredients together and roll into tortillas with sealed ends. Vac seal in packs of two and freeze. Thaw, then can either be heated in the microwave for a few minutes or baked 15 minutes at 375*
**THE MASTER GROCERY LIST**
Meats:
6 large boneless, skinless chicken breasts
1 lb Ground turkey
2 lb Ground Beef
1 pot roast
1 pkg. italian sausage
1 lg. can tuna
3 lb pork shoulder
1 pkg. flank steak (tri tip)
1 pkg. chuck roast thin strips
1 lb. beef cubes for stew
2 rolls of breakfast sausage (I suggest different flavors)
Soups/Seasonings
2 Cream of mushroom
3 Cream of celery
1 beef broth
2 pkg. dry onion soup mix
1 pkg. brown gravy
2 pkg. taco seasoning
2 pkg. country gravy mix
1 pkg. chili seasoning
Mexican food Aisle
1 bottle salsa
1 can red enchilada sauce
1 can green enchilada sauce
1 can rotel
3 4oz cans diced green chilis
2 cans of black beans
28 tortillas
Canned or frozen vegetables/goods
2 cans of kidney beans
1 can large black olives
1 can baby corn
3 cans of corn
2 packages of frozen peas
1 package variety frozen vegetables
1 lb package of frozen cubed or homestyle potatoes
3 14 oz cans and 2 29 oz cans of tomato sauce
3 cans of stewed tomatoes
1 can diced tomatoes
2 6 oz cans tomato paste
1 package or jar of sun dried tomatoes
2 cans artichoke hearts
Vegetables
4 large bushels of broccoli
5 red potatoes
2 bell peppers
6 large onions (I use white)
1 bushel of green onions
1 bushel of cilantro
1 bag of baby carrots
3 cans of mushrooms
1 zucchini
1 lime
Pastas/Rice
egg noodles
1 box lasagna noodles
1 box spaghetti noodles
1 bag Rice (I use brown)
Dairy
1 stick of cream cheese
2 small or 1 large container of small curd cottage cheese
1 lb brick or shredded mozzerella
1 lb brick or shredded pepper jack
4 1lb bricks or shredded sharp chedder
1 container parmesan cheese
1 large container (2.5 cups or more) of greek yogurt
Other:
1 dozen eggs
Sesame seed oil
honey
minced garlic (It's easier to just get a big jar)
freezer safe tins:
4 of the 8X8 size (accounts for extra tuna casserole)
3 of the 9X12 size
tin foil
freezer bags- (I have a vac seal thinggy but large zip locks will work if you don't)
Staples I already have- (you should add if you don't):
milk, italian/oregano seasonings, corn starch, soy sauce, brown sugar, olive oil
***Meathod***
It will truly make your head spin once you have all this stuff.... now what?
Well, to keep things from getting overwhelming I ended up doing this over a course of a few days. I implied a couple of "rules of thumb" when tackling this project- 1. cook 'alike' foods/ingredients at the same time and 2. take advantage of your meal needs for the day (example: do the pulled pork throughout the day so that you can use half of it for dinner that night or make a couple of breakfast burritos on the side to serve that morning while you prep the ingredients for your freezer ones.)
Also, I wouldn't personally tackle the whole cooking extravaganza the same day you do your grocery shopping. Not only is it overwhelming and exhausting, it suggest allowing any frozen meats to thaw so that they are easier to deal with if you aren't in the habit of using your defrost function on your microwave. BUT, if you have the motivation, by all means get it done in a day if you can! The following 'set' style of prepping isn't how I went about it due in part to busy schedules and lack of planning, but if I were to do this again, I would do it as follows: I put these 'sets' up so that you can divide them into half or full days of cooking, depending on your level of ambition, simply as a guide.
Set 1: Pasta meets chicken (well, not really)
Goal: knock out lasagna, spaghetti and set the ground work for chicken dishes.
Preheat oven to 375 and place all of your chicken breasts (thawed) on a baking tray. In the mean time, get all the ingredients you will need for your lasagna and spaghetti sauce out. Once oven is preheated, pop the chicken breasts in there and bake them. Whilst chicken breasts are baking, start your 'meat sauce' for your spaghetti and lasagna. Follow instructions on those two until completion. Pull chicken out and allow everything to cool down. Once your lasagna and spaghetti are put in the freezer, let the chicken shredding begin! Once finished, refrigerate.
Set 2: tortilla madness
Goal: knock out breakfast foods/enchilada dishes.
Start by getting your breakfast sausage going. In the mean time, gather your ingredients for both Honey Lime Chicken Enchiladas and the Steak 'Fajita-Style' Enchiladas. Meanwhile, your sausage should almost be done. Be sure to get your scrambled eggs and gravy mix going on the other burners. Once all that is done, set aside and prep burners for your steak, onions/bell peppers, etc. You should essentially have a station of three things going here- breakfast burrito stuff/ honey chicken enchilada stuff, and steak fajita enchilada stuff. Remember to cook alike ingredients while being mindful of dividing and separating into these three categories.
Set 3: Chicken, Chicken Chicken!
Goal: knock out all dishes with shredded chicken. Bonus: you already did the Honey-Lime Chicken Enchiladas ;) So, that leaves:
Broccoli, Chicken & Rice Casserole, Chicken Chili, and Chicken pot pie
Start by setting up stations for these three, dividing remaining shredded chicken accordingly. Get out your ingredients from the above recipes and get to work!
Set 4: Beef, It's what's for dinner!
Goal: knock out remaining beef related dishes. So, beef stew/pot roast/ Beef & Broccoli/Creamy Noodle Bake
Start by browning your beef for the creamy noodle bake. Meanwhile, get out your ingredients for the stew/bot roast and beef and broccoli. This will be a simple set because three of the four dishes in it will go in the freezer uncooked. Simply follow the list, divide and concur!
Set 5: Randomness
Goal: Finish this madness! For this set, we want to finish what's left: pulled pork, tuna casserole, and black bean soup.
Start (in the morning) by getting your pork shoulder going in the crock pot. Once that's started, gather your ingredients for the black bean soup and tuna casserole. Get the burger meat browning with onion while the egg noodles boil. Follow the recipes and Voilà- you are all set!
HAPPY FREEZER MEAL PREPPING!
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