Yogurt Cookie Freeze

I saw this recipe on the side of a vanilla wafer box. When you live in South Georgia & it's the summer, you look for anything that doesn't require the oven. These sweet little desserts are perfect. My family loved them & we don't have to tell them they are low fat.

Ingredients
1 1/2 c Strawberry low fat yogurt
1 1/2 c Lite whipped topping, thawed
24 Vanilla wafers (regular or reduced fat)
12 medium muffin paper liners

Directions
Place 1 wafer on the bottom of each muffin liner. Mix the yogurt & whipped topping. Spoon the yogurt/whipped topping mixture on top of the wafers. Place a wafer at an angle on the top of mixture (see photo). Freeze for 1 hour or until firm.

Substitute the strawberry yogurt with any flavor. The possibilities are endless.



Recipe adapted from Nilla Wafer box

Apple Cinnamon Crockpot Oatmeal

I know that cooking oatmeal is not time consuming or even difficult to do on the stove; however, I still like to put everything in, turn it on, and walk away.  This version especially intrigued me, because it gave me freezer instructions, as well. I adapted it for my family's tastes. The whole family is loving this on these single digit cold mornings.

 

Ingredients
1 c old fashioned oats
1 c steel cut oats (you can use all old fashioned oats, too. We just like the texture of these.)
1/4 c flax seed (shhhhh..don't tell the kids I added something to make it healthier.  You can leave this out, as well.)
4 c milk
4 tbl brown sugar
2 tbl vanilla
2 tbl cinnamon
2 chopped apples (I have also used pears, bananas, and blueberries so far...apples have been the favorite.)

Directions
Prepare the crock pot by spraying generously with cooking spray.  Combine all ingredients and stir well. Cover and cook on high for 1 to 2 hours or on low for 4-6. Check occasionally for desired texture and consistency.  Do you like it creamy or more on the dry side?

Now for the part, I was most anxious about...to freeze it for quick school morning breakfasts.

 

 

To serve from frozen, take out of the freezer, unwrap, and place in a microwave safe bowl and microwave for 1-2 minutes.  We like ours with more milk on top. Try it out and let us know how you liked it.

Adapted from crockpot365

Cream Cheese Chicken

Meals that prep easily for the freezer and then can go into the crock pot the day you are serving are GENIUS! This is one of those.  We like it served over rice.

Ingredients
2 lbs boneless skinless chicken breasts
1 can cream of chicken soup
8 oz cream cheese, softened
1 package Italian dressing mix

Directions
Mix all ingredients together except for the chicken.  Place chicken in freezer bags or foil pans.  Pour sauce over chicken and freeze.

To serve, place in crock pot and cook on high 4-6 hours or low 8-10 hours, or until chicken is cooked through.

Crack Burgers

We really like these burgers...we came across them on Pinterest while on a search for new freezer cooking meals.  We thought the name was funny. I like to grill them, but when it is really cold outside an indoor griddle makes us ALMOST think it's warm out.

Ingredients
1 1/2 lbs ground turkey (you can use beef, too, if you prefer)
3 tbsp sour cream
2 tbsp Ranch dressing mix
1 tsp garlic pepper
1/3 c bacon, cooked and crumbled
1 c cheddar cheese, shredded

Directions
Combine all ingredients and form into patties. Put on waxed paper to separate the patties.

To serve, thaw and grill until cooked through.  These burgers are very moist, so be careful when you flip them.  If you use turkey, make sure you spray the griddle or the grill with nonstick spray.

Serve with your favorite bun and condiments.

6 servings

Adapted from Pinterest

Chicken Parmigiana

This recipe is from one of my freezer cooking partners.  It is a recipe that we have to make every time that we cook.  Another one that all 8 of our kiddos like.

Ingredients
6 pieces boneless skinless chicken breast
2 eggs, beaten
1 tsp salt
1/8 tsp pepper
3/4 c bread crumbs
1/2 c oil
32 oz favorite pasta sauce
1/2 c Paremesan cheese
8 oz Mozzerella cheese, shredded

Directions
Combine beaten eggs, salt, and pepper.  Dip chicken in egg mixture and then bread crumbs.  Heat oil in skillet until hot; brown chicken on both sides and add to foil pan.  Cover with sauce and paremesan cheese. Cover with mozzerella cheese. Cover with foil and freeze.

To serve, thaw and bake at 350 degrees for 45 minutes. Remove foil the last 10 minutes. Make sure thhat chicken is cooked thoroughly. Sometimes it takes a little longer for meals that start out cold to bake.

Recipe from Heather Halstead- Ohio

Black Bean and Rice Burritos

I kinda have a thing for Mexican food. Somewhere in my lineage is a very Hispanic grandmother- I am convinced. These were a new addition to our freezer cooking menu and we were all a little nervous to try them, because Brown Bag Burritos are so "perfect."  But we are adventurous, so we made BOTH (just in case.)  No worries, these are AMAZING, too. The Pepper Jack Cheese gives it a little extra kick that we all like.

Ingredients
3 c rice
3 cans black beans, drained and rinsed
2 packages taco seasoning
8 oz Pepper Jack cheese, shredded
8 oz Monterrey Jack cheese, shredded
25 medium tortilla shells


Directions
Cook the rice according to the package directions.
In a large bowl, stir the black beans and taco seasoning together. Add the cooked rice and cheeses, stirring to combine.
Fill the tortillas with 1/4 cup of the mixture. Wrap each burrito in foil and freeze in Ziploc freezer bags.

To serve, Microwave unwrapped on a plate for 1-2 minutes.  Serve with your favorite garnishes.

Brown Bag Burritos

I am not sure why they are called Brown Bag Burritos other than the fact that they are so easy to throw in your lunch bag and head out to work with them.  When we freezer cook, these are a "staple."  ALL of our children like them- that's saying A LOT when you are cooking for a total of 8 kiddos.

Ingredients
2 lbs ground turkey, browned
2 cans refried beans
2 cans enchilada sauce
1/2 c water
1/3 c onion, diced
1 packet taco seasoning (or make your own)
1 tsp oregano
2 c shredded Cheddar
20 tortilla shells

Directions
Combine all ingredients except tortillas and cheese.
Mix remaining ingredients together.
Spoon 1/4 cup mixture into the center of each tortilla shell and sprinkle with cheese.  Fold sides in and roll up tightly.

Freezer Directions
Wrap each burrito in foil and freeze in freezer Ziploc bags.  These can be stored 2-3 months, but we NEVER have them that long.  They are normally one of the first things to be gone.

To serve, pull out desired number of burritos. Bake in 350 degree oven for 30 minutes or until heated through.  You can also microwave individual burritos with foil removed for 1-2 minutes depending on the power of your microwave.  (That's how we do it since these are a quick dinner or lunch on the go.  Perfect for when everyone needs to be somewhere fast or is eating at all different times.)  Feel free to add  your favorite toppings- sour cream, salsa, lettuce, etc...

Make 20 servings

Adapted from Pinterest

Crockpot Chicken Fajitas

 

 

 

I made these for dinner. The smell was amazing. My husband said it smelled like we were at the fair. The chicken was so juicy and full of flavor. This was an easy way to make delicious chicken fajitas.

 





Ingredients

1 lb boneless, skinless chicken breast

3 peppers (green, red & yellow), sliced

1 medium onion, sliced

Taco seasoning (see below for my recipe)

1 c chicken broth

Flour tortillas

Favorite toppings (cheese, lettuce, tomatoes, sour cream, etc.)

 

Taco seasoning

4 1/2 tsp chili powder

1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp seasoned salt
1/2 tsp paprika
1/4 tsp cumin
1/2 tsp garlic salt
1/4 tsp sugar
1 tsp dried minced onion
1/4 tsp ground red pepper

 

 

Directions

Place sliced peppers and onion on the bottom of crockpot. Place chicken on top of veggies. Mix chicken broth and taco seasoning. Pour over chicken. Cook on low for 5-6 hours. Shred chicken and build your fajitas.

 

Freezer Directions 

Cook as recipe states, cool and freeze in meal sized portions.  I make a crockpot full of chicken when I do this recipe.  My family loves these.

To serve, thaw and reheat.  They can be reheated in the crockpot, too.

 

Recipe adapted from Pinterest

 

 



Grilled Pork Tenderloin

We love grilling!! One benefit of living in the south is we can do it 365 days a year. If you have never had a pork tenderloin here is a very simple but delicious way to try one. Pork tenderloin is by nature very tender but this marinade makes it even more tender. The entire family loved it.

Ingredients
1 lb pork tenderloin
1/2 c olive oil
1/3 c soy sauce
1/4 c red wine vinegar
2 tbsp lemon juice
2 tbsp Worcestershire sauce
2-3 tbsp fresh parsley, chopped
2 tsp dried mustard
3-4 tbsp minced garlic
Black pepper, to taste

Directions
Combine all marinade ingredients in a large Ziploc bag. Place pork tenderloin in bag and marinate in fridge for 4 hours. Place on hot grill and cook until internal temperature reaches 145 degrees. Let rest 5 minutes before slicing.

Freezer Directions
Follow all above directions above putting in a freezer bag.  Freeze flat.  Thaw and follow directions to cook.  (I have done this one in the crockpot, as well.)

Sweet and Sour Chicken

My family & I give this 10 stars!!! It was absolutely delicious. The chicken was crunchy and the sauce was the best sweet and sour sauce I have ever tasted. I don't think I ever heard so many Mmmms at the dinner table.

Ingredients
3-5 boneless skinless chicken breasts
Salt and pepper
1 c cornstarch
2 eggs, beaten
1/3 c oil (I use olive oil but canola is fine)
3/4 c sugar (I only used 1/2 c)
4 tbsp ketchup
1/2 c vinegar
1 tbsp soy sauce
1 tsp garlic salt

Directions

Cut chicken into 1 inch cubes. Season chicken with salt and pepper. Dip chicken into cornstarch and coat all the way around. Then dip chicken into eggs. Heat oil in large skillet. Cook chicken until browned on both sides. Place in baking dish.

 

Whisk sugar, ketchup, vinegar, soy sauce and garlic salt until smooth. Pour sauce evenly over chicken. Turn chicken so the sauce gets on both sides and then put in the oven at 350 degrees for 15 minutes. Turn chicken and then cook for 15 more minutes. I like to serve with rice.

Freezer Cooking Update
Prepare as directed. Add chicken to foil pans and pour sauce on top. Cover and freeze. To serve, thaw and bake as directed. This is so yummy!


Recipe adapted from: Pinterest

Crockpot BBQ Chicken

My family loved this chicken.  It was easy and delicious.

Ingredients
4-6 boneless skinless chicken breasts
1 bottle BBQ sauce
1/4 c vinegar
1 tsp red pepper flakes
1/4 c brown sugar
1 tsp garlic powder

Directions
Mix BBQ sauce (I used my favori
te - Sweet Baby Rays), vinegar, red pepper flakes, brown sugar and garlic powder. Place chicken in crockpot. Pour sauce over it and cook on low for 4-6 hours.

Freezer Directions
Combine all sauce ingredients in a bowl.  Add chicken to freezer bags and pour sauce over.  Lay flat to freeze. To serve, thaw and cook as directed. (I sometimes put it in the crockpot frozen and increase the cooking time.)


Recipe adapted from: Pinterest

Breaded Ranch Pork Chops

This is a new recipe from our last freezer cooking day!  I can not wait to have these; they looked so good as I was making them.

Ingredients:
1 bottle Ranch dressing
1 cup bread crumbs
1 package Italian dressing mix
2 Tbl. canned Parmesan cheese
1 Tbl. garlic pepper
6 pork chops

Directions
Prepare baking dish with cooking spray.  (If freezing, I am a fan of disposable aluminum pans.)

Mix bread crumbs, Italian dressing mix, Parmesan cheese, and garlic pepper in a large bowl.
On a plate or shallow bowl, squeeze out a layer of Ranch dressing.

Take each pork chop and dip in the Ranch dressing, coating all over and then dip in the bread crumb mixture, making sure the coating is all over the pork chop. Place in prepared baking dish.

Cover pan and freeze.

To serve from frozen
Thaw in refrigerator.  Bake at 350 degrees for 45 minutes or until internal temperature of 165 degrees is reached.  Serve.

Update
These are a family favorite! I recommend serving them with mashed potatoes or rice and pouring the sauce over it all.

Chicken Ranch Tacos

We like these "tacos" in a soft taco wrap with traditional taco fixin's or on a sandwich bun and topped with mozzerella cheese.  Either way, they are quick, easy, and delicious.  Of course, I include the freezer cooking directions.

Ingredients:
3 cups boneless skinless chicken breast, cooked and shredded
1 package taco seasoning or homemade taco seasoning
1/2 cup Ranch dressing

Directions:
Add taco seasoning to the chicken and stir to coat (do not add water.)  Add Ranch dressing and stir to combine well.  You can serve this warm as you cook it, or freeze after preparing.

To serve after freezing:
Thaw and reheat.  Add to tortilla wraps or sandwich buns and choose your topppings. 

Slow Cooker Pot Roast

I love Pot Roast especially after church on Sunday, but I HATE to peel and chop vegetables.  Most of my families' meals are freezer meals. I very rarely "cook" for dinner.  I finally found one that can be prepped and then put in the freezer.  When you are ready to cook, just thaw, and place in the crock pot to cook all day!

Ingredients:
1 package onion soup mix
2 cups hot water
2 pounds beef chuck roast
2 pounds potato, peeled and quartered
2 pounds baby carrots
1 medium onion, quartered

Directions:
Remember, you are NOT cooking this before putting in your freezer.
Start adding vegetables to a gallon freezer bag beginning with the potatoes; this will make sure that the potatoes will be covered up by the onion soup and water that you will add later.  (No brown, icky potatoes!!!!)  Add carrots and onions. 
Mix onion soup mix and hot water together.  Pour over the vegetables in the freezer bag.  If the liquid doesn't cover the potatoes, add enough to cover them.
Place the roast on the top of the veggies.

To serve:
Thaw in refrigerator.  Place all ingredients in slow cooker.  Cook on high for 4-5 hours or on low for 6-8 hours.  Serve.

I have 2 friends that I freezer cook with regularly, and this is one recipe that all of husbands went WOW over!

Favorite Chicken Marinade

This recipe reminds me of one of my favorites from when I worked as a server at Steak and Ale. It was grilled and then topped with tomatoes and melted provolone cheese, but it is DELICIOUS all by itself!

Ingredients
1 cup olive oil
1/2 cup soy sauce
1/2 cup lime juice
3 cloves garlic, minced
1/2 tsp salt
1/2 tsp pepper
3 Tbl brown sugar
8 boneless skinless chicken breasts

Instructions
Combine all ingredients with a whisk, add the chicken, and freeze in a Ziploc freezer bag.

To serve
Thaw and grill.

8 servings

NO BOIL Freezer Manicotti

The reason I didn't make stuffed shells or manicotti very often was the whole boil and try to stuff the cooked noodles. I was so happy to figure out that you don't have to boil the manicotti first.  It was a WONDERFUL moment. And then there is the easy way to fill the shells...READ ON!

Ingredients
2 c cottage cheese fat free small curd
1 1/2 c Mozzarella cheese, shredded
1/2 Tbl Italian Seasoning
1/2 tsp garlic pepper
1/4 c Parmesan Cheese (canned)
8 ounce package of manicotti shells
26 ounces of your favorite pasta sauce.

Directions
In a 9X13 pan or (2) 8X8 pans, coat the bottom with your favorite pasta sauce.

Combine all the filling ingredients in a gallon size Ziploc bag (all ingredients except for spaghetti sauce and shells). Seal the bag and gently knead the ingredients together. When ingredients are mixed together, cut a SMALL corner off (too big and there's a big mess- wonder how I know this?!?!?) Squeeze the bag to fill the shells flipping them to fill each end.

Place in the prepared pan. Cover completely with remainder of sauce and foil the tops of the pans. Place in the freezer.

To serve
Thaw for 24 hours.  Bake covered at 375 degrees for one hour.  Let stand 10 minutes before serving. I top with additional mozzarella cheese the last 5-10 minutes uncovered.

Note from Nikki - I made this recipe but did not freeze it. I placed it straight into the oven. I baked it for 50 minutes. It was delicious! I will definately make this again.

Garlic Cilantro Lime Chicken

This is a regular on my freezer cooking menu- marinated meats are a super fast easy way to stock your freezer with meals ready to cook.

Ingredients
4 boneless skinless chicken breasts
2 Tbl Olive oil
2 Tbl lime juice
2 tsp minced garlic
2 Tbl cilantro
1/4 tsp salt
1/8 tsp pepper

Directions
Mix olive oil, garlic, lime juice, cilantro, salt, and pepper in a bowl.  Add chicken to freezer bag and pour the chicken marinade into the bag. Marinate for at least an hour or freeze until ready to cook.

To Serve
Thaw. Grill.
My friend put these in her crockpot and it was delicious, as well.  As with all of our recipes we share on The Serendipity Bistro, this is a family favorite!

4 servings

Ice Cream Sandwich Cake

In our family, on our girls' birthdays, they get to choose their birthday dinner and cake for me to make. Our oldest is turning 12, this is the cake she requested.  I found the orginal recipe on Pinterest, but since she loves melted peanut butter with her icecream,  (I am blaming the whole peanut butter on icecream craze on Nikki- she introduced that yumminess to ME back in middle school.) This is crazy easy and absolutely delicious.

Anyway, here is my recipe.

Ingredients
12 icecream sandwiches
1 container Cool Whip (I used the light version)
2 Little Debbie Nutty Bars
Peanut Butter

Directions
Place 6 of the icecream sandwiches in the bottom of an 8 inch baking dish, breaking some of them so they will fit.

Spread half of the Cool Whip on top. Crunch a Nutty Bar up and spread out evenly.  Melt peanut butter in microwave (about 20 seconds) and drizzle over the top. Repeat layers. Cover with foil and freeze. Take out of freezer about 15 minutes before ready to serve.

So easy, so yummy.  Guaranteed this will be requested often in my house.

I crunched itup right in the package and then cut the top off and shook out the pieces onto the Cool Whip.

Melted peanut butter.  I had crunchy so that is what I used.

All Done. Ready for the freezer.

You can easily double this recipe and place in a 9X13 pan if you want to feed a large party.  I am sure I will be doing that at some point!

Stuffed Cabbage Soup

I saw this in a magazine & since I love stuffed cabbage I gave it a try. There were a few changes I made to the recipe. One thing I noticed is that more than one cup of water needs to be added at the beginning. I made a notation to increase the water to two or three cups.

Ingredients
1 lb ground chuck
1 small onion, chopped
1 c uncooked rice (I used minute brown rice)
3/4 tsp salt
1/4 tsp pepper
1 24 oz jar meatless spaghetti sauce
2 cans tomato soup, undiluted
1 c water (increase to 2-3 cups)
1 medium head of cabbage, chopped

Directions
Cook beef & onion over medium heat in a large skillet until meat is no longer pink. Drain. Stir in rice. salt & pepper. Combine the spaghetti sauce, soup & water in a large bowl. Layer one-third of the sauce, half of the beef mixture & one-third of the cabbage in a 5-qt slow cooker. Repeat layers. Top with remaining sauce & cabbage. Cover & cook on low for 6-8 hours or until cabbage & rice are tender.

Freezer Directions
Follow prep directions, but do not cook in crockpot.  Freeze in a foil pan covered in heavy duty foil.  To serve, thaw and put in crockpot following directions.  Sometimes it takes a little bit longer, because all ingredients will be cold when they enter the crockpot.

Recipe adapted from Simple & Delicious

Baked Chicken Nuggets

Ingredients
2 pounds boneless, skinless chicken breast- cut into pieces (think nuggets here)
1/2 cup flour
1 cup bread crumbs (I like the seasoned variety)
3 Tbl basil, chopped
1/2 cup Parmesan cheese, grated
Salt, pepper, and Italian Seasoning- pinches of each
2 eggs mixed with 2 Tbl milk

Directions
Mix spices with bread crumbs. Whisk egg with milk.
Toss chicken in flour. Then coat with egg and milk mixture. Coat in bread crumb mixture. (Actually, I messed up when I made these and added all the dry ingredients together- yes, with the flour, they seemed to turn out just fine and it is EASIER!)
So...all the dry ingredients together in a bowl that has a lid. Dip chicken in milk and egg mixture, throw in the bowl in batches, put the lid on and SHAKE IT UP!
Lay all nuggets on a baking dish lined with foil and coated with cooking spray. (You can drizzle melted butter over them before baking if you want.)

Freeze in ziploc bags.

To serve
Bake at 425 degrees for about 20 minutes until cooked through, turning once during baking. 
(I have a friend who bakes hers first and then reheats in the oven just to reheat.)
Serve with dipping sauce of your choice.