Honey Roasted Pork Loin

2 lbs pork loin
1/4 cup honey
1/2 cup orange juice
2 Tbsp olive oil
1/2 tsp dried thyme or rosemary
1 cup chicken broth (optional)

To prepare:

Place pork loin in a freezer bag & seal. 
In a separate bag, combine honey, OJ, olive oil & thyme. 
Pour chicken broth into a 3rd freezer bag. 

To serve:

Thaw completely. 
Season pork loin with salt & pepper & place in a roasting pan. 
Pour glaze over pork. 
Pour chicken broth into bottom of roasting pan. 
Bake at 375 degrees for 45 minutes, or until internal temperature reaches 150 degrees. 
Baste frequently during cooking for best results. 
Strain pan drippings into a saucepan & thicken slightly. 
Serve sauce over sliced pork.

 

Variation:  Thaw; season pork with salt, pepper, garlic; pour on honey, orange mix, and let it sit overnight or few hours; put in a cooking bag, cook, then let it sit in gravy for a few hours. 

 

http://freezermealexchange.blogspot.com/2013/05/honey-roated-pork-loin.html

Adapted from a recipe found at www.food.com

Recipe provided by Jackie

Chicken Broccoli Alfredo

Ingredients:
1 ½ pounds chicken breasts
1 (16 oz) bag frozen broccoli florets
2 (16 oz) jars Alfredo sauce (I use light)

 

Directions:

Place all ingredients in a gallon-sized freezer bag and mix together.
Thaw overnight in fridge for 24 hours.
Cook on LOW for 4-6 hours.
Serve with cooked fettuccine noodles or your favorite pasta.

Recipe provided by Jackie

Teriyaki Pork Chops

4 pork chops, about 1-inch thick
Salt and pepper to taste (you can sprinkle them before you add them to the bag.)
2 cloves garlic, minced2 tablespoons brown sugar

¼ cup soy sauce

⅓ cup chicken broth

To Freeze: Add the pork chops, garlic cloves, brown sugar, soy sauce, and chicken broth to the freezer bag.
To Serve: Cook on high for 4-5 hours or on low for 6-7 hours.
We ate this with mashed potatoes.

http://www.savingyoudinero.com/2012/06/12/1-hour-1-mess-5-crock-pot-meals/

 

(4 servings) Recipe provided by Jackie

Salsa Chicken

Chicken Breast (2-3 lb) (frozen or thawed)
Can of Black Beans, drained & rinsed (omitted)
Can of Corn, drained (15 oz)
Can of Rotel or jar of salsa (any flavor) (16 oz)

TO Freeze:
-         Put chicken in the crock pot.  Season as desired (taco seasoning, cumin, garlic, salt, pepper, onions, peppers, etc.)
-          Dump in the Black Beans, corn, and salsa or rotel.

To Serve:
-        Cover & cook in your Crock Pot on low for 6-8 hours if frozen or 4-6 hours if chicken is thawed.
-          Shred the chicken when it is done.
-          Serve on tortillas.
-          Can add sour cream, cheese, and rice to the tortilla.
-          Serve with rice (plain or flavored)

Note:  if you use frozen chicken, it will make the mixture more watery.  I took most of the juices out of the crock pot before serving so it didn’t make the tortillas soggy and juice run from your tortillas when eating.  Adding rice to your tortilla will make the chicken mixture go further and a more filling meal. 

 
Variation:  Some have added a block of cream cheese to the crock pot with the other ingredients (stir every couple hours while cooking).  It will make your mixture creamy, but a bit soupy the first day (great for pouring over rice).  If wanting it for tortillas or bowls, recommend to use it the day after it was made so it will be thicker. 

Recipe edited from http://thelarsonlingo.blogspot.com/2011/05/easiest-dinner-ever.html

Recipe provided by Jackie

Freezer-Friendly Lasagna Casserole

1 pound ground beef or sausage
1 onion, chopped (optional)
8 ounces of uncooked noodles (we like spiral or rotini noodles best)
1/3 to 1/2 jar spaghetti sauce
1 15-oz. can diced tomatoes
2 eggs, beaten
2 cups cottage cheese or ricotta cheese (we prefer cottage cheese and it’s typically much cheaper — especially if you can find it marked down!)
8 oz. mozzarella cheese, grated
1/2 teaspoon parsley (chopped fresh or dried)
salt/pepper

Brown ground beef and onion until cooked. While the meat is cooking, boil the noodles according to package directions.

Mix spaghetti sauce with diced tomatoes and browned ground beef. Set 1/2 cup of mozzarella cheese aside to sprinkle on the top. Combine the rest of the mozzarella cheese, cottage cheese, beaten eggs, parsley and salt and pepper.

Layer a third of the meat sauce, then the noodles and then the cheese mixture in a 9 x 13-inch pan. Repeat two more times. Sprinkle with cheese.

To freeze: Cover well with foil and freeze for up to a month.

To serve: Thaw overnight in the refrigerator. Bake at 350 degrees for 30 to 45 minutes (until bubbly). Let stand for 10 minutes before serving.

Serves 6.

This was printed from Money Saving Mom®: http://moneysavingmom.com

URL to original post: http://moneysavingmom.com/2012/05/4-weeks-to-fill-your-freezer-lasagna-casserole-day-12.html

Recipe provided by Jackie

Slow Cooker Potato Soup

Author/Source: Tricia @ Onceamonthmom.com

Ingredients:

5lbs Yukon Gold potatoes, diced (peels still on)
1.25 cups onion, diced
10 teaspoons garlic, minced
8 cups chicken broth
16 oz cream cheese, softened
1 Tablespoons Lawry’s Seasoned Salt
cheese (optional)
bacon, cooked & crumbled (optional)
 
Directions:
Add potatoes, onion, garlic, seasoning and chicken stock to slow cooker. Cook on high for 6 hours. Stir in the softened cream cheese and allow it to melt (approximately 30-60 minutes). Stir every 10-15 minutes until soup is well blended. Garnish with cheese and bacon.

Freezing Directions:

Follow all directions above, including adding the cream cheese. Allow to cool, portion into freezer containers and freeze. To serve: Heat slowly on the stove, slow cooker or microwave until heated through. Stir often. Garnish with cheese and bacon.
 

Alternative Freezing Directions:

Divide and place all ingredients except cream cheese (and cheese/bacon) into gallon size freezer bags, seal and freeze. To serve: Thaw. Place in slow cooker for 6 hours on high. Stir in the cream cheese and allow it to melt. Stir every 10-15 minutes until soup is well blended. It takes an additional 30 minutes to 1 hour. Garnish with cheese and bacon.

Servings: 10-12

http://onceamonthmom.com/slow-cooker-potato-soup-recipe/
 

TIPS: 

• When peeling potatoes, put them in water (above the potatoes) to keep them from turning brown.  Can peel the potatoes in advance and keep them in fridge covered until ready to use.
• Smash potatoes to desired size (if left them in bigger chunks when cut).  Break cream cheese into pieces to melt it faster in slow cooker.  Add cream cheese when potatoes become softened and stir every 10-15 minutes until well blended.
• Soup may not be very thick once cream cheese is melted.  Soup will thicken over time.  If you want to thicken it quicker, add a can of cheese soup and mix well. 

 

Recipe provided by Jackie

Mexican Chicken Casserole (updated)

1	Package	corn tortillas
4	Cups	chicken, cooked and cubed (or substitute turkey)
12	Ounce	cheddar cheese, grated
1	Can	cream of chicken soup, condensed
1	Can	cheddar cheese soup, condensed (I used Nacho Cheese soup)
1	Cup	tomatoes with green chilies (such as ro-tel brand)
1 1⁄4	Cup	milk
1		onion, chopped

Chop cooled, cooked chicken meat into largish chunks. Tear tortillas into 1-inch wide strips.
In two 8x8 pans, alternate layers of tortillas, chicken meat and cheese (reserve 1/2 cup of cheese for topping) until all the chicken is used. Combine the remaining ingredients and pour over the layered mixture. Top with reserved cheese.
Cover with plastic wrap, then seal with aluminum foil.
To freeze: flash freeze casserole, then place frozen, covered dish into gallon sized freezer bag.
To prepare: thaw casserole before baking. Remove plastic wrap, then replace foil. Bake covered casserole at 350-degrees until hot and bubbly. You may remove aluminum foil 10 minutes before taking the casserole out of the oven to melt cheese.
Allow to stand 5 to 10 minutes, then cut with spatula and serve.

Recipe Makes 2 Meals (Each meal fills 1 8x8 pan)

Recipe provided by Jackie

 

Source: http://freezermealexchange.blogspot.com/2012/09/mexican-chicken-casserole.html