Top Freezer Meal Recipes
TACO PASTA BAKE
½ - ¾ bag of large noodle pasta (i.e. ziti)
½ lb ground beef (cooked)
1 pkg taco seasoning
1 cup water
½ pkg cream cheese
1 ½ cup marble shredded cheese
Boil pasta until just cooked, drain, run cold water over it.
Mix together taco seasoning and 1 cup water. Pour over cooked meat and let simmer for about 5-minutes until the liquid has reduced.
Add ½ pkg of cream cheese to the mixture, stir until melted and combined; remove from heat.
Put pasta in dish. Mix in 1 cup of shredded cheese.
Top pasta and cheese with beef mixture, gently mix until pasta is coated.
Top with remaining ½ cup shredded cheese.
Freeze, thaw and bake at 350 degrees uncovered for approx. 30 minutes.
2 cups egg noodles
½ lb ground beef
1 onion, chopped
1 green bell pepper, chopped
1 cup pepperoni
16 oz. pizza sauce
4 Tbsp. milk
1 cup shredded mozzarella cheese
Over medium skillet, brown beef with onion, garlic and pepper.
Stir in cooked noodles, pepperoni, pizza sauce and milk.
Pour mixture into a 2-quart casserole dish. Top with cheese.
Freeze and thaw before baking.
Cook (covered with foil) at 350 degrees for 20-30 minutes.
CROCK POT CHICKEN TACOS
2 small chicken breast (uncooked)
1 can red enchilada sauce
1 packet of taco seasoning
1/2 cup cheese
Place ingredients flat in storage bag and freeze.
Thaw in refrigerator for 24-hours before cooking in crock pot for 4-6 hours. Shred and serve with taco shells or tortillas.
RANCH PARMESAN CHICKEN
4 uncooked, boneless, skinless chicken breasts (I used two since they were huge)
1 c. Ranch dressing
1 c. panko bread crumbs
1/2 c. grated Parmesan cheese
1 tsp. garlic powder
salt & pepper, to taste
1/4 c. butter, melted
Combine bread crumbs, Parmesan, garlic powder, salt, and pepper on a plate.
Dip chicken in Ranch to coat both sides, then roll in bread crumbs.
Put breaded chicken in a gallon ziplock bag, and label with a marker, then freeze.
To prepare, thaw, then place chicken in baking dish sprayed with non-stick cooking spray.
Drizzle with melted butter.
Bake in preheated 400F oven for 30-35 mins or until chicken is thoroughly cooked.
Approximately 5-minutes before removing from oven, increase temp to “broil” to crisp up the breading.
CHOCOLATE CHIP PUMPKIN MUFFINS
2 cups Sugar
1 16 oz. can Pureed Pumpkin
1 1/2 cups Oil
3 cups Flour
2 tsp. Baking Soda
2 tsp. Baking Powder
1 tsp. Cinnamon
1 tsp. Salt
1 pkg Dark Chocolate Chips
In a large mixing bowl, beat eggs, sugar, pumpkin, and oil; add in dry ingredients and mix well. Fold in chocolate chips.
Fill greased or paper-lined muffin cups 3/4 full.
Bake 12-15 minutes at 400 degrees.
Freeze in freezer bags.
CHICKEN ALMOND CASSEROLE
Chicken Almond Casserole
2 cups cooked chicken
2 cups cooked rice
1 can cream of mushroom soup
1 can cream of chicken soup
1 small onion
1 tsp salt
1 cup REAL mayonnaise
11 /2 cup chopped celery
1 Tbsp lemon juice
3/4 cup slivered almonds
Crushed corn flakes or French’s cheddar fried onions for topping
Combine all ingredients except corn flakes. Place in 9x13 pan. Top wish crushed corn flakes. Bake at 350 degrees for 1 hour or until bubbly and hot.
5 Tips For Successful Freezer Meal Cooking