10 Fast Freezer Meals in 2 Hours

By Pam Dana on August 6, 2012.

I FINALLY got around to trying some Freezer Meals with my neighbor and good friend, Jessica, from Pretty Providence.  I’ve frozen meals, when I make extra, but not to where I take a few hours and make a bunch.  I’ll tell you what, I will 100% do this again.  I felt so good after I finished them.  It went so fast and I love knowing I have some meals in my freezer that are not only quick, but GOOD!

We did it in two little sessions!  One session we did Cilantro Lime Chicken w/ Corn and Black Beans, Pineapple Chicken and Creamy Beef Enchiladas!

Cilantro Lime Chicken w/ Corn and Black Beans

• 6-8 Boneless, Skinless Chicken Breasts (I used 2 Costco Pouches per bag)
  4 Tbs Olive Oil
  2+ Limes, juiced (I like a little more lime then the recipe calls for)
  2 Cups Cilantro1 large bag of Frozen Corn (or two smaller bags)
  4 minced Garlic Cloves
  1 finely Chopped Red Onion
  2 cans of Black Beans, drained and rinsed
  2 tsp Cumin or Chipotle powder
  Salt an Pepper to taste

Take ingredients and split everything into two containers.

Mix bag by shaking, seal, label and put in the freezer.

Cooking instructions:

Cook in Crockpot on Low for 8 hours or High for 4 hours.

Serve with hot tortillas and dress with sour cream, guacamole, and/or cheese.

Pineapple Chicken

Once cooked a bit, divide sauce between two bags. Add the Crushed Pineapple or Pineapple tidbits.   Then seal, label and freeze flat.

Cooking Instructions: Cook in Crockpot on Low for 8 hours or High for 4 hours.  Serve over rice.

 

Creamy Beef Enchiladas

3 lb Chuck Roast, Cooked and Shredded

1 onion

1 small can diced green chilis

Sauce:

2 packet McCormick Enchilada Sauce (prepared)

Tomato Sauce

1 cup heavy whipping cream (to preference)

To prepare the Chuck Roast I always cook my roast overnight in my Crockpot in 2 cans of Beef Broth, 1 can of water, a Fajita packet and a Au Jus packet in with it and cooked the Chuck Roast on LOW overnight. I also chop an onion and put in the crockpot with the Chuck Roast. In the morning shred roast, spoon cooked onion out of sauce and add to the shredded roast, along with the can of diced green chilis.

Prepare Sauce in a large pot on the stove by following the directions on the McCormick Enchilada Sauce packet.  Once prepared add heavy whipping cream.

Assemble Enchiladas to preference: My hubby likes a pretty plain inside. All I do for the inside is lay out a tortilla, put the meat in the middle, sprinkle some cheese and approx 1 tablespoon of the sauce.  Then I roll them up.  You could also layer the olives, beans, and rice here too. For freezer meals, I use disposable pans.  But, you can use your glass pans if you want. I always coat the pan with some cooking spray and like 1/2 cup+ of sauce and then lay them in the pan.  After the pan is full I cover all the Enchiladas with plenty (approx 2 cups) of sauce and sprinkle the cheese all over them!

After I’m finished I cover the enchiladas with tin foil and then I put the lid on to the disposable pan.

Reheating Instructions: If reheating from a frozen state, preheat the oven to 350 and cook for 45 minutes.  If reheating from a thawed state, preheat the oven to 350 and cook for 20 minutes.

Not bad for just over an hour huh?!?

(Especially, since we were doing it with kids running/crawling around!!!)

I recommend Fast Freezer Meals! Thank you Pam

Source: Over The Big Moon Fast Freezer Meals