Freezer Meals

I interrupt this crafting extravaganza to bring you some yummy freezer meal recipes that I made tonight. De-Lish!! I got three of the recipes from one of my favorite recipes books, but altered them a bit to my taste preferences.

Cheesy Chicken Burritos
Ingredients:
2 cans chicken
1 jar salsa
1 can cream of chicken soup
1 cup Fiesta cheese blend (from Wal-Mart)
1/2 cup onion, chopped
*You can add olives, jalapenos, and green chilies if you prefer.

Instructions:
Place chicken, salsa, cream of chicken soup, and onion in slow cooker. Cover and cook on Low for 1 hour. Add cheese and mix well. Cook for 20 more minutes. Allow to cool completely. Place in freezer bag or container. For individual servings, spray a muffin tin with a cooking spray. Fill muffin cups completely full. Cover and place pan in freezer just until frozen. Remove from tin and place in gallon freezer bag. Label and freeze.

To serve: Thaw and heat. Serve with warm tortillas. Top with shredded lettuce, sour cream and salsa.


Garden Tomato Soup
Ingredients:
1 can chicken
1 TB butter
1 TB extra virgin olive oil
1/3 cup onion, chopped
4 cups chicken broth
4 cups stewed tomatoes
1 TBS sugar
1/2 tsp curry powder
1/2 tsp salt

Thickening Agent:
1/2 cup chicken broth
1/4 cup flour

Instructions:
In a large saucepan, cook butter and onion until soft but not brown. Add broth, chicken, tomatoes, sugar, curry, and salt. Mix well. Bring to a boil. Reduce heat. Simmer uncovered for 20 minutes. In a small bowl, combine chicken broth and flour until smooth. Stir into soup. Bring to a boil. Cook and stir until thickened and bubbly. Allow to cool completely. Place in freezer bag or in containers for individual servings. Label and freeze.

To serve: Thaw. Heat and stir until smooth. Serve with warm rolls.


Shredded BBQ Beef
Ingredients:
1 3 lb beef roast, cooked and shredded
2/3 cup ketchup
1 cup Worcestershire sauce

Instructions:
Place roast in roasting pan on a piece of extra heavy foil large enough to wrap entire roast. Douse roast with 1/2 cup Worcestershire sauce on all sides. Seal meat in foil. Be sure foil is completely sealed all around. Bake at 300° for 4 hours. Remove from oven. Allow to cool enough to handle. Cut roast into 1 1/2-inch cubes. Arrange in shallow baking dish. Combine ketchup and remaining Worcestershire sauce. Bake at 350° for 1 hour. Allow to cool. Place in freezer bag or container. For individual servings, spray a muffin tin with a cooking spray. Fill muffin cups completely full. Cover and place pan in freezer just until frozen. Remove from tin and place in gallon freezer bag. Label and freeze.

To serve: Thaw and heat. Serve on toast or rolls.


This last one if a family favorite. My grandma made it up but I altered it. (She makes it with celery, but I sure don't!)

Tomato Based Curry & Beef
Ingredients:
1 lb ground beef
1 large can stewed tomatoes
1 large onion, chopped
1 tsp curry
1 TBS Worcestershire sauce
2 TBS steak sauce (A-1 or store brand)
pinch of salt

Instructions:
Brown beef and onions. Add tomatoes, curry, salt, and two sauces. Boil and then reduce heat and simmer 20 minutes. Allow to cool. Place in freezer bag or container. Label and freeze.

To serve: Thaw and heat. Serve over rice.