Dinners in the Freezer!

Yesterday was definitely a success! We got so much accomplished and I feel like I can relax now knowing that we won't be living off of boxed mac and cheese for the next month :) I stuck to my list as much as I could. I didn't get a shot of all of the meals so I'll share the other recipes with you as we start to heat and eat.


Turkey Chili | Recipe adapted from The Bobby Pin

  • 1 lb ground turkey
  • 1 30oz can kidney beans (I used a 15 oz can)
  • 1 15oz can tomato sauce
  • 1 15oz can chopped tomatoes
  • 1 tbsp chili powder
  • 1 tbsp cumin
  • 1 tbsp paprika
  • 1 packet chili seasoning
  • 1/2 onion, chopped & sautéed
  • 1/2 bell pepper, chopped & sautéed
  • 1 clove garlic, chopped & sautéed

Add 1 tbsp olive oil to a pan and saute onions, bell pepper & garlic until onions are translucent. Add a pound of ground turkey and brown. Add in a 30 oz can of kidney beans. Add 1 15 oz. can of tomato sauce and 1 15 oz. can of chopped tomatoes.

Add chili powder, cumin, paprika and Lawry's chili seasoning. Let simmer for 20 minutes. Allow to cool a bit before placing in a freezer safe dish.

When ready to eat, put dish in fridge in the morning and than by night time it should be thawed enough to either put on the stove to heat up or to spoon into individual dishes and cover with cornbread mix for a chili pot pie (this is what I plan to do!) YUM!

Thanks, Natalie, for the great recipe. Miranda and I tried the chili yesterday and it was sooo good. Perfect for the rainy day we had. I always add shredded cheese and broccoli to my chili because you can't have enough fiber in your diet :) And adding more vegetables just makes me feel better.


Broccoli & Cheddar Stuffed Chicken Breast | Recipe courtesy of my head
  • 1/2 cup shredded cheddar
  • 1 cup broccoli florets, chopped
  • 2-4 chicken breasts, flattened
  • Salt & pepper

Add cheddar and broccoli to one side of flattened chicken breast. Fold over breast and use toothpick to hold the ends together. Salt and pepper each side and slide chicken breast in vacuum bag. Vacuum pack the chicken and throw in the freezer until you want to use.

When you're ready to use it throw it in the fridge the morning of. At night open the bag, place chicken on an oven safe dish or sheet sprayed with non-stick and bake for 25-30 minutes or until chicken is done. If you want you can add some shredded cheese to the chicken for the last 5-10 minutes of cooking for more cheesy goodness.


Chipotle Rub Pork Chops | Recipe courtesy of McCormicks Grill Mates
  • 2-4 pork chops
  • Chipotle Cinnamon McCormics Grill Mates rub
  • Olive oil

Lightly drizzle olive oil on both sides of each chop. Sprinkle about 1/2 a tablespoon of rub onto each side and rub in. Place chops in a vacuum bag and vacuum seal. Throw in the freezer until ready to use.

When ready to use thaw meat in fridge. Open bag and pan fry the chops for about 2-4 minutes on each side until golden brown. Place in oven safe dish sprayed with cooking spray and bake for 30-35 minutes or until pork is done.


Stuffed Peppers (a last minute add) | Recipe adapted from Spice N It Up

  • 4 large bell peppers
  • 1 lb ground beef
  • 1/4 cup chopped onion
  • 1 small clove garlic finely chopped
  • 1/2 bell pepper chopped
  • 1 can (8 oz) tomato sauce
  • 1/4 tsp salt
  • 1/4 tsp cumin
  • Dash of red pepper
  • 1/8 tsp cinnamon
  • 1/3 cup uncooked rice
  • 1/2 cup water
  • 1/2 cup shredded cheese

Cut thin slices from stem end of each bell pepper to remove top, seeds and membranes. Rinse peppers. Cook beef, onion, chopped pepper and garlic over medium heat in skillet until brown. Drain.

Stir in tomato sauce, salt, cumin, cinnamon, and red pepper. Stir in rice. Divide beef mixture evenly among peppers. Place in oven safe/freezer safe packaging and cover with foil. Freeze until ready to eat.

Pour water into 3 1/2 to 4 quart slow cooker; stand frozen peppers upright in cooker. Cover and cook on low heat setting 4 to 6 hours or until peppers are tender. Garnish with cheese. (You can also throw these in the oven for about 10 minutes so the cheese melts).


Mom's Turkey Meatloaf | Recipe adapted from Ellie Krieger

  • 3/4 cup quick cooking oats
  • 1/2 cup nonfat milk (I used 1%)
  • 1 medium onion, peeled
  • 2 lbs ground turkey breast
  • 1/2 medium red bell pepper, seeded and chopped
  • 2 large eggs, beaten
  • 2 tsp Worcestershire sauce
  • 1/4 cup ketchup
  • 1/2 tsp salt
  • freshly ground black pepper
  • 1-8 oz can no-salt-added tomato sauce

In a small bowl, stir together the oats and milk and allow to soak while you get the rest of the ingredients together, at least 3 minutes.

Thinly slice one-quarter of the onion into rings and set aside. Finely chop the rest of the onion.

In a large bowl, combine the turkey, oatmeal mixture, chopped onion, bell pepper, eggs, Worcestershire, ketchup, salt, and a few grinds of pepper. Mix just until well combined.

Transfer the mixture to a 9×13-inch baking dish that is freezer safe (I used an aluminum loaf pan that you can buy at the supermarket) and shape into a loaf about 5 inches wide and 2 inches high. Pour the tomato sauce over the meatloaf and sprinkle with the sliced onions. Cover with plastic wrap and with foil to insure a proper seal (and protection from freezer burn).

Remove loaf from freezer. Preheat oven to 350 degrees. Bake until an instant-read meat thermometer inserted into the thickest part registers 160 F, about 1 hour – 1 hour 20 minutes (may be longer if you don’t allow loaf to thaw).

Remove from the oven and let rest for 10 to 15 minutes before slicing.

2 comments:

Joelen said...

Great job and all the make ahead dishes you chose all sound great!

Natalie said...

Oh my goodness, I had starred this to come back to this recipe -- and just realized that the fabulous Dani used one of my recipes?? Whaaat??

And oh my goodness, I need to come see your baby!

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