Favorite Freezer Meals

These are recipes that I have tried and love keep in my freezer.  Here's how I do it:  Prepare the meal (double it if you like).  Spoon into a gallon size freezer bag, and freeze flat.  90 minutes before dinnertime, thaw the freezer bag in hot water in your kitchen sink until soft.  Reheat as desired (bake, boil, slow cooker etc).  Happy stress free cooking!


{tomatillo chicken soup}

serves 6-8 people

sauté in big stock pot approx 10-15 mins:

½ large onion, diced

2 garlic cloves, minced

1 lb tomatillos, diced (about 5 medium size)

1 tbs cumin

add the rest and simmer approx 15-25 mins:

3 chicken breasts, cooked and shredded

1 49.5 oz chicken broth can

1 16 oz fresh salsa from the grocery deli

1 15.5 oz can yellow (or gold) hominy (drained)

1 15.5 oz can white hominy (drained)

Or, mix all ingredients in a crock pot and cook on low for 6 hours.

**serve with:  blue or white tortilla chips, avocado chunks, white or brown rice, shredded cheese, sour cream or greek yogurt, fresh lime juice

{Connie's Chocolate Chip Cookies}

makes 3 dozen cookies

4 cubes butter (2 cups), softened

2 cups dark brown sugar

1/2 cup white sugar

2 tablespoons vanilla

1 1/2 teaspoons salt

1 1/2 teaspoons baking soda

3 eggs

6 cups flour

1 bag (12 oz) chocolate chips

Mix by hand all ingredients, except for flour and chips.  Then add flour and chips and stir by hand.  Form balls on a cookie sheet and freeze for 20 minutes.  Transfer to a gallon size freezer bag and store in freezer until ready to bake.  Bake at 350 for 9-11 minutes on ungreased cookie sheet.  

{Sausage & Barley Soup} 

serves 8 people


1/2 pound Italian bulk pork sausage

3/4 cup pearl barley

2 cups coarsely shredded cabbage

1 cup sliced carrot

1 cup sliced celery

1/2 cup chopped onion

1 clove garlic, chopped

1 bay leaf

4 cups chicken broth (4 tsp. chicken bouillon granules + 4 cups water)

1 cup water

2 cans (14-1/2 ounces each) diced tomatoes

1.    Brown sausage in large heavy saucepan.

2.    Drain any excess fat from sausage. Add remaining ingredients.

3.    Cover and simmer 1 hour or until barley and vegetables are tender.

4.    Remove bay leaf before serving.

{Healthy Mama BBQ Chicken} *from melissafallistestkitchen.blogspot.com

serves 6 people




3 medium unpeeled sweet potatoes, cut into 1/2 inch pieces, about 2 cups

2 large green pepper, cut into strips or cubes, about  2 cups

1 large red pepper, cut into strips or cubes, about 1 cup

2 zucchini, chopped, about 2 cups

2 cups chopped onion


2 tablespoon quick cooking tapioca (or flour, or some other thickening agent)

2 pounds chicken thighs or drumsticks.


2 15-ounce can of tomato sauce

4 tablespoons packed brown sugar


2 tablespoons Worcestershire sauce


2 tablespoon ground yellow mustard

2 clove garlic, finely minced, about

2 tablespoons.


1 teaspoon salt

Dump everything into two, one gallon freezer bags, shake it up, seal, label and put in the freezer.  Day of cooking, dump it into your slow cooker and cook on high for 4 to 6 hours, or low 6-8 hours, depending on your specific slow cooker.

{Chicken Curry
} *from melissafallistestkitchen.blogspot.com

serves 6 people 

3 tablespoons all-purpose flour


4 tablespoons curry powder


2 teaspoons ground cumin


1.5-2 pounds chicken thighs, or breasts, cut into 1 inch pieces

2 cups chopped peeled sweet potatoes.


2 cups baby carrots.


2 cup coarsely chopped mango.  Or 2 cans of chopped mango

1 cup chopped onion

1 zucchini chopped, about one cup

2 cloves garlic, minced


2 chicken bouillon, one per bag

5 cup raisins (for garnish)

.5 cup peanuts or cashews (for garnish)

Dump everything into two, one gallon freezer bags, shake it up, seal, label and put in the freezer. 

To cook, take out of freezer and set on counter for about 30 minutes, then dump contents of bag into slow cooker. Cook on high for 4 hours, or low for 8 hours.