Freezer Meal Swap - February 13

This had a great flavor even though the consistency was not optimal. I didn't let it thaw completely before putting it in the slow cooker and I didn't get it in as early as I should have so I turned it on high and it resulted in the cheese not incorporating as well into the liquid. It sort of was like runny soup with cheese lumps instead of a creamy cheesy soup. Again, I have to say it had great flavor so I will make it again.

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Slow Cooker Cheesy Potato Soup
from Once a Month Mom
Print Recipe

3 cups chicken broth
2 lbs frozen 0'brien hashbrowns
1 1/2 tsp salt
3/4 tsp pepper
3 cups milk
3 cups cheddar cheese, shredded
1/2 cup onions, chopped
2/3 cup celery, chopped

Place all ingredients into slow cooker and cook on low 4-6 hours. Garnish with additional cheese and sour cream if desired.

Freezing Directions:
Do not cook before freezing. Place all ingredients into a gallon sized freezer storage bag, placing the potatoes at the bottom of the bag. Label and freeze. To serve, thaw. Place contents into slow cooker and cook on low 4-6 hours.

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Freezer Meal Swap - January 2013

I chose this thinking it would give my fellow swappers something for the Super Bowl. Whether that is when they ate them or not, I don't know. We just barley ate them a couple weeks ago and I wish we would have waited for the grill. First problem is I don't really care for wings but I was going to give it try since I thought the sauce sounded delicious. Second, I don't think baking allowed for the flavor to come through. If I make this again, I will definitely not prepare it as a freezer meal and I might have to try it with thighs or breasts.

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Spicy Lime & Honey Wings
from What’s Cookin’ Chicago
Print Recipe

Chicken:
3 lbs chicken wings/chicken drumettes
kosher salt and freshly ground pepper
3 cloves minced garlic
2 Tbsp olive oil

Sauce:
1 tsp grated lime zest
1 cup fresh lime juice
1/4 cup honey
1 tsp ground cumin
1 tsp adobo sauce (from a can of chipotle peppers in adobo sauce - optional)
Kosher salt and freshly ground pepper
chopped fresh cilantro, for garnish (optional)

To prepare the wings in the oven: Preheat the oven to 350 degrees F. Toss the wings in a bowl with salt, pepper, minced garlic and olive oil. Arrange on a baking sheet in a single layer. Cook until just cooked through, about 30 minutes.

To prepare the wings on the grill: Preheat a grill to high. Grill the wings until marked, 10 to 15 minutes, turning as needed. Transfer the marinade to a saucepan and cook until slightly thick, about 8 minutes (you can do this on the grill as well). Drizzle the wings with the sauce and top with cilantro, if desired.

If you don't have a grill, you can use a grill pan indoors, bake them in the oven or saute in a little butter in a skillet until warmed through.

Make the sauce: Combine the lime zest and juice, honey, cumin, adobo sauce, 1/2 teaspoon salt and 1/2 tablespoon pepper in a bowl. Pour over the warm wings and let marinate at least 30 minutes.

* To make ahead/freezer meal - Place raw uncooked chicken wings and sauce in a gallon sized freezer bag, freeze. When ready to prepare, defrost and bake or grill as outlined above.

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Freezer Meal Swap - December 2012

In December my regular freezer meal group chose not to swap but I still did a mini swap with two friends. Since it was a small swap I figured I could be a little fancier with the meal. I am so happy I did. It was spectacular. Well I thought so anyway. PE didn't care for how lemony it was ("I don't like lemon with my seafood.") but enjoyed it other than that. I will definitely make this again but to please PE's palate I will decrease the lemon.

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Baked Shrimp Scampi
from What's Cookin Chicago
Print Recipe

2 lbs. (12 to 15 per pound) uncooked shrimp
3 Tbsp good olive oil
2 Tbsp dry white wine
kosher salt and freshly ground black pepper
12 Tbsp (1 1/2 sticks) unsalted butter, at room temperature
4 tsp minced garlic (4 cloves)
1/4 cup minced shallots
3 Tbsp minced fresh parsley leaves
1 tsp minced fresh rosemary leaves
1/4 tsp crushed red pepper flakes
1 tsp grated lemon zest
2 Tbsp freshly squeezed lemon juice
1 extra-large egg yolk
2/3 cup panko (Japanese dried bread flakes)
lemon wedges, for serving

Preheat the oven to 425. If necessary, peel and devein the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture. In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.

Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer with the tails curling up. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.

* To make ahead/freezer meal - Arrange the shrimp in shrimp in a single layer with the tails curling up in a disposable foil baking dish. Pour the remaining marinade over the shrimp. Spread or scatter clumps of the butter mixture evenly over the shrimp. Cover with a double sheet of foil. Label and freeze. To prepare, remove from freezer and allow to thaw. Bake at 425 for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.

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Freezer Meal Swap - November 2012

This was another quick and easy prep recipe. The flavor was fantastic. I served it with rice. The leftovers were fantastic as well.

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Roasted Chicken with Citrus
from Julia’s Healthy Italian
Print Recipe

1 1/2 lbs chicken breast cut into 1" strips (or boneless, skinless thighs)
1/3 cup orange marmalade
8-10 garlic cloves minced
1 tsp salt
pepper to taste
1 tsp Rosemary
1/4 cup olive oil
juice of 1/2 small lemon plus it's zest
1/4 cup honey

Combine all ingredients in a pan and bake in a PREHEATED oven at 450 for 25-30 minutes or until golden on top. No need to turn it!

To freeze: Combine all ingredients in freezer zip top bag; freeze.

To serve: Thaw in refrigerator. bake in a PREHEATED oven at 450 for 25-30 minutes or until golden on top. No need to turn it!

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Freezer Meal Swap - October 2012

Both of these recipes were easy to throw together and both were delicious. The Baked Potato Casserole was delicious but required more baking time because I didn't get it all the way thawed prior to baking. I HIGHLY recommend making sure it is completely thawed. It will not only decrease the cook time but it will help the potatoes cook better.

If you think you don't like Dijon mustard, the Chicken with Dijon Glaze is still worth a try. PE dislikes all mustard but he enjoyed this recipe. One adjustment I made was with the salt. I used 1/2 Tbsp kosher salt because 1 Tbsp regular salt seemed like WAY too much to me.

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Chicken with Dijon Glaze
adapted from Julia’s Healthy Italian
Print Recipe

2 lbs chicken thighs, skinless boneless, washed
4 garlic cloves, minced
1/4 cup chopped parsley
1/2 Tbsp Kosher salt
1 tsp pepper
1/3 cup Grey Poupon dijon mustard
1/4 cup balsamic vinegar
1 Tbsp sugar
1/4 cup olive oil
1 tsp dried rosemary

Add all ingredients to a zip top gallon bag. Remove air and seal bag. Massage chicken until well coated. Let it sit in bag, the longer the better, 10 minutes, an hour, a few hours, overnight, whatever you have to spare. Bake in a single layer (with juices and all) at 450 for 40 minutes.

If you'd like to change it to boneless skinless chicken breasts, simply bake at 350 for 30 minutes and the center is no longer pink.

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Baked Potato Casserole
from FabuLESS Freezer Recipes
Print Recipe

1 pkg frozen diced potatoes
6 slices of bacon cooked and crumbled
2 cups shredded cheddar
1 cup sour cream
2 bunches of green onion, chopped (sautéed in bacon)
salt and pepper to taste

Fry bacon and sauté sliced onions. Let cool. Mix all ingredients. Place in bag.

To serve: Thaw. Place in baking dish and bake for 30 minutes at 325.

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Freezer Meal Swap - September 2012

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Coconut Curry Kebabs
from Once a Month Mom
Print Recipe

2 pounds country style pork ribs (boneless)
14 ounces canned coconut milk
2 Tbsp curry paste, more or less to taste (any color)
3 Tbsp lime juice
2 Tbsp natural peanut or other nut butter
coarse salt and pepper, to taste

Cut pork into 2 inch cubes and place in a freezer bag. In a food processor combine coconut milk, curry paste, lime juice, and peanut butter. Pour half of coconut milk mixture intothe bag with the pork. Refrigerate the other half of the coconut milk mixture for dipping. Marinade for at least one hour. Drain excess marinade. Skewer meat with bamboo skewers and season with salt and pepper to taste. Cook over a hot grill 5-7 minutes each side or until pork is cooked through. Serve with remaining coconut mixture and cooked brown rice and grilled vegetables if desired.

To freeze: Prepare meat and marinade as directed above. Store meat and half of coconut mixture in one freezer bag. Freeze remaining coconut mixture in a separate bag (to be used for dipping).

To serve: Thaw and drain excess marinade. Follow grilling directions above.

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Freezer Burritos
from Taste of Home
Print Recipe

1 1/4 lbs lean ground beef (90% lean)
1/4 cup finely chopped onion
1 1/4 cups salsa
2 Tbsp reduced-sodium taco seasoning
2 cans (15 ounces each) pinto beans, rinsed and drained
1/2 cup water
2 cups (8 ounces) shredded reduced-fat cheddar cheese
12 flour tortillas (8 inches), warmed

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in salsa and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes. Transfer to a large bowl; set aside. In a food processor, combine pinto beans and water. Cover and process until almost smooth. Add to beef mixture. Stir in cheese. Spoon 1/2 cup beef mixture down the center of each tortilla. Fold ends and sides over filling; roll up. Wrap each burrito in waxed paper and foil. Freeze for up to 1 month.

To serve: Remove foil and waxed paper. Place one burrito on a microwave-safe plate. Microwave on high for 2-1/2 to 2-3/4 minutes or until a thermometer reads 165°, turning burrito over once. Let stand for 20 seconds. Yield: 12 servings.

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Freezer Meal Swap - August 2012

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Sausage Hash
from FabuLESS Freezer Cooking
Print Recipe

1 lb ground sausage
1 cup shredded carrots
1/2 cup finely chopped onion
3 cups frozen potatoes cubes
1 cup shredded mozzarella cheese

Cook ground sausage thoroughly in pan. Add onion and carrots and cook for 5 more minutes. Place sausage with onion and carrots in gallon-sized bag. Put potatoes and cheese in 2 separate bags and place in gallon-sized bag. Hint: make sure the meat has cooled down before placing the bag of cheese in there.

To serve: Thaw meat mixture in fridge overnight. Heat frozen potatoes in pan with a little hot oil, and then add meat to pan. Simmer for 20 minutes. Add salt and pepper to taste. Sprinkle with cheese. Let melt and serve.

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Freezer Meal Swap - July 2012

We ended up grilling the chicken and since I forgot to put directions on my bag it didn't get sprinkled with Parmesan cheese. It was delicious and we didn't know the difference since this was our first time eating it. The burgers were also very tasty.

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Lemon Pepper Chicken
from Favorite Family Recipes
Print Recipe

4 chicken breasts
1/2 cup olive oil
1/4 cup lemon juice
1 Tbsp lemon pepper
parmesan cheese

Marinate chicken in oil, lemon juice, and pepper. Remove chicken and discard marinade. Sprinkle with parmesan cheese and grill or bake in oven for 45 minutes at 350 or grill.

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Ranch Cheddar Burgers
from Once a Month Mom
Print Recipe

2 lbs ground beef
1 cup shredded or cubed cheddar cheese
3 Tbsp Ranch Dressing Mix

Combine beef, ranch dressing mix and shredded cheddar cheese. Gently shape 6 patties of equal size and thickness. With your thumb, or back of a spoon, make a shallow indentation about 1 inch wide in the center of each patty. This helps that patties to cook evenly. Place a small square of wax or parchment paper between each patty and place in gallon size freezer bag. Freeze up to 3 months.

To serve: Thaw desired number of patties. Grill patties over direct high heat with the lid closed as much as possible, until cooked to medium doneness – 8-10 minutes, turning once. Or cook in fry pan on stovetop over med- high heat until done. If desired, during the last minute of grilling/frying, place a slice of cheese on each patty to melt. Serve warm on hamburger buns with tomatoes, lettuce and ranch dressing.

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Freezer Meal Swap - June 2012

The burgers have bacon and a grill involved. . .of course they were delicious! The buffalo chicken made great sandwiches especially with the addition of bleu cheese crumbles.

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The Texas Squealer Burger
from Food.com
Print Recipe

1 1/2 lbs 80% lean ground beef
12 slices bacon, uncooked
1 1/2 Tbsp grill seasoning
1 tsp garlic powder
1 Tbsp minced dried onions
1/4 cup Worcestershire sauce
salt and pepper

Begin by chopping the raw bacon finely with a sharp knife. I slice it in half, then in strips, then dice it. The key is to make it small. I do not recommend a food processor because it heats the bacon up too much and can become gummy. Gently mix all ingredients in a large bowl and add the bacon. Form into 6-8 patties and put in the freezer.

To serve: Defrost burgers. Grill patties approximately 5 minutes on each side. Allow them to rest 5 minutes before serving. Top with cheese if you wish and any of your favorite toppings.

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Slow Cooked Buffalo Chicken
from Once a Month Mom
Print Recipe

3 lbs boneless, skinless chicken
12 oz buffalo wing sauce
1 oz dry ranch dressing mix

Place chicken, Buffalo sauce, and Ranch mix in a slow cooker. Cook on high 3-4 hours or low 5-6 hours or until meat easily shreds with two forks (time will depend on how many servings you are making.). Shred and serve shredded meat in toasted deli rolls, on nachos, over hot cooked noodles or rice, etc. *You may want to add a touch more Buffalo sauce to the cooked meat when you serve, to taste.

Prepare meat as above and allow to cool after shredding. Portion into freezer bags, seal, label, and freeze. To serve: Reheat in microwave, stovetop, or slow cooker until warm and serve in toasted deli rolls, on nachos, over hot cooked noodles or rice, etc.

Alternative: place chicken, sauce, and dressing mix in freezer bags. Seal, label, and freeze. To prepare: Thaw. Place contents of bag in slow cooker and cook on low 6-7 hours or until meat easily shreds with two forks. Serve as indicated.

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Freezer Meals Swap - May 2012

May was a month of repeats. I prepared Buttermilk Herb Chicken Breasts from this post and Foolproof Burgers from this post. They are both two of my all time favorite meals. I make the burgers many times during the grilling season because they are delicious and easy.

Freezer Meal Swap - April 2012

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Chicken Thighs with Lime and Honey
from Food.com
Print Recipe

12 boneless skinless chicken thighs
3 large limes, juice and zest of
8 ounces liquid honey
1 Tbsp grated fresh ginger
1 garlic clove, crushed (optional)

Combine lime juice, lime zest, honey, ginger, and garlic in a large zip top bag. Add chicken and combine well. Squeeze out as much air as possible and freeze.

To serve: Remove from freezer the night before serving and defrost all day in the fridge; chicken will marinate as it defrosts. Transfer thighs to a roasting pan and bake at 350 for 25-30 minutes, or until chicken is cooked through. You can also cook this chicken on the BBQ/grill if desired.

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Teriyaki Pork Chops
from Food.com
Print Recipe

2/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/3 cup rice wine vinegar
3 garlic cloves, minced
1 tsp ground ginger
8 pork chops, 1 inch thick

Combine all the ingredients EXCEPT the pork chops in a pan and bring to boil. Cook for 5 minutes. Cool completely. When the marinade is completely cool, place the chops in a labeled freezer bag. Pour the marinade over the chops and close the bag. Make sure the marinade has reached all the pork chops. Label, seal and freeze.

To serve: Thaw completely in the refrigerator (mine took about 24 hours to thaw). Grill chops, discarding marinade, until completely cooked, about 7 or 8 minutes per side.
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Freezer Meal Group - March 2012

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Turkey Meatloaf
from Sparky
Print Recipe

1 lb ground turkey
1 lb pork sausage
2 carrots, diced or shredded
2 potatoes, shredded
1 onion, diced
3-4 garlic cloves
2 eggs
2 cups oatmeal
2-3 cup ketchup or barbecue sauce, divided

Combine ground turkey and sausage. Add carrots, onion, and garlic; stir until combined. Add eggs; combine. Add oatmeal and 1 cup ketchup/barbecue sauce; combine.

Option 1 - Spread in casserole dishes, bread pans, muffin pans, whatever you would like. Bake at 350 for 45 minutes (adjust according to pan) or until almost done. Remove from oven, pour ketchup/barbecue sauce over the top and return to oven until internal temperature reaches 160.

Option 2 - Form into loaf. Place in slow cooker sprayed with cooking spray. Cook on low for 4-6 hours. 30 minutes before serving spread barbecue sauce or ketchup on the meatloaf the final 30 minutes of cooking.

Servings: 8 • Size: 1 slice • Old Points: pts • Points+: 12 pts
Calories: 466 • Fat: 24 g • Carb: 37.8 g • Fiber: 2.8 g • Protein: 23.2 g

**Nutrition is figured using 1.5 cups Famous Dave’s Barbecue Sauce and 93% lean Ground Turkey

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Broiled Tilapia with Thai Coconut Curry Sauce
from skinnytaste
Print Recipe

1 tsp dark sesame oil, divided
1 Tbsp minced peeled fresh ginger
4 garlic cloves, minced
1 cup finely chopped red bell pepper
1 cup chopped scallions
1 tsp curry powder
2 tsp red curry paste
1/2 tsp ground cumin
4 tsp low-sodium soy sauce
1 Tbsp brown sugar
2 tsp Asian fish sauce
1 (14 ounce) can light coconut milk
1/4 cup chopped fresh cilantro
6 (4 ounce) tilapia fillets
salt
cooking spray

Preheat broiler. Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add ginger and garlic; cook 1 minute. Add pepper and scallions; cook 1 minute. Stir in curry powder, curry paste, and cumin; cook 1 minute. Add soy sauce, sugar, Asian fish sauce, and coconut milk; bring to a simmer (do not boil). Remove from heat; stir in cilantro or basil if using. Brush fish with 1/2 teaspoon oil; sprinkle with 1/4 teaspoon salt. Place fish on a baking sheet coated with cooking spray. Broil 7 minutes or until fish flakes easily when tested with a fork. Serve fish with sauce, rice, and lime wedges.

Servings: 6 • Serving Size: 1 piece fish plus sauce • Old Points: 5 pts • Points+: 6 pts
Calories: 225.2 • Fat: 6.9 g • Protein: 35.5 g • Carb: 5.6 g • Fiber: 1.1 g

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Freezer Meal Group - October 2011

For October I made Taco Spaghetti and Healthy Turkey Burgers. I have made the Healthy Turkey Burgers before. The last time I made them I used dried parsley and breadcrumbs that had been sitting in my pantry (while not expired they were not "fresh"). This time I used fresh parsley and I made my own breadcrumbs. To do this I filled a baking sheet with bread odds and ends from my refrigerator and baked them at 270 until they were dry. (I used some hamburger buns and bread ends no one wanted to eat.) Once dry I tossed them in the blender and blended until there were no large chunks. They were so much better than the breadcrumbs I purchased. Just to not have the stale bread smell was worth it.

The Taco Spaghetti was quite tasty and it was easy to put together even though I had to cook the noodles and meat. I put the lettuce and tomatoes on the table so everyone to could add the amount they wanted. I think the addition of the lettuce and fresh tomato is a must. Those additions made the meal for me.

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Taco Spaghetti
from Food.com
Printable Recipe

10 ounces dried spaghetti (Ronzoni Smart Pasta)
1 lb ground beef (5% Fat)
1 large onions, chopped
3/4 cups water
1 (1 1/4 ounce) envelopes taco seasoning mix
1 1/2 cups colby jack cheese or cheddar cheese, shredded
1 cup salsa
1 (4 1/2 ounce) cans diced green chili peppers
4 cups lettuce, shredded
1 medium tomatoes, chopped

Cook pasta according to package directions, drain. Meanwhile, cook ground meat and onion until meat is brown, in a dutch oven. Drain off fat. Stir in water and taco seasoning mix. Bring to boiling and reduce heat. Simmer, uncovered for 2 minutes, stirring occasionally. Stir in cooked pasta, corn, 1 cup of the shredded cheese, salsa and chili peppers. Pour contents into lightly greased casserole dish. Cover with plastic wrap and then aluminum foil, label and freeze up to 3 months.

To serve. Defrost in refrigerator. Remove aluminum foil and plastic wrap. Recover with aluminum foil and bake in a 375 oven for 1 hour or until heated through, stirring once about halfway through baking time. Sprinkle with 1/2 cup shredded cheese. Top with lettuce and chopped tomato. If desired, pass broken tortilla chips and dairy sour cream as additional toppings.

Servings: 6 • Size: 1/6 • Old Points: 7 pts • Points+: 8 pts
Calories: 346 • Fat: 11.3 g • Carb: 13.2 g • Fiber: 4.6 g • Protein: 29.9 g

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Healthy Turkey Burgers
from Food.com
Printable Recipe

1 1/2 lbs ground chicken or 1 1/2 lbs ground turkey
3/4 cup plain breadcrumbs
1/2 cup applesauce
1/2 cup yellow onions, minced
1/2 cup parsley, chopped
1 1/2 tsp Worcestershire sauce
1 1/2 tsp lemon juice
1 1/2 to taste salt and pepper

Combine all ingredients and shape into patties. Grill, broil or saute about 4 to 5 minutes per side.

For Freezing:
Once burgers are formed, flash freeze on wax paper and a cookie sheet. When patty is firm, place in a gallon freezer bags. To serve, thaw in refrigerator over night. Grill or pan fry to prepare.

Servings: 6 • Size: 1/6 • Old Points: 5 pts • Points+: 5 pts
Calories: 224 • Fat: 8.4 g • Carb: 12.2 g • Fiber: 2.5 g • Protein: 23.1 g

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Freezer Meal Group - February 2012

I have previously posted about the recipes for February except I tried a new meatball recipe this time around.
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Slow Cooker Sticky Chicken
I made this for April 2011 Freezer Meals. Click over to read about it. The Printable Recipe has been updated with nutrition information.

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Salsa Meatballs
I received this as a freezer meal last year and have made them several times. I posted the recipe here and the Printable Recipe has been updated with nutrition information.

Previously I used beef meatballs but I wanted to lighten it up a bit by using turkey meatballs. These meatballs were fantastic. They could be used in pasta sauce or in any other recipe that requires meatballs. They had an excellent flavor and were great plain also.

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Turkey Meatballs
fromFood.com
Print Recipe

1 lb lean ground turkey
3 garlic cloves, minced
1/4 cup onions, finely chopped
1/4 cup parsley, chopped
1/2 tsp salt
1/2 tsp pepper
1/2 tsp oregano
1 egg, beaten
1/2 cup dry breadcrumbs

Mix all the ingredients and shape into 30 meatballs approximately 1" across. Spray a nonstick pan lightly with veggie oil. Cook the meatballs for 5-6 minutes or until cooked through and nicely browned on the outside. OR lightly spray a baking sheet and bake them at 350 for 10-15 minutes.

Servings: 6 • Serving Size: 5 meatballs • Old Points: 4 pts • Points+: 4 pts
Calories: 165.7 • Fat: 7.1 g • Protein: 17.3 g • Carb: 7.9 g • Fiber: .6 g

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Freezer Meal Group - January 2012

We have eaten the Honey Pork Chops. We grilled them and they were delicious. We served them with steamed asparagus. I am so excited that we were able to grill and will be able to grill a lot more in the near future.
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Honey Pork Chops
from Eat at Home
Printable Recipe

6 (5 oz) boneless pork loin chops
1/2 cup honey
1/4 cup cider vinegar
1/4 tsp ground ginger
1 clove garlic, minced
2 Tbsp soy sauce
dash black pepper

Put all the ingredients, except the pork chops in a blender and mix well. Put the chops in a zip top freezer bag and pour the marinade over them. Label the bag and freeze. Thaw completely in the fridge. Bake at 350 for 1 hour and 15 minutes, or grill, or cook them in the slow cooker, cooking 5-6 hours on low.

Servings: 6 • Serving Size: 1 • Old Points: 8 pts • Points+: 9 pts**
Calories: 365 • Fat: 9.4 g • Protein: 44.6 g • Carb: 24 g • Fiber: 0 g

**The nutrition information is figured as though 1/6 of the marinade was consumed. If you were eating only a non marinated pork chop it would be 6 Points+. You can add however many points you feel comfortable with to account for the marinade.

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Honey Hoisin Chicken in the Slow Cooker
from Eat at Home
Print Recipe

6 (5 oz) boneless skinless chicken breasts
1/4 cup hoisin sauce
1/4 cup soy sauce
1/4 cup honey
1/4 cup white wine or chicken broth
1/4 tsp ground ginger

Put the chicken in the slow cooker. Mix the other ingredients together and pour over the chicken. Cook on high for 4-5 hours or low for 7-8 hours.

To freeze: Put chicken in a gallon zip top freezer bag. Mix the remaining ingredients together and pour over the chicken. Freeze. To cook: Defrost in refrigerator. Pour contents into slow cooker and cook as directed above.

Servings: 6 • Serving Size: 1 • Old Points: 5 pts • Points+: 6 pts**
Calories: 242 • Fat: 3.9 g • Protein: 31.1 g • Carb: 17.5 g • Fiber: 0 g

**The nutrition information is figured as though 1/6 of the marinade was consumed. If you were eating only a non marinated pork chop it would be 4 Points+. You can add however many points you feel comfortable with to account for the marinade.

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Freezer Meal Group - December 2011

Now that I have caught up on my WLB posts, I will catch up on Freezer Meal Group posts. First I will get all of my recipes posted and then I will post the recipes from other group members. I won't be posting all the recipes though because I was sort of a slacker face who was extremely disorganized and misplaced some of them. I will post all the ones I have not misplaced.

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Chicken Posole Stew in the Slow Cooker
from Cook at Home
Printable Recipe

4 boneless chicken breasts or the equivalent in tenders
2 cans hominy, rinsed and drained
3 cups chicken broth
2 cans diced tomatoes, undrained
3 carrots, sliced thin
3 green onions, sliced
3 cloves garlic, minced
1 Tbsp cumin
2 tsp chili powder
1 tsp oregano
1/4 tsp cayenne pepper, or to taste
1 tsp salt, or to taste
pepper to taste

Put the chicken in the bottom of the slow cooker. Add the other ingredients on top, stirring to combine. Cook on high 5-6 hours or low 7-8 hours. Remove the chicken and shred with a fork. Return to the pot. Serve with tortilla chips and cheddar cheese, if desired.

To freeze: Combine all ingredients in a zip top freezer bag. Freeze.
To cook: Defrost in refrigerator. Pour contents in to slow cooker and cook as directed above.

Servings: 6 • Serving Size: 1/6th • Old Points: 4 pts • Points+: 5 pts
Calories: 226 • Fat: 4 g • Protein: 24.1 g • Carb: 21.8 g • Fiber: 4.1 g

**The nutrition is figured without the addition of tortilla chips and cheddar cheese.

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Beef and Black Bean Taco Bake from Eat at Home
Printable Recipe

1 lb. ground beef, browned
1 can black beans, drained and rinsed
1 jar of black bean and corn salsa
6-10 tortillas, corn or flour, cut into bite sized pieces
2 cups cheddar or Mexican blend cheese, shredded
extra cheese for the top, if desired

Mix all the ingredients together in a large bowl. Pour into a 9×13 casserole dish that has been sprayed with cooking spray. Cover and bake at 350 for 30-45 minutes.

To freeze: Cover with plastic wrap and then aluminum foil. Freeze.
To cook: Defrost in refrigerator. Remove foil and plastic wrap. Replace foil and bake at 350 for 30-45 minutes or until heated through.

Servings: 6 • Serving Size: 1/6th • Old Points: 8 pts • Points+: 10 pts
Calories: 408 • Fat: 9.9 g • Protein: 39.2 g • Carb: 39 g • Fiber: 8.7 g

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Freezer Meal Group - November 2011

This month I made Slow Cooker Santa Fe Chicken and Cheesy Salsa Tuna Burgers. I didn't get to make The Slow Cooker Santa Fe Chicken for my family because when I went shopping I remembered that I had chicken in the freezer so I didn't purchase any. Well. . . .I did have chicken but I didn't have quite enough to make a meal for us. I was 1 chicken breast short. I was just happy I had enough for the other meals.

For the Cheesy Salsa Tuna Burgers instead of providing the sesame seed buns I usually do I provided sandwich thins. I love these things! They are so delicious. They are excellent for hamburgers, turkey burgers, sandwiches, bratwursts, etc.

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Slow Cooker Santa Fe Chicken
from skinnytaste.com
Printable Recipe

24 oz (1 1/2) lbs chicken breast
14.4 oz can diced tomatoes with mild green chilies
15 oz can black beans
8 oz frozen corn
1/4 cup chopped fresh cilantro
14.4 oz can fat free chicken broth
3 scallions, chopped
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp cayenne pepper (to taste)
salt to taste

Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the slow cooker. Season chicken breast with salt and lay on top. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning. Serve over rice.

Servings: 8 servings • Size: 1 cup • Old Points: 3 pts • Points+: 4 pts
Calories: 190 • Fat: 1.5 g • Fiber: 5.6 g • Carbs: 23.1 g • Protein: 21 g

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Cheesy Salsa Tuna Burgers
adapted from Green Lite Bites
Printable Recipe

2 5 oz cans of tuna packed in water, drained as much as possible
2 egg
4 wedges of The Laughing Cow Light Creamy Swiss cheese
1/2 cup salsa
1 1/2 cups old fashioned oats, ground up in a blender or food processor
2 tsp onion powder
2 tsp garlic powder
1 tsp dried cumin
1 tsp chili powder
2 tsp dried cilantro
pinch of kosher salt and fresh ground black pepper
dash of hot sauce to taste (optional)

Place all ingredients in a bowl and combine with hands. Heat a non-stick skillet over medium-high heat and spray with non-stick cooking spray. Form the tuna mixture into 6 patties and place directly on hot skillet. Cook for about 3 minutes a side until warmed through and browned. The nutritional info is only for the patty, not my bun or fixins.

For freezing:
Place formed patties on a silicone mat lined tray and flash freeze. Once solid, place in freezer bags. Do NOT thaw. Place frozen patties directly on non-stick skillet sprayed with non-stick cooking spray. Cook for about 6 minutes per side until warmed through and browned.

Servings: 6 • Serving Size: 1 patty • Old Points: 4 pts • Points+: 5 pts
Calories: 215 • Fat: 5 g • Protein: 24 g • Carb: 18 g • Fiber: 3 g

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Freezer Meal Group - September 2011

Here are the meals I made for September. I have made the Cheddar Butter Burgers before and this time they were even better. I think I had more fresh herbs (I only used basil). The burgers were fantastic as was the Buttermilk Chicken. I LOVED the chicken. It was even good cold and would be excellent on a salad.

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Cheddar Butter Burgers
adapted from Once a Month Mom
Printable Recipe

1 1/2 lb ground sirloin, round or chuck
1/3 cup cheddar cheese, shredded
1 1/2 tsp Kosher Salt
1 1/2 tsp pepper
6 hamburger buns

Garlic-Herb Butter (will make more than you need, save for later)
6 Tbsp mix of fresh herbs, chopped (parsley, chives, basil, oregano, and/or tarragon)
2 cloves garlic, minced
1 tsp pepper
2 sticks butter, salted, room temperature

Place herbs, garlic, pepper and butter in bowl and beat with hand mixer until light and fluffy. Lay a 12-inch-square piece of plastic wrap or parchment paper on your work surface and mound the flavored butter in the center. Roll it up into a cylinder, twisting the ends to compact the butter. Chill the butter in the refrigerator or freezer until firm. To use, unwrap the roll and cut crosswise into 1/2-inch slices (approximately 1 Tablespoon). In a large bowl, hand mix ground beef, cheese, salt, and pepper. Divide into 6 equal balls. Mash into hamburger shapes. Place 1 Tablespoon of Garlic-Herb Butter in the middle of the burger and seal up. Grill or pan fry to prepare.

For Freezing:
Once burgers are formed, flash freeze on wax paper and a cookie sheet. When patty is firm, place in a gallon freezer bags. To serve, thaw in refrigerator over night. Grill or pan fry to prepare.

Servings: 6 • Size: 1 burger • Old Points: 9 pts • Points+: 9 pts
Calories: 347 • Fat: 22.2 g • Carb: .4 g • Fiber: 0 g • Protein: 34.8 g

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Buttermilk Herb Chicken Breasts
from Once a Month Mom
Printable Recipe

1 cup 1% milk
1 Tbsp vinegar or lemon juice
1 Tbsp honey
1 tsp thyme
1 Tbsp rosemary
1 tsp sage
1 tsp pepper
1 tsp salt
1 Tbsp Dijon mustard
2 lbs. Chicken breasts

Pour vinegar/lemon juice into milk and let sit for five minutes. Combine all ingredients into a freezer bag slightly shake to mix, and let sit in refrigerator for at least one hour or up to overnight. Heat grill or pan to medium heat, discard marinade and cook chicken until done.

For Freezing:
Combine all ingredients into a freezer bag slightly shake to mix, and place into freezer until ready to serve. To Serve: Thaw in refrigerator. Heat grill or pan to medium heat, discard marinade and cook chicken until done.

Servings: 6 • Size: 6 oz. chicken • Old Points: 4 pts • Points+: 5 pts
Calories: 198 • Fat: 4.35 g • Carb: 5.8 g • Fiber: .5 g • Protein: 36.1 g

**Nutrition information based on chicken and 1/6 of marinade.

Freezer Meal Group - Pizza Pasta Casserole

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Pizza Pasta Casserole
from Freezer Meal Swap
Printable Recipe

2 lbs ground beef
1 lg onion, chopped
2 (28 oz) jars spaghetti sauce
1 (16 oz) pkg spiral pasta
4 cups shredded mozzarella cheese
8 oz sliced pepperoni and/or Canadian bacon

Cook spiral pasta noodles according to package instructions. While pasta is cooking, in a large skillet over medium heat, brown ground beef and onion together until ground beef is no longer pink; drain fat. Stir in spaghetti sauce and pasta, once noodles are cooked and drained. Spray 2 9x13 baking dishes with non-stick cooking spray, and divide mixture into both casseroles evenly. Sprinkle with cheese and top with pepperoni and/or Canadian bacon. Cool if needed, then cover and freeze.

To cook: Thaw casserole in the refrigerator overnight. Bake at 350 for 35-40 minutes or until heated through.

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Freezer Meal Group - Grilled Marinated Salmon

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Grilled Marinated Salmon
from Freezer Meal Swap
Printable Recipe

1/4 cup soy sauce
1/4 cup rice wine vinegar
2 Tbsp sugar
1 Tbsp vegetable oil
1 tsp mustard powder
1 tsp ground ginger
1 tsp ground black pepper
2 lbs. salmon fillets

In a medium bowl, combine the soy sauce, vinegar, sugar, oil, mustard powder, ginger, and black pepper. Place the salmon in a shallow, nonporous dish and pour the marinade over the salmon. Cover and marinate in the refrigerator for at least 1 hour, turning occasionally. Preheat outdoor grill for medium high heat and lightly oil grate. Grill the fish for about 3 to 4 minutes per side, or to desired doneness.

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