Marci Coombs

Lifestyle Blog

Freezer Meal Recipes.

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I’ve gotten LOTS of requests for the recipes used in our Freezer Meal Club and I am happy to share them! Thanks to my fabulous friends for emailing them all to me.  

I can attest that these recipes are YUMMY!!!
They all froze well and then baked well.
And then went right into our tummies well 😉 

There wasn’t a bad meal in the bunch.
Our family has LOVED trying these.
I hope you can enjoy em too!
xoxo

ITALIAN SAUSAGE AND LENTIL SOUP 

Carrabba’s Italian Grill knock off
1 pound spicy Italian sausage
1 large onion, chopped
1 stalk celery, chopped
2 large carrots, chopped
1 small zucchini, chopped
6 cups chicken broth
2 x 14.5 oz cans diced tomatoes with Italian spices, undrained
2 cloves of garlic, minced
1 teaspoon salt
2 cups dry lentils, rinsed
black pepper, red pepper flakes, basil, oregano, parsley, thyme to taste (I do about 1/4 tsp of each)

Brown sausage; drain off fat. In a large pot combine all ingredients; bring to a boil. Reduce heat, cover.
Simmer for about 1 hour or until lentils are tender. Add water, if necessary, for your desired consistency.
Sprinkle with grated parmesan cheese, serve, and enjoy!

Kentucky Hot Brown Sliders
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Chicken Enchiladas
Ingredients:
  • 2½ cups chopped (or shredded), cooked chicken
  • 1 (4oz) can diced green chilies
  • 2 cans cream of chicken soup
  • 1 cup sour cream
  • 2 cups grated monterey jack cheese
  • small flour tortillas

Directions:
  • mix chicken and chilies in a bowl. set aside.
  • heat soup to a boil and add sour cream and ½ cup of grated cheese, and stir until smooth.
  • stir ¾ cup of soup mixture into chicken mixture.
  • dip each tortilla into soup mixture. fill with ¼ cup of chicken mixture, top with a sprinkling of cheese, and roll up. place in a 9×13 baking dish.
  • repeat until all the chicken mixture is gone. put extra cheese on the top of all the rolled enchiladas.
  • bake at 350 for 30 minutes or until bubbly. enjoy!
  • *if freezing, place enchiladas in a freezer-safe dish. cover with tin foil after topping with extra cheese. freeze. to bake, remove from freezer and let thaw in fridge all day. bake as normal. if you do NOT remember to remove from freezer, add more time to baking when baking from frozen – bake for 45-60 minutes, instead of 30.


    • Baked Creamy Chicken Taquitos
    Heat 1/3 C cream cheese for 30 seconds in the microwave so it’s easy to stir.
    ADD:
    1/4 C green salsa
    1 TBS lime juice
    1/2 tsp cumin
    1 tsp chili powder
    1/2 tsp onion powder
    1/4 tsp granulated garlic/ garlic powder
    stir. 
    ADD:
    3 TBS chopped cilantro
    2 TBS sliced green onion
    stir.
    ADD:
    2 C Shredded chicken
    1 C grated pepper jack cheese
    stir. 
     
    Put 2-3 TBS of chicken mixture on each small flour tortilla, and roll up. 
    Line a baking sheet with tin foil and sprayed with pam. place taquitos on it.
    lightly spray taquitos with pam and sprinkle with salt.

    Bake at 425 for 15-20 minutes fresh or 20-25 minutes frozen.

    The recipe is super easy and quick to throw together if you use a rotisserie chicken. 
    I serve it with a little cafe rio dressing to dip in:

    Blend in a blender:
    1 pack hidden valley ranch dressing mix
    1 C mayo
    1/2 C buttermilk
    2 TBS lime juice
    2 cloves garlic
    1/2 C chopped cilantro
    1/4 C green salsa

    Chicken Cordon Bleu

    4 chicken breasts
    1 can cream of chicken soup
    1 cup sour cream
    1/2 cup milk
    4 slices ham
    4 slices swiss cheese
    box of stuffing
    2 Tbs. butter


    Season chicken breasts with salt, pepper, garlic salt and whatever else floats your boat.  Place on the bottom of your greased pan. Lay slice of ham on top, followed by a slice of cheese. 


    Mix together cream of chicken, sour cream and milk and pour over chicken breasts.  Once you’re ready to bake – add box of stuffing and drizzle melted butter on top.  Bake at 350 Degrees for 50-60 minutes. May need to cover with tinfoil halfway thru baking so the stuffing doesn’t burn. Serve over rice or pasta.

    Chicken rolls

    1 8oz cube cream cheese
    1-2 cups shredded chicken
    1 small can sliced mushrooms
    Salt and pepper to taste
    Mix above ingredients
    Cresant rolls
    Melted butter
    Dry stuffing miss
    Open rolls, scoop 1-2 T of chicken mix on open roll, roll up, dip in melted butter and roll in dry stuffing mix.  Place on cookie sheet.  Cook 350 degrees for 30 mins or until brown.  Serve with gravy (cream of chicken soup mixed with milk and warmed).  Enjoy!

    Lasagna
    2 cans/jars of pasta sauce 
    Lasagna noodles
    Ricotta cheese
    Mozzarella cheese
    Hamburger meat. 

    Cook meat, drain it. Add pasta sauce. 
    Put a light layer of sauce
    Then lasagna noodles (I don’t cook them first)
    Put ricotta over needles 
    Layer of sauce
    Then mozzarella cheese. 
    Repeat
    Super easy. 
    Cook till on 375 for an hour to an hour and a half.

    Cilantro Lime Chicken w/ Corn 

    and Black Beans  

    From Six Sisters Stuff 

    1 1/2 pounds chicken breasts 

    Juice from 2 limes 

    1 bunch fresh cilantro, chopped 

    1 (16 oz) bag frozen corn  

    2 minced garlic cloves 

    1/2 red onion, chopped 

    1 can black beans, drained and rinsed 

    1 tsp cumin 

    salt and pepper to taste
     
    (Note: I added green enchilada sauce and 

    some Salsa Verde to give it more flavor. You 

    can also add some melted cream cheese at 

    the end to make it creamer if you want.)

    Directions: 
    Place all ingredients in a resealable gallon-sized freezer bag. Mix together and zip bag closed. When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on LOW for 8 hours (or HIGH for 4 hours).
     
    Serve with tortillas or tortilla chips. Add toppings such as with fresh cilantro, sour cream, guacamole, salsa, and cheese.

    Mexican Stuffed Shells
    From Like Mother Like Daughter

    INGREDIENTS
    • 1 pound ground beef
    • ½ cup diced yellow onion
    • 2 TBS taco seasoning
    • 4 oz cream cheese
    • about 8 oz jumbo pasta shells (some may break – I used 21, but started with 25)
    • 10 oz enchilada sauce
    • 1 cup salsa
    • 1¼ cup cheddar cheese
    • ½ cup mozzarella cheese

    • Directions:
    1. Bring a large pot of water to boil
    2. Boil your pasta shells for about 10 minutes, or until cooked al dente according to package directions. Rinse shells when they’re done cooking.
    3. Preheat your oven to 350 degrees.
    4. Meanwhile cook up your ground beef and onions over medium high heat until cooked thoroughly.
    5. Drain excess grease from the pan. Add in the taco seasoning and stir to mix.
    6. Mix in the cream cheese and cook until the cheese is melted throughout. Set aside.
    7. Combine your enchilada sauce and salsa in a small bowl.
    8. Pour about half of your enchilada sauce salsa mixture into the bottom a 9×13 pan and spread around to cover.
    9. Fill each jumbo shell with a heaping 1 TBS of meat mixture and place into the pan with the sauce.
    10. Repeat util all the shells or meat mixture is gone.
    11. Pour the remaining enchilada sauce salsa mixture over the top of the shells.
    12. Wrap pan in aluminum foil.
    13. Bake for 30 minutes.
    14. Remove foil and top with cheeses.
    15. Return pan to oven and bake for an additional 15 minutes until cheese is melted and bubbly.


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