Hawaiian Chicken Sandwiches Freezer Meal


  • 3-4 Chicken Breasts (Sliced length ways for sandwiches)
  • 1 cup chicken broth
  • 1 small can of pineapple rings
  • 1 red bell pepper sliced into thin strips
  • ½ -1 large onion sliced into strips
  • Provolone cheese
  • Whole wheat buns or lettuce wraps

Place items in bag except cheese and buns/lettuce.


  1. Defrost
  2. Option 1: Cook chicken at 350* for about 30 minutes or until juices run clear. Pull out chicken and sauté the pineapple, onion, and peppers in a skillet. Top chicken with pineapple, onion, peppers, and cheese. Broil until cheese is bubbly.
  3. Option 2: Cook in crock pot on low for 8 hours or high for 4 hours. Serve chicken topped with pepper and onions under melted provolone cheese.
  4. Serve on bun or lettuce wrap.

Crock Pot Shredded Beef Burritos Freezer Meal


  • 2 to 3 lb beef roast
  • 1 can green chiles – diced
  • 1 can rotel tomatoes
  • 1 pkgs. taco seasoning.
  • 1 cup water
  • 1 can refried beans – any variety
  • 1 bag shredded cheddar cheese
  • 1 bag large burrito size flour tortillas
  • 1 can Green Chile Enchilada Sauce

In a large Ziploc freezer bag – place the first 5 ingredients.


  1. Thaw.
  2. Empty freezer bag contents into a crock pot. Cook on low for 8 hours.
  3. Shred beef with a fork
  4. Preheat the oven to 375.
  5. Heat the refried beans for 2 min in the microwave.
  6. Place a spoonful of beans into each large tortilla, then 2-3 spoonfuls of the beef mixture, and a little cheese.
  7. Roll and place in a large pyrex baking dish.
  8. Pour green chile sauce over the burritos, and top with more cheese.
  9. Cover the pan with foil and heat for about 10 minutes to melt the cheese and heat the sauce.
  10. Uncover and bake 5 min more.

Crock Pot Chicken Quesadillas Freezer Meal


  • 4 boneless skinless chicken breasts
  • 1 can rotel tomatoes
  • 1 can diced green chiles
  • ½ cup water
  • 1 bag of taco seasoning
  • ½ cup sour cream
  • 1 bag grated cheddar/jack cheese
  • 1 bag large flour tortillas.

Combine first 5 ingredients in a large freezer bag.


  1. Thaw
  2. Empty bag into crockpot, cover, and cook on low for 6 hours. (Alternatively bake in casserole dish on 375 for 40 minutes)
  3. Shred the chicken with a fork, add sour cream, and stir.
  4. Let simmer an add’l 10 min.
  5. Heat a skillet over medium heat and add 1 tbsp. oil.
  6. Place one tortilla in the skillet, top with shredded cheese, and 3 to 4 spoonfuls of the chicken mixture. Spread evenly, then top with a 2nd tortilla.
  7. Cook for 3 to 4 min per side until golden.
  8. Flip and cook 2nd side.
  9. Serve with salsa.

Click HERE for freezer meal hints and tips

Chicken and Sausage Jambalaya Freezer Meal

Ingredients for bag A

    • 2 boneless skinless chicken breasts cut into bite size pieces
    • 1 lb. Andouille sausage, sliced
    • (Add Shrimp optional- But wait to cook until 2 hours before serving.)
    • 1 medium white onion, chopped
    • 2 stalks celery chopped
    • 1 bag frozen tri-color peppers – or ½ cup each chopped red, green, and yellow bell pepper
    • 1 can diced tomatoes with juice
    • 1 whole tomato
    • 2 cups water
    • 2 tsp Cajun Seasoning (Mild) or 4 tsp Cajun Seasoning (Medium) or 6 tsp Cajun Seasoning (Hot)

Ingredients for bag B

  • 3/4 cups white rice (or 1 cup instant rice)
  • 1-1 ½ cup frozen peas

Place all ingredients into bags


  1. Defrost BAG A ONLY 1-2 days prior to cooking.
  2. Cook on low 8 hours or high 4 hours.
  3. 30ish minutes prior to serving pour in contents from bag B – cook remaining 30 minutes.

Hearty Chicken Parmesan Freezer Meal


    • 4-6 chicken breasts (about 2 – 2 ½ lb)
    • 1 can (28 oz.) crushed tomatoes
    • 1 Tbsp. Olive Oil
    • 1 Tbsp. Italian Seasoning
    • 2 Tbsp. Italian Salad dressing
    • 1 cup Shredded Mozzarella cheese

Place all ingredients (except Mozz. cheese) in freezer bag. Freeze.


  1. Thaw completely.
  2. Preheat oven to 375.
  3. Put the contents of the freezer bag in a 9×13 glass pan.
  4. Cover each chicken breast with some of the shredded mozzarella cheese
  5. Bake for about 25-45 minutes or until chicken is done.

Click HERE for freezer meal hints and tips

Pork Roast with Apricot Glaze Freezer Meal

  • 3-3 ½ lb. boneless pork shoulder roast (trim fat from roast)
  • 18-oz. jar apricot preserves
  • ½ cup water
  • 1 tsp. chicken bouillon soup seasoning (optional)
  • 2 Tbsp. Dijon-style mustard
  • 1 large onion, chopped
  • ½ tsp. salt
  • ¼ tsp. pepper

Place all ingredients in freezer bag. Freeze.

Place all ingredients (except Mozz. cheese) in Freezer Bag. Freeze.


  1. Thaw.
  2. Place all bagged ingredients in slow cooker. Cover and cook on low setting for 10-12 hours, or on high setting for 5-6 hours.
  3. Transfer meat to serving platter.
  4. Add 2 Tbsp. flour to liquid in crock pot and whisk briskly. Let thicken for a couple minutes.
  5. Add more salt and pepper to taste. Slice roast and spoon some sauce over the roast and serve the rest of the sauce on the side.

Click HERE for freezer meal hints and tips

Dad’s Homemade Ice Cream


  • 6 – 8 eggs
  • 3 – 4 cups sugar
  • 2 gurgles of vanilla
  • dash of salt
  • 2 quarts of half and half
  • 3 – 4 cups of favorite fruit (optional)
  • whole milk to fill container


  1. In a large bowl, combine ingredients, mix well.
  2. Pour filling into freezer
  3. Add ice and rock salt to ice cream freezer
  4. Operate per manufacturer’s instructions.
  5. Optional – When the ice cream starts to get hard, enlist small child to sit on freezer.

This is my father’s recipe and some of the measurements are his. A gurgle is aprox. 1 tablespoon.

Chiles Rellenos Casserole



  • 1 onion, yellow
  • 8 ounces turkey breast, ground
  • 1 tablespoon olive oil, extra virgin
  • 2 teaspoons cumin, ground
  • 1 1/2 teaspoons oregano, dried
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 16 oz can refried beans, vegetarian
  • 7 oz can chopped green chilies
  • 4 ounces cheddar cheese, low-fat
  • 1 dry cup corn, yellow, frozen
  • 12 fluid ounces milk, fat-free
  • 1/3 dry cup flour, all-purpose
  • 1/8 teaspoon hot pepper sauce
  • 1 cup liquid-egg substitute


  1. Preheat oven to 350°F. Peel and chop onion.
  2. Heat oil in a large non-stick skillet over medium-high heat.
  3. Add onion and turkey to skillet and cook, stirring frequently to crumble, until turkey is cooked through.
  4. Remove from heat; add cumin, oregano, garlic powder, black pepper and refried beans. Stir well; set aside.
  5. Arrange half of the chopped green chiles in a 12×7-inch baking dish lightly sprayed with cooking spray.
  6. Shred the cheese, and top chiles with half of the cheese.
  7. Spoon the turkey mixture over the cheese; spread gently to distribute evenly. Top with corn.
  8. Arrange remaining green chiles over corn; top with the rest of the cheese.
  9. Place the milk in a blender. Gradually add flour, hot sauce, and egg substitute – mix until blended.
  10. Pour milk mixture over casserole. Bake for 1 hour and 5 minutes or until set; let stand 5 minutes.
  11. Garnish with red onion slices and/or fresh, chopped cilantro, if desired.

Notes: It makes 6 servings and I like to eat this for breakfast. Each serving has only 319 calories and 4 grams of fiber.

Broccoli Cheese Soup


  • 1 onion – chopped
  • 1/2 cup margarine
  • 2 (16 ounce) packages frozen chopped broccoli
  • 4 (14.5 ounce) cans chicken broth
  • 1 (2 pound) loaf processed cheese food, cubed (Yes, Velveeta)
  • 2 cups 1/2 and 1/2 (or milk)
  • 1 tablespoon garlic powder
  • 2/3 cup cornstarch


  1. In a stockpot, melt butter over medium heat.
  2. Cook onion in butter until softened.
  3. Stir in broccoli, and cover with 3 cans of chicken broth.
  4. Simmer until broccoli is tender, 10 to 15 minutes.
  5. Reduce heat, and stir in cheese cubes until melted.
  6. Mix in milk and garlic powder.
  7. In a small bowl, stir cornstarch into final can of chicken broth until dissolved.
  8. Stir into soup; cook, stirring frequently, until thick.


Our church congregation has a tradition of serving soup and grilled cheese sandwiches before our Christmas Eve service each year. This soup has been a hit at that service.

Cranberry Chicken Salad


  • 1/4 cup Miracle Whip Light
  • 1/4 cup plain yogurt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon seasoning salt
  • 3/4 cups dried cranberries
  • 1/2 cup chopped celery
  • 1 green onions, chopped
  • 1/2 apple sprinkled with lemon juice
  • 1/2 cup grapes – halved
  • 1/2 cup chopped pecans or walnuts
  • 2 cups cubed, cooked chicken meat
  • ground black pepper to taste


  1. In a medium bowl, mix together Miracle Whip and yogurt with paprika and seasoned salt.
  2. Blend in dried cranberries, celery, onion, apple, grapes and nuts.
  3. Add chopped chicken, and mix well
  4. Season with black pepper to taste.
  5. Chill 1 hour – or overnight.

You can use leftover chicken, store bought rotisserie chicken or canned chicken. However, for a little extra flavor, I cook a large batch of chicken in the crock pot. I line the bottom of the crock pot with onions and then add chicken pieces (skinned) that have been sprinkled with garlic powder and poultry seasoning.

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