Fall Freezer Meals



I know that technically it is still summer but for me fall begins with the new school year and I am so excited to share these fall freezer meals with all of you!  It's so good to know that your freezer is full of good food ready to feed the family even if you are too tired to cook after a very day.  I am sharing 5 recipes that are simple and delicious! 



 Two meals use your crock pot and it can not get easier then that!  Thank you so much for watching!  If you are new here, please take a moment to SUBSCRIBE, I put out new videos every week about all things home and I would love to have you back as part of our YouTube family!



Find all the recipes from today's video below!



Recipes 
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Crock-pot Hawaiian Chicken
3 lbs of chicken breast
2 chopped red bell peppers
1 chopped onion
3 cloves crushed garlic
1/3 cup brown sugar
2 small cans crushed pineapple
1 bottle Chili Sauce
1 tablespoon corn starch
water
Place chicken in cold crock pot cover with chopped peppers, onion and garlic.  In a bowl mix chili sauce, brown sugar and pineapple and pour over chicken, pepper and onions.  Set on High and cook for 4-5 hours.  Once cooked, remove chicken to shred and add a slurry of the corn starch and water to the crock pot and mix to help thicken the sauce.  Return shredded chicken back to crock pot and cook for another 15-20 mins.

Crock-pot Chicken Chili
2 lbs chicken breast'
1 chopped onion
3 cloves crushed garlic
1 can of chicken broth 
     or 2 depending how you prefer your chili
1 can Northern beans drained
1 can black beans drained
2 cans sliced green chiles
1 15oz can of corn
S/P
1 tsp cumin
1/2 oregano
1 tsp chili powder
1/4-1/2 tsp red pepper flakes
1 tsp dried cilantro
1/4 -1/3 cup half and half
4oz softened cream cheese
1 tablespoon corn starch
water
Place all but last 4 ingredients in cold crock pot, mix well.  Set on high and cook for 4 hours.  At end of cooking time remove chicken to shred.  Add a slurry of cornstarch and water to crock pot to help thicken and add the cream cheese and half and half mix well.  Return the shredded chicken to the crock pot, mix and cook for an additional 15-20 minutes.



Ravioli Lasagna
1lb sweet Italian sausage
one half onion minced
one half zucchini minced
one half green pepper minced
2 jars of spaghetti sauce
1/4 cup white wine
2 bags of frozen cheese ravioli
2 bags shredded Italian cheese blend

Brown sausage in pan, add minced veggies and cook together until veggies are soft.  Add white wine and simmer for 2 minutes.  Add the the jarred sauce and simmer fro 30 minutes.  In two med aluminum baking pans, scoop one cup of sauce.  Line up frozen raviolis and cover with addition sauce and shredded cheese.  Add another layer of raviolis, sauce and cheese.  Repeat for 3 total layers.  Cover with cheese and sprinkle dried parsley.  Cover with Foil and put i freezer or bake in a 375 degree oven for 30-3 minutes.  To bake from freezer remove the night before and bake at 375 for 45 minutes or until done.  

Creamy Spinach Casserole
1lb of penne pasta
1 1/2 lb cooked shredded chicken
1 cup sour cream
4-6oz cream cheese
1 pkg Ranch dip mix
7 oz frozen thawed spinach
1/4 cup half and half
2 cups shredded Italian cheese
Cook pasta according to package directions.  In a large mixing bowl combine the sour cream, cream cheese and half and half.  Mix in packet of Ranch dressing mix, 1/2 cups cheese.  Combine with the shredded chicken and about 2/3 of cooked pasta.  Pour out into med size baking dishes and top with remaining cheese.  Cover with foil and bake at 375 for 30 mins and either serve or let cool and freeze.



Chicken Pot Pie
Pillsbury pie crust
frozen mixed vegetables
2 cups chicken broth
1 cup whole milk
1 1/2lbs shredded chicken
1/3 cup flour
1 chopped onion
4 stalks celery
s/p
garlic powder
1/3 cup pf butter
in a large sauce pan saute the onions and celery in butter until veggies are soft.  Add flour and stir until well combined.  Slowly add the chicken broth and milk and cook until thickens.  Season with s/p and garlic powder to taste.  Add the shredded chicken and about 12oz of frozen mixed veggies and combine well.  Take off heat and let cool 10 mins.  Meanwhile roll out a pie crust to fit into your pie plate or pan.  Fill with chicken mixture and top with 2nd pie crust/  Seal edges and make slits.  At this point you can wrap in foil and freeze or brush top with beaten egg and bake in 375 degree oven for 45 minutes or until crust is brown.  To bake from frozen remove from freezer and bake at 375 degrees uncovered for 30 mins then cover with foil and bake an additional 30 mins.


                                



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