Freezer Cooking

freezer cooking 1

Before the boys were born, I was fretting about how I was going to keep us and them fed. Sam had the great idea to do some freezer cooking. The premise is easy: make up a bunch of meals that you can easily cook and freeze them. She and I spent time going through Pinterest looking for recipes we liked. We settled on a bunch that we could cook by either putting in the slow cooker, or popping in the oven. Also, a few we could grill.

Any of these recipes can be cooked the day of, and don’t require freezing first. But it’s a great option to have. Instead of posting each recipe separately, I’m going to list each one. All are only a few ingredients, and require very little work on the day of cooking.

freezer cooking 2

Onion Burgers
3 lb. ground beef
3 pouches dry onion soup mix
9 tbsp. water

  1. Write on a freezer bag: Defrost patties and cook in skillet 10 min. or until done. Serve with buns, lettuce, tomato.
  2. Mix the beef, soup mix and water together in a bowl.
  3. Shape into approximately 14 patties (about ½” thick each).
  4. Wrap individually and seal in the freezer bag.
  5. Put them in the freezer.
  6. On day of cooking, can either be grilled or cooked in a skillet.


Twice Baked Potatoes
Once your potatoes are done cooking and cooled enough to handle. Just slice them right down the middle and make some double-stuffed potatoes!  Scoop the insides out into a bowl and add some butter, softened cream cheese, milk, chives and whatever else you like. Sometimes we add crumpled bacon, shredded cheese, ranch dressing… whatever we’re in the mood for.  Use a potato masher until it’s all mixed in and then spoon the filling into your potato shells. I wrap these individually in plastic wrap and then put in a bag. On serving day you thaw and then bake in a 350 degree oven for 20 minutes or until heated through.

Teriyaki Chicken (2 Bags)
Split a large bag of Baby Carrots between the 2 bags
Cut Red Onion into Large Chunks and split between the 2 bags
(1) 20 oz can pineapple in each bag (undrained)
(2) Garlic Cloves chopped per bag
(2) Chicken Breasts in each bag
1/2 cup teriyaki sauce in each bag.

  1. Divide ingredients in two large freezer bags as described above
  2. Remove air and label bags.
  3. Cook on HIGH for 4 hours or LOW for 8 hours. Serve over Rice.


Steak Marinade
1/3 cup soy sauce
1/2 cup olive oil
1/3 cup lemon juice
1/4 cup Worcestershire sauce
1 1/2 tablespoons garlic powder
3 tablespoons dried basil
1 1/2 tablespoons dried parsley flakes
1 teaspoon ground white pepper
1/4 teaspoon hot sauce
1 teaspoon minced garlic

  1. Combine all ingredients in a blender and blend until combined well.
  2. Divide marinade between 2 large freezer bags.
  3. Add meat, removing air from the bag and seal.
  4. On day of cooking, thaw in the refrigerator and cook on grill.

Stuffed Shells
1 box large shells, cooked
2 pounds ground beef, cooked
2 jars favorite pasta sauce
1 pound ricotta cheese
4 cups shredded mozzarella cheese

  1. In disposable aluminum pans, place sauce to cover bottom.
  2. Mix 1/4 of the ground beef with the 1 cup mozzarella and ricotta cheese. Stuff shells with the mixture, and place into the pans.
  3. Top with the remaining beef, then sauce, and finally cheese.
  4. Cover pans with two layers of aluminum foil and freeze.
  5. On day of cooking, preheat oven to 350 degrees. Place pan in oven, frozen, and back about 45 minutes.
  6. Remove foil and back another 10 minutes until cooked through to 160 degrees and cheese has melted.
Thanksgiving in the Crock Pot
1 pound chicken breasts
1 bag of mixed vegetables, or your preferred vegetables
1 can Cream of Chicken soup
1 box of stuffing mix, prepared according to directions
  1. In a large freezer bag, layer the ingredients in the order listed.
  2. Remove air, seal and freeze.
  3. When preparing to cook, place frozen bag into the refrigerator overnight to thaw.
  4. Place contents of bag into slow cooker and cook on low 6-8 hours.


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