5-Ingredient Freezer Meals II // Freezer Meals 101

 

Salsa Verde Chicken Tacos Recipe:

  • 2 lbs. skinless, boneless chicken breasts
  • 1/2 cup onion, diced
  • 1 cup jarred salsa verde
  • 1/8 tsp. ground cumin

Dump the chicken, diced onions, cumin, and salsa verde in a large resealable bag. Remove the excess air, seal, and freeze. 

Instant Pot Cooking Instructions:

Take the bag out of the freezer and thaw. Add bag contents to the Instant Pot. Lock the cover and seal the steam nozzle.

Cook on high pressure for 12 minutes (or 20 minutes if cooking from frozen). Release the steam.  Once vented, shred the chicken using tongs or two forks.

Slow Cooker Cooking Instructions:

Thaw. Place the bag contents into the crock-pot® and cook on low for 4-6 hours. Shred before serving.

Serving suggestions:

Serve the shredded chicken on corn or flour tortillas with cheese and all of your favorite taco fixings. Possible toppings are black beans, salsa, hot sauce, shredded lettuce, diced tomatoes, green onions, sliced black olives, avocados, sliced jalapenos, and fresh cilantro.

Beef Dip Recipe:

  • 4 lbs. beef chuck roast or beef rump roast
  • 1-2 cloves garlic, minced
  • 3 Tbsp. dry onion soup mix
  • 3 cups beef broth
  • 1/2 tsp. pepper

Place the beef roast in a large resealable freezer bag. Add the other ingredients and seal the bag before freezing.  

On the day you want to serve this, take it out of the freezer to thaw. Cook in the slow cooker on low for 6-8 hours. Slice and serve on buns, using the juices from the roast for dipping.

Droolworthy BBQ Shredded Chicken Freezer Meal with Garlic
Admittedly, it is messy to eat, but you won't mind having drips of garlic mayo mixed with BBQ sauce and minced onions running down your wrists because it is so worth it!
Servings: 6
Calories: 509 kcal
Ingredients
  • 3-5 boneless skinless chicken breasts or 8-10 boneless, skinless chicken thighs
  • 3/4 cup finely minced onion
  • 4 cloves garlic minced
  • 1 bottle of barbeque sauce or 425 mL of your own homemade BBQ sauce
  • 1/2 cup apple cider vinegar
Instructions
  1. Place the chicken, minced onion, minced garlic, barbeque sauce, and apple cider vinegar in a large resealable bag.
  2. Remove excess air and seal.
  3. On the day you want to serve this, take it out of the freezer and allow it to thaw.
  4. Cook it in the crock pot on low for 3-5 hours.
  5. Shred.
  6. Serve in on buns on top of garlic mayo. You can also serve this shredded BBQ chicken on nachos or in tacos.

Garlic Mayo Recipe:

  • 1/2 cup mayo
  • 4 cloves garlic, minced
  • 1/2 tsp. lemon juice
  • dash of salt and pepper

Mix together all the ingredients and serve on buns before topping with the shredded BBQ chicken. If there’s any leftover, you can store it in the fridge in an airtight container. We never have any leftovers though because it is lick-the-bowl good (or so I’ve heard)!

Garlic Mayo Recipe
Servings: 6
Calories: 126 kcal
Ingredients
  • 1/2 cup mayo
  • 4 cloves garlic minced
  • 1/2 tsp. lemon juice
  • dash of salt and pepper
Instructions
  1. Mix together all the ingredients.
  2. Serve on buns before topping with the shredded BBQ chicken.
  3. If there's any leftover, you can store it in the fridge in an airtight container.

Tater Tot Casserole Recipe
Other than being a kid-pleaser, this recipe is also fool-proof. I've changed it up, substituted ingredients, cooked it for too long, cooked it for not long enough, and it's never failed me.
Course: Main Course
Keyword: casserole, tater tot
Servings: 6
: 652 kcal
Ingredients
  • 150-200 g ground Italian sausage meat I use the spicy variety to give it some kick
  • 1 kg bag of frozen tater tots
  • 10.5 oz. can of cream of mushroom soup* *If you are wanting to make this gluten-free, you will need to use gluten-free cream of mushroom soup and ensure that the tater tots are gluten-free (most brands are).
  • 370 mL can of evaporated milk
  • dash of paprika
  • salt and pepper to taste
Instructions

  1. Brown the sausage meat and drain and pat with a paper towel to remove the grease. Place the ground sausage on the bottom of a 9x13 casserole dish.

  2. Place the frozen tater tots on top of the meat. In a bowl, mix the mushroom soup and evaporated milk and add the seasonings. Pour over top of the tater tots.

  3. Bake at 350° for one hour.

  4. To double this recipe, simply cook twice as much ground sausage and double the rest of the ingredients but assemble them in two casserole dishes.

Tater Tot Casserole Freezer Meal Instructions:

  1. I make this as a freezer meal so that I can make four or six at a time to always have it on hand for the kids. To make the tater tot casserole ahead, brown the sausage and place it in a medium-sized resealable bag. Mix the mushroom soup, condensed milk, and seasonings together in a bowl.

  2. Place the frozen tater tots into a large resealable freezer bag. Pour the sauce over top. Take out as much air as you can and seal. Staple the bag of cooked ground sausage into the large bag and freeze.

  3. On the day of cooking, thaw. Place the ground sausage at the bottom of a casserole dish. Top with the contents of the larger bag. Bake in a preheated 350° oven for one hour.



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