Dump and Go Freezer Meals // Julie Pacheco

 

Slow Cooker Shredded Chicken Tacos

INGREDIENTS

  • 2 lbs chicken breast

  • 3 tbsp taco seasoning

  • 16 oz tomato salsa (any brand will work)

  • Toppings

  • sour cream

  • shredded lettuce

  • diced tomatoes

  • guacamole

  • shredded cheese

DIRECTIONS

  • Place chicken into slow cooker and sprinkle with taco seasoning then pour the salsa over the top. Cook on LOW for 7 hours or HIGH for 5 hours
  • Shred the chicken in the slow cooker then serve in tortillas with your favorite taco toppings.
  • Freezer Meal Directions
  • Add the chicken (can be frozen or fresh), salsa, and taco seasoning into a gallon-sized freezer bag. Release any air in the bag, seal the bag, and place in the freezer for up to three months.
  • Before cooking, thaw in the refrigerator overnight. Place into the slow cooker and follow the cooking instructions above.

Meatball Pasta Casserole

INGREDIENTS

  • 16 oz rotini pasta

  • 24 oz marinara sauce

  • 3 cups water

  • 16 oz frozen thawed Italian style meatballs

  • 2 tsp Italian seasoning

  • 1 1/2 cup mozzarella cheese

DIRECTIONS

  • Preheat oven to 425 degrees
  • Spray a 9×13 baking dish with non-stick spray add all of the ingredients except 3/4 cup of the cheese in and stir well. Cover with aluminum foil and bake for 25 minutes uncover and sprinkle with remaining cheese bake for an additional 15 minutes. Enjoy!

Homemade Bulk Marinara Sauce – Freezer Meal

INGREDIENTS

  • 3 tbs olive oil

  • 2 white onions, diced

  • 2 tbs minced garlic

  • 6oz tomato paste

  • 56oz crushed tomatoes

  • 56oz diced tomatoes

  • 1.5 tbs dried oregano

  • 1.5 tbs dried basil

  • 1 tbs dried parsley

  • 1 tbs salt

  • 2 bay leaves

  • 1-2 tsp peper

  • 2 tbs brown sugar

DIRECTIONS

  • To a large dutch oven or pot add the oil, once hot add in the diced onion let the onion cook for 7-8 minutes or until it gets soft. Sitr in minced garlic.
  • Stir in the remaining ingredients. Bring sauce up to a simmer. Simmer covered for 30-60 minutes. Enjoy the sauce now or…
  • Make In To Freezer Meals:
  • Let the sauce completely cool down.
  • Place 3 cups of sauce into 4 different freezer bags. Freeze flat.
  • When ready to use thaw the bag of sauce to the point where you can break it apart. Place the frozen sauce into a pot. Simmer for 10 minutes stirring frequently until hot. Enjoy!

Slow Cooker Sausage & Peppers

INGREDIENTS

  • 1 red bell pepper, sliced

  • 1 green bell pepper, sliced

  • 1 yellow onion, sliced

  • 28 oz can crushed tomatoes

  • 1/4 cup chicken broth

  • 1 tsp salt

  • 1/2 tsp pepper

  • 1/2 tsp fennel seeds

  • 1/2 tsp onion powder

  • 1/2 tsp garlic powder

  • 1/2 tsp dried oregano

  • 1 lb sweet Italian sausage

  • Cooked white rice for serving

DIRECTIONS

  • To the slow cooker add the crushed tomatoes, broth, and seasonings. Stir well. Add in the sliced peppers, onion, and sausage stir. Cook on LOW for 6 hours or until the sausage is completely cooked.
  • Remove the sausage and slice into disks. Serve over cooked white rice and enjoy!
  • Freezer Meal Directions
  • Place the bell peppers, onion, crushed tomatoes, broth, seasonings, and sausage into a large gallon-sized ziplock bag. Freeze up to 3 months and thaw in the fridge overnight before cooking. Cook following the normal slow cooker recipe instructions. Serve over cooked rice.

Slow Cooker Queso Chicken Tacos

INGREDIENTS

  • 1 lb chicken breast

  • 1 1/2 tbs taco seasoning

  • 1 cup Mexican queso cheese

  • 1 can rotel

  • Your favorite taco toppings

DIRECTIONS

  • Add the chicken, taco seasoning, queso, and rotel into a slow cooker.
  • Cook on LOW for 5-6 hours or HIGH for 4 hours
  • Once the chicken is cooked remove it from the slow cooker and shred. Once shredded add back into the slow cooker stir everything together and serve in a tortilla with your favorite toppings.

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