Freezer Meals // Katelyn's Kitchen

 Chicken Taco Chili:

2 large chicken breasts 1 can black beans, rinsed 1 can corn, drained 1 can chili beans 2 cans petite diced tomatoes 2 cans tomato sauce 1 packet taco seasoning 1 heaping TBSP chili powder 1/2 tsp ground cumin 1/2 tsp onion powder 1/4 tsp pepper 1/2 tsp salt

Thaw overnight. Cook on high for 4 hours or low for 6-8. Shred chicken and serve with cheese and sour cream on top. Can also be dipped with tortillas

Chicken Tacos: 2-3 chicken breasts 1 can rotel 3/4 packet taco seasoning 1 tsp ranch seasoning Thaw overnight. Cook on high for 4 hours or low for 6-8. Shred and serve as tacos. Tatertot Hotdish: 1 pound ground beef 1 bag frozen mixed veggies 1/2 yellow onion or 1 whole onion, softened 2 cans cream of mushroom garlic powder and pepper to taste Thaw overnight. Bake at 375 for 1 hour Lemon Pepper Chicken: 2-3 chicken breasts (can also use chicken thighs) 1 tsp onion powder 1 tsp garlic powder crushed red chili flakes to taste 1 tsp italian seasoning 1/2 tsp paprika 1/2 tsp lemon pepper 3 TBSP butter 1 heaping TBSP minced garlic 3/4 cup chicken broth Thaw overnight. Cook on high for 4 hours or low for 6-8. Shred and serve over rice Crockpot Mississippi Chicken: In each bag: 2 lbs boneless, skinless chicken thighs 1/2 packet au jus gravy packet 1/2 packet ranch seasoning 4-5 pepperonchinis plus a splash of juice 1/2 stick butter Thaw overnight. Cook in crockpot for 4 hours on high. Crockpot BBQ Chicken: 3 chicken breasts 1 cup BBQ sauce 1/4 cup zesty italian dressing 1/4 cup brown sugar 1 TBSP worcestershire sauce salt, pepper, and garlic powder to taste Crockpot Buffalo Chicken: 3 chicken breasts 1/2 cup buffalo sauce 1 TBSP ranch seasoning Thaw overnight. Cook on high for 3-4 hours. Shred and serve however you would like. Delicious on wraps, salads, pizza, etc.

Oven-Baked Chicken Fajitas

yield: 6 SERVINGS
 
prep time: 10 MINUTES
 
cook time: 20 MINUTES
 
total time: 30 MINUTES

This is an easy freezer meal to keep on-hand for busy evenings when you need to get dinner on the table quick!

4.4 Stars (131 Reviews)

Ingredients

  • 1 pound boneless, skinless chicken breasts, sliced into thin strips
  • 2 tablespoons vegetable or canola oil
  • 2 teaspoons chili powder
  • 1 1/2 teaspoons cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon kosher salt
  • 1 medium onion, sliced
  • 1/2 red bell pepper, cut into strips
  • 1/2 green bell pepper, cut into strips

Instructions

  1. Place chicken, onions and bell peppers into gallon-size freezer bag.  
  2. Add remaining ingredients to bag.
  3. Remove as much air as possible from bag and seal tightly. Knead bag to mix ingredients. Label and then lay flat in freezer to freeze.

To cook:

  1. Remove bag from freezer and that overnight in refrigerator.
  2. Preheat oven to 400 degrees Fahrenheit.
  3. Pour contents of bag into a 9x13 baking dish.
  4. Bake for 20-25 minutes, until chicken is cooked through and peppers are soft.
  5. Serve with warm tortillas and your favorite toppings.
  • 3-4 lbs chicken legs

Marinade:

  • 1/2 cup canola oil
  • 1/4 cup balsamic vinegar
  • 3 tbsp Worcestershire sauce
  • 3 tbsp soy sauce
  • 1/3 cup honey
  • 1 lime - juice only
  • 1 tbsp Dijon mustard
  • 4 garlic cloves
  • 2 tbsp fresh parsley or half the amount of dried
  • 2 tsp salt
  • 1 tsp black pepper

INSTRUCTIONS

Marinating chicken:

  • Whisk all the ingredients for the marinade together in a mixing bowl. Place chicken legs into a large zip-top bag and pour in the marinade.
  • Get as much air out of the bag as you can and close it completely. Mix the chicken and the marinade and lay the bag down on the side in a baking dish. Place into the refrigerator to marinate for 4-6 hours or overnight.

Grilling chicken:

  • Set up your grill for a two temperature zone whether it’s gas or charcoal. Take chicken out of the marinade and let most of the liquid drip back into the bag. Spray the chicken with some cooking spray and place it on the grill over direct heat.
  • Let it cook over direct heat and turn each leg a quarter of the way every 4-5 minutes. (If it’s browning too fast, turn it more frequently.)
  • When chicken is nicely browned on all the sides, check the internal temperature of the biggest piece and move it over to the cooler side of the grill to finish cooking.
  • Close the lid and let it cook for about 10 minutes. Flip each chicken leg and let it cook more until it reaches about 175°-180° internal temperature.
  • Marinade: Right after you placed the chicken on the grill, pour the marinade into a sauce pot and bring it to simmer either on stove-top or on the grill. (If using a grill, make sure the sauce pot is grill friendly.) Let it simmer for about 10 minutes and then brush it onto the chicken once it’s over on the cooler side

The Best Homemade Taco Seasoning

Jennifer Draper // Slow-Cooker Gourmet

INGREDIENTS
  

  • ½ cup chili powder
  • 3 tablespoons garlic powder
  • 3 tablespoons onion powder
  • 3 tablespoons kosher salt
  • 3 tablespoons cumin
  • 1 tablespoon oregano
  • 1 tablespoon paprika
  • 1 tablespoon pepper

Sloppy Joe's: 2 lbs ground beef 1 large onion, chopped 8oz tomato sauce 1/4 brown sugar 1/2 cup BBQ sauce 1/2 cup ketchup 1 1/2 TBSP apple cider vinegar 2 TBSP mustard Brown ground beef with onions in the skillet. Cook until beef is cooked through. Add other ingredients to pot and simmer for 10 minutes on low heat.


Egg cups: 12-14 eggs 1/2 tsp salt 1/2 tsp pepper 1/2 tsp garlic powder 1-2 cups chopped spinach 1/2 pound pork sausage 1 cup cheddar cheese Bake at 375 degrees for 20 minutes. Let cool and freeze. Warm in microwave.

Chicken Queso Tacos: 1-2 chicken breasts 1/2 packet taco seasoning 1 can rotel 1 cup salsa con queso Cook on high for 4-5 hours and shred. Cool down and freeze.

Nutrition Information:
 YIELD: 6 SERVING SIZE: 6 servings
Amount Per Serving: CALORIES: 166TOTAL FAT: 5gSATURATED FAT: 1gTRANS FAT: 0gUNSATURATED FAT: 4gCHOLESTEROL: 64mgSODIUM: 388mgCARBOHYDRATES: 4gNET CARBOHYDRATES: 3gFIBER: 1gSUGAR: 2gPROTEIN: 24g

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