Freezer Meals

Here are more freezer meal ideas to help you avoid impulse fast food purchased when you do not feel like cooking:


Pesto Chicken Alfredo

1 package (16oz) penne pasta- cooked, drained (I use whole grain pasta) 4 cups cooked chicken, cubed 4 cups shredded Italian cheese blend 3 cups fresh baby spinach  1 can crushed tomatoes (15oz) 1 jar Alfredo sauce (15oz) 1 1/2 cups milk 1 container (5-8 ounces) prepared basil pesto  1/2 cup seasoned bread crumbs  1/2 cup grated Parmesan cheese 1 tablespoon olive oil

In a bowl, combine the cooked pasta, cooked chicken, cheese blend, baby spinach, crushed tomatoes, Alfredo sauce, milk, and pesto. In a separate bowl, combine the olive oil, Parmesan cheese, and bread crumbs. Pour pasta mixture into two 8X8 pans. Sprinkle the bread crumb mixture over the top of the pasta. Cover pasta with tinfoil and bake at 350 degrees for 40-45 minutes. 


Chicken Quesadillas

2 1/2 cups cubed cooked chicken

2/3 cup salsa

1/3 cup finely diced red onion

1 Tbs finely chopped garlic

1 tsp ground cumin

1/2 tsp dried oregano

1/2 tsp salt

Flour tortillas (between 8-10)

1/4 cup melted butter

8oz shredded Monterey Jack cheese

Sour cream

 

Preheat oven to 375 degrees. In a skillet, saute the onion and garlic in a little olive oil until softened. Add the chicken to the garlic and onion. Stir to heat through. Add the salsa, cumin, oregano, and salt. Cook for 5-7 minutes. Set aside. Butter one side of the tortilla and flip over. Fill with 2 Tbs of chicken filling and sprinkle cheese over top. Fold the tortilla over and press down. Assemble the quesadillas on a baking sheet and bake at 375 degrees for 9-11 minutes until tortilla is lightly browned. Serve with guacamole, sour cream, jalapenos, lettuce, salsa, queso...the possibilities are endless. I love this recipe because I absolutely love Mexican food and those taquitos and mini quesadillas you can buy in the freezer isle but, even with coupons, they are expensive and probably terrible for you! These are great to have on hand for parties too! 

 

Ranch Turkey Burgers

1 lb lean ground turkey, thawed

1 packet of dry ranch dressing mix

1 egg

 

Mix all three ingredients together in a large mixing bowl. I find it easiest to just use my hands. Shape into patties and  wrap each patty in wax paper. Place in a labeled Ziplock bag and freeze. When you are ready to cook, thaw burgers completely. We usually grill these when the weather is nice or just use a grill pan. Grill each burger until they are no longer pink in the center.  The best part about these is you can pull out 4 or you can pull out just one! I always have these on hand for last minute cookouts with my hubby-to-be or for a quick weeknight dinner. 

Crescent Chicken Bundles

 

 

1 package cream cheese, softened (you could also replace this with Greek yogurt to lighten these up)
4 tablespoons butter, melted, divided
2 tablespoons green onions
2 tablespoons milk
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups cubed cooked chicken
2 tubes refrigerated crescent rolls
1 cup crushed seasoned chicken stuffing

 

In a large bowl beat the cream cheese, 2 tablespoons butter, green onions, milk, salt and pepper. Stir in the cooked chicken. Open and unroll a tube of crescent rolls. Don't separate them. Pinch the diagonal seems shut, creating four rectangles. Spoon 1/8 of the filling on to each rectangle. Take the opposite corners and twist them together at the center of the bundle. Repeat with the other corners. Do this for all eight bundles. Put the bundles on a baking sheet. Brush with remaining butter. Top with a handful of dry, seasoned, stuffing. You can also use croutons if you don't have stuffing. Press down gently to make sure they are secured on the bundle. Put baking sheet in freezer. Once frozen, place in labeled Ziploc bag. To bake, let bundles thaw overnight or during the day. Bake at 350 degrees for 20-25 minutes, until crescent roll is cooked completely. 

 

 

Mexican Chicken Alfredo

 

 

1lb spiral pasta, cooked II like using whole wheat or whole grain pasta)

1lb cooked chicken, cubed

1 medium onion, chopped 

2 jars Alfredo sauce

1 cup grated Parmesan cheese

1 cup salsa

1/4 cup milk

1 Tbs taco seasoning

 

Layer the cooked pasta in a baking dish. In a bowl, combine the cooked chicken, onion, Alfredo sauce, Parmesan cheese, salsa, milk, taco seasoning, and salt, and pepper to taste. Pour Alfredo mixture over the pasta, stir a little to incorporate the sauce and pasta. Cover with foil, label, and freeze. Bake at 350 degrees for 40 minutes.