Cook Once and Eat for a Month: From Scratch Freezer Meals

Another freezer meal cooking day is done and I have a full freezer to show for it… Cook Once and Eat for a Month: From Scratch Freezer Meals!

I usually plan a big freezer meal cooking day once a month, and keep my meals stocked up and ready to go. I like that it keeps a variety of cooked meals stocked in my freezer

Here are links to my other freezer meal posts and videos

Freezer Meal Recipes from Scratch

Breakfast Freezer Meal Recipes

Six recipes in today’s Cook Once and Eat for a Month: From Scratch Freezer Meals

Here are the Links and recipes below:

Quiche Lorraine

Pourable Pot Pie Crust Casserole

Pizza Crust

Slow Cooker Honey Garlic Chicken:

I saw this recipe on a reel on IG and adapted the recipe to work for my freezer meals. Credit for this recipe is @boredoflunch on Instagram, it’s a great account!

4 Cups of chopped chicken

3/4 cup of Soy sauce

1/3 cup of Sriracha sauce

1/2 cup chicken broth

1/2 cup of honey

2 Tablespoons of Hoisin Sauce

2 Tablespoons of garlic

2 Tablespoons of ginger

Cornstarch slurry ( mix 2 tablespoons of cornstarch into 1/4 cup of cold water and mix well )

Put all ingredients into a heavy-duty freezer bag. Press all air out of the bag, and close it. Lay flat and freeze.

When ready to eat, defrost the night before in the fridge. When defrosted dump into a slow cooker and cook on high for 4-6 hours or on low for 7-8 hours. when done add cooked noodles to the crock pot stir in well and top with nuts, spring onions, or celery.

These are the noodles I use for this recipe, they are my favorite… Rice Noodles ( affiliate link )

Meat Balls:

This is not a recipe but more of a method, that you can customize for yourselves.

For every pound of hamburger, I use 1 egg, 1 cup of bread crumbs, 1/2 cup of milk or cream, and 1/2 cup of grated vegetables (zucchini, carrots, and onions are all good choices) I use about 1/2 cup of grated cheese per one pound of ground beef. Add spices that you like. Roll into balls and bake at 400 degrees for 18-20 minutes. Let cool and freeze.

Chili:

This is not a recipe but more of a method, that you can customize for yourselves.

2 1/2 pounds of cooked beans (usually I use two different kinds) on the video I use pinto and kidney beans.

Start off by browning two pounds of ground beef, and one large onion. While that is cooking, cook up a half pound of bacon chop it into bite-size pieces add to browned beef. Add the cooked beans. I add 1-2 quarts of diced home-canned tomatoes, one 16 oz can of tomato sauce, barbecue sauce, honey or brown sugar to taste, minced garlic, spices, and 1-2 chipotle peppers with 1-2 tablespoons OF THE SAUCE THEY COME IN. This is the secret ingredient to a smokey warm chili. Taste often and adjust to your liking. This is a base for a very customizable chili.