Instant Pot or CrockPot or Freezer Meal Chicken Recipes

These recipes can be cooked in the Instant Pot or CrockPot or dumped in a 1 Gallon FREEZER Bag and frozen for later use.  I like to thaw my freezer meal bags in the fridge overnight but you don't have to.  Make sure you label your bags with what is in the bag and the cooking directions.

Creamy Italian Chicken
4 Chicken Breasts, boneless
8 oz. Cream Cheese
10 oz. Cream of Chicken Soup
1 Package Italian Dressing Seasoning
2 cups chicken broth
Place all ingredients in Instant Pot.  Set to sealing.  Cook on manual for 25 minutes if chicken is frozen or 20 minutes if it is thawed.  Quick Release or Natural Release.  Shred chicken and serve over rice or noodles or mashed potatoes.  For the CrockPot cook on Low for 6 to 8 hours.

Teriyaki Chicken
4 to 6 Chicken Breasts, boneless
1 lb. fresh vegetables (mini carrots, zucchini, green beans, etc.)

1 red onion, chopped

40 oz. crushed pineapple

4 garlic cloves, minced

1 c. Teriyaki sauce

Place all ingredients in Instant Pot.  Set to sealing.  Cook on manual for 25 minutes if chicken is frozen or 20 minutes if it is thawed.  Quick Release.  Serve as is or shred the chicken.  Great over rice or egg noodles.  

For the CrockPot cook on Low for 6 to 8 hours.  

Salsa Chicken - from the days of Weight Watchers, updated for the instant pot

4 to 6 Chicken Breasts, boneless

16 oz. salsa

2 T. taco seasoning (optional) 

Place all ingredients in Instant Pot.  Set to sealing.  Cook on manual for 25 minutes if chicken is frozen or 20 minutes if it is thawed.  Quick Release or Natural Release.  

For the CrockPot cook on Low for 6 to 8 hours or high for 3 to 4 hours.  

Serve as a main dish or make into a taco on a tortilla with sour cream, cheese, lettuce, etc.

Guacamole Chicken

4 to 6 Chicken breasts, boneless

16 oz. Guacamole Salsa (Herdez or homemade)

1/2 c. water

Place all ingredients in Instant Pot.  Set to sealing.  Cook on manual for 25 minutes if chicken is frozen or 20 minutes if it is thawed.  Quick Release or Natural Release. Shred the chicken.  Serve as a taco meat with tortillas and all the toppings.  If you like Cilantro.....it is a must on these tacos.  

Skip the tortilla and serve over rice with all the toppings.  

 For the CrockPot cook on Low for 6 to 8 hours or High for 3 to 6 hours and Don't add the water unless it needs it after it has cooked).  

Garlic Herb Cheese Bombs

Garlic Herb Cheese Bombs

Dinner Roll Dough (can use frozen dinner roll dough)
 Mozzarella Sticks
 4-5 Garlic cloves chopped
 3 T. Butter
 Parsley finely chopped
 Salt

– Preheat oven 350 degrees
– Defrost your dinner roll dough by leaving out on the counter
– Flatten out your dough and take a 1-inch cube of mozzarella, place into center of dough, and roll-up.
– Dice parsley, garlic and add a pinch of salt into small prep bowl. Add in melted butter and mix together.
– Brush mixture over tops of each roll
– Bake at 350 degrees for 10 minutes.

These are always a hit at dinner parties and are also great as game-day appetizers.

Freezer Meals

Handout for my class tonight at our Relief Society Activity.  

FREEZER MEALS    aka:  Compassionate Service Meals                                                                        

Ziti

Meat Sauce:

1 lb. mild sausage or hamburger or both

1 T. minced Garlic

1 chopped Onion

28 oz. tomato puree

16 oz. diced tomatoes (2 cups fresh)

8 oz. tomato paste

1 t. marjoram

1 t. basil

1 t. oregano

1 T. Parsley

1 t. thyme

2 T. sugar

1 t. salt

1/2 t. pepper

If desired, can also add......chopped bell peppers or grated zucchini.  

1 lb. Ziti noodles

2 c. grated mozzarella cheese (for topping)

Alfredo Sauce:

1/2 cube butter

8 oz. cream cheese

1 tsp garlic powder

1 c. whipping cream

1/3 c. parmesan cheese

Brown meat with 1 T. minced garlic and chopped onion. Drain fat, if desired.  Add all tomato ingredients, marjoram, basil, oregano, parsley, thyme, sugar, salt and pepper. (if desired, add bell peppers or zucchini)   Simmer about 20 minutes.  

Meanwhile, cook Ziti noodles in water with a little olive oil and salt. Drain and rinse.

Alfredo Sauce:

In pan, melt butter, cream cheese, and 1 tsp minced garlic. Add whipping cream and parmesan cheese and heat thru over medium heat.

Put Ziti noodles in baking pan sprayed with non-stick spray. Makes 2- 8x8 inch pans or 1-9x13 inch pan.  Cover noodles with Alfredo Sauce mixture, spoon meat sauce mixture on top, cover with mozzarella cheese.

Cover with foil and bake @350 for 30-40 minutes or until bubbling on top.

(if desired, remove foil the last 10 minutes to insure cheese does not burn and top is golden)

This is a great dish to put in the freezer.  I make one to eat & one to freeze. I like to use foil pans in the freezer.  Cover with foil and be sure to label with the cooking directions.  Thaw in the fridge for 24 hours and bake as directed above.  If frozen when baking it will take about 90 minutes to bake or more.  HINT:  Bake on a cookie sheet for more even baking and to catch any boil overs.  

FAVORITE DISHES TO FREEZE: 

Enchiladas, lasagna, soups, chili, pulled pork, spaghetti casserole, meatballs, sloppy joes, ziti, rice

OTHER THINGS I LIKE TO HAVE IN MY FREEZER:

Rolls, bread (all kinds), cream cheese brownies, pumpkin rolls, cookie dough, pies, lemon pound cake

NEED A FAST MEAL:

Corn chip casserole, Tuna Casserole, Home canned Mandarin sauce & chicken over rice, Microwave Meatloaf

Ziti

This recipe came to me from Tammy Malone.  It freezes great too!! 

Ziti

Meat Sauce:

1 lb. mild sausage or hamburger or both 

1 T. minced Garlic

1 chopped Onion

28 oz.  tomato puree

16 oz. diced tomatoes

8 oz. tomato paste

1 t. marjoram

1 t. basil

1 t. oregano

1 T. Parsley

1 t. thyme

2 T. sugar

1 t. salt

1/2 t. pepper

If desired add....chopped bell peppers or grated zucchini

1 lb. box Ziti noodles

2 c. grated mozzarella cheese (for topping)

Alfredo Sauce:

1/4 c. butter

1 8-oz cream cheese

1 t. garlic

1/2 pint whipping cream

1/3 c. parmesan cheese

Brown meat with 1 T. minced garlic and chopped onion. Drain fat. Add tomato ingredients, all. Add marjoram, basil, oregano, parsley, thyme, sugar, salt and pepper (add peppers or zucchini, if desired). Simmer about 20 minutes.

 Meanwhile, cook Ziti noodles in water with a little olive oil and salt. Drain and rinse.

Alfredo Sauce:

In pan, melt butter, cream cheese, and 1 tsp minced garlic. Add whipping cream and parmesan cheese and heat thru over medium heat.

Put Ziti noodles in baking pan sprayed with non-stick spray.  Makes 2- 8x8 inch pans or 1-9x13 inch pan.  Cover noodles with Alfredo Sauce mixture, spoon meat sauce mixture on top, cover with mozzarella cheese.  Cover with foil and bake @350 for 30-40 minutes or until bubbling on top.

(if desired, remove foil the last 10 minutes to insure cheese does not burn and top is golden)

This is a great dish to put in the freezer.  I make one to eat & one to freeze.  I like to use foil pans in the freezer.  Cover with foil and be sure to label with the cooking directions.  Thaw in the fridge for 24 hours and bake as directed above.  If frozen when baking it will take about 90 minutes to bake or more.  HINT:  Bake on a cookie sheet for more even baking and to catch any boil overs.  

Tips for Freezing.....just about everything

THINGS YOU CAN FREEZE TO SAVE TIME & MONEY!   What's in your freezer?

CHEESE: You can freeze blocks of cheese without it becoming crumbly if you let it thaw completely before putting it in the fridge. If you prefer to shred your cheese first, add a tablespoon or so of cornstarch or flour to the bag and shake it to prevent clumping when it thaws.

Another great idea…buy a big piece of Parmigiano Reggiano (the good stuff!!), grate in the food processor and put in a freezer bag. It keeps for months and all you have to do is open the bag and scoop out a couple of tablespoons when you need it.

HOMEMADE PANCAKES, WAFFLES, FRENCH TOAST: Make up a few batches over the weekend for quick “defrost and go” breakfasts during the week. Freeze on a cookie sheet, then toss them in a freezer bag. Reheat in microwave, toaster, or toaster oven. WAY better then frozen ones you buy in store!

FRUIT: When freezing fruit, it’s best to first freeze spread out on freezer or parchment paper on a cookie sheet, and then place in bags. Individual frozen pieces let you pull out just how much you need. Try keeping a “Smoothie Bag” in the freezer. Toss in extra apple wedges, peaches, pears, bananas, chunks of melon…any kind of fruit…and use in smoothies.

If you don’t like handling mushy bananas, just throw the bananas into the freezer with the skin on. Then when you need them for a recipe (banana bread anyone?), pull out what you need, microwave for a few seconds, then cut off the top and squeeze the insides into your mixing bowl!

RICE: Cook a big batch of rice, spread it on a cookie sheet on parchment paper and freeze. When the rice is frozen, just put in a freezer bag or containers and you have rice in a pinch! Great for BROWN rice which takes so long to cook! Use in casseroles, soups or fried rice.

PIES: Make apple pies in the fall to enjoy throughout the year. Bake them, freeze them in freezer bags wrapped in freezer paper then when you have a hankering for pie, take out of the freezer, remove wrapping, and place in oven for 2 hours at 200 degrees. You can also freeze SLICES after baking a whole pie.

CORN: An EASY way to freeze corn on the cob is to put the ears of corn, WITHOUT removing ANY silk or husk, straight into freezer. When you want to eat it, put it in microwave just the way you put it in the freezer and cook for 5 minutes on high for two ears or 4 minutes for one ear. The silk insulates and protects the corn while it cooks. Tastes like fresh-picked corn!

TOMATOES: Roast roma tomatoes in oven at a low temp (225 degrees) with garlic, fresh herbs, and a drizzle of olive oil for 4 to 5 hours. When cooled, transfer to freezer bags. Use them in chili or in your own tomato-based sauces.

PASTA: Whenever you make pasta, cook whole package. and freeze leftovers for later to add to soups and casseroles. Or freeze individual size portions in a baggie, making sure to squeeze out the air; get the bag as flat as possible. Reheat by running hot water over bag for a few minutes!

FLOUR AND OTHER GRAINS: Freezing flour and other types of grain for at least 3 days discourages uninvited “guests” from hatching. You can also store it in the freezer, just make sure to double wrap to avoid condensation and to keep it from picking up other freezer smells.

PESTO: Make (or buy) and freeze pesto in ice cube trays. Once frozen, pop it out and put in a freezer bag. Nice to have pesto whenever you want it.

MASHED POTATOES: Using an ice cream scoop, put even portions of mashed potatoes onto parchment-lined cookie sheet. Freeze until hard then transfer into a freezer bag. These will keep in the freezer for at least 2 months.

COOKIE DOUGH: Make a batch of cookie dough, scoop onto cookie sheets and freeze. When they are frozen solid. put them in freezer bags. When you NEED cookies, bake as few or as many as you NEED without lots of waste or guilt. Just add 1 to 2 minutes to the cook time. You can also make “slice-and-bake” cookie dough by shaping it into a cylinder, and freezing it wrapped in foil.

SOUPS AND CHILI: Cool leftover soup completely and transfer to a freezer-friendly container, leaving about 1 cup of empty space for expansion during freezing. The night before eating, move the container to the fridge to thaw safely and then reheat and serve.

BROTH AND STOCK: Keep a gallon bag in freezer and add any leftover veggie pieces, including onion peels, celery stalks, potato peels, etc. When you have enough, make vegetable stock. Keep another bag for pan drippings or sauces that are left after cooking chicken. This can be used to flavor soups.

SANDWICHES: When packing lunches for school/work, it’s a time-saver to pull a sandwich straight from the freezer. Just throw it into your lunch box/bag in the morning; it’s thawed by lunch time. It also helps keep meat cold. Peanut butter and jelly or honey, or deli meat and a slice of cheese work well. You can freeze butter or mustard but not mayo, lettuce, or tomato. Pack these separately or add in the morning.

You can also freeze breakfast sandwiches. Cook scrambled eggs and sausage/bacon in bulk, pile them onto biscuits or English muffins, wrap them individually and freeze. In the morning, grab out of the freezer, microwave, and enjoy.

POTATO CHIPS, CRACKERS, & PRETZELS: Stock up on chips, crackers, and pretzels when they're on sale and throw them in the freezer. FROZEN chips actually taste BETTER. Eat them straight from freezer; they are crisper and the flavors pop.

MILK: Ever wonder why plastic milk jugs have those circle indents on the side?? They are there to allow milk to expand while freezing! To use frozen milk, let thaw, and then SHAKE WELL before opening, to make sure any solids are remixed.
You can also freeze buttermilk. No more tossing out half a quart because you only needed a cup.

JUICE: Like milk, the only concern about freezing juice is leaving room for expansion. A good rule of thumb is to take out 8 ounces for every half gallon of juice. Stock up when it goes on sale or at a discount warehouse.

BREAD & BAKED GOODS: When your favorite bread is on sale, stock up; freeze it. Or when in a baking mood, make extras of your favorite baked goods and freeze them for later.

Tip for defrosting baked goods or breads: place them in your microwave overnight. It keeps them from drying out like they do on the counter.

BUTTER CREAM FROSTING: Freeze leftover frosting. When when you need to frost something, let it thaw in the fridge, then whip it up, and color/decorate as if it were just made.

TOMATO PASTE: Most recipes using tomato paste only call for one tablespoon out of the whole can. Then you’re left with an almost full OPEN can. What to do!? Put the rest in a sandwich bag, flatten it out in freezer, and when you need a tablespoon, just break off a piece and throw it into whatever you are cooking.

DICED VEGGIES: Dice onions, chili's, or bell peppers, then freeze flat in gallon freezer bags. As they are freezing, press “score lines” into the bags so you can break off as much or as little as you wish for recipes.

HOMEMADE & STORE_BOUGHT DOUGH: You can freeze all kinds of homemade dough – pizza dough, focaccia dough, pie crust – shaped in a ball and wrapped in Saran Wrap.
Or you can also freeze canned biscuits, crescent rolls, pizza dough, etc. right in the tube.

EGGS: Crack the eggs in a freezer bag, and freeze. Or crack eggs into an ice cube tray for cakes and cookies. Thaw out in refrigerator and use as you normally would.

SHREDDED CHICKEN: Cook a big batch and shred or when you get a rotisserie from the grocery store, shred the leftovers and put it in a bag.

LEMON/LIME JUICE & ZEST: Squeeze lemons and limes into ice cube trays, then pop them out after they have frozen and store in freezer bags. Now you have “fresh” lemon and lime juice whenever you need it. Don’t forget to ZEST the lemons/limes first and keep that in the freezer as well.

HERBS: Freeze fresh herbs in ice-cube trays with a little water or leftover stock to use for soups, stews, and casseroles later in the year.

MARINATED MEAT: Place meat in a freezer bag, pour in marinade and freeze. When you defrost it, it will be fully-marinated and ready to cook.

HOMEMADE CASSEROLES: When you are cooking a casseroles (lasagna, mac and cheese, enchiladas, etc), why not make 2 and FREEZE one for when unexpected company drops by or to use during a busy school/work week.
You can do this a couple of ways.
1. Freeze entire casserole by lining base of dish with freezer paper, add ingredients, then freeze it in the dish. When it’s frozen solid, remove from dish (easy to do thanks to the freezer paper), rewrap the food, and put back in the freezer. When you want the item for a meal, unwrap and place in the original dish to defrost and cook.
2. Bake casserole, let cool, and then cut into individual servings and freeze. Reheat in microwave!

FISH STICKS: Forget those tasteless sticks in the blue box. Buy fresh fish in quantity, cut it crosswise into fish ‘fingers,’ dip in egg, and dredge in flour and bread crumbs, then freeze laid out on a tray before transferring to freezer bags.

HAMBURGER: Pre-cook ground hamburger and portion it out for meals. When you need hamburger for shepherd’s pie, sloppy joes, tacos, or whatever, just pull it out of the freezer, add the seasoning, and microwave. Three minutes, or 1 minute and 30 seconds if it’s going to be baked and doesn’t need to be thawed all the way. For crock pot meals, like chili, just throw it in frozen.

Easy Cookies

Horseshoe Bend Relief Society Activity

Easy Cookies   

1 c. peanut butter

1 c. sugar

1 egg

Mix ingredients.  Scoop into small balls.  Place on ungreased cookie sheet.  Bake at 400 for 10 minutes. 

EXTRAS:  Dot each cookie with chocolate chips.  Flash freeze formed cookies, pack in a freezer bag to bake later. 

Strawberry Jam.....in the freezer....with NO sugar

No Sugar Strawberry Freezer Jam
3 lbs. strawberries
1 3/4 c. apple juice
1 1/2 package no sugar, low sugar pectin
Mash the strawberries in a large bowl.
In a small saucepan, bring the apple juice and pectin to a boil and boil for 1 minute.
Pour straight into the mashed strawberries and stir hard for 1 minute.
Ladle into freezer containers and place in the refrigerator overnight to let it cool slowly and set.
Then store in the freezer.  Good in the freezer for up to 1 year, in the fridge for 3 weeks.

Biscuits for the freezer or not....

Biscuits for the freezer or not....                           Makes 25 to 30 biscuits
6 cups unbleached all-purpose flour, plus extra for counter
2 Tbsp sugar
2 Tbsp baking powder
1 1/2 tsp salt
4 1/2 cups heavy cream

Line a baking sheet with parchment paper or a silicone baking mat..
In a large bowl, whisk the flour, sugar, baking powder, and salt together. Stir in the cream until a dough forms, about 30 seconds. Turn the dough out onto a lightly floured surface and gather into a ball. Knead the dough briefly until smooth, about 1 minute.
Pat the dough into a 3/4-inch thick circle. Cut out biscuits using a 2 1/2-inch round  biscuit cutter. Cut out as many as possible. Place them on the prepared baking sheet. Gather scraps of dough a knead together briefly, then pat out again and cut more biscuits. Repeat again.
Preparing For the Freezer:
Wrap the baking sheet tightly with sprayed plastic wrap and freeze the biscuits for about 6 hours. Transfer frozen biscuits to a large resealable bag and freeze for up to 1 month.
Prepare after Freezing:
Do not thaw biscuits. Adjust oven rack to upper-middle position and heat oven to 450. Place frozen biscuits on a lined baking sheet, about 2 inches apart. Bake one baking sheet at a time, until puffed and golden brown, about 20-25 minutes.
To Serve Without Freezing:
Adjust oven rack to upper-middle position and heat oven to 450. Bake one sheet at a time, for about 15-20 minutes.

Recipe adapted from The Best Make-Ahead Recipe by Cook’s Illustrated.

For more freezer ideas here is a great site you may want to check out.....
http://fabulesslyfrugal.com/freezer-meal-recipes-master-list