On day 3 I didn’t have to wake up. I was up all night because everything hurt. Well, almost everything. My right earlobe is in pretty good shape. But there are several more recipes to make and get in the freezer so I can’t stop now. This is a quest. 12 Freezer Recipes – Day 3 is the finish line. I refuse to give up and end up with fewer than my originally planned 31 meals.
My plan: Hook up a coffee I.V. until I show signs of breathing on my own. Complete the freezer meals without bugging my husband or son for help.
The reality: Coffee I.V., check. Text son and request his assistance again. Smile at husband while managing to look mildly threatening and ask for his help as well. Discover I cannot lift my right arm above chest level. Feel very sorry for myself for 1 minute, 8 seconds. Get over it.
My son cooked the chicken for both the Bam’s Chicken Bake and the Chicken Pot Pies. Oh, heck. The truth is he did all the cooking. My husband was back on clean up duty. I mixed and assembled and bossed the two of them around.
My grandchildren are (with one exception) vegetable eaters so they love this dish.
Bam’s Chicken & Stuffing Bake
- 4 chicken breasts cut into small bite size pieces
- 1 can cream of chicken soup
- 1 can broccoli cheese soup
- 3/4 cup milk
- 1 cups mixed vegetables
- 6 ounce package stuffing mix
- 4 tablespoons of butter (for stuffing mix)
*If using two 8×8 pans divide the ingredients evenly between them.
- Spray a 9×13 inch or two 8×8 inch baking pans with cooking spray.
- In a large bowl combine the soups with the milk and stir to combine thoroughly.
- Stir in chicken pieces and vegetables until completely coated.
- Make the stuffing per package directions.
- In a bowl mix the stuffing mix with the water and melted butter.
- Spread the stuffing mixture over the cheese.
- Label pans and freeze.
- Thaw overnight (or you can cook frozen but increase cooking time)
- Preheat oven to 350F.
- Bake, uncovered, for 40 – 45 minutes (approximately an hour if baking without thawing) until chicken reaches an internal temperature of 165F
- Keep an eye on the stuffing mixture and cover the pan with foil if it is browning too much.
I just realized I forgot to put the pot roast with the other completed meals for the picture. Just use your imagination.
This is a really basic recipe for pot roast but I know my husband like it so it’s the one for my freezer meals. It’s simple but tasty and the roast doesn’t even have to be completely thawed before you throw it in the slow cooker.
Pot Roast (2 meals for 2 people + 2 lunches and a couple of snacks)
- 4 lb. beef roast (chuck or pot roast)
- 1 cup chopped onion
- 3 large carrots, peeled and chopped
- 3 stalks celery, chopped
- 4 ounces sliced mushrooms
- 1 packet onion soup mix
- 1 can (10.5 ounce) cream of mushroom soup
- Place roast in gallon size freezer bag.
- Mix onion soup mix and cream of mushroom soup until thoroughly combined.
- Stir onion, carrots, and celery into soup mixture.
- Pour soup mixture into bag with roast.
- Thaw the ingredients overnight.
- Place in slow cooker on low for 8 – 10 hours.
- This totally feels like cheating when I make these as a freezer meal. But this is about having dinners premade not how fancy I can make things. I make a big dish of enchiladas and portion them out for the two of us. I just thaw the portions I need and reheat them in the oven. You can even reheat them in the microwave without thawing.
Chicken pot pies are a real comfort food. The best way to make these is to make your own pie crusts. I didn’t. By this time in my three day death march I wasn’t about to do anything that required extra work.
Chicken Pot Pies
Recipe makes two 9 inch pot pies.
- 2 packages ready-made pie crusts (2 crusts per package) or make four homemade pie crusts.
- 4 chicken breasts, cooked and diced
- 2 jars chicken gravy (or make you own from chicken stock)
- 16 oz. frozen diced potatoes or hashbrowns
- 12 oz. frozen vegetable mix of your choice
- Salt and pepper to taste
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon garlic powder (optional)
- Thaw pie crusts if using packaged frozen ones.
- In a large bowl combine diced chicken, gravy, vegetable mix, and potatoes.
- Stir in salt and pepper, poultry seasoning, and garlic powder (if desired).
- Place one crust in each pie tin and press down gently to cover the tin.
- Fill each crust with half the chicken mixture.
- Cover each pie with the second crust and pinch the edges of the two crusts together. You can also use a fork to press the edges.
- Cut three small slits in the top of each pie.
Cover tightly with foil, label, and freeze.
- Thaw pot pie in refrigerator overnight.
- Preheat oven to 350F
- Bake pot pie for 35 – 45 minutes, until top crust is golden brown.
Bonus! We also made 19 sausage and egg breakfast burritos. Yes, I know. 19. Not 18 and not 20. It’s my son’s fault because he doesn’t understand that EVERYTHING should be in even numbers or it will keep his mother awake all night. Although I’m not crazy about using the microwave I’ll definitely heat one up in the morning because I won’t want to cook, they’re delicious, and NINETEEN!