Tag: freezer meals

Here’s another great slow cooker recipe from my freezer meals arsenal. It froze fantastically and was just delicious out of the crockpot. The recipe is from this completely random cookbook called Crock Pot Cookbook: 440 Slow Cooker Recipes that I got on my Kindle for $.99. It was my first Kindle purchase, and it doesn’t even seem to exist on Amazon anymore. The directions are wacky and inconsistent, and it just feels like the kind of hodgepodge cookbook the local ladies’ auxilary would put together for a fundraiser (3 different recipes for Beef Stroganoff? Is that really necessary? No notes on number of servings?). But I credit it because it was the guide I used while first determining how long to cook different dishes in my slow cooker. And it really is a very straightforward, decently flavorful dish. But it’s also the kind of dinner that I love because it lends itself wildly to improvisation. You can season the meat however you like for a spicy dinner, a more Mediterranean dinner with pitas, etc.

Read more on Sunday Dinner: Freezer-to-Crockpot Beef Fajitas…

This was a recipe I kind of tweaked from a few different versions during my last freezer meals marathon. And it’s definitely one of the most successful. It was really easy to prep for the freezer, it thawed perfectly, and it was great in the slow cooker. A low-stress, delicious, not too heavy dinner.

I made 4 chops, which equals 2 dinners for us.


2 tablespoons olive oil
4 boneless pork loin center-cut chops
Salt and freshly ground black pepper
1 small onion, thinly sliced
1 (15-ounce) can diced tomatoes, in juice
1 teaspoon herbes de Provence
1/4 teaspoon dried red pepper flakes, or more to taste

Read more on Sunday Dinner: Freezer Pork Chops Pizzaiola…

I spent the last week restocking the freezer with dinners since we were running low after my first marathon. Honestly, having those meals in the freezer was a godsend. We’ve been eating like normal humans despite having a newborn, so I’m keeping the tradition going. And one of our favorites from the first round was this recipe for Chicken Parm that I cobbled together from a few different recipes. Out of the freezer, you can have dinner ready in the time it takes to make spaghetti. Prepping for the freezer, it’s surprisingly quick. And if you didn’t want to freeze it, it would still be a pretty quick weeknight meal.

I prepped 3 of these this time in bulk, so this recipe is for that quantity. You can scale it accordingly.

Chicken Parmigiana
Makes 3 freezer dinners

For freezer prep:
6 boneless, skinless chicken breasts or 12 chicken cutlets
3 eggs
4 pieces of stale bread or 2 cups of breadcrumbs
1 16oz. ball of fresh mozzarella
2 cups shredded provolone
Salt and pepper
Olive oil

For serving:
Marinara sauce
Spaghetti or sub rolls

Read more on Sunday Dinner: Freezer Chicken Parm…

It’s 5pm on Wednesday, and I have been cooking pretty much every waking hour since Monday around 10am. I’ve prepped and frozen about 30 dinners, canned 6 jars of homemade marinara sauce, frozen 2 more of bolognese, and gone through somewhere around 30 pounds of meat from our weekend at Costco and Whole Foods. Our freezer is full to bursting, and I love it. This is all to prepare for the arrival of H Sprout and the expectation that neither Adam nor I will have it together to do much cooking for the foreseeable future. But we can throw things in crockpots or stick things in the oven!

But let’s not talk about how I’m feeling physically.

Read more on I Am Not So Good at Putting My Feet Up…