Freezer/Bag meals

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Okay, Yesterday I made some freezer bag meals. These are meals that are not really cooked all the way, but that are prepared so all you have to do is throw them in the skillet or oven. Very convenient. Very cost effective. And time efficient. The pocket pies take a while! We made 20 meals about 3-4 servings per meal, and 100 twice baked potatoes. It took a few hours, and cost about $140. I did not shop sales or anything. Here are the recipes and bag instructions. I got some of these online, but can't remember where, so I am not taking total credit! 

To get the twenty meals I basically made everything times four. Only with not as much chicken because I like lots of sauce, and we don't need that much chicken. So I kept the sauce measurements and halved the chicken to make portions right for our family on the two asian ones, but kept the chicken for the pocket pies.

Sesame chicken:

6 boneless skinless chicken breast halves, pat dry with paper towels . Cut into 1 inch strips or bite size pieces.

1/2 cup honey

1/2 cup soy sauce

1 cup water

2 tablespoons cornstarch

1/2-1 teaspoon ground ginger (fresh is better)

1/2-1 teaspoon red pepper flakes (optional)

1 tablespoon toasted sesame seeds

Orange chicken

Chicken cubed and dredged in seasoned flour

Bag 2:

1 1/2 tablespoons soy sauce

6 1/2 tablespoons orange juice

5 tablespoons sugar

1 orange, zest of

Bag 1: Stir fry mix:

1 teaspoon garlic, minced 1/2 teaspoon crushed hot red chili pepper 1/4 cup green onion, chopped 1 tablespoon rice wine

Cream cheese salsa tacos

1 jar salsa, 1 package cream cheese, Chicken (I use about 4-6 breasts). Crock pot, and shred

Serve with tacos, cabbage, etc.

Chicken pot pie

• 1 heaping cup of shredded chicken
• 2 tablespoons unsalted butter
• 1/2 cup chopped onion
• 1/3 cup chopped celery
• 1/3 cup chopped carrot (1 carrot)
• 1/2 cup frozen peas (my addition)
• 1/2 teaspoon coarse salt
• 2 tablespoons all-purpose flour
• 1 1/2 cups chicken broth
• 1/4 cup grated Parmesan cheese
• 1 teaspoon dried dill (my addition)
• 1 recipe (2 disks) Cream Cheese Pastry (recipe below)
• 1 large egg, for egg wash

Melt butter, sauté onions, celery peas and carrot for 3 mins. Stir in salt, dill, and flour, cook for another rminute, add chicken broth and stir, add chicken, and cheese. Cool in fridge

Cream cheese pastry

8 tablespoons (1 stick) unsalted butter, softened

4 ounces cream cheese, softened

1/4 cup heavy whipping cream

1 1/2 cups plus 2 tablespoons all-purpose flour, plus more for rolling out dough

1/2 teaspoon coarse salt           

Mix all but flour and salt, then add in flour and salt until combined and holds together in ball. Turn into well floured surface, and divide. Refrigerate 30 minutes. Roll dough out, center to edges, turning frequently until 12 inches wide.

Flank steak rub

• 1/4 teaspoon cayenne pepper
• 1 teaspoon ground cumin
• 2 teaspoon paprika
• 1 teaspoon dry oregano
• 1 teaspoon sugar
• 1 teaspoon salt
• 25 grinds fresh black pepper
• 3 tablespoons vegetable oil

These are the instructions I put on the outside of the bags:

Sesame Chicken

·       Heat a large non-stick skillet that has been sprayed with Pam, over medium-high heat.

·       Cook chicken for about 6 minutes or until no longer pink. 

·       Pour sauce mixture into skillet with chicken.

·       Cook until sauce thickens slightly

·       Sprinkle with sesame seeds.

·       Cover and simmer for 10 minutes or until chicken starts to soak up the sauce.

Orange Chicken

·       Heat wok or large skillet add 1 Tb oil, cook dredged chicken

·       Remove chicken, set aside.

·       Add Bag 1- wok for one minute

·       Add Bag 2- Bring to boil

·       Add chicken back in.

·       Serve over rice

Chicken pocket pies

·       Preheat oven to 375, line baking sheet

·       Place pockets on tray, pierce top with fork.

·       Beat an egg with 1 TBS water, brush on each pocket pie

·       Bake 20-25 minutes

·       Let rest 5 minutes before serving

Flank Steak

·       Thaw in fridge

·       Preheat broiler

·       Remove from foil

·       Broil 6-9 minutes per side

·       Remove from heat, let stand for 5-10 minutes, slice thin, against the grain.

Chicken tacos

·       Thaw and heat filling

·       Heat tortillas on skillet

·       Serve with cabbage and other toppings