Recipes for "freezer meals"

Use a sharpie to write the date and the title of the recipe on a gallon-sized zip top bag so you can easily find it on SimplyRecipes.com when you want to cook it. Alternatively, write the cooking instructions on the bag.

Roll down the opening of the bag a little just so you don’t accidently get raw chicken juices on the outside of the zip top. Add the chicken, spices, zest, lemon juice, garlic and olive oil.

Remove as much air as possible and seal the bag. Smoosh the chicken around so it’s coated in the marinade.

Alternatively, you could skip the freezer and let it marinade in the fridge for a couple of hours and up to two days, then cook it according to the directions below.

Take the chicken out of the freezer in the morning before you go to work, and it will be ready to cook by the end of the day.

Peel and trim the stem ends of the onion, but leave the stem intact so it can keep the onion layers together. Slice the onion in half. Then slice each half into 5 wedges leaving a little stem with each one.

Set a large skillet over medium heat add 2 teaspoons of olive oil. Once the oil shimmers, add chicken and any marinade in the bag. If any chicken is folded up, unfolded it so it lays flat in the pan. Cook the chicken for 2 minutes, then flip it.

Add the onion wedges, tomatoes, and capers. Cover with a lid. Let everything simmer together for 12 to 15 minutes. The tomatoes should be soft, and the onions dull in color.

Check the chicken to see if it’s cooked through by cutting a piece open. If the juices run clear, and you don’t see any pink the chicken is ready. Use a fork to remove the chicken to a plate and tent with foil.

Turn the heat up to medium high. Add 1 tablespoon butter to the sauce. Stir it in and let the sauce reduce uncovered for about 2 minutes. Add the spinach stir to coat a couple of times until the spinach has wilted.

Nestle the chicken back into the pan, and season to taste with salt and pepper.

Bring the skillet to the table. Spoon up chicken, vegetables and sauces into shallow bowls or plates. Serve with crusty bread to sop up the sauce.

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Heat olive oil in a large soup pot over medium heat. Add the garlic, ginger, and shallots. Sauté for 3-5 minutes.

Add the chicken thighs. Sprinkle with 1 teaspoon salt and turmeric. Cook, undisturbed, for a few minutes. (Add 1/4 cup water to the pan to create a little steam bath if it’s getting too browned on the bottom.) Flip and repeat until cooked through. Remove chicken and set aside.

Add spinach and 1/2 teaspoon salt to the pan. Sauté for 2-3 minutes until wilted. Remove spinach and set aside.

Add rice to the pan. Sauté for 1-2 minutes so it picks up all the good pan flavors. Add 6 cups broth and bring to a simmer.

While the rice is cooking, shred the chicken.

When the rice is soft, add chicken and spinach back to the pan. Season with lime juice, soy sauce / fish sauce, and fresh herbs. Add extra broth as needed. YUM.

1. Preheat the oven to 350° F. Line a baking sheet with parchment paper. Toss the pecans and pretzels with 2 tablespoons maple syrup, 2 teaspoons vanilla, cinnamon, and a pinch of salt. Bake 8-10 minutes, until toasted. Once cool, roughly chop.

2. Add the butter to a small saucepan set over medium heat, cooking until the butter begins to brown, 3-4 minutes. Remove from the heat and transfer to a heatproof bowl. Stick in the freezer to chill, 10-15 minutes, but no longer.

3. Line a baking sheet with parchment paper.

4. In a bowl, beat together the browned butter, brown sugar, maple syrup, apple butter, egg, and vanilla until combined. Add the flour, baking soda, and salt. Fold in the chocolate chips, pecans, and half of the pretzels.

5. Roll the dough into tablespoon size balls, then roll through the course sugar and place 3 inches apart on the prepared baking sheet. Insert your desired amount of pretzels to each cookie.

6. Bake for 8 minutes. Remove the pan from the oven and tap the baking sheet gently on the counter to flatten. Return to the oven and bake another 2-3 minutes or until the cookies are just beginning to set on the edges, but still doughy in the center. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit. Eat warm (highly recommend), or let cool and store in an airtight container for up to 4 days.

1. Season the short ribs with salt and pepper. Heat a large skillet over high heat, sear the ribs on both sides. Place the ribs in the slow cooker.

2. To the slow cooker, add the tomatoes, tomato paste, sun-dried tomatoes, wine, carrots, onion, pickled jalapeños, Italian seasoning, and season generously with salt, pepper, and chili flakes. Stir the sauce to combine.

3. Place the parmesan rind in the sauce. Add the garlic head. Cover and cook on low for 7-8 hours or on high for 5-6 hours. During the last hour of cooking, remove the garlic.

4. Squeeze the garlic cloves out of their skins. Add both the butter and cloves to a skillet set over medium heat. Mash the garlic into the butter, allowing the butter to brown and some of the garlic to get crispy. Remove from the heat.

5. Remove the parmesan rind. Shred the ribs and add them to the sauce. Stir the garlic butter into the sauce. Serve over pasta. Top with parmesan and basil. Enjoy!

1. Preheat the oven to 325° F.

2. Season the short ribs with salt and pepper. Heat a large oven-safe Dutch Oven over high heat, sear the ribs on both sides.

3. Reduce the heat to low. To the pot, add the tomatoes, tomato paste, sun-dried tomatoes, wine, carrots, onion, pickled jalapeños, Italian seasoning, and season generously with salt, pepper, and chili flakes. Stir the sauce to combine. Add the parmesan rind and garlic. Cover and roast in the oven for 2 1/2 to 3 hours or until the short ribs are tender and falling off the bone. During the last hour of cooking, remove the garlic.

4. Squeeze the garlic cloves out of their skins. Add both the butter and cloves to a skillet set over medium heat. Mash the garlic into the butter, allowing the butter to brown and some of the garlic to get crispy. Remove from the heat.

5. Remove the parmesan rind. Shred the ribs and add them to the sauce. Stir the garlic butter into the sauce. Serve over pasta. Top with parmesan and basil. Enjoy!

1. In the bowl of your slow cooker, rub the chicken with the olive oil, mustard thyme, sage, garlic, salt, and pepper. Pour over the wine, cider and lemon juice. Add the shallots. Cover and cook on low for 3- 4 hours or on high for 1-2 hours.

2. Preheat the broiler to high. Remove the chicken from the slow cooker place it on a baking sheet.

3. Crank the heat on the slow cooker to high. Stir in the orzo, broccoli, and 1 cup water. Cover and cook 20-30 minutes, or until the orzo is al dente. If the orzo needs more liquid, add additional water. Stir in the cream and parmesan.

4. Place the butter on the chicken, then broil 1-3 minutes, until crisp. Serve the chicken over the orzo. Enjoy!

1. Set the instant pot to sauté. Rub the chicken with the olive oil, mustard thyme, sage, garlic, salt, and pepper. Add the chicken to the instant pot and sear until golden brown on both sides, about 3 minutes per side. Pour in the wine, cider and lemon juice. Add the shallots and butter. Cover and cook on high pressure for 6 minutes.

2. Once done cooking, release the steam. Set the Instant pot to sauté. Stir in the orzo, broccoli, and 1 cup water. Cook 6-8 minutes, until the orzo is al dente. Stir in the cream and parmesan.

3. Serve the chicken over the orzo. Enjoy!

1. Heat a large dutch oven over medium-high heat. Rub the chicken with the olive oil, mustard thyme, sage, garlic, salt, and pepper. Add the chicken to the pot and sear until golden brown on both sides, about 3 minutes per side. Reduce the heat to medium. Pour in the wine, cider and lemon juice. Add the shallots and butter. Cover and cook 10 minutes.

2. Stir in the orzo, broccoli, and 1 cup water. Cook, stirring often, another 6-8 minutes, until the orzo is al dente. Stir in the cream and parmesan.

3. Serve the chicken over the orzo. Enjoy!

Place rice in a fine mesh sieve and rinse well with cold water and add to a medium pot. Cover with 1 inch of cold water and place over medium heat. Once the rice is simmering, give it a stir, turn heat down to low, and cover.

Cook until rice has absorbed the water and is tender, 15-20 minutes. There may be extra water, which you should drain off by leaving a space between the lid and pot, then pouring the remaining water out into the sink.

Return to the stove off heat, cover, and let the rice steam for 5 minutes. Stir in cilantro and lime juice. Set aside.

In a large skillet over medium-high heat, add 1 tablespoon olive oil, peppers, onions, 1/2 teaspoon salt, and chili powder. Cook until veggies start to caramelize in places and soften, about 15 minutes. Transfer veggies into a bowl and set aside.

Simply Recipes / Nick Evans

Wipe out your skillet, add the remaining 1 tablespoon of olive oil along with corn kernels, black beans, tomatillos, the remaining 1/2 teaspoon salt, and cumin.

Cook for 4-5 minutes until tomatillos start to break down. Use the back of a fork to mash them slightly.

Add the salsa and continue to cook until the mixture is dry and has no visible liquid, maybe another 3-4 minutes. Then remove from heat and scoop into another bowl.

Simply Recipes / Nick Evans

Tear off 8 pieces of aluminum foil large enough to wrap a filled burrito. Place them at one end of your counter, make a space for the tortillas, then the rice, pepper mixture, cheese, and black bean mixture.

Simply Recipes / Nick Evans

Wrap a stack of flour tortillas in a damp paper towel. Heat them in the microwave for 20-30 seconds until they are warm and pliable. Place the stack next to the foil.

Take one tortilla from the stack and keep the remaining wrapped. Place it on top of a piece of foil.

Then in the lower-middle section of the tortilla, add 1/3 cup of cooked lime rice, 1/3 cup of the pepper mixture, 1/4 cup shredded cheddar cheese, and 1/3 cup of the black bean mixture. Leave space at each end.

Fold each end partially over the filing, then take the bottom part of the tortilla, fold it over the ends and roll it up tightly until all of the filling is encased.

Once formed, wrap the burrito in heavy-duty aluminum foil. Repeat with all burritos.

Simply Recipes / Nick Evans

Simply Recipes / Nick Evans

Simply Recipes / Nick Evans

Transfer burritos to a freezer safe plastic bag or container and store in the freezer for up to 6 months, but ideally use within 3 months.

To reheat a burrito in the microwave, unwrap it from foil and place on a microwave safe plate. Microwave on defrost for 7 minutes per side or until the burrito is completely thawed.

Transfer burrito a nonstick skillet over medium heat-low heat and cook for 3-4 minutes per side or until burrito is nice and crispy.

To reheat in an oven, preheat to 400°F. Place the wrapped burrito on a baking sheet and directly in the oven for 45 minutes. Remove and unwrap burrito. Return back to oven for 10 minutes for a crispy tortilla.

Serve burritos with sour cream and guacamole.

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Simply Recipes / Nick Evans

Rinse rice well in cold water, and then add to a medium pot. Cover the rice with 1 inch of cold water and place over medium heat. Once simmering, stir, turn heat down to low, and cover.

Cook until the rice has absorbed the water and is tender, about 8 to 10 minutes. If there is extra water, drain off. Otherwise, remove from heat, cover, and let steam for 5 minutes. Stir in lime juice and cilantro.

In a large skillet over medium-high heat, add 1 tablespoon olive oil, sliced peppers, and onions. Cook until peppers and onions start to caramelize in places, 8 to 10 minutes. Scoop out onto a plate and set aside.

In the same skillet over medium heat, add 1 tablespoon olive oil, the shredded chicken, and beans. Stir together until warm. Add the salt, chili powder, and cumin, and then add the salsa verde. Remove from heat.

Wrap one 12-inch tortilla or four 8-inch burritos in a few paper towels. Microwave on high for 15 seconds to make the tortillas warm and flexible.

Then, in the lower-middle section of the tortilla, add 1/3 cup cilantro rice, 1/3 cup peppers and onions, 1/2 cup of the chicken and bean mixture, and 1/4 cup grated cheese. (If you're using smaller 8-inch tortillas, divide these amounts evenly among the four tortillas). Tightly roll the tortilla, folding over the ends, to form a burrito. Once formed, wrap the burrito in heavy-duty aluminum foil.

Repeat with the remaining tortillas.

Transfer the wrapped burritos to a freezer-safe plastic container or bag. Store in the freezer for up to 6 months (but ideally use within 3 months, or else they might have some freezer burn and off flavors).

To reheat a large burrito, unwrap from foil and place on a microwave-safe plate. Microwave on defrost for 7 minutes per side, or until the burrito has completely thawed. Transfer burrito to a nonstick skillet over medium-low heat and cook for 3 to 4 minutes per side, or until the burrito is crispy on the outside.

To reheat a large burrito in the oven, preheat the oven to 400°F. Place the wrapped burrito on a baking sheet and heat in the oven for 45 minutes. Remove, unwrap the burrito, and put back in the oven for another 10 minutes to get a crispy exterior.

Serve burrito with sour cream, salsa, or Dad Add guacamole.

Add the flesh of two ripe avocados to a bowl. Mash together with fork. Roughly dice pickled jalapeños and transfer to bowl with avocados. Season with cilantro and a pinch of salt. Serve immediately.

Combine chicken, pork, tomatoes, corn, lima beans, barbecue sauce, onion, garlic, salt, and pepper in a large, resealable freezer bag. Seal the bag and mix the contents until well combined. Freeze for up to one month.

When ready to cook, remove bag from the freezer and allow contents to partially thaw until they can be broken apart, about 1 hour.

Empty the bag into a Dutch oven and add chicken stock; bring to a boil. Reduce heat to a low simmer and cook, uncovered, until the stew has thickened slightly and the meat shreds easily with a fork, about 1 1/2 hours.

Remove meat and shred with a fork. Return meat to the pot and serve immediately or keep warm until ready to serve.

Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.

Whisk together onion, feta cheese, bread crumbs, eggs, parsley, garlic, oregano, and lemon zest in a large bowl. Add turkey, salt, and pepper; mix until well combined.

Use wet hands to form mixture into twenty 1 ½- to 2-inch meatballs. Transfer to the prepared baking sheet.

Bake in the preheated oven until browned and slightly firm, 10 to 12 minutes; meatballs will not be fully cooked at this point. Let meatballs cool completely, about 20 minutes.

Combine cooled meatballs and green beans in a large, resealable freezer bag. Tightly seal the bag, allowing as much air to escape as possible. Freeze for up to one month.

When ready to cook, preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.

Empty frozen meatballs and beans onto a large, rimmed baking sheet. Add cherry tomatoes and toss with olive oil, salt, and pepper.

Bake in the preheated 425 degree F (220 degree C) oven until veggies are tender and meatballs are cooked through, about 20 minutes.

Meanwhile, stir together Greek yogurt, lemon juice, lemon zest, dill, and salt for tzatziki sauce.

Serve meatballs and veggies with pita rounds and tzatziki sauce.

Combine chicken, chickpeas, bell pepper, sweet potato and onion in a 1-gallon, resealable freezer bag.

Whisk coconut milk, peanut butter, lime juice, brown sugar, curry paste, garlic powder, ginger, and salt together in a medium bowl until well combined. Pour mixture into the bag. Tightly seal and mix the contents until well combined. Freeze for up to one month.

The day before cooking, remove bag from the freezer and allow contents to thaw in the refrigerator for 24 hours.

Empty bag into a slow cooker. Cook on High for 4 hours until chicken is no longer pink in the center and the juices run clear.

Serve curry over hot rice.

Combine red potatoes, corn, almond flour, thyme, oregano, garlic powder, onion powder, salt, and pepper in a freezer bag. Freeze until ready to use.

Pour frozen red potato mixture into a slow cooker. Add chicken stock, coconut milk, and ghee.

Cook on Low until potatoes are tender and flavors combine, about 8 hours.

Use a sharpie to write the date and title of the recipe on a gallon-sized zip top bag so you can easily find it on SimplyRecipes.com when you want to cook it. Alternatively, write the cooking instructions on the bag, and date it.

Roll down the opening of the bag a little just so you don’t accidentally get raw chicken juices on the outside or the zip top. Add the chicken, spices, zest, lime juice, garlic, and vegetable oil.

Remove as much air as possible and seal the bag. Smoosh the chicken around so it’s coated in the marinade.

Alternatively, you could skip the freezer and let it marinade in the fridge for a couple of hours and up to two days, then cook it according to the directions below.

First thing in the morning, take the chicken out of the freezer and it put in the refrigerator. It will be ready to cook by the end of the day.

Dice the peppers, dice the onion, measure the corn, and drain and rinse the beans.

Set a large skillet over medium heat add 2 teaspoons of vegetable oil. Once the oil shimmers, add the chicken and any marinade from the bag. If any chicken is folded up, unfold it so it lays flat in the pan. Cook the chicken for 5 minutes, then flip it.

Add onions, corn, and peppers. Cover with a lid. Let everything simmer together for about 5 minutes.

Lift the lid and stir the meat and vegetables together. Cook uncovered for another 5 minutes.

Add the beans and cook for another 3 minutes until the beans warm through. The meat is cooked when you slice open a breast and the juices run clear.

Put a chicken breast on each plate and top with vegetables. Spoon pan sauces over chicken. Season to taste with salt and pepper. Garnish with minced cilantro and serve with cooked rice or tortillas.