Meal planning can always be a little tricky for me. I have been planning my weekly meals out much better, but there still comes a night here and there, where what I planned doesn’t sound good or just doesn’t work out like I thought it would. Freezer meals are something I’ve always loved to have as backups to nights where there isn’t a lot of time or we are having last minute company. Before both of our kids were born I stocked up on them as well, knowing time would be different and making meals might be more difficult during the first few weeks as a growing family.
A few months ago, a friend asked me if I wanted to join her freezer meal group. They had an opening that month and it had the possibility of becoming something permanent. I was excited to give it a try, and a few months later I am so glad I did. Here’s the basic idea:
There are 10 people in the group. Each person picks out a recipe and makes 10 of that same freezer meal recipe. We meet once a month to exchange, and everyone goes home with 10 different freezer meals. The coordinator of the group assigns different meal groups. For example, this month there were two chicken meals, two pork meals, two beef meals, two pasta meals, a dessert, and a breakfast meal. There is always a good variety, and I love the time it saves. We all make meals that feed 6 people, regardless the size of each family. This allows our small family to eat most of them for 2 meals, while some families use it all in one sitting. I am new to the group, but some of these same women have been doing this for 9 years! I really love this idea, and I think everyone needs to create a meal group of their own!
The meals can be a simple meat with marinade, or can be a casserole. They can be meals for the crockpot, grill, or oven. Some of my favorites have been Make Your Own Pizza Kits, Taco Bake, Garlic Rosemary Pork Loin, and Tortilla Soup. Here are a few quick recipes you can try, and I’ll definitely be sharing more ideas as I continue in this group!
BBQ Chicken Sandwiches
- 3 lbs. Boneless Skinless Chicken Breast
- 12 oz. barbecue sauce
- 1/4 cup vinegar
- 1/2 cup brown sugar
Combine sauce, vinegar, and brown sugar in bowl. Place chicken in bag and pour sauce over it. Freeze.
Defrost. Place in slow cooker for 5-6 hours on low. Shred chicken with fork. Serve on rolls.
- 1 (15 oz.) can refried beans
- 1 (15 oz.) can black beans
- 1 1/2 cups chicken broth
- 1 can corn
- 3/4 cup salsa
- 1/2 cup water
- 2 lbs. chicken, cooked and cubed
- shredded cheese, crushed chips, and sour cream for toppings
Combine all ingredients (except toppings). Pour in gallon freezer bag and lay flat in freezer. Thaw and cook on stove until heated through. Serve with toppings.