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Top 10

Recipes From Thriving Home

EasyReal Food Freezer Meals

Top 10

Recipes From Thriving Home

EasyReal Food Freezer Meals

Top 10 Easy Real Food Freezer Meals

Slow cooker chicken and cheese taquitos are a delicious dinner that comes together in a snap! Simply let seasoned chicken cook in the slow cooker, and then add a little salsa, cream cheese, and shredded cheese at the end. Wrap up the filling up in tortillas and give them a little time in the oven for perfectly crunchy taquitos. Finish them off with your favorite Mexican toppings, if you want.

Serves: 4 (2 taquitos per person)

Ingredients:

• 1 pound (about 2 large) chicken breasts • 2 tablespoons (or 1 store-bought package) of all-natural taco seasoning • ¾ cup water or chicken broth • ¼ cup cream cheese • ¼ cup your favorite salsa • 8 8-inch whole grain tortillas • about 1½ cups shredded cheddar or pepper jack cheese • Optional toppings: sour cream or plain Greek yogurt, salsa, guacamole

Instructions:

1. Place chicken breasts in a 6 quart slow cooker. Rub both sides of chicken with taco seasoning. Add water or broth and cover with the lid.

2. Cook on LOW for about 4-5 hours, until chicken shreds easily. Shred using two forks and stir, so the seasoning is evenly distributed.

3. Add cream cheese and salsa to shredded chicken and stir again until cream cheese melts. If you have a lot of excess liquid, remove as much as you can using a measuring cup or ladle.

4. Preheat oven to 400°F.

5. Line a sheet pan with foil or parchment paper. Lay the tortillas out on a sheet pan. Top each tortilla with an equal amount of chicken mixture, leaving a little room at the edges so the filling doesn’t spill out. Top chicken mixture with about 2-3 tablespoons of shredded cheese. Roll up tortillas tightly into the shape of a cigar, leaving the top and bottom open. (Freezer meal instructions begin here.)

6. Place on the baking sheet, seam side down. Spray the tops with cooking spray and bake 10-20 minutes, until cheese melts and they are golden brown. Serving suggestion: Top with salsa, sour cream or plain Greek yogurt, and/or guacamole.

Freezer Meal Instructions:

To Freeze: Complete the recipe through Step 5 (skipping Step 4). Then, place rolled up tortillas in a freezer bag or freezer-safe baking dish. Seal tightly and freeze.

To Prepare: When ready to bake, you have three options:

1. Preferred method: Thaw overnight in the refrigerator. Bake as directed.

2. Defrost in the microwave. Bake as directed.

3. Place frozen taquitos on baking sheet, cover them with foil (so they don’t brown too quickly), and bake at 400°F for about 25 minutes or until warmed through. Remove foil and bake about 5-10 more minutes until golden brown.

Slow Cooker Chicken andCheese Taquitos


We love a good dump-and-go meal, especially one that fills your home with an amazing aroma. This tender, flavorful slow cooker dish is one that all ages enjoy. Serve it warm on top of mashed potatoes or on a bun with a bit of the sauce over the top.

Serves: 6-8 servings

Ingredients:

• 3 to 4 pound boneless roast (rump roast works well) • 1 cup beef broth • ¼ cup balsamic vinegar • 2 tablespoons soy sauce (recommended: Kikkoman Naturally Brewed Tamari Soy Sauce) • 1 tablespoon honey • 4 cloves garlic, minced • ½ teaspoon red pepper flakes (increase if you want more heat)

Instructions:

1. Put roast into a 6 quart slow cooker.

2. In a small bowl, mix together all remaining ingredients. Pour over roast beef. (Freezer meal instructions begin here.)

3. Cook on LOW for about 8 hours, or until meat easily shreds apart.

4. Using two large forks, shred the meat apart in the slow cooker.


To Freeze: Place roast in a gallon-sized freezer bag. Complete Step 2 and add marinade to the roast. Squeeze out all air, seal tightly, and freeze.

To Prepare: Thaw in the refrigerator for 24-48 hours. After thawed, prepare as directed beginning with Step 3.

Slow Cooker Balsamic Shredded Beef


This is by far the most popular Thriving Home recipe to date. Readers gravitate towards the simplicity and recognizable ingredients of this freezer meal. But, they return to this favorite because it’s always a hit!

Serves: One 8x8 casserole dish

Ingredients:

• 4 cups (about 1 ½ pounds) fully-cooked chicken, shredded or cubed • 1 jar (28 ounces) of marinara sauce • ½ cup shredded or grated Parmesan cheese • 1½ cups shredded mozzarella cheese • 1 cup Panko or whole wheat bread crumbs • 1-2 tablespoons olive oil or avocado oil • ¼ cup fresh, chopped parsley • salt and pepper, to taste

Instructions:


2. Grease an 8x8 inch casserole dish with cooking spray.

3. Layer the chicken in the bottom. Dump in the marinara sauce and mix with the chicken. Next, top with both cheeses until all the chicken is covered.

4. In a small bowl, mix the breadcrumbs, olive oil, fresh herbs, and a dash of salt and pepper together.

5. Sprinkle the seasoned breadcrumbs over the top. (Freezer meal instructions begin here.)

6. Bake for about 20-25 minutes or until golden on top and bubbling on the sides.

7. Serve as is or over your favorite pasta or rice.


To Freeze: Follow instructions through Step 5. Wrap the dish tightly with plastic wrap and a layer of foil or top with a tight-fitting lid. Freeze.

To Prepare: Let casserole thaw in the fridge for 24-48 hours. Bake as directed. Cover with foil if the top gets too brown in the oven.

Chicken Parmesan Casserole


This is one of the first pork tenderloin recipes that Rachel learned how to make. The fact that she is STILL making it regularly for holidays, guests, and weeknight meals should prove that it is a keeper! You’ll be amazed at how such an easy recipe can pack some serious flavor.

Serves: 4 servings

Ingredients:

• 1 teaspoon garlic powder • 1 teaspoon dried oregano • 1 teaspoon ground cumin • 1 teaspoon ground coriander • ½ teaspoon ground thyme • 1 teaspoon salt • 1¼ pounds pork tenderloin • 1 tablespoon olive oil or avocado oil

Instructions:

1. Preheat the oven to 450°F.

2. In small bowl combine the garlic powder, oregano, cumin, coriander, thyme, and salt.

3. Rub the pork with the seasoning over all sides of the meat, pressing gently so the seasoning adheres well to the tenderloin. (Freezer meal instructions begin here.)

4. In a large skillet over medium-high heat, add the oil. Using tongs, sear the tenderloin in the hot pan on all sides until a brown crust forms, about 4-5 minutes total.

5. Transfer meat to a roasting pan or sheet pan with sides and bake until it reaches an internal temp of 145°F (about 20 minutes). It will still be slightly pink inside.

6. Let meat rest for 5-10 minutes so juices redistribute. Slice on an angle and serve.


To Freeze: Follow directions through Step 3. Immediately freeze the seasoned pork in a tightly sealed freezer storage bag.

To Prepare: Thaw meat completely in the fridge for about 24-48 hours. Then, follow the cooking instructions beginning in Step 4.

Pork Tenderloin with Seasoned Rub


Packed with fiber, protein, and potassium (from bananas), this baked oatmeal is not only mouth-watering but also a healthy way to start your day. Throw it together in minutes for a warm and comforting breakfast the whole family will love. Be sure to double and freeze one for later. Delicious!

Serves: 6-8 servings

Ingredients:

• 3 cups quick cooking or regular rolled oats • ¼ cup ground flaxseed • 2 teaspoons baking powder • ¾ teaspoon salt • 1/3-1/2 cup honey • 1 cup milk • 2 tablespoons butter, melted • ½ cup peanut butter or almond butter, melted or softened • 2 eggs • 2 teaspoons vanilla • 3 ripe bananas, smashed • ½ cup dark chocolate chips

Instructions:

1. Preheat oven to 350°F. Grease one 9x13 inch or two 8x8 inch baking dishes with cooking spray.

2. In a large bowl, stir together oats, flaxseed, baking powder, and salt.

3. Next, in a medium bowl or in a blender, combine the honey, milk, butter, nut butter, eggs, vanilla, and smashed bananas. Pour the wet ingredients into the dry ingredients and stir until well mixed.

4. Add the chocolate chips and stir again. Spread the batter into the dish or dishes. (Freezer meal instructions begin here.)

5. Bake for 20-25 minutes. If you like it a little crunchy on top cook for a few minutes longer.

6. Serve with warm milk poured over the top and sliced strawberries, blueberries, or sliced bananas.


To Freeze: Prepare according to directions through Step 4. Wrap tightly in a few layers of plastic wrap and one layer of foil. Squeeze out all the air and freeze.

To Prepare: Thaw in the fridge for 24-48 hours or by using the defrost microwave setting. Then, bake according to directions.

Peanut Butter and Banana Baked Oatmeal


Meatballs don’t get easier than this baked version, which means less work and fewer dishes to clean up than typical recipes. These tasty little orbs may get eaten before they ever make it atop spaghetti or a sub sandwich. They are moist and perfectly seasoned every time.

Serves: 4-6 servings (makes about 24 1-1/2 inch meatballs)

Ingredients:

• 1 ½ pounds ground beef (or substitute ground turkey) • 1 cup whole wheat or Panko breadcrumbs • 1 large egg, beaten • 2 tablespoons milk • 2 tablespoons tomato paste • ¼ cup loosely packed fresh parsley, finely chopped • 1 teaspoon salt • ½ teaspoon ground pepper • ½ teaspoon garlic powder • ½ teaspoon Italian seasoning

Instructions:

1. Preheat oven to 350°F. Line a rimmed sheet pan with parchment paper or foil.

2. In a large mixing bowl, gently combine all ingredients using clean hands.

3. Use a medium dough scooper or a spoon to scoop and then roll about 1½ inch meatballs. (Freezer meal instructions begin here.) Line up meatballs on the sheet pan, leaving room between each.

4. Bake for 20 minutes or until no longer pink inside (160 degrees internal temperature).


To Freeze: Freeze meatballs in single layers in a gallon-sized freezer bag or freezer container with lid. Place parchment paper or waxed paper between layers. Seal tightly and freeze.

To Prepare: Thaw meatballs in refrigerator overnight. Cook according to instructions.

Baked Italian Meatballs


This kid-favorite that can go straight from freezer to oven is one that we often have stocked up for quick, weeknight meals. The shake-and-bake method delivers loads of flavor to the tenders without all the mess of dredging and dirtying up multiple dishes. You will love this healthy twist on classic chicken fingers.

Serves: 4 servings

Ingredients:

• ¼ cup whole wheat flour • ¼ cup finely grated Parmesan cheese • 1½ teaspoons Old Bay seasoning (reduce to ½ or 1 teaspoon for picky eaters) • ½ teaspoon garlic powder • 11/3 pounds chicken tenders (or cut up chicken breasts into strips) • salt and pepper • 2 tablespoons olive oil

Instructions:


2. Cover a metal sheet pan with foil for easy clean up. Place the pan in the preheated oven, so it gets hot.

3. Place flour, Parmesan, Old Bay, and garlic powder in a gallon-sized freezer bag; shake well to combine. Set aside.

4. In a small bowl, lightly season chicken tenders with salt and pepper. Then toss with olive oil until coated.

5. Add several chicken tenders at a time to the bag of dry ingredients. Close and shake well to coat each piece. (Freezer meal instructions begin here.)

6. Carefully remove hot sheet pan and generously grease with cooking spray. Arrange seasoned chicken tenders on the pan, leaving room between each one.

7. Bake for 15 minutes or until tenders are done, turning once halfway through cooking time. Chicken is done when there is no longer any pink inside or it reaches an internal temperature of 165°F. Serve immediately.


To Freeze: Bread the chicken tenders according to Steps 3-5. Flash freeze uncooked, breaded chicken tenders by placing on a baking sheet in the freezer for 1-2 hours. Once frozen, place tenders in a gallon-sized freezer bag, and freeze until ready to prepare.

To Prepare: Place a foil-lined baking sheet in a cold oven and preheat to 425°F. Remove the hot pan and spray generously with cooking spray. Bake frozen chicken tenders for 20-25 minutes on the hot sheet pan, turning halfway through cooking time. Chicken is done when there is no longer any pink inside or it reaches an internal temperature of 165°F. Serve immediately.

Oven-Fried Parmesan Chicken Tenders


This recipe takes a ham sandwich to a whole new level. When Polly has a group coming to her house, this is her go-to recipe. Not only do all ages like them, but they are cheap and easy to make.

Serves: 15-20 mini sandwiches

Ingredients:

• 15-20 mini wheat rolls• about 1 pound all-natural deli ham• 7 ounces Swiss cheese slices• ½ cup butter• 1 tablespoon Worcestershire sauce (look for an all-natural version)• 1 tablespoon poppy seeds • 1/3 cup brown sugar

Instructions:

1. Preheat oven 350°F.

2. Assemble the sandwiches, using 1-2 slices of folded ham and a ½ slice of cheese on the rolls. Place in a greased 9x13 baking dish (or whatever size you have). Squeeze sandwiches in side by side.

3. Mix butter, Worcestershire sauce, poppy seeds, and brown sugar in medium sauce pan over medium-high heat. Bring sauce to a boil for about one minute and then remove the sauce from heat.

4. Evenly drizzle each sandwich with the prepared sauce. (Freezer meal instructions begin here.)

5. Cover with foil and bake for about 20 minutes.


To Freeze: Follow directions through Step 4. Do not bake. Seal with a lid or wrap with plastic wrap and/or foil. Freeze.

To Prepare: Let sandwiches thaw in the refrigerator overnight. Bake according to directions.

Ham and Cheese Sliders


This on-the-go breakfast takes seconds to warm up in the morning before heading out the door and will stick with you through lunch. These mini casseroles are full of simple ingredients that you likely have in your kitchen, too. Do invest in some silicone muffin liners and/or generously grease muffin tins to avoid what can be tough clean up.

Serves: 12 muffins

Ingredients:

• 3-4 pieces whole wheat bread, torn into small pieces (enough to fill muffin tins almost to top) • 3-4 slices all-natural deli ham (look for preservative-free) • 1 cup shredded cheddar cheese • 8 eggs • 1 cup milk • 2 teaspoons ground mustard • 1 teaspoon ground pepper (or more or less to taste) • dried Parsley, as garnish on top

Instructions:

1. Preheat oven to 400°F. Grease muffins tins well with baking spray. (We highly recommend using silicone muffin tin liners, if you have those, to avoid clean-up!)

2. Drop bread pieces evenly in muffin tins until they come about 2/3 of the way up the tin.

3. Sprinkle ham pieces evenly in each tin.

4. Sprinkle cheese evenly in each tin.

5. In a medium glass measuring bowl with a spout, whisk together eggs, milk, ground mustard, and pepper.

6. Pour egg mixture evenly in each muffin tin.

7. Sprinkle a little dried Parsley on the top of each one.

8. Bake for 15-18 minutes or until golden brown on top and cooked through the middle.


To Freeze: Bake according to instructions and fully cool. Place casserole muffins in a single layer in a freezer container or bag. Seal well, squeezing out excess air, and freeze.

To Prepare: Wrap a muffin in a moist paper towel and microwave in 30 seconds increments until heated through. Or thaw in the refrigerator and warm in the microwave.

Easy Breakfast Casserole Muffins


Mini Chicken Burgers with Herbs are super easy, kid-friendly, healthy, and tasty. They come together fast for chaotic evenings. Serve by themselves as patties or on mini buns with your favorite burger toppings. Don’t skip the fresh parsley or fresh lemon juice, as they both add a freshness that makes these burgers pop.

Serves: 8 servings (2 mini burgers each)

Ingredients:

• ½ cup dried whole wheat bread crumbs • 2 pounds ground chicken (or turkey) • 1½ teaspoons finely chopped garlic • ½ cup finely chopped fresh flat-leaf parsley leaves • ½ teaspoon dried oregano • 2 tablespoons fresh lemon juice • 1 teaspoon kosher salt • ½ teaspoon black pepper • olive oil or avocado oil • Optional: cheese slices, lettuce, tomato, ketchup, etc.

Instructions:

1. Place the breadcrumbs in a shallow dish and set aside.

2. In a large bowl, use a fork or clean hands to combine the ground chicken, garlic, parsley, oregano, lemon juice, salt, and pepper. Form the meat into 16 small patties.

3. Coat each patty in the crumbs, turning to coat and pressing so the crumbs adhere; set aside. (Freezer meal instructions begin here.)

4. Heat 1-2 tablespoons of the oil in a large skillet over medium heat. Add some of the patties to the pan, being careful not to overcrowd them. Cook until browned and cooked through, turning once, about 8-10 minutes total. (If the patties brown before they’re cooked through, reduce the heat to medium-low, cover the pan, and continue to cook for a few minutes more.) Repeat with more oil and patties.

5. Serve either as patties or topped with your favorite burger toppings.


To Freeze: Complete the recipe through Step 3. Freeze the uncooked chicken burgers in single layers in a gallon-sized freezer bag or freezer container with lid. Place parchment paper or waxed paper between layers. Seal tightly and freeze.

To Prepare: Thaw overnight in the refrigerator. Cook according to directions.

Mini Chicken Burgers with Herbs

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real food freezer meals top 10 easy ... - amazon web … · real food freezer meals. ... add cream...

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