SO MUCH FOOD!!!!

Robb and I went on a date last night!!!  Maddy and Matthew had given us a gift card for the Olive Garden for Christmas.  We arrived at the restaurant at 5:30ish.  It was packed...

And we were not willing to wait 45 minutes for a table since we still had grocery shopping to do after.  And we go to bed earlier than we used to.  I guess we're old now.  Or middle aged if we plan to live to 106.  We could!

So we kept the gift card for a future date and went to a Mongolian buffet instead.  Similar to a HuHot but with more options.  I remember taking our kids to a China buffet when they were young and Maddy said, "I just LOVE Chinese food!" as she came back to our table with 6 sugary donuts on her plate.

This place had donuts too so Robb used Maddy's quote when he came back from the buffet.

Afterwards, we hit Aldi.  Robb got the car filled up while I was inside.  

I had printed out 14 main course recipes that you can freeze and from that had got my shopping list together on the drive.  Robb drove! 

Got just about everything on my list that I didn't already have and we headed home.  It was 8pm and like I said, we're getting up to middle aged.  Meri and I had plans to make a ton of freezer meals on Saturday.

Got the perishables put away and whew!  We were exhausted.

This morning was the main event tho.  I got all the ingredients out on the table and counters and had an area for veggie prep work ready.  ALL by 8:45am so I texted Meri and said, "ready when you are".  She texted back and said, "We agreed on 9am..."  sigh...  

A little earlier, I had gone through the recipes and made up a list of what prep work needed to be done and how much of each, then since she wasn't there yet, I started in on peeling carrots.

She arrived at 9am sharp!  She's nothing if not punctual...  Three hours later, she left to meet up with her boyfriend and got him to help her pack her freezer with her haul.  She also got my 2nd Instant Pot now.  Merry Christmas!

Here are the recipes that we made with the tweaks that make it all our own.  All items were frozen and will be reheated with either crock pot or Instant Pot.

I found these recipes on https://happymoneysaver.com/easy-freezer-meals/.

Go show her some love!  I cut and pasted most of the ones that we did straight from there.  

Thanks Happy Money Saver!!!!

ALL groceries (except for what I already had on hand and for the bag of chicken breasts from Sam's Club) were all purchased at Aldi.  I love that place!

And the pic carefully weeds out the junk around our kitchen tv and the pile of coats and boots near the door.  I'm nothing if not a liar about my housekeeping...

1)
Easy Sausage Gumbo. 
Meri doesn't like Gumbo, so I made it just for us.

12 oz Kielbasa sausage, sliced into thin slices

10 oz Okra, fresh or frozen (I couldn't find Okra and not sure you CAN find it in Iowa, so I substituted with a couple zucchini that needed to be used up in my fridge.)


1 medium onion, chopped
1 red bell pepper, chopped
2 tsp minced garlic
28 oz can of diced tomatoes, with juices
1 tbsp Worcestershire sauce
1/4 tsp salt
1/4 tsp pepper
2 dashes hot sauce

Add all ingredients to a gallon sized freezer bag or container for instant pot.

MAKE IT NOW: Transfer contents to either the instant pot or crockpot and cook as directed below.

MAKE IT A FREEZER MEAL: Seal bag or container, removing as much air as possible and freeze.

COOK IN INSTANT POT
From frozen, add contents into an instant pot.  Add 1/4 cup water. Cook for 10 minutes at high pressure then allow 10 minutes for natural release.
From thawed or freshly made, transfer into an instant pot. Cook for 9 minutes at high pressure, then allow 10 minutes for natural release.

COOK IN CROCK POT
From frozen, transfer to slow cooker. Cook on high for 3-4 hours or low 5-6hours.
From thawed or freshly made, transfer into slow cooker. Cook on high for 3 hours or low 4-5 hours.

SERVE WITH: So delicious served over rice and a crisp green salad or corn-on-the-cob.


2)
 Loaded Potato Soup

32 oz bag frozen diced hash brown potatoes (I used frozen shredded hash browns instead.)
1 large onion, pureed
1 cup shredded carrots
4 cups chicken broth (made prior to this, like last month.)
3 tsp minced garlic
1/4 cup butter, cut into slices
2 tsp salt
1/2 tsh pepper
1 tsp celery salt (couldn't find any so I left this out)
8 oz cubed ham steak

On serving day: 1.5 cups heavy cream or milk and shredded cheese if desired.

Add all ingredients to a gallon sized freezer bag and freeze.
MAKE IT NOW: Add to either the instant pot or crockpot and cook as directed below.

MAKE IT A FREEZER MEAL: Seal bag or container, removing as much air as possible and freeze.

COOK IN INSTANT POT
From frozen, add contents into an instant pot.  Saute for 5 minutes or until you have about 1/4 cup of liquids. Cook for 10 minutes at high pressure then allow 10 minutes for natural release.
From thawed or freshly made, transfer into an instant pot. Cook for 9 minutes at high pressure, then allow 10 minutes for natural release.

COOK IN CROCK POT
From frozen, transfer to slow cooker. Cook on high for 5 hours or low 7-8 hours.
From thawed or freshly made, transfer into slow cooker. Cook on high for 3-4 hours or low 6 hours.

TO SERVE:  After cooking in Instant Pot or Crock Pot, add in heavy cream and stir until well combined.  Serve topped with cheddar cheese, bacon bits or sour cream if desired.

3)
 CILANTRO LIME CHICKEN
serves 6  Meri put this one together.

INGREDIENTS
1 lb boneless skinless chicken breast
1 cup orange juice
1 cup chicken broth
juice of 2 fresh limes
2 tsp minced garlic
1/2 cup chopped cilantro leaves
1 can black beans, drained and rinsed
2 cups frozen corn
1 tbsp ground cumin

1. Add all ingredients to a gallon sized freezer bag or container for instant pot.

MAKE IT NOW: Add to either the instant pot or crockpot and cook as directed below.

MAKE IT A FREEZER MEAL: Seal bag, removing as much air as possible and freeze.

COOK IN INSTANT POT
From frozen, add contents into an instant pot.  Saute for 5 minutes or until you have about 1/4 cup of liquids. Cook for 12 minutes at high pressure then allow 10 minutes for natural release.
From thawed or freshly made, transfer into an instant pot. Cook for 9 minutes at high pressure, then allow 10 minutes for natural release.

COOK IN CROCK POT
From thawed or freshly made, transfer into slow cooker. Cook on high for 3-4 hours or low 6 hours.

SERVE WITH: My favorite way to serve this is homemade burrito bowls. Just add rice, sour cream, guac and cilantro for a super delicious meal. Tacos and nachos are great ways to serve this as well.


4) 

CUBE STEAKS WITH GRAVY
serves 4  I put this one together.  The original recipe called for 6 cube steaks but we only had 8 so we did 4 per bag.

INGREDIENTS
4 cube steaks
2 cups water
1 cup pureed yellow or white onion
1/2 cup soy sauce
2 tbsp Worcestershire sauce
2 tsp minced garlic
2 tbsp beef bouillon - I used chicken because I didn't have beef.
1 tsp salt
dash pepper

1. Add all ingredients to a gallon sized freezer bag or container for instant pot.

MAKE IT NOW: Add to either the instant pot or crockpot and cook as directed below.

MAKE IT A FREEZER MEAL: Seal bag or container, removing as much air as possible and freeze.

COOK IN INSTANT POT
From frozen, add contents into an instant pot.  Add 1/4 cup water. Cook for 23 minutes at high pressure, then do quick release. Place on saute. Remove steaks. Whisk in a small bowl  1/4 cup cornstarch with 1/2 cup water until smooth. Pour mixture into the liquids left in the Instant Pot. Whisk continually until gravy starts to thicken. Add cubed steaks back into the pot, heat until warmed through then serve.

From thawed or freshly made, transfer into an instant pot. Cook for 20 minutes at high pressure, then do quick release. Place on saute. Remove steaks. Whisk in a small bowl  1/4 cup cornstarch with 1/2 cup water until smooth. Pour mixture into the liquids left in the Instant Pot. Whisk continually until gravy starts to thicken. Add cubed steaks back into the pot, heat until warmed through then serve.

COOK IN CROCK POT
From thawed or freshly made, transfer into slow cooker. Cook on low for 6 hours. Remove steaks. Transfer remaining liquid to medium saucepan. Whisk in a small bowl 1/4 cup cornstarch with 1/2 cup water until smooth. Bring saucepan liquids to simmer over medium-high heat. Slowly add while whisking the cornstarch mixture into the sauce.  Whisk continually until gravy starts to thicken. Add cubed steaks into the pot, and heat until warmed through, then serve.

SERVE WITH: So delicious served over buttery mashed potatoes and a side of green vegetables.


5)
CHICKEN FRENCH DIP SANDWICHES
serves 6

INGREDIENTS
3 boneless/skinless chicken breasts - the original recipe called for 6 but these breasts were huge. and we were running out.
1/2 large onion, pureed
2 tsp butter, diced
14.5 oz can beef broth
1 tbsp Worcestershire sauce
2 tbsp cornstarch
1 tbsp garlic, minced (about 6 cloves)
1 tsp salt
1 tsp parsley
1/2 tsp black pepper
1/4 tsp thyme - I left this out as we didn't have any.

On serving day: 6 slices Havarti cheese + 6 hoagie rolls

1. In a large bowl mix together onion, butter, beef broth, Worcestershire, cornstarch, garlic, salt, parsley, pepper, and thyme. Add chicken and transfer to a gallon sized freezer bag or container for instant pot.

MAKE IT NOW: Add to either the instant pot or crockpot and cook as directed below.

MAKE IT A FREEZER MEAL: Seal bag or container, removing as much air as possible and freeze.

COOK IN INSTANT POT
From frozen, add contents into an instant pot.  Saute for 5 minutes or until you have about 1/4 cup of liquids. Cook for 30 minutes at high pressure then allow 10 minutes for natural release.
From thawed or freshly made, transfer into an instant pot. Cook for 28 minutes at high pressure, then allow 10 minutes for natural release.

COOK IN CROCK POT
From thawed or freshly made, transfer into slow cooker. Cook on high for 3-4 hours or low 6-7 hours.

TO SERVE:  Shred chicken. Toast hoagie rolls under the broiler until golden. Place some shredded chicken on hoagie bottom, and top with a slice of havarti cheese. Spoon off fat or use fat separator on liquids left in crock pot. Serve this “jus” into small bowls and serve with each sandwich for dipping.


6)
SHREDDED BEEF FAJITAS
serves 6

INGREDIENTS
1-1/2 lb beef roast or beef chuck steak
1 onion, pureed or diced
1 red bell pepper, diced
15 oz can diced tomatoes, drained
1 cup beef broth
2 tsp minced garlic
12 oz ground chorizo - we left this out.

1. Cut roast or steak into around 4 large pieces. Add beef, onion, bell pepper, diced tomatoes, broth, and garlic to a gallon sized freezer bag or container for instant pot.

MAKE IT NOW: Transfer contents to either the instant pot or crockpot and cook as directed below.

MAKE IT A FREEZER MEAL: Seal bag or container, removing as much air as possible and freeze.

COOK IN INSTANT POT
From frozen, add contents into an instant pot. Saute for 5 minutes or until you have about 1/4 cup of liquids.  Cook for 60 minutes at high pressure then allow 10 minutes for natural release.
From thawed or freshly made, transfer into an instant pot. Cook for 55 minutes at high pressure, then allow 10 minutes for natural release.

COOK IN CROCK POT
From frozen, transfer to slow cooker. Cook on high for 4-5 hours or low 7 hours.
From thawed or freshly made, transfer into slow cooker. Cook on high for 3-4 hours or low 5-6 hours.

TO SERVE: After cooking in Instant Pot or Slow cooker, shred roast, removing any fatty pieces, then place back into pot and stir to combine. Drain excess liquid if desired. Serve meat mixture in warmed tortillas and garnish with fresh lime juice and cilantro.

This recipe can also be found on it’s own page on my blog here: Instant Pot Shredded Beef Fajitas freezer meal recipe

Shredded Beef Tacos in corn tortillas with cilantro.  I'm not a cilantro fan, because I have the taste buds that make it taste like soap.  Meri loves it, so she can make it with that.  I've got lots now...


7)
SWEET & TENDER BBQ RIBS
serves 6

INGREDIENTS
2-3 lbs boneless pork country-style ribs
3 cloves garlic minced
1/4 cup brown sugar
1 cup bbq sauce
salt and pepper

On serving day: 1 cup favorite barbecue sauce (We used Sweet Baby Rays)

1. Add all ingredients to a gallon sized freezer bag or container for instant pot.

MAKE IT NOW: Transfer contents to either the instant pot or crockpot and cook as directed below.

MAKE IT A FREEZER MEAL: Seal bag or container, removing as much air as possible and freeze.

COOK IN INSTANT POT
From frozen, add contents into an instant pot.  Cook for 50 minutes at high pressure then allow 20 minutes for natural release.
From thawed or freshly made, transfer into an instant pot. Cook for 45 minutes at high pressure, then allow 20 minutes for natural release.

COOK IN CROCK POT
From frozen, transfer to slow cooker. Cook on low 7-8 hours.
From thawed or freshly made, transfer into slow cooker. Cook on low for 5-6 hours.

TO SERVE: After cooking in Instant Pot or Slow cooker, remove ribs, discard juices. Place meat back into pot, add bbq sauce and stir gently to coat. Serve.


8)
PENNE NOODLE  LASAGNA
serves 6-8

INGREDIENTS
1 box of Penne noodles.  cooked in the IP with 4-5 cups of water for 8 minutes, then drained.
24 ounces pasta sauce
3/4 container of Cottage Cheese.
1 lb of hamburger, fried with a tsp of garlic.
2 cups mozzarella shredded

1. Cook the noodles ahead of time.
2. Put a thin layer of red sauce on the bottom of a 9×13 pan.
3. Lay down your first layer of noodles. top with a 1/3 of the red sauce, then 1/2 of the hamburger and then half of the cottage cheese.  Repeat this layer again.
4. Top with remaining noodles, then red sauce, then mozzarella.

MAKE IT NOW
Preheat oven to 375°F. Bake, covered with foil for 30 minutes. Remove foil and let bake an additional 10 minutes until golden and bubbly all over. Serve.

MAKE IT A FREEZER MEAL
Cover with plastic wrap, pressing down to remove as much air as possible, then cover with foil. Label and freeze.

BAKE FROM FROZEN: Remove plastic and foil, then cover again with foil. Preheat oven to 375°F. Bake for 1 hour . Remove foil and bake for 10 minutes more minutes until golden, bubbly and all the pasta is cooked through.


9) 
BEEF BARLEY STEW
Serves 6

Ingredients
1 lb beef stew meat
1.25 cups diced carrots
1 onion diced
3 ribs celery, diced
15 oz can tomato sauce
1/2 cup barley - will add later.  
5 cups water
1 tsp parsley flakes
1/4 tsp pepper
1 tsp sugar
2 tbsp beef bouillon cubes (and as before I used chicken bouillon cubes instead.)

and I lost the directions for this one and can't find them.  Meri taped the instructions to the bags so it's in one of our freezers at the moment.  PLUS I didn't have any pearl barley right  now.  Ok, I have NO barley at all right now.  I know, right?!  GASP!  Shoot.  I thought I did.

10)
PESTO TORTELLINI BAKE
Meri mixed this all up in a huge metal bowl that I have and then poured it into greased foil pans.  She also couldn't decide which kind of pesto to use, so she used both tomato and basil pestos.  I hadn't been able to decide either so I told her she had to.  COMBINE!
serves 6

INGREDIENTS
1 lb cheese tortellini, frozen or fresh
2 jars alfredo sauce
2 cups shredded rotisserie chicken (optional for vegetarian)
1/2 cup pesto
1 cup shredded mozzarella cheese
1/4 cup shredded parmesan cheese
9×13 metal or foil baking pan or (2) 8×8 baking pans

1. In a large bowl combine tortellini, alfredo sauce, chicken if using, pesto, and mozzarella cheese.
2. Pour into baking dish. Top with shredded parmesan cheese.

MAKE IT NOW
Preheat oven to 375°F. Bake, covered with foil for 30 minutes. Remove foil and let bake an additional 10 minutes until golden and bubbly all over. Serve.

MAKE IT A FREEZER MEAL
Cover with plastic wrap, pressing down to remove as much air as possible, then cover with foil. Label and freeze.

BAKE FROM FROZEN: Remove plastic and foil, then cover again with foil. Bake covered at 375°F for 50 minutes. Remove foil and let bake an additional 10 minutes until golden and bubbly all over. Serve.


SOOOOO   everything was doubled except for the Gumbo.  I might cook one tomorrow night for a pot luck that she's hosting...  Hmmm.... which one?...