Chicken and Dumplings (Freezer Meal)

I really enjoy when readers ask for recipes.  If it is a recipe that I have, I am happy to share. 
My twin sister really likes Chicken and Dumplings.  I don’t remember eating it growing up, but when my sis made me some a few years ago, I was hooked.
This is a great meal to make on a chilly day.  While you are at it, double it and stick the rest in the freezer for the next cool day. 
Chicken and Dumplings (Freezer Meal)
For the Soup:
2 lbs boneless, skinless chicken breasts, cut in 1" cubes
1 cup yellow onion, chopped
1 cup celery, thinly sliced
1/4 cup all purpose flour
10 cups chicken broth (seems like a lot, but trust me….its ok)
2 cups carrots, sliced
1/2 tsp ground thyme
For dumplings:
2 cups all purpose flour
1 tbsp baking powder
3/4 cup buttermilk (if you don’t have buttermilk, put 1 tsp vinegar in measuring cup and fill with milk to make 3/4 cup.  Let it set to get thick)
1. In large soup pot, sauté chicken and onion over medium heat until chicken is browned, about 6-8 minutes.
2. Add celery and sauté. 
3. Add 1/4 cup flour, then slowly add chicken broth, carrots and thyme, stirring well. Bring mixture to a boil, then cover and reduce heat, simmering for 20 minutes or until chicken is tender. Stir occasionally.
4. While simmering, prepare dumplings by mixing together flour and baking powder. Slowly add buttermilk, stirring well to combine. Add salt and pepper to taste if desired.
5. Once it is finished simmering, drop dough by the tablespoon-full into chicken stew mixture. Cover again and finish cooking over medium-low heat for 15 minutes or until dumplings are fully cooked.
6.  Enjoy this warm comforting meal.  To freeze, just cool and freeze in freezer bags or freezer containers.  On cooking day, just thaw and reheat.  This will keep 3-4 months in the freezer.

Top 5 Freezer Meals

 

I am a mom, and that just naturally means that there is a lot going on.  We are all busy right?!  So, I have found it best to keep 5-10 frozen meals on hand at all times.  As the weather has been getting nicer here in Montana, it is hard to drag myself away from the swing set and in to the kitchen to make dinner.  It’s wonderful to be able to pull something out of the freezer at nap time or in the morning and let it thaw, then at 5pm I just step inside to put it in the oven and then I head right back out to enjoy the sun and my girls laughing on the swings. 

Another plus is the cost factor.  These meals are very inexpensive to prepare and that is what we are going for.  While we are saving money, its nice to know that we still have yummy easy meals to fall back on. 

With all of these recipes, I prepped the meat the first day, then the second day I assembled them.  I was able to do this in two days just using my girls’ 2 hour nap time. Each post/link also has more tips related to that meal.

I didn’t want to hand you a post with 5 recipes written out, so if you just click on the name of each recipe, it will take you to that specific recipe with tips and suggestions.  I will also post these all separately for you to search and find as needed.

Enjoy stocking your freezer with yummy foods.

1. Layered Enchilada Casserole
2. Quesadilla Casserole
3. Wild Rice and Chicken
4. Goulash
5. Potato Soup

*Bonus #6!  Chicken and Dumplings

*Ten more freezer meals added Winter of 2012.
   http://joyful-mommas-kitchen.blogspot.com/2012/10/10-more-freezer-meals-for-fall.html

Chicken and Wild Rice (Freezer Meal)

I make my freezer meals 2 ways. One way is to just make them all in a 2 day process. Compile my list, shop, and do meat prep. Then the next day I assemble them. The other way I like to do it is over the course of a week or two. I buy the ingredients enough to double the recipes, then I make one for dinner and just double it and put one away in the freezer. Then by the end of about 2 or 3 weeks, you have 10 meals frozen in the freezer ready to go for later. Your meals will do well in the freezer for 2-4 months.
Chicken and Wild Rice
1 box wild rice with seasoning packet (4.3 oz)
1 can cream of mushroom soup
1 can cream of chicken soup
1 can water
1 small can mushrooms, drained
6 boneless skinless chicken thighs, uncooked
1 cup slivered almonds
1. Mix together rice with seasoning packet, both cans of soup, and water.  Stir in mushrooms.
2. Pour in to 8X8 freezer dish, I use the foil pans.  Top with 6 chicken pieces and sprinkle with slivered almonds.
3. Double wrap in heavy duty foil, label and freeze.
Cooking Instruction: Thaw and bake uncovered at 350 for 1 hour until chicken juices run clear and rice is tender.
I like to serve this dish with a side of broccoli and fruit.

Quesadilla Casserole (Freezer Meal)

I make my freezer meals 2 ways. One way is to just make them all in a 2 day process. Compile my list, shop, and do meat prep. Then the next day I assemble them. The other way I like to do it is over the course of a week or two. I buy the ingredients enough to double the recipes, then I make one for dinner and just double it and put one away in the freezer. Then by the end of about 2 or 3 weeks, you have 10 meals frozen in the freezer ready to go for later. Your meals will do well in the freezer for 2-4 months.
Quesadilla Casserole
1 lb ground beef
1/2 cup chopped onion
2 tsp chili powder
1 tsp ground cumin
1 tsp dried minced garlic
1/2 tsp oregano
1/2 tsp crushed red pepper (optional)
16 oz tomato sauce
1 can (15 oz) black beans, drained and rinsed
1 can (8 3/4 oz) whole kernel corn, undrained
1 can (4 1/2 oz) green chilies, undrained
6 flour tortillas (8 inch size)
2 cups shredded Cheddar Cheese
1. Brown beef and onion in a large skillet on medium-high. Add tomato sauce, beans, corn and green chilies. Mix well. Stir in all of the spices except the red pepper. Bring to a boil, reduce heat low and simmer 5 minutes. Add red pepper to taste if desired.
2. Spread 1/2 cup of the beef mixture on bottom of 9X13 pan (sprayed with pam). I like to use the foil pans for freezer meals. Top with 3 of the tortillas, overlapping as needed. Layer with 1/2 of the remaining beef mixture and 1/2 of the cheese. Repeat with remaining tortillas, beef and cheese.
3. Double wrap with heavy duty foil and label. 
Cooking Instructions: Thaw and bake uncovered at 350 degrees for 15-20 minutes or until heated through. Let stand 5 minutes before serving.
Enjoy!!
We put sour cream on ours. Guacamole would be yummy on it too.

Layered Enchilada Casserole (Freezer Meal)

I make my freezer meals 2 ways. One way is to just make them all in a 2 day process. Compile my list, shop, and do meat prep. Then the next day I assemble them. The other way I like to do it is over the course of a week or two. I buy the ingredients enough to double the recipes, then I make one for dinner and just double it and put one away in the freezer. Then by the end of about 2 or 3 weeks, you have 10 meals frozen in the freezer ready to go for later. Your meals will do well in the freezer for 2-4 months.

I really love enchiladas. We eat a variation of them every week. My favorite thing about this dish is that I can mix it all in one bowl and layer it and bake. No rolling, no sauce, no specific order. It tastes phenomenal and it makes a really awesome freezer meal. Make one for dinner and make one to freeze. Just double layer it with foil before baking it and freeze. Then just thaw it and bake.
Layered Enchilada Casserole
2 cup cooked, shredded chicken (I just toss a few chicken breasts in the crock pot in the morning to cook)
1 can diced tomatoes, drained (15 oz)
1 can black beans, drained (15oz)
1 tub Santé Fe Blend Philadelphia Cooking Crème
2 cup shredded cheese. ( I used a combo of 3 cheddar and Pepper Jack)
3 flour tortillas (I used 6 inch)
1. Mix the chicken, tomatoes, beans, and cooking crème in a bowl. Combine well.
2. Place a 1/3 cup mixture on bottom of a pie plate or 8X8  freezer pan.  I buy the foil ones. Top with 1 flour tortilla.
3. Top tortilla with chicken mixture and cheese. Repeat layers and end with chicken mixture on top and top with last bit of cheese.
4. Double wrap in heavy aluminum foil to prevent freezer burn.  Label.
Cooking Instructions: Thaw and bake uncovered at 350 degrees 30 minutes or until heated through. 

Goulash (Freezer Meal)

This dish has a funny name, but as a child it was one of my all time favorite meals.  I think all kids love this meal. 
I make my freezer meals 2 ways. One way is to just make them all in a 2 day process. Compile my list, shop, and do meat prep. Then the next day I assemble them. The other way I like to do it is over the course of a week or two. I buy the ingredients enough to double the recipes, then I make one for dinner and just double it and put one away in the freezer. Then by the end of about 2 or 3 weeks, you have 10 meals frozen in the freezer ready to go for later. Your meals will do well in the freezer for 2-4 months.
Goulash
1lb ground beef
1 can tomato soup
6 oz can tomato paste
2 cups uncooked elbow macaroni  (I used whole wheat noodles)
2 Tbsp Italian seasoning (more to taste)
1 can (15oz) corn, drained
1 tsp garlic powder
1 tsp onion powder
1-2 cups shredded cheese (depending on your “cheesiness” preference)
1. Brown Ground beef with onion powder and garlic powder.  Drain.
2. Cook noodles according to package, drain
3. In a large bowl, combine soup, tomato paste, Italian seasoning, noodles and ground beef.  Stir in corn.
4. Transfer to an ungreased 8X8 freezer baking dish and top with cheese.  I buy the foil pans.  Easy peasy and you wont be missing a pan while this meal is in the freezer waiting.
5. Cover with foil.  I like to use heavy duty foil and double wrap it to prevent freezer burn.  Label and freeze.
Cooking instructions: Thaw and bake uncovered at 350 degrees for 30-40 minutes until heated through and melted cheese.

Potato Soup (Freezer Meal)

I make my freezer meals 2 ways.  One way is to just make them all in a 2 day process.  Compile my list, shop, and do meat prep.  Then the next day I assemble them.  The other way I like to do it is over the course of a week or two.  I buy the ingredients enough to double the recipes, then I make one for dinner and just double it and put one away in the freezer.  Then by the end of about 2 or 3 weeks, you have 10 meals frozen in the freezer ready to go for later.  Your meals will do well in the freezer for 2-4 months. 
Potato Soup
30 oz bag of frozen, shredded hash browns
32 oz container of chicken broth.  Veggie broth works fine too
1 can cream of chicken soup
1/2 cup onion, chopped
1/2 tsp pepper
1/4 tsp garlic powder
8 oz cream cheese (not fat free, it wont melt in)
1. In a large freezer bag, combine everything except cream cheese.  Double up on your freezer bag and squeeze out any air to avoid freezer burn.  Label it and put a date on it. 
Cooking instructions: Thaw soup and place mixture in crock pot.  Cook on low for 6-8 hours or on high for 4-5 hours.  About 1 hour before serving, add in the cream cheese and heat until thoroughly melted. 
This is great with toppings of cheese, bacon, green onions, and sour cream
*note- I buy the cream cheese and just keep it in the fridge ready to go….it will keep for a long time