5 Fast & Easy Freezer Dinners

Just read another freezer cooking blog and it reminded me of some really fast and easy freezer meals that you can throw together to have on hand. You won't need to do much more shopping than normal and there is little to no prep with these.
Most freezer meals don't need any precooking. The only ones in my book that require any precooking is if the meat needs to be cooked before putting in a casserole.
Once a month cooking or Freezer cooking does not need to be hard or super time consuming, if you have a map! Check out my book, which has the exact shopping list for each month, set up by grocery store sections - meat, dairy, canned and dry goods, spices etc. Also, my book has exact step by step instructions for assembling each meal, so you can do it all in the space of a couple of hours!!!

*Balsamic Chicken
*Chicken a la Sheila
*Best Crock Pot Roast Ever
*BBQ shredded pork
*5 Bean Vegetarian chili


Balsamic Chicken
6 chicken breasts or thighs - bone in, skin on
1 bottle Balsamic salad dressing

Place chicken in 1 gallon freezer bag, pour salad dressing over chicken. Seal bag and massage to combine. Freeze.
When ready to use, defrost in the refrigerator over night. Place contents of bag in slow cooker and cook on low 6-8 hours.
Serve with steamed rice

Chicken a la Sheila
6 chicken breasts or thighs - bone in, skin on
1 can whole berry cranberry sauce
1 package onion soup mix
1 bottle Catalina or French salad dressing

Place chicken in 1 gallon freezer bag. In separate bowl, mix cranberry sauce, onion soup mix and salad dressing; pour over chicken. Seal bag and massage to combine. Freeze.
When ready to use, defrost in the refrigerator over night. Place contents of bag in slow cooker and cook on low 6-8 hours.
Serve with steamed rice and green beans

Best Crock Pot Roast Ever
2-3 lb chuck or crock pot roast
1 package brown gravy mix
1 package dry ranch dressing mix
1/2 cup butter
4-5 pieces pepperoncini peppers

Place roast in 1 gallon freezer bag. Place all other ingredients in bag. Seal bag and freeze.
When ready to use, defrost in refrigerator over night. Place contents of bag in slow cooker. Add 1-2 cups of water, if desired, but not necessary. Cook on low for 6-8 hours. Remove meat from slow cooker, allow to rest. Pour gravy from slow cooker in to sauce pan. Mix 2 tablespoons flour with 1/4 cup water, then add to gravy and cook to thicken.
Serve with mashed potatoes and salad

BBQ shredded pork
3-4 pound pork shoulder roast
1 bottle bbq sauce (your choice of flavor)

Place roast in 1 gallon freezer bag. Pour bbq sauce over roast. If desired, add about 1/4 cup water to bbq bottle and shake, then pour remaining amount over roast. Seal bag and freeze.
When ready to use, defrost in refrigerator over night. Place contents of bag in slow cooker. Cook on low for 6-7 hours. Remove meat from slow cooker, allow to rest then shred and return to slow cooker.
Serve with buns and cole slaw

5 Bean Vegetarian chili
1 16 oz can black beans
1 16 oz can garbanzo (or chick pea) beans
1 16 oz can white beans (or Great Northern)
1 16 oz can kidney beans
1 16 oz can cannellini beans (white kidney beans)
2 cans chopped canned tomatoes - with or without green chilis
1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp powdered garlic
1 TSBP sugar

Open and rinse each can of bean. Place beans in 1 gallon freezer bag, add tomatoes and seasonings. Seal bag and massage to combine. Freeze.
When ready to use, defrost in the refrigerator over night. Place contents of bag in large sauce pan and cook 20-30 minutes or until hot and ready. Add seasonings as desired.
Serve with corn bread