Last day of the week of Freezer Meals! Today we are bringing you a bonus 4th meal! Happy Friday! Come try Chicken Enchiladas, Ham and Cheese Sliders, Ginger Peach Chicken, and Baked Spaghetti with Meatballs!
We have been having the goal of eating out less and cooking more! With school starting, I didn’t realize how time-consuming cooking dinner is and how tiring having no prep is!
Now I can see why I went out to eat so much! We have saved so much money eating at home it’s ridiculous. Anyways, these meals made it easy because I actually wanted to eat them!
We bought our 8×8 tins at Walmart they were 88 cents for 3. These meals are fantastic so definitely give them a try!
Ginger Peach Chicken (Makes 3-2 person meals)
- 3 pounds boneless, skinless chicken thighs
- 24-ounce bag of frozen peach slices
- 1 red onion diced
- 6 tablespoons brown sugar
- 6 tablespoons soy sauce
- 1 1/2 tablespoon freshly grated ginger
- 2 teaspoons ground coriander
- Label the bag.
- Put one pound of chicken in each bag. In a large bowl whisk together brown sugar, soy sauce, ginger, coriander and red onion.
- Split the soy sauce mixture between the 3 bags. Then evenly split the peaches as well.
- Seal the bag trying to get out as much air as possible.
- When ready to eat pull out the bag and allow to thaw in the fridge overnight.
- Cook time: 3 to 4 hours on low.
Ham and Cheese Sliders (makes 4-8×8 pans)
- 24 Rhodes Bake n’ Serve Rolls
- Ham Sandwich Meat
- Swiss Cheese
- 1 cup butter
- 2 tablespoons mustard
- 2 tablespoons Worcestershire
- 2 tablespoons poppy seeds
- 2/3 cup brown sugar.
- Assemble the sandwiches in 4-8×8 baking dishes. Squeeze them in side by side, I fit in 6 sandwiches. Slice the rolls in half and then put the cheese and meat on the sandwiches.
- Mix butter, mustard, Worcestershire sauce, poppy seeds, and brown sugar into a medium saucepan.
- On medium-high heat, bring sauce to a boil and then reduce heat.
- Lightly drizzle each sandwich with the prepared sauce.
- At this point, you could cover the assembled rolls up and freeze them for later use. Just let them thaw out completely before cooking.
- Cover with foil, label, and freeze.
- Preheat the oven to 350 degrees and bake for about 20 minutes.
Chicken Enchiladas (makes 3-8×8 pans)
- 6 Chicken Breasts
- 3 cups of salsa
- 4 cups Cheddar Cheese, Shredded
- 10 Medium Flour Tortillas
- 2 Cans Red Enchilada Sauce
- Place chicken in the crockpot and pour the salsa on top and cook on low for about 4 hours or until the chicken is falling apart.
- Pull out the chicken and shred it.
- Pour Enchilada sauce in the bottom of each of the 8×8 dishes that the tortillas and fill them with the chicken and put some cheese on top and then roll them up tight and place in the pan seam side down.
- Pour the second can of enchilada sauce over the top.
- Top with cheese. Cover with tinfoil, label, and freeze.
- Pull out of the freezer the night before to thaw.
- Preheat the oven to 350 degrees and bake for 25 to 30 minutes, until melted and bubbly.
Baked Spaghetti (make 3-8×8 dishes)
- 2 boxes of spaghetti noodles
- 1 bag frozen meatballs
- 3 jars marinara sauce
- 2 teaspoons garlic powder
- 3 cups sour cream
- 3 eggs
- 1 1/2 cups grated Parmesan cheese
- 1/3 cup milk
- 4 cups shredded mozzarella cheese
- Lightly grease an 8×8 baking dish set aside.
- Bring a pot of well-salted water to a boil. Cook noodles as package directions until al dente.
- In a bowl, combine the sour cream, egg, and Parmesan cheese. Spread over the top of the spaghetti noodles. Dump a jar of marinara on top Then sprinkle on 4 cups of mozzarella cheese on top.
- Top with meatballs and remaining cheese.
- Cover with foil, label, and freeze.
- Pull out the night before and allow to thaw in the fridge
- Bake in a preheated oven at 350 degrees for 30 minutes. Remove the foil and bake for an additional 15 minutes, until cheese is melted and bubbly.
- If you don’t thaw it out it takes about 1 1/2 hours. After I was done I had to add more marinara because some of it soaked into the noodles.