A Week of Freezer Meals: Ginger Peach Chicken, Ham and Cheese Sliders, Chicken Enchiladas, and Baked Spaghetti! Last day of the week of Freezer Meals! Today we are bringing you a bonus 4th meal! Happy Friday!
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.