Shepherd's Pie

Shepherd’s Pie

(picture coming soon)

Ingredients:

1 lb. ground beef (cooked and drained)

2 cans condensed tomato soup

3 cups frozen mixed veggies

1 cup milk

1 tsp. onion powder

2 cups cheddar cheese

4 cups mashed potatoes (prepared according to box directions or from scratch)

Salt and pepper to taste

Instructions:

In a large bowl combine cooked beef, tomato soup, mixed veggies, milk and onion powder.  Place mixture in the bottom of a 9x13 pan.  Cover with shredded cheddar.  Top with mashed potatoes and sprinkle with salt and pepper (to taste).  Freeze.

Cooking Instructions:

Let thaw in refrigerator overnight.  Bake at 375 degrees for 45-55 minutes or until heated through and bubbly!

Cheesesteaks

Cheesesteaks

Adapted from dinnerthendessert.com

Ingredients:

3-4 lb. chuck roast

2 T. canola oil

1 tsp. salt

1 tsp. pepper

1 cup beef broth (1 tsp. beef bouillon + 1 cup water)

1 can condensed onion soup

1 T. Worcestershire sauce

½ cup apple juice

½ sweet onion (sliced)

1 cup sliced mushrooms

1 green bell pepper (seeded and sliced)

Freezer Meal Prep Instructions:

Rub chuck roast with oil, salt and pepper.  Place in a gallon sized freezer bag. Add beef broth, condensed soup, Worcestershire sauce, and apple juice.  Seal bag.

In a second gallon sized freezer bag combine all sliced vegetables.  Seal.

Place both bags inside of a third gallon sized freezer bag.  Label and freeze.

Cooking Instructions:

Place meat/sauce bag in crock pot and cook on low for 5-6 hours.  Add vegetables and continue to cook on low for another 4-5 hours or until roast is cooked through and veggies are tender. 

Shred meat. If desired, place meat on a baking sheet and broil on high for 5-10 minutes or until slightly crispy.

Serve on hoagie rolls topped with provolone or chipotle mayo.  Or try it in full Philly style with cheese whiz.

Shredded Beef Tacos w/ Taco Sauce

Shredded Beef Tacos

Ingredients:

2 lb. chuck roast

½ sweet onion (chopped)

1 ½ tsp. beef broth

1 cup water

1 ½ T. chili powder

½ T. cumin

½ T. onion powder

1 tsp. garlic powder

1 tsp. salt

Dash of pepper

Juice of 1 lime

Freezer meal prep instructions:

Place roast and chopped onion in a gallon sized freezer bag.  In a small bowl combine all remaining ingredients and pour over meat and onion.  Label bag and freeze.

Cooking instructions:

 Place in a large slow cooker and cook on low for 9-10 hours or until meat is cooked through.  Shred with a fork. Serve in tacos with your favorite toppings!

Taco Sauce

Ingredients:

½ cup tomato paste

1 ½ cups water

2 T. apple cider vinegar

1 T. minced dry onion

2 ½ tsp. cumin

1 ½ tsp. garlic powder

1 tsp. chili powder

½ tsp paprika

½ tsp. salt

¼ tsp. cayenne

Prep Instructions:

In a medium bowl combine all ingredients and whisk until well combined.  Pour in a quart sized freezer bag. Label and freeze.

Cooking instructions:

Defrost in a medium saucepan and bring to a boil.  Reduce heat to medium-low and simmer for 20 minutes.  Serve with tacos.

Grilled BBQ Caesar Chicken

from whatisonyourmenu.com

Grilled BBQ Caesar Chicken

Ingredients:

4 chicken breasts

1 bottle of Caesar dressing

1 cup bbq sauce

Freezer Meal Prep:

Slice chicken into large strips about 1 in. in diameter.

In a large gallon freezer bag add chicken and completely cover in caeser dressing.  Close bag, removing extra air, and knead slightly to completely coat chicken. 

Pour bbq sauce in a quart sized freezer bag.  Add both bags to another gallon sized freezer bag. Label and freeze.

Cooking Instructions:

Allow chicken to thaw overnight.  Place chicken on grill.  Cook until chicken reaches an internal temperature of 165 degrees, brushing each side with bbq sauce as it cooks. I rotate my chicken about every 3 minutes for about 10 minutes or until cooked through.

Cilantro Lime Flank Steak (freezer friendly!)

Cilantro Lime Flank Steak

Ingredients:

1 (2 lb.) flank steak

1/3 cup olive oil

Juice of 1 lime

1 clove garlic, minced (1/2 tsp.)

¼ cup cilantro (about a handful), minced

2 tsp. honey

½ tsp. cumin

½ tsp. chili powder

½ tsp. red pepper flakes

Salt and pepper-to taste

Prep Instructions:

Combine all marinade ingredients and pour over flank steak in a gallon sized freezer bag.  Allow to marinade for at least 2 hours or freeze.

Cooking Instructions:

Allow flank steak and marinade to defrost overnight in fridge.  Grill flank steak for 6-10 minutes on medium high heat on each side.  Cook time should result in a medium well (some pink) cook, adjust times to your preference.