Best of The Family Freezer 2018

Best of The Family Freezer – 31 Fan-Favorite Freezer Recipes
Copyright © 2018 by Kelly McNelis.
This book was written to help readers prepare slow cooker freezer meals.
The author is not liable for the use or misuse of information provided.
All rights reserved. No part of this book may be reproduced or transmitted

in any form or by any means without written permission from Kelly
McNelis.
www.thefamilyfreezer.com
2
ABOUT
THE AUTHOR
Dr. Kelly McNelis is a psychologist, blogger, and the author

of several other freezer meal eCookbooks. Kelly lives in
Pittsburgh, PA with her husband, Andy, and their five young
children. Kelly shares her favorite crockpot recipes and
freezer meal prep sessions on her blog, The Family Freezer. 
3
TABLE
OF CONTENTS
Introduction 6
Crockpot Freezer Recipes

1. Turkey & Black Bean Chili 16
2. Cranberry Pork Roast 17
3. Spicy Sausage and Veggie Soup 18
4. Party Beef Roast 19
5. Chicken Curry 20
6. Chicken Fajitas 21
7. Ginger Garlic Chicken 22
8. Shredded Pork Tacos 23
9. Shredded BBQ Chicken 24
10. Beef and Lime Chili 25
11. Taco Chili 26
12. Chicken Chili 27
13. Beef Roast and Carrots 28
14. Garden Vegetable Soup with Pesto 29
15. 5-Ingredient Pot Roast 30
16. Ginger Peach Chicken 31
17. Stuffed Peppers 32
18. Mushroom Spinach Stroganoff 33
19. Sweet and Sour Meatballs 34
20. Zuppa Toscana with Sweet Potatoes 35
4
Oven Freezer Recipes
21. Brown Sugar Meatloaf 36
22. Classic Oatmeal 38
23. Ham and Veggie Strata 39
24. Spiced Carrot Bread 40
25. Ham and Broccoli Calzones 42

(includes Mexican and Chicken & Broccoli options)
26. Chicken Enchiladas 44
27. Sausage-Stuffed Mini Peppers 46
28. Mozzarella-Stuffed Turkey Pesto Meatballs 47
29. Bean and Cheese Burritos 48
30.Oatmeal Chip Cookies 49
Skillet Freezer Recipes

31. Gnocchi and Swiss Chard 50
Nutritional Information 51
Grocery List 60
Printable Freezer Labels 65
5
INTRODUCTION
Welcome to Best of The Family Freezer! My name is Kelly McNelis and I am
the creator of The Family Freezer. This eBook contains some of my favorite
recipes that can be frozen without any cooking ahead of time. They’re
mostly for the crockpot, but there are some oven and stovetop recipes as
well.
I am a very detailed person and have included notes throughout this eBook
and my Complete Freezer Cooking Bundle to help make all of your freezer
meals a huge success. If you have additional questions, please email me at
kelly@newleafwellness.biz. I’m happy to help however I can. Thank you for
your on-going support and encouragement!
Where are these recipes from?

These are all brand-new recipes that are not included in my Complete
Freezer Cooking Bundle. Most of the recipes are my favorites from my blog
The Family Freezer. There are also a couple of recipes from my 15-Minute
Freezer Recipes eCookbook, which was discontinued in 2016 (they were
too good not to share somewhere!).
How many servings are in each recipe? How can I increase or

decrease the amount?
It varies per recipe, but the average is six. Information about the number of
servings and serving sizes is included in the nutritional information labels
toward the back of this eBook.
You can decrease the number of servings by splitting each recipe into two
freezer bags or two 9-inch pie pans. The easiest way to increase the
number of servings is to add an extra pound of meat. Some recipes can be
doubled, but others will need two freezer bags and two crockpots
(especially recipes with a lot of liquid, like crockpot soups).
Do I need to thaw my freezer meals?

I thaw my crockpot and skillet meals in the refrigerator or in water. I do not
thaw my oven meals. (They go straight from the freezer to the oven.)
6
Is it safe to freeze raw meat and vegetables together?
You bet. The USDA Food Safety and Inspection Service explains that the
freezer inactivates any microbes present in food (like bacteria, yeasts, and
molds). You will cook the meat and vegetables before eating them anyway,
just like you do every day in your oven, crockpot, or skillet.
What materials do I need to freeze and cook these meals?

I freeze my crockpot and skillet meals in gallon-sized plastic freezer bags
and my oven meals in 9×13″ aluminum or disposable pans. I do not
recommend freezing in glass casserole dishes because glass is not meant
to go straight from the freezer to the oven.
The meals are cooked in a crockpot, pan on the stovetop, or oven. (This is
my favorite crockpot because it has a programmable timer.)
Can these meals be cooked in a pressure cooker instead?

I have not tried myself, but there is a great post on my blog about
adapting crockpot freezer meals for the Instant Pot.
How do I use the labels?

The labels in this eBook are formatted to print on Avery rectangular labels
that measure 3.5 x 4.75”. This specific type of label is durable and water-
resistant (perfect for the freezer!). You can also print on regular computer
paper and attach to your meals with clear shipping tape.
To each label add: the name of the recipe, ingredients, cooking instructions,
and “use-by” date, which should be three months from when you made the
meal. (Make sure to save a copy of your filled out label file so you can print
them again next time you make the meals.)
Where can I find even more recipes and freezer cooking tips?
Check out my blog The Family Freezer or Pinterest profile (@kellymcnelis).
Disclosure: The items recommended above include my Amazon Associate link so I earn a
very small percentage of the sale if you purchase something after clicking on them. Thank
you for your support!
7
TURKEY & BLACK BEAN
CHILI
Eat plain or serve with shredded cheddar cheese and tortilla chips.
Ingredients
1 pound ground turkey
2 cans tomato sauce (14.5oz each)
2 cans black beans (15oz each), drained and rinsed
14.5oz can petite diced tomatoes, undrained
1 2/3 cup frozen corn (half of a 16oz bag)
2 large cloves garlic, minced
1 tablespoon paprika
1 tablespoon chili powder
2 teaspoons ground cumin
1 1/2 teaspoon oregano
1/4 teaspoon crushed red pepper flakes
Materials
• 1 gallon-sized plastic freezer bag
To Freeze and Cook Later

1. Label your freezer bag with the name of the recipe, cooking instructions,
and “use-by” date.
2. Add all ingredients to your freezer bag.
3. Remove as much air as possible, seal, and freeze.
To Cook
1. Thaw freezer bag overnight in refrigerator or in water in the morning.
2. Pour contents of freezer bag into your crockpot.
3. Cook for 8 hours on “low” setting or until turkey is cooked through.
4. Break apart turkey and stir.
16
CRANBERRY
PORK ROAST
Serve with stuffing and green beans.
Ingredients
2.5lb bone-in pork shoulder (sometimes labeled as “Boston butt” or “pork
butt”)
15oz can whole berry cranberry sauce
1/4 cup honey
1/4 cup dried minced onion 1/4 cup dried minced onion
Materials

To Cook
3. Cook for 8 hours on “low” setting or until pork is cooked through and easily
comes off the bone with a fork.
4. Strain the remaining cranberry sauce in your crockpot and serve the
cooked berry sauce with the meat.
17
SPICY SAUSAGE & VEGGIE
SOUP
Eat plain or serve with rolls or crusty bread.
Ingredients
1lb ground spicy sausage
8 medium-sized carrots (about one pound), peeled and sliced
2 medium-sized tomatoes, cored, seeds and juice removed, and diced (You
can sub a 14.5oz can of petite diced tomatoes, if you want)
1 medium-sized zucchini, ends cut off and chopped (about one cup)
1 medium-sized yellow squash, ends cut off and chopped (about one cup)
1 medium-sized yellow onion, diced (about one cup)
15oz can cannellini beans (white kidney beans), drained and rinsed
24oz jar of your favorite pasta sauce (we like Prego Traditional)
3 cups fat free, reduced sodium chicken broth (not needed until day of
cooking)
Materials

2. Add all ingredients except broth to your freezer bag.
To Cook
2. Pour contents of freezer bag into your crockpot and add broth.
3. Cook for 8 hours on “low” setting or until carrots are soft.
4. Break apart sausage and stir.
**To make vegetarian, substitute 1 cup medium pearled barley (uncooked) for
sausage and 3 cups vegetable broth for chicken broth.
18
PARTY
BEEF ROAST
Serve with mashed potatoes and peas.
Ingredients
2lb boneless beef chuck shoulder roast, fat trimmed
1 cup grape jelly
1 cup Simply Heinz ketchup
1/4 teaspoon ground allspice
Materials

To Cook
3. Cook for 8 hours on “low” setting or until beef is cooked through and
tender.
4. Remove beef from slow cooker and shred. Strain the juice left in your slow
cooker and serve the liquid as gravy with the meat.
19
CHICKEN
CURRY
Serve with brown rice,
Ingredients
2lbs boneless, skinless chicken breasts, cut into bite-size pieces
6oz can tomato paste
13.5oz can unsweetened coconut milk
1 small onion, chopped (about one cup)
2 cups frozen peas
14.5oz can tomato sauce (about 1 3/4 cup)
3 tablespoons honey
2 tablespoons curry powder
1 teaspoon salt
1 teaspoon crushed red pepper
Materials

To Cook
3. Cook for 6-8 hours on “low” setting.
**To make vegetarian, substitute two cans of garbanzo beans (15oz each – also
known as chickpeas), drained and rinsed, for the chicken breasts.
20
CHICKEN
FAJITAS
Serve on tortillas or brown rice with shredded lettuce, diced tomatoes, and
shredded cheddar cheese.
Ingredients
1 medium-sized green pepper, sliced
1 medium-sized red pepper, sliced
1 small sweet yellow onion, sliced
1lb boneless skinless chicken breasts
1 tablespoon honey
The juice from one lime
2 teaspoons cumin
1 teaspoon paprika
Materials

To Cook
3. Cook for 4-8 hours on “low” setting or until chicken is tender.
4. Shred chicken and serve with a slotted spoon.
21
GINGER GARLIC
CHICKEN
Serve with rice and steamed broccoli.
Ingredients
1lb boneless skinless chicken breasts (3 small breasts)**
1-inch fresh ginger root, peeled and sliced
2 tablespoons apple juice
2 tablespoons low sodium soy sauce
Materials

To Cook
3. Cook for 4-8 hours on “low” setting or until chicken is cooked through and
tender.
**For more servings, use two pounds of chicken.
22
SHREDDED PORK
TACOS
Serve on tortillas or brown rice, and top with shredded lettuce, diced tomatoes,
and shredded cheddar cheese.
Ingredients
2.5lb bone-in pork shoulder roast (sometimes labeled as a “Boston butt” or
“pork butt”)
The juice from two limes
1 tablespoon honey
1/2 teaspoon ground cayenne red pepper
1/4 teaspoon salt
Materials

To Cook
3. Cook for 8 hours on “low” setting or until pork is tender.
4. Remove pork meat from the bone.
5. Shred meat and mix with juice in slow cooker.
6. Serve with a slotted spoon.
23
SHREDDED BBQ
CHICKEN
Serve on a hamburger bun with a side of corn.
Ingredients
1lb boneless skinless chicken breasts
1 cup ketchup (we like Simply Heinz)
2 tablespoons Worcestershire sauce
1 tablespoon + 1 teaspoon brown sugar
1 1/2 teaspoons hot sauce
1 1/2 teaspoons curry powder
Materials

To Cook
3. Cook for 4-8 hours on “low” setting.
4. Shred chicken and mix with remaining BBQ sauce in slow cooker.
24
BEEF AND LIME
CHILI
Serve plain or with shredded cheddar cheese and tortilla chips.
Ingredients
1lb 93% lean ground beef
15oz can tomato sauce
2 medium-sized tomatoes, cored, seeds and juice removed, and diced (You
can sub a 14.5oz can of petite diced tomatoes, if you want)
2 cans black beans (15oz each), drained and rinsed
1 small yellow onion, chopped (about one cup)
The juice from one lime
Materials

To Cook
3. Cook for 8 hours on “low” setting or until beef is cooked through.
4. Break apart beef and stir.
25
TACO
CHILI
Serve over baked sweet potatoes and top with shredded cheddar cheese.
Ingredients
1lb 93% lean ground beef
1 medium yellow onion, peeled and diced
1 medium-sized green pepper, seeded and diced
3 cloves garlic, peeled and minced
1 cup frozen corn
2 cans of tomato sauce (14.5oz each)
15oz can black beans, drained and rinsed
2 teaspoons curry powder
1 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes (decrease to 1/4 teaspoon or omit if
you do not like spicy chili)
Materials

To Cook
3. Cook for 8 hours on “low” setting or until beef is cooked through.
4. Break apart beef and stir.
26
CHICKEN
CHILI
Top with crushed tortilla chips and freshly shredded cheddar cheese.
Ingredients
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 small yellow onion (one cup), chopped
15oz can black beans, drained and rinsed
15oz can cannellini beans (white kidney beans), drained and rinsed
14.5oz can diced tomatoes with green chiles, undrained (we like medium-
heat)
1 cup frozen medley of green & red peppers & onion strips (you can
substitute one diced bell pepper)
1 2/3 cup frozen corn
4 cloves garlic, minced
1 tablespoon paprika
1 1/2 teaspoon oregano
3 teaspoons chili powder
1/4 teaspoon crushed red pepper
Materials

To Cook
3. Cook for 6-8 hours on “low” setting or until chicken is cooked through.
27
BEEF ROAST
AND CARROTS
Serve with corn muffins or rice.
Ingredients
12oz jar mild banana pepper rings
8 medium-sized carrots (about one pound), peeled and chopped
6 cloves garlic, peeled
1/2 teaspoon pepper
2.5-pound boneless beef eye of round roast
Materials

To Cook
3. Cook for 8 hours on “low” setting or until beef is tender.
4. Cut beef into thin slices and serve with strained carrots and pepper rings.
28
GARDEN VEGETABLE
SOUP WITH PESTO
Serve with fresh bread.
Yields: 6 servings
Ingredients
2 cans of diced tomatoes (14.5oz each), undrained
1 small zucchini, diced
1/2lb fresh green beans, ends cut off and chopped
2.5oz fresh baby spinach (about 3 big handfuls)
1 small yellow onion, peeled and diced (1 cup)
1 small red bell pepper, diced
1/4 cup pearled barley (not quick cooking)
1 tablespoon brown sugar
2 tablespoons Italian seasonings
1 bay leaf
32oz vegetable broth (4 cups) (not needed until day of cooking)
6 tablespoons pesto (not needed until day of cooking)
Materials

2. Add all ingredients to your freezer bag except vegetable broth and pesto.
To Cook
2. Pour contents of freezer bag into your crockpot and add vegetable broth.
3. Cook for 8 hours on “low” setting or until vegetables are soft.
4. Remove bay leaf.
5. Ladle into bowls and top with pesto.
29
5-INGREDIENT
POT ROAST
Yields: 4 servings
Ingredients
2-pound boneless beef chuck roast (beef shoulder roast), fat trimmed
1 pound baby carrots
14.5oz can whole new potatoes, drained
1 packet dry onion soup mix
1 cup water (not needed until day of cooking)
Materials

2. Add all ingredients except water to your freezer bag.
To Cook
2. Pour contents of freezer bag into your crockpot and add water.
3. Cook on "low" setting for 8 hours or until beef is tender and shreds easily.
30
GINGER-PEACH
CHICKEN
Serve with brown rice and green beans.
Yields: 3 servings
Ingredients
1lb boneless skinless chicken thighs (3 chicken thighs)**
1 cup peach jam
1 tablespoon low sodium soy sauce
1-inch fresh ginger root, peeled and grated
Materials

To Cook
3. Cook on "low" setting for 3-6 hours or until the chicken shreds easily.
4. Shred chicken and return to slow cooker to mix with juice.
**For more servings, use two pounds of chicken.
31
STUFFED PEPPERS
Top with parmesan cheese and serve with rice.
Yields: 4 servings
Ingredients
1 tablespoon olive oil
1lb ground turkey**
1 onion, peeled and diced
1 garlic clove, minced
4 small bell peppers, tops cut off (or 2 large peppers, cut lengthwise) and
cleaned
24oz jar of your favorite pasta sauce (reserve 2 tablespoons)
Materials
• 1 quart-sized plastic freezer bag

1. Label your gallon-sized freezer bag with the name of the recipe, cooking
instructions, and “use-by” date.
2. In large bowl, mix ground meat, onion, garlic, and 2 tablespoons of pasta
sauce.
3. Separate mixture into four equal parts and firmly stuff into peppers.
4. Add remaining sauce to a quart-sized plastic freezer bag, seal, and place
inside gallon-sized bag with stuffed peppers.
To Cook
2. Place peppers in slow cooker and top with sauce.
3. Cook on “low” setting for 6-8 hours, until meat is cooked through and
peppers are soft.
**You can substitute ground beef.
32
MUSHROOM SPINACH
STROGANOFF
Serve over egg noodles.
Yields: 6 servings
Ingredients
1 tablespoon butter
10oz baby Portobello mushrooms, quartered
12oz white mushrooms, quartered
1 medium onion; diced
2 cloves of garlic; minced
1/2 cup beef broth (substitute vegetable broth to make vegetarian)
8oz sour cream (1 cup)
2 tablespoons ketchup
1 teaspoon Worcestershire sauce
1/2 teaspoon black pepper
1 1/2 teaspoons paprika
2.5oz fresh baby spinach (about 4 cups)
8oz cream cheese (not needed until day of cooking)
Materials

2. Add all ingredients except cream cheese to your freezer bag.
To Cook
3. Cook on “low” for 8 hours.
4. Add cream cheese and cook for an additional 10 minutes or until
everything is heated through.
33
SWEET AND SOUR
BBQ MEATBALLS
Serve with rice and corn on the cob.
Yields: 6 servings
Ingredients
2 pounds frozen meatballs**
1 sweet onion, cut into chunks
1 green pepper, cut into chunks
1 red pepper, cut into chunks
1 pineapple, cut into chunks
18oz bottle of spicy BBQ sauce
Materials

To Cook
3. Cook on “low” setting for 6-8 hours or until peppers are tender.
**To decrease the number of servings, use one pound of meatballs and keep the
rest of the ingredients the same.
34
ZUPPA TOSCANA
WITH SWEET POTATOES
Serve with fresh bread.
Yields: 6 servings
Ingredients
1 pound ground spicy sausage
3 sweet potatoes (about 1 ½ pounds), washed and sliced (no need to peel)
1 bunch kale, washed and chopped
1 1/2 teaspoons fennel seeds
1 1/2 teaspoons paprika
1 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
64oz chicken broth (8 cups) (not needed until day of cooking)
1 cup heavy cream (or half and half) (not needed until day of cooking)
Materials

2. Add all ingredients except broth and heavy cream to your freezer bag.
To Cook
2. Pour contents of freezer bag into your crockpot and add chicken broth.
3. Cook for 8 hours on “low” setting or until sausage is cooked through.
4. Break apart sausage and add heavy cream. Stir to heat through.
35
BROWN SUGAR
MEATLOAF
Serve with potatoes and roasted carrots.
Ingredients
2 pieces of bread
1 1/2 pounds lean ground beef
1/2 cup skim milk (or whatever you have on-hand)
2 large eggs
1 package onion soup mix
3/4 cup Italian-seasoned breadcrumbs
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground ginger
1/4 cup light brown sugar
1/2 cup Simply Heinz ketchup
1/2 teaspoon Worcestershire sauce
Materials
• 9x5” loaf pan
• Cooking spray
• Plastic wrap
• Foil

1. Prepare 9×5ʺ loaf pan by coating with cooking spray and placing two
slices of bread at the bottom of the pan. (The bread will absorb the
grease from the cooked meatloaf.)
2. In a large mixing bowl, combine beef, milk, eggs, onion soup mix,
breadcrumbs, salt, pepper, and ground ginger. Spoon into prepared pan.
3. In a small bowl, combine brown sugar, ketchup, and Worcestershire
sauce. Spread on top of meat mixture in pan.
4. Cover with layers of plastic wrap and foil, and freeze for up to 3 months.
36
To Cook
1. Remove plastic wrap and foil.
2. Bake at 350 degrees for 90 minutes -2 hours, or until cooked through. (To
shorten the cooking time, defrost the meatloaf overnight in your
refrigerator the night before you’re going to cook it.)
3. Cut bread from bottom of meatloaf, and discard.
37
CLASSIC
OATMEAL
Be creative and experiment with topping this basic recipe, or enjoy it as-is. I
think the perfect combination includes blueberries and a little brown sugar and
cinnamon.
Ingredients
3 cups old fashioned oats
2 cups skim milk
Materials
• Aluminum pie pan, plastic wrap, and foil OR
• Six 4oz jelly jars

1. Combine oats and milk in a medium-sized bowl.
2. Pour into a pie pan and cover with plastic wrap and foil OR spoon
individual portions into six 4oz glass jelly jars.
3. Freeze.
To Cook
1. Thaw overnight in the refrigerator.
2. If frozen in pie pan, preheat oven to 350°F and bake for 25-35 minutes, or
until edges are lightly browned and center is cooked through.
3. If frozen in individual jars, cook for 2 minutes in microwave (use a
potholder to remove from microwave because the jar will be hot!).
38
HAM & VEGGIE
STRATA
A breakfast “strata” is simply a baked casserole with eggs, cheese, and bread.
Besides freezing this recipe for after a baby’s arrival, it would be a great
breakfast to have on-hand for houseguests or to enjoy on Christmas morning.
Ingredients
2 cups skim milk
8 large eggs, beaten
1 teaspoon dry mustard powder
1/2 pound boneless ham, diced
1 cup frozen green and red peppers and onion strips (you can substitute one
cup frozen chopped broccoli if you’re making the ham and broccoli calzones)
1 bag (6oz) seasoned croutons
1/4 teaspoon pepper
1/4 pound mild cheddar cheese, shredded (about one cup)
Materials
• 9x13” aluminum pan
• Cooking spray
• Plastic wrap
• Aluminum foil

1. Spray 9x13” aluminum pan with cooking spray.
2. Shred cheese.
3. In a large bowl, whisk together the milk, eggs, and mustard powder. Add
ham, frozen vegetables, pepper, and croutons. Mix until every crouton is
saturated.
4. Pour into prepared casserole dish and top with shredded cheese.
5. Cover with plastic wrap and aluminum foil and freeze.
To Cook
1. Thaw overnight in the refrigerator.
2. Preheat oven to 350°F.
3. Remove plastic wrap and foil, and bake for 70-80 minutes, or until top is
golden brown and center is cooked through.
39
SPICED
CARROT BREAD
Eat plain or top with butter or cream cheese frosting.
Ingredients
4 medium-sized carrots (about 1/2 pound), shredded (3 cups)
1 2/3 cup granulated sugar
1/3 cup canola oil, minus one tablespoon
1/4 cup applesauce
3 tablespoons flax seeds
2 teaspoons vanilla extract
4 large eggs
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
Materials
• 9x5” aluminum loaf pan
• Cooking spray
• Plastic wrap
• Foil

1. Spray bottom only of a 9x5” loaf pan.
2. Combine carrots, sugar, oil, applesauce, flax seeds, vanilla, and eggs.
3. Add flour, baking powder, baking soda, cinnamon, cloves, and nutmeg. Stir
until combined.
4. Pour into prepared pan. Cover with plastic wrap and foil, and freeze.
40
To Cook
1. Thaw overnight in refrigerator.
3. Uncover and bake for 80 minutes or until fork comes out clean.
4. Cool 10 minutes in pan. Remove and finish cooling on wire rack.
41
HAM & BROCCOLI
CALZONES
I love prepping and freezing calzones because they can be cooked one at a time
– perfect for a simple dinner or lunch!
Ingredients
2 packages pizza crust mix (We like Betty Crocker)
1 teaspoon extra virgin olive oil
1/2 lb boneless ham, diced**
1 cup frozen chopped broccoli
1/8 lb mild cheddar cheese, shredded
3/4 cup part-skim ricotta cheese
1 teaspoon Italian seasoning, divided
Materials
• 2 baking sheets
• Waxed paper
• Foil
• 2 gallon-sized plastic freezer bags

1. Prepare pizza crust according to directions on package.
2. Use olive oil to oil hands and 2 baking sheets.
3. Separate dough into 7 even-sized balls (3 on one baking sheet, 4 on the
other).
4. Flatten dough as thin as possible with hands.
5. On one side of each flattened dough ball, add:
a. 1/4 cup ham
b. 2 tablespoons of broccoli (for easy measuring, split 1/4 cup between
2 calzones)
c. 1 tablespoon of cheddar cheese
d. 1 tablespoon of ricotta cheese
e. 1/7 teaspoon of Italian seasoning (sprinkle the full teaspoon across
all 7 calzones)
6. Fold the empty side of the flattened dough ball over the toppings and seal
the edges with your fingers.
7. Place baking sheets in freezer for an hour or until calzones are frozen firm.
42
8. Wrap calzones in layers of waxed paper and foil and then place in gallon-
sized plastic freezer bags.
9. Freeze.
To Cook
2. Unwrap and place on baking sheet.
3. Bake for 35 minutes or until golden brown.
**For other types of calzones, replace ham, broccoli, cheddar, ricotta, and Italian
seasonings with the following:
Mexican Calzone Filling

1/4 cup salsa (we like medium-heat)
1 3/4 cups shredded rotisserie chicken meat
1 small can diced green chilies
1 cup frozen green and red peppers and onion strips
Chicken & Broccoli Calzone Filling

1 3/4 cups shredded rotisserie chicken meat (you can sub baked or grilled
chicken)
1 cup frozen chopped broccoli (if you want to sub fresh, you will need to steam it
first)
3/4 cup part-skim ricotta cheese
1 teaspoon Italian seasoning, divided
43
CHICKEN
ENCHILADAS
Serve with a salad.
Ingredients
2 cans petite diced tomatoes (14.5oz each), well-drained
1 1/2 teaspoons garlic powder
1 teaspoon onion powder
3 teaspoons chili powder
3/4 teaspoon salt
1/2 teaspoon pepper
2 cups shredded rotisserie chicken meat**
3/4 cup salsa (we like medium-heat)
12 small corn tortillas
8oz mild cheddar cheese (1/2 pound), shredded
2 small cans diced green chilies
Materials
• 9x13” aluminum pan
• Plastic wrap
• Foil

1. Create sauce by combining diced tomatoes, garlic powder, onion powder,
chili powder, cumin, salt, and pepper. Set aside.
2. Mix chicken with salsa.
3. In the middle of each tortilla, add:
a. 1/4 cup chicken and salsa mixture
b. 1 tablespoon cheddar cheese
c. 1 tablespoon green chilies
4. Roll up each tortilla and place in 9x13” casserole dish seam side down.
5. Cover with sauce and sprinkle with remaining cheese.
6. Cover with plastic wrap and foil, and place in freezer.
44
To Cook
2. Remove plastic wrap and replace foil.
3. Bake for 45 minutes. Remove foil and bake additional 30 minutes or until
enchiladas are heated through.
**If you buy a whole rotisserie chicken, you can use half in this recipe and the
other half to make the Chicken & Broccoli or Mexican Calzones.
45
SAUSAGE-STUFFED
MINI PEPPERS
Serve over spaghetti.
Yields: 4 servings
Ingredients
16oz mini sweet peppers
1 pound ground Italian sausage (we like hot)
24oz jar spaghetti sauce
8oz mozzarella cheese, shredded
Materials
• 9x13” aluminum or disposable baking pan
• Plastic Wrap
• Foil

1. Cut tops off peppers and remove seeds. (It’s OK if you don’t get every
single seed out.)
2. Stuff the peppers with sausage and place in a 9×13ʺ baking pan.
3. Cover stuffed peppers with spaghetti sauce.
4. Top with shredded mozzarella cheese.
5. Cover dish with layers of plastic wrap and foil and freeze for up to three
months.
To Cook
1. Thaw overnight in refrigerator and then bake uncovered for 40 minutes at
350°F. (You can also skip thawing and bake frozen for 60-90 minutes.)
46
MOZZARELLA-STUFFED
TURKEY PESTO MEATBALLS
Serve with spaghetti and a salad.
Yields: 18 meatballs
Ingredients
14.5oz can diced tomatoes, undrained
1 pound ground turkey
1 large egg
1/2 cup basil pesto (store-bought or homemade)
1/2 cup Italian breadcrumbs
1/4 cup grated parmesan cheese
5 mozzarella string cheese sticks, cut into 4 pieces each
4oz mozzarella cheese, shredded (about one cup)
Materials
• 9x13” aluminum or disposable baking pan
• Plastic wrap
• Foil

1. Pour diced tomatoes into 9×13ʺ aluminum or disposable baking pan.
2. In a large bowl, combine ground turkey, egg, pesto, breadcrumbs, and
parmesan cheese. Form into 18 meatballs.
3. Press one piece of mozzarella cheese inside each meatball and place in
baking pan.
4. Cover with shredded mozzarella cheese.
5. Cover pans with layers of plastic wrap and foil, and freeze for up to three
months.
To Cook
1. When ready to eat, uncover and bake at 350°F for 90 minutes (You can
shorten the cooking time by thawing overnight in the refrigerator.).
47
BEAN AND CHEESE
BURRITOS
These burritos make the perfect quick lunch on-the-go. Cook one or more at a
time!
Yields: 8 burritos
Ingredients
8 “burrito size” tortillas (Mine measure about 8.5 inches across.)
2 cans of refried beans (16oz each) (You’ll have some leftover, but you
definitely need more than one can.)
4oz mild cheddar cheese, shredded (1/4 pound, about a cup)
1 small sweet yellow onion, diced
Materials
• Waxed paper
• Foil

1. Cut eight 12×12″ pieces of waxed paper and foil. Set up an assembly line
with each piece of foil topped with a piece of waxed paper and a tortilla.
2. Top each tortilla with 1/3 cup refried beans, 2 tablespoons cheddar cheese,
and 2 tablespoons onions.
3. Wrap each burrito’s tortilla around the filling. Then wrap each burrito in
waxed paper. Lastly, wrap each burrito in foil. (For photos of how I wrap my
burritos, check out my recipe for Freezer-to-Microwave Breakfast Burritos
on my New Leaf Wellness blog.)
4. Place all wrapped burritos into a gallon-sized plastic freezer bag and
freeze.
To Cook
1. Remove individual burrito from foil and wax paper and wrap in a paper
towel.
2. Microwave for 2 minutes or until filling is heated through. (If you don’t own a
microwave, you can use an oven, toaster oven, or covered pan on your
stovetop instead.)
48
OATMEAL CHIP
COOKIES
Yields: 12 cookies (cook one or more at a time!)
Ingredients
1 stick unsalted butter, room temperature
1 large egg
3/4 cup all purpose flour
1/2 cup old fashioned oats
3/4 cup light brown sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 cup semi-sweet chocolate chips
Materials
• 2 cookie sheets

1. Mix butter and egg.
2. Add flour, oats, sugar, baking powder, baking soda, vanilla, and salt. Stir
until just combined (don’t overmix!).
3. Add chocolate chips and stir until combined (again, don’t overmix!).
4. Scoop rounded tablespoons of dough onto cookie sheets. Use fingers to
form into balls (if you wet your fingers it will help keep the dough from
sticking).
5. Freeze until firm (about an hour).
6. Remove from pan and store in a gallon-sized plastic freezer bag.
To Cook
1. Remove from freezer, and place cookies on cookie sheet for 35-45
minutes to thaw.
2. Bake at 350°F for 8-10 minutes or until lightly browned around edges.
3. Cool 5 minutes on cookie sheet. Remove and finish cooling on wire rack.
49
GNOCCHI
AND SWISS CHARD
Top with shredded mozzarella and Parmesan cheeses and serve with crusty
Italian bread.
Yields: 4 servings
Ingredients
16oz package potato gnocchi
1 bunch Swiss chard (green or rainbow), thinly sliced (You can also substitute
spinach)
1 small yellow onion, peeled and diced
15oz can navy beans, drained and rinsed
4 cloves of garlic, minced
1 tablespoon Italian seasonings
1-2 tablespoons olive oil (not needed until day of cooking)
Materials

2. Add all ingredients to your freezer bag. (Tip: Place tomatoes at the bottom
of the bag and gnocchi at the top so it doesn’t get overly saturated.)
To Cook
1. Thaw freezer bag overnight in refrigerator.
2. Coat a large pan with 1-2 tablespoons of olive oil.
3. Add contents of freezer bag and sauté over medium-high heat for 10
minutes or until heated through.
50
NUTRITIONAL
INFORMATION

Nutritional information was calculated for each recipe based on the items listed
in each recipe’s ingredient list. Suggested toppings and side dishes were not
included.
Turkey and Black Bean Chili

NUTRITION Amount/Serving %DV* Amount/Serving %DV*
FACTS
Serving Size Total Fat 12g 18% Total Carb 45g 15%
1 2/3 cup Saturated Fat 2.5g 13% Dietary Fiber 9g 36%
Servings 6 Trans Fat 0g Sugars 9g
Calories 380 Cholesterol 80mg 27% Protein 31g 62%
*Percent Daily Sodium 1420mg 59%
Values (DV) Vitamin A 35% Vitamin C 30%
Are based on a Calcium 10% Iron 30%
2,000 calorie diet

Cranberry Pork Roast
FACTS
1/2 cup Saturated Fat 6g 30% Dietary Fiber 2g 8%
2,000 calorie diet

Spicy Sausage & Veggie Soup
FACTS
About 1 cup Saturated Fat 3g 15% Dietary Fiber 4g 16%
2,000 calorie diet

51
Party Beef Roast
FACTS
2,000 calorie diet

Chicken Curry
FACTS
1 cup Saturated Fat 9g 45% Dietary Fiber 3g 12%
2,000 calorie diet

Chicken Fajitas
FACTS
1 cup Saturated Fat 0g 0% Dietary Fiber 2g 8%
2,000 calorie diet

Ginger Garlic Chicken
FACTS
1 chicken breast Saturated Fat 0g 0% Dietary Fiber 0g 0%
2,000 calorie diet

52
Shredded Pork Tacos
FACTS
2,000 calorie diet

Shredded BBQ Chicken
FACTS
Serving Size Total Fat 2.5g 4% Total Carb 15g 5%
1/3 cup Saturated Fat 0g 0% Dietary Fiber < than 1g 4%
2,000 calorie diet

Beef and Lime Chili
FACTS
1 2/3 cup Saturated Fat 2g 10% Dietary Fiber 8g 32%
2,000 calorie diet

Taco Chili
FACTS
2,000 calorie diet

53
Chicken Chili
FACTS
2,000 calorie diet
Beef Roast & Carrots (nutrition info for beef)

FACTS
2 thin slices Saturated Fat 2g 10% Dietary Fiber < than 1g 0%
2,000 calorie diet
Beef Roast & Carrots (nutrition info for carrots and pepper rings)
FACTS
About 1/3 cup Saturated Fat 0g 0% Dietary Fiber 2g 8%
Calories 30 Cholesterol 0mg 0% Protein < than 1g 1%
2,000 calorie diet
Garden Vegetable Soup with Pesto

FACTS
2 cups Saturated Fat 2g 10% Dietary Fiber 6g 24%
Are based on a
Calcium 10% Iron 12%
2,000 calorie diet
54
5-Ingredient Pot Roast
NUTRITION FACTS Amount/Serving %DV* Amount/Serving %DV*
1/3 cup beef, about Saturated Fat 2g 10% Dietary Fiber 3g 12%
2.5oz carrots, and 1
potato
2,000 calorie diet

Ginger Peach Chicken
FACTS
1 chicken thigh Saturated Fat 0g 0% Dietary Fiber 0g 0%
Are based on a
Calcium 2% Iron 12%
2,000 calorie diet
Stuffed Peppers
FACTS
1 pepper plus Saturated Fat 3g 15% Dietary Fiber 4g 16%
sauce
Are based on a
Calcium 8% Iron 20%
2,000 calorie diet
Mushroom Spinach Stroganoff

FACTS
Are based on a
2,000 calorie diet
55
Sweet and Sour Meatballs
FACTS
About 2 cups Saturated Fat 6g 30% Dietary Fiber 3g 12%
Are based on a
Calcium 4% Iron 4%
2,000 calorie diet
Zuppa Toscana with Sweet Potatoes

FACTS
2 cups Saturated Fat 14g 70% Dietary Fiber 4g 16%
Are based on a
2,000 calorie diet
Brown Sugar Meatloaf (bread removed from bottom of loaf)

FACTS
1.5-inch slice Saturated Fat 3.5g 18% Dietary Fiber 2g 8%
2,000 calorie diet

Classic Oatmeal
FACTS
1/2 cup Saturated Fat .5g 3% Dietary Fiber 4g 16%
2,000 calorie diet
56
Ham & Veggie Strata
FACTS
4.5”x3.25” piece Saturated Fat 4.5g 23% Dietary Fiber 0g 0%
2,000 calorie diet
Spiced Carrot Bread

FACTS
1” slice Saturated Fat 1g 5% Dietary Fiber 1g 4%
2,000 calorie diet

Ham & Broccoli Calzones
FACTS
1 calzone Saturated Fat 4g 20% Dietary Fiber 1.5g 6%
2,000 calorie diet
Mexican Calzones
FACTS
1 calzone Saturated Fat 3g 15% Dietary Fiber 1g 4%
2,000 calorie diet
57
Chicken and Broccoli Calzones
FACTS
1 calzone Saturated Fat 3g 15% Dietary Fiber 2g 8%
2,000 calorie diet

Chicken Enchiladas
FACTS
2 enchiladas Saturated Fat 7g 35% Dietary Fiber 4g 16%
*Percent Daily Sodium 1086m 45%
Values (DV) g
Are based on a Vitamin A 27% Vitamin C 43%
2,000 calorie diet Calcium 32% Iron 14%
Sausage Stuffed Mini Peppers

FACTS
4 peppers Saturated Fat 14g 70% Dietary Fiber 3g 12%
Are based on a
2,000 calorie diet
Mozzarella Stuffed Turkey Pesto Meatballs

FACTS
3 meatballs Saturated Fat 9g 45% Dietary Fiber 1g 4%
Are based on a
2,000 calorie diet
58
Bean and Cheese Burritos
NUTRITION FACTS Amount/Serving %DV* Amount/Serving %DV*
1 burrito Saturated Fat 4.5g 23% Dietary Fiber 6g 24%
2,000 calorie diet
Oatmeal Chip Cookies

FACTS
2 cookies Saturated Fat 9g 5% Dietary Fiber 2g 8%
2,000 calorie diet
Gnocchi with Swiss Chard

FACTS
About 2/3 cup Saturated Fat 0g 0% Dietary Fiber 9g 36%
Are based on a
Calcium 8% Iron 20%
2,000 calorie diet
59
GROCERY
LIST
Note: the number(s) listed next to each ingredient corresponds to its recipe
number.
Produce
• 40 garlic cloves (4 bulbs) (1, 5, 6, 7, 10, 11, 12, 13, 14, 16, 17, 18)
• 1 pound baby carrots (15)
• 2 ½ pounds carrots (3, 13, 24)
• 4 medium-sized tomatoes (3, 10)
• 2 zucchini (3, 14)
• 1 medium-sized yellow squash (3)
• 12 yellow onions (3, 5, 6, 10, 11, 12, 14, 17, 18, 19, 29, 31) (You can substitute
4 bags of frozen diced onions to save time.)
• 3 green peppers (6, 11, 19)
• 3 red peppers (6, 14, 19)
• 4 bell peppers - any color (17)
• 16oz bag mini sweet peppers (27)
• 4 limes for juice (6, 8, 10)
• 2-inches fresh ginger root (7, 16)
• 1/2lb fresh green beans (14)
• 5oz fresh baby spinach (14, 18)
• 10oz baby Portobello mushrooms (18)
• 12oz white mushrooms (18)
• 1 pineapple (19)
• 3 sweet potatoes (about 1 ½ pounds) (20)
• 1 bunch kale (20)
• 1 bunch swiss chard (green or rainbow) (31)
Meat
• 3 pounds ground turkey (1, 17, 28)
• Two 2 ½ pound bone-in pork shoulders (sometimes labeled as “Boston
butt” or “pork butt”) (2, 8)
• 3 pounds spicy ground sausage (3, 20, 27)
• 1 pound boneless ham (23, 25)
• Two 2-pound boneless beef chuck shoulder roasts (4, 15)
• 3 ½ pounds 93% lean ground beef (10, 11, 21)
• 2 ½ pound boneless beef eye of round roast (13)
60
• 6 pounds boneless skinless chicken breasts (5, 6, 7, 9, 12)
• 1 pound boneless skinless chicken thighs (16)
• 2 cups shredded rotisserie chicken meat (26)
Frozen
• 16oz bag plus 1 cup frozen corn (1, 11, 12)
• 2 cups frozen peas (5)
• 2 cups frozen medley of green & red peppers and onion strips (12, 23)
• 1 cup frozen chopped broccoli (25)
• 2 pounds frozen meatballs (19)
Cold/Dairy
• 1 stick plus 1 tablespoon unsalted butter (18, 30)
• 8oz (1 cup) sour cream (18)
• 4 ½ cups skim milk (21, 22, 23)
• 16 large eggs (21, 23, 24, 28, 30)
• 22oz mild cheddar cheese (about 5 1/2 cups shredded) (23, 25, 26, 29) (Buy
a one pound block plus an 8oz block)
• 3/4 cup part-skim ricotta cheese (25)
• 5 mozzarella string cheese sticks (28)
• 12oz mozzarella cheese, shredded (3 cups) (27, 28)
• ¼ cup grated Parmesan cheese (28)
Canned
• 6 cans (14.5oz each) tomato sauce (1, 5, 10, 11)
• 6oz can tomato paste (5)
• 14.5oz can diced tomatoes with green chilies (12)
• 5 cans (14.5oz each) petite diced tomatoes (1, 12, 26, 31)
• 3 cans (14.5oz each) diced tomatoes (14, 28)
• 2 cans (15oz each) cannellini beans (3, 12)
• 6 cans (15oz each) black beans (1, 10, 11, 12)
• 15oz can navy beans (31)
• 2 cans (16oz each) refried beans (29)
• 15oz can whole berry cranberry sauce (2)
• 3 jars (24oz each) pasta sauce (we like Prego Traditional) (3, 17, 27)
• 14.5oz can whole new potatoes (15)
• ½ cup beef broth (18)
• 2 small cans diced green chiles (26)
61
Spices/Seasonings
• ¼ teaspoon ground allspice (4)
• 1 bay leaf (14)
• ½ teaspoon ground cayenne red pepper (8)
• 7 tablespoons chili powder (1, 6, 9, 10, 11, 12, 26)
• 1 teaspoon ground cinnamon (24)
• ½ teaspoon ground cloves (24)
• 3 tablespoons plus 2 teaspoons ground cumin (1, 6, 10, 12, 26)
• 3 tablespoons plus ½ teaspoon curry powder (5, 9, 11)
• 1 ½ teaspoons fennel seeds (20)
• 2 ½ teaspoons garlic powder (20, 26)
• ¼ teaspoon ground ginger (21)
• 3 tablespoons plus 1 teaspoon Italian seasonings (14, 25, 31)
• 1 teaspoon dry mustard powder (23)
• ¼ teaspoon ground nutmeg (24)
• ¼ cup dried minced onion (2)
• 2 teaspoons onion powder (20, 26)
• 3 ½ teaspoons dried oregano (1, 11, 12)
• 3 tablespoons plus 1 ½ teaspoons paprika (1, 6, 11, 12, 18, 20)
• 4 teaspoons black pepper (11, 13, 18, 20, 21, 23, 26)
• 2 ½ teaspoons crushed red pepper flakes (1, 5, 6, 11, 12, 31)
• 2 ¾ teaspoons salt (5, 8, 21, 26, 30)
Baking
• 13.5oz can unsweetened coconut milk (5)
• ¼ cup plus 5 tablespoons honey (2, 5, 6, 8)
• 1 cup plus 2 tablespoons plus 1 teaspoon brown sugar (9, 14, 21, 30)
• 1 2/3 cup granulated sugar (24)
• 2 ½ teaspoons vanilla extract (24, 30)
• 3 ¾ cups all-purpose flour (24, 30)
• 2 ½ teaspoons baking powder (24, 30)
• ¾ teaspoon baking soda (24, 30)
• 1 cup semi-sweet chocolate chips (30)
• 3 tablespoons flax seeds (24)
• 2 packages pizza crust mix (We like Betty Crocker) (25)
Oil/Vinegar
• 1 tablespoon plus 1 teaspoon extra virgin olive oil (17, 25)
• 1/3 cup canola oil, minus one tablespoon (24)
• Cooking spray (21, 23, 24)
62
Miscellaneous
• 3 ½ cups old fashioned oats (22, 30)
• 2 packages dry onion soup mix (15, 21)
• 3/4 cup salsa (we like medium-heat) (26)
• 12oz jar mild banana pepper rings (13)
• 1 ½ teaspoons hot sauce (9)
• 1 cup grape jelly (4)
• 1 cup peach jam (16)
• 2 ½ cups plus 2 tablespoons ketchup (4, 9, 18, 21)
• 18oz bottle of spicy BBQ sauce (19)
• 2 tablespoons plus 1 ½ teaspoons Worcestershire sauce (9, 18, 21)
• 3 tablespoons low sodium soy sauce (7, 16)
• 2 tablespoons apple juice (7)
• ¼ cup applesauce (24)
• ½ cup pearled barley (not quick cooking) (14)
• 1 ¼ cup Italian-seasoned breadcrumbs (21, 28)
• 2 pieces of bread (21)
• 1 bag (6oz) seasoned croutons (23)
• 8 “burrito size” tortillas (29)
• 12 small corn tortillas (26)
• 1/2 cup basil pesto (28)
• 16oz package potato gnocchi (31)
Materials
• 25 gallon-sized plastic freezer bag (1-20, 25, 29-31)
• 1 quart-sized plastic freezer bag (17)
• 4 cookie or baking sheets (25, 30) (You only need two if you freeze one
recipe at a time)
• Four 9x13” aluminum or disposable baking pans (23, 26, 27, 28)
• Two 9x5” aluminum or disposable loaf pans (21, 24)
• Plastic wrap (21, 22, 23, 24, 26, 27, 28)
• Waxed paper (25, 29)
• Aluminum foil (21, 22-29)
• Aluminum pie pan OR Six 4oz jelly jars (22)
Not Needed Until Day of Cooking

• 24oz fat free, reduced sodium chicken broth (3 cups or 3/4 carton) (3)
• 64oz chicken broth (8 cups or 2 cartons) (20)
• 32oz vegetable broth (4 cups or 1 carton) (14)
• 6 tablespoons pesto (14)
• 8oz cream cheese (18)
• 1 cup heavy cream (or half and half) (20)
63
• 1-2 tablespoons olive oil (31)
• Suggested Side Dishes
1. Slow Cooker Turkey and Black Bean Chili – shredded cheese and
tortilla chips
2. Cranberry Pork Roast – stuffing and green beans
3. Spicy Sausage and Veggie Soup – rolls or crusty bread
4. Party Beef Roast – mashed potatoes and peas
5. Chicken Curry – brown rice
6. Chicken Fajitas – tortillas or brown rice with shredded lettuce, diced
tomatoes, and shredded cheddar cheese
7. Ginger Garlic Chicken – rice and steamed broccoli
8. Shredded Pork Tacos – tortillas, shredded lettuce, diced tomatoes, and
shredded cheddar cheese
9. Shredded BBQ Chicken – hamburger buns and corn
10. Beef and Lime Chili – shredded cheddar cheese and tortilla chips
11. Taco Chili – baked sweet potatoes and shredded cheddar cheese
12. Chicken Chili – shredded cheddar cheese and tortilla chips or hot
sauce
13. Beef Roast and Carrots – corn muffins or rice
14. Garden Vegetable Soup with Pesto – fresh bread
15. 5-Ingredient Pot Roast – no side dish needed!
16. Ginger Peach Chicken – brown rice and green beans
17. Stuffed Peppers – Parmesan cheese and rice
18. Mushroom Spinach Stroganoff – egg noodles
19. Sweet and Sour BBQ Meatballs – rice and corn on the cob
20. Zuppa Toscana with Sweet Potatoes – fresh bread
21. Brown Sugar Meatloaf – potatoes and roasted carrots
22. Classic Oatmeal – your favorite toppings such as fresh fruit, dried fruit,
applesauce, nut butter, chocolate chips, blueberries, brown sugar,
cinnamon
23. Ham and Veggie Strata – fresh fruit
24. Spiced Carrot Bread – plain or topped with butter or cream cheese
frosting
25. Ham and Broccoli Calzones – garden salad or serve alone
26. Chicken Enchiladas – salad
27. Sausage Stuffed Mini Peppers – spaghetti
28. Mozzarella-Stuffed Turkey Pesto Meatballs – spaghetti and salad
29. Bean and Cheese Burritos – fresh fruit
30. Oatmeal Chip Cookies – serve with milk for a sweet treat
31. Gnocchi and Swiss Chard – Parmesan cheese and mozzarella cheese
and crusty Italian bread
64
PRINTABLE LABELS
FOR FREEZER MEALS
These freezer labels are formatted to print on Avery rectangular labels that
measure 3.5 x 4.75”. This specific type of label is durable and water-resistant
(perfect for the freezer!) and can be printed from laser and ink jet printers.
You can also print these labels on regular computer paper and attach to your
freezer meals with clear shipping tape.
To Use:
1. On each label, type the name of each recipe, ingredients, cooking
instructions, and “use-by” date (which should be three months from when
you prepped the meal).
2. Save the labels so you can use again in the future.
3. Print the labels.
4. Stick to your freezer meals.
65

Best of The Family Freezer 2018

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Best of The Family Freezer 2018

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Best of The Family Freezer – 31 Fan-Favorite Freezer Recipes

Copyright © 2018 by Kelly McNelis.

All rights reserved. No part of this book may be reproduced or transmitted

Dr. Kelly McNelis is a psychologist, blogger, and the author

Crockpot Freezer Recipes

2. Cranberry Pork Roast 17

3. Spicy Sausage and Veggie Soup 18

4. Party Beef Roast 19

7. Ginger Garlic Chicken 22

8. Shredded Pork Tacos 23

9. Shredded BBQ Chicken 24

10. Beef and Lime Chili 25

11. Taco Chili 26

12. Chicken Chili 27

13. Beef Roast and Carrots 28

14. Garden Vegetable Soup with Pesto 29

15. 5-Ingredient Pot Roast 30

16. Ginger Peach Chicken 31

17. Stuffed Peppers 32

18. Mushroom Spinach Stroganoff 33

19. Sweet and Sour Meatballs 34

20. Zuppa Toscana with Sweet Potatoes 35

22. Classic Oatmeal 38

23. Ham and Veggie Strata 39

24. Spiced Carrot Bread 40

25. Ham and Broccoli Calzones 42

26. Chicken Enchiladas 44

27. Sausage-Stuffed Mini Peppers 46

28. Mozzarella-Stuffed Turkey Pesto Meatballs 47

29. Bean and Cheese Burritos 48

30.Oatmeal Chip Cookies 49

Skillet Freezer Recipes

Printable Freezer Labels 65

Where are these recipes from?

How many servings are in each recipe? How can I increase or

Do I need to thaw my freezer meals?

What materials do I need to freeze and cook these meals?

Can these meals be cooked in a pressure cooker instead?

How do I use the labels?

To Freeze and Cook Later

To Freeze and Cook Later

To Freeze and Cook Later

To Freeze and Cook Later

To Freeze and Cook Later

To Freeze and Cook Later

To Freeze and Cook Later

**For more servings, use two pounds of chicken.

To Freeze and Cook Later

To Freeze and Cook Later

To Freeze and Cook Later

To Freeze and Cook Later

To Freeze and Cook Later

To Freeze and Cook Later

To Freeze and Cook Later

To Freeze and Cook Later

To Freeze and Cook Later

**For more servings, use two pounds of chicken.

To Freeze and Cook Later

**You can substitute ground beef.

To Freeze and Cook Later

To Freeze and Cook Later

To Freeze and Cook Later

To Freeze and Cook Later