Freezer Food: Teriyaki Chicken

Here is the second freezer meal (found here) this Conner Clan has tried.  I'd probably give it 3 out of 5 stars, mostly because of the ease of the recipe, and a little for the taste.  I'm not sure what I would have done differently, but the carrots tasted like they came from a roast instead of teriyaki chicken...and that kinda ruined the meal for me. Bummer.  So, as promised...

Teriyaki Chicken

Ingredients:
4 Chicken Breasts
1 Large Bag of Baby Carrots
1 Red Onion
2 (20 oz) Cans of Pineapples undrained
4 Chopped Garlic Cloves
1.5 C Teriyaki Sauce
2 Gallon Freezer Bags
2 Quart Freezer Bags

Directions:
1. On each bag write: Teriyaki Chicken, Date, Low 8 hrs. OR Hi 4 hrs. Serve over Rice
2. In each bag put: 2 chicken breasts, 1 can of undrained pineapples, half of the large bag of baby carrots, 2 chopped garlic cloves, and .5 C teriyaki sauce.
3. Cut the onion into large chunks and put half of it in each bag.
4. Put .25 C teriyaki sauce into each of the quart bags. (You will add this to the crockpot halfway into cooking)
5. Let all the air out, lay flat, and freeze

See?  Super easy to assemble.  Maybe it was something I did wrong, so if you enjoy it, let me know!

Until next time...
j squared & e squared

P.S. I have an appointment on Thursday, and will update you on No.2 then!

Freezer Food: French Dip

I've officially joined the freezer meal fan club.  I seriously cannot believe how long it has taken me to actually send in my membership information, but after months of dreaming, planning, and wondering how nice it would be if I did it, I FINALLY decided it was time.  Monday, Elliot and I braved the beautiful weather, and made our way to Pearland's trusty HEB.  There, I spend $84 and got enough food for 7 recipes that made enough food for 16 meals!  That's $5.25 a meal.  Jarrod should buy me something nice with all the money I'm saving him...or something like that! ;)

Anyways, today we decided to try out the French Dip Sandwiches.  They.  Were.  Tasty.  Jarrod actually went back for seconds (he normally gives me the lam-o "I should really cut back" excuse.) AND Elliot even enjoyed it.  Uh. Double score!  Since a few people asked for recipes, I decided to actually try them before sending them your way.  If they're awful, you'll never hear about it.  If they're good, I'll tell you ALL my secrets!  So, as promised...

French Dip Sandwiches
Ingredients:
> 2-3 lb beef chuck roast
> 2 14.5 oz cans of beef consomme' (right next to the canned beef broth)
> 6-8 hoagie buns
Prep:
> On a gallon freezer bag, write "Fr. Dip Sandwich - Thaw in fridge 24 hrs. - Cook on low 8-11 hrs/high 5-7 hrs"
> Place roast in bag.
> Put consomme' in bag
> Lay flat
> Freeze
Directions:
> Thaw in fridge for 24 hours (this way if you end up not eating it, you can refreeze it.  What! What!
> Cook on low 8-11 hrs OR high 5-7 hrs.
> Use extra juice for dippin'!

*Since we aren't feeding an army, I actually cut the steak in two and divided the ingredients between two bags.  I had one sandwich, Elliot had half, and Jarrod had 1.5.  There were enough leftovers for one small sandwich, so this worked out perfectly for us.  I also put the roast on Low for 4 hours and Warm for 4, but you could just do low for 4 hours and be perfectly fine.

I feel like I should note this is NOT my recipe.  I did something really dumb and copy/pasted it into a word document.  I've looked everywhere for the website, but I can't seem to find it.  As soon as I do, I'll post it for all to enjoy!

Enjoy!

Until next time...
j squared and e squared