dinner is in the.......freezer!

After making a few more freezer meals earlier this week- our freezer is FULL! I went through the freezer in the kitchen and the chest freezer in the shed and took inventory of all the meals I have on hand.
Here's the list:
(1) bag chicken taco soup
(1) bag beef stew
(1) bag teriyaki chicken
(1) bag pork & veggies
(2) bags chicken cacciatore
(2) bags sweet & sour meatballs
(1) pan sour cream noodle bake
(1) pan w/5 enchiladas
(1) bag orange chicken
(1) bag beef fajitas
(1) bag teriyaki pork chops
(1) bag cilantro lime chicken
(2) bags sausage & peppers
(1) bag w/4 twice baked potatoes

I love having these meals ready to go whenever I need them, but in a way I want to save them for when I'm super busy. I know they'll come in handy over the next month or so, while getting ready for the holidays and while the carpenter is here.
I made a few more new recipes earlier this week, here are the recipes:

Sausage & Peppers
{source: Ring Around the Rosies}

6 Italian sausage
2 green peppers- cut in strips
1 red pepper- cut in strips
1 red onion- sliced
4 cloves garlic- minced
2 cans Italian diced tomatoes
2 T. Italian seasoning

Split between (2) gallon size freezer bags.
Directions: Add a drizzle of olive oil- cook low for 6 hours. Serve over hot pasta or on French bread w/ mozzarella cheese.

(makes 2 bags)

Teriyaki Pork Chops
{source: Mommy's Fabulous Finds}
pork chops {I used a pkg. of 7 thin cut boneless}
2 cloves minced garlic
4 T. brown sugar
1/2 cup soy sauce
2/3 cup chicken broth
salt & pepper to taste

Sprinkle salt & pepper on chops and put in gallon Ziploc bag. In a small bowl mix together garlic, b. sugar, s. sauce, and broth {I doubled amounts from the original recipe}. Add to bag and place flat in freezer. Directions: thaw in fridge overnight. Cook on high 4-5 hours or low 6-7 hours.

(makes 1 bag)

I also made:
Chicken Cacciatore
{source: Ring Around the Rosies}
4-6 boneless chicken breasts
1 lg. pkg. button mushrooms (sliced)
2- 6 oz. cans tomato paste
2 T. Italian seasoning
4 cloves minced garlic

(makes 2 bags)

*2 cups chicken broth

Split between 2 gallon Ziploc bags. Seal, mix, lay flat. Directions: Add 1 cup chicken broth. Cook low 6-7 hours. Serve over hot pasta w/fresh parmesan.

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