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Wow, we’re already at week 3 of this freezer challenge! Are you participating in all 4 weeks? I’d love to see how you’re all doing, so leave me a comment!
The past couple weeks have been a little difficult because I’ve been doing extra cooking in addition to having to make dinner. This week is a piece of cake because I’m just cooking dinners- and doubling it!
You can choose to freeze both portions, or eat one for dinner and freeze the other. We did a mixture of both because we had a ton of leftovers!
When I looked at the recipes I wanted to use, I cringed at the amount of ground turkey I’d have to buy. 6 pounds. That’s a lot of money.
So I decided to experiment to see how I could get the same amount of volume without spending an extra six dollars on meat. And the solution is- add vegetables!
I only bought 3 pounds of meat instead of 6. And then I shredded about a pound each of carrots and zucchini. On Sunday afternoon, I cooked all the meat in a huge pot with the veggies, along with a chopped onion.
Three large containers full of a meat and veggie mixture. It seems to be about the same amount of volume as double the meat, so I think it was a success!
As for the taste, I think it’s fine. I mean, you can tell there are veggies in it when you look at it and can feel them when you chew, but I don’t think it alters the taste at all.
If you don’t like those vegetables, swap them out for other things! You could try adding cooked rice or beans instead; those are both cheap and filling too. Or, just buy the extra meat. Customize it to your family’s needs!
4 Weeks to Fill Your Freezer Challenge Week 3- Dinner
Freezer Sloppy Joes
Slow Cooker Chicken Fajitas
Red Chicken Enchiladas
- 3-6 pounds ground beef/turkey
- 4 pounds chicken breasts
- 1 pound carrots* (Omit if using 6 pounds of beef)
- 2 zucchini* (Omit if using 6 pounds of beef)
- 6 onions
- 1 green bell pepper
- 2 stalks celery
- 2 yellow bell peppers
- 2 red bell peppers
- 2 orange bell peppers
- 1 can pinto beans
- 1 can black beans
- 1 can kidney beans
- 2 cans tomato paste
- 1 can green chiles
- 4 cans red enchilada sauce
- 46-ounce can tomato juice
- 4 cups shredded cheddar
- 1-pound box ziti
- 2 26-ounce jars spaghetti sauce
- 1 15-ounce container ricotta cheese
- 2 cups shredded mozzarella
- ¼ cup Parmesan cheese
- 16 tortillas
- ¼ teaspoon cayenne pepper
- ½ teaspoon white sugar
- ½ teaspoon oregano
- 1 teaspoon black pepper
- 1 ½ teaspoons cumin
- ½ tablespoon chili powder + 2 teaspoons
- 1 cup ketchup
- ¼ cup brown sugar
- 2 tablespoons yellow mustard
- 2 tablespoons Worcestershire sauce
- 1 tablespoon minced garlic
- 2 packets taco seasoning
- 1-2 8×8 foil pans for Baked Penne (Buy 2 if freezing both)
- 1-2 9×13 foil pans for Enchiladas (Buy 2 if freezing both)
- Aluminum foil
- 2-4 gallon-sized freezer bags
- 1-2 quart-sized freezer bags
- Permanent marker for writing
Other Posts in “4 Weeks to Fill Your Freezer” Series
–4 Weeks to Fill Your Freezer Week 1- Breakfast
–Whole Wheat Waffles (Day 1)
–Banana Bread Baked Oatmeal (Day 2)
–Breakfast Burrito Packs (Day 3)
–Morning Glory Muffins (Day 4)
–Healthy Breakfast Sausage Balls (Day 5)
–4 Weeks to Fill Your Freezer Challenge Week 2- Lunch
–Freezer Ham and Cheese Pockets (Day 6)
–Slow Cooker Mexican Burritos (Day 7)
–Pepperoni Pizza Pockets (Day 8)
–Santa Fe Chicken Frozen Lunches (Day 9)
–Cream Cheese Chicken Chimichangas (Day 10)
–4 Weeks to Fill Your Freezer Week 3- Dinner
–Freezer Friendly Baked Penne (Day 11)
–Turkey Chili (Day 12)
–Freezer Sloppy Joes (Day 13)
–Slow Cooker Chicken Fajitas (Day 14)
–Red Chicken Enchiladas (Day 15)
–4 Weeks to Fill Your Freezer Week 4- Snacks/Dessert
–Peanut Butter Energy Bites (Day 16)
–Cinnamon Banana Muffins (Day 17)
–Pumpkin Chocolate Chip Bread (Day 18)
–Freezer Chocolate Chip Cookies (Day 19)
–Carrot Cake Cookies (Day 20)