Freezer Cooking This Week

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This week I decided to try some new freezer recipes.  It seems that with changes in the seasons, I always get bored with what we have been cooking and am ready to try something new.   So, I grabbed my copy of:  Don’t Panic Dinner’s in the Freezer and picked several new recipes.

I already know that one of our favorite recipes (Cheesy Chicken Bundles p.81) came from this book, but I wanted to try new things.

Here is what I tried and our comments:

Buttermilk Herb Chicken Breasts (p.80) We thought this was very yummy, but it did call for Buttermilk which I do not usually keep on hand.  Also, we have another chicken marinade which is delicious, and we decided  this was good for a little change, but we like our favorite one better.

Beef Chimichangas (p. 120) – OK, this was a winner.  We LOVE it.  I used whole wheat tortillas instead of flour and used the lower fat method the authors added as a note.   We will be making this one again!  Oh, and I used half ground venison and half ground beef to reduce the cost and fat.

Colorado White Chili (p.69)-Completely YUMMY.  Next time, I will double the beans.  Delicious!

Honey Pork Chops (p. 135) – This was very good.  Next time I will reduce the honey by half.  Everyone else thought it was perfect, but I thought it was too sweet.

Now, I want to try the Oriental Sesame Chicken Strips (p.108), but I cannot find the Good Seasons Oriental Sesame Dressing in my local stores, so I am checking to see if I can find something suitable for a substitute.

This week I am trying:

  • Pecan Stuffed Chicken Breasts (p. 109)
  • Baked Blueberry French Toast (p. 204)
  • French Onion Soup (p. 72)
  • Cranberry Chicken (p.97)

I may not actually eat all these this week.  Since they are freezer meals, I may just prep them and put them up for another time.

Have you made any really yummy freezer meals lately?


  1. Mary

    Hello Malia, Freezer meals can be a real saver – of time, money and energy!!! We just made about 5 freezer meals we’re taking on a trip – Since they are ready and frozen it will save us alot of money from eating out while away from home. We’re staying in a home on this trip which makes it also convenient to pack and bring food along. With 6 children, eating out can add up!! I’ve used the “Once a month Cookbook” by Mimi Wilson, I will have to look at the one you mentione ~ thanks! My husbands favorite is Green chili Enchilada’s. We alter it for our family with homemade creamed soup rather than the canned condensed ones.
    Blessings to you ~

  2. cinz

    Hello Malia!
    My 20 year old Marine son is coming home on leave today for about 10 days! just wondering if you have any super delicous recipes that I could try out !
    I just signed up for your newsletter and on FB so am new to your website!
    Looking forward to your recipes!
    Peace~God Bless
    Fave quote:
    “God does not call the qualified…he qualifies…the called”

  3. Cindy

    You said you do not keep buttermilk on hand, but it is easy to make if you have milk! Just put one tbsp. of white vinegar or lemon juice into a measuring cup and fill the rest with milk (if you need a cup). If you need less buttermilk, just adjust the amount of vinegar or lemon juice. I have done this many times and it works.

  4. Jennifer Samartini

    I am starting a once a month cooking program with seven other ladies at our church. Jill True was my roommate in college and she suggested on my facebook for me to contact you. Have you ever done OAMC with a group?

  5. Malia

    Yes, I have, what questions do you have? Iwould be glad to help.

  6. Sheri

    Can Mary from comment made on Jun 13, 2009 – give a recipe for her home made chicken soup instead of the canned soups? I really don’t like to use the canned as it has MSG in it. Thanks,

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