A couple of months ago we finished off the freezer meals I prepared back in May. In short, I was sooo disappointed with them :(! Here’s a quick summary:

Chicken Broccoli Alfredo:  At first, this tasted pretty good, but after several bites it just got gross.

Beef Stew:  This was actually edible and tasted ok. It’s not worth making again, though.

Maple Dijon Glazed Chicken:  We ate this over rice. Without the rice it would have been inedible. It looked really gross, too, lol.

Cilantro Lime Chicken with Corn and Black Beans:  This was ok. It would have tasted better served with tortilla chips. I won’t make it again.

Italian Beef Sandwiches:  We would definitely make this again. It’s one of our favorites. I think it tastes better as a non-freezer meal, though.

The original post is below with my updated comments included at the beginning of each recipe. Hopefully you’ll have better luck than I did with freezer meals!

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In preparation for our baby girl’s June 6^th due date, I decided to make some freezer meals. With the help of my bother, I was able to prepare five freezer meals in less than an hour (including clean up). Not too shabby! The grocery shopping probably took an additional hour. I’m just not a very efficient grocery shopper, plus I just despise doing it! Look at all those groceries :/ (most of them were for the freezer meals, but not all).

I purposely chose freezer meals that did not require a lot of prep. The first four meals I found on Six Sisters’ Stuff. I’ve included the recipes below with notes about my modifications.

Chicken Broccoli Alfredo

UPDATE:  At first, this tasted pretty good, but after several bites it just got gross.

Ingredients:

• 1.5 lbs chicken breasts (I used frozen.)
• 1 (16oz) bag froze broccoli florets (I used a bit more than this because I chose to leave out the peppers. The husband isn’t a huge fan of peppers.)
• 2 (16 oz) jars Alfredo sauce
• 1 large green pepper, chopped (I left this out.)
• 1 (4 oz) can sliced mushrooms, drained

Directions:

1. Place all ingredients in a gallon-sized freezer bag and mix together (I didn’t really mix mine).
2. Before eating, remove from freezer and thaw in the fridge for 24 hours. Cook in the slow cooker on low for 4-6 hours.
3. Serve with fettuccine noodles.

Beef Stew

UPDATE:  This was actually edible and tasted ok. It’s not worth making again, though.

Ingredients:

• 1 lb beef stew cubes
• 4 carrots, sliced (I used baby carrots.)
• 4 red potatoes, cut into large cubes
• 1 package onion soup mix
• 2 cans cream of mushroom soup
• 1 (8 oz) can tomato sauce (I used a can bigger than this, probably 12-16 ozs.)
• 1 (10 oz) package frozen green peas

Directions:

1. Place all ingredients in a gallon-sized freezer bag and mix together (Again, no mixing here).
2. Before eating, remove from freezer and thaw in the fridge for 24 hours. Cook in the slow cooker on low for 7-10 hours or high for 5-6 hours.

Maple Dijon Glazed Chicken

UPDATE:  We ate this over rice. Without the rice it would have been inedible. It looked really gross, too, lol.

Ingredients:

• 1.5 lbs chicken breasts (I used frozen.)
• 1 cup Dijon mustard
• ½ cup maple syrup
• 2 tablespoons red wine vinegar
• Salt and pepper to taste (I just added pepper.)

Directions:

1. Place all ingredients in a gallon-sized freezer bag and mix together (Again, no mixing here).
2. Before eating, remove from freezer and thaw in the fridge for 24 hours. Cook in the slow cooker on low for 8 hours or high for 4 hours.
3. Sprinkle with fresh or dried rosemary for serving.

Cilantro Lime Chicken with Corn and Black Beans

UPDATE:  This was ok. It would have tasted better served with tortilla chips. I won’t make it again.

Ingredients:

• 1.5 lbs chicken breasts (I used frozen.)
• Juice from 2 limes
• 1 bunch fresh cilantro, chopped
• 1 (16 oz) bag frozen corn
• 2 minced garlic cloves (I used 3 or 4.)
• ½ red onion, chopped
• 1 can black beans, drained and rinsed
• 1 tsp cumin
• Salt and pepper to taste (I just added pepper.)

Directions:

1. Place all ingredients in a gallon-sized freezer bag and mix together (Again, no mixing here).
2. Before eating, remove from freezer and thaw in the fridge for 24 hours. Cook in the slow cooker on low for 8 hours or high for 4 hours.
3. Serve with tortillas and toppings like sour cream, guacamole, salsa, and cheese.

This last recipe is one we LOVE, so I decided to turn it into a freezer meal. It comes from What’s Cooking in the Burbs.

Italian Beef Sandwiches

UPDATE:  We will definitely make this again. It’s one of our favorites. I think it tastes better as a non-freezer meal, though.

Ingredients:

• 2-3 lb bottom round beef roast (I always use chuck roast instead.)
• 1 cup beef stock (I use beef broth if I don’t have stock on hand.)
• 1 packet Italian salad dressing mix
• 1 jar pepperoncini rings (I use banana peppers instead sometimes.)

Directions:

1. Place all ingredients in a gallon-sized freezer bag.
2. Before eating, remove from freezer and thaw in the fridge for 24 hours. Cook in the slow cooker on low for 8-10 hours.
3. Serve with hoagie rolls (and bread and butter pickles on the side– yum!). We top ours off with some Swiss cheese, too.

Here are the finished meals.

I can’t wait to try these! I’ll let you know how they turn out :).

You can find other slow cooker recipes on my Pinterest Board.