A few weeks ago, I spent a Saturday morning preparing meals for the next few months. I wanted to share with you what all I was able to make for right under $150. I also made 4 of the Garlic Cheddar Chicken which I gave the recipe HERE. I made these recipes along with putting about 20 pieces of chicken already marinated in different seasonings in ziplock bags to have just to grill out.

Again, I purchased my chicken at Sam’s for $60 for more chicken that I really needed (that is why I used so much to marinate in different seasonings).

Reminder: put as much chicken in as you want. I cut all of my chicken breasts smaller because we eat smaller portions. I also put more chicken in my freezer bags than what the recipe calls for.

All of these meals will last us for 2-3 months. We only eat about 2, sometimes 3 meals each week. I will also substitute in simple meals of grilled cheese, pasta, veggie night, breakfast for dinner, etc during the weeks to make these meals stretch.

Honey Chicken
(I made 4 of these)

This recipe is from Once-A-Month Cooking – Family Favorites

Ingredients:
4 boneless chicken breast halves
Salt and pepper to taste
1 teaspoon dried basil
1/2 cup soy sauce
1/2 cup ketchup
1/3 cup honey
1/4 cup vegetable oil
1/2 teaspoon chopped garlic

Sprinkle the chicken with salt, pepper, and basil. Put chicken breasts into a 1-gallon freezer bag.

Mix the remaining ingredients, and pour them into a 1-quart freezer bag. Place the small bag inside the large bag, label, and freeze.

To serve, thaw the chicken and arrange in a 9×13 baking dish coated with cooking spray. Pour the sauce over the top, and bake at 325 degrees for 50 minutes covered with foil.

Ranch Pork Chops
(I only made 1 of these since we had never had this before. We LOVED it so I will be fixing more soon)

Ingredients:
4-6 uncooked pork chops
1 envelope of dry ranch dressing mix
2 cans of cream of chicken soup

Put all ingredients in gallon size freezer ziplock bag and place in freezer (this is only good for 3 months).

To prepare, thaw and dump meal into crockpot. Cook on low for 4-6 hours.

Creamy Chicken Italian
(I made 2 of these since we had never had this before and again, we LOVED it and I can’t wait to make more)

You can find the entire recipe here

Ingredients:
4-6 chicken breasts
8 oz of cream cheese
1 can of cream of chicken
1 dry packet of italian seasoning

Take softened cream cheese, cream of chicken, and italian seasoning, and mix together in a bowl. Take cleaned chicken and place in a Freezer Gallon Ziplock bag and top with the mixture. Close bag and make sure all mixture is covering the chicken.

To serve, thaw and pour mixture into crock pot. Cook for 4-6 hours.

Sour Cream Chicken
(I made 4 of these)

This recipe is from Once-A-Month Cooking – Family Favorites

Ingredients:
2 cups sour cream
1/4 cup lemon juice
3 teaspoons Worcestershire sauce
2 teaspoons paprika
2 teaspoons celery salt
1/2 teaspoon chopped garlic
2 teaspoons pepper
6 boneless chicken breast halves

Mix the sour cream, lemon juice, Worcestershire sauce, paprika, celery salt, garlic, and pepper. Pour into 1-gallon freezer bag and add chicken, completely coating chicken with the sauce. Label and freeze.

To serve, pour thawed chicken into a 9×13 baking dish treated with nonstick cooking spray.

Taco Casserole
(I made 4 of these – so I doubled the recipe below)

You can find the entire recipe here

**This makes 2 9×13 pans**

Ingredients:
2 pounds of ground beef or ground turkey
1 onion chopped
1 zucchini shredded (optional but I highly recommend)
2 cups of corn
2 cans of black beans (drained)
2 cans of diced tomatoes with green chilis (aka rotel)
1 package of Taco Seasoning
4 cups of cooked rice
Handfuls of shredded cheese

Brown your ground beef or turkey. Add in chopped onions and zucchini and cook until soft.

Stir in taco seasoning.

Add corn, tomatoes, and beans.

Spray 2 9×13 pans with nonstick spray. Spoon 2 cups of rice into the bottom of each pan, spreading it out evenly.

Spoon the meat mixture over rice.

Top with shredded cheese.

Cover with foil and label. To reheat, let thaw overnight in fridge. Bake at 350 degrees for 45 minutes covered. Then remove foil and cook until the top is nice and brown.

Super yummy to serve with chips 🙂

What are some of your favorite recipes?!?! Comment below!