After a hectic day you need something quick and delicious for dinner. We shall help you with healthy freezer meals with chicken. Let’s be honest – freezer meals can be a life saver for every busy mom!
Homemade freezer meals are the perfect option when you want to serve a healthy dinner on the table. On the first place, such meals will taste way better than store-bought frozen portions of food that were packed months ago. Another huge plus on the healthy food side is the fact that you can choose the best ingredients for your frozen meals and prepare the favorite dishes of your family. Many housewives prepare the ingredients and then use a pressure cooker to serve a delicious meal to the family.
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Make Ahead Healthy Freezer Meals – A Great Option for Week Days
When planning your weekly menu, it is good to know how meat and vegetables bear freezing. Usually healthy freezer meals with chicken may last for up to three months without losing their taste and texture.
You can plan your make ahead healthy freezer meals and prepare delicious dinner for every day of the week. It is really simple! Make four or five different recipes. Once you prepare the dish, place it in a freezer container and let cool completely. Place the lid and store in the freezer.
Healthy Freezer Meals – Panko Breaded Chicken Breasts
- 1 cup panko bread crumbs
- 1/3 cup grated parmesan cheese
- 1 tsp dried Italian seasoning
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 eggs, lightly beaten
- 1/2 cup flour
- 4-6 boneless, skinless chicken breasts
- 3 tbsp olive oil
Combine breadcrumbs, parmesan cheese, Italian seasoning and garlic powder in a shallow dish.
Put the flour and the eggs each in the same type of dish as the bread crumbs.
Put the chicken breasts, one at a time into a Ziploc plastic bag.
Gently pound each chicken breast until it is about 1 inch/2cm thick.
Take each piece of chicken and coat it with the flour, dip it into the egg and then coat it with bread crumb mixture.
Heat oil in a large non-stick skillet over medium to medium high heat.
Add chicken to pan and cook 5-6 minutes on each side, until cooked through.
Place cooked chicken breasts on a cookie sheet and freeze. Once chicken is frozen, transfer to zip-loc bags.
To reheat frozen chicken, bake at 350 degrees for 30 minutes.
Stuffed Chicken Rolls Recipe
- 6 boneless skinless chicken breast halves
- 6 slices ham
- 6 slices Swiss cheese
- ¼ cup all-purpose flour
- ¼ cup grated Parmesan cheese
- ½ teaspoon rubbed sage
- ¼ teaspoon paprika
- ¼ teaspoon pepper
- ¼ cup canola oil
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- ½ cup chicken broth
- Chopped fresh parsley, optional
Flatten each chicken breast half to 1/4-in/0,6cm thickness; top with ham and cheese. Roll up and tuck in ends; secure with toothpicks.
In a shallow bowl, combine the flour, cheese, sage, paprika and pepper; coat chicken on all sides. In a large skillet, brown chicken in oil over medium-high heat.
Transfer to a pot. Pour broth over chicken. Cover and cook until chicken is tender. Remove toothpicks.
Divide chicken rolls in freezer containers. When ready to serve, thaw in refrigerator overnight. Heat through slowly in a covered skillet, stirring occasionally.
Chicken and Pasta Casserole Recipe
- 1 package (13 oz/450g) uncooked pasta
- 1,5 pounds/680 g boneless skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup onion, diced
- 1 clove garlic, minced
- 1 jar (7 oz/ 200g) sun dried tomatoes in oil, drained (oil reserved) and patted dry
- 3 oz cream cheese
- 1 cup milk
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
If baking immediately, preheat oven to 350°F/180C. Otherwise, begin on step 2.
Spray a baking dish with nonstick cooking spray. Bring a large pot of salted water to a boil and cook pasta to al dente according to package directions. Drain.
Meanwhile, in a large deep skillet, heat 1 tablespoon of reserved sun dried tomato oil and add chicken and onions. Saute until chicken is cooked through and onions are translucent, stirring occasionally, about 5 minutes. Add garlic and sundried tomatoes and cook for about 1 minute.
Add cream cheese, milk, and Parmesan cheese. Stir to combine and cook until cream cheese is melted and incorporated. Add pasta and stir to coat pasta with all other ingredients. Pour into prepared baking dish and top with mozzarella cheese.
If baking immediately, place in preheated oven and cook for 30 minutes or until cheese is melted.
If freezing, cover tightly with plastic wrap and foil and place in freezer for up to 3 months. When ready to bake, remove plastic and cover with foil.
Place in cold oven and turn oven to 350°F/180C. Bake for 45 minutes covered and then uncover and continue baking for 30 minutes longer or until heated through.