Crockpot freezer meals and more

My most recent goal for myself was to start doing freezer meals. I have done 30 so far, and I have 13-15 left more to do. I have the ingredients but ran out of freezer space so I'm on a freeze. teehee Any how, I didn't know that others would be so interested in this as well.

I mostly followed this link. 40 meals in 4 hrs. I didn't make them all though, as we have so many roasts already frozen, I figured they'd be a quick crock pot meal already in itself. Also she has another page called 20 meals in 2 hrs. After I made these at home. I went to my friend Shannon's house, where 5 of us did some more freezer meals. We each brought home 6 meals, and it wasn't work at all it was all fun! 
Here are the 5 recipes: (6 as the potpie is for two recipes):
5 more recipes

Chicken Potpies

4 C cubed cooked chicken

4 C frozen cubed hash brown potatoes

1 package (16 oz) frozen mixed veggies

1 can (10 ¾  oz) condensed cream of onion soup, undiluted

1 can (10 ¾ oz) condensed cream of chicken soup, undiluted

1 C milk

1 C sour cream

2 TBSP all-purpose flour

½ tsp salt

½ tsp pepper

¼ tsp garlic powder

1 package refrigerated pie pastry

Directions:

In a large bowl, combine the first 11 ingredients. Divide between two 9-inch deep-dish pie plates. Roll out pastry to fit top of each pie. Place over filling; trim, seal and flute edges. Cut slits in middle.

Cover and freeze up to 3 months

To back: Remove from freezer 30 minutes before baking. Cover edges loosely with foil; place on baking sheet. Bake at 425 for 30 minutes. Reduce heat to 350; remove foil and bake 50-55 minutes longer or until golden brown.

Each pie yields 6 serving (directions make 2 pies)

Chicken and Rice

1 c. long grain rice

3 c. water

2 t. bouillon granules

1 cancr of chicken soup

1 16 oz bag broccoli

2-3 chicken breasts, frozen

¼ t garlic powder

1 c. grated cheddar cheese

Directions:

Combine all ingredients in freezer bag, label and freeze.

On cooking day, cook on high 3-4 hours.  Once cooked, chop up chicken breasts.  If too runny, remove lid from slow cooker for 15 minutes while cooking on high

Slow Cooker Lemon Garlic Chicken  ( I think this one is also in recipes above so I may have two)

Serving Size: 8 serving

    2 lbs boneless chicken breasts

    1 t dried oregano

    1/2 t Lawry's Seasoning Salt

    1/4 t ground pepper

    2 cloves garlic, minced

    1 t dried parsley

    3 T lemon juice

    1/2 cup chicken broth

Directions:

Place all ingredients in freezer bag

 Cook 6-8 hours on low depending on your slow cooker.Serve over rice or buttered egg noodles.

Ranch Chicken

6 chicken breasts cut in half

1 can cream of mushroom soup

1 packet ranch dressing seasoning

5 large potatoes diced

Directions:

Place all ingredients in a gallon freezer bag.  Seal getting as much air out as possible.  Place in freezer and forget it!  On cooking day, place contents of bag in your crock pot.  Cook on low for 5-6 hours or until chicken is no longer pink and potatoes are tender.  Enjoy!  I like to serve this with a side salad and breadsticks.

Italian Chicken

6 chicken breasts cut in half

1 can cream of chicken soup

1 packet Italian dressing seasoning

1 can green beans drained

1 1/2 cups mini carrots

Wide noodles cooked to package instructions

Directions:

Place all ingredients except noodles in a gallon freezer bag. Seal getting as much air out as possible. Place in freezer and forget it!  On cooking day, place contents of bag in your crock pot. Cook on low for 5-6 hours or until chicken is no longer pink and carrots are tender.  Serve over cooked wide noodles.  Enjoy!  

For the Chili, I tweaked Cozy Country Living's recipe. I added everything on the list but instead I did one large can of crushed tomatos, one large can of stewed tomatoes, and one large can of tomato sauce. 1 small can of kidney beans, one small can of pinto beans, and one small can of black beans all drained and rinsed, and then one can of chili beans (whole can undrained). I didnt add the corn either. 

Allow it to cool if you precook anything (which you shouldn't have to) I divided the two pots into 2 bags each so 6 total bags. freeze flat. 

My lasagna: I just put small amt of meat tomato sauce on the bottom, (I already have a tomato sauce with the garlic's and herbs.- use what you like) Layer 4 noodles, spread with ricotta, spread more meat sauce over it, small amt of mozzarella cheese, and layer another layer the same way. Whats nice about lasagna is that you can eye ball it and not screw it up. Froze in a foil pan. (some will freeze in foil pan then take it out remove from pan and place into freezer baggy.) I just put foil over the lasagna itself, and then covered again with more foil around the pan. I wanted to make 3 lasagna and 3 Shepherds Pies (recipes) but my freezer is full!! I am attending a Wild Tree party next month too where I will make and bring home 10 more. Good grief whats a mama to do?

As for how they all taste I have absolutely no clue... I bagged them in freezer bags, and sealed the air out by hand. Froze them flat so they're easier to stack on each other.