What’s For Supper? Don’t Panic Mom, We’ve Got It Covered!

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It’s 3:00 in the afternoon….do you know what you’re having for dinner? If fast food restaurants are currently flashing in your mind, let me introduce to you a new way of cooking. Freeze ahead meals. The Betty Crocker or June Clever era is over, gone are the days of spending hours over cook books, planning meals, and creating gourmet suppers that you have on your nicely dressed table, with neatly dressed and quiet little kids. Instead my days are filled with the frenzy of shuffling kids from one appointment, to the next activity, while stuffing laundry into some convenient closet, and policing fights between my loud, boisterous kids!

So when 3:00 p.m. rolls around, I already know the answer to the question of “What’s for dinner”? I have a couple of recipes that I make frequently to help keep my sanity and be a good mom! They’re freezer meals which I love because the evening I make it for dinner, I can multiply the ingredients and through the extra portions into the freezer!  The next time your schedule throws you for a loop, just grab a bag and de-thaw my friends.

Freezer meals

     So here is our current favorite recipe. Colorado White Chili. It’s super easy to make and my kids LOVE it. You can find this recipe in the cookbook titled, Don’t Panic, Dinner is In The Freezer.
Colorado White Chili
1 T. cooking oil
1 medium onion, chopped fine or use 2 green onions, diced
4 large cloves of garlic, minced
1 4.5 oz can of diced green chilies (mild or hot)
1 T . cumin (powdered works best)
1/2 t. ground red pepper
2 t. of oregano
1/2 t. ground cloves
1 15.5 oz can great white northern beans (do not drain)
1. 15.5 oz sweet corn or frozen (here in Nebraska, we just shave it off the cobb)
1  15.5 oz can of black beans (this can be added or not added to it, we love our black beans)
2 cups of cooked chicken  chopped or two cans of canned chicken
5 cups of chicken broth

On Serving Day 

Serve with shredded Monterrey jack cheese, sour cream and tortilla chips. To make it more kid friendly, skip the chili and onion, subsitite a mild can of Rotel!

Cooking Day Instructions

In a large pan combine oil, onion, garlic, and chilies. Saute until tender. Stir in the spices, beans, corn, chicken and chicken broth. Cook and stir until heated through. Adjust seasonings to your family’s tastebuds, then allow it to cool before storing the soup in a freezer bag or freezer container.

Serving Day Instructions

Thaw completely, simmer until heated through. Serve with cheese, sour cream and chips; or add biscuts and let your kiddos dip the biscuts into the broth.

To Multiply This Recipe

This recipe serves 6 to 8 hungry people! If you would like to create another batch, simply double or triple the amount of each ingredient and dish out into your freezer containers!

By: Heather Riggleman

Stephanie Shott
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