TWO Freezer Meals. 5 Minutes

These are too good and too easy not to share with EVERYONE! Today, after work, I headed to the grocery store to pick up a couple groceries. While I was there, I was thinking about how little I wanted to cook dinner every night when it gets dark at 4pm. I decided to grab what I needed to make a couple more freezer meals and keep from cooking a few extra nights this month! From start to finish, these meals took 5, I repeat, FIVE minutes to put together and get in the freezer! 

1. Chicken Tortilla Soup: 

Ingredients: 

• 2 Chicken Breasts 
• 1/4 cup Diced Onion 
• 1 tsp. Minced Garlic 
• 1 (4 oz.) can Chopped Green Chiles 
• 1 (10 oz) can Enchilada Sauce 
• 1 can Rotel 
• 1 can Corn, drained 
• 1 tsp. Ground Cumin
• 1 tsp. Chili Powder 
• Salt/Pepper, to taste 

Directions: 

Place all ingredients in a gallon-size Ziploc bag. Seal and lay flat in freezer. *I have found that freezer meals take up less space in the freezer when you lay them flat until frozen. Then you can stand them upright and stuff them in like folders!* 

When ready to cook, take out and defrost overnight in fridge. Transfer contents of bag into a crock-pot and cook on low for 7-8 hours. This is great on it's own as a soup or over rice, which is the way I prefer it! 

2. Cream Cheese Chicken Chili:

Ingredients: 

• 2 Chicken Breasts 
• 1 can Black Beans, drained and rinsed 
• 1 can Corn, undrained
• 1 can Rotel 
• 1 package Ranch mix 
• 1 tsp. Cumin 
• 1 tbsp. Chili Powder 
• 1 tsp. Onion Powder 
• 1 pkg. Cream Cheese 

Directions: 

Add all ingredients into a gallon size Ziploc bag except for the cream cheese. Freeze flat.  

When ready to cook, defrost in the freezer overnight. Place the contents of the bag into a crock-pot. Place the cream cheese on top and cook on low for 6-8 hours. Stir cream cheese into mixture when done cooking and shred chicken. Again, Ryan and I like this chili served over white rice. 

That's it. SO easy and it'll save you time in the kitchen in the long run. Enjoy!