This is a great freezer meal. The whole family loved it!

Apricot-Honey Chicken


4 chicken breasts
2/3 cup honey mustard
1/3 cup apricot preserves
1/2 tsp ground ginger
1 cup chicken stock

To prepare: Place raw chicken breasts in a labeled Ziploc bag. In a bowl, whisk together the honey mustard, apricot preserves, ground ginger, and chicken stock. Pour over chicken, seal and freeze.

To cook: Thaw dinner in the fridge overnight. Once thawed, pour chicken and sauce in a baking dish, season with salt and pepper, and bake at 350 degrees for 20-25 minutes until chicken is cooked through.

To thicken the sauce, remove chicken and set aside on a plate. Pour the liquid from the baking pan into a small saucepan. Add 1/2 Tablespoon of cornstarch, and whisk on high heat for one minute until thickened. Pour over chicken at serving.


A simple, delicious, and different take on the classic baked potato. My husband said it was the best thing he's ever eaten...and he's spoiled so that's saying a lot.

Shrimp-Stuffed Twice Baked Potatoes


6 russet potatoes (washed and dried)
1 lb shrimp, peeled and deveined
1 stick of butter (1/2 cup)
1/2 tsp garlic, finely chopped
2 tsp chives, chopped
1 tsp salt
1/2 tsp Cajun seasoning
1/4 tsp pepper
2 cups shredded Pepperjack cheese (cheddar or monterey jack would work)
1/2 cup sour cream

Step 1
Preheat oven to 475 degrees. Pierce potatoes all over with a fork. Rub potatoes with olive oil, place on baking sheet. Sprinkle with salt and bake for about an hour until tender.

Step 2

Once the potatoes are done, remove from oven. Turn oven down to 350 degrees and let the potatoes cool slightly while you saute the shrimp.

Step 3
While the potatoes are cooling, melt the stick of butter in a saute pan. Add the shrimp, garlic, chives, Cajun seasoning, salt and pepper. Saute until the shrimp are done, 3-5 minutes. Set aside.

Step 4
Cut the tops of the potatoes off and scoop out the flesh into a bowl, leaving about 1/4 inch of potato in the skin. Set potato shells onto the baking sheet.

Step 5
To the bowl of potatoes, add the shrimp and all the butter sauce from the pan, the cheese, and sour cream. Mix well.

Step 6
Stuff each potato shell with the shrimp/potato mixture. You can pile any extra filling on top of each potato. Bake at 350 degrees for 20-25 minutes until it begins to brown on top.

Step 7
Serve with fresh steamed corn for a complete meal!


My husband has been asking for me Asian-inspired freezer meals. So I added this one to the ones to try out this month. It was a hit! Even the kids liked it. Yay!

Curry-Citrus Chicken


2lbs of chicken pieces (I used thighs but wings, drumsticks, or breasts would work)
1/4 cup onion, finely chopped
2 cloves garlic, chopped
1/4 cup lemon juice
1/4 cup orange juice
1/4 cup soy sauce
1 tsp curry powder
1 tsp ground cumin
1/2 tsp poultry seasoning

To prepare as freezer meal: Place raw chicken pieces in a labeled Ziploc bag, mix other ingredients together in a bowl and pour over chicken. Seal and freeze flat.

To cook: Take dinner out the night before and allow to thaw overnight in the fridge until ready to cook. Preheat oven to 375 degrees. Pour chicken and sauce in a baking dish and bake for 30-35 minutes until chicken is cooked through. Serve over rice.


One of my most requested dinners is my famous Beef Enchiladas. I often serve it alone with no side dish until recently. I was in the mood for a Spanish rice type side but opted for the couscous instead because it's so much faster! My whole family loved it!

Mexican Couscous


1 cup salsa
1/4 cup water
3/4 cup dry couscous
1 can of black beans, drained and rinsed
1 avocado, peeled and diced

Step 1
In a small saucepan, bring the salsa and water to a boil.

Step 2
Add the couscous, stir to combine. Cover and remove from heat. Let sit for 10 minutes.

Step 3
Uncover, and fluff the couscous with a fork. Stir in the black beans and avocado. Serve along side your favorite Mexican main dish!