Freezer Meal Workshop (GC Session 1)

By : | 1 Comment | On : March 31, 2023 | Category : Freezer Meal, Recipes

This week a fabulous group of ladies at my church got together and hosted their first ever Freezer Meal Workshop with me! It was such an amazing time and 21 ladies brought home four delicious and healthy meals for their freezers! Some of these meals you’ve seen me make on YouTube, but some are new! So I thought I would share with you some pictures of the amazing evening and the recipes we put together so that you too could get your freezer stocked with all this goodness!

The first recipe is a new one for us in the Adventures in Everyday Cooking community… Sausage Gumbo! This is not your traditional gumbo, but it is one that is packed with flavor and so very easy to throw together on any night of the week. And if you make it a freezer meal (as we have) you will have a nice hearty soup ready for you at any moment! Add in some rice and you have yourself a hearty meal that will satisfy the masses!

If you don’t like okra, as two of my ladies did not, you can substitute green beans or zucchini! If you are substituting zucchini, do not freeze the fresh zucchini in your meal. Instead add the zucchini on the day of cooking. When substituting green beans, there is no change. You can 100% freeze that 🙂

Print your Sausage Gumbo recipe here:

Next on the menu was a family favorite of ours… Chinese Chicken/Pork! I’ve done this one on the channel before, but waaaaaaay back when I was just new to YouTube (Click here to see that video).

I absolutely love this recipe and we make it at least once a month due to it’s popularity. You can serve it with mixed veggies and rice, or you can serve it over a ramen type noodle. We’ve done it all! And it’s sooo incredibly easy to make!

This is one of those recipes that you will want to print and keep FOREVER. Trust me 😉

And because it has all those Asian inspired flavors, you will easily be able to add any flavors or ingredients that your family just loves! It’s such a versatile base recipe (I feel odd calling it a base recipe because it’s perfect the way it is, but if you have things you just know would taste good in there, do it!).

Print your Chinese Chicken recipe here:

Next on the menu was the No Fuss Chicken Cordon Bleu that I made for the channel a few weeks ago (Click here to see that video).

This one is also a family favorite and we make it a lot (thought arguably not as much as they’d like). This one takes a little more time to prep, but it’s a total champ in the freezer! Serve it over egg noodles or with some mashed potatoes… oh man you will be in heaven.

The ladies had so much fun putting this one together (they had to touch raw chicken— but don’t worry I supplied them gloves). Even the pickiest of eaters will really enjoy this recipe!

But you don’t have to trust me… you should try it!

Print your No Fuss Chicken Cordon Bleu recipe here:

And our last meal of the evening was the Lemon Garlic Chicken.

I haven’t made a video about this one either… but it’s coming, because it’s really so, so good. You put some garlic, some capers, some lemon juice and WOW the flavors just ZING!

It was funny how people felt about the capers though, either they’d never tasted one before, or they absolutely knew they didn’t like them. I encourage even caper-haters to just give it a try with the offending ingredient. You will be surprised. This recipe really wouldn’t be as fabulous without them! It give the acidic salt PUNCH this recipe needs to go over the top!

You can also thicken the sauce at the end of cooking if you wish, but usually I’m too lazy to bother 😉 I just eat it like broth (slurping the whole way). Serve this delightful dish over pasta!

Print your Lemon Garlic Chicken recipe here:

We had so much for during this evening and by the sounds of it, we will be doing it again! <3

Comment (1)

  1. posted by Pam on April 8, 2023

    Love this idea. I used to do this but not in a group because I could never get my friends on board. But there were businesses at that time, when I lived in Colorado Springs in the early 2000’s. I still make double and triple batches of recipes to freeze.


Leave a Reply

Your email address will not be published. Required fields are marked *