Arctic King 7.0 Cu ft Upright Freezer – Just $228.00!

It’s time to revisit some of the most popular deals from the past week! If you missed it, this one is a good deal to grab!

Know someone who is looking for a freezer? This one is a great deal for an upright model! Get yours today! Get on over to Walmart and get the Arctic King 7.0 Cu ft Upright Freezer – Just $228.00!

Be sure to select free in-store pickup to avoid shipping fees. Otherwise orders of $35 or more will ship free. The new Walmart+ membership would be a good idea to try, there is a 15-day free trial available!

Insignia 10.2 cu ft Chest Freezer Down to $179.99! (Reg $299.99)

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Best Buy has a nice deal on a new chest freezer for anyone looking! The Insignia 10.2 cu ft Chest Freezer is marked down to only $179.99, from $299.99! 

  • 10.2 cu. ft. storage capacity
    Gives you plenty of storage space.
  • Counter-balanced hinge
    Door can be opened and it stays at different angles from 45 degrees to 75 degrees.
  • Removable wire storage basket
    Allows flexibility when arranging items or slides out to make extra room.
  • Defrost drain
    Provide a path for condensate water to flow.
  • Adjustable leveling legs
    Ensures your unit is level and helps with insulation.
  • Mechanical dial
    Offers easy-to-use temperature control.
  • Power-on indicator light
    Reassures you that your food is frozen and safe.
  • Easy to clean interior

Insignia 5.0 Cu. Ft. Chest Freezer – Just $114.99!

Insignia 5.0 Cu. Ft. Chest Freezer - White - Front ZoomLooking for a deal on a new freezer? This freezer would be a great choice! Store plenty of meats, vegetables and more in this chest freezer, which offers 5.0 cu. ft. of space and a removable storage basket for flexibility. The mechanical controls offer simple adjustments! Grab it today before it is gone!

Get on over to Best Buy and check out the Insignia 5.0 Cu. Ft. Chest Freezer in White! Priced at just $114.99!

Plus, your order will qualify for FREE 2-day shipping! Or you can select in store pick up.

Insignia 5.0 Cu. Ft. Chest Freezer – Just $99.99!

Insignia 5.0 Cu. Ft. Chest Freezer - White - Front ZoomLooking for a deal on a new freezer? This freezer would be a great choice! Store plenty of meats, vegetables and more in this chest freezer, which offers 5.0 cu. ft. of space and a removable storage basket for flexibility. The mechanical controls offer simple adjustments! Grab it today before it is gone!

Get on over to Best Buy and check out the Insignia 5.0 Cu. Ft. Chest Freezer in White! Priced at just $99.99!

Want to save on shipping? Be sure to select free in store pick up! Or if your order totals $35 or more you’ll get free shipping!

Insignia 7.0 Cu Ft Chest Freezer Only $149.99!

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Need some extra freezer space for those summer popsicles and frozen stockup deals? Head over to Best Buy today and grab the Insignia 7.0 cu ft chest freezer for only $149.99! Delivery is not available for this, but you should be able to pick it up in your local store for free.

Insignia – 5.0 Cu. Ft. Chest Freezer – $149.99!


Have you been looking for a good deal on a small freezer? Check out the deal Best Buy has today only – Insignia – 5.0 Cu. Ft. Chest Freezer Priced today at only $149.99!

Free in store pick up or free shipping when you spend $35 or more!

Insignia – 5.0 Cu. Ft. Chest Freezer – $149.99!


Insignia – 5.0 Cu. Ft. Chest Freezer – White
Save $70 (Reg. $219.99)
$149.99

BestBuy.com Deal of the Day LINK

Free Shipping when you spend $35 or more!

Igloo – 5.1 Cu. Ft. Chest Freezer $144.99 Today Only!

Igloo – 5.1 Cu. Ft. Chest Freezer
$144.99

BestBuy.com Deal of the Day LINK
Free Shipping when you spend $35 or more!

Another Time Saver – Freeze Your Ingredients!

Product Details

Yesterday I talked about freezer meals and how much time and money they can help you save, even if you only make one or two freezer meals. All the talk about freezer meals made me think about ways you can freeze your ingredients. There are a lot of the other things I like to keep in the freezer to make meal prep times easier. Even when we have an evening at home, I don’t love spending too much time in the kitchen cooking. I am always on the look-out for meal preparation shortcuts and time savers.

 

I think one of the biggest time savers is having some of the ingredients to my favorite meals ready and in the freezer. Sometimes this requires cooking and freezing. Sometimes this requires chopping and freezing. Sometime this requires both chopping and cooking. Just like freezer meals, the idea is to use other free time you have to prepare and freeze your ingredients so you can save time when you are busier. Most of my freezer favorites end up being huge time savers and make some of our favorite meals, quick go to meals. Here are a few of my favorite freeze your ingredients foods.

 

 

Cooked Chicken
Face it, even though chicken is a favorite in many meals, chicken is not usually a quick meal meat. I love taking chicken breasts and cooking them in bulk. My favorite is the crock pot or the grill. One the chicken breasts are cooked you can freeze them in a variety of way. I freeze them whole, sliced, chunked and shredded. I have had great success all four ways. If you want to freeze your ingredients, this is a huge time saver.

 

Cooked Ground Beef
Cooked ground beef is a favorite when I think about meal prep. It can go in so many recipes. Tacos, sloppy joes, mac n cheese, there are so many ways to use it. Keep a flavoring packet and taco shells on hand, add precooked ground beef and you have a really fast meal. Another freeze your ingredients time saver!

 

Shredded Cheese
It seems block cheese goes on sale more often than shredded cheese. Grab a few extra blocks of cheese and shred them into baggies. Shredded cheese freezes really nicely and it is so much faster to use versus shredding cheese before every meal.

 

Rice
Rice is another of my favorite freezer ingredients. Cooked rice can be frozen and used later in a variety of ways. Precooked frozen rice is great as an ingredient or as a stand-alone dish. This is another great freeze your ingredients time saver.

 

Peppers and Onions
Both peppers and onions freeze really nicely. I love adding these vegetables to my cooking but hate the time it takes to chop them. Freeze your ingredients and save time, both these vegetables are perfect for this and freeze really nicely.

 

Sauces and Gravy
Sauces and gravies also work great in the freezer. Make a double batch next time and freeze half. Sometimes a good sauce or gravy is all a few basic ingredients need to make a meal great. This is a lesser thought of freeze you ingredient tip but it is a very yummy one.

 

Have more tips for freezing your ingredients? We’d love to hear them!

 

PYP’s Freezer Meal Plan: The Chicken Edition

Here is how PYP Member “Dori” makes 9 meals in 3 hours for about 50 bucks
Each meal serves 4-6 people

The meals:

  • Chicken Spaghetti (Two times)
  • Fruity Curried Chicken
  • Chicken Chili
  • Honey Lime Chicken Enchiladas
  • Cheesy Chicken and Rice Bake
  • Cheesy Chicken Shells
  • Chicken and Veggie Soup (Two times)

The Grocery List:

  • 3 whole roasting chickens (Approx 4-5 pounds each)
  • 1/3 cup parmesan cheese
  • 4 cups (1 pound) shredded cheddar cheese
  • ¾ cup shredded mozzarella
  • 4 cups (1 pound) shredded Monterey jack cheese
  • 15 oz ricotta cheese
  • 10 oz package frozen spinach leaves, thawed
  • 5 cups assorted veggies of your choice, finely diced. Example: green beans, corn, peas, broccoli, zucchini, cabbage, mushrooms. Check your fridge and freezer. You might already have them!
  • Small bag (9 oz) of fresh baby spinach leaves.
  • ½ lb broccoli florets
  • 1 green bell pepper
  • 1 red bell pepper
  • 4 small onions or 2 large
  • 2 or 3 stalks of celery
  • 1 large carrot
  • 2 limes
  • 1 lemon
  • 1/3 cup raisins
  • 3 – 15oz cans of white beans. Navy or cannellini.
  • 7 oz can diced green chilies
  • 5 quarts plus 1 can chicken broth I used this homemade veggie broth powder. BIG money saver!
  • 1 – 8.75 oz can apricots
  • 1 large or 2 small cans green enchilada sauce
  • 15 oz can tomato sauce
  • 1 can condensed cheddar cheese soup
  • 2 cans cream of chicken soup
  • ½ pound dried pasta in small shapes (stars, mini shells, etc)
  • 12 oz package thin spaghetti noodles
  • 12 uncooked jumbo pasta shells
  • 10 flour tortillas
  • 1 ½ cups uncooked long grain rice

Check the pantry to make sure you have:

  • 1 egg
  • garlic
  • honey
  • oil
  • Creole seasoning
  • Ground white pepper (black is fine if you don’t have white)
  • Cumin
  • Dried oregano
  • Cinnamon
  • Garlic powder
  • Seasoned salt
  • Cayenne pepper
  • Chili powder
  • Curry powder
  • Dried basil
  • Bay leaves

You’ll need a few gallon sized Ziploc bags and at least one 8X8 pan and one 9X13 pan that can go into the freezer.
For less stress and best results, start with a clean kitchen and an empty dishwasher.
You should be able to pull these all together within 3 hours or as soon as you can handle the chicken to remove it from the bones.
Preheat the oven to 400 degrees while you rinse and pat dry the chickens.
Place them in a large roasting pan. Rub them down with some olive oil or vegetable oil and sprinkle them with some Creole seasoning or seasoned salt, your choice. Just trying to give them a hint of flavor and retain the juices by crisping up the skin.
Place the chickens in the oven and roast for 30 minutes. Then reduce the oven temperature to 350 and continue roasting for 45 minutes to an hour, until juices run clear or thermometer placed in thickest part of thigh reaches 165 degrees.
When they’re done, remove from oven and place the pan on a cooling rack to help them cool off faster.

While the chickens are roasting and cooling put together each meal.

Meal 1 and 2:
Start the Chicken and Veggie Soup.
In a very large stock pot, heat 2 tablespoons of oil, over medium heat.
Chop one onion, the celery, the carrot, half of the green bell pepper and half of the red pepper. Toss them in the pot with the heated oil. Add 2 Tablespoons of minced garlic, 1 Tablespoon dried basil, 2 teaspoons Creole seasoning, and 2 bay leaves.
Sauté veggies for about 4 minutes.
Add the 5 cups of finely diced assorted veggies and a pinch of red pepper flakes. Sauté for 1 minute.
Add 3 quarts of chicken broth.
Turn off the heat and let stand.

Meal 3:
Start the Chicken Chili.
Heat 1 Tablespoon oil in large pot over medium heat. Add 1 chopped onion and 3 cloves minced garlic and sauté until onions are soft, about 5 minutes. Add the canned green chilies, 1 Tablespoon ground cumin, 1 Tablespoon dried oregano, ½ teaspoon cinnamon, dash of cayenne pepper and dash of white pepper. Saute 5 more minutes. Drain 2 cans of white beans and add them to the onion and spice mixture. Add five cups chicken broth.
Take the third can of white beans and puree the beans with their liquid in a blender or food processor. Add this to the pot. Bring to a boil.
Remove from heat, stir in 2 cups shredded Monterey jack cheese. Stir until cheese is melted.
Let stand.

Put a large pot of water on to boil for the pasta shells.
If you need a pot, you can put the chicken chili in a large bowl to cool and rinse and reuse that pot.

While you wait for the water to boil and the shells to cook…

Meal 4:
Mix the ingredients for the Cheesy Chicken and Rice Bake
In a large bowl combine the cheddar cheese soup, 2 cups water, 1 cup shredded cheddar cheese, ¾ cup uncooked long grain rice, ½ pound broccoli florets.
Set aside.

When the pasta shells are done, rinse with cold water and lay out on waxed paper so they won’t stick together.
Fill that pot with water again and bring to a boil for the spaghetti. Break the spaghetti into fourths and cook according to package directions. Do not overcook! When it’s done, drain and rinse with cold water.

While you wait for the water to boil and the spaghetti to cook…

Meal 5:
Make the filling for the Cheesy Chicken Shells
Squeeze the water from the thawed spinach and then chop it finely.
In a medium bowl, combine the ricotta, 1 egg (slightly beaten), the thawed spinach, 1 teaspoon garlic powder, and 1 Tablespoon dried oregano. Mix until well combined. Stir in ¼ cup parmesan and ¼ cup shredded mozzarella cheese.
Set aside.

Meal 6 and 7:
Make the Chicken Spaghetti
In a large bowl combine the 2 cans cream of chicken soup, 2 cups shredded cheddar cheese, the other half of the red bell pepper (chopped), the other half of the green bell pepper (chopped), one chopped onion, 2 cups chicken broth, 1 teaspoon seasoned salt, black pepper, pinch of cayenne pepper and the cooked spaghetti. Mix well. Set aside.

Meal 8:
Fruity Curried Chicken
In a medium saucepan, heat ¾ cup long grain white rice, 1 chopped onion and 2 ½ cups chicken broth to a boil. Stir, cover and reduce heat to low. Simmer on low for 18 minutes without lifting lid. Then turn off the heat.

While the rice cooks, it’s time to pick all that chicken off the bones. Get as much chicken off as you can and put it in a big bowl. No need to worry about the size for now. Just get it off the bones.
Save all the skin and bones for later. Just leave them in the roasting pan for now.

Now let’s finish a few things up.
Turn the Chicken and veggie soup back on. Bring it to a boil and add the ½ pound of small pasta. Continue to boil until the pasta is slightly underdone. Turn off heat.

Meanwhile, Grab a couple of handfuls of chicken and chop it in large chunks (1/2 to 1 inch sized pieces). Add 2 cups of the chunks to the Chicken Chili. Mix well.
Divide the Chicken Chili between two gallon size freezer bags. Seal tightly, expelling as much air as possible.
Label bags as follows – Chicken Chili: Thaw in fridge. Bring to boil, reduce heat, simmer 10 minutes.
Lay bags flat and place in freezer. Both bags = 1 meal. I like to tape the bags together since they are for one meal.

Back to the Fruity Curried Chicken –
Grab another couple of handfuls of chicken and chop it into large chunks. Put 2 cups of the chunks into the pan of cooked rice. Drain the can of apricots and cut them into chunks. Put the apricots, ¾ teaspoon salt, 1 teaspoon curry powder, ¼ teaspoon black pepper, juice from half the lemon, and 1/3 cup raisins in the saucepan with the rice and chicken. Gently stir till combined.
Place in gallon sized Ziploc bag. Seal tightly, expelling as much air as possible without smashing the rice too much. Flatten the bag to conserve freezer space.
Label bag as follows – Fruity Curried Chicken: Thaw, place in baking dish treated with non stick spray. Cover with foil. Bake for 1 hour at 350 degrees. Check the dish at 30 minutes. Add small amount of water if the rice is becoming too dry.
Place in freezer.

Finish up the Chicken and Veggie Soup –
Grab a couple of handfuls of chicken and chop into large chunks. Add 3 cups to the soup. Stir in the fresh spinach leaves until wilted. Let the soup cool while you finish other dishes.

Finish up the Cheesy Chicken Shells –
Grab one hand full of the chicken. Chop it very finely. Add 1 cup to the ricotta mixture and mix well.
In 8X8 baking dish (foil pan if you prefer) pour half the can of tomato sauce. Fill the cooked shells with the ricotta mixture. Place the stuffed shells in the pan, on top of the tomato sauce. Pour remaining tomato sauce evenly over the stuffed shells. Sprinkle ½ cup shredded mozzarella cheese and the remaining parmesan over the shells. Cover tightly with foil and label as follows – Cheesy Chicken Shells: Thaw, remove foil, bake 30 – 45 minutes at 350 degrees, until center shells are heated through.
Place pan in freezer.

Finish up the Chicken Spaghetti-
Grab a couple of handfuls of chicken and chop into smallish pieces, ½ inch or less. Add two cups of chicken pieces to the bowl of chicken spaghetti. Mix well. Divide in half between two 8X8 baking dishes (foil pans if you prefer). Top each pan with ½ cup shredded cheddar cheese. Cover tightly with foil. Label as follows:
Chicken Spaghetti: Thaw, Remove foil, bake at 350 degrees for 45 minutes or until hot and bubbly throughout.
Place pans in freezer.

Note: You can also put each half of the recipe into a gallon bag. Place the additional cheese for topping in smaller bags and tape one to each of the gallon sized bags.

Finish up the Cheesy Chicken and Rice Bake –
Grab two handfuls of chicken and chop it into large chunks.
Add 2 cups of chicken to the bowl of broccoli, rice and soup mixture. Mix well.
Place in gallon sized Ziploc bag. Seal tightly, expelling as much air as possible and flattening the bag to save freezer space. Label as follows:
Cheesy Chicken and Rice Bake: Thaw, place in 9X13 pan treated with nonstick spray, cover tightly with foil, bake 45 minutes at 375 degrees.
Place bag in freezer.

Note: This could also be frozen in a pan rather than a bag.

Meal 9: Make the Honey Lime Chicken Enchiladas.
Combine 6 Tablespoons honey, 4 ½ Tablespoons lime juice, 1 Tablespoon chili powder, ½ teaspoon garlic powder. Mix completely.
Chop the remaining chicken very finely. Add it to the above mixture and stir well.
Let that marinate while you package the Chicken and Veggie Soup.

Divide the Chicken and Veggie Soup evenly between two gallon sized freezer bags. Seal tightly, expelling as much air as possible. Label as follows:
Chicken and Veggie Soup: Thaw, Bring to a boil and simmer 10 minutes.
Each bag is one meal. Two bags = two meals.
Place bags in freezer.

Finish up the Enchiladas.
Pour half the large can (or 1 small can) enchilada sauce on the bottom of a 9X13 baking dish which has been treated with non stick spray.
Place 10 flour tortillas on counter top.
Evenly divide the marinated chicken among the tortillas.
Top each one with a bit of shredded Monterey Jack cheese, reserving about a 1 cup of cheese.
Roll each tortilla tightly and place in pan on top of enchilada sauce.
Pour remaining enchilada sauce on top of rolled tortillas.
Top with remaining Monterey Jack Cheese.
Cover tightly with foil and label as follows:
Honey Lime Chicken Enchiladas: Thaw, Remove foil, bake at 350 degrees for 30 minutes or until heated completely through.

You’re done!
Now, about those bones…you can turn them into delicious broth for the next time you do this. See this link for instructions.
If you don’t want to do that right now, you can put all the bones and the drippings from the pan into freezer bags and put them in the freezer to make broth another day.

Chicken and Veggie Soup – my original recipe
Chicken Chili – my original recipe
Honey Lime Chicken Enchiladas – posted by Wengmama and a popular favorite here on PYP
Cheesy Chicken and Rice Bake – adapted from a recipe here on PYP
Chicken Spaghetti – adapted from Pioneer Woman Cooks website
Cheesy Chicken Shells – adapted from a Weight Watcher’s recipe
Fruity Curried Chicken – from Once a Month Cooking by Mimi Wilson and Mary Beth Lagerborg

Freezing Zucchini

If you have an abundance of zucchini like I do and your friends aren’t so willing to take it you may want to try ding dong ditching it and leaving the green skinned squash on random front porches of unsuspecting neighbors. Or you can use it to your benefit and make it last a little longer by freezing it.

We are in the middle of what I call squash season and this forever giving vegetable (or weed as my husband likes to call it) seems to be waiting in the garden each and every morning. Although it is fun to watch something grow so prolific, it can be overwhelming when you look at the pile of squash on the counter and wonder just what you are going to do with it.

If you enjoy zucchini, freezing it is a great way to extend the life of your garden produce. Freezing the squash gives you the ability to use it later in year. These frozen veggie packs make it easy to add to soups, casseroles, side dishes, pasta sauces, breads, cakes and muffins.

Freezing zucchini is super simple just follow these quick and easy steps to regain your counter top and hide this summer squash away in your freezer.

Directions

Start by washing the zucchini well. Making sure to clean all the dirt off of the squash.

Next cut the ends and any undesirable sections off of the zucchini.

Then section the vegetable into smaller pieces that are easy to grate. Scoop any extra large seed out and discard them.

Grate the squash by hand or with a food processor.

Measure zucchini into amounts that can easily be used in your recipes. I measured out 2 cups and placed into freezer bags.

Store in small containers like freezer bags or plastic containers. If you decided to use freezer bags, pat the zucchini flat and stack the bags in the freezer to save space.

Kenmore 7.2 cu. ft. Chest Freezer – $124.99!


Kenmore 7.2 cu. ft. Chest Freezer
was $244.99
now $149.99- $25 off with promo code 25OFF125
$124.99

KMart.com LINK

Free in store pickup!

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