Is your freezer full? Try this challenge To Use It Up!

My freezers are FULL, so it's time for a challenge! This week I'm challenging myself to pull out at least FIVE items from my freezer and turn them into easy, delicious family meals. If you're trying to save money, reduce food waste, or just make room in your freezer, come along with me as I shop my freezer first and create meals from what I already have on hand. I'll show you what I'm using and how I'm turning it into meals for the family. What's hiding in your freezer right now? Let me know in the comments! #FreezerChallenge #ShopYourFreezer #FreezerMeals #PantryCooking #BudgetMeals #FrugalLiving #UseWhatYouHave #MealPlanning #HomeCooking #AnnSouthernHome Salsa Verde Chicken Skillet Ingredients 2 cups shredded rotisserie chicken 1 cup yellow onion, diced 3 garlic cloves, minced 1 tbsp extra virgin olive oil 15.5oz salsa verde 1 can (4oz) diced green chiles 1 cup white long grain rice 2 cups chicken broth 1 cup shredded monterey jack cheese 1 can black beans, rinsed and drained 1/2 cup roasted corn 1 tsp chili powder 1 tsp sea salt 1/2 tsp cumin 1/2 tsp garlic powder dash of black pepper 3 tbsp cilantro optional toppings: avocado, red pepper flakes Instructions Add olive oil to a pan to heat on medium. Add minced garlic and diced yellow onion to the pan. Mix together spices in a small bowl and add them to season with garlic and onion until fragrant. Pour in drained and rinsed black beans, roasted corn, shredded chicken, green chiles, chicken broth, salsa verde and rice. Mix together to combine. Bring to a boil for 2-3 minutes before turning heat to a simmer and set timer for 15 minutes. Place lid on pan. Once timer is up, check to make sure rice is cooked through. Set timer for additional time if needed. Once rice has completely soaked up the liquid and is cooked through, turn off the heat. Top with shredded cheese and place lid on pan to allow cheese to melt for 2-3 minutes. When cheese has melted, top with cilantro, avocado and red pepper flakes. Cheesy chicken crescents 3 skinless, boneless chicken breast halves salt and ground black pepper to taste 2 (8 ounce) packages crescent roll dough, unrolled and divided into triangles 2 (10.75 ounce) can condensed cream of chicken soup 1 cup milk 1 can green chilis 1 cup shredded Cheddar cheese 2 tbsp chicken broth Directions Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Season chicken breasts with salt and pepper. Heat a large skillet over medium heat; pan-fry chicken and shred chicken. Add a couple tablespoons of chicken broth and 1/2 cup cream cheese spread chicken mixture on crescent roll triangles. Roll triangles, starting with the wider end, around chicken. Arrange rolls on prepared baking dish with the seam sides down. Place rolls into prepared baking dish. Mix cream of chicken soup, milk, and Cheddar cheese in a bowl; pour mixture over crescent rolls. Bake in preheated oven until bubbly and rolls are golden brown, about 30 minutes.