There is probably one thing you have began to realize about me…I love ham!  I’m sorry to say I’m sharing another dish with ham in it this week. Sorry, not sorry. They have all been different so that makes it ok right? This chicken cordon bleu was such a hit at our house and it was also easy to make, how can I not share it. I fed it to my Trim Healthy Mama (THM) hating husband (hehe), my kids, my THM group and even some of our employees that were working at our house this week. Everyone LOVED it!

I cannot take any credit for this recipe because I found it on the amazing joy-filled eats website. BUT I will share with you how to make it into four pans so your freezer cooking can be done for this week. If you are wondering how that can be true you will want to check out here.

Chicken Cordon Bleu for the freezer

First up you want to go over to joy-filled eats to see her complete post here.   After reading that you can continue on to my tips and tricks to make four 9×13 pans of this for your freezer.

I start by putting 6-7 pounds of skinless chicken breasts into my crock pot. You do not need to add anything to it just throw it in and let it go for 4-6 hours. After that is done I shred it up right in my crock pot and split it evenly between my four greased or parchment lined pans.

Next up, take two extra lean turkey hams (from Aldis, they are about 4 lbs each.  I think you could do less if needed) and cut them up into bite-size pieces.  Once they are cut you can load them on top of the chicken.

After this, you can continue on quadrupling the recipe as it is listed. I did not add the wine but it still tasted great! I also didn’t buy swiss cheese slices because I like to use a block of cheese and shred it in my food processor.

Once everything is loaded in the pans you can freeze it and your freezer is stocked with something fabulous.  When you are ready to use the meal just thaw it and cook it according to the directions on the recipe.

Enjoy!!

Chicken Cordon Bleu has always been a favorite in our house it’s no wonder everyone loved this!  This meal was also very easy to make especially when you use the crock pot for the chicken. It took me about 26 minutes to prep all four of these meals after the chicken was done!  That’s it. 26 minutes….and I’m done cooking for the week!  Take time to make some extras as you cook this week and load up your freezer. It will be such a blessing to you and your family!

Trim Healthy Mama (THM) Ham and Cauliflower Casserole

I tried this recipe just because I thought it sounded good, not because I in any way thought it would take the place of my beloved potatoes. Honestly, I was BLOWN away at how much this actually tasted like cheesy potatoes with ham in it. I really think the secret is the cream mixture. It covers the cauliflower taste completely. My husband said to me after we ate…I really like that potato stuff…I said…it was not potatoes…NO WAY!

If you are missing your potatoes I definitely recommend this recipe. I adapted it from this post here.

This Recipe will make you four 9×13 pans of the casserole. After you make this you can be done with your cooking for the week!  If you have not read my freezer meal theory I recommend you definitely check that out here.

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Ham and Cauliflower Casserole

This is a wonderful "cheesy potato" type dish and is a THM S meal.

Servings 4 9x13 pans

Ingredients

• 6 heads Cauliflower You could also use riced cauliflower
• 1 large container plain Greek yogurt
• 4 8oz Cream cheese You can also use the low fat
• 1 cup Parmesan cheese
• 2 5lb Boneless Lean turkey ham I get these from Aldi's in the cooler section close to the ground beef

Instructions

1. For the cauliflower, you need to cook this slightly to soften. I did mine in my Insta pot by chopping it up and adding a little water. Using the vegetable/steam setting. It only ran for 2 minutes once up to pressure. The outcome was perfect! After it was done I use my masher to break it up a little more.

   Before this cools too much move it to a large pan (I used my 20 qt stock pot) or bowl. Add the next three ingredients to the pan to soften while you cut up your ham.  

   Using my electric knife I cut the ham up and add it to the big pan. Combine this completely and then separate into four 9x13 pans. I like to line my pans with parchment paper so that when I take them out of the freezer I can move them to a glass pan to bake.

   Once this is in the pan I like to sprinkle it with a little salt and pepper, then cover with shredded cheese! Bake at 350 for 40-50 mins  enjoy!!