Okay, so as promised, I have done my freezer inventory....I am actually really quite proud of my efforts considering I haven't been at home very long (what 3 weeks now?)...and I am quite limited by our freezer size (TINY!).

So here is what we have:

The staples (ie. non-meals)

- Frozen peas and corn
- Frozen Brussel Sprouts
- Potato gems
- Borgs Spinach and Ricotta Puffs
- Frozen Fish Fillets (for Mr. Mercenary - EWW!)
- Rustic cut potatoes
- Frozen Yoghurt (Mr. Mercenary has a smoothie for brekky in the morning...)
- Chicken fillet crumbed
- Chicken tenders
- Mince x 2 (500g packs approx)

- Chicken breasts x 2
- Bacon x 2
- Homemade garlic butter

The Meals:

- Bolognaise meat sauce - 4 serves when added to pasta
- Creamy Chicken and Mushroom casserole - 4 serves when added to pasta or rice
- Meatballs - plain - 2 serves when added to pasta
- Meatballs with Mrs. Mercenary's famous tomato sauce (+ two extra small pots of sauce) - 4 serves when added to mashed potatoes

- Enchiladas - 2 serves
- Individual Chicken Roast with potatoes - 2 serves when served with steamed veggies
- Lenards Chicken Kievs (2 per meal) - 2 x 2 serve meals when added to roast veggies.
- Lenards Marinated Chicken Steaks - 2 serves when added to pasta side dish or salad

- Homemade stuffed chicken breasts - 2 serves when added to roast veggies
- Homemade sausage rolls - 2 x 2 serves when served with salad
- Woolies pre-prepared Lasagne - 4 serves
- Woolies pre-prepared Beef Mac & Cheese - 4 serves
- Woolies marinated Mexican Steak Meat x 2

- Coles Herb and Mustard Lamb Roast
- Pork Roast

Some Recipes:

Homemade stuffed chicken breasts:

2 chicken breasts, cut in half horizontally 3/4 of the way through (so you can stuff the inside)
2 wedges Laughing Cow light cheese, one per breast (I used garlic & herb instead)
Italian seasoning to taste
1/4 cup dried bread crumbs (I used 1/2 regular and 1/2 Italian seasoned)
Handful grated parmesan cheese
Cooking spray

Directions
1. Pre-heat oven to 400 degrees.
2. Open each chicken breast up and spread one wedge of Laughing Cow inside the middle. Sprinkle Italian seasoning inside to taste. (I actually mixed my cheese and Italian seasoning in a bowl before spreading it on the chicken to give a nice even flavor) Fold chicken back over to original shape.
3. Mix together bread crumbs and parmesan cheese in a shallow dish. Spray each chicken breast with cooking spray and then dip in bread crumb mixture to coat. Place on baking sheet.
4. Bake for 25-30 minutes or until chicken is cooked through.

Freezing instructions - Do not bake the chicken. Do all the steps right up to baking, wrapped each individual breast in foil and then sealed them in an airtight bag. For cooking- I'll defrost overnight in the refrigerator and bake as normal. Just be certain to check your chicken temp to make sure they are cooked thoroughly! Also- I made sure to use fresh chicken breasts so I wasn't thawing, freezing and re-thawing the chicken.

Sausage Rolls:

1 x 250g jar tomato chutney

1 x 400g can Woolworths Select diced Italian tomatoes

1/2 tsp chilli powder

1/2 cup fresh basil leaves

2 sheets (25 x 25cm) frozen ready-rolled puff pastry, thawed

500g pork or sausage mince

70g (1 cup) fresh breadcrumbs (made from day-old bread)

1 small brown onion, finely chopped

2 tsp chopped fresh thyme

1 egg, lightly beaten

2 tbs poppy seeds

Directions

1.      1.  Reserve 70g (1/4 cup) of the chutney. Combine the tomato, chilli powder and remaining chutney in a medium saucepan over high heat and bring to the boil. Reduce heat to medium and simmer for 10 minutes or until the sauce thickens. Stir in the basil leaves. Set aside for 15 minutes to cool slightly. Transfer the sauce to the bowl of a food processor and process until smooth. Place in a small serving bowl.

2. Line 2 baking trays with non-stick baking paper. Cut pastry sheets in half. Combine the mince, breadcrumbs, onion, thyme and reserved chutney in a large bowl and season with salt and pepper. Divide the mince mixture into 4 portions and shape each portion into a 25cm log. Arrange sausage logs along the centres of pastry sheets.
3. Brush 1 long side of the pastry with the egg. Roll up to enclose the filling. Cut each roll evenly into 5 pieces. Place rolls, seam-side down, on the lined trays. 
4. Preheat oven to 220°C. Brush the rolls with the remaining egg and sprinkle with poppy seeds. Bake in oven for 30 minutes or until golden. Serve with the spicy tomato sauce.

Freezing Instructions:  The cooked sausage rolls may be stored in an airtight container in the freezer for up to 2 months. To reheat, preheat oven to 180°C and bake for 20-25 minutes or until heated through.