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Monday, July 23, 2012

Freezer Meals

Well, I just posted this picture on Facebook, and several people wanted me to share my recipes (that were already tested!).

Here is the list of Frozen Crock Pot Meals that I have made before:

  • Salsa Chicken
  • Mexican Soup (one of my favorites)
  • Honey, I Fed the Kid Dump Meal  (this is not a crock pot meal, but a make ahead meal that you grill)
  • Healthy BBQ Chicken For Crock Pot
  • Italian Chicken for Crock Pot
  • Slow Cooker Veggie Beef Soup with Okra (didn't like this one much, but still have a bag or two in the freezer.  So maybe I'll give it another shot).
  • Vegetarian Chili (Okay, this one was not a Freeze Ahead kind of meal, but I made it then froze the rest of it for another meal).

So what I do is make two or three bags of each recipe for the freezer.  Most of the time, I just make it ahead, or sometimes I do the "make one for dinner and one for the freezer".  Those meals are a little different, but only because they do not use the crock pot.

For those "Make one for dinner and one for the freezer" meals, I have done:

  • Pasta Crab Casserole
  • Meatloaf
  • Falfafel
  • Meatballs (these do go in the crock pot, but I have to freeze them separately from the sauce).
  • Low-Fat Baked Ziti with Spinach (this one is GOOD)
  • Chicken Tetrazzini
Anyone not familiar with Pepperplate.com really should give it a try!  It is the best thing since sliced bread!  Since I do a lot of my menu planning/grocery-list-making on the computer, this is just great for me.  Plus, they have FREE apps for the iPhone, iPad, and Android devices.  If your friends are on there, you can share recipes just by sending them to your friends and they show up in your recipe box.  Let me know if you use pepperplate and I can send you the recipes.  But I will just post the recipes here as well.


Salsa Chicken

CATEGORIES
 slow cooker, frozen meal

INGREDIENTS

    • 2 boneless, skinless chicken breasts
    • 1 jar of your favorite salsa
    • 1 can black beans (drained)
    • 1 can corn (drained)

INSTRUCTIONS

    1. Combine all ingredients in crockpot and cook on low 6-8 hours or high 4-6 hours. Shred chicken with two forks just before serving. Serve with tortilla chips, sour cream, shredded cheese.
    2. ~This meal can easily be frozen. Add all ingredients to a ziploc bag and freeze. To cook, place frozen ingredients in crock pot and cook low 6-8 hours. So simple
    3. Read more: http://www.kids-meal-ideas.com/crock-pot-freezer-meals.html#ixzz1ZGmtNvTX


Mexican Soup

CATEGORIES
 slow cooker, frozen meal

INGREDIENTS

    • 1 can of chicken broth
    • 1 can of green beans
    • 1 can of diced tomatoes
    • 1 can corn
    • 1 can beans (any kind)
    • 3 chicken breasts (you can toss them in frozen)
    • 1 packet taco seasoning

INSTRUCTIONS

    1. Throw into a gallon size freezer bag and toss in freezer.
    2. When you want to cook it, throw it in, cook it on low until you can shred the chicken (6-7 hours).
  • Honey, I Fed The Kids Chicken Meal (Dump Meal)


    INGREDIENTS

      • 2 chicken breasts
      • 1/2 cups apple juice
      • 1 teaspoons garlic
      • 2 TBS cup honey
      • Salt & Pepper to taste
      • make 4 bags worth

    INSTRUCTIONS

      1. Thaw.
      2. Remove chicken from marinade. Discard leftover marinade.
      3. Grill chicken breasts over medium heat until completely cooked, flipping once. Will need to cook about 7 minutes per side.

    Healthy BBQ Chicken For Crock Pot

    Frozen Meals for Crock Pot

    INGREDIENTS

      • (2) Green Peppers Cut into Slices split between 2 bags
      • (1) Red Pepper Cut into Slices-split between bags
      • (1) Zucchini Chopped and split between bags
      • (3) Onions Chopped and split between bags
      • (6) Red Potatoes Chopped and split between bags (you can also use Sweet Potatoes)
      • (4) Garlic Cloves Chopped & Split Between bags
      • (4) Chicken Breasts Split between bags (I cut each breast in half again)
      • (1/2) TBSP Quick Cooking Tapioca per bag
      • (1) 15 oz can of Tomato Sauce Split Between bags
      • (1) TBSP of Brown Sugar per bag
      • (1) TBSP Worcestershire per bag
      • (1) TBSP Mustard per Bag
      • (1/4) tsp Salt per bag

    INSTRUCTIONS

      1. Cook on HIGH for 4 hours or LOW for 8 hours. Serve over Rice or Egg Noodles.
    • Italian Chicken in The Crock Pot

      Crock Pot

      INGREDIENTS

        • 4 Boneless Skinless Chicken Breasts
        • 16 Ounce Bottle of Italian Dressing (I used non fat)
        • 1/2 Cup of Parmesan Cheese
        • 1 packet Italian Seasoning
        • 4 to 6 Potatoes scrubbed cut in half or wedges (you can peel if desired)
        • 1/2 bag of mini carrots

      INSTRUCTIONS

        1. Spray crock with Pam
        2. Squirt a small amount of Italian dressing at bottom of crock-pot.
        3. Place two chicken breasts in crock.
        4. Pour some of the Italian dressing on the chicken.
        5. Sprinkle half of cheese onto the chicken.
        6. Sprinkle Italian seasoning onto the chicken.
        7. Place next two chicken breasts into crock-pot, if possible not directly on top of the first breasts.
        8. Sprinkle remaining cheese on top of chicken.
        9. Pour carrots on top
        10. Pour more of the Italian dressing on top of chicken and carrots.
        11. Sprinkle Italian seasoning onto the chicken and carrots.
        12. Place potatoes on top.
        13. Pour the remaining Italian dressing on the potatoes.Sprinkle Italian seasoning on the potatoes.Cook on low for 6-8 hours.


      ALLRECIPES.COM

      Slow Cooker Veggie-Beef Soup with Okra

      YIELD
       4 servings
      ACTIVE TIME
       20 Min
      TOTAL TIME
       4 Hrs 20 Min

      INGREDIENTS

        • 1 pound ground beef
        • 1/4 cup onion, chopped
        • 1 (14.5 ounce) can diced tomatoes, drained
        • 1 (14.5 ounce) can Italian diced tomatoes, drained
        • 1 (16 ounce) package frozen mixed vegetables
        • 1 cup sliced fresh or frozen okra
        • 2 potatoes, peeled and chopped
        • 1 tablespoon ketchup
        • salt and pepper to taste

      INSTRUCTIONS

        1. In a skillet over medium heat, cook the ground beef and onion until beef is evenly brown and onion is tender. Drain grease.
        2. In a slow cooker, mix the beef and onion, diced tomatoes, Italian diced tomatoes, vegetables, okra, potatoes, ketchup, salt, and pepper. Pour in enough water to cover.
        3. Cover slow cooker, and cook 4 hours on Low.

      Vegetarian Chili

      CATEGORIES
       vegetarian

      INGREDIENTS

        • 1 (11 ounce) can condensed black bean soup (or canned black beans in juice)
        • 1 (15 ounce) can kidney beans , drained and rinsed
        • 1 (15 ounce) can garbanzo beans , drained and rinsed (sometimes I use lentils)
        • 1 (16 ounce) can vegetarian baked beans
        • 1 (14 1/2 ounce) can chopped tomato puree (I use large 29 oz. can crushed tomatoes)
        • 1 (15 ounce) can whole kernel corn , drained
        • 1 onion , chopped
        • 1 green bell pepper , chopped
        • 2 zucchini , chopped
        • 2 stalks celery , chopped
        • 2 garlic cloves , chopped
        • 1 (4 ounce) can diced chilies
        • 1 to 2 jalapeno , chopped (depending on how much heat you want)
        • 1 tablespoon chili powder
        • 2 teaspoons cumin
        • 1 tablespoon dried parsley
        • 1 tablespoon dried oregano
        • 1 tablespoon dried basil
        • 1 tablespoon cilantro (optional)
        • Read more: http://www.food.com/recipe/grannys-slow-cooker-vegetarian-chili-51140#ixzz1k1SsF8mM

      INSTRUCTIONS

        1. In a saucepan, saute the onion, bell pepper, zucchini, and celery for about 5 minutes.
        2. In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper, zucchini, jalapeno, chilies, and celery.
        3. Season with garlic, chili powder, cumin, parsley, oregano, basil (and cilantro if using).
        4. Cook for about 6 hours on low.
        5. Serve with tortillas, cornbread, rice, or French bread.
        6. Enjoy!
        7. This freezes well!
        8. Leftovers are good on top of nachos!
        9. Read more: http://www.food.com/recipe/grannys-slow-cooker-vegetarian-chili-51140#ixzz1k1Sz72At

      Let me know if you try any of these and what you think!  I also tend to add several veggies that I have on-hand... so sometimes I alter the recipe.  

      Seriously, I made those six meals in about an hour and a half.... Easy!