Crock Pot Freezer Meals Part 3

Here are a few more of my favorite crock pot freezer meals (click here for Part 1 and Part 2)

QUINOA CHILI

In crock pot or zip lock:
- 1 (28 oz) can crushed tomatoes
- 1 can rotel
- 4 (16 oz) cans black beans
- 16 oz frozen corn
- 1 large bell pepper, seeded and chopped
- 1 large onion, diced
- 1 teaspoon garlic powder (can use fresh minced)
- 1 teaspoon cumin
- 1 teaspoon crushed red pepper
- 1 teaspoon chili powder
- OPTIONAL: 2 large chicken breasts

(I eyeball the spices and adjust to the taste buds of my family)

Day of cooking:
- 1 cup quinoa, rinsed
- 2 1/2 to 3 cups chicken broth

Cook time: 6 to 8 hours LOW

(if used chicken, shred it before serving)

Serving suggestion: cheese, sour cream, favorite chili toppings.


BLACK BEAN AND CHICKEN TACOS

In crock pot or zip lock:

-  1 lb skinless chicken tenders or breasts
- 1 can black beans, drained and rinsed
- 1 can rotel
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon oregano

Cook time: 4 to 8 hours LOW

Serving suggestions: Shred chicken and serve with corn taco shells and favorite taco toppings and/or slaw.

For slaw:
- 1 1/3 cups shredded red cabbage
- OPTIONAL: 1 red onion thinly sliced
- 1 teaspoon red wine vinegar or lime juice
- salt and pepper to taste


KOREAN BEEF TACOS

In crock pot or zip lock:
- 10 cloves garlic, minced
- OPTIONAL: 3 inches of fresh ginger, peeled and minced
- 1 1/2 cup soy sauce
- 1 cup + 6 tablespoons brown sugar
- 3/4 cup rice vinegar (also called rice wine vinegar)
- 4 tablespoons sesame oil
- 2 teaspoons red pepper flakes

Mix well then add:
- 6 pounds beef

Cook time: 6 to 10 hours LOW  (remove sauce and thicken on stove.  Replace sauce to serve)

Serving suggestion: soft corn or flour tortillas, sour cream, and slaw (also good if you fry the soft corn tortillas)

For slaw:
- 4 teaspoons rice vinegar
- 2 teaspoon sugar
- couple pinches of salt
- - pinch red pepper flakes
-2 teaspoons sesame oil
- 2 teaspoons lime juice
- OPTIONAL: 1 handful of cilantro, chopped
- OPTIONAL: 1 teaspoon fresh ginger, finely minced
- 1/2 onion, thinly sliced
- 2 large carrots, peeled and shredded
- 1/2 head cabbage, thinly sliced
- 1/4 cup toasted sesame seeds

To toast sesame seeds, heat a small pan over medium heat.  Add the sesame seeds and stir for about 4 minutes, until golden brown and aromatic.  Remove immediately and set aside.  In a small bowl, mix vinegar, sugar, and salt.  Add onions, mix and let stand about 15 minutes.  Combine remaining ingredients, reserving sesame seeds until just before serving.  Can be made a few hours ahead and kept in fridge, sans sesame seeds.