Tortilla Soup

Tortilla Soup

Dump into each bag:

·         1-2lbs cooked chicken, diced

·         1 can refried beans

·         2 cans black beans

·         16 oz frozen corn

·         16 oz salsa

Instructions for Ziplock:

Dump into crock pot and add 2 cups water and 2 cups chicken broth.  

Cook on low 8 hours or until hot and bubbly.  

Stir in 16 oz shredded cheddar and serve with tortilla chips and sour cream. 

Sloppy Joes

Sloppy Joes

For each bag:

·         Brown and drain:

o   1lb ground beef

o   1lb ground turkey

·         ½ cup ketchup

·         ½ cup mustard

·         2 cans pork and beans (only drain 1 can)

Instructions for Ziplock:

Dump into crock pot and cook on low 4-6 hours or until heated through. 

Sausage, Spinach, and White Bean Soup

Sausage, Spinach, & White Bean Soup

Dump into each bag:

·         1 package Kielbasa sausage (thinly sliced and browned)

·         3 cloves garlic, minced

·         1 onion, diced

·         6 carrots, peeled and diced

·         2 cans great northern beans (drained and rinsed)

·         1 teaspoon dried oregano

·         2 bay leaves

Instructions for Ziplock:

Dump into crock pot along with 6 cups chicken broth.  Cook on low 8 hours.  

Stir in 3 cups baby spinach and serve.

Pulled Pork with White BBQ Sauce

Pulled Pork with White BBQ Sauce

Dump into each bag:

·         1 Onion, thinly sliced

·         4 cloves garlic, minced

·         1 T brown sugar

·         1 T chili powder (or less depending on your preference)

·         1 T salt

·         ½ t cumin

·         ½ t paprika

·         5lb pork shoulder or butt roast

Instructions for Ziplock:

Cook low 8 to 10 hours (recommended to shred meat after 8 hours and cook a little bit longer).  

Serve with white BBQ sauce: 2 cups mayo, 1 cup apple cider vinegar, 1 T brown sugar, ½ t salt, 1 t pepper, 1 t cayenne pepper (or less depending on your preference), juice from 1 lemon (can be made ahead and stored in fridge for up to 2 weeks).

Pork Verde

Pork Verde

Dump into bag:

·         1 boneless pork roast (3-4lbs)  ADD PORK LAST SO IT IS FIRST THING IN CROCKPOT

·         1 onion

·         16 oz salsa verde

·         2 4-oz cans chopped green chili’s

·         2t cumin

·         1t oregano

·         1t salt

·         1t pepper

·         1/8t cinnamon

Instructions for Ziplock:

Dump into crock pot.  Cook on low 5-6 hours if thawed, 8 hours if frozen.  

Shred pork.  Serve over grits, rice, or corn bread. 

Add 1/4c cilantro if desired.  

Hurry Chicken

Hurry Chicken

Dump into bag:

·         ½ cup brown sugar

·         ½ cup ketchup

·         1 packet onion soup mix

·         1/4 t salt

·         1/8t pepper

·         3lbs boneless chicken

Instructions for Ziplock:

Dump into crock pot and add 1 cup chicken broth.  Cook on low 8 hours.  

Add red pepper flakes as desired.  

Shred chicken.  Serve with mashed potatoes, noodles, or rice.

Grilled Teriyaki Chicken

Grilled Teriyaki Chicken

Dump into bag:

·         8 boneless chicken breasts or 12 boneless thighs

·         4 cloves garlic, crushed

·         1 ½ T minced ginger

·         2/3 cup soy sauce

·         3 T brown sugar

·         3 T apple cider vinegar

·         3 T rice wine vinegar

Instructions for Ziplock:

Thaw in fridge and then Grill! 

Grilled Korean Pork Chops

Grilled Korean Pork Chops

Dump into each bag:

·         8 pork chops

·         2 T olive oil

·         ½ cup soy sauce

·         4 T agave  (you can do honey if you prefer)

·         8 cloves of garlic, minced

·         2 t sesame oil

·         2 t minced ginger

·         2 t sriacha

Instructions for Ziplock:

Thaw in fridge and then Grill! 

(About 4 minutes for first side and 3 to 4 minutes for the second side...unless your chops are very thin or very thick)

Grilled Cilantro Lime Chicken

Grilled Cilantro Lime Chicken

Dump into each bag:

·         8 boneless chicken breasts

·         ½ cup olive oil

·         1/3 cup fresh cilantro, chopped

·         Zest of two limes  (just the zest...the juice makes the chicken tough since it will marinate for so long.  We used the leftover limes to flavor water)

Instructions for Ziplock:

Thaw in fridge and then Grill! 

Grilled Chili Maple Chicken

Grilled Chili Maple Chicken

Dump into each bag:

·         8 boneless chicken breasts or 12 boneless thighs

·         4 T water

·         2 t salt

·         3 T maple syrup

·         1 T chili powder

Instructions for Ziplock:

Thaw in fridge and then Grill! 

Chicken Divan

Chicken Divan

Instructions:

·         Simmer chicken until cooked through

·         For each 9x13 pan:

o   Cut up 1.5lbs of cooked chicken, place in pan  (Note: it takes more than 1.5lbs raw chicken to make 1.5lbs cooked!  We learned this the hard way!!)

o   Add frozen broccoli

o   Mix together 2 cans cream of chicken soup, 2 teaspoons curry powder, 2 tablespoons lemon juice, and one cup mayo – pour over chicken and broccoli

o   Mix together 1.5 cups shredded cheese and ½ cup bread crumbs – sprinkle on top of pan.

·         Wrap pan securely with plastic wrap and top with foil.

Instructions for Cooking:

Thaw casserole.  Bake at 350 degrees for 25 to 30 minutes. 

Brown Sugar Meatloaf

Brown Sugar Meatloaf

Instructions:

·         Coat bottom of pans with cooking spray and place two slices of bread at the bottom of each pan (the bread will absorb the grease from the cooked meatloaf and should be discarded not eaten…unless you want to eat it!)

·         In a large mixing bowl, combine:

o   3lbs ground beef

o   1 cup milk

o   4 eggs

o   2 pks of onion soup mix

o   1.5 cups breadcrumbs

o   2 teaspoons salt

o   ½ teaspoon pepper

o   ½ teaspoon ground ginger

·         Split mixture evenly between two loaf pans

·         Cover each pan with a layer of plastic wrap and then a layer of foil. 

·         Label each pan:

o   Thaw

o   Preheat oven to 350

o   Remove foil and plastic wrap

o   Mix ½ cup brown sugar, 1 cups ketchup, and 1 teaspoon Worcestershire sauce and pour over meat loaf

o   Bake ~1hr until juices run clear or meat thermometer reads 160

o   Let rest ten minutes before slicing and serving

Beef Stroganoff

Beef Stroganoff

Dump into bag:

·         2lbs stew beef (cheap, whatever kind you want)

·         1lb mushrooms, washed and sliced

·         1 onion, diced

·         ½ cup red wine (cheap)

·         2 beef bouillon cubes

Instructions for Ziplock:

Dump into crock pot along with 1 cup water.  Cook on low 8 hours.  

Stir in ½ cup sour cream right before serving.  Serve over rice or noodles.

BBQ Beer Chicken

BBQ Beer Chicken

Dump into bag:

·         3lbs boneless, skinless chicken

·         2 cloves garlic, minced

·         1 tablespoon onion powder

·         ½ tablespoon paprika

·         ½ teaspoon salt

·         3 cups BBQ sauce

Instructions for Ziplock:

Dump into crock pot along with 1 can of beer (whatever kind you want).  

Cook on low 8 hours.  

Shred chicken and serve on buns of your choice.

Crock Pot Balsamic Chicken

Balsamic Chicken

Dump into bag:

·         1/2c balsamic vinegar

·         ¼ c brown sugar

·         3 cloves garlic, minced

·         1t basil

·         1/2t oregano

·         1/4t thyme

·         1/4t rosemary

·         1/4t pepper

·         1/2t salt

·         3lbs boneless chicken

Instructions for Ziplock:

Dump into crock pot and add 1 cup chicken broth.  Cook on low 8 hours.  

Add red pepper flakes as desired.  

Shred chicken.  Serve with mashed potatoes, noodles, or rice.

Crock Pot BBQ Chicken

YUM!

In crock pot or ziplock:
- 3lbs boneless skinless chicken
- 1 tablespoon paprika (I just sprinkled in a bit)
- 1 tablespoon garlic powder (I just sprinkled in a bit.  Could use minced cloves)
- 1/2 teaspoon salt
- 1 bottle favorite BBQ sauce

Day of cooking:
- add 1 cup of beer

Cook time: 6 to 8 hours LOW

Serving suggestion: Shred chicken and serve on kaiser rolls.  Great topped with cole slaw

Optional: If sauce too soupy (mine was), strain sauce into a small pan, add thickener (such as corn starch) and boil till the sauce reaches desired consistency.

Baby approved!

Crock Pot Freezer Meals Part 2

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

CHEESY CHICKEN

In crock pot or zip lock add:
- 2lbs boneless skinless chicken (thighs, breasts, or combo)
- 2 (10.5oz) cans condensed cream of chicken soup
- 1 (10.5oz) can condensed cheddar cheese soup
- 1/4 teaspoon garlic powder


Cook time: 8  to 10 hours LOW

Serving suggestion: over rice or noodles.

Optional variety: add a little spice or frozen broccoli...can garnish with shredded cheese.







SAUSAGE LENTIL SOUP

Brown:
- 12 to 14 oz sliced kielbasa sausage
- 1 onion diced
-  3 garlic cloves minced (can use more or less to taste.  Sometimes when I'm in a hurry I just use garlic powder)

Add browned meat mixture to crock pot or zip lock along with:
- 2 cups lentils
- 2 carrots (peeled and diced)
- 15 oz can diced tomatoes

Season with favorite Italian spices (I use parsley, oregano, and basil)

Day of cooking: add 2 quarts of water to crock pot.  (can use less if you want it less soupy)

Cook time: 4 to 5 hours HIGH or 8 to 10 hours LOW

Serving suggestion: fresh bread or rice

Serves: 6


SAUSAGE AND BEAN SUPPER

Brown:
- 1lb sausage (can use ground turkey and season)
- 1 onion diced

Drain meat and add to crock pot or zip lock along with:
- 1 tablespoon Worcestershire sauce
- 1.5 teaspoons dry mustard
- 1 can rotel
- 1 can butter beans, rinsed and drained
- 1 can kidney beans, rinsed and drained
- 1 can garbanzo beans, rinsed and drained

Cook time: 4 to 8 hours LOW

Serving suggestion: shredded cheese over rice

Serves: 4 to 6

Crock Pot Freezer Meals Part 1

I keep forgetting to take pictures of these - so I haven't been posting the recipes.  Finally decided to just post the recipes and try and remember to upload pictures later!

A few notes:
1. Any of these can be assembled in the crock pot the day of.

2. If you assemble the ingredients ahead of time and put them in the freezer, they can be put in the crock pot frozen or you can thaw them out prior to putting them in the crock pot.  If you want to just throw everything in froze (EASY PEASY!), put the zip lock in some hot water for a few minutes to get the bag unstuck from the ingredients.

3. For easy morning prep, label your zip locks with the name of the recipe, cooking time, and any extra items that need to be added to the crock pot.  This is also super helpful if you forget to start the crock pot in the morning and ask you 16 year old son to do it when he's home from school on his lunch hour...not that I would have ANY experience with that ;-)

4. I've found most of these recipes online, and have modified them to my families tastes.  Feel free to follow to a T or be creative!

5. I've found that when stocking the freezer with meals, it's best to chose a few recipes with lots of chopping and a few that don't involve much chopping that way you can do a bunch without killing yourself.


 TERIYAKI CHICKEN

In crock pot or zip lock add:
- 2 lbs bone-in or boneless chicken (I like thighs, but you can use whatever kind your family prefers)
- 1/2 cup teriyaki sauce
- 1/4 cup soy sauce
- 1/3 cup brown sugar
- 4 cloves garlic minced (or more depending on how much you like garlic! If I'm in a hurry, I just use garlic powder)
- 1 teaspoon sesame oil
- OPTIONAL: 1 can pineapple chunks

Day of cooking: Add 1/2 cup chicken broth

Cook time: 8 hours LOW

Serving suggestions: cooked white or brown rice and green veggies (can top with sesame seeds)

Serves: 4 to 6


BBQ RIBS

In crock pot or zip lock add:
- 2 lbs boneless ribs (I've also used bone in and it was yummy!)
- 1 bottle of your favorite BBQ sauce

Cook time: 8 to 10 hours LOW

Serving suggestions: mashed potatoes, veggies, or favorite BBQ sides

Serves: 4


SALSA CHICKEN

In crock pot or zip lock add:
- 2.5 to 3 lbs boneless skinless chicken (breast or thighs or combo)
- 16 oz jar of favorite salsa
- OPTIONAL: sprinkle in some cumin and lime juice to kick up the flavor

Cook time: 6 to 8 hours on LOW

Serving suggestions: use as meat for rice bowls, tacos, enchiladas, nachos, or burritos

Serves: 4 to 8 or more, depending on how it's used after cooking