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Ingredients:
Medium – Large bag of carrots (to add in while cooking)
Yellow or Red Onion into Large Chunks
3 large cans pineapple (undrained)
4 Garlic Cloves
6 Chicken Breasts
1 Red Pepper cut into chunks
1 Green Pepper cut into chunks
1 yellow pepper cut into chunks
1 cup teriyaki sauce
Split between 3 bags, seal, mix, lay flat, freeze
Directions for Bags:
Add add’l 1/4 cup sauce to crock pot. Cook low 6-7 hours. Add carrots with 3 hours left. Serve over hot rice.
*Beef Stew
Ingredients:
4lb cubed stewing beef
4 cups carrots
4-6 cups baby red potatoes (cut in half)
2 onions (chopped)
2 cups celery (chopped)
Salt and pepper to taste
1 15 oz can tomato sauce (1/2 in each bag)
2 Tbs brown sugar
Split between 2 bags, seal, mix, lay flat, freeze
Directions for Bags:
Add 1 cup water. Cook on low 4-6 hours. Eat as a soup, or serve over hot noodles or rice.
Savory Chicken
Ingredients:
4-6 chicken breasts
2 cans stewed tomatoes
4 Tbs white wine (I just use extra broth)
1 large onion
4 garlic cloves, minced
1 cup chicken broth
Salt and pepper to taste
2 bay leafs
4 cups broccoli (added while cooking)
Split between 2 bags, seal, mix, lay flat, freeze
Directions for Bags:
Cook on low 6-7 hours. Add broccoli during last 30 minutes, remove bay leaves before serving
*Sweet & Tangy Meatballs
Ingredients:
Appx 45 meatballs (I use turkey instead of beef)
16 oz grape jelly
20 oz bbq sauce
1 red pepper cut into chunks
Split between 3 bags, seal, mix, lay flat, freeze
Directions for Bags:
Cook on low 2-4 hours. Serve over hot rice with a side of veggies.
Slow Cooked Beef Fajitas
Ingredients:
2 lb beef round steak cut into strips (across the grain)
2 8 oz cans diced tomatoes w/ chiles
1 large onion or 2 small
1 green pepper, cut into strips
1 red pepper, cut into strips
2 tsp cilantro
2 cloves garlic, minced
2 tsp chili powder
2 tsp cumin
salt and pepper to taste
1 jalapeno chopped (optional, obviously not a good toddler choice)
Split between 2 bags, seal, mix, lay flat, freeze
Directions for Bags:
Cook on low 5-6 hours. Scoop with slotted spoon onto corn (or flour) tortillas. Garnish with sour cream, avocado, shredded cheese, pico de galo, etc
Cilantro Lime Chicken with Black Beans and Corn
Ingredients:
6 chicken breasts
3 Tbs olive oil
2 limes, juiced
2 cups cilantro
1 large bag of frozen corn (or two smaller bags)
4 minced garlic cloves
1 finely chopped red onion
2 cans of black beans, rinsed
2 tsp cumin or chipotle powder
salt/pepper to taste
Split between 2 bags, shake it up, seal, label and put in the freezer. Instructions for Container: cook on low 8 hours or high 4 hours, serve with hot tortillas or tostitos. Dress with sour cream, guacamole, and/or cheese
Divine Chicken
6 chicken breasts
4 cups baby carrots
4 cups fresh broccoli (chopped)
2 onions
salt/pepper to taste
2 cartons of cream of chicken soup (add 1 each at cook time)
2 cup milk (add 1 each at cook time)
Split everything into two containers. shake it up, seal, label and put in the freezer. Instructions for Container: Add 1 cream of chicken soup and 1 cup of milk, cook on low 8 hours or high 4 hours
Taco Soup
Ingredients:
2lb ground beef or turkey (browned) taco seasoning or cumin, chili powder, s/p, garlic
2 cans organic crushed tomatoes w/ chiles
1 16oz package frozen corn
2 cans organic black beans
2 cans organic kidney beans
1 large onion (chopped)
Split between 2 bags, seal, mix, lay flat, freeze
Directions for Bags:
Add 1 cup water. Cook on low 4-6 hours. Serve with corn tortilla chips, sour cream, avocado, and shredded cheese
Baked Green Chile Enchiladas
Ingredients:
Filling:
3 cups cooked, chopped chicken
2 (4 oz.) cans of green chiles
1 package cream cheese (cubed)
1 can black beans, rinsed and drained
Sauce:
2 tablespoons butter
1/2 onion (chopped)
2 TBS flour
1/3 cup chicken broth
Salt & pepper to taste
8 oz green chile or tomatillo salsa
1/2 cup sour cream
Topping:
shredded cheese
12-14 corn tortillas
Directions for Cooking:
Preheat oven to 400 1) mix filling together set aside 2) sauté onion in butter, add milk & broth and stir in flour ‘til thickening and smooth, bring to boil, add in s/p, salsa & sour cream 3)spray pan, layer sauce on bottom, fill each tortilla with filling and place seam side down, top with sauce & cheese. 4) Bake 25-30 minutes . Once cooled can be froze 1 month – thaw and reheat 1⁄4 cup milk
Chicken Tortilla Soup
Ingredients:
1 pound chicken
1 15 oz. can whole peeled tomatoes, mashed
1 10 oz. can enchilada sauce
1 medium onion chopped
1 4 oz. can chopped green chile peppers
2 minced garlic cloves
1 tsp. cumin
1 tsp. chili powder
1 tsp. salt
1/4 tsp. black pepper
1 bay leaf
1 10 oz. package frozen corn
1 Tbsp. chopped cilantro
Combine all ingredients into two Ziploc bags. Freeze.
Thaw and put into crockpot.
ADD 2 cups water and 1 14 oz. can chicken broth. cover, and cook on low for 6-8 hours. Shred chick when done if preferred.
*5 Bean Turkey Chili
Ingredients:
2lbs ground turkey
3 cans of Chili Beans
3 cans of; Black Bean, Kidney Beans, White Beans, and Pinto Beans
3 cans of petite diced tomatoes
1 red and green pepper finely diced
1 small onion finely diced
3 Tbsp. Chili powder (one for each bag)
1 Packet of Chili seasoning
1 tsp. salt & pepper (more to taste)
Brown the meat and add the packet of chili seasoning and 3/4 C. water. Saute the onions until clear and add to the meat. Divide that between three gallon size Ziploc bags. Also divide the peppers between the three bags. add one can of each bean and the tomatoes to each bag and 1 Tbsp. of the chili powder to each. Mix and freeze laying flat.
Thaw and cook in crockpot on low 6-8 hours or high for 4 hours.
**I also made a big batch of spaghetti and rigatoni and froze them in 9x9 in. tin pans and covered them with tin foil. Those are best eaten within 2 months.
