Crockpot/Freezer Cooking--42 Meals

It's been over a year since my last post. One of my best friends wrote me & told me I needed to start blogging again. So, with requests I've decided to share my new found obsession. Crockpot Freezer cooking. I'm goging to share my recipies & even supply you with a shopping list. Let me start by saying, I am a picky eater. I cannot stand biting into an onion. So if youre going to use my shopping list, PAY ATTENTION.

• Onion, Garlic, Rosemary, Parsley. - If you want to stand there chopping & mincing all day, go right ahead. I however use the powder. 
• Beef Broth & Chicken Broth- I often have a shopping list that has 8 cans of chicken broth. Save your money & buy the bullion cubes. Just add a cup of water to every cube used.
• Cheese- You're going to need a lot. That's inevitable. 
• When it comes to chicken, it's boneless, skinless chicken breasts unless specified otherwise.
• I usually use 3 for every meal. One for me, husband & split between the children. 

First I'll start with the basics. Label your bags. What it is, Date, & Any instructions you might need to remember. If you're cooking from frozen it's going to take longer. I always sit mine in the sink the night before & let it thaw.
Some people label all their bags, filling them up all at the same time. That is a mess to me. When I get in from shopping, I sit everything on my counter. & fill my bags one by one. It's really simple. I fill the no cook/no prep food first.

NO COOK/NO PREP 


Cheesy Ravioli Bake

Ingredients:
2 9 oz. packages of Refrigerator Ravioli
(I used the roasted portabello mushroom flavor)
1 Jar Prego Spagetti Sauce
2 cups shredded cheese

Directions:  Place the ravioli and sauce in freezer bag and freeze.  When ready to cook, thaw slightly and add to crockpot.  Top with shredded cheese and cook on low for 4-6 hours.

Honey Rosemary Chicken

IN THE BAG- 2 lbs boneless, skinless chicken breasts or thighs, cut into bite sized pieces, 1/3 c balsamic vinegar, 1/3 c honey, 1/3 c olive oil, 3 T chopped fresh rosemary, 1 t salt. Let marinate for several hours in the refrigerator before freezing.

TO COOK- Let defrost completely in the fridge. Add 1 cup of water and the contents of the bag to the crockpot. Then cook on high for 3-4 hours or low for 6-8 hours.

These recipies you add chicken, how many ever will serve you or your family.

Chicken with Honey Sauce

•         1 cup honey

•         1/2 cup soy sauce

•         1/8 cup chopped onion (that you set aside earlier)

•         1/4 cup ketchup

•         2 Tbs. vegetable oil

•         3 cloves garlic, minced

•         1/2 tsp. red pepper flakes *if you don’t like heat, don’t add these

 Sesame Chicken 

•         1 cup soy sauce

•         2/3 cup brown sugar

•         1/2 tsp. garlic powder

•         1/2 tsp. ground ginger

•         2 Tbsp. ketchup

•         2 Tbsp. sesame seeds (you can toast if you want.. I am lazy so I don’t

LEMON & GARLIC "DUMP" CHICKEN

2 Cloves Garlic -- chopped

4 Tablespoons Olive Oil

2 Tablespoons Chopped Parsley

3 Tablespoons Lemon Juice

1/8 Teaspoon Pepper

1 1/2 Pounds Chicken Piece

CHILI MAPLE GLAZED CHICKEN

2 Tablespoons Water

1 Teaspoon Salt

1.5 Tablespoons Maple Syrup

1 Tablespoon Chili Powder

HONEY GLAZED "DUMP" CHICKEN

1/4 cup Butter -- Melted

1/8 cup Soy Sauce

1/2 cup Honey

4 boned and skinned chicken breast halves

BBQ JELLY CHICKEN

3/4 cup Ketchup

3/4 cup Blackberry Jelly (Strawberry, peach, and apricot also work well)

1/4 cup White Vinegar

1 Teaspoons Worcestershire sauce

2 Teaspoons Chili Powder

1/8 Teaspoon Salt

CHILI MAPLE GLAZED CHICKEN

2 Tablespoons Water

1 Teaspoon Salt

1.5 Tablespoons Maple Syrup

1 Tablespoon Chili Powder

GARLIC DIJON CHICKEN

2 Cloves Minced Garlic

4 Tablespoons Dijon Mustard

2 Tablespoons Lime Juice

HONEY GINGER CHICKEN

4 Tablespoons Chopped Onion

1.5 Tablespoons Honey

1 Tablespoon Soy Sauce

1 Tablespoon Minced Ginger

HONEY GLAZED CHICKEN

1/4 cup Butter, Melted

1/8 cup Soy Sauce

1/2 cup Honey

HONEY SESAME CHICKEN

1/2 cup Beer

3 Tablespoons Sesame Seeds

3 Tablespoons Honey

2 Tablespoons Dijon Mustard

1/2 Teaspoon Pepper

2 Cloves Crushed Garlic

LEMON & GARLIC CHICKEN

2 Cloves Chopped Garlic

4 Tablespoons Olive Oil

2 Tablespoons Chopped Parsley

3 Tablespoons Lemon Juice

1/8 Teaspoons Pepper

LEMON MARINADE CHICKEN

2/3 cup Lemon Juice

1/4 cup Cider Vinegar

1/4 cup Vegetable Oil

2 Tablespoons Minced Onion

PEPPER LIME CHICKEN

1/2 Teaspoon Lime Peel

2 Cloves Minced Garlic

1/4 cup Lime Juice

1 Teaspoon Pepper

1 Tablespoon Vegetable Oil

1 Teaspoon Basil

1/4 Teaspoon Salt

Sweet & Sour Chicken

1/4 cup + 2 Tablespoons Honey

1/4 cup + 2 Tablespoons Sherry Vinegar

1/8 cup Soy Sauce

2 Teaspoons Minced Ginger

4 Cloves Crushed Garlic

SWEET & SPICY CHICKEN

1 Package Taco Seasoning

8 oz Jelly

12 oz Salsa

STICKY CHICKY

2 Tablespoons Oil

1 Tablespoon Soy Sauce

3 Tablespoons Smooth Peanut Butter

3 Tablespoons Ketchup

TERIYAKI CHICKEN

1 Clove Garlic, Crushed

1/3 cup Soy Sauce

2 Tablespoons Rice Wine (Or Sherry)

1.5 Tablespoons Cider Vinegar

Crock Pot Cheesy Chicken and Rice

4 boneless skinless chicken breasts 

1 -8 ounce box Zatarain's Yellow Rice Mix, cooked according to directions 

1 cup cheddar cheese 

1 - can cream of chicken soup 

1 - can whole kernel corn, drained

Creamy Chicken

3 chicken breast

1 can cream of chicken soup

½ can water

Salt and pepper 

Thai Chicken Wings with Peanut Sauce

 

Ingredients:

2 lbs. chicken drumsticks or wings

1/2 cup bottled salsa

1/4 cup Peanut Butter

3 T lime juice

3 T soy sauce

3 T water

2 T freshed chopped ginger

1/4 cup sugar

2 cloves garlic chopped

 

CHICKEN TACO SOUP

1 onion, chopped

1 (16 ounce) can chili beans

1 (15 ounce) can black beans

1 (15 ounce) can whole kernel corn, drained

1 (8 ounce) can tomato sauce

1 (12 fluid ounce) can or bottle beer (or broth)

2 (10 ounce) cans diced tomatoes with green chilies, undrained

1 (1.25 ounce) package taco seasoning

3 whole skinless, boneless chicken breasts

shredded Cheddar cheese (optional garnish after cooking)

sour cream (optional garnish after cooking)

Lemon garlic Chicken

1/2 tsp. salt

 1/4 tsp. ground black pepper

 2 pounds skinless, boneless chicken breast halves

 2 T. butter

 1/4 c. water

 3 T. fresh lemon juice

 2 cloves garlic, minced

 1 tsp. chicken bouillon granules

 1 tsp. chopped fresh parsley (I didn't have fresh parsley, so I just used dried and  it worked   perfectly)

 1 package cream cheese (you can use 1/3 less fat or fat free)

Brown Sugar Chicken - 

--1 cup brown sugar 

--1/4 cup Sprite

--2/3 cup vinegar 

--3 cloves smashed and chopped garlic

--2 T soy sauce 

--1 tsp ground black pepper

CROCK POT RED BEANS AND RICE

1 pound red beans

7 cups water

2 Tablespoons of minced garlic 

2 cans chicken broth

1-1/2 pounds sausage 

2 Tablespoons Creole Seasoning (I use Tony's)

Beef Tips 

2 lbs of stew meat (or buy a roast and ask butcher to cut into stew meat for you)

1 can cream of mushroom soup

1 pack of dry onion soup mix

1 can of sprite (8-10 ounces) 

Chicken Soft Tacos

- 5 frozen chicken breasts

- 1 can enchilada sauce

- 1 package taco seasoning

- 35-40 tortillas

- Shredded mexican cheese

Put first 3 ingredients in crock pot.  Cook 5-6 hours on low, or until chicken is done.  Shred chicken, return to crock pot for another hour.  Fill tortillas with chicken and cheese.  Roll up, wrap in foil, freeze batches of tacos in gallon sized zip lock bags

Colorado Beef Burritos

Ingredients:

2 lb. stew beef

2 12 oz. cans enchilada sauce

1 cup chopped onion

1 cup beef stock

6 flour tortillas

2 cups shredded cheese 

Directions:  Label bag and add the stew beef, 1 can enchilada sauce, onions and beef stock.  Freeze until ready to cook.  Thaw slightly and place in slow cooker.  Cook on low for 6-8 hours until beef is tender.  Remove beef and shred.  Divide beef between the flour tortillas, place in greased baking dish, top with other can of enchilada sauce and cheese and bake for 20-30 minutes until cheese is melted and bubbly.  Serve with salsa, guacamole, shredded lettuce and tomatoes

BEEF - With pretty much all beef recipes you have to do a little cooking.

Wendy’s Chili

2 pounds ground beef – brown and drain

1 Tablespoon minced garlic

1 can ranch style beans

1 can kidney beans

1 can rotel

1 can stewed tomatoes

2 cans tomato sauce 

1 pack McCormick mild chili seasoning

Taco Chili

1 lb. cooked ground beef

1 medium onion chopped

1 can corn drained

1 can black beans drained

1 can navy beans drained

1 8 oz can tomato sauce

2 14 oz. cans diced tomatoes

1 small can diced green chilies

1 package taco seasoning 

Black bean taco soup

1 lb ground beef (or ground turkey tastes so good in this recipe too!)

1 medium onion, chopped

1 package mild taco seasoning mix

1 16 oz can corn (undrained)

1 16 oz can black beans, drained and rinsed (you could use kidney beans or pinto beans)

1 14 oz can stewed tomatoes

1 14 oz can diced tomatoes

1 8 oz can tomato sauce

1 4 oz can diced green chilis

tortilla chips

Other taco toppings you like (cheese, sour cream, avocado, etc)

 Slow cooker Lasagna

1 lb. lean ground beef (could be substituted for italian sausage)

 1 jar spaghetti sauce

 1 c. water

 1 pkg. Kraft Italian Cheese (approx. 2 cups)

 1/4 c. grated parmesan cheese

 1 egg

 2 tbsp. parsley

 6 lasagna noodles, uncooked

Crockpot Cheesy Chicken Spaghetti 

16 oz. dry spaghetti, cook and drain 

1 lb. Velveeta Cheese 

2 cups cooked, chopped chicken (I use white meat from a rotisserie chicken)

1 can cream of mushroom soup

1 can cream of chicken soup

1 can of petite diced tomatoes (optional) 

1/2 cup water

salt & pepper to taste

Stroganoff

1 lb stew beef, seared and just cooked through

1 can beef broth

2 cans cream of mushroom soup

1/4c worcestershire sauce

1 pack brown gravy mix

1 tbsp pepper

(egg noodles and sour cream)

Serve with Egg Noodles

These recipes require cooking & shredding Chicken before you prepare, then freeze.

Creamy Mexican Chicken Pasta

1 jars alfredo sauce

1 jar salsa

1 pack taco seasoning

2 chicken breasts, cooked and shredded

(rotini pasta and cheddar cheese)

Directions: Mix everything together and freeze.

Directions for bag: Mix contents with 1lb rotini pasta…pour in a greased 9x13 casserole dish. Top with cheddar cheese. Bake at 350 degrees for 30 minutes.

crushed tortilla chips (optional garnish after cooking)

Combine all ingredients into a Ziploc bag. Freeze. Thaw and cook on low for 6-8 hours. Shred chicken in crock pot once cooking is done. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired. Served approx. 5-6 people.

Pulled BBQ Chicken

1 bottle bbq sauce

2 chicken breasts, cooked and shredded

1/4c chicken broth

(buns)

Directions: Mix sauce, chicken and broth. Freeze.

COOK-FREEZE-BAKE-

Don't freeze these in glass, buy the aluminum trays & cover with tin foil to freeze.

Simple Macaroni and Beef with Cheese

2 cans stewed tomatoes (not drained)

 1.5 pounds lean ground beef—brown and drain 

 1 box  elbow macaroni noodles – boil and drain

 1 cup grated cheddar cheese 

1 cup grated mozzarella cheeses

Brown and drain meat, add tomatoes.  Boil pasta and drain then add to the meat and tomato mixture.  Spray 9x13 baking dish and pour in mixture.  Top with cheese and freeze.

 bake 375 degrees 30-45 minutes until bubbly

Honey Garlic Pork Chops 

4 boneless pork chops 

¼ cup honey 

3 teaspoons soy sauce

3 Tablespoons of minced garlic 

Mix honey, soy sauce and garlic and pour over pork chops.  freeze.  Bake at 350 degrees for 30 minutes  (you could do the same with chicken breast you just may have to cook the chicken a little longer) 

Mexican Dorito Casserole 

2 c. shredded cooked chicken

1 c. shredded cheese (or more if you are a cheese hound)

1 can cream of chicken soup

1/2 cup milk

1/2 cup sour cream

1 can Ro-tel tomatoes (canned tomatoes with jalepenos-mild)

1/2 packet taco seasoning (or more- to taste)

Bag of doritos

Mix all & freeze in baking dish. Thaw & cover with doritos, bake at 350

John Wayne Casserole

Adapted from Mississippi Magazine

2 pounds ground beef, cooked and drained

1 packet taco seasoning

4 ounces sour cream

4 ounces mayonnaise

8 ounces shredded Cheddar cheese

2 cups biscuit mix

1. Heat oven to 325. Brown ground beef and add taco seasoning and water (as directed on taco seasoning pack) set aside

2. In a separate bowl, combine sour cream, mayonnaise, 4 ounces of cheddar cheese, set aside.

3. Stir biscuit mix and water (directions on box) to form soft dough. Pat dough on the bottom and one-half-inch up the sides of a 9 x 13 in. greased casserole dish.

5. On top of biscuit mix, evenly distribute ingredients in the following order: ground beef, sour cream mixture and top with remaining shredded cheese. (probably add more cheese to the top)

6.Freeze.

7. Bake for 30-40 minutes or until edges of dough are lightly browned.  

I am going to post a shopping list tomorrow if someone plans to make all of these.