Right before the twins were born my mom and I put together frozen crockpot meals & they were so wonderful to have. So this was at the top of my to-do list before baby #3 arrived. Here are the recipes I used from a variety of different websites. Enjoy!
Mediterranean
Pork Chops:
1/2 cup of olive oil
2 cup of chicken stock
4 Cloves of garlic, chopped
1 Sweet potato
2 Tbsp. Paprika
2 Tbsp. Chicken seasoning
2 Tsp. Dried oregano
2 Tsp. Dried Basil
6-8 Pork chops
Split all ingredients between 2 freezer bags
Cook on low 8 Hours
BBQ Chicken
5-6 chicken
breasts
2 cups cubed
potatoes
1 cup
chopped carrots
1 cup
chopped mushrooms
1/2 cup
diced onions
2 Tbsp flour
2 tsp minced
garlic
1 bottle BBQ
sauce
6-8 hours on
low
Spinach and
Salsa Chicken
Ingredients:
3-4 boneless skinless
chicken breast
2 cups of salsa (we
like to use the fresh kind that is more like a Pico de Gallo) Frozen bag of
spinach (I usually use 1/2 the bag, but you could use more or less)
1 to 2 tablespoons of
Mrs. Dash Garlic and Herb seasoning
Directions: Place all
items in freezer bag, you can add or wait for the spinach
Write on bag:
1. Cover and cook on
LOW for 6-8 hours or on HIGH for 3-4.
2. Shred the chicken
and mix together with the spinach.
3. Serve on
whole-wheat tortillas, over rice, or even over a salad for a healthy meal!
Crock Pot SW
Flank Steak
Ingredients:
1-1/2 lbs. flank
steak
1 onion, chopped
3 cloves garlic,
minced
16 oz. jar chunky
salsa
1/2 tsp. dried
oregano leaves
2 tsp. chili powder
1/2 tsp. salt
1/4 tsp. pepper
15 oz. can black
beans, drained and rinsed 1 red bell pepper, sliced
1 yellow bell pepper,
sliced
3 cups hot cooked
rice
Directions:
1 Trim excess
fat from steak.
Place onions
and garlic in bottom of freezer bag and top with steak.
Mix salsa,
oregano, chili powder, salt, and pepper in small bowl and pour over meat.
Top with
drained black beans.
Write on bag:
1. Cook on low for
7-9 hours until meat is tender
2. Remove meat from
slow cooker and slice into thin strips against the grain. 3. Turn heat to high
and return beef to slow cooker until ready to serve
4. Can serve over
rice
Slow Cooker Chicken with Apples &
Rosemary
▪
1
chicken breast, 2-3 chicken thighs
▪
3
apples, peeled and sliced
▪
(lime
juice for the apples)
▪
½ onion,
diced
▪
2
rosemary sprigs
▪
Salt and
pepper
Directions
Assembly
Instructions: Add all
ingredients to the pack, in the order they were listed. Remove as much air as
you can or vacuum seal the pack. Freeze up to 6 months in a refrigerator
freezer, or 12 months in a deep freezer.
Cooking
Instructions: Thaw the slow
cooker pack in the refrigerator overnight, or in a bowl of warm water for about
30 minutes. If the pack is partially thawed, cook on low for 8-10 hours. If the
pack is completely thawed, you can cook on high for 6 hours or low for 8 hours.
Side dish
suggestion: I would serve
this with some brown rice or warm bread.
Slow Cooker Italian Chicken & Potatoes
Ingredients
▪
1 lb.
chicken breasts
▪
4-6
medium potatoes, about 2 lbs, cut into chunks
▪
2 cups
baby carrots
▪
1 15 oz.
can diced tomatoes
▪
2 Tbsp
Italian seasoning
Directions
1.
Place
the chicken in the base of the slow cooker and add the potato chunks and baby
carrots around and on top of the chicken. Pour the diced tomatoes and their
juices over top of the chicken-potatoes-carrots. Sprinkle the Italian seasoning
over top. Sprinkle a little salt and pepper over the top.
2.
Set the
slow cooker on low and cook for 8 hours.
3.
Serve Slow
Cooker
Italian
Chicken & Potatoes as a “one dish dinner,” season to taste.
4.
To
prepare a freezer pack, add all ingredients to a gallon size freezer baggie and
freeze up to 3 months.
5.
To thaw:
place the freezer pack in the fridge overnight to thaw and then place partially
frozen ingredients in the slow cooker
to cook.
Cilantro Lime
Chicken
1 1/2 pounds of
chicken breast
juice from 2 limes
1 bunch fresh
cilantro, chopped
1 (16 oz) bag
frozen corn
2 minced garlic
cloves
1/2 red onion,
chopped
1 can black beans,
drained and rinsed
1 tsp cumin
salt and pepper to
taste
Place all
ingredients in a resealable gallon-sized freezer bag. Mix together and zip bag
closed.
When ready to eat,
remove from freezer and thaw in fridge for 24 hours. Cook on LOW for 8 hours
(or HIGH for 4 hours).
Serve with
tortillas and your favorite toppings (sour cream, guacamole, salsa, and
cheese).
Beer
& Beef Slow-Cooker Stew
· 2 lbs. stew beef
2 T olive oil
· 2 T butter
· 2 celery stalks chopped
· 2 large carrots chopped
·
1 lb. potatoes chopped
· 2 garlic cloves chopped
·
2 bay leaves
· 1 T parsley
· 1 cup dark beer
· 1 cup beef stock
·
1 can tomatoes with green chilis (Like Rotel)
·
2 t salt
1 t pepper
Directions:
Season beef with salt &
pepper.
Place all ingredients in large
freezer bag except beer and beef stock.
When ready, place stew mixture in
crockpot, add beer and beef stock
Cook on low for 6-8 hours.
Taco Chili
Ingredients:
· 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 chiles
· 1 package taco seasoning (I use old el paso)
Toppings:
· shredded cheese
· Fritos
· chopped green onions
Directions:
1 Place all ingredients in freezer
bag and freeze until ready.
Thaw slightly, place in crockpot
Cook on low for 4-6 hours.
Serve with shredded cheese,
chopped green onions and fritos
Martha’s Breakfast Casserole
Ingredients
o 1 (4 ounce) can chopped green chilis
o 1 large bag of shredded hashbrowns ( I use just shy
of 32 oz bag), thawed enough to stir
o 1 Tablespoon dried onion
o 1 medium container (16 ounces) cottage cheese
o 2 cups grated chedder cheese
o 2 cups cubed ham or cooked sausage (pick you
favorite, we like sausage)
o 12 eggs
Instructions
1 Preaheat oven
to 350 degrees. Combine everything but the eggs in a large bowl and pour
mixture into a greased 9x13 pan.
Beat eggs and
pour over the mixture. Bake at 350 uncovered for 1 hour or until set and
slightly brown on top. It can be refrigerated overnight before cooking in the
morning. Serves 16.
*This can also
be made ahead and frozen (raw) and brought out for guests. When frozen cook for
1 1/2 to 2 hours. 1st hour covered 2nd hour uncovered.
Ham and Broccoli Breakfast Casserole with
Extra-Sharp Cheddar
Ingredients
·
4 whole wheat English muffins, cut into bite
size pieces
·
2 cups broccoli florets
·
2 cups leftover ham, diced
·
8 oz. block extra sharp cheddar cheese,
shredded, divided
·
12 eggs
·
1 cup milk
·
1 teaspoon paprika
·
1/4 teaspoon crushed red pepper
·
Salt and pepper
Directions
1. Lightly grease a 9×13-inch glass baking dish with non-stick
cooking spray.
2. In a mixing bowl, toss together the cut English muffin pieces with
the broccoli florets, diced ham and about 3/4 cup of the shredded extra-sharp
cheddar cheese. Once tossed, pour into the baking dish.
3. In the same mixing bowl, whisk together the eggs, milk, paprika
and crushed red pepper. Add in a few dashes of salt and pepper as well.
4. Pour the egg mixture over top of the ingredients in the baking
dish. Cover with foil and refrigerate overnight.
5. In the morning, sprinkle the remaining shredded extra-sharp
cheddar cheese over top of the casserole. Bake, covered, at 375 for 45 minutes.
Then remove the foil and bake for another 15 to 20 minutes, or until the
casserole puffs up and slightly browns on top.