Saturday, August 11, 2012

Crockpot Freezer Cooking 5

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Hey guys!  Here is my latest set of crock pot to freezer recipes.  I hope you enjoy.  I do appreciate all your comments.  Just so you know, I do make these for my family and I do what works for us, so I apologize in advance if these don't suite your family's needs.  I simply post these to share what we are doing at home.

A few tips:
  • Each bag is one meal that serves a family of 4 typically.  Some meals are a little bigger and leave leftovers.
  • I do not defrost my bags overnight.  You can if you want, but I haven't had any issues just putting the frozen chunk in.  However, some people say that doing that may cause a foodborne illness.  We have never gotten sick from this.  I also find that by putting it in frozen there is less chance of things overcooking/burning.
  • I run the bag under hot water for about 30 seconds to loosen the contents from the bag before dumping the contents in the crockpot.
  • This particular meal plan cost me about $120 for the ten meals.  That's $12 a meal--can't beat that!
  • At this time, I am not offering printable recipes/grocery lists.  But you can copy and paste into a word document.
  • Feel free to share my ideas, but please link back to this post!
  • I also recommend getting Mama and Baby Love's e-cookbook.  It has 20 great recipes and includes printable labels for your bags!  Love her stuff!!  Click here to get it.



Here's what's on the menu this week!

Mediterranean Pork Chops

1/4 cup olive oil
2 cups chick broth
4 cloves of garlic
2 tbsp paprika
2 tbsp poultry seasoning
2 tsp dried oregano
2 tsp dried basil
6-8 thick cut pork chops

Directions:  Split all ingredients into two bags.  Cook on low for 8 hours.  Serve with salad and rice or noodles.

Beef Pot Roast

2  2lb boneless chuck roasts
salt, pepper, and garlic powder to taste
1/3 cup olive oil
1 large onion diced
4 bay leaves
4 beef bouillon cubes crushed
4 garlic cloves
2 cans of cream of mushroom
1/2 cup Chardonnay

Directions:  Sear the roasts on all sides.  Split ingredients into two bags.  Cook on low 8 hours.  Serve with potatos and salad.  You can add other veggies if desired.  Warning: new potatoes are the only ones that freeze acceptably.

Chipotle Lime Chicken

2 cups diced onion
2 cups chopped celery
2 cups chopped carrots
8 skinless chicken thighs
salt and pepper to taste
2 cans tomato sauce
1/2 cup lime juice
2 tbsp miced chipotle chiles in adobo sauce
4 garlic cloves
1/2 cup cilantro
2 sliced avacodos

Directions:  Split all ingredients into two bags except avacado.  Cook on low 8 hours.  Serve with avacodo on top.  Serve on top of rice or noodles.

BBQ Pork Sandwiches

2 cans of beef broth
3 lbs of boneless pork ribs
1 large bottle BBQ sauce

Directions:  Slipt all ingredients into two bags except BBQ sauce.  Cook on low 8 hours.  Pre-heat oven to 350 degress.  Shred pork and put in cooking pan and mix in BBQ sauce.  Cook for 30 minutes or until warmed.  Serve on buns.  *You can use bone-in pork ribs, the meat falls right off and they are a bit cheaper.

Chicken Taco Soup

2 onions diced
2 cans of chili beans
2 cans of black beans
2 cans corn, drained
2 cans tomato sauce
2 cans chicken broth
4 cans of Rotel undrained
2 taco seasoning packets
6 chicken breasts
cheddar cheese
sour cream
tortilla chips

Directions:  Split all ingredients except cheese, sour cream, and chips into two bags.  Cook on low 8 hours.  Top with cheese, sour cream and chips.  This makes a lot of soup!



And here is the grocery list:

Meats:
6-8 thick cut boneless pork chops
4 pound boneless chuck roast
8 lbs skinless chicken thighs
3 lbs boneless pork ribs
6 chicken breasts

Condiments:
½ cup Chardonnay
large bottle bbq sauce
Canned:
2 cups chicken broth
2 cans cream of mushroom
3 cans (15 oz) tomato sauce
1 can chipotle chiles in adobo sauce
2 cans (14oz) beef broth
2 cans chili beans
2 cans black beans
2 cans corn
4 cans Rotel
Packaged
Tortilla chips
Sandwich rolls
Produce:
12 cloves of garlic
2 avacados
½ cup cilantro
4 large onion
2 cups celery
2 cups carrots
½ cup lime juice
Spices:
¼ cup olive oil
1/3 cup vegetable oil
paprika
garlic powder
poultry seasoning
oregano
basil
4 bay leaves
5-6 beef bouillon cubes
2 packets taco seasoning
Dairy:
Cheese
Sour Cream







26 comments:

  1. Do you cook the food prior to freezing?

    ReplyDelete
    Replies
    1. No, the only thing I "cook" before would be ground beef. I do like to sear my roasts first. But otherwise, it's all raw.

      Delete
  2. Hi Aimee - just wanted to say how much I appreciate you following Carole's Chatter. Cheers.

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  3. Just finished my prep for all of these and put everything in the freezer! Thank you for sharing!

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  4. Hi Aimee - please do link up your favourite crock pot post or 2 to Food on Friday: Slow cooker. Have a great week.

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  5. I am new to freezer meals. If I divide into 2 bags does that - 2 meals

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  6. Hi, I'm late to the post, but I was wondering for the Chipotle Lime Chicken, it lists 1/2 cup of cilantro. Is that fresh cilantro or dried cilantro? Thanks!! - Michelle

    ReplyDelete
    Replies
    1. Probably fresh, dried would be very potent at a half cup. Good Luck!

      Delete
    2. I was thinking the same, which is why I wanted to be sure. Although divided in half, that would be 1/4 cup per recipe. I had dried cilantro so just eyeballed it. - Michelle

      Delete
  7. I am starting a new job and would love to pin this page to my pinterest boards for slow cooking ideas. Please add the option! Thanks, Brittany

    ReplyDelete
    Replies
    1. You don't need an option on a page to pin something! Either go to Pinterest and click "Add +" from the bar at the top (you'll need to copy/paste the URL for the page) or add the Pinterest extension to your browser so you can pin from any page as you're browsing.

      Delete
  8. One other question, what are sandwich rolls? Do you mean buns or are these some sort of wrap? Thank you, Brittany

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  9. LOVE your posts!!! Thanks so much for these amazingly helpful recipes. Is there anyway you could a print button though that would make it easier to print just the recipes and shopping list? Thanks again for doing all the hard work for us!!!

    ReplyDelete
  10. A flavorful pot roast with wine and mushrooms. Scroll down to see more pot roast recipes.
    INGREDIENTS:
    3 1/2 to 4 lb pot roast (lean chuck, bottom round, etc.)
    1/2 cup flour, seasoned with salt and pepper
    1/2 large red onion, chopped
    1 package Melissa's dried exotic mushrooms (shiitake, porcini, woodear, etc)
    8 ounces fresh button mushrooms
    3/4 cup good dry red wine
    1 bay leaf
    salt and pepper to taste
    PREPARATION:
    In a small bowl or cup, cover the dried mushrooms with very hot water. Meanwhile, dredge the roast in the seasoned flour. In a large skillet, heat the olive oil over medium heat; add onions and dredged roast; cook until the roast is nicely browned on both sides. Transfer meat and onions to the slow cooker/Crock Pot. Add red wine to the skillet and stir to loosen browned bits; pour over roast. Add mushrooms with soaking liquid and the remaining ingredients. Cover and cook on low for 8 to 10 hours. Thicken the juices (reduce on the stove top if very watery) with a mixture of water and cornstarch or flour. I served this with roasted eggplant and mashed potatoes.
    You could use all fresh button mushrooms or a different mixture of dried. Dried mushrooms with the soaking liquid add quite a bit of flavor.

    Elizabeth Banks.

    ReplyDelete
  11. O my god this is amazing!! Ive never been a fan of cooking and tend to go in 'spurts' of making good meals but this is great because you can make all the meals at once and have tons of left overs. THANK YOU SOOO MUCH for sharing

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  12. Thank you so much for the great recipes! It looks like you are getting some big Pinterest hits. I'm not sure how you built your website but many providers allow you to add advertisements to generate some revenue. Might be somthing to look into so you can get paid back for some of your great recipes and tips!

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  13. This is amazing! I made 4 of your meals for friends that had their first baby. I'm ready to make some for myself!

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  14. Do you sear the roast before you freeze it?

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  15. Love that you included a grocery list. This made my life way easier!!!!

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  16. Do you mean 8 boneless thighs right, not 8 lbs?:)

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  17. So when she says split in 2 bags, she mean put in a zip lock bag in the pot?

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  18. We've long been inspired by urban art and have finally created a collection that pays homage to this secret addiction of ours!

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  19. Thanks so much for taking the time to post this! I'm going to shop for the ingredients tomorrow and give these a try!

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  20. Do i have to put it in 2 seperate bags or can it all go in 1 bag?

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So glad you stopped by! I'd love to hear your thoughts!

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