Freezer Meal Boot Camp...

 Tips for Prepping Easy Crock Pot Freezer Meals:

1.    Search & print out recipes.

2.   Make a grocery shopping list of the ingredients needed.

3.   Prep meals in one setting – Take gallon zip lock bags and

write the names and directions on each one in permanent marker.

4.   Lay everything out on the counter, wash/cut/slice up all the

veggies. I also cut the fat off the chicken breasts & thighs.

5.   Start filling the bags with ingredients. I usually do one at a

time, but you can start with putting veggies in all the bags, then

the meats, then the spices & sauces.

6.   Place in freezer.

                                   

ü Date

ü Name of dish

ü What extra ingredients I'll need to serve the item

ü Directions to prepare

ü Use a Sharpie 

Beef Stroganoff

·      1 lb. stew beef, seared and just cooked through

·      1 can beef broth

·      2 cans cream of mushroom soup

·      1/4 c Worcestershire sauce

·      1 pack brown gravy mix

·      1 tbsp. pepper

·      (egg noodles and sour cream)

Directions: Mix everything except egg noodles and sour cream… and freeze.
Directions for bag: Cook mixture in crock pot on high for 8 hours. Stir in 16oz. sour cream for the last hour. Serve with 1 lb of egg noodles.

Chicken and Broccoli Alfredo

·      1 jar Alfredo sauce

·      1 can Progresso Recipe Starters

·      1 bag frozen broccoli

·      2 chicken breasts, cooked and shredded

·      1/2 c chicken broth

·      (fettuccine)

Directions: Mix everything except fettuccini and freeze.
Directions for bag: Serve with 1 lb. fettuccine

Pulled BBQ Chicken

·      1 bottle BQ Sauce

·      2 chicken breasts, cooked and shredded

·      1/4 c chicken broth

·      (buns)

Directions: Mix sauce, chicken and broth. Freeze.
Directions for bag: Heat and serve on buns.

  Vegetable Beef Stew

·      1 can whole kernel corn

·      1 can cut green beans

·      1 28 oz can diced tomatoes

·      1 small bag carrots, diced

·      1 tbsp. chicken bouillon powder

·      1 tbsp. salt

·      2 tbsp. pepper

·      2 lbs. ground beef, cooked and drained

·      1 small/medium onion

·      (1 46 oz. bottle V-8) (I used hot and spicy V8 for a little kick!))

Directions: Put everything except for v8 in a freezer bag and freeze.               

   Directions for bag: Mix with 46 oz bottle of V-8. Cook in a crock pot

   on low for 8 hours.

Hawaiian Chicken 

·      1 tbsp. butter

·      1 tbsp. brown sugar

·      1 lbs. Chicken, grilled in strips

·      1 cans Pineapple

·      1 large red onion

·      1 bottle BQ sauce

·      2 tbsp. minced garlic

·      1/4 c soy sauce

·      1 bag stir fry

·      (rice)

Directions: Mix butter and brown sugar in a skillet…melt to a sizzle and add chicken. Grill chicken until cooked through. Mix everything together with chicken except rice and freeze.

Directions for bag: heat in crock pot for 3-4 hours on high. Serve with rice.

Pot Roast

·      1 bag baby carrots

·      1 c chopped celery

·      1 c chopped onion

·      2 cans cream of mushroom soup

·      1 pack brown gravy mix

·      1 tbsp. pepper

·      1 tbsp. salt

·      1 4 lb. pot roast

·      (serve with mashed potatoes)

Directions: Put everything in bag and freeze. (I left the pot roast out because mine was already frozen.)

Directions for bag: Thaw pot roast overnight in fridge. Put pot roast in crock pot, pour mixture over, and cook on low 8-10 hours.

Broccoli/Cheese Soup

·      1 pack frozen broccoli

·      1 large onion, chopped

·      1 tbsp. flour

·      1 can evaporated milk

·      1/2 block (1/2lb.) Velveeta

1.    Directions: Steam Broccoli. Sauté onion, then mix in flour - cook for one minute. Stir in evaporated milk slowly.

2.   Chop Velveeta into chunks, and slowly incorporate into flour/milk mixture. Add broccoli. Cool and freeze.
Directions for bag: Heat in crock pot until warm (DO NOT BOIL)

Pineapple Pork

·      1.5 lbs. cubed Pork Loin or Tenderloin

·      1/2 cup apple juice

·      1/2 a red pepper, chopped

·      1/2 onion, chopped

·      2 Tablespoons brown sugar

·      1 teaspoon Italian seasoning

·      1/2 teaspoon kosher salt

·      1/2 teaspoon black pepper

·      3 Tablespoons corn starch

Mix well and put in bag… freeze.

TO COOK- Thaw in the fridge. Place in slow cooker. Add 1- 20 oz. can crushed pineapple. Cook on HIGH for 4-6 hours or LOW 7-9 hours. Serve with rice or couscous.

Lemon Chicken

·      6 boneless skinless chicken breasts

·      5 tablespoons lemon pepper seasoning

·      2 tablespoons melted butter

·      1 sliced lemon

·      1 teaspoon parsley

Add all ingredients to a gallon sized freezer bag.

TO COOK- Place in crock pot, remove the lemon rinds and cook on low for 8-10 hours.

Serve with rice, quinoa or potatoes.

Chicken Taco Soup

·      3 Skinless, Boneless chicken breasts

·      1 onion, chopped

·      1 16 oz. can chili beans

·      1 15 oz. can black beans (rinsed and drained)

·      2 cups frozen corn

·      1 8 oz. can tomato sauce

·      1 12 oz. can beer (or chicken broth)

·      2 10 oz. cans diced tomatoes with chilies, un-drained

·      1 packet taco seasoning

Optional Garnish for after cooking Shredded cheese
Sour Cream
Crushed tortilla chips 

                                                                          

Directions: Combine all ingredients into gallon zip lock bag. Freeze. Thaw and cook on low 6-8 hours or high 4-5 hours. Shred Chicken after cooking and serve with optional garnishes.

Chicken Tortilla Soup

·      1 lb. chicken (boneless, skinless breasts)

·      1 15 oz. can diced tomatoes with chilies

·      1 10 oz. can enchilada sauce

·      1 medium onion

·      1 4 oz. can chopped green chilies

·      2 cloves minced garlic

·      1 tsp cumin

·      1 tsp chili powder

·      1 tsp salt

·      1/4 tsp black pepper

·      1 bay leaf

·      2 cups frozen corn

1 TBS. chopped Cilantro and corn tortilla chips (for garnish)

Directions:

Put all ingredients in a gallon zip lock bag (except the cilantro and tortillas) and freeze. Thaw and cook on low 6-8 hours or high 4-5 hours. 

Shred chicken after cooking, serve with cilantro and crushed tortilla chips.

Ham and Pineapple with Rice

·      2.5 lbs. Ham

·      2 cans Pineapple Chunks (un-drained)

·      Rice

  Directions: Slice Ham into serving sized portions and put in gallon zip

  Lock bag. Add pineapple chunks with juice. Freeze. Thaw and cook

  in Crock pot on low 6-8 hours or high 4-5. Serve with rice.

Sloppy Tamale Pie

·      1.5 lbs. Ground beef

·      1 carrot, shredded

·      1 zucchini, shredded or finely diced

·      1 onion chopped

·      1 bell pepper finely chopped

·      2 cups frozen corn

·      1 can whole olives (sliced – buy them whole then slice them yourself)

·      1 packet taco seasoning

·      2 15 oz. cans tomato sauce

Directions: Brown ground beef, carrot, zucchini, onion and bell pepper until done. Drain and cool. Add to a gallon zip lock bag with remaining ingredients. Freeze.

Thaw and cook in crock pot on low for 5-6 hours or high 3-4 hours. Serve “sloppy joe style” over cornbread.

Enchilada Wraps

·      3 Chicken Breasts (boneless, skinless)

·      1 large (28 oz.) can Enchilada sauce

·      1 onion, chopped

·      1 can olives (chopped)

·      1 bell pepper, chopped

·      1 can black beans, drained and rinsed

·      3/4 cup shredded cheese

Corn or flour tortillas for serving

Directions: Add all ingredients into a gallon zip lock bag. Freeze. Thaw and cook in crock pot on low for 6 hours or high for 4 hours. Shred chicken in crock pot once done. Serve in tortillas.

Orange Chicken

• 2 cups carrots
• 2 cups bell pepper
• 1 lb. chicken breast
• 3 cloves garlic
• 1 tsp. salt
• 1/2 tsp. pepper
• 8 oz. orange juice concentrate

Directions: Combine all ingredients in freezer bag. Seal bag and place in freezer. Thaw overnight in fridge. Cook in crock pot on low 4-6 hours. Serve over rice.

Crock-Pot BBQ Spareribs

• 2 lbs. of pork ribs
• 1 1/2 cups ketchup
• 1 1/2 Tbsp. seasoned salt
• 1/2 cup brown sugar
• 1/2 cup white vinegar

Directions: Place pork ribs in gallon sized Ziploc freezer bag. Mix remaining ingredients together in a separate bowl and pour over ribs. Seal bag and place in freezer.

Thaw overnight in fridge. Cook on high for 3-4 hours or low for 6-7 hours.

Crock-Pot Cheesy Chicken Potato & Broccoli

• 2-4 chicken breasts
• 1 large green pepper, chopped
• 2 cups broccoli, chopped
• 1 lb. red potatoes, sliced thin
• 1 tsp. paprika
• 1 can condensed cream of chicken soup
• 1 Tbsp. Worcestershire sauce
• 1/4 cup chopped fresh parsley - (I used dried parsley)

1/4 lb. Velveeta cut into 1/2 inch cubes

Directions: Add all ingredients except for cheese in a gallon freezer bag. Seal bag and place in freezer. 

When ready to use thaw in fridge overnight. Cook 6 hours on low. Add cheese and cook on high for 5 minutes. Stir melted cheese in.

Crock-Pot Honey Garlic Chicken

• 2-4 Chicken Breasts
• 3 Garlic Cloves, smashed and chopped
• 1 Teaspoon Dried Basil
• 1/2 cup Soy Sauce
• 1/2 cup Ketchup
• 1/3cup Honey
• 2 cups carrots (or choice of veggie)

Directions: Place all ingredients in gallon size Ziploc freezer bag. Seal bag and place in freezer. Thaw overnight in fridge. Cook on high for 3-4 hours.

Crock-Pot Beef Stroganoff

• 2 pounds of cubed beef stew meat or 4 cups of cooked ground beef
• 2 cans of cream of mushroom soup
• 1 cup chopped onion
• 2 T Worcestershire sauce
• 1/2 c water
• 1 c. sour cream
• 2 tbs. minced garlic
• packet of onion soup mix
• chopped mushrooms (optional)

Egg noodles (to serve over the day you cook)

Directions: Cook meat & let it cool. Add all ingredients to a gallon size freezer bag except egg noodles. Seal and place in freezer. 

When ready to use thaw in fridge overnight. Cook on low for 4-6 hours. Serve over egg noodles.

Crock-Pot Nacho Chicken

• 2-4 chicken breast
• 1 can Rotel tomatoes
• 1 package taco seasoning

Directions: Place all ingredients in gallon size freezer bag. Seal and place in freezer. When ready to use thaw in fridge overnight. Cook on low 8-10 hours.

Spread Nacho Chicken over tortilla chips, and top with your choice of toppings including shredded cheese, green onions, black olives, lettuce, tomatoes, sour cream and salsa.

Crock-Pot Chicken Sweet Potatoes

    ·      8 boneless, skinless chicken thighs

·      1 teaspoon salt

·      1/8 teaspoon cayenne pepper

·      1 teaspoon paprika

·      1 teaspoon curry powder

·      1/2 teaspoon ground ginger

·      3 sweet potatoes, peeled and cubed

·      1 onion, chopped

·      1 cup peach preserves OR apricot preserves

·      3 tablespoons apple cider vinegar

·      1 tablespoon soy sauce

·      1/2 cup chicken broth or water

·      2 tablespoons cornstarch

Directions:

1.    Sprinkle chicken with salt, cayenne pepper, paprika, curry powder, and ginger. Add peach preserves, vinegar, and soy sauce to gallon freezer bag. Add in sweet potatoes and onion, and top with chicken. Seal bag and place in freezer. When ready to use thaw in fridge overnight. Cover and cook on low for 6-8 hours until chicken is thoroughly cooked and sweet potatoes are tender when pierced with fork.

2.   Combine chicken broth and cornstarch and mix well. Add to slow cooker. Cover and cook on high 10-15 minutes until sauce is thickened.

Crock Pot Pulled Pork

• 4-5 lbs. Pork Butt/Shoulder
• 1 tbs. ground black pepper
• 1-2 tsp. cayenne pepper
• 2 tbs. chili powder
• 2 tbs. ground cumin
• 2 tbs. brown sugar
• 1 tbs. dried oregano
• 4 tbs. paprika
• 2 tbs. salt
• 1 tbs. granulated sugar
• 1 large onion - sliced thin
• BBQ Sauce (optional) We prefer Sweet Baby Rays

Instructions

1.    Combine all ingredients except onion in bowl, rub onto pork.

2.   Place onions and pork in a gallon sized freezer bag, seal bag and place in freezer. When ready to use thaw overnight in fridge. Cover and cook on low 8-10 hours.

3.   Shred pork with 2 forks, add BBQ sauce if preferred. Cook on low additional 30-45 minutes with BBQ Sauce