I enjoy cooking with my crock pot, do you?? I enjoy having meals ready for me in the freezer, do you?? Both of those led me to this post. I hope you find it helpful. Let me know IF you like this, I would be happy to do it again IF I know a lot of you have enjoyed it!!
I hope this is helpful to you in the busy weeks ahead! These recipes took me about 1 1/2 hours to put together. Not too shabby…….
SO. The layout of this post will be different from my others. I will start with pictures of each recipe, with the name of the recipe UNDER the picture. Then we will have the recipes all grouped together, for your copying and pasting pleasure IF you want too……I just am not sure how to set up a “print friendly” button or tab or link yet, sorry. THEN we will have the order that I did my prep, though you can ignore that if you wish. THEN you will see a grocery list. You may have 90% of the stuff already in your home as most of them are staples, YES!! But I thought a grocery list would be a bit helpful as well, maybe.
Just a few more notes:
- I have included 1 Dessert, 1 Hot Fruit Salad (a yummy side dish) and 1 Appetizer. I ATTEMPTED a Vegetable Side Dish, but if failed the freezer test…..miserably.
- As you see it is mostly chicken recipes, including no pre-cooking of meat ~ making it nice and easy. There is one pork recipe, though there was supposed to be two. The other one failed the freezer test…..miserably. The pork recipe might be good with chicken though……don’t quote me however! 😉
- Be sure to thaw the frozen meals COMPLETELY before cooking. I recommend taking it out of the freezer and popping it in your fridge the morning BEFORE you plan on cooking it.
- Freezer safe bags work the best, they do not leak as quick and protect from freezer burn.
- Some of the recipes have ingredients that need to be added JUST before cooking and NOT to be frozen. I will have those items highlighted in the recipe and they are NOT included on the grociery list. PLEASE make note of that!!!
- I cooked these recipes in my 4 1/2 – 5 qt. crock pot, not sure on the size exactly.
- The Crisp, Fruit Salad and Fondue serve a lot!!! The rest served my family of 2 adults and 4 kids ~ with some leftovers at times.
Here we go!!!!
Hot Fruit Salad
21 oz. apple pie filling
21 oz. cherry pie filling
20 oz. can of pineapple tidbits, drained (I used 2 cans of fruit cocktail, drained)
16 oz. can sliced peaches, drained
8 1/2 oz. can of apricots (I skipped, didn’t have, though it is real good in it)
11 oz. can mandarin oranges, drained
1/4 c. sugar (more or less to taste)
1 tsp. cinnamon
Combine all your ingredients in a large Ziplock bag (or two bags, for two!! separate dinners! As this batch yields more than WE can eat at one meal!! It is good to pack in kids lunches though……) Freeze. Thaw completely when ready to cook. Cook in crock pot on low for 4 hours, or till hot. Serve and Enjoy!
Recipe from Becky.
Very Berry Cherry Crisp
6 c. TOTAL of any berry (I used 3 c. blueberries, 2 c. strawberries and 1 c. cranberries)
21 oz. can cherry pie filling
1/3 c. sugar
1/4 c. water
1 TB. quick cook Tapioca (I used a heaping TB. of instant Tapioca Pudding powder this time, did not thicken it as much…but worked OK)
1/2 tsp. cinnamon
3/4 c. oats
1/2 c. flour
1/2 c. brown sugar
pinch of salt
1/4 c. butter
Combine the berries, pie filling, 1/3 c. sugar, 1/4 c. water and Tapioca in a large Ziplock bag. In a bowl, combine the cinnamon, oats, flour, brown sugar and pinch of salt ~ cut in the butter and put in a smaller Ziplock bag. Freeze. Thaw before cooking. Pour the fruit mixture in the bottom of your crock pot and top with crumbly yumminess. Cook in low for 3 1/2 – 4 hours. Serve with ice cream and ENJOY!
Cheesy Pizza Fondue
1 jar spaghetti sauce (about 24 oz.)
2 c. shredded mozzarella cheese
1/4 c. shredded parmesan cheese
2 tsp. oregano
1 tsp. dried onion
1/4 tsp. garlic powder
Mix everything together in a large Ziplock bag. Freeze. Thaw completely before cooking. Pour into crock pot and cook on low for 4-6 hours, stir once or twice. Serve with bread sticks, bread cubes or pizza! Enjoy!! (The leftovers make for a great pizza sauce to use on your homemade pizza!)
Recipe from the Tried and True Cookbook, page 59.
Chicken Tortilla Soup
1 lb. chicken breasts
15 oz. can diced tomatoes
10 oz. enchilada sauce
1 med. onion, chopped
4 oz. can of diced green chilies
2 garlic cloves, minced
4 chicken bouillon cubes
1 tsp. cumin
1 tsp. chili powder
1 tsp. salt
1/4 tsp. black pepper
1-2 bay leaves (be sure to remove BEFORE serving)
10 oz. frozen corn
1 can black beans, rinsed and drain
4 c. water (to be added just before cooking)
cilantro, for topping
sour cream, for topping
shredded cheddar cheese, for topping
crushed tortilla chips, for topping
Combine all but the water and topping ingredients in a large Ziplock bag. Freeze. Thaw. Pour contents in a crock pot and add the water. Cook on low for about 6-8 hours. Take chicken out and shred, place chicken back into crock pot. Stir. Keep on low till ready to serve. Serve. Top with toppings of choice. ENJOY!
Recipe from Stacie, with a few changes.
Lime Chicken Tacos
1 1/2 lb. boneless skinless chicken breasts
3 TB. lime juice
1 TB. chili powder
1 c. salsa
1 c. frozen corn
handful of chopped cilantro, opt.
Combine all in a large Ziplock bag. Freeze. Thaw. Pour in crock pot and cook on low for 5 hours, shred chicken. Heat on low till ready to serve. Serve on tortillas with all your families favorite taco toppings. ENJOY!
2 lb. boneless skinless chicken breasts
1 c. orange juice
1/3 c. chili sauce
2 TB. soy sauce
1 TB. molasses
1 tsp. dry mustard
1 tsp. garlic salt
1 green pepper, chopped
1 small onion, chopped
11 oz. can of mandarin oranges, drained (to be added when cooking) ((I will skip next time, my family was not keen on the oranges, so this is an opt. ingredient.))
Combine all in a large Ziplock bag, except the oranges. Freeze. Thaw. Pour in crock pot and cook on low 6-8 hours. Serve over rice and enjoy!
Recipe adapted from “Fix It and Forget IT” Slow Cooker Cooking.
BBQ Chicken Dinner
1 1/2 – 2 lb. boneless skinless chicken breasts
1 green pepper, chopped
1 small onion, chopped
3-4 carrots, peeled and chopped
2 TB. Worcestershire sauce
2 TB. brown sugar
1 1/2 c. ketchup
1 1/2 c. water
1/2 tsp. pepper
1/2 tsp. salt
Combine all ingredients in a large Ziplock bag, freeze. Thaw when you are ready to cook. Pour into crock pot and cook on low for 7-8 hours. Serve over noodles. Enjoy!
Ranch Pork Chops
4 thick cut pork chops
1 can cream of chicken soup
1 pkg. dry ranch dressing mix
4 garlic cloves, minced
1/2 c. white wine (or you may use water or chicken broth)
1/2 tsp. pepper
Combine all in a large Ziplock bag. Freeze. Thaw when ready to cook. Pour into crock pot and cook on low for 6 (if thin) – 8 (if thicker) hours. Serve over potatoes, makes a yummy gravy. Enjoy!
Wow! That looks like a lot, but really it IS easy and relatively quick considering how many meals you will be enjoying!!! The game plan….
- I did all my recipe organizing one day, making sure I had a good list as to what I needed to buy and what I had in the pantry/fridge/freezer.
- Shop. Be sure to set aside the ingredients you bought special for your “prep” day ~ so they do not got used. I will note this for next time, as I had a last-minute scramble cause I had used an ingredient I needed for another dinner..…
- I work better in the morning. So I knew I would do my meal making then. IF you like to be organized, then take some time to pull out the pantry ingredients the night before, it will shave off some time the next day.
- Label your bags. With the name of recipe, any additional ingredients needed. (ex. *add 4 c. water when ready to cook*.) ALSO be sure to add how long it needs to cook, so you do not need to search down the recipe ev.ery.time. (This can be done the day before too.)
- START with the fruit/dessert/appetizer. They require no chopping, no raw meat and are just really easy.
- Seal bags well and freeze.
- Clean up.
- Get out your veggies. Chop, add the appropriate amounts to the appropriate bags.
- Get out the “sauce” ingredients. Add the appropriate ingredients to the appropriate bags.
- Get out the meat. Add the appropriate amounts to the appropriate bags.
- Seal well.
- Clean up.
- Enjoy some easy dinners in the nights/weeks ahead!!
Large Ziplock Freezer Safe Bags
- 4 thick cut pork chops
- about 6 1/2 lb. boneless skinless chicken breasts ($1.69 per lb. at Aldi this week….FYI!)
- 1/4 c. butter
- 2 c. mozzarella cheese
- 1/4 c. fresh grated parmesan cheese
- 1 c. orange juice
Fruits and Veggies
- 6 c. berries (blueberries, strawberries, cranberries)
- 2 limes (need 3 TB. lime juice)
- 3 med. onions
- 2 medium peppers
- 3-4 carrots
- 6 garlic cloves
- 2 (10 oz.) frozen corn (or 1 (10 oz.) bag + 1 c.)
- 21 oz. can apple pie filling
- 2 (21 oz.) cans cherry pie filling
- 2 (16 oz.) cans of fruit cocktail OR 20 oz. pineapple chunks
- 16 oz. can peaches
- 8 1/2 oz. can of apricots
- 11 oz. can of mandarin oranges
- little over 1/2 c. sugar, total
- 2 TB. brown sugar
- about 1 1/2 tsp. cinnamon
- 1 TB. quick cooking tapioca
- 3/4 c. oats (quick cook is fine)
- 1/2 c. flour
- 1/2 c. brown sugar
- about 1 1/2 tsp. salt
- about 2 tsp. pepper
- 1-2 bay leaves
- 2 tsp. oregano
- 1 tsp. dried onion
- 1/4 tsp. garlic salt
- 4 chicken bouillon
- 1 tsp. cumin
- 1 TB. + 1 tsp. chili powder
- 1 tsp. dry mustard
- 1 tsp. garlic salt
- 2 TB. Worcestershire sauce
- 2 TB. soy sauce
- 1 TB. molasses
- 24 oz. spaghetti sauce
- 15 oz. can diced tomatoes
- 10 oz. enchilada sauce
- 4 oz. diced green chilies
- 1 can black beans
- 1 c. salsa
- 1/3 c. chili sauce
- 1 1/2 c. ketchup
- 1 can cream of mushroom soup
- 1 pkg. ranch dressing mix, dry
- 1/2 c. white wine or chicken broth
Please let me know if this is something that is helpful/fun for you and if there is plenty of interest I will do it again!! I found it nice to have freezer meals at my fingertips……Thanks for reading this loongggg one!!!