Wednesday, October 03, 2012

What's for Dinner?



Crock Pot Freezer Meals

I’m always looking for practical yet appetizing ways to get more use out of my crock pot. I stumbled upon Mama and Baby Love, found these recipes and LOVE the idea of it! Look at that photo - wouldn’t it fill you with a sense of accomplishment and satisfaction to have that sitting on your kitchen counter? You can check out her blog for more photos and recipes, but today you’re getting three-for-one. As she states in her instructions, you can do everything ahead of time - chop everything, put all the veggies in gallon-size ziploc bags, then add the meat, then add the spices. Label the bags and throw them in the freezer, where they will be ready to go straight into the crock pot when you need them. I have personally only tried the “Healthy Mama BBQ Chicken” recipe so far, so I can only vouch for that particular dish, but the others sound good too and you could really use any combination of veggies, meat, and spices that you like. These recipes make enough for 2 of each meal. With a little advance prep, dinner can be a breeze on those crazy nights when the crock pot saves the day. Enjoy!

Healthy Mama BBQ Chicken
3 medium peeled or unpeeled sweet potatoes, cut into 1/2 inch
   pieces, about 2 cups
2 large green peppers, cut into strips or cubes, about  2 cups
1 large red pepper, cut into strips or cubes, about 1 cup
2 zucchini, chopped, about 2 cups
2 cups chopped onion
2 tablespoon quick cooking tapioca (or flour, or some other
   thickening agent)
2 pounds chicken thighs or drumsticks
2  15-ounce cans of tomato sauce
4 tablespoons packed brown sugar
2 tablespoons Worcestershire sauce
2 tablespoon ground yellow mustard
2 clove garlic, finely minced, about 2 tablespoons
1 teaspoon salt

Divide everything into two gallon-size freezer bags, shake it up, seal, label and put in the freezer.  On the day of cooking, dump it into your slow cooker and cook on high for 4 to 6 hours, or low 6-8 hours, depending on your specific slow cooker.


Stephanie’s Goulash
3 cups chopped onions
2½ cups coarsely chopped green bell peppers, about 2 cups
4 large beets, peeled and diced, about 2 cups
2 cups of baby carrots or diced carrots
4 cloves garlic, minced
2-3 pounds beef stew meat, cut into one inch cubes, or
   whole and you can cut it after it is cooked
4  6-ounce cans of tomato paste
2 tablespoons of Hungarian paprika or regular paprika
   (I used regular)
1 teaspoon ground black pepper
4 cups hot cooked noodles, do not add in freezer bag, cook
   separately, on the day of cooking
½ cup dairy sour cream (garnish)

Divide everything into two gallon-size freezer bags, shake it up, seal, label and put in the freezer. EXCEPT the sour cream and noodles, the sour cream is for garnish after the meal is cooked.  Cook the noodles separately, on the day of cooking.

On the day of cooking, dump it into your slow cooker and cook on high for 4 to 6 hours, or low 6-8 hours, depending on your specific slow cooker.


Chicken Curry
3 tablespoons all-purpose flour
4 tablespoons curry powder
2 teaspoons ground cumin
1½-2 pounds chicken thighs, or breasts, cut into 1 inch pieces
2 cups chopped peeled sweet potatoes
2 cups baby carrots
2 cup coarsely chopped mango, or 2 cans of chopped mango
1 cup chopped onion
1 zucchini chopped, about 1 cup
2 cloves garlic, minced
2 chicken bouillon, one per bag
½ cup raisins (for garnish)
½ cup peanuts or cashews (for garnish)

Divide everything into two gallon-size freezer bags (except for the raisins and nuts), shake it up, seal, label and put in the freezer. 

To cook, take out of freezer and set on counter for about 30 minutes, then dump contents of bag into slow cooker. Cook on high for 4 hours, or low for 8 hours.

SLO Classical Academy is not affiliated with the above mentioned business.

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