Just take them out the night before
and put them in the fridge to soften (or, as it usually happens in my house,
take it out the day of, thaw it in a bowl of water and cook on
high).
Sweet and Tangy Meatballs
Ingredients:
Appx 36 meatballs (we used Turkey
meatballs from Costco)
16 oz Grape Jelly
20 oz bbq sauce
Split Between 2 bags, seal, mix, lay flat and freeze
Cooking Directions:
Cook on Low 2-4 hours. Serve hot over rice and veggies.
Sausage and Peppers
Ingredients:
6 Italian Sausage
2 green peppers, chopped
1 red pepper, chopped
1 large red onion, chopped
4 cloves garlic, minced
2 cans italian diced tomatoes
2 Tbs Italian seasoning
Split Between 2 bags, seal, mix, lay flat and freeze
Cooking Directions:
Add drizzle of olive oil to crock pot, cook on Low 6 hours. Serve hot over noodles or over french bread with mozzarella cheese.
Teriyaki Chicken
Ingredients:
Medium bag of baby carrots
Red Onion cut into large chunks
2 large cans pineapple (undrained)
4 Garlic Cloves
4 Chicken Breasts
1 cup teriyaki sauce
Split Between 2 bags, seal, mix, lay flat and freeze
Cooking Directions:
Cook on Low 6 hours. Serve hot over rice. *May need more sauce
Savory Chicken
Ingredients:
4-6 Chicken breasts
2 cans stewed tomatoes
1 large onion
1 garlic cloves, minced
2 bay leaves
salt and pepper to taste (I usually
do this at the end after/while cooking)
1 1/4 cups chicken broth (*I make
broth with a powder and water- so I add the amount of water needed to the
cooking directions)
4 cups broccoli (add while cooking)
Split Between 2 bags, seal, mix, lay flat and freeze
Cooking Directions:
Add 1 1/4 cup water* . Cook on Low 6-7
hours. Add broccoli during last 30 minutes, remove bay leaves before
serving.
Cilantro Lime
Chicken
Ingredients:
2-4 chicken breasts
juice from 2 limes (I
ended up adding more)
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
Split Between 2 bags, seal, mix, lay flat and freeze
Cooking Directions:
Cook
on LOW for 8 hours (or HIGH for 4 hours). Serve
over rice or with tortillas and your favorite toppings (sour cream, guacamole,
salsa, and cheese).
Chicken
Taco Soup
Ingredients:
1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer (or broth)
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts
Split Between 2 bags, seal, mix, lay flat and freeze
Cooking Directions:
Cook on low for 6-8 hours. Shred
chicken in crock pot once cooking is done. Serve topped with shredded Cheddar
cheese, a dollop of sour cream, and crushed tortilla chips, if desired. Served
approx. 5-6 people.
Sweet
BBQ Chicken
Ingredients:
4-6 Chicken Breasts
12 oz bottle of BBQ Sauce
1/2 Cup Brown Sugar
1/4 Cup Vinegar
1/8 teaspoon of Cayenne Pepper
1 tsp Garlic Powder
Split Between 2 bags, seal, mix, lay flat and freeze
Cooking Directions:
Cook on Low for 4-6 hours.
Creamy
Chicken Italian-O
Ingredients:
4-6 Chicken Breasts
8 oz Cream Cheese
1 Can of Cream of Chicken
1 Dry Packet of Italian Seasoning
Take softened Cream Cheese, Cream of Chicken and Italian Seasoning and mix
together in a bowl.- I didn't do this- just mixed in in the bag like I did with all the other ones.
Split Between 2 bags, seal, mix, lay flat and freeze
Cooking Directions:
Cook on Low for 4-6 hours.
The
'World’s Best Chicken'
Ingredients:
6-8 pound Boneless, Skinless Chicken
Thighs (or breasts- whatever you have)
1 cup Dijon Mustard
1/2 cup Maple Syrup
2 Tablespoon Red Wine Vinegar
Salt & Pepper
Season after w/ Rosemary
Split Between 2 bags, seal, mix, lay flat and freeze
Cooking Directions:
Cook on
Low for 8 hours or High for 4 hours.
I also made the :
Green Chili Stew
Andi's Chili- that are already posted on this blog.
