20 crockpot freezer meals (enough for every weekday of an entire month) all made in 2 1/2 hours!! These meals will simplify your life and help you get dinner on the table no matter how busy you are.
Monday, July 7, 2014
Monday, February 4, 2013
A freezer meal that's made in the slow cooker? Could it even get any easier? This is perfect for those busy days when you literally have one minute to make dinner. That's all it takes and then you can get everything else done that you need to and still have a hot dinner for your family. Oh, and did I mention it doesn't even have a can of cream of ________ in it! Nice work, if I do say so myself.
Makes 4 servings
Ideal slow cooker size: 3 quart
1 lb stew meat
1 small onion, diced
2 tsp beef bouillon granules (1 tsp shirley j)
1/2 tsp nutmeg
1/2 tsp dried basil
1/8 tsp ground red pepper
1/8 tsp black pepper
1 Tbsp Worcestershire sauce
1 Tbsp ketchup
3 Tbsp flour
1 cup water
6 oz sliced mushrooms
1 cup plain yogurt or sour cream, at room temperature
2 Tbsp flour
1. Combine stew meat (make your own), onion, bouillon, nutmeg, basil, peppers, Worcestershire, ketchup and 3 Tbsp flour in a Hefty freezer sliding bag. Label the bag as "beef stroganoff freezer meal" so you know what you have! Freeze until ready to use (you may want to double the recipe and make a couple dinners at the same time). Make sure to freeze into a shape that will fit inside your slow cooker!!
2. When you're ready to use the freezer meal, unzip the bag and place contents inside slow cooker.
3. Add in one cup water and sliced mushrooms (if you like the mushrooms cooked for a long time add them now. If you like them more crisp, add towards the end of the cooking time).
4. Cover the slow cooker and cook on LOW for about 8 hours (some slow cookers will take longer and some will be done before 8 hours). The beef should be really tender...if it's not, it's not done yet.
5. Stir it up a bit to break up the meat. Stir the 2 Tbsp flour in with the yogurt. Make sure the yogurt is at room temperature, if not it may separate and curdle. Add into the slow cooker and stir a bit. Let it cook, without the lid, on HIGH for about 10-15 minutes.
6. Ladle sauce, mushrooms and beef over hot cooked egg noodles.
The beef was tender, the sauce was creamy. There was just a little kick to it with the red pepper. I appreciated the flavor from the Worcestershire and ketchup...just a little bit went a long way. My husband ate a huge ol' plate of this. 3 1/2 stars.
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Wednesday, November 28, 2012
Makes about 9 cups shredded chicken
Ideal slow cooker size: 6-8 quart
4-5 lbs of boneless, skinless chicken thighs and breasts (about half and half of each cut of meat)
1 1/2 cups boiling water
1 1/2 tsp chicken bouillon granules
1 Tbsp garlic powder
1 Tbsp onion powder
1 Tbsp seasoned salt
1 1/2 tsp oregano
1 1/2 tsp black pepper
1. Place chicken in bottom of large slow cooker (it should fill up your slow cooker almost right to the top).
2. Dissolve the bouillon in the water. Pour over the chicken.
3. Sprinkle the chicken with the garlic powder, onion powder, seasoned salt, oregano and black pepper.
4. Cover and cook on LOW for 4-6 hours (thawed chicken) or about 6-8 hours (frozen chicken).
5. When chicken is cooked through and tender remove from slow cooker and place on cutting board. Using two forks shred the meat. Or you can use your stand mixer (I use my Bosch) to shred the chicken. Just use the paddle attachments, place the hot meat in the mixer, and turn to medium for about 45 seconds.
6. Pack the meat into recloseable plastic bags and freeze. Use in any recipe that calls for cooked chicken.
A basic recipe that I'm ashamed I have never posted! This adaptation from Mountain Mama Cooks is delicious and seasoned perfectly. I've been using the cooked chicken in all sorts of great recipe that I'll post in the future...buffalo chicken salad, bacon and chicken pizza, burrito bowls etc. This chicken is so handy! It is perfect for those days when you need to put something together quickly and don't have time to thaw chicken and brown it. I like to make a lot all at once...you may as well since you're already getting out all the ingredients. 4 stars.