I love to have meals ready to go in the freezer! Sometimes school, work and being a mom make it hard to get dinner on the table so it’s great to have that already taken care of some nights! My latest batch of freezer prep was mostly for breakfast burritos but I did make 4 meals and some shredded chicken and some DIY Bisquick!
Crock Pot Cheesy Potatoes & Ham
One Medium Sized Bag of Ore-Ida Diced Hash Brown Potatoes or Potato’s O’Brien
2 Cans of Campbell Low Sodium Cream of Mushroom
1 Large Yellow Onion Chopped
2 Cans of Water
2 Ham Steaks Chopped
8 Ounces of Mild Shredded Cheddar Cheese
4 Cups of Chopped Broccoli
2 Teaspoons of Pepper
Pour all in the Ziploc Freezer Gallon bag, I mixed it up with my hands a bit. Lay flat, squeezing the air out, and then freeze laying flat to save space. Thaw before cooking.
Time to cook:
-Dump it all in your crock pot & mix it up. Cook on low for 6 hours.
Original Recipe: http://crockpotladies.com/crockpot-scalloped-potatoes-ham/
Crock Pot Western Beef Casserole
1 1/2 Pounds of Lean Ground Beef, Browned (I used a 93/7% split)
1 16 Ounce Can of Kidney Beans, Rinsed and Drained
1 16 Ounce Can of Corn, Drained.
1 10.75 Ounce can of Tomato Soup
1 Cup of Shredded Sharp Cheddar Cheese
1 Small Yellow Onion, chopped
1/2 Teaspoon of Chili Powder
1/4th Cup of Milk or Water
Brown Hamburger . Place all ingredients into a sturdy freezer Ziploc bag.
Time to cook:
-Dump it all in your crock pot & mis it up. Cook on low for 4 hours.
Original Recipe: http://crockpotladies.com/crockpot-western-beef-casserole/
Slow Cooker Lemon Garlic Chicken
Cook Time: 6 hours
Serving Size: 8 servings
. 2 lbs boneless chicken breasts
. 1 t dried oregano
. 1/2 t Lawry’s Seasoning Salt
. 1/4 t ground pepper
. 2 cloves garlic, minced (I used 1/2 tsp of dried minced garlic)
. 1 t dried parsley
. 3 T lemon juice
. 1/2 cup chicken broth
Place all ingredients into a sturdy freezer Ziploc bag.
To to cook it:
- Spray crock pot with Pam (or similar)
- Dump all contents of the bag in
- Cook 6-8 hours on low depending on your slow cooker.
- Serve over rice
Original Recipe: http://whoneedsacape.com/2013/09/slow-cooker-lemon-garlic-chicken/
Honey Rosemary Chicken
IN THE BAG:
- 2 lbs boneless, skinless chicken breasts or thighs, cut into bite sized pieces
- 1/3 c balsamic vinegar
- 1/3 c honey
- 1/3 c olive oil
- 3 T chopped fresh rosemary
- 1 t salt
- Let marinate for several hours in the refrigerator before freezing.
TO COOK- Let defrost completely in the fridge. Add 1 cup of water and the contents of the bag to the crockpot. Then cook on high for 3-4 hours or low for 6-8 hours. Ten minutes before serving, add cornstarch to thicken the sauce.
TO SERVE- Serve over rice.
Original Recipe: http://kojo-designs.com/2012/08/freezer-crockpot-cooking-round-2-more-recipes-more-organization/
Shredded Chicken to freeze
I put 4-6 chicken breast in the crock-pot for 7 hours on low with just salt & pepper. It is so tender it can be shredded with a fork after 7 hours so I just shred it with a fork and package is quart sized freezer bags, 2 cups of chicken per bag.
Shredded chicken is SOOO helpful to have on hand, can be used with chicken spaghetti, chicken tacos, soups, chicken enchiladas, etc.
***All Crock Pot recipes can be converted to use in your Celebrating Home Bean Pot as well. This is great for when I don’t have dinner ready to go in the crock pot before work. When I get home I can stick my crock pot prepared meal in my bean pot in the oven! If you don’t have a bean pot hope on over to http://www.hillarybarwick.mycelebratinghome.com Like me on facebook at http://www.facebook.com/CHwithHillary for more Bean Pot recipes!***