I got these recipes from
Mama & Baby Love and thought I would share them with you. I mentioned before that I really liked the idea of preparing meals all at once, freezing them and the throwing them in the crock pot. This works really well for me since I work full time. Here are a few of the recipes she has posted - I have not tried these yet...
Chicken n' Cherries (Makes 2 gallon sized bags)
5 pounds of chicken breast ( I used chicken strips, it saved me time on cutting up the breasts)
2 cans of pitted cherries
Chili Sauce ( I used a couple of tablespoons in each bag, because the sauce I bought was super spicy, so add as much or as little as you want in accordance with your families taste)
1/4 cup brown sugar
Assemble all ingredients into freezer bags. Place in freezer. Day of cooking, place in slow cooker. Cook on low for 8 hours or on high for 4. You can shred chicken if you want, or leave in chunks. Serve with rice or cous-cous or make sandwiches.
French Beef Dip (Makes 2 gallon sized bags)
5 pounds of rump roast or bottom round beef (cut into smaller sections, not tiny, just enough to fit into the bag, you can cut them up more after they are cooked)
4 packages of portobello mushrooms, leave them whole.
2 14 ounces of beef broth (add day of)
2 onions chopped
Assemble all ingredients(except broth) into freezer bags. Place in freezer. Day of cooking, place in slow cooker and add broth. Cook on low for 8 hours or on high for 4. You can shred chicken if you want, or leave in chunks. Serve with rice or cous-cous or make sandwiches. This recipe makes extra liquid, for dipping if you make sandwiches
Freezer Beef Stew
1 C. Diced Onion
3 C. Beef Broth
2 C. Diced Carrot
2T. Brown Sugar
1 C. Cubed Red Potato
1 tsp. Salt
1 C. Green Beans
2 tsp. Worcestershire Sauce
1 ½ lbs. Beef Stew Meat
½ tsp. Pepper (I’d do 1/4 tsp)
¼. tsp. Dried Thyme
3 T. Flour
1 tsp. Chopped Garlic
2 tsp. Tomato Paste
2 Tbsp cornstarch (if desired)
Combine all ingredients into one gallon zip lock freezer bag removing all excess air and freeze. To serve thaw completely in refrigerator and cook in crock pot on low for 6-8 hours. On the stove bring to boil and then reduce heat to simmer for 30-45 minutes until vegetables are cooked through. Now if you want you stew thicker, use the 2 Tbsp cornstarch and mix it with 2 Tbsp cold water and add it to the cooked stew. On the stove top, just cook until thick. For the crock pot, turn it on high and cook for 30 more minutes. Serve in large bowls with bread for dipping.
