Freezer cooking

For a long time I have wanted to try preparing meals for a month all at once.  As I surfed the net looking for recipes I came up with a simple method.  So simple it is rediculous.  I guess I had always made it into a bigger deal in my mind.  I simply choose 10 crockpot recipes I know we love and prepared them into large baggies or containers.  Very simple.  It took me 6 hours from start to finish (including scheduling and shopping) and I ended up with 20 meals in the freezer ready for the crockpot.  I simply put one in the fridge in the evening, then in the morning I pop it into the crock pot and supper is done!

Here is how I did it:
1. I picked out 10 favorite crock pot recipes
2. I made a grocery list of ingredients, then doubled what I needed. (Don't forget extra large freezer baggies)
3. SHOP!
4. Labeled my bags/containers with the recipe name and directions then laid them out in pairs with the recipe next to the pair.
5. Then I went around my kitchen and prepared the vegetables for each recipe and placed them in the bags.
6. I did the same with the meats.
7. I did the same with seasonings and/or sauces.
8. I loaded them in the freezer!!


Here are the recipes I used.  I'm sorry I don't know where they came from originally, they are recipes I have had for a long time.


1. Chicken Curry
2 c. chopped, peeled sweet potatoes
1 c. chopped onion
2 c. chopped mango
2 c. baby carrots
1.5 to 2 lbs chicken pieces
3 tbsp flour
4 tbsp curry powder
2tsp ground cumin
2 cloves garlic, minced
2 tsp chicken bouillon

Cook on high 4hrs or low 8hrs.  Serve with raisins and peanuts or cashews and pita bread.



2. Teriyaki Chicken
3 c. baby carrots
one red onion cut into large chunks
2 peppers cut into large chunks
4 chicken breasts, cut into cubes
1 20 oz can pineapple chunks
4 garlic cloves, minced
1 jar teriyaki sauce (or use homemade)

Cook on high 4hrs or low 8hrs, serve over rice.


3. Angel Chicken
8 oz package mushrooms, sliced
4 chicken breasts, cubed
2 tbsp butter
1 pkg dry italian dressing mix
1 can cream of mushroom soup
4 oz cream cheese

Cook on high 4hrs or low 8hrs, serve over rice or pasta.


4. Mexican Chicken
3 cubed chicken breasts
2 c. zesty italian dressing
1 tbsp cumin
3 cloves garlic, minced

Cook on high 4hrs or low 8hrs, serve with mexican rice.


5. Bacon and Potato Chowder
2 c. cubed potatoes
1 large carrot, diced
1 c. leek, chopped, white part only
1/2 c. uncooked barley
1/2 package crumbled cooked bacon
3 garlic cloves, minced
1 bay leaf
1/4 tsp dried thyme
5c. chicken broth
1 c. 10% cream (Do not include in freezer packet)

Cook on low 4-6 hours.  Add cream about 1/2 hour before serving.



6. Balsamic Pot Roast
3 large onions, sliced
3-4 lb roast
1-2 tbsp steak spice
1-2 tbsp olive oil
1c. beef stock
1/2 c. balsamic vinegar
1/2 c. tomato sauce
1/4 c. water

Heat oil in a pan, rub steak seasoning on roast and brown in pan.  Add beef stock to pan.  Reduce to half.  Add balsamic, tomato sauce and water.  Stir to combine. 

Cook on low 6-8 hours.

If you feel like it, use liquid form crockpot to make gravy.  Serve with mashed potatoes.



7. Beef Cabbage Pot
1 onion, chopped
6 potatoes, sliced
3/4 bag coleslaw
2 lbs cooked ground beef
1 can tomato soup
2tsp salt
1c. 10% cream (Do not include in freezer packet)

Cook on  low 6-8 hrs.  In last 15 min, pour cream over everything.



8. Beef Stew
1 green pepper, chopped
1 onion, chopped
4 chopped carrots
3lbs stewing beef cubes
4 garlic cloves, minced
12oz (2 small cans) tomato paste
4 tsp paprika
1/2 tsp black pepper
1c. sour cream (Do not include in freezer packet)

Cook on high 4 hrs or low 8hrs.  Add sour cream about half hour before serving.  Serve over egg noodles.



9. Beef Stroganoff
2 c. sliced mushrooms
1 1/2 lbs beef strips or cubes
2 tbsp onion soup
1 can cream of mushroom soup
1/2 c. sour cream (Do not include in freezer packet)

Cook on low 7-8 hrs.  Just before serving, stir in sour cream.  Serve over rice.



10. Beef Barley Soup
1 1/2 c. chopped carrots
1 small package (10 oz) frozen peas
1 small package (10oz) frozen beans
1 1/2 c. barley
1tbsp olive oil
1lb beef cubes
1/4 c. + 1 tbsp beef bouillon concentrate
1 8oz can tomato sauce
1 tbsp onion powder
1 tbsp garlic powder

Brown beef in oil before adding.  In crockpot, add 10 c. water, then cook on low 6-8 hrs.