Tuesday, April 1, 2014

Marinara Chicken and Vegetables

3-4 Boneless, skinless chicken breast
4 cloves garlic
1 can of diced tomatoes and green chilies
4 ribs celery, chopped
2 small zucchini, chopped (about 2 cups)
1 green pepper, chopped
2.5 cups spaghetti sauce
1 t. basil
bowtie noodles (or another version of your favorite)

Chops Vegetables.  Place all ingredients into slow cooker and cook on low for 6-7 hours or on high for 4 hours.  Cook noodles about 10 minutes before dinner.  Shred chicken with a fork.  Mix cooked noodles with the chicken marinara mixture.  Top with cheddar cheese and/or parmesan cheese.

If you're planning to do this in the freezer to slow cooker way, you'll first chop the vegetables and then mix all of the ingredients into a freezer safe bag (except noodles).  Be sure to label

Cheeseburger Soup

2 pounds of group beef
1 onion, diced
1 tablespoon of minced garlic
2 cans (14.5 oz) diced tomatoes
1 pound bacon, cooked and broken into pieces
6-7 small to medium potatoes, cubed
1 cup of chopped or shredded carrots
8 oz pkg of cream cheese cubed
8 cups of chicken broth
2 teaspoons of salt
1 teaspoon of pepper
2 cups of milk
1/2 cup of flour
3 cups of cheddar cheese, shredded

Cook bacon and ground beef.  Crumble the bacon and place half of it in a quart size freezer bag.  Chop the carrots and onions.  Chop the cream cheese into cubes.  You can substitute 6-7 potatoes for 3-4 cups of hashbrowns if you wish.  Add all ingredients expect milk, flour and cheese to the gallon size freezer bag.  Label.  Get the bag out of freezer the night before to thaw. 

Vegetable Beef Soup


1-2 lbs of beef stew meat
1 medium onion, chopped
1/2 t. salt
1/4 t. pepper
3 cups water
1 can (14.5 oz) Italian diced tomatoes, undrained
1 can (14.5 oz) vegetable juice
1 cup celery, chopped
1 cup carrots, chopped
2 t.  sugar
1 T. parsley flakes
2 t. dried basil
1 bay leaf
3 potatoes (on cooking day)

Place all items besides potatoes in a freezer bag.  Label.  On cooking day peel and dice 3 medium potatoes into cubes.  Place meat and veggie mixture in slow cooker.  Pour V-8 juice  and 3 cups of water over it.  Cook for 6-8 hours.

Sausage and Peppers

2 lbs sweet or hot Italian sausages
2 onions
3 red, yellow or green peppers, cut into 2' slices
2 cloves of garlic
14 oz can diced tomatoes
6 oz of tomato paste
1/2 cup beef broth
1 T. dried Italian seasoning
1/4 t. pepper

Brown Italian Sausages. While browning, slice peppers and onions. Place onions and peppers in freezer safe bag. Mix together diced tomatoes, tomato paste and beef broth and place in a 2nd freezer bag. Label & Freeze. Follow instructions on cooking day. It helps to at least have the sauce thawed out when you’re putting it in the slow cooker, but not required.

Broccoli Cheese Soup

42 oz frozen chopped broccoli florets (I bought 3 14 oz size bags)
3 10.75 oz cans of cheddar cheese soup
3 cans evaporated milk 
1 teaspoon of Garlic Powder
1.5 teaspoons of black pepper
1.5 cups of Chopped Onions
Cheddar Cheese (to top with)

Chop 1.5 cups of onion (about 2 medium) Place all ingredients except cheddar cheese and frozen broccoli into gallon size freezer safe bag. Get bag out of freezer the night before you plan to cook it. The next morning, add contents of bag and the frozen broccoli to the slow cooker.
Stir.  Follow cooking directions above.

Chicken Cordon Bleu

5-6 large boneless skinless chicken breasts, cut into pieces
1 can of Cream of Chicken Soup
1 cup of Milk
2 boxes of Chicken Stuffing (Stovestop or off brand prepared as package recommends minus the butter)
6 slices of ham (I used smoked ham lunchmeat)
6 (approx.) slices swiss cheese
8 T. Butter
Salt, pepper, garlic powder to taste

Place 5-6 Chicken Breasts in a Gallon Size freezer bag.  Place sliced swiss cheese and ham pieces in a smaller quart size bag.  Place the small bag inside the larger bag.  Label bag with Chicken Cordon Bleu Casserole.  Lay flat to freeze.  [On cooking day you'll need to have the chicken thawed so you can quickly chop it with scissors once you put it in the slow cooker, the other ingredients can be added that day as well.]

Italian Chicken (Different recipe)

6 Boneless Skinless frozen Chicken Breasts
16 Oz Bottle of Italian Dressing
1/2 Cup of Parmesan Cheese
Italian Seasoning
4-6 Potatoes scrubbed cut in half or wedges (you can peel if desired)
10 carrots peeled and chopped

Squirt a small amount of Italian dressing at bottom. Place 3 chicken breasts in slow cooker. Pour some of the Italian dressing on the chicken. Sprinkle with ¼ cup of Parmesan cheese. Sprinkle Italian seasoning onto the chicken. Place next 3 chicken breasts into crockpot and repeat first few steps. Pour carrots on top. Pour more of the Italian dressing on top of chicken and carrots. Sprinkle Italian seasoning onto the chicken and carrots. Place potatoes on top. Pour the remaining Italian dressing on the potatoes. Sprinkle Italian seasoning on the potatoes. Cook on low for 6-8 hours.