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.

Beef Shepherd's Pie

2 pounds ground beef (browned)
1 medium onion (chopped
1 clove garlic (chopped)
1 can diced tomatoes
1 bag frozen peas
1 cup chopped carrots
2 t. oregano
1 t. salt
½ t. pepper
2 packages (24 oz each) mashed potatoes

Mix all ingredients together except mashed potatoes.   Cook on low for 7 to 8 hours.  Mix up mashed potatoes, the day you plan to serve the meal.  Put on top of the meat & veggie mixture and cook for 30 minutes, giving the mashed potatoes a chance to heat all the way through.   We topped ours with cheese….but that is totally optional!  Steps to Prep this for the Freezer: Brown ground beef, chop onion, and mince garlic. Mix all ingredients together except mashed potatoes.  Place in freezer safe bag, label, lay flat and freeze.

Crockpot Salsa Chicken

6 frozen chicken breasts
1 package taco seasoning
1.5 cups salsa
2 cans cream of chicken
1.5 cups of sour cream

Mix all ingredients minus the chicken in a freezer safe bag.  You can add the chicken to the bag or leave it in it’s original packaging.  Label & Freeze .On cooking day:  Place all ingredients in the crockpot, making sure to cover the chicken with the mixture.  Cook on low for 6-8 hours.  Once cooked, pull chicken out, shred it and mix back in, cooking for another 30 minutes.  Serve over baked potatoes, noodles or as a taco salad.

Mexican Beef Wraps

1 T.  chili powder
2 t. cumin
1 t. salt
1 2.5-3 lb boneless beef chuck pot roast(cut into 4 pieces)
1 medium onion (chopped)
3 cloves garlic (minced)
½ cup salsa (plus extra for serving with)
12 tortillas, warmed

Blend chili powder, cumin and salt.  Rub meat on all sides with spice mixture.  Put chopped onion and garlic on the bottom of your slow cooker.  Place meat on top.  Spoon ½ cup of salsa on top of meat.  Cook on low for 8 to 9 hours or on high for 3.5 to 4.5 hours. To Serve:  Remove meat from the slow cooker and place on a plate.  Use forks to shred the meat up.  Skim any fat from the cooking liquid and throw it away.  Return meat to juices and mix well.  Place meat on warm tortillas and top with cheese, tomato, cilantro, avocado and salsa. To Prep for Freezer:  Chop Onions and garlic.  Cut meat into quarters.  Rub meat with spices.  Place meat, onion and garlic into Gallon Size Freezer bag.  Label with marker and freeze.   Don’t forget to keep 1/2 cup of salsa on hand to put on top after you remove the contents of the bag and place in the slow cooker.

BBQ Chicken Sandwiches

3-6 chicken breast, or a bag
BBQ sauce
Cook a bag of chicken breast in a bottle of BBQ sauce in the slow cooker on high for 4 hours or low for 6-8 hours. Once it is finished, shred with a fork and serve on buns.  This is so easy, you don’t even need to prep it for Freezer to Slow Cooker.

Italian Chicken

3-6 chicken breast, or a bag of chicken
Bottle of Italian Chicken Marinade or dressing

Pour a bag of chicken breast with a bottle of Italian Chicken Marinade into your slow cooker.  (I’ve heard that Italian Dressing will do, too).  Cook it on high for 4 hours or on low for 6-8 hours.

Sloppy Joes

2 pounds ground beef
1 large onion, chopped
2 garlic cloves
1 8oz can tomato sauce
1 6oz can tomato paste
½ cup of ketchup
1/3 cup packed brown sugar
3 T. Soy Sauce
Hamburger buns.

Brown ground beef with onions and garlic cloves (If you were following the freezer instructions, this is already done.)    Dump tomato sauce, tomato paste, ketchup, brown sugar and soy sauce into slow cooker.  Mix it up.  Pour meat mixture in and mix it well.  Turn on low and cook 2-4 hours.

Roast, Potatoes, Carrots

Potatoes (peeled and quartered)
Carrots (peeled and halved)
One packet of onion soup mix

Put contents in slow cooker.  Cook on low for 8 hours.  If you cook it on high, your meat will be done, but not quite as tender if you only cook it for 4 hours. If you’d like to prepare this for a freezer to slow cooker meal, you will do as follows: Dissolve onion soup mix in 2 cups of water. Pour into freezer safe bag with roast that was removed from it’s packaging. Freeze together. Peel and slice carrots and freeze in a separate bag. Remember to pull contents out the night before and let it begin thawing in the refrigerator.  If you happen to forget, just throw it all in the crock frozen, but you’ll want to give it about an hour of extra cooking time. On cooking day, peel potatoes that you need for your family size. Put roast in the water/soup mixture on the bottom and then stack the potatoes and carrots on top of that.  I prefer the meat to be in the juices so that it continues to get the flavor of the onion soup mix, but if you would rather have your veggies get that taste in them, put the vegetables on the bottom and the meat on top.

Potato Soup


3 1/2 cups peeled and diced potatoes
1/3 cup diced celery (optional, we always leave it out)
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
2 cups milk
1 cup of cheese

Freezer to Slow Cooker meal, keep in mind that raw potatoes don’t freeze well.  You could either: Choose to cook the soup ahead of time and then freeze it; Make this meal at the beginning of the week so you won’t need to freeze it; Freeze everything but the potatoes. You could also go ahead and prep the potatoes as long as you planned to eat them within 2-3 days.  If you keep them in water in the refrigerator, they will not turn brown.  I’m going to assume that you are planning to freeze everything but the potatoes in their raw form.  Here’s what you do. Slice Celery, onion and ham.  Toss in a freezer bag with chicken bouillon granules, salt and pepper.  The night before cooking, remove from freezer and put in refrigerator to begin thawing. On the day of cooking, peel your potatoes, put in pot with water and contents of the freezer bag.  About an hour before, add milk and cheese.  

Pasta Fagiola

1 pound cooked ground beef                
1/2 large red onion, chopped
1 cup carrots, chopped                            

2 celery stalks, sliced
2 cans (14.5 oz) diced tomatoes1 can kidney beans, drained and rinsed
1 can white beans, drained and rinsed  

4 cups beef broth

1 jar (16.5 oz) pasta sauce                        
2 tsp oregano
1 T Tabasco sauce
1/2 tsp salt                                                   

1/4 tsp black pepper
1/2 cup dry pasta, to add at end of cooking time

Mix all ingredients except pasta into freezer bag.  Label and freeze.  Try to unthaw the night before in the fridge and put it directly into the crockpot first thing in the morning. Cook on low for 6-8 hours or on high for 3-4crockpot, or cut the recipe in half. This makes a lot.

French Stew

3 pounds beef stew meat
1 10.75 oz can beef consommé
3 large peeled & sliced carrots
1 can green beans, drained
2 10 oz packages of peas and pearl onions (or just use peas and chop some onions)
1 16 oz can peeled tomatoes
1 c. water
1/3 c. red wine vinegar
1 T brown sugar
½ c. bread crumbs
1 bay leaf
1 T salt
¼ t. pepper

On cooking day, thaw and put in crockpot on low for 8 hours or high for 4

Chicken and Dumplings

3 pounds boneless, skinless chicken
1 onion, chopped

16 ounces frozen vegetables
2 cans cream-of-chicken soup
1 can refrigerated biscuits ( I use gluten free flour to make my own)

Mix chicken, onion and frozen vegetables and 2 cans of cream of chicken soup in a freezer bag.  Freeze in a freezer bag and label.

On Cooking day:
Cover and cook on low for 6-8 hours, or on high for 4-5.  An hour before serving, shred chicken with two large forks, and drop in the biscuit dough.  Cover and cook on high for another hour. The biscuits are done when you can insert a knife and it comes out clean. They will be spongy and will brown a bit on the sides and top.
Serve in bowls, with a biscuit or two per person.

Meat Loaf

2 eggs beaten
½ cup of milk
2/3 cup bread crumbs
1/2 chopped onion
1 t salt
½ t sage
1 ½ lb ground beef

Mix into loaves and freeze in freezer bag.  On cooking say, put meatloaf in crockpot, and cover with ketchup.  Cook for 8 hours

Slow Cooker Pizza

1.5 pounds ground beef
1 med onion
1 green pepper
3 oz pepperoni
32 oz spaghetti sauce
box of rigatoni (gluten free)
10 oz mozzarella cheese shredded
10 oz cheddar shredded

Mix half each of meat, onion green pepper and pepperoni and sauce in 2 freezer bags.  Mix mozzarella and Cheddar cheese together in a separate freezer bag.  Staple all bags together and label.  When it’s time to cook, boil noodles and make sure all bags are thawed by placing in fridge day before.  Layer ½ of meat, ½ of cooked pasta and ½ of cheese and then repeat layers.  Cook on low for about 4 hours.

Chicken and Rice

1 c. long grain rice
3 c. water
2 t. bouillon granules (I use two cubes)
1 can  of chicken soup
1 16 oz bag broccoli
2-3 chicken breasts, frozen
¼ t garlic powder
1 c. grated cheddar cheese

Combine all ingredients in freezer bag, label and freeze.
On cooking day, cook on high 3-4 hours.  Once cooked, chop up chicken breasts.  If too runny, remove lid from slow cooker for 15 minutes while cooking on high

Beef Stroganoff

2 pounds of cubed beef stew
4 cans of cream of mushroom soup
1 cup chopped onion
2 T Worcestershire sauce
½ cup of water
1 cup of sour cream
2 T minced garlic
Packet of onion soup mix
Egg noodles (to serve over and cooked that day)
Optional (mushrooms)                                   

Mix all ingredients in freezer safe bag except egg noodles.  Freeze as flat as you can.  Remove and defrost night before if possible.  Put in crockpot on low for about 6-8 hours or if meat is precooked, 3-6 hours. Serve over egg noodles.  (I will use gluten free pasta)

Mexican Casserole

1 pound ground beef (cooked)
1 medium onion (chopped)
1 small green pepper (chopped)
16 oz can kidney beans (drained and rinsed)
14.5 oz can diced tomatoes
8 oz tomato sauce
1/4 c water
1 pkg taco seasoning
1 T chili powder
1 1/3 c. uncooked instant rice (or 3 c. cooked rice)
1 c. cheddar cheese

Mix all ingredients (but instant rice and cheese) in freezer bag.  Put cheese in extra bag and staple onto casserole bag along with bag of rice of using instant.  Cook on low for 4-6 hours. If you’re using the instant rice, you’ll want to add the rice about an hour before you’re ready to eat and don’t put in original freezer bag.  Top with cheese a few minutes before serving.

April Crockpot Meals

Welcome!!! This month is all freezer meals.  I love that I am able to get up in the morning and stick everything in my crockpot so when I come home at night dinner is ready :) These recipes can be converted easily to none freezer meals.
I have made a monthly calendar of my meals for the whole month except Friday and Saturday.  You can change your weeks however you want to. :) Mine is just an example :)
If you choose to use my monthly calendar meals it will be posted.  Also, I shop for 2 weeks worth and I will provide the grocery list as well. :)  My freezer can only hold that much :)

My pasta is always gluten free, Soy Sauce is NOT gluten free, I have found Gluten Free Soy Sauce at Harris Teeter.

April calendar is here --->
I do not own these recipes :) I have gave credit in my notes