Freezer Crock Pot Meals

I don't use my crock pot as much as I should.  When I do, there is nothing better than coming home after a long day to a meal already cooked!  After a recent freezer and pantry clean out and organization spree, I decided I needed to use up some food we had on hand.  So I began meal planning and came across lots of recipes on Pinterest for freezer crock pot meals.  Basically, you assemble the ingredients for the meal in a freezer bag, and it is ready for your crock pot!

For just about an hour of prep work, I have four meals in the freezer ready to be defrosted and dumped in the crock pot!

Stephanie’s Goulash (Originally found at Mama and Baby Love)

3 cups chopped onions
2.5 cups coarsely chopped green bell peppers, about 2 cups.
4 large beets, peeled and diced, about 2 cups (I left these out of mine)
2 cups of baby carrots or diced carrots.
4 cloves garlic, minced.
2-3 pounds beef stew meat, cut into one inch cubes, or whole and you can cut it after it is cooked.
4, 6-ounce can tomato paste.
2 tablespoons of Hungarian paprika or regular paprika (I used regular)
1 teaspoon ground black pepper

Divide everything into a gallon freezer bag, shake it up, seal, label and put in the freezer.
Day of cooking, dump it into your slow cooker and cook on high for 4 to 6 hours, or low 6-8 hours, depending on your specific slow cooker.  Serve over 4 cups cooked pasta with sour cream.




Sausage and Peppers



6 Italian Sausage (I cut mine into chunks)
2 green peppers, chopped
1 red pepper, chopped
1 large red onion, chopped
4 cloves garlic, minced
2 cans italian diced tomatoes
Drizzle of olive oil
1 Tbs Italian seasoning

Put everything into a gallon freezer bag, shake it up, seal, label and put in the freezer. 
Instructions for Bag: Cook on low 8 hours. After cooking, serve over hot pasta or on hollowed out, buttered crusty bread.



Healthy Mama BBQ Chicken (Originally found at Mama and Baby Love)
This recipe was originally for one meal, but it seemed like lots of food to me.  So for mine, I made a few changes to get 2 meals out of it! 



3 medium unpeeled sweet potatoes, cut into 1/2 inch pieces, about 2 cups.
2 large green pepper, cut into strips or cubes, about 2 cups.
1 large red pepper, cut into strips or cubes, about 1 cup.
2 zucchini, chopped, about 2 cups.
2 cups chopped onion.
2 tablespoon flour.
3 pounds chicken thighs or drumsticks.
2 15-ounce can of tomato sauce.
2 15-ounce cans of diced tomatoes.
8 tablespoons packed brown sugar
4 tablespoons Worcestershire sauce
2 tablespoon ground yellow mustard.
4 clove garlic, finely minced, about 2 tablespoons.
2 teaspoon salt
Divide everything into two, one gallon freezer bags, shake it up, seal, label and put in the freezer.
Day of cooking, dump it into your slow cooker and cook on high for 4 to 6 hours, or low 6-8 hours, depending on your specific slow cooker.

Oven Fried Chicken

When it comes to healthy versions of good food, I am a skeptic!  There is a reason fattening, buttery, rich foods are good.  I came across a recipe for oven fried chicken in my Cooking Light: Way to Cook book and thought I'd give it a try. I figured it would be good, but I never thought I would actually compare it to fried chicken.  Wow- it is just as good.  I promise.  And you won't believe it, but that is without the skin!!!

Combine 1 cup low-fat buttermilk (I used regular milk) a chicken (4 bone-in skinned breasts or whatever pieces you like) in a shallow dish, turning to coat.  Combine 1/3 cup flour with 1/3 cup cracker meal (I used some fried green tomato breading I had in the pantry) in a dish.  Sprinkle the chicken with salt and pepper and dredge in flour mixture.  Melt 2 tablespoons butter (I know- I thought that wouldn't be enough to be good but it was!) in a large ovenproof skillet (nothing but cast iron for me) over medium-high heat.  Add chicken to pan, meaty side down; cook about 4 minutes until golden brown.  Turn chicken over; place pan in oven preheated to 425 degrees for about 32 minutes or until 165 degrees.

So crispy- so moist!

My plan for next time: add a little hot sauce to the buttermilk and let it sit in the fridge for a couple of hours before cooking! Yum!