Wednesday, May 2, 2012

Make ahead freezer to crock pot recipes

I'll post all that blah, blah, blah, background stuff another time.  Wanted to get right to my first post.

Between my health and the soon to be sauna-like temperature in my apartment, I wanted to make ahead a bunch of recipes that I could put everything together, freeze, then throw into the crock pot whenever we wanted.  So far, I have collected 7 dinners (each making 2 freezer bags) and 1 breakfast recipe.

Meals: Onion Turkey, Chicken & Sweet Potato Stew, Mediterranean Chicken with Wild Rice, Beef Barely Stew, Teriyaki Chicken, Goulash/Beef Stew, Turkey & Cranberry and Freezer Oatmeal.

Shopping List:
     *meats: Turkey Breast: 6-8 lbs
                 Chicken Breast: 2-3 lbs 
                 Cubed or Stew Beef: 4-5 lbs 

     *veg:    baby carrots: 4 bags (could also use regular carrots.  But this is all about ease)
                 celery: 2 ribs 
                 potatoes: 6 md 
                 sweet potatoes: 2 md
                 onions: 3 md
                 green pepper: 1
                 minced or crushed garlic: lg jar  (again, you can crush yourself but its about ease)
                 lemon juice: 1/2 c fresh squeezed (usually about 2 lemons)

     *seasonings : onion soup mix: 3 envelopes
                          garlic powder
                          celery seed
                          teriyaki sauce (enough for 1 cup)
                          extra virgin olive oil (enough for 1/4 cup)

     *the rest:  stewed tomatoes: 1 (28oz) can
                     sun-dried tomatoes: 1/2 cup
                     diced tomatoes: 1 (14.5 oz) can
                     tomato paste: 2 (6 oz) can/tube
                     chicken broth: 1 cup
                     beef broth: 29oz
                     wild rice blend: 1 cup uncooked
                     barley:  1 cup uncooked
                     rolled oatmeal (not quick oats!): 4 cups
                     canned pineapple: 2 (20oz) cans
                     whole cranberry sauce: 15oz
                     orange juice: 1/2 cup
                     milk (I use soy or almond): 4 cups
                     frozen or canned fruit

     *sides:      egg noodles
                     rice of choice
                     instant stuffing or mashed potatoes


Each recipe makes 2 freezer bag with aprx 2-3 servings.  When prepping, unless it says otherwise, divide ingredients between 2 bags.

Onion Turkey:
4 lbs boneless/skinless turkey breast
1 tsp garlic powder
1 envelope onion soup mix
4 md potatoes peeled & cubed
1 bag of baby carrots
2 ribs of celery peeled & chopped
*Cook on low for 8-10 hours.  Serve over rice or pasta

Chicken & Sweet Potato Stew
4 chicken breasts cut bite size
2 md sweet potatoes peeled & cubed
2 md potatoes peeled & cubed
2 md or 1 bag carrots
1 (28oz) stewed tomato w/ liquid
1 tsp each: paprika, salt, celery seed
1/2 tsp black pepper
1/8 tsp each: cinnamon, nutmeg
1 cup chicken broth
*Cook low 6-8 hours.

Mediterranean Chicken w/ Wild Rice
1 lb chicken breast
salt & pepper to taste
1 cup uncooked wild rice blend
10 cloves (or equivelent) crushed garlic
1/2 cup sun-dried tomato (if using dry, rehydrate first)
2 cup water
1/2 cup lemon juice
1/4 cup EVOO
*mix liquids together before adding to chicken & rice.  Cook low 8 hours

Beef Barley Stew
2 cup carrot
1.5 lb cubed beef
1 envelope onion soup
29 oz beef broth
14.5 oz diced tomato w/ liquid
2 cup water
1 cup uncooked barley
*Cook low 8-10 hours

Teriyaki Chicken
4 chicken breasts
1 bag baby carrots
1 md onion chopped large
2 (20oz) cans on pineapple, drained
4 cloves chopped garlic
1 cup teriyaki
*Cook low 8 hours.  Serve over rice

Goulash/Beef Stew (for the record, I found this recipe online. this isnt the way I make stew)
3 lbs stew beef
1 green pepper, sliced
4 carrots, chopped
2 onions, chopped
4 cloves of chopped garlic
2 (6 oz) can/tube of tomato paste
4 tsp paprika
1/2 tsp black pepper
*Cook 8 hours on low.  Serve over egg noodle with (optional) sour cream

Weeknight Thanksgiving Dinner
6 turkey breasts
15 oz whole cranberry sauce
1 envelope onion soup mix
1/2 cup orange juice
salt & pepper to taste
*Cook 6-8 hours on low.  Serve with instant stuffing or potatoes

Freezer Oatmeal
4 cup rolled oatmeal
4 cup "milk"
4 cup water
*Cook in crock pot on low until done to desired softness.  Allow to cool.  Place into single serving containers.  Top with honey, syrup, or frozen or canned fruit.  Freeze.  When serving, microwave until desired temperature.

Full disclosure, I havent made any of these myself at this time.  I also cant claim that they are my recipes.  Some recipes I got online (I'll add links to the sites later) or from the "Fix-it and Forget-it Cookbook".

No comments:

Post a Comment