Thursday, 27 February 2014

Pre Planned Make Ahead Crock Pot Meals

We all live busy lives and are always looking for ways to save time and maximize our outcomes, so I've found these tips and are going to make them work for me as well, so I thought I would share them with you all.

Crockpot Freezer Recipes- 

Fill your Freezer with these delicious Make ahead Crockpot Meals that are frozen until you need them, then you simply dump them into your slow cooker before you head out the door to work/play.

Hawaiian Chicken Sandwiches

6-8 Chicken Breasts (1 for each family member, doubled)...
2 cups of chicken broth
2 small cans of pineapple rings
2 red bell peppers sliced into thin strips
1large onion sliced into strips
Provolone cheese

Whole wheat buns or lettuce wraps

Directions: Divide all contents evenly into two oven bags except cheese and buns/lettuce. 
Cook on low for 8 hours. 
Serve chicken topped with pepper and onions under melted provolone cheese on a bun or lettuce warp.

Savory Pepper Steak

3 pounds of roundsteak but into ½ inch thick strips.
½ cup flour
1 tsp of salt
1 tsp pepper
1 large onion chopped
a few garlic cloves—I like to put 4-5 crushed into each bag
1 green peppers sliced
1 red pepper sliced
2 16oz cans of tomatoes—I prefer Italian style
2 tbsp beef stock or 2 cubes
4 tsp of Worcestershire sauce
2 tbsp of steak seasoning
2 tbsp of steak sauce

Toss steak strips in mixture of flour, salt and pepper. 
Mix together beef stock cude, Worcestershire sauce, and steak sauce and divide evenly into two oven bags. 
Add remaining ingredients. 
Cook on low 8 hours. 
Serve with rice and a side salad.

Scalloped Potatoes and Ham

12 WAXY potatoes, cut into ¼ inch round slices
2 cans of cream of whatever soup
2 cans of water
2 ham steaks, cubed
8 oz cheddar cheese
4 cups of broccoli
salt and pepper


Divide everything evenly into two containers. 
Cook on low for 8 hours.

Salsa Chicken

6-8 chicken breasts
2 15 oz. cans of black beans
1 family size frozen bag of corn
2 cans of diced tomatoes and green chilies
1 jar of salsa
1 packet of taco seasoning
2 cups of cheddar cheese

Divide everything except cheese evenly into two oven bags. 
Cook on low for 8 hours. 
Serve over rice or on corn tortillas with rice as a side.

Chicken Curry

4 chicken breasts (w/ rib meat)
2cans of cream of chicken soup
1 cup of dry cooking sherry
½ cup of butter
8 green onions chopped
4 tsp of curry powder
salt and pepper

Divide everything except butter into two oven bags evenly. 
Add butter to crockpot when ready to cook. Cook on low for 8 hours. 
Serve over rice with a side salad.

Apricot Chicken

1 pkg. onion soup mix
1 Bottle Russian Dressing
1 sm. Jar apricot preserves
1-2lbs chicken (raw, cut into small chunks).

Simply pour all the ingredients into a crock-pot, turn on low/med & simmer 1-2 hrs. 
Recipe can be double or tripled.

Sweet-n-Sour Kielbasa

1 Jar Any Sweet-n-Sour Sauce
1 can pineapple chunks, un-drained
1 can mandarin oranges, drained
1 kielbasa, cut into chunks

Simply dump all the ingredients into a crock-pot, turn on low/med & simmer 1-2 hrs.
Recipe can be double or tripled.

Sweet-n-Sour Meatballs

2 lbs Frozen Meatballs
1 c. Grape Jelly
2 c. Chili Sauce (or) Cocktail Sauce

Simply dump all the ingredients into a crock-pot, turn on low/med & simmer 1-2 hrs.
Recipe can be double or tripled.

Barbecued Pot Roast

1kg pot roast
1 tsp salt
1/2 cup tomato paste
24 peppercorns
1 onion, chopped
1 tsp Worcestershire sauce 

Sprinkle salt over the roast and place in crockpot. 
Spread tomato paste over meat. 
Imbed peppercorns into paste. 
Top with onions and Worcestershire sauce. 
Cover and cook on low 8-10 hours. 
Serve meat with accumulated gravy.

Beef Fajitas

750g flank steak
1 onion, chopped
1 bell pepper, cut into 1/2-inch pieces
1 or 2 jalapeño peppers, chopped
1/2 tbs parsley
1 tsp chili powder
1 tsp cumin
1 tsp coriander
1 garlic clove, minced
1/4 tsp salt
8-oz can stewed tomatoes
12 7-inch flour tortillas
2 tsp lime juice (optional)
Shredded colby
Guacamole (optional)
Sour Cream (optional)
Salsa (optional) 

Trim fat from steak. 
Cut steak into 6 portions. 
Combine steak, onion, bell pepper, jalapeño peppers, parsley, chili powder, cumin, coriander, garlic, and salt in crockpot. 
Add undrained tomatoes. 
Cook on low for 8 to 10 hours. (Or cook on high for 4 to 5 hours.) 

Set oven to 350°. 
To heat tortillas, wrap them in foil and bake for 10 to 15 minutes or until softened. remove steak from cooker and shred. 
Return steak to cooker. stir in lime juice, if desired.
To serve, use a slotted spoon to spoon steak mixture onto warm tortillas. 
Top with cheese, guacamole, sour cream, and salsa, if desired. 
Roll up tortillas. 
6 servings.

Caribbean Dump Chicken

This is called "dump" chicken because all the ingredients are put into a 1-gallon freezer bag with the chicken and frozen. The bag is thawed overnight in the refrigerator, then dumped into a baking pan or crock pot and cooked.

8 ounces pineapple chunks in juice
1/4 cup brown sugar
1/2 teaspoon nutmeg
1/3 cup orange juice
1/2 cup golden raisins
700g chicken pieces

For freezing: 
Place all ingredients into a 1-gallon freezer bag. 
Lay flat in freezer. 
To thaw and cook: Take the bag out of the freezer the night before, making sure the freezer bag is completely sealed. 
Place the bag on a shelf furthest from the freezer (It works best if the bag is laying flat, although this may not be the best option with a side-by-side refrigerator/freezer).

For baking: 
Heat oven to 350 degrees F. Place all ingredients into a large baking dish, turn chicken to coat. 
Bake until chicken juices run clear (about 30 to 60 minutes depending upon the chicken pieces used).

For the crock pot: 
Put chicken in the bottom of the pot. 
Pour remaining ingredients over the chicken. 
Cook on LOW for 6-8 hours or on HIGH for 4-6 hours or until done

Country Pork and Mushrooms

1kg country-style ribs, boneless
1 can cream of mushroom soup
4 oz sliced mushrooms
1/4 tsp salt
1 envelope mushroom gravy mix
1/8 tsp pepper
1/2 tsp paprika 

Combine all ingredients in crockpot. 
Cover and cook on low for 7 to 9 hours.
Make a smooth paste with 1 heaping tablespoon of flour and 2 tablespoons of cool water. 
Stir into broth and cook for an additional 15 minutes. 
Serve ribs with mashed potatoes and corn. 
6 servings

Idea found on

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