I know that as soon as baby girl make her big debut we
probably won't be able to have as much free time as we would like. The one
thing I know we will neglect is cooking at home and that just can't happen. I
will be breastfeeding so I have to do my best trying to eat wholesome
meals instead of processed junk from restaurants everyday. I wanted to make my
life a lot easier since all you have to do is thaw it that day and put it in
the Crockpot or bake it when you get home. Everyone's tummy will be full; it's cheaper
than eating out every day and it makes my life a hell of a lot
easier. I made these meals for my husband and I off of what I've 'pinned'
and 'liked' from my pinterest. I know it's so silly, but after reading
through a lot of the recipes, it's so simple it's ridiculous. This complete set
from start to finish took me about 3 hours to complete (and that's with me
talking the entire time). I spent a total of $134.32 on everything from Wal-Mart
and Costco. I had a lot of the ingredients -seasoning wise- at home. Everything I had extra of and I could freeze them again I did just so to stretch that extra penny. I hope you all enjoy! :) I know I will most definitely find more recipes and create some on my own to make via Crockpot again!
A huge THANK YOU!! to Lizzy
Sharp & Aimee (Six Cents) because their blogs saved me time and money with their recipes. Thank you ladies!!
Crock Pot Hawaiian Chicken by Lizzy
Sharp
4-5 servings (I divided all ingredients into 2 bags)
Ingredients:
·
4 large boneless, skinless chicken
breasts
- ½
cup white sugar
- ½
cup vinegar
- 3
garlic cloves, minced
- 2
Tablespoons soy sauce
- ½
cup of pineapple juice (use what’s in the can)
- ½
can of large pineapple chunks
Directions:
1.
Divide and add all ingredients to a Ziploc
bags
2.
Freeze flat and take out when ready
to eat
3.
Thaw meal in fridge before placing
entire contents of bag in Crockpot
4.
Cook for 4-5 hours on high/6-7
hours on low.
5.
Serve with rice
Beef Burritos by Lizzy
Sharp
(6+ servings) (I divided all ingredients into 2 bags)
Ingredients:
- 1
diced onion
- 2lbs
top round roast
- 4
garlic cloves, minced
- 2
tablespoons whole peppercorns
- 2
tablespoons apple cider vinegar
- 2
(8 oz) cans tomato sauce
- 1
chipotle pepper in adobo sauce - I found this at Wal-Mart and I frozen the
other peppers :)
- 1
½ teaspoon chili powder
Directions:
1.
Divide and add all ingredients to a Ziploc
bags
2.
Freeze flat and take out when ready
to eat
3.
Thaw meal in fridge before placing
entire contents of bag in Crockpot
4.
Cook for 4-5 hours on high/6-7
hours on low.
5.
Strain juice from meat and add juice
back into Crockpot ridding of the peppercorns and onions.
6.
Shred meat and add back into Crockpot
for another 30 minutes
Chicken Fajitas by Lizzy
Sharp * I modified this recipe
(5-6 servings) (I divided all ingredients into 2 bags)
Ingredients:
- 4
chicken breasts
- 2
peppers (your favorite)
- 1
onion
- 1/2
cup chicken broth
- taco
seasoning packet
- 1
tsp. chili powder
- 1/2
tsp. paprika
- 1 tsp. salt
Directions:
1.
Divide and add all ingredients to a Ziploc
bags
2.
Freeze flat and take out when ready
to eat
3.
Thaw meal in fridge before placing
entire contents of bag in Crockpot
4.
Cook for 4-5 hours on high/6-7
hours on low.
5.
Shred chicken and add back to the
juices
6.
Serve with tortillas and favorite
fajitas toppings (cheese, sour cream, etc)
Dijon chicken by Lizzy
Sharp * I modified this recipe
(4-5 servings) (I divided all
ingredients into 2 bags)
Ingredients:
- 4
chicken breasts
- 1
cup chicken broth (or 1 cup water & 1 Tablespoon bouillon)
- 1
onion, chopped
- 2
T Dijon mustard
- 3
cloves garlic, chopped
- 2
bay leaves
- ½
– 1 tsp thyme (depending on how much you like thyme)
Directions:
1.
Divide and add all ingredients to a Ziploc
bags
2.
Freeze flat and take out when ready
to eat
3.
Thaw meal in fridge before placing
entire contents of bag in Crockpot
4.
Cook for 4-5 hours on high/6-7
hours on low.
·
Can be cooked via stove top for 15
min if sauce is drained after thawing
·
Can be baked in oven for 35-40 min
at 350 in sauce
5.
Serve with mash potatoes
Italian Chicken (serves 4-5) by Lizzy
Sharp * I modified this recipe
(4-5 servings) (I divided all ingredients into 2 bags)
Ingredients:
- 4
chicken breasts
- 2
garlic cloves, minced
- 1
packet ranch dressing mix
- 1/2
Tbsp. chili powder
- ½
cup water*
- 1 cup Italian dressing (Don’t put in the freezer bag)
Directions:
1.
Divide and add all ingredients to a Ziploc
bags
·
DO NOT ADD ITALIAN DRESSING
·
DO NOT ADD WATER if you are using
frozen chicken
2.
Freeze flat and take out when ready
to eat
3.
Thaw meal in fridge before placing
entire contents of bag in Crockpot
4.
Cook for 4-5 hours on high/6-7
hours on low.
·
Can be cooked via stove top for 15
minutes if sauce is drained after thawing
·
Can be baked in oven for 35-40
minutes in sauce
5.
Shred chicken and add back to the
juices
6.
Serve with tortillas and favorite
fajitas toppings (cheese, sour cream, etc)
*This is amazing with garlic potatoes. I shredded the chicken
that I had left over for chicken salad. I also used the juices as my dressing.
Honey Pineapple Chicken by Lizzy
Sharp * I modified this recipe
(4-5 servings) (I divided all ingredients into 2 bags)
Ingredients:
·
1 cup pineapple juice
·
1/2 cup brown sugar
·
1/3 cup light soy sauce
·
4 chicken breasts
Directions:
1.
Divide and add all ingredients to a Ziploc
bags
2.
Freeze flat and take out when ready
to eat
3.
Thaw meal in fridge before placing
entire contents of bag in Crockpot
4.
Cook for 4-5 hours on high/6-7
hours on low.
5.
Serve with rice
(4-5 servings) (I divided all ingredients into 2 bags)
Ingredients:
·
4 chicken breasts
·
1 15 oz. can of black
beans * I omitted black beans since we hate them J
·
1 pound bag frozen
corn
·
1 can diced tomatoes
with chilies (like Rotel)
·
1 jar salsa * I used
half a jar
·
1 packet of taco
seasoning
Directions:
1.
Divide and add all ingredients to a Ziploc
bags
2.
Freeze flat and take out when ready
to eat
3.
Thaw meal in fridge before placing
entire contents of bag in Crockpot
4.
Cook for 4-5 hours on high/6-7
hours on low.
5.
Shred chicken
6.
Serve with tortillas and favorite
toppings (cheese, sour cream, etc)
Beef Burgundy by Lizzy Sharp * I modified this recipe
(6+ servings) (I divided all ingredients into 2 bags)
Ingredients:
·
1/2 cup flour * I used
wheat flour
·
3 teaspoon salt
·
1 teaspoon pepper
·
2 pounds beef chuck,
cubed
·
1/4 cup olive oil
·
2 onions, sliced
·
1 cup mushrooms, sliced
·
1 cup fresh parsley,
minced
·
6 teaspoons garlic,
minced
·
4 bay leaves
·
2 cups burgundy wine * I
used dry red wine
·
1 cup beef broth
Directions:
1.
Divide and add all ingredients to a Ziploc
bags
2.
Freeze flat and take out when ready
to eat
3.
Thaw meal in fridge before placing
entire contents of bag in Crockpot
4.
Cook for 4-5 hours on high/6-7
hours on low.
5.
Shred meat and let it soak the
juices up for an hour.
6.
Serve with egg noodles, mash
potatoes basically anything you’d like.
Scalloped Potatoes and
Ham by Six Cents * I modified this recipe
(4-6 servings) (I divided all ingredients into 2 bags)
Ingredients:
·
12 new potatoes
and cut into ¼ inch round slices or a large bag of frozen potatoes
·
2 cans of cream of potato
·
2 cans of water
·
2 ham steaks, cubed
·
8 oz cheddar cheese
*We used shredded cheese
·
4 cups of broccoli
·
salt and pepper
Directions:
1.
Divide and add all ingredients to a Ziploc
bags
2.
Freeze flat and take out when ready
to eat
3.
Thaw meal in fridge before placing
entire contents of bag in Crockpot
4.
Spray pot with oil
5.
Cut potatoes into ¼ inch round
slices and place on bottom of Crockpot
6.
Place everything in Crockpot
7.
Cook for 4-5 hours on high/6-7
hours on low.
8.
Serve with extra shredded cheese!
*Waymon and I didn’t enjoy the broccoli
in this one. We probably take all of them out before making it again.
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