Braised Southwest Chicken

Braised Southwest Chicken

2 lb chicken
3 tbsp olive oil
1/3 cup white wine
2 cans cream of chicken soup
2 16oz cans black beans with liquid
2 16oz cans corn with liquid
6oz can tomato paste
1 cup milk
salt & pepper to taste

Cook chicken in oil. Deglaze pan with wine. Add rest of the ingredients and remove from heat. Cool. Freeze. Serves 6-8.

Taco Soup

Taco Soup

1-1/2 lbs beef
15oz can whole corn with liquid
15oz can cream corn
15oz can hominy with liquid
15oz can kidney beans with liquid
15oz pinto beans with liquid
2 14-1/2oz can diced tomatoes with liquid
1.25oz taco mix
1oz dry ranch dressing mix

Brown and drain meat. Add rest of ingredients and mix well. Freeze in two bags. Cook in crockpot for 4-6 hours, or until hot. Makes about 4 servings per bag. One bag fits nicely into my small crockpot.

White Chili

White Chili

1 lb chicken
1 tbsp olive oil
1 chopped onion
2 cups chicken broth
1 tsp cumin
3 jalapeno peppers, chopped
1 15oz can cannellini beans, rinsed and drained
1 tbsp lime juice
1-1/2 tsp chili powder
sour cream (on cooking day)
shredded monterey jack cheese (on cooking day)

Cook chicken in oil with onions. Add to large saucepan with broth, cumin, chili powder, and peppers. Boil, then simmer 15 minutes. Add beans and lime juice, and cook 5 more minutes. Cool and freeze. Makes 4 servings.

Make-Ahead Lasagna

Make-Ahead Lasagna

1 Chopped Onion
1 Lb. Italian Sausage
1 Lb. Ground Beef

Cook above items in skillet, drain.

In separate bowl, mix:

1 Can Diced Tomatoes
1 Jar Spaghetti Sauce
1 Can Tomato Paste
2 Tbsp. White Sugar
Salt To Taste
Pepper To Taste
Italian Seasoning To Taste
Basil To Taste

In another bowl, mix:

2 Cups Cottage Cheese
Frozen Spinach (as much or as little as you want)
1 Egg
1/2 Tsp Salt

Layer in dish as follows:

Tomato Sauce Mixture (enough to just cover the bottom of the pan)
Oven-Ready Lasagna Noodles
Cottage Cheese Mixture (enough to cover noodles)
Meat Mixture
Tomato Sauce Mixture (enough to cover)
Oven-Ready Lasagna Noodles
Etc ... ending with the Tomato Sauce Mixture

Freeze.

To bake, thaw the lasagna in the refrigerator the evening before.  Bake at 350 degrees for 1 to 1-1/2 hours (depends on the size of the pan) until done and noodles are tender.  Sprinkle with shredded cheese if desired.  Serve with garlic bread or toast.

I got 2 8x8" casserole pans, 1 7x13" pan, and 1 loaf pan out of this recipe, enough for four of DH's suppers and lunches the next day.  Not bad!  :-)

Edit: DH said this recipe is a KEEPER! :-D

Freezer-To-Crock-Pot Barbecue Chicken With Bacon

Barbecue Chicken With Bacon

5-6 Chicken Breasts, cut in half
1 Bottle of BBQ Sauce
1 Chopped Onion
6 Strips of Bacon, Cooked & Crumbled

Divide into two bags.

Credit: My Own Invention

Freezer-To-Crock-Pot Italian Chicken

Italian Chicken

4 Chicken Breasts, cut in half
1 Bottle of Italian Dressing
2 Cups Frozen Broccoli
2 Squash or Zucchini, cubed
Salt to taste

Divide into two bags. Serve over rice or noodles if desired.

Credit: http://www.youtube.com/watch?v=0XTcdPeF_mg&feature=related (I guess-timated the measurements)

Edit:  Fits nicely into my small crockpot. Hubby said this was very filling! :-)

Freezer-To-Crock-Pot Cheesy Chicken & Broccoli

Cheesy Chicken & Broccoli

4 Chicken Breasts, cut in half
3 Cups Frozen Broccoli
2 Cans Cheddar Cheese Soup
2 Cans Cream of Chicken Soup
2 Tsp Garlic Powder or Minced Garlic Clove
1 Tsp Sage

Divide between two gallon bags.  Serve over rice.

Credit: http://www.youtube.com/watch?v=0XTcdPeF_mg&feature=related (I guess-timated the measurements)

Freezer-To-Crock-Pot Stroganoff

Freezer-To-Crock-Pot Stroganoff

1-1/2 lb Steak
4 Cans Cream of Mushroom Soup
2 Bags Dry Onion Soup Mix

Divide into two quart-sized freezer bags.  I had to add some water to the crock pot (fits in the smallest one). When almost done, stir in about 1/4-1/2 cup of sour cream, then 3-4 handfuls of egg noodles. Let cook a few more minutes until noodles are tender..

Credit: http://www.youtube.com/watch?v=0XTcdPeF_mg&feature=related

Freezer-To-Crock-Pot Roast & Vegetables

Roast and Vegetables 

2 lb chuck roast, cut into cubes
1 teaspoon salt
1/8 teaspoon pepper
1 large onion cut into 8ths
1 bag baby carrots
1/2 teaspoon celery or onion salt
1 teaspoon Italian seasoning
1 (4 ounce) can sliced mushrooms, DO NOT DRAIN
2 cans condensed tomato soup
2 beef boullion cubes, softened
1 can Rotel tomatoes
1 can whole kernel corn, DRAINED
6-8 small red potatoes, cubed

Credit: http://redicklife.blogspot.com/2011/09/freezer-to-crockpot-meals-part-ii.html

Edit: I added about 2/3 cup of water during the cooking process.  DH officially said it's a KEEPER! :-)

Makes TWO one-gallon bags.

Freezer-To-Crock-Pot Savory Vegetable Beef Soup

Savory Vegetable Beef Soup (2 Bags)

Chop (1) Onion and Chop (2) Cloves of Garlic- Brown in Pan with the Ground Beef- once cool divide mixture between bags

(2) whole carrots chopped per bag
(2) celery stalks chopped per bag
(3) Red Potatoes chopped per bag
(1) can v8 split between bags
(1) 28oz can diced tomatoes SPLIT between bags
(1) cup frozen green beans in each bag
(1/2)TBSP Worcestershire per bag
(1/2) cup Beef Broth per bag
(1) TBSP Parsley per bag
(1) tsp Basil per bag
1/2 tsp Thyme per bag
(1/2) tsp salt per bag
(1/2) tsp pepper per bag
(1) TBSP Sugar per bag

*Place in Crockpot with 1.5 cups of water and 15 oz Beef Broth. Cook on LOW 8 Hours.

Credit: http://melissafallistestkitchen.blogspot.com/2011/09/freezer-cooking-slow-cooker-meals.html

Freezer-To-Crock-Pot Healthy BBQ Chicken

Healthy BBQ Chicken (2 Bags) 

(2) Green Peppers Cut into Slices split between 2 bags
(1) Red Pepper Cut into Slices-split between bags
(1) Zucchini Chopped and split between bags
(3) Onions Chopped and split between bags
(6) Red Potatoes Chopped and split between bags (you can also use Sweet Potatoes)
(4) Garlic Cloves Chopped & Split Between bags
(4) Chicken Breasts Split between bags (I cut each breast in half again)
(1/2) TBSP Quick Cooking Tapioca per bag
(1) 15 oz can of Tomato Sauce Split Between bags
(1) TBSP of Brown Sugar per bag
(1) TBSP Worcestershire per bag
(1) TBSP Mustard per Bag
(1/4) tsp Salt per bag

Cook on HIGH for 4 hours or LOW for 8 hours. Serve over Rice or Egg Noodles.

Credit: http://www.mamaandbabylove.com

Freezer-To-Crock-Pot Lazy Day Stew

Lazy Day Stew

4lb cubed stewing beef
4 cups baby carrots
4 cups baby red potatoes (cut in half)
2 medium onions, chopped
10 oz package dried lima beans (optional)
2 cups celery, chopped
4 tsp quck-cooking tapioca
2 tsp salt
1 tsp pepper
1 15 oz can tomato sauce (1/2 in each bag)
2 cup water
2 Tbs brown sugar
Edit: I added a clove of minced garlic per bag

Follow directions above, and put everything into THREE one gallon freezer bags, shake it up, seal, label and put in the freezer. Instructions for Bag: Cook on low 8 hours, Eat as a soup, or serve over hot noodles or rice. I add a li'l bit of shredded cheddar or mozzarella.

Credit: http://www.ringaroundtherosies.net/2012/02/freezer-cooking.html