Do you love an easy meal? As a mom of four active children, I sure do!
My slow cooker saves dinnertime for us on a regular basis, especially now, with the busyness of summer! Freezer Friend, Jen, first made this recipe back in 2011, as a baked dish. I decided to try it in the slow cooker and it worked perfectly! I hope you enjoy this delicious, colorful dish as much as we do!
36 - 1 oz. frozen homestyle meatballs (I used Deluxe Meatballs from GFS.)
1 large can of pineapple chucks and juice
1 jar of Kikoman’s Teriyaki Baste and Glaze (Kroger brand works too.)
2 cups of frozen 3 pepper and onion blend
Assembly ~ Meatballs:
Pour pineapple chunks and juice, teriyaki glaze, frozen vegetables and frozen meatballs into a gallon size Ziploc freezer bag. Freeze bag standing up, so it can easily be put into slow cooker while still frozen.
Serving Day ~ Meatballs:
Option 1: Cook from thawed:
Thaw completely. Pour meatball mixture into a 9x13 baking dish. Bake covered at 350 for 30-45 minutes. Serve over the cooked rice.
Option 2: Cook from frozen:
Pour frozen meatball mixture into slow cooker. Cook on low for 7 to 8 hours, or on high setting for 4 to 5 hours, until done.
Serve both options over prepared rice.
1 bag of rice
1 Tbsp. butter
1 tsp. salt
Assembly ~ Rice:
Place rice, butter and salt into quart size freezer bag. Freeze flat.
Serving Day ~ Rice:
(Note to Freezer Friendz Swap Group: I already added butter and salt into your bags of rice.)
Stove Top Directions:
Add rice and 3 1/3c. water in a saucepan. Stir and bring to a boil. Lower heat to simmer. Cover and simmer for 20 minutes or until all water is absorbed. Remove from heat and let stand covered for 5 minutes.
Add rice and 3 1/3 c. water to microwave safe container. Stir and cover. Cook on High (100%) power for 5 minutes. Cook on Medium (50%) power for 30 minutes. Remove from microwave and let stand covered for 5 minutes.