Balsamic Chicken by Jen

Ingredients:

• 1 teaspoon sea salt 

• 1 teaspoon pepper 

• 28 oz diced tomatoes 

• 4 garlic cloves, minced 

• 2 Tablespoon extra virgin olive oil 

• 3/4 cup balsamic vinegar 

• 6 boneless, skinless chicken breasts

Assembly:

Combine all ingredients together in a ziploc bag.  Freezer ready. 

Serving Day:

Slightly thaw chicken and place in crockpot low 4-6 hours. 

Slow Cooker Honey Parmesan Pork by Jackie

Adapted from: http://www.yourhomebasedmom.com/slow-cooker-parmesan-honey-pork-roast/

Ingredients:

1 3-4 lb. boneless pork loin roast

⅔ C grated Parmesan cheese

½ C honey

3 Tbsp. soy sauce

1 Tbsp. dried basil

1 Tbsp. dried oregano

2 Tbsp. chopped garlic

2 Tbsp. olive oil

1/2 tsp. salt

Assembly:
Place pork roast in a gallon size Ziploc freezer bag.  Mix remaining ingredients in bowl and pour over roast.  Lay flat to freeze.

Serving Day:
Thaw completely.  Place roast in slow cooker and pour juices over the top.  Cook on low for 5-6 hours.  Serve as is or pour sauce over each slice.

Optional Glaze: 

After removing meat from slow cooker, strain juices and put into a small sauce pan.

In small bowl, mix 2 tablespoons cornstarch and 1/4 cup of chicken broth together.

Stir mixture into the juices.  Stir until thickened, over medium heat.

Freezer Sloppy Joes by Jackie

Adapted from Best Loved Slow Cooker Recipes
*As of May 2009, this recipe can be made gluten free by using the products in parenthesis.
Makes 10 servings

Ingredients:
3 lb. ground beef
1 c. chopped onion
2 cloves garlic, minced or ¼ tsp. garlic powder
1 1/2 c. ketchup (*Heinz)
1 c. chopped green pepper
1/2 c. water
4 T. brown sugar (*organic)
4 T. prepared mustard (*French’s)
4 T. vinegar (*red wine vinegar)
4 T. Worcestershire sauce (*French’s or Lee & Perrins)
3 tsp. chili powder

Assembly:
In large skillet, brown ground beef, onion and garlic. Cook until meat is brown and onion is tender. Drain fat. In any size crock pot, combine remaining ingredients. Stir in meat mixture. Cover and cook on Low 6-8 hrs. or on High 3-4 hrs.

Allow mixture to cool. Place silicone muffin tin on a cookie sheet. Spoon meat into each section of tin. Freeze just until meat is frozen in solid pieces. Pop out disks and place in freezer Ziploc bags. Of course, you can also just pour the entire mixture into a gallon size freezer Ziploc bag. I like the convenience of being able to pull out only the amount we need.

Serving Day:
Take out one or two disks per sandwich, depending on how much meat you like. Place in small microwave-safe bowl. Microwave until heated through. Serve on bun.