Crockpot Beef Stew by Beth

Ingredients:
2 lbs. cubed beef stew meat
1 c. chopped onion
1 T. minced garlic
2 pkgs. beef gravy mix
2 c. water
1/2 c. Worcestershire sauce
1 1/2 c. baby carrots
1 lb. red potatoes, cut into large chunks
2 c. frozen peas, thawed
Assembly:
Brown meat in small amount of oil.  Season with salt and pepper.  Once slightly cooled, transfer to gallon freezer bag.  To the bag, add garlic, onion, and carrots.  Whisk together gravy powder, water, and Worcestershire sauce.  Pour into bag and seal.  Freeze.
Serving Day:
Thaw freezer bag in the fridge.  Dump into crockpot and add potatoes.  Cook on high 4 1/2 hours or on low for 9 hours.  Add peas during the last 10 min. 

Jackie's Not So Spicy, Spicy Beef Roast

Ingredients:
3 pound top round roast
1 tablespoons cracked black peppercorns (use 2 Tbsp. if you like it spicy)
2 cloves garlic, minced
3 tablespoons balsamic vinegar
4 tablespoons reduced-sodium soy sauce
2 tablespoons Worcestershire sauce
2 teaspoons dry mustard

Assembly:
Combine pepper and garlic. 
Cut shallow slits in roast. 
Rub with pepper/garlic mixture.
Place roast in gallon size Ziploc freezer bag.
Combine remaining ingredients.
Pour over meat.
Freeze.

Serving Day:
Thaw completely. Place in slow cooker.  Pour juices over roast.  Cook on low 8-10 hours.  Cut thin slices against the grain. Return to au jus in crockpot until ready to serve.  Place meat slices on platter to serve.  If desired, pour au jus into gravy bowl to be drizzled over meat.

Slow Cooker Taco Pasta by Jen

Adapted from: https://kristineskitchenblog.com/easy-slow-cooker-taco-pasta/

Ingredients: 

• 1 pound lean ground beef
• 1 bell pepper, chopped
• 15 ounce can crushed tomatoes
• 1 cup jarred salsa (I used mild)
• 15 ounce can corn, drained
• 3 tablespoons taco seasoning 
• 2 ½ cups water or low sodium chicken broth (I used one 14.5 ounce can chicken broth plus enough water to total 2 ½ cups)
• 12 ounces shell pasta shapes 
• 1 cup shredded cheddar cheese

Assembly: 
Heat a large skillet over medium-high heat. Add the beef and season with salt and pepper. Cook the meat, stirring often, until browned. Transfer beef to slow cooker.
Add the bell pepper, crushed tomatoes, salsa, corn, taco seasoning, and broth or water. Stir.
Cook on low for 5-6 hours or high for 2-3 hours.
Stir in the pasta. Cook on high for 10-20 minutes. Pasta cook time will vary by slow cooker, begin checking for doneness at 10 minutes.
Stir in the cheddar cheese and serve.

Serving Day: 
From freezer, adjust crockpot settings. 
Bag 1 - Meat Mixture -- Thaw and Cook bag of meat on low for 5-6 hours or high for 2-3 hours.

Bag 2 -  Pasta -- Stir in the pasta. Cook on high for 10-20 minutes. Pasta cook time will vary by slow cooker, begin checking for doneness at 10 minutes.

Bag 3 - Cheese -- Stir in the cheddar cheese and serve.

SLOW COOKER BEEF GYROS by Tiffany

https://www.365daysofcrockpot.com/slow-cooker-beef-gyros-recipe/

Ingredients:

FOR BEEF:

• 2 lbs beef stew meat or chuck roast (cut into bite size pieces or strips)

• 1 large onion, thinly sliced

• ¼ cup extra virgin olive oil

• 1 Tbsp minced garlic

• 1 tsp dried oregano

• ½ tsp salt

• ¼ tsp pepper

• 2 Tbsp fresh lemon juice

• Warmed pita folds

• Sliced tomatoes and lettuce, for serving

FOR THE TZATZIKI SAUCE (I chose to buy pre-made dressing instead of making)

• 1 cup plain Greek yogurt
• 1 cup diced cucumber, seeded and shredded
• 1 Tbsp dried dill or 2 Tbsp fresh dill
• 1/4 tsp salt
• 1 garlic clove, minced
• Salt and pepper
  

1. Assembly:
2. Add beef to the freezer bag.
3. Combine ¼ cup olive oil, garlic, oregano, salt,pepper and lemon juice in a small bowl. Pour over the meat and toss to coat, in the slow cooker. Toss in the sliced onions. Freeze.
4. 
   
5. On Serving Day:
6. Thaw completely.
7. Pour bag contents in slow cooker.
8. Cover and cook on LOW for 6-10 hours (depending on your slow cooker) or until beef is extremely tender. (If it’s not tender, it’s not done yet).
9. Remove lid and salt and pepper to taste. If desired, break up the meat into smaller bite-size pieces.

1. Make the tzatziki sauce (or use store bought). Combine yogurt, cucumber, dill, salt and garlic in medium bowl. Stir until creamy and combined. Salt and pepper to taste.
2. Serve beef over pita folds with Tzatziki sauce, onions, tomatoes and lettuce.

Slow Cooker Honey Parmesan Pork Roast by Beth

http://www.sixsistersstuff.com/2011/12/slow-cooker-parmesan-honey-pork-roast.html

Ingredients:
2-3 lbs. boneless pork loin
2/3 c. Parmesan cheese
1/2 c. honey
3 T. soy sauce
2 T. dried basil
2 T. garlic, minced
2 T. olive oil
1/2 t. salt
2 T. cornstarch
1/4 c. water

Assembly:
Place roast in gallon freezer bag.  In small bowl, combine the next 7 ingredients (cheese through salt).  Pour sauce in sandwich bag and place inside larger bag with pork.  Freeze.

To Serve:
Thaw completely.  Place roast in slow cooker.  Gently squeeze sauce bag to remix all the ingredients; pour over roast.  Cook on low for 6-7 hours or until meat thermometer reads 160 degrees.  Remove to serving plate and keep warm.  Pour sauce in small saucepan and bring to a boil.  Combine water and cornstarch until smooth.  Add to saucepan and bring to second boil.  Cook and stir for 2 min or until sauce thickens.  Serve sauce over sliced roast.

Teriyaki Meatballs by Jackie

 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!

Meatball Ingredients:

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.

Rice Ingredients:

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. 

Microwave Directions:

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.

Cilantro Lime Chicken by Jackie

This recipe is one of our family favorites!  You can eat the chicken breasts as is or try one of the many ways we have enjoyed it.  One of our favorites is to serve it over rice with a little sprinkle of shredded cheddar cheese sprinkled on top.  We've also enjoyed it shredded as taco meat wrapped in soft tortillas.  My kids really love it shredded and served with tortilla chips.  However you choose to serve it, I hope you love it as much as we do!

Ingredients:
One 24-ounce jar medium or mild salsa

Juice from one lime
1/4 cup fresh cilantro, chopped
*3/4 tsp. chili powder
*1/4 tsp. garlic powder
*1/4 tsp. onion powder
*1/4 tsp. crushed red pepper flakes
*1/4 tsp. oregano
*1/2 tsp. paprika
*1/2 Tbsp. ground cumin
*1 tsp. sea salt
*1/4 tsp. black pepper
4-6 boneless, skinless chicken breast halves, trimmed of fat

                                                   

Assembly:
Mix all ingredients, except chicken, in a gallon Ziploc freezer bag.  Add chicken and coat well.  Freeze flat. 

Serving Day:
Thaw completely.  Place in slow cooker.  Cook on low for 6 hours. 

Variations:
1. You can substitute a 16 oz. jar of salsa and 8 oz. can of tomato sauce for 24 oz. salsa.
2. You can substitute one packet of taco seasoning for all spices (marked with *).  I used the spices listed in recipe for swap because it is healthier than prepackaged taco seasoning.

 *Adapted from http://www.pipandebby.com/pip-ebby/2011/11/18/slow-cooker-cilantro-lime-chicken.html

CROCKPOT: HAWAIIAN CHICKEN by Tiffany

http://crockpotempire.com/hawaiian-luau-chicken-steak-or-pork/

Ingredients:

4-6 pre-made chicken or steak skewers removed from the skewer OR 4 chicken breasts OR 1-2 lbs. Sirloin or Round Steak OR a 1-2 lb. pork tenderloin

1 bottle of  Trader Joe’s Island Soyaki Sauce

Fresh vegetables of your choice OR 1 bag of frozen stir fry vegetables

1 to 2 cups of fresh pineapple chunks OR 1 can of pineapple chunks, drained

1/4 teaspoon red pepper flakes, optional

Directions:

Spray crockpot with non-stick spray. Add meat, vegetables and pineapple to crockpot and pour the bottle of Island Soyaki on top. Cook on low 6-8 hours or high 4-6. Serve over a bed of rice.

Cooking rice:
Rinse rice under cold water. Place 3 cups water in sauce pan and bring to a boil. Add rice and bring to gentle simmer. Cove rice and turn heat to low. Cook 18 minutes. Remove lid and fluff with a fork.

Freezer Meal Directions:

You can also throw all of the ingredients into a large bowl and then place ingredients into a large freezer bag or container. When ready to use, put in refrigerator and thaw overnight and the next morning fill the crockpot and cook on low for 6-8 hours.

Fire Roasted Tomato Bisque

This recipe is from: http://www.foodandwine.com/recipes/fire-roasted-tomato-bisque

One day I went to Panera Bread with friends and tried their tomato soup and I was in love!!  The problem was I can't recreate a dish (I wish I could), so I began searching online.  I ran across this recipe on FoodandWine.com and thought it sounds hearty and delicious.  I made this adding extra vegetables and haven't turned back!  I make it in big batches and freeze it in portions my family will eat.  I pair this with a chicken parmesan grilled cheese or grilled cheese with roasted mushrooms and onions smothered in smoked chipotle Gouda!  

Ingredients:

• 4 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 3 medium carrot, finely chopped
• 3 celery rib, finely chopped
• 2 garlic cloves, finely chopped
• 3 tablespoons all-purpose flour
• 4 cups chicken stock or canned low-sodium broth
• Two 14 1/2-ounce cans diced fire-roasted tomatoes, drained
• 3 tablespoons tomato paste
• 2 teaspoons sugar
• 1/4 cup heavy cream
• Salt and freshly ground white pepper
• 1/2 cup garlic or cheese croutons, for garnish (optional)
• 
  

Assembly:

Chop the onion, carrot, celery, and garlic cloves.  Melt half of the butter in a large stock pan.  Add the vegetables, continue stirring until soft and brown, but not burnt.  Add flour and stir for about a minute until the flour is fully incorporated.  Add the broth or homemade chicken stock, roasted tomatoes, tomato paste and sugar.  Bring to a boil, then lower the heat and cover until vegetables are soft.  
Once the vegetables are soft, use an immersion blender to blend to the consistency you desire.  I prefer on the chunky side, so I blend less.  Continue blending if you prefer smooth.  Lastly, add the heavy whipping cream, 2 TBSP butter and salt and pepper.  

To bake:

Thaw in a bowl in the frog overnight.  Place in a sauce pan and bring to a simmer to reheat and ENJOY!  If you think last minute I want Tomato Bisque, place the bag in cold water to help quickly begin the thawing process enough that it can be broken into chunks.  In a sauce pan, add enough water to cover the bottom, place the chunks in, cover with a lid.  Stir occasionally until its thawed and warmed through, then ENJOY! 

White Chicken Chili by Beth

Adapted from Taste of Home Feb/March 2001

Ingredients:
1 lb. chicken breast, cut into bite-size cubes
1 med. onion, chopped
1 T. oil
2 cans (15.5 oz) Bush's white chili beans (with mild chili sauce)
1 3/4 c. chicken stock
7 oz. can green chilies, chopped
1 1/2 t. garlic powder
1 t. salt
1 t. cumin
1 t. oregano
1/2 t. pepper
1/4 t. chili powder
1c. sour cream
1/2 c. whipping cream

 Assembly:
In large saucepan, sauté chicken and onion in oil until chicken is no longer pink.  Remove from heat and allow to cool slightly.  Meanwhile, in gallon size freezer bag, dump in the next 9 ingredients (beans though chili powder).  Add chicken and seal.  Gently squish bag to mix ingredients.  Freeze upright (with seal side up).  In quart size freezer bag, dump in sour cream and whipping cream.  Seal and squish bag to mix.  Also, freeze upright.

Serving Day:
Dump frozen soup base into crock-pot (you may need to run warm water on outside of bag to loosen easier from the bag).  Cook on low all day (8-10 hrs).  Place sour cream packet in the fridge while soup base is cooking all day.  If it's not thawed completely, microwave on a low setting just until thawed.  Add sour cream contents to soup.  Turn to high for about 10-15 min, or until heated through. 

**To NOT use a crock-pot:  Thaw both bags completely in the fridge.  Pour soup base into large stockpot.  Bring to boil; reduce heat and simmer, uncovered, for 30 min.  Remove from heat; stir in the sour cream mixture and serve immediately.

Asian Toasted Sesame Chicken by Jen

Ingredients:
1 bottle of Asian Toasted Sesame Dressing
3 lbs. of chicken breasts

Assembly:
Place chicken in a gallon-sized freezer bag.  Pour entire bottle of dressing over meat.

Serving Day:
Thaw completely. Discard marinade.  Grill or bake until cooked to 160 degrees.

Crockpot - Cook low from frozen on low 6-8 hours.

Garlic & Herb Beef Bottom Round Roast by Jackie

**Adapted from http://www.justapinch.com/recipes/main-course/beef/beef-bottom-round-roast-perfection.html

Ingredients:

4-6 lb. beef bottom round roast

6 cloves garlic, minced
1 Tbsp. coarse sea salt
2 Tbsp. dried rosemary
1 Tbsp. dried thyme
1 Tbsp. cracked black pepper
2 Tbsp. minced onion flakes (can sub 2 tsp. onion powder)
1/4 c. olive oil



Assembly:
Place roast on a plate.  Mix all dry ingredients together.  Add oil until a paste forms.  Smear mixture on all sides of the roast.  Place in gallon size Ziploc freezer bag.  Label and freeze.

Serving Day:
Thaw completely.  Place roast in slow cooker. Cook on low for 6-8 hours.

Optional:
Remove the roast from slow cooker. Combine drippings with 1-3 tablespoons
of flour.  Increase temperature to high until gravy reaches desired consistency.

Creamy Italian Chicken by Jen

Adapted from: http://www.the-girl-who-ate-everything.com/2009/07/crockpot-italian-chicken.html#Usbc41b8LBh95Tg2.99

Ingredients:
6 Chicken breasts
1 1/2 envelope Italian salad dressing mix
1 1/2  package (8 ounces) cream cheese, softened
2 cans (10-3/4 ounces) condensed cream of chicken soup
Hot cooked pasta or rice

Assembly: 
Place the chicken in a crock pot and sprinkle Italian dressing over it.  Combine cream cheese and cream of chicken soup in a small pot over low heat until completely melted.
Pour over chicken in the Ziploc freezer bag. 

Serving Day:
Empty items into the crock pot set on low and come back 6.5-7 hours later.  Once chicken is done you can leave the chicken breasts whole, cube it, or even shred it. I always cut the breasts into tenderloin size strips.  Once you have cut up the chicken, throw it back in the crock pot and stir into the sauce. If you feel the sauce is too thick you can thin it to your preferred consistency with a little milk.  Prepare noodles before ready to serve, and enjoy chicken over hot cooked noodles!

Homemade 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.

One recipe makes 16 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 (I used orange peppers too.)
1/2 c. water
4T. 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.  Divide meat between two gallon-size Ziploc freezer bags.

Serving Day:Place in microwave-safe bowl. Microwave until heated through. Serve on toasted buns
.

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.