Cooking Thursday

A few weeks ago, I spent some time making some freezer meals.  It's so satisfying to put these bags in the freezer and know there are meals ready to go!  These meals were all quick to put together, because they're all crockpot meals.  When you're going to use them, let them thaw in the frig for 24 hours, then pop them in the crockpot.

Slow Cooker Creamy Ranch Pork chops and Potatoes

1 1/2 pounds pork chops, boneless (4-6 chops, thick sliced)

8 medium redskin potatoes, cut into large pieces

1 small bag, baby carrots

2 cans cream of chicken soup

2 packages dry Ranch dressing mix

1 cup milk

In a bowl, mix together soups, milk and ranch dressing mixes and pour into a resealable 2 gallon sized freezer bag.  Combine other ingredients and zip closed.  When ready to eat, remove from freezer and thaw in fridge for 24 hours.  Cook on low for 8 hours.

*We've already used this one and it was delicious! 

Slow Cooked Beef and Mushrooms

3 pounds stew meat, cubed

1 can cream of mushroom soup

2 (4 ounce) cans mushrooms with liquid

1/2 cup apple juice

1 packet dry onion soup mix

Combine all ingredients in a resealable gallon sized freezer bag and zip closed.  When ready to eat, remove from freezer and thaw in fridge for 24 hours.  Cook on high for 6 hours or low for 10 hours.  Serve over rice.

Chicken Taco Chili

1 medium onion, chopped

16 ounce can black beans, drained

16 ounce can kidney beans, drained

8 ounces tomato sauce

10 ounces frozen corn

2- 14.5 ounce cans diced tomatoes

1 envelope taco seasoning

1 tablespoon chili seasoning

3-4 boneless, skinless chicken breasts

Combine  onion, black beans, kidney beans, tomato sauce, corn, tomatoes, taco seasoning, cumin and chili seasoning in bowl.  Place chicken in large freezer bag and pour other ingredients over top.  Zip closed and freeze.  When ready to use, remove from freezer and thaw in fridge for 24 hours.  Place in crockpot and cook on low for 10 hours.  Before serving, shred chicken and return to crock pot.  

Serve over tortilla chips or rice.  May top with shredded cheese and sour cream.

Slow Cooker Pineapple Glazed Ham

4 thick slices of boneless ham, fully cooked

1/3 cup brown sugar

20 ounce can crushed pineapple (do not drain)

2 tablespoons mustard - optional

Mix together brown sugar, pineapple and mustard in resealable gallon sized freezer bag.  Place ham inside and zip bag.  When ready to eat, remove from freezer and thaw in fridge for 24 hours.  Cook on high for 3 hours or low for 5-6 hours.

Slow Cooker Sweet and Tangy Meatballs

12 ounce jar chili sauce

16-18 ounce jar grape jelly

2 pound package frozen meatballs

Combine chili sauce and grape jelly until smooth.  Place meatballs into resealable freezer bag and pour sauce over.  Mix in bag and zip closed.  When ready to eat, remove from freezer and thaw in fridge for 24 hours.  Cook on low for 4 hours.  Serve over rice, or use as an appetizer and serve with toothpicks.

Teriyaki Chicken

1/4 cup cooking oil

1/4 cup soy sauce

1/4 cup dry cooking sherry

1 teaspoon ground ginger

1 teaspoon garlic powder

2 pounds boneless, skinless chicken breasts

Combine oil, soy sauce, sherry, ginger and garlic in large freezer bag.  Place chicken in bag, removing air from bag and place in freezer.  When ready to use, remove from freezer and thaw in fridge for 24 hours.

Drain sauce from chicken and grill or cook in crockpot for 6 hours on low.

French Dip Sandwiches

1 - 3 pound beef chuck roast

2 cups water

1/2 cup soy sauce

1 teaspoon rosemary

1 teaspoon garlic powder

3-4 whole peppercorns

1 teaspoon dried thyme

1 bay leaf

slices of swiss or colby jack cheese

bakery style hot dog buns

Mix water, soy sauce, rosemary, garlic powder, peppercorns, thyme and bay leaf in large freezer bag.  Place roast into bag and freeze.  When ready to use, remove from freezer and thaw in fridge for 24 hours.  Place in crock pot and cook on low for at least 12 hours, until meat is very tender.  Shred meat with 2 forks.  Place on hot dog bun with a slice of cheese.  Pour broth into individual small cups and serve with sandwich for dipping.

*Some of these recipes have been in my recipe box for years, others came from Six Sisters Stuff.