The Holidays were crazy around here! But, I am back in the routine and headed out tomorrow to shop for my freezer-cooking supplies. I've got a Master Recipe guide and Shopping List - which is the reason for this blog...so I can share them!
Freezer-cooking and month supply of dinners are phrases that can cause curiosity and panic. And I'll be the first to tell you that it's not easy to search for all the recipes that might work, write down all the ingredients, then combine the ingredient lists, etc., etc. But the reward is GREAT. Trust me on this.
So - I've compiled the recipes that we tried and really liked, and added a few new ones to the rotation with bagging, cooking, and serving instructions AND I've put together the shopping list. So take a breath. Print out the shopping list, get the supplies (including gallon Zip-loc bags and a Sharpie; and maybe some Crock-Pot liners...), and get started! I could not have made this easier for you unless I actually shopped and freezer-bagged the stuff for you. Which for a price . . . :)
Happy Cooking!
Freezer-Cooking Recipe Bank
Freezer-Cooking Shopping List Make sure you check your pantry for common items you may already have!
Friday, February 1, 2013
Tuesday, December 11, 2012
Freezer Cooking Catch-Up!
Hello! I apologize for my absence. I've been under the weather, and I'm still recovering ... but that has made these freezer-cooking bags even more invaluable around my house! I have been unable to really do much, but throwing the prepped bags into the crock-pot has made it a little easier on my family while I'm laid up!
What you've missed that's new:
For each recipe you simply put all ingredients into a gallon zip-lock bag and freeze. When you're ready to cook, just place the bag into the refrigerator the night before and in the morning, dump contents of bag into crock-pot and cook on low for 6-7 hours or high for 4 hours.
Maple-Dijon Chicken: Yummy!
1.5 pounds chicken thighs (skinless, bone in or out)
1/2 cup dijon mustard
1/4 cup real maple syrup
1 tbsp rice wine vinegar
Balsamic Drumsticks: Very good - and my husband and son would grab the leftovers straight from the fridge cold for lunch or snack!
6-8 drumsticks, skinless
3 tbsp oil (recipe calls for coconut, but I used extra virgin olive oil)
1/2 cup balsamic vinegar
3 tbsp tamari
1/2 to 1 tbsp honey
Applesauce BBQ Pork (or Chicken): The sweet apple and tangy BBQ was delicious! We used pork, but you can sub chicken breasts if you prefer!
4 boneless porn loin cuts
1/2 tsp pepper
1 tbsp olive oil
2/3 cup chunky applesauce
2/3 cup spicy/tangy BBQ sauce
2 tbsp brown sugar
1 tsp chili powder
Happy Cooking!
What you've missed that's new:
For each recipe you simply put all ingredients into a gallon zip-lock bag and freeze. When you're ready to cook, just place the bag into the refrigerator the night before and in the morning, dump contents of bag into crock-pot and cook on low for 6-7 hours or high for 4 hours.
Maple-Dijon Chicken: Yummy!
1.5 pounds chicken thighs (skinless, bone in or out)
1/2 cup dijon mustard
1/4 cup real maple syrup
1 tbsp rice wine vinegar
Balsamic Drumsticks: Very good - and my husband and son would grab the leftovers straight from the fridge cold for lunch or snack!
6-8 drumsticks, skinless
3 tbsp oil (recipe calls for coconut, but I used extra virgin olive oil)
1/2 cup balsamic vinegar
3 tbsp tamari
1/2 to 1 tbsp honey
Applesauce BBQ Pork (or Chicken): The sweet apple and tangy BBQ was delicious! We used pork, but you can sub chicken breasts if you prefer!
4 boneless porn loin cuts
1/2 tsp pepper
1 tbsp olive oil
2/3 cup chunky applesauce
2/3 cup spicy/tangy BBQ sauce
2 tbsp brown sugar
1 tsp chili powder
Happy Cooking!
Thursday, November 29, 2012
Freezer-Cooking: Mongolian Beef
Excellent! The beef was really tender, and the sauce was delicious. I served this over rice and steamed a bag of broccoli to mix in as well. Although the cacciatore still reigns number 1 on our favorite list, this is definitely a close second!
Mongolian Beef: (Gluten-free)
-1 lb. stew meat
-2 tsp. olive oil
-1 onion, thickly sliced
-1 tbsp. minced garlic
-1/2 cup soy sauce (I used wheat free tamari)
-1/2 cup water
-1/2 cup brown sugar
-1/2 tsp. fresh minced ginger
-1/2 cup hoisin sauce
You can either put the ingredients directly into the crock-pot, or into a gallon freezer bag for later. Cook on low for 6-8 hours. Serve over rice. Steamed veggies are a great addition as well!
Mongolian Beef: (Gluten-free)
-1 lb. stew meat
-2 tsp. olive oil
-1 onion, thickly sliced
-1 tbsp. minced garlic
-1/2 cup soy sauce (I used wheat free tamari)
-1/2 cup water
-1/2 cup brown sugar
-1/2 tsp. fresh minced ginger
-1/2 cup hoisin sauce
You can either put the ingredients directly into the crock-pot, or into a gallon freezer bag for later. Cook on low for 6-8 hours. Serve over rice. Steamed veggies are a great addition as well!
Wednesday, November 28, 2012
Freezer-Cooking: Honey-Garlic Chicken
Once again, I am the "goodest cheffer" of chicken! According to the three year old.
The hubby and I agreed that while this chicken was really good, it wasn't knock-your-socks-off good. Don't get me wrong - it was tasty, and if you're looking for a new and EASY way to do up chicken, this is a good one. Just a side note; the honey taste gets a little lost in the soy sauce, but we just used a little extra honey to thinly glaze the chicken when we plated it. I threw a bag of Steamfresh broccoli in the microwave to serve with the chicken. I opted not to make a starch because, quite frankly, I was lazy today. But you certainly could make some mac-and-cheese or rice to go with it as well.
Honey-Garlic Chicken
-4 boneless, skinless thighs (we used breasts)
-3 garlic cloves, minced
-1 tsp. dried basil
-1/2 cup soy sauce
-1/2 cup ketchup
-1/3 cup honey
You can either put the ingredients directly into the crock-pot, or into a gallon freezer bag for later. Cook on high for 3-4 hours, or low for 6 hours. Serve with steamed veggies.
Happy Cooking!
The hubby and I agreed that while this chicken was really good, it wasn't knock-your-socks-off good. Don't get me wrong - it was tasty, and if you're looking for a new and EASY way to do up chicken, this is a good one. Just a side note; the honey taste gets a little lost in the soy sauce, but we just used a little extra honey to thinly glaze the chicken when we plated it. I threw a bag of Steamfresh broccoli in the microwave to serve with the chicken. I opted not to make a starch because, quite frankly, I was lazy today. But you certainly could make some mac-and-cheese or rice to go with it as well.
Honey-Garlic Chicken
-4 boneless, skinless thighs (we used breasts)
-3 garlic cloves, minced
-1 tsp. dried basil
-1/2 cup soy sauce
-1/2 cup ketchup
-1/3 cup honey
You can either put the ingredients directly into the crock-pot, or into a gallon freezer bag for later. Cook on high for 3-4 hours, or low for 6 hours. Serve with steamed veggies.
Happy Cooking!
Tuesday, November 27, 2012
Freezer-Cooking: Chicken Cacciatore
YUMMY!
We all agreed that this was even better than the teriyaki - and since my son raved about my mad teriyaki skills, that should tell you something! We served ours with fettucini pasta, but you can use rice or polenta as well. If you use brown rice or whole wheat pasta (1/2 cup per serving, cooked) this meal is only 5 weight watcher points per serving!
Heads up for those of you with picky eaters - my son eats raw green pepper like it's going out of style, but cook it and it's a no-go. But no biggie; I just put a little butter, salt, and parmesan on his noodles, then spooned on the chicken and tomatoes, leaving the peppers out. I confess ... a few red peppers made it in with the tomatoes, but he didn't know it and he ate every bite!
Chicken Cacciatore:
-8 chicken thighs, with bone, skin removed
-28 oz. can crushed tomato
-1/2 red bell pepper, cut into strips
-1/2 green bell pepper, cut into strips
-1/2 large onion, sliced
-1 tsp. dried oregano
-1 bay leaf
-salt/pepper to taste
You can either put the ingredients directly into the crock-pot, or into a gallon freezer bag for later. Cook on high for 4 hours, or low for 7-8 hours. To thicken your sauce, you can either add a little flour or cook on high without the lid for the last hour. Serve over rice, pasta, or polenta. We also sprinkled just a touch of parmesan cheese on top!
Happy Cooking!
We all agreed that this was even better than the teriyaki - and since my son raved about my mad teriyaki skills, that should tell you something! We served ours with fettucini pasta, but you can use rice or polenta as well. If you use brown rice or whole wheat pasta (1/2 cup per serving, cooked) this meal is only 5 weight watcher points per serving!
Heads up for those of you with picky eaters - my son eats raw green pepper like it's going out of style, but cook it and it's a no-go. But no biggie; I just put a little butter, salt, and parmesan on his noodles, then spooned on the chicken and tomatoes, leaving the peppers out. I confess ... a few red peppers made it in with the tomatoes, but he didn't know it and he ate every bite!
Chicken Cacciatore:
-8 chicken thighs, with bone, skin removed
-28 oz. can crushed tomato
-1/2 red bell pepper, cut into strips
-1/2 green bell pepper, cut into strips
-1/2 large onion, sliced
-1 tsp. dried oregano
-1 bay leaf
-salt/pepper to taste
You can either put the ingredients directly into the crock-pot, or into a gallon freezer bag for later. Cook on high for 4 hours, or low for 7-8 hours. To thicken your sauce, you can either add a little flour or cook on high without the lid for the last hour. Serve over rice, pasta, or polenta. We also sprinkled just a touch of parmesan cheese on top!
Happy Cooking!
Monday, November 26, 2012
Freezer Cooking: Teriyaki Chicken
Let me tell you how nice it was to come home from our Thanksgiving vacation and not have to immediately start wondering what to feed my family this week - because it's all in the freezer waiting to be thrown into the crock-pot!
Tonight's menu was Teriyaki chicken and Rice. Well, first of all let me admit that I completely forgot to take the bag out of the freezer and put in the fridge to thaw last night. But no worries! I set it on a paper towel in my microwave (off) at 9am, and about 1:30pm threw it in the crock-pot on high for 4 hours and at 5:30pm we were eating dinner!
Peyton (3 years old) said, and I quote, "Mommy, this is the goodest chicken I never had before. You are the best cheffer of chicken."
My husband and I thought it was pretty good, too!
Teriyaki Chicken -
This is a recipe that has been doubled for the Freezer Cooking series, so if you aren't freezer cooking just halve the recipe, or go ahead and make two bags and put one in the freezer for next week!
-4 boneless, skinless chicken breasts
-medium or large bag of carrots
-red onion, cut into large chunks (I used sweet onion)
-2 large cans pineapple rings or chunks, do not drain
-4 garlic cloves, minced
-1 cup teriyaki sauce
Split the ingredients between two bags, unless you halved the recipe. Mix well. Cook in crock-pot on high for 4 hours, or low for 6-7 hours; add 1/4 c. of teriyaki sauce. Serve over rice.
*See A Real REAL Housewife of Clark County for the Freezer-Cooking Beginning.
Tonight's menu was Teriyaki chicken and Rice. Well, first of all let me admit that I completely forgot to take the bag out of the freezer and put in the fridge to thaw last night. But no worries! I set it on a paper towel in my microwave (off) at 9am, and about 1:30pm threw it in the crock-pot on high for 4 hours and at 5:30pm we were eating dinner!
Peyton (3 years old) said, and I quote, "Mommy, this is the goodest chicken I never had before. You are the best cheffer of chicken."
My husband and I thought it was pretty good, too!
Teriyaki Chicken -
This is a recipe that has been doubled for the Freezer Cooking series, so if you aren't freezer cooking just halve the recipe, or go ahead and make two bags and put one in the freezer for next week!
-4 boneless, skinless chicken breasts
-medium or large bag of carrots
-red onion, cut into large chunks (I used sweet onion)
-2 large cans pineapple rings or chunks, do not drain
-4 garlic cloves, minced
-1 cup teriyaki sauce
Split the ingredients between two bags, unless you halved the recipe. Mix well. Cook in crock-pot on high for 4 hours, or low for 6-7 hours; add 1/4 c. of teriyaki sauce. Serve over rice.
*See A Real REAL Housewife of Clark County for the Freezer-Cooking Beginning.
Wednesday, November 21, 2012
Freezer-Cooking: Cilantro-Lime Chicken
10am 11/20 - Well, so far I'm loving this freezer cooking thing.
See my other blog - A Real REAL Housewife of Clark County for the full Freezer-Cooking Venture.
Last night I threw my bag of Cilantro-Lime chicken into the fridge to thaw; and when I got up this morning I dumped the contents of the bag into my crock-pot. Dinner is on it's way to ready and I have not even changed out of my pajamas yet.
Cilantro-Lime Chicken Recipe:
This makes 2 bags so if you aren't Freezer-Cooking just cut the recipe in half or make the 2 bags and throw one in the freezer for next week!
-6 boneless, skinless chicken breasts
-3 tbsp. olive oil
-2 limes, juiced
-2 cups cilantro
-1 lg bag frozen corn (or 2 small bags)
-4 garlic cloves, minced
-1 finely chopped red onion (I don't like red onion, so I used sweet onion)
-2 cans black beans, rinsed and drained
-2 tsp. cumin or chipotle powder (I used cumin)
Divide all ingredients evenly between 2 one gallon Ziploc bags. Shake it up. At this point you can either freeze the bag(s) for later, or go ahead and dump the contents of the bag into the crock-pot. Cook on low for 8 hours, or high for 4 hours. Shred your chicken or slice into thin strips and serve on warm tortillas. Garnish with cheese, sour cream, guacamole...whatever your heart desires!
2pm - My house smells amazing!
Dinner was a hit! The sweet onion worked out great (instead of the red onion); and I didn't have to cut the chicken - it was so tender that when I got ready to serve it, I just used a fork to break it apart. Peyton (my three-year old) and I rolled ours up in tortillas with cheese and sour cream. My husband doesn't really care for tortillas so I made some Minute Rice and he had his "naked" burrito style. The only complaint about this dish was from Peyton - he said it was kind of sour from the lime. That didn't really deter him too much though! So if you have young ones, maybe use 1/2 a lime in each bag instead of a whole one. So far the Freezer-Cooking Venture is off to a great start!
See my other blog - A Real REAL Housewife of Clark County for the full Freezer-Cooking Venture.
Last night I threw my bag of Cilantro-Lime chicken into the fridge to thaw; and when I got up this morning I dumped the contents of the bag into my crock-pot. Dinner is on it's way to ready and I have not even changed out of my pajamas yet.
Cilantro-Lime Chicken Recipe:
This makes 2 bags so if you aren't Freezer-Cooking just cut the recipe in half or make the 2 bags and throw one in the freezer for next week!
-6 boneless, skinless chicken breasts
-3 tbsp. olive oil
-2 limes, juiced
-2 cups cilantro
-1 lg bag frozen corn (or 2 small bags)
-4 garlic cloves, minced
-1 finely chopped red onion (I don't like red onion, so I used sweet onion)
-2 cans black beans, rinsed and drained
-2 tsp. cumin or chipotle powder (I used cumin)
Divide all ingredients evenly between 2 one gallon Ziploc bags. Shake it up. At this point you can either freeze the bag(s) for later, or go ahead and dump the contents of the bag into the crock-pot. Cook on low for 8 hours, or high for 4 hours. Shred your chicken or slice into thin strips and serve on warm tortillas. Garnish with cheese, sour cream, guacamole...whatever your heart desires!
2pm - My house smells amazing!
Dinner was a hit! The sweet onion worked out great (instead of the red onion); and I didn't have to cut the chicken - it was so tender that when I got ready to serve it, I just used a fork to break it apart. Peyton (my three-year old) and I rolled ours up in tortillas with cheese and sour cream. My husband doesn't really care for tortillas so I made some Minute Rice and he had his "naked" burrito style. The only complaint about this dish was from Peyton - he said it was kind of sour from the lime. That didn't really deter him too much though! So if you have young ones, maybe use 1/2 a lime in each bag instead of a whole one. So far the Freezer-Cooking Venture is off to a great start!
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