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ohh yeah I am in a freezer mom group and most of the meals we make are for the crock pot...we each make 4 dinners (there are 4 of us) for each of the families once a month so by the end we have our 4 we make for ourselves and then 12 from the other 3 ladies and then 4 breakfasts it is SUPER NICE!!! specially on those busy days when you don't have time to cook!
I'll have to copy and paste some of the recipes that we have used for you to try!
this one was FANTASTIC
Crockpot Cheese Tortellini
1 small bag of fresh spinach
2-14.5 oz cans of Italian style diced tomatoes, drained
8 oz cream cheese, diced
1 pound ground sausage or chicken/turkey sausage
4 cups chicken broth
1- 19 oz bag of frozen cheese tortellini
1. Brown the sausage and put the first five ingredients in crockpot or bowl and stir.
*If freezing, put the sausage mixture in a freezer bag and freeze. Let it thaw overnight in the fridge before cooking.*
2. Cook on low for 4-6 hours.
3. Add the tortellini during the last 30 minutes of cooking.
Porcupine meatballs-these you can either cook up let cool and then freeze or what I usually do form the meatballs put them on a cookie sheet freeze them solid (uncooked) and then put them into the freezer bag with the soup mixture once they are frozen and then pull out and cook in crock pot (or on the stove) whenever you are ready for them!!! or you can freeze the meatballs and add the soup later
1lb hamburger meat
1 large can tomato soup
1/2 can water
1/4c uncooked rice
1 can of diced or stwewed tomatoes (italian recipe or another flavor added I'll update with what I use when I make them)
about a tsp each of
and whatever other seasoning you want to add (I usually add garlic, onion, italian seasonings)
mix all but tomato soup and water in bowl and form into roughly 1in balls
mix the water and tomato soup into a pan
drop meatballs into tomato soup mixture and cook for about an hour or until done
*I usually serve these with mashed potatoes and green beans*
I haven't had this one yet but I did taste the soup mixture..SO GOOD!!! I am excited to cook this one
Creamy Turkey Wild Rice Soup
/2 cup diced onion
1 cup chopped carrot
8 Tbsps flour
6 Tbsps butter
2 cups milk
5 cups turkey broth
3 cups diced cooked turkey meat
1.5 cups or a 476 ml can of cooked wild rice
Salt, pepper, herbs to taste
Make your carrots small enough they are easy to eat and won’t take long to cook but not too small. Add olive oil or some of your broth to a frying pan and saute the veggies. You want the onion fully cooked and some bite left in the carrot. The carrot is going to soften more when frozen, thawed and reheated so don’t over cook it.
Now take your stock pot and melt the butter with a med-high heat. Add the flour and whisk it well, it will combine easily. Keep whisking and add about a quarter of the broth, when that thickens add the rest of the broth. Whisking still, add the milk and let this come to a boil to thicken. You want it to coat a spoon but not get too thick. When it’s thick enough remove it from the heat.
Add your cooked onion and carrot, diced turkey and cooked wild rice to the broth mixture. If you use canned rice be sure to drain it first. Taste for seasoning. Add salt and pepper to taste. If the broth you used was a little bland add some other herbs, oregano is good in this recipe.
Your soup is ready to serve or cool before going into the freezer.
Fire Roasted Tomato Crockpot Chicken
Boneless skinless chicken, about 3 lg/4sm pieces
28oz crushed tomatoes
14oz fire roasted tomatoes
16oz bag frozen corn
8oz cream cheese
1 cup milk
1 tsp salt
1 tsp pepper
Dump all ingredients into bag and freeze. Thaw in frig night before cooking. Place in crock pot on low 6-8 hrs. Recipe suggests stirring regularly (due to milk products sticking), shred chicken and serve over pasta (looked pretty over bowtie in picture). (add more cream cheese to this one but really good!)
another fantastic one!
Beef Tips with Gravy
1 1/2 pounds of stew meat
1 pkt Onion Mix
1 pkt Beefy Onion Mix
1/3 C Cream of Some Soup (check out this great recipe!)
1 T Beef Boullion
Freezer Bag / Into Crockpot Frozen or Thawed or Baked in Oven-Thawed Only
1/2 C (ziploc bag prior to freezing)
1 1/2 C into crockpot
Ziploc Freezer Bag
1. Combine all ingredients in a freezer bag.
2. Seal with as little air as possible.
3. Mix ingredients in bag once closed.
4. Lay flat and freeze.
5. When ready to cook:
a. Put frozen bag contents in crockpot with remaining water and cook on low for 8 - 10 hours. I've cooked mine as long as 10.
b. Thaw frozen bag inside a bowl in the frig (1/2 - 1 day). Throw in crockpot with remaining water for 6 - 8 hours on low.
Serve over mashed potatoes or egg noodles.
I wish there was a group like that around here Kristy!! I think that sounds soo freaking awesome. I dont really make and freeze many meals unless we have a baby coming but have not in almost two years. Anyways I do make and freeze a lot of breads and muffins though. I have actually made a lot of banana, pumpkin and zuchini bread lately and froze a couple loafs of each.
Nessa proud married working mother of three kids in Washington state. Trying to raise our family of five as LDS. Taking life one day at a time. Jordan - 6 yr; Stan - 4 yr; & Tyler - 2 yr.
I highly recommend spending the day just making and freezing meals....I swear when life gets busy unexpectedly it comes in handy when you have pre-prepped food in the freezer ready to throw in the crock pot