Well, friends, I am pretty excited about today’s post. Mostly, I’m excited that I finally got another round of Freezer Crockpot Cooking finished (you might remember that freezer cooking and make-ahead meals have been absolutely revolutionary for this busy mama). I love making dinners for our family, and at the same time, love having the option of a readymade meal once a week or so.
I made new recipes this time. I’ve been collecting new crockpot freezer recipes and am excited to add some new things to our freezer crockpot meal rotation. That does mean, however, that we are still trying all of these, so I can’t vouch for any of them.
Want to get this freezer crockpot cooking party started?
Also, just for fun, my mama was helping me with this round of freezer crockpot cooking (we made a whole batch of these for my brother and SIL as they adjust to life with a brand new baby)… I thought I’d share a picture of our adventures in freezer crockpot cooking- isn’t she too cute?
-5 batches of Pineapple Pork
-5 batches of Teriyaki Honey Chicken
Pineapple Pepper Pork (modified from this recipe at Once a Month Mom)
IN THE BAG- 1.5 lbs cubed Pork Loin or Tenderloin, 1/2 cup apple juice, 1/2 a red pepper, chopped, 1/2 onion, chopped, 2 Tbsp brown sugar, 1 tsp italian seasoning, 1/2 tsp salt, 1/2 tsp black pepper, 3 Tbsp corn starch.
TO COOK- Thaw in the fridge. Place in slow cooker. Add one 20 oz can of crushed pineapple. Cook on HIGH for 4-6 hours or LOW 7-9 hours.
TO SERVE- Serve with rice or couscous.
Teriyaki Honey Chicken
IN THE BAG- Place 4 pieces boneless, skinless chicken breasts (or chicken thighs), 1/2 of a red bell pepper, chopped, 1/2 cup honey, 1/2 cup soy sauce, 1/4 cup water, 2 tsp ground ginger, 2 tsp minced garlic in a gallon bag.
TO COOK- Thaw. Bake at 350ºF covered 20-30 minutes. Uncover and bake 20-30 minutes longer, or until juices run clear.
TO SERVE- Serve with rice and vegetables.
Lemon Chicken (from this recipe at Once a Month Mom)
IN THE BAG- Add 6 boneless skinless chicken breasts, 3 Tbsp lemon pepper seasoning, 2 Tbsp melted butter, 1 sliced lemon, 1 tsp parsley to a gallon sized freezer bag.
TO COOK- Place in crock pot, remove the lemon rinds and cook on low for 8-10 hours.
TO SERVE- Pair with rice, quinoa or potatoes.
Beef Broccoli (from this recipe at Once a Month Mom)
IN THE BAG- Whisk together 1/4 cups beef broth, 1 Tbsp cornstarch, 2 Tbsp white wine, 2 Tbsp apple cider vinegar, 2 Tbsp soy sauce, 2 tsp olive oil, 2 tsp minced garlic, 1/2 tsp crushed red pepper flakes. Add mixture plus one and a half pounds chuck steak, cut into strips, to a gallon sized freezer bag. Freeze cooked 2 cups brown rice and 1 cup broccoli florets in their own separate bags.
TO COOK- Thaw beef/marinade bag and rice, but not broccoli. Cook beef mixture in crock pot for 6-8 hours on low or 4-5 hours on high. Add frozen broccoli for the last hour of cooking.
TO SERVE- Serve over warm brown rice and garnish with sesame seeds.
Also, just to make things a little easier, my shopping list is below.
A note about the shopping list- I made twenty meals, five of each recipe. However, in order to simplify, the shopping list will provide enough groceries to make one batch of each meal. Make sense? That way you can double, triple, quadruple as necessary.
ps- For more freezer crockpot cooking check out Freezer Crockpot Cooking Round 1, Freezer Crockpot Cooking Round 2, the Freezer Crockpot Cooking, Garden Edition, more Freezer Crockpot Cooking, and some tried and true favorites turned freezer dinners.
Also, after trying this out for the last couple years, I wrote a review of our freezer cooking experience. It’s a good place to start if you’re new to Freezer Crockpot Cooking.