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 (I’ll add updates as we try them, though, and would appreciate any feedback in the comments as well if you try these).

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 another 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?

Pineapple Pork (modified from this recipe at Once a Month Mom)

IN THE BAG- 1.5 lbs cubed Pork Loin or Tenderloin, 1/2 a red pepper, chopped, 2 Tablespoons brown sugar,1 teaspoon Italian seasoning, 1/2 teaspoon kosher salt, 1/2 teaspoons black pepper, 3 Tablespoons corn starch. Mix well and freeze.

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 pepper, chopped, 1/2 cup honey, 1/2 cup soy sauce, 1/4 cup water, 2 t ground ginger, 2 t 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, 5 tablespoons lemon pepper seasoning, 2 tablespoons melted butter, 1 sliced lemon, 1 teaspoon 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 tablespoon cornstarch, 2 tablespoons white wine, 2 tablespoons apple cider vinegar. 2 tablespoons soy sauce, 2 teaspoons olive oil, 2 teaspoons minced garlic, 1/2 teaspoons 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 twelve meals, three 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.

Enjoy, friends!