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After my little review of freezer cooking, and some tweaking, and a lineup of new (DELICIOUS) tried and true recipes, developed in house by our resident Chef Jordi, I am so excited for today’s post, y’all. As I mentioned in my review, many of the freezer cooking recipes we’ve tried just haven’t turned out very well. I was sharing my problem of finding really yummy freezer recipes with Jordan when her eyes started to sparkle. This girl, she’s notorious for her love of tinkering in the kitchen- tweaking and perfecting and making a recipe just right. So when she told me she’d help me solve my non-yummy-freezer-cooking recipes problem, I was really excited. Then we made a list, revised the list seventeen times, shopped for three hours, cooked for a whole day, and tried the recipes. And I am even more excited! A list of freezer cooking recipes comprised entirely of keepers- YAY! Even better- freezer cooking is the perfect way to get organized in super busy seasons of life (like back to school!). Here’s what we made- Hawaiian Chicken
IN THE BAG: 4 boneless, skinless chicken breasts, (20 oz) can pineapple slices, drained and juice, green bell pepper, seeded and chopped, 3 tbsp soy sauce, 2 tbsp brown sugar, Juice of one lemon, 1/2 tsp ground ginger, 1/2 tsp salt, 1/2 tsp pepper.
TO COOK: Let defrost completely in the fridge (24 hours). Add 1/2 cup of water (or stock) and the contents of the bag to the crockpot. Then cook on high for 3-4 hours or low for 6-8 hours. Ten minutes before serving, add cornstarch to thicken the sauce.
TO SERVE- Serve over brown or white rice. Optional: serve with fresh pineapple or another canned of sliced pineapple to give it some crunch.
IN THE BAG: 4 boneless, skinless chicken breasts, 1 red pepper, diced, 1 white onion, chopped, 1/2 cup creamy peanut butter, 1 lime, juiced, 1/4 cup soy sauce, 1/2 tablespoon cumin.
TO COOK: Let defrost completely in the fridge (24 hours). Add 1/2 cup stock and the contents of the bag to the crockpot. Then cook on high for 3-4 hours or low for 6-8 hours.
TO SERVE: Serve over brown or white rice or thai noodles. Serve with red thai peppers (optional for some spice!) crushed peanuts and fresh cilantro.
IN THE BAG: 4 boneless, skinless chicken breasts, 1 medium yellow onion, 1 can water chestnuts, 1 carrot 1.5 cups mushrooms, 2 cloves garlic- all veggies diced. 4 TBS soy sauce. 3 TBS brown sugar, 1 TBS rice vinegar
TO COOK: Let defrost completely in the fridge (24 hours). Add contents of the bag to the crockpot. Then cook on high for 3-4 hours or low for 6-8 hours. (mine didn’t need any extra liquid, but if you feel it needs it- add 1/2 cup stock)
TO SERVE: Serve with white rice in lettuce leaves. Garnish with any combination of the following toppings: toasted ramen or can of rice noodles, special dipping sauce (recipe in the original recipe above) , green onions, crushed peanuts, sriracha, soy sauce.
Philly Cheesesteak adapted from this recipe
PREP- Saute 3 chopped yellow onions, 4 green peppers, and 1 1/2 pounds of mushrooms in olive oil. Make the provolone sauce- melt 1 Tbsp of butter in a saucepan, whisk in 1 Tbsp of flour. Add 2 cups of whole milk to the saucepan, whisking for four or five minutes until thickened. Remove from heat and add 1 cup of provolone cheese and 1/4 cup of parmesan cheese. Add a dash of salt and pepper. Stir until incorporated. Let sauce and vegetables cool.
IN THE BAG: 2 lbs steak, sauteed mushrooms, green peppers, onions, parsley and cheese sauce NOTE: The original recipe calls for Poblano and Cubano peppers. I used green peppers to make it more mild, but the Polanos and Cubanos sound yummy too.
TO COOK: . Let defrost completely in the fridge (24 hours). Add contents of the bag to the crockpot. Cook on low for 4 hours or until steak is cooked through, but still slightly pink.
TO SERVE: Right before eating, remove the steak and slice thin. Place steak on rolls, and pour the cheese and veggies over the meat. Tip: add an extra slice of provolone cheese to each sandwich and melt slightly in the oven to make it extra tasty.
There you have it! A new set of freezer meals that everyone will love! Also, for your convenience, here is a handy dandy shopping list that combines all the ingredients from these four recipes into one list! Please note that the shopping list includes all the ingredients for one of each recipe. If you would like to double or triple the recipes to make 8 or even 12 meals, please adjust the list accordingly. You can copy and save the image, or there is a link for the pdf file, if that’s easier for you. Hope you enjoy! PDF freezer cooking shopping list
ps- For more freezer crockpot cooking check out Freezer Crockpot Recipes Round 1, Freezer Crockpot Cooking Round 2, the Freezer Crockpot Cooking, Garden Edition, more Freezer Crockpot Cooking, and even MORE Freezer Crockpot Recipes. 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.
Patty patterson says
Love to try all going shopping