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By - Laurie Groh

Freezer Cooking with Slow Cooker Recipes

Healthy Mama BBQ Chicken

Ingredients

3 medium unpeeled sweet potatoes, cut into 1/2 inch pieces, about 2 cups

2 large green pepper, cut into strips or cubes, about 2 cups

1 large red pepper, cut into strips or cubes, about 1 cup

2 zucchini, chopped, about 2 cups

2 cups chopped onion

2 tablespoon quick cooking tapioca (or flour, or some other thickening agent)

2 pounds chicken thighs or drumsticks

2 15oz cans of tomato sauce

4 tablespoons packed brown sugar

2 tablespoons Worcestershire sauce

2 tablespoon ground yellow mustard

2 clove garlic, finely minced, about 2 tablespoons

1 teaspoon salt

Instructions

Divide everything into two separate one gallon freezer bags, shake it up, seal, label and put in the freezer

On the day of cooking, dump it into your slow cooker and cook on high for 4 to 6 hours, or low 6-8 hours, depending on your specific slow cooker

If you want, you can add 1/2 cup of chicken stock to have more sauce, but the liquid from the frozen meat and vegetables melting should give you enough liquid to work with

Every slow cooker is different, so just watch yours the first time you make it.

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Stephanie’s Goulash

Ingredients

3 cups chopped onions

2.5 cups coarsely chopped green bell peppers, about 2 cups

4 large beets, peeled and diced, about 2 cups

2 cups of baby carrots or diced carrots

4 cloves garlic, minced

2-3 pounds beef stew meat, cut into one inch cubes, or whole and you can cut it after it is cooked

4 6oz cans tomato paste

2 tablespoons of Hungarian paprika or regular paprika (I used regular)

1 teaspoon ground black pepper

4 cups hot cooked noodles, do not add in freezer bag, cook separately, day of cooking

1/2 dairy sour cream, do not add in freezer bag, use as garnish, day of cooking

Instructions

Divide everything into two separate one gallon freezer bags, shake it up, seal, label and put in the freezer

EXCEPT the sour cream and noodles, the sour cream is for garnish after the meal is cooked

Cook the noodles separately, the day of cooking

On the day of cooking, dump it into your slow cooker and cook on high for 4 to 6 hours, or low 6-8 hours, depending on your specific slow cooker

If you want, you can add 1/2 cup of chicken stock to have more sauce, but the liquid from the frozen meat and vegetables melting should give you enough liquid to work with

Every slow cooker is different, so just watch yours the first time you make it

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Chicken Curry

Ingredients

3 tablespoons all-purpose flour

4 tablespoons curry powder

2 teaspoons ground cumin

1.5-2 pounds chicken thighs, or breasts, cut into 1 inch pieces

2 cups chopped peeled sweet potatoes

2 cups baby carrots

2 cup coarsely chopped mango or 2 cans of chopped mango

1 cup chopped onion

1 zucchini chopped, about one cup

2 cloves garlic, minced

2 cups chicken stock, 1 cup per bag – make your own or buy it

.5 cup raisins (for garnish)

.5 cup peanuts or cashews (for garnish)

Instructions

Divide everything into two separate one gallon freezer bags, shake it up, seal, label and put in the freeze

To cook, take out of freezer and set on counter for about 30 minutes, then dump contents of bag into slow cooker. Cook on high for 4 hours, or low for 8 hours

If you want, you can add 1/2 cup of chicken stock to have more sauce, but the liquid from the frozen meat and vegetables melting should give you enough liquid to work with

Every slow cooker is different, so just watch yours the first time you make it.

via Freezer Cooking with Slow Cooker Recipes.

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