Cookin Mama-Slow Cooker Freezer Recipes

I finally did it! I cooked for the month! One major battle with an acorn squash (which I won), two large pizzas ordered to allow me to continue to cook (ironic), a few tears shed whilst cutting onions, and one super exhausted mama later and Voila! I prepared 14 meals (8 recipes) in 6 hrs minus some feedings and diaper changes for Jack.

The kitchen was a disaster but one mess to clean up vs 14 messes is a good deal if you ask me! 

I had 3-4 more planned but I ran out of onions and carrots so will have to make those later in the week and I will post those recipes when I prepare them. It's a lot of work but a big payoff for not having to go to the grocery store every week or have to think about what to make for dinner. I figure between the ones I’m making later this week, the frozen fish & veggies we have & left over food from everything I won't have to cook dinner for a month and a half at least! 

Veggie Station

Meat Station 

Beautiful! 

I spent Saturday preparing a list and deciding what recipes I wanted to make. This took about two hours. I spent Sunday at Costco and Tom Thumb and Monday from 4 pm-10 pm cooking. I bought all of the meat and most of the veggies in bulk from Costco and we also bought other household items and our usual staples of frozen veggies, broccoli, green beans, mixed veggies and stir fry veggies, which I use as easy sides. Most of Costco’s frozen vegetables are organic so that is a plus!  I also bought frozen lasagna and fish to have a few easy meals that I don’t have to prepare. 

I hear a lot of mom's are afraid to try this because of the upfront cost so I am including what I spent to give you an idea of what I put into it. Our Costco bill was $380.00 but I figure maybe about half that was things I actually used for these meals. I went to Tom Thumb for the things I did not need as much of and spent about $190 but those groceries also included spices that I had run out of and I stocked up on some of the canned goods so I could have ingredients for future meals. So it was an investment but because I won’t need to do any major grocery shopping for about a month and a half it really isn't more than we probably spend in one month anyway. Plus I think that it will help lower the cost of eating out since we won’t be as tempted to go out when things are busy and no one wants to think about what to make for dinner.

I made several of some meals because I had to buy bulk at Costco. I set up a vegetable station and a meat station and systematically went through my recipes preparing each meal and then moved on to the next meal. Here are the recipes I used. Most are from an old weight watchers magazine I had and a few are modified from some I found online. 

Spicy-Sweet Ribs and Beans

·         2 (16-ounce) cans pinto beans, drained 

·         4 pounds country-style pork ribs, trimmed  (I used boneless)

·         1 teaspoon garlic powder

·         1/2 tsp salt

·         1/2 tsp pepper

·         1 medium onion, chopped 

·         1 (10.5-ounce) jar red jalapeño jelly

·         1 (18-ounce) bottle hickory-flavored barbecue sauce

Prep

1.      Place beans and onions in gallon freezer bag

2.      Cut ribs apart if not boneless; sprinkle with garlic powder, salt, and pepper. Place ribs on a broiling pan.

3.      Broil 5 1/2 inches from heat 18 to 20 minutes or until browned, turning once. Cool and add ribs to freezer bag.

4.      Combine jelly, barbecue sauce, and hot sauce in a saucepan; cook over low heat until jelly melts. Cool & pour over ribs in freezer bag

Cook

1.      Thaw

2.      Cook HIGH 5 to 6 hours or at LOW 9 to 10 hours. Remove ribs. Drain bean mixture, reserving sauce. Skim fat from sauce. Arrange ribs over bean mixture; serve with sauce.

3.      Serve with corn bread and potatoes

Old Fashioned Pot Roast with Gravy

·         24 petite Yukon gold potatoes (sometimes I use regular golden potatoes & just chop)

·         1 ½ lbs carrots cut into 2 in pieces (I use baby carrots to save time chopping)

·         4 garlic cloves halved

·         2 ½ lb sirloin lean tip roast

·         ¼ tsp salt

·         1/2tsp black pepper

·         2 tbsp tomato paste

·         ½ tsp dried thyme

·         1 can (14.5oz) fat free less sodium beef broth

·         1 can (10.5oz) less sodium cream of mushroom soup (undiluted)

·         1 (1.1-oz) envelope of dry beefy onion soup mix such as lipton

·         2 tbsp cornstarch

·         2 tbsp water  

Prep

1.      Place roast, potatoes and carrots in freezer bag

2.      Combine all other ingredients in a bowl and whisk until smooth; pour over roast into freezer bag

Cook

1.      Thaw

2.      Cook HIGH 1 hour then reduce to LOW and cook 8 hours or until meat is very tender.

3.      Transfer meat to a serving platter. Place vegetables around meat, using a slotted spoon. Cover and keep warm

4.      Combine cornstarch and water, stirring with a whisk until smooth. Stir cornstarch mixture into juices in slow cooker. Increase to HIGH; cover and cook 12 minutes or until slightly thickened. Serve gravy with meat and vegetables.

  

Rosemary-Orange Pork Roast with Acorn Squash and Sweet Potatoes

·         1 small acorn squash, peeled, seeded and cut into 2 inch pieces

• Stab squash a few times with fork or knife and microwave for about 1-2 min to soften skin.

·         2 medium sweet potatoes, peeled and cut into 2 inch pieces

·         1 cup chopped onion

·         1 ½  teaspoons black pepper

·         1 tsp salt

·         1 (3 lb) pork loin roast

·         1 tbsp olive oil

·         1 ½ cups low sugar orange marmalade

·         ¾ cup chicken broth

·         ¼ cup orange juice

·         2 tbsp rosemary

·         2 tbsp cornstarch

·         2 tbsp water

Prep

1.      Combine pepper and salt; rub mixture over pork. Heat oil in a large skillet over medium high heat; add pork, browning on all sides. Cool and place pork in freezer bag.

2.      Place squash, potatoes and onion in freezer bag.

3.      Combine marmalade, broth, juice and rosemary in a medium bowl; pour mixture over pork and vegetables. 
Cook

1.      Thaw

2.      Cook on LOW for 5 hours.

3.      Remove pork to a serving platter; cover and keep warm. Combine cornstarch and water in a small bowl, stirring with a whisk until smooth; stir into vegetables in cooker. Increase heat to high, cook 20 minutes or until sauce is thick. Spoon sauce over pork.

  

Hawaiian Teriyaki Chicken

·         1 ½-2lbs baby carrots

·         Red onion chopped into large pieces

·         4 garlic cloves

·         3-4 chicken breast

·         1 jar Kona all natural Hawaiian Teriyaki Sauce

Prep

1.      Combine first all ingredients in freezer bag
Cook

1.      Thaw

2.      Cook on HIGH for 4 hours or low for 8 hours.

3.      Serve over rice

Citrus Chicken with Root Vegetables

·         6 garlic cloves, halved

·         4 medium carrots, peeled and cut into 1 inch pieces (I use baby carrots)

·         2 parsnips, peeled and cut into 1 inch pieces

·         2 small turnip, peeled and cut into 1 inch pieces

·         1 medium red onion, cut into 8 wedges

·         1 (4-lb) roasting chicken (I just use 3-4 chicken breast)

·         2 tbsp butter

·         ½ tsp salt

·         ½ tsp black pepper

·         2 tsp dried rosemary

·         2 lemons, thinly sliced

·         1 navel orange, thinly sliced

Prep

1.      Combine first all ingredients in freezer bag
Cook

1.      Thaw

2.      Cook on HIGH for 1 hour. Reduce heat and cook on LOW for 4 ½ hours or until chicken is done.

Slow Cooker Spicy Chicken Cacciatore

·         2 yellow bell peppers, seeded and cut lengthwise

·         2 tbsp olive oil

·         2 cups vertically sliced sweet onion

·         4 garlic cloves, minced

·         2 tsp dried Italian seasoning

·         ¾ tsp salt

·         ¾ crushed red pepper

·         4 (8oz) bone in chicken breast halves & 8 chicken thighs (2lbs) I just use four large chicken breast boneless and skinless

·         2 (14.5oz) cans no salt added fire roasted diced tomatoes

·         1(14.5oz) can no salt added Italian style stewed tomatoes

·         1 (6oz) can tomato paste

·         1 tbsp brown sugar

**If you want to replace the cans of tomatoes and tomato paste with equal amount of marina you can. I also added one chopped zucchini and chopped mushrooms for more veggies)

Prep

1.      Combine first all ingredients in freezer bag
Cook

1.      Thaw

2.      Cook on LOW for 6 ½ hours

3.      Serve with polenta, rice, or pasta

Cilantro Lime Chicken with Corn and Black Beans

·         1 ½ lbs chicken breast

·         Juice from 2 limes

·         1 bunch fresh chopped cilantro

·         1 (16oz) bag frozen corn

·         2 garlic cloves, minced

·         ½ red onion, chopped

·         1 can black beans, drained

·         1 tsp cumin

·         Salt and pepper to taste

Prep

1.      Combine first all ingredients in freezer bag, close bag and mix
Cook

1.      Thaw

2.      Cook on LOW for 8 hours or HIGH for 4 hours

3.      Serve with rice, or tortillas and traditional Mexican toppings

Chicken Broccoli Alfredo

·         1 ½ lbs chicken breast

·         1 16 oz bag frozen broccoli florets

·         2 16 oz jars Alfredo sauce (I like to make two different kinds)

**I use sun dried tomato alfredo and add sun dried tomatoes

**I use roasted poblano alfredo and add chopped red peppers & chopped poblano peppers

·         1 large green pepper chopped

·         1 4 oz can sliced mushrooms, drained

Prep

1.      Combine first all ingredients in freezer bag, close bag and mix
Cook

1.      Thaw

2.      Cook on LOW for 4-6 hours

3.      Serve with cooked fettuccine noodles 

Chicken with Tarragon-Raspberry Cream Sauce

 This is a great spring chicken recipe. I forgot carrots so I substituted yellow summer squash in their place and it was great.  The fresh raspberries, tarragon and watercress make this tasty dish super flavorful and very healthy. I served this chicken with roasted gold butter potatoes. I am sure this would be good if you wanted to sub spinach for the watercress but the watercress has a very distinct flavor that complimented the raspberries very well and completed the meal.

Prep: 20 min  Cook: 25 min

Ingredients:

1 tbsp olive oil
1 tbsp butter
4 skinless, boneless chicken breast halves
1/2 tsp salt
1/4 tsp ground black pepper
1/3 cup 1/4 inch thick slices spring onions (white portion only)
1/2 cup chicken broth
1/2 whipping cream
1/3 dry white wine
2 tbsp snipped fresh tarragon
12 ounces small baby carrots, peeled and tops trimmed
1 small bunch watercress, thick stems removed
1 cup fresh raspberries

Preparation:

1. In a large skillet, heat oil over medium~high heat; add butter.  When butter melts and starts to bubble, season chicken with salt and pepper and add to skillet.  Cook for 10~12 minutes or until chicken is no longer pink, turning once.  Transfer chicken to a serving platter; keep warm.

2. Add onions to the skillet.  Saute for about 3-4 minutes, or until just tender; transfer to platter with chicken. Add broth, cream, and wine to skillet.  Bring to a boil and reduce heat to medium~low. Simmer uncovered for about 8 minutes or until slightly thickened.  Stir in tarragon.  Return chicken, onion, and accumulated juices on platter to pan.  Reduce heat to low, cover and keep warm.

3. Meanwhile, in a medium saucepan, cook carrots in lightly salted boiling water about 10 minutes or until crisp tender.  Drain and return to saucepan.

4. To serve, toss watercress with carrots to warm slightly.  Lay out carrots and watercress onto serving platter.  Top with chicken.  Gently stir raspberries into remaining sauce in saute pan; spoon over chicken. Makes 4 servings.

Chicken and Asparagus Skillet Supper

Prep: 15 min Cook: 30 min

This is a great recipe for a busy week night. There are not many ingredients and cooking the chicken and sauce in the bacon drippings gives this easy dish a great flavor. Great spring and summer dinner.

Ingredient

4 skinless, boneless chicken breast halves (1 to 1-1/4 pounds total) 

   Salt and ground black pepper 

4 slices bacon, coarsely chopped

1 14.5 oz can of chicken broth 

1 pound asparagus spears, trimmed

1 yellow summer squash, halved crosswise and cut into 1/2 inch slices

2 tablespoons all-purpose flour

1/2 teaspoon finely shredded lemon peel 

   Lemon wedges  

Preparation:

1. In a large saucepan cook asparagus in boiling water for 3minutes or until crisp-tender; drain. Immediately plunge into cold water to stop cooking, set aside.

2.  In a very large skillet cook bacon over medium heat until crisp. Remove from skillet with slotted spoon and drain on paper towels. Drain all but 1 tablespoon drippings from skillet. 

3.  Season chicken with salt and pepper. Cook chicken in hot drippings over medium high heat for 12 minutes or until brown, turning once. Remove chicken from skillet, keep warm.

4.  Add squash to skillet and cook 3 minutes. In a medium bowl whisk together broth, flour and lemon peel. Add to skillet. Cook, stirring, until thickened and bubbly. Add chicken and asparagus back to skillet. Cook 6 minutes more or until chicken is no longer pink. Sprinkle with bacon. Serve with lemon wedges. Makes 4 servings.

Apple-Spice-Oatmeal Cookies

 These are the most amazing cookies I have ever made! I am not exaggerating. The apples make them moist and the spices add that extra touch. In the past month I have already made them three times! They are a good place to start if  you have never made cookies from scratch. I think it would be pretty hard to mess them up. 

Modifications: 

I used two extra apples because they give such a great juicy kick to every bite. 

If you don't feel like making the glaze or want to save on calories they are still wonderful without it. I ran out of walnuts once so I used pecans instead or you can forgo the nuts altogether.

Indredients  

Glaze: 

• 2 cups powdered sugar
• 2 tablespoons butter or margarine, melted
• 1 teaspoon vanilla
• 1/4 cup half-and-half or milk

Cookie: 

• 1/2 cup butter or margarine, softened
• 1/4 cup shortening
• 1/2 cup granulated sugar
• 3/4 cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 2 cups old-fashioned oats
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon baking soda
• 1 1/2 cups Gold Medal® all-purpose flour
• 2 medium apples, peeled, chopped (2 cups)
• 1 cup coarsely chopped walnuts

Directions

• Heat oven to 350°F. In small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Cover; set aside.
• In large bowl, beat 1/2 cup butter, the shortening, 1/2 cup granulated sugar and the brown sugar with electric mixer on medium speed until thoroughly mixed. Beat in eggs and 1 teaspoon vanilla until well blended. Beat in oats, cinnamon, nutmeg, baking soda and flour, scraping side and bottom of bowl once, just until blended. Stir in apples and walnuts.
• On ungreased cookie sheets, drop dough by rounded tablespoonfuls (scant 1/4 cup) about 2 inches apart. 
• Bake 13 to 17 minutes or until edges are golden brown and centers are set. Cool 2 minutes; remove from cookie sheets to cooling racks. Using spoon, drizzle about 1 teaspoon glaze onto each warm cookie. Cool completely, about 10 minutes 

Spaghetti Squash Boats

Another go to recipe in our house. This delicious dish is easy but time consuming. From prep to plate the dish takes about an hour and a half, granted 1 hour of that is bake time so you don't spend too much time standing in the kitchen. 

HINT: Spaghetti squash is super hard to cut so to make it easier on yourself poke some hole in the squash with a fork and microwave for a few minutes. This should soften the rind enough to cut through without cutting a finger off.

Modifications: Sometimes I use ground turkey to try for a little healthier dish or sausage for a tastier dish. They also taste great without the beef, just add extra veggies. I think I always put too much cheese but I can't resist! Don't worry too much about measuring out all the spices, I never measure and it always turns out great.

I usually double this recipe in order to have left overs for the rest of the week.

Ingredients

• 1 medium spaghetti squash (2 to 2-1/2 pounds)
• 1/4 pound ground beef (90% lean)
• 1/2 cup chopped onion
• 1/2 cup chopped green pepper
• 1/2 cup sliced fresh mushrooms
• 1 garlic clove, minced
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 can (14-1/2 ounces) diced tomatoes, drained
• 1/3 cup shredded part-skim mozzarella cheese

Directions

• Cut squash in half lengthwise; scoop out seeds. Place squash, cut side down, in a baking dish. Fill pan with hot water to a depth of 1/2 in. Bake, uncovered, at 375° for 30-40 minutes or until tender.
• When cool enough to handle, scoop out squash, separating strands with a fork; set shells and squash aside.
• In a skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add the mushrooms, garlic, basil, oregano, salt and pepper; cook and stir for 2 minutes. Add tomatoes; cook and stir for 2 minutes. Stir in squash.
• Cook, uncovered, until liquid has evaporated, about 10 minutes. Fill shells; place in shallow baking dish.
• Bake, uncovered, at 350° for 15 minutes. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted. Yield: 4-6 side-dish servings or 2 main-dish servings