Saturday, June 8, 2013

Full Circle - Table to Freezer to Crock Pot to Table.

I am in love with my computer, freezer and crock pot.
WHY? Because I finally figured it out.
Computer - learning about freezing meals before putting them in the crock pot.
Freezing - putting it all together on a Saturday
CrockPot - always ready for another meal

I was dubious at first because the thought of putting canned black beans, onions, peppers etc in to a ziploc bag and freezing it for later to put in the crock pot just sounded - like a failure to happen.

But we were pleasantly surprise last week when we had a Bean and Sausage Stew --- excellent.

I have the wonderful ladies at pinterest to thank for encouraging me.

1 lb. sausage
1 large onion chopped
Celery = Chopped
1T. Worcestershire Sauce  (I used Soy)
1.5 t. Dry Mustard
1.4 c. honey
1 can tomatoes with chili peppers
3 cans of mixed beans

cook sausage and onion, drain and cool,
Place in ziploc, add other ingredients and FREEZE.
cook on low 4 hours,
serves 5-6 people


1 lb. pork (or beef, or veal ) cut up
green bell pepper
1 8oz can tomato sauce
1.5 T. cider vinegar
1 t. salt
2 t. worcestershire sauce

Combine all and Freeze
I cooked the pork first with oil and garlic.

2 # meat
2 onions chopped
5 carrots sliced
3 Zucchini sliced
2 Celery stalks chopped
2 red peppers chopped
2 tsps. salt
1 ts minced garic
1 14 oz can tomatoes
1 can tomato sauce

Combine all and freeze
high 4 hours OR low 8 hours

Healthy Mama BBQ Chicken
  • 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
  1. Divide everything into two separate one gallon freezer bags, shake it up, seal, label and put in the freezer
  2. 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
  3. 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
  4. Every slow cooker is different, so just watch yours the first time you make it.