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.

six-cents.com
mamaandbabylove.com
redicklife.blogspot.com

BEANS AND SAUSAGE SUPPER
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

MUSHROOM STEW

1 lb. pork (or beef, or veal ) cut up
onion
green bell pepper
carrots
mushrooms
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.

MEAT STEW
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

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

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.

Stephanie

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

1. Divide everything into two separate one gallon freezer bags, shake it up, seal, label and put in the freezer
2. EXCEPT the sour cream and noodles, the sour cream is for garnish after the meal is cooked
3. Cook the noodles separately, the day of cooking
4. 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
5. 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
6. Every slow cooker is different, so just watch yours the first time you make it

No-Peeking Peking Chicken 

8 bone in chicken thighs 
salt and pepper 
3/4 cup chopped scallions 
4 cloves garlic 
1/4 cups soy sauce 
3 tbsp. honey 
1 tbsp. ginger 
1/4 tsp sesame oil 
1 bag frozen corn kernels 
1 bag frozen snow pea pods 
1 red pepper chopped 

Chicken and Corn Soup 

1 lb red potatoes 
1 lb sweet potatoes 
4 lbs chicken thighs 
4 cups chicken broth (which I will add the morning of) 
4 scallions 
4 cloves garlic 
salt and pepper 
1 bag half ears of frozen corn 
2 red peppers chopped 

Roast and Vegetables 

2 lb chuck roast, cut into cubes 
1 teaspoon salt 
1/8 teaspoon pepper 
1 large onion cut into 8ths 
1 bag baby carrots 
1/2 teaspoon celery or onion salt 
1 teaspoon Italian seasoning 
1 (4 ounce) can sliced mushrooms, DO NOT DRAIN 
2 cans condensed tomato soup 
2 beef boullion cubes, softened 
1 can Rotel tomatoes 
1 can whole kernel corn, DRAINED 
6-8 small red potatoes, cubed 

Garlic Chicken 

2 pounds chicken thighs 
2 cloves minced garlic 
4 tablespoons dijon mustard 
2 tablespoons lime juice 
1 medium onion 
2 large green peppers 
1 red pepper 
1 zucchini 

Mix all of the ingredients for each recipe together and divide evenly into two, 1 gallon sized freezer bags per recipe. Seal, and freeze. On the day of, thaw the bag on the counter for about 30 minutes, dump into the crockpot, and cook on low for 6-8 hours.

Jambalaya

2 pounds boneless, skinless chicken thighs, roughly chopped

1 -- (16-ounce) package smoked sausage or kielbasa, roughly chopped

2 medium yellow onions, diced

1/2 bunch green onions, chopped (white and green parts)

1 -- green bell pepper, seeded and chopped

1 -- red bell pepper, seeded and chopped

3 -- garlic cloves, minced

1 -- (28-ounce) can diced tomatoes

2 cups reduced-sodium chicken broth

1 tablespoon Toney Chachere's Original Creole Seasoning

1 1/2 cups long-grain rice

-- Fresh parsley, chopped (optional)

1. To prepare for the freezer: Place chicken and sausage in a large freezer bag. Place remaining ingredients, except rice and parsley, in another large bag. Place rice and a copy of this recipe in a small plastic bag. Label bags and tape together. Place in freezer.
2. To cook: Remove bags from freezer and let thaw about 30 minutes. Empty the 2 large bags into a 6-quart slow cooker; cover and cook on LOW 8 hours. Add rice during the last hour of cooking. Spoon into bowls and top with fresh parsley, if using. Makes 5 quarts.

Read more: http://relish.com/recipes/chicken-and-sausage-jambalaya-2/#ixzz2VfN0S0kh

Coconut Curry Chicken

2 tablespoons red curry paste

4 -- garlic cloves, minced

1 teaspoon coarse salt

1/4 teaspoon red pepper flakes

1/2 cup water

2 pounds boneless, skinless chicken

2 medium onions, roughly chopped

2 -- red bell peppers, roughly chopped

1 -- (16-ounce) package baby carrots

3 -- lime leaves

1 -- (14-ounce) can coconut milk

-- Chopped fresh cilantro and chopped cashew (optional)

6 cups cooked white rice

Instructions

1. To prepare for the freezer: Combine curry paste, garlic, salt, red pepper flakes and water in a large bowl; stir until combined. Add chicken, onions, bell peppers and carrots; toss to coat with curry mixture. Divide between two large freezer bags. Label bags and tape together, attaching a copy of this recipe. Place in freezer. Put a sticky note on coconut milk and rice.
2. To cook: Remove bags from freezer and let thaw about 30 minutes. Empty bags into a 6-quart slow cooker; cover and cook on LOW 8 hours. Add coconut milk 30 minutes before serving.
3. Cook rice according to package directions. Spoon rice into bowls and top with soup. Sprinkle cilantro and cashews on top, if using. Makes 3 quarts.