1. First you pick out the Recipes, here I have 12 recipes that all sounded simple to do and delicious.
POT ROAST
2 lb Roast
1 cup chopped onion
1/2 bag baby carrots
1 cup chopped celery
1 Tbsp cooking oil
1 tsp basil
1 tsp beef granules
3/4 cup water
1 Tbsp Worcestershire
salt and pepper to taste
Dump all ingredients into bag, mix, and freeze flat.
Cooking directions: Add 1 cup beef broth and 4 potatoes cut in half. Cook on low 8-10 hrs.
RANCH PORK CHOPS
4 pork chops
Ranch seasoning dry mix packet
1 can cream of chicken
1 can water
Place all ingredients into bag. Toss, knead, and flatten bag to freeze.
Directions: Thaw overnight in refrigerator. Cook in crock pot for 4-6 hrs on high. Serve with mashed potatoes and corn.
CHEESY POTATO SOUP
32 oz frozen diced hash browns
1/2 cup frozen chopped onion
1/2 cup diced celery
32 oz. chicken broth
1 cup water
3 Tbsp flour
2 cups shredded cheddar cheese
Place hash browns, onion, celery, broth and water in bag. In another bag place: 3 tbsp flour and 2 cups shredded cheddar cheese. Tape together gallon bags. Toss and freeze flat.
Cooking directions: Cook on low 6-8 hrs. Add 1 cup milk, 1 cup floud, and 1 cup cheese to soup after 6-8 hrs of cooking, and then let cook another 20-30 mins in slow cooker.
CHICKEN TORTILLA SOUP
1 lb chicken (boneless, skinless breasts)
1 15 oz can diced tomatoes with chilies1 10 oz can enchilada sauce (make sure it’s gluten free if that’s an issue for you!)
1 medium onion
1 4 oz can chopped green chilies
2 cloves minced garlic
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/4 tsp black pepper
1 bay leaf
2 cups frozen corn
1 TBS chopped Cilantro (for garnish)
Corn Tortilla chips
Put all ingredients in a gallon zip lock bag (except the cilantro and tortillas) and freeze. Thaw and cook on low 6-8 hours or high 4-5 hours. Shred chicken after cooking, serve with cilantro and crushed tortilla chips. Serves 6-8 people
PAPRIKA CHICKEN AND RICE
1 pound chicken breast
15 ounces cream of celery soup
1 cup water
1.5 cup instant rice
2 teaspoon paprika
1 teaspoon pepper
Combine all ingredients in bag. Thaw in fridge when ready to bake. Bake in pan uncovered at 400 for 40-50 mins until chicken is cooked through.
TERIYAKI CHICKEN
6-8 boneless, skinless chicken thighs
1 Cup Teriyaki Sauce
1 Cup water
2/3 Cup Brown Sugar
3 cloves Garlic minced
Add all ingredients to a bag. Once bag is closed mix all the ingredients with your hands.
To cook take out of freezer one hour before dump in crock-pot and cook low 4-6 hrs.
SWEET BBQ CHICKEN
4-6 Chicken Breasts
12 oz bottle of BBQ Sauce
1/2 cup Brown Sugar
1/4 Cup Vinegar
1/8 teaspoon of Cayenne Pepper
1 tsp Garlic Powder
Add all ingredients to bag. Once bag is closed use your hands to mash all the ingredients together.
To cook take out 1 hr before cooking dump in crock-pot and cook low 4-6 hrs.
HAWAIIAN CHICKEN SANDWHICHES
6-8 Chicken Breasts (1 for each family member, doubled)
2 cups of chicken broth
2 small cans of pineapple rings
2 red bell Peppers sliced into thin strips
1 large onion sliced into strips
Divide evenly into two bags. Cook on low for 8 hrs Serve chicken topped with pepper and onions melted provolone cheese on a bun or lettuce wrap.
SAVORY PEPPER STEAK
3 pounds of round steak but into 1/2 inch thick strips
1/2 cup flour
1 tsp of Salt
1 tsp of pepper
1 large onion chopped
a few garlic cloves put into each bag minced
1 green pepper sliced into thin strips
1 red pepper sliced into thin strips
2 16 oz cans of tomatoes
2 tbsp beef bouillon
4 tso of Worcestershire sauce
2 tbsp of steak seasoning
2 tbsp of steak sauce
Toss steak strips in mixture of flour, salt and pepper. Mix together beef bouillon, Worcestershire sauce, and steak sauce and divide evenly into two bags. Add remaining ingredients. Cook on low 8 hrs. Serve with rice and side salad.
STUFFED BELL PEPPERS
5 assorted Bell peppers, tops cut off and seeds removed
1 pound of ground italian hot sausage
1/2 head of cauliflower, grated or chopped into a rice consistency
1 small (8 oz) can of tomato paste
1 small white onion, medium dice
5 cloves of garlic, minced
2 tsp dried basil
2 tsp dried oregano
2 tsp dried thyme
Mix all ingredients and stuff into seeded bell peppers. Place in gallon bag and freeze. On cooking day, place in slow cooker and cook on low for 6 hrs.
MAPLE DIJON GLAZED CHICKEN
1 1/2 pounds chicken breasts
1 cup Dijon mustard
1/2 cup maple syrup
2 tablespoons red wine vinegar
salt and pepper to taste
Place all ingredients in a bag. Mix together and zip bag closed. When ready to eat, thaw 24 hrs. Cook on low for 8 hrs (or high 4 hrs).
CHEESY POTATOES WITH HAM
1/2 Cup chopped onion
2 cups sour cream
1 (10.75) can condensed cream of chicken soup
2 Cup shredded cheddar cheese
1 (2 pound) package frozen hash browns, thawed
2 cups of chopped ham
salt + pepper to taste
optional: 3/4 sleeve ritz crackers and 2 tbs melted butter for crunchy topping (add later)
Add all ingredients to bag. Freeze. When ready to eat, thaw night before. Preheat oven to 350. Pour mixture into a casserole dish. Cook for 45-60 min (depending on how frozen meal is)
2. Grocery shopping. I made a list of all the things I would need and how many of each. That was quite the adventure. Trying to figure out each recipe.
3. Label bags. Go through all your Ziploc bags your going to use and label them with the titles for each meal and any special instructions you need to know to cook or add to the meal for cooking. Just so you don't have to go back to the original recipe!
4. COOK, COOK, COOK! We chopped a million onions cause that was in almost every recipe, just so we didnt have to go back and forth. The cooking was ACTUALLY fun for me, it probably helped having my friend for company. But just try and enjoy the process and the meals!! 13 meals later (12 recipes one made 2 meals)
We felt crazy after, but so so so glad we did this! I am way excited to eat each meal!
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