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Sidetracked Sarah

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You Are Here: Home » Freezer to Slow Cooker » Week 3, Freezer to Slow Cooker

Week 3, Freezer to Slow Cooker

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You’ve been asking for it and it is now, finally here!  This week’s menu is maybe even one of my simplest yet.  I don’t know if you’ll throw rocks at me or love me!  Either way, I’m going to share it because it’s so easy and will save you some serious time.  The only problem with this menu is that you have to peel potatoes for 2 of the meals.  That is your most time consuming part.  I bought a 50 pound bag of potatoes for $10 and I’m trying to use them up!  I am providing the recipes and ideas for the main dishes.  You will need to come up with sides and add that to your shopping list.

 

Here’s what we’re eating:

Slow Cooker Potato Soup
Roast, Potatoes & Carrots
BBQ Chicken Sandwiches
Italian Chicken
Montereys
Slow Cooker Pinto Beans

I have linked 4 of the recipes, but the other 2 are so simple that I’m not going to link to them.  I’ll give you a quick rundown right here.

BBQ Chicken Sandwiches:

Cook a bag of chicken breast in a bottle of BBQ sauce in the slow cooker on high for 4 hours or low for 6-8 hours.  Once it is finished, shred with a fork and serve on buns.  This is so easy, you don’t even need to prep it for Freezer to Slow Cooker.

Italian Chicken


Pour a bag of chicken breast with a bottle of Italian Chicken Marinade into your slow cooker.  (I’ve heard that Italian Dressing will do, too).  Cook it on high for 4 hours or on low for 6-8 hours.

Tip:  With chicken, I almost always just throw it into my slow cooker frozen.  It always turns out awesome!  


Shopping List:


Meat:
2 bags of frozen chicken breast
Ham (enough for 3 cups of chopped)
Ground Beef – 2 pounds
Roast (big enough for your family)




Canned/Jarred/Boxed/Bagged:
chicken bouillon granules 
Onion Soup Mix
BBQ Sauce (2 bottles)
Italian Marinade (1 bottle)
Chili Beans x 2
taco seasoning packet
Oil (for frying tortillas)
Jalapeno Peppers (Optional topping)
Salsa (Optional Topping)
Pinto beans (2 pound bag)
cumin

Bread:
Hamburger Buns
Flour Tortillas

Produce:

potatoes (I’d want 10 pounds…but it’s enough for 2 meals, so decide based on your family size)
celery (optional, we always leave it out)
onions (2-3)
Carrots – 2 pound bag
Lettuce (optional topping)

Dairy:
Milk (need 2 cups)
Cheddar Cheese (3 cups)

Sour Cream (optional topping)

Assembly Instructions:
 
  1. Cook Ground Beef & Drain.
  2. Stir in 2 cans of Chili Beans & Taco Seasoning
  3. Put cooked mixture in freezer safe bag labeled Montereys.
  4. Chop 1/3 cup of celery, 3 onions and bag of carrots.
  5. Dice 3 cups of Ham
  6. Put celery, 1 onion and 3/4 cup of ham into a freezer bag with chicken bouillon granules, salt and pepper.
  7. Label bag with Potato Soup & Freeze
  8. Mix onion soup in 2 cups of water and pour into a freezer safe bag.
  9. Put Roast into bag.  Seal, label Roast
  10. Put sliced carrots into another bag, labeled Roast and attach it to the roast bag with a stapler.
  11. Put 2 cups of ham, one chopped onion, 1 T. cumin & 1 t. salt in freezer safe bag.
  12. Label bag Pinto Beans & Freeze
  13. Put remaining chopped onions in container in the refrigerator for use as toppings during the week.
  14. Optional:  Chop potatoes that you’ll be using and store in refrigerator covered in water until you’re ready to use them.  Be sure to use them within 2-3 days
That’s it!  You will need to follow the directions on the individual recipes on the cooking day.  The purpose of this post is so that you can have a place for your shopping list and your assembly instructions all in one place.

If you’ve missed them, you should check out Week One and Week Two.   I also have a turkey menu where you can use up your turkey leftovers.

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    This makes my life so much easier. I'm a busy work at home/stay at home mom, wife, business woman and I feel like dinner is always the thing I just never get time to do. We have done like 15 of the crockpot recipes from Sarah and they are all very yummy. They get a thumbs up from my husband and kids every time. And there is always enough for my husband to take the left overs at least 2x per recipe. I have a family of 5, 2 adults, 21, 13, 16. So it makes plenty. Thank you Sarah.

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    I am a 59-year-old wife and mother of two grown children.  I love your idea of fixing a lot of meals ahead of time and then pulling one out, put it in the crockpot, and you have dinner when you get home.  I hate feeling rushed when I cook so Monday - Friday I use those crockpot meals and make enough that we have lunch the next day.  I take Sunday afternoon, fix up what I need for the week (I don't have a lot of freezer space so I do a week's worth at a time) and I'm done with it!  Saturdays I like to try new recipes from some of my cookbooks which I am finding I can freeze as well!  So you have shown me a whole new way to organize my time and still put a healthy meal on the table.  Thanks so much and I look forward to future blogs.

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