Instructions:
- Decide how many and which meals you plan to make.
- Make a shopping list. The shopping list provided is to make all 10 recipes but does not include any of the serving suggestions.
- Shop
- Day of freezer meal prep- collect all needed supplies, wear comfortable clothes and shoes, fun music and snacks are always smart too.
- Print out recipes to have handy without having to worry about spills getting on an electronic device.
- Label gallon zipper-top freezer bags with recipe name, date, ingredients that will need to be added to the slow cooker (such as water or broth and how much) on cooking day, and cook time.
- To make the freezer meals: Place all of the ingredients that are listed under the recipe title into the corresponding labeled gallon zipper-top freezer bag. Fold the top of the bag over and freeze lying flat.
- On cooking day, take the meal bag from the freezer, run it under warm water to loosen the contents from the bag, add the contents of the bag to the slow cooker, add additional ingredients as needed (broth or water), and cook according to directions.
- Salt and pepper have been added sparingly, so taste and adjust seasonings before serving.
Vegetable Beef Stew
- 2 pounds stew meat
- 1 onion, diced
- 2 carrots, sliced
- 2 cups green beans, broke into bite-sized pieces
- 1 cup sweet corn
- 2 tablespoons beef stock base (I like Organic Better than Bullion)
- 1 teaspoon salt
- 2 cloves garlic, minced
- ½ cup apple juice
- 1 tablespoon Worcestershire sauce
Day of: Add 1 1/2 cups of water to slow cooker before cooking
Cook Time: 8 to 10 hours on low
Serve with: fresh bread or biscuits
Serves 6 to 8
Beef Stroganoff
- 1 pounds stew meat
- 1 pound sliced baby bella mushrooms
- 1 onion, diced
- ½ cup apple juice
- 1 tablespoon beef stock base (I like Organic Better than Bullion)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 cloves garlic, minced
Day of: Add 1 cup water to the slow cooker before cooking. Stir in 1 cup of sour cream just before serving.
Cook Time: 8 hours on low
Serve with: egg noodles or rice and green beans
Serves 6 to 8
Cranberry-Mustard Pork Roast
- 2-3 pounds pork roast (lion, butt, or shoulder)
- 2 cups fresh or frozen cranberries
- ½ cup orange juice concentrate
- 1 tablespoon brown or Dijon mustard
- 1 onion, diced
- 1 tablespoon salt
- 1 teaspoon black pepper
- ¼ teaspoon ground cinnamon, optional
Cook Time: 8 to 10 hours on low
Serve with: mashed potatoes and steamed green vegetables or side salad
Serves 6 to 8
Mushroom Barley Stew
- 1 pound Baby Bella mushrooms, sliced
- 2 carrots, sliced
- 1 rib celery, diced
- 1 onion, diced
- 1, 15-ounce can diced tomatoes
- 1 cup uncooked pearl barley
- 2 cloves garlic, minced
- 1 tablespoon salt
- 1 teaspoon dried basil
- 1 teaspoon black pepper
Day of: Add 6 cups of vegetable stock to the slow cooker before cooking.
Cook Time: 8 hours on low
Serve with: hot crusty bread or rolls
Serves 6 to 8
Black Bean Chili
- 3, 15-ounce cans black beans
- 1, 28-ounce can crushed tomatoes
- 1 ½ cups chopped onion
- 1 cup pumpkin (optional)
- 1 cup assorted chopped bell pepper
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon salt
- 2 cloves garlic, minced
Day of: Add 4 cups stock (I used vegetable stock) to the slow cooker before cooking.
Cook Time: 6- 8 hours on low or 5-6 hours on high
Serve with: Tortilla chips and top with sour cream, cheese, and/or hot sauce
Serves 6 to 8
Hearty Lentil Stew
- 1 onion, diced
- 2 ribs celery, diced
- 1 red bell pepper, diced
- 2 cups peeled and diced (1/4 inch cubes) sweet potatoes
- 1 cup red lentils
- ½ cup washed quinoa
- 3 cloves garlic, minced
- 1 tablespoon cumin
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 teaspoon oregano
Day of: Add 5 cups stock (I used vegetable stock) to the slow cooker before cooking.
Cook Time: 6- 8 hours on low or 5-6 hours on high
Serve with: fresh breadsticks
Serves 6 to 8
Lentil-Butternut Squash Curry
- 1 onion, diced
- 2 cups red lentils
- 2 cups diced butternut squash
- 1, 14-ounce can coconut milk (I used full fat)
- 1, 15-ounce can diced tomatoes
- 1 tablespoon curry powder
- 2 teaspoons salt
- 1 teaspoon Garam Marsala
- 1 teaspoon cumin
Day of: Add 5 cups of water to the slow cooker before cooking. Just before serving add an additional teaspoon of both curry powder and graham Marsala if desired, stirring to combine.
Cook Time: 6- 8 hours on low or 5-6 hours on high
Serve with: rice, flatbread or naan and roasted vegetables
Serves 6 to 8
Cilantro Lime Chicken with Corn and Black Beans
- 2 pounds boneless skinless chicken, thighs or breast (I recommend thighs, they dont dry out as much in the slow cooker)
- 1 cup corn
- 1, 15-ounce can black beans
- 1 orange bell pepper, diced
- 1 yellow bell pepper, diced
- 1 onion, diced
- Juice from 2 limes
- 2 tablespoons chili powder
- 1 teaspoon salt
- 1 teaspoon cumin
- ½ teaspoon black pepper
- 2 tablespoons fresh chopped cilantro
Cook Time: 6- 8 hours on low or 5-6 hours on high
Serve with: treat this like you would taco filling – add to tacos, burritos, taco salad, nachos, or make burrito bowls with it. stir in 2 tablespoons fresh chopped cilantro before serving. It’s very flexible.
Serves 6 to 8
Teriyaki Chicken
- 2 pounds boneless skinless chicken, thighs or breast, cut into bite-size pieces (I recommend thighs, they don’t dry out as much in the slow cooker)
- ½ cup soy sauce
- ¼ cup rice wine vinegar
- ¼ cup maple syrup
- 1, 20-ounce can pineapple chunks
- 2 cloves garlic, minced
Cook Time: 8 hours on low
Serve with: cooked brown rice and green veggies
Serves 6 to 8
Butter Chicken
- 2 pounds boneless skinless chicken, thighs or breast, cut into bite-size pieces (I recommend thighs, they don’t dry out as much in the slow cooker)
- 1, 15-ounce can diced tomatoes
- 1, 15-ounce can coconut milk (I used full fat)
- 3 cloves garlic, minced
- 1 onion, diced
- 2 teaspoons Garam Marsala
- 1 teaspoon curry powder
- 1 teaspoon salt
- 1 teaspoon pepper
Cook Time: 8 hours on low
Serve with: cooked brown rice and green veggies
Serves 6 to 8