• Sara

Good Eats: full of flavor, not arsenic

As promised in my Facebook Live on March 29th, here are Mary’s amazing freezer meal recipes. I have not tried them all as many of them are chilling in my freezer just waiting for the grocery stores to run out of food (I wish I wasn’t partially serious about that but Utahns LOVE to hoard), but I have never been disappointed with one of Mary’s recipes and I’m confident you won’t be either.

Enjoy!

A note from Mary:

These crockpot freezer meals, have a 3-month shelf life. Just get as much air out as possible.  Make sure you let them thaw overnight! I might have left that out in the recipes but its required for all of them. 

Teriyaki Pork Chops

4 pork chops about 1 in thick

2 garlic cloves minced

2 tbsp brown sugar

1/4 cup soy sauce

1/3 cup chicken broth

salt & pepper to taste

Instructions-

Sprinkle salt & pepper on pork chops, place in a gallon-sized freezer bag. In a small bowl mix garlic, brown sugar, soy sauce, and chicken broth together, add to bag. Place flat in freezer, when ready to use thaw in fridge overnight. Empty contents into crock-pot and cook on high 4-5 hours or low 6-7 hours.

Serve with rice or green salad. 

BBQ Cranberry Chicken

2 lbs boneless chicken breast

1/4 cup dried minced onion

1 16 oz can whole cranberry sauce

1 cup BBQ sauce I use Sweet Baby Rays

Instructions-

Combine all ingredients in a gallon-sized freezer bag. Zip close and place in freezer. When ready to use thaw in fridge overnight. Empty contents into crock-pot and cook on high 3-4 hours or low 6-7 hours.

Shred and serve on dinner rolls or with green salad. 

Honey Bourbon Crock Pot Chicken 🤤

1 lb boneless skinless chicken thighs

salt & pepper

1/2 cup diced onion

1 cup honey

1/2 cup soy sauce

1/4 cup ketchup

1 tbsp canola oil

2 garlic cloves minced

1/4 tsp red pepper flakes

1-2 tbsp cornstarch

1/4 cup Bourbon (can leave it out) 

Instructions-

Salt & pepper chicken and place in gallon-sized freezer bag.

In a medium bowl, mix together honey, soy sauce, ketchup, oil, garlic, red pepper flakes, onion, (bourbon, if using) and add to bag. Zip close and freeze. When ready to use thaw in fridge overnight. Empty contents into crock-pot and cook on low 3-4 hours, remove chick then slice into strips

Combine 1 Tbsp cornstarch with 1 Tbsp water. Pour into crock pot & mix, If sauce doesn't thicken, add one more Tbsp of cornstarch and water. Place chicken back in crock pot and stir around to coat.                                       

Serve with rice or couscous.  

Apple BBQ Pork Tenderloin

1-2 lb pork tenderloin

1 cup chunky applesauce

1 cup BBQ sauce

2 tbsp minced dried onion

Instructions

Place pork tenderloin in a gallon-sized freezer bag, in a medium bowl mix together applesauce, BBQ sauce and onion, add to bag. Zip close and freeze. When ready to use thaw in fridge overnight. Empty contents into crock-pot and cook on low 6-8 hours, or high 3-4 hours. Serve veggies or mash potatoes. 

Southwest Chicken Chili

1½ lbs boneless chicken breast

3 14.5 oz can petite diced tomatoes

2 cups medium salsa

1 14.5 oz can corn, undrained

2 14.5 oz can black beans, drained and rinsed

1 packet ranch seasoning

1 packet taco seasoning

Toppings - cheese, sour cream, tortilla strips etc.

Instructions

Combine all of the ingredients in a gallon-sized freezer bag. Zip close and place in freezer. When ready to use thaw in fridge overnight. Empty contents into crock-pot and cook on low 4-5 hours.  Top with toppings, serve with cornbread.  

Chicken Tikka Masala

1.5 lbs. boneless skinless chicken breast

2 large red potatoes, chopped into 1-inch chunks

1 medium yellow onion, chopped

1 15-oz. can full-fat coconut milk

1 15-oz. can tomato sauce

2 tablespoons garam masala

1 teaspoon ground cumin

1/2 teaspoon ground turmeric

1/2 teaspoon garlic powder

1/8 teaspoon ground ginger

1/8 teaspoon salt

Instructions:

Start with making the sauce first. Mix together coconut milk, tomato sauce, and all spices.  Then, place chopped potatoes, onion, and full chicken breasts into a freezer safe gallon-sized bag and pour sauce on top. Thaw freezer bag in the fridge overnight. Once thawed, place contents of the bag in slow cooker and stir. Cook on high for 3-4 hours or on low for 6-8. Once the chicken is fully cooked, remove and chunk. Then, add chicken back in and mix. Serve with rice or butter noodles

Creamy Italian Chicken

1.5 lbs chicken breasts, cut up in one inch pieces

1 bar of cream cheese

1 can cream of chicken soup

1 packet zesty Italian salad dressing mix

2 cloves garlic, minced

2 cup green beans, frozen or fresh

Instructions: 

Place thawed contents in the slow cooker on low for 7-8 hours or high for 4 hours. Serve chicken on top of noodles and garnish with Parmesan cheese. Serve with salad or noodles

Cilantro Lime Chicken

1.5lbs chicken breasts, diced

1/2 white onion, chopped

1 red bell pepper, chopped

1 cup black beans, drained

1 cup frozen corn, drained

4 oz.can green chilies

1 jalapeño, seeded and chopped

Juice of two limes

3 cloves garlic, minced

1 cup cilantro, chopped

2 tsp cumin

Instructions:

Place thawed contents in slow cooker and cook on low 7-8 hours or high for 4 hours. Serve on top of tortillas for tacos or serve on top of rice. Garnish with extra lime or cilantro if desired. Serve on tortillas or with spanish rice.

Beef & Broccoli

2 lbs beef, sliced (sirloin works well)

1 can beef consume (found in the soup aisle) can use beef stock

1/2 cup brown sugar, packed

3 cloves garlic, minced

1/4 cup soy sauce

1 teaspoon ginger paste

1 can drained water chestnuts

1 tablespoon sesame oil in a pinch use veggie oil

2 cups fresh or frozen broccoli (separate in a smaller bag)

instructions:

 Place defrosted contents in slow cooker on low 7-8 hours or high 4 hours. Consider bagging the broccoli and water chestnuts together in separate batch. you don't need to but the broccoli can overcook. I add it in 2 hours before the meal is done.  If you need to thicken the sauce at the end, whisk together 1/2 cup of the cooked sauce with 2 tablespoons cornstarch and pour back in the slow cooker. Turn cooker on high for an extra 10-15 minutes so sauce can thicken. Serve beef and broccoli on top of rice.

Chicken Fajitas 

3 Tbsp lime juice

2 Tbsp olive oil

3 garlic cloves minced

1/2 tsp cumin

1/2 tsp chili powder

Salt and pepper to taste

1lb chicken breasts 

1 green, red and yellow Pepper

1 small red onion 

Instructions: 

Mix the first 6 ingredients in a bowl till well combined. Place chicken in freezer bag and pour marinade over it. Add in peppers and onion. Thaw overnight and cook at Low for 6 hours or high for 3. Shred meat in crockpot and mix in. Serve on tortillas with your favorite toppings. 

Honey Soy Chicken

1/2 cup low sodium soy sauce

1/4 cup honey

3 garlic cloves minced

1Tbsp ginger minced

1 tsp black pepper

1.5 lbs of diced chicken

2 cups broccoli 

2 cups cauliflower 

2 carrots diced 

1 red pepper diced 

Instructions:

Mix first 5 ingredients in a bowl. Add chicken to freezer bag and pour sauce over it. Add in remaining ingredients. Low 6 hours. High 3 hours. Serve with rice

Thai Peanut Chicken Satay 2 lbs boneless skinless chicken thighs (or breasts) 14 oz can coconut milk 1/2 cup creamy peanut butter (I use Adams) 3 tbsp lime juice 1 tbsp ginger, grated 2 tbsp tamari or soy sauce 3 tbsp honey 1 tbsp sesame oil 2 tsp minced garlic 2 tsp curry powder  1 tsp cumin 1 tsp garam masala 1/2 tsp red pepper flakes

Instructions:

In a medium bowl combine coconut milk, peanut butter, lime juice, ginger, tamari, honey, sesame oil, garlic, curry powder, cumin, garam masala and red pepper flakes. Whisk all together until smooth. Add chicken.

Thaw overnight and add to crockpot. Cook on high for 4 hours or low 6 hours. Sevre with rice. 

TURKEY CHILI

28 oz can petite diced tomatoes, with juices 1 tbsp vinegar 1 tbsp yellow mustard 1/4 cup diced onions 2 tsp minced garlic 4 oz can diced green chilis 1 can kidney beans, drained and rinsed 1 can black beans, drained and rinsed 2 tsp chili powder 1 tsp cumin 1/2 tsp salt 1 lb extra lean ground turkey

Instructions:

Add tomatoes, vinegar, mustard, onion, garlic, chilis, kidney beans, black beans, chili powder, cumin, and salt to a gallon sized freezer bag. Then pinch small pieces of ground turkey and add into mixture. Stir gently to combine.

Thaw overnight. Cook on high for 4 hours or low 6-7 hours. Serve with tortilla chips, cheese and sour cream. Another good one with cornbread!

PESTO TORTELLINI BAKE 

-----> freezer-to-oven meal

1 lb cheese tortellini, frozen or fresh

2 jars alfredo sauce

2 cups shredded rotisserie chicken 

1/2 cup pesto

1 cup shredded mozzarella cheese

1/4 cup shredded parmesan cheese

9×13 metal or foil baking pan or (2) 8×8 baking pans

Instructions

In a large bowl combine tortellini, alfredo sauce, chicken if using, pesto, and mozzarella cheese. Pour into baking dish. Top with shredded parmesan cheese.

Cover with plastic wrap, pressing down to remove as much air as possible, then cover with foil. Label and freeze.

When ready to eat remove plastic and foil, then cover again with foil. Bake covered at 375°F for 50 minutes. Remove foil and let bake an additional 10 minutes until golden and bubbly all over. 

Navajo Flatbread:

2 cups flour 

1 - 1 1/4cup of lukewarm water 

1 table spoon baking powder

1 tsp kosher salt

1 table spoon oil/butter/shortening 

Mix dry ingredients together and add most water, mix and add water until it has the consistency of tacky pizza dough. 

Knead for a few minutes. 

Let rest in greased bowl for 30- 60 minutes. Divide into 6 pieces and roll out on floured surface thin. (Tortilla thickness) 

Heat griddle to 350F.

Cook until golden brown spots and flip, cooking until done. They can be made ahead and kept under a flour towel or frozen for later use. (3 month freezer life)

When cooked lightly butter or honey and add sugar/cinnamon mix for a quick and easy dessert. 

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