Can't go wrong with a name like Cowboy Casserole

I think the title speaks for itself... Orignally found here

Ingredients

• 1½ lb ground beef
• 1 medium onion, chopped
• 3 cloves of garlic, minced
• 1 can (15.25 oz) whole kernel corn, drained
• 1 can condensed cream of mushroom soup
• 2 cups of cheddar cheese, shredded
• ½ cup of milk
• 4 tbsp sour cream
• 1 bag (30 oz) frozen tater tots, (ore ida crispy crowns work nicely)

Instructions

1. Defrost the tater tots on the counter for about a hour before preparing casserole.
2. In a large skillet cook the onion until translucent. Add the garlic and cook for one minute more. Add the beef and cook over medium heat until no longer pink. Drain mixture and set aside in a large bowl.
3. In a small bowl mix the soup, milk, and sour cream. Whisk until smooth. Add to hamburger mixture and stir to combine. Add corn and 1 cup of cheddar cheese. Gently stir to combine mixture.
4. Grease a 9x13 baking dish. Layer half of the tater tots on bottom of dish, pour hamburger mixture over the top, then layer rest of tater tots on top. Sprinkle with remaining cheese. Bake at 350 degrees for 25 - 30 minutes until brown and crunchy.

Toss it in the pot and go!

Hey folks... here is another small set of from the freezer to the crock pot recipes (found here). Gotta love the simplicity here. Granted you can spend the entire day preparing your crock put freezer bags, but in this you can get the whole family involved. Teach the kids to use the food processor. Let them add the ingrediants to the bags or have them write the names of the meals on the bags. However you choose to employ the family, you don't have to do it alone!

BBQ Spareribs

Ingredients

• 2lbs of pork ribs
• 1½ cups ketchup
• 1½ Tbsp seasoned salt
• ½ cup brown sugar
• ½ cup white vinegar

Instructions
Place pork ribs in gallon sized ziplock. Mix remaining ingredients together in a separate bowl and pour over ribs. Seal bag and place in freezer. Thaw over night in fridge. Cook on high for 3-4 hours or low for 6-7 hours.

Cheesy Chicken Potato & Broccoli

Ingredients

• 2-4 chicken breasts
• 1 large green pepper, chopped
• 2 cups broccoli, chopped
• 1 lb. red potatoes, sliced thin
• 1 tsp. paprika
• 1 can condensed cream of chicken soup
• ¼lb. (4 oz.) VELVEETA®, cut into ½-inch cubes
• 1 Tbsp. Worcestershire sauce
• ¼ cup chopped fresh parsley - (I used dried parsley)

Instructions
Add all ingredients except for cheese in a gallon freezer bag. Seal bag and place in freezer. When ready to use thaw in fridge overnight. Cook 6 hours low. Add cheese and cook on high for 5 minutes. Stir melted cheese in.

Beef Stroganoff

Ingredients

• 2 pounds of cubed beef stew meat or 4 cups of cooked ground beef
• 2 cans of cream of mushroom soup
• 1 cup chopped onion
• 2 T Worcestershire sauce
• ½ c water
• 1 c. sour cream
• 2T minced garlic
• packet of onion soup mix
• chopped mushrooms (optional)
• egg noodles (to serve over the day you cook)

Instructions
Cook meat & let it cool. Add all ingredients to a gallon size freezer bag except egg noodles. Seal and place in freezer. When ready to use thaw in fridge overnight. Cook on low for 4-6 hours. Serve over egg noodles.

Nacho Chicken

Ingredients

• 2-4 chicken breast
• 1 can Rotel
• 1 package taco seasoning

Instructions

1. Place all ingredients in gallon size freezer bag. Seal and place in freezer. When ready to use thaw in fridge overnight. Cook on low 8-10 hours.
2. Spread Nacho Chicken over tortilla chips, and top with your choice of toppings including shredded cheese, green onions, black olives, lettuce, tomatoes, sour cream and salsa.

Chicken Sweet Potatoes

Ingredients

• 8 boneless, skinless chicken thighs
• 1 teaspoon salt
• ⅛ teaspoon cayenne pepper
• 1 teaspoon paprika
• 1 teaspoon curry powder
• ½ teaspoon ground ginger
• 3 sweet potatoes, peeled and cubed
• 1 onion, chopped
• 1 cup peach preserves OR apricot preserves
• 3 tablespoons apple cider vinegar
• 1 tablespoon soy sauce
• ½ cup chicken broth or water
• 2 tablespoons cornstarch

Instructions

1. Sprinkle chicken with salt, cayenne pepper, paprika, curry powder, and ginger. Add peach preserves, vinegar, and soy sauce to gallon freezer bag. Add in sweet potatoes and onion, and top with chicken. Seal bag and place in freezer. When ready to use thaw in fridge overnight. Cover and cook on low for 6-8 hours until chicken is thoroughly cooked and sweet potatoes are tender when pierced with fork.
2. Combine chicken broth and cornstarch and mix well. Add to slow cooker. Cover and cook on high 10-15 minutes until sauce is thickened.

Pulled Pork

Ingredients

• 4-5 lbs Pork Butt/Shoulder
• 1 tablespoon ground black pepper
• 1-2 teaspoons cayenne pepper
• 2 tablespoons chili powder
• 2 tablespoons ground cumin
• 2 tablespoons brown sugar
• 1 tablespoon dried oregano
• 4 tablespoons paprika
• 2 tablespoons salt
• 1 tablespoon granulated sugar
• 1 large onion - sliced thin
• BBQ Sauce (optional) 

Instructions

1. Combine all ingredients except onion in bowl, rub onto pork. Place onions and pork in a gallon sized freezer bag, seal bag and place in freezer. When ready to use thaw overnight. Cover and cook on low 8-10 hours. Shred pork with 2 forks, add BBQ sauce if preferred. Cook on low additional 30-45 minutes with BBQ Sauce

From the Freezer to the Table

I recently stumbled onto a blog where I found a number of bag it, freeze it and toss it in the crock pot recipes that look simply wonderful! I like nothing more than to toss it in the pot and forget it for a few hours. So here is a list of my favorite recipes from that blog. Credit where it is due people, these aren't mine, just copy and pasted. Thank you to their respective creators!

Pineapple Pork

IN THE BAG- 1.5 lbs cubed Pork Loin or Tenderloin,1/2 cup apple juice, 1/2 a red pepper, chopped, 1/2 onion, chopped, 2 Tablespoons brown sugar,1 teaspoon Italian seasoning, 1/2 teaspoon kosher salt, 1/2 teaspoons black pepper, 3 Tablespoons corn starch. Mix well and freeze.

TO COOK- Thaw in the fridge. Place in slow cooker. Add one 20 oz can of crushed pineapple. Cook on HIGH for 4-6 hours or LOW 7-9 hours.

TO SERVE- Serve with rice or couscous.

Teriyaki Honey Chicken

IN THE BAG- Place 4 pieces boneless, skinless chicken breasts (or chicken thighs), 1/2 of a red pepper, chopped, 1/2 cup honey, 1/2 cup soy sauce, 1/4 cup water, 2 t ground ginger, 2 t minced garlic in a gallon bag.

TO COOK- Thaw. Bake at 350ºF covered 20-30 minutes. Uncover and bake 20-30 minutes longer, or until juices run clear.

TO SERVE- Serve with rice and vegetables.

Lemon Chicken

IN THE BAG- Add 6 boneless skinless chicken breasts, 5 tablespoons lemon pepper seasoning, 2 tablespoons melted butter, 1 sliced lemon, 1 teaspoon parsley to a gallon sized freezer bag.

TO COOK- Place in crock pot, remove the lemon rinds and cook on low for 8-10 hours.

TO SERVE- Pair with rice, quinoa or potatoes.

Beef Broccoli

IN THE BAG- Whisk together 1/4 cups beef broth, 1 tablespoon cornstarch, 2 tablespoons white wine, 2 tablespoons apple cider vinegar. 2 tablespoons soy sauce, 2 teaspoons olive oil, 2 teaspoons minced garlic, 1/2 teaspoons crushed red pepper flakes. Add mixture plus one and a half pounds chuck steak, cut into strips, to a gallon sized freezer bag. Freeze cooked 2 cups brown rice and 1 cup broccoli florets in their own separate bags.

TO COOK- Thaw beef/marinade bag and rice, but not broccoli. Cook beef mixture in crock pot for 6-8 hours on low or 4-5 hours on high. Add frozen broccoli for the last hour of cooking.

TO SERVE- Serve over warm brown rice and garnish with sesame seeds.

BBQ Chicken

IN THE BAG- 2 cups sweet potatoes, 2 cups red and green bell pepper, 1 cup carrots, 2 cups onion, 3 cups zucchini, 2 T flour, 1.5 lbs chicken, 2 cloves garlic, 1 t salt

TO COOK- Dump bag plus one bottle BBQ sauce into crock pot, cook on low for 6-8 hours.

Orange Chicken

IN THE BAG- 2 cups carrots, 2 cups bell peppers, 1 lb cubed boneless skinless chicken breasts, 3 cloves garlic, 1 t salt, 1/2 t pepper, 8 oz. orange juice concentrate (orange pineapple will work as well)

TO COOK- Cook on low in crock pot, 4 to 6 hours

TO SERVE- Garnish with clementine slices (use 4 clementines) or mandarin oranges (two cans) and green onions (two, chopped). Serve on rice. Stir fried veggies make a great side.

Man-Pleasing Chicken

IN THE BAG- 2 cups red and green bell pepper, 1 cup carrots, 2 cups onion, 3 cups zucchini, 2 T flour, 2 lbs boneless, skinless chicken thighs, 2 cloves garlic, 1 t salt

TO COOK- Add the contents of the bag with 3/4 cup of dijon mustard, and 1/4 cup of maple syrup and 1 T of rice wine vinegar to a foil lined glass pan. Cook at 450 until a meat thermometer reads 165 degrees. Garnish with fresh rosemary and serve.

Honey Rosemary Chicken

IN THE BAG- 2 lbs boneless, skinless chicken breasts or thighs, cut into bite sized pieces, 1/3 c balsamic vinegar, 1/3 c honey, 1/3 c olive oil, 3 T chopped fresh rosemary, 1 t salt. Let marinate for several hours in the refrigerator before freezing.

TO COOK- Let defrost completely in the fridge. Add 1 cup of water and the contents of the bag to the crockpot. Then cook on high for 3-4 hours or low for 6-8 hours. Ten minutes before serving, add cornstarch to thicken the sauce.

TO SERVE- Serve over couscous (or rice). Be generous with the sauce as you ladle- it’s fabulous.

Santa Fe Chicken

IN THE BAG- 2 lbs. boneless, skinless chicken breasts or thighs, 1 chopped red pepper, ½ onion, chopped, 1/2 t cumin, 2 T cilantro (optional).

TO COOK- Add the contents of the bag plus 1 can of black beans, 1 can of corn and 1 medium sized jar of salsa to a crockpot. Cook on high for 3-4 hours or on high for 6-8 hours.

TO SERVE- Serve over rice.

Basil Pesto

PREP- For each batch of pesto, combine 3 cups basil (or 1 1/2 c basil and 1 1/2 c spinach), 1/2 cup Parmesan, 1/2 cup walnuts and 4-10 garlic cloves (according to your preference) in a food processor. Blend. Then add in 1/4 cup of lemon juice and 1/4 cup of olive oil and blend again.

TO FREEZE- Pour into ice cube trays and place in the freezer over night.

IN THE BAG- Place 4-5 ice cube sized pesto ‘cubes’ in each bag.

TO COOK- Make a big batch of noodles. After the cooked noodles are drained, add the pesto cubes, the noodles, and other veggies or chicken to the pot and warm.

TO SERVE- Add a generous sprinkle of Parmesan cheese and a salad and you have a dinner that tastes like the garden, even in the middle of winter.

Generally, I don't hate cookin', but...

So in actuality, I like to cook. But I hate spending two or more hours, prepping, cooking and cleaning in the kitchen to make one meal. It makes me crazy! So i'm always looking for ways to spend less time in the kitchen! I hope you will join me on this journey of finding delicious recipes that can be made quickly or even perhaps hands off! (Go crock pot cookin'!)