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.