Crockpot Freezer Meals {Part 3}

 

Here is Part 3 of my freezer cooking.  This week's menu includes:

Colorado Beef Burritos

Thai Chicken Wings with Peanut Sauce

Loaded Baked Potato Soup

Meatball Beef Stroganoff

Pork Tenderloin with Apple Cranberry Sauce

Taco Chili

 

You can find Part 1 and Part 2 here:

 

Crockpot Freezer Cooking Part 1

 

Crockpot Freezer Cooking Part 2

 

Crockpot Freezer Cooking Part 4

 

 

I print out all my recipes ahead of time and make a shopping list (you can find this below).  I chopped all the vegetables and brown the ground beef for the Taco Chili.  I then label each bag with directions, cook times, additional ingredients, etc. 

All meals will cook fine from frozen, but be sure not to add cold/frozen meals into a hot crockpot as it can crack. Many people have concerns about putting frozen food in the crockpot, but I have never had an issue. It is my understanding that once the food reaches a certain temperature, it is fully cooked and safe. If you have concerns, just thaw in the fridge the night before.

Cook times will vary depending on your crockpot. It may take you a few tries before you get used to how long things take. In general 6-8 hours on low will do the trick. If all ingredients are pre-cooked, 3-4 hours will work. There are a lot of different crockpots out there. Mine is from the middle ages, has no temperature gauge, only low and high. I have burnt things many times:) It's a learning process, but you will perfect it with practice. Now get crockin!  

 

 

Colorado Beef Burritos

 

Ingredients:

2 lb. stew beef

2 12 oz. cans enchilada sauce

1 cup chopped onion

1 cup beef stock

6 flour tortillas

2 cups shredded cheese

 

Directions:  Label bag and add the stew beef, 1 can enchilada sauce, onions and beef stock.  Freeze until ready to cook.  Thaw slightly and place in slow cooker.  Cook on low for 6-8 hours until beef is tender.  Remove beef and shred.  Divide beef between the flour tortillas, place in greased baking dish, top with other can of enchilada sauce and cheese and bake for 20-30 minutes until cheese is melted and bubbly.  Serve with salsa, guacamole, shredded lettuce and tomatoes

 

Thai Chicken Wings with Peanut Sauce

 

Ingredients:

2 lbs. chicken drumsticks or wings

1/2 cup bottled salsa

1/4 cup Peanut Butter

3 T lime juice

3 T soy sauce

3 T water

2 T freshed chopped ginger

1/4 cup sugar

2 cloves garlic chopped

 

Directions: Place all ingredients in bag and freeze until ready to cook.  Thaw slightly and place in slow cooker.  Cook on low for 6-8 hours. 

 

Loaded Baked Potato Soup

 

Ingredients:

1 bag of diced potatoes (found in the deli section)

1/2 cup chopped onion

32 oz chicken broth

2 cups heavy cream

3/4 lb. chopped cooked ham steak

 

Toppings:

1 bag shredded cheese

1/2 cup cooked chopped bacon (you can use real bacon bits)

4 chopped green onions

2 T chives

1 can french's fried onions

 

Directions:

Place potatoes, chopped ham and onions in bag and freeze until ready to cook.  Thaw slightly and place pototoes, ham and onions in slow cooker.  Add chicken broth, and heavy cream and cook on low for 6-8 hours.  Ladle soup into bowls and garnish with shredded cheese, bacon bits, green onions, chives and fried onions. 

 

Meatball Stroganoff

 

Ingredients:

1 large bag frozen meatballs

1 cup chopped onions

2 cans cream of mushroom soup (if you can find the organic version, use that instead)

2 cups sliced mushrooms

1 package cream cheese

1 8 oz container of sour cream

hot pasta or rice

Directions: Place meatball, onions, cream soup and mushrooms in freezer bag and freeze until ready to cook.  Thaw slightly and place in crockpot and cook on low for 6-8 hours.  Stir in the cream cheese and sour cream during last hour of cooking.  Serve over hot pasta or rice.

 

Pork Tenderloin with Apple Cranberry Sauce 

 

Ingredients:

2 lb pork tenderloin (not in a marinade)

1 t salt

1 t pepper

1/2 cup brown sugar

2 T cider vinegar

1 t ginger

1 t cinnamon

1/4 t red pepper flakes

1/2 cup dried cranberries

3 peeled and chopped granny smith apples

Directions:  Season pork with salt and pepper and add all ingredients to freezer bag and freeze until ready.  Thaw slightly and cook on low for 6-8 hours until pork is tender.

 

Taco Chili

 

Ingredients:

1 lb. cooked ground beef

1 medium onion chopped

1 can corn drained

1 can black beans drained

1 can navy beans drained

1 8 oz can tomato sauce

2 14 oz. cans diced tomatoes

1 small can diced green chiles

1 package taco seasoning (I use old el paso)

 

Toppings:

shredded cheese

Fritos

chopped green onions

 

Directions: Place all ingredients in freezer bag and freeze until ready.  Thaw slightly, place in crockpot and cook on low for 4-6 hours.  Serve with shredded cheese, chopped green onions and fritos

 

 

 

 

 

 

 

Some of the finished products

Shopping List

2 lb. stew beef

2 12 oz. cans enchilada sauce

4 onions

beef stock

flour tortillas

2 lbs. chicken drumsticks or wings

1 jar salsa

Peanut Butter

lime juice

soy sauce

freshed chopped ginger

sugar

garlic

1 bag of diced potatoes (found in the deli section)

1 ham steak (about 3/4 lb)

32 oz chicken broth

heavy cream

2 bags shredded cheese

cooked chopped bacon (you can use real bacon bits)

green onions

chives

1 can french's fried onions

1 large bag frozen meatballs

2 cans cream of mushroom soup (if you can find the organic version, use that instead)

1 package mushrooms

1 package cream cheese

1 8 oz container of sour cream

pasta or rice

2 lb pork tenderloin (not in a marinade)

brown sugar

cider vinegar

ginger

cinnamon

red pepper flakes

dried cranberries

3 granny smith apples

1 lb. cooked ground beef

1 can corn drained

1 can black beans drained

1 can navy beans drained

1 8 oz can tomato sauce

2 14 oz. cans diced tomatoes

1 small can diced green chiles

1 package taco seasoning (I use old el paso)

Fritos