Baked in the South

  Welcome to Part 4 of my Crockpot Freezer Cooking Series!  You can find Part 1-3 here:   Crockpot Freezer Cooking Part 1   Crockpot Freezer Cooking Part 2   Crockpot Freezer Cooking Part 3   This week's menu includes:   Italian Bolognese Homestyle Chicken & Rice Soup Cheesy Ravioli Bake Chicken Cacciatore Salisbury Steaks with Mushroom Cream Sauce   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 ...

  oh my! this turned out so delish! This was one of my pre-made freezer meals that I thawed slightly the night before. I put all the ingredients in the crockpot in the morning and slowcooked it all day.   Ingredients: 1 lb. cooked italian sausage 1/2 cup chopped onion 3 cloves garlic minced 1 28 oz can crushed tomatoes 1 6 oz can tomato paste 1 cup water 2 T. sugar 2 T. Italian seasoning 1 T. Herbs de provence 1 t. fennel seeds 1 t. red pepper flakes 1 t. salt 1 t. pepper   Directions:  Mix all ingredients in crockpot and cook on low for 6-8 hours.