Baked in the South

  Welcome to Part 5 of my Crockpot Freezer Cooking Series! You can find Part 1-4 here: Crockpot Freezer Cooking Part 1 Crockpot Freezer Cooking Part 2 Crockpot Freezer Cooking Part 3   Crockpot Freezer Cooking Part 4   This week's menu includes:   Mexican Chicken Tortilla Soup Hoisin Ginger Beef Low Country Smothered Pork Chops Cream Cheese Chicken Pioneer Woman's Perfect Pot Roast   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 I then label each bag with directions, cook times, additional ingredients, etc.    You do not need to pre-cook anything for this week's menu.  All ingredients can go directly in the bag and then to the freezer.  Thaw, throw in the crockpot and your done!        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 pe...

  Ingredients: 1 package puff pastry rounds thawed 1 lb chicken breast or tenders 1 16 ounce bag frozen mixed vegetables (peas, carrots, onion, corn, beans, potatoes) 2 cans cream of chicken soup 1 cup of chicken stock 1/3 cup heavy cream   Directions:   Combine chicken, mixed vegetable, chicken soup, chicken stock and heavy cream in a slow cooker.  Cook on low for 6-8 hours. Remove chicken, shred and return to slow cooker.   Cook puff pastry rounds according to package directions.  Slice in half.  Spoon 2 cups of the chicken mixture over half of puff pastry.  Place other half on top of chicken mixture.  Viola!  Dinner is served!

  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 1 can Rotel 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

  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 ...

  It's getting colder down here in the south and I have been crockin' almost every day.  I was told this was one of my best meals yet. The house smelled on apples & cinnamon all day.  I apologize for the terrible picture, but I promise, it's real good! Ingredients: 2 lb pork tenderloin 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 Season the pork with the salt & pepper and place in the bottom of crockpot.  Mix all ingredients, pour over the pork and cook on low for 6-8 hours until pork is tender. 

  this could not be any easier to put together.  I love beef stroganoff, but this version is much faster to put together and just as tasty!  You could also substitute 2 lbs. cooked ground beef, if you don't have any meatballs.   Ingredients: 1 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   Mix all ingredients in crockpot and cook on low for 6-8 hours.  Serve over hot pasta or rice.   

  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.     

  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...