Beef and Broccoli
1 pound boneless beef chuck roast, sliced into thin strips
1 cup beef consumme
1/2 cup soy sauce
1/3 cup brown sugar
1 tablespoon sesame oil
3 garlic cloves, minced
2 tablespoons cornstarch
2 tablespoons cooled sauce from the crock pot after being cooked
Fresh broccoli florets (as many as desired)
Hot cooked rice
1. Place beef in a crock pot.
2. In a small bowl, combine consomme, soy sauce, brown sugar, oil, and garlic. Pour over beef. Cook on low for 6-8 hours.
3. In a cup, stir cornstarch and sauce form the crock pot until smooth. Add to crock pot. Stir well to combine. (If your sauce is not thickening, try bringing your sauce to a boil on the stovetop with the corn starch mixture. Boil until your desired consistency is reached).
4. Add broccoli to the crock pot. Stir to combine.
5. Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken).
6. Serve over hot cooked rice.
– Bag of frozen Chicken Breast Tenderloins (2.5-3lb bag)
– 8 oz block of cream cheese (don’t use Fat Free! 1/3 less fat or regular is fine)
– Can of Black Beans, drained & rinsed. (or Pinto Beans if you prefer)
– Can of Corn, drained.
– Can of Rotel
Put frozen chicken in the crock pot.
Put Cream cheese on top of the chicken.
Dump in the Black Beans (make sure they are drained & rinsed!!!)
Dump in the drained corn.
Dump in the Rotel,
Cover & cook in your Crock Pot on low for 6-8 hours.
Every 2 hours, stir the ingredients.
4-6 chicken breasts
2 cans stewed tomatoes
4 Tbs white wine (or extra broth)
1 large onion
4 garlic cloves, minced
1 cup chicken broth (see how I make mine below, or choose one w/ no msg or bpa)
Salt and pepper to taste, 2 bay leafs
4 cups broccoli (added while cooking)
Split between 2 bags, seal, mix, lay flat, freeze
Directions for Bags: Cook on low 6-7 hours. Add broccoli during last 30 minutes, remove bay leaves before serving
Slow Cooker Coconut Ginger Chicken & Vegetables
4 cloves garlic, peeled
2 inch cube of ginger (about 30 grams), roughly chopped
1 small sweet onion, peeled, quartered
1 Tablespoon olive oil
2 Tablespoons butter
2.5 lbs boneless, skinless chicken thighs, cut into four
2 cans coconut milk, not shaken
2 Tablespoons cornstarch
1 can of baby corn cobs
1 cup peas or frozen vegetables of your choice
For the spice blend
1/2 teaspoon ground pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
1 1/2 teaspoons ground tumeric
1 teaspoon salt
Combine ingredients from the spice blend together and set aside.
In a mini food processor, combine garlic, ginger and onion and pulse until it forms a paste.
(Prepare the first few steps of this recipe in a heavy bottomed pot or skillet and transfer the ingredients to the slow cooker when the liquids are added.)
In a large pot heat olive oil and melt butter. Add pureed aromatics and stir well. Cook for a few minutes, then add spice blend. Cook for 2-3 minutes, stirring constantly.
Move aromatics to one side of the pot and add chicken pieces to the pot. Cook chicken slightly on all sides, using a sturdy wooden spoon to move it around the pot. It should get thoroughly coated with the spice mixture.
Open the cans of coconut milk and remove the cream from the top using a soup spoon. You should have about 1 cup. Pour the coconut milk over the chicken and with both cans, it should just barely cover the chicken.
Drain the corn cobs and chop in half. Add to the pot.
Ppur all into crock pot and cook on low for 4 hours.
Whisk cornstarch with coconut cream until smooth and add to the chicken. Stir well. Add frozen peas or other vegetables of your choice. Cook for another half an hour or until you deem the chicken cooked and the vegetables hot.
You can certainly use boneless, skinless chicken breasts in place of the thighs, but I prefer the dark meat and find it to have more flavor than the breast. It’s more affordable, too!
In the recipe I call for peas, but you can use any cooked or frozen vegetables you have on hand. A bag of stir fry packages of vegetables, work perfectly with the dish.
4 Chicken Breasts
1 Cup Salsa
1 Package Taco Seasoning
1 Can Cream of Mushroom Soup
1/2 Cup Reduced Fat Sour Cream
Add everything to Crock Pot (except Sour Cream). Cook on LOW for 6-8 Hours. Stir in Sour Cream at the end and serve over rice.
Zesty BBQ Chicken
5-6 Chicken Breasts
1 12 oz Bottle BBQ Sauce
1/2 Cup Italian Salad Dressing
1/4 Cup Brown Sugar
2 Tablespoons Worcestershire Sauce
Put chicken in bag. Stir all other ingredients together in a bowl then pour into the bag. Cook HIGH 3-4 hours or LOW 6-8 hours.
CHICKEN WITH PINEAPPLE AND RICE
4 boneless chicken breast halves
1 can (14 oz.) pineapple tidbits in juice, undrained
3/4 cups finely chopped carrots
1/2 cup each chopped sweet red peppers and green peppers
1/3 cup ketchup
2 tablespoons soy sauce
2 tablespoons white vinegar
2 cloves garlic, minced
3/4 cups chopped green onions
2 cups of chicken broth
Combine all ingredients in freezer bag. Cook on low 6-8 hours. Serve over rice. Sprinkle with sliced green onion.
2 cups carrots
2 cups bell pepper
1 lb chicken breast
3 cloves garlic
1 tsp salt
1/2 tsp pepper
8 oz orange juice concentrate
Combine all ingredients in freezer bag. Cook in crock pot on low 4-6 hours. Garnish with clementine or mandarin oranges and green onion. Serve over rice.
GARLIC LIME CHICKEN
1.5 lb chicken
1/4 cup lime juice
1 TBS chicken boullion
2 cloves garlic
1/2 tsp thyme
1/4 tsp pepper
2 TBS butter
Combine all ingredients in freezer bag. Add 1 cup water to crock pot with ingredients. Cook on low 7-8 or high 5-6 hrs. Serve with starch and veggie of choice.
BROWN SUGAR CHICKEN
6 boneless, skinless breast halves
1 cup brown sugar
1/4 cup lemon-lime soda
2/3 cup white vinegar
3 cloves smashed and chopped garlic
2 T soy sauce
1 tsp ground black pepper
Combine all ingredients in freezer bag. Cook low 6-9 hours or high 4-5 hours. Serve over rice with veggie of choice.
6 chicken breasts cut in half
1 can cream of mushroom soup
1 packet ranch dressing seasoning
5 large potatoes diced
Place all ingredients in a gallon freezer bag. Seal getting as much air out as possible. Place in freezer and forget it! On cooking day, place contents of bag in your crock pot. Cook on low for 5-6 hours or until chicken is no longer pink and potatoes are tender. Enjoy! I like to serve this with a side salad and breadsticks.
3 lbs chicken thighs or legs, skinned (chicken breasts can also be used)
1 can whole cranberry sauce
1 envelope onion soup mix
In a bowl mix together the cranberry sauce and the onion soup mix. Place chicken in the freezer bag and pour cranberry mixture on top. When ready to use, thaw and place contents of freezer bag into crock pot and cook on low heat for 5 – 6 hours.
Serving Suggestions: Serve over a bed of rice. Green beans are perfect with this dish.
Mini Corndog Muffins
3 cups AP flour (I used Gluten Free)
1/2 cup sugar
1 Tablespoon salt
2 cups of milk
1/2 cup of melted butter
1 1/2 tsp pure vanilla extract
8 hot dogs (I purchased all natural, you could use chicken ones too)
2 cups corn meal
2 Tbs baking powder
1/2 tsp cinnamon
1 1/2 cup shredded cheddar cheese
split between two bags, seal, mix, lay flat, freze
Cut hot dogs to toddler size pieces (I decided to just cut hot dogs into thirds and put one part in each muffin- it turned out waaay too much bread and not enough meat- next time I’ll follow directions ha)! In a LARGE bowl, mix dry ingredients together and slowly add wet in order listed. Fold in diced hot dogs. Line 2 muffin tin’s with wrappers. Scoop mixture into wrappers. Bake at 400 for about 15 minutes. (Mine made exactly 24 muffins)
Once cooled can be frozen for up to two weeks. Remove, thaw, re-heat.
Cilantro Lime Chicken
6 chicken breasts
3 Tbs olive oil
2 limes, juiced
2 cups cilantro
1 large bag of frozen corn (or two smaller bags)
4 minced garlic cloves
1 finely chopped red onion
2 cans of black beans, rinsed
2 tsp cumin or chipotle powder
salt/pepper to taste
split between two bags, seal, mix, lay flat, freeze
Directions for bags:
cook on low 8 hours or high 4 hours, serve with hot tortillas or tostitos. Dress with sour cream, guacamole, and/or cheese