Slow Cooker Beef Stew
Ingredients
2 tablespoons uncooked granulated tapioca
1 tablespoon sugar
1 tablespoon garlic powder
1 teaspoon salt
3 (5.5-ounce) cans tomato juice
1 cups chopped onion
3 cups chopped celery
2 1/2 cups frozen sliced carrots
2 cups frozen peas
2 pounds beef stew meat
Assembly Directions:
Place tapioca, sugar, garlic powder, salt, and tomato juice in a blender, and process until smooth. Place in a plastic baggie.
Combine the onion, celery, carrots, peas, and beef in a separate plastic bag. Put both baggies in a larger freezer bag. Freeze flat.
Serving Day Directions:
Place veggies and meat into a crock pot. Pour contents of juice mixture on top. Cover and cook on high for 5 hours or until beef is tender.
Honey Dijon Chicken Freezer Recipe
Honey Dijon Chicken Freezer Recipe
4-6 boneless skinless chicken breast halves (about 1.5 lbs)
2 garlic cloves, minced
1 tsp dried thyme
Salt and pepper to taste
1 tbsp vegetable oil
1 tbsp cornstarch
¾ cups pineapple juice
¼ cup water
¼ cup Dijon mustard
2.5 Tbsp. Honey
1.5 cups rice
Mix garlic and thyme, and rub chicken with the seasoning mixture. Next, sprinkle chicken with salt and pepper. In a large skillet, cook chicken in a small amount of cooking oil until chicken is no longer pink. In a small bowl, combine cornstarch, pineapple juice and water, stirring until smooth. Then stir in mustard and honey to cornstarch mixture. Add the mixture skillet. Bring to a boil; cook and constantly stir for 2 minutes or until sauce is thickened. Cool completely then place sauce in a plastic bag. Place cooled chicken breasts in a freezer bag. Place rice in a separate plastic bag. Enclose 3 bags together, seal, label and freeze flat.
Serving Directions for chicken:
On cooking day: Thaw chicken and sauce overnight in the refrigerator. Spray an 8”x10” pan and place chicken in pan. Pour sauce over chicken. Cover casserole and bake at 350°F for 35 minutes or until chicken and sauce are heated through.
Serving Directions for rice:
Combine packet of rice, 3 cups water, 1 teaspoon salt and 1 tablespoon oil in large saucepan. Stir. Bring to a rolling boil, then lower heat to simmer. Cover with a tight-fitting lid and simmer for 15 minutes. Do not lift lid while cooking. After cooking, set pan off the heat for an additional 5 minutes, again DO NOT LIFT THE LID.
4-6 boneless skinless chicken breast halves (about 1.5 lbs)
2 garlic cloves, minced
1 tsp dried thyme
Salt and pepper to taste
1 tbsp vegetable oil
1 tbsp cornstarch
¾ cups pineapple juice
¼ cup water
¼ cup Dijon mustard
2.5 Tbsp. Honey
1.5 cups rice
Mix garlic and thyme, and rub chicken with the seasoning mixture. Next, sprinkle chicken with salt and pepper. In a large skillet, cook chicken in a small amount of cooking oil until chicken is no longer pink. In a small bowl, combine cornstarch, pineapple juice and water, stirring until smooth. Then stir in mustard and honey to cornstarch mixture. Add the mixture skillet. Bring to a boil; cook and constantly stir for 2 minutes or until sauce is thickened. Cool completely then place sauce in a plastic bag. Place cooled chicken breasts in a freezer bag. Place rice in a separate plastic bag. Enclose 3 bags together, seal, label and freeze flat.
Serving Directions for chicken:
On cooking day: Thaw chicken and sauce overnight in the refrigerator. Spray an 8”x10” pan and place chicken in pan. Pour sauce over chicken. Cover casserole and bake at 350°F for 35 minutes or until chicken and sauce are heated through.
Serving Directions for rice:
Combine packet of rice, 3 cups water, 1 teaspoon salt and 1 tablespoon oil in large saucepan. Stir. Bring to a rolling boil, then lower heat to simmer. Cover with a tight-fitting lid and simmer for 15 minutes. Do not lift lid while cooking. After cooking, set pan off the heat for an additional 5 minutes, again DO NOT LIFT THE LID.
Lemon Chicken
Lemon Chicken
1 tsp dried thyme leaves
1 tsp salt
½ tsp pepper
¼ teaspoon crushed garlic
1/3 cup lemon juice
2.5 lbs boneless chicken pieces (breasts and/or thisghs)
1.5 cups uncooked rice
Mix all the spices and lemon juice in a 1-gallon bag, add chicken pieces and freeze.
To serve:
Thaw chicken. Preheat oven to 450. Arrange chicken skin side down in a baking dish treated with nonstick spray. Pour liquid over chicken. Bake 20 minutes. Turn chicken over and baste it. Bake 15-20 minutes longer or until chicken is tender and no longer pink. Serve chicken over rice.
Serving Directions for rice:
Combine packet of rice, 3 cups water, 1 teaspoon salt and 1 tablespoon oil in large saucepan. Stir. Bring to a rolling boil, then lower heat to simmer. Cover with a tight-fitting lid and simmer for 15 minutes. Do not lift lid while cooking. After cooking, set pan off the heat for an additional 5 minutes, again DO NOT LIFT THE LID.
1 tsp dried thyme leaves
1 tsp salt
½ tsp pepper
¼ teaspoon crushed garlic
1/3 cup lemon juice
2.5 lbs boneless chicken pieces (breasts and/or thisghs)
1.5 cups uncooked rice
Mix all the spices and lemon juice in a 1-gallon bag, add chicken pieces and freeze.
To serve:
Thaw chicken. Preheat oven to 450. Arrange chicken skin side down in a baking dish treated with nonstick spray. Pour liquid over chicken. Bake 20 minutes. Turn chicken over and baste it. Bake 15-20 minutes longer or until chicken is tender and no longer pink. Serve chicken over rice.
Serving Directions for rice:
Combine packet of rice, 3 cups water, 1 teaspoon salt and 1 tablespoon oil in large saucepan. Stir. Bring to a rolling boil, then lower heat to simmer. Cover with a tight-fitting lid and simmer for 15 minutes. Do not lift lid while cooking. After cooking, set pan off the heat for an additional 5 minutes, again DO NOT LIFT THE LID.
Freezer Meatballs
Freezer Meatballs
Ingredients
1 1/2 pounds Ground beef
1/4 cup Dry bread crumbs
1/3 cup Onion chopped
1/4 cup Milk
1 Egg
1 tablespoon Parsley flakes
1 teaspoon Salt
1/8 teaspoon Pepper
1 tablespoon Worcestershire sauce
COOKING DAY:
Combine all meatball ingredients and mix together gently. Shape the mixture into balls and arrange on a pan. Cover and flash freeze. Remove and seal in plastic bags.
SERVING DAY:
Thaw meatballs completely. Place in 350° oven for 30 minutes. Remove from pan and allow to cool.
Ingredients
1 1/2 pounds Ground beef
1/4 cup Dry bread crumbs
1/3 cup Onion chopped
1/4 cup Milk
1 Egg
1 tablespoon Parsley flakes
1 teaspoon Salt
1/8 teaspoon Pepper
1 tablespoon Worcestershire sauce
COOKING DAY:
Combine all meatball ingredients and mix together gently. Shape the mixture into balls and arrange on a pan. Cover and flash freeze. Remove and seal in plastic bags.
SERVING DAY:
Thaw meatballs completely. Place in 350° oven for 30 minutes. Remove from pan and allow to cool.
Sweet and Sour Barbecued Chicken
RECIPE INGREDIENTS:
4 garlic cloves, crushed through a garlic press
1/4 cup balsamic vinegar
1 Tablespoon lime juice
1 Tablespoon lemon juice
2/3 cup light brown sugar
1/4 cup Dijon mustard
2/3 cup honey
2 teaspoon salt
1 teaspoon black pepper
1/2 cup olive oil
3 pounds boneless, skinless chicken breasts
1. In a shallow bowl, whisk together the garlic, vinegar, lime and lemon juices, brown sugar, mustard, honey, and salt and pepper. Whisk in the olive oil (a fun job for kids).
2. Place approximately one-third of the sauce in a freezer bag with the chicken. Place the other two-thirds in a separate smaller freezer bag for basting and for using as a dipping sauce. Combine the bags together in a freezer bag. Label and freeze flat with serving instructions:
*Sweet and Sour Barbecued Chicken*
Serving Day Instructions: (Grill, broil or bake)
Divide the "sauce bag" into 2 equal portions. These are for basting and dipping. Grill the chicken for about 4 minutes per side or until the juices run clear. During the last minutes of cooking, baste the chicken with one portion of the reserved sauce to glaze it. Serve with dipping sauce.
4 garlic cloves, crushed through a garlic press
1/4 cup balsamic vinegar
1 Tablespoon lime juice
1 Tablespoon lemon juice
2/3 cup light brown sugar
1/4 cup Dijon mustard
2/3 cup honey
2 teaspoon salt
1 teaspoon black pepper
1/2 cup olive oil
3 pounds boneless, skinless chicken breasts
1. In a shallow bowl, whisk together the garlic, vinegar, lime and lemon juices, brown sugar, mustard, honey, and salt and pepper. Whisk in the olive oil (a fun job for kids).
2. Place approximately one-third of the sauce in a freezer bag with the chicken. Place the other two-thirds in a separate smaller freezer bag for basting and for using as a dipping sauce. Combine the bags together in a freezer bag. Label and freeze flat with serving instructions:
*Sweet and Sour Barbecued Chicken*
Serving Day Instructions: (Grill, broil or bake)
Divide the "sauce bag" into 2 equal portions. These are for basting and dipping. Grill the chicken for about 4 minutes per side or until the juices run clear. During the last minutes of cooking, baste the chicken with one portion of the reserved sauce to glaze it. Serve with dipping sauce.
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