5 Freezer-to-Crockpot Meals: Ham and Pineapple with Rice, Bacon Wrapped Chicken with Cilantro, Sloppy Tamale Pie and Enchilada Wraps, Cilantro-Lime Chicken with Corn and Black Beans


Menu:

  • Ham and Pineapple With Rice
  • Bacon Wrapped Chicken with Cilantro
  • Sloppy Tamale Pie
  • Enchilada Wraps
  • Cilantro-Lime Chicken with Corn and black beans

Make up the freezer bags: Write on the freezer bags with a permanent marker:

  1. Ham and Pineapple With Rice: Thaw and cook in crock pot on low 6-8 hours or high 4-5. Serve with rice.
  2. Bacon Wrapped Chicken with Cilantro: Thaw. Cook in oven at 350 degrees for 45 minutes (or until done), or cook in crock pot on low for 5-6 hours or high for 3-4 hours (or until done).
  3. Sloppy Tamale Pie: Thaw and cook in crock pot on low for 5-6 hours or high 3-4 hours. Serve “sloppy joe style” over cornbread. (You will need two bags.)
  4. Enchilada Wraps: Thaw and cook in crock pot on low for 6 hours or high for 4 hours. Shred chicken in crock pot once done. Serve in tortillas. (You will need two bags.) 
  5. Cilantro-Lime Chicken with Corn and black beans: remove from freezer and thaw in fridge for 24 hours. Cook on LOW for 8 hours (or HIGH for 4 hours). Serve with tortillas and toppings such as with sour cream, guacamole, salsa, and cheese.



Shopping List


2.5 lbs Ham
2 cans Pineapple Chunks (undrained)
18 Pieces, plus 1 1/2 pounds boneless skinless chicken breasts
12 Slices of Bacon
Juice from 2 limes
1 tsp cumin
Olive Oil
Minced Garlic
Black Pepper
1 bunch Fresh Cilantro, chopped
3 lbs Ground beef
2 carrot, shredded
2 zucchini, shredded or finely diced
4 onions chopped
1/2 red onion, chopped
4 bell pepper finely chopped
4 cups frozen corn plus 1 (16 oz) bag frozen corn
2 cans sliced olives
2 cans chopped olives
2 packets taco seasoning
4 15 oz cans tomato sauce
2 large (28 oz) can Enchilada sauce
3 cans black beans, drained and rinsed
2 cups shredded cheese (or cheese substitute) for serving
Corn or flour tortillas for serving
Rice for serving
Ingredients to make Cornbread for serving
optional toppings: sour cream, guacamole, salsa

DIRECTIONS for Making up the freezer bags:

Chop and/or prepare all your vegetables and other ingredients before you start. 

Ham and Pineapple with Rice: Slice Ham into serving sized portions and put in gallon zip lock bag. Add pineapple chunks with juice. Freeze. 

Bacon Wrapped Chicken with Cilantro: Brush 12 pieces of chicken with oil, season with pepper and a generous amount of cilantro and minced garlic (to taste). Wrap each piece of chicken with a slice of bacon. Put into a gallon zip lock bag and freeze.

Sloppy Tamale Pie: Brown 3 lbs Ground beef, 2 carrot, shredded, 2 zucchini, shredded or finely diced, 2 onion chopped and 2 bell pepper finely chopped until done. Drain and cool. Divide between two gallon zip lock bags with the following ingredients, also divided between the two bags:
4 cups frozen corn
2 can whole olives (sliced – buy them whole then slice them yourself)
2 packet taco seasoning
4 15 oz cans tomato sauce

Freeze.

Enchilada Wraps:

Divide between two gallon ziploc bags:
6 Chicken Breasts (boneless, skinless)2 large (28 oz) can Enchilada sauce (make sure it’s gluten free if that’s an issue for you!)
2 onion, chopped
2 can olives (chopped)
2 bell pepper, chopped
2 cans black beans, drained and rinsed

Freeze. 

Cilantro-Lime Chicken with Corn and black beans:  
Place in a ziploc bag:
1 1/2 pounds chicken breasts
Juice from 2 limes
1 bunch fresh cilantro, chopped
1 (16 oz) bag frozen corn 
2 minced garlic cloves
1/2 red onion, chopped
1 can black beans, drained and rinsed
1 tsp cumin
salt and pepper to taste
and freeze.

source: modified from Loving My Nest, Six Sister's Stuff

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