One Week's Worth of Thrifty Freezer to Crockpot Meals: Meat Stew, Sausage and Bean Supper, Pork and Veggies, Chicken Tortilla Soup, Chicken Taco Soup, Creamy Farmhouse Garden-Chicken Soup

These recipes make enough for 4 people. If you have that many in your family, this will make two weeks worth of meals. We use both bags to feed our family of 7, and so they last one week. The seventh dinner is leftovers.  I divide the meat from the rest of the meal because I cook them a few hours without the meat and then take some out for my vegetarian husband and then add the meat for the rest of the family. You can just add the meat with the rest of the ingredients, if you wish. Click here for the shopping list for these meals.

MEAT STEW

4 lbs Meat (beef, pork, whatever is on sale), cubed

4 Onions, chopped
10 Carrots, sliced
6 Zucchini, sliced
4 Celery stalks, chopped
4 Red Bell Peppers, chopped
4 tsp Salt
1 tsp Pepper
4 tsp Minced Garlic
2- 14 oz can Canned Tomatoes
2 small cans Tomato Sauce

Label two large ziploc freezer bags: MEAT STEW Thaw bag and add contents to slow cooker. Cook on high for 4 hours or on low for 8. Stir occasionally.
Serve with warm cornbread.  
Label two small ziploc freezer bags: Meat for Meat Stew

Divide meat into two small bags. Divide the rest of the ingredients into the two large bags and freeze all four bags.


SAUSAGE AND BEAN SUPPER

2 lb Sausage, thinly sliced or crumbled

2 Onion Chopped
2 Celery Stalk Chopped
2 Tbsp Worcestershire Sauce
3 tsp Dry mustard
1/2 cup Honey
2 cans Tomatoes with Chili Peppers
2 cans Butter Beans, rinsed and drained
2 cans Kidney Beans, rinsed and drained
2 cans Garbanzo Beans, rinsed and drained

Label two gallon ziploc bags:  SAUSAGE AND BEAN SUPPER Thaw contents of bag and place in a slow cooker. Cook on low for 4 hours, stirring occasionally.
Serve with shredded cheese and tortilla chips over rice. 

Label two small ziploc bags: Sausage for SAUSAGE AND BEAN SUPPER


In a large skillet brown sausage, drain and allow to cool. Divide sausage between the two small ziptop bags. Divide the rest of the ingredients into the two large bags. Freeze all four bags.

PORK AND VEGGIES

2 lb Pork Roast, or any kind of pork, cut into 1/2 inch strips

2 Onion, chopped
2 Green Bell Pepper, sliced
8 Carrots, sliced
1 pound Fresh Mushrooms, sliced
2- 8oz can Tomato Sauce
3 Tbsp Apple Cider Vinegar
2 tsp Salt
4 tsp Worcestershire Sauce

Label two gallon-sized bags: PORK AND VEGGIES Thaw contents of bag and place in a slow cooker. Cook on low 6-8 hours. Serve over hot rice.
Label two small ziploc bags: Pork for PORK AND VEGGIES.

Divide the pork between the two small bags and the rest of the ingredients into the two large ziptop bags, freeze all four bags.


CHICKEN TORTILLA SOUP

1 pound chicken, breast or thighs

1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro

7 corn tortillas
vegetable oil

Label two gallon ziploc bags: CHICKEN TORTILLA SOUP Thaw and put into a slow cooker add 2 cups water and one 14 oz can of chicken broth. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. Shred chicken in crock pot after cooking is done. Serve with tortilla strips.
Label two small ziplock bags: Chicken for CHICKEN TORTILLA SOUP

Divide the chicken between two small ziplock bags. Divide the rest of the ingredients, except the corn tortillas and oil, into the two large Ziploc bags. Freeze all four bags. 

To Make Tortilla Strips:
Preheat oven to 400 degrees F (200 degrees C).
Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup. Serves approx. 5-6 people.


CHICKEN TACO SOUP

2 onion, chopped
2 (16 ounce) can chili beans
2 (15 ounce) can black beans
2 (15 ounce) can whole kernel corn, drained
2 (8 ounce) can tomato sauce
2 (12 ounce) broth
2 (10 ounce) cans diced tomatoes with green chilies
2 (1.25 ounce) package taco seasoning
6 whole skinless, boneless chicken breasts

shredded Cheddar cheese (optional garnish)
sour cream (optional garnish)
crushed tortilla chips (optional garnish)

Label two large ziploc bags: CHICKEN TACO SOUP Thaw and cook on low for 6-8 hours. Shred chicken in crock pot once cooking is done. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.
Label two small ziploc bags: Chicken for CHICKEN TACO SOUP

Divide the chicken between the two small ziploc bags. Divide the rest of the ingredients, except the toppings, into the two large Ziploc bags. Freeze all four bags. 


CREAMY FARMHOUSE GARDEN AND CHICKEN SOUP

1 package (16 ounces) package frozen pepper stir-fry vegetable mix
2 cup frozen corn
2 medium zucchini, sliced
4 bone-in chicken thighs, skinned
1 teaspoon minced garlic
1 teaspoon dried thyme
1 cup frozen green peas, thawed
4 tablespoons chopped parsley
4 tablespoons butter
2 teaspoons salt
1 teaspoon coarsely ground black pepper

2 cup non-dairy milk
2 cans (14 ounces) broth
2 bags egg noodles

Label two large ziploc bags: CREAMY FARMHOUSE GARDEN AND CHICKEN SOUP Thaw and put in slow cooker and add chicken broth and milk. Cook on low for 6-8 hours. Serve with prepared noodles. 
Label two small bags: Chicken for CREAMY FARMHOUSE GARDEN AND CHICKEN SOUP

Divide the chicken between two small ziploc bags. Divide the rest of the ingredients, except the noodles, broth and milk between the two large Ziploc bags. Freeze all four bags.

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