Saturday, January 28, 2012

Freezer Cooking

So I am VERY addicted to Pinterest.  Its really a fabulous site and I wish I would have thought of it!!! It does make me chuckle that one of the founders is from York.  Small world.  So I have been picking things out that I adore and one of them is recipes.  I LOVE food and if I can keep things interesting I do.  I ran across someone's pinning of freezer meals.  I LOVE THIS IDEA!!!  I then googled some recipes and took some from the pinned site and went at it.  Shopping took me a bit over an hour (sans kids) and then I got home and prepped everything which took about 2 hours.  I now have 10 meals in my freezer awaiting its debut in my crockpot.  CAN. NOT. WAIT.  Best part is the cost... bout $10-15 per meal which is pretty darn good!!! Here are the recipes I did:

Bloody Mary Chicken
4 - Chicken quarters (I used breasts)
Big Bottle of Bloody Mary Mix
Directions: Bag the chicken and bloody mary mix and FREEZE.  Then defrost slightly morning of and then place contents in the slow cooker frozen. Add enough water to make sure chicken is covered. Cook on low all day.No need for seasoning, the bloody Mary mix has all the seasoning you need. Very very tasty. I serve this with rice.

No-Peeking Peking Chicken 
8 bone in chicken thighs 
salt and pepper 
3/4 cup chopped scallions 
4 cloves garlic 
1/4 cups soy sauce 
3 tbsp. honey 
1 tbsp. ginger 
1/4 tsp sesame oil 
1 bag frozen corn kernels 
1 bag frozen snow pea pods 
1 red pepper chopped 

Chicken and Corn Soup 
2 lb yukon gold potatoes 
4 lbs chicken thighs
4 cups chicken broth
4 scallions 
4 cloves garlic 
salt and pepper 
1 bag frozen corn 
2 red peppers chopped 
**** add everything you would put in soup except noodles (keep these in pantry) Carrots, extra corn, etc)

Garlic Chicken 
2 pounds chicken thighs 
2 cloves minced garlic 
4 tablespoons dijon mustard 
2 tablespoons lime juice 
1 medium onion 
2 large green peppers 
1 red pepper 
1 zucchini 

 Mix all of the ingredients for each recipe together and divide evenly into two, 1 gallon sized freezer bags per recipe. Seal, and freeze. On the day of, thaw the bag on the counter for about 30 minutes, dump into the crockpot, and cook on low for 6-8 hours.

Pineapple pepper chicken
2 cups unsweetened pineapple juice
1 cup sugar
1 cup vinegar
3/4 cup water
1/2 cup packed brown sugar
1/3 cup cornstarch
1/4 cup ketchup
3 Tbls soy sauce
1 tsp. chicken bouillon granules
1/2 tsp. ground ginger
4 chicken breasts
1 can (8 oz.) pineapple chunks, drained **** Add morning of
1 medium green pepper, julienned (optional)

 TO PREPARE FOR FREEZING:In a gallon size freezer bag combine the first 10 ingredients, then add chicken. Seal and freeze. Set aside pineapple for pantry and freeze sliced pepper in a separate bag.

TO PREPARE AFTER FREEZING: Thaw ingredients enough to place in crock pot. Cook on low for 5-6 hours. 30 minute before it is finished add pineapple and green pepper, cook an additional 30 minutes. Serve over rice.

I will let you know how they all are... I am quite excited.  I just found another one for crescent chicken rolls that I may have to do as well.  

One of my friends posted on my FB page that I am her GOTO person... and that her family would starve with out me... HA!  I really look it as a step of laziness... 2-3 hours of work for 10+ meals is GENIUS, not to mention laziness at its best!  See how I have people fooled :)))

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