Hawaiian Chicken, Thai Peanut Chicken, Chicken Lettuce Wraps, Philly Cheesesteak

Hawaiian Chicken

IN THE BAG:
4 boneless, skinless chicken breasts
1 (20 oz) can pineapple slices, drained and juice
green bell pepper, seeded and chopped
3 tbsp soy sauce
2 tbsp brown sugar
Juice of one lemon
1/2 tsp ground ginger
1/2 tsp salt, 1/2 tsp pepper.

TO COOK: Let defrost completely in the fridge (24 hours). Add 1/2  cup of water (or stock) and the contents of the bag to the crockpot. Then cook on high for 3-4 hours or low for 6-8 hours. Ten minutes before serving, add cornstarch to thicken the sauce.

TO SERVE- Serve over  brown or  white rice. Optional: serve with fresh pineapple or another canned of sliced pineapple to give it some crunch. 

Thai Peanut Chicken

IN THE BAG:
4 boneless, skinless chicken breasts
1 red pepper, diced
1 white onion, chopped
1/2 cup creamy peanut butter
1 lime, juiced
1/4 cup soy sauce
1/2 tablespoon cumin. 

TO COOK:  Let defrost completely in the fridge (24 hours). Add 1/2  cup stock and the contents of the bag to the crockpot. Then cook on high for 3-4 hours or low for 6-8 hours.

 TO SERVE: Serve over brown or white rice or thai noodles. Serve with red thai peppers (optional for some spice!)  crushed peanuts  and fresh cilantro.

Chicken Lettuce Wraps

IN THE BAG:
4 chicken breasts
1 medium yellow onion
1 can water chestnuts
1 carrot
1.5 cups mushrooms
2 cloves garlic- all veggies diced
4 TBS soy sauce.
3 TBS brown sugar
1 TBS rice vinegar

TO COOK: Let defrost completely in the fridge (24 hours). Add contents of the bag to the crockpot. Then cook on high for 3-4 hours or low for 6-8 hours. (mine didn’t need any extra liquid, but if you feel it needs it- add 1/2 cup stock)

TO SERVE: Serve with white rice in lettuce leaves.  Garnish with any combination of the following toppings: toasted ramen or can of rice noodles, special dipping sauce (recipe in the original recipe above) , green onions, crushed peanuts, sriracha, soy sauce.

Philly Cheesesteak

IN THE BAG:
2 pounds steak
chopped mushrooms
green peppers
onions
parsley and cheese

TO COOK: . Let defrost completely in the fridge (24 hours). Add contents of the  bag to the crockpot. Cook on low for 4 hours or until steak is cooked through, but still slightly pink.

TO SERVE: Right before eating, remove the steak and slice thin. Place steak on rolls, and pour the cheese and veggies over the meat.  Tip: add an extra slice of provolone cheese to each sandwich and melt slightly in the oven to make it extra tasty.

There you have it! A new set of freezer meals that everyone will love! Also, for your convenience, here is a handy dandy shopping list that combines all the ingredients from these four recipes into one list! Please note that the shopping list includes all the ingredients for one of each recipe.  If you would like to double or triple the recipes to make 8 or even 12 meals, please adjust the list accordingly. 

TEXAS CHOWDER, Chicken Cacciatore, Chicken Broccoli Alfredo, Honey Rosemary Chicken

TEXAS CHOWDER (triple or quadruple this recipe, prep it first and cook it while you prep the rest of the meals)

INGREDIENTS
1 Chicken breast, cooked and diced
3 cups chicken stock
4 Yukon Gold potatoes
2-3 strips bacon
½ stick of butter
2 carrots, diced
2 celery stalks, diced
1 diced onion
1 tsp minced garlic
½ cup flour
3 cups frozen yellow corn
2 cups milk
salt and pepper to taste

DIRECTIONS In a large pot, bring stock to a boil. Place the whole chicken breast in the stock and boil until cooked. Remove from pot and reserve the stock.

Peel potatoes and boil in a separate pot until almost finished. Cut into large chunks. Set aside.

Dice the celery, carrots and onions.
In a large skillet, cook 2-3 strips bacon until crispy. Remove from pan and set aside. Drain most of the bacon fat from the skillet, but keep 2-3 Tablespoons. Melt the butter in the same skillet. Over medium heat, sauté the carrots and celery until almost tender. Add the onion and the garlic and keep sautéing until tender. Add the flour and stir until lightly browned.

Add the corn to the stock and bring to a boil. Mix in the vegetable mixture, the chicken and the bacon. Keep simmering for roughly 20 minutes. Near the end, add the milk and the potatoes.

Salt and pepper to taste.

Can freeze once cool.

Chicken Cacciatore

IN THE BAG-
1 lb boneless, skinless chicken breasts or thighs
1 jar of spaghetti sauce
1 chopped zucchini
1 chopped green pepper, 1 chopped onion.

TO COOK- Thaw in fridge for 24 hours. Cook on low for 6-8 hours or high for 4 hours.

TO SERVE- Garnish with parmesan cheese, serve with noodles.

Chicken Broccoli Alfredo

IN THE BAG-
1 1/2 lbs. boneless, skinless chicken breasts
1 bag frozen broccoli
2 jars light alfredo sauce
1 green pepper, chopped
1 can sliced mushrooms, drained.

TO COOK- Thaw in fridge for 24 hours. Cook on low for 6-8 hours or on high for 4 hours.

TO SERVE- Serve over cooked alfredo noodles (perhaps with a side of broccoli?).

Honey Rosemary Chicken

IN THE BAG-
2 lbs boneless, skinless chicken breasts or thighs, cut into bite sized pieces
1/3 c balsamic vinegar
1/3 c honey
1/3 c olive oil
3 T chopped fresh rosemary
1 t salt.

Let marinate for several hours in the refrigerator before freezing.

TO COOK- Let defrost completely in the fridge (24 hours). Add 1 cup of water and the contents of the bag to the crockpot. Then cook on high for 3-4 hours or low for 6-8 hours. Ten minutes before serving, add cornstarch to thicken the sauce.

TO SERVE- Serve over couscous (or rice). Be generous with the sauce as you ladle- it’s fabulous.

And, of course, to make this little adventure a little easier, the shopping list for these freezer crockpot recipes is ready for you (the shopping list provides enough for one batch of each recipe- to make more meals at once, multiply accordingly). Enjoy!

Pineapple Pork, Teriyaki Honey Chicken, Lemon Chicken, Beef Broccoli

Prep these Freezer Meals Together - see shopping list below.

Pineapple Pork 

IN THE BAG- 1.5 lbs cubed Pork Loin or Tenderloin,1/2 cup apple juice, 1/2 a red pepper, chopped, 1/2 onion, chopped, 2 Tablespoons brown sugar,1 teaspoon Italian seasoning, 1/2 teaspoon kosher salt, 1/2 teaspoons black pepper, 3 Tablespoons corn starch. Mix well and freeze.
TO COOK- Thaw in the fridge. Place in slow cooker. Add one 20 oz can of crushed pineapple. Cook on HIGH for 4-6 hours or LOW 7-9 hours.

TO SERVE- Serve with rice or couscous.

Teriyaki Honey ChickenIN THE BAG- Place 4 pieces boneless, skinless chicken breasts (or chicken thighs), 1/2 of a red pepper, chopped, 1/2 cup honey, 1/2 cup soy sauce, 1/4 cup water, 2 t ground ginger, 2 t minced garlic in a gallon bag.

TO COOK- Thaw. Bake at 350ºF covered 20-30 minutes. Uncover and bake 20-30 minutes longer, or until juices run clear.

TO SERVE- Serve with rice and vegetables.

Lemon Chicken IN THE BAG- Add 6 boneless skinless chicken breasts, 5 tablespoons lemon pepper seasoning, 2 tablespoons melted butter, 1 sliced lemon, 1 teaspoon parsley to a gallon sized freezer bag.

TO COOK- Place in crock pot, remove the lemon rinds and cook on low for 8-10 hours.

TO SERVE- Pair with rice, quinoa or potatoes.

Beef BroccoliIN THE BAG- Whisk together 1/4 cups beef broth, 1 tablespoon cornstarch, 2 tablespoons white wine, 2 tablespoons apple cider vinegar. 2 tablespoons soy sauce, 2 teaspoons olive oil, 2 teaspoons minced garlic, 1/2 teaspoons crushed red pepper flakes. Add mixture plus one and a half pounds chuck steak, cut into strips, to a gallon sized freezer bag. Freeze cooked 2 cups brown rice and 1 cup broccoli florets in their own separate bags.

TO COOK- Thaw beef/marinade bag and rice, but not broccoli. Cook beef mixture in crock pot for 6-8 hours on low or 4-5 hours on high. Add frozen broccoli for the last hour of cooking.

TO SERVE- Serve over warm brown rice and garnish with sesame seeds.