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.
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.
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
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.
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. 
