Freezer to Crockpot Chicken and Noodles Recipe

I love how chicken comes out of a slow cooker, just so tender and melts in your mouth. This dinner is so easy to throw together, just a few simple ingredients and plenty of time in the crockpot is all you need. This recipe is one you can tweak by adding some chopped veggies:  like carrots, celery, and onions. We love the thick egg noodles, it reminds me of the Chicken Noodle Soup my Grandma Brown used to make. We like to serve this over biscuits or serve with oyster crackers.   

freezer-to-crockpot-chicken-and-noodles-complete

Freezer to Crockpot Chicken and Noodles 

This is one of the easiest meals to prepare. The best part is it is healthy and you can put in the crockpot, head out to work, and come home to your house smelling AMAZING ;-)  For all freezer meals make sure to label your freezer bag with the name of the recipe, cooking instructions, and prep date. Freezer meals can be frozen for up to 3 months.  

Serves: 8 to 10 
 
freezer-to-crockpot-chicken-and-noodles-ingredients
 
 
Ingredients:
  • 2 pounds chicken, diced 
  • 4 cups chicken broth or stock
  • 2 cans cream of chicken soup
  • 2 chicken gravy packets 
  • 1 to 2 tablespoons butter, softened
  • 6-8 baby carrots sliced (optional)
  • 12-16 ounces frozen egg noodles (you can substitute uncooked egg noodles, but add them to crockpot for entire 4-6 hours) 
  • 1 teaspoon garlic powder (optional of course)
Freezer Meal Directions:
  1. Combine all the ingredients (except the noodles) in a gallon-sized freezer bag
  2. Label directions, date, and freeze up to 3 months
  3. Allow to defrost overnight in the refrigerator and then cook according to the directions above.
  4. Cook on low for 4-6 hours
  5. Toss the noodles in 90 minutes before serving. 

We like to serve this meal over biscuits or oyster crackers. 

freezer-to-crockpot-chicken-and-noodles-finished

Here are some other awesome things about freezer-to-crockpot meals:

  • Most of these meals require no cooking ahead of time, so that means the recipes are very easy to prep.
  • The meals cook for the first time out of the freezer so they don’t taste like leftovers (BUT leftovers are okay right?!)
  • For us that coupon, we can take advantage of all the sales and freeze a couple at a time. (Most freezer meals will last for at least 3 months.)
 
Freezer to Crockpot Chicken and Noodles
Serves 8
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Prep Time
5 min
Cook Time
6 hr
Total Time
6 hr 5 min
Prep Time
5 min
Cook Time
6 hr
Total Time
6 hr 5 min
Ingredients
  1. 2 pounds chicken, diced
  2. 4 cups chicken broth or stock
  3. 2 cans cream of chicken soup
  4. 2 chicken gravy packets
  5. 1 to 2 tablespoons butter, softened
  6. 6-8 baby carrots sliced (optional)
  7. 12 - 16 ounces frozen egg noodles (you can substitute uncooked egg noodles, but add them to crockpot for entire 4-6 hours)
  8. 1 teaspoon garlic powder (optional of course)
Instructions
  1. Combine all the ingredients (except the noodles) in a gallon-sized freezer bag
  2. Label directions, date, and freeze up to 3 months
  3. Allow to defrost overnight in the refrigerator and then cook according to the directions above.
  4. Cook on low for 4-6 hours
  5. Toss the noodles in 90 minutes before serving.
Notes
  1. Super easy meal and a great comfort food
Free Tastes Good! http://www.freetastesgood.com/

Have you ever frozen a meal for your crockpot before?  Please share your thoughts in a comment below!

 



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Freezer to Crockpot Sausage and Peppers!

This may not be as kid friendly as some of the other meals unless of course, your kids love spicy (ours do!).  This is a super easy freezer meal and healthy. The most time consuming part is chopping all the peppers and onions, but when you are making several freezer meals, just chop all your vegetables at one.  Freezer meals are just so handy for busy families.  No more trying to figure out what to fix for dinner, because the meals are already prepared. Takes away all the fuss and hassle.  

freezer-to-crockpot-sausagepeppers

Freezer to Crockpot Sausage and Peppers 

This meal was super easy to make and so often the Eckrich Sausage is on sale for under $1 so this is a very inexpensive meal.  For all freezer meals make sure to label your freezer bag with the name of the recipe, cooking instructions, and prep date.  Freezer meals can be frozen for up to 3 months.  

Makes 6 to 8 servings
 
freezer-to-crockpot-sausage-and-peppers-ingredients
 
Ingredients
  • 1-16 oz. package Sausage, sliced
  • 1 onion sliced
  • 3 Bell Peppers (one green, one yellow, and one red) sliced
  • 2 cans diced tomatoes, fire roasted and not drained
  • 1 chicken bouillon cube
  • 2 tsp minced garlic (you can also use 2 cloves fresh garlic)
  • 1 teaspoon Cajun seasoning
Freezer meal directions:
  1. Mix all ingredients in a gallon-size freezer bag 
  2. Label with name of recipe, cooking instructions, and prep date (Can freeze up to 3 months)
  3. Allow to defrost overnight in the refrigerator. 
  4. Dump in crockpot and allow to cook on low for 5-6 hours or high for 3 hours 
  5. Serve over rice 

We also like to fill tortillas with the sausage and peppers – it is YUMMY!!

freezer-to-crockpot-sausage-and-peppers-final

Here are some other awesome things about freezer-to-crockpot meals:

  • Most of these meals require no cooking ahead of time, so that means the recipes are very easy to prep.
  • The meals cook for the first time out of the freezer so they don’t taste like leftovers (BUT leftovers are okay right?!)
  • For us that coupon, we can take advantage of all the sales and freeze a couple at a time. (Most freezer meals will last for at least 3 months.)
Freezer to Crockpot Sausage and Peppers
Serves 6
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Prep Time
10 min
Cook Time
6 hr
Total Time
6 hr 10 min
Prep Time
10 min
Cook Time
6 hr
Total Time
6 hr 10 min
Ingredients
  1. 1-16 oz. package Sausage, sliced (Eckrich or Hillshire)
  2. 1 onion sliced
  3. 3 Bell Peppers (green, yellow, and red) sliced
  4. 2 - 14.5 oz cans diced tomatoes, not drained
  5. 1 chicken bouillon cube
  6. 2 tsp minced garlic (you can also use 2 cloves fresh garlic)
  7. 1 teaspoon Cajun seasoning
Instructions
  1. Mix all ingredients in a gallon-size freezer bag
  2. Label with name of recipe, cooking instructions, and prep date (Can freeze up to 3 months)
  3. Allow to defrost overnight in the refrigerator.
  4. Dump in crockpot and allow to cook on low for 5-6 hours or high for 3 hours
  5. Serve over rice
Notes
  1. We also love to fill tortillas with the sausage and peppers!
Free Tastes Good! http://www.freetastesgood.com/

Have you ever frozen a meal for your crockpot before?  Please share your thoughtsin a comment below!

 



This post may contain affiliate links. Read my complete Disclosure Policy Here

Easy Recipe – Salad in a Jar!

salad-in-a-jar
SALAD IN A JAR

With back-to-school beginning, here is a super easy lunch that you can prepare ahead of time. We are finding this is one of our kids favorite lunches now – and it’s healthy (or somewhat depending on what all they put in it).

If you prepare these ahead of time, they are good for about 5 days. A few ingredients are better to put in morning of, if you are making too far in advance. We used the large mason jars as our kids are older and the smaller ones would not fill them up enough. Our daughter, Jadyn, likes to put her’s in a plastic container the morning of.

You will layer the items in the jars and here is what we have found works best:

  • Salad dressing: We use approximately 3-4 tablespoons
  • Hard vegetables: Add hard vegetables including carrots, cucumbers, and green peppers, etc.
  • Cheese and Proteins: Cheese, tuna fish, chicken, hard boiled eggs, etc. Only do this if you are going to use the salad within 2 days you can put these items in otherwise wait and add these ingredents the morning off and add to the top of the jar.
  • Softer Vegetables: Tomatoes or if you want to add fruits like strawberries.
  • Nuts and seeds: Next, add nuts and seeds like almonds and sunflower seeds (did you know the Dollar Tree carries Sunflower seeds?)
  • Salad Greens: Lastly, fill the rest of the jar with salad greens. We use both shredded lettuce as well as romaine mix. You can also firmly pack this, if you would like.
  • Storing the salad: Screw the lid on the jar and refrigerate for up to 5 days. Again, remember if you not using for 3 or more days, include any cheese or soft fruits and vegetables, add these to the top of the jar the morning of.
  • Eat: You can either shake the jar and eat the salad right out of it, or pour it in a bowl. Here is a picture of what it looks like when you pour it in a bowl. It saves time and we truly enjoy meal prepping.

salad-in-a-jar-2




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Recipe for crockpot Lasagna!!

Crockpot Lasagna

Crockpot Lasagna

If you are like our family, your days are packed with all kinds of activities and sporting events. Because of that, I have been dabbling with some crockpot recipes. I love to cook so it has been fun to try several different ones. So far, my favorite is this crockpot lasagna. It is super easy to make and only takes approximately 4-5 hours to cook.  It is absolutely delicious.

Here is the recipe:

INGREDIENTS

  • 1 pound bulk Italian sausage
  • 1 pound hamburger
  • 2 tablespoons Olive Oil
  • 2 tablespoons and 2 tsp minced onions
  • 1 tsp minced Garlic
  • 2 cans (15 ounces each) Diced tomatoes
  • 1 can (15 ounce) tomato sauce
  • 1 1/2 tsp dried basil leaves
  • 1 tsp dried oregano leaves
  • 1/2 teaspoon salt
  • 2 cups shredded mozzarella cheese (8 ounces)
  • 1 container (15 ounces) part-skim ricotta cheese
  • 1 cup grated Parmesan cheese
  • 10 uncooked lasagna noodles

Step 1 Cook sausage and hamburger over medium heat 6 to 8 minutes, stirring occasionally, until sausage and hamburger are no longer pink; drain.

Step 2 In a separate pan add olive oil, minced onions, minced garlic, diced tomatoes, tomato sauce, dried basil leaves, dried oregano leave, and salt. Cook over medium heat for approximately 10 minutes. Now add sausage and hamburger mixture to same pan.

Step 3 Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Remainder of mozzarella cheese will go on top after lasagna cooks, so put back in refrigerator)

Step 4 Spoon one-fourth of the sausage mixture into 6-quart slow cooker; top with 4-5 noodles (break into pieces to fit in crock pot) Spread with half of the cheese mixture and then 1/4 of the sausage mixture. Top with 4-5 noodles, remaining cheese mixture and 1/4 of the sausage mixture. Top with remaining noodles and remaining sausage mixture.

Step 5 Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender. (It took mine approximately 4 hours)

Step 6 Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces. Let me know what your thoughts are on this recipe?

Crockpot Lasagna
Serves 8
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Prep Time
10 min
Cook Time
5 hr
Total Time
5 hr 10 min
Prep Time
10 min
Cook Time
5 hr
Total Time
5 hr 10 min
Ingredients
  1. 1 pound bulk Italian sausage
  2. 1 pound hamburger
  3. 2 tablespoons Olive Oil
  4. 2 tablespoons and 2 tsp minced onions
  5. 1 tsp minced Garlic
  6. 2 cans (15 ounces each) Diced tomatoes
  7. 1 can (15 ounce) tomato sauce
  8. 1 1/2 tsp dried basil leaves
  9. 1 tsp dried oregano leaves
  10. 1/2 teaspoon salt
  11. 2 cups shredded mozzarella cheese (8 ounces)
  12. 1 container (15 ounces) part-skim ricotta cheese
  13. 1 cup grated Parmesan cheese
  14. 10 uncooked lasagna noodles
Instructions
  1. Cook sausage and hamburger over medium heat 6 to 8 minutes, stirring occasionally, until sausage and hamburger are no longer pink; drain.
  2. In a separate pan add olive oil, minced onions, minced garlic, diced tomatoes, tomato sauce, dried basil leaves, dried oregano leave, and salt. Cook over medium heat for approximately 10 minutes. Now add sausage and hamburger mixture to same pan.
  3. Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Remainder of mozzarella cheese will go on top after lasagna cooks, so put back in refrigerator)
  4. Spoon one-fourth of the sausage mixture into 6-quart slow cooker; top with 4-5 noodles (break into pieces to fit in crock pot) Spread with half of the cheese mixture and then 1/4 of the sausage mixture. Top with 4-5 noodles, remaining cheese mixture and 1/4 of the sausage mixture. Top with remaining noodles and remaining sausage mixture.
  5. Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender. (It took mine approximately 4 hours)
  6. Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces. Let me know what your thoughts are on this recipe?
Notes
  1. Serve with some garlic bread :)
Free Tastes Good! http://www.freetastesgood.com/



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Freezer to Crockpot Salisbury Steak Recipe

Salisbury steak is such a hearty meal. Another family favorite, like little hamburgers full of flavor. We love to make it but with busy schedules we often don’t have the time to come home and prepare it. This recipe makes this dish so easy to put on the table.

freezer-to-crockpot-salisbury-steak-cooked

Freezer to Crockpot Salisbury Steak 

Putting this dish together takes some steps, but nothing to time consuming. Mix the dry ingredients, egg, and burger. Form patties and dredge through the flour. Brown and cool. Prepare the au jus and mix in the soups. Cool and bag it up. This recipe make a creamy sauce that you usually don’t associate with salisbury steak, but it is so good. We put it on everything. Whip up a batch of mashed potatoes, steam some broccoli, and this dinner is ready to go. 

For all freezer meals make sure to label your freezer bag with the name of the recipe, cooking instructions, and prep date.  Freezer meals can be frozen for up to 3 months.  

Serves 6-8 
 
freezer-to-crockpot-salisbury-steak-ingredients
 
Ingredients
  • 2 Pounds lean ground beef
  • 1 packet of onion soup 
  • 1/2 cup Italian Bread Crumbs 
  • 1 egg
  • 1/4 cup milk
  • Flour (to dip your patties into)
  • 2 Cans Cream of Chicken Soup
  • 1 Au Jus Mix Package 
Freezer meal directions
  • In a large bowl, mix together hamburger, onion  soup mix, bread crumbs, egg, and milk.
  • Form beef mixture into 8 to 10 patties
  • Dredge the patties in flour, just enough to coat

freezer-to-crockpot-salisbury-steak-flour

  • Brown the patties on both sides (don’t fully cook as they will cook in the crockpot)
  • In a medium bowl, prepare the Au Juis mixture according to package instructions.
  • Mix in both cans of cream soup

freezer-to-crockpot-salisbury-steak-cooked-patties

  • Place the patties in a gallon-size-freezer bag and then pour mixture over it. 
  • Label with name of recipe, cooking instructions, and prep date (Can freeze up to 3 months)
  • Allow to defrost overnight in the refrigerator.
  • Dump in the crockpot and cook on low for 4 to 6 hours or until the beef is cooked 

We love to serve this with mashed potatoes and a vegetable – DELICIOUS!!

freezer-to-crockpot-salisbury-steak-bagged

Here are some other awesome things about freezer-to-crockpot meals:

  • Most of these meals require no cooking ahead of time, so that means the recipes are very easy to prep.
  • The meals cook for the first time out of the freezer so they don’t taste like leftovers (BUT leftovers are okay right?!)
  • For us that coupon, we can take advantage of all the sales and freeze a couple at a time. (Most freezer meals will last for at least 3 months.)
Freezer to Crockpot Salisbury Steak
Serves 6
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Prep Time
20 min
Cook Time
4 hr
Total Time
4 hr 20 min
Prep Time
20 min
Cook Time
4 hr
Total Time
4 hr 20 min
Ingredients
  1. 2 Pounds lean ground beef
  2. 1 packet of onion soup
  3. 1/2 cup Italian Bread Crumbs
  4. 1 egg
  5. 1/4 cup milk
  6. Flour (to dip your patties into)
  7. 2 Cans Cream of Chicken Soup
  8. 1 Au Jus Mix Package
Instructions
  1. In a large bowl, mix together hamburger, onion soup mix, bread crumbs, egg, and milk.
  2. Form beef mixture into 8 to 10 patties
  3. Dredge the patties in flour, just enough to coat
  4. Brown the patties on both sides (don't fully cook as they will cook in the crockpot)
  5. In a medium bowl, prepare the Au Juis mixture according to package instructions.
  6. Mix in both cans of cream soup
  7. Place the patties in a gallon-size-freezer bag and then pour mixture over it.
  8. Label with name of recipe, cooking instructions, and prep date (Can freeze up to 3 months)
  9. Allow to defrost overnight in the refrigerator.
  10. Dump in the crockpot and cook on low for 4 to 6 hours or until the beef is cooked
Notes
  1. We love to serve this with mashed potatoes and a vegetable - DELICIOUS!!
Free Tastes Good! http://www.freetastesgood.com/

Have you ever frozen a meal for your crockpot before?  Please share your thoughts in a comment below!




This post may contain affiliate links. Read my complete Disclosure Policy Here

Freezer Ultimate Breakfast Burrito Recipe

Honestly the name of this recipe speaks for itself!! These truly are the ULTIMATE BURRITOS!! When we were putting these together it took all we had not to eat them immediately!  Jamie was so excited when one of them split while rolling it. BAM!! He got to eat that one! The kids have enjoyed them every morning (and even at lunch and dinner) since, and after 3 minutes in the microwave, we are eating good in the morning. 

freezer-breakfast-burritos-finished

Freezer Ultimate Breakfast Burrito

The great thing about these are you can add or subtract ingredients to your liking. Like it hot, add some jalapenos. Don’t like the potatoes, drop ‘em like they’re hot. Think about your favorite omelette or scramble then roll it in a flour tortilla. Other possible additions could be mushroom, onions, jalapenos, and/or green peppers.   

For all freezer meals make sure to label your freezer bag with the name of the recipe, cooking instructions, and prep date. Freezer meals can be frozen for up to 3 months.  

Makes 20-24
 
freezer-ultimate-breakfast-burritos-ingredients
 
Ingredients:
  • 1 lb breakfast sausage
  • 1 lb bacon (at least – we love bacon) 
  • 2 cups ham, diced very small 
  • 2 pound of red potatoes, cubed into bite size pieces
  • 16 oz cheese (any kind)
  • 24 soft flour tortillas (we used the bigger ones as they roll up easier, because we like ours full, lol)
  • 12 eggs, extra large (18 if you like eggs)
  • 1/2 c milk
  • 1/3 c olive oil
  • salt and pepper
  • 1 medium onion, diced (optional)
  • Mushrooms (optional)
  • Jalapenos (optional)
freezer-ultimate-breakfast-burritos-assembly
 
Freezer Meal Directions:
  • Cook bacon, brown sausage, and fry up the ham.
  • Preheat oven at 450. Toss the potatoes with 1/3 c olive oil, salt, and pepper. Use additional seasoning if desired. Roast for 30 minutes or until golden brown. 

freezer-ultimate-breakfast-burritos-potatoes

  • Whisk eggs and 1/2 c milk in a bowl until well combined and then scramble. 
  • Heat tortillas up for 15-30 seconds 
  • Set up an assembly line with all the ingredients.
  • Build your burritos – cheese, eggs, potatoes, meat, and more cheese (if you like cheese as much as we do)
  • Fold in the sides of the tortilla, roll burrito up, pat firmly on top of the burrito to make sure the seam is on the bottom, and make sure burrito is tightly rolled. 
  • Place burritos on a baking sheet and flash freeze the burritos for one hour.
  • Remove from freezer and wrap burritos individually in sandwich freezer bags and then place in a gallon-sized freezer bag. 
  • Remove burritos from wrapper, place in a wet paper towel, and cook for 2-3 minutes. 

freezer-ultimate-breakfast-burritos-stuffed

Here is how we assembled ours. . .cheese on the bottom and again on the top :-)

freezer-ultimate-breakfast-burritos-on-tray

These are amazing.  Five of them didn’t even make it in the freezer because everyone loved them so much :-)  Flash freeze them for an hour, then put them in individual storage bags and then into a gallon-sized freezer bag.  The next time we make this, we will double it, because we know this is a hit.  

freezer-breakfast-burritos-finished

 

Here are some other awesome things about freezer-to-crockpot meals:

  • Most of these meals require no cooking ahead of time, so that means the recipes are very easy to prep.
  • The meals cook for the first time out of the freezer so they don’t taste like leftovers (BUT leftovers are okay right?!)
  • For us that coupon, we can take advantage of all the sales and freeze a couple at a time. (Most freezer meals will last for at least 3 months.)
Freezer Ultimate Breakfast Burrito Recipe
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Prep Time
45 min
Cook Time
3 min
Total Time
48 min
Prep Time
45 min
Cook Time
3 min
Total Time
48 min
Ingredients
  1. 1 lb breakfast sausage
  2. 1 lb bacon (at least - we love bacon)
  3. 2 cups ham, diced very small
  4. 2 pound of red potatoes, cubed into bite size pieces
  5. 16 oz cheese (any kind )
  6. 24 soft flour tortillas
  7. 12 eggs, extra large (18 if you like eggs)
  8. 1/2 c milk
  9. 1/3 c olive oil
  10. salt and pepper
  11. 1 medium onion, diced (optional)
  12. Mushrooms (optional)
  13. Jalepenos (optional)
Instructions
  1. Cook bacon, brown sausage, and fry up the ham.
  2. Preheat oven at 450. Toss the potatoes with 1/3 c olive oil, salt, and pepper. Use additional seasoning if desired. Roast for 30 minutes or until golden brown.
  3. Whisk eggs and 1/2 c milk in a bowl until well combined and then scramble.
  4. Heat tortillas up for 15-30 seconds
  5. Set up an assembly line with all the ingredients.
  6. Build your burritos – cheese, eggs, potatoes, meat, and more cheese (if you like cheese as much as we do)
  7. Fold in the sides of the tortilla, roll burrito up, pat firmly on top of the burrito to make sure the seam is on the bottom, and make sure burrito is tightly rolled.
  8. Place burritos on a baking sheet and flash freeze the burritos for one hour.
  9. Remove from freezer and wrap burritos individually in sandwich freezer bags and then place in a gallon-sized freezer bag.
  10. Remove burritos from wrapper, place in a wet paper towel, and cook for 3 minutes.
Notes
  1. These are absolutely amazing.
Free Tastes Good! http://www.freetastesgood.com/

Have you ever frozen a meal for your crockpot before?  Please share your thoughts in a comment below!




This post may contain affiliate links. Read my complete Disclosure Policy Here

Chicken and Vegetable Foil Packets!!

We just discovered the new way to grill out!! This is so easy to do, just a little prep time is all it takes and the whole meal is ready for the grill. The great thing about these is you can customize each pack for every picky eater at your table.

foil-packs-chicken-done

Chicken and Vegetable Foil Packets

Make them your own, you can use whatever veggies you like. We love the red potatoes, carrots, cherry or grape tomatoes, little chunks of corn and zucchini. Jamie adds red onion, sliced jalapeno, and mushrooms. For best results get your grill good and hot, then set your packets and turn the heat down to medium and let them go. Check on them in about 20 mins, carefully peel open the top and as always the best measure is to poke the potatoes. When they are tender its time to eat!!  

Serves 8 
 
foil-packs-chicken-ingredients

Ingredients

  • 2 pounds boneless, skinless chicken breast, cut into chunks
  • 3 pounds red potatoes, quartered 
  • 1 sweet onion, cut into chunks (optional) 
  • 1 large green and red pepper, cut into chunks 
  • 1 zucchini, sliced into thick rounds
  • 1-2 cups baby carrots
  • 1 cup grape tomotoes
  • 2 Tablespoons olive oil

Garlic Herb Butter: 

  • 1 cup butter, room temperature
  • 2 tablespoons garlic powder or 4 garlic cloves, minced
  • 2 teaspoon fresh rosemary, chopped
  • 2 teaspoons herbs de provence 
  • 2 tablespoons onion powder 
  • 1 teaspoon salt
  • 1 teaspoon pepper
Foil Packet Directions
  • Light grill to medium-high heat or preheat oven to 400 degrees)
  • Place all vegetables in a large bowl and drizzle with olive oil. Stir gently to coat.
  • Cut foil in 12-18 inches pieces and spray with cooking spray
  • Evenly divide veggies among the foil pieces, placing them in center of packet.  

foil-packs-chicken-veges

  • Top with chicken chunks and sausage 

foil-packs-chicken-meat

  • Add the garlic butter on top 

foil-packs-chicken-butter

  • Seal foil around the chicken and vegetables,  you want to create a bowl by grabbing the short sides and begin to roll the foil in. You should have a ball with the long sides of the foil open at the top. Add desired seasoning if you would like more.  Then roll the top together and down.  
  • Place on grill, or in oven on a baking sheet, for approximately 30 minutes or until chicken is done – DELICIOUS!!

foil-packs-chicken-done

Chicken and Vegetable Foil Packets
Serves 8
These are Delicious and super easy!
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Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Ingredients
  1. 2 pounds boneless, skinless chicken breast, cut into chunks
  2. 3 pounds red potatoes, quartered
  3. 1 sweet onion, cut into chunks (optional)
  4. 1 large green and red pepper, cut into chunks
  5. 1 zucchini, sliced into thick rounds
  6. 1-2 cups baby carrots
  7. 1 cup grape tomotoes
  8. 2 Tablespoons olive oil
Garlic Herb Butter
  1. 1 cup butter, room temperature
  2. 2 tablespoons garlic powder or 4 garlic cloves, minced
  3. 2 teaspoon fresh rosemary, chopped
  4. 2 teaspoons herbs de provence
  5. 2 tablespoons onion powder
  6. 1 teaspoon salt
  7. 1 teaspoon pepper
Instructions
  1. Light grill to medium-high heat or preheat oven to 400 degrees)
  2. Place all vegetables in a large bowl and drizzle with olive oil. Stir gently to coat.
  3. Cut foil in 12-18 inches pieces and spray with cooking spray
  4. Evenly divide veggies among the foil pieces, placing them in center of packet.
  5. Top with chicken chunks and sausage
  6. Add the garlic butter on top
  7. Seal foil around the chicken and vegetables, close you want to create a bowl by grabbing the short sides and begin to roll the foil in. You should have a ball with the long sides of the foil open at the top. Add desired seasoning if you would like more. Then roll the top together and down.
  8. Place on grill, or in oven on a baking sheet, for approximately 30 minutes or until chicken is done.
Notes
  1. This is absolutely delicious and you have all your meats and vegetables in one :)
Free Tastes Good! http://www.freetastesgood.com/

Have you tried this?  If so, what are some of your spices and vegetables to add?




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Freezer to Crockpot Mongolian Beef and Broccoli Recipe

This Mongolian Beef is an amazing dish. After hours in the slow cooker the flank steak just falls apart and melts in your mouth. It’s so delicious you’ll be going back for seconds, make plenty of rice!!

freezer-mongolian-beef-finished

Freezer to Crockpot Mongolian Beef and Broccoli Recipe 

This dish takes little prep to put it together. You want to slice the flank steak about 1/2″ slices across the grain. Then cut the long strips in half, so they are 1 to 2 inch chunks and coat them in the cornstarch before adding to the bag. In a separate bowl whisk all the other ingredients and pour into the bag, seal and freeze. 

For all freezer meals make sure to label your freezer bag with the name of the recipe, cooking instructions, and prep date.  Freezer meals can be frozen for up to 3 months.  

  • Shopping list coming soon 
Serves 6-8 
 
freezer-mongolian-beef
 
Ingredients
  • 1 ½ pounds Flank Steak, sliced
  • 1/4 cup cornstarch 
  • 2 Tablespoons Olive Oil 
  • ½ teaspoons mince Garlic or 1 garlic clove 
  • ½ teaspoons ginger powder or fresh ginger 
  • 3/4 cups Soy Sauce 
  • ¾ cups Water
  • ¾ cups Brown Sugar
  • ½ cups grated carrots 
  • ⅓ cups slice Green Onion 
  • 1 bag frozen broccoli 
Freezer meal directions
  • In a large bowl, coat flank steak in cornstarch.

freezer-mongolian-beef-cut-up

  • Combine remaining ingredients and place into gallon-sized freezer bag 

freezer-mongolian-beef-mixed-up

  • Label with name of recipe, cooking instructions, and prep date (Can freeze up to 3 months)
  • Allow to defrost overnight in the refrigerator.
  • Dump in the crockpot and cook on low for 4 to 5 hours or until the beef is cooked 
  • Add broccoli 30 minutes before meal is done. 

We love to serve this over rice – DELICIOUS!!

freezer-mongolian-beef-bagged-up

Here are some other awesome things about freezer-to-crockpot meals:

  • Most of these meals require no cooking ahead of time, so that means the recipes are very easy to prep.
  • The meals cook for the first time out of the freezer so they don’t taste like leftovers (BUT leftovers are okay right?!)
  • For us that coupon, we can take advantage of all the sales and freeze a couple at a time. (Most freezer meals will last for at least 3 months.)
Freezer to Crockpot Mongolian Beef
Serves 6
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Prep Time
5 min
Total Time
5 hr 5 min
Prep Time
5 min
Total Time
5 hr 5 min
Ingredients
  1. 1 ½ pounds Flank Steak, sliced
  2. 1/4 cup cornstarch
  3. 2 Tablespoons Olive Oil
  4. ½ teaspoons mince Garlic or 1 garlic clove
  5. ½ teaspoons ginger powder or fresh ginger
  6. 3/4 cups Soy Sauce
  7. ¾ cups Water
  8. ¾ cups Brown Sugar
  9. ½ cups grated carrots
  10. ⅓ cups slice Green Onion
  11. 1 bag steamfresh broccoli
Instructions
  1. In a large bowl, coat flank steak in cornstarch.
  2. Combine remaining ingredients and place into gallon-sized freezer bag
  3. Label with name of recipe, cooking instructions, and prep date (Can freeze up to 3 months)
  4. Allow to defrost overnight in the refrigerator.
  5. Dump in the crockpot and cook on low for 4 to 5 hours or until the beef is cooked
  6. Add broccoli 30 minutes before meal is ready to serve
Notes
  1. We love to serve this over rice - DELICIOUS!!
Free Tastes Good! http://www.freetastesgood.com/

Have you ever frozen a meal for your crockpot before?  Please share your thoughts in a comment below!




This post may contain affiliate links. Read my complete Disclosure Policy Here

Freezer to Crockpot Teriyaki Chicken Recipe

Our family loves Chinese food so we were super excited about the Teriyaki Chicken freezer meal.  We can throw it in the crockpot for 7-8 hours and make up the rice and BAM it is ready to eat.  The best part is we ALL love Chinese and this meal is a hit.  

freezer-to-crockpot-teriyaki-chicken-bagged

Freezer to Crockpot Teriyaki Chicken 

This meal requires is a little bit prep work by slicing chicken, green peppers, and carrots. We found that cutting the chicken into thin slices works best. Mix everything up in a bowl and spoon or pour into the freezer bag and seal. When it’s time to eat just make your favorite white rice and serve.

For all freezer meals make sure to label your freezer bag with the name of the recipe, cooking instructions, and prep date.  Freezer meals can be frozen for up to 3 months.  

Makes 2 meals – 8 servings each
 
freezer-to-crockpot-teriyaki-chicken-ingredients
 
Ingredients
  • 1 1/2 pounds chicken breasts, sliced
  • 1/4 cup soy sauce
  • 1/2 cup packed brown sugar
  • 1/2 cup Teriyaki sauce
  • 1 tablespoon sesame oil 
  • 3-4 carrots sliced or 12-14 baby carrots sliced 
  • 1 green bell pepper sliced
  • 1 teaspoon ginger paste
  • 1 cup chicken broth
  • 2 teaspoons minced garlic or 3 cloves garlic, minced
Freezer meal directions:
  1. Mix ingredients in a gallon-sized freezer bag. 
  2. Label meal, directions, date, and freeze up to 3 months. 
  3. Allow to defrost overnight in the refrigerator. 
  4. Cook on low for 7-8 hours 
  5. Optional: To thicken sauce at end, whisk together 1/2 cup cooked sauce with 2 Tablespoons cornstarch and pour back in the slow cooker.
  6. Turn crockpot on high for an extra 10-15 minutes so sauce can thicken. 

Serve this over rice and you can also add sesame seeds. 

freezer-to-crockpot-teriyaki-chicken-bagged

Here are some other awesome things about freezer-to-crockpot meals:

  • Most of these meals require no cooking ahead of time, so that means the recipes are very easy to prep.
  • The meals cook for the first time out of the freezer so they don’t taste like leftovers (BUT leftovers are okay right?!)
  • For us that coupon, we can take advantage of all the sales and freeze a couple at a time. (Most freezer meals will last for at least 3 months.)
Freezer to Crockpot Teriyaki Chicken
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Ingredients
  1. 1 1/2 pounds chicken breasts, sliced
  2. 1/4 cup soy sauce
  3. 1/2 cup packed brown sugar
  4. 1/2 cup Teriyaki sauce
  5. 1 tablespoon sesame oil
  6. 3-4 carrots sliced or 12-14 baby carrots sliced
  7. 1 green bell pepper sliced
  8. 1 teaspoon ginger paste
  9. 1 cup chicken broth
  10. 2 teaspoons minced garlic or 3 cloves garlic, minced
Instructions
  1. Mix ingredients in a gallon-sized freezer bag.
  2. Label meal, directions, date, and freeze up to 3 months.
  3. Allow to defrost overnight in the refrigerator.
  4. Cook on low for 7-8 hours
  5. Optional: To thicken sauce at end, whisk together 1/2 cup cooked sauce with 2 Tablespoons cornstarch and pour back in the slow cooker.
  6. Turn crockpot on high for an extra 10-15 minutes so sauce can thicken.
Notes
  1. Serve this over rice and sesame seeds - DELICIOUS
Free Tastes Good! http://www.freetastesgood.com/

Have you ever frozen a meal for your crockpot before?  Please share your thoughts in a comment below!

 



This post may contain affiliate links. Read my complete Disclosure Policy Here

Pressure Cooker Chili Mac Recipe

Here is a hearty Chili Mac in minutes with the pressure cooker. Browning the sausage and burger takes as long as the pressure cooker does to cook the rest. Truly dinner in about 15 minutes from start to finish.

 

Pressure Cooker Chili Mac Recipe

This is so easy, chop onion, mince garlic and add to beef as it browns. Drain fat, brown sausage combine with beef in the pressure cooker, pour in the rest, a quick stir, lock the lid set to manual for 5 minutes, quick release, add corn and stir. Top with cheese and serve with tortilla chips or saltines. You can saute the beef, sausage, onion, and garlic in the pressure cooker but I prefer the stove top method.  

This is perfect for families on the go that need a quick but  hearty, healthy meal.  We are still experimenting but expect to have many other recipes soon. 

Serves 8-10
 
Pressure-cooker-chili-mac-ingredients-pic
 
Ingredients
  • 1 tablespoon vegetable oil
  • 1 pound lean ground sausage 
  • 1 pound ground beef
  • 1 yellow onion, diced
  • 3 cloves garlic, minced or pressed
  • 2 cups water
  • 3/4 box of elbow macaroni
  • 1 can (15 ounce) tomato sauce
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 1/8 teaspoon red pepper flakes
  • 1 can of corn 
Pressure Cooker directions
  • You can either brown the meat on the stovetop or in the pressure cooker.  If using the pressure cooker, put oil in the cooking pot and select Saute.
  • Sauté meat, onion, and garlic until meat is cooked and onion is tender. 

Pressure-cooker-chili-mac-meat-pic

  • Add beef, water, macaroni, tomato sauce, , chili powder, red pepper flakes, salt and pepper to pressure cooker and mix. 

Pressure-cooker-chili-mac-beans-pic

  • Cook for 5 minutes on high.
  • When finished, use the quick quick pressure release. 

Pressure-cooker-chili-mac-sauce

  • Mix in can of corn.
  • Select sauté and cook until corn is heated and macaroni is tender. 

We love to serve this with saltine crackers and a side salad – YUMMY :-) 

Pressure-cooker-chili-mac-final

Here are some other awesome things about pressure cooker meals:

  • Reduces cooking time by 70%.
  • Make sure you stay out of the way of the steam when you release the pressure. 
  • Less dirty dishes, because it is all prepared in the same pan. 
Pressure Cooker Chili Mac
Serves 8
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 1 tablespoon vegetable oil
  2. 1 pound lean ground sausage
  3. 1 pound ground beef
  4. 1 yellow onion, diced
  5. 3 cloves garlic, minced or pressed
  6. 2 cups water
  7. 3/4 box of elbow macaroni
  8. 1 can (15 ounce) tomato sauce
  9. 1 tablespoon chili powder
  10. 1 teaspoon salt
  11. 1/8 teaspoon red pepper flakes
  12. 1 can of corn
Instructions
  1. You can either brown the meat on the stovetop or in the pressure cooker. If using the pressure cooker, put oil in the cooking pot and select Saute.
  2. Sauté meat, onion, and garlic until meat is cooked and onion is tender.
  3. Add beef, water, macaroni, tomato sauce, , chili powder, red pepper flakes, salt and pepper to pressure cooker and mix.
  4. Cook for 5 minutes on high.
  5. When finished, use the quick quick pressure release.
  6. Mix in can of corn.
  7. Select sauté and cook until corn is heated and macaroni is tender.
Notes
  1. We love to serve this with saltine crackers and a side salad - YUMMY :-)
Free Tastes Good! http://www.freetastesgood.com/

Have you used a pressure cooker?  Please share your thoughts in a comments below!




This post may contain affiliate links. Read my complete Disclosure Policy Here