Crock Pot White Chicken Chili from Mindy

1 ¼ lb Boneless, Skinless Chicken 

(2) 15oz cans Great Northern Beans

15oz can White Corn

1 Package Taco Seasoning

4oz can Chopped Green Chilies

1 Can Cream of Chicken Soup

14oz can Chicken Broth

Mix all ingredients in large zip-lock bag. 

 Freezer Instructions:  Double bag to avoid freezer burn.

Cooking Instructions:  Thaw.  Place soup in crock pot.  Cook on low for 6 hours.  Top with sour cream, green onion, and monteray jack cheese when serving.

Taco Soup from Katie

1lb Ground Beef

Taco Seasoning

1 Tablespoon Sugar

1 Can Kidney Beans, drained

1 Can Corn, drained

1 Can Diced Tomatoes w/ Green Chilies

1qt Tomato Juice

Brown hamburger and mix in taco seasoning and sugar.  Let cool and place in ziplock bag.  Mix in all other ingredients.

Freezer Instructions:  Double bag to avoid freezer burn.

Cooking Instructions:  Thaw.  Place in crockpot.  Cook on low for several hours.  Top with cheese, sour cream, etc or serve with tortilla chips.

Slow Cooker Apricot Glazed Pork Loin from Katie

1lb Pork Tenderloin
½ lb Carrots

Red Onion, thinly sliced
½ Cup Chicken Stock
Half 18oz jar Apricot Preserves
1 Tablespoon Dijon Mustard
Salt and Pepper to taste

Place all ingredients in a freezer Ziploc bag. 

Freezer Instructions:  Double bag  to avoid freezer burn.

Cooking Instructions:  Thaw.   Place mixture in Crockpot.  Cook on low for 6 hours.

Maple Dijon Glazed Chicken from Lisa

1 ½ lbs Chicken (tenders were used tonight)
1 Cup Dijon Mustard
½ Cup Maple Syrup
2 Tablespoons Red Wine Vinegar
Salt and Pepper to taste

Place all ingredients in a freezer Ziploc bag.  Mix well.

Freezer Instructions:  Double bag with freezer bag to avoid freezer burn.

Cooking Instructions:  Thaw.  Place mixture in Crockpot.  Cook on Low for 8 hours or High for 4 hours.  

Pineapple Grilled Pork Chops from Stefanie

1 (8oz) Can Pineapple rings, juice drained and reserved
¼ Cup Brown Sugar
¼ Cup Soy Sauce
¼ teaspoon Garlic Powder
4 Pork Chops
1 pinch Ground Black Pepper

Mix together the drained Pineapple Juice, Brown Sugar, Soy Sauce, and Garlic Powder together in ziplock bag.  Mush the bag a few times with your hands to mix the marinade and dissolve the sugar.  Place the pork chops into the marinade.  Reserve the Pineapple Rings.

Freezer Instructions:  Double bag with freezer bag to avoid freezer burn.
Cooking Instructions:  Thaw.  Grill Pork Chops until browned; 5-8 minutes per side.  Brush several times with marinade and let the marinade cook onto the surface of the meat.  While the meat is grilling, place 4 pineapple rings onto the grill, and allow to cook until hot and the slices show grill marks; serve the chops topped with the grilled pineapple rings.
**Alternate:  Put in Crockpot on Low for 4-6 hours (marinate mixture, meat, and pineapple rings).***

Slow Cooker Pineapple Glazed Ham from Mindy

4 Thick Slices of Boneless Ham, fully cooked (3/4” thick or so)
1/3 Cup Brown Sugar
1 (20oz) Can Crushed Pineapple (do not drain)
2 Tablespoons Dijon Mustard (optional)

Place Ham in large freezer bag.  Combine Brown Sugar, Pineapple (and juice), and Mustard.  Mix well.
Brown Ground Beef and place in large ziplock bag or freezer container.  Add remaining ingredients and mix.

Freezer Instructions:  Double bag with freezer bag to avoid freezer burn.
Cooking Instructions:  Thaw.  Place mixture in crockpot.  Cook on low for 5-6 hours or on high or on high for 3 hours.

Bobbi’s Chili from Mindy

1 ½ lbs Ground Beef

2 Cans Chili Beans

1 Can Tomato Sauce (15oz)

1 Can Tomato Soup

¼ Cup Ketchup

¼ Cup Mustard

Salt & Pepper to taste

1 teaspoon Garlic Salt

1 teaspoon Onion Salt

2 Tablespoons Chili Powder

1-2 Cups Water

Brown Ground Beef and place in large ziplock bag or freezer container.  Add remaining ingredients and mix.

Freezer Instructions:  Double bag with freezer bag to avoid freezer burn.

Cooking Instructions:  Thaw.  Place mixture in crockpot.  Heat on low for 4 hours.

Spaghetti and Meatballs from Katie

1pkg (6oz) Stuffing Mix for Turkey

1lb Ground Beef

1 Egg, beaten

½ Cup Water

2 Cups Fresh Mushrooms, sliced

2 Green Peppers, cut into strips

4 Cups Spaghetti Sauce

1lb Spaghetti, uncooked

1/3 Cup Grated Parmesan Cheese

Mix Mushrooms, Peppers, and Sauce.  Place in ziplock bag.

In separate bowl combine first four ingredients, shape into 1-inch balls.  Place in same bag.

Store Pasta and Cheese.

Freezer Instructions:  Double bag with freezer bag to avoid freezer burn.

Cooking Instructions:  Thaw.  Put mixture in crockpot.  Cook on Low for 6-8 hours (or high for 3-4 hours).  Cook Spaghetti as directed on package, omitting salt.  Drain spaghetti; serve topped with sauce and cheese.

Slow Cooker BBQ Spareribs from Rochelle

1-2 lbs Country-Style Pork Ribs

1 ½ Cups Ketchup

1 ½ Tablespoons Seasoned Salt

½ teaspoon Liquid Smoke

½ Cup Brown Sugar

½ Cup White Vinegar

Place pork in resealable gallon-sized freezer bag.  Mix remaining ingredients together in a bowl and pour over pork.  Mix together in bag.

Freezer Instructions: Double bag with freezer bag to avoid freezer burn.
Cooking Instructions:  Thaw.  Cook on High for 3-4 hour or low for 6-7 hours.

Dr. Pepper Roast from Susanne

1 Can Cream of Mushroom

2 Cans Cream of Potato

1 package Onion Soup Mix

2 Cups Dr. Pepper (or 1 can)
Roast

Mix all ingredients together and place in large ziplock bag or frozen container. 

Freezer Instructions:  Double bag with freezer bag to avoid freezer burn.

Cooking Instructions:  Thaw.  Place roast mixture in crockpot and cook on low for about 6 hours.  If frozen closer to 8 hours.

Optional: Add about a tablespoon of Cornstarch to thicken; mixing with sauce over stove

Crock Pot Tomato Basil Soup from Amanda

3 – 15oz Cans Petit Diced Tomatoes, with juice

1 Cup Celery, finely diced

1 Cup Carrots, finely chopped

1 Cup Onions, finely diced

1 teaspoons Diced Oregano

¼ Cup Basil, minced

4 Cup Chicken Broth

1/3 Cup Flour

½ Cup Butter

2 Cups Half & Half

1 teaspoon Salt

¼ teaspoon Black Pepper

Mix Tomatoes, Celery, Carrots, Onions, Oregano, Basil, Chicken Broth, Salt, and Pepper in large ziplock bag.  

Store in separate bags Flour, Butter, Half & Half, and Parmesan Cheese.

Freezer Instructions:  Double bag in freezer bag to avoid freezer burn.

Cooking Instructions:  Thaw.  Put in crock pot and cook covered on low for 5-7 hours.  Thirty minutes before serving make the roux: Melt butter over low heat in a skillet and add in flour.  Stir constantly for about 5 minutes.  Slowly add in 1 cup of hot soup.  Add in 3 more cups of soup and stir until smooth.  Put all back into crockpot.  Stir and add Parmesan Cheese, warmed half and half.  Cover and let cook on low for another 30 minutes or until ready to serve.

Crockpot Chicken Taco Chili from Lydia

1 Onion, chopped
16oz Can Black Beans
16oz Can Kidney Beans
8oz Tomato Sauce
10oz Corn (frozen or canned is fine) (2) 14.5oz Cans Diced Tomatoes w/ Chilies 1 Packet Taco Seasoning (approx 12 tsp)
1 Tablespoon Cumin
1 Tablespoon Chili Powder
3 or 4 Chicken Breasts
Chili Peppers, chopped (optional)

Mix all ingredients in freezer safe container or bag.


Freezer Instructions:  Double bag with freezer bag to avoid freezer burn.
Cooking Instructions:  Thaw.  Place all ingredients in crockpot on low for 8-10 hours.  30 minutes before serving remove chicken and shred.  Return chicken to crockpot and stir in.   Optional Suggestion: Serve over rise.  Top with fresh cilantro, cheese, and/or sour cream.  

Crock Pot Broccoli and Beef from Lisa

1lb Thin Beef (Rib eye)
¼ Cup Soy Sauce
2 Tablespoons White Wine
2 Tablespoons Apple Cider Vinegar
1 Tablespoons Brown Sugar
2 teaspoons Sesame Oil
2 Cloves Garlic, chopped and smashed ½ teaspoons Red Pepper Flakes, crushed
1 Bag Broccoli Florets, thawed

Mix all ingredients besides Broccoli in large ziplock bag.

Freezer Instructions:  Double bag with freezer bag to avoid freezer burn.
Cooking Instructions:  Thaw.  Place all ingredients besides Broccoli in crockpot.  Cook on low for 4-6 hours.  An hour before serving add Broccoli and turn to high for an additional hour.  Serve with rice.

Hawaiian Crock Pot Chicken from Mindy

4-6 Chicken Breasts, Boneless Skinless 16.5oz Crushed Pineapple 16.5oz bottle Archer Farms (Target) Hawaiin Style Barbecue Sauce

Mix all ingredients in large ziplock bag.
Freezer Instructions:  Double bag with freezer bag to avoid freezer burn.
Cooking Instructions:  Thaw.  Place Chicken mixture in corckpot, cook on low for 6 hours.

Crock Pot Chicken Stew from Lydia

4-6 Boneless Skinless Chicken Breasts
1 Jar Pasta Sauce
4 Carrots, sliced
4 Cloves Garlic, minced
1 Medium Onion, sliced
2 Celery, sliced
½ teaspoon Salt
In large freezer bag combine all ingredients.
Freezer Instructions: Double bag to avoid freezer burn.
Cooking Instructions: Thaw. Place Mixture in crockpot. Cook for 6-8 hours on low. Chicken should shred easily. Service over mashed potatoes, rice, or biscuits.

Easy Crockpot Potato Soup from Mindy

1 (30oz) Bag Frozen, Shredded Hash Browns
3 (14oz) Cans Chicken Broth (for a thicker soup mixture use one 32oz container instead)
1 Can Cream of Chicken Soup
½ Cup Onion, chopped
¼ teaspoon Pepper
1 Package Cream Cheese (NOT Fat Free – it won’t melt)
In large freezer container or bag, combine everything except for the Cream Cheese.
Freezer Instructions: If using a freezer bag, double bag to avoid freezer burn.
Cooking Instructions: Thaw. Place Soup Mixture in crockpot. Cook for 6-8 hours on low OR 4-5 hours on high. About 1 hour before serving add Cream Cheese and keep heated until thoroughly melted. Optional: Serve with cheese, sour cream, bacon bits, green onions for taste.

Spicy French Dip from Susanne

1 Boneless Beef Sirloin Tip Roast, 3lbs, cut in half
½ Cup Water
1 Can (4oz) Diced Jalapeno Peppers, drained
1 Envelope Italian Dressing Mix
12 Crusty Rolls
Mix Water, Jalapeno Peppers and Dressing Mix. Place in freezer bag. Place Meat in separate freezer bag.
Freezer Instructions: Place both bags in one large freezer bag to avoid freezer burn.
Cooking Instructions: Thaw. Place Roast in slow cooker. Pour Dressing mixture over roast. Cook on low for 8-10 hours.

Crockpot BBQ Chicken from Lisa

4-6 Boneless Skinless Chicken Breasts
1 bottle BBQ Sauce
¼ Cup Vinegar
1 teaspoon Red Pepper Flakes
¼ Cup Brown Sugar
½ - 1 teaspoon Garlic Powder
Place all in freezer safe bag.
Freezer Instructions: Double bag to avoid freezer burn.
Cooking Instructions: Thaw. Place contents in crockpot and mix. Cook on Low for 4-6 hours.

Crockpot Swiss Chicken Casserole from Katie

5-6 Boneless, Skinless Chicken Breasts
6 Slices Swiss Cheese
1 Can Cream of Mushroom Soup
¼ Cup Milk
2 Cups Stuffing Mix
½ Cup Butter, melted
Place chicken in Freezer Bag.
Mix Soup and Milk, place in another Freezer Bag.
Also place Stuffing Mix, and Cheese in separate Freezer Bags.
Freezer Instructions: Place all four separate bags in one large Freezer bag to avoid freezer burn.
Cooking Instructions: Thaw all ingredients. Lightly grease crockpot. Place Chicken Breasts in crockpot. Top with a cheese slice on each piece of chicken. Spoon Soup/Milk Mixture over cheese. Sprinkle with Stuffing Mix. Drizzle melted butter over stuffing mix. Cook on low 8-10 hours or high 4-6 hours.

Beef Stroganoff from Katie

½ Onion, chopped

1lb Beef Stew Meat, cubed

1 Cup Water

2 Tablespoons Soy Sauce

2 Tablespoons Worcestershire Sauce

½ teaspoon Garlic Powder

½ teaspoon Ground Black Pepper

½ (.75oz) packet Dry Brown Gravy Mix

Small Can Mushrooms, optional Noodles


Combine all ingredients in ziplock bag.


Freezer Instructions: Double bag with a freezer bag to avoid freezer burn.

Cooking Instructions: Thaw. Place in crock pot on high for 4-5 hours OR low for 5-6 hours. Serve over cooked noodles.