Freezer to Slow Cooker meals batch 2!

I spent this morning (Remembrance Day – a holiday in Alberta) making up another big batch of freezer to slow cooker meals.  My other post with the Slow Cooker meals has been pretty popular, so I thought I’d document this batch as well.

Meal 1 – Southwestern Pork Chili
1 LB Lean Ground Pork
2 Onions chopped
2 Stalks Celery chopped
1 Large Carrot
3 Cloves Garlic minced
2 tsp Chili Powder
1 tsp Oregano
Salt and Pepper
1 14 oz Can Tomato Sauce
1 19 oz Can Black Beans
1 Cup Frozen Corn
2 Tbsp Brown Sugar
1 Cup Chicken Broth
1 Red Pepper chopped

Brown the ground pork, and take if off the burner allowing it to cool. Add the rest of the ingredients to a large 1 gallon ziplock bag. Once the pork has cooled, add it to the bag. To cook, defrost overnight, and then cook in the Slow Cooker 6-8 hrs on low, or 3-4 hrs on high. Mix in Cilantro, 2 tsp Chipolte Peppers and lime juice optionally. Serve with Sour Cream, Cheese and Avacado. This makes one recipe, I doubled it to make two freezer meals.

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Meal 2 – Slow Cooker Spanish Meat Balls

2 lbs ground pork
1/4 cup chopped onion
1 1/2 tsp cumin
1 1/2 tsp paprika
5 tbsp breadcrumbs
2 eggs
3 tbsp parsley
Salt and Pepper
2 can diced tomatoes
1/2 cup diced onion

In a large bowl combine Pork, 1/4 cup onion, cumin, paprika, breadcrumbs, eggs, parsley and salt and pepper. Form into meatballs. Grill in a frying pan until browned on all sides. I then split the meatballs between two gallon ziplock bags, and a can of diced tomatoes into each bag, and half the diced onions. When ready to cook, defrost and cook on low for 5 hrs.

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Meal 3 – Beef Stew

3 lbs Beef Stewing Meat
3 Large Carrots chopped
3 Stalks Celery chopped
2 Bay Leaves
1 tbsp Vegetable Oil
2 cups sliced mushrooms
2 Onions
4 Garlic Cloves
Salt and Pepper
2 Tbsp Flour
1 1/2 Cups Beef Broth
1/2 cup Tomato Chili Sauce
1 Tbsp Worcestershire Sauce

Split the Beef, carrots, celery and bay leaves between 2 gallon ziplock bags. In a skillet heat oil and add mushrooms, onions, garlic, salt and pepper, cook for 5 minutes. Stir in Flour and then whisk in broth, chili sauce and worcestershire sauce. When thickened, split between the two bags. Seal and freeze. When ready to cook, defrost and cook on low for 8 hrs or high for 4. Stir in a cup of frozen peas 15 mins before serving.

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Meal 4 – Bolognese Sauce

2 lbs Lean Ground Beef
2 large Onions chopped
2 stalks Celery chopped
2 cups Sliced Mushrooms
1 large Carrot chopped
4 cloves Garlic minced
1 tsp Basil
1 tsp Oregano
Salt and Pepper
2 Tbsp Tomato Paste
1 Can chopped Tomatoes
1 Can Tomato Sauce
2 tsp brown sugar
2 tbsp Worcestershire Sauce

Brown the beef and onions in a skillet. Cool. In 2 large ziplock bags split the remaining ingredients. Add Beef. Freeze. When ready to cook, defrost and cook on high for 3 hrs or low for 6 hrs. serve with your favorite pasta and sprinkle with parmesan cheese.  This recipe makes 2 meals, I made a double batch of this, for 4 meals total.

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One thought on “Freezer to Slow Cooker meals batch 2!

  1. Pingback: Blog-a-versary, a favorite thing, and a long run | Terry's Blog

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