Wednesday, January 2, 2013

Pinterest Project #1: Crockpot Freezer Meals

I have decided to attempt a Pinterest project! I feel the skill required to complete this particular Pinterest project is just right for a Pinterest novice like myself!! It involves sticking copious amounts of food into freezer bags, sticking them in the freezer, pulling them out of the freezer, and sticking them in a crockpot! I am pretty sure I am equipped to handle this project's work load.

Since January 2012 Zan has lost over 70 pounds and I am down about 35! In an attempt to keeping em coming off I chose from several different people's freezer meals according mainly taste and just a little bit for overall healthiness. Here's is what will be for dinner in the next several weeks...

Maple Dijon Glazed Chicken-from Six Sister's Stuff

1 1/2 pounds chicken breasts
1 cup Dijon mustard
1/2 cup maple syrup
2 Tablespoons red wine vinegar
salt and pepper to taste

Place all ingredients in a resealable gallon-sized freezer bag. Mix together and zip bag closed.
When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on LOW for 8 hours (or HIGH for 4 hours). Sprinkle with fresh or dried rosemary for serving. Serve with Oven Roasted Vegetables

Teriyaki Chicken (2 Bags)-from Mama and Baby Love
  • Split a large bag of Baby Carrots between the 2 bags
  • Cut Red Onion into Large Chunks and split between the 2 bags
  • (1) 20oz can pineapple in each bag (undrained)
  • (2) Garlic Cloves chopped per bag
  • (2) Chicken Breasts in each bag
  • 1/2 cup teriyaki sauce in each bag
*Add 1/4 cup teriyaki sauce to mixture. Cook on HIGH for 4 hours or LOW for 8 hours. Serve over Rice.

Cranberry Chicken:
2 medium apples, cut into wedges
1 medium onion, chopped
2 pounds chicken breasts or thighs
2 lemons cut into wedges
2 tablespoons quick cooking tapioca
2 tablespoons honey
1 can of cranberry sauce (or you can use fresh cranberries if they are in

Dump everything into gallon freezer bag and label.  When ready to cook, dump
into slow cooker and cook on high for 4 hours.  Serve with rice or couscous.

The next three of from Better Homes and Garden

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. 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.

Hot and Spicy Braised Peanut Chicken
IN THE BAG- 2 cups onions, 2 cups carrots, 2 cups zucchini, 1 red pepper, 1/2 t grated lime peel, 2 T lime juice, 2 T soy sauce, 2 T flour, 4 garlic cloves, 2 lbs. cubed boneless, skinless chicken breast.
TO COOK- Dump contents of bag in slow cooker. Cover with 3/4 cup chicken broth and 3 T peanut butter (whisked together). Cook on low for 5-6 hours. For the last five minutes, add in 1 can of coconut milk and 1 bag of frozen peas.
TO SERVE- To make it spicy, add 1/2 teaspoon of red curry paste before serving (I kept our unspicy for the kiddos). Garnish with chopped peanuts and cilantro. Serve over rice.

Man-Pleasing Chicken modified from Witty in the City
IN THE BAG- 2 cups red and green bell pepper, 1 cup carrots, 2 cups onion, 3 cups zucchini, 2 T flour, 2 lbs boneless, skinless chicken thighs, 2 cloves garlic, 1 t salt
TO COOK- Add the contents of the bag with 3/4 cup of dijon mustard, and 1/4 cup of maple syrup and 1 T of rice wine vinegar to a foil lined glass pan. Cook at 450 until a meat thermometer reads 165 degrees. Garnish with fresh rosemary and serve.


These are all a little on the sweet side so I am not sure how much Zan will like them but I am excited to see if these freezer bag meals end up saving us time or being a pain in the butt!!

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