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Monday, October 8, 2012

Well, you can't say I never cook...

As promised, here is my post on BULK cooking!

*I have edited some of the instructions on some of the recipes as requested by a reader. I hope this makes your assembly and cooking a little smoother!*

Basically, this was born out of my guilt over not cooking for my husband. He made a comment in passing that he wished he had more home-cooked meals, and I immediately made up my mind to improve and become the wife he deserved! He is such a sweet, servant-hearted man. We both work full time, and we have such busy schedules in the evenings. I just wasn't getting around to cooking a decent meal on a regular basis. SO - I leeched off of Pinterest, google searches, my friends, and my family for recipes for the crock pot, and I've gone wild with it!

 This is my second go at bulk cooking, and I think I'm hooked for life! The first time I attempted this process all on my own. It took me about 4 hours to do eight "meals". Those eight meals lasted us six weeks. (I realize this will be different for each family depending on how many people are in your family) We had plenty of food left over for lunches and leftover dinners. Austin started raving to all of our friends that I was the best wife in the world... So, I knew I was on to something revolutionary! ha. (Thanks for the pat on the back, babe) This time, sweet Austin offered to help! (You know I'm not going to turn that down!!) We spent about 3.5 hours total on the whole process - including shopping, assembling, and cleaning up. We made 13 meals this time! Whew! So, the details:We spent $212 on our groceries (this does not include things I usually have on hand like vinegar, etc), and I am estimating that these meals will last us around 10 weeks. So, roughly $21.50/week. Each helping came out to around $4.00. CHEAP!!! Especially for good home-cooked meals! The BEST part is that we use slow-cooker liners, so there is literally NO clean up for each meal other than the dishes we eat on!  AHHH-mazing. As you can see on some of the recipes below, I actually cook some of them in the oven or on the stove top, depending on what we feel like that day.

To assemble: I wrote each recipe in Sharpie on each of the gallon ziploc bags to help me know what to put in each bag. We organized chicken, turkey, and beef on the counter, then started chopping and cutting! We assembled one bag at a time and just dumped everything in each recipe in its designated bag, sealed the bag, and laid it flat in the freezer to allow room for plenty of meals!

If you feel up to it, I TOTALLY recommend it!!! Good luck, and happy assembly!

I am posting the recipes we used below, but first some pictures!


My first completion pic - I was pretty excited!! 

 Austin was such a trooper about dicing a TON of onions!!
I was in charge of meat and assembly
 Look at all of that FOOD!!
 I AM IN LOVE WITH MY FREEZER LIKE THIS!!!




Beef Burritos
(6+ servings)
  • 1 London Broil or top round roast (about 2 lbs)
  • 1 diced onion
  • 4 garlic cloves, minced
  • 2 tablespoons whole peppercorns
  • 2 tablespoons apple cider vinegar
  • 2 (8 oz) cans tomato sauce
  • 1 chipotle pepper in adobo sauce – Use just 1 pepper!! (It’s in a can.)
  • 1 ½ teaspoon chili powder (you can adjust this according to your taste)
  1. Add all the above ingredients into a freezer bag.
  2. When you are ready to cook the meal, dump the contents of the bag into the crock pot and cook on high for 4-5 hours or low for 6-7 hours Cook on high for 4-5 hours or low for 6-7 hours.
  3. When the meat is cooked, you will need to strain the juices and add the juice back to the slow cooker. (You want to remove the peppercorns and onions.) Shred the meat and add back to the juice in the slow cooker for about 30 minutes. This is one of our favorite recipes. My kids eat it as long as we have leftovers.


Chicken Fajitas
( 5-6 servings)
  • 1 1/2 pound chicken breast
  • 2 peppers (your favorite)
  • 1 onion
  • 1/2 cup chicken broth
  • taco seasoning packet
  • 1 tsp. chili powder
  • 1/2 tsp. paprika
  • 1 tsp. salt
You will also need tortillas, cheese, cream, etc.

  1. Put all the ingredients in a large freezer bag. (Make sure you label the bag with instructions.)
  2. When it’s time to cook it, dump it all in your slow cooker and cook on high for 3-4 hours or low for 5-6 hours.
  3. When it’s cooked, shred the meat and add it back to the pepper mixture and serve on warm tortillas and your favorite toppings.
With the leftover you can make this delicious Chicken Fajita Casserole!
Dijon chicken
(4-5 servings)
  • 2 pounds chicken breasts
  • 1 cup chicken broth (or 1 cup water & 1 Tablespoon bouillon)
  • 1 onion, chopped
  • 2 T dijon mustard
  • 3 cloves garlic, chopped
  • 2 bay leaves
  • ½ – 1 tsp thyme (depending on how much you like thyme)
Can be cooked on the stove-top for 15 minutes if the sauce is drained after thawing, or can be baked in the oven for 35-40 minutes in the sauce. Also, can be cooked in the crock-pot for 6-8 hours on low. 

Italian Chicken(serves 4-5)

  • 2 pounds of boneless/skinless chicken breasts
  • 2 garlic cloves, minced
  • 1 packet ranch dressing mix
  • 1/2 Tbsp. chili powder
  • ½ cup water*
  • 1 cup Italian dressing (Don’t put in the freezer bag)
Place all the ingredients in the freezer bag.
*If you use pre-frozen chicken there is a layer of ice, so you do not need to add the water.

Can be cooked on the stove-top at medium heat for 15 minutes if the sauce is drained after thawing
Can be baked in the oven for 35-40 minutes in the sauce at 375 F.
Also, can be cooked in the crock-pot for 6-8 hours on low.


Honey Pineapple Chicken
- 1 cup pineapple juice
- 1/2 cup brown sugar
- 1/3 cup light soy sauce
- 2 lb chicken breasts

- Cook on low 6-8 hrs in the crock pot
- This can be cooked on the stove top at medium heat - I cook in the juice for 7-10 minutes, then drain the juice to brown the chicken.  I then set the chicken aside and pour some soy sauce and brown sugar into the hot pan and stir it constantly until it becomes a glaze. I pour that over the chicken, and YUMMM!!
- serve with rice

Salsa Chicken
4 chicken breasts
1 15 oz. can of black beans1 pound bag frozen corn 
1 can diced tomatoes with chilis (like Rotel) 
1 jar salsa 
1 packet of taco seasoning

 Directions:Place all ingredients in bag and freeze. Thaw, then cook on low 8 hours. Serve with rice or on tortillas along with shredded cheddar and sour cream.We stacked corn tortillas, then chicken, then cheese, and repeat. Put a little guacamole on the very top.
Always yummy beef
3 to 7 pounds beef roast, any type
1 dry onion soup mix package
1 can cream of mushroom soup
3 to 7 potatoes, cut into cubes
2 to 4 carrots, cut, optional

Cook on low in the crock-pot for 6-8 hours. I have found that I need to season a little extra with salt and pepper once the beef is almost done cooking. 

Beef burghandy
1/2 cup flour
3 teaspoon salt
1 teaspoon pepper
4 pounds beef chuck, cubed
1/4 cup olive oil
2 onions, sliced
1 cup mushrooms, sliced
1 cup fresh parsley, minced
6 teaspoons garlic, minced
4 bay leaves
2 cups burgundy wine
1 cup beef broth

Cook on low 6-8 hours. This is one of our favorites, but we have found that we need to salt and pepper a little more once it is mostly cooked. I shred the beef and let it sit in the juice on low for another hour... It has EXCELLENT flavor. We enjoy it served with large Egg Noodles. 

Honey chicken

6 chicken breasts
1tsp salt
1tsp pepper
1.5cups honey
1/3 cup ketchup
1cup soy sauce
1/4 cup oil
2tbsp minced garlic

Can be cooked on the stove-top for 15 minutes at medium heat if the sauce is drained after thawing
Can be baked in the oven for 35-40 minutes at 375 F in the sauce.
Also, can be cooked in the crock-pot for 6-8 hours on low.

Served with white rice and steamed veggies as a side.

Herbed turkey breast
1/4 cup softened butter
1/2cup fresh sage
1/2cup fresh terragon
4tsp minced garlic
2tsp cracked pepper
1tsp salt
6lbs turkey breasts

Can be cooked on the stove-top for 15 minutes at medium heat after thawing
Can be baked in the oven for 35-40 minutes at 375 F in the sauce.
Also, can be cooked in the crock-pot for 6-8 hours on low.

Serve with any sides you like! We enjoy it with sweet potatoes and steamed veggies.

Taco roast
1 (2.5 lb) chuck roast
1 (14 oz) can beef broth
1 1/2 Tbsp chili powder
1/2 Tbsp cumin
1/2 Tbsp onion powder
1 tsp garlic powder
1 tsp salt
1/4 tsp freshly cracked black pepper
Juice of 1 lime

Serve in tortillas or as a sandwich or on a salad... One of our favorites!! Cook on low 6-8 hours. It might need some extra seasoning with salt and pepper once the beef is mostly cooked.

____________________________________________________________

A reader took the time to type up a shopping list for all of the ingredients. This is enough for 2 of each meal:
Grocery List (makes 2 of each recipe)

Staples:
Soy sauce
Vinegar
Garlic-lots!
Apple cider vinegar
Tomato sauce- 4 cans
Chicken broth
Beef broth
Olive oil
Dijon mustard
Brown sugar/sugar
Honey 2 cups
Ketchup
Butter
Dry Goods:
2 cans rotel
2 jars salsa
2 cans pineapple chunks
2 cans cream of mushroom
2 c. pineapple juice
2 cans black beans
Burgundy wine 4 c.
Dijon mustard
Italian dressing
Meat:
24 Chicken breasts
13 lbs. chicken breast
2 London Broil or top round roast (about 2 lbs each)
3 to 7 pounds beef roast, any type for each meal
8 pounds beef chuck, cubed
2 6lbs. turkey breasts
2 (2.5 lb each) chuck roast
Produce:
8 onions
4 peppers (any color)
6 potatoes
8 carrots
2 c. mushrooms
2 limes
2 c. fresh parsley
1 c. fresh sage
1 c. fresh tarrogon
Spices/packets:
2 Taco seasoning packets
2 Ranch mix
2 Onion soup packets
Peppercorns
Chili powder
Paprika
Salt
Bay leaves
Thyme
Cumin
Onion powder

155 comments:

  1. These recipes sound delicious! Some of them do not have directions for how long to cook them, though. Could you please add those?

    ReplyDelete
    Replies
    1. Sure! Thanks for pointing it out! I will fix it now! -- Just for your own notes, I cook all recipes on low for 6-8 hours while I'm at work. I have also found, however, that all of the chicken recipes are equally delicious when baked in the oven for 35-40 minutes or when the sauces are drained and cooked on the stove-top for about 15 minutes. The beef recipes still need to be cooked all day, but I have liked having the versatility with the chicken recipes... It changes the consistency and flavor for some of them. Let me know if you want details on any specific recipe. Thanks for reading!!

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    2. What do you usually set your oven temp at for the chicken recipes?

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  2. Sounds silly, but need to know if you cook any of the meat before freezing? Doesn't sound like it, but want to make sure.
    This sounds awesome! As a homeschooling mom of 3 I think we have a home-ec project on our hands!
    Blessings!

    ReplyDelete
    Replies
    1. Sorry I haven't been on the blog in a few months!

      I do not cook anything before I put it in the bags. It all goes in raw!

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    2. Thanks for asking that question! I had the same one!

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  3. These sound great! I was wondering, I noticed one of your recipes includes potatoes but I find freezing them changes the texture and isn't pleasant. Do you think the potatoes you can find at the store in the freezer section that are pre-blanched will work?

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    Replies
    1. I haven't found that for myself, so I'm not sure how to comment on this! I hope you found what you are looking for and are able to enjoy the meals!

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    2. I have found that in my freezer cooking from time to time, so I don't add them to the bags that go in the freezer. I add them at the time of cooking.

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    3. If you boil your potatoes (whole) for about 15 minutes, let cool, then chop and add to your "freezer bag" the texture is normal when you cook your freezer meal.
      I had that weird texture issue when I started freezer meals and found that this method works. Also, red potatoes are really bad about having that weird texture or not fully done texture thing going on in freezer meals.

      It does take a little extra time to boil them when preparing freezer stuff, but worth it in the end.

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  4. wowzers. I'm not usually impressed by freezer crockpot meals. They usually use cream cheese (delicious, but too high in fat to use all the time) or they have ingredients that are expensive or really out of the ordinary. You've got some good recipes that wont break the budget and my family will like. GREAT post!

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    Replies
    1. Thanks so much!! We LOVE these! I have actually made most of them at least 3 times each, and we keep coming back to them! We have loved it.

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  5. Do you thaw all recipes before adding to the crock pot? These sound so yummy! I also must mention the appreciation I have for your freezer! I love it!!!

    ReplyDelete
    Replies
    1. I only thaw them if I need them to cook faster. I have put them in the crock-pot frozen several times, and they turn out GREAT!

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  6. Just finished making 5 of the meals listed!! I made two batches of each recipe, so I have 10 meals in the freezer ready for maternity leave or for when I go back to work after the baby is born!!!! YEAH!! Thanks so much!!

    ReplyDelete
    Replies
    1. Way to go!! I hope you enjoy them!! Let me know of any tweaks you may have! (I'm always open to suggestions on how to make these better!)

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  7. Is there a master shopping list?

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    Replies
    1. I don't have a master shopping list that I have created because I don't always cook all of the meals at one time. Sometimes I do, sometimes I only make 5-6 of them. I usually just total up the number of chicken breast/roasts/etc, then jot down the spices and other ingredients that I don't have in my pantry at the time. A lot of things, like black beans and taco seasoning, are usually always in my pantry already, so I don't buy those often! Let me know if you create one! I'm sure everyone would love to use it! Maybe one of these days I will take the time to create one myself!

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    2. I HATE putting shopping lists together. I usually forget to write something down, or I put everything in a strange order so I'm constantly having to go through my whole list when I'm at the store, and I usually end up walking up and down main aisles a couple times before I get everything on my list--that is, when I'm buying a lot, like you would for batch prepping all these yummy sounding meals!

      SO!

      I highly recommend checking out www.Ziplist.com. You make an account, then you can add personal recipes or online recipes to your personal recipe box. You can add your own tags to sort things (I like putting in tags like, "Slow cooker" or "Casserole", etc.), and you can add notes to the recipes (for example, "Make the Chicken Fajita Casserole with the left overs from this meal!" or the URL of the recipe). It also lets you email recipes to other people as well.

      But the two things I love most about Ziplist is it lets you plan meals on a calendar which you can sync with your phone, and it generates shopping lists for you!!

      You can go through your recipe box and add a bunch of recipes that you want to make for the week or month or whatever to your list. Then it'll sort your list by Dairy, Produce, Canned goods, etc.

      It does a million other things as well (checking sales at stores near you, sorting lists based on specific store layouts, letting you scan UPCs with your camera phone to add exact products to your lists, etc.), so I would recommend at least checking it out.

      Oh, and it's free. :)

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    3. Hello, I was just on here looking for something alil different maybe a new twist to do w/ this large pork butt (that my hubby came out of the store w/ when he only went to get pork steak & ribs since we were grilling that day. Note: NEVER let a man go to the store alone, especially starved!!!) I do know I want to put it in the crockpot & that's how I came across yur page. I want to say THANK Goodness!!! Love Love this ideal & just wanted to say THANK YOU from the bottom of my heart. I so have the same problem w/ always finding the time, this is a brilliant ideal that will make my cooking so much easier. I will def try this & hopefully u will post more in the future! I will now be looking on here for more menu ideals of this same process. Nothing I can use now & it's only 4:45 am guessing I will just do the usual. Just know I am Very pleased I ran across this though Very good job, Thanks for posting! I wish You & Yur Family all the BEST & GOD Bless!

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  8. Brenda in Hurst, TXAugust 26, 2013 at 10:41 AM

    In your Italian Chicken recipe, you say NOT to put in the Italian dressing. But there's no mention of adding it later. What do you do with it? Thanks.

    ReplyDelete
    Replies
    1. Well, you are *not supposed* to add it in the bag and add it when you cook the chicken, but I have actually been adding it in the bag, and I haven't noticed much of a difference! You are welcome to try it however you want, but like I said, I haven't noticed much of a difference!

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  9. I am a bit confused. Do you put all of the raw ingredients in a bag and freeze then cook when needed? Or do you cook the meal and then freeze. You might have said but I missed it. I thank you for what sound like wonderful meals. Would you say most are on the healthy side? I am sure my husband will thank you also as he has been eating frozen meals from the store ( I call them card board )

    ReplyDelete
    Replies
    1. I put all ingredients uncooked/raw into the bags. These are relatively healthy meals! We love them. My husband is still thrilled with them!

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    2. No one has issues with adding raw chicken with vegetables in the same bag and letting them sit in raw chicken juices. This to me just seems wrong to me. Anyone else agree. If I were to do this I would bag the meat seperate from the veggies. Am I being paranoid for nothing?

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    3. I haven't done much freezer meal cooking, but my thought is she uses frozen chicken breasts.

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    4. I use fresh or frozen chicken breasts... It all depends on what is cheaper at the time! I have no problem adding it all together because it all cooks together! Once you cook chicken, the potential for infection goes away. There is no risk in freezing/storing it together, as long as you cook it.

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    5. So, Just to be clear, you add meat and veggies and sauces or spices all the bag together? You dont seperate anything or add seasoning later?

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    6. I've done freezer meals for awhile, and I've never had an issue with adding raw chicken & veggies together. I freeze them right away, and, when ready, put them in the crockpot together. If you were assembling the recipe that morning, and using raw meats, it would be the same type of thing...:) Good luck!

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    7. I really like the meals, (not usual for me and many crockpot meals) one tip, I love your full freezer pic, but in the past I have had an issue getting the bottom meal unstuck from the grates on the shelf. I read a tip I thought I would pass on, slip an new floor tile, you can get them individually at the dollar store in our area or at any hardware store, it fills the gaps and no more stuck bags.

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    8. To those asking about putting raw veggies in with raw meats, you're right. Typically you will put your meat in a separate freezer bag and the rest of it in a different one. Just keep them together and label them 1 of 2, 1 of 3,etc. If you have shredded cheese, you can even put this in its own freezer bag and label it as well. Further, a neat trick is to use Sharpie markers to earmark certain Pantry items such as canned foods by labeling them as well. For example, if you have a can of tomatoes that you will be putting with your chili, then label it as Chili. This way you do not accidentally use that can for something else.
      Meanwhile, I have heard of many people putting the meat together and not having any problems. Maybe this is because it all gets cooked, I don't know. But if you don't feel comfortable doing it, then just don't.

      Delete
    9. To those asking about putting raw veggies in with raw meats, you're right. Typically you will put your meat in a separate freezer bag and the rest of it in a different one. Just keep them together and label them 1 of 2, 1 of 3,etc. If you have shredded cheese, you can even put this in its own freezer bag and label it as well. Further, a neat trick is to use Sharpie markers to earmark certain Pantry items such as canned foods by labeling them as well. For example, if you have a can of tomatoes that you will be putting with your chili, then label it as Chili. This way you do not accidentally use that can for something else.
      Meanwhile, I have heard of many people putting the meat together and not having any problems. Maybe this is because it all gets cooked, I don't know. But if you don't feel comfortable doing it, then just don't.

      Delete
  10. For your recipes, did you chop the chicken and beef, or did you leave them whole?

    ReplyDelete
    Replies
    1. I have experimented leaving the meat whole and cutting it up... I have learned that it cooks the same, but I have decided that I, personally, like it chopped better! It gives me more options on how to prepare it, too.

      Delete
  11. What brand and model of slow cooker do you use?

    ReplyDelete
    Replies
    1. I use a crock-pot brand slow-cooker. It is the 7 quart model.

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  12. I typed up a grocery list. This is for 2 of each meal.

    Grocery List (makes 2 of each recipe)

    Staples:
    Soy sauce
    Vinegar
    Garlic-lots!
    Apple cider vinegar
    Tomato sauce- 4 cans
    Chicken broth
    Beef broth
    Olive oil
    Dijon mustard
    Brown sugar/sugar
    Honey 2 cups
    Ketchup
    Butter
    Dry Goods:
    2 cans rotel
    2 jars salsa
    2 cans pineapple chunks
    2 cans cream of mushroom
    2 c. pineapple juice
    2 cans black beans
    Burgundy wine 4 c.
    Dijon mustard
    Italian dressing
    Meat:
    24 Chicken breasts
    13 lbs. chicken breast
    2 London Broil or top round roast (about 2 lbs each)
    3 to 7 pounds beef roast, any type for each meal
    8 pounds beef chuck, cubed
    2 6lbs. turkey breasts
    2 (2.5 lb each) chuck roast
    Produce:
    8 onions
    4 peppers (any color)
    6 potatoes
    8 carrots
    2 c. mushrooms
    2 limes
    2 c. fresh parsley
    1 c. fresh sage
    1 c. fresh tarrogon
    Spices/packets:
    2 Taco seasoning packets
    2 Ranch mix
    2 Onion soup packets
    Peppercorns
    Chili powder
    Paprika
    Salt
    Bay leaves
    Thyme
    Cumin
    Onion powder

    ReplyDelete
    Replies
    1. WOW!!!! This is awesome!!! Thank you, so much for doing this!! :)

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    2. reading the comments and love that you made a shopping list for your readers. I think we could have figured it out but thanks for taking the time to do this.

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    3. This is so great!! Thank you!

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    4. Is it 24 chicken breast and 13lbs of chicken breast

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    5. This comment has been removed by a blog administrator.

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    6. 24 ckn breasts and 13lbs of ckn breasts? And one recipe takes all 6 lbs of Turkey so for two you need 12lbs. Plus you left of frozen corn. But thanks

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    7. yes, referring to the chicken breasts, is it the 13lbs or the 24?

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    8. I just added them up and its BOTH pounds and breasts. Some recipes use the "pounds" and some the "breasts" so she just kept them as-is when making the list instead of converting them to one measurement. Hope that helps =)

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  13. This comment has been removed by a blog administrator.

    ReplyDelete
    Replies
    1. So Sorry!!! I meant to comment on this post, and instead clicked "remove"!! For everyone else, Here is the comment:

      I did the food prep today and I did not take me long at all! I am so impressed with your recipes! Thanks! Even more impressed with my grocery bill. Am starting grad school next week, so between that, kids and work, cooking this way should really help. Life saver!

      Delete
    2. I'm having a brain-fart blog day. I commented as "anonymous" instead of myself! Ok.

      Thank you for your comment!! I am so excited that you were able to complete everything in a good amount of time! I hope you enjoy the meals.

      Delete
  14. Thank you for this! I have 2 3-y/o kids and am a stay-at-home dad. Find it hard to find the time to make "good" meals sometimes. And I love your countertops!!! :)

    ReplyDelete
    Replies
    1. Thanks for commenting! I hope your kids like the meals. :)

      Delete
  15. Can't wait to get started with this! I did the same with homemade pancakes and french toast. I spent aboyt two hours making them (from scratch) and then let the cool, put them in stacks of three, covered them with saran wrap and put them in freezer bags. Now my kids can have a nice healthy breakfast (without all the added stuff from the boxed version) within two minutes. Thanks for the dinner idea!!

    ReplyDelete
    Replies
    1. I've done homemade pancakes/waffles in the freezer before too! Thanks for the reminder... hmmm. Maybe I'll do that again today! I hope you enjoy the meals!

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    2. What are the steps for the homemade pancakes/waffles in the freezer? Do you cook them then freeze?

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  16. OMG!!where have u been for the last 10 yrs?!?! Im so excited to do this as soon as my 3 kids are in school(5more sleeps) Im due to go back to work after a yr of maternity leave (I work evenings) and these will b perfect for dinners. THANK YOU!!!

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    Replies
    1. Haha. Thanks, Sherry! I hope your family enjoys these meals! They will be great to just throw in the crock pot on your way out the door to work.

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  17. If baking the recipe what temp.

    ReplyDelete
    Replies
    1. I bake them at 350 or 375. I also will cut up the chicken before I cook it too. Hope that helps!

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  18. so just to be clear, each recipe above is goes into a single freezer bag or does it make more than one at a time? Thanks

    ReplyDelete
    Replies
    1. I put each recipe in one bag. However, you could split them up, depending on how many people will be eating the meal and how keen you are on leftovers. We end up with TONS of leftovers from each meal, but we like to take those for lunches throughout the week.

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  19. Awesome! With the beef burritos, do you just put the meat in soft shells and add the fixings to it? Thanks!!

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    Replies
    1. I do! If I am lazy/busy/don't have everything in the house, I just put the meat in a tortilla with a little cheese on top. (still delicious!) If I am on top of things, I add guacamole, tomatoes, sour cream(or substitute plain greek yogurt). It's a great recipe! I hope you enjoy!

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  20. This may seem like a strange question, but do you defrost these before putting them in the crock pot?

    ReplyDelete
    Replies
    1. It depends on if it fits in the crock pot frozen or not! Some of them will fit in there while still frozen, and the meal still turns out great! If it doesn't fit, then defrost it! I haven't noticed a difference in quality either way.

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  21. you are a time saver!!!!! thank you! am going to try 2 of these this coming week.

    ReplyDelete
  22. I just have to say I stumbled upon this post and had to comment because yes you have awesome recipes but also SIC'EM bears! :-) I am actually wearing the shirt you have on in the pictures! And saw your hubby had a football shirt on.

    Anyways my hubby and I are both Baylor Alums and just had to say hi! And thanks for the awesome recipes. Cannot wait to try this!

    ReplyDelete
    Replies
    1. How cool! :) We love Baylor... My hubby and his WHOLE family (grandparents, parents, aunts, uncles, cousins, siblings...etc) all went to Baylor, so we are a Baylor family, for sure!!

      I hope you enjoy the recipes!

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  23. I'm trying desperately to start bulk cooking as I just moved to a small town and the drive to any big grocery stores is ridiculous. So glad I came across your blog because these are meals my family will actually eat! We have a family of 6 so it will probably only feed us one meal each but that's fine as long as it saves me time at the end of the day :) Thanks for posting!

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  24. You are awesome!! We are also the Sharp's and we decided to follow suit. I think I even inspired some friends to check out your site too!! Thanks so much!!!

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  25. For the cans that are in your recipes are they the standard size (14.5 oz) or something different?

    ReplyDelete
    Replies
    1. They are standard size unless it calls for something different - Like with the Salsa chicken... The black beans are a large can.

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  26. for the hawaiian chicken, it is regular white vinegar? or cider? Thanks! these are awesome!

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  27. found this on pintrest...can't wait to try them. I just wanted to know how many people each meal feeds. I run an extended family household so there's 6 of us. It may be listed but I missed it..

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  28. IS there a way to print out the recipes and the shopping list without all the comments?

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    1. You can just highlight and copy the shopping list - then paste it into your word processing program. I do this all the time with all kinds of things I see on blogs... don't know how computer literate you are so pls forgive if the following is "cut and paste for dummies" - put your cursor at the beginning of the list - hold the left button down, as you highlight the whole list. Then move mouse into the blue highlighted area and press the right button - you'll see a list of options, click on "copy" - then go to your word processing program. Once open, left button click on the blank page, then right button click and choose "paste".

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  29. Hi there! Just wondering how many meal you get out of one zip lock bag. I know you said 3 lunches and 3 dinners but is that per person? Or just 6 meals in one bag. Just trying I do the math for myself :)

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    1. Hi - It really depends on portion size. We make at least 6 total meals out of each bag. Some are more than others. Salsa chicken will last us (2 people) lunch and dinner for 5 days = 10 total meals. Same with the taco beef, beef burritos, and a few others.

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  30. I am wondering...most of these are for 4-6 servings, but you said still have left-overs... I typically have 5-7 at a meal (age 12& up)....so do you think I need to double them, or would we have plenty for a meal and maybe no left-overs ?

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    Replies
    1. It depends on which meal it is. Some would last for two entire meals for your whole family. Others would cover you for one meal. Salsa chicken, taco beef, beef burritos will last you at least two full meals for your family.

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  31. I made these all today thanks for the info. I have a 10 wk old son abd will be going back to work in a couple weeks. I do have one question in the picture I see lots of what looks like zucchini cut up but none of the recipes call for that. I really like your meals because you don't do any cooking before hand but there isn't a lot of veggies so was wondering if you had others you made or were they for sides?

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    1. Most of the veggies in the picture went into a bar-b-que chicken recipe - I ended up not including that recipe here because we didn't really like that meal! I usually will freeze fresh veggies (so they aren't out of a can or already frozen when I buy them) and will steam them or saute them before we eat. Doesn't take much time, and they are already cut up and prepared before I cook them.

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  32. i have never ever been successful with b/sless chik breasts in crockpot. they always taste like sawdust. any ideas? thanks!!

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    Replies
    1. I have added alternative ways of cooking the chicken recipes above. I understand that chicken develops a different texture when slow-cooked. I hope this helps!

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  33. Does anyone else have the issue with Ziploc bags leaking? I seem to see this technique all over pinterest, but it has never worked for me. I always resort to similarly sized tupperware. I buy brand name Ziploc bags and if anything is warm, I wait for it to cool before adding it to the bag. Sooo I must be missing something?

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    Replies
    1. I actually buy the off-brand ziploc bags... I have found that they work better!

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    2. Be sure you buy FREEZER zip lock bags and not regular zip lock bags. Fold the top of the bag while you fill it up to avoid getting juice in the zip lock part...unfold and seal. Hope this helps!

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    3. walmarts freezer bags are the best... not the slide lock ones...those seem to allow some air in. im not a fan of walmart but have tried all the brands and these held up best.

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  34. I love this idea and appreciate the grocery list BUT would be very expensive to buy all these ingredients ... Especially hormone free organic meat. How many meals would this be again? And how much is your grocery bill per month for your family?

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  35. I'm trying out 3 of your recipes and adding one of my own Filipino dish today! Been planning it all week and now we are on our way to the grocery store to get whatever we don't have in our pantry and fridge already. I'm a school teacher and I have to make dinner most nights after I get home, when I am so tired from hanging out with 20 some super energetic 7- and 8-year olds all day! This should be easy enough for my non-cooking husband who works from home, to do while I'm at school, LOL! Thank you!

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  36. Thanks against for these recipes! Does the Honey chicken actually have honey in it? Curious...

    Good luck with baby!
    Debbie

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  37. I made 6 of these in 1.5 hours this weekend. THANK YOU! What a time saver this is! And how very GENEROUS of you to share these finds. Thanks!!

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  38. Great idea! Friendly hint: poached chicken! Martha Stewart has a recipe and it's so easy my kids can do it. I make 8 chicken breast for the week. In a stock pot you add broth and seasonings, add chicken and bring to boil. Let boil for 3 minutes. Cover and remove from heat. 15 to 20 minutes later you"ll have the best chicken ever! Not dry, not shredded! Chop, dice, slice thin for sandwiches. It's awesome! Try using this kind of chicken for your dishes and you'll notice a flavorful chicken that isn't chewy and shredded! I bet you'll never put chicken in your crockpot again! LOVE these ideas!!! Just wanted to share the chicken idea, thx!

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  39. This is great!! Thank you so much for doing all the leg work.

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  40. Great ideas!! Thank you for sharing! I just started following you. Congratulations on the baby! My husband and I also adopted our daughter. She is 11 now and even though is a struggle at times, it is the most rewarding thing we have ever done. We love her with all of our hearts! Hope everything is well with you and your family!

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  41. Do you put the seasonings in the bag and freeze them or put season in at time of cooking? Do you add everything together then freeze?

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  42. Love this! You just made my life easier and my husband happier!!

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  43. What a great idea! Thanks for sharing. I'm tempted to try. Life is busy, but I could set aside an afternoon to do all this! Love how you put your man to work too, hehe.

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  44. This is so awesome! I have made all of the recipes posted. I made half once in about an hour and another batch today. I found some organic frozen chopped onion and jarred minced garlic to save on prep time. I noticed a few more in your pictures that didn't have recipes listed. Do you have more? I've tried lost of crock pot recipes and these are the best (healthy, tasty and easy)so far. Thank you! Thank you!

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  45. The cooking times say low 6-8 hours. Can I cook them longer? I need to be able to cook for 9-10 hours while at work. Thanks!

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    1. Some slow cookers have a warm feature that comes on when the cook time is done.

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    2. i would make sure it is still frozen not thawed out and put on the lowest setting. you could also cut bigger chunks so cook time might take longer than smaller chunks.

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  46. With the recipes that have juices like the pineapple and one with the vinegar do you add everything in the bag and freeze? Sorry if you have answered this already

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  47. Do use apple cider vinegar or white vinegar when when cooking? I'm trying the Hawaiian chicken and it just says vinegar, which do you use?

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  48. Do you cook meat before adding to bags or just put in raw? And can you just cut up veggies, put in raw, and freeze? I thought you had to blanch first???

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  49. I just made the Italian Chicken and when I got it out of the crock pot the juices had jellied. Is that usual?

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  50. This is amazing! Thank you for sharing recipes that aren't drowning in cheese or "cream of..." or those packets of dry onion soup mix. THANK YOU!! It's very helpful.

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  51. I'm really excited to see this. My kids have dairy allergies, and everything in here can be easily made for our family! I'll be trying them out for sure! Thank you for sharing!

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  52. Do you work in the seasoning for the beef burritos?

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  53. Thanks. I am thinking of making some frozen meals for my elderly parents. I think that these will work wonderfully.

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  54. For the beef burritos, do you chop up the chipotle pepper? Or leave it whole?

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  55. HI, These look fab, just a bit confused when it comes to cooking on the stove top, you say to drain the sauce after thawing. Do you mean empty contents into a sieve? Do you not lose all the herbs and spices. If you just put the thawed contents into a pan, does the extra moisture not evaporate? Off to choose and make a list! Thank

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  56. My potatoes get brown when I freeze them.. how do I stop that?

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  57. HI ALL!! I'm sorry I've been MIA from the comments for a while. We have been traveling all over the country visiting family and making the most of time off with the baby! I will respond to a few of the recurring questions:

    - It is TOTALLY fine to add everything - sauces, spices, and all - into the bags to freeze. Just dump EVERYTHING out of the bag into the crock-pot to cook

    - There is no problem to "cook longer" as long as it is only on the "warm" setting for the extra time. Some of the chicken dishes will dry out if they are cooked too long, so try to be mindful of this!

    - I have not experienced a weird coloration or texture to potatoes when I freeze them. I use the "new" (red) potatoes in the recipes that call for them.

    - For the recipes that I cook in the oven, I cook them at 350 or 375 for about 25-35 minutes, depending on thickness of meats. Always practice safe handling and cooking measures when cooking poultry!!

    - With the Hawaiian/honey chicken, I tend to add quite a bit more soy sauce and brown sugar when cooking it on the stove top. I also drain sauces at the end of cooking to "brown" my chicken. I then make a sauce to pour over the chicken once it is cooked. I place the chicken in a separate dish, then using the same pan, I put soy sauce and brown sugar and briskly stir it until it thickens, then pour it over the chicken... It becomes sort of like a glaze. It's really tasty!!

    - I am working on some additional recipes to add here for bulk cooking. They will not all be crock-pot meals. I'm excited about adding soon!

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  58. WOW! You're freezer has dedicated pizza storage! :D

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  59. I came here through Pinterest and have added 3 of your recipes to my plan for next week. I have the roast for burritos in my crockpot as I type this. These look like good recipes and are so simple.

    As for all the questions regarding serving size. I've found that you really need to know how much meat your family can consume at one meal and adjust recipes based on your experience. If a roast is being served as a roast it won't go as far as a roast that's shredded and served in tortillas or on a salad. The servings all depend on the people eating and their appetite.

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  60. I believe I will try this.

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  61. I think it's AWESOME that someone took the time to make a shopping list! That was very considerate :)

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  62. The chicken fajita recipe here sounds better than what I made, but I wanted to bring it up just for someone on an extremely tight budget. I took boneless breasts that I had frozen beforehand, added it to a bag of frozen pepper blend (in freezer at Dollar Tree - $1), and a fajitas seasoning mix. (If I didn't have it on hand already, I would have used the same herbs listed here.) I put the frozen veggies on the bottom of the crock pot, placed the chicken on top, and sprinkled with the fajitas package, starting with 1/3 packet, then after it was completely cooked, i tasted it and added more until i thought it was better, and let it cook another 30 minutes. My husband was so excited he begged me to make it again -- this from a man who never compliments and barely likes chicken!
    Also, a wonderful tip I was given in the past was, if you know that a certain canned item will be used for a certain recipe, take a Sharpie and 'mark' it for that recipe. Now you won't accidentally use it. As for packets, tape it to the freezer bag! HTH!

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  63. Just a note to let you know that we have cooked 4 of the freezer bags so far and the crock pot times seem to be a bit long. The first few were all over cooked within a few hours. We switched to just 2-3 hours and that did the trick. I dont know if anyone else had this issue or just us?

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  64. Hello everyone, Just wondering… if you cook the meal in the crock pot, then freeze the leftovers and re-heat, is that a bit risky?

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  65. Ive packed all of the meals and have gotten through a few but something id like to suggest that I did with the Italian chicken. I defrosted the bag stuck the ingredients & dressing in a casserole dish (I poked holes and sliced some slits in the chicken because I like chicken more tender) I covered the dish with foil and popped in the oven. After it was done I cut it all into small pieces, tossed it in speghetti noodles added some oregano, garlic salt, parm cheese and a dash more dressing and it was quite delish!
    Thanks!

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  66. I just found this and I'm super excited. I just got a deep freeze and these meals sound great. Thank you so much.

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  67. On the beef burgundy, do you just stir the flour into the liquid?

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  68. Sic 'em Bears! Love those shirts - and looking forward to trying these great meals! Thanks for posting.

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  69. I'm going to take the time to cut some of your recipes in half or 1/3 because there are only two of us to feed, and I don't really want leftovers. If my son/grandkids come over, I can just pull out two bags or cook from fresh staples. I have a new Food Saver vacuum sealing machine, and those bags can be cooked in, so I won't even have to remove the food from a plastic bag, and I won't have any frost or freezer burn, ever, because all the air will be gone from my bags. I can just pop the whole bag into my slow cooker and not have it to wash. This method of freezer cooking is perfect for non-cooking husbands when wives are away or unable to cook as I will be in a few weeks. I intend to adapt some of my own recipes to this method and teach him some basics, too. Thank you for all the time you put into this; it is enormously helpful!

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  70. I'm super excited an a little bit nervous to try this!! :) curious tho...it is just my husband and me and our 13 month old! SO I was wondering if I split the recipes into two bags do I still cook it on low for 6-8 hours?

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  71. Has anyone tried these recipes?

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  72. Your always yummy beef, try using the same recipe, but using 2 cans of golden mushroom soup INSTEAD of cream of mushroom. It is SOO yummy!!!

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  73. Do I need 24 chicken breasts and 13llbs of chicken breasts?? A little confused.

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  74. The Honey pineapple Chicken is greatt!

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  75. All the recipes have flesh. I only eat that about once or twice a week and no beef since that is the largest source (the methane gas they expel) of greenhouse gas, NOT automobiles!! Can these be tweaked to healthier vegetables, too? Any idea which cooking method uses the least electricity?

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  76. Is it 24 chicken breasts or 13 lbs ...or both?

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  77. I would feel guilty if I didn't thank you very much for blogging your meals with recipes and ingredients. I am working mom with a husband and 2 kids and recently found that crock meals have been my saving grace along with mass prepping. The difficulty was coming up with good recipes although I have tons of cookbooks. THANK YOU! THANK YOU! THANK YOU!

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  78. Thank you so much I pinned this, quick question the shopping list says 13 lbs of chicken breast and 24 chicken breast. Is that a typo or do we really need that much chicken?

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  79. Maybe this is a stupid question but does the honey pineapple chicken not have honey in it?

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  80. I think your recipes are terrific and I am definitely going to make some of them. I would offer one comment about putting them in the slow cooker frozen. I'm sure the quality of the food and taste are not affected seriously by doing this BUT the safety of the food is. The slow cooker takes too long to come up to full temperature and in the meantime dangerous bacteria can develop. It's better to take it out of the freezer the night before and put in the cooker thawed in the morning.

    Thanks for being there.

    Just one other comment about your comment form itself - the captcha tags are really hard to read because the background is too dark.

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  81. Can i re-freeze my left overs after i cooked them in the crock pot?

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  82. This may be a stupid question, but if you make 8 meals how do they last 6 weeks? I am new to bulk cooking but love the idea. Just trying to figure out how it works.

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  83. Has anyone purchased the grocery list, is there an idea of a needed budget? Also was there a response on how much chicken to buy?

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  84. Very excited to try this! Do you put the beef or chicken broth into the freezer bags before you freeze them or is that something you add once you place the meal in the crockpot? Thanks!

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  85. If you do the math, for the recipes listed only as "chicken breasts" and not lbs. of chicken, plus the recipes that call for lbs of chicken, all together for all the recipes for the grocery list (as listed above) it's around 14lbs of chicken.

    Hope that helps.

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  86. I'm going to the grocery tomorrow 12/15/2014. I'm not going to double the recipes. So I'm only going to purchase enough Ingredients for each recipe. I will post the cost so everybody knows. My cupboards are bare so I need about everything except for salt, pepper, sugar, and Apple cider vinegar.

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  87. Firstly, these recipes and the list are great. However, if you both work full time and are both busy, why don't you take turns cooking? I mean, if you like cooking, great! But you said you feel guilty. Don't feel guilty. Maybe if you laid around the house all day, sure, but you said you work. Don't feel bad!

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  88. THANK YOU FOR THIS!!! We just made 1 batch of each meal! Unlike most commenters, we do not have kids to feed. So, I adjusted the shopping list and recipes for 2 people on a budget to get one dinner and one lunch from each meal. I added in "my" grocery list exactly how much you will need. If you are like us, you may have a 1/2 cup of flour and 1/4 cup of olive oil (just random examples) left in your pantry and will therefor not need to buy it. My intention is not to rewrite these awesome recipes or grocery lists, but to add a few tweaks for people with smaller families :) Also, we go to Winco and just buy EXACTLY how much we need of everything. So this is why the shopping list has that layout.

    Grocery List This is enough for 1 of each meal:

    Cans and such:
    2 cans tomato sauce
    1 can diced tomatoes with chilis
    1 jar salsa
    1 can pineapple chunks
    1 can cream of mushroom
    1 cup pineapple juice
    1 15 oz. can black beans
    1 can pepper in adobo sauce
    Chicken broth (at least 2 cans)
    Beef broth (at least 2 cans)
    Burgundy wine 2 cups
    Dijon mustard (at least 2 tablespoons)
    Italian dressing (at least 1 cup)
    Honey (at least 1 cup)
    1 jar minced garlic (at least 7 tablespoons)
    Soy sauce (at least 1 2/3 cups)
    Apple cider vinegar (at least 2 tablespoons)
    Olive oil (at least ¼ cup)
    Brown sugar (at least ½ cup)
    Ketchup (at least 1/3 cup)
    Butter (at least ¼ cup)
    Flour (at least ½ cup)

    Meat:
    20 Chicken breasts (or 24 if subbing for turkey)
    1 London Broil or top round roast (about 2 lbs)
    3.5 pounds beef roast
    3.5 pounds beef chuck, cubed
    1 6lbs. turkey breasts
    1 (2.5 lb) chuck roast

    Produce:
    5 onions
    3 peppers (1 red, 1 green, 1 yellow)
    4 red potatoes
    3 carrots
    1 cup mushrooms
    3 cloves garlic (chopped)
    1 lime
    1 cup fresh parsley
    1/2 cup fresh sage
    1/2 cup fresh tarrogon

    Spices/packets:
    1 Taco seasoning packets (or 2 tbsps)
    1 Ranch mix (or 2 tbsps)
    1 Onion soup packets (or 2 tbsps)
    Garlic powder (at least 2 teaspoons)
    Peppercorns (need at least 2 tablespoons)
    Chili powder (need at least 3 tablespoons)
    Paprika (at least ½ teaspoon)
    Salt (at least 2 tablespoons)
    Bay leaves (at least 6 leaves)
    Thyme (at least 1 teaspoon)
    Cumin (at least ½ tablespoon)
    Onion powder (at least ½ tablespoon)

    ***See next comment for adjusted recipes***

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  89. RECIPES

    Beef Burritos
    (serves 5-6)
    • 1 London Broil or top round roast (about 2 lbs)
    • 1 diced onion
    • 4 garlic cloves, minced (or 2 tsps.)
    • 2 tbsp. whole peppercorns
    • 2 tbsp. apple cider vinegar
    • 2 (8 oz.) cans tomato sauce
    • 1 chipotle pepper in adobo sauce – Use just 1 pepper!! (It’s in a can.)
    • 1 ½ tsp chili powder (you can adjust this according to your taste)
    1. Add all the above ingredients into a freezer bag.
    2. When you are ready to cook the meal, dump the contents of the bag into the crock pot and cook on high for 4-5 hours or low for 6-7 hours Cook on high for 4-5 hours or low for 6-7 hours.
    3. When the meat is cooked, you will need to strain the juices and add the juice back to the slow cooker. (You want to remove the peppercorns and onions.) Shred the meat and add back to the juice in the slow cooker for about 30 minutes. This is one of our favorite recipes. My kids eat it as long as we have leftovers.


    Chicken Fajitas
    (serves 5-6)
    • 4 chicken breasts sliced
    • 2 peppers (one red, one green)
    • 1 onion sliced
    • 1/2 cup chicken broth
    • taco seasoning packet (or 2 tbsps.)
    • 1 tsp. chili powder
    • 1/2 tsp. paprika
    • 1 tsp. salt
    You will also need tortillas, cheese, cream, etc.
    1. Put all the ingredients in a large freezer bag. (Make sure you label the bag with instructions.)
    2. When it’s time to cook it, dump it all in your slow cooker and cook on high for 3-4 hours or low for 5-6 hours.
    3. When it’s cooked, shred the meat and add it back to the pepper mixture and serve on warm tortillas and your favorite toppings.
    Dijon chicken
    (4-5 servings)
    • 4 chicken whole breasts
    • 1 cup chicken broth (or 1 cup water & 1 tbsp. bouillon)
    • 1 onion, chopped
    • 2 tbsps. dijon mustard
    • 3 cloves garlic, chopped
    • 2 bay leaves
    • ½ – 1 tsp thyme (depending on how much you like thyme)
    Can be cooked on the stove-top for 15 minutes if the sauce is drained after thawing, or can be baked in the oven for 35-40 minutes in the sauce. Also, can be cooked in the crock-pot for 6-8 hours on low.

    Italian Chicken
    (serves 4-5)
    • 4 whole chicken breasts
    • 2 garlic cloves, minced (or 1 tsp.)
    • 1 packet ranch dressing mix (or 2 tbsps.)
    • 1/2 tbsp. chili powder
    • ½ cup water*
    • 1 cup Italian dressing (Don’t put in the freezer bag)
    1. Place all the ingredients in the freezer bag.
    *If you use pre-frozen chicken there is a layer of ice, so you do not need to add the water.

    2. Can be cooked on the stove-top at medium heat for 15 minutes if the sauce is drained after thawing. Can be baked in the oven for 35-40 minutes in the sauce at 375 F.
    Also, can be cooked in the crock-pot for 6-8 hours on low.

    Honey Pineapple Chicken
    (serving 4-6)

    • 1 cup pineapple juice
    • 1/2 cup brown sugar
    • 1/3 cup light soy sauce
    • 1 yellow pepper cubed
    • 4 chicken breasts cubed
    • ½ large can pineapple chunks

    1. Cook on low 6-8 hrs. in the crock pot.

    2. This can be cooked on the stove top at medium heat - I cook in the juice for 7-10 minutes, and then drain the juice to brown the chicken. I then set the chicken aside and pour some soy sauce and brown sugar into the hot pan and stir it constantly until it becomes a glaze. Pour that over the chicken.

    3. Serve with rice

    Salsa Chicken
    (serving 4-5)

    • 4 chicken breasts
    • 1 15 oz. can of black beans
    • 1 lb. bag frozen corn
    • 1 small can diced tomatoes with chilies (like Rotel)
    • 1 medium size jar of salsa
    • 1 packet of taco seasoning (or 2 tbsps.)

    1. Place all ingredients in bag and freeze. Cook on low for 8 hours. Serve with rice or on tortillas along with shredded cheddar and sour cream.We stacked corn tortillas, then chicken, then cheese, and repeat. Put a little guacamole on the very top.

    Always Yummy Beef
    (serves 4-6)

    • 3.5 pounds beef roast, any type
    • 1 dry onion soup mix package (or 2 tbsps.)
    • 1 can cream of mushroom soup
    • 4 red potatoes, cut into cubes
    • 3 cut carrots

    1. Cook on low in the crock-pot for 6-8 hours. I have found that I need to season a little extra with salt and pepper once the beef is almost done cooking.

    ***See next comment for the rest of the recipes***

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  90. Beef Burghandy
    (serves 5-6)

    • 1/2 cup flour
    • 3 tsps. salt
    • 1 tsp. pepper
    • 3.5 pounds beef chuck, cubed
    • 1/4 cup olive oil
    • 2 onions, sliced
    • 1 cup mushrooms, sliced
    • 1 cup fresh parsley, minced
    • 6 teaspoons minced garlic
    • 4 bay leaves
    • 2 cups burgundy wine
    • 1 cup beef broth

    1. Cook on low 6-8 hours. This is one of our favorites, but we have found that we need to salt and pepper a little more once it is mostly cooked. I shred the beef and let it sit in the juice on low for another hour... It has EXCELLENT flavor. Served with large Egg Noodles.

    Honey chicken
    (serves 4-5)

    • 4 chicken breasts
    • 1 tsp salt
    • 1 tsp pepper
    • 1.5 cups honey
    • 1/3 cup ketchup
    • 1 cup soy sauce
    • 1/4 cup olive oil
    • 2 tbsps. minced garlic

    1. Can be cooked on the stove-top for 15 minutes at medium heat if the sauce is drained after thawing

    2. Can be baked in the oven for 35-40 minutes at 375 F in the sauce.
    Also, can be cooked in the crock-pot for 6-8 hours on low.

    3. Served with white rice and steamed veggies as a side.

    Herbed turkey (or chicken) breast
    (serves 4-5)

    • 1/4 cup softened butter
    • ½ cup fresh sage
    • ½ cup fresh terragon
    • 4 tsps. minced garlic
    • 2 tsps. fresh cracked pepper
    • 1 tsp salt
    • 6lbs turkey breasts or 4 chicken breasts

    1. Can be cooked on the stove-top for 15 minutes at medium heat after thawing
    Can be baked in the oven for 35-40 minutes at 375 F in the sauce.
    2. Also, can be cooked in the crock-pot for 6-8 hours on low.

    3. Serve with any sides you like! Suggestion: with sweet potatoes and steamed veggies.

    Taco roast
    (serves 5-6)

    • 1 (2.5 lb) chuck roast
    • 1 (14 oz) can beef broth
    • 1 1/2 tbsps. chili powder
    • 1/2 tbsp. cumin
    • 1/2 tbsp. onion powder
    • 1 tsp garlic powder
    • 1 tsp salt
    • 1/4 tsp freshly cracked black pepper
    • Juice of 1 lime

    1. Serve in tortillas or as a sandwich or on a salad... One of our favorites!! Cook on low 6-8 hours. It might need some extra seasoning with salt and pepper once the beef is mostly cooked.

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  91. The Herbed Turkey breast. What sort of Turkey breast am I supposed to buy? A real breast, or deli meat? And if it is a real breast, how can it be cooked that quickly?

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  92. do you thaw the food before sticking it in the crockpot?

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  93. I'm so excited I made these yesterday and my first one in growing in the crockpot tomorrow! Mine didn't seem to have as much liquid as yours though and I'm a little worried it won't be enough to cook in in the crockpot. After I thaw and put it in do you think I should just add more of the base liquid from the recipe or add water?! I may have put to much chicken idk! Lol all meat should be covered in the crockpot though right?! Thanks again for these!!

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  94. This may seem like a silly question, but do you thaw the frozen meals before putting them in the crock pot or can you just pull them out of the freezer and put them in? (I'm planning on cooking them on low while I'm at work)

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  95. Sounds great am passing this on to my daughter. Thank you so much

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  96. I did not have a chance to scroll through all the comments to see if someone asked this questions already, but you mention $21/week cost and then you mention $4/helping. Can you elaborate on what you mean by "helping"?

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  97. Do you have any more to share??

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