Teriyaki Chicken
{source: Ring Around The Rosies}
8 boneless chicken breast {I used 4 per bag for my family- you can adjust}
1 red onion {cut into chunks}
2 - 20 oz, cans pineapple chunks {undrained}
1 bag small carrots
4 cloves garlic {I used jar minced garlic- about 2 tsp. per bag}
1 1/2 cups teriyaki sauce
Divide ingredients between 2 gallon size freezer bags. Label & freeze.
Cooking directions: Put 1/4 cup teriyaki sauce and contents of bag in crock pot. Cook on low 6-7 hrs.
Serve over rice.
Chicken Taco Soup
{source: Loving My Nest}
This recipe is new to me. It sounds yummy- so, I gave it a try. Check out her blog while you are there- great tips on freezer cooking! I'll post and give a review when I actually cook it.
1 onion {chopped}
1- 16 oz. can light red kidney beans {drained}
1-15 oz. can black beans {undrained}
1- 15 oz. whole kernel corn {drained}
1- 8 oz. tomato sauce
1- 12 oz. can chicken broth
1- 10 oz. diced tomatoes w/green chilies {undrained}
1 pkg. taco seasoning
3 chicken breast
Combine in a gallon size freezer bag {this made one large batch- but probably enough for more than one meal}.
Directions: Thaw. Cook on low 6-8 hrs. Shred chicken. Top w/ cheddar cheese, sour cream. tortilla chips.
Honey Mustard Pork Chops
{source: Joyful Momma's Kitchen}
This one only has 3 ingredients: 1/2 cup honey, 2 T. Dijon mustard, & pork chops.
Pork & Veggies
{source: Loving My Nest}
not shown: carrots & mushrooms |
Put all ingredients in a gallon size freezer bag.
1 lb. pork - cut in 1/2" strips
1 onion- chopped
1 green pepper- sliced
4 carrots- sliced
1/2 lb. fresh mushrooms- sliced
1 8-oz. tomato sauce
1-1/2 T. vinegar
1 t. salt
2 T. Worcestershire sauce
Directions: Thaw- put in slow cooker for 6-8 hrs. on low. Serve over rice.
Freezer Cooking {Round 1}
Freezer Cooking {Round 2}
Freezer Cooking {Round 3}
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