Chicken, Green Chile, and Potato Chowder

This recipe you guys. OMGosh, completely amazing flavor. Bursts of flavor and you can taste everything! It got two thumbs up from my picky gang!

Ingredients:
3 poblano peppers (they might be mislabeled pasilla at your super market)
3 cups left over chicken diced (I used left over Cilantro Lime Chicken but don't add until last step)
1 large onion, small diced
1 green bell pepper, small diced
3 russet potatoes, peeled and cubed
2 stalks celery, small diced
3-5 slices cooked bacon
2 tsp minced garlic
1 quart chicken broth
2 tsp salt
2 cups milk (you could use unsweetened rice milk)
1/4 cup millet flour (or any flour really)

Optional: Cheese and Green Onions, but son #3 didn't have either and loved it. I loved it topped with cheese.

Directions:

First, fire roast the peppers. You can either hold the pablano peppers right over the flame on your burner, flipping  occasionally until every inch of the pepper is charred. Or you can put them in the broiler for a few minutes. I used the toaster oven and it worked perfectly.

Once charred, throw them all in a ziplock or bowl and cover with saran wrap. Leave be for the time until you get the other stuff ready.

Chop the potatoes in small diced pieces. Add to the pot.

If you have a food processor, this next part is simple. Put the bacon and WHOLE veggies (Onion, celery, green bell pepper) in and click pulse a few times until you have finely diced veggies. Add those to the pot.

Now turn to the peppers (should have set 20 minutes ish). The skins of the peppers should come off easily. Then throw those into the food processor too and give them a good chop, not too small either.

Add your garlic, broth, and salt.

Now if you were doing this for the crockpot, you'd probably put it on low for about 4 hours. I did mine on the stove for about 2 hours on very low (or until potatoes are done). Wisk in flour and milk then let warm simmer again for another 10 minutes.

Last step, add the chicken 5 minutes before serving to just allow the diced chicken to get to soup temp (and not overcook).

Soooo delish!

Slow Cooker Sesame Chicken

INGREDIENTS
1 small onion, diced
2 cloves garlic, minced
1/2 cup honey
1/2 cup soy sauce
1/4 cup ketchup
2 tablespoons vegetable oil
1/4 teaspoon crushed red pepper flakes
2 pounds boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper, to taste
1 green onion, thinly sliced for garnish
Sesame seeds, for garnish

INSTRUCTIONS
In a large bowl, combine onion, garlic, honey, soy sauce, ketchup, vegetable oil and red pepper.

Season chicken thighs with salt and pepper, to taste. Place chicken thighs into a slow cooker. Add honey mixture and gently toss to combine. Cover and cook on low heat for 3 hours and 30 minutes.

Remove chicken thighs from the slow cooker and shred the chicken before returning to the pot with the juices. Cover and keep warm for an additional 30 minutes.

Serve immediately, garnished with green onions and sesame seeds, if desired.

Simple Sesame Beef

You know the meal that you smell all day long and can't wait to try? Then when it's dinner you get really excited and hope (and pray) that it's as good as it smells? Then once on the plate you find it hard NOT to gorge yourself on the tasteful dish?

YES. YES. YES. This is that meal.

If you read this post BEFORE I hacked it, you will know when I tried it at first, something was missing. So I added what I thought was missing and BAM! Move over Emeril. Ha!

Even the children loved it! And it made... yes MADE me stuff my self to uncomfortable!

What you will need:

3 gallon sized freezer bags (one labeled Simple Sesame Beef - Cook on low 7-8 hours - Or have your 10yo do it --LOL)

2 snack sized bags (or sandwich bags will do)

1 pounds beef roast, sliced
1 onion sliced
2 cloves of garlic, minced

1/4 cup coconut aminos (or soy sauce)

1 cup homemade beef stock

1 tsp ginger
1/2 tsp salt
1/2 tsp pepper

Put 2 tablespoons arrowroot flour/starch into one snack bag.

Put 1/2 cup of sesame seeds (toasted preferred) into the other snack bag.

You will also need fresh or frozen broccoli. I purchased the frozen broccoli in a large package and just separated some out for the meal into a gallon sized bag. You can use already packaged frozen and just rubber-band to the meal bags.

Place beef roast strips, onions, garlic, coconut aminos, beef stock, ginger, salt and pepper into unlabeled gallon sized bag. Seal and mix well.

Place unlabeled bag into labeled one and stick the arrowroot, sesame seeds, and if you can fit the broccoli, shove it in. I couldn't because we have a five person family who loves broccoli beef and I doubled the recipe for this pic. ;)

Cooking Day:

Defrost in frig. 

Pour contents of meat bag into slow cooker and cook on low 7-8 hours.

An hour or more before you want to eat,  ladle some broth into a bowl and mix in arrowroot then add back to the crockpot. This is important because it thickens the broth and makes it gravy (as the kid said). 

Mix well then add in the defrosted broccoli just over the top of the meat. MUST BE DEFROSTED.

Alternately, you can steam the broccoli separately and still get the same results. to crock and cook uncovered until broccoli is done. 

When broccoli is done, mix well and top with sesame seeds. Optional Sriracha as a topping! 

Seriously... the first time I made this without my hack it was bland and just "okay". But this time... phenomenal. Really. Really good. 

Chipotle Cilantro Lime Chicken

Another whole bird crockpot win!

I'm seriously loving this probe and my crockpot right now. I don't know why I haven't considered using the probe on all my poultry before, but I'm a changed woman. All the birds from the pot have been juicy and delicious! It might be able to be seasoned with just plain salt and pepper and I'd think it was amazing. Though, I do love me some spices. So maybe that is going too far.

For those of you who want to know what crockpot I refer to, here is the link:
(Hamilton Beach 33967 Set 'n Forget 6-Quart Programmable Slow Cooker)

Anyway, I am going to cry the day this baby goes to slow-cooker heaven.

By I digress...

Chipotle Lime Chicken. Yumm! And spicy to boot! I mean like, I needed some veggies with every bite. But I'm a weenie. My husband and kids thought it was amazing and not too hot. So it's probably a medium-hot recipe.

Here is what you will need:
Two large freezer bags. One labeled with Chipotle Cilantro Lime (cook on low 5-6 hours)

Cut 1 lime in half and place in the cavity of the chicken. Then put it in the unlabeled bag.

Now get your food processor out and add the following:

1/2 cup of lime juice (about 2-3 limes). Did you know if your microwave your limes for 20-30 seconds the limes are easier to juice? Try it.
1 bunch of cilantro
3-5 cloves of garlic
1 tbsp of olive oil
1 tsp black pepper
1 tsp sea salt
1 tablespoon of Chipotle powder,
1 table spoon of ground cumin

Whirrrrrrr this until it's paste. I added a little more olive oil then asked for, mostly because it wasn't pasty enough yet. 

Now put half the mixture in the front of the bag and half in the back next to the chicken. Then seal it tight. Like get all the air out of that bad boy. If you have  seal a meal, now would be the ULTIMATE time to use it. Once the air is out, move the pasty mixture all around the bag to cover every part of the chicken. 

Once you make sure again all the air is out, put it in the labeled bag and freeze.

Be sure to defrost a full day in the frig before you cook it. So, 24 hours. Take it out the night before or else you will have a half frozen chicken! No bueano! 

Place your chicken in your slow cooker along with any marinade left over in your bag (I scraped mine clean). Cook on low for 6 to 8 hours. I would recommend closer to 6 with a probe. It will be glorious.

And the more bits you scoop from the crockpot and put onto the meat, the spicier it will be. But sooo good.

Mouth-watering Smokey Yummy-Goodness

Note: My original post is lost in space... but luckily there was a draft saved. So this isn't the whole thing, but it's close.

This recipe used to be called: BBQ Crock Pot Chicken but that title does not suit this chicken. Details below.

Oh goodness. You will not believe this recipe. So easy. So awesome. Finger licking amazing. I'm not sure I would call it BBQed anything but trust me when I tell you this chicken will be my forever go to when company is coming. So easy. So tender. So delicious. So amazing.

So serious.

I don't know why the original person called it BBQ. Maybe because it's red? Maybe because the sauce in the pot when it's done looks reminiscent of BBQ? I'm not sure, but whatever it was, I've renamed it to Mouth-watering Smokey Yummy-Goodness. Catchy right?

Also, this isn't your typical freezer meal... it's better. Because you seriously only need three things on hand. The chicken (grab some whole chickens and put them in your freezer for when you need them), the onion (you can pre-slice and freeze in pouches, but be sure to double bag to keep the stench contained;)), and the  spices (again, you can premix this. I am actually thinking about making a huge vat so that I have it on hand to add to anything I want). LOL Because it's that good. Seriously. This is my new go-to meal for company. Seriously. Delicious!

Ingredients

 1 whole chicken, giblets removed and cleaned

 1 white onion, sliced

 2 tsp smoked paprika

 1 tsp sea salt

 1 tsp onion powder

 1 tsp dried thyme

 1 tsp white pepper

 1 tsp chipotle powder

 1/2 tsp garlic powder

 1/2 tsp black pepper

Instructions
Line the bottom of your crock pot with the sliced onions and place the thawed chicken on top.

Combine all remaining ingredients in a bowl and mix well.

Using your hands, rub mixture over the entire chicken, inside and out and underbelly too. It actually looks like I missed a spot on the leg there... I'll do better next time.

Place the lid on your crockpot and cook on low for 6 hours or until your chicken is done.

 OR if you have one of the newer crockpots like I do (I have  Hamilton Beach 33967 Set 'n Forget 6-Quart Programmable Slow Cooker), use your probe and set it to low and 160. These are the coolest things. You will NEVER overcook chicken again. You set it to 160 and stick the probe in the breast closest to the bone. And it will measure the temp of the meat every 30-60 seconds.

When it reaches your desired temp, the crockpot turns itself off and goes to warm so that it does't overcook your chicken! It's brilliant!

And after a quick look at Amazon, they are on sale this week! 

The result will be this mouth watering chicken that your family will come back asking for more! It's seriously soo good.

Garlic Crockpot Chicken

When I found this recipe, the blogsite hostess said, "If you do not like garlic, do not try this recipe." I love garlic so of course I am going to try this!

However, what the blogsite hostess failed to say was that not only do you have to LOVE garlic, but your neighbors have to love it. Your children have to adore it, because it will permeate every piece of clothing in the room on their bodies. And your husband better enjoy bathing in it. I mean seriously. You have to LOVE LOVE LOVE garlic.

I thought I loved garlic. But this lends itself to a new kind of infatuation. I mean really. REALLY.

SO I'm going to say the same thing, only amended. Ahem.

Only make this chicken if you have a very unhealthy LUST for garlic. Because that is all you taste. Just garlic. So, let that be your warning.

Moving on.

So my thoughts on this bird were not only that it could have not been sooooo flippen garlic-y, but that there was hardly any flavor in the meat itself... well maybe there was flavor but it was masked by all the garlic! So, right. If you like garlic flavored everything and a house that smell like garlic two days later, this is the bird for you. No vampire attacks here this week.

What you will need: 

2 gallon sized freezer bags

1 quart sized bag

1 sandwich bag

Write on the outside of bag 1, 40 Clove Garlic Chicken - Low 5-8 hours (depending on bird size)

Put 1 whole chicken, rinsed and patted dry, giblets and excess fat pockets removed inside the gallon sized freezer bag. Cut a lemon in half and stick it INSIDE the cavity of the chicken and seal the bag.

In sandwich bag put 1-3 tsp of each of the following spices (depending on bird size):

marjoram

sage

rosemary

thyme

salt and pepper

and smoked paprika (I put more like a tablespoon or two cuzz I love that stuff ;))

In the last bag you are going to put about 40 cloves of unpeeled garlic (I used 5 heads and no I didn't count the garlic pieces I just said, looks good). You need to NOT peel the garlic because in the slowcooker they will absolutely turn to mush and not be what you want. So make sure to get them in their peels. TO do this I just whacked the side of each bulb with the side of my knife and then they fell into pieces. I did remove most of the flakey bunk.

Seal all the bags and stuff them into the main bag and into the freezer it goes.

The day before you cook it, make sure you thaw your bird out WELL! No frozen birds in the crockpot, please. Dries out the meat. And don't think you can turn it on high just to make amends. Just don't do it. 

Place cloves in the bottom of the crockpot. Next put the chicken over the top (Breast side up) and then sprinkle with all the spices. That is it. Set the crockpot and come back in 5-8 hours to see the results.

When it's done, you can get the color you want (that you can't get in a crockpot) by separating the chicken into individual pieces (breast, wings, leg quarters) and broil them on a baking sheet for a couple of minutes. Makes the skin crispy but makes an awful mess too ;)

You can use the drippings inside the crockpot to make gravy or mix into your cauliflower potatoes. But expect ultra garlic.

I apologize for no pics of the finished bird. My kids were so starved I just worried about my own safety and not a pic. No one (but my husband) complained about the meal... but no one had seconds either. And later it was agreed it was wayyyyyy too garlic-y. Okay fine. It was 40 clove garlic chicken. Lesson learned. I don't lust for garlic.

The bird itself had little flavor as well. Possibly because our nostrils were overrun with garlic but... it just wasn't a huge win. But someone who loves Garlic (with that unhealthy love) will love this too.

Paleo Crockpot Fajitas

I was a little worried about this recipe at first because I love flavor (big duh) and there were very few ingredients in the sauce. And as I do with a lot of recipes, I was very tempted to hack it from the gate. I mean, my Chicken Pad Thai recipe came from two different recipes and my head and I'd never had it before or even attempted to make it before, but it worked and was divine.

I digress.

So right, I thought about hacking this before the gun, but decided that I'd let this one slide and just SEE how it turned out.

Boy, am I glad I did. Perfect amount of spices (a tad spicy for some pallets) but serious yum.

What you need:
3 Gallon sized bags

Bag 1, write Fajitas 4-6 hours on high

Bag 2, put in the following ingredients:
4 cloves garlic, minced

3 tablespoons olive oil

1 teaspoon cumin

1 teaspoon chipotle pepper

1 tsp sea salt

1 tsp black pepper

Juice of 2 Limes

I put mine in a bowl first then went DOH! So don't dirty a bowl you don't have to.  Ha!

Seal and squish until well mixed. Then add 1.5lbs of sliced flank steak (or any type of steak really). Seal the bag and toss around to coat well. 

Bag 3, put in the following ingredients:

1 yellow bell pepper

1 red bell pepper

1 onion sliced

Put Bag 2 and 3 inside bag 1 and freeze. On the day you want to cook it, you can stick it in the crockpot frozen (Just allow for extra cooking time) or you can thaw it in the frig the night before and put it in defrosted. I defrosted this time, but know factually that this recipe would work perfect in a pinch when still frozen because of the type of meat and sauce.

I served mine to the non Paleo-ans with tortilla's but for Toby and I, we had it on a bed of lettuce with Avacado. So delicious! 

Definitely a recipe I would make again!

Chicken Pad Thai

Paleo friendly freezer meal number two. And so far, I'm feeling pretty confident about these recipes.

And really, how can Pad Thai that is Paleo Friendly be a bad thing... even my picky twelve year old ate it. I'm hankering for more to have for dessert. No really. SOOO GOOD.

What you will need:
2 gallon sized freezer bags
2 quart sized bags
1 Sandwich bag

Write on outer gallon bag: Chicken Pad Thai (needed day of cooking: coconut oil, cilantro, lime wedges, cashews and siracha)

Label gallon sized bag (#1 Chicken Mixture) put in  the following ingredients:
1.5lbs chicken, (Cut into bite sized chunks)
5 cloves of garlic (chopped finely, I used the PC garlic press)
1 bunch green onions (only the white ends and a it of green. Save rest for later)
Salt and Pepper
1 TBS of Ground Ginger

Shake the bag well to mix all the ingredients together. Place into outer bag.

Label quart sized bag "#2 Sauce" put in  the following ingredients:
3 TBS of Fish Sauce
1 TBS of Coconut Aminos
1 cup coconut milk
1 cup chicken stock
3 Heaping TBS of Sun Nut Butter

Squish bag well once sealed and put into outer bag.

Label quart sized bag "#3 Veggies" put in the following ingredients:
2 carrots (washed, peeled, and sliced thin like noodles.I used my potato peeler to get thin slices)
2 zucchini (washed, peeled, and sliced thin like noodles.)
1-2 cups of Bean Sprouts (optional but sooooo good)

Label sandwich bag with "add after" and put the remaining green onions.

Have on hand the day of cooking:
Coconut oil
Cilantro
Lime wedges (Optional)
Cashews (Optional)
Siracha (Optional)

When it's time to cook your meal, thaw in the frig the night before.

To cook:

1. Heat wok or large frying pan on med-high. Add bag #1 to the skillet and cook chicken completely.

2. Next add #2 Sauce and mix well. Bring to slow simmer.

3. Next add #3 Veggies, but only set the veggies just on the top of the bubbling mixture. You want to steam them not boil them. Allow the mixture to steam for 3-5 minutes or until your veggies are cooked the way you prefer.

5. Serve with or without the broth but top with the "add after" green onions. This is also the moment you would top with cashews, siracha, and fresh squeezed lime. Add the siracha for an extra KICK!

YUMMMMM! We will make this A LOT! It was such a hit!

And there are crockpot directions! So you can either do this meal immediately, go in the freezer for later then on the stove (cooks up in 10 minutes), or allow your cockpot to do the work.

WIN!

Crockpot directions

What you will need:
2 gallon sized freezer bags
1 quart sized bag
1 Sandwich bag

Write on outer gallon bag: Crockpot Chicken Pad Thai (needed day of cooking: cilantro, lime wedges, cashews and siracha)

Label gallon sized bag (#1 Chicken and sauce mixture) put in  the following ingredients:
1.5lbs whole chicken breasts
5 cloves of garlic (chopped finely, I used the PC garlic press)
1 bunch green onions (only the white ends and a it of green. Save rest for later)
Salt and Pepper
1 TBS of Ground Ginger
3 TBS of Fish Sauce
1 TBS of Coconut Aminos
1 cup coconut milk
1 cup chicken stock
3 Heaping TBS of Sun Nut Butter

Squish bag well once sealed and put into outer bag.

Label quart sized bag "#2 Veggies" put in the following ingredients:
2 carrots (washed, peeled, and sliced thin like noodles.I used my potato peeler to get thin slices)
2 zucchini (washed, peeled, and sliced thin like noodles.)
1-2 cups of Bean Sprouts (optional but sooooo good)

Label sandwich bag with "add after" and put the remaining green onions.

Have on hand the day of cooking:
Cilantro
Lime wedges (Optional)
Cashews (Optional)
Siracha (Optional)

Cooking directions: Thaw in your frig the night before.

Add Chicken and sauce mixture to the bottom of the crock pot. Try to get everything out of the bag, because this sauce is sooooo good. ;)

Now carefully set your veggie noodles on top of your liquid and meat base.We want them steamed not stewed.

Cook for 3.5 to 4 hours on low if you are using a 4-Quart Slow cooker.

Cook for no more than 6 hours on low (5 is ideal) if you are using a 6-Quart slow cooker.

Remove your chicken and slice into bite sized chunks. Throw it back into the crockpot and stir it p. There will be lots of broth, but if you use a pasta spoon, you should get just the right amount in your bowls. You can always ladle in more.

Top with cilantro, green onions, cashews, and a squeeze of lime. Add the siracha for an extra KICK!

Coconut Aminos

Red Boat Fish Sauce

Crockpot Beef Stroganoff

The first meal to come from my freezer and into my crockpot was the Beef Stroganoff. I went with this one first because I knew my kids wouldn't touch it and I had tamales that I'd purchased from a fundraiser still in the frig, so I knew they wouldn't starve. See, this meal is packed with mushrooms and onions. Yummm. YUM!

I made TWO of these meals for my freezer and after the first trial run, so delish. So it's a keeper. One to bring out for adult pallets, or kids who don't mind bits of mushroom and onion.

What you will need:
2 gallon sized freezer bags

• Write on one bag: Crockpot Beef Stroganoff - Cook 6-7 hours on low - add 1 tablespoons arrowroot at the end to thicken.

Ingredients to add to the blank bag:

1 1/2lbs of beef chuck steak

14 oz of mushrooms

1 small onion, chopped

1 cup homemade beef stock

2-3 garlic gloves, pressed or minced well

1 cup coconut milk

1/2 cup chicken stock (or white wine)

1 tsp sea salt

1/2 tsp pepper

Seal bag well and stick inside labeled bag. You always want to double bag because when it defrosts, it will save you a mess.

Take from the freezer the day before cooking. Put mostly thawed meal (or all the way thawed if you had lots of time) into the crock pot, cover and set for low 7 hours. Add arrowroot at the end and allow to thicken.

I checked mine at 5 hours and if you like medium steak, it would be great here. But we are going for the full time here. Then at the end, I added my arrowroot and tried to thicken. Notice I said tried. It didn't really thicken... at all. So you could leave out the arrowroot and it would be the same meal... I think. When I cook it again I will try to let it cook a little longer in the arrowroot? I dunno. It also wasn't creamy like traditional stroganoff. I know I might be asking for the world here, since I'm not using dairy, but it didn't LOOK like the stroganoff I was used to. So be it.

How did it taste?

Regardless of the non-thick, un traditional looking stroganoff (because it was not creamy at all) served over a red potato, the flavors were awesome! Very full flavored broth and just deliciousness on my plate! My husband hummed while he ate, which means he REALLY liked it and I found myself going back for more to top off my already full belly.

When it was time for leftovers (the next day) I mixed some sour cream into my husbands portion (none for me-- paleo means no dairy) but it turned perfectly stroganoff colored and still tasted fabulous. So if you aren't paleo but want a healthy crockpot stroganoff recipe... here you go! :)

Next up, Chicken Pad Thai!

Crock Pot Carna Asada

Here is another one of those times that I fail at being a photographer. I thought about taking a picture, but then the meal came and went and no picture was taken. There's some leftovers in the frig that DH will have for dinner tonight, so this picture is of our left overs. That I wished I could have over and over again!

So good.

It's safe to say this will become a staple in my freezer. A go-to meal when I've forgotten to defrost anything or when I hear "Surprise! You have dinner guests coming!"

So usually when I do a freezer meal, I suggest a defrost the day before and stick in the crockpot, however yesterday at noon, I realized I hadn't taken anything out to defrost and we had two extra mouths to feed. So I couldn't just tell the lot to "Eat Top Ramen!" It happens, don't judge me.

Into the freezer I delved and scratched my head. It's almost time for me to plan my April, so the pickings are slim. I have about five meals remaining and something I think I forgot to label. Hmmm.

What to choose... I closed my eyes and reached in and grabbed a ROCK SOLID ICE BRICK of food labeled: Carne Asada. I debated on putting the brick of food in the microwave, but decided since it was only noon and this was beef, I had a fighting chance of a finished meal by 5:30 or 6:00. So I cut off the plastic bag (because there was no way I could get that sucker out otherwise!) and quite literally SHOVED it into my crockpot. I may have chiseled off a corner to get it to fit, but I just threw that part in there aswell.

Set it on high and went back to work. At 3:00pm when I finally started to smell it, I moved the two flank steaks around a little but it looked good! I was impressed. At 5:00 I fished out each cut of beef and sliced it across the grain with a really sharp knife into really thin pieces. I then stuck all the meat back in the crockpot and turned it to warm until we were ready to eat.

I served the asada inside a soft taco shell with cheese, sour cream, tomatoes, lettuce and a smile! The everyone gobbled it up, which is why I didn't think for a picture. Hopefully later tonight I will grab one.

The thing that most surprised me about this was that I hadn't defrosted and the meat didn't turn out tough or chewy. It was perfect. Ready to make it?

Put the following seasonings in a gallon sized freezer bag:
2 tablespoons ground cumin
2 tablespoons chili powder
2 teaspoons salt
2 teaspoons freshly cracked black pepper

Now throw in 1 pounds of Flank Steak (or skirt steak)

Press out the air and then massage the spices into the meat. When it pretty much looks like a big mess, you are ready to add the rest.

1 (10.5 ounce) can beef broth (I used bouillon)
3 diced tomatoes (but I used roasted red peppers... perfect flavor)
2 jalapeno peppers chopped (mine were very mild)
1 sweet onion, chopped
4 cloves garlic, minced

Seal the bag and place it inside another gallon sized back and write CARNA ASADA 4-6 Hours on High or 6-8 on low. And remember, this meal can go in the crockpot frozen!

Crockpot Fajitas

I absolutely love fajitas, so when a freezer friendly recipe enterened my vision, I was all there.  It's so simple it's almost illegal! I kept thinking, why didn't I think of this?!

Ingredients for the Ziplock:

• 1 lb of Whole Chicken Breasts (or any meat will work)
• 3 Peppers (Green, Red & Yellow), sliced
• 1 Onion, sliced
• 1 Tablespoon chopped/minced garlic 
• 1 Package of Taco Seasoning (or you can make your own recipe here. )
• 1/2 cup of chicken broth

Throw everything into the zip lock and seal. That's it.

Instructions for cooking:
When you take it from the freezer you have two choices, dump in the crockpot frozen (just will take a little longer) or defrost in your frig the night before. Now, because I hate cut onion stinking up my frig, I always stick mine in frozen. Though if you double bag your meal, you won't have this issue.

1. Pour the contents of the bag into the crockpot and cook on low for 6-8 hrs (or high for 3-4)
2. Serve with tortillas and all the toppings - sour cream, guacamole, cheese, lettuce, etc.

Of course there are no photos because when the food is ready, the natives are restless and usually it's only after it's devoured that I remember I needed a photo. So, I am making this on Superbowl Sunday and will supply pictures at that time.

(Updated to say: Super Bowl Sunday came and went and no one thought of taking pics. Go me us. However, I know for a fact this is going to become a staple in this household because the kids [all three of them] asked for the leftovers on more then one occasion on separate days. So that is a total win.)

Beef Stroganoff

I absolutely love beef. However, it doesn't love me. It's so sad. I just end up turning it into dust, usually. The last recipe was a beef recipe that turned out rather nicely, so when tonight's dinner defrosted in the frig (From the freezer - 24 hours of defrost) I had high hopes for another savory keeper!

And a keeper it is! Hurrah!

What I like about this recipe is that it's pretty simple for the freezer. Trim your meat, throw your veggies and broth in, then seal and freeze!

Now when I found this recipe, I was a little worried about the post prep, after the crockpot. I don't like dirtying pans in addition to a crockpot not to mention it looked like it had a lot of steps to get to the sauce, so I almost didn't make it. I'm glad I took a chance. Just one extra pot. Then back in the crock.

So here we go. 

For freezer - Ingredients in your ziplock:
2 pounds beef chuck, trimmed of excess fat and cut into slices
1 large onion, chopped
1 pound cut mushrooms
1 cup beef broth
1 1/2 teaspoons salt
1 teaspoon pepper

I know what you are thinking, "Really, that is it?" And yes, that is it. And let me just say right now, before I made the sauce this had an AMAZING flavor and I could have eaten the whole crock without the noff.

Once your ziplock is sealed stick it in your freezer with the following label:

Cook on high 4 hours or low 6 

Needed for day of prep:
4 Tablespoons butter
3 Tablespoons flour (I used quinoa flour)
Broth ladled out of the crockpot2 cups sour cream
1-3 Tablespoons Dijon Mustard
Salt Pepper to taste

After the meat is done: Melt butter in sauce pan. Add flour. mix well. Add broth and mix well. Bring to boil just for a second, add sour cream and Dijon. Salt and Pepper to taste. Add to crock and turn crock to warm until you are ready to eat.

Serve over a starch. We will use quinoa or corn noodles. Oh so good. Sooo good. I'm so glad I made a second meal of this. So glad.

Curry Beef with Quinoa

I've always steered clear of curry. I'm not sure why, maybe the other ingredients that you put WITH the curry made me nervous. I mean it's not every day I'm asked to add a spice in a foreign language to my crockpot. Nor anything resembling elmers glue! So, I'm sad to say I'd never tried to make curry anything until today.

Now I'm happy to report that it was not only a successful dinner, but a successful freezer meal as well! Hooray! Which means, of course, it will be chronicled here. So I can make it again and again.

Ingredients:

3lbs of tri-tip cut into large chunks (or some other meat you want to curry. I'm quite certain this will work splendid with chicken, which I will try!)
1 1/2 tablespoons curry
1 1/2 teaspoon garam masala
Lots of garlic. I used about 1/4 cup of chopped garlic (or one WHOLE large head of garlic chopped or pressed thru a garlic press) It looks like too much, really it does. But it's not.
1 large onion, diced
1 (13.5oz) can coconut milk
2 Gallon sized freezer bags

Freezer Directions:


Add coconut milk (everything in the can! Even the glue stuff-- lol) to one gallon sized zip lock bag. Smoosh it up with your hands and mix up all the yummy milk.

Add to the same bag all the onions and garlic and smoosh it up good. See the theme here? No dirty dishes!

Next add some cut meat then some of the spices. Then more meat, more spices, until you are done with all the meat and all the spices.

Immediately press the air from the bag and seal it up. Place in additional zip lock (to prevent leaks when it defrosts).

Cooking:

The day before you want to stick it in your crockpot, take it out and allow it to thaw in your refrigerator. Just before you stick it in your crockpot, run the bag under some warm water to get the hardened coconut paste off the sides of the bag then pour it into the crockpot. If you still feel like you were cheated on bits sticking to the sides of the bag, run the closed bag under hot water again until they all shake free. Then cut a tip in your bag and pour the bits into the crock.

Note, it won't look very good. But it will smell and taste amazing.

Cook on low 8 hours or high for 4-6 hours.


I made beef Quinoa with my Curry Beef, which also tuned out delish! So here is that recipe.

1 cup quinoa
2 cups beef broth
1/4 teaspoon salt
1 tablespoon olive oil

Rinse quinoa well. Heat sauce pan on med-high with olive oil. Dry out the quinoa in the olive oil as best you can. This gives it a little more nuttier of a flavor and my kids said they loved it far more then plain quinoa. Add beef broth and bring to a boil. Cover and cook on medium about 15 minutes or until most of the broth is absorbed. Take off the burner and let sit for 5 minutes. Fluff with a fork.

Stork Meal 9: Sour Cream Bacon Wrapped Chicken

Oh. My. Heaven.

So, I haven't even tasted this recipe (as I begin write this, but I tasted it by the end) but the smell in my house makes me want to do a little jig. I mean seriously people, I don't know what is more exciting. The fact that I have bacon in my crockpot or that it's wrapped around juicy chicken and covered in a smoked paprika cream sauce. Seriously folks, my nose is in heaven. And I have 8 people coming for dinner who will be the judges of it's fantasticity (That is totally a word)!

And now that I've tasted it... Oh yeah. This is a total keeper. So here is what you must do, run (don't walk) to the store and buy these ingredients:

Thick sliced bacon
4-5 boneless skinless chicken breasts (you can use thighs too)
2 cans of Cream of Chicken (or you can use mushroom if you prefer, but my kids prefer I don't)
1 cup of full fat sour cream (you already have bacon, come on you really going to use FF?)
2-3 Tablespoons of Smoked Paprika
Garlic Salt (or you can use real garlic [1-2 crushed cloves], but my kids prefer I don't)
Pepper (and salt if you don't use the garlic salt)

For preparation to go in your crockpot today: Wrap defrosted chicken in bacon and place in the bottom of a preheated crockpot. I usually turn mine on high then back to low when I'm all putting it in. Mix the soup, sour cream and all the spices together and taste, adjusting for your liking. Some days I need more paprika... some I need less. Depends on how snarky I am I think.  Pour well combined yummy sauce over the chicken in the crock and cover. Cook on High 4 hours or low 6-8 hours (until chicken is at 165). Serve over rice or noodles. Steamed carrots will be excellent with this meal.

For the freezer: Wrap frozen chicken breast in bacon and pack tightly into the bottom of a gallon sized zip lock bag. In another gallon bag combine Cream of chicken, sour cream, paprika (start with 1 table spoon first, taste and then add more to your liking), Garlic salt (again taste and see), and finally some pepper. Seal bag and mix well by squishing the bag many times. Make it all the same color. Taste and adjust to your families liking.

Store sauce and bacon wrapped chicken together in an additional freezer bag and label with this: Place chicken in the crockpot first, cover with sauce. Cook 4 hours on high, 6-8 on low. Serve with rice or pasta.

To see the other Stork Meals, click here.