Week 46 Recipes

This week I made a bunch of frozen crockpot meals for my in-laws who don't like to cook.  I mixed everything together in a bowl and then put the meals into zip-top freezer bags.  All they need to do is defrost each one then cook on low for 6-8 hours in the crockpot!  Voila, dinner is served. 

Beef Stew
1 pound beef for stew
1 can Cream of Mushroom soup
1 can condensed French onion soup
Mix together and pour into zip-top bag.

Pot Roast
1 onion, sliced
1/4 cup flour
2 1/2 pound boneless beef chuch roast
pinch salt and pepper to taste
1 package dry beef gravy mix
1 package dry ranch dressing mix
1 package dry Italian-style salad dressing mix
1/2 cup water
5 peeled carrots, cut in large pieces
2 large russet potatoes, peeled and cut into chunks

Mix the flour, salt, pepper, gravy mix, ranch mix and Italian dressing mix with the water.  Pour over other ingredients in the zip-top bag.


Peach Pork Chops
29 ounce can peach slices
6 bone in pork chops
salt and pepper to taste
1/4 cup packed brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground cloves
8 ounce can tomato sauce
1/4 cup cider vinegar

Drain peaches and reserve 1/4 cup juice.  Sprinkle chops with salt and pepper and place in zip-top bag.  Mix all other ingredients together and pour over pork chops.


Creamy Dijon Pork
2 1/2 pounds whole pork tenderloins
salt and pepper to taste
1/4 tsp garlic powder
1 onion, chopped
8 ounce package sliced fresh mushrooms
1/4 cup white wine
1 can cream of mushroom soup
2 tbls dijon mustard
1/4 cup sour cream

Season tenderloins with salt, pepper and garlic powder and place in zip-top bag.  Mix all other ingredients and pour over the tenderloins.


Lime Cilantro Chicken
16 oz jar salsa
1 pkg dry taco seasoning mix
1 lime, juiced
3 tbls chopped fresh cilantro
3 pounds skinless boneless chicken breast halves

Mix salsa, taco seasoning, lime juice and cilantro together.  Place chicken in zip-top bag and pour salsa mix over the top.


Chicken and Stuffing
4 boneless, skinless chicken breast halves
1 can cream of chicken soup
1 1/4 cups water
1/4 cup melted butter
6 oz package corn bread stuffing mix

Place chicken in zip-top bag.  Pour soup over chicken.  Mix water, butter and stuffing mix.  Pour over chicken.


Chicken Jambalaya
1 lb. skinless, boneless chicken breast halves, cut into 1 inch cubes
1 lb. andouille sausage, sliced
28 oz can diced tomatoes with juice
1 large onion, chopped
1 large green pepper, chopped
1 cup celery, chopped
1 cup chicken broth
2 tsps dried oregano
2 tsps dried parsley
2 tsps cajun seasoning
1 tsp cayenne pepper
1/2 tsp dried thyme
1 pound frozen cooked shrimp without tails

Place chicken and sausage in the zip-top bag.  Mix tomatoes, onion, green pepper, celery, broth, oregano, parsley, Cajun seasoning, cayenne and thyme.  Pour over chicken and sausage.  Save shrimp for later...  About 1/2 hour before done cooking, add the shrimp.  Serve when the shrimp is cooked through.