Freezer Crock Pot Meals

Freezer Crock Pot Meals
There seems to be more crock pot recipes floating online in addition to to these recipes and using the crock pot as a means to make healthy and delicious meals with little time, these recipes are being used to make freezer meals.  The idea is to take one afternoon and prepare a number of meals to freeze.  Then the night before you defrost the packaged meal in the fridge and throw into your crock pot the next morning.  And viola, you have a delicious meal at the end of a busy day with no fuss!  I decided to try this out with the recipes below.  All these recipes were found online and are not my original recipes.  **some of the recipes don’t have specific crockpot instructions – cook on low for 6-8 hours**

I have 2 maple glazed recipes and 2 honey garlic recipes listed, I plan on making only one of each of them but wanted to share both.  Some of the meals could be served over rice, noodles, or in enchiladas/burrito wrappers a few seem to be a full meal in itself.  Most of the recipes don't require browning the meat and I have been told even if it does you don't have to do this step.  Therefore, I plan on doing all the slicing, dicing, cutting and measuring.  Then place them into gallon sized zip loc bags labeled with the recipe name and crock pot instructions. 
If you try these please leave a comment as to your thoughts.  Or if you have other freezer/crock pot meals to share please do! 

Crock Pot Sweet & Sour Meatballs

• 1 (16oz) pkg frozen fully cooked meatballs
• 1 onion – diced
• 1 green pepper, diced
• 1 red pepper, diced
• 1 (16-18oz) bottle sweet & sour sauce
• 1 cup pineapple tidbits, drained

1. Place the frozen meatballs, peppers, onions & sweet and sour sauce into a gallon-sized freezer bag. Zip close & place in freezer. When ready to use thaw in fridge overnight. Empty contents into crock-pot and cook on low 4 hours, during the last hour add in the pineapple.
2. Serve over rice.

Nutrition Information

Serving size: 6 

Crock-Pot Chicken Sweet Potatoes 

• 8 boneless, skinless chicken thighs
• 1 teaspoon salt
• ⅛ teaspoon cayenne pepper
• 1 teaspoon paprika
• 1 teaspoon curry powder
• ½ teaspoon ground ginger
• 3 sweet potatoes, peeled and cubed
• 1 onion, chopped
• 1 cup peach preserves OR apricot preserves
• 3 tablespoons apple cider vinegar
• 1 tablespoon soy sauce
• ½ cup chicken broth or water
• 2 tablespoons cornstarch

1. Sprinkle chicken with salt, cayenne pepper, paprika, curry powder, and ginger. Add peach preserves, vinegar, and soy sauce to gallon freezer bag. Add in sweet potatoes and onion, and top with chicken. Seal bag and place in freezer. When ready to use thaw in fridge overnight. Cover and cook on low for 6-8 hours until chicken is thoroughly cooked and sweet potatoes are tender when pierced with fork.
2. Combine chicken broth and cornstarch and mix well. Add to slow cooker. Cover and cook on high 10-15 minutes until sauce is thickened

 Maple Dijon Glazed Chicken

• 4-6 chicken breasts
• 1 cup Dijon mustard
• ½ cup maple syrup
• 2 Tablespoons red wine vinegar
• Salt & Pepper (optional)

1. Place all ingredients in a resealable gallon-sized freezer bag.
2. Mix together and close.
3. When ready to eat, remove from freezer and thaw in fridge overnight. Cook on LOW for 8 hours or HIGH for 4 hours.

Crock Pot Maple Dijon Chicken Thighs

• 6-8 Chicken thighs
• 1/2 C Dijon Mustard
• 1/4 C Maple Syrup
• 1 T Rice Wine Vinegar
• 1 can of Sliced Mushrooms, drained*
• 1 onion sliced*

1. Spray crock pot with non-stick cooking spray
2. Place chicken in crock pot
3. Mix together mustard, syrup, vinegar and pour over chicken
4. Top with mushrooms and sliced onion
5. Cook on low for 6 hours

Crock-Pot Cheesy Chicken Potato & Broccoli

• 2-4 chicken breasts
• 1 large green pepper, chopped
• 2 cups broccoli, chopped
• 1 lb. red potatoes, sliced thin
• 1 tsp. paprika
• 1 can condensed cream of chicken soup
• ¼lb. (4 oz.) VELVEETA®, cut into ½-inch cubes
• 1 Tbsp. Worcestershire sauce
• ¼ cup chopped fresh parsley – (I used dried parsley)

1. Add all ingredients except for cheese in a gallon freezer bag. Seal bag and place in freezer. When ready to use thaw in fridge overnight. Cook 6 hours low. Add cheese and cook on high for 5 minutes. Stir melted cheese in

Crock-Pot Honey Garlic Chicken

• 2-4 Chicken Breasts
• 3 Garlic Cloves, smashed and chopped
• 1 Teaspoon Dried Basil
• ½ cup Soy Sauce
• ½ cup Ketchup
• ⅓ cup Honey
• 2 cups carrots (or choice of veggie)

1. Place all ingredients in gallon size ziplock. Seal bag and place in freezer. Thaw overnight in fridge. Cook on high for 3-4 hours.

Crock-pot Honey Garlic Chicken

• Chicken ( I used 3 leg quarters and 2 drumsticks so all the kids wouldn't fight over the drumsticks)
• 5 garlic cloves chopped
• 1 tsp. oregano
• 3/4 cup soy sauce
• 1/4 cup ketchup
• 1/2 cup spicy honey bbq sauce
• 1/3 cup honey
• pinch of salt
• dash of pepper

1. Place Chicken in crock-pot.
2. Mix spices, soy sauce, ketchup, bbq sauce, and honey. Pour over chicken.
3. Cook on low 6 hours.
4. I split the leg quarters but you don't have to.

Crock Pot Sesame Honey Chicken  Servings: 8 • Serving Size: over 2/3 cup  Old Pts: 4  Calories: 185.5 • Fat: 2 g • Protein: 27 g • Carbs: 13.5 g • Fiber: 0.7 g • Sugar: 10 g Sodium: 504 mg

• 2 lbs boneless, skinless chicken breast
• black pepper, to taste
• 1/3 cup low-sodium soy sauce (tamari for gluten-free)
• 1/4 cup honey
• 1/4 cup tomato paste
• 3 tbsp rice wine vinegar
• 2 cloves garlic, minced
• 1 tbsp water
• 1 tsp sesame oil
• 1 tsp onion powder
• 1 tsp sriracha hot chili sauce, or more to taste
• 1 heaping tbsp cornstarch
• 1/4 cup water
• 1/2 tbsp sesame seeds
• 2 medium scallions, chopped for garnish
  
  Place the chicken in the slow cooker and season with black pepper. In a medium bowl, combine soy sauce, honey, tomato paste, vinegar, garlic, 1 tbsp water, sesame oil, onion powder and sriracha hot chili sauce. Pour over chicken and cook on LOW 3-4 hours.

Remove chicken, leaving the sauce in the slow cooker. Shred chicken with two forks; set aside.

In a small bowl, dissolve cornstarch in remaining 1/4 cup water; add to the slow cooker and stir to combine. Cover and cook on HIGH until slightly thickened, about 15 to 20 minutes; return chicken to the slow cooker and mix well.

Serve chicken and sauce over rice and top with sesame seeds and chopped scallions for garnish.

Crockpot Applesauce BBQ Chicken

• 4 boneless skinless chicken breasts
• 1/2 t ground pepper
• 2/3 cup chunky applesauce
• 2/3 cup BBQ sauce (I used Brown Sugar/Hickory)
• 2 T brown sugar
• 1 t chili powder

1. Spray Crockpot with non-stick cooking spray, or use a Crockpot liner for easy clean-up.
2. Place chicken breasts on bottom.
3. Mix all remaining ingredients together, and pour over chicken.
4. Cook 6-8 hours on low setting. Serves 4.

Slow Cooker Cilantro Lime Chicken

• 6 chicken breasts
• 3 Tbs olive oil
• 2 limes, juiced
• 2 cups cilantro
• 1 large bag of frozen corn
• 4 minced garlic cloves
• 1 finely chopped red onion
• 2 cans of black beans, rinsed
• 2 t cumin
• 2 t chipotle powder
• salt/pepper to taste

1. Split everything evenly into two large freezer bags.
2. Close bags, label and give a good shake to get everything mixed. Place in freezer until ready to prepare.
3. Cook on low for 8 hours or high for 4 hours, serve with hot tortillas or tostitos. Dress with sour cream, guacamole, and/or cheese

Easiest Crock Pot Chicken Salsa Verde Servings: 6 • Size: 1/2 cup • Old Points: 3 • Calories: 145 • Fat: 2 g • Carb: 5 g • Fiber: 0 g • Protein: 26 g • Sugar: 0 g Sodium: 415 mg (without the salt) • Cholest: 0 mg

• 1 1/2 lbs raw skinless chicken tenders
• 1/4 tsp garlic powder
• 1/8 tsp oregano
• 1/8 tsp ground cumin
• salt, to taste
• 16 oz roasted salsa verde (I used Archer Farms)
  
  Season chicken with garlic powder, oregano, cumin and salt and place in the bottom of the slow cooker. Cover with salsa verde, cover and cook HIGH 2 hours.

Remove chicken, shred with 2 forks. Remove 2/3 cup of liquid from the slow cooker, and discard (unless you want it over rice). Place shredded chicken back into the crock pot with remaining salsa, adjust seasoning to taste if needed and keep warm.
Makes about 3 cups.

Chunky Beef Stew

Yield: 4 servings

• 1 lb stewing beef
• 2 T olive oil
• 4 c beef stock
• 1 c chopped onion
• 1 c chopped celery
• 3 peeled and chopped carrots
• 2 white potatoes
• 1 28oz can diced tomatoes
• ½ t rosemary
• ½ t thyme

1. Brown the beef and vegetables in a pot with some olive oil before tossing into the slow cooker
2. Add the rest of the ingredients and cook on low for 6 hours or until meat is tender
3. Season to taste and serve

Slow Cooker Pork and Green Chile Stew
Servings: 6 • Serving Size: little over 3/4 cup • Old Points: 6 pts • Calories: 253 • Fat: 9 g • Carbs: 5.5 g • Fiber: 0.5 g • Protein: 33 g • Sugar: 1.5 g Sodium: 836 mg (without salt)

• 
2 lbs* boneless pork loin roast, lean, all fat trimmed off
• salt and pepper to taste
• cooking spray
• 2 tbsp unbleached all-purpose flour
• 
3/4 cup diced onion
• 2 cans (4.25 oz each) whole green chiles, sliced into thick rounds
• 2 tbsp chopped jalapeño, or more to taste

• 10 oz can diced tomatoes and green chilies (Ro*Tel Mild)

• 1/2 cup fat-free low-sodium chicken broth
• 
1 tbsp cumin
• 1/2 tsp garlic powder

• salt and fresh ground black pepper, to taste

  
  Cut pork into 2-inch pieces. Season with salt and pepper.
  Heat a large non-stick skillet on high heat; when hot lightly spray the pan with oil and brown the pork over medium heat on all sides, about 3 - 4 minutes total. Sprinkle 1 tbsp of flour over pork and stir to cook 30 seconds, sprinkle remaining flour over pork and cook an additional 30 seconds.
  Add browned pork to the crock pot, along with the remaining ingredients.
  Cook on LOW for 8 hours or HIGH for 4 houts (if using a Dutch oven, cook on low heat for 3-4 hours). When done, adjust season, salt and pepper to taste if needed.
  
  Makes about 5 cups.

March 1- March 6

I wasn't thrilled with the pork meal I made, don't think that we'll do that one again.  The potato salad was a different and nice change from the mayo-ladden salads. I still haven't made the sweet potato burritos.  Maybe sometime soon I will give it another try.

Thursday, March 1- Grilling Hamburgers and hotdogs tonight and serving it with a lighter version of macaroni salad.

Lightened Up Macaroni Salad

Servings: 7 • Size: 3/4 cup Points: 3 pts

• 6 oz dry elbow macaroni
• 1/4 cup light mayonnaise
• 2 tomatoes, diced
• 1/2 cup chopped bell pepper
• 1/4 cup red onion, diced
• 1 tbsp white vinegar
• 1 tbsp Dijon mustard
• 1 tsp oregano
• dash of garlic powder (I am using Garlic Garlic)
• salt and fresh pepper to taste

Cook pasta in salted water according to package directions. While pasta is cooking, combine all ingredients and mix well. When pasta is done (do not overcook) rinse under cold water. Combine pasta with other ingredients and season with salt and pepper. Chill before serving.

Friday, March 2-  I have made a grilled tuna dish that my husband loves.  If tuna steaks aren't too expensive that will be tonight's meal.

Grilled Teriyaki Tuna Wraps 7 Pts (w/ Ole Tortilla Wrappers)

• 3 8 ounces tuna steaks, 1-inch thick*
• 1/3 cup soy sauce
• 2 cloves garlic, minced
• 1 1/2 teaspoons packed brown sugar
• 1 1/2 teaspoons finely shredded fresh ginger
• 8 10 inches flour tortillas
• 1 tablespoon cooking oil
• 3/4 cup fat-free dairy sour cream
• 3/4 cup bottled honey-mustard salad dressing
• 2 cups lightly packed arugula leaves
• 1 large red onion, sliced (1 cup)
• 1 medium tomato, chopped (1 cup)

Directions

1. Place fish in a plastic bag set in a shallow dish. In a small bowl stir together soy sauce, garlic, sugar, and ginger; pour over fish. Seal bag. Marinate in refrigerator 1 to 2 hours; turn bag occasionally. Drain; discard marinade. For charcoal grill, grill fish on greased rack of uncovered grill directly over medium coals for 8 to 12 minutes or until fish flakes easily (tuna may be slightly pink in center), turning once. (For gas grill, preheat grill. Reduce heat to medium. Place fish on greased grill rack over heat. Cover; grill as above.) Cut tuna into 1/2-inch chunks. Brush both sides of tortillas lightly with cooking oil and place 2 at a time on grill rack for 30 to 45 seconds or just until warmed.

2. In a medium bowl stir together sour cream and salad dressing. For each wrap, spread 3 tablespoons of the sour cream mixture on a tortilla. Place some of the tuna near an edge of tortilla. Top with some of the arugula, onion, and tomato. Fold edge over filling; fold in the sides and roll up. Makes 8 wraps.

From the Test Kitchen

• Note *To substitute one 1-1/2-pound beef flank steak, marinate as above. Grill directly over medium coals 17 to 21 minutes or until medium (160 degree F); turn once. Serve as above.

Nutrition Facts (Grilled Teriyaki Tuna Wraps)

• Servings Per Recipe 8, Calories 384, Protein (gm) 25, Carbohydrate (gm) 35, Fat, total (gm) 15, Cholesterol (mg) 42, Saturated fat (gm) 3, Monosaturated fat (gm) 4, Polyunsaturated fat (gm) 3, Dietary Fiber, total (gm) 2

Saturday, March 3-  I am thinking a trip to the Meat House is in order for their delicious marinated steak tips.  We'll grill the steaks along with some red potatoes and if asparagus is on sale that as well! WW Pts: Steak 2oz = 2.5Pts; Red Poatoes 8oz = 3Pts.

Sunday, March 4- I am a little hesitant that this will be enough to both stuff and cover the chicken but that is an easy fix if necessary.   I stumbled upon this recipe on skinnytaste.com

Chicken Rollatini with Spinach alla Parmigiana
Servings: 8 • Serving Size: 1 stuffed breast • Points: 4 pts

• 8 thin chicken cutlets, 3 oz each
• 1/2 cup Italian seasoned breadcrumbs
• 1/4 cup grated parmesan cheese, divided
• 6 tablespoons egg whites or egg beaters
• 5 oz frozen spinach, squeezed dry of any liquid
• 6 tbsp part skim ricotta cheese
• 6 oz part skim mozzarella
• olive oil non-stick spray
• 1 cup your favorite marinara sauce
• salt and pepper to taste
  

Wash and dry cutlets, season with salt and pepper.  Preheat oven to 450°. Lightly spray a baking dish with non-stick spray.

Combine breadcrumbs and 2 tbsp grated cheese in one bowl and 1/4 cup egg beaters or egg whites in another.

Shred or finely chop 1.5 oz of mozzarella cheese and combine with remaining grated cheese, spinach (make sure you squeeze it dry), 2 tbsp egg beaters, and ricotta cheese.

Lay chicken cutlets down on a working surface and spread 2 tbsp of spinach-cheese mixture on each cutlet. Loosely roll each one and keep seam side down.

Dip chicken in egg mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken. When finished, lightly spray with olive oil.

Bake 25 minutes. Remove from oven, top with sauce then cheese.  Bake until cheese is melted and bubbling, about 3 more minutes. Serve with additional sauce on the side and grated cheese.

Monday, March 5-  I have made this meal many times before, BBQ Pork Sandwiches.  I am thinking Southern Green Beans would be a good side and any left over macaroni salad from early.  I will use my Pampered Chef Deep Covered Baker to microwave some boneless pork strips sprinkled with some BBQ seasoning. (Rolls 2Pts.; Pork 2oz = 3Pts; 1Pt Sauce)

• Brush with oil and rub seasoning onto pork. Place into baker, cover and microwave on HIGH for 6-10 minutes or until internal temperature reaches 150. Remove from microwave, keep it covered for 10 minutes allowing the temperature to rise to 160. Top with Barbecue Sauce and server as main dish, or shred meat and use in sandwiches.

Barbecue Sauce

1 cup ketchup

2 Tbsp Barbecue Rub

¼ cup brown sugar

2 tsp cider or white vinegar

• Combine ingredients and bring to boil, stir occasionally.

Tuesday, March 6-  I have made baked ziti for years but stumbled upon this lighter version on Skinnytaste.com  I'll give it a shot and serve it with a green salad and some sliced bread.

Low Fat Baked Ziti with Spinach
 Servings: 8 • Serving Size: approx 2 cups • Points: 6 pts
Calories: 331.9 • Fat: 7.1 g • Protein: 17.5 g • Carb: 54.7 g • Fiber: 7.8 g

• 1 lb high fiber ziti
• 28 oz crushed tomatoes
• 1 tsp olive oil
• 3 cloves garlic,minced
• 1/2 onion diced
• 10 oz frozen spinach, thawed
• 1 tsp oregano
• 2 tbsp chopped fresh basil
• salt and fresh pepper to taste
• 8 oz fat-free ricotta
• 1/4 cup Parmesan
• 2 cups (8 oz) part skim mozzarella
• Spray olive oil

Preheat oven to 375°. Spray a 9x13-inch baking pan with oil spray.

In a large pot of salted water, cook pasta according to instructions until al dente. Drain and return to pot.

Meanwhile, in a medium saucepan, add olive oil and sauté onions and garlic. Add chopped spinach, salt pepper and chopped tomatoes. Season with basil, oregano, salt and pepper.

Add sauce to the pasta and combine the ziti. Add half of the mozzarella, all the Parmesan cheese and ricotta. Mix well then transfer to the baking pan.

Pour the pasta mixture into the prepared pan and spread evenly. Top with the remaining mozzarella.

Bake for 30 minutes, or until mozzarella is melted and the edges are lightly browned.