Lay out your gallon size freezer bags and label them. Put the date on the bag too so you know when you prepared the meals:
French Dip Sandwiches
Ingredients:
2-3 lb chuck roast
2 cans beef consommé (right next to the soups and beef broth)
6-8 hoagie buns
Directions:
Put the chuck roast in the freezer bag. Pour the cans of beef consommé over the meat and freeze.
When ready to cook:
Remove from the freezer and thaw in fridge for 24 hours. Cook in a crock pot on LOW for 8-11 hours (or HIGH for 5-7 hours). Remove the roast from the slow cooker and save the extra juice for dipping. With two forks, shred roast and serve meat on buns.
Hearty Beef Stew
Ingredients:
1 lb beef stew cubes
4 carrots, sliced (I used a can of carrots)
4 red potatoes, cut into large cubes
1 package dry onion soup mix
2 cans 98% fat-free cream of mushroom soup
1 (8 oz) can tomato sauce
1 (10 oz) package frozen green peas
Directions:
Put all ingredients in a freezer bag. Mix together and zip bag closed.
When ready to cook:
Remove from freezer and thaw in the fridge for 24 hours. Cook in a crock pot on LOW for 7-10 hours (or HIGH for 5-6).
Cilantro Lime Chicken
Ingredients:
1 1/2 pounds chicken breasts
Juice from 2 limes
1 bunch fresh cilantro, chopped
1 (16 oz) bag frozen corn
2 minced garlic cloves
1/2 red onion, chopped
1 can black beans, drained and rinsed
1 tsp cumin
salt and pepper to taste
Directions:
Place all ingredients in a freezer bag. Mix together and zip bag closed.
When ready to cook:
Remove from freezer and thaw in fridge for 24 hours. Cook on LOW for 8 hours (or HIGH for 4 hours). Serve with tortillas and toppings such as sour cream, guacamole, salsa, and cheese.
Let me know how your recipes turn out and what you think!
Mall... you rock! Love this! Thanks for posting! I'll have to revise since we have a milk allergy in our family. I'll let you know what I do! Hugs, Tina Toman
ReplyDeleteThanks Tina! Good to hear from you! Let me know how you guys like the recipes! Miss you!
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