Monday, January 9, 2012


I took one day and did a big preparation project for crock pot meals. So that I would have meals to put in a crock pot so when I got home from working all day, dinner would be ready to eat. There is nothing more rewarding then to walk into a home full of good smells.

All the preparation was for only slow cooker recipes. Basically, all I did was chop vegetables and assemble ingredients.

Even with doing it this way, it was still a 3 hour affair, but during this time I was able to finish all the cooking for as many meals as you can buy ingredients for. Most importantly when I get home from work and my feet are aching, like they normally do. I don't have to worry about dinner. I can ladle up a bowl of my crock pot meal, pour a glass of wine and set down to enjoy an awesome meal with my husband and relax. That's HUGE for me.

I chopped all the vegetables and put them into the gallon ziploc bags, then added the meat, then added the spices from the recipes below. This gives you variety. You are not eating the same recipe every night. Variety is the spice of life.

Once I was done and cleaned everything up, I felt like I had invented electricity! I thought I was such a genius for finally (it took me over a year, people) getting once a month cooking down to an efficient and easy art form.

I use a ton of vegetables in each meal, because I don't tend to eat a lot of veggies through out the day, so I try and get them all in at dinner.
Use the following recipes and add the desired ingredients. Then freeze.

To cook, take out of freezer and set on counter for about 30 minutes, then dump contents of bag into slow cooker. Cook on high for 4 hours, or low for 8 hours.
I am telling you it will change your life! Give it a try and tell me how it went!

Healthy Mama Barbecue Chicken
3 medium unpeeled sweet potatoes, cut into 1/2 inch pieces
2 large green pepper, cut into strips
1 large red pepper, cut into strips
1 zucchini, chopped
1 medium onion, sliced
1 tablespoon quick cooking tapioca
2 pounds chicken thighs or drumsticks
1 8-ounce can of tomato sauce
2 tablespoons packed brown sugar
1 tablespoons Worcestershire sauce
1 tablespoon yellow mustard (I wasn't sure if this meant actual mustard or the spice so I did a little of both)
1 clove garlic, minced
1/4 teaspoon salt

Dump everything into two gallon freezer bags, shake it up, seal, label and put in the freezer.

Stephanie's Goulash
3 cups chopped onions
2.5 cups coarsely chopped green sweet peppers
4 large beets, peeled and diced
2 cups of carrots
3 cloves garlic, minced
3 pounds beef stew meat, cut into one inch cubes
1 6-ounce can tomato paste
4 teaspoons Hungarian paprika or regular paprika (I used regular)
1/4 teaspoon ground black pepper
4 cups hot cooked noodles
1/2 dairy sour cream

Dump everything into two gallon freezer bags, shake it up, seal, label and put in the freezer. EXCEPT the sour cream, that is for garnish after the meal is cooked.

Chicken Curry
3 tablespoons all-purpose flour
4 tablespoons curry powder
1.5 teaspoons ground cumin
1.5 pounds chicken thighs, cut into 1 inch pieces
2 cups chopped peeled sweet potatoes
2.5 cups baby carrots
2 cup coarsely chopped mango
1 cup chopped onion
1 zucchini chopped
2 cloves garlic, minced
1 chicken bouillon
.5 cup raisins (for garnish)
.5 cup peanuts or cashews (for garnish)

Dump everything into two gallon freezer bags, shake it up, seal, label and put in the freezer.

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