CHicken Curry with Cabbage and Peppers

1 to 1.5 pounds of boneless chicken, cubed
2 cups of milk (use a dairy free option if needed)
2 tsp curry powder
1 small yellow onion, chopped
1 medium red bell pepper, chopped
1 medium green bell pepper, chopped
1/2 head of cabbage, chopped

Add all ingredients except milk to a gallon zip lock bag. Freeze flat. On day of cooking add milk and cook on low for about 4 hours or until done.

Sausage and Bean Supper

Sausage and Bean Supper

1 lb Sausage, thinly sliced or crumbled
1 Onion Chopped
1 Celery Stalk Chopped
1 Tbsp Worcestershire Sauce
1.5 tsp Dry mustard
¼ cup Honey
1 can Tomatoes with Chili Peppers
1 can Butter Beans, rinsed and drained
1 can Kidney Beans, rinsed and drained
1 can Garbanzo Beans, rinsed and drained

In a large skillet brown sausage and onion, drain and allow to cool (totally optional, sausage will cook in the crock pot but there will be excess oil if you don’t pre-brown it). Place sausage in a ziptop bag with other ingrediants. Freeze. thaw contents of bag and place in a slow cooker. Cook on low for 4 hours, stirring occassionally.
Serve with shredded cheese and tortilla chips over rice. Serves approx. 5-6 people.

Healthy Mama BBQ Chicken

Healthy Mama BBQ Chicken

SERVES: ABOUT 6 PER BAG

 

GUEST RECIPE BY STEPHANIE BRANDT CORNAIS
*NOTE THIS RECIPE MAKES TWO COMPLETE MEALS/BAGS

INGREDIENTS

• 3 medium unpeeled sweet potatoes cut into ½ inch pieces (about 2 cups)
• 2 large green peppers cut into strips or cubes (about 2 cups)
• 1 large red pepper cut into strips or cubes (about 1 cup)
• 2 zucchini chopped into circles 1 inch thick (about 2 cups)
• 2 cups chopped onion (1 inch pieces)
• 2 tablespoon quick cooking tapioca (or some other thickening agent like whole-wheat flour or arrowroot powder)
• 2 pounds chicken thighs or drumsticks (kept whole)
• 2 – 15oz jars of plain tomato sauce (cans will work but may be lined with BPA)
• 4 tablespoons rapadura sugar (or honey or maple syrup)
• 2 tablespoons Worcestershire sauce
• 2 tablespoon ground yellow mustard
• 2 cloves garlic, finely minced (about 2 tablespoons)
• 1 teaspoon salt
• 

INSTRUCTIONS

1. Label 2 one-gallon freezer bags.
2. After chopping, divide everything into the two bags. Shake them up, seal, and lay flat in the freezer.
3. Day of cooking: Pull one bag from the freezer and lay it on the counter for several minutes to slightly thaw. Peel away the bag, dump the contents into your slow cooker, and cook on high for 4 to 6 hours or on low 6-8 hours, depending on your specific slow cooker.
4. Serve with a salad and a grain like brown rice (if you eat grains).

Chicken Tinga Tostadas

Chicken Tinga Tostadas

(Serves at least 6)

• 3 boneless/skinless chicken breasts
• 3-4 tomatoes
• ½  cup water*
• ⅛  piece small onion (just a small wedge)
• 1 garlic clove
• chipotle peppers (1-2 from a can – freeze the leftovers)
• 1 teaspoon chicken bouillon
• Salt to taste (at least a teaspoon)

Instructions

• In a blender combine tomatoes, 1 garlic clove, onion, 1-2 chipotle peppers, chicken bouillon, and water*. (You can use less chipotle if you don’t like it to be spicy. My 7 and 3 year old boys didn’t have any problems with the spiciness.) *You do not need the water if you use pre- frozen chicken breasts.
• Add all the ingredients to the freezer bag.

Write the following instructions on the bag:

1. Cook on high 5-6 hours or low for 7-8 hours.
2. When the meat is cooked it should be very easy to shred. You want to shred it as much as possible because it’s easier to eat on the tostada shells.
3. Serve on tostada shells. You can put refried beans on the tostadas, then the meat mixture, then Mexican cream. We also like to crumble Panela cheese to put on top.

Tips:

• Get creative and add more toppings if you like. Tostadas look different in Mexico than in the US. If you prefer, you can also add some lettuce or cheddar cheese.
• This meal will have a lot of liquid, so it’s best to serve with a slotted spoon. You could also eat this with tortillas. It makes a lot of food, so this could also be a great meal to bring to a potluck dinner.
• Serve it with a side of rice for a tasty Mexican meal.

Read more at http://www.savingyoudinero.com/2012/08/18/part-2-1-hour-1-mess-5-crock-pot-meals/#ZYlBykTFaKG15eER.99 

Crock Pot Chicken Fajitas

Crock Pot Chicken Fajitas

- 3 Chicken Breasts, sliced into strips

- 1-2 Tbsp Fajita seasoning from packet

- 1 medium onion sliced

- 1 medium pepper sliced (I used an orange pepper)

- 1 can Rotel tomatoes and green chiles

Label your Ziploc bag and add the chicken strips. Add in the fajita seasoning and smush around. Add the rest of the ingredients and mix around. Lay flat in your freezer.

When ready to eat, thaw and dump everything into the crock pot. Cook on low for 4-5 hours.

You can find the original recipe HERE