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Monday, February 10, 2014

Crock pot meals

i am going to try my hand at some crockpot meals again. The first time was a success and it was so nice to beable to jut put it in the crockpot when tim gets home so that he doesn't have to sleep.

here are the meals that we are going to try

IN THE BAG- 1.5 lbs cubed Pork Loin or Tenderloin,1/2 cup apple juice, 1/2 a red pepper, chopped, 1/2 onion, chopped, 2 Tablespoons brown sugar,1 teaspoon Italian seasoning, 1/2 teaspoon kosher salt, 1/2 teaspoons black pepper, 3 Tablespoons corn starch. Mix well and freeze.
TO COOK- Thaw in the fridge. Place in slow cooker. Add one 20 oz can of crushed pineapple. Cook on HIGH for 4-6 hours or LOW 7-9 hours. - Serve with rice or couscous.

Chuck Steak
IN THE BAG- Whisk together 1/4 cups beef broth, 1 tablespoon cornstarch, 2 tablespoons white wine, 2 tablespoons apple cider vinegar. 2 tablespoons soy sauce, 2 teaspoons olive oil, 2 teaspoons minced garlic, 1/2 teaspoons crushed red pepper flakes. Add mixture plus one and a half pounds chuck steak, cut into strips, to a gallon sized freezer bag. Freeze cooked 2 cups brown rice and 1 cup broccoli florets in their own separate bags.
TO COOK- Thaw beef/marinade bag and rice, but not broccoli. Cook beef mixture in crock pot for 6-8 hours on low or 4-5 hours on high. Add frozen broccoli for the last hour of cooking.
TO SERVE- Serve over warm brown rice and garnish with sesame seeds.

Orange Chicken
IN THE BAG- 2 cups carrots, 2 cups bell peppers, 1 lb cubed boneless skinless chicken breasts, 3 cloves garlic, 1 t salt, 1/2 t pepper, 8 oz. orange juice concentrate (orange pineapple will work as well)
TO COOK- Cook on low in crock pot, 4 to 6 hours
TO SERVE- Garnish with clementine slices (use 4 clementines) or mandarin oranges (two cans) and green onions (two, chopped). Serve on rice. Stir fried veggies make a great side.
Lime Salsa Chicken (modified from the Cilantro Chicken recipe at Pip & Ebby)
IN THE BAG- Juice from one lime, 1/4 cup chopped cilantro (optional), a 1.25-oz. package taco seasoning, 2 jalapeno peppers, finely chopped (optional), 3 lbs. boneless chicken breasts or thighs, 1 chopped red pepper, and 1/2 onion, chopped
TO COOK- In a slow cooker, mix together the contents of the bag and one 24-ounce jar of salsa (I used mango salsa, but use whatever kind of salsa you like). Cook on high for 3-4 hours or on low for 6-8 hours.
TO SERVE- Serve in corn tortillas with rice.
Santa Fe Chicken
IN THE BAG- 2 lbs. boneless, skinless chicken breasts or thighs, 1 chopped red pepper, ½  onion, chopped, 1/2 t cumin, 2 T cilantro (optional).
TO COOK- Add the contents of the bag plus 1 can of black beans, 1 can of corn and 1 medium sized jar of salsa to a crockpot. Cook on high for 3-4 hours or on high for 6-8 hours.- Serve over rice.

African Beef and Rice
3 lb round steak
1 leaf bay leaf
1 tsp salt
0.125 tsp pepper
1 pep green pepper
1 onion fresh onion
0.75 tsp curry
0.25 tsp pepper
1 cup water
Before cook day prep: Chop onion
Cook day: Place meat in bag and dump all spices on top
Eat day:Thaw.  Cook in crockpot on low for 6-8 hours.  Serve over rice.

Mongolian beef
  • 1 lb. stew meat   2 tsp. olive oil
  • 1 onion, thickly sliced   1 tbsp. minced garlic
  • 1/2 cup soy sauce    1/2 cup water
  • 1/2 cup brown sugar   1/2 tsp. fresh minced ginger
  • 1/2 cup hoisin sauce
  1. Freezer directions- dump all ingredients into a labeled freezer bag, seal, mix up, freeze flat. It's as easy as that!
  2. When you're ready to cook- take the bag out of the freezer the night before and let it defrost in the fridge. The next morning dump the bag into the crockpot and cook on low for 6-8 hours. If you're going to be longer just add a bit more water so it doesn't dry out. Serve with fresh slice green onions and rice. Yum!
Island chicken
  • 6 skinless chicken breasts
  • 3 T of lemon juice
  • Zest of 1 lemon
  • 2 cloves of garlic diced
  • 2 t of dried oregano
  • 2½ t of soy sauce
  • 1/2 c of vegetable oil
  • 1/2 c of chicken stock
  • salt and pepper to taste
  1. Mix all the ingredients, except the chicken broth in a bowl and marinade overnight.
  2. Pour the marinaded chicken and ingredients into the crock pot, add the chicken stock and cook on high for 4-5 hours
Crockpot Cubed Steak with Carrots
  • 1 ½ lb cubed steaks
  • 2 lb of baby carrots
  • 1 10 oz can of French onion condensed soup
  • 1 10 oz can cream of mushroom condensed soup
  • 1 c of water
  • 2 T of Worcestershire Sauce
  • 2 cloves of garlic, crushed
  • 1/2 c sour cream
  • Salt and pepper to taste
  • meat tenderizer for sprinkling
  1. Sprinkle the cubed steak with the meat tenderizer and set aside
  2. Mix all the liquids (feel free to change out the soups for something you like better) except for the sour cream and add the 2 cloves of garlic in the crock pot
  3. Next add the cubed steak to the crockpot and then the carrots
  4. Cook on low for 8 hours
  5. Take the meat and carrots out and add the sour cream to the sauce, stir, salt and pepper to taste
  6. Makes 6 servings

Buffalo Chicken
  • 3-4 chicken breasts (I used 3 because they were huge)
  • 1 12 ounce bottle of hot sauce (I like Pete's)
  • 1/2 package of dry ranch dressing (1 ounce)
  • 2 tbsp of butter
  1. Spray your crock pot with non-stick cooking spray
  2. Place chicken in (I used mine frozen)
  3. Mix the hot sauce with the ranch mix and pour over chicken
  4. Cook on low for about 6-8 hours
  5. 1/2 hour before serving add butter and shred chicken.
  6. Serve on rolls for a delicious sandwich (I topped mine with Ranch Dressing)
Beef Tips and Gravy
  • 1 1/2 lbs cubed beef (stew meat)
  • 1 packet Dry Onion Soup Mix
  • 1 can Cream of Mushroom Soup (although Cream of anything will work)
  • 1 14 oz. can beef beef broth or stock
  • Salt & Pepper
  1. Add beef cubes to Crockpot, season with salt & pepper.
  2. In bowl combine soup mix, soup & broth, stir to combine.
  3. Dump mixed ingredients over top of beef, stir.
  4. Cook on low 6-8 hours.
  5. ***If you are freezing, dump all ingredients into gallon sized freezer bag***


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