IMPORTANT NOTICE!!!

IMPORTANT INFORMATION:  When you put your frozen meal in your slow cooker, add a little water to the bottom of it!  It has been confirmed that a frozen meal can crack some slow cooker inserts :(

Orange-Apricot Pork Chops

The Ingredients.

6 pork chops
1 cup apricot jam
3 tablespoons brown sugar
1 teaspoon kosher salt
1/2 teaspoon pepper
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon cloves
1 (11-ounce) can mandarin oranges (and juice!)

The Directions.

Use a 4-6 quart crockpot. I switched Alison's recipe up a bit to reflect ingredients I had in the house. She'd approve, because that's the way she cooks. I know she wouldn't have wanted me to wake up my napper to go to the store, I just know it.

Put pork chops into your crockpot. In a small bowl, combine jam, brown sugar, and spices. Spoon over pork chops. Add the entire can of mandarin oranges evenly over the top. Cover and cook on low for about 8 hours, or on high for about 4.

Serve with rice to soak up the yummy juice.

The Verdict.

I tasted the sauce and liked it a lot. I had already packed it up and washed the crockpot before Adam got home, so he didn't get to try it. Stephanie reported back that her kids ate a ton, and her 9-year-old ate it without ketchup, which is unheard of. Apparently he even dips green beans in ketchup. Her husband thought maybe there was a tad too much cinnamon.
It really felt good to make a nice meal for friends; I could get used to this!
Thank you, Alison!

Source: Make it Fast, Cook it Slow Recipe book
 & http://crockpot365.blogspot.com/2009/01/orange-apricot-pork-chops-in-crockpot.html
 

Peppercorn Steak

 Crock Pot Peppercorn Steak

The Ingredients.

--4 to 6 steaks (use whatever is on sale, it's going to tenderize nicely in the crock; don't buy expensive meat.)
--1 cup tomato sauce
--1/2 cup Worcestershire sauce (Lea Perrins is GF)
--1/4 cup of water
--2 chopped bell peppers (I used one yellow, one green)
--1 chopped yellow onion
--8 oz sliced mushrooms
--1 T Italian seasoning
--1/4 t black pepper

The Directions.

Put the meat in the crockpot; mine was still frozen solid. Cover with the chopped vegetables. Pour in the tomato sauce, Worcestershire, and water. Add the Italian seasoning and black pepper.

No need to stir.

Cover and cook on low for 7-9 hours, or on high for 4-6. I cooked our dinner for 6 hours on high.

The Verdict.

I liked this! I liked how the steak lifted out of the juice without falling apart, and was able to be sliced like a steak cooked in the oven or on the grill. The flavor with the tomato sauce and the Worcestershire was greats---rich and peppery. I've never used that much Worcestershire before; usually I use only a few tablespoons at a time.

This makes a lot of sauce. I bet you could use the remaining sauce as a soup base or to make a fabulous gravy. We ate our meat and veggies separate on the dinner plate, with a spinach salad.

One kid ate 2 whole steaks and proclaimed that it was the best steak she had ever had and asked if she could eat it every day for "dinner, lunch, and breakfast. And maybe sometimes for snack. After I eat my banana. Of course." And then there was a lot of eye rolling---we've had the same banana in the fridge for the last three days. She opened it, took a bite, then said she was full. There's been a lot of banana talk around here lately...

thank you, Krystle, for a great meal, and a keeper recipe!

Source: http://crockpot365.blogspot.com/2008/07/crockpot-peppercorn-steak.html 

Dried Plum and Olive Chicken

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Makes: 6 servings

Prep: 25 minutes Cook: 5 to 6 hours (low)

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• user reviews (1)

Dried Plum and Olive Chicken

ingredients

• 12
  chicken thighs and/or drumsticks, skinned (Note: Leanne found the chicken thighs hard to find)
• 1/4
  tsp. salt
• 1/4
  tsp. black pepper
• 1
  cup pitted dried plums (prunes)
• 1
  cup pimiento-stuffed green olives
• 2
  Tbsp. capers
• 1
  Tbsp. dried Italian seasoning, crushed
• 2
  cloves garlic, minced
• 2
  bay leaves
• 1
  14.5-oz. can chicken broth
• 1/4
  cup honey
• 1/4
  cup cider vinegar
• 3
  cups hot cooked rice

directions Place chicken in a 5- to 6-quart slow cooker; sprinkle with the salt and pepper. Add plums, olives, capers, Italian seasoning, garlic, and bay leaves. Pour broth, honey, and vinegar over all in the cooker.
Cover and cook on low heat setting for 5 to 6 hours. Skim excess fat from broth; remove and discard bay leaves. Serve with hot cooked rice.

nutrition facts

• Servings Per Recipe 6 servings
• Calories414
• Total Fat (g)9
• Saturated Fat (g)2,
• Monounsaturated Fat (g)4,
• Polyunsaturated Fat (g)2,
• Cholesterol (mg)115,
• Sodium (mg)907,
• Carbohydrate (g)53,
• Total Sugar (g)23,
• Fiber (g)4,
• Protein (g)31,
• Vitamin C (DV%)7,
• Calcium (DV%)7,
• Iron (DV%)21,
• Percent Daily Values are based on a 2,000 calorie diet

Source: http://www.bhg.com/recipes/printRecipe.jsp?recipeId=R164379&catref=rcbhg1

Smoky Sausage and Bean Chili

Smoky Sausage and Bean Chili

The highly anticipated mild Spring temperatures are on their way, so I wanted to squeeze in one last hearty, spicy chili before I really go all out with the lighter fare! This chili is even better because it's made in the slow cooker. The preparation is really easy, and don't you just love coming home at 6:00 to dinner ready to eat? This is a seriously delicious one-pot meal!

Smoky Sausage and Bean Chili
Recipe makes 6-8 servings
Recipe adapted from Slow Cooker Revolution

2 onions, minced
2 red bell peppers, stemmed, seeded, and minced
1/4 cup chili powder
3 Tbsp vegetable oil
5 garlic cloves, minced
1 Tbsp ground cumin
1 Tbsp dried oregano
3 cups low-sodium chicken broth
2 and 1/2 cups water
1 lb dried navy beans, picked over and rinsed
1 lb kielbasa sausage, sliced 1/2 inch thick
8 oz andouille sausage, sliced 1/2 inch thick (I substituted smoked sausage)
2 Tbsp soy sauce
1 Tbsp brown sugar
1 Tbsp minced canned chipotle chile in adobo sauce
1 tsp liquid smoke
2 bay leaves
Salt/Pepper
3 scallions, sliced thinly

In a microwave-safe bowl, microwave the onions, bell peppers, chili powder, oil, garlic, cumin, and oregano, stirring occasionally, until the vegetables are softened, about 5-7 minutes. Season with salt and pepper, and transfer the mixture to the slow cooker.

Add the broth, water, beans, sausages, soy sauce, brown sugar, chipotles, liquid smoke, and bay leaves into the slow cooker. Stir together with the vegetable mixture. Cover and cook until the beans are tender, 9 to 11 hours on low (recommended) or 5 to 7 on high.

Before serving, skim any fat from the surface and discard the bay leaves. Season with salt and pepper to taste, and sprinkle scallions on each serving.

Source: http://www.busylittlekitchen.com/2011/03/smoky-sausage-and-bean-chili.html

Freezer Notes: Keli used chicken base in the recipe and we had to add 2 - 3/4 cups of water.

Crockpot Teriyaki Pork

Crockpot Teriyaki Pork for the Freezer

3lbs cut up pork tenderloin
1 onion, sliced
½ cup soy sauce
½ cup sucanat or brown sugar
1t minced garlic
½ t ginger powder

Put all ingredients in a large zip lock bag. Seal the bag and squish around to mix it up. Freeze. On cooking day dump contents into crockpot and cook on low for 8 hours or until meat is cooked and tender. Serve over brown rice.

I gathered all my ingredients together..

Put the ingredients into a gallon size zip lock bag..

Sealed the bag and squished around the ingredients until well mixed and put it in the freezer.

Source: http://www.thefamilyhomestead.com/crockpotteriyakiporkforfreezer.htm

Freezer Notes:

Sesame Ginger Turkey Wrap

Sesame-Ginger Turkey Wraps Recipe

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Quick Info:

Servings
Contains Wheat/Gluten Diabetes-Friendly

Nutritional Info (Per serving):

Calories: 207, Saturated Fat: 1g, Sodium: 422mg, Dietary Fiber: 2g, Total Fat: 5g, Carbs: 20g, Cholesterol: 67mg, Protein: 20g

Exchanges: Vegetable: 1, Starch: 1, Lean Meat: 2

Carb Choices: 1.5

Recipe Source:

More Diabetic Recipes

Prep Time: 20 mins

Cook Time: 3 h

Rest Time: 5 mins

Total Time: 3 h 25 mins

Ingredients

• cooking spray
• 3 turkey, thighs
• 1 cup(s) sesame-ginger stir-fry sauce
• 1/4 cup(s) water
• 16 ounce(s) broccoli slaw mix
• 12 large tortilla(s), flour
  
• 3/4 cup(s) scallion(s) (green onions)
  

Recipe Tip:

Cook 6 to 7 hours (low), or 3 to 3 1/2 hours (high).

Preparation

1. Lightly coat a 3 1/2- or 4-quart slow cooker with nonstick cooking spray. Place turkey thighs in slow cooker. In a small bowl stir together stir-fry sauce and the water. Pour over turkey.

2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.

3. Remove turkey from slow cooker; cool slightly. Remove turkey from bones; discard bones. Using 2 forks, separate turkey into shreds. Place broccoli in sauce mixture in slow cooker. Stir to coat; cover and let stand for 5 minutes. Using a slotted spoon, remove broccoli from slow cooker.

4. To assemble, place some of the turkey on each tortilla. Top with broccoli mixture and green onions. Spoon sauce from slow cooker on top of green onions. Roll up and serve immediately.

Source: http://www.everydayhealth.com/health-recipe/sesameginger-turkey-wraps.aspx

Feezer Notes:

 

Slow Cooker Chicken Cordon Bleu

Slow Cooker Chicken Cordon Bleu

We love cordon bleu, but I knew I had a lot to do today and ran across this recipe at All Recipes and thought it would be the perfect substitute!  It was SO easy and was very delicious!

6 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
1 cup milk
4 ounces sliced ham
4 ounces sliced Swiss cheese
1 (8 ounce) package herbed dry bread stuffing mix
1/4 cup butter, melted

Mix together the cream of chicken soup and milk in a small bowl. Pour enough of the soup into a slow cooker to cover the bottom. Layer chicken breasts over the sauce. Cover with slices of ham and then Swiss cheese. Pour the remaining soup over the layers, stirring a little to distribute between layers. Sprinkle the stuffing on top, and drizzle butter over stuffing. Cover, and cook on Low for 4 to 6 hours, or 2 to 3 hours on High. 

Source:  http://www.sixsistersstuff.com/2011/06/slow-cooker-chicken-cordon-bleu.html

FREEZING NOTES:

Slow Cooker Philly Cheese Steak Sandwiches

Slow Cooker Philly Cheese Steak Sandwiches

 Ingredients

• 1 1/2 lbs beef round steak
• 1 medium green pepper, sliced thin
• 1 medium onion, sliced thin
• 14 oz vegetable or beef broth
•  envelope Italian dressing mix
• large loaf French bread, sliced into sandwich length
• 6 slices provolone cheese
• 2 c sliced mushrooms

How to make it

• Spray crock pot with cooking spray
• Cut meat into strips, place in slow cooker
• Add green pepper, onion, broth, and dressing mix
• Cover and cook on low 7-8 hours, or high 3-4 hours
• Add sliced mushrooms the last 30 minutes of cooking
• Spoon meat mixture onto bread, top with a slice of cheese

Another option is to toast bread in a 375 oven for 5-10 minutes, add meat, cover with cheese, then bake an additional 5 minutes to melt the cheese.

Suggestion: If you like spice, add a thin layer of horseradish cream to the bread.

Notes for freezing: 

I put each of the veggies and the cheese into separate sandwich bags. I put the meat in a different bag with the broth & seasoning mixture. 

Slow Cooker Honey Sesame Chicken

Slow Cooker Honey Sesame Chicken

Ingredients:
4 boneless, skinless chicken breasts (or thighs)
Salt and pepper
1 cup honey
1/2 cup soy sauce
1/2 cup diced onion
1/4 cup ketchup
1 tablespoons vegetable oil

1 tablespoon sesame oil

2 cloves garlic, minced
1/8-1/4 teaspoon red pepper flakes
4 teaspoons cornstarch dissolved in 6 Tablespoons water
Sesame seeds

Directions:
Season both sides of chicken with lightly with salt and pepper, put into crock pot.

In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken.

Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through.

Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened.

Cut chicken into bite size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice or noodles.

Notes:
*You can also sprinkle more red pepper flakes on top if you want more heat

* If the sauce is too thin, try cooking it in a sauce pan instead

* For a lower carb version, decrease honey to ¾ cup.  Double garlic and add ginger for more flavor during cooking

Source Notes:
http://www.sixsistersstuff.com/2012/01/slow-cooker-honey-sesame-chicken-recipe.html
http://www.skinnymommy.com/2012/01/skinny-honey-sesame-chicken.html
 

Mine [Amy's] was a modified version from two sources, but when you Google it, every site has the same recipe.

 

Cranberry Pork or Beef Roast

Super Simple Cranberry Roast (beef or pork) Slow Cooker Recipe

Freezer Beef Stew

Freezer Beef Stew

1 C. Diced Onion
3 C. Beef Broth
2 C. Diced Carrot
2T. Brown Sugar
1 C. Cubed Red Potato (Dee's note: I used Sweet Potatoes)
1 tsp. Salt
1 C. Green Beans
2 tsp. Worcestershire Sauce
1 ½ lbs. Beef Stew Meat (Dee's note: I used a bit more meat, probably closer to 2lbs)
½ tsp. Pepper (I’d do 1/4 tsp) (Dee's note, use your judgement :)
¼. tsp. Dried Thyme
3 T. Flour (Dee's note: I left this out since some in our group have food allergies, i.e. to gluten)
1 tsp. Chopped Garlic
2 tsp. Tomato Paste
2 Tbsp cornstarch (if desired {to thicken further])

Combine all ingredients into [this meal is NOT doubled] one gallon zip lock freezer bag removing all excess air and freeze. 

For the Slow Cooker: To serve thaw completely in refrigerator and cook in crock pot on low for 6-8 hours  (Dee's Note: I have just put it in first thing in the morning from frozen and let it cook all day till dinner time at 6/6:30  - breaking it apart once it is warmed up - and it has cooked up just fine). If you want your stew thicker, use the 2 Tbsp cornstarch and mix it with 2 Tbsp cold water and add it to the cooked stew. Turn it on high and cook for 30 more minutes.

For the Stove Top: Thaw over night. On the stove bring to boil and then reduce heat to simmer for 30-45 minutes until vegetables are cooked through. Now if you want you stew thicker, use the 2 Tbsp cornstarch and mix it with 2 Tbsp cold water and add it to the cooked stew. On the stove top, just cook until thick.  

Side:  Serve in large bowls with bread for dipping.

Dee's Note: I just dumped the the whole thing in the slow cooker and let it cook all day from frozen. TIP: If it is too big for the slow cooker, you can put the lid on and wrap tin foil over it till the frozen food cooks down.  Remove tin foil once the meal has settled and the lid fits once again.

Source: http://realmomkitchen.com/86/freezer-beef-stew/

Cost Analysis: TBD

Coconut Beef

Coconut Beef

The Ingrediants:
2 lbs stew meat
juice of 1 lime
1 (14 oz) can coconut milk
2 garlic colves,chopped
2 tsp brown sugar
1 tsp curry powder
1/2 tsp ground coriander
1 tsp ground cumin
1.5 tbsp chili paste
1 (1 inch) piece fresh ginger, peeled and grated

The directions:

Use a 4-5 quart slow cooker. Put the meat, lime juice and coconut milk into the stoneware. Follow with onion and garlic. Add the brown sugar, spices and grated ginger. Toss the meat a bit in the liquid and spices to coat. Cover and cook on low for 8 hrs or on high for 4 hours. The coconut milk will be yellow from the curry and will separate a bit, but a quick stir will turn it all creamy again. Serve over white or brown rice.

Source: http://crockpot365.blogspot.com/2008/08/cocount-beef-crockpot-recipe.html

FREEZER TIPS: I put everything in  zip lock bag, mix and froze. -Leanne

Swedish Yellow Split Pea Soup with Ham

Swedish Yellow Split Pea Soup with Ham

From EatingWell:  January/February 2012 This yellow split pea soup has fresh ginger to give it a bright flavor. Use the best ham you can find to get the most flavor.
8 servings, about 1 1/2 cups each | Active Time: 25 minutes | Total Time: Slow-cooker time: 5-8 hours

Ingredients

• 3 cups yellow split peas (about 1 1/2 pounds)
• 4 cups reduced-sodium chicken broth
• 4 cups water
• 2 cups diced yellow onion
• 1 cup diced carrot
• 1 cup finely diced celery
• 8 ounces ham, trimmed and diced
• 1 tablespoon minced fresh ginger
• 1 teaspoon dried marjoram
• Freshly ground pepper to taste

Preparation

1. Place split peas in a medium bowl. Wash with cold water until the water runs clear; drain and spread in a 5- to 6-quart slow cooker.
2. Add broth, water, onion, carrot, celery, ham, ginger and marjoram to the slow cooker. Stir to combine.
3. Cover and cook for 5 hours on High or 7 to 8 hours on Low. Season with pepper.

Nutrition

Per serving : 329 Calories; 3 g Fat; 1 g Sat; 1 g Mono; 16 mg Cholesterol; 51 g Carbohydrates; 28 g Protein; 20 g Fiber; 691 mg Sodium; 1065 mg Potassium
Cover and cook for 5 hours on High or 7 to 8 hours on Low. Season with pepper. Carbohydrate Serving
Exchanges: 3 starch, 1 vegetable, 3 lean meat

Tips & Notes

• Make Ahead Tip: Prep carrots, celery, ginger and dice ham; refrigerate in separate containers. Equipment: 5- to 6-quart slow cooker

Source: http://www.eatingwell.com/recipes/yellow_pea_soup.html

FREEZING TIPS: