A Month of Crockpot Recipes!

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A Month of Crockpot Recipes!

Two notes- 1. There are 11 different recipes. Each recipe serves four 2. Multiply each by three to cover you for 33 meals!

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Table of Contents

Intro…………………………………………………………………………….…..3

Shopping List…………………………………………………………..……….4

Recipes.………………………………………..…...……………………………5

Hot & Spicy Braised Chicken with chopped veggies…..5

Coconut Chicken Curry…………………..………………………...6

Orange Chicken with Chopped Veggies……….…..…..…..7

Maple Dijon Chicken with Chopped Veggies……..….…..8

Honey Rosemary Chicken……………….….………….……..…..9

Lime Salsa Chicken……………………….……….…..……..……..10

Balsamic Chicken with Figs & Herbs………….…….….…....11

Santa Fe Chicken………………………………………………….…..12

Healthy Mama BBQ Chicken………………………….……..…..13

Goulash………..……..…………………….…………….………….…..14

Chicken Curry……………………………………..…….…….…..…..15

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ONE MONTH OF MEALS!

Chop vegetables and assemble ingredients. Put the veggies into the gallon sized Ziploc bags, then added the meat, then added the spices.

Each meal serves 4 -TIP - Write the cooking directions on the outside of each freezer bag (including what to add besides the contents of the bag) so that you don’t have to look anything up, just add to the crockpot and press go. One note about thawing– all of the recipes (except the fig balsamic chicken) have enough other added liquid to go straight from the freezer into the crockpot. If you can remember to let them thaw in the fridge, great. However, only the fig balsamic chicken needs it for sure.

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FREEZER CROCKPOT COOKING SHOPPING LIST

Meat:

32 lbs boneless, skinless chicken breasts/thighs

2-3 lbs beef stew meat Produce:

3 limes

2-3 heads of garlic cloves

8 red peppers

6 green peppers

4 beets

4 small bag of baby carrots

15 onions

5 zucchinis

6 lbs of butternut squash

Dried figs. Whole (2 cups)

Fresh rosemary

Cilantro

4 jalapenos (optional)

2 bags frozen peas (optional)

Fresh ginger Other:

4 jars of salsa (no sugar added)

2, 14.5 ounce cans diced tomatoes

4 6oz cans tomato paste

7 cans coconut milk

Things to buy if you don’t have them on-hand:

soy sauce

Worcestershire

Yellow mustard

Olive oil

Balsamic vinegar

Coarse salt

Garlic powder

Curry powder

Cumin powder

Ground coriander

Dried basil

Dried oregano

Dried rosemary

Dried thyme

Paprika

Black pepper

Almond butter

Orange extract

red curry paste

chicken broth

Dijon mustard

maple syrup

rice wine vinegar

Tapioca flour/starch (a.k.a. yucca or cassava flour/starch)

Honey

Coconut sugar

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IN THE BAG- 2 cups onions, 2 cups carrots, 2 cups zucchini, 1 cup red pepper, 1/2 tsp grated lime peel, 2 Tbsp lime juice, 2 Tbsp soy sauce, 2 Tbsp tapioca flour, 4 garlic cloves, 2 lbs. cubed boneless, skinless chicken breasts/thighs. TO COOK- Dump contents of bag in slow cooker. Cover with 3/4 cup chicken broth and 3 T almond butter (whisked together). Cook on low for 5-6 hours. For the last five minutes, add in 1 can of coconut milk and 1 bag of frozen peas (optional). TO SERVE- To make it spicy, add 1/2 teaspoon of red curry paste before serving. Garnish with chopped cilantro. Serve over cauliflower rice.

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IN THE BAG- 3 lbs boneless, skinless chicken breasts/thighs, 2 lbs of chopped butternut squash, 2 cups onions, chopped, 8 minced garlic cloves, 1 oz fresh ginger, 2 Tbsp curry powder, 1 tsp ground coriander, 1 tsp ground cumin, dash coarse salt TO COOK- Add the contents of the bag and a can of coconut milk to a slow cooker and cook on low for 4 -6 hours. 25 minutes before serving, add another can of coconut milk and a bag of frozen peas (optional). TO SERVE- Serve with cauliflower rice. Garnish with chopped cashews and cilantro.

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IN THE BAG- 2 cups carrots, 2 cups bell peppers, 1 lb cubed boneless skinless chicken breasts, 3 cloves garlic, 1 tsp salt, 1/2 tsp pepper, 1 tbsp orange extract 8 oz. water TO COOK- Cook on low in crock pot, 4 to 6 hours. TO SERVE- Garnish with clementine slices (use 4 clementines) and green onions (two, chopped). Serve on cauliflower rice. Stir fried veggies make a great side.

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IN THE BAG- 1 cup red bell pepper, 1 cup green bell pepper, 1 cup carrots, 2 cups onion, 3 cups zucchini, 2 Tbsp tapioca flour, 2 lbs boneless, skinless chicken breasts/thighs, 2 cloves garlic, 1 tsp salt TO COOK- Add the contents of the bag with, 3/4 cup of dijon mustard, 1/2 cup of maple syrup, and 1 Tbsp of rice wine vinegar to a slow cooker and cook on low for 4-6 hours . TO SERVE- Garnish with fresh rosemary and serve over cauliflower rice.

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IN THE BAG- 2 lbs boneless, skinless chicken breasts or thighs, cut into bite sized pieces, 1/3 c balsamic vinegar, 1/3 c honey, 1/3 c olive oil, 3 T chopped fresh rosemary, 1 t salt. Let marinate for several hours in the refrigerator before freezing. TO COOK- Add 1 cup of water and the contents of the bag to the crockpot. Then cook on high for 3 -4 hours or low for 6-8 hours. Ten minutes before serving, add tapioca starch to thicken the sauce (optional). TO SERVE- Serve over cauliflower rice.

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IN THE BAG- Juice from one lime, 1/4 cup chopped cilantro (optional), taco seasoning (4 tsp chili powder 3 tsp cumin 2 tsp salt 2 tsp black pepper 1 tsp paprika 1 tsp onion powder 1 tsp garlic powder 1 tsp dried oregano 1 tsp red chili flakes), 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 (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 paleo tortillas, lettuce wraps, and/or cauliflower rice.

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IN THE BAG- 2 lbs of chicken, browned and sauted with one onion and two cloves of garlic in olive oil until softened, cool, then add to a freezer bag. 1/2 cup balsamic vinegar, 1 teaspoon basil, 1 teaspoon oregano, 1 teaspoon rosemary, 1/2 teaspoon thyme 1 cup dried figs TO COOK- Add the contents of the bag plus one 14.5 oz can of diced tomatoes to the crockpot. Cook on high for 4-6 hours or low for 6-8 TO SERVE- Serve over cauliflower rice or potatoes.

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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 and 1 medium sized jar of salsa to a crockpot. Cook on high for 3 -4 hours or on high for 6-8 hours. TO SERVE- Serve over cauliflower rice.

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HEALTHY MAMA BBQ CHICKEN IN THE BAG-

2 large green pepper, cut into strips or cubes, about 2 cups 1 large red pepper, cut into strips or cubes, about 1 cup 2 zucchini, chopped, about 2 cups 2 cups chopped onion 2 tablespoon tapioca starch 2 pounds chicken thighs or drumsticks 2 15oz cans of tomato sauce 4 tablespoons coconut sugar 2 tablespoons Worcestershire sauce 2 tablespoon ground yellow mustard 2 clove garlic, finely minced, about 2 tablespoons 1 teaspoon salt

TO COOK- cook on high for 4 to 6 hours, or low 6-8 hours, depending on your specific slow cooker If you want, you can add 1/2 cup of chicken stock to have more sauce, but the liquid from the frozen meat and vegetables melting should give you enough liquid to work with

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GOULASH IN THE BAG-

3 cups chopped onions 2.5 cups coarsely chopped green bell peppers, about 2 cups 4 large beets, peeled and diced, about 2 cups 2 cups of baby carrots or diced carrots 4 cloves garlic, minced 2-3 pounds beef stew meat, cut into one inch cubes, or whole and you can cut it after it is cooked 4 6oz cans tomato paste 2 tablespoons of paprika 1 teaspoon ground black pepper

TO COOK- cook on high for 4 to 6 hours, or low 6-8 hours, depending on your specific slow cooker Add sour cream for garnish after the meal is cooked Spiral some zuchunni noodles separately, the day of cooking

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CHICKEN CURRY

IN THE BAG- 3 tablespoons tapioca flour 4 tablespoons curry powder 2 teaspoons ground cumin 1.5-2 pounds chicken thighs, or breasts, cut into 1 inch pieces 1 cup chopped onion 1 zucchini chopped, about one cup 2 cloves garlic, minced 2 cups chicken stock, 1 cup per bag 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. If you want, you can add 1/2 cup of chicken stock to have more sauce, but the liquid from the frozen meat and vegetables melting should give you enough liquid to work with. Every slow cooker is different, so just watch yours the first time you make it.