I get it. After a day or so, leftovers are done. A second meal, sure. A third? Nope. But if you’re like me, you probably hate wasting perfectly good food. So to keep from tossing it, I look for ways to make new meals that taste and look different than our tired leftovers.
We’re already on to week 3 of the Freezer Meal Friday series, can you believe it? Life was pretty hectic last week so it was really nice to just open the freezer, pick from the meals I already assembled and dump them in the Crock Pot. Since I work from home, I smell the food cooking all day and don’t really notice it. But I remember when I worked outside of the home and walked in the door to the smell of a home-cooked meal after a long day and stressful commute. It was instantly relaxing.
So, what did you think about last week’s meals–did you have a favorite? I’d love to hear your thoughts in the comments! Here’s what is on the menu this week:
Hawaiian Chicken (Making Our Marx)
Tatertot Casserole (Slow Cooker Gourmet)
Chicken Fajitas (The Humbled Homemaker)
French Onion Crusted Pork Chops (Recipe Book and More)
Chinese Beef and Broccoli (Mommy Savers) *gluten-free/dairy-free
For more great Freezer Meal recipes or to see the first two posts of the series, visit the Freezer Meals page! You can also find a ton of freezer meal ideas from around the web on my Freezer Meals Pinterest board.
Y’all asked for it and I heard you. I am so excited to announce a new weekly series–Freezer Meal Friday! Each Friday, I’m going to share 5 delicious freezer meal recipes! Why Friday? Because if you’re like me and do meal prep over the weekend, this will give you plenty of time to get all of your ingredients together and your freezer meals ready.
Let me just say, I am absolutely addicted to making freezer meals. I couldn’t run my household without them. (Well I could, but meals would cost us a fortune). If you’re new to freezer meals, they are pretty wonderful–throw all of your ingredients together in a freezer bag and freeze. When you’re ready for that meal, just pull it out of the freezer, dump it in the Crock Pot, cook all day, and presto! Dinner is served.
Not only have freezer meals saved us a boat load of money, but it has also saved us time. Sometimes, I’ll spend an entire afternoon preparing freezer meals for the month, but usually I just spend 45 minutes to an hour on Sunday and make all of my meals for the week.
Ready for this week’s freezer meal list? Here you go!
Slow Cooker BBQ Spareribs (Six Sisters’ Stuff)
Easy Crock Pot Meatloaf (Stockpiling Moms)
Chicken Tetrazzini (Fun Home Things)
Teriyaki Pork Chops (Mommy’s Fabulous Finds)
Curried Vegetable and Chickpea Stew (The Kitchn) *vegetarian
September is usually when I make all of my apple recipes, but this apple butter is just so good! What can I say, I had to make some.
What can I say, this is one my favorite family recipes. The original calls for all Granny Smith which was a little too tart for me, so I use a mix of Granny Smith, Fuji and Gala instead. Ready to make some apple butter? Here’s what you need:
Large Crock Pot
Half pint canning jars, rings and lids
Hot water bath canner
Magnetic lid lifter
6-7 lbs apples, peeled, cored and sliced (Granny Smith, Fuji and Gala)
1 1/2 c. sugar
1 c. brown sugar
2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground cloves
1/4 tsp. salt
1 Tbsp. vanilla
Yields 6 half pint jars
Place sliced apples in the Crock Pot.
In a bowl, combine sugars, cinnamon, nutmeg, cloves and salt. Pour over the apples and mix well.
Cook covered on low for 10 hours, stirring occasionally until apple mixture thickens. Apples will reduce by about half.
Uncover the apples and stir in the vanilla. Continue cooking uncovered on low for 2 hours.
Puree the apples with an immersion blender until smooth.
Ladle into jars, leaving 1/4 in. head space. (If you don’t want to process the apple butter, you can freeze it or store it in the fridge for up to 2 weeks.)
Process in a hot water bath for 10 minutes.
Allow jars to cool overnight, checking to make sure lids have sealed properly.
For more canning recipes, check out the Canning page!
Whether you need easy fix-and-forget meal ideas for those busy summer months or you want a warm and cozy meal waiting for you when you get home from work in the winter, this list has every Crock Pot recipe you could ever want. From beef to chicken, vegetarian to delicious desserts–I’ve searched my favorite blogs, Pinterest and the web to find tasty, easy recipes that are great year-round. So pin it, bookmark it, but whatever you do, don’t lose it!
Crock Pot + lasagna + noodles I don’t have to cook = my kind of recipe. This recipe takes one of my favorite comfort foods of all time and makes it super easy! The only real prep work you need to do is brown the ground beef. How easy is that? Some people like cottage cheese instead of Ricotta. I like them both but I usually go with Ricotta.
1 lb. ground beef, browned and drained
24 oz. jar spaghetti sauce
Lasagna noodles, uncooked
15 oz. container Ricotta cheese (or you can use 2 c. cottage cheese)
2 c. shredded Mozzarella cheese
1/4 c. grated Parmesan cheese
1 tsp. minced garlic
1 Tbsp. parsley flakes
1 Tbsp. dried basil
1 tsp. salt
1 Tbsp. olive oil
1. Brown and drain the ground beef. Return to skillet and stir in spaghetti sauce, garlic, parsley, basil and salt.
2. Pour the olive oil in the Crock Pot and spread it around so that it covers the bottom. Then place 2 lasagna noodles on the bottom.
3. Spread 1/2 of the meat mixture on top of the lasagna noodles.
4. Spread 1/2 of the Ricotta over the meat.
5. Sprinkle 1 c. mozzarella cheese over the Ricotta.
6. Repeat, beginning with the lasagna noodles, followed by the meat mixture, Ricotta and Mozzarella cheese.
7. Cook on low for 3 1/2 to 4 hours.
Sprinkle Parmesan cheese on top before serving.
Wasn’t that easy? For more Crock Pot recipes, check out the Crock Pot page!
I love pot roast. And even though this 2-envelope pot roast recipe will always be my favorite, every now and then I want to try something new. Barbecue pot roast is easy to make, it has an awesome smoky, sweet and savory flavor and is super tender when it’s done. Here’s what you need:
4-5 lb chuck roast (I used two 2 lb. chuck roasts)
1 c. BBQ sauce
1 c. teriyaki sauce
3 tsp. minced garlic
1/2 c. onion, chopped
2 tsp. black pepper
2 tsp. salt
1 Tbsp. hickory liquid smoke
1/2 c. brown sugar
1. Place the chuck roast in the bottom of the Crock Pot. Then pour in all of the other ingredients.
Cover and cook on low for 7-8 hours.
Your barbecue pot roast is done!
For more Crock Pot recipes, check out the Crock Pot page!
Nothing says fall like a good pumpkin recipe. And let me tell you, these recipes are GOOD. Really good. So if you’re looking for something besides the classic pumpkin bread or pumpkin pie recipe, you are going to love what these bloggers have come up with! (Links below the pictures.)
Were you featured? Grab a button from the sidebar!
The weather is getting cooler and you know what that means? Time to break out the Crock Pot! To help you get off to a warm and savory start, my friends at Red Gold are hosting the Red Gold 2-A-Day Crock Pot Giveaway! Everyday, between September 17th and October 8th, Red Gold will be giving away two Red Gold Crock Pots on their Facebook page!
Now you know that I love Crock Pot recipes. So I’m sharing one of my favorite Red Gold slow cooker recipes–Slow Cooker Spicy Macaroni and Cheese–and giving away a Red Gold Tomatoes apron to one lucky reader! (Scroll down to the bottom to enter).
You’re going to love this recipe. You don’t even have to cook the pasta before putting it into the slow cooker–just throw in your ingredients and forget it. The Red Gold Diced Tomatoes and Green Chilies add the perfect amount of heat. Want to turn it into a full meal? Just add 1 pound of browned and drained ground beef! Here’s what you need:
2 c. pasta of your choice, uncooked
3 Tbsp. butter
8 oz. American processed cheese, cubed
8 oz. cream cheese, cubed
1 tsp. Dijon mustard
1 c. milk
1/2 c. heavy whipping cream
1 (12 oz.) can evaporated milk
1 (14.5 oz.) can Red Gold Petite Diced Tomatoes and Green Chilies, drained
1. Spray the bottom of the slow cooker with cooking spray. Place the uncooked pasta in the bottom of the slow cooker.
2. Add the remaining ingredients, except Red Gold Petite Diced Tomatoes and Green Chilies. Stir well until combined and cook on low for 4 hours.
3. Just before serving, add Red Gold Diced Tomatoes and Green Chilies. Stir to combine.
That’s it! Your spicy macaroni and cheese is done!
For more delicious Red Gold slow cooker recipes, click here!