Ingredients per bag
1 Green Pepper, chopped
1 Onion, chopped
2 Carrots, chopped
4 Garlic Cloves, chopped
2lbs stew meat
1 6oz can tomato paste
2 tsp Paprika
1/4 tsp Black Pepper
1 tsp kosher salt
Directions for bag:
Cook on low 8hrs or high 4hrs.
Add 1/2 cup sour cream prior to serving
Serve over rice
Via: Stacy Makes Cents
1 yellow onion, sliced
3 sweet peppers, sliced
1 ½ pounds boneless chicken breast or thighs
½ cup chicken broth
½ teaspoon salt
2 tablespoons cumin
1 ½ tablespoons chili powder
Squirt of lime juice
Directions for bag:
Throw everything in bag, cook on low 8 hours, shred and serve on tortillas with cheese, sour cream and guac.
Here is a helpful list of how long foods are good in the freezer for. I will be updating my recipes with the information soon.
FOOD – TIME IN FREEZER (0°F)
Milk – 3 months
Butter – 6 to 9 months
Cheese, hard (Cheddar, Swiss) – 6 months
Cheese, soft (Brie, Bel Paese) – 6 months
Cream, half-and-half – 4 months
Sour cream – don’t feeze
Eggs (raw yolks, whites) – 1 year
Frankfurters (opened or unopened packages) – 1 to 2 months
Luncheon meats (opened or unopened packages) – 1 to 2 months
Bacon – 1 month
Sausage, raw, links or patties – 1 to 2 months
Ham, fully cooked (whole, half, slices) – 1 to 2 months
Ground or stew meat – 3 to 4 months
Steaks – 6 to 12 months
Chops – 3 to 6 months
Roasts – 4 to 12 months
Chicken or turkey, whole – 1 year
Chicken or turkey, pieces – 9 months
Casseroles, cooked, poultry – 4 to 6 months
Casseroles, cooked, meat – 2 to 3 months
Soups and stews – 2 to 3 months
Fish, lean (cod, flounder, haddock) – 6 months
Fish, fatty (bluefish, mackerel, salmon) – 2 to 3 months
Fish, cooked – 4 to 6 months
Fish, smoked – 2 months in vacuum pack
Shrimp, scallops, squid, shucked clams, mussels, oysters – 3 to 6 months
Pizza – 1 to 2 months
Breads and rolls, yeast – 3 to 6 month
Breads, quick – 2 to 3 months
Cakes, unfrosted – 3 months
Cheesecakes – 2 to 3 months
Cookies, baked – 3 months
Cookie dough, raw – 2 to 3 months
Pies, fruit, unbaked – 8 months
Pies, custard or meringue-topped – don’t freeze
Piecrust, raw – 2 to 3 months
Nuts, salted – 6 to 8 months
Nuts, unsalted – 9 to 12 months
Via: Our Best Bites
1 2.5-3 lb. beef roast (you can use a frozen roast if you want)
2 Tbsp. olive oil
salt and pepper
2 1-ounce packages dry onion soup mix
2 c. water
2 cans beef broth
6-8 large buns (or more…6 would be VERY generous servings!)
Swiss, provolone, or mozzarella cheese, shredded or sliced.
Heat oil in a large pot over medium-high heat and rub roast with salt and pepper.
When very hot, carefully place roast in pan and sear on all sides. You’re not cooking the meat, you’re just browning it quickly on all sides to add flavor and seal in the juices.
Cook 8-10 hours on low or cook 4-5 hours on high and another 3-4 hours on low. It’s hard to screw this part up; basically, the longer it cooks, the more tender it will be. But you know it’s done when you pop a fork in it and the meat just falls apart. When meat is ready, shred with a fork.
Place meat in crusty rolls. Top with cheese and broil open-faced in the oven or toaster oven for a few minutes, until bread is golden and cheese is melted.
Prepare roast through the searing step; after meat has cooled, place in a plastic freezer-safe container (think Gladware), cover with onion soup mix and broth, and freeze. When ready to cook, pop it straight into the crockpot (frozen), add 2 cups of water, and set to high until warm or, even better, simmering. Turn to low; cook for a total of 8-10 hours.
Sloppy Joes are about the only meal I can ensure my whole family will eat without complaint, so when I’m in a mood and don’t want to hear any whining and I don’t feel like busting out the duct tape to keep my kids at the table, I bust these bad boys out. Made them last night, as a matter of fact…and when my eyes fell upon the blessed words “freezer instructions” I was the happiest mom alive!
Recipe and Picture via: Our Best Bites
1 lb. lean ground beef
Seasoning salt to taste
1 medium onion, minced
1/2 green pepper, minced
3-4 cloves garlic, minced or pressed
3/4 c. ketchup
1 tsp. mustard
3 Tbsp. + 1 tsp. brown sugar
1 1/2 tsp. red wine vinegar
3/4 tsp. Worcestershire sauce
3 Tbsp. tomato paste
1/3-1/2 c. water to reach desired consistency
Freshly ground black pepper to taste
Brown ground beef with onion, green pepper, and garlic. Season to taste with seasoning salt. Transfer to a freezer-safe container. Add in remaining ingredients and combine well. Freeze. When ready to cook, transfer to a slow cooker and cook on low to 3-5 hours. Serve on hamburger buns.
1 cup sour cream
1 tsp baking soda
4 cups all-purpose flour
1 cup white sugar
2 tsp baking powder
1/4 tsp cream of tartar
1 tsp salt
1 cup butter
1 cup raisins (optional)
In a small bowl, blend the sour cream and baking soda, and set aside.
In a large bowl mix flour, sugar, baking powder, cream of tartar and salt. Cut in the butter. Stir in the sour cream mixture and egg into the flour mixture until just moistened, mix in the raisins.
Turn dough out onto a lightly floured surface and knead briefly. Roll or pat dough into a 3/4 inch thick round. Cut into 12 wedges and place them 2 inches apart on the prepared baking sheet.
Before baking: Place the raw, shaped scones on the cookie sheet into the freezer until solid, about an hour or two. Then put the frozen scones into a freezer bag or wrap in plastic wrap and foil
After baking: Baked scones can be bagged before freezing. If your freezing glazed scones wait for the glaze to dry so it doesn’t stick to the freezer bag.
Instructions for freezer bag
Frozen raw scones: Preheat the oven to 400 F then check the scones in 18 minutes, and every 2-3 minutes after that. They may take up to 25 minutes to bake. Take them out as soon as the bottom edges turn golden brown.
Baked scones: Thaw in the fridge or at room temperature for a few hours or overnight. Unglazed scones can be warmed in the oven for a few minutes as well.
Recipe via: All Recipes
Via: Passionate Homemaking
2-4 Chicken thighs, cut into chunks (depending on how much meat you would like!)
2 Tbsp whole wheat flour
1 Tbsp curry powder
4 Tbsp ginger, fresh and finely chopped
4-6 garlic cloves, fresh and finely chopped (start with four and add more as needed)
1 large onion, chopped
1/2 green apple, chopped
3 Tbsp curry powder
6 or more Tbsp whole wheat flour
1 Tbsp sea salt (lower this amount to 1-2 tsp if you are using canned chicken broth)
1 Tbsp rapadura or other natural sweetener
2 1/2 cups (or approx. 1 1/2 -15 oz cans) chicken broth
2 1/2 cans (14 oz) coconut milk
Combine chicken, 2 Tbsp of flour & 1 Tbsp of curry powder in a Ziploc or bowl to coat. Fry lightly in oil (preferably coconut oil) in a frying pan for just a few minutes until cooked. Set aside.
Combine fresh garlic, ginger, onion, apple, curry powder, flour, sweetener and salt in frying pan. Allow to fry under medium heat to mold the ingredients together (around 10 minutes), until onions are transparent, heated completely through. Add liquids – chicken broth & coconut milk, and stir frequently until heated through and thickened. Add more flour to thicken as needed. Add chicken.
Freeze in container, leaving room for expansion.
Thaw overnight in the refrigerator, prepare rice and reheat the sauce.