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


The Verdict: French Dip Sandwiches

Recipe HERE
Sick smileSad smileDisappointed smileSmileOpen-mouthed smile

Prep: Smile
The only prep other that throwing stuff in a bag is searing the roast on all sides, so you do have to dirty a pan, but this recipe is SO worth it!

Taste: Open-mouthed smile
I’ve sat here for awhile trying to come up with an appropriate word to describe how glorious these sandwiches taste in my mouth, but that would require a thesaurus including words from far away magical places that haven’t been discovered yet! Suffice it to say this is a very flavorful, tender, melt in your mouth, fan-freaking-tastic meal!

Kid Friendly: Open-mouthed smile
Yep. They like it, too!

Overall: Open-mouthed smile
All around epic!

Our Best Bites French Dip Sandwiches

french dip halfVia: 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.

The Verdict: Dressed Up Sloppy Joes

Recipe Here
Sick smileSad smileDisappointed smileSmileOpen-mouthed smile

Prep: Disappointed smile
This recipe actually involves cooking including chopping and such, so it’s not a zero work throw together in under a minute deal, but still easy.

Taste: Open-mouthed smile
This is a family favorite and I fully admit to sneaking another half a sandwich!

Kid Friendly: Smile
I’d give this the highest rating because they ate it all up but then I have to hose them down after dinner…they’re not called “Tidy Joes” for a reason!

: Smile
Will be making again and again!

Dressed Up Sloppy Joes

sloppy joeSloppy 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

Freezer Instructions
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.

The Verdict: Chicken Curry 2

Recipe Here

Sick smileSad smileDisappointed smileSmileOpen-mouthed smile

Prep: Disappointed smile
Maybe it’s because it was the fact that I was finishing this recipe at 11pm, but it was the most work out of all the recipes I’ve tried so far. Maybe it’s because my garlic mincer sucks so I had to peel and chop. Maybe it’s because it actually was more work? Who knows!

Taste: Sick smile
The overall taste was okay but the texture was terrible, it kind of felt like chunks of vomit in my mouth.

Kid Friendly: Disappointed smile
The kids ate the rice and a little bit of sauce without much complaint but weren’t overwhelmingly pleased.

Overall: Sick smile
Big fat fail. Way too much prep involved for a gross dish.

Chicken Curry 2

Chicken Curry 2Via: Passionate Homemaking

Sick smile

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.

Freezing Instructions:
Freeze in container, leaving room for expansion.

Serving Instructions:
Thaw overnight in the refrigerator, prepare rice and reheat the sauce.

The Verdict

Teriyaki Chicken {2}

{This is a different recipe from the one that I rated horribly}

In the bag (split between 2)
3 lbs bnls sknls chicken breast, cut into pieces
3/4 cup granulated sugar
3/4 cup soy sauce
1 T. grated fresh ginger
2 cloves garlic, minced.

Throw in freezer bags, give it a shake and freeze flat.

Instructions for bag:
Thaw and cook in a heated skillet until chicken is done, add frozen vegetables for the last 10 minutes. Serve over rice.

Creamy Chicken Taquitos

Via: Our Best Bites

Open-mouthed smile

1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken
1 C grated pepperjack cheese
10-12 small corn tortillas

Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can.

Place seam side down on the baking sheet and freeze 2hrs, or until they hold their shape, then throw in a freezer bag!

Cooking Instructions:
Bake at 350 for 20 minutes, or until tortilla is browned.

The Verdict