Overview

By request for cozy comfort meals you can make in a crock-pot. These can be recipes with fresh ingredients or prepped ahead to keep in the freezer for later. I'll start with some ideas here. Feel free to share yours! source: 8 Best Crock-Pot Freezer Meals — Eat This Not That BEEF RAGU (servings 4-6) 1 lb beef chuck 1 28oz can crushed tomatoes 1 6oz can tomato paste 1 c carrots, peeled and diced 1 c celery stalks, diced 2 garlic cloves, minced 1 medium onion, diced 1 tsp Italian seasoning 1 tsp salt 1/2 tsp pepper 1 c beef stock (or red wine) 1 bag/box of pappardelle pasta Shaved parmesan 1. Season the beef with salt and pepper in a gallon-sized freezer bag. Add in crushed tomatoes, tomato paste, carrots, celery, garlic cloves, onion and Italian seasoning. Don't forget to label the bag before putting in the freezer! 2. Make sure to defrost the meal in the refrigerator 24 hours before putting it in the slow cooker. Mix ingredients together so they are evenly distributed. Pour in the beef stock (or red wine) and cook on low for 6 hours (8 hours max or else it will get mushy). 3. Right before serving, cook the pasta (according to packaging instructions) in boiling water that has been lightly salted. Drain and plate up portions. 4. Shred the beef with two large forks. Serve beef ragu over pappardelle and with shaved parmesan cheese. CHICKEN NOODLE SOUP (servings 6) 1 lb boneless, skinless chicken breast 3 stalks celery, sliced 3 carrots, peeled and sliced 1 medium onion, diced 2 garlic cloves, minced 1 TB thyme 1 TB rosemary 1 tsp salt 8 c chicken stock 8 oz egg noodes 1. Put chicken, celery, carrots, onion, garlic, and salt into a gallon-sized freezer bag. Make sure to defrost the meal in the refrigerator 24 hours before putting it into the slow cooker. Mix together so they are evenly distributed. Store away in your freezer. 2. Pour over the chicken stock. Cook on high for 3-4 hours or low for 6-8 hours. 3. During the last 15 minutes of cooking, shred the chicken with two large forks. Add in the egg noodles. Serve up when noodles are tender to your liking. BEEF AND BROCCOLI (servings 4-6) 1 16 oz flank steak, sliced thin 2 broccoli crowns, cut into florets (4-5 cups) 1/2 c soy sauce 1 TB rice vinegar 1 TB brown sugar 2 tsp grated ginger 2 garlic cloves, minced 1 tsp Sriracha 1/2 tsp chili flakes 1 tsp honey 1 c beef stock 1 TB cornstarch Cooked rice to serve wtih 1. Whisk together in a bowl the soy sauce, rice vinegar, brown sugar, sriracha, chili flakes, grated ginger, garlic, and honey. Pour sauce mixture into a gallon-sized freezer bag along with the beef and broccoli. Label and store in the freezer. 2. Make sure to defrost the meal in the refrigerator 24 hours before putting it into the slow cooker. Mix together so they are evenly distributed. Pour in the beef stock, then cook on low for 2 hours. 3. During the last 30 minutes, mix together the cornstarch with 1/4 c water to make a slurry. Stir the mixture into the crockpot. When done, serve up on rice and sprinkle sesame seeds if you want. JAMBALAYA (servings 8-10) 1 Andouille sausage, sliced 1 lb frozen, deveined shrimp 1 lb boneless, skinless chicken breast, diced 1 red bell pepper, seeded and diced 1 onion, diced 2 celery ribs, diced 1 jalapeno, seeded and diced 1 garlic clove, minced 1 TB cajun seasoning 1 28 oz can diced tomatoes 1 tsp salt 1/2 tsp pepper 2 c chicken stock 2 c white rice, measured dry 1. Add the sausage, chicken, bell pepper, onion, celery, jalapeno, garlic, seasoning, salt, and pepper to a gallon-sized freezer bag. Keep the shrimp in another smaller bag to keep separate. Pop both bags into the freezer. 2. Make sure to defrost the meal in the refrigerator 24 hours before putting it into the slow cooker. Don't add the shrimp yet! Mix together so they are evenly distributed. Add in the can of diced tomatoes and chicken stock. Cook on high 3-4 hours or on low 6-8 hours. 3. Add in the shrimp during the last 30 minutes. Don't bother removing the shells yet, you can do that after. Prepare the rice. 2 cups of rice will make 8 servings. Plate up jambalaya with 1/2 cup rice, remove shrimp shells before eating. ITALIAN MEATBALLS (servings 4-6) 1 bag frozen Italian meatballs 1 28oz can crushed tomatoes 1 medium onion, diced 1 tsp Italian seasoning 1 tsp garlic powder 1 tsp salt 1/2 tsp pepper 1 c beef stock 1. Add the meatballs, crushed tomatoes, onion, and seasonings into a gallon-sized freezer bag. Label and store in the freezer. 2. Make sure to defrost the meal in the refrigerator 24 hours before putting it into the slow cooker. Mix together so they are evenly distributed. Pour in the beef stock and cook on high for 2 hours or low for 4 hours. 3. Serve on prepared spaghetti noodles, zucchini noodles (aka zoodles), or spaghetti squash. Sprinkle parmesan cheese on top. CHICKEN ENCHILADAS (servings 6) 1 20oz can enchilada sauce 1 lb boneless, skinless chicken breast, diced 1 15oz can sweet corn, drained 1 15oz can black beans, drained 1 green bell pepper, seeded and diced 1 medium onion, diced 1 c shredded taco cheese 10 tortillas, cut into strips 1. Add the chicken, enchilada sauce, sweet corn, diced bell peppers, and onion into a gallon-sized freezer bag. Store in the freezer until you are ready to cook. Make sure to defrost the meal in the refrigerator 24 hours before putting it into the slow cooker. 2. Mix together so they are evenly distributed. Turn on the slow cooker and cook on high 4 for hours or on low 8 for hours. During the last hour, add in the tortilla strips, then sprinkle on the shredded taco cheese. Enjoy! CHICKEN TACOS (servings 4-6) 1 lb boneless, skinless chicken breast 1/4 c taco seasoning 1 medium onion, sliced thin 1 green bell pepper, seeded and sliced thin 1 c chicken stock 1. In a gallon-sized freezer bag, add in the chicken, onion, bell pepper, and taco seasoning. Store in the freezer. Make sure to defrost the meal in the refrigerator 24 hours before putting it into the slow cooker. 2. Mix together so they are evenly distributed. Sprinkle in the taco seasoning and pour over the chicken stock. Cook on high for 3/-4 hours or on low for 6 hours. 3. During the last 15 minutes, shred the chicken breast with a fork. When done, serve up with tortillas, and toppings of your choice. VEGETARIAN CHILI (servings 6) 1 15oz can black beans 1 15oz can kidney beans 1 15oz can sweet corn 1 sweet potato, peeled and cubed 1 medium onion, diced 2 garlic cloves, minced 1 28oz can crushed tomatoes 1 TB chili powder 1 tsp paprika 1 tsp oregano 1 tsp cumin 1 tsp sat 1/4 tsp cayenne pepper 1 c vegetable stock 1. Add all of the ingredients, save for the vegetable stock, into a gallon-sized freezer bag. Store in the freezer. 2. Make sure to defrost the meal in the refrigerator 24 hours before putting it into the slow cooker. Pour in the vegetable stock. Mix together so they are evenly distributed. 3. Cook on high for 4 hours or on low for 8 hours. Serve up with desired toppings like shredded cheese, cornbread, or tortilla chips.

This is the thread for those chilly nights when you want something cozy and comforting to eat at the end of the day. A dinner that hits multiple food categories into one dish that you bake in the oven. Please share your recipes, old favorites or new discoveries. Here is one of mine to start. Thyme & White Bean Pot Pies (6 Servings) Source: Thyme & White Bean Pot Pies | Minimalist Baker Recipes INGREDIENTS For the Filling 2 TB olive oil 1 large white/yellow onion (diced) salt and pepper to taste 1-pound carrots (peeled and chopped) 1/4 c four (cornstarch or your preferred gluten free alternative) 1/2 c white wine (optional or substitute with more vegetable broth) 3 c vegetable broth or stock 2 tsp fresh thyme (1 tsp dried) 1 15 oz can white beans (drained and rinsed) For the Crust (you can skip this and buy a pre-made pastry sheet at the store) 1 1/2 c flour 1/4 tsp salt 10 TB cold butter (substitute with coconut oil) 4-7 TB cold water INSTRUCTIONS Preheat your oven to 425 F (204 C) and set aside 6 ramekins on a baking sheet. I'm pretty sure a single pie tin would be fine to use instead if you don't have individual little dishes. In a large pot over medium heat, put in your oil to warm up. Once hot, add the onions and start sizzling. Season with your taste of salt and pepper. Stir to sauté so that the onion pieces are soft and translucent (about 4-5 minutes). Add those carrots and cook for 2-3 minutes. Now dump in the flour and stir well to get the veggies coated with it. This is what will thicken the sauce/gravy for your pot pie. Cook another minute and slowly add white wine (optional) followed by vegetable broth. Switch to a whisk to stir and prevent clumps. You want to break up any flour bits. Add your thyme and white beans. When bubbles start, turn the heat down to low and let it simmer like a soup. It should thicken and the carrots will soften. Stir to prevent the bottom from burning/sticking. Cover and remove from stove while you prepare the crust. To prepare pie crust, add flour and salt evenly with a whisk in a mixing bowl. Add your butter (or coconut oil) and use a pastry cutter to cut it in. A simple fork is a good substitute if you don't have a pastry cutter. The dough should resemble wet sand pretty soon (let than a minute). Add the cold water 1 TB at a time and use a spoon to gently mix. The less water you use the better so keep an eye on how well the dough comes together. Use your hands to gently knead and gather any loose scraps. Don't overdo it, pastry dough is sensitive because too much/harsh kneading will toughen it up rather than give you a flakey crust. Transfer dough to a floured surface and with a floured rolling pin, start flattening it out (1/8-inch thick). If you are using a premade pastry sheet from the store, take it out of the packaging and lay out on a floured surface. Check how thick, you want about 1/8-inch. Use a floured rolling pin if you need to even it out. You can use a pizza cutter or plain knife to cut 6 squares to fit on the ramekins (slightly larger). You can do circles instead if you'd like. A cup with a large opening makes for a great cutter. Heck, you can even use the ramekins to cut the shapes out! If you are doing a pie tin, lay that on top of the pastry dough and center it. Use a knife to drag around about an inch away from the edge of the pie tin. You want to measure the crust to be slightly bigger because the dough will shrink a little when in the oven. Scoop the white bean filling into each ramekin until almost entirely full. Remember you want these on a cookie sheet for easy and safe handling! Leftovers can be saved another day as soup (the filling can be stored in the freezer for a month). For a single pot pie, pour filling and leave about 1/2-inch or more from the top. You don't want to risk spilling! I highly recommend setting the pie tin on a baking tray just in case the filling leaks out during the baking process. Transfer pastry crust using a spatula to cover the filling. Make small holes or cuts on top to allow steam to escape through the crust. Have fun marking a pattern or design! Bake the pot pie(s) for 35-40 minutes. When the crust is a golden brown and you can see the filling bubbling then it's done! Please be careful taking it out of the oven. Let cool 10 minutes before cutting into it. Yummy in your tummy! ADDITIONS * I can imagine chopped celery or peas would be great veggies to add in this pot pie. * Cubed ham or crumbled bacon are excellent flavors if you'd like to toss those in! * Don't have white beans? like me 😅 Chickpeas/Garbanzo beans will do just fine.

Those do look really good

I love all the sprinkles!

༄ ⋆⁺₊❅. I made these delicious sugar cookies with frosting and sprinkles for Santa Clause! Merry Christmas!

Actually I stopped eating it, but when I started I found many delicious recipes, like pancakes and waffles. And carrot cakes too, this dish where I put the oats in the pot and roast it a little then add the spices like cinnamon and whatever you like then after that we add the liquid like milk or water and stir until we get the consistency we want I made it It was a little underdone so it was a little crunchy and I liked it that way. https://vt.tiktok.com/ZS62J1EX6/