Bean Stew

6 cups chicken broth or vegetable broth (add when putting in crock pot)
1 cup dry beans, picked over and rinsed
2 medium carrots, peeled and finely diced
1 small onion, finely chopped
2 celery stalks, finely diced
3 tablespoons uncooked white rice
2 tablespoons minced garlic
1 teaspoon herbes de Provence or dried thyme
½ teaspoon salt
1/8teaspoon ground white or black pepper

Combine ingredients in a gallon zip lock bag (minus the broth). Freeze. Thaw, add broth and bag to slow cooker. Cover and cook on low for 8 hours or on high for 4 to 5 hours. Serves 4-5 people.

Let me know if you enjoy this!

Cheers,
Patience 

CrockPot Chicken Cacciatore

1lb Chicken Breast
1 jar of your favorite pasta sauce (classico, ragu, etc..)
1 can diced tomatoes
1 cup diced green peppers
1 cup diced mushrooms
1 cup diced onions
1 Tbsp minced garlic
2 Tbsp italian seasoning
1/4 to 1/2 cup cream cheese
salt and pepper to taste

Cook on high 4 hours or on low 6-8 hours. When complete, spoon over fettuccini noodles or noodles of your choice. If you would like to thicken the recipe, add a paste of cornstarch. Remember, you can really play with this recipe, You can add or subract the vegetable that you like. Adding parmesan cheese on top is also yummy.

I am typing this from memory ladies, so hopefully I havent forgotten any ingredients!!

Shepherd's Pie

Ingredients

1lb lean ground beef (I used turkey. It was cheaper.)

1 medium onion, chopped

2 cloves garlic, chopped

1/4 cup flour

1/4 cup heavy cream (I used half 'n half.)

4 Tbs butter

2 cups frozen mixed veggies

1 can of cream of mushroom

Salt and pepper to taste

3 cups of mashed potatoes (I used a freezer friendly approach similar to this.)

1/2 cup cheddar cheese, shredded

In a skillet, brown the ground beef, onions, and garlic together. Once the meat is browned, add the flour, cream, and 4 Tbl butter. Stir to combine. Add the frozen vegetables, stir to incorporate.

Add the cream of mushroom soup. Stir to combine. Season with salt and pepper. Pour the beef and veggie mixture into a greased casserole dish. Cover the beef and veggies with a thick layer of mashed potatoes. Sprinkle with cheddar cheese. Cover with aluminum foil & freeze.

Thaw and bake at 350 degrees until hot and bubbly.

This recipe was adapted from The Virtuous Wife.

Note: The proportions in this recipe are best suited to a smaller high corning ware style casserole dish as opposed to a 9x13 standard baking dish. If you want to make a 9x13 you need to 1 1/2 the filling recipe and double the mashed potatoes.

Cilantro Lime Chicken with Corn and Black Beans

Ingredients:

1 1/2 pounds chicken breasts
Juice from 2 limes
1 bunch fresh cilantro, chopped
1 (16 oz) bag frozen corn
2 minced garlic cloves
1/2 red onion, chopped
1 can black beans, drained and rinsed
1 tsp cumin 
salt and pepper to taste


Directions: 
Place all ingredients in a resealable gallon-sized freezer bag. Mix together and zip bag closed.Remove from freezer and thaw in fridge for 24 hours. Cook on LOW for 8 hours (or HIGH for 4 hours). 
Serve with tortillas and toppings such as with sour cream, guacamole, salsa, and cheese.
Recipe adapted from Over the Big Moon.

Tatiana

Sausage -n- Spinach Pasta Bake!!

Ingredients:

• 8 ounces uncooked rigatoni
• 1 tablespoon olive oil $
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• 1 cup finely chopped onion (about 1 medium) $
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• 1 (10-oz.) package frozen chopped spinach, thawed
• 3 cups cooked, crumbled hot Italian sausage $
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• 1 (14.5-oz.) can Italian-style diced tomatoes $
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• 1 (8-oz.) container chive-and-onion cream cheese
• 1/4 teaspoon salt
• 1 1/2 cups (6 oz.) shredded mozzarella cheese

Preparation

1. 1. Prepare rigatoni according to package directions.
2. 2. Meanwhile, spread oil on bottom of an 11- x 7-inch baking dish; add onion in a single layer.
3. 3. Bake at 375° for 15 minutes or just until tender. Transfer onion to a large bowl, and set aside.
4. 4. Drain chopped spinach well, pressing between layers of paper towels.
5. 5. Stir rigatoni, spinach, sausage, and next 3 ingredients into onion in bowl. Spoon mixture into baking dish, and sprinkle evenly with shredded mozzarella cheese.

DIRECTIONS for Cooking, if a Freezer Meal:

1. 6. Bake, covered, at 375° for 30 minutes; uncover and bake 15 more minutes or until bubbly.

Holly Gray

Honey Rosemary Chicken

Ingredients:
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.

Cooking Directions:
Let defrost completely in the fridge. 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 cornstarch to thicken the sauce.

Serving Directions
Serve over couscous (or rice). Be generous with the sauce as you ladle- it’s fabulous.  Rachel also thinks that serving it over mash potatoes and adding some prunes or dried cherries would be delicious.   Thanks, Rachel! 

****Rachel Wheeler also suggests that it doesn't need all of the Olive Oil and that chicken stock could act as a great substitute.  

This recipe was adapted from Kojo Designs.

Katherine Lewis