Slow cooker bbq spare ribs

I made these tonight for dinner and they were so amazing. It was one of the freezer/slow cooker meals i prepared a few weeks ago.They got eaten up so quick i wasnt even able to get a pic of them.

2 lbs country style pork ribs
1 1/2 c ketchup
1 1/2 tbls season all salt
1/2 c brown sugar
1/2 tsp liquid smoke
1/2 c white vinegar

In a bowl combine all the ingredients except the ribs.Place ribs in a gallon size freezer bag and pour the sauce over the ribs.Make sure bag is sealed and write cooking directions on the freezer bag with a sharpee marker. Thaw in fridge for 24 hour and dump everything in crockpot and cook on low 7 hours.

Freezer meals part one

Here are some of the freezer meals i have been making these past few days.I found these recipes on pinterest but i adapted all of them to make them suit what my family likes.

The first recipe i am sharing is for baked ziti. I added different things than the original recipe called for but i think it tastes good my way.

BAKED ZITI
1 box ziti noodles ( i used rigatoni because i didnt find ziti)
1 sm jar of alfredo sauce
1 sm container ricotta cheese
1 egg
2 15 oz can tomato sauce
1 pound shredded mozzerella cheese

In a large pot of water cook your noodles as directed on box. In a mixing bowl add your jar of alfredo,egg,tomato sauce and ricotta cheese. Mix well and set aside. Drain and rinse noodles and add them to the tomato sauce mixture. I used 2 of the 8x8 disposable foil pans and got 2 meals from this recipe. We only have 3 ppl in our family so if you have more to feed i would double the recipe and make it using 2 9x13 pans.

Once you put the noodles in your baking pans that you are using top each pan with the mozzerella cheese. I put 2 pieces of heavy duty foil over each pan and than i write the cooking directions on each pan.

* Thaw and top with fool bake at 400 for 1 hour or until cheese is bubbly.

CREAM CHEESE CHICKEN ENCHILADAS

1 cooked rotisserie chicken - Shredded
1 cube softened cream cheese
3 cups shredded cheddar cheese
2 cans red enchilada sauce
10 medium flour tortillas
* And what ever you want to garnish them with when you eat them.Sour cream,lettuce, olives etc

Place the shredded chicken in a lg bowl. Add the cream cheese and 1 can of enchilada sauce. Mix well ( this is the filling for your enchiladas.( I sometimes add a can of black beans rinsed and drained to the mixture as well)

Warm your tortillas in microwave for about 40 seconds so they dont break when you are rolling them. Place a generous scoop of filling in each tortilla . Roll up and place in your desired pan. I again use the disposable tin pans from the dollar store.Put a little bit of enchilada sauce in bottom of your pans. I put 5 enchiladas in each pan so we have enough for 2 meals. I than serve these with rice and beans for complete meal. Once you are done with the enchiladas pour some red sauce over them and top with cheese. Cover pans with heavy duty tin foil. And with sharpee marker write cooking directions.

* Unthaw and bake at 350 for 30 mins

TERIYAKI CHICKEN

4 boneless chicken breasts
1 sm bag baby carrots
2 lg cans pineapple chunks undrained
1 sm onion chunked - i do not like onions so i leave this out. I add a green pepper instead
1 cup teriyaki sauce

Place all ingredients in 2 resealable gallon-sized freezer bag. Mix together in bag and zip closed.
When ready to eat, remove from freezer and thaw in fridge overnight. Add 1/4 cup teriyaki sauce to the slow cooker and cook on low 6-7 hours. I like to serve min over rice. I write the cooking directions on the freezer bags.

Hearty beef stew

I love a good stew and when i was browsing the six sisters blog and found this recipe I could not wait to make it. The best thing is that this is a freezer meal.

Ingredients:
1 pound beef stew cubes
4 carrots, sliced
4 red potatoes, cut into large cubes
1 package dry onion soup mix
2 cans 98% fat-free cream of mushroom soup
1 (8 oz) can tomato sauce
1 (10 oz) package frozen green peas
Directions:
Place all ingredients in a resealable gallon-sized freezer bag. Mix together and zip bag closed. When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on LOW for 7-10 hours (or HIGH for 5-6 hours).

Baked sweet and sour chicken

We love sweet and sour chicken at our house. I was in a freezer meal group awhile back and we were give this chicken and it was so tasty. The only thing i would do different is double the sweet and sour sauce recipe.

3 whole Boneless, Skinless Chicken Breasts
Salt And Pepper
1 cup Cornstarch
2 whole Eggs, Lightly Beaten
1/4 cup Canola Oil
FOR THE SAUCE:
3/4 cup Sugar
4 Tablespoons Ketchup
1/2 cup Vinegar
1 Tablespoon Soy Sauce
1 teaspoon Garlic Salt

Cut chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg (yes, this will be messy but it will be worth it, I promise!). Fry in a little oil until browned on all sides but not cooked through. Place in a single layer in a baking dish.
Mix sauce ingredients together and pour over chicken.
Bake for one hour at 325 degrees F. Turn chicken every 15 minutes. If you like extra sauce, make another batch of sauce and bring it to a boil on the stovetop. Stir constantly and let cook over medium heat until thickened and reduced, about 6 to 8 minutes.

Honey lime chicken

Here is another great recipe that can also be used as a freezer meal. This recipe comes from happy money saver blog.

Ingredients:
4 Chicken Breasts, cut into strips
1 1/2 tsp garlic salt
1 Tbsp Oil
1 20 oz can pineapple tidbits, keep the juice!
1/4 cup honey
3 Tbsp Lime juice
2 Tbsp Soy Sauce
2 tsp Corn starch

Directions:
Cut the chicken into strips or bite sized peices and sprinkle with garlic salt. Heat oil in a skillet over med-high and add chicken. Cook chicken until golden brown. Drain the pineapple, keeping the juices. Add 1/4 cup of the pineapple juice to the skillet. Cover and simmer 6-8 minutes. Remove the chicken from the pan.
Add honey, lime juice, soy sauce, cornstarch and remainder of pineapple juice to the pan. Bring to a boil stirring constantly. Cook and stir until thick and clear, about one minute. Add chicken and pineapple tidbits last and heat through. Serve over hot rice and its cool to garnish with lime wedges or Chow Mein noodles.To freeze this recipe I will cook it all up as directed above. Then let it cool, and add it to a gallon size freezer bag. Label and freeze. Then all I have to do is warm it up when we have it for dinner with some fresh hot rice.

Cheesy potatoes and ham casserole

I came across this recipe over at once a month mom and I cannot wait to make it. It will be a great freezer meal . The ingredients are simple and fairly inexpensive .

Ingredients:
2 lb pkg of frozen Southern Style Hashbrowns
1/4 c butter, melted
1 c sour cream
1 10 oz can cream of chicken soup
2 c cheddar cheese, shredded
1/2 c onion, chopped
1 lb ham, cubed
Directions:
In a large bowl, combine all ingredients. Pour into a greased 9×13 pan. Bake at 350 degrees for 1 hour.
Freezing Directions:
In a large bowl, combine all ingredients. Divide among indicated gallon freezer bags and freeze. TO SERVE: Thaw. Pour contents into a greased 9X13 baking dish. Bake 350 for 1 hour.

2 meat spaghetti sauce

Since fall is just around the corner i have been finding some new recipes for freezer meals. This one sounds perfect and it is easy to make. I found the recipe on this blog

2 lb Italian Sausage
1 lb Ground Beef
two 28oz can crushed tomatoes
two 12 oz can tomato paste
four 6oz can tomato sauce
1 cup water
4 tablespoons sugar
1 tablespoon salt
2 teaspoons dried basil
2 teaspoons Italian seasoning
2 teaspoons garlic powder
2 teaspoons onion powder
Directions:
Brown sausage and beef in a large dutch oven on stove.
Stir in remaining ingredients.
Cover and simmer for about an hour.
Allow to cool.
Divide equally among 4 gallon size zip lock bags.
Lay flat and freeze.

Creamy beef enchiladas

Found this recipe on over the big moon and I cannot wait to try it out. Looks yummy.

3 lb Chuck Roast, Cooked and Shredded
1 onion
1 small can diced green chilis
Sauce:
2 packet McCormick Enchilada Sauce (prepared)
Tomato Sauce
1 cup heavy whipping cream (to preference)
To prepare the Chuck Roast I always cook my roast overnight in my Crockpot in 2 cans of Beef Broth, 1 can of water, a Fajita packet and a Au Jus packet in with it and cooked the Chuck Roast on LOW overnight. I also chop an onion and put in the crockpot with the Chuck Roast. In the morning shred roast, spoon cooked onion out of sauce and add to the shredded roast, along with the can of diced green chilis.Prepare Sauce in a large pot on the stove by following the directions on the McCormick Enchilada Sauce packet. Once prepared add heavy whipping cream.Assemble Enchiladas to preference: My hubby likes a pretty plain inside. All I do for the inside is lay out a tortilla, put the meat in the middle, sprinkle some cheese and approx 1 tablespoon of the sauce. Then I roll them up. You could also layer the olives, beans, and rice here too. For freezer meals, I use disposable pans. But, you can use your glass pans if you want. I always coat the pan with some cooking spray and like 1/2 cup+ of sauce and then lay them in the pan. After the pan is full I cover all the Enchiladas with plenty (approx 2 cups) of sauce and sprinkle the cheese all over them!

After I’m finished I cover the enchiladas with tin foil and then I put the lid on to the disposable pan.Reheating Instructions: If reheating from a frozen state, preheat the oven to 350 and cook for 45 minutes. If reheating from a thawed state, preheat the oven to 350 and cook for 20 minutes.

Cilantro lime chicken w/corn and black beans

This make great tacos or burritos. This recipe comes from over the big moon

6-8 Boneless, Skinless Chicken Breasts (I used 2 Costco Pouches per bag)
4 Tbs Olive Oil
2+ Limes, juiced (I like a little more lime then the recipe calls for)
2 Cups Cilantro
1 large bag of Frozen Corn (or two smaller bags)
4 minced Garlic Cloves
1 finely Chopped Red Onion
2 cans of Black Beans, drained and rinsed
2 tsp Cumin or Chipotle powder
Salt an Pepper to taste

Take ingredients and split everything into two containers.

Mix bag by shaking, seal, label and put in the freezer.

Cooking instructions: Cook in Crockpot on Low for 8 hours or High for 4 hours. Serve with hot tortillas and dress with sour cream, guacamole, and/or cheese.

Teriyaki Pork Chops

Love pork chops and this is a great way to make them.



4 pork chops, about 1-inch thick
Salt and pepper to taste (you can sprinkle them before you add them to the bag.)
2 cloves garlic, minced
2 tablespoons brown sugar
1/4 cup soy sauce
1/3 cup chicken broth
Add the pork chops, garlic cloves, brown sugar, soy sauce, and chicken broth to the freezer bag. Write the following instruction on the bag – Cook on high for 4-5 hours or on low for 6-7 hours

Recipe source : Saving your dinero

Garlic honey chicken

Here is another good recipe from saving your dinero

1 1/2 to 2 pounds boneless, skinless chicken breasts
3 garlic cloves, minced
1/3 cup soy sauce
2/3 cup ketchup
1/4 cup honey
(Feel free to double the sauce if you like extra sauce)

Add all the ingredients to a freezer bag. Cook 3-4 hours on high or 5-6 hours on low. We like to eat this with mashed potatoes and a veggie.

Beef burritos

another great freezer meal-crockpot recipe from saving your dinero.

1 London Broil or top round roast (about 2 lbs)
1 diced onion
4 garlic cloves, minced
2 tablespoons whole peppercorns
2 tablespoons apple cider vinegar
2 (8 oz) cans tomato sauce
1 chipotle pepper in adobo sauce – Use just 1 pepper!! (It’s in a can.)
1 ½ teaspoon chili powder (you can adjust this according to your taste)
Add all the above ingredients into a freezer bag.
When you are ready to cook the meal, dump the contents of the bag into the crock pot and cook on high for 4-5 hours or low for 6-7 hours Cook on high for 4-5 hours or low for 6-7 hours.
When the meat is cooked, you will need to strain the juices and add the juice back to the slow cooker. (You want to remove the peppercorns and onions.) Shred the meat and add back to the juice in the slow cooker for about 30 minutes. This is one of our favorite recipes. My kids eat it as long as we have leftovers.


* If you like the taste of chipotle but not the spiciness, you can remove the seeds.

You will also need:

16 burrito sized flour tortillas
Anything else you like on burritos – cream, cheese, lettuce, tomatoes, etc.
We also like to add Cilantro Lime Rice to our burritos. All you need to do is make some white rice and add lime juice, cilantro, and salt.

Crockpot hawaiian chicken

With school being in session again I need meals that i can just throw in the crockpot for a quick and easy dinner on those busy nights. These make great freezer meals to so just make a few extra batches of this recipe and put it in a freezer bag until your ready to eat it. This recipe comes from Saving your dinero

2-3 large boneless, skinless chicken breasts
1/2 cup white sugar
1/2 cup vinegar
3 garlic cloves, minced
2 Tablespoons soy sauce
1/2 cup of pineapple juice (use what’s in the can)
1/2 can of large pineapple chunks

Add all the ingredients to the bag. Cook 4-5 hours on high or 6-7 hours on low. Serve it over rice and enjoy. While I am cooking the rice I like to shred the chicken and put it back in the juice before I serve it.