Dump and Go Crockpot Dinners // Freezer 101

 

Make Ahead Crock Pot Pineapple Teriyaki Chicken

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Crock Pot Pineapple Teriyaki Chicken Recipe

Ingredients:

  • 4 chicken breasts, cubed
  • 1 cup teriyaki sauce
  • 1 cup water
  • 1/3 cup brown sugar
  • 2 cloves garlic, minced
  • 2 cups carrots, peeled and roughly chopped
  • 1 can pineapple chunks, drained
  • 1 red pepper, chopped
  • 1 green pepper, chopped
  • can water chestnuts, drained

Assembly Instructions:

  1. Combine the cubed chicken breast, teriyaki sauce, water, brown sugar, garlic, carrots, pineapple chunks, red pepper, green pepper, and water chestnuts in a large bag.
  2. Squeeze the ingredients in the bag together to mix the sauce into the chicken and vegetables.
  3. Remove excess air from the bag, seal the top, and place it in the freezer until you’re ready to start cooking.
Cooking Instructions:
  1. Transfer the mixture to the refrigerator to thaw overnight.
  2. To cook the chicken in the slow cooker, pour the entire bag into the bowl of your crockpot and place the lid on top. Set to cook on low for three to four hours.
  3. To cook the chicken in the oven, transfer the entire contents of the bag to a large baking dish. Preheat the oven to 350 degrees and bake uncovered for 50 minutes.
  4. Serve on rice.

How Long Does Teriyaki Chicken Stay Fresh in the Fridge?

After your family finishes eating your pineapple chicken, you might have a few leftovers to pack up. Any leftover chicken and vegetables should be stored in the refrigerator until you’re ready to enjoy it again. Simply transfer the leftover ingredients to an airtight container and your dish will stay fresh for up to four days.

Beef and Barley Stew
Prep Time
10 mins
Cook Time
1 hr
 
Course: Main Course
Keyword: beef
Servings: 6
Ingredients
  • 1 1/2 lbs. round steak cubed
  • 4 carrots peeled and sliced
  • 1 onion chopped
  • 1 green pepper diced
  • 2 cloves garlic minced
  • 1/2 lb. fresh mushrooms quartered
  • 3/4 cup pearl barley
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1/2 tsp. thyme
  • ½ tsp. basil
  • 1 bay leaf
  • 4 cups beef broth

Instructions
Assembly Instructions:
  1. Place all the ingredients in a large resealable freezer bag.

  2. Remove excess air from the bag, seal and freeze.

Slow Cooker Instructions:

  1. Thaw.

  2. Pour the ingredients into the slow cooker and cook on low for 5 to 7 hours.

Stovetop Cooking Instructions:

  1. Thaw.

  2. To cook on the stovetop, pour the ingredients into a large stockpot or Dutch oven and cook over medium heat for one hour. If the soup begins to boil, reduce the heat to low to simmer until the cook time is up.

Beef Curry Freezer Meal Recipe:
Course: Main Course
Cuisine: Indian
Keyword: beef, curry
Servings: 4
Calories: 471 kcal
Ingredients
  • 1 lb beef stir fry strips
  • 1/2 cup onion chopped
  • 1 cup red and yellow bell pepper diced
  • 28 oz can diced tomatoes
  • 1/2 cup curry paste
  • 3 tsp sugar
  • 1/2 cup heavy cream
Instructions

  1. Place the stir fry strips, chopped onion, diced peppers, can of tomatoes, curry paste, sugar, and cream in a large resealable bag.

  2. Squish together to combine the ingredients. 

  3. Remove excess air, seal, and freeze.

Cooking instructions:

  1. On the day of cooking, thaw the bag.

  2. Either stir fry the bag contents on high heat until the beef is cooked through or cook in the slow cooker for 4-6 hours on low.

Serving ideas:

  1. You can serve the beef curry alongside or on top of rice, wrapped up in flour tortillas, or on its own. Garnish with fresh cilantro if desired. 

 

Pizza Casserole Recipe:

  • 2 cups ham, cubed
  • 1/4 cup grated Parmesan cheese
  • 1 cup Mozza cheese, shredded 
  • 1/2 cup onion, finely chopped
  • 1/2 cup chopped green pepper
  • 28 oz. tomato sauce
  • 2 tsp. Italian seasoning
  • 1/2 tsp. red pepper flakes
  • 2 cups small pasta

Assembly instructions:

  1. Cube ham, shred cheese and chop vegetables.
  2. Place the pasta in a medium-sized resealable bag and seal.
  3. Put ham and cheeses into a large resealable freezer bag.
  4. Mix together the other ingredients in a bowl and pour over the ham and cheese.
  5. Seal the bag and staple the pasta bag to it above the seal.
  6. Freeze.

Cooking instructions:

  1. Thaw.
  2. Put the ingredients in the slow cooker and cook for 4 hours on low.
  3. Cook the pasta on the stovetop according to the package direction.
  4. Drain pasta and stir into the casserole before serving. 

Pizza casserole variations:

You can add a can of sliced mushrooms if you like mushrooms.

If your family isn’t a fan of ham, you can substitute sliced pizza pepperoni for the cubed ham. 


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