Tag Archives: make ahead meals

Simple One-Pot Dishes You Can Prep in Advance

Simple One-Pot Dishes You Can Prep in Advance

Make weeknight dinners a breeze with quick, one-pot freezer meals that are easy to prep, freeze, and enjoy anytime. Perfect for busy schedules, these comforting make-ahead dishes save time without sacrificing flavor.

Soulful Beef Chili

Cook Time: 1 hour – Prep Time: 10 min – Servings: 4-6

 

Ingredients

  • 1 pound beef stew meat
  • 2 15-oz cans pinto beans, drained
  • 2 15-oz cans stewed tomatoes, liquid reserved
  • 1 15-oz can yellow hominy, drained
  • 1 cup yellow onion, diced
  • 3 cups tomato juice
  • 2 cups beef broth
  • ½ cup poblano pepper, diced
  • 4 garlic cloves, crushed and minced
  • 2 teaspoons cocoa powder
  • 2 teaspoons molasses
  • 1 tablespoon crushed red pepper flakes
  • 2 teaspoons smoky paprika
  • 2 teaspoons chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Directions

  1. Add the stew meat, pinto beans, stewed tomatoes with liquid, hominy, and yellow onion to a large freezer bag or other storage container.
  2. Pour in the tomato juice and beef broth. Add the poblano pepper, garlic, cocoa powder, and molasses. Mix well.
  3. Season with crushed red pepper, smoky paprika, chili powder, onion powder, salt and pepper. Mix again and seal tightly. Place in the freezer until ready to use.
  4. Serving Day: Take package out of the freezer and let frost for 12 hours in the refrigerator.
  5. Place the contents in a large stockpot and bring to a boil. Boil for 5 minutes before covering and reducing heat to low.
  6. Simmer for 1 hour or until meat is cooked through.

 

 

Old World Chicken Cacciatore

Cook Time: 8 hours – Prep Time: 10 min – Servings: 4

 

Ingredients

  • 8 chicken breasts and thighs
  • ½ cup red onion, diced
  • 1 cup green bell pepper, cubed
  • 1 cup red bell pepper, cubed
  • 3 garlic cloves, crushed and minced
  • 1 28-oz can crushed tomatoes, liquid reserved
  • ½ cup dry red wine
  • ¼ cup fresh basil
  • 2 tablespoons fresh oregano
  • 1 bay leaf
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • Fresh, grated parmesan cheese, for garnish

Directions

  1. Place the chicken breast in a large freezer bag or other storage container.
  2. Add in the red onion, green bell pepper, red bell pepper and garlic
  3. In a bowl combine the tomatoes, with the liquid, dry red wine, basil, oregano, bay leaf, salt and black pepper. Mix well.
  4. Pour over the chicken and vegetables. Seal the container and place in the freezer.
  5. Serving Day: Remove the contents from the freezer and thaw for 12 hours in the refrigerator.
  6. Place the contents in a slow cooker and cook on low for 8 hours, or until chicken is cooked through and juices run clear.
  7. Garnish with fresh grated parmesan, if desired.

 

 

Pork Medallions with Shallot Sauce

Cook Time: 25 min – Prep Time: 10 min – Servings: 6

 

Ingredients

  • 1 ½-pounds pork tenderloin, sliced into medallions
  • 2 cups mushrooms, sliced
  • 1 cup fresh peas
  • ¼ cup shallots, sliced
  • ¼ cup balsamic vinegar
  • 1 cup chicken stock
  • ¼ cup olive oil
  • 1 tablespoon brown sugar
  • 1 teaspoon thyme
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Directions

  1. Place the pork medallions, mushrooms, and peas in a large freezer bag or other storage container.
  2. In a bowl combine the shallots, balsamic vinegar, chicken stock, olive oil, brown sugar, thyme, salt, and black pepper. Mix well.
  3. Pour the shallot sauce over the pork. Seal the container tightly and place in the freezer.
  4. Serving Day: Remove the contents from the freezer and thaw in the refrigerator for 12 hours.
  5. Place the contents in a large skillet and cook over medium high heat for 3-5 minutes or until sauce reduces slightly.
  6. Reduce heat to a medium-low simmer and cook for 20 minutes or until pork medallions are cooked through.

 

 

Aloha Shrimp

Cook Time: 15 min – Prep Time: 10 min – Servings: 4

 

Ingredients

  • 1½ pounds shrimp, peeled and deveined
  • 1 cup red onion diced
  • 1 cup bell pepper, chopped
  • 1 15-oz can pineapple chunks, liquid reserved
  • 3 garlic cloves, crushed and minced
  • ¼ cup butter, cubed
  • 1 tablespoon crushed red pepper flakes
  • 2 tablespoons unsweetened shredded coconut
  • 1 tablespoon fresh lemongrass, chopped
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • Cooked rice for serving (optional)

Directions

  1. In a large freezer bag or other storage container combine the shrimp, red onion, red bell pepper, and pineapple chunks.
  2. Combine the reserved pineapple liquid with the garlic, cubed butter, red pepper flakes, coconut, lemongrass, salt, and black pepper. Mix well and pour over the shrimp.
  3. Seal the container tightly and place in the freezer.
  4. Serving Day: Remove the contents from the freezer and thaw in the refrigerator for 12 hours.
  5. Add the contents to a large sauté pan and heat over medium high heat for 3-5 minutes.
  6. Reduce heat to medium and cook for an additional 7-10 minutes or until shrimp is cooked through. Serve with cooked rice if desired.

 

 

Tomato Basil Soup

Cook Time: 4 hours – Prep Time: 10 min – Servings: 4-6

Ingredients

  • 4 cups heirloom tomatoes, chopped
  • 1 cup yellow onion, diced
  • 3 garlic cloves, crushed and minced
  • 2 cups vegetable stock
  • 2 cups tomato juice
  • 1 cup heavy cream
  • 1 tablespoon honey
  • 2 cups fresh basil, chopped
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • Fresh croutons for garnish

Directions

  1. Combine the tomatoes, onion, and garlic in a large freezer bag or other storage container.
  2. In a bowl combine the vegetable stock, tomato juice, heavy cream, and honey. Season with the basil, salt, and black pepper. Mix well.
  3. Pour the liquid into the bag, seal tightly, and place in the freezer.
  4. Serving Day: Remove the contents from the freezer and thaw in the refrigerator for up to 12 hours, or thaw in a microwave on the defrost setting.
  5. Place the contents in a slow cooker and cook on low for 4 hours. Leave as a chunky rustic soup, or for a creamier consistency, place half of the contents in a blender and puree until smooth before transferring back into the pot and stirring.
  6. Garnish with fresh croutons for serving, if desired.

 

 

Cherry Vanilla Cobbler

Cook Time: 40 min – Prep Time: 10 min – Servings: 6

Ingredients

  • 2 cups canned cherries
  • 1 cup flour
  • 1 cup white sugar
  • 1 tablespoon baking powder
  • 1 cup heavy cream
  • ½ cup butter, cubed
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • Fresh cream for serving

Directions

  1. Add the cherries to a large freezer bag or other storage container.
  2. In a small bowl combine the sugar, flour, and baking powder and add to the cherries. Toss to mix.
  3. In another bowl combine the heavy cream, cubed butter, vanilla extract, cinnamon, and salt. Mix well and add to the container. Seal tightly and place in the freezer.
  4. Serving Day: Remove the contents from the freezer and thaw in a microwave on the defrost setting.
  5. Preheat the oven to 400°F/204°C.
  6. Transfer the contents to a lightly oiled 8×8 baking dish.
  7. Place in the oven and bake for 30-35 minutes or until bubbly and golden.
  8. Drizzle with fresh cream before serving, if desired.

 

 

***These recipes and more are found in Louise Davidson’s Freezer Meals Recipes: Easy One-Pot Make Ahead Dump Meals. To get your copy, click on the cover below or click here.

To download or print the featured recipes, click here.

Delicious Make-Ahead Holiday Recipes

Delicious Make-Ahead Holiday Recipes

Make your holidays stress-free and delicious with easy make-ahead recipes that save time and keep you organized. Perfect for holiday dinners, potluck parties, or cozy family gatherings, these dishes ensure you spend less time in the kitchen and more time enjoying the season. Plan ahead, cook ahead, and celebrate without the stress!

Stuffed Dates Wrapped in Bacon

This yummy appetizer can be made in advance and it’s perfect for every occasion. Sweet dates, creamy cream cheese, and salty bacon make for a perfect flavor.

Serves 4 | Prep. time 20 minutes | Cooking time 10-15 minutes

Ingredients

  • 16 dates
  • 8 slices bacon, sliced in half
  • 4 ounces cream cheese, softened

On serving day

  • 2 tablespoons balsamic glaze

Directions

To prepare for the freezer

  1. Cut each date halfway through and remove the pit.
  2. Stuff the halved dates with cream cheese. Wrap each with the bacon strips, sealing with a toothpick.
  3. Arrange the dates on a baking sheet lined with parchment paper. Freeze them for up to 1 month.

On serving day

  1. Preheat oven to 400°F (204°C).
  2. Bake the stuffed dates for about 10-15 minutes until the bacon is crispy.
  3. Right before serving, drizzle the balsamic glaze on top of the dates.

Nutrition Facts

Calories 401, fat 25 g, carbs 28 g, sugar 22 g, Protein 17 g, sodium 965 mg

 

 

Butternut Squash Soup

One of my favorite soups is butternut squash soup. It’s creamy and full of flavor, and the best part is that it can be prepared ahead of time and frozen for later use.

Serves 4 | Prep. time 20 minutes | Cooking time 25 minutes

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, diced finely
  • 2 pounds butternut squash, peeled and diced into cubes
  • 3½ cups vegetable stock
  • 1 cup heavy cream
  • 1 tablespoon turmeric powder
  • salt and pepper to taste

On serving day

  • 4 tablespoons heavy cream
  • Chopped parsley for garnish

Directions

To prepare for freezing

  1. In a large pot warm the olive oil and cook the diced onion for about 2-3 minutes.
  2. Stir in the diced butternut squash and cook for about 2-3 minutes more.
  3. Pour in the vegetable stock and stir in the turmeric powder and season with salt and pepper to taste.
  4. Cook for about 10-15 minutes until the butternut squash is fork-tender.
  5. Using a blender stick or a blender, puree into a creamy soup.  Make sure it becomes lump-free and smooth.
  6. Stir in the heavy cream and mix until combined.
  7. Let the whole soup cools completely and transfer it to a freezer-friendly container and freeze it for up to 1 month.

On serving day

  1. Thaw the soup completely before warming up.
  2. Place the soup in a saucepan and warm over low heat for 15-20 minutes or until warm.
  3. Adjust consistency with water or vegetable stock if needed.
  4. To serve, ladle the soup into serving bowls, and drizzle heavy cream on top if desired.
  5. Garnish with chopped parsley and enjoy with crusty bread if desired.

Nutrition Facts

Calories 298, fat 18 g, carbs 33 g, sugar 8 g, Protein 4.3 g, sodium 147 mg

 

 

Ground Turkey and Tater Tot Casserole

Ground turkey and tater tot casserole is a delicious lunch or dinner idea for the whole family or guests. You can prepare almost everything ahead of time.

Serves 4 | Prep. time 20 minutes | Cooking time 35-40 minutes

Ingredients

  • 2 tablespoons olive oil
  • 2 pounds ground turkey
  • 1 onion, diced
  • 2 garlic cloves, minced
  • Kosher salt and freshly ground black pepper, to taste
  • 1 teaspoon dried oregano
  • 1 (14-ounce) can crushed tomatoes
  • 2 tablespoons chopped fresh basil
  • 1 carrot, peeled and grated
  • 10 ounces tater tots

On serving day

  • 2 cups cheddar cheese, shredded

Directions

To prepare for freezing

  1. In a large nonstick frying pan over medium heat, heat the olive oil.
  2. Add the onion, garlic, ground turkey, and grated carrot. Season with salt and pepper. Cook until the turkey is no longer pink, about 5-6 minutes. Take care of breaking up the ground turkey into small pieces as it cooks with a spatula or wooden spoon.
  3. Stir in the oregano, basil, and crushed tomatoes. Mix until well-combined.
  4. Cook for about 2-3 minutes more and transfer the mixture to a well-greased 9×13-inch baking dish.
  5. Top the whole casserole with tater tots.
  6. Let the casserole cool completely. Cover the baking dish and freeze for up to 1 month.

On serving day

  1. Preheat oven to 350°F (177°C).
  2. Top the casserole with cheddar cheese.
  3. Bake for about 30 minutes or until the cheese is golden-brown.
  4. Serve warm.

Nutrition Facts

Calories 886, fat 57 g, carbs 50 g, sugar 2 g, Protein 83 g, sodium 1408 mg

 

 

Beef Stroganoff

A luxurious pasta and beef dish that will wow your guests!

Serves 4 | Prep. time 20 minutes | Cooking time 15-20 minutes

Ingredients

  • 1 pound ground beef
  • ½ cup onion, diced
  • 2 garlic cloves, minced
  • ¼ cup button mushrooms, diced
  • 1 tablespoon Worcestershire sauce
  • 1 (10-ounce) can cream of mushroom soup
  • ½ cup sour cream
  • 1 tablespoon flat-leaf parsley, chopped
  • Kosher salt and freshly ground black pepper, to taste

On serving day

  • 1 pound fusilli

Directions

To prepare for freezing

  1. In a large nonstick frying pan over medium heat, warm the olive oil.
  2. Cook the ground beef with the onion and garlic until the ground beef is well browned and no longer pink, about 6-7 minutes. Take care of breaking up the ground meat into small pieces as it cooks.
  3. Stir in the mushrooms and Worcestershire sauce.
  4. Stir in the cream of mushroom soup and sour cream. Cook for about 2-3 minutes.
  5. Season with salt and pepper and stir in the chopped parsley.
  6. Let everything cool slightly. Transfer into an airtight container or freezer bag and freeze for up to 1 month.

On serving day

  1. Cook the fusilli pasta in salted water for about 7 minutes or until al dente. In the meantime, warm the beef sauce in a pot.
  2. Serve the warmed beef stroganoff over the cooked pasta.

Nutrition Facts

Calories 746, fat 18 g, carbs 92 g, sugar 5 g, Protein 51 g, sodium 590 mg

 

 

Porcini Mushroom and Vegetable Nut Roast

If you want to try a vegetarian roast this holiday season, this recipe has it all. You will love the satisfying flavor combination of vegetables and nuts.

Serves 4 | Prep. time 20 minutes | Cooking time 35-40 minutes

Ingredients

  • ¼ cup porcini mushrooms, diced
  • 1 cup breadcrumbs
  • Kosher salt and freshly ground black pepper, to taste
  • 1 onion, diced
  • 1 carrot, peeled and grated
  • 1 celery stick, finely diced
  • 1 parsnip, peeled and grated
  • ½ pound chestnut mushrooms, diced
  • 2 garlic cloves, minced
  • 2 cups cooked quinoa
  • ½ cup chopped walnuts
  • 1 cup vacuum-packed cooked chestnuts, chopped
  • 2 large eggs, room temperature
  • 3 tablespoons flat-leaf parsley, chopped

Directions

To prepare for freezing

  1. In a large mixing bowl, combine the breadcrumbs, salt and pepper, onion, carrot, celery, parsnip, porcini and chestnut mushrooms, garlic, quinoa, walnuts, chestnuts, eggs, and parsley.
  2. Transfer the whole mixture into a well-greased loaf pan lined with parchment paper.
  3. Cover the pan and freeze until ready to bake, up to 1 month.

On serving day

  1. Preheat oven to 350°F (177°C).
  2. Bake the roast for about 35-40 minutes or until fully cooked.
  3. Let it cool slightly before serving.

Nutrition Facts

Calories 600, fat 18 g, carbs 86 g, sugar 5 g, Protein 23 g, sodium 262 mg

 

 

Duchess Potatoes

Duchess potatoes are an easy yet impressive side dish.

Serves 4 | Prep. time 20 minutes | Cooking time 45 minutes

Ingredients

  • 2½ pounds Yukon gold potatoes, diced into cubes
  • 1 tablespoon kosher salt
  • 6 garlic cloves, minced
  • 6 tablespoons unsalted butter
  • ¼ cup heavy cream
  • Pinch of ground nutmeg
  • Kosher salt and freshly ground black pepper, to taste
  • 3 large egg yolks

On serving day

  • Chopped flat-leaf parsley
  • Grated parmesan cheese, for garnish

Directions

To prepare for freezing

  1. Place the potatoes in a large pot filled with salted water. Bring to a boil and cook until fork tender, about 20-25 minutes.
  2. Drain well. In a large bowl, mash the potatoes with a potato masher.
  3. Stir in the garlic, butter, heavy cream, nutmeg, salt and pepper, and egg yolks.
  4. Transfer the mixture to a piping bag. Pipe out into floret shapes on a baking sheet lined with parchment paper.
  5. Cover and freeze for up to 1 month.

On serving day

  1. Preheat oven to 350°F (177°C). Bake the duchess potatoes for about 20 minutes.
  2. Garnish with parsley and parmesan cheese before serving.

Nutrition Facts

Calories 467, fat 26 g, carbs 47 g, sugar 3 g, Protein 11 g, sodium 2024 mg

 

 

Green Bean Casserole

Green bean casserole is a traditional side dish served around the holidays. Enjoy this convenient version that you can freeze before serving.

Serves 4 | Prep. time 20 minutes | Cooking time 35-40 minutes

Ingredients

  • 1 pound green beans, trimmed
  • 1 tablespoon unsalted butter
  • 1 red onion, thinly sliced
  • 2 garlic cloves, minced
  • 6 ounces cremini mushrooms, sliced
  • 2 tablespoons all-purpose flour
  • 1 cup low-sodium chicken stock
  • 1 cup whole milk
  • Kosher salt and freshly ground black pepper, to taste

On serving day

  • ½ cup breadcrumbs

Directions

To prepare for freezing

  1. In a large nonstick frying pan over medium heat, melt the butter.
  2. Cook the onion until soft, about 2-3 minutes.
  3. Stir in the garlic and mushrooms. Cook for about 10 minutes and stir in the flour.
  4. Stir in the green beans.
  5. Pour in the chicken stock and whole milk. Season with salt and pepper.
  6. Remove from heat and let the whole mixture cool completely.
  7. Transfer into a well-greased 9×13-inch well-baking dish. Cover with a lid or plastic wrap.

On serving day

  1. Preheat oven to 350°F (177°C).
  2. Top the green bean casserole with the breadcrumbs.
  3. Bake for about 25 minutes until golden-brown and crispy.
  4. Serve warm.

Nutrition Facts

Calories 192, fat 6 g, carbs 28.6 g; sugar; 7 g, Protein 7 g, sodium 345 mg

 

 

Christmas Cake

Christmas cakes are very popular over the holidays and this recipe is my favorite version. It’s also gluten-free!

Serves 8 | Prep. time 20 minutes | Cooking time 2 hours

Ingredients

  • 2 large eggs, room temperature
  • 6 ounces cream cheese, softened
  • 1 cup almond meal
  • 1 cup gluten-free flour
  • ⅓ cup almonds, chopped
  • ⅓ cup pecans, chopped
  • ⅓ cup hazelnuts, chopped
  • ¼ cup walnuts, chopped
  • 1 ½ tablespoons brandy
  • 1 cup sultanas
  • 1 cup dried figs, very finely chopped
  • ½ cup currants
  • ½ cup dried prunes
  • ½ cup dried cranberries
  • 2 teaspoons orange zest
  • ½ cup cherry wine
  • 1 teaspoon ground cinnamon
  • 1 cup brown sugar

On serving day

  • 3 tablespoons apricot preserve

Directions

To prepare for freezing

  1. Preheat oven to 300°F (149°C).
  2. In a large mixing bowl, combine the sultanas, dried figs, currants, prunes, cranberries, and orange zest. Drizzle with brandy and cherry wine.
  3. Let the mixture soak for about 2 hours.
  4. In another large mixing bowl, combine the cream cheese, eggs, almond meal, gluten-free flour, almonds, pecans, hazelnuts, and walnuts.
  5. Stir in the cinnamon and brown sugar. Mix until fully combined.
  6. Add the soaked dried fruits and mix until fully combined.
  7. Transfer the cake mixture into a well-greased 8×8-inch brownie pan lined with parchment paper. Bake for about 2 hours.
  8. Let the cake cool completely. Cover with plastic wrap and freeze for up to 2 weeks.

On serving day

  1. Thaw the cake at room temperature.
  2. To serve, brush the surface of the cake with the apricot jam and cut it into slices.

Nutrition Facts

Calories 493, fat 23 g, carbs 65 g, sugar 41 g, Protein 9 g, sodium 129 mg

 

 

 

***These recipes and more are found in Louise Davidson’s Make-Ahead Holiday Cookbook: Festive Recipes to Make in Advance from Appetizers to Desserts for Stress-Free Holidays. To get your copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Tasty Make-Ahead Slow Cooker Freezer Meals

Tasty Make-Ahead Slow Cooker Freezer Meals

Life gets busy, but that doesn’t mean you have to sacrifice a delicious home-cooked meal! With the recipes below, you can enjoy wholesome, flavorful dishes with minimal effort. In this blog post, we’re highlighting six mouthwatering make-ahead freezer meals: Low Country’s Best Chili, Easy Chicken Korma, Sweet and Sour Beef Stew, Spicy Italian Sausage Dinner, Spinach and Ricotta Lasagna, and Triple Chocolate Brownies. These recipes make it easy to fix, freeze, and forget until dinnertime rolls around!

Low Country’s Best Chili

Servings: 6 – Preparation time: 45 min – Cooking time: 6 h

Ingredients

  • 2 pounds ground beef, lean
  • 2 medium-sized onions
  • 6 garlic cloves
  • 1 red bell pepper
  • ¼ cup pickled jalapenos
  • 3 ¾ cups kidney beans (2 15-ounce cans)
  • 3 ½ cups diced tomatoes (1 28-ounce can)
  • 1 ¾ cups tomato sauce (1 14-ounce can)
  • 3 tablespoons vegetable oil
  • ¼ cup chili powder
  • 1 tablespoon cumin
  • 1 ½ teaspoons salt

On the serving day

  • 1 cup cheddar cheese, shredded
  • ¼ cup sliced scallions
  • 1 cup sour cream

Directions

To Prepare for Freezing

  1. In a large frying pan, pour in the oil.  Heat until it is bubbling.
  2. Wash, peel, and chop the onions.
  3. Wash, seed, and chop the bell pepper.
  4. Place the onions and bell pepper into the hot oil.
  5. Fry until the vegetables are soft, usually between 5 to 8 minutes.
  6. Mince the garlic, and add to the pan.
  7. Mix in the chili powder and cumin, and stir until all the ingredients are coated in the spices.
  8. Continue to cook for another minute.
  9. Once you can smell the spices, add the ground beef and the salt to the frying pan.
  10. Cook until the ground beef is brown, about 7 to 10 minutes.
  11. When cooked, remove from heat and cool completely.
  12. In a large bowl, mix together the diced tomatoes, with their juice, and tomato sauce.
  13. Drain and rinse the kidney beans.  Add to the tomatoes.
  14. Chop the jalapenos and add to the tomatoes.
  15. Stir until the ingredients are blended thoroughly.
  16. Fold in the cooled beef mixture.  Stir until the meat is coated.
  17. Transfer to a freezer bag.
  18. Seal and label the freezer bag with the name of the dish, the date you prepped the meal, the cooking time, and the heat setting.
  19. Freeze.

To Slow Cook

  1. Remove the bag from the freezer, and pour the ingredients into a slow cooker.
  2. Set the temperature to low, and allow to cook for 6 hours.
  3. If you like, garnish with the cheese, scallions, or sour cream.
  4. Serve warm.

 

 

Easy Chicken Korma

Servings: 6 – Prep time: 10 min – Cooking time: 6 h 15 min

Ingredients

  • 2 pounds boneless and skinless chicken breasts
  • 4 garlic cloves
  • 2 tablespoons minced ginger
  • 1 onion
  • 2 teaspoons curry powder
  • 1 teaspoon of coriander, ground
  • ½ teaspoon red pepper
  • ½ teaspoon cumin, ground
  • 1 teaspoon salt
  • ¼ cup fresh cilantro
  • 1 ¾ cup diced tomatoes (1 14.5-ounce can)
  • 2 cups cubed baking potatoes

On the serving day

  • 1 cinnamon stick
  • 2 bay leaves
  • ½ cup plain yogurt
  • Rice or noodles for serving

Directions

To Prepare for Freezing

  1. Remove the skin and bone from the chicken breast if you did not purchase it skinless and boneless.
  2. Chop into bite-sized pieces.
  3. Wash, peel, and chop the onion. Toss with the chicken cubes.
  4. Mince the ginger, and add it to the chicken mixture.
  5. Add the red pepper flakes, coriander, curry, and cumin. Mix well.
  6. Mince the garlic and add. Mix well.
  7. Place the chicken mixture into a freezer bag, and seal.
  8. Drain the tomatoes, and add to a bowl.
  9. Whisk in the salt.
  10. Wash and chop the potatoes. Add to the tomatoes, and mix well.
  11. Pour into a separate freezer bag and seal.
  12. Place both the chicken freezer bag and the potato freezer bag into a larger freezer bag.
  13. Seal and label the larger bag with the date you prepped the meal as well as the cooking time and heat setting.
  14. Freeze.

To Slow Cook

  1. To cook, take out of freezer.
  2. Pour the ingredients from both bags into a slow cooker.
  3. Set the slow cooker to low.
  4. Add in the cinnamon stick and the bay leaves.
  5. Cook for 6 hours or until the potatoes are tender and the chicken is cooked.
  6. After it is cooked, turn off the slow cooker, and allow the chicken mixture to stand for 15 minutes.
  7. When the time has passed, add the yogurt, and mix well.
  8. Serve warm with your favorite noodle or rice.

 

 

Sweet and Sour Beef Stew

Servings: 6 – Preparation time: 15 min – Cooking time: 7 to 8 h

Ingredients

  • 2 ½ pounds stewing beef (or a chuck steak or roast as an alternative)
  • ½ cup beef broth
  • 2 tablespoons soy sauce
  • 5 tablespoons red wine vinegar
  • ½ cup pineapple juice
  • 2 garlic cloves
  • 2 large cooking onions
  • 1 red bell pepper
  • 1 green bell pepper
  • 2 large tomatoes
  • 2 ½ cups chunked and unsweetened pineapple
  • 3 tablespoons brown sugar
  • ¾ teaspoon seasoned salt, msg free
  • ¼ teaspoon pepper
  • ¾ teaspoon paprika
  • 1 ½ tablespoons cornstarch

On the serving day

  • Rice or noodles for serving

Directions

To Prepare for Freezing

  1. In a large bowl, add the pineapple juice.
  2. Wash and peel the onions. Cut into wedges.  Add to the pineapple juice.
  3. Add in all the spices.
  4. Pour in the beef broth.
  5. Finally, add 3 tablespoons of the red wine vinegar.  Whisk until it is well blended.
  6. Cut the stewing beef into bite sized cubes.  Place in the pineapple juice mixture.
  7. Stir until the meat is coated.
  8. Pour into a freezer bag and seal.
  9. Wash and seed the red and green bell peppers.
  10. Place in a bowl and toss with the brown sugar.
  11. Spoon into a second freezer bag and seal.
  12. In a small bowl, mix together the corn starch, soy sauce, and red wine vinegar.  Place into a small freezer bag.
  13. Wash and cut the tomatoes into wedges.
  14. Add to the pineapple chunks in a bowl and mix.
  15. Transfer to a separate freezer bag.
  16. Place all the ingredient bags into a large freezer bag.
  17. Seal and label the freezer bag with name of the dish, the date you prepped the meal, the cooking time, and the heat setting.
  18. Freeze.

To Slow Cook

  1. Remove the ingredients from the freezer.
  2. Place the pepper bag, tomato-pineapple bag, and the cornstarch bag into the fridge to use later.
  3. Place the stewing beef mixture into the slow cooker.
  4. Set the slow cooker to low and allow the meat to cook for 6 to 6 ½ hours.
  5. Turn the temperature to high on the slow cooker.
  6. Fold in the green pepper mixture and the cornstarch mixture.
  7. Mix until it is well blended.
  8. Replace cover and cook for an additional hour.
  9. About 15 minutes before serving, stir in the tomato and pineapple mixture.
  10. Serve warm with rice, noodles or a favorite side dish.

 

 

Spicy Italian Sausage Dinner

Servings: 6 – Preparation time: 20 min – Cooking time: 8 h

Ingredients

  • 1 ½ pounds hot Italian sausage (6 to 8 sausages)
  • 1 large onion
  • 2 bell peppers
  • ¾ cup tomato paste
  • 2 cups tomato sauce

On the serving day

  • Noodles or buns or cooked rice for serving

Directions

To Prepare for Freezing

  1. Slice the Italian sausages into ½ inch slices.
  2. Place into a frying pan, and fry until the sausage is completely cooked.
  3. Drain and allow to cool completely.
  4. Wash and peel onion. Chop into fine pieces.
  5. Wash, seed, and chop the bell peppers.
  6. Place the onions and peppers into a bowl.
  7. Pour in the tomato paste and the tomato sauce.
  8. Mix thoroughly.
  9. Toss in the cooled sausages.
  10. Pour the ingredients into a large freezer bag.
  11. Seal and label the freezer bag with the name of the dish, the date you prepped the meal, the cooking time, and the heat setting.
  12. Freeze.

To Slow Cook

  1. Remove the package from the freezer, and place into a slow cooker.
  2. Set the temperature to low, and cook for 4 to 6 hours.
  3. Serve with noodles or on a bun as a sandwich.

 

 

Spinach and Ricotta Lasagna

Servings: 6 – Preparation time: 15 min – Cooking time: 4 h

Ingredients

  • 2 ½ cups fresh spinach
  • 3 cups marinara sauce
  • 1 cup ricotta cheese
  • 1 ½ cups mozzarella cheese
  • ¾ cup parmesan cheese
  • 6 lasagna noodles

Directions

To Prepare for Freezing

  1. Fill a saucepan with water, and bring to a boil on the stove.
  2. Wash the spinach, and place in the boiling water.
  3. Cook for 3 to 5 minutes. Remove from water and drain.
  4. Press excess water out of the spinach by pressing it between two paper towels.
  5. Place in a large bowl.
  6. Once the spinach is cool, fold in the ricotta cheese.
  7. Add ½ cup of parmesan cheese. Mix until it is well blended.
  8. Spoon into a freezer bag and seal.
  9. In a separate bowl, mix together the water and the marinara sauce.
  10. Pour into a second freezer bag and seal.
  11. Shred the mozzarella cheese and place in a third freezer bag before sealing.
  12. Place all three bags into a large freezer bag.
  13. Seal and label the freezer bag with the name of the dish, the date you prepped the meal, the cooking time, and the heat setting.
  14. Freeze.

To Slow Cook

  1. Before cooking, remove the bag from the freezer, and thaw in the fridge for up to 24 hours.
  2. Once it is thawed, start by placing ¾ cup of the marinara sauce in the bottom of a slow cooker.
  3. Top that with 2 uncooked lasagna noodles.  You may have to use more or break them to make them fit.
  4. Top the noodles with ¾ cup of the marinara mixture.
  5. Add half of the spinach mixture, and spread it across the marinara mixture.
  6. Cover the spinach with ½ cup of mozzarella cheese.
  7. Top with 2 more uncooked lasagna noodles.
  8. Top the noodles with ¾ cup of the marinara mixture.
  9. Add half of the spinach mixture and spread it across the marinara mixture.
  10. Cover the spinach with ½ cup of mozzarella cheese.
  11. Top with 2 final uncooked lasagna noodles.
  12. Cover the noodles with the remaining marinara mixture, and finish with the remaining mozzarella cheese.
  13. Turn the slow cooker to low, and cook for 4 hours.
  14. Serve warm.

 

 

Triple Chocolate Brownies

Servings: 8-10 – Preparation time: 10 min – Cooking time: 4 h

Ingredients

  • 1¼ cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 3 tablespoons dark cocoa powder
  • ½ teaspoon ground ginger
  • 1 cup white sugar
  • ½ cup butter, melted
  • 1 ½ cups dark chocolate pieces, melted
  • 3 eggs, beaten
  • 1 ½ cups milk chocolate or white chocolate chips

Directions

To Prepare for Freezing

  1. In a bowl, combine the flour, baking powder, salt, cocoa powder, and ground ginger.
  2. In another bowl, combine the sugar, melted butter, melted chocolate, and eggs. Mix until smooth. Gradually incorporate the wet ingredients into the dry, stirring just until blended.
  3. Stir in the chocolate chips.
  4. Transfer the batter to a large freezer bag or airtight container. Seal tightly and place in the freezer.

To Slow Cook

  1. Place the bag or container in a microwave and thaw on defrost setting.
  2. Transfer the batter to a lightly oiled slow cooker. Cook on low for 4 hours.
  3. Run a knife along the edge to loosen. Cut before serving warm.

 

 

 

***These recipes and more are found in Marie Adams’ Make Ahead Freezer Meals for the Slow Cooker: Fix, Freeze, Slow Cook. To get your own copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.