Meal Prep v. 2 Shopping List

Meats

6 lbs chicken breasts

1 lb pork roast

1 lb smoked sausage

1 lb breakfast sausage

2 lbs stew meat

2 lbs ham

  Fresh Veggies

Juice from 2 limes 1 bunch fresh cilantro

1/2 red onion

6 medium onions

9 carrots 1 Green Bell Pepper ½ pound Fresh Mushrooms, sliced

3 celery stalks

1 small bag of fresh spinach 3 Zucchini, sliced 2 Red Bell Peppers, chopped

  Cans

2 cans black beans, drained and rinsed

3 can of pineapple in juice

4 8oz can Tomato Sauce

3 can Tomatoes with Chili Peppers 1 can Butter Beans, rinsed and drained 1 can Kidney Beans, rinsed and drained 1 can Garbanzo Beans, rinsed and drained

3 (14.5 oz) cans of Italian style diced tomatoes, drained

1 (16 ounce) can chili beans 1 (15 ounce) can whole kernel corn, drained

  Seasonings etc.

Dijon mustard maple syrup red wine vinegar

minced garlic cloves cumin

soy sauce

8 cups chicken broth

Apple Cider Vinegar Worcestershire Sauce

1 pk taco seasoning

  Frozen/dairy

1 (16 oz) bag frozen corn

1 (19oz) bag of frozen cheese tortellini 

1 block (8 oz) of cream cheese** (softened in microwave)

  Misc.

Crockpot liners

Paper plates

2 cans beer

Meal Prep v. 2

Maple Dijon Glazed Chicken

Ingredients:

1 1/2 pounds chicken breasts 1 cup Dijon mustard 1/2 cup maple syrup 2 Tablespoons red wine vinegar salt and pepper to taste

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 8 hours (or HIGH for 4 hours). Sprinkle with fresh or dried rosemary for serving.

    Cilantro Lime Chicken w/ 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.

When ready to eat, 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.

  Crockpot Pineapple Chicken

Ingredients

3-4 Chicken Breasts (about 2 lbs)

1 can of pineapple in juice (tidbits, chucks, rings, it doesn't matter)

1 medium onion

2 TBSP soy sauce

½ cup chicken broth

Instructions

Chop onion and place in crock pot.

Place Chicken Breast on top of onion.

Dump the can of pineapple (juice and all) over the chicken.

Dump the soy sauce and the chicken broth on top of everything.

Cover and cook on HIGH in the crockpot for 4-5 hours or on low for 6-8

hours.

Serve over rice and with a steamed veggie.

- See more at: http://momswithcrockpots.com/2011/08/crockpot-pineapple-chicken/#sthash.wQQDHtXN.dpuf

  Pork and Veggies

1 lb Pork Roast, cut into 1/2 inch strips 1 Onion, chopped 1 Green Bell Pepper, sliced 4 Carrots, sliced ½ pound Fresh Mushrooms, sliced 1 8oz can Tomato Sauce 1.5 Tbsp Apple Cider Vinegar 1 tsp Salt 2 tsp Worcestershire Sauce

Combine ingredients in a large ziptop bag, freeze. Thaw contents of bag and place in a slow cooker. Cook on low 6-8 hours. Serve over hot rice. Serves approx. 5-6 people.

  Sausage and Bean Supper

1 lb Sausage, thinly sliced or crumbled 1 Onion Chopped 1 Celery Stalk Chopped 1 Tbsp Worcestershire Sauce 1.5 tsp Dry mustard ¼ cup Honey 1 can Tomatoes with Chili Peppers 1 can Butter Beans, rinsed and drained 1 can Kidney Beans, rinsed and drained 1 can Garbanzo Beans, rinsed and drained

In a large skillet brown sausage and onion, drain and allow to cool (totally optional, sausage will cook in the crock pot but there will be excess oil if you don’t pre-brown it). Place sausage in a ziptop bag with other ingrediants. Freeze. thaw contents of bag and place in a slow cooker. Cook on low for 4 hours, stirring occassionally. Serve with shredded cheese and tortilla chips over rice. Serves approx. 5-6 people.

    Crockpot Tortellini  1 (19oz) bag of frozen cheese tortellini  1 small bag of fresh spinach (I used about half of a 5 oz package, but more is better!) 2 (14.5 oz) cans of Italian style diced tomatoes, drained 1 block (8 oz) of cream cheese** (softened in microwave) 1 lb. of ground sausage or chicken/turkey sausage 3-4 cups of chicken broth (start with 3, add 1 more if it looks like it needs it) Brown the sausage and put all ingredients except for chicken broth and cream cheese in a freezer bag. When ready to cook add the cream cheese and chicken broth chunking up the cream cheese. Cook on low for 4 hours.

    Ham and Pineapple With Rice

Ingredients

~2.5 lbs Ham 2 cans Pineapple Chunks (undrained) Rice

Directions

Slice Ham into serving sized portions and put in gallon zip lock bag. Add pineapple chunks with juice. Freeze. Thaw and cook in crock pot on low 6-8 hours or high 4-5. Serve with rice.

    Chicken Taco Soup

1 onion, chopped 1 (16 ounce) can chili beans 1 (15 ounce) can black beans 1 (15 ounce) can whole kernel corn, drained 1 (8 ounce) can tomato sauce 1 (12 fluid ounce) can or bottle beer (or broth) 2 (10 ounce) cans diced tomatoes with green chilies, undrained 1 (1.25 ounce) package taco seasoning 3 whole skinless, boneless chicken breasts shredded Cheddar cheese (optional garnish after cooking) sour cream (optional garnish after cooking) crushed tortilla chips (optional garnish after cooking)

Combine all ingredients into a Ziploc bag. Freeze. Thaw and cook on low for 6-8 hours. Shred chicken in crock pot once cooking is done. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired. Served approx. 5-6 people.

    Meat Stew

2 lbs Meat (beef, pork, whatever is on sale), cubed 2 Onions, chopped 5 Carrots, sliced 3 Zucchini, sliced 2 Celery stalks, chopped 2 Red Bell Peppers, chopped 2 tsp Salt .5 tsp Pepper 2 tsp Minced Garlic 1 14 oz can Canned Tomatoes 1 can Tomato Sauce

Put all ingredients in a large ziploc bag and freeze. Thaw bag and add contents to slow cooker. Cook on high for 4 hours or on low for 8. Stir occassionally. Serve with warm cornbread. Serves approx 5-6 people.

Crockpot Meals - 9 recipes, $125, 2 hour prep

Pork and Veggies

1 lb Pork Roast, cut into 1/2 inch strips 1 Onion, chopped 1 Green Bell Pepper, sliced 4 Carrots, sliced ½ pound Fresh Mushrooms, sliced 1 8oz can Tomato Sauce 1.5 Tbsp Apple Cider Vinegar 1 tsp Salt 2 tsp Worcestershire Sauce

Combine ingredients in a large ziptop bag, freeze. Thaw contents of bag and place in a slow cooker. Cook on low 6-8 hours. Serve over hot rice. Serves approx. 5-6 people.

  Chicken and Sweet Potato Stew

4 boneless, skinless chicken breasts, cut into bite-size pieces 2 medium sweet potatoes, peeled and cubed 2 medium Yukon Gold potatoes, peeled and cubed 2 medium carrots, peeled and cut into 1⁄2-inch slices 1 can (28 ounces) whole stewed tomatoes 1 teaspoon salt 1 teaspoon paprika 1 teaspoon celery seeds 1⁄2 teaspoon freshly ground black pepper 1⁄8 teaspoon ground cinnamon 1⁄8 teaspoon ground nutmeg 1 cup nonfat, low-sodium chicken broth 1⁄4 cup fresh basil, chopped

Combine ingredients minus broth and add to gallon Ziploc bag. Freeze. Thaw add broth and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Serve over hot rice. Serves 6-8 people.

  Creamy Farmhouse Chicken and Garden Soup

1/2 package (16 ounces) frozen pepper stir-fry vegetable mix 1 cup frozen corn 1 medium zucchini, sliced 2 bone-in chicken thighs, skinned 1/2 teaspoon minced garlic 1/2 teaspoon dried thyme 1 cup half-and-half (or non-dairy milk for dairy allergies) 1/2 cup frozen green peas, thawed 2 tablespoons chopped parsley 2 tablespoons butter 1 teaspoon salt 1/2 teaspoon coarsely ground black pepper 1 can (14 ounces) fat-free chicken broth

Put all ingredients in a Ziploc bag except chicken broth and milk. Freeze. Thaw and put in slow cooker and add chicken broth and milk. Cook on low for 6-8 hours. Stir in 3 cups prepared noodles. Serves 7-8 people.

  Sausage and Bean Supper

1 lb Sausage, thinly sliced or crumbled 1 Onion Chopped 1 Celery Stalk Chopped 1 Tbsp Worcestershire Sauce 1.5 tsp Dry mustard ¼ cup Honey 1 can Tomatoes with Chili Peppers 1 can Butter Beans, rinsed and drained 1 can Kidney Beans, rinsed and drained 1 can Garbanzo Beans, rinsed and drained

In a large skillet brown sausage and onion, drain and allow to cool (totally optional, sausage will cook in the crock pot but there will be excess oil if you don’t pre-brown it). Place sausage in a ziptop bag with other ingrediants. Freeze. thaw contents of bag and place in a slow cooker. Cook on low for 4 hours, stirring occassionally. Serve with shredded cheese and tortilla chips over rice. Serves approx. 5-6 people.

  Kielbasa and Cabbage

1 large jar of Sauerkraut 1/2 head of red cabbage 1 – 1 1/2 lbs. Beef Kielbasa, cut into 1 inch slices

Place all ingredients into a gallon zip lock bag, freeze flat. On cooking day, place in slow cooker and cook on low for 4 hours.

    Ham and Pineapple With Rice

Ingredients

~2.5 lbs Ham 2 cans Pineapple Chunks (undrained) Rice

Directions

Slice Ham into serving sized portions and put in gallon zip lock bag. Add pineapple chunks with juice. Freeze. Thaw and cook in crock pot on low 6-8 hours or high 4-5. Serve with rice.

  Mississippi Roast

Put chuck roast in crock pot, Sprinkle with Hidden Valley ranch dressing, add McCormick Au Jus mix, a stick of butter, 5 pepperoncini peppers. DO NOT ADD WATER. Cook on low for 7-8 hrs

  Buffalo Garbage Bread

2 boneless chicken breasts 1 tsp. olive oil 1 pizza dough (I used store bought and let it sit out for about 20 minutes) 8 oz. of shredded mozzarella cheese (I used part skim) 3 oz. of shredded cheddar cheese 1/2 cup of Franks Wing Sauce 1/3 cup of ranch or blue cheese dressing

  Crockpot Tortellini 1 (19oz) bag of frozen cheese tortellini  1 small bag of fresh spinach (I used about half of a 5 oz package, but more is better!) 2 (14.5 oz) cans of Italian style diced tomatoes, drained 1 block (8 oz) of cream cheese** (softened in microwave) 1 lb. of ground sausage or chicken/turkey sausage 3-4 cups of chicken broth (start with 3, add 1 more if it looks like it needs it) Brown the sausage and put all ingredients except for chicken broth and cream cheese in a freezer bag. When ready to cook add the cream cheese and chicken broth chunking up the cream cheese. Cook on low for 4 hours.