Wednesday, November 27, 2013

Crock pot meal exchange

So my friend Jaimee and I who did these recipes a while back had been discussing going for a second round when Jaimee thought of this genius idea...a crock pot meal exchange....I missed the actual exchange because it ended up being the night we were handed some amazing Mavericks tickets so I had to miss out....but here's the idea.....11 girls, 11 different meals.....(we had a sweet friend on bed rest so we each made 12 meals)... Here's how it works....

-Gather the # of friends that are interested....we had 11
-Exchange emails of what meal you will make...that way you don't ended up with all the same meals
-Make the same crock pot meal that you chose the # of times of the people you have, make sense...(ours was 12....11 girls + one on bed rest)

Meet up, drink some wine, enjoy each others company and swap meals...

Here's a few recommendations they thought of and some I've discovered from my new love for freezer, crock pot meals....
1. Even permanent marker comes off when run under water so to remove my meals from the bag I simply just tear the bag off...works like a charm 99% of the time..(remember this is raw meat so the health care provider in me wants to remind you to wash your hands after you do this;))

2. Put names on the bags so it makes the exchange easier...

3. Do some prep work...i.e...cut veggies and label bags the day before if you were on a time crunch....

4. For less dishes...use these crock pot liners...

5. Wear an apron while you prep:)

Here is the recipe I chose to make and exchange...I've added each of the girl's recipes as well...one of our girls made a breakfast casserole...genius....who doesn't want something quick and easy to throw in on a morning...it wasn't a crock pot meal but an easy freezer to oven breakfast...I didn't get her recipe yet but if I do I will add it on....


Here's my 12 meals and my adorable assistant...


Crock Pot Southwest Flat Iron Steak

 Ingredients:
1-1/2 lbs. flat iron steak (or Flank Steak)
1 onion, chopped
3 cloves garlic, minced
16 oz. jar chunky salsa
1/2 tsp. dried oregano leaves
2 tsp. chili powder
1/2 tsp. salt
1/4 tsp. pepper
15 oz. can black beans, drained and rinsed
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 cups hot cooked rice

Directions:
1. Trim excess fat from steak. Place onions and garlic in bottom of freezer bag and top with steak. Mix salsa, oregano, chili powder, salt, and pepper in small bowl and pour over meat. Top with drained black beans.


Write on bag:
1. Cook on low for 7-9 hours until meat is tender
2. Remove meat from slow cooker and slice into thin strips against the grain.
3. Turn heat to high and return beef to slow cooker until ready to serve

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I've added a few recipes so that there are a total of 12 for those interested...

  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:
1. Place all ingredients in a resealable gallon-sized freezer bag. Mix together and zip bag closed.

Write on bag:
1. Cook on LOW for 8 hours (or HIGH for 4 hours). Sprinkle with fresh or dried rosemary for serving.

Sweet and Sour Crock pot chicken 

Ingredients:

2-3 Chicken Breast cut into 1 inch cubes (I cut frozen/partially thawed pieces)
1 Chopped Onion
1 Chopped Green Bell Pepper
1 Chopped Red Bell Peppe
r1 Cup Sweet and Sour Sauce (I think I used a whole jar which may have been 1 1/2 cups)
3/4 Cup BBQ Sauce1/2 Packet of Sweet and Sour Seasoning Mix (Not sure if I needed this...original recipe didn't call for it)

 Directions: 
1. Toss all ingredients in the your gallon size freezer bag.

Write on bag:
1. When ready to cook place in crockpot on low for 5 hours and serve over rice.  


Mediterranean Pork Chops
Ingredients:
1/4 cup olive oil
2 cups chick broth
4 cloves of garlic
2 tbsp paprika
2 tbsp poultry seasoning
2 tsp dried oregano
2 tsp dried basil
6-8 thick cut pork chops

Directions:
1. Toss all ingredients in the your gallon size freezer bag.

Write on bag: 
1.  Cook on low for 8 hours.  
2. Serve with salad and rice or noodles.


Slow Cooker Balsamic Chicken 
Ingredients

 4-6 boneless, skinless, chicken breasts (about 40 ounces)

2 - 14.5 oz can diced tomatoes
1 medium onion thinly sliced (Not chopped)
4 garlic cloves
1/2 cup balsamic vinegar (for gluten-free use White Balsamic Vinegar which doesn't have caramel
coloring) I used balsamic vinegar dressing
 1 tbsp. olive oil
1 tsp each: dried oregano, basil, and rosemary
1/2 tsp thyme
Directions:
1. Pour the olive oil on bottom of bag, add chicken breasts, salt and pepper each breast, put sliced onion on top of chicken then put in all the dried herbs and garlic cloves. Pour in vinegar and top with tomatoes.

Write on bag:
1. Cook on high 4 hours or low 6-8 hours, serve over angel hair pasta

Southwest Chicken

Ingredients:
1 can of corn, drained
1 can of black beans, drained
1 16oz jar of salsa
3-4 chicken breasts (about 2 pounds)

Directions:
1. Add the corn, black beans, salsa, and chicken to the ziploc bag.

Write on the bag: 1 (8oz) brick of cream cheese

1.  Dump ingredients into the crock pot. Cook on high for 6-7 hours and low for 7-8 hours.
2.   About 30 minutes before the meal is going to be served remove and shred the chicken.
3.   Cut up the cream cheese into chunks and add to the crock pot with the chicken.
4.   Serve over rice/lettuce. You can also top with shredded cheese-non-PaleoJ!

  Cilantro Lime Chicken


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:
1. Place all ingredients in a resealable gallon-sized freezer bag. Mix together and zip bag closed.

Write on bag:
1. 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).
2. Serve with tortillas and toppings such as with sour cream, guacamole, salsa, and cheese.


Taco Chili
Ingredients:
1 lb. cooked ground beef
1 medium onion chopped
1 can corn drained
1 can black beans drained
1 can navy beans drained
1 8 oz can tomato sauce
2 14 oz. cans diced tomatoes
1 small can diced green chiles
1 package taco seasoning

Directions:
1. Place all ingredients in freezer bag and freeze until ready. 

Write on bag: 1 can diced green onions, shredded cheese
1.   Thaw slightly, place in crock pot and cook on low for 4-6 hours. 
2.   Serve with shredded cheese, chopped green onions and fritos.

Crock Pot Chicken Taco Chili
Ingredients
1 onion, chopped
1 16-oz can black beans
1 16-oz can kidney beans
1 16-oz can tomato sauce
10 oz package frozen corn kernels
2 14.5-oz cans diced tomatoes w/chilies
1 packet taco seasoning
1 tbsp cumin
1 tbsp chili powder
3 boneless skinless chicken breasts
  Directions:
1. Place all ingredients into gallon sized freezer bag.

Write on bag:
1. Cook on low for 10 hours or on high for 6 hours. 
2. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. 
3. Top with fresh cilantro, cheese, avocado and sour cream. 


Easy Crockpot Chicken Fajitas


Ingredients

1 lb of Chicken Breasts

3 Peppers (Green, Red & Yellow), sliced

1 Onion, sliced

1 Package of Taco Seasoning

Directions
1.    Slice peppers and onions then place them on the bottom of the freezer bag 
2.    Put Chicken on top of peppers and onions
3.    Sprinkle taco seasoning on the top

Write on bag:

1.    When ready to cook remove from freezer and cook on low for 6-8 hrs (or high for 3-4)
2.    The chicken looks burnt but it's just crispy. Shred everything up and mix in the juice.
3.    Serve with tortillas and all the toppings - sour cream, guacamole, cheese, lettuce, etc. 
Slow Cooker BBQ Spareribs
Ingredients:
1-2 lbs of country-style pork ribs
1 1/2 cups ketchup
1 1/2 Tablespoons seasoned salt
1/2 teaspoon liquid smoke
1/2 cup brown sugar
1/2 cup white vinegar

Directions:
1. Place pork in resealable gallon-sized freezer bag.
2. Mix remaining ingredients together in a bowl and pour over pork.
3. Mix together in bag and zip closed.
Write on bag:
1. When ready to eat, remove from freezer and place in crock pot
2. Cook on HIGH for 3-4 hours or LOW for 6-7 hours.
 Chicken Cacciatore

Ingredients:
1 lb chicken breasts
1 (26 oz) jar of chunky vegetable-style spaghetti sauce
1 zucchini, chopped
1 green pepper, chopped
1 sweet onion, chopped

Directions:
1. Place all ingredients in a resealable gallon-sized freezer bag and mix together.

Write on bag:
1. When ready to eat, remove from freezer and thaw in fridge for 24 hours.
2. Cook on LOW for 6-8 hours.
3. Serve with cooked spaghetti noodles and garnish with olives and cheese.


Happy cooking!!


Grocery List


Meat:
Ground beef-1 lb
Chicken Breasts (boneless, skinless)- 30
Flat iron (or Flank Steak)- 1.5 lbs
Country-style pork ribs-2 lbs-
Pork Chops (thick cut)- 6-8

Produce:
7 Onions
1 red onion
3 Red peppers
2 Yellow peppers
3 Green peppers
1 zucchini
2 Limes
8 Garlic cloves

Canned:
32 oz salsa
3 (14.5 oz) cans diced tomatoes
4 Cans of corn
5 cans black beans
1 can navy beans
1 can kidney beans
2 (14.5oz) cans tomatoes with chilies
3 cans (8 oz) tomato sauce
1 can diced green chiles (small)
1 jar (26 oz) chunky vegetable spaghetti sauce

Other:
3 packages taco seasoning
1 cup Dijon Mustard
½ cup Maple syrup
2 cups chicken broth
1.5 cups ketchup
1 cup Sweet & Sour sauce
¾ cup BBQ sauce
½ cup Balsamic vinegar
½ cup brown sugar
½ cup white vinegar
½ tsp liquid smoke
Olive oil
2 tbsps Red wine vinegar

Spices:
Oregano
Chili powder
Salt/Pepper
Paprika
Cumin
Basil
Poultry Seasoning
Rosemary
Thyme
Fresh cilantro



12 comments:

  1. We need to get Allison's recipe for the Chicken Divina (or something like that), we made it a couple days ago, and YUM! : ) Also, you missed that I completely forgot to add cilantro to my chicken and lime CILANTRO when I originally made it...but I had Allison grab some right b/f the exchange, so I added it when we were at Jen's. Mommy brain! Love you!

    ReplyDelete
  2. For the southwest steak, where do the peppers go?? Making this tonight to throw in the Crockpot tomorrow morning. :)

    ReplyDelete
    Replies
    1. I'm so sorry I am just now seeing this. Inside our bags/then crock pot the meat was on bottom but I think either way will work perfectly! Hope you enjoyed it!!

      Delete
  3. I put the peppers on top of the steak, under the salsa ... our family loves this recipe more than any other crock pot meal ever! Thanks for the recipe - and Amy, I hope you enjoy it as much as we do! It is in my crock pot right now ...

    ReplyDelete
    Replies
    1. I am so glad you enjoyed it Jen!! Thanks for helping Amy I didn't see her comment!

      Delete
  4. Do you have a grocery list for this by chance?

    ReplyDelete
    Replies
    1. I just completed compiling one and will add it to the post tonight! Let me know if you need anything else.

      Delete
  5. These look great! For the chicken fajitas, there is no liquid. Is that correct? ...If so, I'd definitely need to remember to get a crockpot liner! :D

    ReplyDelete
    Replies
    1. I hope you enjoy them. No there is no liquid, you can add some salsa or rotel to the crock pot if you want some spice otherwise no.

      Delete
  6. Making this tonight to throw in the Crockpot tomorrow morning.

    digital signatures

    ReplyDelete
  7. Hello, I am interested in making these meals for my family and was wondering if you happen to know the cost and time breakdown.

    ReplyDelete

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