Make Ahead Crockpot 22 Meals

Beef and Broccoli (8 servings)

Ingredients

4 one-gallon baggies 

8 quart baggies

4 snack bags

2 lb beef, thinly sliced flank steak (½ lb each bag)

2 t beef broth granules (1/2 t each bag)

1/2 cup soy sauce (2 T each bag)

1/3 cup brown sugar (4 t each bag)

4 t garlic powder (1 t each bag)

4 t sesame oil (1 t each bag)

2 cups broccoli (1/2 c each quart bag)

8 teaspoons cornstarch (2 t cornstarch each snack bag)

2 cups white or brown rice, cooked ahead and freeze. (1/2 c each quart bag)

Label gallon bags "Beef and Broccoli". Write cooking instructions on bag.

Mix the beef and sauce ingredients in a gallon bag.  

Cooking Instructions:

Cook beef 4-6 hours.

Remove approx.1/2 cup of the sauce from the crock pot and mix with the 2 t cornstarch. Stir back into the Crock Pot.  Add the broccoli, stir again, and cook for another half an hour. 

Serve over rice.

Honey Garlic Chicken and veggies 

(8 servings)

4 one-gallon baggies, 4 qt baggies

8 chicken thighs (2 each bag)

16 ounces baby red potatoes, halved (1/4 lb each bag)

16 ounces baby carrots (1/4 lb each bag)

1/2 cup reduced sodium soy sauce (2 T each bag)

1/2 cup honey (2 T each bag)

1/4 cup ketchup (1 T each bag)

2 T garlic powder (1/2 t each bag)

2 t Italian seasoning (1/2 t each bag)

1/4 teaspoon crushed red pepper flakes (a pinch each bag)

1  teaspoon ground black pepper (1/4 t each bag)

16 ounces green beans, trimmed (separated) (1/4 lb each quart bag)

2 T  dried parsley (1 ½ t per quart bag w beans)

 Label gallon bags "HONEY CHICKEN W/VEGGIES ". Write cooking instructions on bag.

Cooking instructions:

Add all ingredients (except green beans/parsley) to each bag. Cook 6-8 hours. Add green beans/parsley during the last 30 minutes of cooking time.

CROCK POT CHICKEN TACO CHILI (6 servings)

INGREDIENTS:

2 servings each bag

3 gallon baggies, 3 snack bags

1 16 oz. can black beans, drained (1/3 can each bag)1 16 oz. can kidney beans, drained (1/3 can each bag)                 3 teaspoons garlic powder (1 t each bag)

1 medium onion, chopped  (1/3 each bag)
1 jalapeno pepper, minced (1/3 each bag)
1 green bell pepper, chopped (1/3 each bag)
10 oz. package (1 1/4 cups) frozen corn kernels (1/3 bag each bag)
1 8 oz. can tomato sauce (1/3 can each bag)
1 28 oz. can diced tomatoes, drained (1/3 can each bag)
1 tbsp. cumin (1 t each bag) 

1 tbsp. chili powder (1 t each bag)
1-1/2  tsp. dried oregano (1/2 t each bag)
1-1/2 tsp. salt (1/2 t each bag)
3/4 tsp. freshly ground pepper (1/4 t pepper)
3 boneless, skinless chicken breasts (1 each bag)
1/4 cup chopped fresh cilantro (4 t each snack bag)

Label gallon bags "CHICKEN TACO CHILI ". Write cooking instructions on bag.

Cooking instructions:

Combine all ingredients, except chicken, in crock pot and stir. Then place chicken on top, in a slow cooker. Cook for 6 hours.  Thirty minutes before serving, pull chicken breasts apart with two forks. Stir and continue cooking. Top with fresh cilantro or any other desired toppings.

Spicy Vegetarian Chili

A colorful, satisfying bowl of chili that packs plenty of flavor — even for the most dedicated meat
eaters.

Ingredients:
2 tablespoons olive or canola oil
1 medium yellow onion, chopped
1 large carrot, chopped
1 stalk celery, chopped
1 medium green bell pepper, cored, seeded and chopped
1 medium red bell pepper, cored, seeded and chopped
3 cloves garlic, finely chopped
1 tablespoon dried oregano
1 tablespoon finely chopped chipotles in adobo
2 teaspoons ground cumin
1 tablespoon chili powder
1 1/2 teaspoon salt
1 (28 ounce) can diced tomatoes, with their liquid
3 cups cooked red kidney beans, drained
1 1/2 cup cooked black beans, drained

Heat the oil in a large pot over medium heat. Add onions, carrots, celery, peppers and garlic and cook for 10 to 12 minutes, until vegetables are softened but not browned. Add chipotles, oregano, cumin, chili powder and salt. Stir to blend. Add tomatoes and 4 cups water. Gently simmer over low heat, uncovered, for 45 minutes. Add beans and simmer an additional 30 minutes. Garnish individual bowls with green onions or sour cream, if desired.

Nutritional Info: 

PER SERVING:230 calories (45 from fat), 5g total fat, 0.5g saturated fat, 0mg cholesterol, 1200mg sodium, 37g carbohydrate (13g dietary fiber, 9g sugar), 11g protein

Potato and Kale Enchiladas

You don't have to be a vegetarian or vegan to enjoy this dish.

2 large Russet Potatoes, diced
1 bunch kale
1 medium yellow onion, chopped
3 tbsp. olive oil
1 tbsp. cumin
1 tsp. chilli powder
salt and pepper to taste
1/4 c. diced jalapeno peppers
8 corn tortillas
2- 10 oz. can Green Enchilada sauce or just one big can
4 oz. can green chiles
cilantro, chopped for garnish

1. Preheat oven to 325 Degrees.

2. Take the diced potatoes and place them in a large pot filled with water. Boil the potatoes until they are soft,about 15 to 20 minutes and then drain.

3. Take the kale leaves off the stem and rinse to make sure they are clean. Chop the kale and set aside.

4. Take a large saute pan and drizzle with 3 tbsp. olive oil on medium high heat. Once the pan is hot, add the diced onions and cook until translucent, about 7 minutes. Add the kale and saute for another 10 minutes until the kale is completely cooked and wilted down. Slightly Add the diced potatoes, mashing slightly, and stir until evenly distributed. Season with salt, pepper, cumin, and chili powder; add the diced jalapeno peppers. Cook with all ingredients for about 7 to 10 minutes.

5. Add a couple of T of olive oil to a skillet. When it's very warm, place a tortilla for 10 seconds each side. This will heat the tortilla and keep it from breaking when rolled. Take about 1/3 cup of filling and spread in the middle of the tortilla, roll it up, and place inside a greased large rectangular dish. Repeat process until all filling is completely gone. It should make anywhere between 6-8 enchiladas (if you make more than 6 you may want to get another can of enchilada sauce).

6. In a medium bowl, pour in both cans of enchilada sauce along with the 4 oz. can of green chilies; stir and pour evenly over the enchiladas. Place inside the oven for 10 minutes, garnish with chopped cilantro, and serve.

Modified Recipe by Brown Sugar at http://bsugarmama.com/potato-kale-enchiladas

Veggie Pizza

Ingredients

• 1 whole Unbaked Pizza Crust
• Olive Oil
• Salt And Pepper, to taste
• ¼ cups Prepared Pesto
• 5 cloves Garlic, Minced
• 1 pint Red Grape Tomatoes, Halved Lengthwise
• 1 pint Yellow Grape Tomatoes, Halved Lenthwise
• 1 Tablespoon Balsamic Vinegar
• 16 whole Basil Leaves (chiffonade)
• 6 ounces, weight Mozzarella, Grated
• ¼ cups Grated Parmesan Or Romano
• ½ cups Fontina Cheese
• 4 ounces, weight Goat Cheese Crumbled

Preparation Instructions

To make the pizza topping: In a small skillet, heat olive oil over medium-high heat. Add garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden.) Pour into a mixing bowl and allow to cool slightly.

Add tomatoes, balsamic, basil, and salt and pepper to the bowl. Toss to combine, then taste and add more basil if needed, and more salt if needed (don’t oversalt, though!) Cover and refrigerate for an hour or two if you have the time.

Preheat the oven to 500 degrees. Roll out the pizza dough as thin as it will go and transfer to an oiled baking sheet. Drizzle a little olive oil on the dough and smear it around with your fingers. Sprinkle with salt and pepper, then spread pesto all over the surface. Mix the cheeses together and sprinkle them all over.

Bake pizza for 12-15 minutes, until crust is golden and topping is bubbly. Remove from oven and spoon on tomato-basil salad.

Cut into squares and serve!

http://tastykitchen.com/recipes/main-courses/bruschetta-pizza-2/?print=1/#size3x5

Pizza Crust

• 1 teaspoon (SCANT) Active Dry Yeast
• 3/4 cups Warm Water
• 2 cups All-purpose Flour
• 3/4 teaspoons Kosher Salt
• 3 Tablespoons Olive Oil

Preparation Instructions

Sprinkle yeast over 3/4 cups warm (not lukewarm) water. Let stand for a few minutes.

In a mixer, combine flour and salt. 

With the mixer running on low speed, drizzle in olive oil until combined with flour.

 Pour in yeast/water mixture and mix until just combined, and the dough comes together in a sticky mass.

Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it.

Note: it’s best to make the dough at least 24 hours in advance.

thepioneerwoman.com/cooking/2013/08/pizza-ree-a/#recipe-form-161951

Salmon Croquettes

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• Mix together:
• 2 T mayonnaise
• 3 teaspoons fresh lemon juice
• 1 1/2 t Dijon mustard
• 1/4 cup finely chopped green onions
• 2 tablespoons minced red bell pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/8 teaspoon ground red pepper or red pepper flakes
•  1 large egg, lightly beaten
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• Gently add in: 
• 2 (6-ounce) packages skinless, boneless pink salmon
• Do not over mix. You want to have chunks of salmon still visible.
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• Toss in:
• 1 cup panko (Japanese breadcrumbs)
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• Shape mixture into 8 (3-inch) patties.
• Heat oil in a large skillet over medium heat. Add patties; cook 5 minutes on each side or until browned.

Adapted from:

http://www.myrecipes.com/recipe/salmon-croquettes-10000001949743/

Mongolian Beef-P.F.Chang Copycat

2 teaspoons vegetable oil 
1/4t teaspoon ginger
2 t garlic, chopped 
1/4 cup soy sauce 
1/4 cup water 
1/3 cup brown sugar 
vegetable oil , for frying (about 1/2 cup) 
1 lb flank steak 
¼ cup cornstarch 
2 large green onions, chopped

Directions: 

Sauce:
Heat 2 tsp. of vegetable oil in a medium saucepan over medium/low heat.  Don't get the oil too hot.
Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
Dissolve the brown sugar in the sauce, then increase the heat to medium and boil the sauce for 2-3 minutes or until the sauce thickens. Remove it from the heat.

Beef:
Slice the flank steak against the grain into 1/4" thick bite-size slices. Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts.  Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.  Let the beef sit for about 10 minutes so that the cornstarch sticks.  As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil). Heat the oil over medium heat until it's nice and hot, but not smoking. Add the beef to the oil and sauté until brown. Stir the meat around a little so that it cooks evenly.  After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels.  Dab excess oil off meat with a paper towel and add to medium saucepan with the sauce in it.  Put the pan back on the oven over medium/low heat.  Add chopped green onions and let sauce simmer until warm. Serve over rice.

Teriyaki Mini Meatballs

1 lb ground beef (85% lean)

3 large gloves garlic (minced)

2 tablespoons milk

1 egg

salt and pepper, to taste

½ cup bread crumbs

1  tablespoon Worcestershire Sauce

1 tablespoon Teriyikai Sauce

Directions: 

Preheat oven to 400 degrees.  

Mix all ingredients together and form mini meatballs.  Place on a greased baking pan and bake for about 25-30 minutes or until nicely browned. 

Sauce: 
slightly adapted from Mel's Kitchen Cafe
  
1/2 cup soy sauce
1 3/4 cups water
1 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 cup packed brown sugar
2 tablespoons honey
2 tablespoons butter
2 tablespoons flour

2 tablspoons sesame seeds
1/2 cup sliced scallions


Directions:
In a bowl whisk soy sauce, water, ginger, garlic powder, brown sugar and honey in a bowl. In a small sauce pot melt 2 tablespoons of butter and then add 2 tablespoons of flour.  Whisk together and let cook for 1 minute.  Add the sauce mixture and let cook until combined and thickened.   Add meatballs to pot and let simmer for about 10 minutes.  Garnish with sesame seeds and sliced scallions

London Broil

Ingredients

• 1 clove garlic, minced
• 1 teaspoon salt
• 3 tablespoons soy sauce
• 1 tablespoon ketchup
• 1 tablespoon vegetable oil
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 4 pounds flank steak

Directions

1. In a small bowl, mix together garlic, salt, soy sauce, ketchup, vegetable oil, black pepper and oregano.
2. Score both sides of the meat, diamond cut, about 1/8 inch deep. Pour into one gallon zip-lock bag and add meat.Refrigerate overnight. 
3. Preheat an outdoor grill for high heat, and lightly oil grate. Or, broil in a preheated oven on a foil-lined pan.
4.  Cook for 3 to 7 minutes per side, or to desired doneness.
5. Remove from oven or grill and let rest for 10 minutes, allowing the meat to reabsorb the juices.
6. Thinly cut against the grain and serve.

Nutritional Information 

Amount Per Serving  Calories: 396 | Total Fat: 20.6g | Cholesterol: 93mg

Pizza Crust July 2011

½ cup warm water
2¼ tsp. instant yeast
4 cups (22 oz.) bread flour, plus more for dusting
1½ tsp. salt
1¼ cup water, at room temperature
2 tbsp. extra-virgin olive oil
Measure the warm water into a 2-cup liquid measuring cup. Sprinkle the yeast over the top. In the bowl of a stand mixer fitted with the paddle attachment, combine the bread flour and salt, mixing briefly to blend. Measure the room temperature water into the measuring cup with the yeast-water mixture. With the mixer on low speed, pour in the yeast-water mixture as well as the olive oil. Mix until a cohesive dough is formed. Switch to the dough hook. Knead on low speed until smooth and elastic, about 5 minutes. Transfer to a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise until doubled in size, 1½-2 hours.

Press down the dough to deflate it. Transfer the dough to a lightly floured work surface. Divide the dough into two equal pieces. Form each piece of dough into a smooth, round ball. Wrap one of the balls of dough in plastic wrap, put in a freezer bag and freeze for later. (When it's time to use the frozen dough, put it in the fridge in the morning, then take it out of the fridge 30 minutes before you're ready to use it.) Cover ball of dough with a damp cloth. Let the dough relax for at least 10 minutes but no longer than 30 minutes.

Preheat the oven and a pizza stone to 500° F. Sprinkle a large baking sheet lightly with cornmeal. On a countertop lightly dusted with flour, gently roll out the pizza dough into a large circle, leaving a thicker ring around the edge for the crust. (If the dough doesn't want to stretch and roll out, let it rest for a few minutes and come back to it. I find that if it's been frozen and thawed it's a little harder to work with, but letting it rest a bit usually helps make it more workable.) Carefully transfer the dough to the baking sheet and top with toppings and cheese as desired. Bake for 10-12 minutes, or until the cheese is melted and browned. Slice, serve, and enjoy!

Makes two medium pizzas.

Recipe from Annie's Eats.

Bean, Cheese, Beef or Chicken Burrito Casserole for the Slow Cooker

 

Ingredients

1 small onion, peeled and diced

1 green bell pepper, seeded and chopped

2 (14.5-ounce) cans diced tomatoes, undrained

1 (4-ounce) can roasted green chiles, undrained  OR  a single of can of rotel tomatoes & chilis

1 teaspoon garlic powder

1/2 teaspoon chili powder

1/4 teaspoon ground cumin

8 flour or brown rice tortillas (brown rice tortillas are GF; read packing carefully)

4 cups cooked pinto beans (three 15-ounce cans, drained)

 

optional: 1 cup of ground beef or cooked shredded chicken

 

4 cups shredded Mexican blend cheese

optional garnishes: sour cream, sliced avocado, etc.

 

Directions:

Use a 4-quart slow cooker. If you only have a large one, that's okay--but reduce cooking time a few hours.

In a mixing bowl, stir together the onion, bell pepper, tomatoes, chiles, and spices. 

Put a layer of tortillas into the bottom of your cooker---you may need to tear them a bit to get good coverage. Add a scoop of the onion/tomato mixture and layer on a big spoonful of beans and then a layer of cheese. Repeat layers until you've run out of ingredients. Top with a healthy dose of cheese.

Cover and cook on low for 6 to 7 hours (if using a 6-quart, do 3 to 4 hours on low, then let it click over to warm--there's nothing really to cook--you're just heating thoroughly and getting the cheese to get that yummy crust).

Top with shredded lettuce, tomatoes, black olives, jalepenos, avocado, etc.