48 Crockpot Make Ahead Meals in Less Than an Hour

Ingredients for all the meals

Ready for the freezer

Vegetable soup with Beef

GROCERY LIST FOR ALL 48 SERVINGS

FRESH PRODUCE

• 8 small onions

• 24 oz baby spinach

MEAT

• 6 pounds boneless skinless chicken breasts

• 6 pounds ground beef

 FROZEN ITEMS

• 2lb bag of vegetable potstickers

• 6 cups frozen mixed vegetables

SEASONINGS

• 1 teaspoon crushed red pepper flakes

• 2 teaspoons ground black pepper

• 2 teaspoons garlic powder

• 6 tablespoons Italian seasoning

• 3 teaspoons salt

• 1 cup dried minced onion flakes

• 5 teaspoons Montreal steak seasoning mix
16 teaspoons chicken bouillon granules

SAUCES

• 1.5 cups honey

• 1 cup soy sauce

• 1/2 cup ketchup

• 1 LARGE, GIANT can of tomato sauce (approx. 105oz)

MISC • 12 gallon-sized plastic freezer bags

• 12 tablespoons extra virgin olive oil (3/4 cup)

NOT NEEDED UNTIL DAY OF COOKING

• 12 slices American cheese (for cheeseburgers) 

 • Suggested side dishes
  Asian Chicken and Potstickers – fresh broccoli
  Hearty Tomato Vegetable Soup - 4 loaves of frozen garlic bread                                                             Italian Chicken – spaghetti pasta
  Monster burgers- 12 hamburger buns and salad

 modified from newleafwellness.biz

 

CROCKPOT MONSTER BURGERS

Yield: 4  gallon-sized bag of burger meat with three servings in each bag

INGREDIENTS

 • 4 pounds ground beef (1 lb in each bag)

 • 1 cup dried minced onion flakes (1/4 cup each bag)

• 5 teaspoons Montreal steak seasoning mix (1 ¼ teaspoon each bag)

 • optional: slices of American cheese,  buns not needed until day of cooking

MATERIALS

• 4 gallon-sized plastic freezer bag

PREP

1. Label each freezer bag with”3 MONSTER BURGERS”. Write cooking instructions on bag. 

2. To your freezer bags, add all ingredients and squish to mix seasonings (except cheese, buns).

3. Remove as much air from the freezer bag as possible, seal, and lay flat in your freezer.

COOK

1. The night before cooking, move frozen bag to your refrigerator to thaw.

 2. The morning of cooking, add the meat to your crockpot and smooth it into a flat layer on the bottom of the crock.

3. Cook on medium setting for 6-8 hours, or until beef is cooked through.

4. Top with cheese and replace lid for 10 minutes or until melted.

5. Slice into 3 burgers and discard grease. Serve on hamburger buns with a side salad.

CROCKPOT ITALIAN CHICKEN

Yield: 2 bags of Italian Chicken with three servings each

 INGREDIENTS

• 2 onions, diced (1 onion in each bag)

• 8oz fresh baby spinach (about 2 handfuls each bag)

• 4 ½ cups tomato sauce (2 ¼ cup each bag)

• ½ teaspoon of garlic powder (1/4 t each bag)

• 1/2 cup honey (1/4 c each bag)

• 4 tablespoons extra virgin olive oil (2 T each bag)

• 2 tablespoons Italian seasonings (1 T each bag)

 • 1 teaspoon salt (1/2 t each bag)

 • 1/2 teaspoon ground black pepper (1/4 t each bag)

 • 1/2 teaspoon crushed red pepper flakes (¼ t each bag)

 • 2 pound boneless, skinless chicken breasts (1 lb each bag)

 MATERIALS

 • 2 gallon-sized plastic freezer bags

PREP

 1. Label your freezer bags with ITALIAN CHICKEN.

2. To your freezer bag, add all ingredients, chicken last, so it’s on the bottom when you pour into crockpot

3. Remove as much air from the freezer bag as possible, seal, and lay flat in your freezer.

 COOK

1. The night before cooking, move frozen bag to your refrigerator to thaw.

2. The morning of cooking, pour contents of freezer bag into your crockpot.

3. Cook on “MEDIUM” setting for 4-6 hours, or until chicken is cooked through. Serve with spaghetti and a salad.

CROCKPOT HEARTY TOMATO VEGETABLE SOUP

Yield: 4, one-gallon sized bag of vegetable soup (2 chicken, 2 beef) with 6 servings each

INGREDIENTS

 • 9 cups tomato sauce (2 ¼ cups each bag)

 • 6 cups frozen mixed veggies{1.5 cups frozen mixed vegetables each bag)

 •8 oz. spinach (2oz each bag, about 1 handful)

•4 onions, diced (1 each bag)

• 4 tablespoon extra virgin olive oil (1 T each bag)

• 1 teaspoon garlic powder (1/4 t each bag)

 • 4 tablespoon Italian seasoning (1 T each bag)

• 2 teaspoons salt (1/2 t each bag)

 • 1 teaspoon pepper (1/4 each bag)

• 2 lbs chicken and 2 lbs ground beef (1 lb each bag)

 • 16 teaspoons of chicken stock (4 t each bag)

 MATERIALS

•4 gallon-sized plastic freezer bag

PREP

 1. Label your freezer bag with” CHICKEN (or BEEF) VEG SOUP”, cooking instructions,

2. To your freezer bag, add all ingredients. Add the meat to the freezer bag  last so it’s the first ingredient poured into your crockpot.

 3. Remove as much air from the freezer bag as possible, seal, and lay flat in your freezer.

COOK

1. The night before cooking, move frozen bag to your refrigerator to thaw.

2. The morning of cooking, pour contents of freezer bag into your crockpot with 4 cups of water.

3. Cook on “medium” setting for 8 hours, or until meat is cooked through and vegetables are soft.

4. Break apart ground beef or shred chicken.

Serve with garlic bread or a scoop of rice.

Crockpot Asian Chicken and Vegetable Potstickers

Yield: 2 gallon-sized bag of chicken and potstickers with three servings each

INGREDIENTS

• 2 pound boneless skinless chicken breasts (1 lb each bag)

 • 2 pound of frozen vegetable potstickers (1 lb each bag)

• 2 small onions, diced (1 onion each bag)

• 1 cup honey (I/2 cup bag)

 • 1 cup low sodium soy sauce (1/2 c each bag)

 • 1/2 cup ketchup (1/4 c each bag)

 • 4 tablespoons extra virgin olive oil (2 each bag)

 • ½ teaspoon garlic powder (1/4 t each bag)

 • 1/2 teaspoon crushed red pepper flakes ¼ t each bag

• 1/2 teaspoon ground black pepper (1/4 each bag)

MATERIALS • 2 gallon-sized plastic freezer bag

 PREP 1. Label your freezer bag with "ASIAN CHICKEN W POTSTICKERS”, cooking instructions

2. To your freezer bags, add all ingredients.

3. Remove as much air from the freezer bag as possible, seal, and lay flat in your freezer for up to three months.

 COOK

1. The night before cooking, move frozen bag to your refrigerator to thaw.

2. The morning of cooking, pour contents of freezer bag into your crockpot.

3. Cook on “medium” setting for 6 hours, or until chicken is cooked through.

Serve with steamed broccoli.

Potato Leek Soup

Ingredients:
4 cups vegetable stock
3 russet potatoes, peeled and cut into large pieces
2 leeks (white and light green parts only), thoroughly washed and sliced

2 stalks celery, roughly chopped

1 bay leaf
1 t Italian seasoning
Salt and freshly ground pepper

11/2  cups half and half or whole milk

Directions
Put the vegetable  stock, potatoes, leeks, celery, bay leaf and Italian seasoning in a large pot and sprinkle with salt and pepper. Boil until the potatoes are soft, 15 to 20 minutes.

Remove the bay leaf. Mash the potatoes until they are the desired bite-sized pieces. Add the milk and simmer until the soup has thickened, about 20 minutes. DON"T BOIL. The milk will curdle so don't do it!

Tomato Basil Parmesan Soup

1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions

2 (14 oz) cans diced tomatoes, with juice
1 tsp dried oregano or 1 T fresh oregano
1 T dried basil or 1/4 cup fresh basil
4 cups chicken broth
1 bay leaf

½ cup flour
½ cup butter

1 cup Parmesan cheese
1.5 cups half and half, warmed 
1/2 tsp salt
¼ tsp black pepper

DIRECTIONS

Put in food processor and blend until almost smooth: celery, carrots, and onions. 
In a large dutch oven saute the pureed vegetables 5 mintues. 
Add tomatoes, oregano, basil, and bay leaf  and broth.
Cook on low for 2-3 hours.

About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir into hot soup.  
Stir and add the Parmesan cheese, warmed half and half, salt and pepper. Add additional basil and oregano if needed.
Cook on LOW for 20 minutes or so. Too high of a temp,  and the milk will curdle-DON'T DO IT!

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

Butternut Squash Soup

This is a puree soup, no chunks. I'm normally not a fan, but this is so good. Try it.
























Ingredients:
2 T olive oil
2 pounds butternut squash, cubed (available from Costco)
salt and pepper


2 T olive oil
1 T garlic, minced

4 bouillon cubes
4 cups water

Preparation:
1. Pour 2 T olive oil in a plastic bag.
2. Toss squash with olive oil, coating each piece
3. Lay squash onto a silpat, and sprinkle with salt and pepper.
4. Roast 25-30 minutes at 400 degrees. It's fine if the squash gets a little brown on the edges.

While the squash is in the oven:
5. Using a large saucepan, saute the minced garlic in the olive oil, just until the garlic turns a dark tan.
6. Add the water and bouillon cubes to stop the garlic from turning too dark.

7. Add the roasted squash and the bouillon water to the blender and puree until smooth.
(At first, I left a few chunks, but surprisingly didn't like it at all)
8. Return the soup to the large saucepan where you  roasted the garlic and simmer for 30 minutes.

Optional:
Serve with a few drops of hot sauce and a dollop of sour cream.

Vegetable Beef Soup

Ingredients

1-2 pounds of beef stew meat, cut into bite-sized pieces
1 large onion, chopped
2 T olive oil

1 T minced garlic 
1 t salt
1/2 t black pepper
1/2 t dried italian seasoning spice
1/2 t ground cumin

2 medium-diced celery stalks
4 medium-diced carrots

3 chicken bouillon cubes
3 cups of water 
1/3 small can of tomato paste, put the rest in a baggie, freeze in 2 spoon fulls
1/2 c frozen corn
1/2 c frozen peas
1 large peeled potato, diced

2 T red wine or red wine vinegar
Freshly grated Parmesan cheese

Directions

1. In a large stockpot on medium heat, brown the beef with the olive oil.
2. Add onions and saute until translucent.
3. Add garlic, salt, pepper, Italian seasoning, and cumin. 
4. Add the celery and carrots and saute for 10 more minutes.
5. Add the bouillon cubes, water and tomato paste, along with the corn. peas and potatoes.
6. Cover and bring to a boil. Reduce the heat and simmer covered for about 1 hour.
7. Check the seasonings. Salt if needed.
8. Add the red wine and serve hot, and sprinkle with grated Parmesan.

Creamy Tomato Basil Soup

4 T butter
1/4 cup finely chopped green onions
2 T flour
1 tsp roasted garlic puree
1 cup chicken stock
1 lg can crushed tomatoes
1 T brown sugar
2 T sherry
1 T fresh chopped basil
1 cup heavy cream

Melt butter in dutch oven and add shallots. Cook 5 min, then add flour and cook 2 more min. Add all other ingredients (except for a pinch of basil for garnish when you serve, and the heavy cream) and bring to a simmer and cook 10 min. Add cream and garnish with basil then serve.

Recipe from Frozen in Thyme via Joy Tuneberg.

Cheesy Tortilla Soup

2 T butter/olive oil
1 minced clove of garlic
1 medium onion, chopped

2 cooked chicken breast- chopped
1 can cream of chicken soup
1 can regular or creamed corn, drained
20 oz can of Rotel tomatoes, drained (can also use 20 oz can of tomatoes and 1 can of green chilies, drained)
1/2 cup uncooked rice
1-2 T chopped cilantro
2 1/2 cups milk
11/2 t chicken bouillion
12 oz water
8 oz cubed Velveeta cheese
1 teaspoon oregano

Sauté onions and garlic in butter. 
Add the rest of the ingredients and bring to a boil. 
Cover with lid while cooking.  
Turn down and let simmer for 20 minutes, stirring occasionally. 
Okay to cook ahead and reheat the next day.
Serve with chips, cheese and sour cream.

Diana Ballantyne brought this for Mahjongg lunch at my house Dec 2012

Mexican White Bean Soup-Crockpot Version

Makes: 6 servings

ingredients

• 6
  cups water
• 8
  ounces dried navy beans ( 1 1/4 cups)
  
  
• 1
  large onion, chopped (1 cup)
• 2
  stalks celery, sliced (1 cup)
• 2
  medium carrots, sliced (1 cup)
• 3
  cloves garlic, minced (3 tsp of minced garlic in the jar)
• 1
  tablespoon vegetable oil
  
  
• 2
  teaspoons ground cumin
• 1/8 - 1/4
  teaspoon cayenne pepper flakes
• 3
  teaspoons chicken bouillon mixed with 3 cups water
  
  
  
  Right before you serve the soup, add:
• 1
  cup salsa verde or canned tomatillos if that's what you have on hand
  
  
• Topping:
  Dairy sour cream 
  1/4   cup chopped cilantro
  
  
  
  Optional:
  1 orange
• 
  

directions

1.Soak beans overnight in the 6 cups of water. Discard water and rinse beans.

OR

Rinse beans. In a 4- to 5 quart Dutch oven combine beans and 6 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand 1 hour. Drain off the water and rinse beans.

2.Add all ingredients, including the 3 cups of water, into a crockpot and cook until beans are tender, approx 8 hours.

3.Scoop about half the soup into a blender and blend slightly. (You can also use a fork or potato masher and just mash the soup until it's the thickness you like.)  Return to crock. Add salsa verde. Top with chopped cilantro and sour cream. 

Optional:

Finely shred 1 teaspoon peel from orange; then juice the orange. Stir in both orange juice and peel.

Makes 6 servings.

Potato Soup

• 4-6 slices bacon, chopped before cooking into 1/4" pieces
• 1 1/2 cups med to large onion, chopped

• 4-5 peeled, diced medium-sized potatoes 
• 2 stalks of  celery, chopped 
• 4 cups water
• 5 dried bouillon cubes (5 t of loose granules)
• 1/4 teaspoon pepper

• 3/4 c half-and-half 
• 4 oz velveeta cheese

1. In dutch oven pot, cook bacon over medium heat, turning occasionally, until browned and crispy. Remove from skillet, reserving a bit of fat in skillet. Drain bacon on paper towel, then refrigerate. In same pot, cook onion in bacon fat over medium heat 4 to 5 minutes, stirring frequently, until tender.
2. Add potatoes, celery, water, granules and pepper.
3. Cover; cook on Med-Low heat for an hour, until potatoes are soft. 
4. Turn off heat. (The soup will curdle if you boil it with the cream in it, so don't do it!)
5. Add half-and-half, and cheese until well melted. 
6. Dish into bowls and sprinkle with bacon.

Crock Pot Vegetable Soup

Cabbage Soup

1 lb. spicy sausage
1/2 head cabbage, chopped
4 stalks of celery, chopped
1/2 c water
1/3 lg pkg velveeta
3-4 c milk
2 t flour
1/8 t nutmeg
1. Saute sausage and drain.
2.  Add cabbage, celery and water. Cook until tender.
3. Add cheese, milk, flour and nutmeg.
4. Simmer until cheese  melts.
5. DO NOT BOIL.
6. Serve with hard rolls.

Source: Karen Nelson

Pappadeaux Crawfish Bisque

Source: Houston Chronicle. 3 lb. Crawfish 2 oz Olive Oil 1 tsp. Paprika 1/8 tsp. Cayenne Pepper 2 qt. water 1/2 cup each, chopped: onion & green bell pepper 1 Tbsp. Tomato Paste 3 cups Whipping Cream 1/2 cup Chopped Tomato 2 oz Brandy (4 Tbsp.) Boil crawfish in a large pot of water. Drain & cool until crawfish can be handled easily, remove tail & save shells. Refrigerate tail meat. Heat oil in large sauce pan or Dutch oven. Add crawfish shells, paprika & cayenne. Sauté 5 minutes. Add water & bring to boil. Reduce heat & simmer 30 minutes. Strain liquid into another pan. Crush shells to remove remaining liquid & add that liquid. Discard shells. Return to heat and add onion, bell pepper, tomato paste, cream & tomato. Simmer 1 hour, stirring frequently. Add brandy and crawfish tail meat. Simmer 10 minutes. Serve hot. Servings: 8 PS. On one of the recipes - this was a note I found : I suspect the missing ingredient is the roux - equal parts flour and liquid. This is usually the key to thick bisques.

Gazpacho

1 clove garlic

1/2 c chopped onion

1 green pepper

1 cucumber

1 1/2 c cold water

1 6 oz. canned tomato paste

4 c tomato juice

2 t salt

1/2 t paprika

1/4 c olive oil

6 T vinegar

1 tomato, diced

1/2 c chopped onion

1 green pepper

1 cucumber

Blend garlic, onion, pepper, water and cucumber in blender.

Add paste, juice.

Add salt, paprika, oil and vinegar. Blend.

Serve in chilled bowls over cracked ice.

Use remaining onion, green pepper, cucumber and tomato as table add-ins.

2 Alarm Chili

 

1/4 c chili powder (I know,sounds like alot, but it's not. Trust me.)

1 t paprika

1 1/4 t salt

1 T garlic and onion mix (about 1/2 and 1/2)

1 T cumin and oregano mix (about 1/2 and 1/2)

8 oz tomato sauce ( I sometimes use a 16 oz can of diced tomatoes, juice and all, then just use 1 can of water)

2 cans water

1 can Pinto or kidney beans

Add 2 lbs of drained ground beef.  Cook in slow cooker at least 2 hours.