Chicken Tacos
Ingredients:
1 lb boneless skinless chicken breasts, fat trimmed
1 packet of taco seasoning
1 cup chicken broth
Directions:
Combine all ingredients in a gallon freezer bag. Remove as much air as possible and seal, freeze.
Thaw overnight in the refrigerator (24 hours). When ready to eat, cook on low setting for 4-6 hours. Shred chicken.
Serving suggestion: whole wheat tortillas or soft shell tacos, add veggies of choice. For lowest fat option, do not use cheese or sour cream.
Crockpot Balsamic Beef Roast with Carrots
2 lb boneless beef chuck shoulder roast
2 pounds carrots, peeled and cut into bite-sized pieces or baby carrots
½ cup honey
¼ cup balsamic vinegar
1 tablespoon low sodium soy sauce
1 teaspoon salt
3 cloves of garlic, minced
Zest of ½ an orange
2 cups of beef broth (not needed until day of cooking)
Directions:
Add all ingredients except broth to a gallon freezer bag, remove air, and close.
Thaw for 24 hours prior to cooking. Add to crockpot with 2 cups of beef broth, cook on low setting for 8-12 hours or until beef shreds easily.
Serving suggestions: brown rice, green beans, roasted veggies
Moroccan Beef
1/2 cup sliced onion
2lb beef roast (beef chuck shoulder roast)
2-4 tablespoons garam masala
1 teaspoon sea salt
Directions:
Place all ingredients into gallon freezer bag. Defrost 24 hours before cooking. Cook on low setting for 8 hours. Shred with fork and then cook another 2 hours.
If making it without freezing, slice the onions into thin strips, place into slow cooker. Place beef roast into the cooker on top of the onions. Add the spices and salt. Cook on low heat for 8 hours. Shred with a fork and cook on lowest setting for another 2 hours.
Serve over rice or couscous.
Slow Cooker Chicken Curry
2 lbs boneless chicken breast, cut into bite size pieces
6 oz can of tomato paste
13.5 oz can of coconut milk
1 small onion chopped
2 cups of frozen pea
14.5 oz of tomato sauce (can)
2 large cloves of garlic
3 tbps honey
2 tbps curry
1 tsp salt
Directions: Combine all ingredients in a gallon freezer bag.
Defrost 24 hours prior to cooking. Cook on low for 8 hours.
Serve over jasmine rice or any other type of rice.
Crockpot Cranberry Chicken
1 small onion, diced
14 oz can whole cranberry sauce
2 cloves garlic, minced
2 tbsp honey
2 tbsp balsamic vinegar
2 tbsp evoo (extra virgin olive oil)
1/4 tsp pepper
2 lbs boneless, skinless chicken breasts
Directions: Add all ingredients to gallon freezer bag with chicken last.
Defrost 24 hours and cook on low for 4-6 hrs.
Serving suggestions: mashed potatoes, brown rice, noodles, roasted veggies
Make ahead slow cooker chicken paprikash
1 can (28 oz) diced tomatoes, undrained or 2 14 oz cans
1 tbsp smoked paprika
2 tsp salt
4 cloves garlic, peeled
20 oz boneless, skinless chicken thighs
3 red and/or yellow bell peppers cut into large trips
1 large onion, halved and cut into ½ inch slices
Directions: Mix tomatoes, paprika, salt, and garlic. Add chicken, bell peppers and onion, mix well. Divide evenly between 2 gallon freezer bags.
Defrost for 24 hour. Cook on low 4-5 hours.
Serve with white rice and sour cream.
Crockpot chicken fajitas
2 red peppers
1 onion sliced
3 chicken breasts
½ cup chicken broth
1 taco seasoning packet
1 tsp chilli powder
½ tsp paprika
1 tsp salt
Directions: Mix all ingredients together and place in gallon freezer bag.
Defrost for 24 hours. Cook on low 5-6 hours.
Serve with whole wheat tortillas, can also salsa, sour cream, and cheese (Skip the last two for lowest fast option) and brown rice
Crockpot French Dip
2-3 lb beef chuck roast
2 cans 14.5 oz beef consommé
6-8 hoagie buns (I use Amoroso rolls, can use whole wheat rolls too)
Directions: Place beef in gallon size freezer bag.
Defrost 24 hours prior to cooking. Place beef in crockpot and add the 2 cans of beef consommé. Cook on low 8-11 or high 5-7 hours. Shred.
Serving suggestions: Swiss cheese for the sandwich, roasted potatoes and sweet potatoes or any other veggie for lower calorie options
Chicken cacciatore
8 chicken thighs boneless and skinless
28 oz can crushed tomatoes
1 red bell pepper
½ large onion sliced
1 tsp dried oregano
1 bay leaf
salt and pepper
Directions: Mix ingredients in gallon size freezer bag.
Defrost for 24 hours Cook on low 8 hours or high 4 hours. When the timer beeps, remove lid and keep the crock pot on high one hour to help it thicken.
Serving suggestion: whole wheat pasta