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Beef fajitas
Freeze in a bag:
2-lb boneless beef chuck shoulder roast
2 bell peppers, sliced
1 small onion, sliced
2 cloves garlic, minced
1 tablespoon honey
Juice from 1 lime
1 tablespoon chili powder
2 teaspoons cumin
1 teaspoon paprika
1/4 teaspoon crushed red pepper flakes
Cook on low for 8 hours. Shred beef with two forks.
Serve with warm tortillas, fresh sour cream and guacamole.
Potato and corn chowder
Freeze in a bag:
24-ounces red potato, diced
16-ounce package frozen corn
3 tablespoons all-purpose flour
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
salt and pepper to taste
You also need:
6 cups chicken stock
2 tablespoons unsalted butter
1/4 cup heavy cream
Pour in chicken stock and mix. Cook on low for 8 hours. Stir in butter and heavy cream.
Serve with warm bread
Beef stroganoff
Freeze in a bag:
1-lb stew meat
1-lb sliced baby bella mushrooms
1 onion, diced
½ cup apple juice
1 tablespoon beef stock base
2 teaspoons salt
1 teaspoon black pepper
2 cloves garlic, minced
Add 1 cup of water to ingredients, and cook on low for 8 hours. Stir in 1 cup of sour cream.
Serve with egg noodles or rice.
Chicken with apple and sweet potato
Freeze in a bag:
1-lb boneless chicken, cubed
2 sweet potatoes, peeled and diced
1 cup unsweetened apple sauce
1/2 cup onion, chopped
2 cloves garlic, minced
2 tsp apple cider vinegar
1 tbsp curry powder
1/2 tsp ground ginger
salt and pepper to taste
Cook on low for 8 hours.
Serve with rice.
Chicken alfredo
Freeze in a bag:
1-lb boneless skinless chicken breasts, cubed
1/2 lb carrots, peeled and diced
1 cup celery, diced
1 small yellow onion, diced
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried oregano
1 bay leaf
1/4 teaspoon pepper
You also need:
8 oz wide egg noodles
8 cups chicken broth
Add 8 cups of chicken broth to ingredients and cook on low for 6-8 hours. Add 8 oz of wide egg noodles and cook for additional 30 minutes. Remove bay leaf before serving.
Happy freezing!
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