Crockpot Chili

2 lbs. ground beef, browned and drained
3 16-oz. cans kidney beans, drained
2 16-oz. cans Northern beans
4 14 ½ oz. cans diced tomatoes
2 medium onions, chopped
1 c. chopped green peppers
1 tsp. garlic powder
3 Tbsp. chili powder
2 tsp. cumin
2 Tbsp. brown sugar
1 tsp. black pepper
1 tsp. salt

Combine all ingredients, and separate into 2 1-gallon freezer bags (I used frozen bell peppers and chopped onion for mine…). Seal and lay flat to freeze.

When ready to serve, thaw overnight in refrigerator. Pour chili into crockpot, and cook on low 8 – 10 hours. (I cheated on this too. I defrosted slightly in the microwave, then put everything in the crockpot on high for an hour. After that, I switched it back to low for the remaining cooking time.)

Cream Cheese Chicken 
from Suzanne Brenchley

1 frying chicken -- cut up (or use 3 pounds of boneless skinless breasts)
2 tablespoons melted butter or margarine
salt & pepper -- to taste
2 tablespoons dry Italian salad dressing (1 pkg.)
1  can condensed chicken soup
8  ounces cream cheese -- cut in 1" cubes
1 tablespoon onion – minced (optional)

Brush chicken with butter and sprinkle with salt and pepper. Place in a crockpot and sprinkle dry mix over all. Cover and cook on low for 6 – 7 hours. About 45 minutes before done, mix soup, cream cheese, and onion in a small saucepan. Cook until smooth. Pour over the chicken. Cover and cook another 45 minutes.

To freeze:  Cool and place in 1 gallon Ziploc bag.  Lay flat to freeze.

To Serve:  Reheat and serve over rice, pasta or potatoes.

Lasagne noodles
Spaghetti sauce
Browned ground beef (optional)
Mozzarella cheese (shredded)
Ricotta or small curd cottage cheese
Grated Parmesan cheese
Eggs

You’ll also need:
1 – 1 gallon ice cream tub (for family of 4-6) or ½ gallon tub (for family of 2 – 4)
2 gallon freezer bags

Cook noodles ½ the time indicated on the box.  Drain and rinse with cold water.  Combine spaghetti sauce and meat (if desired) in bowl.  Combine cheeses and 1 – 2 eggs in another bowl, reserving about 1/2 -1 cup of Mozzarella for the top.  Place freezer bag in the tub, and press into bottom and sides, removing air bubbles.  (I found it helpful to fold the opening of the bag over the sides of the tub.)  Spray with non-stick cooking spray.  Place small amount of sauce in bottom.  Cutting or tearing noodles as you go to make them fit, layer noodles, then cheese mixture, then sauce.  I usually fill the tub about ½ way (using the gallon tub), and it makes about a 5 – 6 layer lasagne.  Finish off with noodles, sauce and sprinkle with shredded mozzarella.

Freeze in the container until solid, then remove bag and seal, pressing out the air.

To serve, remove FROZEN lasagne from bag.  Place in crock pot and cook on high for 3 – 3 ½ hours (1/2 gallon container) or 4 – 5 hours (1 gallon container).

This is the BEST lasagne! ;o)

Thank goodness for the RS bringing meals in!  Otherwise we would have missed out on this DELICIOUS meal!
Thanks, Sis. Behning, wherever you are!

2 lbs. Stew meat
1 c. carrots, sliced
1 can green beans (with liquid)
1 can tomatoes
1 c. celery, chopped
1 c. onions, chopped
1 Tbsp parsley (dry)
1 Tbsp Kitchen Boquet
¼ tsp. Basil
1/3 c. tapioca
salt and pepper to taste

Combine all ingredients in crockpot.  Cook 5 - 6 hours on high.  Cool and ladle into freezer bags.  Lay flat to freeze.

To Serve: Thaw.  Pour stew into crockpot, adding 1 c. of frozen (or fresh) diced potatoes.  Cook on low for 2 - 3 hours, or until potatoes are soft.

Rinse chicken breasts and pat dry; place in crockpot.  In saucepan, combine remaining ingredients and heat until smooth and hot.  Pour over chicken breasts.  Cover and cook on low setting for 8-10 hours.

Christy's Note:  When I prepared this, the chicken came out so tender, it was falling apart.  So, I shredded it, and served it over rice.  We also found that shredded, it makes a GREAT sandwich filler!

Cool, bag, lay flat to freeze.

To serve:  Thaw chicken and reheat.  Serve as half-breasts with sides, or shredded on rice, or shredded on sandwich rolls.

1 pot roast
1 package taco seasoning

Place pot roast in crockpot.  Cover with taco seasoning.  Cook on low for 8-10 hours, or until tender.

Shred beef, and cool. Place beef in 1 quart freezer bag.

In separate 1 quart freezer bags, place the following:

1 - 2 c. shredded cheese of your choice
picante or taco sauce (if desired)

Assemble meat, cheese, sauce and 1 package flour tortillas in 1 gallon freezer bag.  Lay flat to freeze.

To serve:  Thaw all ingredients.  Reheat meat and place some in the center of each tortilla.  Add cheese, and any other fresh toppings you want (onions, olives, guacamole, lettuce, tomatoes, etc.) and fold in half.  Enjoy!

Place pork roast and BBQ sauce in crockpot.  Cook on low 8-10 hours.  Shred, cool, bag and freeze.  You can freeze the buns as well, so you have enough for your family, and can buy them in bulk.

Reheat and serve on buns with slaw on the side:

BEST Southern Cole Slaw Recipe:
1 cup mayonnaise
1/2 cup sugar
1/4 cup cider vinegar

Combine and mix until smooth.  Pour over shredded cabbage (I get the pre-shredded bags from the store) and allow to sit in the fridge for at least an hour.  The longer the slaw marinates, the better it is! -Christy (Southern girl at heart if not locale)