Pork Chops and Gravy

3/4 C flour

1/2 tsp ground mustard

1/2 tsp garlic powder

1/8 tsp seasoning salt

1/8 tsp pepper

4 boneless pork loin chops

2 tsp vegetable oil

1 (14.5oz) can chicken broth

In a gallon freezer bag, combine 1/2 C flour, mustard, garlic powder, seasoning salt and pepper. Add chops, one at a time, and shake to coat. In a large skillet, brown meat in oil on each side. Transfer to a slow cooker. Place remaining flour in a small bowl; whisk in broth until smooth. Pour over chops. Cover and cook on low for 3 to 31/2 hours or until meat is tender. Remove pork to a serving plate and keep warm. Whisk pan juices until smooth; serve with pork.

To Freeze: Place 1/4 C flour and broth in a gallon freezer bag and shake well to mix. add cooked pork chops.  When ready to eat, place in slow cooker on low for 3 to 3 1/2 hours or until meat is tender. Remove pork to a serving plate and keep warm. Whisk pan juices until smooth; serve with pork.

(inspired by Slow Cooker Pork Chops, by Taste of Home)

Easy Breaded Pork Chops

1/4 C fat free milk

1/4 C grated parmessan cheese

1/4 C seasoned bread crumbs

1/8 tsp salt

1/4 tsp garlic powder

1/8 tsp pepper

4 boneless pork loin chops

Preheat oven to 375. Place milk in a small bowl. In another small bowl, combine the cheese, bread crumbs, salt, garlic powder and pepper. Dip pork chops in milk, then coat with crumb mixture. Bake for 9-11 minutes or until juices run clear.

To Freeze: Place coated pork chops in a gallon freezer bag.  When ready to eat, defrost in fridge and cook at 375 for 9-11 minutes or until juices run clear.

(inspired by Busy Day Pork Chops, by Taste of Home)

Cranberry Pork Roast

3 lb. pork loin roast
1 tsp  ginger, ground
1/2 tsp dried mustard
1/2 tsp salt
1/4 tsp pepper
2 tbsp cornstarch
1 (16-ounce) can whole berry cranberry sauce
1 clove garlic, minced
1/3 cup cranberry juice
3 tbsp lemon juice

Place all ingredients in one gallon freezer bag, shake it up, seal, label and put in the freezer. Cook on high for 4 hours, or low for 8 hours.

(inspired by Cranberry Pork Roast, by A Year of Slow Cooking)

Roasted Corn and Bacon Chowder

10 ears corn, husked

2 tbsp olive oil

18 slices of bacon

3 celery stocks, chopped

1 onion, chopped

1tsp garlic, minced

2 baking potatoes, peeled, and diced

4 cups 1% milk

2 cans creamed corn

1 tsp salt

1 tbsp pepper

Preheat grill. Brush with olive oil. When cool scrape corn kernels off cob using a sharp knife. Set kernels aside. Preheat oven to 400 degrees. Lay out bacon on 2 cookie edged cookie sheets. Bake for 30 minutes. When crisp remove from oven and cool. Do not discard grease from 1 pan. Cut celery and onion and add to large stock pot. When bacon is done add bacon and grease (optional) to stock pot with onions and celery. Cook over medium heat for 5-6 minutes, until onions are translucent. Add garlic and cook for 1 minute. Add all grilled corn kernels, potatoes, milk and creamed corn. On gentle heat bring to a simmer. Simmer for 15-20 minutes.

 

To Freeze: Place soup in two gallon freezer bags, shake it up, seal, label and put in the freezer. Cook on high for 4 hours, or low for 8 hours.

(inspired by Roasted Corn and Bacon Chowder and Beer Bread, by Stone Gable)

Beef Stew

1 C onion, diced
3 C beef broth
2 C carrot, diced
2 tbsp brown sugar
1 C cubed red potato
1 tsp salt
1 C frozen peas
2 tsp worcestershire sauce
1 ½ lb. stew meat
½ tsp pepper
¼. tsp Thyme, ground
3 tbsp Flour
1 tsp garlic, minced
2 tsp tomato paste

Place all ingredients in one gallon freezer bags, shake it up, seal, label and put in the freezer. Cook on high for 4 hours, or low for 8 hours.

(inspired by Freezer Beef Stew, by Real Mom Kitchen)

Barbecue Chicken

3 sweet potatoes, chopped and peeled
2 large green pepper, cut into strips
1 red pepper, cut into strips
1 zucchini, chopped
1 onion, chopped
1 tbsp quick cooking tapioca
3 chicken breasts, cut into 1 inch pieces
1 8oz can of tomato sauce
2 tbsp packed brown sugar
1 tbsp Worcestershire sauce
1 tbsp yellow mustard

1 clove garlic, minced
1/4 tsp salt
Place all ingredients in two gallon freezer bags, shake it up, seal, label and put in the freezer. Cook on high for 4 hours, or low for 8 hours.

(inspired by Freezer Cooking with Slow Cooker Recipes, by Mama and Baby)

Mexican Chicken

3 tbsp all-purpose flour
1.5 tsp ground cumin
4 chicken breasts, cut into 1 inch pieces
2 sweet potatoes, chopped and peeled
2.5 C baby carrots
2 C mango, chopped
1 C onion, chopped
1 zucchini, chopped
2 cloves garlic, minced
1 tsp chicken bouillon

Place all ingredients in two gallon freezer bags, shake it up, seal, label and put in the freezer. Cook on high for 4 hours, or low for 8 hours.

(inspired by Freezer Cooking with Slow Cooker Recipes, by Mama and Baby)

Goulash

3 C chopped onions
2.5 C green peppers, chopped
4 cans of beets, sliced
2 C of carrots
3 cloves garlic, minced
3 lbs. beef stew meat, cut into one inch cubes
1 6 oz. can tomato paste
4 tsp paprika
1/4 tsp ground black pepper
4 C hot cooked noodles
1/2 C dairy sour cream

Place all ingredients in two gallon freezer bags, shake it up, seal, label and put in the freezer. Cook on high for 4 hours, or low for 8 hours.

(inspired by Freezer Cooking with Slow Cooker Recipes, by Mama and Baby)

Cream of Asparagus Soup

1 tbsp olive oil

3 lbs asparagus, woody end removed and cut into 2 inch pieces

1 medium onion, chopped

2 large potatoes, peeled and cubed

7 C chicken stock

salt and pepper

2 C low fat cottage cheese

1 C fat free sour cream

Heat oil in a large soup pot over medium heat. When hot add asparagus and onion. Cook for 8-10 minutes, stirring occasionally. Add chicken stock, salt and pepper and potatoes to the pot and bring to a simmer. Cook for 20 minutes. Remove from heat and add cottage cheese and sour cream. Blend until smooth in a blender and blend until smooth. 

To Freeze: Place soup in two gallon size freezer bags. When you are ready to eat, defrost in fridge and warm on stove.

 (inspired by Cream of Asparagus Soup, by Stone Gable)

Apple Pork Chops

6 apples, peeled & sliced
¾ C sugar
2 tbsp all-purpose flour
1 tsp ground cinnamon
½ tsp gound cloves
½ tsp ground allspice
1 1/2 lb. pork chops

Place pork chops in the bottom of a slow cooker. In a separate gallon zippered bag place all of the ingredients except the pork chops. Mix. Once mixed, dump on top of pork chops in the slow cooker. Cook on low 6-8 hour or high 3-4 hours.

To Freeze: Dump everything into two gallon freezer bags, shake it up, seal, label and put in the freezer. Cook on low 6-8 hour or high 3-4 hours.

(inspired by Apple Pie Pork Chops, by Once a Month Mom)

Turkey Chili

1 medium onion, chopped

1 red pepper, chopped
3 garlic cloves, minced

1 ½ lb. ground turkey, cooked
2 (15 oz.) can pinto beans, undrained
2 (15 oz.) can kidney beans, drained
2 (15 oz.) can black beans

2 can (14-1/2 ounces) diced tomatoes, undrained

1 can tomato paste

1 can tomato sauce

2 tsp chili powder

1/2 tsp red pepper flakes

Transfer all ingredients to a 5-qt. slow cooker; stir in the remaining ingredients. Cover and cook on high for 4 hours, or low for 8 hours. 

 

To Freeze: Place soup in two gallon freezer bags, shake it up, seal, label and put in the freezer. Cook on high for 4 hours, or low for 8 hours.

Black Bean and Pumpkin Chili

1 onion, chopped
1 red pepper, chopped
3 cloves garlic, minced
3 C chicken broth
2cans (15 ounces each) black beans, rinsed and drained
1 lb. ground chicken, cooked
1 can (15 ounces) solid-pack pumpkin
2 cans (14-1/2 ounces) diced tomatoes, undrained
2 tsp dried parsley flakes
2 tsp chili powder
1 1/2 tsp dried oregano
1 1/2 tsp ground cumin
1/2 tsp salt

Transfer all ingredients to a 5-qt. slow cooker; stir in the remaining ingredients. Cover and cook on high for 4 hours, or low for 8 hours. 

 

To Freeze: Place soup in two gallon freezer bags, shake it up, seal, label and put in the freezer. Cook on high for 4 hours, or low for 8 hours.

(inspired by Black Bean 'n' Pumpkin Chili by Taste of Home)

Creamy Chicken Rice Soup

1 tbsp olive oil

1 onion, chopped

3 carrots, peeled and finely sliced

3 sticks of celery, sliced

64 oz chicken stock

8 oz. fat free cream cheese

1 can evaporated milk

1 box wild rice with the flavor packet

2 C prepared white rice

2-3 cups chicken, cooked and dice

In a large stock pot, heat oil and add onion, carrots and celery and cook for 4-5 minuets until onions are translucent. Cut cream cheese into chunks and add to the veggies. Add the evaporated milk and chicken stock. Bring to a simmer for 5 minutes. Add the boxed rice and flavor packet. Cook rice according to the box. Add prepared rice and diced chicken and heat through. 

To Freeze: Place soup in two gallon size freezer bags. When you are ready to eat, defrost in fridge and warm on stove.