Lyss in the Kitch

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.