CROCK POT MEALS -FIVE + DESSERT

Hi Everyone,

So we have here 5 meals that you can put together on Sunday and cook the day you need them.  The idea is to be ahead of the game, put all the ingredients into a freezer bag, freeze them, pull them out the day before and leave them to thaw in the fridge, then just dump them in the crockpot and turn it on, leaving it ready to be tweaked as soon as you get home.  No rush, No muss, No fuss.

Why don’t we start with something really easy:

HAWAIIAN CHICKEN

Hawaiian chicken

 

INGREDIENTS

  • 10 Boneless, skinless Chicken Thighs or 4-6 Boneless skinless Chicken Breasts (we prefer dark meat in my family, so we use Thighs but I can promise you that no one will be upset if you use Chicken Breasts )
  • 1 Can Crushed Pineapple
  • 1 Bottle BBQ Sauce (your favourite kind), or homemade BBQ sauce if you have it

 

INSTRUCTIONS

  1. Place the chicken in a greased Crock Pot (should be the 5 Qt size)
  2. Combine the Pineapple and the BBQ sauce  and pour over the chicken
  3. Cook on high for 3-4 hours or on low for 6-8 hours
  4. Serve over cooked rice and sprinkle with chopped Green Onions

 

Let’s stay with the Chicken theme, might as well get them both ready at once:

THAI PEANUT CHICKEN

 

INGREDIENTS

  • 10 Boneless skinless Chicken Thighs or 4-6 Chicken Breasts
  • 2 Bell Peppers ( any colour you choose, although a mixture of colours is more appealing) cut into thin strips 
  • 2 Cloves of Garlic, Minced  (you can add more if you like, Hawkeye has a hard time with too much garlic, so you add what you would like)
  • 1 tsp Red Pepper Flakes 
  • 1/2 Cup of Soy Sauce 
  • 3 Tbsp Honey (if you don’t have honey, you can use an equal amount of brown sugar)
  • 1/4 Cup Rice Wine Vinegar (if you have it, if not you can just use white vinegar)
  • 1/2 Cup Peanut Butter (crunchy or smooth, your choice)
  • 1/2 Cup Cold Water 
  • 2-3 Tbsp Corn Starch
  • 1/2 Cup Peanuts, chopped 

Ok, I know, I know, it looks like an awful lot of ingredients, but trust me, you are going to love this.

INSTRUCTIONS 

  1. Add everything except the Peanuts, Peanut Butter, Water and Cornstarch to the Crockpot or the freezer bag 
  2. If freezing, take the bag out the night before and place in the fridge to defrost over -night.  In the morning, dump everything in the bag into the Crock Pot and turn on to high for 3-4 hours or low for 6-8
  3. When it’s done and its time for dinner, put a pan on to boil for the noodles you are going to serve this with (we use the bags of Chinese noodles that you can get at the supermarket but it is up to you)
  4. Add the peanut butter to the crockpot and mix it in
  5. In a small pan, put the cold water and cornstarch into the pan and whisk together
  6. Continue stirring or whisking over medium heat until the sauce starts to thicken
  7. Add 1/2 Cup of the sauce from the crockpot to the small pan and stir until mixture thickens 
  8. Put the mixture into the crockpot, turn on high for about 10 minutes 
  9. Cook your noodles 
  10. Right at the end throw the peanuts in and stir to mix them in
  11. Serve over the noodles

 

Since we are keeping like together, here are two beef recipes that I know you are going to love, don’t forget you are doing all the hard work on Sunday so the rest of the week is a piece of cake.

MONGOLIAN BEEF 

Mongolian Beef

 

INGREDIENTS

  • 2 lb Pot roast, or Chuck Roast
  • 1/2 Cup Soy Sauce
  • 3 Cloves Garlic, minced 
  • 1 Tbsp of Ginger, minced (or 1-1/2 tsp ground ginger), I prefer the fresh.
  • 1/2 Cup Dark Brown Sugar 
  • 1/4 Cup Water 
  • 4 Tbsp Water 
  • 2 Tbsp Cornstarch

Ok you can stop here with the ingredients if you like, when it’s done serve over rice and sprinkle chopped green onion on top, but this recipe in my family is served like a fajita or a soft taco, so here are the rest of the ingredients:

  • 1/2 head of Cabbage, Green or Red, I use a little of both
  • 1 Carrot
  • 1 Apple 
  • 2 Tbsp Red Wine Vinegar 
  • 1 1/2 tsp Sugar 
  • 2 Tbsp Miracle Whip or Mayo
  • Salt & Pepper to taste 
  • 10-12 Flour Tortillas 

 

INSTRUCTIONS 

  1. Add everything except the 4 Tbsp Water, Cornstarch, and Coleslaw to the Crockpot or Freezer Bag 
  2. If freezing, take out the night before and let thaw in the fridge overnight 
  3. Next morning, dump everything from the bag into the crockpot and cook on high for 4-5 hours, or low for 8-10 hours
  4. Using a food processor, shred the cabbage, the carrot, and the apple, then add the vinegar, sugar, Miracle Whip or mayo, salt and pepper and give a quick spin to mix everything.  Put in a bowl and put into the fridge to sit and marry the flavours together. 
  5. When the meat is done, take the meat out of the crockpot, draining as much liquid back into the crockpot as you can.  Then shred the meat and cover with tin foil to keep it hot.
  6. Heat up your tortillas by wrapping them in foil and placing them in the oven for about 10 minutes at 300 degrees F.
  7. In a small pan, whisk the remaining water and cornstarch together, add a 1/2 Cup if liquid from the crockpot and heat on medium heat whisking or stirring constantly until the mixture thickens, Once it has thickened add it back to the crockpot and turn the heat on high and let heat in the crockpot for about 10 minutes
  8. Return the meat to the crockpot and let it reheat in the now thickened sauce
  9. To serve, take a tortilla, pile some meat on top, put some coleslaw on top of that with a little bit of the sauce from the crockpot.   YUMMMMMMM

 

This next one, you can make it hot and spicy by adding Jalapenos or any hot pepper that you like, or you can keep it mild using just the bell peppers.  I like to use a mixture of Jalapeno or Fresnos with bell peppers to add a little spice but not too much.

 

ROPA VIEJA 

 

INGREDIENTS 

  • 1.5 – 2 lbs Top sirloin steak 
  • 1 Onion, sliced 
  • 1 – 2  Carrots, cut into chunks
  • 1 Jalapeno or Fresno pepper, seeded and chopped fine
  • 1 Green pepper, chopped
  • 1 Red Pepper, chopped
  • 3-4 Garlic cloves, minced
  • 2 tsp Oregano
  • 1 tsp Cumin
  • 1 tsp Back Pepper
  • 1 tsp Salt
  • 2 Cans Tomato Sauce, or homemade if you have it
  • 1/2 Cup Beef stock
  • 1 Cup Frozen Peas
  • Cooked Rice and black beans 

 

INSTRUCTIONS

  1. Add all the ingredients except the peas to the Crockpot or Freezer bag
  2. The night before, pull the bag out of the freezer and let thaw overnight in the fridge
  3. The next morning, dump the bag into the crockpot and cook on low for 8-10 hours
  4.  Remove the meat when done and shred, cover with foil to keep warm  
  5. Add the peas to the crockpot and turn to high for 5 – 10 minutes until the peas are heated through
  6. Add the steak back to the crockpot
  7. Serve over the Rice and Beans

If you wanted to you could serve these the traditional Cuban way with fried plantains on the side.

 

We now move on to pork, who doesn’t love pulled pork, the recipe I have is one I pulled off the internet some time ago, I’m afraid that I do not remember who I downloaded it from, so if it is yours, please forgive me for not acknowledging you.

 

PULLED PORK 

 

INGREDIENTS

  • 2 lbs Pork Roast or Pork Loin
  • 1/2 Bottle BBQ sauce, or homemade if you have it
  • 2 Garlic cloves, minced 
  • 1 Tbsp Paprika, or Smoked Paprika
  • 1 tsp Cumin
  • 1 tsp Black Pepper
  • 1 tsp Salt
  • 1/2 Cup Water
  • 5 lbs Potatoes
  • 1/2 Bag Frozen Corn
  • 1/2 Cup Butter 
  • 1/2 cup Milk 

 

INSTRUCTIONS  

  1. Add all ingredients to the Crockpot or Freezer bag
  2. If freezing, take the bag out the night before and let thaw overnight in the fridge.
  3. Dump all the ingredients from the bag into the Crockpot and let cook on low for 8-10 hours 
  4. Shred the meat and add back to the pot, leave on low 
  5. Boil the Potatoes and then mash with the butter and milk 
  6. Put 1/2 bag of Corn into microwave safe bowl, add 1 Tbsp of the butter, cover and heat on high for about 4 minutes, depending on your microwave 
  7. Serve the pulled pork on the mashed potatoes, with the corn on the side
  8. Alternately, you could serve the pulled pork on hamburger buns with Corn on the Cob on the side

 

Ok, there you have it the five recipes that you can get ready on Sunday and have all week long.  But, I do have one more for you, I couldn’t leave you without something sweet after all that rich stuff, so here we go:

 

CROCKPOT CARAMEL APPLE CRUMBLE 

 

INGREDIENTS

  • 5 Large Apples, peeled and cut into chunks
  • 1 1/4 Cup Brown Sugar
  • 1/2 Cup Sugar
  • 1/4 tsp Salt
  • 1 1/2 tsp Cinnamon
  • 2/3 Cup Oats
  • 1/4 Cup Flour
  •  3-4 Tbsp Softened Butter 
  • 1 tsp Vanilla 

 

INSTRUCTIONS 

  1. For the topping, mix oats, 2/3 C of brown sugar, flour, 1/2 tsp cinnamon,butter, and vanilla.  Rub it together to form crumbles.  If freezing, make sure that you keep this in a separate bag from the apple mixture.
  2. Add the apples, remaining sugars, salt, and remaining cinnamon to the Crockpot or Freezer Bag.
  3. If freezing, take everything out the night before and let thaw in the freezer overnight
  4. Dump the apple mixture into the Crockpot and then sprinkle the topping on top
  5. Cook on low for 4 hours or on high for 2 hours 
  6. Let sit covered for an hour after turning it off, so that the caramel can thicken up
  7. Serve with Vanilla Ice Cream or Vanilla Creme Anglais (vanilla custard)

 

I must be honest with you on this one, I’m not sure how well this one does in the freezing department, I have always just done it from scratch to cooked.  I am sure that everything would be ok, its just I’ve never tried it.

Now, let’s put our Grocery List together:

 

GROCERY LIST 

MEAT

  • 20-24 Chicken Thighs or 8-12 Chicken Breasts
  • 2 lb Pot Roast or Chuck Roast
  • 1.5 – 2 lbs Sirloin Steak
  • 2 lbPork Roast or Pork Loin

PRODUCE

  • 3-4 Garlic Heads
  • Ginger
  • 2 bunches Green Onion
  • 2-3 Onions
  • 1 Bunch Carrots

2 Green Peppers

  • 2 Red Peppers
  • 1-2 Jalapeno or Fresno Peppers
  • 1 Bunch Oregano
  • 1 Green Cabbage
  • 1 Red Cabbage
  • 5 lb Bag Apples or 6-8 Large Apples
  • 10 lb Bag Potatoes

DAIRY

  • 2lbs Butter
  • Milk, 2%
  • Vanilla Ice Cream

FREEZER

  • Bag of Peas
  • Bag of Corn

SPICES

  • Salt
  • Pepper
  • Oregano
  • Cumin
  • Paprika or Smoked Paprika
  • Cinnamon
  • Red Pepper Flakes

SAUCES AND CANNED GOODS 

  • 2 Bottles BBQ Sauce
  • 1 Can Crushed Pineapple
  • Honey
  • Soy Sauce
  • Red Wine Vinegar
  • Rice Wine Vinegar
  • Peanut Butter
  • Miracle Whip/Mayo
  • 2 Cans Tomato Sauce
  • Beef Stock
  • 1 Can Black Beans

BAKING

  • Vanilla
  • Flour
  • Sugar
  • Brown Sugar
  • Oats
  • Cornstarch

MISCELLANEOUS

  • Rice
  • Chinese Noodles
  • Flour Tortillas
  • Peanuts
  • Freezer Bags

 

So there we have it, our meals for the week, a dessert for something special, a grocery list to make it all come together.  Now all it needs is a Sunday and your time.  I personally, crack open a bottle of wine and take the whole afternoon to just putz around the kitchen.  I can’t think of a better way to spend a rainy Sunday afternoon, and hey, if it’s going to be beautiful on Sunday and you want to head out and do stuff, you could do all of these in about an hour to an hour and a half, you could do  it Saturday night if you have time or Saturday afternoon if you want.  The idea is that this will save you time through the week, so once you have tried out my recipes, have a look online, you will not believe how many recipes there are out there for your Crockpot.

Have a great weekend, and don’t forget to click on the little mini-cookbook on the side, it has some good recipes also, and while you are at it, send me a little note on the contact me page.  I would love to hear from you.

I put this picture at the end so that I could explain something,  I forgot to take pictures the last time I made this so, I actually got this picture off the web, I tried as hard as I could to find out whose picture it was, but I could not find any kind of reference as to who took it.  I want to apologise right now if it is yours, I swear I did not mean to steal it, but I could not find another picture that looked so good.  If you have any objections to my using it, please let me know and I will immediately take it off.

Thank you.

 

 

Ropa Vieja

Bye for now.  Talk to you Tuesday.

 

About Barojenty

I am a 58-year-old Wife and Mother to two adult children that I am extremely proud of. They turned out to be wonderful human beings and lucky me, they still live at home. I am a Badass cook, a Mum to a two-year-old Dachshund named Willie and I have a chronic illness. I love taking care of my home and family and even though I need help from hubby now and then I try not to let my illness keep me from doing anything I want.

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