Cassie’s Crockpot Freezer Meals: French Dip, Honey Teriyaki Chicken and Beef Stew

 

I don’t know about you guys, but school gets nuts! Being a teacher, I come home and still have grading to complete so it’s nice to have dinner mostly ready to go. Matt is in school and is constantly hungry when he gets home and we are just so busy that last year we would go out to eat almost 4 or 5 times a week to avoid tons of dishes and having to make dinner. As you know, that’s not so healthy and not very cost effective! We were spending way too much on food.

I came up with 15 simple crockpot freezer meals that are really good! When we went shopping we averaged it out and we spent about $13 per meal. Each meal feeds approximately 4 to 6 people, depending on age and what not! I thought that was a great price. This way Matt and I have leftovers for the next days lunch or for the weekend. We’ve been cooking them for about a week and a half now and it has been worth the time and effort I put in on the Saturday I did this. I spent about 2 hours shopping, all the meat at Costco and the rest at Walmart. Once I got home it took me about 2 and 1/2 hours to put the meals together.

My plan is to post 3 recipes a day if you don’t want to do all 15 at once and then on Saturday I will post a shopping list for all 15 recipes so you can do what I did! These recipes below were awesome!! Give them a try!!











FRENCH DIP SANDWICHES

Ingredients:
2 Pound Beef Chuck Roast (Remove Thick Cartilage, Fatty Area’s
and cut into a few smaller chunks)
2 Cans of Campbells Beef Consomme (14.5 oz each) 
1 Yellow Onion Chopped 
2 Garlic Cloves Diced
 
French Baguette – that’s what we used to each it so the bread didn’t fall apart
Get Ingredients
Directions:
1. Remove the thick cartilage and fatty parts
of the chuck roast. I would also cut it into a few smaller
chunks, so it fits into the crock easier.
2. Prepare the Chuck Roast the same as in the
recipe. Place the Chuck Roast and Chopped Onion in the
ziploc bag. Pour the 2
cans of Consomme into the bag. Careful lay down flat and squeeze as much air
as
you. Place in freezer. Cook as directed above. Thaw for 24 hours before you
place in crock-pot to
cook.
3. Cook on low for 8-10 hours or high on 5-7 hours.
4. Remove the Roast and large chunks of onions if you have them, and shred in a separate bowl.

I poured the drippings into a strainer to keep out the larger chunks, and have just the liquid to dip into.

HONEY TERIYAKI CHICKEN
Ingredients:

2 lbs chicken thighs
½ cup soy sauce
¼ cup rice wine vinegar
¼ cup brown sugar
2 tsp diced garlic
½ cup honey
2 T olive oil
1 tsp cayenne pepper
1 can pineapple chunks
 
Directions:
1. Whisk together ingredients except the chicken. Dump into freezer bag, add chicken. 
2. 6 hours on Low. If you cook too long it will get dry.

 

3. Serve with rice and veggies. Add fresh pineapple to the top, we think that would be a nice touch.

 

BEEF STEW

Ingredients:
1
lb. beef stew cubes
4
carrots, sliced
4
red potatoes, cubed
1
package dry onion soup mix
2
cans cream of mushroom soup
8
oz. can tomato sauce
package
frozen green peas
Salt and Pepper to taste
 
Directions:
1. Toss
ingredients in a a gallon size freezer bag and give it a shake to mix.

 

2. To
cook: thaw in the fridge 24 hours, the cook in the crockpot on LOW for 7-10
hours or HIGH for 5-6 hours.
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7 thoughts on “Cassie’s Crockpot Freezer Meals: French Dip, Honey Teriyaki Chicken and Beef Stew”

  1. Yummy, I can not wait to try out all of these recipes as it would give my son and I something healthy to eat. As my husband works nights and most of the time we just snack which isn't healthy. Plus it cost us more money.

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