10 Quick and Healthy Freezer to Slow Cooker Meals


1. Decide how many and which meals you plan to make.
2. Make a shopping list. The shopping list provided is to make all 10 recipes but does not include any of the serving suggestions.
3. Shop
4. Day of freezer meal prep- collect all needed supplies, wear comfortable clothes and shoes, fun music and snacks are always smart too.
5. Print out recipes to have handy without having to worry about spills getting on an electronic device.
6. Label gallon zipper-top freezer bags with recipe name, date, ingredients that will need to be added to the slow cooker (such as water or broth and how much) on cooking day, and cook time.
7. To make the freezer meals: Place all of the ingredients that are listed under the recipe title into the corresponding labeled gallon zipper-top freezer bag. Fold the top of the bag over and freeze lying flat.
8. On cooking day, take the meal bag from the freezer, run it under warm water to loosen the contents from the bag, add the contents of the bag to the slow cooker, add additional ingredients as needed (broth or water), and cook according to directions.
9. Salt and pepper have been added sparingly, so taste and adjust seasonings before serving.

Vegetable Beef Stew

2 pounds stew meat
1 onion, diced
2 carrots, sliced
2 cups green beans, broke into bite-sized pieces
1 cup sweet corn
2 tablespoons beef stock base (I like Organic Better than Bullion)
1 teaspoon salt
2 cloves garlic, minced
½ cup apple juice
1 tablespoon Worcestershire sauce
Day of: Add 1 1/2 cups of water to slow cooker before cooking
Cook Time: 8 to 10 hours on low
Serve with: fresh bread or biscuits
Serves 6 to 8

Beef Stroganoff

1 pounds stew meat
1 pound sliced baby bella mushrooms
1 onion, diced
½ cup apple juice
1 tablespoon beef stock base (I like Organic Better than Bullion)
2 teaspoons salt
1 teaspoon black pepper
2 cloves garlic, minced
Day of: Add 1 cup water to the slow cooker before cooking. Stir in 1 cup of sour cream just before serving.
Cook Time: 8 hours on low
Serve with: egg noodles or rice and green beans
Serves 6 to 8

Continue to the Next Page

Prev 1 / 4