3 tablespoons all-purpose flour

4 tablespoons curry powder

2 teaspoons ground cumin

1 teaspoon cinnamon

1/2 teaspoon ginger

1.5-2 pounds chicken thighs, or breasts, cut into 1 inch pieces

2 cups chopped peeled sweet potatoes

2 cups baby carrots

2 cup coarsely chopped mango

1 cup chopped onion

1 zucchini chopped

2 cloves garlic, minced

2 chicken bouillon, one per bag

1/2 cup peanuts or cashews (for garnish)

1. Dump everything into two, one gallon freezer bags, shake, seal, label and put in the freezer.

2. To cook, set on the counter for about 30 minutes, then dump contents of bag into slow cooker. Cook on high for 4 hours, or low for 8 hours.

3. Serve over Jasmine rice.

Adapted from: http://mamaandbabylove.com/2011/04/05/freezer-cooking-with-slow-cooker-recipes/

• 2 pounds skinless, boneless chicken breast meat – cut into chunks
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 1/4 cups sour cream
• 1/4 teaspoon chili powder
• 1 tablespoon butter
• 1 small onion, chopped
• 1 (4 ounce) can chopped green chilies, drained
• 1 (1.25 ounce) package mild taco seasoning mix
• 1 bunch green onions, chopped, divided
• 1 cup water
• 1 teaspoon lime juice
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 5 (12 inch) flour tortillas
• 3 cups Cheddar cheese, shredded, divided
• 1 (10 ounce) can enchilada sauce
• 1 (6 ounce) can sliced black olives

Pam @ Onceamonthmom.com

Ingredients:

• 1 can whole berry cranberry sauce
• 1 packet dried onion soup mix
• 1 cup Catalina or French salad dressing
• 2 teaspoons garlic, minced
• 2 pounds boneless, skinless chicken breast

Directions:

Place ingredients in a slow cooker. Cook on high 3-4 hours or low 5-6 hours or until chicken is tender. Serve over rice, if desired.

Freezing Directions:

Instead of cooking, place ingredients in a large freezer bag; seal, label and freeze. To serve: Thaw. Dump bag contents in a slow cooker. Cook on high 3-4 hours or low 5-6 hours or until chicken is tender. Serve over rice, if desired.

Author/Source:

Kelly @ Onceamonthmom.com

Ingredients:

• 0.33 cups All purpose, unenriched, unbleached flour, preferably organic
• 0.25 cups Sugar or Sucanat
• 0.25 teaspoons Salt
• 0.25 teaspoons Cinnamon
• 0.25 teaspoons Nutmeg
• 1 cups Milk
• 4 medium eggs
• 0.5 teaspoons Vanilla extract
• 2 tablespoons butter
• 8 slices Artisan Bread

Directions:

Combine flour, sugar, salt cinnamon and nutmeg in a bowl. Add milk, egg and vanilla and whisk together until all flour clumps are gone. Cut up Artisan Bread into large 1″ thick slices and place in gallon freezer bag. Lay flat in refrigerator and let soak overnight. The next day, turn on griddle or large pan to medium high heat and cook slices for two minutes on one side and one minute on the other. Serve with syrup or powdered sugar.

Artisan Bread

Author/Source:

Artisan Bread in Five Minutes a Day

Ingredients:

• 3 cups warm water
• 1.5 tablespoons yeast
• 1.5 tablespoons kosher salt
• 6.5 cups all purpose, unbleached, unenriched flour

Directions:

In the large bowl, combine water, yeast, and salt. Stir together. No need to wait until yeast is bubbly. Add in flour all at once and stir together. All portions of the dough should be moistened so that no flour is left uncombined. Cover mixture with lid or plastic wrap and leave at room temperature for two hours, or until doubled in size. Place bowl of dough, still covered, in fridge overnight and up to 14 days.

How to make a loaf: Sprinkle pizza peel – or parchment paper, if you don’t own a peel – very generously with corn meal. You want to make sure your loaf doesn’t stick when you slide it off onto the pizza stone or cookie sheet. Remove bowl from refrigerator. Sprinkle a “cloak” of flour over the dough – you’re not trying to mix it in or make your dough less sticky. Cut off a grapefruit -sized piece of dough, and pull all four sides, one at a time, to the bottom to form a ball. Flour hands if dough is sticking to them. Don’t worry about making the bottom of the loaf look smooth.

Let loaf rest for 40 minutes (or more, if kitchen is drafty or cool). Most of the actual rising will take place in the oven. 20 minutes before baking, place pizza stone in oven on the second to bottom rack, and place broiler pan on the rack below that; preheat to 450. After 40 minutes have passed, sprinkle top of loaf with flour (to keep knife from sticking). Using a serrated knife, make two 1/4 inch cuts crosswise on the top of the loaf. Now, with a quick motion, flick the loaf onto the pizza stone, then pour a cup of hot water into the broiler pan. Shut oven as quickly as possible to retain steam. Bake for 30-40 minutes, or until crust is browned and hardened. Remove from oven and place on cooling rack; don’t slice in until cooled because it will release essential moisture moisture.

You can keep it in your fridge for up to two weeks! Just pull off a small amount for fresh bread each night. You can also freeze the dough for use later as well.

1 2.5-3 lb. beef roast (you can use a frozen roast if you want)
2 Tbsp. olive oil
salt and pepper
2 1-ounce packages dry onion soup mix
2 c. water
2 cans beef broth
6-8 large buns (or more…6 would be VERY generous servings!)
Swiss, provolone, or mozzarella cheese, shredded or sliced.

Heat oil in a large pot over medium-high heat and rub roast with salt and pepper.

When very hot, carefully place roast in pan and sear on all sides. You’re not cooking the meat, you’re just browning it quickly on all sides to add flavor and seal in the juices.

Place in crockpot and sprinkle with onion soup mixes. Pour water and beef broth over roast.

Cook 8-10 hours on low or cook 4-5 hours on high and another 3-4 hours on low. It’s hard to screw this part up; basically, the longer it cooks, the more tender it will be. But you know it’s done when you pop a fork in it and the meat just falls apart. When meat is ready, shred with a fork.

Place meat in crusty rolls. Top with cheese and broil open-faced in the oven or toaster oven for a few minutes, until bread is golden and cheese is melty.

Ladle juices into small cups for dipping and enjoy!

TO FREEZE:

Prepare roast through the searing step; after meat has cooled, place in a plastic freezer-safe container (think Gladware), cover with onion soup mix and boullion, and freeze. When ready to cook, pop it straight into the crockpot (frozen), add 2 cups of water, and set to high until warm or, even better, simmering. Turn to low; cook for a total of 8-10 hours.

• 8    cups    apples, peeled & sliced
• .75    cups    sugar
• 2    Tablespoons    all-purpose flour
• 1    teaspoons    ground cinnamon
• .5    teaspoons    ground cloves
• .5    teaspoons    ground allspice
• 1.5    pounds    pork chops

Directions:

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.

Freezing Directions:

Add all ingredients except the pork chops to a ziploc bag. Squish this around so that the apples get coated and the spices get mixed around. Add pork chops to the mix (1.5 lbs per bag) or freeze them in a separate gallon bag. Then put this in the freezer.  To serve: Thaw both bags (apples and pork chops). Place all ingredients in a slow cooker and cook on LOW 6-8 hour or HIGH 3-4 hours.

• 1/4 cup butter, softened
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1 egg
• 3 ripe bananas, mashed
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt

• 1 cup butter, softened
• 3/4 cup packed brown sugar
• 1/4 cup white sugar
• 1 (3.5 ounce) package instant vanilla pudding mix
• 2 eggs
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 2 cups semisweet chocolate chips

• 4 sheets frozen puff pastry
• 1 egg, beaten
• 4 chicken breast halves, or 2 cups leftover cooked chicken
• Seasoned salt and pepper
• 2 tablespoons cooking oil
• 1/3 cup butter
• 2/3 cup all-purpose flour
• 1 quart heavy cream
• 1/4 cup chicken base
• 1 tablespoon minced garlic
• 1/2 small yellow onion, minced
• 1 cup frozen green peas, cooked
• 1 cup chopped cooked carrots
• Pinch fresh grated nutmeg, optional
• Special equipment: 4 (2-cup) individual baking dishes

Directions

• 2 cups mayonnaise
• 1 cup sweet pickle relish
• 1/2 teaspoon freshly ground black pepper
• 2 teaspoons salt
• 2 pounds smoked boneless ham, diced
• 1 onion, diced
• 1 small green bell pepper, diced
• 2 stalks celery, diced