Honey Garlic Chicken

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We’ve been enjoying this new recipe recently.   Usually, I am the only person in my family who eats carrots.  With this recipe, the carrots soak in the marinade and it makes them so flavorful!  My husband and oldest son ENJOY carrots in this recipe!  🙂  And really, what could be easier….freezer to crockpot.  ❤




Pasta Fagioli Soup


So, I tried two different knock offs of Olive Garden soups this week….Chicken Gnocchi and Pasta Fagioli.  I was so disappointed when the Chicken Gnocchi did NOT taste like Olive Garden’s and it really didn’t taste good at all.  So bummed.   BUT, the Pasta Fagioli turned out delicious and made an enormous amount.  The recipe completely filled my  crock pot to the top.  That’s way too much soup for our family, so before adding the pasta at the end, I scooped out half of the soup into a freezer bag.   I will freeze that half and add the pasta to it when reheating.  The half that remained in the crock pot got the pasta added the last hour or so.  I hope you enjoy…it was SUPER easy.


(I would give credit, but my mom sent me this recipe & I don’t know where she got it from!)

2 lbs. ground beef

1 onion, chopped

3 carrots, chopped

4 stalks celery, chopped

2 (28 oz.) cans diced tomatoes, undrained

1 (16 oz.) can red kidney beans, drained

1 (16 oz.) can white kidney beans, drained

3 (10 oz.) cans beef stock—I used a 32 oz. carton of beef broth

3 tsp. oregano

2 tsp. pepper

5 tsp. parsley

1 (20 oz.) jar spaghetti sauce

8 oz. pasta

-Brown beef in a skillet.  Drain fat and place in crock pot.

-Add all other ingredients, EXCEPT pasta.

-Cook on low 7-8 hours or high 4-5 hours.

**At this point, if you want to freeze half, separate it out.

-During last 30 min on high or 1 hour on low, add pasta.

**We served with Parmesan cheese on top and homemade rolls as a side.

I also think you could assemble all ingredients (except pasta) with the beef already browned and place in a freezer bag.  Freeze.  Then, when you want to make it, thaw overnight and dump in the crock pot the following morning.  Still wait to add the pasta till the last hour or so.


Rhonda’s BBQ

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This is the BBQ recipe I made, froze, and took on the trip last weekend.  Everyone enjoyed it.  It is super easy because it uses the slow cooker!  I doubled it & froze some for our family to have later.  Why not?  It was just as easy to make 2 batches as it was to make one.


Beef & Pork BBQ
(16 servings)

1 1/2 lbs. stewing meat-cubed
1 1/2 lbs. pork
2 cups onions-chopped
1/2 cup brown sugar-packed
3 tsp. chili powder
2 tsp. salt
1 tsp. dry mustard
1/4 cup vinegar
2 tsp. Worcestershire sauce
6 oz. tomato paste
pepper blend seasoning
onion salt

-In a large slow cooker, combine all ingredients.  Cook on low setting for 8-10 hours or until meat is tender.  Shred with fork to break up pieces.  Serve on buns.
**May use all pork or all beef.  Pork may cook faster than the beef, so start the beef ahead of time, then add the pork. 

To Freeze: Allow BBQ to cool completely.  Spoon into freezer bags. 

 To Serve: Thaw overnight in fridge.  Reheat on stove top.


Greek-Inspired Slow Cooker Chicken


I got this recipe from Once A Month Mom.  What could be easier than freezing & then slow cooking?  This is one of our favorites now!

Greek-Inspired Slow Cooker Chicken

4 Tbs. lemon juice

4 tsp. garlic cloves, minced

1/4 cup olive oil

3/4 cup chicken broth

1 tsp. dill

1 tsp. rosemary

1 Tbs. balsamic vinegar

1/4 tsp. pepper

1/2 tsp. salt

4 lbs. boneless, skinless chickcken breasts

-Combine all ingredients except chicken.  Place chicken in freezer bag & dump the marinade over the chicken. Freeze.

To Serve:  No need to thaw.  Dump the contents of the bag into slow cooker & cook 6-8 hours.

**We like to eat this over whole wheat egg noodles with feta cheese & olives.**