Fix-It and Forget-It Slow Cooker Freezer Meals: 150 Make-Ahead Meals to Save You Time and Money
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About this ebook
Imagine not having to think about what to make for dinner, not having to stop at the store for supplies, not even having to wake up extra early to prep everything for the slow cooker. . . . Doesn’t that sound nice? If you can set aside one afternoon a month to prep meals, this dream could be your reality. In this book you’ll find twelve recipes for every month, plus a handful of extras, complete with a shopping list to make your job even simpler. For twelve dinners every month, all you’ll have to do is grab the meal from the freezer, pour it in the slow cooker, and hit “start.” What about the other nights? Don’t worry, you’ll have leftovers! Or you can prep some extra recipes from one of the other months.
Hope Comerford has selected the best freezer meals from home cooks across the country and can’t wait to share them with you. She’ll also give you tips on how to store the meals in your freezer and what size slow cooker to purchase, and suggestions for easy prep and cleanup. Find delicious, family-friendly recipes such as:
- Honey Baked Chicken
- Cider Beef Stew
- White Bean Chili
- Maple-Glazed Turkey Breast
- Harvest Pot Roast
- And many more!
Hope Comerford
Hope Comerford is the blogger behind A Busy Mom’s Slow Cooker Adventures and is the author of The Gluten-Free Slow Cooker and editor or author of several Fix-It and Forget-It books including Fix-It and Forget-It Lazy and Slow Cookbook, Fix-It and Forget-It Cooking for Two, and Welcome Home Cookbook. She is passionate about slow-cooking and writing easy, delicious recipes. She lives in Clinton Township, Michigan.
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Reviews for Fix-It and Forget-It Slow Cooker Freezer Meals
4 ratings1 review
- Rating: 2 out of 5 stars2/5I've tried a few recipes and have been disappointed with the resuts..With Raspberry Balsamic Chops on page 195 I found the flavor combination of raspberry balsamic vinaigrette and garlic powder to be unimpressive.Italian Chicken on page 71 has 3 cups dried garbanzo beans and 1 cup chicken broth. I thought that seemed really light on liquid so I added another 1/2 cup broth and the 1 lb. bag I had was only 2 1/2 cups so I tried it that way. The recipe had no directions for putting the beans on the bottom or mixing them together. I chose to mix. Those beans in the top half of the crock pot were undercooked. Creamy Italian Chicken on page 73 includes a brick of cream cheese with the chicken spices and other ingredients. The cream cheese flavor was quite moticeable and I did not care for it.Perusing other recipes it appears to me some may be short on liquids as well.
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Fix-It and Forget-It Slow Cooker Freezer Meals - Hope Comerford
Breakfast
Ham Omelet
*10 Ing. or Fewer *Gluten-Free
Kelly Bailey, Dillsburg, PA
Makes 12 servings
Prep. Time: 15 minutes Cooking Time: 7–9 hours Ideal slow-cooker size: 6-qt.
Needed at Time of Preparation:
1 lb. ham, chopped
1 onion, chopped
1 green bell pepper, chopped
1 cup sliced fresh mushrooms
12 eggs, beaten
1 Tbsp. thyme, basil, rosemary, or tarragon, depending on what you like
½ tsp. cayenne pepper
Preparation instructions:
1. Place all ingredients in a gallon-sized freezer bag.
2. Smoosh the ingredients in the bag until they’re well blended.
3. Remove as much air as possible and seal bag.
4. Label the bag with the information below, then freeze.
Information for Freezer Bag:
HAM OMELET
Makes 12 servings
Cooking Time: 7–9 hours Ideal slow-cooker size: 6-qt.
Needed at Time of Cooking:
32-oz. bag frozen hash brown potatoes, or 5 cups cooked, shredded potatoes *choose the cooked, shredded potatoes to keep this recipe gluten-free
1 cup whole milk
2 cups shredded cheddar cheese
Instructions:
1. Thaw bag completely for 24–48 hours or more.
2. Spray crock with nonstick spray.
3. Place shredded potatoes in the bottom of the crock.
4. Pour contents of the freezer bag, milk, and shredded cheddar over the top of hash browns. Stir to combine well.
5. Cover and cook on Low 7–9 hours, until omelet is set in the middle and lightly browned at edges.
Fresh Veggie and Herb Omelet
*Gluten-Free *Vegetarian
Hope Comerford, Clinton Township, MI
Makes 8 servings
Prep. Time: 20 minutes Cooking Time: 4–6 hours Ideal slow-cooker size: 6-qt.
Needed at Time of Preparation:
12 eggs, beaten
½ tsp. kosher salt
¼ tsp. pepper
3 cloves garlic, minced
1 tsp. fresh chopped basil
6 dashes hot sauce
2 cups broccoli florets
1 yellow bell pepper, diced
1 red bell pepper, diced
1 onion, diced
Preparation Instructions:
1. In a gallon-sized freezer bag, place the eggs, salt, pepper, garlic, basil, and hot sauce. Smoosh until all the ingredients are well-mixed.
2. Place broccoli, yellow pepper, red pepper, and onion in the bag.
3. Remove as much air as possible and seal the bag.
4. Label the bag with the information below, then freeze.
Information for Freezer Bag:
FRESH VEGGIE AND HERB OMELET
Makes 8 servings
Cooking Time: 4–6 hours Ideal slow-cooker size: 6-qt.
Needed at Time of Cooking/Serving:
1 cup unsweetened almond milk or milk
1 cup crumbled feta cheese
1 cup diced cherry tomatoes
½ cup fresh chopped parsley
Instructions:
1. Thaw bag completely for 24–48 hours or more.
2. Spray crock with nonstick spray.
3. Pour milk into bag and smoosh until mixed well. Pour the contents into the crock.
4. Cover and cook on Low for 4–6 hours, or until center is set.
5. Sprinkle feta over the top, then cook an additional 30 minutes.
6. To serve, sprinkle the omelet with the chopped tomatoes and fresh parsley.
Italian Frittata
*10 Ing. or Fewer *Gluten-Free *Vegetarian–Optional
Hope Comerford, Clinton Township, MI
Makes 6 servings
Prep. Time: 10 minutes Cooking Time: 3–4 hours Ideal slow-cooker size: 5- or 6-qt.
Needed at Time of Preparation:
10 eggs, beaten
1 Tbsp. chopped fresh basil
1 Tbsp. chopped fresh mint
1 Tbsp. chopped fresh sage
1 Tbsp. chopped fresh oregano
½ tsp. sea salt
⅓ tsp. pepper
1 Tbsp. grated Parmesan cheese
¼ cup diced prosciutto (leave out to keep this recipe vegetarian)
½ cup chopped onion
Preparation instructions:
1. In a gallon-sized freezer bag, add all of the ingredients.
2. Smoosh the bag until the contents are well-mixed.
3. Remove as much air as possible and seal bag.
4. Label the bag with the information below, then freeze.
Information for Freezer Bag:
ITALIAN FRITTATA
Makes 6 servings
Cooking Time: 3–4 hours Ideal slow-cooker size: 5- or 6-qt.
Instructions:
1. Thaw bag completely for 24–48 hours or more.
2. Spray your crock with nonstick spray.
3. Pour the contents of the bag into the crock.
4. Cover and cook on Low for 3–4 hours.
Breakfast Casserole
*5 Ing. or Fewer *Quick to Prep
Shirley Hinh, Wayland, IA
Makes 8–10 servings
Prep. Time: 15 minutes Cooking Time: 3 hours Ideal slow-cooker size: 4-qt.
Needed at Time of Preparation:
6 eggs, beaten
1 lb. miniature smoked sausage links, or 1½ lbs. bulk sausage, browned and drained
1 tsp. salt
½ tsp. dry mustard
Preparation instructions:
1. In a gallon-sized freezer bag, add all of the ingredients.
2. Smoosh the contents of the bag until the ingredients are well-mixed.
3. Remove as much air as possible and seal bag.
4. Label the bag with the information below, then freeze.
Information for Freezer Bag:
BREAKFAST CASSEROLE
Makes 8–10 servings
Cooking Time: 3 hours Ideal slow-cooker size: 4-qt.
Needed at Time of Cooking:
1½ cups milk
1 cup shredded cheddar cheese
8 slices bread, torn into pieces
1 cup shredded mozzarella cheese
Instructions:
1. Thaw bag completely for 24–48 hours or more.
2. Pour the milk and shredded cheddar into the freezer bag and smoosh until well-combined.
3. Add the bread pieces to the bag, seal, and shake around until it’s well coated.
4. Grease the crock with nonstick spray.
5. Pour the contents of the bag into the crock.
6. Sprinkle mozzarella cheese over top.
7. Cover and cook 2 hours on High, and then 1 hour on Low.
Breakfast Bake
*5 Ing. or Fewer *Quick to Prep *Gluten-Free
Kristi See, Weskan, KS
Makes 10 servings
Prep. Time: 15 minutes Cooking Time: 3–4 hours Ideal slow-cooker size: 4- to 5-qt.
Needed at Time of Preparation:
12 eggs, beaten
1 cup diced cooked ham
1 tsp. salt
½ tsp. pepper
Preparation instructions:
1. In a gallon-sized freezer bag, add all ingredients.
2. Smoosh the bag until everything is well-blended.
3. Remove as much air as possible and seal the bag.
4. Label the bag with the information below, then freeze.
Information for Freezer Bag:
BREAKFAST BAKE
Makes 10 servings
Cooking Time: 3–4 hours Ideal slow-cooker size: 4- to 5-qt.
Needed at Time of Cooking:
1 cup milk
1½–2 cups grated cheese, your choice
Instructions:
1. Thaw bag completely for 24–48 hours or more.
2. Spray crock with nonstick spray.
3. Open bag and pour in milk and grated cheese. Smoosh until everything is well-combined.
4. Pour contents of the bag into the crock.
5. Cover and cook on Low 3–4 hours.
Fruity Oatmeal
*10 Ing. or Fewer *Gluten-Free–Optional *Vegetarian
Mary Stoltzfus, Manheim, PA
Makes 6–8 servings
Prep. Time: 10 minutes Cooking Time: 4–6 hours Ideal slow-cooker size: 4- to 5-qt.
Needed at Time of Preparation:
⅔ cup