Back To School

I love back to school time.  I always have.  It is probably part of the reason that I am a school based speech pathologist.  I love school supply shopping.  I love decorating and preparing my classroom.  I love new outfits for school.  I love being back in a routine.  The only downside is that it cuts into my pool laying and book reading time, but all good things must come to an end so I digress.

One of my must-haves for back to school is a freezer full of meals for all those busy nights of after school activities. Or those days you think you'll never survive and you can't bear the thought of cooking a meal for people.  It happens.  Don't judge.  With three boys aged 16 to 7, we always have something on the calendar.

This year, my freezer meal list looks slightly different.  I started the 21 day fix earlier this summer and have done two rounds of it.  I also recently became a coach, which I am super excited about.  I am feeling a million times happier and healthier.  It's the first time in my life that I have been consistent in my physical activity and clean eating, and my body is thanking me for it.  We have always eaten fairly "clean", but due to Beachbody and the 21 day fix, I have really gotten a better look on what clean eating means and what it looks like for my family.  Not all of these recipes are 21 day fix approved and not all of them are 100% clean, but my goal is progress, not perfection.  A healthy lifestyle is a journey, not a destination.

My sister cooked with me this time so I will include some recipes that she made also that I wasn't interested in making.  She is so much fun.  I just adore her!

First up: Crockpot Dumps

1.  Ranch Chicken Tacos

• Ingredients:
• 2 lbs raw chicken breasts
• 1 packet of taco seasoning
• 1 packet of ranch dressing seasoning
• 1 can of reduced sodium chicken broth

Place all ingredients in a zippered gallon freezer bag and place in freezer.  When ready to cook, defrost in refrigerator for 24 hours.  Place in crockpot and cook on low for 3 hours or on high for 1-2 hours.  Remove chicken, shred and put back in crockpot on low for another 30 minutes.  Serve with all your favorite taco toppings.  Ours are lettuce, shredded cheese, tomatoes, and avocados.  

I buy the value pack of chicken and can usually make 3 freezer bags from it.  Below is the link for the original recipe, but it calls for cutting up the chicken.  Ain't nobody got time for that.

• http://pedersenfood.blogspot.com/2011/05/chicken-ranch-tacos.html

2.  Italian Beef Sandwiches (recipe courtesy of SixSistersStuff)

• Ingredients:

• 2-3 lb. chuck roast
• 2 packets Italian dressing seasoning
• 1 16 oz jar of sliced pepperocini's peppers
• 1 cup of water

Place all ingredients in a zippered gallon freezer bag, label, and place in freezer.  When ready to cook, defrost in fridge for 24 hours.  Place freezer bag contents in crockpot and cook on low for 10-12 hours.  Shred meat and serve on hoagie buns.  

3.  French Dip Sandwiches (recipe courtesy of SixSistersStuff)

• Ingredients:

• 2-3 lb. chuck roast
• 2 cans of beef consommé (not beef broth.  Trust me, you will be disappointed.)

Place all ingredients in zippered gallon freezer bag, label, and place in freezer.  When ready to cook, defrost bag in fridge for 24 hours.  Place freezer bag contents in crockpot and cook on low 10-12 hours.  Shred meat and serve on hoagie buns.  We like to add provolone cheese to ours.

4. 21 day Fix Pork Carnitas 

• Ingredients:
• 3 lb pork loin
• Carnitas Rub
• 2 Tbsp chili powder
• 2 tsp cumin
• 1 tsp coriander
• 1/2 tsp cloves
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp sea salt
• 1 tsp oregano

Mix spices together in a small bowl.  Rub on pork loin.  Place in a freezer bag and label.  When ready to prepare, thaw overnight in the fridge.  Place in crockpot and add 1 1/2 cups water and a bay leaf.  Cook on low 6-8 hours (the longer, the better).  Shred pork and serve with favorite toppings.

http://www.beachreadynow.com/recipes/21-day-fix-carnitas-recipe/

Next on the line-up: Breakfast

Cinnamon Swirl French Toast

7 large eggs

3/4 cup whole milk

2 tsp. vanilla extract

2 TB. sugar

1 tsp. ground cinnamon

1/8 tsp. salt

24 slices cinnamon bread

• Preheat a griddle over medium heat.
• In a large, shallow bowl, whisk together all ingredients except bread
• Spray griddle with cooking spray.
• Dip one slice of bread in the egg mixture, turning to coat both sides.  Place coated bread on the prepared griddle.
• Cook for 1 to 2 minutes or until golden brown.  Flip over and cook for and additional 1-2 minutes.
• Stack cooked slices on plates or cookie cooling racks and allow to cool completely before placing in a zipper-lock plastic freezer bag, and freezing

To reheat:

Toast in the toaster or toaster oven on the dark setting or microwave 30 seconds per slice.

Buttermilk Pancakes

3 cups all-purpose flour

1/4 cup sugar

1/2 tsp salt

2 tsp. baking powder

1 tsp. baking soda

4 large eggs

3 1/4 cup buttermilk

1 tsp. vanilla extract

• Preheat griddle over medium heat.
• In a large bowl, whisk together dry ingredients.  Add eggs, buttermilk, and vanilla.  Whisk until just combined and no lumps remain.  
• Coat griddle with cooking spray.  Spoon 1/4 cup batter onto the cooking surface for each pancake.  Cook until bubbles begin to dot surface of pancake.  Use a spatula to flip over pancakes, and cook until golden brown on the second side.
• Cool pancakes completely on baking sheets or cookie cooling racks, stack in freezer bags, label, and freeze.

To reheat:

Microwave 20-30 seconds per pancake.

Last, but not least: Dinner

Ravioli Lasagna

1 pkg. frozen 4 cheese lasagna

1 jar of spaghetti sauce (no sugar added and has the fewest list of ingredients)

1 small zucchini grated (or your vegetable of choice). Make sure to squeeze water out of zucchini between two paper towels

1/2 lb of ground beef, browned with seasonings of choice (I use onion, garlic, and some basil and oregano and a little S&P). 

1 cup of mozzarella cheese, grated

Grease a 13x9 pan.  (Hint:  I like to use the disposable foil pans from Sam's.  Makes for an easier clean-up after dinner)  Pour a small amount of sauce in the bottom, just enough to coat the bottom.  Layer 1/2 the ravioli on top. Layer shredded zucchini on top of ravioli and browned ground beef on top of zucchini.  Sprinkle with 1/2 cup mozzarella and spread 3/4 cup of sauce over it.  Layer remaining ravioli.  Spread the rest of the sauce on top and sprinkle with the remaining 1/2 cup of mozzarella cheese.  Cover with foil, label, and freeze.

To prepare:  Preheat oven to 425 degrees.  Bake covered from frozen for 60 minutes.  

Chicken Parmesan Casserole

This one was so easy to assemble.  To make the casserole "clean", purchase marinara sauce that has no added sugar and the least amount of ingredients.  Newman's Own or Rao's are good brands to choose from.

http://thrivinghomeblog.com/2013/07/chicken-parmesan-casserole-recipe-an-easy-freezer-meal/

Chicken Broccoli Rice Casserole

• 10 cups cooked rice (white or brown). About 1 cup dry equals 4 cups cooked.
• 4 cups cooked chicken, chopped or shredded
• 4 cups chopped broccoli, I buy frozen chopped broccoli
• 2 cans cream of mushroom soup 
• 2 cans cream of chicken soup
• 2 cups shredded cheddar cheese
• salt and pepper to taste

Combine all ingredients in a large bowl and mix well.

To freeze: Divide into two 13x9's (or two aluminum pans from Sam's).  Label and freeze

To serve: Thaw overnight (or for 8 hours) in the refrigerator. Sprinkle with more cheese, if desired

Bake at 350 degrees for 25-30 minutes, or until heated through and bubbly.

This recipe is NOT clean, but it is a weakness of mine and one of my comfort foods. Plus, the kids love it.  Every once in a while is not going to kill us.

This recipe makes around 15-18 servings. Each freezer bag serves 4-5 people.

Recipe adapted from Once a Month Mom

Lasagna Rollups, courtesy of The Pioneer Woman

This is a great recipe, and fairly clean since you make your own sauce from scratch and can season it however fits your family best.

http://thepioneerwoman.com/cooking/lasagna-rollups/

Chicken Pot Pie, courtesy of The Pioneer Woman

This is one of our all time faves.  I veer a little from Ree's suggestions as far as freezing goes.  After making my filling, I pour the contents into an 8x8 disposable aluminum pan.  Cover with foil and freeze.  When I'm ready to prepare the pot pie, I thaw in the fridge overnight.  I place one pie crust over the top and then bake as directed.

http://thepioneerwoman.com/cooking/pot-pie/

HAMBURGER VEGETABLE SOUP
Ingredients:

• 2 lbs. ground beef

• 1 onion, diced

• 3 cloves of garlic, minced

• 2 teaspoons thyme

• 1 teaspoon salt

• 1 teaspoon pepper

• 64 ounces of beef broth

• 28 ounces diced tomatoes

• mixed vegetables

Directions:Begin by browning the ground beef in a large stockpot. Add onions and garlic and continue to brown until there is no pink in the meat. Drain any grease and add the ground beef and onion/garlic mixture back to the stockpot. Season with thyme, salt, and pepper. Pour in beef broth, add tomatoes and mixed vegetables. Freezing Instructions:Label a gallon-sized freezer bag with the name of the soup and the date. Ladle the soup into the freezer bag. Lay the bag flat in your freezer during the initial freeze. When ready to eat, thaw overnight in fridge. Bring to a boil in a stockpot.  Reduce heat and simmer for one hour.

Adapted from Intentional By Grace http://intentionalbygrace.com/hamburger-vegetable-soup-freezer-cooking/

New Crockpot Dumps

Along with the breakfast meals, I made my tried and true crockpot dumps and tried a few new ones.  

Our tried and true are:

Italian Roast beef

French Dip

Ranch Chicken Tacos

Black Bean Taco Soup

Meatball Marinara

New to the game are the following:

Classic French Cassoulet

Rinse and sort beans.  Combine all ingredients into a freezer safe ziplock bag.  Thaw in fridge overnight.  Place in slow-cooker and cook until beans are very tender, about 7 to 8 hours on the high heat setting.  I double-bagged this recipe.

http://www.dierbergs.com/Recipes/Recipes/S/Sl/Slow-Cooker%20French%20Cassoulet

All Day Bolognese Sauce

In a big pot, heat olive oil over medium-high heat.  Add onion, carrot, and celery; cook stirring often until onion is translucent, about 5 minutes.  Add ground beef and ground pork and cook until meat is no longer pink.  Drain fat.  Add evaporated milk and cook stirring often until most of the milk evaporates, about 5 minutes.  Let cool and place in a ziplock bag.  Add the remaining ingredients.  Seal and freeze.  I double-bagged this item also.

Thaw in fridge overnight.  Cook in slow cooker 8 hours or more on low.  Serve over your favorite cooked pasta.

http://www.dierbergs.com/Recipes/Recipes/A/Al/All/All-Day%20Bolognese%20Sauce

Crock Pot Pizza Burgers

Brown ground beef with preferred seasonings and let cool.  Place first five ingredients into a ziplock bag, label, and freeze.  To serve, thaw overnight in the fridge and cook in slow cooker 4 hours on low or 1-2 hours on high.  Serve with favorite pizza toppings, mozzarella cheese and buns. 

http://recipesthatcrock.com/crock-pot-pizza-burgers/#_a5y_p=3463835

Teriyaki Chicken

Place all ingredients except cornstarch and water in a freezer safe ziplock bag.  Label and freeze.  To serve, thaw overnight in fridge and cook in slow cooker on low for 6-8 hours or on high for 3-4.  Remove chicken from crockpot to a plate and shred or slice meat.  Pour remaining teriyaki juice into a small saucepan.  Whisk together water and cornstarch and mix with sauce.  Bring to a boil stirring constantly and simmer for 1-2 minutes until sauce thickens slightly.  Pour over shredded chicken.  Serve as sliders or over rice.

http://www.gimmesomeoven.com/slow-cooker-teriyaki-chicken-teriyaki/

Mongolian Beef

Dredge steak slices in cornstarch and place in freezer safe ziplock bag.  Add remaining ingredients. Label and freeze.  Thaw overnight in fridge.  Place in slow cooker and cook on high 2-3 hours or on low 4-6.  Serve over rice. 

http://www.sixsistersstuff.com/2013/01/slow-cooker-mongolian-beef.html

I am really excited to try these new ones.  I hope they turn out!!!!

Spring Break 2015

Breakfast Meals:

Whenever I am shopping for and making these meals, I am reminded of the movie Father of the Bride when Steve Martin freaks out about the hot dog buns and and how the number of hot dogs sold in a package and the number of buns sold are not the same.  The English muffins are sold in 6 or 9 count packages, the cheese is sold in 10 or 11 count packages, and the bacon is sold in 14 count packages.  It's all a conspiracy!!!!!!

English Muffin Breakfast Sandwiches

12 English Muffins (any variety, but I think the whole wheat ones hold up the best)
6 slices cheddar cheese (or your preferred cheese; I like gouda, personally)
12 slices Canadian Bacon
12 large eggs
2 tsp. butter or margarine

• Split English muffins in 1/2 and arrange in a single layer on a baking sheet.  Cover each 1/2 of each English muffin with 1/2 slice of cheese.  Top with 1 slice Canadian Bacon.
• In a medium bowl, whisk eggs
• In a large skillet over medium-high heat, heat butter.  Add eggs, and cook until just set but still runny.  Using a spatula, flip eggs over and cook a little longer until just set.  Do not overcook and let the eggs turn hard.  Very important!
• Divide eggs into 12 portions and place 1 cooked egg portion on top of the Canadian Bacon.  Top with second muffin 1/2, and allow to cool completely.
• Wrap each sandwich in aluminum foil or plastic wrap, label, and freeze wrapped sandwiches in a large zipper-lock freezer bag.

To reheat:

Remove sandwich from foil or plastic wrap and place on a paper towel on a plate.  Microwave for about 90 seconds or until heated through.

Cinnamon Swirl French Toast

7 large eggs

3/4 cup whole milk

2 tsp. vanilla extract

2 TB. sugar

1 tsp. ground cinnamon

1/8 tsp. salt

24 slices cinnamon bread

• Preheat a griddle over medium heat.
• In a large, shallow bowl, whisk together all ingredients except bread
• Spray griddle with cooking spray.
• Dip one slice of bread in the egg mixture, turning to coat both sides.  Place coated bread on the prepared griddle.
• Cook for 1 to 2 minutes or until golden brown.  Flip over and cook for and additional 1-2 minutes.
• Stack cooked slices on plates or cookie cooling racks and allow to cool completely before placing in a zipper-lock plastic freezer bag, and freezing

To reheat:

Toast in the toaster or toaster oven on the dark setting or microwave 30 seconds per slice.

Buttermilk Pancakes

3 cups all-purpose flour

1/4 cup sugar

1/2 tsp salt

2 tsp. baking powder

1 tsp. baking soda

4 large eggs

3 1/4 cup buttermilk

1 tsp. vanilla extract

• Preheat griddle over medium heat.
• In a large bowl, whisk together dry ingredients.  Add eggs, buttermilk, and vanilla.  Whisk until just combined and no lumps remain.  
• Coat griddle with cooking spray.  Spoon 1/4 cup batter onto the cooking surface for each pancake.  Cook until bubbles begin to dot surface of pancake.  Use a spatula to flip over pancakes, and cook until golden brown on the second side.
• Cool pancakes completely on baking sheets or cookie cooling racks, stack in freezer bags, label, and freeze.

To reheat:

Microwave 20-30 seconds per pancake.

Breakfast Burritos

The recipe calls for ham so I used up the rest of the Canadian Bacon from the breakfast sandwiches and then I put breakfast sausage in the rest. 

http://goodenessgracious.com/2014/06/freezer-breakfast-burritos.html

I didn't put the waffle recipe on here because it only makes 8 waffles and felt time consuming so I won't be making them again.  Plus, I have three ridiculously hungry ALL THE TIME boys who would devour all 8 waffles in one sitting.  It was not an efficient use of my time.  If you really want the recipe, let me know and I'll get it to you.

Ham It Up

My Christmas is officially complete.  We celebrated Christmas with Adam's family the weekend before Christmas, dined at our favorite Japanese Grill on Christmas Eve after Christmas service, spent the whole day in our jammies on Christmas Day, and celebrated this past weekend with my family.  Plus, I got to enjoy breakfast this week with two of my favorite people in the whole world, Jen from JoMo and my former freezer cooking sous chef, Katie (I really missed her when I was having to wash my own dishes after making these meals).

Anywho, it's all over and, people, I've got to tell you, I am swimming in ham.  Adam gets a ham from work for Christmas every year and we have the fortune, I mean misfortune (in case any family is reading this) of staying home by ourselves on Christmas.  I have ham coming out of my ears.  It is out  of control so instead of throwing it out or feeding it to my geezer dog, I decided to make some freezer meals.  I thought some of you might be swimming in ham also so I will share what I made.

Ham and Black Bean Soup:

I have not made a soup of Jamie's that I didn't like, this one included.  And I love, love, love black beans.  I would eat them straight out of the can.

Label a gallon freezer bag and put in the ham, rinsed beans, chicken broth and seasonings.  Follow the directions to sauté the onion, garlic, and pepper (I used red pepper because I like it and because the people in my family are green pepper haters).  Let those cool slightly and then add to the freezer bag.

When ready to serve, defrost in fridge overnight.  Place in crockpot and add the 2 cups of hot water.  Cook on low 6-8 hours.
http://jamiecooksitup.net/2013/01/black-bean-and-ham-soup-crock-pot/

Ham and Scalloped Potato Casserole:

This is a Pioneer Woman recipe and is not the most calorie friendly, but portion size, people, and put a salad next to it if it makes ya feel better.  You could lighten it up by just using whole milk but I don't think that will freeze as well.

Assemble casserole (do not cook) and freeze.  Thaw in fridge and bake accordingly.
http://thepioneerwoman.com/cooking/2012/04/scalloped-potatoes-and-ham/

Buffet Quality Mac'N'Cheese with Ham:

You've seen me share this before.  It is by far my oldest freezer recipe and my family's favorite.  They could eat it every week for the rest of their lives.

2 T cornstarch 

1 t salt
1/4 t pepper
2 c milk
2 T butter or margarine 
1/2 t dry mustard

6 oz cheddar cheese, shredded 
8 oz elbow macaroni
1 1/2 cups cubed ham

In a medium saucepan, combine cornstarch, salt and pepper; using a wire whisk, stir in milk until smooth.  Add butter.  Stirring constantly with rubber spatula, bring to a boil over medium high heat and boil 1 minute.  Remove from heat.  Stir dry mustard into white sauce; add 1 3/4 cup grated cheese and stir until melted (reserve 1/4 cup cheese for topping).

Cook elbow macaroni for six minutes; drain. Add cheese sauce to macaroni; stir. Turn into a greased, 2-quart casserole dish; stir in ham cubes. Top with reserved grated cheese.

To freeze: cover casserole with aluminum foil; seal dish in jumbo freezer bag. Freeze.

To prepare: place frozen casserole (covered with aluminum foil) in preheated 375-degree oven. Bake for 25 minutes; remove aluminum foil. Bake 25 minutes more, or until hot and bubbly. 

Buffet Quality Mac'n'Cheese

This post is dedicated to my good friend's daughter, H, who loves herself some macaroni and cheese.  She is a lover of all things sweet and salty and is a unique and wonderful child who intrigues her mother daily and without her I would not hear so many funny stories and I would question the normalcy of the experiences I have with Charlie.  A few years ago, another friend and I were visiting H's mom and we brought them one of our first freezer recipes that has stood the test of time and children.  H gave us the best compliment any child of her age could think of, "Mom, I think Sarah and Katie should move here and open a buffet with this mac'n'cheese."

I used to be able to double this recipe and serve one for dinner that night and freeze the other, but now I feed large Schmidt giants so I double the recipe and we eat all of it with little to no leftovers.  My favorite thing about this recipe is that I can cook it from frozen.  No need to remember to defrost something.

Buffet Quality Mac'n'Cheese with Ham

2 T cornstarch 

1 t salt
1/4 t pepper
2 c milk
2 T butter or margarine 
1/2 t dry mustard

6 oz cheddar cheese, shredded 
8 oz elbow macaroni
1 1/2 cups cubed ham

In a medium saucepan, combine cornstarch, salt and pepper; using a wire whisk, stir in milk until smooth.  Add butter.  Stirring constantly with rubber spatula, bring to a boil over medium high heat and boil 1 minute.  Remove from heat.  Stir dry mustard into white sauce; add 1 3/4 cup grated cheese and stir until melted (reserve 1/4 cup cheese for topping).

Cook elbow macaroni for six minutes; drain. Add cheese sauce to macaroni; stir. Turn into a greased, 2-quart casserole dish; stir in ham cubes. Top with reserved grated cheese.

To freeze: cover casserole with aluminum foil; seal dish in jumbo freezer bag. Freeze.

To prepare: place frozen casserole (covered with aluminum foil) in preheated 375-degree oven. Bake for 25 minutes; remove aluminum foil. Bake 25 minutes more, or until hot and bubbly. 

The Good, The Bad, and The Ugly: Crockpot Dumps

I have a love/hate relationship with my crockpot.  I am a self-proclaimed crockpot killer.  I'm on my third or fourth or fifth.  Who can keep track?  The best crockpot I have is one from circa 1970-something.  It's only downfall is that it was created before the removable crock was invented so it's a real pain to wash.  I absolutely love crockpot dumps for freezer cooking.  Dump it in before you go to work and, Voila!, dinner is practically ready when you get home.  I have made so many dumps I've found on websites, pinterest, etc and have found only five, so far, that have made it into our regular rotation.  Kind of sad considering how many recipes are out there, right?  You should be able to put these five in your freezer in less than an hour.  Please feel free to list any dumps you've made in the comments section to add to my list.  I almost forgot to mention that all of the recipes below are Charlie-approved which translates into 99% of children will eat these.  He is by far the pickiest of all my eaters so if he likes something, we eat a lot of it.  Maybe someday I will have a Charlie-approved post.

1.  Ranch Chicken Tacos

• Ingredients:

• 2 lbs raw chicken breasts
• 1 packet of taco seasoning
• 1 packet of ranch dressing seasoning
• 1 can of reduced sodium chicken broth

Place all ingredients in a zippered gallon freezer bag and place in freezer.  When ready to cook, defrost in refrigerator for 24 hours.  Place in crockpot and cook on low for 3 hours.  Remove chicken, shred and put back in crockpot on low for another 30 minutes.  Serve with all your favorite taco toppings.  Ours are lettuce, shredded cheese, tomatoes, and avocados.  

I buy the value pack of chicken and can usually make 3 freezer bags from it.  Below is the link for the original recipe, but it calls for cutting up the chicken.  Ain't nobody got time for that.

• http://pedersenfood.blogspot.com/2011/05/chicken-ranch-tacos.html

2.  Italian Beef Sandwiches (recipe courtesy of SixSistersStuff)

• Ingredients:

• 2-3 lb. chuck roast
• 2 packets Italian dressing seasoning
• 1 16 oz jar of sliced pepperocini's peppers
• 1 cup of water

Place all ingredients in a zippered gallon freezer bag, label, and place in freezer.  When ready to cook, defrost in fridge for 24 hours.  Place freezer bag contents in crockpot and cook on low for 10-12 hours.  Shred meat and serve on hoagie buns.  

3.  French Dip Sandwiches (recipe courtesy of SixSistersStuff)

• Ingredients:

• 2-3 lb. chuck roast
• 2 cans of beef consommé (not beef broth.  Trust me, you will be disappointed.)

Place all ingredients in zippered gallon freezer bag, label, and place in freezer.  When ready to cook, defrost bag in fridge for 24 hours.  Place freezer bag contents in crockpot and cook on low 10-12 hours.  Shred meat and serve on hoagie buns.  We like to add provolone cheese to ours.

4. Meatball Marinara

• Ingredients:

• 3 (14.5 ounce) cans italian stewed tomatoes
• 1 (8 ounce) tomato sauce
• 4 T tomato paste (I use the basil, garlic, oregano seasoned paste)
• 1/2 t granulated garlic
• 1/2 t italian seasoning
• 1/2 t thyme
• 1/2 t oregano
• 1/4 t sugar
• 1/2 t lemon juice (bottled is fine)
• 2 pounds precooked frozen meatballs (I use Market Pantry brand Italian Meatballs)

Blend all ingredients except the meatballs in a blender.  Label zippered freezer bag and pour sauce into bag, seal, and place in freezer.  I like to double bag it just to be safe.  When ready to eat, defrost sauce in fridge.  Combine sauce and meatballs in crockpot and cook on low for 7-8 hours or on high for 4 hours.  Serve over cooked spaghetti noodles and serve with a salad and garlic bread.

Here's the link.

http://jamiecooksitup.net/2012/09/meatball-marinara-crock-pot/

5.  Taco Soup (courtesy of SixSistersStuff)

• Ingredients:

• 1 lb lean ground beef 
• 1 medium onion, chopped
• 1 package mild taco seasoning mix
• 1 (16 oz) bag frozen corn
• 1 (16 oz) can black beans drained and rinsed (you could use kidney beans or pinto beans)
• 2 (14 oz) cans mexican stewed tomatoes
• 1 (8 oz) can tomato sauce
• 1 (4 oz) can diced green chilis

Brown ground beef and onion in a medium skillet.  Set aside to cool.  Place taco seasoning, corn, black beans, tomatoes, tomato sauce, and chills in a labeled zippered freezer bag.  Add cooled ground beef mixture.  Seal and squish it around to get it all mixed up.  I like to double bag this one also.  Place in freezer.  When ready to eat, defrost in refrigerator for 24 hours.  Place in crockpot and cook on low for 2 1/2-3 hours or on high for 1-2 hours.  Serve with your favorite taco toppings and tortilla chips.