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.