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With such a great turn out for my first post (over 1,200 likes of that post alone on facebook!) in freezer crock pot meal preparation I couldn’t leave you all hanging without posting for each and every time I did something crazy like that again! Today we had Chicken Taco Soup (one of my favorites!) and sadly saw that I only had 2 more meals left from the adventures of the first post. Not bad though. I had 34 meals from that and they lasted me from the end of July until now. I obviously didn’t use one each day. If I had time to cook something I would, or often we would have left overs as each recipe was more than just one night’s worth of food. I like it that way though, it stretches out the easy meals for the days you really need them.
This time around I wasn’t as crazy. I only did 6 recipes and doubled all of them. It only took me about 2 hours of prep time. 12 meals in 2 hours – not bad! The even better part? It only cost me about $75! That averages out to $6.25/recipe – many of which will last at least 2 days (some more!) bringing it down to around $3.00 a night to feed a family!
If you’re looking for more recipes and tips, there’s a GREAT e-cookbook that has more recipes and shopping lists. This would be a great way to fill your freezer for a long time! It has 15 recipes with shopping lists! It’s only $9.99 which is totally worth it for the amount you save from freezer cooking. Check it out!
I have the recipes I used linked below. They take you to another blog that I started focused on allergy free/friendly cooking (since my son has so many food allergies). These are the recipes I used in the shopping list. I made 12 meals by doubling all of these.
Before you start working with the food, label your bags. I write a short description of the directions (cooking time and what to add or serve with).
Like last time, I started by washing and chopping all the veggies. This time around I didn’t have that many. If you have a food processor – use it! It will save you a ton of time (and tears from the onions). The onions that I used were about a cup chopped/onion. Once you have the onions processed, shred the carrots and zucchini, then chop the bell peppers. Start browning your ground beef for the Sloppy Tamale Pie with all the veggies while you work on everything else. Just remember to give it a stir every now and then. When it’s done, drain it and set it aside so it has time to cool.
Pull out 2, 1-gallon pitchers (or as many as you have). This little tip will save you a headache of the bag falling over on you while trying to fill it! Slide the open zip lock bag into the pitcher while you’re filling it with food. It will stay upright without you having to hold onto it! Fill, seal, then pull the bag out!
Since I wasn’t doing a ton of meals this time around, I just did once recipe at a time. I added the onions first since this was a pretty common ingredient, but then I just added the ingredients for the recipe I was working on.
The Shopping List
Again, I doubled everything to make the 12 meals. BUT the shopping list here is posted for only 1 of each recipe. That way you can how much or little you want. I also included the spices this time (most of these you’ll already have in your pantry and only need a teaspoon or so of).
6 slices bacon
2 bell pepper
2 15 oz cans black beans
1 12oz broth or beer
15 pieces chicken
1 16 oz can chili beans
1 4 oz can chopped green chiles
3 15 oz can diced tomatoes w/green chilis
1 10 oz can enchilada sauce
1 large (28oz?) can enchilada sauce
40 oz frozen corn
0.50 cup grated cheese
1 lb ground beef
~2.5 lbs ham
2 cans olives
2 cans pinapple chunks
2 packets taco seasoning
1 8 oz can tomato sauce
2 15oz cans tomato sauce
There it is! Hope you enjoy! Please let me know how it went for you – it really is so great to hear from all the people that have found and used the recipes from last time!
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