Serrano Pork Tacos with a side of brown rice
Serrano Pork Tacos
3-4 pound pork roast or loin cut into chunks
2 onions
6 tbsp canola oil
2-4 serrano chillies
3 garlic cloves
salt and pepper to taste
2 c. water
Divide all ingredients into two bags, label and freeze.
Thaw in refridgerator the night before and then dump all ingredients into crock pot. Cook on low 8 hours. Serve in taco shells or tortillas with toppings of your choice.
Chicken Tortilla Soup
Ingredients:
4 cups shredded, cooked chicken
2 (15 ounce) can whole peeled tomatoes,
mashed(you can do this with a potato masher right in the bag, be careful that you don’t break the bag)
1 large can rosarita red/mild enchilada sauce
2 medium onion, chopped(about 1 cup)
2 (4 ounce) cans chopped green chiles
4 cloves garlic, minced or 4 tsp. minced garlic
2 cans chicken broth
2 teaspoon cumin
2 teaspoon chili powder
1 teaspoon salt
1/4-1/2 teaspoon black pepper
1 can corn
1-2 tablespoon chopped cilantro
6 chicken bouillon cubes
1 can black beans
Split the above between two gallon freezer bags and remove as much air as possible seal and then double bag into another freezer bag.
Freeze
When ready to enjoy place in fridge to thaw the day before. Pour into crockpot add an additional 1 cup water to crockpot. Cook on low 6-8 hours or high 4-6 hours.
4 cups shredded, cooked chicken
2 (15 ounce) can whole peeled tomatoes,
mashed(you can do this with a potato masher right in the bag, be careful that you don’t break the bag)
1 large can rosarita red/mild enchilada sauce
2 medium onion, chopped(about 1 cup)
2 (4 ounce) cans chopped green chiles
4 cloves garlic, minced or 4 tsp. minced garlic
2 cans chicken broth
2 teaspoon cumin
2 teaspoon chili powder
1 teaspoon salt
1/4-1/2 teaspoon black pepper
1 can corn
1-2 tablespoon chopped cilantro
6 chicken bouillon cubes
1 can black beans
Split the above between two gallon freezer bags and remove as much air as possible seal and then double bag into another freezer bag.
Freeze
When ready to enjoy place in fridge to thaw the day before. Pour into crockpot add an additional 1 cup water to crockpot. Cook on low 6-8 hours or high 4-6 hours.
Chicken Noodle Soup
Makes 2(4-6 serving dinners)
Ingredients:
3-4 cups chicken cooked and cubed
2 cups sliced carrots
2 cups celery, sliced
2 cups onions, diced
3 tsp. poultry seasoning
4 cloves garlic, (or 4 tsp).minced
12 chicken
bouillon cubes
2 cans chicken broth
Split the above between two gallon ziplock bags,remove as
much air as possible and seal.
Also needed: 2 cups uncooked egg noodles
Tape one bag of uncooked egg noodles onto each filled gallon bag. Freeze.
When ready to place in crockpot take out the soup mixture
and add 6-7 cup water directly to the bag, Pour into crockpot and cook on low
for 5-6 hours or High 3-4 hours. (Low is best and can be cooked longer than 6
hours if needed. Reserve Noddles in freezer. Place noodles in soup 30
minutes before serving.
Ranch Chicken
4 whole boneless, skinless chicken breasts
1 dry packet ranch dressing mix
Add ingredients to ziplock bag, label and freeze.
Preparation: Thaw the night before in refridgerator and place in your slow cooker with about 1 C of Water or Chicken broth for 3-4 hours on High, or 4-5 Hours on Low. Serve whole or chop up for tacos or sandwiches.
Pulled Chicken
1 1/2 BBQ sauce
3 whole boneless, skinless chicken breasts.
Combine in ziplock bag, label and freeze.
Thaw the night before in refridgerator and place in your slow cooker with about 1/4 C of water for 3-4 Hours on High. Shred chicken and mix back in with sauce, serve on crusty rolls with a slice of cheese. This recipe is also pretty flexible and can be baked or grilled if you don’t want to slow cook.
Italian Chicken
4 whole bonless skinless chicken breasts
1 1/2 c. italian dressing
Add ingredients to ziplock bag, label and freeze.
Place in refridgerator the night before and dump into your slow cooker with about 1/2 – 1 C of water or Chicken broth for 3-4 hours on high or 4-5 hours on low.
Beef Fajitas
1-2 lbs. flank steak
1 medium onion chopped
1 medium green pepper chopped
1 packet fajita mix
1 can Rotel tomatoes and chilies
Add all ingredients to ziplock bag, label and freeze.
Thaw the night before in refridgerator, dump in crockpot and cook 4-5 hours on low.
Tortellini Soup
1 Medium Green Bell Pepper, Chopped
1 Cup Yellow Onion, Chopped
2 Teaspoons Minced Garlic
2 Tablespoons Tomato Paste
1 (8 Oz.) Can Tomato Sauce
2 (14.5 Oz.) Cans Crushed Tomatoes
1 Teaspoon Dried Oregano
1 Teaspoon Dried Basil
2 (14 Oz.) Cans Chicken Broth
1 chicken boullion cube
1 Cup Yellow Onion, Chopped
2 Teaspoons Minced Garlic
2 Tablespoons Tomato Paste
1 (8 Oz.) Can Tomato Sauce
2 (14.5 Oz.) Cans Crushed Tomatoes
1 Teaspoon Dried Oregano
1 Teaspoon Dried Basil
2 (14 Oz.) Cans Chicken Broth
1 chicken boullion cube
Place above in gallon ziplock bag and remove air and seal.
Thaw in refridgerator the night before. Place soup and one cup water in crockpot cook on
low 5-6 hours. Put in tortellini 30 minutes before cooking time is complete.
Chicken Fajitas
3 whole boneless, skinless chicken breast, sliced into strips
1 medium onion sliced
1 medium green pepper sliced
1 can Rotel tomatoes and green chilies
1 packet fajita seasoning
Add all ingredients to the ziplock bag, label and freeze. To prepare, thaw the night before in refridgerator and dump into the crockpot – cover and cook 4-5 hours on
low
