Slow Cooker Freezer Week Week 34 August 21 Eatathomecooks.com

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1 Easy Crockpot Beef Fajitas, Black Bean and Corn Salad Slow Cooker Pork and Gravy Sandwiches, Pasta Salad Crockpot Honey Mustard Chicken, Easy Mashed Sweet Potatoes, Peas Italian Chicken with Tomatoes in the Slow Cooker, Biscuit Bites, Salad Crockpot Cantonese Sweet and Sour Chicken, Rice, Snap Peas Garlic Chicken with More Garlic in the Crockpot, Mashed Cauliflower, Carrots Chocolatey Texas Sheet Cake PRODUCE Onion, Bell peppers, 3 Favorite fajita toppings (lettuce, salsa, cheese, etc.) {Cilantro, 1-2 Tbsp.} {Broccoli, 1 head} Red pepper, 1 {+1} {Grape tomatoes, ½ pint} {Fresh herbs such as basil, parsley, and chives} {Sweet potatoes, 1 per person} Garlic, 2 cloves {+ 2} {+2} {Salad fixings} Green pepper, 1 CANNED/DRY Fajita seasoning, 1 packet Diced tomatoes with green chilies, 1 can - PC {Corn, 1 can} {Black beans, 1 can} {Diced tomatoes with green chilies} Pork gravy, 12 oz. jar +1 jar - PC {Bowtie pasta, 16 oz.} {Vegetable oil, ½ cup} Dijon mustard, ¼ cup {+ 1 Tbsp.} Honey, ½ cup Brown sugar, ¼ cup {+ 2-3 Tbsp.} Olive oil, 1/3 cup +1 Tbsp. {+ ¼ cup} Red wine vinegar, 4 Tbsp. {+ 1/3 cup} Petite diced tomatoes, 1 15 oz. can Pineapple, 20 oz. can Cider vinegar, ¼ cup Soy sauce, 1 Tbsp. {Rice} Flour, 2 cups Sugar, 2 cups Vegetable oil, ½ cup Cocoa, 8 Tbsp. Powdered sugar, 3 ¾ cup Pecans, ½ cup DAIRY {Shredded Monterey Jack cheese, 1 cup} Butter, 2 sticks {+ ¼ - ½ stick} {+3 Tbsp.} {+4 Tbsp.} Italian blend shredded cheese, ½ cup {Refrigerated biscuits, 1 can} {Cream cheese, 6 oz.} {Heavy whipping cream, to taste} Eggs, 2 Buttermilk, ½ cup Milk, 4 Tbsp. MEAT Thin sliced beef, 1 ½ - 2 lbs. Boneless pork chops, 2 ½ lbs. Whole chicken, 1 Boneless chicken breasts, 3-4 lbs. +2 lbs. Chicken, any cut, 3-4 lbs. BREAD Tortillas Sandwich buns ITEMS TO HAVE IN PANTRY/FRIDGE Sandwich sized zipper bags Gallon sized zipper bags Salt & Pepper Thyme Oregano Basil Ginger Cornstarch Paprika Baking soda Vanilla FROZEN {Peas} {Snap peas} {Carrots} {Cauliflower, 2 lbs.}

2 Freezer Cooking Instructions Chop all your vegetables:» Onion 3 sliced» Bell peppers, any color 3 sliced» Green pepper 1 sliced» Red pepper 1 sliced» Garlic 3 cloves crushed, peeled but left whole For the Italian Chicken and Tomatoes, add cheese to a sandwich-sized ziplock bag. Add the tomatoes to another bag. Add chicken and remaining ingredients to a gallon bag. Seal all three and place together in a gallon-sized bag. For the Cantonese Sweet and Sour Chicken, freeze pineapple chunks separately. Gather all other ingredients and open all cans. Add meat to gallon-sized bags, followed by other ingredients. Label bags and freeze. To cook, thaw in refrigerator overnight and follow cooking instructions on the recipe.

3 Easy Crockpot Beef Fajitas Time: 10 minutes hands on, 5-8 hours cook time 1 large onion, sliced 3 bell peppers, any color, sliced 1 ½- 2 lbs. thin sliced beef, cut into strips 1 packet fajita seasoning Tortillas, for serving Your favorite toppings Place onions and peppers in the crockpot. Place sliced beef on top of the peppers and onions. Sprinkle fajita seasoning over beef. Cook on high for 5-6 hours or low for 7-8 hours. Serve in tortillas with any fixings you like. Pressure Cooker Version Add 1 can diced tomatoes with green chilies. Add all ingredients to the pressure cooker pot. Set for 15 minutes cook time. Do a quick pressure release. Serving Suggestion: Black Bean and Corn Salad Black Bean and Corn Salad Time: 5 minutes hands on 1 can corn, drained 1 can black beans, drained and rinsed 1 can diced tomatoes with green chilies 1-2 Tbsp. cilantro Salt, to taste 1 cup shredded Monterey Jack cheese Mix all ingredients, except cheese, together. Stir in the cheese right before serving.

4 Slow Cooker Pork and Gravy Sandwiches Time: 5 minutes hands on, 5-8 hours cook time 2 ½ lbs. boneless pork chops Salt and pepper, to taste ½ tsp. thyme 12 oz. jar pork gravy Sandwich buns Place all ingredients expect buns in the slow cooker. Cook on high for 5-6 hours or on low for 7-8 hours. Shred meat and serve on buns. Pressure Cooker Version Add an additional jar of pork gravy. Add all ingredients to the pressure cooker pot. Set for 20 minutes cook time. Do a quick pressure release. Serving Suggestion: Pasta Salad

5 Pasta Salad Yield: 8-10 Servings Time: 15 minutes hands on + time to cook pasta 16 oz. bowtie pasta 1 head broccoli 1 red bell pepper ½ pint grape tomatoes ½ cup vegetable oil ¼ cup olive oil 1/3 cup red wine vinegar 2 cloves garlic ¼ tsp. salt 1 Tbsp. Dijon mustard Black pepper Fresh herbs such as basil, parsley and chives Cook the pasta according to the package directions. Chop the veggies. Add the chopped broccoli to the pasta water about 2 minutes before the pasta finishes cooking. This is enough time to make the broccoli a bit more tender but still crisp. Drain the pasta and broccoli and run it under cool water to stop the cooking process. Put in a big bowl with the other veggies. Whisk remaining ingredients together then toss with pasta and veggies.

6 Crockpot Honey Mustard Chicken Time: 5 minutes hands on, 6-8 hour cook time Whole chicken, cut up or the equivalent in chicken pieces ½ cup honey ¼ cup Dijon mustard Salt and pepper, to taste Mix the honey, mustard, salt and pepper together in a small bowl. Put the chicken the crockpot and pour the mixture over the top. Cook on high for 6-8 hours. Serving Suggestion: Easy Mashed Sweet Potatoes, Peas Easy Mashed Sweet Potatoes Time: 10 minutes hands on, 1 ½ hours cook time ½ - 1 sweet potato per person 2-3 Tbsp. brown sugar ¼ - ½ stick butter Salt and pepper, to taste Scrub the sweet potatoes. Place in a foil lined baking pan and stick potatoes with a fork several times each. Cover with more foil. Bake at 350F degrees for 1 ½ hours or until very tender. Slice potatoes in half, scoop out the middle and place in a bowl with brown sugar and butter. Smash and stir until well combined.

7 Italian Chicken with Tomatoes in the Slow Cooker Time: 15 minutes hands on + marinating time, 5-8 hours cook time 3-4 lbs. boneless chicken breasts ⅓ cup olive oil 4 Tbsp. red wine vinegar 1 tsp. oregano 1 tsp. basil 2 garlic cloves, crushed Salt and pepper, to taste 15 oz. can petite diced tomatoes, undrained ½ cup Italian blend shredded cheese Place chicken in shallow dish. Whisk together all ingredients except tomatoes and cheese. Pour marinade over chicken. Refrigerate for minutes or up to overnight. Brown chicken in olive oil in a skillet over medium heat. Place chicken in Crock-Pot. Add tomatoes to skillet, stirring to scrape up browned bits. Pour over chicken in Crock-Pot. Cook on low for 7-8 hours or high for 5-6 hours. Top with shredded cheese. Pressure Cooker Version Place chicken in shallow dish. Whisk together all ingredients except tomatoes and cheese. Pour marinade over chicken. Refrigerate for minutes or up to overnight. Hit the sauté button and add olive oil. Add the chicken and brown on both sides. Add tomatoes. Set cook time for 11 minutes. Do a quick pressure release. Top with cheese and return lid for a few minutes to let the cheese melt. Serving Suggestion: Biscuit Bites, Salad Biscuit Bites Yield: 6 Servings Time: 5 minutes hands on, 10 minutes cook time 1 can biscuits, cut in quarters 3 Tbsp. butter, melted 2 cloves garlic, minced Melt the butter. Add garlic. Toss with cut biscuits. Bake on a baking sheet for about 10 minutes at 350F degrees.

8 Crockpot Cantonese Sweet and Sour Chicken Time: 5 minutes hands on, 4-9 hours cook time 2 lbs. boneless chicken 1 small onion, sliced 1 red pepper, sliced 1 green pepper, sliced 20 oz. can pineapple ¼ cup brown sugar 1 clove garlic, crushed ¼ tsp. ground ginger 2 Tbsp. cornstarch ¼ cup cider vinegar ¼ cup water 1 Tbsp. soy sauce ½ tsp. salt Put the chicken, onion, and peppers in the crockpot. Drain the can of pineapple, reserving the juice. Set the pineapple chunks aside for later. Mix the juice with the rest of the ingredients and pour over the chicken. Cook on low for 7-9 hours or on high for 4-5 hours. About a half hour before serving, stir in the pineapple chunks. Pressure Cooker Version Put the chicken, onion and peppers in the pressure cooker pot. Drain the can of pineapple, reserving the juice. Set the pineapple aside. Mix the juice with the rest of the ingredients and pour over the pork. Set cook time for 15 minutes. Do a quick pressure release. Stir in pineapple. Set cook time for 2 minutes. Do a quick pressure release. Serving Suggestion: Rice, Snap Peas

9 Garlic Chicken with More Garlic in the Crockpot Time: 5 minutes hands on, 4-8 hours cook time 3-4 lbs. chicken, any cut 1 onion, sliced 1 Tbsp. olive oil 2 tsp. paprika 2 tsp. kosher salt 1 tsp. pepper garlic cloves, peeled but left whole Toss the onions in the bottom of the crockpot. In a large bowl, mix the chicken with the other ingredients. Put the chicken on top of the onions. Cook on high for 4-5 hours or on low for 7-8 hours. Serving Suggestion: Mashed Cauliflower, Carrots Mashed Cauliflower Time: 15 minutes hands on, 5 minutes cook time 2 lbs. frozen cauliflower florets 6 oz. package of cream cheese, softened 4 Tbsp. butter, softened Heavy whipping cream Cook the cauliflower according to the package directions. Add the cream cheese and butter to a large bowl. Drain the cauliflower well and pour it on top of the cheese. All it to sit for a few minutes. Using a potato masher or hand-held mixer, mash/mix until smooth. Use a big of cream if you need some extra moisture.

10 For the cake: 2 cups flour ½ tsp. salt Chocolatey Texas Sheet Cake Yield: Click or tap here to enter text. Time: Click or tap here to enter text. 1 tsp. baking soda 2 cups sugar 1 stick butter ½ cup vegetable oil 4 Tbsp. cocoa 1 cup water 2 eggs ½ cup buttermilk 1 tsp. vanilla For the icing: 1 stick butter 4 Tbsp. cocoa 3 ¾ cups powdered sugar 1 tsp. vanilla 4 Tbsp. milk ½ cup pecans For the cake: In a large bowl, stir together the flour, salt, soda and sugar. In a saucepan, combine the butter, oil, cocoa and water. Bring to a boil. Remove from heat and stir into the dry ingredients. Then add the eggs, milk and vanilla, stirring by hand to combine. The batter will be thin. Pour into a greased jelly roll pan 10 x15. Bake at 350 degrees for minutes. This cake gets iced while both the cake and the icing are still hot. For the icing: In a small saucepan, bring the butter and cocoa to a boil. Remove from the heat and add the powdered sugar, vanilla and milk. Stir it by hand until smooth, then stir in the pecans. Spread on the cake while the cake is still hot and the icing is hot.