freezer

Crock Pot BBQ Chicken

Anna Blankenheim Cooking, Recipes , ,

Today I decided to try another one of the recipes from my Crock-Pot-A-Polooza several weeks back. To give credit where credit is due, I got the recipe from Melissa Fallis’ blog via Pinterest. The recipe below is for two bags, so if you’re going to freeze, split the ingredients evenly. Again, one bag is perfect for two, so if you have a family, make the full recipe. Enjoy!

Crock Pot BBQ Chicken
Crock Pot BBQ Chicken

Ingredients

2 green bell peppers, cut into slices

1 red pepper, cut into slices

1 zucchini, chopped

3 onions, chopped

6 red potatoes, chopped (you can also use sweet potatoes)

4 cloves garlic, chopped

4 chicken breasts

1/2 tablespoon quick cooking tapioca

one 15 ounce can of tomato sauce

1 tablespoon brown sugar

1 tablespoon Worcestershire

1 tablespoon mustard

1/4 teaspoon salt

 

Instructions

Cook in crock pot on low for 8 hours.

Serve over rice or egg noodles.

 

Goulash

Anna Blankenheim Cooking, Recipes , , ,

A few weeks ago I did some serious crock pot preparation with my Crock-Pot-A-Polooza that I stuck in the freezer for a rainy day. Since the weather seems to not want to head back towards winter, I decided that today was a good day for the first test. I started with the Goulash… and it was amazing. Yes, it looks a little like dog food… I can’t help that it’s not very visually pleasing. Trust me, the taste is worth it. The recipe below is for two bags (just split the ingredients evenly between the two before you freeze them). One bag made the perfect amount for Mike and I – if you have kids or a super hungry husband, you might want to make the whole thing at once. I stole this recipe with pride from Melissa Fallis’ blog!

Goulash
Goulash

Ingredients

1 green bell pepper, chopped

2 onions, chopped

4 carrots, chopped

4 cloves of garlic, chopped

3 pounds beef stew meat

12 ounces tomato paste

4 teaspoons paprika

1/2 teaspoon black pepper

Instructions

Cook for 8 hours on low heat in a crock pot.

About 10 minutes prior to serving, add 1/4 cup (1/2 cup if you’re making the whole recipe) sour cream and stir well.

Serve over egg noodles.