Crockpot Freezer Meal: Honey Mustard Pork Tenderloin

• 1-2 pork tenderloins
• 1/4 c. grainy mustard (I used dijon instead, it's what I had on hand)
• 1/4 c. honey
• Optional: Add 1 tbsp balsamic vinegar and garlic clove.

Mix all ingredients  in freezer bag. (TIP: Take gallon size freezer bag and write on the outside the name of the recipe, and cooking instructions, that way you don't have to pull out the recipe when you are ready to use it.)

When ready to use, empty into slow cooker (while frozen) and cook LOW for 8 hours.

Freezer Meal: Brown Sugar Glazed Pork Chops

• 5 boneless pork chops
• 1/4 c. brown sugar
• 1/8 tsp ground red pepper 
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• salt & pepper to taste

Mix seasonings together, put pork chops and seasonings in freezer bag. (TIP: Take gallon size freezer bag and write on the outside the name of the recipe, and cooking instructions, that way you don't have to pull out the recipe when you are ready to use it.)

Squeeze air, freeze flat (easier storage).

Thaw completely in the fridge, place pork  chops on foil lined baking sheet and cook at 350 for 35-45 minutes.

Crockpot Freezer Meal: Ranch Pork Chops

• 6 boneless pork chops
• 1 packet ranch dressing powder
• 1 can cream of mushroom or cream of chicken soup
• 1/2 c. milk

Add pork chops and ranch dressing powder to freezer bag, seal. (TIP: Take gallon size freezer bag and write on the outside the name of the recipe, and cooking instructions, that way you don't have to pull out the recipe when you are ready to use it)

Dump contents of freezer bag to crock pot. Add the cream soup and milk.  Cook HIGH for 4-6 hrs or LOW 6-8 hours.

NOTE: don't overcook, you'll loose the "Gravy". 

Freezer Side Dish: Herb Dijon Potato Wedges

• 6-7 small red potatoes, cubed or wedged, however you prefer
• 1 tsp salt
• 1/4 tsp pepper
• 2 tbsp crushed garlic
• 1 tsp dill
• 1/2 tsp thyme
• 2 tbsp olive oil
• 3 tsp dijon mustard

Mix all ingredients in bag and freeze! (TIP: Take gallon size freezer bag and write on the outside the name of the recipe, and cooking instructions, that way you don't have to pull out the recipe when you are ready to use it.)

When ready to cook, bake (from frozen) at 475 for 25 minutes or until desired tenderness. Cover with foil but remove during last 5 minutes to allow for browning.

Crockpot Freezer Meal: Cilantro Lime Chicken w/ Corn & Black Beans

• 6-8 boneless chicken breasts
• 4 tbl olive oil
• 2+ limes juiced (I eyeballed it with a prepackaged lime juice squeezer thing)
• 2 cups cilantro, chopped
• 1 bag frozen corn
• 4 garlic cloves, minced
• 1 finely chopped red onion
• 2 cans black beans, rinsed and drained
• 2 tsp cumin or chipotle powder
• salt & pepper to taste

Mix all ingredients in large bowl and split into two freezer bags. (TIP: Take gallon size freezer bag and write on the outside the name of the recipe, and cooking instructions, that way you don't have to pull out the recipe when you are ready to use it.)

Thaw the night before or run under cold water until ingredients loosen up. Cook in crock pot on LOW for 8 hours or HIGH for 4.

Yummy in a burrito, or by itself, topped with any of your favorite toppings. Cheese, Guacamole, Green Onions, Sour Cream, etc.

I had more beans and corn than chicken so I used the left over as a chip dip!

Crockpot Freezer Meal: French "Dump Chicken"

Very easy, cheap chicken meal!

• 4-6 boneless chicken breasts
• 1 can cranberry sauce
• 8 oz. French Dressing (aka Catalina)
• 1 packet dry onion soup mix

TIP: Take gallon size freezer bag and write on the outside the name of the recipe, and cooking instructions, that way you don't have to pull out the recipe when you are ready to use it.

Mix all ingredients in bag, seal, and freeze! Thaw the night before (or run under water until ingredients loosen up) and cook in crock pot on LOW for 4-6 hours.

Great over rice! 

Freezer Meal: Carribean "Dump Chicken"

Dump Chicken = You literally put everything in a bag, freeze it and dump it in the crock pot when ready to use!

• 1 1/2 lbs boneless chicken breasts
• 8 oz pineapple chunks in juice
• 1/4 c. brown sugar
• 1/2 tsp nutmeg
• 1/3 c. orange juice
• 1/2 c. golden raisins

For immediate cooking:  Place all ingredients in baking dish, coating chicken. Bake at 350 for 30 min or so until chicken juices run clear.

For freezer cooking: (TIP: Take gallon size freezer bag and write on the outside the name of the recipe, and cooking instructions, that way you don't have to pull out the recipe when you are ready to use it.) Place all ingredients in bag, seal, and freeze! Thaw the night before and follow above cooking directions.

Serve with anything, I ate it over rice, it was good to soak up the sauce.

Crockpot Freezer Meal: Teriyaki Chicken

• 2 lbs boneless chicken breasts
• 1/2 cup sugar
• 1/2 cup soy sauce
• 3 tbl cider vinegar
• 1/2 tsp ground ginger
• 1 clove minced garlic
• 1/8 tsp pepper
• 2 tsp cornstarch
• 2 tsp water

TIP: Take gallon size freezer bag and write on the outside the name of the recipe, and cooking instructions, that way you don't have to pull out the recipe when you are ready to use it.

Place all ingredients (except cornstarch and water) in a gallon freezer bag.  Seal, and try to get all ingredients flat in the bag, it makes for easy storage.

Take bag out the night before, and place in crock pot when thawed (or run frozen bag under water till ingredients loosen up), cook LOW for 4-5 hours.

Remove chicken, cut up, and strain liquid into skillet and boil. Mix together cornstarch and water and pour into skillet to thicken sauce. Serve over brown rice!

Seared Salmon in Creamy Dill Sauce

I have made this 3 times in the last 6 weeks. The first time, I only made 2 salmon filets, and we wanted more. So the 2nd time I made an extra one for us to split, and with extra sauce and I just used the sauce during the week as a dip for cucumbers & veggies. The 3rd time I made it was when my in-laws came over, and I impressed them, they loved it.

Ingredients:

1/4 cup low fat mayo
1/2 cup nonfat (0%) Greek Yogurt
4 scallions, thinly sliced
1/4 cup chopped fresh dill
3 tbl. fresh lemon juice
4 (6oz) salmon fillets, with skin
salt and pepper
1 tbl extra virgin olive oil

Steps:

In a small bowl, combie the mayo, yogurt, scallions, dill and lemon juice. Season the salmon with salt & pepper. (SIDE NOTE: I've added a bit of salt, pepper, and garlic powder to the sauce as well and it turned out yummy. Or a bit of fresh garlic. Play with it a bit!)

In a large nonstick skillet, heat the oil over medium high heat. Add the salmon, flesh side down, and sear until browned, about 3 minutes. Turn and sear the skin side until the salmon just flakes when tested with a fork, about 3 minutes longer.

Spoon 3 tbl of the sauce of the dill sauce and serve.

Nutrition at a glance:
Per serving: 419 cals, 27 g fat, 6 g sat fat, 37 g protein, 5 g carbs, 1 g fiber, 235 mg sodium

Chicken w/ Cremini Cream sauce

Looking to jazz up your weeknight chicken dish? This is a very easy sauce to add to your usual grilled chicken.

Ingredients:

 4 (6oz) boneless, skinless chicken breasts
3/4 teaspoon salt
1/4 teaspoon black pepper
3 teaspoons extra virgin olive oil
8 oz small cremini mushrooms, quartered (I just bought the bag of sliced cremini mushrooms from Trader Joes)
3 scallions, thinly sliced
1/2 cup lower sodium chicken broth
2 tbl reduced fat cream cheese (I added a little more than that to the sauce to make it more creamy)
1/4 teaspoon dried rosemary (I used about a tablespoon of fresh rosemary)

Steps:

Season chicken with 1/2 teaspoon of salt and pepper.

In a large skillet, heat 2 teaspoons of the oil over medium heat. Add the chicken and cook until golden brown, about 3 minutes per side. Transfer to a plate and keep warm.

Add the mushrooms, scallions and remaining 1 teaspoon oil to the same skillet. Cook over medium heat, tossing frequently, until the mushrooms have wilted, about 3 minutes.

Add the brother, cream cheese, rosemary and remaining salt. stir until the cream cheese melts, about 1 minute. 

Return the chicken to the pan and bring to a simmer. Cover and cook until the chicken is cooked through and still juicy, about 5 minutes.

Nutrition at a glance:

Per serving: (Makes 4) 256 cals, 7 g fat, 2 g sat fat, 42 g protein, 4 g carbs, 1 g fiber, 594 mg sodium