Cilantro lime chicken

• 1 1/2 lbs boneless skinless chicken breast
• Juice from 2 limes
• 1 cup or 1 bunch fresh cilantro, chopped
• 1 (16 oz) bag frozen corn
• 2 garlic cloves, minced
• 1/2 red onion, chopped
• 1 can black beans, drained and rinsed
• 1 tsp cumin
• salt and pepper to taste

1. Place all ingredients in a resealable gallon-sized freezer bag. Seal bag and shake to mix ingredients together. Lay flat to freeze.
2. To Prepare from Frozen: Remove from freezer and thaw in fridge for 24 hours. Cook on low for 8 hours (or high for 4 hours).
3. If desired, shred chicken right in the slow cooker at about 30 minutes before cooking time is complete.

Recipe credit: Fabulessly Frugal

BBQ Spareribs

This is one of the meals I froze ahead of time, literally the day before having Eli. What a smart thing to do. This was amazing! Both Jeff and I loved it. And it was even better since all I had to do was pull it out of the freezer the night before and throw it in the crock pot the next day. Win-win, I say!

• 1-2 lbs of country-style pork ribs
• 1 1/2 cups ketchup
• 1 1/2 tsp seasoned salt
• 1/2 teaspoon liquid smoke
• 3/4 cup brown sugar
• 1/2 cup white vinegar
• 1 tsp ground mustard

1. Place pork in resealable gallon-sized freezer bag.
2. Mix remaining ingredients together in a bowl and pour over pork.
3. Mix together in bag and zip closed.
4. When ready to eat, remove from freezer and thaw in fridge for 24 hours.
5. Cook on HIGH for 3-4 hours or LOW for 6-7 hours.

Recipe Credit: Fabulessly Frugal