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

Slow Cooker Stuffed Peppers

• 6-8 large bell peppers
• 1 lb. 80 % lean ground beef, uncooked
• 1 cup instant brown rice, uncooked
• 1 small onion, finely chopped
• 1 egg
• 15 oz. crushed tomatoes
• 1 Tbsp. chili powder
• 1 tsp. garlic powder
• 1/2 tsp. cumin
• 1 tsp. seasoned salt
• 1/4 tsp black pepper
• 1 cup Mozzarella cheese, shredded plus more for topping
• 1 cup beef stock
• 1/2 tsp. salt

1. Wash your peppers well and set aside.
2. In a medium sized mixing bowl, combine the beef, rice, 1/2 of the crushed tomatoes, egg, seasoned salt, black pepper, chili powder, cumin, garlic powder, Mozzarella cheese and onion and mix well.
3. Cut the tops off of the peppers and scrape out the membranes and seeds.
4. Stuff the peppers and arrange in the slow cooker.
5. In the mixing bowl, combine the other half of the crushed tomatoes, the beef broth and 1/2 tsp. salt.
6. Pour in the bottom of the slow cooker.
7. Cover and cook on high for 6 hours or on low for 9 hours.
8. During the last 5 minutes, top with Mozzarella cheese if desired and cover until melted.
9. Serve warm with a fresh salad and crusty bread.
10. Serves 6-8.
11. * This recipe can be doubled if you want to fill your larger slow cooker to feed a larger group of people.
12. Enjoy!

Recipe Credit: Cozy Country Living

Brownies (a new twist)

1 brownie mix

1 symphony bar (we usually get the toffee ones)

about 1/3 to 1/2 cup of peanut butter (depending on how much you like)

Chopped nuts (optional)

Make the brownie batter as directed on the package. Pour about 1/2 of the batter into a 9x13 pan. Break the symphony bar into chunks and sprinkle evenly onto the batter layer. Then take spoonfuls of peanut butter and drop small bits of peanut butter onto the batter layer (bigger than a pea, smaller than a grape). Include as much as you'd like. (Side note: I've always wondered how to make this step less time-consuming...maybe soften some peanut butter in the microwave, put it in a ziploc, snip the corner, and squeeze it out over the batter layer? Or just stick with the 5 minutes of spooning little peanut butter balls onto the batter. Your choice.) Add chopped nuts if desired. Then pour the other half of the batter on top and bake as directed. Give away half of the brownies, eat a couple with your family while they're hot, and then hide the rest of them in the freezer so you can slowly and secretly enjoy them for many moons.

Recipe credit: Mary Kenney

Fruity Curry Chicken Salad Sandwiches

1.5 - 2 lbs chicken, cooked and diced

2 stalks celery, diced

4 green onions, chopped OR 1 medium onion, chopped

1 granny smith apple, cored and diced

1/3 c. craisins

1 c. red seedless grapes, halved

1/2 c. chopped toasted pecans (about 5-6 min in a 350 degree oven) OR 1/2 cup toasted sliced almonds (put in pie pan and toast under broiler...watch carefully!)

1/8 t. ground black pepper

1 - 2 t. curry powder (to your taste preference - I like around 1.5 t.)

3/4 c. light miracle whip/mayonnaise

1 t. lemon juice

Combine all ingredients in a very large bowl. Refrigerate until cold, then serve on croissants. For best results and flavor, make the night before serving (but wait to add the grapes until just before serving).

Recipe credit: Mary Kenney

White Chicken Chili

2 T. olive oil
1 T corn starch
1 medium onion chopped
1 can chopped green chilis, drained
2 cans white beans (drained)
2 t. cumin
2 t. chili powder
1 lb chicken tenders
2 cups chicken stock
1 t. salt
1 t. pepper

Place all ingredients except chicken stock in large freezer bag, toss to coat and freeze.  When ready, place ingredients in slow cooker, add chicken stock and cook on low for 4-5 hours.  Remove chicken, shred & return to crockpot.  Serve with warm cornbread.

Recipe Credit: Baked in the South

Taco Chili

1 lb. cooked ground beef

1 medium onion chopped

1 can corn drained

1 can black beans drained

1 can navy/kidney beans drained

1 8 oz can tomato sauce OR 2/3 cup picante sauce or salsa

1 small can diced green chiles

1 package taco seasoning (I use old el paso)

1 packet Ranch seasoning

Toppings:

shredded cheese

Fritos

chopped green onions

Directions: Place all ingredients in freezer bag and freeze until ready.  Thaw slightly, place in crockpot and cook on low for 4-6 hours.  Serve with shredded cheese, chopped green onions and fritos

Recipe Credit: Baked in the South