Teriyaki Chicken
Medium – Large bag of carrots
Red Onion into Large Chunks
2 large cans pineapple (undrained)
4 Garlic Cloves
4 Chicken Breasts
1 cup teriyaki sauce
Follow directions above, and split everything into two gallon freezer bags. shake it up, seal, label and put in the freezer. Instructions for Bag: Add 1/4 cup teriyaki sauce to crock pot, Cook on low 8 hours or high 4 hours. Serve over hot rice.

Savory Chicken
4-6 chicken breasts
2 cans stewed tomatoes
4 Tbs white wine
2 bay leafs
1/2 tsp. pepper
4 garlic cloves, minced
1 large onion (I put one small in each bag)
1 cup chicken broth (see how I make mine below, or choose one w/ no msg or bpa)
2 tsp salt
4 cups broccoli
Follow directions above, and put everything (except broccoli) into two gallon freezer bags. shake it up, seal, label and put in the freezer. Instructions for Bag: Cook on low 8 hours, add broccoli during the last 30 minutes.

Lazy Day Stew
4lb cubed stewing beef
4 cups baby carrots
4 cups baby red potatoes (cut in half)
2 medium onions, chopped
10 oz package dried lima beans (optional)
2 cups celery, chopped
4 tsp quck-cooking tapioca
2 tsp salt
1 tsp pepper
1 15 oz can tomato sauce (1/2 in each bag)
2 cup water
2 Tbs brown sugar
Follow directions above, and put everything into two one gallon freezer bags, shake it up, seal, label and put in the freezer. Instructions for Bag: Cook on low 8 hours, Eat as a soup, or serve over hot noodles or rice. I add a li’l bit of shredded cheddar or mozzarella.

Sweet & Tangy Meatballs
1 large bag of meatballs (or 2 small, you want about 12-14 meatballs per bag – I make my own because it’s hard to find gluten free meatballs)
2 jar grape jelly (I use Polaner’s all fruit spread – no yucky hfcs, artificial colors or sweeteners)
20 oz bbq sauce (Trader Joe’s is really good – again, no hfcs or other yucky ingredients)
Put everything into two gallon freezer bags, shake it up, seal, label and put in freezer. Instructions for Bag: Cook on low for 2-4 hours ‘til warmed completely. Serve over hot rice w/ a side of veges.

Sausage & Peppers
6 Italian Sausage (or chicken sausage)
2 green peppers
1 red pepper
1 large red onion
4 cloves garlic, minced
2 cans italian diced tomatoes
drizzle olive oil
1 Tbs Italian seasoning
Follow directions above, and put everything into two gallon freezer bags, shake it up, seal, label and put in the freezer. Instructions for Bag: Cook on low 8 hours, or grill. After cooking, serve over hot pasta or on hollowed out, buttered crusty bread.

Browned Ground Chuck (I cook this while I’m throwing other meals together)
– Italian Style
2 lb ground chuck (I always use at least 85/20%, and buy it in bulk on sale)
1 large chopped onion
2 shredded carrots (I add these to a lot of meals, easy/cheap way to bulk up a meal & add nutrition)
salt, pepper, Italian seasoning to taste you could also go ahead and add diced tomatoes if you want
Brown everything together, drain, put everything into two gallon freezer bags, shake it up, seal, label and put in the freezer. Instructions for Bag: Add to spaghetti, Shepherd’s Pie, other casseroles)

- Mexican Style
2 lb ground chuck (I always use at least 85/20%, and buy it in bulk on sale)
1 large chopped onion
2 shredded carrots (I add these to a lot of meals, easy/cheap way to bulk up a meal & add nutrition)
salt, pepper, taco seasoning & cumin to taste
you could also go ahead and add diced tomatoes if you want Brown everything together, drain, put everything into two gallon freezer bags, shake it up, seal, label and put in the freezer. Instructions for Bag: Add to tacos, nachos, enchiladas, other casseroles)

Slow-Cooked {beef} Fajitas
2 lb beef round steak cut into strips (across the grain)
2 8 oz cans diced tomatoes w/ chiles
1 large onion or 2 small
1 green pepper, cut into strips
1 red pepper, cut into strips
2 tsp cilantro
2 cloves garlic, minced
2 tsp chili powder
2 tsp cumin
salt and pepper to taste
1 jalapeno chopped (optional, obviously not a good toddler choice)
Split everything into two containers. shake it up, seal, label and put in the freezer. Instructions for Container: Cook on low 8 hours or high 4, Scoop with slotted spoon onto corn (or flour) tortillas. Garnish with sour cream, avocado, shredded cheese, pico de galo,

Beef Roast
2 two lb beef roasts
1 can tomato paste
1 cup beef broth
baby red potatoes (cut in half)
baby carrots
celery (diced)
salt, pepper, garlic powder to taste
Sear both roasts in a hot skillet on all sides, then split everything into two containers. shake it up, seal, label and put in the freezer. Instructions for Container: Cook on low 8 hours or high 4 hours. ~ Searing your roast locks in the flavor. I rub mine down with sea salt & fresh cracked pepper before searing it.

Mini Gluten Free Pizza Cups (20)
Gluten Free Bisquick
Your favorite tomato sauce
Cheese
Mini Pepperonis (I know, these have nitrates in them, but we have them so rarely that I didn’t mind using them)
Prepare biscuits according to Bisquick directions, double the batch to make 20, or use canned biscuits if you do not have a gluten intolerance.
Place in muffin tins, top with sauce, cheese, then pepperoni.
Bake at 350 for 15 minutes.

Mini Meatloaf Cups
2lb ground beef (I like to use 93%)
1/2 of a large bell pepper, chopped
1/2 of a large onion, chopped
2 cloves garlic, minced
1 egg
1/2 to 1 cup of milk
3 shakes of worshechire sauce
1.5-2 cups of gf breadcrumbs (make your own if you can’t find them)
1 can your favorite tomato sauce
salt and pepper to taste
mix all ingredients together (except only use 1/2 can tomato sauce). scoop into muffin tins, create a little well with your fingers, top w/ remaining sauce. bake at 350 for 25-30 minutes.

Spaghetti for a Crowd
2 large cans of your favorite sauce (or homemade)
2 cans diced Italian style tomatoes
4 cloves garlic, minced
1 cup chopped fresh basil (optional)
1 bell pepper, chopped
1 onion, chopped
2 carrots, shredded
2 lb browned ground beef or turkey (optional)
salt/pepper to taste
Split everything into two containers. shake it up, seal, label and put in the freezer. Instructions for Container: Cook on low 3-4 hours, serve over fresh, hot pasta and top with shaved parmesan!

Summertime Beef Tips (to be grilled)
4lb round steak, sliced against the grain
2 cups Italian dressing (or plain olive oil w/ lime juice)
4 cups mushrooms, sliced (added at time of cooking)
2 red bell peppers
4 minced garlic cloves
2 green bell peppers
1 large red onion,
couple of splash wocorcestershire
salt/pepper to taste
Split everything into two containers. shake it up, seal, label and put in the freezer. Instructions for Container: Add sliced mushrooms and Grill in a basket ‘til veggies are crisp and meat is done to your liking (about 15-20 minutes)
Serve over hot buttery rice or cous cous!ilantro

Lime Chicken with black beans and corn
6 chicken breasts
3 Tbs olive oil
2 limes, juiced
2 cups cilantro
1 large bag of frozen corn (or two smaller bags)
4 minced garlic cloves
1 finely chopped red onion
2 cans of black beans, rinsed
2 tsp cumin or chipotle powder
salt/pepper to taste
Split everything into two containers. shake it up, seal, label and put in the freezer. Instructions for Container: cook on low 8 hours or high 4 hours, serve with hot tortillas or tostitos. Dress with sour cream, guacamole, and/or cheese

Divine Chicken
6 chicken breasts
4 cups baby carrots
4 cups fresh broccoli (chopped)
2 onions
salt/pepper to taste
2 cartons of cream of chicken soup (add 1 each at cook time)
2 cup milk (add 1 each at cook time)
Split everything into two containers. shake it up, seal, label and put in the freezer. Instructions for Container: Add 1 cream of chicken soup and 1 cup of milk, cook on low 8 hours or high 4 hours