Below are the recipes that I use most often and some tips/tricks I have learned along the way
Crockpot (prep in bag, then freeze)
- Crockpot liner bags are your friend. You can mix everything together, put a twisty-tie on it, and throw in freezer.
- Use a Sharpie to label what it is. Trust me, after a month in the freezer, it all starts to look the same.
- Also, write cooking instructions on it. High for 4 hours or whatever. This makes it more husband friendly as well.
- After putting all the ingredients in bag, I sit bag in a foil pan when I put it in the freezer. This keeps it from spreading out to far where it won't fit in the crockpot. Trust me, you don't want to be beating the hell out of it to fit with the lid on when you have 5 minutes to get out the door for work.
I make the glaze ahead of time and freeze in Ziploc. Just defrost in hot water a little bit before pork is done.
Crockpot (cook, then freeze)
BBQ Pulled Pork
For this, I literally throw a pork loin in the crockpot, pour apple juice in it to about 1cm deep, and smother with Sweet Baby Ray's BBQ sauce. I stab the pork loin a few times and cook. Not exact science but about 3-4 on High or 6 on Low. Good meal that doesn't dry out if goes longer. If I am around while cooking, I will top with more sauce ever hour or two. At the end, I remove, shred or chop, throw back in there and mix with more sauce. Split into tupperware and freeze. I love these for shredding it and since they are Wolverine-ish, my hubby will volunteer to shred the meat for me.
Casserole dish (assemble, then freeze)
This is my mother in law's recipe. The picture is from the assembly phase. I really need to remember to take a picture of the finished product.
(see my post called Cheap and Easy Shredded Chicken)