Healthy Living, Homemaking, Recipes

Super healthy {Often Veggie} Freezer to Crock Pot Meals-Week 2!

imageSuper Healthy {Mostly Veggie} Freezer to Crock Pot Dinners
Week Two

Crock Pot Ginger Orange Chicken!!!
2 large carrots, peeled and sliced about 1/2-inch thick
2 large red or green bell peppers, cut into 1/2-inch chunks
3 cloves garlic, finely minced
4 boneless skinless chicken breasts
2 tsp. ground ginger
1 tsp. salt
1/2 tsp. pepper
8 ounces orange juice concentrate
2 cups Mandarin orange segments or fresh orange segments
2 Green onions, chopped
hot cooked rice Directions:
Put carrots, peppers, garlic, then the chicken, ginger, salt, pepper & frozen orange juice in Crockpot. Cover and cook on LOW 4 to 6 hours. Serve chicken on hot cooked rice on platter. Top with orange segments and green onions. Serve chicken liquid in gravy boat, if desired

Crockpot Minestrone Soup!!!

1 (28 oz) can diced tomatoes
4 cups chicken broth
1 medium baking potato, peeled and diced
1/2 cup each chopped onion, carrot and celery
1/4 tsp ground black pepper
1 (16 oz) can cannellini beans, rinsed
1 medium size zucchini, diced
1 cup frozen cut green beans, thawed
1/3 cup pesto


1. Mix all ingredients except the cannellini beans, zucchini, green beans and pesto into a
4 quart or larger size crockpot.

2. Cover and cook on LOW 7 to 9 hours or until chicken is cooked through and vegetables are tender.

3. Stir in the cannellini beans, zucchini and green beans. Cover and cook on HIGH 15 minutes,
or until zucchini is tender.

4. Spoon into bowls and top with pesto.

Crock Pot Chicken Shwarma!!!

From the pantry, you’ll need: chicken breasts, garlic, salt, shwarma seasoning (or ground allspice), lemon, olive oil.
4 boneless, skinless chicken breasts (2-1/2 lbs)
4 cloves garlic, sliced, plus 4 cloves mashed (or garlic paste from a jar)
1 tsp kosher salt
1/2 tsp pepper
1/2 tsp ground allspice or shwarma seasoning
1 Tbsp lemon zest
Juice of 1 lemon
3 Tbsp olive oil

Place chicken and all of the marinade in a 3- or 4-quart slow cooker.

Cook on HIGH for 2-1/2 hours (or on LOW for 5 hours), until the chicken breaks apart easily. (If you’re home, stir the chicken once or twice during the cooking time.) Remove the chicken from the cooker; use two forks to shred it, and return the shredded chicken to the cooker. Stir to combine with the liquid. Cover, and continue cooking on HIGH for 15 minutes.

Turn the cooker off and let the chicken sit, covered, for 15 minutes, stirring once or twice; it will continue to absorb any excess liquid in the cooker.

Pour the chicken and any liquid into a container. Cover and cool at room temperature. Serve the chicken with pita bread, chopped lettuce and tomato, and your favorite buttermilk ranch-style salad dressing or plain yoghurt and cucumber.

Crock Pot Thai red curry tofu!!!

From the pantry, you’ll need: canola oil,garlic, red curry paste, lime, brown sugar, fish sauce, coconut milk.

Serves 4-6.

2 tsp canola oil
1 Package Tofu cubed and pressed
1 clove garlic, minced
4 scallions, white and green parts sliced
1 red bell pepper, diced
½ cup celery
Green Beans
2 tsp red curry paste, or more to taste
Juice of 1 lime
2 Tbsp brown sugar
2 tsp fish sauce
6 oz coconut milk
Cooked white, brown or basmati rice (optional)
Fresh cilantro leaves, for garnish (optional)
Add the garlic, scallions, bell pepper, curry paste, lime juice, sugar and fish sauce. Stir to combine. Cook low 4-6 hours
Then, turn the cooker to HIGH and add the coconut milk and tofu. Stir, and cook for 30 minutes.

Serve hot, over rice (or in lettuce cups), garnished with cilantro. Or, allow to cool, and refrigerate for up to 1 week.

Crock Pot Tomale Pie!!!

1 pound ground turkey
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon pepper
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
1 can (11 ounces) whole kernel corn, drained
1 can (10 ounces) enchilada sauce
2 green onions, chopped
1/4 cup minced fresh cilantro
1 package (8-1/2 ounces) corn bread/muffin mix
2 eggs
1 cup (4 ounces) shredded Mexican cheese blend
Plain Greek yoghurt and additional minced fresh cilantro, optional

Add meat, beans, tomatoes, corn, enchilada sauce, onions and cilantro. Cover and cook on low for 6-8 hours or until heated through.
In a small bowl, combine muffin mix and eggs; spoon over meat mixture. Cover and cook 1 hour longer or until a toothpick inserted near the center comes out clean.
Sprinkle with cheese; cover and let stand for 5 minutes. Serve with sour cream and additional cilantro if desired.

Chopping List

5 carrots
3 red (or green) peppers
12 cloves of garlic
1 potato
1 large onion
7 stalks of celery
1 medium zucchini


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