French Stew

Ingredients:
3 pounds beef stew meat
1 10-3/4 ounce can beef consomme
3 large carrots, peeled and sliced
1 14.5 ounce can whole green beans, drained (you can use fresh)
8 ounces pearl onions, separated
1 14.5 ounce can small peas, drained
1 14.5 ounce can peeled and diced tomatoes
1 cup white wine
1/4 cup minute tapioca (for thickening)
1 tablespoon brown sugar
1/2 cup fine dry bread crumbs
1 bay leaf
1 tablespoon salt, or to taste
1/4 teaspoon pepper

Mix all ingredients and cook in a slow-cooker on low for 8-10 hours

Allow to cool and put into freezer bags (2 1-gallon freezer bag)

Serves 8


Adopted from Once-A-Month Cooking Family Favorites
Copyright 2009 by Mimi Wilson and Mary Beth Lagerborg

Crockpot Orange Pork Roast

Ingredients:

•1 pork shoulder roast, 3 to 4 lbs, trimmed

•1/2 tsp salt

•1/4 tsp pepper

•1 can frozen orange juice concentrate, thawed (6 oz)

•1/4 cup brown sugar

•1/8 tsp ground nutmeg

•1/8 tsp ground allspice

•3 tablespoons flour mixed with 3 tablespoons cold water

Preparation:

Place pork shoulder roast in slow cooker; sprinkle with salt and pepper. In a bowl, combine orange juice concentrate, brown sugar, nutmeg, and allspice; pour over roast. Cover and cook on HIGH for 1 hour. Reduce heat to LOW and cook for 8 hours. Before serving, skim fat from juices and pour cooking liquid into a small saucepan. Whisk in the flour-water mixture. Bring to a boil, stirring, and continue cooking until thickened. Serve thickened juices with the pork roast. Serve this with rice and a salad for a full meal.

Serves 6 to 8.

**By Abby Harris** Will need to format for freezer cooking

Sante Fe Chicken

Ingredients:
8 Chicken breasts

2 cups salsa

2 cans corn

16 ounces Cream Cheese (added later)

Put all, except cream cheese, in crock pot on high for 3 hours. Add cream cheese. Cook on high for 1 more hour.

Allow to cool. Put into freezer bag. Serve with rice, tortilla chips, or corn bread.

Reheat: put in over at 350 for 30 minutes

Crock Pot Chicken Cacciatore

12 Chicken Breasts

2 Tablespoons minced onion

56 ounces canned tomato puree

2 Tablespoons Tomato paste

2 teaspoons minced garlic

2 tablespoons dried basil

4 teaspoons salt

4 small bay leaves

Put chicken in crock pot. Combine tomato puree, tomato paste, garlic, onion, basil, salt, and bay leaves and pour over chicken. Cook on high for 3 1/2 to 4 hours. Put in freezer bag.

Reheat: Put in oven for 350 degrees for 30 minutes. Serve over spaghetti

Crock Pot Italian Beef

From Apples of Gold

10 lbs Boneless Chuck Roast

2 packages Dry onion Soup Mix

2 packages italian salad dressing mix

2 cans beef broth

Put all ingredients in crock pot on low for 8-10 hours. Shred meat. Put shredded meat back into broth and stir. Allow to cool. Put into freezer bag.

To Cook: Put in oven at 350 for 30 minutes. Serve over noodles or on Italian buns with banana peppers.

Turkey Meatballs

Crock Pot: Makes 30

Ingredients:

3 pounds ground turkey

2 1/2 Cup Italian Bread Crumbs

1/2 cup minced onion

2 teaspoons bottled minced garlic, mcCormick

1/2 cup chopped parsley

2 eggs, lightly beaten

salt & Pepper

2 jars marinara sauce (prego)

4 cans (14.5 ounces each) diced tomatoes with basil, garlic, and oregano

4 teaspoons dried basil

1) In bowl combine ground turkey, bread crumbs, onion, garlic, parsley, egg, salt & pepper. Blend with hands and form into 30 1-inch meatballs.

2) Stir together marinara sauce, tomatoes, and dried basil. Pour half of sauce mixture into crock pot. Add meatballs and top with sauce. Cook on low for 8-9 hours or high heat for 3-4 hours.

Allow to cool. Makes 2 meals.

Beef Stew

1 and a half pounds stew meat, 1 inch pieces
1 small chopped onion
3 carrots, 1/2 inch pieces
2 ribs celery, 1/2 inch pieces
3 medium potatoes, 1/2 inch pieces
1 14.5 can sliced tomatoes
1 10.5 ounce can beef broth
2 teaspoons worcestershire sauce
1 tablespoon parsley flakes
1 bay leaf
3/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 tablespoons cooking tapioca (I used 1/4 cup water, and 2-4 tablespoons of flour)

Put in crock pot and cook. 8 hrs on low.

Allow to cool and put into freeze bags.

**From Qiana Drye**

Crock Pot Potatoes and Ham

Ingredients:

1 pkg. frozen hash brown potatoes

1 can cream of potato soup

1 cup milk

1/2 teaspoon salt

1 teaspoon butter

1 teaspoon chopped onion

1 cup grated cheese

1/2-1 pound ham cubed

Lightly spray crock pot. Mix together hash browns, potato soup, milk, salt, butter, onion, cheese, and ham. Cook on low for 4 hours.

Allow 20 minutes to cool and scoop into gallon freezer bag. This recipes makes a lot, you may want to consider this as two meals (serves 6) if you have two smaller families in the group to help save money.

Freeze.