22, 2024
Put your takeout plans on ice.
On busy weeknights, it issotempting to pick up a quick dinner from the drive-thru.
Luckily, we have the perfect, hands-off solution:freezer slow cooker meals!
While youre at it, check out ourguide to freezing almost everything.
(If you do have a mishap, hereshow to clean your freezer.)
That means washing, peeling and dicing vegetables and cutting and browning meats, if needed.
Once all of your ingredients are prepped, layer them in a sturdy,gallon-sized freezer bag.
Here are moreproducts that make freezing food so much easier.
Most freezer meals will last about 6 months in the freezer when stored properly.
Dont forget to write the date you packaged the ingredients on the freezer bag!
Take a look at these otherfreezer organization tips.
In the morning, yourfreezer mealshould be pliable enough to transfer to your slow cooker.
Next, cut the pork tenderloin into bite-sized chunks.
Squeeze out any excess air and seal the freezer bag.
Store in the freezer for up to 6 months.
Transfer the bag to your refrigerator so it can thaw overnight.
Cook the stew on low 4-5 hours, or until meat is tender.
Pressure Cooker Method:Thaw the meal overnight, then empty the freezer bag into a 6-qt.
electricpressure cooker; add broth and tomatoes.
Lock lid; close pressure-release valve.
Pressure-cook on high 3 minutes.
(A thermometer inserted into pork should read at least 145F.)
Add the spices and stir for another minute.
Remove the seasonings from heat and allow them to cool completely.
Push out the excess air from the bag and seal tightly.
Store in the freezer for up to 6 months.
Thaw overnight in refrigerator before use.
Empty the ribs into a 4-qt.
slow cooker and cook them on low for 8-10 hours, or until meat is tender.
Skim the excess fat and discard the bay leaves.
Serve these ribs with some hot white rice, plain Greek yogurt and cilantro, if desired.
Pressure Cooker Method:Thaw the ribs overnight, then empty them into a 6-qt.
electric pressure cooker; add 1 cup of beef broth.
Lock lid; kill the pressure-release valve.
Adjust to pressure-cook on high 40 minutes.
Let pressure release naturally 10 minutes; quick-release any remaining pressure.
Add peas; cook until tender, 8-10 minutes.
Serve with rice, yogurt and cilantro, if desired.
Push out any excess air and seal the bag.
Store in the freezer for up to 6 months.
Thaw the chicken and veggies overnight in the refrigerator before use.
Empty the thawed freezer bag into a 6-qt.
slow cooker; add the can of diced tomatoes, tomato paste, chicken broth and red wine.
Cook on low 8-10 hours.
Then, in a bowl, mix cornstarch and water to form a slurry and stir into the Cacciatore.
Cover and cook for a few more minutes until thickened.
Serve atop hot cooked spaghetti and top with parsley, if desired.
Pressure Cooker Method:Thaw overnight, then empty the chicken into a 6-qt.
electric pressure cooker; add tomatoes, tomato paste, broth and red wine.
Lock the lid; terminate the pressure-release valve.
Adjust to pressure-cook on high 10 minutes.
Let pressure naturally release 10 minutes, then quick-release remaining pressure.
In a bowl, mix cornstarch and water.
Stir into chicken mixture.
Press saute setting; adjust heat to medium.
Simmer mixture until sauce is thickened.
Serve with spaghetti and minced parsley if desired.
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