I’ve tried and tried over the years to cook ahead. Until recently, it was a bust. But before we had our little guy, Dan and I spent a Saturday morning assembling and freezing meals for the weeks ahead. We just now finished eating our last one and it was definitely a lifesaver after our parents went home and we still had to eat.
The idea behind crock pot freezer cooking is putting all your ingredients for the crock pot meal in a ziploc bag, freezing it, thawing the meal overnight in the fridge, throwing it in a crock pot the next morning and dinner is served. I really like how we didn’t need to actually cook anything beforehand.
All of these recipes were made in a small crock pot and of course, everything we made was gluten free. We tried quite a few new recipes, but here’s what we made that we like enough to make again:
Maple Dijon Chicken Thighs (I used honey instead of maple syrup with great success).
Green Chile Pork Stew (I omitted the flour to make it GF and the jalapenos because we don’t like spicy food).
Balsamic Glazed Drumsticks (I omitted the tamari/soy sauce altogether with no problem).
We also cooked up six pounds each of ground beef and chicken breasts in the crock pot and froze the beef and shredded chicken in one pound portions. This made it easy to throw together spaghetti or a chicken salad at a moment’s notice.
That same morning, we made up a whole bunch of hamburger patties so they were ready for the grill on nights we wanted to cook out. I’m hoping to do another assembly session soon with some added recipes. After we’ve eaten them, I’ll update with another post.
Do you have a favorite make ahead meal or tip? Comment or post a link to your recipe.