Crockpot Creations Freezer Meals

“CROCKPOT CREATIONS” FREEZER MEAL WORKSHOP RECIPES

Crockpot Chicken Posole (#1)

In Freezer Bag 

2 lbs chicken thighs, drumsticks or breasts, skin removed

2 medium carrots cut into ½“ pieces

1 medium onion chopped into ¼” pieces

2 cans (15 oz) hominy, drained

1 can (14 oz) Mexican style diced tomatoes

2 cans (7 oz) diced green chilies

2 Tablespoons Wildtree Garlic Galore Seasoning Blend

2 Tablespoons Wildtree Fajita Seasoning Blend

½ teaspoon salt (provided at workshop)

1½ teaspoons black pepper (provided at workshop)

Chicken & Tomato Garlic Cream Sauce (#2)

In Freezer Bag  

4-6 chicken breasts with or without bones, skin removed

1 can (28 oz) crushed tomatoes

1 Tablespoon Wildtree Roasted Garlic Grapeseed Oil

1 Tablespoon Wildtree Hearty Spaghetti Sauce Blend

2 Tablespoons Wildtree Garlic Galore Seasoning Blend

1 Tablespoon Wildtree Chicken Bouillon Soup Base

2 Tablespoons quick cooking tapioca/Minute Tapioca

Absolutely Onion Pot Roast (#3)

In freezer bag

2½-3 lbs boneless beef chuck/pot roast

4 celery stalks, cut into 1” pieces

4 medium carrots, cut into 1” pieces

1 Tablespoon Wildtree Roasted Garlic Grapeseed Oil

½ cup Wildtree Absolutely Onion Blend

¼ cup white wine or water (provided at workshop)

Mediterranean Chicken (#4)

In freezer bag

2-3 lbs chicken thighs, skin removed (can use breasts also)

2 (14 oz) cans diced tomatoes, undrained

1 (6 oz) jar marinated artichoke hearts, drained

1 (2½ oz) can sliced, pitted ripe olives, drained

2 Tablespoons Wildtree Hearty Spaghetti Sauce Blend

1½ teaspoons Wildtree Chicken Bouillon Soup Base

1½ Tablespoons quick cooking tapioca/Minute Tapioca

½ teaspoon salt (provided at workshop)

Chicken & Vegetables in Gravy (#5)

In freezer bag

2-3 lbs chicken thighs, drumsticks or breasts, skin removed

4 medium carrots, cut into ½ inch pieces

2 stalks celery, cut into 1-inch pieces

1 small onion, sliced into thin slices

1 Tablespoon Wildtree Hearty Spaghetti Sauce Blend

2 teaspoons Wildtree Absolutely Onion Blend

1 teaspoon Wildtree Garlic Galore Seasoning Blend

3 teaspoons Wildtree Chicken Bouillon Soup Base

Chili Con Cerveza (#6)

In freezer bag

2 lbs beef chuck roast, cut into ¾ inch cubes or stew meat

1 medium onion cut into ¼” pieces

1 bell pepper (your choice of color) cut into ½” pieces

1 (14 oz) can crushed tomatoes or tomato sauce

1 (14 oz) can diced tomatoes, undrained

2 (15 oz) cans beans (kidney, pinto, white, etc.), drained

2 Tablespoons Wildtree Java Rub

2 Tablespoons quick cooking tapioca/Minute Tapiaoca

½ teaspoon salt (provided at workshop)

¼ teaspoon red pepper flakes (provided at workshop)

Shredded Chicken Burritos (#7)

In freezer bag

2 lbs boneless, skinless chicken breasts cut into ½” strips

1 zucchini, halved and cut into ½” slices

1 large red bell pepper, cut into ½” strips

1 medium onion cut into ¼” pieces

1 (4 oz) can diced green chilies

4 ounces of green taco sauce

1 teaspoon Wildtree Chicken Bouillon Soup Base

2 teaspoons Wildtree Fajita Seasoning Blend

Fajita Pulled Pork (#8)

In freezer bag

1 boneless pork shoulder roast, 2-3 lbs

1 (4 oz) can diced green chilies

3 Tablespoons Wildtree Fajita Seasoning Blend

1 Tablespoon Wildtree Garlic Galore Seasoning Blend

Primavera Meat Lasagna (#9)

In freezer bag

1 lb ground beef, the lowest in fat you can find

1 small onion cut into ¼” pieces

1 medium green bell pepper cut into ¼” pieces

1 cup zucchini cut into ¼” pieces

1 cup yellow squash cut into ¼” pieces

2 (15 oz) cans tomato sauce

1 (6 oz) can tomato paste

2½ Tablespoons Wildtree Hearty Spaghetti Sauce Blend

1 Tablespoon Wildtree Garlic Galore Seasoning Blend

½ tsp salt (provided at workshop)

Flank Fajitas (#10)

In freezer bag

1½ lbs flank steak or flat iron steak

2 medium onions cut into ¼” slices

2 medium bell peppers (your choice of color) cut into ¼” stripes

1 (10 oz) can Rotel diced tomatoes with green chilies

3 Tablespoons Wildtree Fajita Seasoning Blend

1 Tablespoon Wildtree Garlic Galore Seasoning Blend