“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
