TANDOORI CHICKEN

https://pinchofyum.com/instant-pot-coconut-tandoori-chicken 

2 pounds boneless skinless chicken thighs

2 tablespoons honey

2 tablespoons garam masala

1 tablespoon chili powder

1 tablespoon garlic powder

1 tablespoon cumin

2 teaspoons salt

2 teaspoons turmeric

1/2 teaspoon ground ginger

1/2 teaspoon cayenne pepper

14 ounce can coconut milk

PREP DIRECTIONS:

  1. On bag, write “CHICKEN TANDOORI - COOK 4 HOURS HIGH/6 HOURS LOW”
  2. Dump everything into freezer bag, seal, then smush bag to combine ingredients.
  3. Freeze!

COOK DIRECTIONS:

  1. Dump contents into a slow cooker.
  2. Cook 4 hours high / 6 hours low.
  3. Serve with rice.

BEEF BURGUNDY

1.5 lbs stew meat

1 can cream of mushroom soup

1 packet Lipton’s dry Beefy Onion soup mix

1/2 c dry red wine (merlot)

PREP DIRECTIONS:

  1. On bag, write “BEEF BURGUNDY - COOK 6 HRS LOW - ADD SLICED CARROTS FOR LAST HOUR”
  2. Dump everything into freezer bag, seal, then smush bag to combine ingredients.
  3. Freeze!

COOK DIRECTIONS:

  1. Dump contents into a slow cooker.
  2. Cook 6 hours low.
  3. Add sliced carrots with 1 hour left OR add cooked carrots at the end. If you prefer baby carrots, cook for last 2 hours.
  4. Serve over cooked egg noodles.

BARBACOA BEEF

https://www.skinnytaste.com/barbacoa-beef/ 

3 lbs beef eye of round or bottom round roast

5 cloves garlic

1/2 medium onion

1/2 lime, juice

2-4 chipotles in adobo sauce (to taste) (*CAUTION! Can make it VERY SPICY!*

1 tbsp ground cumin

1 tbsp ground oregano

1/2 tsp ground cloves

salt and pepper

3 bay leaves

1 tsp oil

PREP DIRECTIONS:

  1. On bag, write “BARBACOA BEEF - 10 HOURS MEDIUM - **ADD 1 CUP H20 BEFORE COOKING**”
  2. Trim all fat on roast and discard
  3. Season roast with salt and pepper to taste
  4. Slice onion
  5. Dump everything into freezer bag, seal, then mush bag to work spices into the meat.
  6. Freeze!

COOK DIRECTIONS:

  1. Dump contents into a slow cooker
  2. Add 1 cup water
  3. Cook 8 hours medium heat

CAFE RIO CHICKEN

https://therecipecritic.com/cafe-rio-shredded-chicken/ 

4-6 Chicken Breasts

1/2 a small bottle of Zesty Italian Dressing

1 Packet of Dry Ranch Dressing (3 TB)

1/2 Cup Water

1/2 TB of Minced Garlic

1/2 TB Chili Powder

1/2 TB Ground Cumin

PREP DIRECTIONS:

  1. On bag, write “CAFE RIO CHICKEN - 6-8 HOURS LOW”
  2. Dump everything into freezer bag, seal, then mush bag to combine ingredients.
  3. Freeze!

COOK DIRECTIONS:

  1. Dump contents into a slow cooker
  2. Cook 6-8 hours low.
  3. Serve as chicken taco meat or with rice

CHICKEN CURRY

2-3 pounds boneless, skinless chicken breasts

1 can of tomato paste (6oz)

1 can of coconut milk (13.5oz)

1 small onion, chopped (about one cup)

2 cups of frozen peas

1 can of tomato sauce (14.5oz)

2 large cloves of garlic, minced

3 tablespoons honey

2 tablespoons curry powder (yellow curry)

1 teaspoon salt

1 teaspoon crushed red pepper **you might need to limit this if serving food to young kids! Then add more to adult dishes when serving.

PREP DIRECTIONS:

  1. On bag, write “CHICKEN CURRY - 6-8 HOURS LOW”
  2. Chop onion
  3. Dump everything into freezer bag, seal, then mush bag to combine ingredients.
  4. Freeze!

COOK DIRECTIONS:

  1. Dump contents into a slow cooker
  2. Cook 6-8 hours low.
  3. Serve over rice.

MONGOLIAN BEEF

https://therecipecritic.com/slow-cooker-mongolian-beef/ 

1 lb. stew meat

2 tsp. olive oil

1 onion, thickly sliced

1 tbsp. minced garlic

1/2 cup soy sauce

1/2 cup water

1/2 cup brown sugar* (I use less...¼ cup)

1/2 tsp. fresh minced ginger

1/2 cup hoisin sauce

PREP DIRECTIONS:

  1. On bag, write “MONGOLIAN BEEF - COOK 8 HOURS LOW”
  2. Slice onion
  3. Dump everything into freezer bag, seal, then mush bag to combine ingredients.
  4. Freeze!

COOK DIRECTIONS:

  1. Dump contents into a slow cooker
  2. Cook 8 hours low.
  3. Add broccoli florets (fresh or frozen) with one hour left.
  4. Serve over rice.

WILD RICE SOUP

https://pinchofyum.com/instant-pot-wild-rice-soup 

5 medium carrots, chopped

5 stalks celery, chopped

half of an onion, chopped

3 cloves garlic, minced

1 cup uncooked wild rice (see notes)

8 ounces fresh mushrooms, sliced

4 cups vegetable or chicken broth

1 teaspoon salt

1 teaspoon poultry seasoning (see notes)

1/2 teaspoon dried thyme

When serving:

6 Tbsp butter

¼ cup flour

1 ½ cup milk

PREP DIRECTIONS:

  1. On bag, write “WILD RICE SOUP - 4-6 HOURS HIGH - BEFORE SERVING, MELT 6TBSP butter, whisk in ¼ cup flour, whisk in 1 ½ c milk; stir mixture into soup)”
  2. Chop carrots, onion, and celery
  3. Dump everything into freezer bag and seal.
  4. Freeze!

COOK DIRECTIONS:

  1. Dump contents into a slow cooker
  2. Cook 4-6 hours high.
  3. Make roux with flour, milk, and butter.
  4. Mix roux into soup before serving.

BEEF RAGU

https://pinchofyum.com/slow-cooker-beef-ragu-with-pappardelle 

1 teaspoon olive oil

6 garlic cloves, smashed slightly

2 pounds flank steak or beef chuck

2 tsp salt

1 (28 ounce) can crushed tomatoes

1 carrot, chopped

2 stalk celery, chopped

½ onion, chopped

2 bay leaves

½ tsp thyme

PREP DIRECTIONS:

  1. On bag, write “BEEF RAGU - 6 HOURS HIGH”
  2. Cut flank steak against the grain into 4 pieces.
  3. Chop carrots, onion, and celery.
  4. Dump everything into freezer bag and seal.
  5. Freeze!

COOK DIRECTIONS:

  1. Dump contents into a slow cooker
  2. Cook 6 hours high heat.
  3. Serve over pappardelle or fettuccine noodles.

CHICKEN FAJITAS

https://www.isabeleats.com/easy-crockpot-chicken-fajitas/ 

4-6 chicken breasts

1 packet taco seasoning

1 can diced tomatoes

1 can diced green chilies

1 red bell pepper

1 yellow or green bell pepper

PREP DIRECTIONS:

  1. On bag #1, write “CHICKEN FAJITAS - COOK 6 HOURS LOW - ADD PEPPERS FOR LAST  HOUR”
  2. Slice peppers and place them in Bag #1.
  3. Dump all remaining ingredients in Bag #2 and seal.
  4. Place Bag #2 inside Bag #1; seal Bag #1.
  5. Freeze!

COOK DIRECTIONS:

  1. Remove Bag #2 from Bag #1.
  2. Dump contents of Bag #2 into a slow cooker.
  3. Cook 6 hours high heat.
  4. Add contents of Bag #1 (peppers) 1 hour before serving.
  5. Serve in tortillas with Fajita Fixings.

CREOLE CHICKEN AND SAUSAGE

https://pinchofyum.com/slow-cooker-creole-chicken-sausage 

1 pound boneless skinless chicken breasts

12 ounces smoked Andouille sausage, cut into small rounds

1 cup chopped onions

2 cloves minced garlic

1 1/4 cup low sodium chicken broth

1 can (14.5 ounces) diced tomatoes

3 tablespoons tomato paste

1/2 cup tomato sauce

2 teaspoons Creole seasoning

1/4 teaspoon cayenne

1 tablespoon brown sugar

1 14 ounce can black beans, rinsed and drained

2 green bell peppers, chopped

PREP DIRECTIONS:

  1. On bag, write “CREOLE CHICKEN - COOK 6 HOURS HIGH”
  2. Slice sausage into ⅓” rounds
  3. Chop onions and peppers.
  4. Drain and rinse black beans.
  5. Dump all ingredients in bag and seal.
  6. Freeze!

COOK DIRECTIONS:

  1. Dump contents of Bag into a slow cooker.
  2. Cook 6 hours high heat.
  3. Serve over rice or as a soup.

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