At the end of my second week of preparing ‘Freezer to Slow Cooker’ (aka CrockPot) meals I can honestly say this is the best thing since sliced bread! The entire process has saved me time, energy, and money. The meals that I prepared for this week were even better than the first week. I know I have only posted 2 of those recipes, but the rest of that week will have to wait. These meals are just too good to keep from you, especially the Asian Pork.
The Hubs and I sat down together and chose the recipes. I would have gone with more chicken or meatless dishes, but I did ask him to assist me in choosing, so we came up with these:
French shredded beef
Philly Cheese Steak
White chicken chili
Ham and Scalloped potatoes
We had enough leftovers that we skipped making one on Thursday night, so I have one still in the freezer. I will have to report on the French shredded beef at a later date, but the other four recipes were such a huge hit that The Hubs and the girls had seconds on more than one occasion and I have already been asked to make some of them again. That is definitely a good sign!
The process of putting the meals together was again an assembly line with daughters 3 and 4 assisting me in everything from stirring to shredding and slicing. Oh, and of course doing the dishes! It is amazing how fast these meals come together if you have everything ready to go.
As before, I prepped the vegetables for all of the meals at once. Daughter Number 3 was in charge of onion. I typically cut down the amount of onion recipes call for because of family preference. So I used one very large onion to cover 4 recipes.
For the shredded beef, white chicken chili, and ham and scalloped potatoes I needed diced onion. I cut the onion (did I mention it was very large?) into fourths and gave 3 of the pieces to my slicer / dicer. She put them in the food processor and chopped them. I sliced the other 1/4th into thin strips for the Philly cheese steak. I also let her slice the potatoes in the food processor. That worked very well.
This week I worked from the beef dishes, to pork, ending with chicken. I like to scrub everything in my kitchen thoroughly after the chicken dishes so for me it makes sense to do that last. I did it in reverse the previous week, and that slowed me down a bit.
The first dish I cooked out of this group was the Asian Pork. I served it with Noodles with Peanut Sauce and on fresh sandwich rolls with sweet chili sauce and cilantro. I found the recipe at:
For the side dish I found this recipe on Martha Stewart Living via Pinterest. It is a quick and easy side dish, or a great dish for college students who get tired of plain Ramen Noodles.
It was a great side to the pork sandwiches. I added a few rice noodles and toasted sesame seeds in, too.
This Asian Pork meal was both eays to make and very satisfying. Another plus is that it made enough for lunches for the whole week.
These are just a couple of morsels from the week. I am so excited to share more orts with you!
- 3 cloves garlic (minced)
- 1 teaspoon ginger
- 1 teaspoon Chinese 5 spice powder
- ¼ cup low sodium soy sauce
- ¼ cup hoisin sauce
- 1 teaspoon sesame oil
- 2 teaspoon chili garlic paste
- 2 tablespoons tomato paste
- 1 cup low sodium chicken broth
- 2 pounds boneless pork shoulder / Boston butt
- Fresh cilantro (garnish)
Whisk together the garlic, ginger, Chinese 5 Spice, soy sauce, hoisin, sesame oil, garlic paste, tomato paste and ½ cup of the chicken broth in a small bowl.
Place pork in a large zip lock bag and cover with marinade. Place in freezer or refrigerate overnight. Place pork and marinade in a slow cooker and cook on Low for 6-8 hours.
Remove pork from slow cooker and let rest for 20 minutes.
Place remaining ½ c of chicken broth in the slow cooker and cook on High for 30 minutes.
Meanwhile, remove fat cap (if it is still on pork) and shred the pork using two forks.
Add shredded pork back into the sauce and serve.
Garnish with fresh cilantro.
Easy Noodles with Peanut Sauce
- 1 package Ramen noodles
- 1 pack noodle flavoring (optional)
- 1 tablespoon soy sauce – low sodium
- 2 tablespoons chunky peanut butter
- 2 teaspoons Sriracha chili sauce (or other sweet chili sauce)
- 1/2 scallion (thinly sliced (optional))