A little side note...

Some people have time to prepare things every day and that's fine... half the battle is getting a plan, gathering the ingredients, and being ready to go. The reason I'm freezing these things... just to cook them a week later is to see if the frozen recipe will work. Once I have explored at least four or five weeks of recipes.. I am going to kick it up a notch and prepare meals for a whole month! It is my dream to have 30 days worth of meals frozen and ready to go... and cook the EASY way all month long! :) Stay tuned!

Croc Pot Lasagna

1 lb ground beef
1 tsp dried oregano
1 chopped onion
1 tsp dried basil
2 tsp minced garlic
½ pkg lasagna noodles
2 29 oz cans of tomato sauce
1 6 oz can of tomato paste
1 ½ tsp salt
8 oz ricotta cheese
½ c. grated parmesan

8 oz. shredded mozzarella cheese
On cooking day: Brown hamburger, onion, and garlic. Add tomato sauce, paste, salt, oregano, and basil. FREEZE.

On eating day: Thaw sauce mix. In a medium sized bowl, mix ricotta, parmesan, and mozzarella. In croc pot, layer half the sauce mix, double layer of noodles, half cheese mixture, and repeat. Cook on low for 4 hours. Serve with garlic bread and salad for extra brownie points!


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Ribs and Kraut

Ribs and Kraut

1 bag sauerkraut, drained and rinsed
1 red skinned apple, not peeled, diced
2 – 3 lbs of country style pork ribs
1 c. beer or soda

On eating day: Put kraut in bottom of croc. Add onion and apple. Layer on ribs. Pour beer/soda over top. Cook on low 8 to 10 hours.


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Orange Chicken

2 lbs of skinless, boneless chicken breasts or chicken tenders, cut into chunks
½ c. Flour
2 tbs Olive Oil
1 tsp Balsamic Vinegar
3 tbs ketchup
6 oz frozen orange juice
½ tsp salt
1 c. broccoli, roughly chopped (opt.)
1 c. carrots, roughly chopped (opt.)

On cooking day: Flour chicken. Brown in olive oil. Allow to cool. Mix balsamic vinegar, ketchup, and thawed orange juice, and salt. Chop broccoli and carrots if desired. FREEZE chicken, and liquid veggie mix separately.

On eating day: Defrost chicken and liquid mix for 15 minutes on the counter or in microwave on defrost for a short time. Put in croc pot. Cook on low 5 – 6 hours, high 2 – 3 hours. Prepare minute rice. Serve chicken over rice.
Vegetables are optional. Add any veggies you like or none at all.

Blog: The Pursuit of Happiness, http://team-t-adventures.blogspot.com/2010/03/crock-pot-orange-chicken.html

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Grocery List: Week 2

Taco Casserole, Ribs & Kraut, Orange Chicken, Croc Pot Lasagna

Print this list. Cross out what you already have in your kitchen. I created this list as if you didn’t go to the store last week. Some of these items you will have if you did Week 1 of CPR. I will continually start over as if you are just beginning for those of you just joining us! Add other items for breakfast and lunches. Remember, Croc Pot cooking produces a lot of left overs! Go to the store and pick the stuff up before cooking day. I shop at WalMart usually (unfortunately.. haha) so I tried to order this list according to the store. Start in the produce end at the freezer.

1 bag baby carrots
Red Apple
Garlic (jar of minced garlic...)
2 onions
Green pepper

Boneless, skinless chicken breasts or tenders
2 – 3 lbs country style pork ribs
2 lbs hamburger (if you bought the big pkg last week.. use some of it)

Dairy/Fridge Section:
1 bag of sauerkraut
8 oz. ricotta cheese
8 oz. mozzarella cheese
¾ lb of shredded cheddar or Mexican blend

Chili powder
Shelf Items:
Tabasco Sauce
Beer or Dark Soda
Olive Oil
Balsamic Vinegar
Minute Rice (Brown rice if you’re feeling healthy)
Lasagna Noodles
2 29 oz cans tomato sauce
1 15 oz can tomato sauce
1 6 oz can tomato paste
2 cans of chili with beans
Doritos or other Nacho Cheese Tortilla Chips (you only need 1 cup)

6 oz can of frozen orange juice
Small bag frozen corn

Freezer Gallon sized baggies

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Taco Casserole

1 lb ground beef
½ green pepper
2 drops Tabasco Sauce
1 15 oz. can tomato sauce
2 tbs. Chili powder
1 c. frozen corn
2 cans of chili with beans
¾ lb of grated cheddar cheese or Mexican blend
1 c. Nacho Cheese Tortilla chips, crushed

On cooking day: Brown meat with onion, garlic, and pepper. Add Tabasco sauce, tomtato sauce, and chili powder. FREEZE or refrigerate for 3 to 5 days.

On eating day: Defrost meat mix. GREASE croc pot. Layer meat, chips, corn, chili and cheese. Cook 6 to 8 hours on low.

Crockery Pot Cooking: http://www.sangotn.com/cookbook/crockpot/index-5b.html

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Week 2

Again, cook all that you can ahead. Freeze or refrigerate. And use that croc pot for all it’s worth! Eat these in any order. This is what we will be eating this week…

Monday - Taco Casserole
Tuesday – Ribs and Kraut
Wednesday – Orange Chicken
Thursday – Left Overs
Friday – Croc Pot Lasagna

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