My Two-Week Freezer To Crock-pot Meal Plan

Cooking and meal preparation, especially during a busy week can be a hassle. So I have a plan to make 7 healthy, hassle-free, kid and adult-friendly meals.

For all the recipes, you can cook them fresh or freeze to cook later. To freeze and cook later – just label a gallon-sized plastic freezer bag with the name of the recipe, cooking instructions, and “use-by” date (which will be three months from the prep date).  Add all ingredients to your freezer bag, seal, and freeze.

When ready to eat, thaw overnight in your refrigerator or in the morning in water.  Add to your slow cooker/crockpot and let it cook according to the recipe instructions. These recipes yield several and varying servings so if you’re cooking for one or two people, this meal plan will probably last you a while.

1. Chicken Cacciatore

Yield: 4 servings

Ingredients
1 pound boneless skinless chicken breasts
24 ounce jar spaghetti sauce (tomato and basil flavour or use your favorite kind)
1 zucchini, chopped
2 green bell peppers, chopped
1 sweet onion, chopped
1 tablespoon Italian Seasoning

Directions
1. Combine all ingredients in crockpot and cook on “low” setting for 6-8 hours or until chicken is cooked through and tender.
2. Serve with spaghetti or zucchini noodles and Parmesan cheese. To knock it out of the park, add a side salad and a fresh toasted baguette.

Easy Crockpot Chicken CacciatoreRecipe from The Family Freezer

2. Zucchini Lasagna with Meat Sauce

Yield: 6 servings

Ingredients
4 small zucchinis (you can sub two large zucchinis)
1 pound cooked ground meat or chopped meatballs
1/2 cup of your favorite pasta sauce
8 oz mozzarella cheese, freshly shredded (about 2 cups), divided
15 oz container of part-skim ricotta cheese
1/2 cup Parmesan cheese, freshly grated
2 eggs
1 tablespoon dried parsley flakes
1 teaspoon salt
1/2 teaspoon cracked black pepper

Directions
1. Thinly slice (unpeeled) zucchini length-wise into thin strips, like lasagna noodles. It’s easier to do this with a mandolin, but a large knife works just fine.  
2. Create cheese filling by combining 1 cup mozzarella cheese, ricotta cheese, Parmesan cheese, eggs, parsley flakes, salt, and pepper.
3. Create a layer of zucchini at the bottom of your slow cooker – it’s fine if pieces overlap.
4. Top zucchini with a rounded 1/2 cup of cheese filling, 1 cup meat, and 1-3 tablespoons sauce.
5. Continue layering zucchini, cheese, meat, and sauce until you only have enough zucchini left for top layer.  (A 6-quart slow cooker will have 4-5 layers and a 4-quart slow cooker will have 6-8 layers.)
6. Before you add the top layer of zucchini, add whatever sauce, meat, and cheese you have left.
7. Top with zucchini and remaining 1 cup of mozzarella cheese.
8. Cover, and cook on low for 6-8 hours.
9. Turn off slow cooker and let rest for at least 30 minutes, so juices become more set.

Slow Cooker Zucchini Lasagna with Meat SauceRecipe from New Leaf Wellness

3. Chickpea and Spinach Stew

Yields: 6 servings

Ingredients
1 medium onion, chopped
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
2 cloves garlic, coarsely chopped
2 cups vegetable broth
14.5 oz can diced tomatoes, undrained
2 cans (15 oz each) chickpeas, drained and rinsed
1 tablespoon curry powder
1 tablespoon pure maple syrup
1 inch fresh ginger root, peeled and grated
½ teaspoon sea salt
½ teaspoon pepper
1 dash ground cayenne pepper (optional)
1 medium head cauliflower, cut into florets
10 oz bag raw baby spinach
1 can coconut milk 

Directions
1. Add all ingredients to slow cooker and cook on “low” setting for 4-6 hours.
2. Top with shredded mozzarella cheese.

Vegan Slow Cooker StewRecipe from Beach Body On Demand

4. 5-Ingredient Honey Sriracha Chicken

Yields 6 servings

Ingredients
2 lbs boneless skinless chicken breasts
4 garlic cloves, minced
2 tablespoons Sriracha
2 tablespoons honey
1/3 cup soy sauce

Directions
1. Add all ingredients to crock pot.
2. Cook on low for 6 hours.
3. Shred chicken and mix with sauce in crock pot.
4. Top with sesame seeds and fresh chopped cilantro.  Serve over rice with a salad or in lettuce wraps.

5-Ingredient Crockpot Honey Sriracha ChickenRecipe from New Leaf Wellness

5. Turkey Black Bean Chili

Yield: 6 servings

Ingredients
1 pound ground turkey
28 oz can tomato sauce
2 cans black beans (15 oz each), drained and rinsed
14.5 oz can petite diced tomatoes, undrained
1 2/3 cup frozen corn (half of a one pound bag)
2 large cloves garlic, minced
1 tablespoon paprika
1 tablespoon chili powder
2 teaspoons ground cumin
1 1/2 teaspoon ground oregano
1/4 teaspoon crushed red pepper flakes

Directions
1. Add all ingredients to your slow cooker.
2. Cover and cook on low 6-8 hours.
3. Break apart turkey and stir. Serve with shredded cheese and chips!

Slow Cooker Turkey Black Bean ChiliRecipe from Kelly McNelis

6. Chinese Pepper Steak with Green Peppers and Onions

Yields: 6 servings

Ingredients
2 pounds beef top sirloin steak, fat trimmed and sliced
3 green bell peppers, chopped*
2 small yellow onions, chopped
4 cloves of garlic, minced
½ cup soy sauce
1 tablespoon honey
½ teaspoon ground ginger
½ teaspoon black pepper

Directions
1. Add all ingredients to slow cooker and cook on “low” setting for 6-8 hours.
*If you prefer your veggies al dente, you can wait and add the green peppers the
last 30 minutes of cooking.
2. Serve with brown rice.

Crockpot Chinese Pepper SteakRecipe from The Family Freezer

7. Meatball Vegetable Soup

Yield: 8 servings

Ingredients
1 pound small meatballs (store bought or homemade)
24 oz jar of pasta sauce (about 2.5 cups)
4 cups low sodium chicken broth
1 pound carrots, peeled and chopped
3 cups green beans, ends cut off and cut into bite-sized pieces
1 medium-sized zucchini, ends cut off and cut into bite-sized pieces
1 medium-sized yellow onion, diced (about 1 cup)

Directions
1. Combine all ingredients in slow cooker.
2. Cover, and cook on “low” for 8 hours or until veggies are soft.

Slow Cooker Meatball Vegetable SoupRecipe from New Leaf Wellness

8. Bacon Balsamic Chicken and Vegetables

Yields: 6 servings

Ingredients

2 pounds boneless skinless chicken breasts or thighs
1/4 cup balsamic vinegar
1/2 cup chicken broth
3 cloves of garlic, minced
1/2 teaspoon of ground black pepper
3 small sweet potatoes (about 1 1/2 pounds), peeled and cubed
1 bunch kale, rinsed and chopped
1 pound carrots, peeled and chopped (you can substitute other veggies of your choice – Brussels sprouts or green beans would be great)
4 slices bacon, chopped

Directions
Combine all ingredients in crockpot and cook on low for 6-8 hours.

Crockpot Bacon Balsamic Chicken and VegetablesRecipe from Jill Petrush Rogers

9. Asian-Style Whole Chicken 

Yields: 6 servings

Ingredients
5-pound whole chicken
1/2 cup soy sauce
1/2 cup water
1 tablespoon sherry
1-inch fresh ginger root, peeled and minced
1 tablespoon ground ginger
2 tablespoons sugar

Directions
1. Wash the chicken and remove the neck and giblets from inside. Pat dry.
2. Place chicken in crockpot belly-side up.
3. Cover with remaining ingredients and add lid.
4. Cook on “low” setting for 6-8 hours or until cooked through – use a meat thermometer to make sure the meat reaches 165 °F.
5. Serve with green beans and potatoes or rice.

Crock Pot Asian-Style Whole Chicken RecipeRecipe from Kelly McNelis

10. Eggplant Rollatini

Yields: 6 servings

Ingredients
1 large eggplant, peeled and thinly sliced with a mandolin or knife
1 teaspoon salt (wipe off the eggplant before cooking)
5 oz spinach
24 oz part-skim ricotta cheese
3 cloves garlic, minced
1/2 teaspoon black pepper
1 teaspoon Italian seasoning (or substitute with 1/4 teaspoons of basil, oregano, rosemary, and thyme)
28 oz can diced tomatoes, drained (you can sub 6 medium-sized tomatoes, cored, seeds and juiced removed, and chopped – about 3 cups)
4 oz mozzarella cheese, shredded (one cup) (optional)

Directions
1. Slice eggplant lengthwise, lay on a big piece of waxed paper, and sprinkle with salt.
2. Let sit for 10-15 minutes, then wipe off the salt and water (this will reduce bitterness and excess moisture.)
3. Place spinach on eggplant.
4. In a medium bowl, mix ricotta, garlic, black pepper, and Italian seasoning.
5. Spoon cheese mixture onto eggplant/spinach.
6. Roll and layer in the crockpot.
7. Cover with diced tomatoes.
8. Add lid and cook on low setting for 4-6 hours in a 6-quart crockpot or 8-10 hours in a 4-quart crockpot.
9. Sprinkle with shredded mozzarella cheese and cover for five additional minutes to melt. Serve with a slotted spoon.
10. Serve with a garden salad and crusty bread.

Healthy Crockpot Eggplant RollatiniRecipe from The Family Freezer

11. Chicken Noodle Soup

Yields: 4 servings 

Ingredients
1 pound boneless skinless chicken breasts, diced
1 small onion, diced
3 carrots, sliced
2 celery ribs, sliced (one cup)
1/2 teaspoon thyme
1/2 teaspoon celery seed
1/2 teaspoon turmeric
1 teaspoon sea salt
1 tablespoon cornstarch
32 oz chicken broth (not needed until day of cooking)
2 cups wide egg noodles (not needed until day of cooking)

Directions
1. Combine all ingredients, except noodles, in crockpot.
2. Cook on “low” setting for 6-8 hours or until chicken is cooked through.
3. Add noodles for the last 15 minutes.
4. Serve with fresh cracked pepper, hard rolls, and a fresh garden salad.

Crockpot Chicken Noodle SoupRecipe from Jill Petrush Rogers

12. Steak Italiano Marinara

Yields 6 serving

Ingredients
2 pounds boneless sirloin tip steak, cubed
1 small yellow onion, diced (one cup)
2 oz fresh baby spinach
4 cloves garlic, minced
28 oz can crushed tomatoes*
1 tablespoon Italian seasoning
1 teaspoon basil
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon crushed red pepper flakes
*If making fresh, pour half of crushed tomatoes into crockpot and then stir seasonings into remaining crushed tomatoes in can.  Then, pour into crockpot. It will save you from having to mix the sauce in a bowl that you have to wash!

Directions
1. Combine all ingredients in crockpot.
2. Cover and cook on “low” for 6-8 hours.
3. Serve over egg noodles or zucchini “noodles” with a fresh garden salad.

Crockpot Steak Italiano MarinaraRecipe from Jill Petrush Rogers

13. Pesto Chicken Quinoa Bowl

Yields: 6 servings

Ingredients
2 lbs boneless, skinless chicken breasts
½ cup uncooked quinoa
2 cups low-sodium chicken broth
3 carrots, shredded
14.5 oz can fire roasted diced tomatoes
juice & zest of one lemon
3 green onions, chopped
¼ cup pesto (store-bought or homemade)
3 cups kale, chopped (If you would like your kale al dente, you can wait until the last half an hour of cooking to put it in the crockpot to steam it)

Directions
1. Add all ingredients to crockpot and cook for 6-8 hours on low setting.
2. Shred chicken and stir in crockpot to absorb sauce.
3. Top with crumbled feta cheese and chopped basil and parsley.
4. Serve with additional quinoa is desired. 

Crockpot Pesto Chicken Quinoa BowlsRecipe from The Family Freezer

14. Cherry Steel Cut Oats 

Yields: 8 servings

Ingredients
2 cups steel cut oats
6 cups water (or milk)
1 teaspoon vanilla extract
1/2 teaspoon salt
2 cups frozen cherries (you can use other frozen berries, but they tend to be more tart and require more sugar after cooking)

Directions
1. Combine all ingredients in the crockpot and cook on “low” setting for 8 hours. (I used this programmable slow cooker.)
2. Add your favorite toppings, like brown sugar and sliced almonds or coconut flakes and chocolate chips.

Cherry Steel Cut Oats Crock Pot RecipeRecipe from Kelly McNelis


In the comments below – let me know what you think and if you try any of the recipes!

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