10 crock pot freezer meals

The meals are cooked for 2 adults and 2 young children (ages 3 & 5), and there is always leftovers for lunch the next day

All recipes + more can be found at Mommy's Fabulous Finds


All recipes + more can be found at Mommy's Fabulous Finds


Easy Freezer meals such as:

Savory Pepper Steak

Crock Pot Sweet & Sour Meatballs

Crock Pot Teriyaki Pork Chops

Crock Pot BBQ Cranberry Chicken

Honey Bourbon Crock Pot Chicken

Crock Pot Pork Carnitas

Southwestern Chicken Chili

Crock Pot Sausage & Peppers

Apple BBQ Pork Tenderloin

Pineapple Chicken Burritos


 Banana Pancakes

Recipe from: Eugenie Kitchen

For 1 person (10 mini pancakes)

  • 1 1/2 large bananas, ripe to overripe (200g)
  • 2 eggs
  • 1/8 teaspoon baking powder
  • Maple syrup, butter, blueberries, to serve (optional)
  1. First, crack 2 eggs in a bowl and whisk to break.
  2. Then in another bowl add in 1 1/2 large bananas and lightly mash with a potato masher or a fork, but not too much. There should be chunks of bananas to make fluffy pancakes. And use only ripe bananas.
  3. Then add egg mixture and 1/8 teaspoon of baking powder into mashed bananas and stir to combine.
  4. Now cook mini pancakes over medium low heat. 1 or 2 tablepoons for each.
  5. When the baking powder is activated, flip it over and cook for about one minute more.

    *You can skip baking powder, but then it will feel like banana omelets rather than pancakes.

    *Blueberries are always good with pancakes. And serve immediately when hot.

    * Don’t add too much banana. The pancake will not hold. There should be enough egg to hold mashed banana together.


Recipe from Brownie Bites
Prep Time: 10 minutes/Total time: 30 minutes. Serves 4.


    2 pounds potatoes, peeled and quartered
    2 tablespoons sour cream
    1 large egg yolk
    ½ cup chicken broth (cream can be used for a richer version)
    Salt & pepper, to taste
    1¾ pounds extra-lean ground beef
    1 carrot, peeled and chopped
    1 onion, chopped
    2 tablespoons butter
    2 tablespoons all-purpose flour
    1 cup beef broth
    2 teaspoons Worcestershire sauce
    ½ cup frozen peas
    1 teaspoon ground paprika
    2 tablespoons chopped parsley

  1. Boil potatoes in water with salt until tender, 12-15 minutes. Drain.
  2. In mixer bowl, combine sour cream, egg yolk, salt, pepper, and chicken broth (or cream) with potatoes. Mash until smooth.
  3. While potatoes boil, brown and crumble ground beef in a skillet coated with cooking spray. Season with salt and pepper. Season meat with salt and pepper. Drain excess fat from pan.
  4. Add chopped carrot and onion to the beef. Cook veggies with meat 5 minutes, stirring frequently.
  5. In another small skillet over medium heat melt butter and add flour until a roux is formed. Whisk in beef broth and Worcestershire sauce. Thicken gravy for 3-5 minutes.
  6. Add gravy to meat and vegetable mixture. Stir in peas.
  7. Preheat broiler to high. Fill a glass casserole dish with meat mixture and cover with potatoes.
  8. Top potatoes with paprika and broil until potatoes are brown.
  9.  Remove dish from oven, sprinkle with parsley, and serve.


avocado bacon and eggs

Recipe from: lil luna

  • 1 medium Avocado
  • 2 eggs
  • 1 piece of cooked bacon, crumbled
  • 1 TB of low-fat cheese pinch of salt
  1. Preheat oven to 425. Begin by cutting the avocado in half and removing the pit. With a spoon, scoop out some of the avocado so it's a tad bigger than your egg and yolk.
  2. Place in a muffin pan to keep the avocado stable while cooking. Crack your egg and add it to the inside of your avocado.
  3. Sprinkle a little cheese on top with a pinch of salt. Top with cooked bacon. Cook for 14-16 minutes. Serve warm.

Baked Macarorni

Recipe from Ang Sarap

Prep Time: 20 minutes/Total time: 45 minutes. Serves 4-6.

Head to the site here for the recipe


400g macaroni
400g minced beef
400g minced pork
6 large tomatoes, chopped
1 large white onion, chopped
1 pcs green capsicum, chopped
4 cloves garlic, minced
1/2 cup tomato paste
1 1/2 cup beef stock
2 tbsp sugar
1/4 cup white vinegar
1/2 tsp cayenne
freshly ground black pepper
olive oil
grated cheddar cheese

  1. Cook macaroni according to packet instructions, once cooked drain then set aside.
  2. In a pan add olive oil then sauté garlic, onions and green capsicum. Cook for 3 minutes.
  3. Add tomatoes and cook until tender.
  4. Add beef and pork mince and cook until light brown in colour.
  5. Add beef stock, vinegar, tomato paste, sugar and cayenne. Simmer for 20 minutes.
  6. Season with salt and pepper.
  7. Combine together macaroni and meat sauce, mix it evenly then place on a casserole or baking dish. Top with grated cheddar cheese then bake in a 180C preheated oven for 20 minutes.
  8. Remove from oven then let it cool before serving.

Recipe from: Capturing Joy with Kirsten Duke 

BBQ Rub Recipe 


  • 2 tablespoons paprika
  • 1 tablespoon sea salt
  • 1 tablespoon fresh ground black pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • ½ teaspoon cayenne
  • 3 tablespoons brown sugar - packed
  1. Put all of your ingredients in a bowl and mix well with a whisk or fork.

  2. Sprinkle your desired amount on your meat before grilling or cooking to add a spicy, sweet punch to your meal. Transfer any remaining rub to an air tight container to store until your next use.

    Recipe Notes: It's recommended to start out with a small amount, about a teaspoon of the rub per piece of meat, and work your way up until you find the amount you like to use as it can have some serious kick if you add too much!


Beef and Sweet Potato Stir Fry

Recipe from Natural Noshing
Prep Time: 10 minutes/Total time: 30 minutes. Serves 4.



1/2 lb lean beef for stir-fry, sliced 1/8 inch thick & 1 inch strips (recipe called for eye round steak but I used lean sirloin steak)
1 1/2 Tbsp unsweetened applesauce
pinch of ground cinnamon
dash of ground cloves
1 Tbsp low sodium gluten free soy sauce (or Braggs)
1/2 tsp crushed red pepper flakes (use less if you don’t like spicy)
2 cloves garlic, minced
3/4 to 1 Tbsp fresh ginger, finely chopped (or a rounded 1/2 tsp ground ginger could be subbed)
1 large sweet potato, diced into 1 inch chunks (about 1 1/2 cups)
1 cup green beans
1 tsp coconut oil, olive oil or butter
3/4 to 1 cup sweet onion, thinly sliced
Handful of baby spinach (about a cup)

  1. 1. In a medium mixing bowl, add beef, applesauce, cinnamon, cloves, soy sauce, red pepper flakes, garlic and ginger. Toss to combine and set aside to marinate.
  2. In a medium pot, add sweet potato chunks with 2 1/2 cups of water and bring to a boil over high heat. Once boiling, cook for 5-7 minutes until soft but still firm. Remove sweet potato with strainer or slotted spoon; do not drain water.
  3. Return water to a boil. Add green beans and boil for 4 minutes, until soft but still firm. Drain and set aside with cooked potato.
  4. In a large wok or skillet, add coconut/olive oil or butter over high heat. Once hot, add beef mixture and onion, tossing quickly until done, about 3 minutes. Then toss in spinach, sweet potatoes and beans. Cook for 1- 2 more minutes and serve!

Brown Rice Casserole with Leftover Turkey 

Recipe from Kalyn's Kitchen
Prep Time: 25 minutes/Total cooking time: 1 hour.


2 cups cooked brown rice (long grain brown rice is best)
16 oz. mushrooms, washed, thickly sliced, slices cut in half
2 tsp. + 1 tsp. olive oil (or more, depending on your pan)
1 onion, diced into small pieces
2 tsp. ground thyme
1/2 tsp. ground poultry seasoning (see note after the recipe if you don't have it)
salt and fresh ground black pepper to taste
1 1/2 - 2 cups diced leftover turkey or chicken, cut in 1/2 inch dice
1/2 cup turkey stock or chicken stock
1/2 cup sour cream (I used low-fat sour cream, but don't use fat-free)
1/2 cup coarsely grated parmesan cheese
1 cup + 1 cup grated low-fat cheese (I used Four Cheese Mexican Blend, use any type of low-fat cheese that you like the flavor of.)


Cook brown rice following package directions or using a rice cooker and let cool. Preheat oven to 375F/190C.

Wash mushrooms and spin dry or dry with paper towels. Cut mushrooms into thick slices, then cut slices in half. Heat 2 tsp. olive oil in heavy non-stick pan and saute mushrooms until they're starting to brown and all liquid has evaporated. Remove onions to a dish.

In same frying pan, add 1 tsp. more olive oil and heat, then add onions and saute 3-4 minutes until onions are softened. Add thyme, ground poultry seasoning, salt, and pepper, and saute about 2 minutes more.

While onions cook, dice leftover turkey or chicken into 1/2 inch pieces. Add mushrooms and diced turkey into pan with the onion-herb mixture, and stir to combine. Add rice and gently stir until all the meat and vegetables are evenly distributed in the rice.

In a small bowl, whisk together sour cream and chicken stock, then stir in coarsely grated parmesan cheese and 1 cup grated low-fat cheese. Gently stir the sour cream mixture into the rice mixture.

Spray a 2 quart casserole dish with non-stick spray or olive oil. (I'd use a relatively flat dish without a lid for this casserole.) Spoon rice mixture into the casserole dish and press down to evenly distribute. Bake for 25 minutes, or until casserole is slightly bubbling and barely starting to brown. Sprinkle with second cup of grated low-fat cheese and bake about 15 minutes more, or until cheese is melted and lightly browned. Serve hot.

(Note about poultry seasoning: My poultry seasoning from Penzeys has sage, white pepper, red and green bell pepper, lemon peel, savory, rosemary, dill weed, allspice, thyme, marjoram, and ginger. If you don't have it, just use a pinch of what you have.)

Buttermilk Pecan Chicken

Excerpted from 5 Ingredient Fix by Claire Robinson, © 2010 used with permission from Grand Cental Publishing. Reprinted with permission. All rights reserved.

Prep Time: 15 min/Total Time: 30 minutes.

  • 4 (8-ounce) boneless, skinless chicken breasts
  • 2 cups buttermilk
  • 2 cups toasted pecans
  • 1 cup panko bread crumbs
  • 1/3 cup vegetable oil
  • Kosher salt and freshly ground black pepper

Place each chicken breast between 2 pieces of plastic wrap and gently flatten with a meat mallet or heavy flat object to an even 1/3-inch thick.

In a shallow bowl add the chicken and the buttermilk. Cover and marinate for 1 hour in the refrigerator.

In a food processor, pulse pecans until finely ground. Transfer the pecans to a large rimmed dish and add the panko bread crumbs. Mix to combine well.
Remove marinated chicken breasts from buttermilk and shake off excess. Dip chicken in breading mixture, evenly coating both sides.

In a large nonstick skillet, heat oil. Add breaded breasts and shallow fry about 4 to 5 minutes on each side until golden in color. Remove from oil to and drain on paper towels. Immediately season with salt and pepper and place on a serving platter of individual dishes.

Serve it with a yummy salad for a super tasty meal. Enjoy!

 Chicken Cauliflower Casserole

Yield: approx. 8 servings

Cook Time: 40 minutes

RECIPE from: A Zesty Bite


1 head of cauliflower, cut into small florets
1 cooked rotisserie chicken, shredded
3 Tablespoons unsalted butter
4 Tablespoons flour
2 cups milk
3/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded gruyere cheese
1 cup shredded mild cheddar cheese
3 cups fresh spinach
1 cup chopped mushrooms
1/4 cup Italian bread crumbs


Preheat oven to 375 degrees.

Bring a large pot of water to boil and add cauliflower florets. Boil for 5 minutes and then remove from heat.

Melt butter in a large saute pan over low heat. Whisk in the flour and milk slowly. Stir for 3-4 minutes and then bring heat to medium. Stir in the salt and pepper. Add cheese and stir until they are melted. Add spinach, mushrooms and chicken to the pot and cook for 5 minutes. Pour into a 9X9 casserole dish and top with Italian bread crumbs.

Cover with foil and bake for 20 minutes. Remove the foil and cook for an additional 20 minutes.

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