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Documenti di Professioni
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Recipe
List
1. Chicken
Curry
2. Honey
Dijon
Chicken
3. Cranberry
Pork
Roast
4. Asian
Chicken
Lettuce
Wraps
5. Turkey
and
Black
Bean
Chili
6. Cheesy
Chicken
Tater
Tot
Casserole
7. Shredded
BBQ
Chicken
8. Meatball
Veggie
Soup
9. White
Chicken
Chili
10. Chicken
Fajitas
11. Chicken
Philly
Cheesesteaks
12. Beef
and
Barley
Stew
13. Beef
Roast
and
Carrots
14. Mushroom
Spinach
Stroganoff
15. Greens
&
Beans
16. Chicken
Teriyaki
17. Cranberry
Chicken
18. Thai
Peanut
Chicken
19. Turkey,
White
Bean,
and
Kale
Soup
20. Stuffed
Peppers
21. Salsa
Verde
Chicken
22. BBQ
Chicken
Cornbread
Casserole
23. Sweet
and
Sour
Meatballs
24. Red
Pepper
Chicken
25. Ginger-Peach
Chicken
26. Honey
Sesame
Chicken
27. Ham
and
Potato
Soup
28. Italian
Wedding
Soup
29. Southwestern
Pork
Chili
30. Cabbage
Casserole
31. Hawaiian
Pork
Chops
Directions
1. Label your freezer bag with the name of the recipe, cooking instructions, and
"use-by" date.
2. Combine all ingredients (except beef broth) in a gallon-sized plastic freezer bag,
adding the beef to the bag last so it's the first ingredient poured into the crockpot.
3. Remove as much air as possible, seal, and freeze for up to three months.
4. When ready to eat, thaw overnight in the refrigerator or in a bowl of cold water.
5. Add to crockpot with beef broth and cook on "low" setting for 8 hours or until
carrots are soft.
6. Remove the bay leaf and enjoy!
Serve with crusty bread.
Cook
1. The night before cooking, move frozen bag to your refrigerator to thaw.
2. The morning of cooking, add stuffed peppers to bottom of slow cooker.
3. Cover with sauce.
4. Cook on low setting for 6-8 hours or until meat is cooked through and peppers are soft.
Serve with rice.
Label your freezer bag with the name of the meal, cooking instructions, and use by date. (For
standard fridge/freezer combos, this will be three months from the prep day.)
Add all ingredients except water and pasta.
Remove as much air from bag as possible, seal, and lay flat in your freezer.
The night before cooking, move freezer bag to your refrigerator to thaw.
The morning of cooking, add contents of freezer bag to crockpot with 8 cups of water.
Cook for 6-8 hours on low setting or until carrots are soft.
Add pasta and cook for an additional 30 minutes.
18 pounds boneless, skinless chicken breasts (1, 2, 6, 7, 9, 10, 11, 16, 17, 18, 21, 24)
4 pounds boneless, skinless chicken thighs (22, 25, 26)
2.5lb bone-in pork shoulder (3)
2lbs ground chicken (4)
2lbs ground turkey (5, 19)
3oz bag bacon pieces (6)
2 beef chuck roasts (2-pounds each) (12, 13)
2lbs ground beef (at least 85% lean) (20, 30)
8oz bone-in ham steak (27)
1 pound ground pork (29)
1 pound boneless pork chops (31)
COLD
FREEZER
2 cups frozen peas (1)
4 and 1/3 cup frozen corn (5, 9, 29)
32oz bag tater tots (6)
3lbs small meatballs (8, 23, 28)
16oz bag of frozen stir fry vegetables (16)
SPICES
ITALIAN
6oz can tomato paste (1)
4 cans tomato sauce (14.5oz each you can substitute two 28oz cans) (1, 5, 29)
14.5oz can petite diced tomatoes (5)
2 jars pasta sauce (24oz each) (8, 20)
CANNED
13.5oz can of coconut milk (1)
2 cans whole berry cranberry sauce (14oz each) (3, 17)
4 cans black beans (15oz each) (5, 21, 29)
2 cans Great Northern beans (15oz each) (9)
1 can cannellini beans (15oz) (19)
15oz can corn (21)
8oz can chopped mild green chilies (9)
BAKING
3/4 cup + 1 tablespoon + 1 teaspoon brown sugar (7, 23, 29, 31)
5 tablespoons corn starch (11, 23)
Pinch of sugar (15)
6oz can evaporated milk (If you buy 12oz, you can freeze half of it) (27)
OILS & VINEGARS
1/2 cup + 3 tablespoons extra virgin olive oil (9, 13, 15, 17, 24)
2 tablespoons vegetable oil (26)
2 tablespoons red wine vinegar (13)
2 tablespoons balsamic vinegar (17)
1/2 cup vinegar, cider or white (23)
MISC
28.
29.
30.
31.