Crockpot Monday: Hungarian Goulash

Posted by Katrina Roets at 12:00 PM

Monday, August 3, 2015

I can't believe that summer is almost done. By the time that you, my lovely readers, see this, there will only be a few more weeks left. Both of my boys will be in high school this year and as some of you may know, teenage boys have insane appetites and little patience! Thank goodness for crockpot meals!

Hungarian Goulash:

Ingredients:
2 lb. round steak, cubed
1/2 tsp. onion powder
1/2 tsp. garlic powder
2 Tbsp. flour
1/2 tsp. salt
1/2 tsp. pepper
1.5 tsp. paprika
10 3/4 oz. can tomato soup
1/2 can water
*1 c. sour cream

Coat steak with flour and spices. Place all ingredients into freezer bag except sour cream.

Cooking Instructions:
Thaw in refrigerator. Place in crockpot and cook, on low, for 8-10 hours. With 30 minutes remaining, add in sour cream. Serve over noodles.


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Crockpot Monday: Cranberry-Apple Glazed Porkchops

Posted by Katrina Roets at 12:00 PM

Monday, July 27, 2015

Whew! Summer is rolling right along! It's been a roller coaster around here and there were weeks that I was so incredibly thankful for the meals in the freezer because there weren't funds in the account. This week, Roger has gone away to his first year at band camp and while I'm so proud of him, my mom heart mourns his growing up just a little. What's better for that then comfort food? Nothing! Okay, maybe a few things, but let's go with this...

Cranberry-Apple Glazed Porkchops

Ingredients:
1/2 c apple juice
2 peeled, cored, and diced apples
2 cloves crushed garlic
1 tsp. salt
1/2 tsp. black pepper
1 can whole cranberry sauce
2 lb thick cut pork chops

Instructions:
Place all ingredients into a gallon sized freezer bag. Squeeze out any extra air, seal and place into freezer.

Cooking instructions:
Thaw in refrigerator. Place into crockpot and cook, on low, for 6-8 hours.



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Crockpot Monday: BBQ Pulled Pork

Posted by Katrina Roets at 12:00 PM

Monday, July 13, 2015

It's summer and summer means bbq, corn on the cob, baked beans, pasta and potato salads... and just general yumminess. As much as I hate the heat, I do love the food! It just doesn't feel right to try eating these things in the dead of winter. Plus, it's really hard finding good veggies during the off season! Dang corn only growing during nice weather! There is nothing more delicious than fresh corn on the cob or tomato slices... dang it, I'm drooling now. I'd better give you this recipe!

BBQ Pulled Pork:

Ingredients:
2.5 - 3 pound pork roast
1/2 bottle of bbq sauce
1/2 small onion, sliced
 1/2 c water*
Buns*
Place all of your ingredients into a gallon size freezer bag. Feel free to add more onion if it's your thing! My boys aren't sold on onion so I keep the amount down. Squeeze out excess air, seal, and freeze.

Cooking Instructions:
Thaw and place into crockpot. Add 1/2 cup of water. Cook on low 6-8 hours. Shred meat and add more bqq sauce, if desired. Serve on buns.

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Crockpot Monday: Chicken Teriyaki

Posted by Katrina Roets at 12:00 PM

Monday, July 6, 2015

This is one of those meals where I confess I'm trying to stretch my tastes and at the same time, make something that I know my boys will really enjoy. I'm pretty much the girl that makes the "eww gross" face whenever soy sauce is mentioned, but you can't have a good teriyaki without it. So, here's to adventures in the kitchen and with the taste buds!



Chicken Teriyaki:

Ingredients:
3 chicken breasts, cubed
1/2 c teriyaki sauce
1/2 c chicken broth
1/3 c brown sugar
1/4 c soy sauce
4 cloves garlic, minced
1 tsp sesame oil
16oz frozen stir fry veggies
Rice*

Place all ingredients into a gallon size freezer bag. Squeeze out extra air, seal, and freeze.

Cooking Instructions:
Thaw and place into crockpot. Cook on low for 6 hours. Serve over cooked rice.


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Crockpot Monday: Beef Barley Stew

Posted by Katrina Roets at 12:00 PM

Monday, June 29, 2015

Do you know those days in summer that you go outside and you could swear that it's fall already? This recipe is perfect for those days! Personally, I'm not a soup/stew on a hot day kinda girl, but I love them when the weather is cool. Nothing seems to work better to warm you up! Luckily for you (and for me!), this one will be in the freezer just waiting for you to thaw it out and to toss it into the crockpot! Plus, this is the perfect way to get rid of those odds and ends that we all find in our crisper drawers!

Beef Barley Stew:

Ingredients:
1.5 pounds stew meat
2 c baby carrots, cut into bite size pieces
1 onion, chopped
1 green bell pepper, chopped
1 clove garlic, minced
1/2 pound mushrooms, sliced
3/4 c. pearl barley
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. thyme
1/2 tsp. basil
1 bay leaf
4 c. beef stock

Place all of the ingredients into a gallon size freezer bag. Squeeze out remaining air, seal and freeze.

Cooking Instructions:
Cook on low 8-10 hours. Remove bay leaf prior to serving.


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Crockpot Monday: BBQ Cranberry Chicken

Posted by Katrina Roets at 12:00 PM

Monday, June 22, 2015

I am loving prepping, cooking, and eating these meals! It sure makes our Friday's so much easier. I'm not even kidding. Here's my Friday:

7am - wakeup
7:30am - Out the door to take Roger to football workout
8am - 9am - Sitting at the Community Center and working while he works out
9am - Drive Home
9:30am - 3pm - Home and doing things around the house/with the boys
3pm - Out the door to take Ben to swim practice
3:30pm-5:30pm - Sitting at the Community Center while Ben is at practice.
5:30pm - Drive Home
6pm - Dinner, etc.

If I didn't have that dinner in the crockpot, I think we'd be eating a lot of pb&j on Friday's. I'm wiped out by the time we get home. One of the recipes that I can't wait to try out is this one!

BBQ Cranberry Chicken:

Ingredients:
2 pounds chicken breasts
1/2 small onion, chopped
16 oz whole berry cranberry sauce
1 c bbq sauce

Place all ingredients in a one gallon freezer bag. I like to then squish it around to help break up the cranberry sauce into the bbq sauce. Squeeze out all extra air, seal and freeze.

Cooking Instructions:
Thaw and place into your crockpot. Cook on low for 6-8 hours.


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Crockpot Monday: Beef Stroganoff

Posted by Katrina Roets at 12:00 PM

Monday, June 15, 2015


So, if you've been paying attention, you'll realize that this post did not go up when it says it did. I'm so sorry about that. Let me give you a bit of an explanation as to why.

I just got back from a few weeks out of town and while I was gone, it seems the world conspired against me. The president of the village got up in arms about my yard (did I mention that nobody was home to mow it?), my electricity went out for 5 days and just general chaos. Since I've been back, I've dealt with a laptop that didn't want to function properly, an internet outage and the process of cleaning out my fridge and freezer (which is almost done, thank goodness!). So, needless to say, the posts didn't get done when I'd wanted. They're done now! I spent today prepping 7 meals.. 5 new ones and 2 to replace the half a dozen that I've had to throw out. Yay! So, how about this week's recipe? Beef Stroganoff! Yum!

Beef Stroganoff

Ingredients:
1.5 pounds stew meat
1 onion, chopped
1 clove garlic, minced
1 tsp. salt
1/4 tsp. pepper
1 pound mushrooms
1 c water
1 c. sour cream*
egg noodles*

Place all ingredients, except for sour cream and egg noodles, into a one gallon freezer bag. Squeeze remaining air out and seal. Place into freezer.

Cooking instructions:
Thaw. Place into a crockpot, turned on low, for 8 hours. Add 1 cup of sour cream and cook on high for an additional 10 minutes. Serve over cooked egg noodles.


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