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Slow Cooker Freezer Meals: Make 8 Meals in 1 Hour!
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If you are looking for MORE Slow Cooker Freezer Meals, be sure to check out our new post:
10 MORE Slow Cooker Freezer Meals
in 90 Minutes or Less!
Well, this baby has still not made her appearance yet . . .
1 package mild taco seasoning mix
1 (16 oz) bag frozen corn
1 (16 oz) can black beans drained and rinsed (you could use kidney beans or pinto beans)
2 (14 oz) cans stewed tomatoes
1 (8 oz) can tomato sauce
1 (4 oz) can diced green chilis
Brown meat and onion, drain. Let meat cool for a minute, then dump into a resealable gallon-sized freezer bag.
When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on HIGH for 1-2 hours or LOW for 2-3 1/2 hours.
Hearty Beef Stew
4 carrots, sliced
4 red potatoes, cut into large cubes
1 package dry onion soup mix
2 cans 98% fat-free cream of mushroom soup
1 (8 oz) can tomato sauce
1 (10 oz) package frozen green peas
Place all ingredients in a resealable gallon-sized freezer bag. Mix together and zip bag closed. When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on LOW for 7-10 hours (or HIGH for 5-6 hours).
Serve with 3 Ingredient Parmesan Rolls.
(I double-bagged this stew because it stuffed the freezer bag to the brim! Better safe than sorry!)
1 1/2 pounds chicken breasts
1 cup Dijon mustard
1/2 cup maple syrup
2 Tablespoons red wine vinegar
salt and pepper to taste
Place all ingredients in a resealable gallon-sized freezer bag. Mix together and zip bag closed.
When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on LOW for 8 hours (or HIGH for 4 hours). Sprinkle with fresh or dried rosemary for serving.
Serve with Oven Roasted Vegetables.
Juice from 2 limes
1 bunch fresh cilantro, chopped
1 (16 oz) bag frozen corn
2 minced garlic cloves
1/2 red onion, chopped
1 can black beans, drained and rinsed
1 tsp cumin
-Don't forget to add Ziploc gallon-sized freezer bags to your shopping list!
-All of these recipes can lay pretty flat, making them easy to stack in your freezer (they really won't take up much room).
-They seem to work best in the slow cooker if you can let them thaw in the fridge for about 24 hours before serving them. If you are not able to thaw them beforehand, plan on them cooking for a lot longer in the slow cooker.
-Each of my recipes feeds my family of four (2 adults and 2 kids) for dinner and then we usually have two leftover lunches for the next day. If you are only making food for 2, you could easily split these meals in half.
-Slow Cooker Liners will make clean up a breeze!
Our cookbook makes a wonderful gift (and it's priced right at less than $18!) . . . you can check it out HERE.
Thank you so much for sharing these great recipes. My DIL & I have been planning to make lots of make ahead meals for the fall & winter. This will be a great help to us!
What a great idea! I've been looking for something just like this for a while! thanks for sharing and making my life easier!
Perfecto!! My crock pot does not leave the counter from about now until spring!! Thanks so much!
This is fantastic! Thank you!!!
LOVE this list my family would eat all but 1 I think. I can't wait to try them out.
I hate handling raw meat too, so I buy gloves called "Clean Cuisine" at the grocery store… They are great when hand mixing something messy…
Carla- I have to look into those!!!! Thanks for the suggestion!!
I turn the plastic bags inside out and grab the meat pull it through. Now the meat is in the bag and my hands are clean no touchy the meat!!!
Wow, these look great. I like that you make a full menu suggestion. Thanks
This might sound really stupid, but I never thought to do ribs in my crockpot like that. Also never thought to try maple and dijon together. But the black bean soup sounds like what I make and call chili.
I have something to add to the Roast Beef sandwiches. In Illinois, we serve Italian Beef which is really roast beef sandwiches like this with Italian seasonings. To switch up this meal, you could add 1/2t of garlic powder and 2T of Italian Seasoning or 2 teaspoons each of basil, oregano, and thyme. What really sets this off though is the addition of some pepperoncinis (the small, light green peppers sometimes served with/on pizzas) and 1/2 c of the liquid. All this could be added before freezing.
Do you add the peppers to the crockpot or to the sandwich during assembly? Thanks – and how many?
we do a whole jar of the pepperoncinis in the crock pot with the meat… all of the liquid and all of the peppers. Then when you assemble the sandwich, you can decide if you want the peppers on it or not. I choose not to.
Thanks so much for sharing! I just started freezer cooking a few weeks ago. I am super picky, and these recipes look great!
Very impressive! Thanks for sharing! I can't wait to try these recipes.
Yum! We've been looking for some recipes to try in this way. And these actually look good – so many were really just basic sauces to poor over something else. I do have a question – I noticed in the pictures that the meat wasn't cut up before you put it in the freezer bags. Is there a reason for that? Would it be bad to cut up the meat first? Thanks for the help!
Most meat sort of breaks up on its own when cooking in the crock-pot. It's just another reason to use the crock-pot! Easy prep, yummy dinner.
These look great, but I didn't see any mention of how many people these recipes serve. Did I miss that?
Angie, it's down at the very bottom of the post- pretty much the last line! Ha ha! Anyway, these recipes feed my family of 4 (2 adults and 2 kids) for dinner, and then we always have at least 2 servings leftover (that we usually eat for lunch the next day). So each recipe will easily serve six. The French Dip recipe actually serves 6-8.
So, would you say each recipe would feed my family of 4 – me + construction hubby & 2 teenaged sons (3 bottomless pits)? I'm just trying to figure out if I should scale up a little bit…and use a bigger ziploc!
Thank you so very much for putting this post together. Now one request….MORE PLEASE!!!
Thanks Lisa! The response to this has been overwhelming! I promise that there are more in the works! Stay tuned!
My girlfriend and I put all of these together, plus the Beef Stroganoff. My entire family LOVES your recipes and by default, ME! Now another 2 girlfriends are joining us next week to do it again with more I hope will prep just as easily. We'll only take recipes from your site, though, we've had too many lumpy messes from random sites.
But I have to tell you a story….
My kids went NUTS for the taco soup, both requested it in their school lunch the next day (they never do this!) My 4-year old's teachers got such a kick out of him stirring in his sour cream, sprinkling on his cheese, then putting a bite on a tortilla wedge!!! They all gathered around my husband to tell him the story at pick-up time!
I am so thrilled to have found your blog. I am always looking for wonderful "make ahead" meals. You have a lot of great info here.
Super!! Is it possible to prepare these meals without a slow cooker?
I'm not exactly sure, but the reason why i commented on this is because I was going to mention that a crockpot is a great investment…and the cheap ones are only like…$20. No need for an expensive one. Hope that helps.
I've been looking for freezer/crock pot recipes, THANKS! Especially looking forward to the beef stew, which is a family favorite. One thought; if the frozen peas make the bag almost overflow, why not just put them with the baggie of other ingredients? Staple or tape them together? Just wondered…
Awesome job! Thank you! I often don't know what to serve with a slow cooker meal, the sides were helpful!
This is the best freezer meal post I have seen, I am all about easy! I have some picky eaters in my house, but I think all of these will be definite keepers. Can't wait to try them out. Thanks for posting! Love the blog too!
Oh thankyouthankyouthankyouthankyouthankyouthankyouthankyou I've been looking for something like this!!
Just thought of a question, how long do these keep in the freezer?
You are awesome! How great to have the printout of the recipes AND grocery list! Thanks for making it so easy!!!!!!!!
I've never been interested in trying freezer meals before now! Thanks for posting these super easy looking recipes. Love the blog you and your sister's have made! (And so does my families tummies!!)
Does anyone know what the serving size for these recipes are? I have a family of 5 with two teen boys YIKES! Wondering if I should double?
These recipes serve my family of 4 (2 adults and a 5 year old and 3 year old) for dinner, plus give us at least 2 meals for the next day (my husband and I usually eat them for lunch). However, with two teen boys . . . you might want to double it! I have heard how teen boys can eat!! Growing up with all girls though . . . I don't know much personal experience.
Thanks so much! I've tried making my own freezer meal plan before and it takes a lot of time/planning. This is WONDERFUL with the recipes all in one place (love that I didn't have to print out 8 different recipes) and the shopping list already done. Plus, everything looks really good! THANKS!
All I can say is: thank you. Thank you, thank you, THANK YOU! I'm about to cry. I've been looking all over for something like this, and I'm just so thankful!!!!! You guys rock.
Thanks Megan! Your sweet comment makes it all worth it! Have a great night!
Thank you for sharing this. I have a small group of friends that are doing a freezer meal exchange in a couple weeks and this will be very helpful!
Great recipes! How long can they stay in the freezer?
If sealed well, freezer meals will last two to three months. hope this helps!!!
I love these ! I have a question or comment, I guess. I, personally, would rather bag everything up together except the canned items..i.e. cream of whatever soups and or the canned veggies and put them in the crock pot just before setting the timer. Creamed items just break down in the freezer and I see no point in freezing canned item, unless it is just to make sure you actually have them for the dish that you want to use them in. Hopefully, though, we each have enough 'storage' to not let that be a problem. There ya go. My thoughts. I will definitely use some of these recipes and put together some meals ! Thanks. Denise
THANK YOU THANK YOU! I can't wait to try these. Please add more as you find them.
Oh. My. Word!! I just love you guys. I love this! Thank you soooo much! I am a huge fan.
My first time here, and what an amazingly helpful post of so many great freezer meals this is–thank you! I want to thank you for sharing your e-books as part of a giveway at A Delightsome Life–appreciate it!
Just a friendly comment to Denise..I think the addition of the canned creamed items will keep it all from getting any freezer burn and also it would help marinate all the flavors together! IMHO
Thank you! My friends & I get together every 2 months and have a freezer meal swap. I'll definitely include some of these in our freezer meal swap next month! I'd love to see more freezer meal posts!
This is super helpful for busy moms. Thank you!
I can't wait to try these!!!! We have 7 kids (4yrs-12yrs), so I should probably double the recipes, right? I think you have just made my life easier! Thank you!!!
I can't wait to try these!!!! We have 7 kids (4yrs-12yrs), so I should probably double the recipes, right? I think you have just made my life easier! Thank you!!!
I can't wait to try these!!!! We have 7 kids (4yrs-12yrs), so I should probably double the recipes, right? I think you have just made my life easier! Thank you!!!
I can't wait to try these!!!! We have 7 kids (4yrs-12yrs), so I should probably double the recipes, right? I think you have just made my life easier! Thank you!!!
Thank you for posting recipes that actually be dinners my family will eat! Just had baby #2 so this will be a huge help.
These recipes sound like ones we'd really enjoy eating. Thanks!
I have been thinking about getting into freezer cooking for a while and these recipes are the perfect way to start, the all sound delicious! I am going to do it this weekend. Thank you for all the hard work you put into it.
Thank you so very much for this collection of recipes and how user friendly you have made it!! Can't wait for even more crockpot/freezer recipes!!
if I want to cook in the oven what temp and time do you reccomend?
I just did all 8 took me an hour and a half still pretty good plus I was dealing with a 2 year old. Keep them coming I'm looking forward to dinner all week no fuss no mess sign me up!
I just prepped all 8 meals for my sister in law who recently had a baby. Took me about 35 minutes!! Awesome resource! Thanks for sharing!
You are speedy fast!!! I am so impressed! I am glad that they worked!
Thank you so so much for posting this! I can't wait to try these recipes out
Just a quick question… I could not find consomme at the store for the french dip sandwiches. Would same amount of beef broth work ok? Thanks!
I was just going to write the same question. I read online that the consomme is a bit thicker than broth/stock, but I can't find consomme either.
Beef Consomme is just a little bit thicker . . . I think that beef broth would work okay, but you might want to add a little bit of cornstarch to thicken it up. I have also used a condensed French Onion soup and they turned out yummy too!
I use 1 can beef consomme and 1 can french onion soup helps give it a little more flavor for the french dip.
I also had a hard time finding the beef consomme, I had to google it at the store. Campbell's has a beef consomme and I found it in the Campbell's section.
I made all of these recipes plus two or three of my own regular crockpot meals this weekend in anticipation of our little girls' birth. I hope you decide to compile another selection of recipes like this- it was so handy for my first foray into freezer cooking!
Thank you!! I am happy to hear that you made them! And good luck with your little girls! (Twins?!) I am actually working on another list of recipes right now!
Wow, just found your site. Can't wait to give these recipes a try. Will let you know how they turn out.
In your shopping list it said rosemary… but I don't see it used in any of the recipes! Am I missing something. I just don't want to leave it out if it is crucial to some recipe!! What do I use it in??
It's a garnishment for the Dijon Maple glazed chicken (which I have on my crockpot right now. ) I don't think it's crucial though.
We just put these together today with some friends. It was so easy and fun! Thanks bunches!
Has anyone figured out calorie counts on these fabulous looking crockpot meals? Every since doing the 6 sisters 8 week challenge, I count every calorie.
I just entered all the ingredients for each recipe in on myfitnesspal.com and came up with the following:
BBQ Spareribs (296 cal/svg)
Taco Soup (305 cal/svg)
Chicken Broccoli Alfredo (259 cal/svg)
Hearty Beef Stew (372 cal/svg)
Maple Glazed Chicken (213 cal/svg)
Cilanro Lime Chicken (240 cal/svg)
Hope this helps others- I make menus planned out 3-4 weeks in advanced and do my shopping that way with smaller trips inbetween for milk/produce. We are also following a diet, so we have to count our calories as well.
thank you! Very helpful.
Courtney! THANK YOU SO MUCH!!! Seriously… I am super grateful.
Courtney, that is awesome! Thanks for doing all that work!
And good news- we are actually going to be launching another website in about 60 days that has all our recipes along with the nutrition facts and weight watchers points per serving . . . so stayed tuned!
Hi Courtney
Just wondering how many servings you based each calculation on? Was it 4 or 6?
Made taco soup tonite for hubby and father in law. So delish! Thank you for the recipe! I will def. Be making this again. Can't wait to try more recipes!
Made taco soup tonite for hubby and father in law. So delish! Thank you for the recipe! I will def. Be making this again. Can't wait to try more recipes!
Thank you so much for sharing.
When the potatoes and carrots are frozen & then cooked does the consistency turn out ok? I always thought you had to flash freeze or blanche certain types of produce before freezing to keep them from breaking down. I have seen so many freezer meals where all types of produce are just thrown in a bag and frozen, but there is really a limited list of items that can be done like that. Thanks in advance!
I read online that some people recommended flash freezing, but I was in too big of a hurry and just went ahead and made them . . . and I have had no problems! I actually just ate the hearty beef stew from the freezer last night and after 24 hours of thawing and 10 hours of cooking, they weren't mushy at all! They were definitely soft, but after cooking for that long, I would expect them to be. Anyway, they worked fine for me, but I would be interested to hear if anyone else had problems. I will keep you posted if I hear anything else!
I recently did this with different recipes I found. Did you find that the recipes when cooked were a bit watered down? I found that with a Savory Chicken recipe and meatball one. How would you correct that? besides thickening the sauce with cornstartch?
So far I haven't had any problems with these recipes being watery. I wonder if it is from the freezing and thawing process? I guess it just depends on the recipe and the liquids that are added . . . I would definitely cut back on the liquids. I use cornstarch as my default thicken things up, but I have heard that instant potato flakes also do the job! Hope that helps!
Thank you so much for these. I have hand surgery coming up soon and it's a 10 day recovery so these will be perfect and there is nothing on here my husband and I won't eat.
THANK YOU!! These are amazing – I can't believe what a gift to have the recipes, sides, shopping list – wow, the time you put in and the willingness to share is suck a huge blessing to others!!
You make it so easy! Thank you from a busy and frazzled mom of 3!!
Thank you JUST what Ive been looking for…and I cant believe you put together the shopping list and recipes in a way that made it so easy….THANK YOU!!!!!!!!!!
Just finished all the prep and put them in the freezer – cannot tell you how good that feels!! Super excited to have this. THANK YOU THANK YOU THANK YOU!! I will be keeping up with your blog looking for another installment of these meals!! LOVE IT!
Just finished all the prep and put them in the freezer – cannot tell you how good that feels!! Super excited to have this. THANK YOU THANK YOU THANK YOU!! I will be keeping up with your blog looking for another installment of these meals!! LOVE IT!
This is a great idea – I made several of them today! Quick question – any reason not to freeze the meat raw for the taco soup and cook longer vs. browning the meat before freezing? Thanks!
To be honest, I am not sure! In every recipe that I have ever seen that deals with ground beef in the slow cooker, it says to brown it before putting in the crock pot. I guess that I would just be nervous about it not cooking all the way through? I tried to google it, but nothing I found answered my question. I am so sorry that I am not much help!
I think it's because ground beef turns into mush if you throw it in raw. I made taco soup once without browning the meat and it was inedible. So.. brown that meat! Lol.
That black bean taco soup is already one of my favorites! A friend of mine brought it to me when I was recovering from surgery and now it has become a favorite with my family. I can't wait to try all the other recipes! I often want to cook a meal for someone else but I am already a pretty busy person and have trouble squeezing in that bit of outreach for someone else, but this might be an easy way to do that. Thank you so much for these ideas. Now I can help someone else and still get dinner fixed for my family too!
That black bean taco soup is already one of my favorites! A friend of mine brought it to me when I was recovering from surgery and now it has become a favorite with my family. I can't wait to try all the other recipes! I often want to cook a meal for someone else but I am already a pretty busy person and have trouble squeezing in that bit of outreach for someone else, but this might be an easy way to do that. Thank you so much for these ideas. Now I can help someone else and still get dinner fixed for my family too!
These all sound delicious!
Thanks for the recipes, list, etc..
omg! I'm so glad i found you on Pinterest! I always have a busy schedule and always too tired to think what to make for dinner! i also live that you have a shopping list for us. thank you!
Made the taco soup tonight (one to eat and one in the freezer). SO GOOD!!! We will be making this one again!
For the spare ribs, could you just use a favorite BBQ sauce instead? DH is not a fan of the liquid smoke and would rather have his BBQ sauce on it.
Of course!! That would be delicious (and oh so easy!).
This is amazing! We don't eat much meat so this would be perfect for a whole month's worth of meat meals and then fill in with out usual vegetarian meals. The hardest part about cooking with meat for me is all the extra prep and being able to do it all ahead of time and throw in the crock makes life way easier. Great post!
This is amazing!!! This is just made my week so much easier. Getting ready to go grocery shopping now! Quick question, does the shopping list include the side dishes? Thank you!
I am so sorry, but the shopping list does not include the side dishes. I should have thought about that!! I will definitely add them to my next post with freezer meals!
Do we need to add water to any of the recipes that call for cans of soup (consomme and cream of mushroom for example)?
I didn't add any water to them and they cooked fine . . . I think that I would just watch as they cook and if it seems like they are burning or drying out you could add a little bit of water, but I have made these recipes many times and have never had to add water.
I made the taco soup last night and the beef stew tonight, both were a big hit in my house! Thank you for making my night easier. I was able to come home eat dinner with the kids, work on homework myself and the kids and have time to go on a walk before it got dark.
Again thank you!
BTW the beef consomme was in with the soups in my store not over by the broths.
I have seen SOOOOO many different freezer crockpot cooking posts the past few months but this is the FIRST one that I actually think all the recipes look good! I've been cautioned about raw potatoes in the freezer – they often turn black, so I'll probably reserve those until the stew hits the crockpot, but the rest look fantastic! I think I'll definitely go with this collection of recipes.
I'm working through these recipes the last two weeks and so far they are all good! I have the alfredo chicken one in the crock pot for tonight. I have to say that this has been a lifesaver… just found out I am pregnant and I can't handle even going to a grocery store without getting super sick! I loved being able to print your grocery shopping list, add a few staples to the bottom, and then hand the sheets to my hubby! He did a great job finding everything (except the beef consumme), and now he is happy to have substancial meals even when I'm too sick to cook. Thank you!!!
How many servings does each bag make? We are a family of 12 so I'm trying to figure if I need to double or triple each one. Thank you, these recipes look great!
Camille, thank you so much for this! I have made these meals twice already and they have all been a hit. Well a couple were not hits, but I knew making them that they would be misses because they contain 'yucky' things according to my kids. But seriously I made them once with a friend and then we made them all again last week with a whole group of women. It took a lot longer when there were 6 of us because we kept chatting. But the first time we timed it and it was an hour and 5 minutes plus maybe 10 minutes clean up
I made the maple dijon chicken and it turned out insanely salty which I don't like very much. It tasted like it had marinated in sea water. I don't recall adding very much salt to it so it must be the mustard? I was wondering if anyone else had this problem and could recommend a variation or maybe some special sort of mustard.
I made the maple dijon chicken today and it was terrible. I used the proper amount of mustard and maple syrup but all I could taste was the mustard and it wasn't good. I won't be making it again. French dip sandwiches on the menu for tomorrow. Hope to have better luck with them.
Otherwise, I loved these recipes. I used some from a different blog before but these are less bland and were a lot simpler and quicker to make.
I've frozen veggies before(carrots,celery,green peppers)and they get very mushy and gross hen thawed. What is the correct way to freeze veggies
Hi Joanna! I am so sorry- I hate mushy veggies. I haven't had problems with mushy veggies in these recipes, but if you were worried about it, you could just wait to add all the veggies until you put the food in the crock pot- that way they would still be fresh and crispy.
I was worried about overcooked veggies too, like in the stew. But it actually turned out great, really happy with the flavor and consistently of everything I tried.
I could kick myself for never thinking of stuff like this.. I will definately be adding these to my menus for up coming weeks.. With 4 kids, 2 cats, and a husband to take care of I always find it hard to think of new meals and ones that you can "dump", cook, and serve… THANKS!!!
My sister and I got together and made these meals about a month ago, and we are currently working our way through them. I have to say I am SO glad we tried this. Having something ready to go is such a gift during a stressful work week. Tonight we had the chicken alfredo, which turned out well, but a little watery. My husband sure didn't seem to mind though as he had two helpings. I do prefer crunchier veggies, but having something ready like this without hassle far outweighs my veggie issue. We love the cilantro lime tacos and the taco soup; those have been favorites for sure. Thanks for sharing. I know we will do this again.
My husband was just laid off and money is VERY TIGHT! Thank you, I am so grateful for this post. This fits in my budget and allows me to cook healthy meals for my family. I can't wait to share how they turned out!
I saw this about the same time I got word that my knee replacement surgery was a "go". Using the 8 meals as a base, I picked up more from your site, added a few of my own recipes, and a few lazy day dinners (chili dogs, hamburgers, etc.) and filled the freezer. My husband and son ate healthy while I was hospitalized; I am eating healthy now that I am home; and it took a lot of stress off my guys to not have to think about "what's for supper". No more surgeries, but lots more freezer loading in my future. Thank you!! Becci
My son and I have tried out a few of your freezer meal recipes…we both loved the Chicken Cacciatore and the Hearty Beef Stew. Added those to our regular weekly meals. Love that I only have to make a mess in the kitchen periodically and have a hot meal waiting for me when I return home after a long day at the office. My son doesn't have to ask "What's for dinner"? as often, cause he sees and smells what's cooking while I'm at work…Thanks for sharing!
Thank you so much for posting this I'm 37+4 n was wondering how to feed my family when I'm in hospital trying to deliver.don't believe in fast food and hubbies cooking sucks though we try to stomach what he makes i need to be she my daughter is actually eating instead of mg did to look likes it plus i am not going to be in the mood to cook once i come home with baby. THANKS SO MUCH!!!!
Oh this is amazing!! My very first google search and it's exactly what I need! My husband works nights and two days out of the week i'm not home to cook so this would be great for him! I'm expecting a crockpot for Xmas (that I'm not suppose to know about, hehe) and I can't wait to break it in with these recipes! I was curious though, how boneless chicken thighs would fair in the crockpot rather then breast, such in the dijon recipe…
Thighs actually work awesome in the crock pot. Breasts tend to dry out quickly, but thighs stay moist and tender. Feel free to sub in thighs for any of the recipes. I recommend boneless thighs so that you don't have to pick bones out, but do whatever you like.
These freezer meals are AWESOME and I NEED MORE!!!!
Thanks for putting in the time to post these recipes!!
Thank you so much! I am working on another one and should have it ready right after the new year!!
This post is AWESOME! I am not a "cook" but I have a family of 6 and seriously need to get it together and this is a wonderful start! I have a question, probably dumb, but do you start out with the meat frozen when you add everything to the ziploc bag to freeze? I have lots of frozen meat and now that I finally know what to do with it, I don't want to mess it up! Thanks!
I should clarify, the meat I have is frozen, uncooked meat.
YAY!!! I have been looking for simple slow cooker meals! Other ones I have run across either have crazy ingredients, tons of ingredients, or don't even sound good. The males in my household are picky, but they would eat each one of these recipes! Thank you!!!!!!!!
I'm expecting my first baby in February and trying to prepare myself to not have much time to make dinner. I can't wait to try the maple dijon chicken.
A terrific Idea that stopped my family from eating unhealthy at fast foods. We were spending so much money as well! Not only that, but not having dinner together at the table was killing me. My husband is a full time nursing student and I work the nights at the hospital. We are in no mood of preparing a meal on a daily basis. This made our lives much more "normal" for us. It's so important to make time with the family. Thank you!
great recipes! these are the best ones I've found to freeze so far!
you guys are inspiring! thanks for the ideas! will try some of them.
As a mom of 5 month old quadruplets, I can't wait to try these! It is not easy getting a decent dinner on the table and I think this will help. I am shopping tonight while hubs babysits!
Oh my goodness! You have your hands full! We hope these really help you. Best of luck with your quadruplets! What a blessing. Have a Happy New Year! -The Six Sisters
So I'm not a domestic type of gal at all! My husband and I are both working nights and I was thinking this would be a great idea to throw in when I get off of work and then we'll have food for dinner or to take to work! I just finished prepping all of the meals and I'm way excited to have FOOD!!
I have a low attention span, so I have not made all the recipes yet. But I did get all the ingredients, and have made 4 of the recipes so far, 2 of each, because I believe in having a backup!
Haven't cooked any yet but I look forward to having something when back to school rolls around and I am too tired to care about dinner
thank you so much for these awesome and simple meals!
Fabulous!! I just made all 8 meals and put them in my freezer. As someone who works 60+ hour weeks, it's a relief to know that I have so many dinners stocked up.
Thank you for putting this all together including the shopping list! You have removed a lot of stress from my life this week.
I have used some online freezer crockpot meals as well and most of them tasted terrible. Your recipe's look simple and "normal"
I am supposed to be teaching a freezer crockpot meal class for RS and was starting to stress that I haven't had any luck. So I am super excited to try your recipe's. If all goes well, do you mind if I use your site as a reference for recipe's
Thank you so much for posting these! My new years resolution is to try and cook every night, because my husband and my eating habits have been HORRIBLE. I decided tonight to start my own blog to just monitor our eating, and act as a motivator because I know I have to post and review what we ate. I linked you on the blog, because I used some of your frozen recipes. Hopefully that is okay I am new to the blog world.. so I don't know how that all works. xoxoxo. Keep the awesome ideas coming!
Does the Maple Dijon Glazed Chicken have a strong mustard taste? My husband doesn't like mustard so I am debating on adding this one to our list. Any insight would be great!
Hi there! Thanks for the comment I am glad you enjoyed the blog postings so far. We are having the Maple Dijon tonight.. and I made the Cilantro Chicken leftovers into a mexican..salsa… tortilla.. soup.. thing.
Let me know what you think of the idea! I had limited ingredients, but its actually super tasty!
Love the cilantro lime chicken. I had recently found this recipe for it and made it in my slowcooker last night: http://www.pipandebby.com/pip-ebby/2011/11/18/slow-cooker-cilantro-lime-chicken.html – I will definetly try YOUR recipe next as it looks like a much fuller meal. I have an almost 4 month old and I usually have to put her in her bouncer in the kitchen while I cook but after about 25 minutes she gets fussy so I'm stuck w/ quick meals. Can't wait to try a few of these so I can just stick them in my slowcooker during her morning nap. Wish I had my slowcooker before I had her, I would've made meals for a month !
Silly question, What size crockpot do you use for your recipes? 4qt? I just want to make sure I don't dump the ingredients into the wrong size cooker. Thank you SO MUCH for all your amazingly hard work and sharing.
We have 6 quart crock pots!
So good to know! I have a 6-quart-er too, and some of the recipes I've tried didn't turn out very well. I wasn't sure if that was because of the recipe, the crock, or the user! Ha!
Just out of curiosity, if you were going to halve these recipes, would you still use a 6-quart?
Hmm . . . I probably would, just because my other one is like a 2 quart and it's so tiny. I don't know why hers didn't turn out very well . . . could be that it cooked too hot/too fast.
This is just exactly what I was looking for to stock my Daughter-in-law's freezer before I leave after helping out with their third baby.
Thank you for all your hard work and sharing! I have been doing OAMC for many years, but I started working full time outside the home last year, so I've been searching the interwebz for freezer to crockpot recipes — found 'em! And even better, you give serving suggestions for side dishes! Keep up the great work, sisters!
This has been a lifesaver for us. Would love to see more!
Thank you
I'm going to try making these up tomorrow! I'm quickly searching for meals while my 5 month old sleeps and will get a chance to go to the store and be in the kitchen while my MIL watches him for a bit tomorrow. So excited!
headed to the grocery store now to try this out – Could be my saving grace for the 2013 year! Thanks for sharing this!
These recipes are awesome! Thank you so much for sharing!
I have a question. I am not a fan of mustard. Does the dijon chicken recipe taste mustardy? Please answer asap as I am assembling as we speak. Thanks so much.
We may be too late, but you can taste the dijon mustard since there is one cup in the recipe.
Of these, I made the following and have some reviews!
Black Bean Taco Soup: Delish, probably my favorite! My boyfriend even loved it, and he doesn't like beans or corn in his soup. We ate it with tortillas, and it lasted two nights.
Chicken Cacciatore: This was great, but there was something missing. I couldn't quite put my finger on it, neither could my boyfriend. It was really good, just a spice missing.
Hearty Beef Stew: This was also delish! He said it was probably his favorite stew!
Maple Dijon Glazed Chicken: Thiswas a disappointment, to us both. The chicken was very dry. This could be because I used the high heat one, since I forgot to put it in that morning. I made it with baked potatoes, and without the potatoes, I probably wouldn't have eaten any of it. Marc said he couldn't tell if it was supposed to be sweet or tangy but the mix between the both was not good. Neither of us finished our chicken. We both agreed, at least I didn't spend hours, after a long day at work, making this meal and then hating it
I also still have frozen the Cilantro Lime Chicken, I haven't made it yet. I'm writing this review prior to making it because I have a feeling I won't care for it. Marc likes Cilantro, not myself.
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Fabulous idea! My son has a severe dairy allergy. So nice to see recipes without dairy! Look forward to trying some of these out. Thanks again!!
Tried making the chicken Alfredo today- so gross! It wasn't creamy at all and the brocolli was mushy! Ended up getting takeout…
Thank you SO much for posting this! I'm trying to figure out what I have to do to get ready for baby's arrival, and this is PERFECT! The meals look delicious, and it is uncomplicated! Thanks again and again!
Hey 6 Sisters — Have you tried your Crockpot pineapple/teryaki recipe with this freeze-ahead approach? I saw it on here and was curious – it looked like it might be a good one-bag option and I thought I'd check! I, like others, am looking forward to the new batch you share with us soon!
Sure! I think that it would work fine!
Can I just say Thank you!! I have a sick 4 month old, I'm in grad school, and my husband is doing his undergrad. I feel like there is never time to cook! This post makes my life so much easier. Thank you.
Love this!! I made all eight and froze them yesterday.
From someone who is the ultimate rookie at cooking, here is my revised timeline
- an hour for trying to find everything at the (very busy) grocery store – never did find the beef consomme or liquid smoke.
- two hours to prep and put everything together.
- another hour to clean up completely.
Still, four hours total to have all of these meals ready is worth it. Can't wait to try them out!
I sure like the fact that it looks so easy to do. Ive seen other sites and I fear Ill spend all day in the kitchen and less time with my bunny and fiber.
What a great idea for those Church & family gatherings when asked to bring a hot & cold dish. The HOT DISH? Done ahead, thawed, poppped into the crockpot & ready to head out to our destination. One ?: are there any easy nutritous desserts that can be made in a crockpot?
We have some crock pot desserts if you click on our recipe index on our main page. Then click on slow cooker. There are some tucked in our spread of slow cooker recipes. As far as nutritious….sure!? I guess if the serving is small! Check them out and have a great day! -The Six Sisters
What is a substitute for Ketchup?
Not sure which recipe you want to replace ketchup with. Depending on the recipe, you could use BBQ sauce, spaghetti sauce, etc.
Okay… I've tried everything but the Chicken Alfredo (husband is not too fond of alfredos), and they are fantastic! Thank you so much. New baby coming in June, so I'm starting to collect these types of recipes. Anyone else have some good ones?
My husband and I have tried a few of these and all I can say is OMG! They're so delicious. I have tried freezer meals in the past, and crockpot meals, and always came home so excited only to be let down by food that wasn't exactly what I was expecting (read: not delicious).
But these meals! WOW! The beef stew is amazing, the black bean taco soup is UNREAL and so husband-approved it's scary (he specifically requested I make at least 6 more of those ones) and the cacciatore is fantastic. I can't wait to try the others!
Awesome awesome job!! Thank you. I've printed these out and put them in my cook book. For just the two of us, these meals as written can make sometimes 3 separate meals that make us dinner for the night and two lunches for the next day!
Sorry if this is a repeat comment…didn't want to read all 165.
You should NEVER put frozen raw meat in a slow cooker / crockpot. Because of the slow cooking time, that leaves a huge window of low temps open for bacteria and other nastiness to grow. Always completely thaw raw meat before you put it in a slow cooker.
Other than that, all these recipes look really good. A few are definately making it into my freezer!
Wow I just discovered this site today! Haven't had a chance to check everything out yet but I love these 8 slow-cooker meals you can make in one hour! I am single and love to have a meal ready when I come home from a 11 hour day, I do that on a regular basis. I am sure I will love the rest of your site as well, I made the Reeses Brownies yesterday and they are fantastic. I will write again and perhaps contribute, if that is allowed. Peace IndyDave
love these so much! was wondering if i cut the ingredients in half should cut the cooking time in half as well? only two of us for now.
thank you!
You would need to reduce the cooking time, but not by half. Watch it closely. -The Six Sisters
Anyone had the cilantro lime chicken not turn out right? Mine may have cooked too long, but it was very very dry. Any suggestions?
Ours was too….and some of the cor and things were a little burned. I had it on LOW, and checked it at 4 hours too.
Me too! I noticed it and managed to save it by adding about half a carton of chicken broth.
What a gem you are! Thanks! Our third baby is due in May and we have a busy schedule already with church and school activities! I am making a couple of batches and some frozen pot pies for the freezer ahead of time. Anything to make a third baby coming home easier! This could be a nice gift for someone else in similar situations too. I think most people own a crock pot…. betterment, new baby, busy family…. Very Nice!! Thanks I shared this on my facebook fan page too. http://www.facebook.com/kingdomcovenantministries – any other ideas like this or things for gardening, DIY, blog posts are very welcome to be shared there.
*betterment? = bereavement
I made the cilantro lime chicken that you serve on tortillas. Well mine turned out watery. How do you fix that? Most of my freezer meals turn out real watery. Was just wondering what I was doing wrong.
So sorry, not sure what is happening. Ours wasn't watery at all.
My chicken/broccoli fettucini did not turn out at all. I (maybe incorrectly) thought that you shouldn't freeze certain creamy things, like mayo and I don't know if the jars of sauce I bought would fall into that corner but they totally broke down in the crock pot. Everything is very liquidy and not at all like something I would put on noodles and call alfredo… I'm pretty bummed but followed instruction to the letter.
I was wondering has anyone had a good turn out with using a frozen chicken breast to start? Or do I need to have a defrosted chicken breast to mix with the Cilantro lime chicken before putting the assembled mix into the freezer? Same question with the Chicken Broccoli Fettucini?
I used frozen breasts (from our Costco run) and they turned out. great. The chicken broccoli fettucini was fine, it didn't clump or break apart. Use low heat and I kept it on for about 6 hrs I think. It was not our usual tastes but we all liked it.
My only tip would be to brown the meat for the stew. Without it, there is a weird smell in the crockpot (very gamey) and the stew looks less appealing. It tasted great, but my husband and son are really picky and don't like things that "look weird".
Great set of recipes… saved me a ton of time. Plus my husband is doing low carb, so I could do this for him and just add rice for the kids for most of the meals.
We always use frozen and it works perfectly! No need to thaw.
I made up a few of these today to try in the next week or two and for my step daughter as well who is about to have a baby, any day. Looking forward to seeing how they turn out.
Question, the cilantro lime chicken isn't liquidy at all. Do I need to add some liquid to the crockpot? I will be making these while I am away at work and won't be able to check on it regularly. Thanks.
Thank you for sharing these meals. I bought all the ingredients today (the shopping list was a life saver). I'm making them up to give to my pastor's wife who is taking chemo for breast cancer. I thought these would be super-simple for him to prepare when she is not feeling up to cooking.
Did anyone have any issues with the potatoes in the Beef stew? This took 3-4 days to thaw out but when I went to throw it in the crockpot this morning, the potatoes were black! I took them all out and I'm hoping the rest of it is fine to cook. I know sometimes potatoes will turn a little brown after sitting out, but I've never seen them turn black.
We have never had this happen and have no idea why it did! So weird!
this is awesome! thanks sooo much!!!
Thank you so much ladies! I will be working on these tonight! I love your site!
The recipes look good! I'm going to try them as soon as I find enough space in my freezer to store them! Also, thank you for including instructions to thaw in your refrigerator first. Most of these freezer crockpot meals that I've come across ignore the fact that it is not safe to put frozen meat in the crockpot. Always bothers me! Thanks again!
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For the stew, I am wondering…do your potatoes do ok being frozen, or do they come out black or mushy? I've heard some say potatoes don't freeze well, but haven't ever tried it. ?
Our potatoes were fine when we made it, but a few comments say their potatoes went a little dark.
Ok. Thank you! I think I'll give it a try.
Oh my.. the stew and the maple dijon chicken were awesome!!! cant wait for the taco soup tonight!! thank you for sharing!
Made the Cilantro Lime Chicken w/ Corn and Black Beans for dinner last night, but with a few changes to it. I don't cook chicken in my crock pot unless I'm home (I'm gone for up to 10 hours during the week, and I can't stand over cooked chicken!), so I cooked it in bite-sized pieces on the stove top. I totally forgot to add the lime juice (duh), and I added about 1/2 cup or so of salsa, and cooked it over med high heat for about 25 minutes. Totally spaced out tortillas, too, so I served it over rice, and with additional salsa, guac, and shreddded cheddar. Very good!! This recipe is a keeper for sure!!!
Just made all of these this week! We moved into a new house and it made the week stress free when it came to dinner! We loved all except the chicken Alfredo, but I think it was because I just didn't like the canned sauce.. I will definitely be using homemade sauce next time! Thanks for the recipes!!!
What size crock pot is everyone using?
Just made the slow cooker bbq spareribs and I'm wondering if the 1 1/2 Tablespoons of Seasoned Salt is actually supposed to be 1 1/2 tsp?
I used 1 1/2 Tablespoons as per the directions and it came out really salty.
P.S. Made the Black Bean Taco Soup and it was really easy and tasty!
I have just printed a few of the recipes. They all sound delicious. I was wondering if any you have ever tried storing in the food saver freezer bags. I use that constantly and they can lay flat as well and keep out the frost. Please reply. Thanks:)
I just got home from work and the Maple Dijon Glazed Chicken is totally burnt, even after only 7.5 hours in the crockpot. Has anyone else had this problem? Is it supposed to be less than 8 hours on low?
All the other recipes I have made from this list have been easy and delicious, so thank you for sharing them!
I love this collection of recipes!!! I have done very similar groups of recipes, the "dump" style of freezer meals. My family loves the chicken alfredo and taco soup. Hoping to try soon the chicken cacciator, and add it into our rotation of meals.
Thanks for some super awesome recipes
Most of the freezer meal plans I've seen before required HOuRS of work to produce a couple weeks worth of meals. I LOVE how easy the prep looks for these. Thanks for sharing!
I could use some advice about crock pots. I started trying to use mine about 2 months ago, (before I discovered your website) and the first 3 things I made burned!! The first was done perfectly but too early, so I turned it to low, thinking it would keep it warm. When I returned about 20 minutes later it was boiling, (something it hadn't been doing on High) overcooked, and burning on the edges. I eventually tested the crock pot with an oven thermometer. Low reached 280, and High heated to 315. Is this typical? I had expected low to be just under 200, and I thought there would be a much bigger difference between low and high. Do I need a new one? Any recommendations?
Hey! I included your chicken broccoli alfredo to the meals I prepped and froze before baby comes in about a month – and I included the recipe and a link to your blog on mine, http://rachelinraleigh.com. thank y'all so much!
I emailed the blog owner earlier but i wanted to ask here. How do i do it for a family of 3 kids and 2 adults?
We love the Cilantro-Lime Chicken with corn and black beans. I wanted to share a wonderful leftover recipe I made with it today. I had about 3 Cups of the shredded chicken mix and to that I added 3 Cups cooked rice, i can cream of mushroom soup, 3/4 cup sour cream, and about 1 cup of cheese mixed it all together and baked in a 9×13 pan on 350 until the cheese was melted. It was so good, quick and easy. Thank you for sharing all the great recipes!!
I've made all of these freezer crock pot meals and my family loved each and everyone! The Cilantro-Lime Chicken is our favorite! Thanks so much for the great recipes! They are perfect for our family of 7.
My hubby is out of town for work for the next few months and when he comes home for his next visit I would like to send him back with some of these. I have a question, though. He works 12 hour days so would be gone 13 hours. Will they be ok cooking on low for that long? I don't want to set the hotel on fire
As a teacher who works long hours during the school year, the crock pot is my BEST FRIEND! I am for sure doing this to prepare for the first two weeks of school this year. THANK YOU!!!!
Wow! Keep these coming! I love that they have a small number of ingredients and most cook for like 8 hours. So many I find are only 3-4 and I can easily be at work 10 hours all day, so that doesn't work. Thanks so much! Can't wait to try them out!
I really appreciated this combination of recipes. It got me and my husband started with using the crockpot nearly every night. We both are gone 12+ hours a day for work so this has helped tremendously. I have adapted many of our current recipes to utilize this technique. We have been doing this for about 2 1/2 months now. Since there are only the two of us at home the batches last at least 2 days and a lunch or two. The great thing about it is that we do the assembly together and put about 8 of them together each time so that we only have to do it about every two to three weeks.
Can you use condensed soups? If you use condensed soups, do you add water while putting everything in the back for the soup?
I have read for a while now about crock pot freezer meals but all that I ever find are recipes my family would not even touch and it seemed so expensive to do. FINALLY I found your site that has recipes my family will actually eat and they do not look that expensive at all to cook. Awesome! I am going grocery shopping later and going to give this a try. Need to find something to do for when I have my 3rd baby in December. I will have basically zero help so this will take care of at least one thing in my day and help out oh so much. Thankful I found this page! : )
Just curious how your potatoes were once u thawed them out. I gave frozen potstoes in the past with no luck they turned black once thawed.
A question about the Beef Consomme. I could not find it at Target nor at a specialty meat market. Only Chicken Consomme. We have Meijer and Kroger here in Michigan. Where would you suggest finding it?
I found it at Ralphs, which is owned by Kroger. Vallarta also had it, but it was a lot more expensive.
question, I do not like black beans, has anyone tried using pinto beans in there places?
Admittedly, I haven't read all the comments above- so apologies if this is redundant, but has anyone ever priced this out? Just curious what the grocery list runs or if anyone's ever broken that price down to a meal price?
I just want to say thank you for the compilation of these great recipes! I know somebody who has a young toddler and is halfway through her second pregnancy. I don't know her very well– she's actually the wife of my boyfriend's work buddy– but I still want to help out in some way or gift her with something practical. I decided on freezer crock pot meals and most (if not all) of these recipes are now on the list. With a newborn and a toddler I know her hands are going to be full and it would give me a good feeling to ease even a little stress/work during those first very hectic months.
Thanks again– brilliant recipes and great tips!
I made 6 of these meals with a friend on Saturday. It was our first time making freezer meals. All together we made 32 meals & 4 extra bags of just cooked chicken. It took us about 5 hours. I Pulled the first one from the freezer on Monday, chicken cacciatore. Served over white rice. My family liked it , but I thought it needed a little more seasoning. I'll just adjust it when I dump my next one in the crockpot. Looking forward to the bbq ribs tonight
Hope our potatoes don't turn black in the stew lol
So far I have made the BBQ Spareribs, French Dip Sandwiches and Chicken Alfredo. The Spareribs and Dip Sandwiches were to die for! I wasn't a fan of the Chicken Alfredo though. I thought it was a bit bland…any suggestions? Right now we have the Maple Mustard Chicken in the crockpot and let me tell you, this house smells fabulous! Can't wait to try it!
I am so excited that I found your site! Thanks to a cousin who is expecting I was inspired to do crock pot meal preps as well because my husband and I work hectic schedules and there was some wasted food & money in our house. I am looking forward to a stockpiled freezer, full bellies, and a hefty piggy, lol! We are starting off the chicken broccoli alfredo. AThank you for posting your recipes
I make several of these meals a couple of weeks ago. The chicken cacciatore was okay but it needed more seasoning, sorta bland. Added some salt, pepper & some Italian seasoning. We enjoyed the cilantro lime chicken, shredded & made burritos with Mexican rice & guacamole. The hearty beef stew was pretty much a disaster. It had a very weird look & texture. Usually when I prepare a roast with potatoes I add them later because they cook so much faster than the meat & carrots. I decided to follow the recipe instead….mistake. The potatoes turned out mushy & a few turned dark. Today I have the Italian chicken in the crockpot for supper. Gonna serve over rice with stemmed broccoli. We will see how it goes…..
I notices that you don't blanch your raw veggies before you freeze them. I didn't know you could do this.
About a year ago I tried five different freezer/crockpot recipes and they were all a disaster. They were so BLAND and all the veggies were mushy. The only one that was OK was something similar to the Taco Soup in this list. HOWEVER, this list has made me want to try again. I also think that I will thaw first, as suggested. The other recipes didn't call for that and cooking then so long just turned it all to watery mush. Yuck. I will be pinning and reviewing these for sure! Thanks for posting this on FB again!
Do you cook the meals still in the Ziploc baggie or do you empty the bag into the crockpot first?
How many servings are these made for?
thank you for sharing. I appreciate that you have done all the prep & organization for us. I intend to take a weekend soon and do this. Everything looks & sounds scrumptious and easy to prepare!
Thanks again!
I grew up eating a "soup" called hamburger hash that was basically water, hamb., potatoes and seasonings. I thought it was the grossest thing when my mom would put it in the pot because she just crumbled up the raw meat right into the pot of water. It cooked fine but it is a bit grayish colored when cooked like this (boiled basically). The reason it was put in raw was to help flavor the soup as it cooked. Just commenting this because of an earlier comment about putting in the raw hamb. for taco soup. I also make taco soup; but I do cook the meat ahead of time, mostly because I like to season it up as I cook it. Happy cooking to all of you! These recipes all sound wonderful.
This is genius! There is never enough time in a week day! This makes life simple with a meal prep Sunday!
What if you forget to take it out the night before or did not plan to make a crock pot freezer meal and have to grab one out of the freezer that morning and run out?? How much more time should you add to the cooking time if frozen?
What size slow cooker do I need for these recipes? The one I have holds 4 quarts.
I absolutely ADORE your website, and finding these freezer meals was an added surprise. I am anxious to try some of these very soon. I think I'll go shopping after Thanksgiving, then spend my day off preparing meals for my next work week. I have 10 children between the ages of 4-18 so I will definitely have to triple this recipe, but I'm used to that! Thanks again for sharing this with us!
I love this idea Thanks!!!!
Made the Black Bean Taco soup tonight. I double the meat (ground turkey) and added a bit more tomato sauce so it turned out more like a chili than soup. But still turned tasted great!
I love the idea that you can put everything together in a ziploc bag, freeze, and then cook when you are ready! I just froze AFTER I cooked. thanks.
Are these recipes enough for a family of 5. Just curious. We decided to do them for a girl from church who just had a baby. We usually bring dinners over but I know that having so many people bother you after having a baby can sometimes be emotional.I thought of these recipes and now I want to try them for my own family.
Hi! Is there a link to the shopping list? Great post.
So I went and did my shopping for these on Friday, did my prep today (Monday)! I can't wait to try them all… My only complaint though… you missed the 2 cans of cream of mushroom soup on the shopping list! So I need to head back out and pick that up for the Stew.
I am filling my freezer before our baby arrives in April and I made these recipes this afternoon while my toddler was taking her nap. It took me $100 and an hour of grocery shopping this morning, but now I have my deep freezer filled to the brim! Thank you so much for sharing these recipes and the process for them.
This may already be answered in comments, but I figure I'll ask here anyways.
First is a suggestion to add freezer Ziploc bags to the grocery list.
Don't want to forget that!
Second is a question. I found that 2 chicken breasts met the 1 1/2 lbs requirement. Should I cut up in cubes or strips before freezing or after they've cooked in the crockpot before serving?
Great site (always love pictures)
So, I do a lot of freezer meals myself. And from experience freezing raw potatoes do not work.
Thanks for these great ideas! I plan on making some of these up very soon.
Thank you so much for these lovely recipes! I am getting ready to have rotator cuff surgery and will be out of commision for a while. I thought these would be simple enough even my husband could handle the morning prep Your recipes look great, and I can't wait to try them! Thanks for all of your hard work to share these with all of us
Easy to do. Very exciting! Was disappointed that the ribs poked holes
Easy to assemble! Was disappointed that my ribs poked holes in my bags! Very excited about trying each one!
Super excited to try these. Making a double batch and giving a set to my daughters teacher who is a working mom. However, I can't get the shopping list to print. I keep getting an error that says Goggle is aware of this error and will get to it when they can. Is there any way to email it to me? firstname.lastname@example.com Thanks in advance!
Can you cook these from frozen? I know extra time will be needed but has anyone ever done it?
Thanks so much for these recipes. I am just getting ready to leave my daughter and new grandson after being with her for 3 weeks! Trying to stock up her freezer with good, easy meals and am ready to start bagging today. I will feel much better about leaving knowing she has things to eat when it is hard to get things prepared. Will use them when I get home, but post more!
I just finished making all eight recipes! Took a total of about 3 hours to shop, prep, and seal! Hopefully they are tasty; my kitchen smells SO amazing from all of the cooking!
Do you know that for the recipe & ingredients of the Chicken Broccoli Alfredo written out above in the site are different than the ones on the print list? I'm assuming what is written out above on the website are correct and not what comes printed out from the "print" section for the recipes.
Your Black Bean Taco Soup has turned out to be one of my family's favorites. Thanks!
Great freezer meals, but I have one question…..how long can these be stored in the freezer before you have to cook them?
I put them all together today. I have an upcoming surgery so this will ensure my family doesn't starve while I'm laid up. Thank you!!
I am so excited to get started. I have a family of 1 1/2 so I was wondering if I split the dinners in half would the cook time be the same?
Hi and Thank you…I am an avid canner and I am always looking for new things to can up, I will be looking into converting these into a larger amount that can be canned. I love my crock pot to, but I have found that when canned, it is a heat & eat deal and add the sides. I can most of my meats now as well as veggies..so this would be nice to pull a jar from my canning pantry and heat and eat..and great if unexpected company should pop in (my grands)..I am excited to try this out as most all items are capable of being canned. Thank you again . retired and loving it, canning & gardening
I've made the Chicken Cacciatore – DELISH! The Chicken Broccoli Alfredo – DELISH again! And, the Black Bean Taco Soup – DELISH and my favorite!!!!
So I divided the recipes into two meals since we only have two in our family. I'm wondering if anyone here (who might also be cooking for two) might know how long you should leave in the crockpot? I'm trying to have dinner ready for when my partner gets off work, so if anyone knows an estimate of how long, please… let me know.
Hello! I tried making the Maple Dijon Chicken today. I didn't do it as a freezer meal but just threw it in the crock pot like suggested for 4 hours on high. It only took 3 before the chicken was overdone. Also that sauce came out clumpy and looked like it separated. Any tips? Do you use name brands or store brands?
Thank you for all of the great recipes.I made the ribs yesterday,everyone loved them.
I do have one question, I have noticed most sites say not to freeze potatoes, how do they come out after freezing, and can you use russets or Yukon Gold?
I have been thinking of doing some freezer meals but it's just DH and Me..He is type 2 diabetic and I am overweight..looking at some of the ingredients in the recipes makes me think that these meals may be too high in calories, carbs and fat..I've looked at many websites for freezer idea recipes and yours comes out on top, as to our personal likes of food. How can I make them into small portions to fit into our personal meal plans?
What is the difference between a pork roast and pork tenerloin fillets? I know that a pork roast is one heavy solid piece of pork while the tenderloin usually come two fillets to a pkg. The pork roast would be good for pork and sauerkraut meals? I would assume cooking times would be a lot less for the tenderloin fillets. We love pork and sauerkraut occassionally.
Do you all ever get questions from other diabetic families?
I raise a large garden and freeze many vegetables. However, any vegetable I would freeze, without blanching first, would turn nasty tasting almost immediately. How do you bypass this step?
Thank you so much for compiling this post! The fact that it is free is also amazing! I have been looking for meal plans and freezer meal menu's but everyone wants you to pay, and half the recipes my family wouldn't eat:( Thank you! I like to make lion house rolls for my slow cooker sandwiches:)
love these recipes and just wanted to say, you mentioned halving the recipes if only cooking for 2. I live alone but make the full recipe and then refreeze in serving size portions for days when I just don't want to cook.
About every two or three weeks I bake and cook for about four hours. I use plastic plates and vacuumed bags to keep everything fresh in the freezer. Last week I cooked 5 cube steaks, a pan of
3 hamburger patties, and pork chops. I cooked two baked potatoes and lasagna
and two swear potatoes. A large pot of rice. Broccoli. Brussels sprouts, Liam beans and also/ my favorites Mac salad. . .
Other weeks I have done big pot chicken and yellow rice,meat loaf,Salisbury steak,,shephers pie.rice, red pot and instant mashed potatoes, yellow squash and zucchini squash
It is so nice to have a healthy meal waiting after work and I just throw away the plate,
The mess was made when I weekend cooked but I just keep up with it while I cook.
Instead of boneless chicken can you use bone-in chicken breast?
I have never done freezer cooking, but want to give it a try this weekend. I have been researching, but haven't been able to figure this out… Can you use frozen meat to prepare the meals? Or do you need to start with thawed meat? I already have a bunch of frozen chicken, stew meat, and pork chops. Can I just put the frozen uncooked meat in the bags and add the remaining ingredients?
I just wanted to let you know that we absolutely love all of your freezer meal recipes! They are so flavorful and delicious. Our absolute favorite and the one in the crockpot right now is the cilantro/lime corn chicken and it is made so often that pretty much all of our friends have the recipe as well. Thank you for this wonderful blog and these wonderful family friendly meals. We truly appreciate them here in our house.
I have tried most of the recipes. I especially LOVE the BBQ pork ribs. I have never really gotten into the mindset of freezer cooking so I just make these recipes same day in the Crock Pot for an easy dinner.
About 50/50 success with this one. Loved the beef stew, cilantro lime chicken, taco soup (a little sweet, better second day), and spare ribs. Cacciatore, french dip, and alfredo were underwhelming at best. On the fence about the maple-dijon combo. I think I'll just have to find some more favorites and then develop my own list of 8 to throw together.
Just want yall to know that my hubby LOVES the French Dip recipe…I added some Worcestershire sauce and onions but…I have made it using this recipe at least 5 times now and always come back to your link! Thanks!
How much alfredo sauce?
A) 1 jar of 16 oz or
b) 2 jars of 8 oz or
c) 2 jars of 16 oz (total 32 oz) ?
I love this site… A friend of mine in Texas hooked me into it a year or so ago and I have come back to it a few times, I live in Canada. In reading the comments to these wonderful crockpot meals, I have a few comments/replies/suggestions of my own. Firstly, I notice some of the readers say they use their crockpots from fall to spring, well I use mine all summer long. It is great to have the fresh produce that we get in the summer, but sometimes a hot meal is needed and living in an apt, with no a/c, the crockpot is my best friend. Secondly, I see the question of cooking times come up a lot, and I know I have read this in my instruction manual for my crock as well as on your site but it bears repeating…NO crock is exactly the same, so cooktimes will vary, especially if you are varying the recipe in any manner. Thirdly, I say have fun with cooking and the recipes. If you don't like mushrooms, leave them out, if you don't have green beans, but have yellow ones… use them. Maybe you live in a different country and can't get the exact ingredient, substitute. See what happens. My husband is on a sodium reduced diet, and 9 times out of 10 I can adjust to his needs. I use less prepackaged items, so my prep time is a little longer, but I just crank up the tunes in the kitchen, and work away knowing I am helping him stay healthy.
Sorry, I tend to run on when it comes to cooking… thanks for the website, and all the great recipes and ideas… keep cooking!
i have a dumb question, I bought country style spareribs and they have cartlidge or bone, are we supposed to remove that?
Do you eat these like ribs or should they be meat only?
Also – the shopping list says 'seasoning salt'…I thought I was good as I have Johnny's Seasoning Salt but the recipe says "Old Bay Seasoning"…are they substitutable?
Thank you!
Thanks for sharing these recipes! I made a number of them last week. Today we had the beef stew and really liked it. When I froze the ingredients, I left out the carrots and potatoes and threw them in fresh halfway through the cooking time. It was perfect. We also have had the cilantro lime chicken and enjoyed that. I just love having meals frozen and ready…as a working mom of 4, I love having dinner ready for my family with less time involved in preparation. I have one tiny piece of advice. Before you put them in the freezer, wipe any moisture from the outside of the bag. A few of my bags have frozen together.
Thank you so much for posting freezer recipes that have already been tested and approved by a family. I see so many recipes online that have a disclaimer that they've not yet been tried. I am new to freezer cooking but am excited about the idea of not having to prepare as many meals when I give birth in two months. I do have a question though… I didn't see anywhere exactly how long these meals can live in my freezer before I cook them. I would like to prep these before I get to hugely pregnant, but not if prepping too early compromises quality. Anybody have any guesstimates, (assuming I start with fresh, never before frozen ingredients of course)? Thanks a million, a pregnant mama.
Is it okay with you if I borrow your picture that offers 8 slow cooker freezer meals in an hour for a review of these recipes I am writing on my site. (PattyCakesPantry.com) I am talking about seeing the image on your post and jumping at the chance to make the recipes. We really enjoyed most of them. A couple we would make a few changes to. Overall, we loved them.
This may have already been submitted and I apologize it it has however I'm concerned about the meat being mixed with all the other ingridients, is this safe. I already made a bunch of your recipes last night but someone made a comment to me saying this is NOT ok to do. Please advise. I see that you mix everything and I'm sure most people do but I've always been a bit food crazy so this was a huge step for me and now I'm kinda freaked!
Hi Angie! I have never had a a problem mixing together the meat with the other ingredients, as that is how I do it when I put anything in my crock pot (freezer meal or not). The meat and other ingredients are cooked at a high temperature for such a long period of time that it has never made us sick. I think that you can do what you feel comfortable with. It would be completely fine to place the meat in a separate bag, if that would make you feel more comfortable. It would take up a little extra space in your freezer and be a few extra freezer bags, but that's it. I have probably made over 100 freezer meals and have not have any problems, but feel free to do what is best for you!
Hello! I'm coming a little late to the party but today I'm pretty proud of having 8 (well, actually 16 since I'm just cooking for 2) meals in my freezer! It took me quite a bit longer than 1 hour but then I also watched a favorite show and most of a movie on my computer while chopping and measuring. All of the 8 recipes sound good and I **especially appreciate** suggested sides for the meal. Oh, and the color photo of each, too!
I'm looking forward to tasting each and my husband is looking forward to hot meals without a grocery stop every day!
Thanks, girls. Your momma did a fine job raising the six of you!


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How To Make Easy Rosemary Focaccia
I'll be honest with you: I don't care for focaccia that's topped with a lot of stuff. I like my focaccia to be a simple, herby bread with the emphasis on salt and olive oil. I may allow for one or two additions besides the sea salt, olive oil and herbs. But that's it. You may feel differently, and of course, that's just fine. You can use this recipe as a base for all your favorite focaccia toppings. But just for today, try it plain and simple with a glass of deep red wine and maybe a wedge of cheese on the side. It's really quite delicious!
Focaccia is a wonderful thing to have on hand. It is best served warm, just from the oven, either on its own as a pre-dinner nibble or as the bread to accompany the main meal. It's also fashionable in some circles to make sandwiches with it.
This recipe is close to one we featured a few years ago, from the fine ladies at Canal House Cooking. That recipe has slices of thin lemon scattered over the top, which is divine, and I've included this as an optional ingredient here. Another change is that I use a little whole wheat four for the taste and texture.
This dough is fairly wet, but the addition of olive oil means it will still be pliable and easy to work with. If you use a food processor or stand mixer, you won't have to knead it by hand.
How To Make Easy Rosemary Focaccia
What You Need
1 envelope (2 1/4 teaspoons) active dry yeast
1 3/4 cups warm water
3 1/2 cups white flour
1/2 cups whole wheat flour
2 teaspoons salt
4 1/2 tablespoons (approximately) good extra virgin olive oil, divided
5 sprigs of fresh rosemary
Several pinches of Maldon salt (or other flakey sea salt)
11-cup (or larger) food processor (See Recipe Notes for other mixing options)
Measuring cups and spoons
Medium sized bowl
Large sized bowl
1 baking sheet (16"x12" or similar size)
Wire cooling rack
1. Dissolve and proof the yeast. Dissolve the yeast in the warm water in a medium bowl. Wait a few minutes for the mixture to start to foam up. This is proofing the yeast. (You can skip this step if you are confident that your yeast is good and strong.)
2. Make the dough. In the bowl of a food processor, pulse the flours and salt to combine. Add the yeast mixture and 2 tablespoons of the olive oil. Pulse until a rough ball of dough forms, about 1 minute. Remove from the dough from food processor. It should be moist but not too sticky. Form it into a ball. (See Recipe Notes, below, for instructions on making dough without a food processor.)
3. Leave it to rise. Add about 2 teaspoons of olive oil to a large bowl. Put in the ball of dough and turn it so it is coated on all sides. Cover with a tea towel and place it in a warm place to double in bulk, about 2 hours.
4. Put the dough into the pan. Drizzle about 1 teaspoon of olive oil onto the baking sheet and rub it over the bottom and sides. Punch down the dough and place the dough on the baking sheet. Using your fingertips, coax and stretch the dough to cover the bottom of the pan; it may not reach all the way to the edges. Cover with a tea towel and leave in a warm place to rest, about 30-40 minutes.
→ You can also divide the dough in half with a sharp knife to make one smaller loaf for smaller gatherings, and freeze the other half of dough for later. Smaller focaccia breads can be baked on a quarter-sized baking sheet (9-1/2" x 13") or in the center of a regular baking sheet. To freeze the second half, place the dough in a freezer bag, squeeze out the excess air, seal, label, and freeze.
5. Preheat the oven and prep the rosemary. While the dough is resting, preheat the oven to 450°F with a rack in the middle of the oven. Strip the rosemary leaves from the stems. If the rosemary leaves are large, chop them with a knife. You can leave a few of the smaller, softer leaves whole. You should have about 2 scant tablespoons.
6. Prep the focaccia for baking. When the focaccias have puffed up in the pan a little, sprinkle the rosemary evenly over the surface. Using your fingertips, dimple (make shallow indentations) the surface of the focaccia all over. Drizzle about 2 teaspoons of olive oil over the loaf, so the oil pools in the indentations here and there. Use a little more if needed. Sprinkle the loaf with 2 or 3 pinches of the flaky salt.
7. Place in the oven and bake. Place in the oven and immediately turn the heat down to 375F. Bake about 20 - 25 minutes, checking after 15 minutes. The focaccia is ready when it's golden-brown.
8. Remove from oven and cool. Remove bread from oven. Using a hot pad or spatula, remove the bread from baking sheet and place on a wire rack to cool slightly. Focaccia is best eaten when warm, but perfectly fine at room temperature. If the crust gets too soft, try popping it back in a 350°F oven for a few minutes to crisp it up.
Recipe Notes:
• Make Focaccia in a Mixer: Knead the dough in a standing mixer fit with a hook attachment for 5-8 minutes, until the dough is smooth and elastic.
• Make Focaccia by Hand: Mix the dough in the bowl with a sturdy spoon until it is as smooth as possible. Turn it out onto a lightly floured surface and knead until smooth and elastic, 8-10 minutes.
• Make Focaccia Rounds: To make 4-8" round focaccia, just divide the dough in half and bake in two 8" cake pans.
• Additional Toppings: Add any of these toppings before baking — very thinly sliced lemons, olives (whole or sliced in half), thick slices of fresh garlic or shallots, a sprinkling of parmesan cheese, a few chopped sundried tomatoes, cubed pancetta. Instead of rosemary, try using fresh thyme, chives, or oregano. If you want to use fresh basil, sprinkle it on after baking.
• Working with Refrigerated Dough: The dough can also be held overnight in a covered container in the refrigerator, which will retard the yeast and result in a slow rise and extra flavor. Pick up the instructions with step 4 above. No need to warm the dough before using, but allow extra time for it to rise before baking.
• Working with Frozen Dough: If you are using frozen dough, let it defrost in the refrigerator for at least 8 hours. When you are ready to bake, take it out of the refrigerator and stretch it in the pan, as directed in step 4 above. Continue to follow instructions from there.
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(Images: Dana Velden)
Per serving, based on 6 servings. (% daily value)
12 Comments
I have a 7 cup processor. Can I just halve all the ingredients and mix each separately?
Brilliant! I have been searching high and low for a recipe for what we call here in Montreal 'tomato pizza' (pizza baked by bakery with a bread-like base slathered with a thick tomato sauce with a tomato pasta consistency and different herbs and spices). I managed the sauce pretty well, even adding pureed white beans for added protein, but could figure out the crust. It never occured to me to look for foccacia. The 'white' version of the bakery pizza looks exactly like the picture above! --- Thank you!
I love focaccia! http://www.foodnfocus.com/day-4-herb-focaccia/
If you want to do the slow rise/more flavor refrigeration idea, when do you stick it in the fridge? After the 2 hour rise in step 3, or INSTEAD OF the 2 hr rise in step 3?
I love fresh out of the oven focaccia!! We make it at the restaurant that I work at and use the slow rise method. I never questioned it until you pointed out that it would add extra flavor. Thank you for posting this!
Just finished making this and had my first taste. Not too shabby! My dough, however, was seriously moist and VERY sticky. Never got a "ball" out of it. Notes: I used food processor and misread the water as just 3/4 cup, so I added the remaining 1 cup of water a little late, but not by much (I had pulsed the flour, yeast, and oil for maybe 10 seconds in total already). It's not the typical smooth-ish surface but it tastes like focaccia and on the inside it looks like it. Could be my old whole wheat flour.
Now, the recipe didn't specify white flour: all purpose, bread? I wonder had I used bread flour if it'd have yielded a less sticky and wet dough?
I've made this twice in 24 hours and have another dough rising right now. My dough was also sticky (I made it in a food processor and the second time in a mixer) but I just hoped for the best and it turned out fine. Elusivone, I was using new AP flour and whole wheat flour and had your same problem-maybe it's the temperature in my kitchen (a little on the cool side). My first two loaves were with rosemary, but for this next one, I'm going to try some grated Asiago cheese.
I tried it and it turned out delicious!
MaddyWho - I also have a 7-cup processor. I just halved the ingredients and it worked fine. My bf and I had a heck of a time not eating the ENTIRE thing in one night. This recipe convinced me to try pizza dough in my food processor. Try it. You'll like it. :)
Hello! I've made this bread twice this week. The first try was sad, but the flavor was there. The second was a triumph. My first try, I "accidentally" (lazily) left the dough in my fridge on its first rise for 18 hours- and then proceeded to cook it too long.
The second time, I followed the 2 hr rise + 40 min rise in the pan and it worked marvelously. While finishing the dough right before placing it the oven, I was QUITE LIBERAL with the olive oil...this bread is delicious and in MY opinion the perfect match for a few poached eggs.
One last question as I feel I'll return to this recipe a few times: How do you store the bread once cooked? I love my flaky maldon sea salt, but I find after a night of resting the flakes become soggy looking and end up looking like sad little blisters all over my lovely bread, however delicious the bread is.
I signed up for an account to thank you for this recipe! The instructions were clear, unintimidating, and the result was really good. I halved the dough and baked in a cast-iron skillet.
I think this type of quick-rise dough (like no-knead bread) is meant to be sticky; it's that extra hydration that allows for the airy texture. I can't imagine being able to get a smooth ball like in the photo with that much water involved -- but in any case, the wet dough worked fine for me.
Not sure why, but my bread did not seem to want to turn beautifully golden like in your photo -- I didn't want to risk going over 25 minutes as it was looking pretty dry. Taste was fine but I wonder if adjusting the bake temperature, maybe even keeping in the 400-range, would make a difference. A good excuse to try that other half of dough in my fridge!
I made this a couple of days ago. The bread came out great and the recipe was really easy to follow! Thank you!


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Today, I have a special treat. We are transported to one of my favorite cultures and a region that I fervently hope that I get an opportunity to live in and relish atleast for some time... FRANCE!!!!!! Vive le France.
Vous savez combien j'aime toutes les choses "Français ". J'essaie d'apprendre la langue, la culture et la cuisine autant que je peux. Aujourd'hui, je suis honoré que Hélène est écrit pour mon blog et elle partage avec nous, la recette de la Provençal Pissaladiere.
I (as many of you, as well) have been an admirer of Helene's work, her photography and mouthwatering creations for sooo long!! Across this blog, you would and will see many mentions of her blog as inspirations, ideas and a massive source of learning!
When I finally met her this April at the Food Blog Conference, it was like meeting an idol, only she was sooo down to Earth, friendly, helpful, warm and approachable that I really was just in cloud #9 :-))). And, then her much looked-forward-to book, Plate to Pixel, came out and once again I was awe-inspired... and the learning continues...
oui, bien sûr .. Je peux en dire plus .. beaucoup plus. Mais je vous laisse lire ses mots... :)
Whether one has been blogging six days, six months or six years, blog anniversaries are a big deal. Lots of love, passion, dedication and bits of one self go into putting a post together. Whatever your purpose, whatever your goal, blogging is an intimate moment when you let someone onto a page you create.
When I met Asha last April during Food Blog Forum Orlando, it felt as if I were finally meeting a long distance friend although her pictures and words had been right at my fingertips for two years now. Asha is not shy, nor is she flamboyant. Asha has a craving for learning. And working. And constantly making her work better and more beautiful.
Asha's blog is now three years old... I did a double take when she told me. It has been a tremendous source of joy to read her posts over the last few years. I have loved and appreciated seeing both her writing and visual voices find their groove, tone, balance. What you see on Asha's blog is 100% honest and authentic. And beautiful.
To celebrate her two year blog anniversary, Asha came up with the idea to gather posts about street foods or easy to transport specialties from all over the world. Throughout the month of May, she had different bloggers write about and photograph their own street food cultures. I was extremely honored when she asked me to participate (pressure of not crashing a fun party..!) but I was a bit stumped at first.
With a culture of bistros, cafes and a love to sit down for a meal, I don't think France has a deep street food culture. It does to some extent have many "easy to transport" foods like roasted chestnuts and crepes or specialties like the famous "jambon - beurre" sandwich, friand au fromage or hot socca that one can easily grab at the corner deli or bakery.
When I asked my friend Fanny who is also from Provence about what would be considered street food for Provence, she enthusiastically answered "Socca!". To which I replied "Yeah...but that's Nice, that's your street food. I'm further North in Provence. We don't do socca much up there." That's when we both looked at each other knowing we had the perfect Provencal compromise and bursted "Pissaladiere!"
Pissaladiere, a specialty from my native Provence indeed falls right into the category of portable foods. Its thin pizza like yeasted crust is topped with a thick layer of caramelized onions, anchovies and olives. That's it. No sauce, no fancy ingredients. Yet, everytime I make it, we truly feel like kings with every bite melting in our mouths, revealing each time a new depth of flavor. That's one of the main aspects of Provencal cooking. Easy, clean flavors, fresh ingredients and lots of sharing with family and friends.
Back home we say that you can spot a good pissaladiere when the layer of onions is at least half thicker than the crust it is covering. Slice a lot of them! The process of cooking them down until caramelized can take some time (anywhere from 30 minutes to an hour depending on the size of your pan) but you can easily make the most our of your time by doing that while the dough is rising. I cook the onions with a mix of basil, thyme, rosemary and oregano as well as little
Indeed, over the years, the recipe has not varied much, except since last September when I started adding a little Pastis when the onions are just done cooking. I picked up that trick while shooting Holly Herrick's cookbook. She had a wonderful recipe for a fennel and onion tart with Pastis in it. It is a small deviation to the tradition that brings me even closer to home...
The ways to make Pissaladiere are as varies as the cooks and chefs who make it. Indeed, some will top the onions with anchovies while some incorporate some of them as the onions finish cooking. I am of the latter camp. It is the closest I got to the condiment pissalat (anchovy puree) that we use back home. Half the anchovies get mixed in, half gets scattered on top of the pissaladiere. That's my rule...ahaha!
I love how they create a soft and falvorful anchovy butter right there with the herbs and onions. I guarantee that if you have guests who are so-so about cured anchovies, the fact of melting about half in with the onions will mellow their taste and might make your guests fall in love anchovies after all!
Last come the olives. Some will say to use only tiny Nicoise olives, some swear by Kalamata, etc...I say, use the kind you love because it'll be the one you will enjoy eating the most on the tart. Personally, I like to use Italian cured olives. Good size, salty and mild at the same time so they don't clash with the rest of the ingredients.
Once everything comes together, you are close to digging in a slice of Provencal sunshine...Enjoy!
Note: All photographs are copyrighted to Helene Dujardin. Please contact her for use/license.
Serves 4
Note: some recipes call for puff pastry instead of a yeast based crust. If you as my grandmother, she'd tell you it's pure heresy to use puff pastry here. See? Every cook has a different way to make it. Same for the toppings. Everytime my grandmother would read a pissaladiere recipe calling for capers, her blood would start boiling. But there are such recipes. The one below is the one I grew up eating. And well...!
For the dough:
2 teaspoons active dry yeast
1 cup warm water
2 tablespoons olive oil
3 cups flour
1 teaspoon salt
For the topping:
1/4 cup olive oil
12 onions (I like Vidalias) peeled and very thinly sliced
Salt and pepper to taste
2 sprigs each of thyme, basil, oregano, rosemary
1/4 cup Pastis
1/3 cup Italian olives, pitted
20-24 anchovy fillets
Place the yeast in the warm water in a small bowl and let stand for 5 minutes. Place in stand mixer fitted with the dough attachment. Add the oilve oil flour and salt in and start mixing on low speed. Add a little bit of water if you feel like the dough is still dry (should be smooth and elastic. Place the dough on a lightly floured work surface and knead for several minutes until the dough is form but smooth with no visible cracks from lack of moisture. Place in a lightly oiled bowl and cover with a damp towel. Allow dough to rise in a warm, draft free spot for about 1 hour.
In the meantime prepare the topping:
Heat the olive oil in a large pan over medium-low heat. Add onions and season with salt and pepper. Add the herbs and let the onions cook and caramelize for 45 minutes to an hour, uncovered, stirring occasionally. Add the pastis continue cooking until the moisture has evaporated, about 10 more minutes. Add about 12 anchovy fillets and cook an extra minute. Remove the herbs and set aside.
Preheat to 375°F. Roll the dough on a floured surface into a thin 10x15-inch rectangle. Transfer the dough to an inverted baking sheet dusted with cornmeal. Cover dough with a damp cloth and let rest for 10 minutes.
When ready, spread the onion mixture on top. Add the olives and anchovies over the onions. Bake 15-20 minutes. Serve warm or at room temperature.


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19:30 AWST on Friday 31 October 2014 | Cloud/surface composite, Australia
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Australian Government Bureau of Meteorology
Bureau National Operations Centre
Satellite Notes for 0600UTC chart on 31 October 2014
Issued at 6:25 pm EDT Friday on 31 October 2014
A broad area of thunderstorm activity is seen across eastern districts of Western Australia, through the west of the Northern Territory and over much of South Australia. These storms are triggered by a surface trough, with an upper level trough lying over central WA.
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