Freezer meal/Crockpot cooking Class-- FAQ's

 

When we lived in Fort Worth I regularly attended CrockPot parties where we would make freezer meals once a month or so with a big group of women.  It was SO fun and also so helpful since it was around the same time that we had our first baby!  When we moved to Decatur I REALLY missed those classes.  I searched around to see if there were any happening locally, but didn't find anyone doing them.  So I eventually decided to host one myself with some close friends just to see how it would go!  I figured if I messed up something then they wouldn't be too mad at me!

In the classes I had attended we always made 10 recipes and doubled it so we left each class with 20 freezer meals.  I call them Crockpot classes, however the meals can be cooked many different ways, not just in the Crockpot!  

I searched Pinterest and found 10 recipes I thought sounded great and made a shopping list of all of the items needed to make all 10 recipes twice! The week before the class I emailed everyone the shopping list for the ingredients. I provided all of the seasonings for each meal so the shopping list included everything expect seasonings. The day of the class, everyone came to my house for the class and brought all of their ingredients. I provided some snacks and some bottles of wine and we prepared all of the meals in about 3 hours!  While everyone worked through the meals, I came around and added seasoning to each of their meals.  

The class was a success and I was so glad to have my freezer stocked!  Now we have lived in Decatur for 4 years and I have had several classes here at my house.  It is always such a fun night to visit with friends will also being productive!  

Hosting Information:

The classes I attended in Fort Worth were always $30/person and now that I host a few classes a year I do charge the $30 fee.  The preparation, organization, and HUGE mess that comes with hosting the class was always well worth the fee to me!  You don't have to charge your friends if you want to host one occasionally, but do keep in mind the expenses associated with the spices for each person, the snacks or dinner provided, optional wine, and the TRASH!  My last class had THIRTEEN large bags of trash that we took to the dumpster and paid to dump.  So, if you just have one trash can you will definitely need a plan for all the trash! You do get left with a huge mess when you have 200+ meals made in one night! :)

I am posting the recipes and shopping list from my most recent class below for anyone who wants to do a class with your friends!  Keep in mind that my shopping list here does NOT include the spices needed for the meals because I provide those for the class. 

Here is some information I send out before a class:

• You can spend as much or as little as you wish on your shopping list.  You can get your items at Wal-Mart or Whole Foods, as you know is a big price difference.  You pick what you prefer.  .The price of your meat that you select is the biggest factor in the price.

• You can also substitute any of the ingredients you like.  If you want a lower carb option, you can choose to leave out the potatoes a meal. You can also choose to do a leaner cut of meat or use ground turkey instead of ground beef.  All up to you J

• At the class we will make 10 recipes.  Those will be doubled so that you have two of each recipe for a total of 20 meals to take home. 

• You will bring all of your items off the shopping list with you to the class.  I recommend putting them all in a rolling ice chest or bag cooler to the class.

• You will also need to bring a bowl, cutting board, knife, and freezer bags.

•  It takes about 3 hours to make all the meals. 

• There will be lots of snacks and some wine. Feel free to bring your favorite wine!

• We will assemble each meal together and work our way through the 10 meals.  I will come around and add the spices to each meal as we go.

• All meals will contain raw meat, uncooked produce, etc.  We are not cooking anything at the class.  One a meal is finished we will label the bag and put it back in your cooler/cooler bag

•  When you get home you will pop all meals in your freezer and take one out at a time to cook in your crock pot.  Note: you can also unfreeze them and cook on the grill, pan, in the over, etc.  whatever you prefer J

• The best way to cook your meals:  take one bag out of the freezer and place in fridge the night before.  The next morning, pour contents into crock pot and let cook throughout the day.  It does not have to be completely unfrozen to place in the crock pot, it just needs to be able to fit in the crock pot

• Your meals do not go bad since they are frozen, use them when you can and don't worry about wasting these groceries!

Shopping List

Meat

• 4 pounds boneless chicken thighs

• 4 pounds boneless chicken thighs

• (2) 16 oz. package of precooked frozen meatballs

• 2 pounds ground beef

• 4 pounds boneless skinless chicken breasts

• 4 pounds boneless skinless chicken breasts

• 4 pounds boneless skinless chicken thighs 

• (2) 2-3 pound bone-in pork shoulder (sometimes called “Boston butt” or “pork butt”)

• 4 pounds of boneless skinless chicken breasts 

• 4 pounds of chicken breast tenderloins

I left the meat grouped together to help you when you are shopping.  It is broken into the meat needed for each of the 10 recipes(we are making each meal twice).  If it says 4 pounds of chicken thighs on the bullet point then you will be using 2 pounds for each meal.  Meaning, if you have a smaller family and only want to buy enough for 1.5 pounds for each meal, this easily shows you how much is going into each meal.  We will just be cutting them in half so we can make two of the same recipe by putting half the meat in one meal and half in the other

Dry goods

• 1 large bottle(or two small) of your favorite BBQ sauce (you need 28 ounces total)

• 1 bottle of italian dressing-16oz

• 1 bottle of honey (we will be using about a cup)

• 1 bottle of soy sauce(15 oz bottle)

• 1 bottle of olive oil (or your favorite cooking oil)- we will use about 8 ounces

• (2) bottles of sweet and sour sauce 16-18 ounce bottles

• 1 20oz can of pineapple tidbits

• (2) cans of corn

• (2)cans rotel (I would get MILD if you have kids)

• (2) cans green beans

•  1 can crushed tomatoes - 28oz can

• (2) cans ranch style beans

• (2) cans diced potatoes

• (2) taco seasoning packets

• (2) Ranch seasoning packets

• 8 ounces of REAL bacon BITS

• 4 cups of chicken STOCK

• (4) cans white beans of choice (great northern or navy beans)

• (4) cans diced green chilies

• 18oz jar sweet orange marmalade

• 8 oz. grape jelly

• 24 oz. ketchup

• 20 Ziploc gallon freezer bags

Produce

• (12) small/medium white onions ***(10 diced and 2 in slices)

• Large jar of minced garlic- we will be using equivalent of 20 cloves

• (8) red bell peppers ***(2 diced and 6 in slices)

• (4) green bell peppers ***(2 diced and 2 in slices)

***For if you do your chopping before the class**

Other Items needed for day of cooking:

• (4) 8oz packages cream cheese(these have a long shelf life if you want to go ahead and buy them for the day of cooking)

• Green onion and sesame seeds to garnish the sesame chicken if you wish!

Meals

1. BBQ chicken - served alone with a veggie side or on hamburger buns

2. Honey Sesame chicken- Serve over rice or noodles

3. Sweet and Sour Meatballs- serve over rice

4. Beef soup - serve with corn bread or crackers

5. Crack Chicken - serve inside a baked potato, on burger buns, or over rice

6. White Chicken Chili- top with avocado and tortilla strips or FRITOS :)

7. Orange Chicken - serve over rice or noodles

8. Party Pork - serve in tacos or sliders

9. Red Pepper Chicken - serve with a side salad or steamable veggies

10. Chicken Fajitas - serve in tortillas and top with your favorite toppings

Recipes

1. BBQ Chicken

2 lbs boneless skinless chicken thighs

1 cup BBQ sauce

¼ cup italian dressing

¼ cup brown sugar*

1 tbsp worcestershire sauce*

Salt and pepper

Cook on LOW 6-8 hours or HIGH 3-4 hours.  When done shred/cut into bite size pieces and serve over rice, in a baked potato or alone.

2. Honey Sesame Chicken

2 lbs boneless skinless chicken thighs

1 onion, diced

½ cup honey

½ cup soy sauce

1.4 cup ketchup

2 tablespoons olive oil

Salt and pepper

¼ teaspoon crushed red pepper flakes*

Cook on LOW 6-8 hours or HIGH 3-4 hours.  When done shred/cut into bite size pieces and serve over rice or noodles. Top with sesame seeds and/or green onions for garnish

3. Sweet and Sour Meatballs

1 16 oz package frozen cooked meatballs

1 red bell pepper chopped

1 green bell pepper chopped

1 onion chopped

1 bottle of sweet and sour sauce

1 cup pineapple tidbits drained

Cook on LOW 4 hours.  Serve over rice.

4. Beef Vegetable Soup

1 lb ground beef

1 can corn (not drained)

1 can rotel (not drained)

1 can green beans (not drained)

1 can crushed tomatoes (½ of the 28oz big can)

1 can ranch style beans

1 can diced potatoes

1 taco packet

1 ranch packet

Salt and pepper

Thaw, cook on LOW 6-8 hours or HIGH 3-4 hours. Break apart beef when done and stir in.  Top with Cheese, avocado, tortilla strips, or with cornbread.

5. Crack Chicken

2 lbs boneless chicken breasts

½ cup real bacon bits

3 tablespoons olive oil

2 tablespoons red wine vinegar*

1 tablespoon parsley

1 tablespoon onion powder*

1 teaspoon garlic powder*

½ teaspoon dill*

Pepper and salt

****Added the Day of:  add 8 ounces of cream cheese and shredded cheddar cheese***

Add all ingredients (except cheese) and Cook on low for 6-8 hours or on high for 4 hours, until chicken shreds easily.  Serve on burger buns, over rice, or on a baked potato.

6. White Chicken Chili

2lbs boneless skinless chicken breasts

2 cups chicken stock

2 cloves of garlic

1onion- diced

2 can white beans

2 can diced green chilis

2 tsp cumin**

1 tsp chili powder

Salt and pepper to taste**

****Cream cheese - ADDED DAY OF COOKING

LOW 4 hours.  Shred chicken, return to the crock pot.  Add 1 pkg. Cream cheese the last hour of cooking. Toppings- cilantro, tortilla strips, sliced jalapenos, sliced avocados, shredded cheese.

7. Orange Chicken

2 lbs boneless skinless chicken thighs

¾ cup BBQ Sauce

¾ cup sweet orange marmalade

2 tablespoons soy sauce

 

Cook on LOW 6-8 hours or HIGH 3-4 hours.  When done shred/cut into bite size pieces and serve over rice or noodles. Top with sesame seeds and/or green onions for garnish

8. Party Pork

2-3 lbs bone-in pork shoulder

1 cup grape jelly

1 cup ketchup

¼ teaspoon ground allspice*

Cook LOW 8-12 hours.  Remove pork from the slow cooker and separate from the bone with a fork.  Serve on burger buns or as sliders.

9. Red Pepper Chicken

2 lbs boneless skinless chicken breasts

1 red bell pepper sliced

1 onion sliced

4 garlic cloves minced

¼ cup olive oil

1 teaspoon crushed red pepper flakes*

Salt and pepper

Cook on LOW 6-8 hours or HIGH 3-4 hours. Serve alone with a side salad or in tacos

10. Chicken Fajitas

2 lbs chicken tenderloins

2 bell peppers sliced

1 onion sliced

2 cloves minced garlic

Lime juice*

1 tablespoon chili powder*

2 teaspoons cumin*

1 teaspoon paprika*

¼ teaspoon cayenne*

Cook on LOW 6-8 hours or HIGH 3-4 hours until chicken is tender and shreds easily.  Serve over chips for nachos or in tortillas.

 I hope this helps!!! Let me know if you have any questions on the process! Also, TAG me if you host a class!  I'd love to see!