Crock Pot Cooking for One - Freezer to Crock Pot

I love freezer-to-crock pot recipes because they are such a time saver.  However, most of the recipes make a ton of food.  That's difficult for one person because they either end up eating the dish for several days or have to try to freeze it to keep it for later.  

My mother is nearly 80 and lives alone in a home next to us.  We help her with meals, but if she cooks for herself she tends to eat ready-to-eat meals or a bowl of cereal or whatever is easy because it's hard cooking a bunch of food when only one person is going to eat it. 

I decided to try my hand at crock pot cooking for one.  I got Mom a 2-quart crock pot with removable crock (pictured above and link HERE).  Then I bought groceries and got to work. I made 12 meals (2 meals per recipe) with each of the recipes listed below.  

I made enough quantities that if she wanted a larger meal, it would be just enough for her, or if she wanted a smaller meal, there would be enough left over for lunch or dinner.  Depending on how much she eats and which meals she chooses, these can stretch anywhere from 2 weeks to a month.  So far, she has been thrilled, and I have peace of mind knowing that she's eating good meals. 

Here are the recipes I made, below. While these are recipes I have posted previously, I had to modify them to take into consideration the smaller amounts.  Click on the title for each recipe to see the original post for a full-size, 5 quart version of this recipe. 

Use quart size Ziploc bags for storage.  I split each recipe between two one-quart bags.

Butter Curry Chicken (Have not posted this as a large recipe yet, so no link)

4 small boneless skinless chicken breasts or 2 very large chicken breast  cut in half to make 4 pieces

1 can cream of chicken soup

3-4 green onions, chopped and including bottoms and green tops OR 2 tablespoons finely minced onion 

1/2 cup tart fruit juice such as pineapple, orange, or white grape OR dry cooking sherry

4 tablespoons of butter 

2 teaspoons of curry

salt and pepper 

Divide ingredients between two quart size Ziploc freezer bags.  Squish to remove air, then seal and massage to distribute ingredients.  When ready to cook thaw in refrigerator or place frozen chunk in crock pot.  Cook on low 6-8 hours.  Serve over noodles or mashed potatoes. 

Chipotle Lime Chicken 

4 small boneless skinless chicken breasts or 2 very large chicken breasts cut into 4 pieces

1 cup chopped onion

1 cup chopped celery

1 cup chopped carrots

1 14 oz can tomato sauce

1 can diced tomatoes with chipotle peppers 0R 1 can diced tomatoes with 2 tablespoons chopped chipotle peppers in sauce 

1/4 cup lime juice 

2 garlic cloves minced (2 teaspoons of minced garlic if you buy the type in a jar)

1/4 cup dried cilantro

Divide all ingredients between two quart size zippered freezer bags.  Squish out air, seal, and massage bag to distribute ingredients.  Freeze.  When ready to eat, either thaw overnight and place in crock pot the next morning or put entire frozen chunk into crock pot and cook on low for 8 hours.  Serve with rice or steamed vegetables.  This is also great on a tortilla with pico de gallo.

Smothered Pork Chops 

4 pork tenderloins/chops 

1 can cream of chicken soup 

1 package dry onion soup mix 

salt and pepper 

Divide ingredients between 2 zippered freezer bags.  Remove air, seal, and massage bags to distribute ingredients.  Thaw the night before or put frozen chunk into crock pot.  Cook on low 8 hours.  

Ranch Crock Pot Pork Chops 

4 pork tenderloins/chops

1 can cream of chicken soup 

1 package ranch dressing 

Divide ingredients between 2 zippered freezer bags.  Remove air, seal, and massage bags to distribute ingredients.  Thaw the night before or put frozen chunk into crock pot.  Cook on low 8 hours.  

Roast Beef 

One 4 pound roast cut into 2 pieces that are 2 lbs each

1 package dry Italian dressing mix 

1 package dry onion soup 

1 package dry brown gravy mix

4 potatoes peeled and cut into very small chunks (I prefer red potatoes)

1 cup carrots

1/2 of a medium onion, cut into chunks 

Divide ingredients between 2 zippered freezer bags.  Remove air, seal, and massage bags to distribute ingredients.  Thaw the night before or put frozen chunk into crock pot.  Cook on low 8 hours. Do not add water to this, as the roast will make its own juices.  A note:  Normally I do not put potatoes in the freezer, but if you use small red potatoes, they seem to work well and the recipe comes out fine. 

Beef Stew

2-3 lbs stew meat, browned in batches with olive oil 

1/2 medium onion, diced 

1-2 carrots cut into chunks

1/2 clove minced  garlic 

1 stick celery cut into small chunks

3/4 to cup chicken broth  OR 3/4 to 1 cup beer (yes, chicken broth; don't substitute beef)

2 tablespoons bouillon 

1/2 tablespoon worcestershire sauce

1 can RoTel diced tomatoes with chiles 

1 small can (4oz) tomato paste 

1/2 teaspoon paprika

3/4 teaspoon sugar 

2-3 red potatoes peeled and cut into thin/small chunks 

In a skillet, brown meat in oil, in batches.  Pour just enough water in bottom of skillet and stir to deglaze the pan. About 2-3 tablespoons of water. Place meat and deglazed mixture in bottom of 2 quart freezer bags.  Add remaining ingredients EXCEPT POTATOES.   Squish out air and massage to distribute ingredients.  Open then add potatoes to top.  Seal and freeze.  Cook on low for 8-10 hours.  Serve with cornbread, crusty bread, or fry bread. This is best when cooked low and slow. 

To make this a stove top recipe, follow instructions, except you will need to add approximately 1 to 1-1/2  cups of water to the mixture and allow it to simmer on the stove top for 1-1/2 to 2 hours.  Watch carefully and add water if the stew becomes too thick. 

 

Broke Food - Fried Rice

It's the night before payday, and the pickin's are looking pretty slim in the fridge.  It's time for another episode of broke food!  Fried rice is one of my favorite broke foods because you can whip it up in a few minutes and clean your fridge out in the process!  The additions are what make this an especially great dish. 

You can eat this alone as a tasty and filling meal, or if you have several people to feed, pair it with egg drop soup (coming in a later post) to stretch it further.  Also, the great thing about fried rice is that it's actually the items that have been sitting in the fridge a while that work the best.  Day-old leftover rice is perfect for making fried rice!

I'll put my method below.  There are a million different ways to make this, with various spices and additions.  Once you get the hang of making this, use what you like and what appeals to you for flavors.  In the photo above, I used:  corn, peas, carrots, sliced green onions, and diced leftover pork chop from when we grilled out a couple of nights ago. 

Here are the basic components.  I'll get into detail below this post.

FRIED RICE:

1-2 tablespoons cooking oil of choice

Spices and seasonings of choice 

Vegetables

Protein* (Meat or eggs should be cooked beforehand and set aside.)

About 1 cup rice (adjust to your liking)

Sauce 

In large skillet, heat oil until drop of water flicked on surface sizzles.  Add your spices (not sauces) to the oil and stir for approximately 20 seconds to distribute the flavors in the oil.  Add any uncooked veggies and stir, coating with oil, then allow to cook for a minute or two. Add any already cooked vegetables. Add cooked meat or protein.  Allow to heat through.  Add rice and sauce.  Stir thoroughly to heat through and coat with sauce and spices.  Serve immediately. 

Now we'll talk about what you can put into this wondrous concoction!

Additions: 

Veggies:  Nothing is taboo.  Carrots, onions, bell peppers, celery, medallions of yellow squash, hulled peas, snow peas, broccoli, corn, green beans ... any of it will be great in fried rice.  Also consider adding leftover cooked vegetables from prior meals.  These are great in fried rice. 

Protein:  Diced up scrambled eggs, diced deli meat, Spam, chicken, beef, pork, shrimp, garbanzo beans, or tofu are all excellent protein items that can be added to this.  You don't have to have a protein, but in my opinion it makes the dish a little heavier, filling, more satisfying, and provides a more complete meal, especially if you're only eating the fried rice. 

Spices:   You can add any spices you like during cooking.  Ginger, red pepper, sugar, salt, basil, oregano, garlic powder, onion powder, nutmeg, cinnamon... anything that you can think of can make awesome additions to the fried rice.  If you prefer a sweeter taste, consider ginger, sugar, a dash of red pepper, and garlic.  I prefer a hotter, spicier sauce, so for the photo above I used oregano, basil, fresh minced garlic, and red pepper flakes. 

Sauce:  Simple soy sauce added at the end of cooking the rice can be all you need.  However, if you want something a little different, consider a small bit of Hoisin sauce, teriyaki sauce, or add fruit juices such as pineapple or orange juice to the soy sauce before adding it to the fried rice.  When using sauce, keep in mind what spices you've used so far.  

Rice:  Any type of cooked rice will do.  If you have leftover Minute Rice, use that.  Steamed or cooked long-grain white rice is awesome for this, especially if it's at least a day old.  Even brown or Basmati rice will work in a pinch.  There's also nothing wrong with making the rice in preparation for cooking this. 

Oil:  Really, again any oil will do.  I used olive oil, but plain cooking oil or even melted Crisco will work.  Sesame oil can be used for flavor if you have it on hand.  

Don't be intimidated if what you have on hand doesn't seem to go together.  Use what you have, try it, add some sauce, and you may find that you have discovered a new favorite dish.  Ad libbing the ingredients is half the fun! 

Ranch Crock Pot Pork Chops - Freezer to Crock Pot

Finding new ways to cook pork chops can be challenging.  A friend told me about this, and I just had to try it.  Ranch Crock Pot Pork Chops are a great way to cook pork tenderloins in the crock pot and have a savory gravy to serve over potatoes, rice, or on toast.  

When I was told about this, I had one of those forehead-slapping moments that was like, "Really?  Three ingredients?  Why didn't I think of that!"  The ingredients were so obvious.  I don't know why I hadn't put them together before.  Plus, just about anything with ranch is awesome. 

Without further adieu, here they are:  

RANCH CROCK POT PORK CHOPS
4-6 thick cut pork tenderloins or chops (I prefer tenderloins)

1 can cream of chicken soup

1 package powdered ranch dressing mix

Put the powdered ranch dressing mix in a gallon zippered bag.  Put the chops in the bag, and shake to coat the chops with the dressing mix.  Add the can of chicken soup and enough water to "wash out" the can.  Remove air from bag, seal, and then massage to distribute the ingredients.  When ready to use, remove frozen block from bag and place in crock pot.  Cook approximately 6-8 hours on low or 4-6 on high.  You might need to remove the chops and whisk the gravy with a wire whisk in case lumps have formed.  Serve over mashed potatoes, rice, or toast.  

If cooking immediately, just place chops in crock pot along with cream of chicken soup, and sprinkle dressing mix over the top.  Stir until blended then cook for 6-8 hours on low.  

The gravy that this makes is excellent, so if you want extra gravy, you might consider doubling up on the cream of chicken soup and ranch dressing mix.  Enjoy!

Freezer to Crock Pot - Smothered Pork Chops

Crock pot smothered pork chops are a nice change of pace from the usual fried or grilled pork chop.  These come out tender and fall apart (as evidenced by the photo!).  This is a flavorful recipe that brings out the flavor of the pork chops while providing a satisfying and savory gravy to serve over noodles or toast.   

This was part of a post showing make-ahead crock pot meals.  See the original post  HERE.

Smothered Pork Chops

3-4 boneless pork tenderloins/chops 

1 large onion, cut into rings

1 can cream of chicken or cream of mushroom soup

About 1 tablespoon Montreal/Canadian Steak seasoning 

4-6 peeled and sliced potatoes when ready to cook

Season pork tenderloins with steak seasoning, and layer with onions in 1 gallon zippered freezer bag.  Add cream soup and remainder of steak seasoning.  Squeeze air out of bag and seal.  Freeze.  When ready to cook peel and slice 4-6 potatoes and place them in the bottom of the crock pot.  Then place the entire block of frozen food on top of this in the crock pot and cook on high for 4-6 hours or low for 6-8 hours.   Serve over noodles or toast. 

Freezer to Crock Pot - Pork Green Chili

We love spicy food.  This recipe for pork green chili fits the bill.  It is not a heavy chili but is very flavorful and uses broth and other spices to create interesting and satisfying flavors.  

This works well in the crock pot  and can be cooked straight from the freezer.  It also works equally well when made stove top.  Serve it with tortillas or spoon it over rice.  Top with a dollop of sour cream, and you'll be in heaven. 

Pork Green Chili

2 Tablespoons olive oil or cooking oil

3 lbs. pork, cut into medallions (I used pork tenderloins)

Ground black pepper

1 large onion, chopped

2 minced garlic cloves

2 green (bell) peppers, chopped

2  (4 oz.) cans green chiles, chopped

1 teaspoon oregano

½ teaspoon ground cumin

¾ teaspoon salt

2 Tablespoons dried cilantro (If using fresh cilantro, increase to ½ cup).

1 teaspoon vinegar

1 cup chicken broth (or 1 cup water and 1 chicken bouillon cube)

Lightly brown meat in oil over medium heat.  Lightly pepper meat and place in the bottom of a 1 gallon zippered freezer bag.  Add remaining ingredients.  Squeeze air out, seal, and massage ingredients to distribute. 

When ready to cook, place in crock pot and cook on high for 6 hours or low for approximately 8 hours.  Serve with rice, tortillas, and sour cream. 

Stovetop version:  Lightly brown meat in oil over medium heat.  Add onion, garlic, and peppers and saute until onions are translucent.  Add remaining ingredients.  Bring to a boil, cover, and simmer 1-1/2 hours. Stir periodically and check liquid level.  Add water as needed.  

Salvaging Meat That's Tough or a Bad Cut

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Ever cook meat and have it come out looking and tasting like shoe leather?  We have two tried and true ways of salvaging bad cuts of meat or meat that we've somehow flubbed the cooking process. Nothing makes me madder than ruining food, so I am always determined to save it if I can. 

Method #1, crock pot shredding method.  

Works for any type or cut of meat. Place meat in crock pot and cut in chunks to make it fit, if necessary.  We particularly use this if the meat has been cooked but at the end of the cooking process it's tough.  It works especially well for grilled items like steaks, chicken breasts, or pork tenderloins.

Place meat in crock and add enough broth or bouillon to cover it about halfway.  It doesn't even matter what type of bouillon.  Beef, chicken, vegetable... any of it is good.  It doesn't even have to match.  For this process, it's fine to use chicken broth with beef or vice versa.  Cook meat on low for 8 hours.  Shred inside crock pot.  Either add 1/2 bottle of barbecue sauce OR 1 packet of taco seasoning mix.  Allow to cook for another hour or so.  Remove shredded meat and discard drippings/sauce.  This will not have a strong flavor but more of an essence of whatever seasonings you added. 

If using barbecue sauce, then use shredded meat in sandwiches or add to baked beans and use more full-strength barbecue sauce. 

If using taco seasoning, use as meat for enchiladas, soft tacos, flautas, etc.  

Method #2, oven method.  

Especially good for large cuts of meat such as roasts or other thick but less expensive cuts. 

Place meat in a large pan.  Add water or broth, enough to fill halfway.  Cover pan tightly with aluminum foil and cook in a 200-250 degree oven for 8 hours.  We usually do this overnight.  

The next morning, this usually comes out tender, juicy, flavorful, and falling apart.  

Meat is too expensive nowadays for it to be ruined and need to be thrown out.  Usually one of these two ways is an excellent way to salvage meat that's just not quite come out how it was expected and is an economical way to get your money's worth! 

More Grocery Savings Strategies - 2 trips

This is one of those weeks I go out of my way to make a couple of trips to the grocery store.  My favorite store, Homeland, was having some sweet deals that I knew would allow me to get quite a few groceries for a really good price.  Homeland doubles coupons up to $1.00, BUT they will only double one like coupon per trip.  Combining those double coupons is what allows these deals to be so great, but sometimes you have to be creative in getting double coupons.  This means I sometimes make a trip to a different store on the same day so the coupons will double.  We're lucky in that we have 3 Homeland stores in Muskogee, two within 1 mile of each other, and the other is across town.  That makes getting these deals much easier. 

In order to get the deals I wanted, I visited two separate stores.  I also bought meat at the first store using the strategies noted in a prior post, and then made a second run.  I'll show photos and prices/scenarios from both runs to hopefully help and compare.  When I can, I'll provide links to sign up for newsletters and coupons that were e-mailed. 

Total for trip #1 was $52.78.

Total for trip #2 was 41.33

Filled up with gas (see way below) for $2.749 per gallon with rewards points for $21.18.

There are photos and prices for both trips, so don't forget to scroll down to check them out!

This is trip #1: 

There was a special going on where if you bought 10 Red-Gold Tomato products, you would receive a $5.00 automatic rebate on your grocery total.  Red-Gold offers coupons from their website and e-mailed newsletters.  Plus, there are coupons for Red-Gold diced tomatoes and Sloppy Joe Sauce in the Homeland Cares Coupon books.  These could be used in combination with the $5.00 to get these products basically for free.  This technique is called "stacking."  It means using manufacturer coupons along with either store coupons or rebates in order to get maximum savings.

Here are prices, coupons, and totals for the first trip:

Fresh limes  4 @ $0.09 = $0.36 

Yellow onions x2 = $0.93

Bell Pepper x2 @ $0.79/lbs. = $0.94

On the Border Tortilla chips = $2.99 

Coupon for $0.55 available HERE which doubled to $1.10

Final $1.89

Red Gold Petite Diced Tomatoes with Chiles x3 $0.75 = $2.25*

Less Homeland Cares Coupon for $1.00 off 3 cans 

Doubled to $2.00= $0.25*

Red Gold Tomato Sauce x2  @ $0.75 = $1.50*

Less printable coupon from Red Gold $0.50 off 2 cans 

Doubled to $1.00  = $0.50*

Red Gold Diced tomatoes with chipotle peppers x3 @ $0.75 = $2.25*

Less Homeland  coupon for $1 off 3 cans 

Did not double because already used one = $1.25*

Red Gold Diced Tomatoes with Basil, Garlic and Onion x2 @ $0.75 = $1.50*

Beef top Round Roast  = $16.00 

Beef Chuck Roast  = $8.59

Beef Top Round Steak = $4.15

Boneless Butterfly Pork Tenderloins = $4.15

Bonless Butterfly Pork Tenderloins = $4.82

Thin Cut Boneless Pork Tenderloin = $5.30

Boneless Skinless Chicken Breasts = $4.06

Boneless Skinless Chicken Breasts = $3.80

*Purchased 10 items so received $5.00 off total order

**Used $5.00 off $50.00 purchase from Enjoy the City coupon books.

Trip #1 FINAL TOTAL (tax incl.) = $52.78

Trip #2 (Photo above)

5 lbs. Russet potatoes x2 @ $1.39 per bag =$2.78 (stacked one on top of the other in photo)

Kraft 17.5/18 oz. BBQ Sauce x2 = Free**

Minute Rice 14 oz.  = $1.50

Coupon for $ 0.60, doubled to $1.20               

Final price =  $0.30

Minute Rice 14 oz. = $1.50

Coupon for $0.60  (did not double because of prior coupon)

Final price = $0.90 (still a good price!)

 

Red Gold Tomatoes with Chiles x3 $0.75= $2.25

$1.00 coupon doubled to $2.00

Final price = $0.25*

Red Gold Sloppy Joe Sauce x2 @ $0.75 = $2.25

$1.00 coupon doubled to $2.00

Final price = free*

Red Gold Tomato Sauce x2 @ $0.75 = $1.50

Printable coupon for $0.50 doubled to $1.00

Final price $0.50*

Red Gold Sloppy Joe Sauce x2                              

Coupon for $1 (did not double because had one prior but still good price)

Final = $1.25*

Libby’s veggies x4 @ $0.79

Coupon $1/4 doubled to $2.00

Final price = $1.16 for 4 or $0.29 each

Williams Chili seasoning x4 @ $0.89

Final $3.60

Nabisco crackers x3 $1.99 **

Coupon for $1.00 off 2 doubled to $2.00

** Store special for $3.00 off purchase of 3 Nabisco cookies/crackers

Final = $0.97 for 3!!

Keebler Club crackers x2 @ 2/ $5.00

Coupon for $1 doubled to $2

Final = $3.00

Freschetta Pizza $3.99

Coupon for $1 doubled to $2

Final price= $1.99

International Delight Creamer

Coupon for $0.55 doubled to $1.10

Final = $0.89

Coffee-mate creamer x2 @ $2.45

Coupon for $1/2 doubled to $2.00

Final:  $2.90 or $1.45 each

Oscar Mayer Deli Shaved Meat 16 oz. $4.99

 Coupon for $1 doubled to $2

Final:  $2.99

Oscar Mayer Weiners 16 oz.$1.99**

Borden Shredded Cheesex3 @ $2 = $6.00

Coupon for $1 off 3 doubled to $2

Final = $4.00

Lay’s Kettle Cooked chips x2 @ $3.00

Coupon $1 doubled to $2

Final = $4.00

On the Border chips  $2.50 (in-store sale)

Coupon for $ 0.55 doubled to $1.10

Final = $1.40

Best Choice Cream Cheese $1.45

Hiland Sour cream $1.93

*Buy 10 save $5.00

**Buy Oscar Mayer Wieners 16 oz. get 2 Kraft BBQ sauces free. 

FINAL TOTAL with tax included = $41.33

Homeland has a gas station outside the store at Chandler and York.  You can accumulate cents off per gallon with use of your store card.  I had accumulated $0.55 in savings.  So I filled up my tiny little car's gas tank and got 7.786 gallons of gas@ $2.749 per gallon for a total of $21.18.  

So my grand total for the day was $115.29!!!