Does the thought of prep, freeze, dump, crock and eat tempt you? If the photo doesn’t, then maybe fix it and forget it will. I set the timer for six hours on low and my crock pot does its thing. I mean it cooks the delicious one dish meal while I’m running errands, circles around children, folding laundry and blogging. What more could I ask for?
Hopefully, I have a thawed bag of cooked rice or noodles which I’ve frozen. I microwave a thawed bag for five minutes on 70% power and I’ve got dinner on the table in FIVE minutes when I walk in the door. Oh the pleasure of a freezer kit.
- 2 tablespoons cornstarch
- 1/4 cup cold water
- 14 ounce can pineapple chunks with juices
- 3 tablespoons ketchup
- 1 tablespoon soy sauce
- 2 tablespoons brown sugar
- 1 teaspoon rice vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 garlic cloves, minced
- 1/4 teaspoon ground ginger
- 3 boneless, skinless chicken breasts, cubed
- 3 cups bell pepper cut bell pepper squares or 3 cups other seasonal veggies (broccoli, red pepper, onion, carrot, etc.)
- red pepper flakes, optional
- Label bag with crocking instructions: Cook frozen 6-8 hours on low. Add frozen vegetables the last hour of cooking.
- Mix cornstarch with cold water in a gallon size freezer bag.
- Add the remaining ingredients, except chicken and vegetables.
- Knead gently and add cubed chicken. Squeeze air out and seal.
- Freeze cut up vegetables separately in a quart size gallon bag. Freeze with gallon bag of chicken and marinade.
- Cut open bag with kitchen shears. Crock frozen on low 6-8 hours. Serve over hot brown rice or thin spaghetti. Garnish sparingly with red pepper flakes if desired.
Have you made a freezer kit lately?