As most of you know, I am very pregnant right now. 38 weeks, 3 days, to be exact. And while I know everyone is talking Halloween this week, and trying to get in one or two more Halloween posts before the fun holiday, I have baby on the mind. It’s only natural, right?
So, since I am just days away from welcoming a new baby boy, I thought I’d deem this week baby week. I’ve got a few posts that are a little different this week, but I think it will be fun!! (And make sure and check in on Thursday for a new feature – not baby related, but it should be fun. And start collecting your turkey recipes – you’re going to want them!)
I have to admit – I’m not a big freezer meal fan. In fact, I don’t really like them. And maybe it’s because I haven’t had very many good ones. (I do love to freeze soup, but I think it falls into a different category.) I know someone – who will remain anonymous, who belonged to a freezer meal group. Every month, they would all make several servings of a freezer meal, then exchange, and so they all had a freezer full of meals, just waiting to be popped into the oven. Well, I tried a few of those meals. And frankly – I didn’t like them at all. Most of them were casseroles that just ended up mushy.
So I’ve been kind of turned off. But, with baby #3 coming any day, and knowing that I’m not going to want to cook for at least a little while, I decided to try out a meal or two. I seriously had very little expectations for this meal. I figured the easiest kind of freezer meal would be one that I could bag up and then just throw into the slow cooker in the morning, and have a warm meal ready that night. I prepared everything, packaged it up, and stored it away in the freezer. A couple of days later, I took one of those bags out to test it. (I couldn’t share it with you all if I hadn’t tested it yet!!)
I was completely surprised. I loved this. Full of veggies, and full of flavor, I couldn’t believe this came from such little work. The only complaint I had was that my veggies were super soft by the time we ate, but my slow cooker cooks so hot, and I had it in there the full 8 hours. So I would start checking it at 6 hours – I think it would have been perfect then for me. This also makes enough to feed an army. I divided it into 2 freezer bags, but wish I would have split it 3 ways, knowing how much my family eats. But I’m just excited that I have this in my freezer now for when baby boy does decide to show up!
- 3 medium sweet potatoes, peeled and cubed
- 1 large bell pepper, cubed
- 1 onion, diced
- 3 lbs boneless, skinless chicken breast, cubed
- 2 (15 oz) cans tomato sauce
- 4 tablespoons brown sugar
- 4 tablespoons worcestershire sauce
- 2 tablespoons mustard powder
- 4 cloves minced garlic
- fresh cilantro, for serving
- prepared rice, for serving
- In a large bowl, combine all ingredients and mix well. Transfer to 2-4 freezer safe bags, label and freeze.
- When time to cook, dump contents of one bag into a slow cooker and cook on low for 6-8 hours. If not frozen, reduce cook time by 1-2 hours. Top with chopped cilantro and serve over rice.