Thank you so much for joining me again today in today’s article I’m going to give you eight yes, eight dump and go meals that you can dump into your crock-pot or your instant pot and have dinner ready. So I do realize that during this time, guys we’re fixing breakfast we’re making lunch and dinner and, let’s just be honest, it gets to be a lot all right now, I’ll, be honest and toe that these meals are going to take some preparation beforehand.
On the front end, but after you’re done with it you’re going to be glad that you did it because all you have to do is go into the freezer, get out your bag. Stick everything into the crock pot and let it cook alright and I’m all about making life easier for myself and for you, but first before we jump in today’s article is in collaboration with Jennifer over it. I love lunches, guys after you read my article you’re.
Definitely going to wan na head over to Jennifer’s blog. She has some of the most creative lunch ideas that you can prepare for your kids at home or, while they’re going to school. She also does cleaning articles. What’s for dinner articles guys, she is absolutely amazing and she’s one of the sweetest soul here on YouTube. So after you read my article, go down to the description box and I’ll have a link to Jennifer’s blog down below when you go over to her blog.
Definitely let her know that I sent you alright, you also let you do so. The way that we’re going to prepare eight meals is double up on four meters. Okay, so what that means is we’re only going to create four meals that you’ll make two of each of those meals? Now the idea is definitely not to cook the same thing every day, but it’ll give you a little leeway when you’re trying to figure out what you guys are going to eat for dinner.
Okay, you can definitely mix them up if you’re. Like me, I try to cook enough to where each meal will last me at least two days. So that’s two days of dinner that I don’t have to worry about and then the next I can bring in one of the other four meals all right. So let’s go on and get started, so the first thing that you’re going to want to make sure that you get is the freezer bags. Okay and I have the gallon size and the reason that you’re going to want to make sure that you grab the freezer bags.
Just so, that’s your bags won’t burst, open or spill over into your freezer, because you’re going to have some foods that breathe as deeply as well I’ll, be using these little sins to actually put my ziplock bags in so that I can feel them a little bit Easier um, I did get these from Amazon. I will definitely have a link to these down in the description box and if you click the link, there are the description box to go to Amazon, to purchase these or anything else that you may need.
It will definitely help me out, because I am a part of the Amazon affiliate program and I’ll get a small commission from anything that you purchase on Amazon, using my link below in order to use these fans it’ll come in the packaging just like this. So all you do is raise the size up for your gallon size bag. You will stick the back inside and clip the sides of the bags into those little clips and there you have your bag standing ready for you to just add your ingredients inside.
So if you’re coming over from Jennifer’s Channel, hey girl, hey my name is Brittany. I cover a lot of mommy content. Cleaning articles cooking articles. So if you like that type of content, please consider subscribing to my youtube blog I’d love to have you as a member of my YouTube family. So before I begin, I’m just going to label each ziploc bag with the date and the name of the dish. And here are the ingredients for country-style ribs, a pork rub liquid smoke, a seasoning salt, onion powder and garlic powder, sweet baby, Ray’s, honey, barbecue, sauce and brown sugar.
Now I have made this meal before on my blog in a cooking clean with me, and I wanted to make it again because it can also be used as a freezer meal. So I’m just going to divide up two packages of country-style, ribs and just layer. All of my ingredients in there with the ribs as well as my seasonings, and I try to clean as I’m cooking, so I won’t have a lot of build up while I’m preparing my meals.
So, as you can see, our trashcan is filling up behind me, but that’s just because I’m just trying to keep everything clean and put away while I’m cooking and the trash will be taken out once I am done, preparing the meals and after I’m done sealing. I’r just going to give this bag of good shake and mix up to make sure all of the seasonings and the sauces are mixed up really good in there with the ribs so that, while they’re in the freezer, it will marinate and we’ll have a bunch of Flavor and on to the next meal chicken enchiladas now for my chicken enchiladas, all I’m using is the red enchilada, sauce and chicken breast.
The reason I’m only using two ingredients is because I like to put my salsa on the outside of my tortillas. When I bake them and top it with cheese, I, like my punch, a lot of sauce actually inside of the answer, a lot of mixing with the chicken. So, as you can see, I just added a little garlic powder and onion powder to the mixture. Before I put my red on to a lot of sauce in and I’m just going to seal, these bags give them a shake and we are going to keep it moving next up.
You guessed it spaghetti. I’ve made this a couple of times on my You Tube blog actually, and I’m just showing you here that you can also be used as a freezer meal, but you’re just going to have to pre cook your meat and then add all of your ingredients. The only ingredients that will not go into the bag are my broccoli in my spaghetti noodles. I will, of course, add those after I have cooked the spaghetti mixture for at least four to six hours in my slow cooker and then I’ll add my noodles and my broccoli for an hour afterwards and last, but certainly not least, my taco soup.
Now, for my taco soup, I’m just using the remainder of my turkey that I used for the spaghetti. I have ranch: seasoning black beans, pinto beans, mild Rotel, sweet corn and Philadelphia Cream Cheese. This dish can also be made with ground beef, ground, chicken or shredded chicken. As well, I’ve done it with shredded chicken and ground beef as well as Turkey, and it tastes amazing all three ways. This is actually a crowd.
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Pleaser in my house, my kids love it. My son asks for it at least once a week, so taco soup is something that you can never go wrong with. We normally either eat it on top of a bed of rice or serve it topped with tortilla chips. What you see me doing here is actually just washed my beans in corn before adding it to the mixture, and I also decided to add some seasoning blend as well. So every dish that I have shown you today can be cooked anywhere from four to six hours.
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In your slow cooker, depending on whether you decide to cook it on low setting or high setting the instant pots that I have is not the instant pot pressure cooker, it’s the instant pot multicooker, so I will be using the slow cooker setting on my multi cooker. I’r really not sure of the time it would take to cook it in the instant pot pressure cooker. So that’s something you could definitely research.
I know I’ll be using the slow cooker setting depending on when I get these out and thought out because y’all you know how it is somedays, so it just depends whether or not I cook it on low or high, so guys, that’s it for today’s article. If you made it all the way to the end, leave me some purple heart emojis down in the comment section. Also, let me know which of these recipes is your favorite and which one do you think you’re going to try for your own family, guys and don’t forget to stop by Jennifer’s Channel, show her some love subscribe to her blog.
Let her know that I sent you thank you guys so much for reading today. You guys have a great day.
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