Freezer to Crock Pot Beef Peperoncini Sandwiches by Krazy Coupon Lady

Since this is a recipe you can make ahead and freeze, buy double or triple of the first 3 ingredients. Make all at the same time, and freeze until you are ready to cook.

2 lb Chuck Roast- don't buy the cheap meat, it does make a difference
16 oz jar peperoncinis
1 packet Good Seasons Italian Seasoning (dressing)

Swiss or Provolone Cheese
Hoagie Rolls

1. Add all 3 ingredients into a Gallon Size Freezer Bag and put in freezer. When you are ready to cook this, put first 3 ingredients in Crock Pot and let it cook for 8 hours on low.
2. Shred meat and serve on rolls or hoagies with Swiss or Provolone cheese. Yum!

In my opinion: This was sooo good. I think I could eat it weekly. We will definitely need a bigger roast next time.

Chicken Enchilada Casserole

from a friend who cooked this and stocked my freezer when I was going through a major transition

1 lb chicken cooked and shredded
1 c chicken broth
1 can cream of mushroom soup
1 can green chile enchilada sauce
10 corn tortillas, quartered
1 c Monterrey Jack cheese, shredded
2 T sliced jalapenos, optional

1. Preheat oven to 350. Combine chicken, broth, soup, and 1/2 of the jalapenos and mix until smooth.
2. Lightly coat a 9x13 baking pan (or 2 8x8)with nonstick spray.
3. Layer the bottom of the baking dish with 1/2 of the tortillas. Spread half of the chicken soup mixture on top of the tortillas and sprinkle with 1/3 of the cheese.
4. Repeat layers. Top with enchilada sauce and the rest of the cheese and jalapenos.
5. Freeze or bake uncovered 30 minutes or until bubbly.

In my opinion: I loved this and am excited to have another freezer meal.

Herbed Chicken with Wild Rice (Crock Pot)

by Taste of Home
1 package (6 ounces) long grain and wild rice mix
6 boneless skinless chicken breast halves (5 ounces each)
1 tablespoon canola oil
1 teaspoon butter
1/2 pound sliced fresh mushrooms
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup water
3 bacon strips, cooked and crumbled
1 teaspoon dried parsley flakes
1/2 teaspoon dried thyme
1/4 teaspoon dried tarragon

1. Place rice in a 5-qt. slow cooker; set aside seasoning packet. In a large skillet, brown chicken in oil and butter. Add to slow cooker. In the same skillet, saute mushrooms until tender; place over chicken.
2. In a small bowl, combine the soup, water, bacon, herbs and contents of seasoning packet. Pour over top. Cover and cook on low for 4-5 hours or until meat is tender. Yield: 6 servings.

In my opinion: This was yummy. It was a great change from the normal chicken slow-cooker recipes. It was full of fall flavors.

Pork and Pineapple Kabobs

by Kraft
1/2 cup KRAFT Original Barbecue Sauce
2 Tbsp. GREY POUPON Dijon Mustard
1 Tbsp. finely chopped fresh rosemary
1 lb. boneless pork loin, cut into 1-inch chunks
1 cup fresh pineapple chunks
1 cup green pepper chunks (1 inch)
1/2 cup red onion chunks (1 inch)

1. MIX first 3 ingredients in large bowl. Reserve 1/4 cup for later use. Add meat to remaining sauce; toss to coat. Refrigerate 15 min. to marinate.

2. HEAT grill to medium-high heat. Remove meat from marinade; discard marinade. Thread meat onto skewers alternately with pineapple, peppers and onions.

3. GRILL 12 to 14 min. or until meat is done, turning occasionally and brushing with reserved sauce.

In my opinion: We really liked this recipe. It was the first time we've grilled pork and we were pleasantly surprised.

Swiss Steak Supper (Crock Pot)

by Taste of Home
1-1/2 pounds beef top round steak
1/2 teaspoon seasoned salt
1/4 teaspoon coarsely ground pepper
1 tablespoon canola oil
3 medium potatoes
1-1/2 cups fresh baby carrots
1 medium onion, sliced
1 can (14-1/2 ounces) Italian diced tomatoes
1 jar (12 ounces) home-style beef gravy
1 tablespoon minced fresh parsley

1. Cut steak into six serving-size pieces; flatten to 1/4-in. thickness. Rub with seasoned salt and pepper. In a large skillet, brown beef in oil on both sides; drain.
2. Cut each potato into eight wedges. In a 5-qt. slow cooker, layer the potatoes, carrots, beef and onion. Combine tomatoes and gravy; pour over the top.
3. Cover and cook on low for 5-1/2 to 6 hours or until meat and vegetables are tender. Sprinkle with parsley. Yield: 6 servings.

In my opinon: This was a pretty good meal. It needed something else....just not sure what.