For Deb\u2019s Big Batch Chili, here\u2019s what MEA does: Variation: I cook the
meats, peppers, garlic and onion and divide that into 5 portions. Then I\u2019ll
freeze the bags. On \u201cchili day\u201d, I\u2019ll pop a bag or two on the bottom of the slow
cooker, add the rest of the ingredients and cook on Low for 6 \u2013 8 hours.)
Soups, pot roast, chili, meatballs in red sauce, anything that can be braised
or simmered. Also love the crockpot chicken for either prep of a chicken
breast, or popped under the broiler to crisp the skin. I tend to use it more for
"parts" of a meal rather than a one-pot dish (like pulled meats).
Balsamic Roasted Sausage & Onion (freeze without
In general, you can freeze most any soup without potatoes (potatoes almost
always get mushy). Cream soups without thickening agents shouldn\u2019t be
I have chicken thighs and drumsticks and breasts in the freezer in assorted
marinades. I pull them out then cook when I can - usually the night before we
are going to eat them. This works for pork chops and steaks too, i.e.,
Oriental Flank Steak and Hoisin-Marinated Pork Chops.
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