Tuesday, February 26, 2013

Tasty Tuesday: Freezer Cooking Update and a Recipe

Happy Tuesday ladies! I hope you are all having a great week. I know I'm late to the party, but I have to say that I LOVE freezer cooking! Meal planning in general is something that I've been working on and it is keeping me so much saner.  I used to love to just pick what we would be eating for dinner in the morning based on what I was in the mood for.  But between unpredictable nap schedules and sick and/or cranky babies, that was sometimes leaving us without a dinner!

Enter meal planning and now freezer cooking!  I don't know that I'm ready to convert to a once a month (or even once a week) cook, but I am totally on board with the idea.  Last week, a friend and I got together and made a quick freezer meal (it actually made two dinners of the same recipe) while our kids played.  It literally took 15 minutes.  I then popped it in the crockpot one day this weekend and we had an easy and mess free dinner (recipe below)!

Also, I typically cut recipes down as I've found that they make too much for us, but a couple of times in the last week, rather than doing that, I've just made the full recipe and split it into two pans.  Same amount of work, twice the dinners!  Like I said, I know so many others are already doing this, but I don't know why I was really hesitant before.

Crock Pot Cilantro Lime Chicken Tacos
Recipe adapted and photo from Over the Big Moon
*Makes 2 meals that serve 4 easily with leftovers

6-8 Boneless, Skinless Chicken Breasts 
4 Tbs Olive Oil
2+ Limes, juiced (I like a little more lime then the recipe calls for)
2 Cups Cilantro
1 large bag of Frozen Corn (or two smaller bags)
4 minced Garlic Cloves
1 finely Chopped Red Onion
2 cans of Black Beans, drained and rinsed
2 tsp Cumin or Chipotle powder
Salt an Pepper to taste (I salted when I put it in the bag, and salted again in the crockpot after shredding)
Take ingredients and split everything into two containers.
Mix bag by shaking, seal, label and put in the freezer.

Cooking instructions: Cook in Crockpot on Low for 8 hours or High for 4 hours. Remove chicken breasts and shred (I used the kitchenaid). Return to crockpot and salt to taste. Heat for a few more minutes on warm.  Serve with hot tortillas and dress with sour cream, guacamole, and/or cheese.


  1. Hey! I nominated you for an award!

  2. YuM, that looks so good! Totally pinning this!

  3. Ok, I have been loving my crock pot. I've made like 4 or 5 recipes in there now and they all came out awesome!!!!
    If I don't do a crack pot meal I do prep on one day and finish it the next day. It's too hard to try and cook an entire meal on one evening with multiple small children at home.
    Great job

  4. We are a taco loving family. Must try these

  5. Hope you are doing well! I miss your blog updates:(


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