I love coming home on a chilly, late, afternoon to a warm home that smells delicious.
Today’s freezer meal, Crock-pot Beef and Mushrooms, requires a little planning, but it yields a rich pay-off. Just make sure you take it out of the freezer 24 hours ahead of time, and add it to your crock-pot. Prepare some rice, potatoes, pasta, or spaghetti squash, and a crisp, fresh green salad, and dinner is on.
You will be pleased at how quickly this meal goes together. All you have to do is cube the meat, divide it between 2 freezer zip-top bags, add the soup, mushrooms, juice or wine, and dry onion soup mix. Seal them up, date and label with name and cooking directions and add to the freezer.
Here’s a little tip to help you avoid freezer burn. Freezer burn is damage to your food from dehydration and oxidation caused by air. Zip your bag almost closed, insert a straw into the corner, and suck all of the air out. Pull the straw and finish the seal. Use within 3 to 6 months.
I suggest you cook Crock-pot Beef and Mushrooms, at the lowest setting on your Crock-Pot for 10 hours. I served mine with Brown Rice & Quinoa, (4 cups water, 1 cup brown rice and 1 cup quinoa), bring water to a boil, add grains, stir and cover. Simmer for 45 minutes and serve. Baked spaghetti squash is another favorite side, and with my guys, it’s always mashed potatoes!
Enjoy the colorful, crisp, autumn afternoons ahead. It’s a perfect time to make freezer meals and use your Crock-Pot too.
Learn more about Freezer Meal Cooking:
- Benefits of making freezer meals
- Freezer Meal Recipes
- How to start a Freezer Meal Group
- How to Shop for Freezer Meal Recipes
- How to Prepare Freezer Meals
- What Foods Don’t Freeze Well