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Dump and Dine 10 Meal Plan Recipes Creamy Salsa Crock Pot Chicken Hawaiian Pork Slow Cooker Ranch Pork Chops Take out- Fake out Beef & Broccoli Forgotten Once Jambalaya Crock Pot Whole Ranch Onion Chicken Hickory BBQ Brown Sugar Chicken Slow Cooker Chicken Teriyaki

Tips to Remember These Receipes were adapted from traditonal crock pot recipes and may not look exactly like otherphotos online but the taste is still the same These also do not have to be put into a crockpot, on more than on occasion I have put them in a 9x13 pan and baked at 350 for 30-45 mins. Chicken in the crockpot can dry out quickly, in my experience do not cook chicken for longer than 4hrs. Even on low…High is 3hr max and Low is 4hr…even if its in a frozen state. These recipes can be stored in several different ways in freezer: Glass 9x13 Pan with a lid, Vaccum Seal or Freezer gallon bags. No way is the right way, they all work and all produce the same product. If your crock pot kicks over to warm setting after the time has been reached, I have learned that the warm settingcontinues to cook the food. You cant turn this setting off on digial crock pots so what I have been doing is cuttingthe cook time in half. If it cooks on low for 5hrs set the crock pot for 2.5 the warm setting when it kicks on will continue to cook the food but not over cook it and dry it out. BIG TIP: All these receipes originally seemed a little bland, so the second time I made them I put salt, pepper or any seasonings I though that might complimient the dish into the bag/dish before freezing. It seemed to help and I actually liked them the second time around. I did not include Seasonings into the recipes because somepeople like them the way the recipes were originally written.

Creamy Salsa Crock Pot Chicken 3lb Chicken Tenders 1 -15oz Jar Salsa 2 -15oz Can of Beans (Rinsed) 1-11oz Can Mexicorn 1-8oz pkg Cream Cheese (Softened) 1 pkg Taco Seasoning 1-10oz can Fiesta Nacho Cheese Soup

Vaccum Seal / Freezer Bag Method With Mixer Mix Cream Cheese, Soup and taco seasoning until well blended. In Bag place chicken, cover with beans, corn and above blended mix When ready to use thaw and place in crockpot on low for 1-3hrs * Option Serve over rice or in tacos or in taco salad bowls

Glass 9x13 with Lid Method With Mixer Mix Cream Cheese, Soup and taco seasoning until well blended. Place Chicken in bottom of pan Cover with Beans and Corn Speak Mixture above over top When ready thaw and place in a cold oven, heat to 350 and cook for 45 mins The purpose of the cold oven is the pan and oven get to same temperature at same time. So no busting of glass pan in oven.

* Highly Suggest adding Salt and Pepper to taste before storing

Hawaiian Pork 1lb Pork Chops 1 Can Pineapple Chunks 2 tbs brown sugar 2 tbs soy sauce Vaccum Seal / Freezer Bag Method Place all in bag, mix well and seal To Cook : Thaw and place in crock pot on low setting for 4hrs

Slow Cooker Ranch Pork Chops 4-6 Pork Chops 1 Envelope Dry Ranch Dressing Mix 2 Can Cream of Chicken (Don’t add any water) Vaccum Seal / Freezer Bag Method Place all in bag, mix well and seal To Cook : Thaw and place in crock pot on low setting for 4hrs * Highly Suggest adding Salt and Pepper to taste before storing

Smothered Pork Chops 4 Pork Chops 1 Envelope Onion Soup Mix 1 Can Chicken Broth 1 Can cream of Chicken 1 Pkg Instant Gravy Mix Garlic Powder Mix Soup, Broth and Cream of Chicken together Sprinkle Pork Chops with Garlic Powder Combine into container To Cook : Thaw and place in crock pot on low setting for 4hrs

* Highly Suggest adding Salt and Pepper to taste before storing

Take out- Fake out Beef & Broccoli 1lb Boneless Beef Chuck Roast or Tenderized Beef 1 Cup Beef Consumme (Can be found in Soup Section of Store) 1/2 Cup Soy Sauce 1/3 Cup Brown Sugar 1tbs Sesame Oil 3 Garlic Cloves Minced or 3tps Jar Minced Garlic 2tbs Corn Starch Frozen Broccoli Florets White Rice, Instant

Vaccum Seal / Freezer Bag Method Slice the Beef into length and thickness to your taste Wisk together consume, soy sauce, brown sugar, garlic and sesame oil Place Broccoli, Beef and Mixture into bag To Cook thaw and put into crock pot on low for 4hrs Once cooked remove 4tbs of sauce and wisk with corn starch to create a slurry Place back into crock pot, stir and let cook on low for 30 mins or until the sauce is thickened. Serve with or over Rice 9X13 OR Stove Top Cooking Place into 9x13 and cook on 350 for 30 mins Sauce may not need thickening Stove top, take beef out and 1/4 cup of sauce place into pan and cook for 10 mins add broccoli and remaning sauce and cook for 10 mins on medium. Sauce may not need thickening

* Highly Suggest adding Salt and Pepper to taste before storing

Forgotten Once Jambalaya 1lb Boneless Skinless Chicken Thighs 1LB Eckridge Sausage Cut into bite size pieces 1 Can Rotel 1-14oz Chicken Broth or Chicken Stock 1-6oz Tomato Paste 1 Onion Diced or 1 Cup Frozen Chopped Onion 1 Bell Pepper Diced or 1 Cup Frozen Diced Pepper 3 Celery Ribs Diced 5 Garlic Cloves or 5tsp Jar Minced Garlic 3 tps Parsley Flakes 2 tps Dried Basil 1 1/2 Tsp Dried Oregano 1 1/2 Tsp Salt 1/2 Tsp Cayenne Pepper 1/2 tsp Hot Sauce * Optional 1 Cup Instant Rice Uncooked 1lb Frozen Shrimp (Optional) Vaccum Seal / Freezer Bag Method Mix Chicken, Sausage, Rotel, Broth, Paste, Onion, Pepper, Celery, Garlic, Parsley, Basil, Oregano, Salt, Cayenne and Hot Sauce together and place into bag and freeze To Cook: Frozen place into crock pot cook on low for 6hrs. 30 mins before cooking time is up add 1 cup uncooked instant rice and stir, then add frozen shrimp..stir and let cook on low for 30 mins. Once done remove chicken and shred with two forks return to pot , stir and serve

Glass 9x13 with Lid Method Cut raw chicken into bite size pieces and place in the bottom of 9x13 Mix Sausage, Rotel, Broth, Paste, Onion, Pepper, Celery, Garlic, Parsley, Basil, Oregano, Salt, Cayenne and Hot Sauce together and pour over chicken. Place Lid on and freeze To Cook: Thaw and place into cold oven. Turn oven onto 350 for 45 mins. Once dish is done cook rice and shrimp, add to pan and serve

* Highly Suggest adding Salt and Pepper to taste before storing

Crock Pot Ranch Onion Whole Cicken 1 Whole Chicken about 4-5lbs Innards removed 1 Pkg Lipton Onion Soup Mix 1 Pkg Dry Ranch Dressing Mix 3 Cloves Garlic or 3 tsp mined garlic from jar 1 tsp Paprika Vaccum Seal / Freezer Bag Method Rinse Chicken & Pat Dry In a small bowl mix the dry ingredients together for a rub Rub all over inside and outside of chicken Place Peeled or Minced Garlic inside chicken Place Chicken inside bag and Freeze To Cook : Thaw and place into crock pot and cook on low for 7hrs This is the one time Chicken does not fall into the 4hr crock pot rule. Simply because it’s a whole chicken and takes much longer to cook Use meat thermometer in thickest part of the bird and its done when temp is 165 or higher NonFreezer Method Rinse Chicken & Pat Dry In a small bowl mix the dry ingredients together for a rub Rub all over inside and outside of chicken Place Peeled or Minced Garlic inside chicken Place Chicken inside bag marinate for 1hr before cooking

To Cook : Place into crock pot and cook on low for 7hrs This is the one time Chicken does not fall into the 4hr crock pot rule. Simply because it’s a whole chicken and takes much longer to cook Use meat thermometer in thickest part of the bird and its done when temp is 165 or higher

* Highly Suggest adding Salt and Pepper to taste before storing

Hickory BBQ Brown Sugar Chicken 4-5 Boneless Skinless Chicken Breast 1 Bottle Sweet Baby Rays Hickory and Brown Sugar BBQ Sauce 1/2 C. Brown Sugar Vaccum Seal / Freezer Bag Method Mix BBQ Sauce and Brown Sugar Together Place Chicken into Bag and Pour Sauce over Freeze To Cook: Thaw and Place in Crock Pot cook on low for 4hrs

Glass 9x13 with Lid Method Mix BBQ Sauce and Brown Sugar Together Place Chicken into Bottom of Pan and Pour Sauce over Freeze To Cook : Thaw and Place into cold oven, heat oven to 350 and cook for 45 mins

* Highly Suggest adding Salt and Pepper to taste before storing

Slow Cooker Chicken Teriyaki 4 Boneless Skin Less Chicken Breast or Thighs 1/2 Cup Honey 1/2 Cup Soy Sauce 1/4 Rice Wine Vingar ( I left this out, my store didn’t carry) 1 small chopped onion or 1 cup chopped Frozen Onion 1 Clove Minced Garlic (or 1 tps jar Minced Garlic) 1tbs Ginger 1/4 Cup Cold Water 3 Tbs Corn Starch Sesame Seeds

Vaccum Seal / Freezer Bag Method Mix Honey, Soy Sauce, Vinegar, Garlic, Onion, Ginger, Pour over Chicken Place into Bag and Freeze To Cook: Thaw and Cook on low for 4hrs once done remove chicken and shred. While Chicken is out pour sauce into small sauce pan. Take 1/4 Cup Cold water and 3tbs Corn Starch mix well add slury to sauce and cook on low until thickened up. Add Chicken and sauce back to pan Serve over rice I add Broccoli to my dish, Frozen one bag and I add it to the freezer bag before cooking.

* Highly Suggest adding Salt and Pepper to taste before storing