1 lb boneless skinless chicken breast, diced
1 ½ cups brown rice
½ onion, diced
4 carrots, peeled and diced
2 ribs of celery, diced
½ red bell pepper, diced
3 teaspoons chicken broth paste
3 cups water

Combine all ingredients, except water, and place in a large gallon-size freezer bag. Close the bag securely and freeze flat.

The night before cooking, remove the bag from the freezer and place in the refrigerator to defrost.

The next day place the bag contents with 3 cups of water, in a crockpot and heat for 8 hours on low, or 4 hours on high. Before serving, season with salt and pepper to your taste.

4 cups marinara sauce
12 ounces uncooked ziti pasta
1 medium zucchini, ½ inch dice
2 carrots, ½ inch dice
1 ½ cups ricotta cheese
1 cup shredded mozzarella cheese
½ cup shredded Parmesan cheese
1 cup frozen spinach
½ cup water

Combine all ingredients, except water, and place in a large gallon size freezer bag. Close the bag securely and freeze flat.

The night before cooking, remove the bag from the freezer and place in the refrigerator to defrost.

The next day place the contents of the bag in a crockpot and heat for 4-5 hours on low, or 2-3 hours on high.

½ onion diced (¾ cup)
½ orange bell pepper diced (½ cup)
1 cup frozen corn kernels
1 cloves garlic minced
1 tablespoon chili powder
½ can 14.5 ounces tomato sauce (¾ cup)
1 can 14.5 ounces fire roasted tomatoes
½ can 14.5 ounce pinto beans, rinsed (¾ cup)
½ can 14.5 ounce black beans, rinsed (¾ cup)
1 ½ cups water

Combine all ingredients, except water, and place in a large gallon size freezer bag, close the bag securely removing the air, and freeze flat.

The night before cooking, remove the bag from the freezer and place in the refrigerator to defrost.

The next day, place the chili in a crockpot with 1 ½ cups water, and heat for 8 hours on low, or 4 hours on high.  Before serving, season with salt and pepper to your taste.

** If you don’t need to make this ahead by freezing, just put all ingredients plus water in the crockpot and cook as directed.

1 lb boneless skinless chicken thighs
½ onion, cut into wedges
1 lb baby potatoes
½ lb carrots, peeled and cut into 2 inch long pieces
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon black pepper
1 teaspoon chicken broth paste
½ cup water

Combine all ingredients, except water, and place in a large gallon size freezer bag, close the bag securely and freeze flat.

The night before cooking, remove the bag from the freezer and place in the refrigerator to defrost.

The next day place the contents of the bag in a crockpot with ½ cup of water and heat for 8 hours on low, or 4 hours on high.  Before serving, season with salt and pepper to your taste.

** If you don’t need to make this ahead by freezing, just put all ingredients plus water in the crockpot and cook as directed.