A Good Enough Mom
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crockpot

Broccoli Cheese Un-Casserole-Make Ahead Meals For The Slowcooker

By • August 25, 2017 • About, All Things Food, Meal planning, Recipes

The big kids and I have been in San Diego this past week, which is why I haven’t had time to blog. We’re finally getting back into our usual routine, and back on east coast time. My kids go back to school the day after Labor Day so we’ll be working on getting back on our (horribly early) morning schedule next week. I know many of your kids are already back at school. With that being said, the make ahead meals I’ve been posting on here are a great way to eliminate dinner time stress and make your life easier. Here’s a tasty recipe to try next week. If you’re from the mid-west like me, you’ve had your share of broccoli cheese casserole over the years. This is a healthier, vegan version, but the result is just as tasty and comforting as you remember. Happy Eating!

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Broccoli Cheese Un-casserole

This is a vegan recipe, but you can make it with real cheese and cream of mushroom soup if you prefer. 

Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes

Ingredients

  • 16 oz. frozen broccoli
  • 1 onion chopped
  • 1/2 Bell pepper-any color chopped
  • 1 can chickpeas/garbanzo
  • chopped celery
  • 1 c Almond milk
  • 1 c Vegan shredded cheese
  • 1 Can vegan cream of mushroom soup

Instructions

  1. Add everything to gallon-sized freezer bag and freeze.

  2. Remove from bag when ready to prepare meal. Cook for 6-8 hours on low. 

Recipe Notes

We all liked this recipe the best served over brown rice and sprinkled with salt and pepper. 

Recipe adapted from: Whatvegankidseat.com

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Greens & Beans Soup-Make-Ahead Meals for the Slow-Cooker

By • July 27, 2017 • About, All Things Food, Meal planning, Recipes

On Tuesday we tried out this Greens and Beans soup recipe from, New Leaf Wellness. This is another recipe that we made in early July as part of my Monthly Freezer Meal Challenge. The kids haven’t tried it yet, but my husband and I thought it was tasty and filling enough on its own. I’ll be enjoying this for lunch the rest of the week, along with a small salad.

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Greens and Beans Soup

Course Main Course, Soup
Cuisine Italian, Vegetarian
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 6

Ingredients

  • 8 oz dried cannellini beans or similar rinsed
  • 4 cups chicken or vegetable broth
  • 4 cups water
  • 1 tablespoon extra virgin olive oil
  • 3-5 cloves of garlic or 2 tablespoons minced
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • Pinch of sugar
  • 4 cups of leafy greens any combination
  • Freshly grated Parmesan cheese optional

Instructions

Freezing Instructions

  1. Place all ingredients in a gallon freezer bag

Reheating Instructions

  1. Place all ingredients except parmesan cheese in the crockpot.
  2. Cook on “low” setting for 6-8 hours, or until beans are tender.
  3. Serve in soup bowls and top with freshly grated Parmesan cheese.

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Vegan Sloppy Joes-Make-Ahead Meals For The Slow-Cooker

By • July 26, 2017 • About, All Things Food, Meal planning, Recipes

Why, oh why, did I wait so long to start freezer cooking?? All I needed to do was cut the bag open at the bottom and toss this pre-made recipe into the crockpot. I do love to cook, but now I have time for other things I enjoy even more, like beer drinking. I froze this meal for my Monthly Freezer Meal Challenge post at the beginning of the month. It comes from the site, Once A Month Meals, which is full of great make-ahead recipes. This vegan recipe is healthy, filling and delicious. We just ate it in bowls instead of on bread, so it tasted more like a thick lentil stew. I liked that it made enough for dinner for two nights, with leftovers to spare. I wasn’t sure the kids would eat it, but, as you can see below, it was a hit!

Toddler Approved!

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Vegan Sloppy Joes


Course Main Course
Cuisine Vegan/Vegetarian
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 8 people

Ingredients

  • 1 1/2 cup Lentils, brown uncooked
  • 2 cups Brown Rice uncooked
  • 15 ounces Diced Tomatoes
  • 1 1/2 cups Textured Vegetable Protein -I found mine on Amazon.
  • 1 1/4 cups Diced Onion
  • 1 1/2 cups Diced Carrot
  • 3/4 cup Ketchup
  • 3 tbsp Maple Syrup
  • 1 tbsp Apple Cider Vinegar
  • 1 tbsp Yellow Mustard
  • 2 tbsp Soy Sauce or liquid amino
  • 1 tsp Marjoram
  • 6 cups Water

Instructions

  1. Freeze ahead: Place all ingredients, except water, in a gallon freezer bag

  2. On the day of cooking: Place contents of the freezer bag and 6 cups of water into the crockpot.

  3. Cook on HIGH for 6 hours and enjoy!

 

Absolutely Nothing Left!

I hope your family enjoys this recipe as much as mine. Happy cooking!

🙂 Erin

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