I feel like I've cracked a very important code: how to get meals made weeks -- yes weeks -- ahead of when you need them. It's easier than you think. Stick with me here and I'll explain.
It all starts with your favorite slow cooker recipes. Just put all of your ingredients in a gallon size zipper bag, label it and toss it in the freezer for up to 3 months. Do this with several recipes on a weekend when you have some time and you'll have a freezer full of healthful, easy clean-up meals ready whenever you need them. Whenever you're ready to cook one just open the bag and pour the frozen contents into the slow cooker. Press a button and one hour later you'll have a mouthwatering, heavenly smelling meal that requires basically zero work from you.
I like this method of cooking because it ensures you can serve your family a fresh home-cooked meal even on the busiest of days. I prefer to double, triple, even quadruple a recipe so I can keep multiples in the freezer (especially when the ingredients are seasonal) or so I can share them with friends. If you have a sick friend or know a mom who just delivered a new baby, deliver a few of these frozen bags with cooking instructions over to them and you'll be the lifesaver they've been needing. Simply multiply your ingredient list by however many meals you want to make, create an assembly line and put your bags together in no time.
This Mexican Pulled Pork is a perfect example of my new system. It takes just minutes to measure out all the ingredients and toss them into the bag. And all you will need after it cooks are two forks to shred the tender, juicy meat and some tortilla or taco shells to serve it up in (although the last time I made this dish I just served it in a bowl topped with tomatoes and lettuce).
If you are in need of other ideas for this make-ahead freezer method, here are a bunch of other recipes the work great:
Accompaniments: Accompaniments: corn tortillas, taco shells, diced tomatoes, lettuce, sour cream, guacamole.
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