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Being prepared for surgery is very important here are a number of recipes to get your freezer stocked and ready to go.. All you have to do is take your bag from the freezer put into your fridge the night before and then add to the slow cooker

This blog will be updated from time to time adding new recipes into here.

All recipes below are in australian measurements if you are outside of australia please research to find the correct measurements

You will need, Heavy duty bags & a Permanent marker

Deep Down Sausages8 Sausages
1 large onion sliced thin
1x 420g tomato soup
1 teaspoon curry powder
2 tablespoon brown sugar
1 teaspoon vinegar
3 carrots chopped into chunks
COOK ON LOW 6 HOURS
( SERVE WITH MASH OR RICE )
– Place sausages into freezer bag
– Combine all other ingredients and add to bag.
– Seal bag well after removing excess air, note cooking time/temp on outside of bag with permanent marker and freeze.

Savoury Mince500 mince
1 tablespoon minced garlic
2 cups frozen veg
1 beef stock cube
1 tin diced tomatoes
1 diced onion
2 tablespoon Worcestershire, bbq & tomato sauce
1 tablespoon gravy
½ cup of water
COOK ON LOW 6 HOURS
( SERVE WITH MASH OR RICE)
– Combine all ingredients to raw mince and add to freezer bag.
– Seal bag well after removing excess air, note cooking time/temp on outside of bag with permanent marker and freeze.

Apricot Chicken1kg chicken breast
1x 40g packet dry French onion soup mix
1 diced onion
1x 425ml tin of apricot nectar
COOK ON LOW 6 HOURS
( SERVE WITH RICE)
– Place chicken in freezer bag.
– Add onion
– Combine all other ingredients and pour over chicken and onion
– Seal bag well after removing excess air, note cooking time/temp on outside of bag with permanent marker and lay flat to freeze

SPAGHETTI BOLOGNESE 500g mince
1x tin diced tomatoes
2 tablespoon garlic
1 onion diced
1 large carrot diced
3 tablespoon BBQ sauce
2 tablespoon Worcestershire sauce
COOK ON LOW FOR 6 HOURS
( SERVE WITH PASTA & CHEESE)
– Place raw mince and all other ingredients (except mushrooms) in freezer bag.
– Seal bag well after removing excess air, note cooking time/temp on outside of bag with permanent marker and lay flat to freeze.
– Also note on the outside of your bag to add 8 mushroom chopped roughly to the ingredients on cooking day

PULLED PORK1-2kg pork
¼ cup of Hoisin sauce
¼ cup of bbq sauce
¼ cup of sweet chili sauce
¼ cup of tomato sauce
¼ cup of Worcestershire sauce
1 tablespoon garlic
½ cup of water
COOK ON LOW 6 HOURS
( SERVE WITH MASH & VEG )
– Place pork in freezer bag.
– Combine all other ingredients and add to bag.
– Seal bag well after removing excess air, note cooking time/temp on outside of bag with permanent marker and lay flat to freeze.

HONEY MUSTARD PORK4-6 pork chops
1 cup mustard
¼ cup of Honey
2 tablespoon of Worcestershire sauce
1 tablespoon garlic
a handful of chopped parsley
1 chopped onion
1/3 cup of veggie stock
a good sprinkle of all-purpose seasoning
COOK ON LOW 6 HOURS
( SERVE WITH MASH & VEG OR RICE)
– Place pork and onion into freezer bag
– Combine all other ingredients and add to bag.
– Seal bag well after removing excess air, note cooking time/temp on outside of bag with permanent marker and freeze.

JAM GRAVY BEEF1 & ¼ cup of water
¼ cup of gravy powder
¼ cup of bbq sauce
1 can tomatoes
1-2 tablespoon raspberry or apricot jam
1 onion diced
3 carrots diced
¼ cup of pumpkin diced
1kg blade steak
3 diced potatoes
COOK ON HIGH FOR 8 HOURS OR LOW FOR 6 HOURS
( SERVE WITH MASH OR RICE)
– Place beef, onion and carrots into freezer bag
– Combine other ingredients (except potato and pumpkin) and add to bag
– Seal bag well after removing excess air, note cooking time/temp on outside of bag with permanent marker and freeze.
– Note on your bag to add fresh potato and pumpkin as per recipe on cooking day



HONEY & GARLIC CHICKEN1kg chicken breast
1 tablespoon garlic
1/3 cup of soy sauce
½ cup of tomato sauce
½ cup of honey
COOK ON LOW 6 HOURS
( SERVE WITH RICE)
– Place chicken in freezer bag
– Combine all other ingredients and pour over chicken
– Seal bag well after removing excess air, note cooking time/temp on bag with permanent marker and lay flat to freeze

SWEET & SOUR CHICKEN1 tablespoon garlic
half onion diced
1kg chicken breast
6-10 snow peas,1 cup peas, 3 heads broccoli, 1 cup corn, 2 carrots
½ cup of tomato sauce
2 tablespoon of soy sauce
2 tablespoon of brown sugar
1 small tin of pineapples inc juice
1 cub chicken stock dissolved in 250 ml HOT water
COOK ON HIGH FOR 4 HOURS OR LOW FOR 8 HOURS
( SERVE WITH RICE)
– Place chicken in freezer bag
– Combine all other ingredients and pour over chicken
– Seal bag well after removing excess air, note cooking time/temp on bag with permanent marker and lay flat to freeze

HONEY MUSTARD CHICKEN1 can cream of chicken soup
2 tablespoon Dijon mustard
2 tablespoon honey
1 teaspoon salt flakes
4 chicken breasts sliced
4 rashers shortcut bacon diced
COOK ON HIGH WITH TEA TOWEL UNDER LID FOR 1 ¼ HOURS TO 1 ½ HOURS
( SERVE WITH VEG & RICE)
– Place 1kg chicken breasts in freezer bag
– Combine all other ingredients and pour over chicken
– Seal bag well after removing excess air, note cooking time/temp on bag with permanent marker and lay flat to freeze

CHICKEN SOY DRUMSTICKS8 chicken drumsticks
½ cup of soy sauce
¼ cup of brown sugar
2 tablespoon garlic
1 tin tomato soup
COOK ON LOW FOR 8 HOURS
( SERVE WITH MASH & VEG)
– Place chicken in freezer bag
– Combine all other ingredients and pour over chicken
– Seal bag well after removing excess air, note cooking time/temp on bag with permanent marker and lay flat to freeze

CHICKEN AND GRAVY5 chicken breast
½ cup of gravy powder
1L chicken stock or water
1 onion sliced
2 tablespoon garlic
COOK ON LOW- 4-5 HOURS
( SERVE WITH MASH & VEG)
– Place chicken in freezer bag – along with optional garlic and onion if adding this
– Combine stock and gravy powder well and pour over chicken
– Seal bag well after removing excess air, note cooking time/temp on bag with permanent marker and lay flat to freeze
– Note on bag to add mushroom on cooking day if including this optional ingredient

SOMBERERO CHICKEN1kg chicken
1 pack taco seasoning
1 jar of apricot jam
1/2 cup of water
COOK ON LOW 4-6 HOURS
( SERVE WITH MASH & VEG)
– Place chicken in freezer bag
– Combine all other ingredients and pour over chicken
– Seal bag well after removing excess air, note cooking time/temp on bag with permanent marker and lay flat to freeze

SMOKEY BBQ SAUSAGES12 thin sausages
1 onion diced
200g diced bacon
1 cup smokey bbq sauce
1 cup water
1 tablespoon Worcestershire sauce
¼ cup of paprika
COOK ON LOW 4 HOURS
(SERVE WITH MASH POTATO)
– Place raw sausages in freezer bag, whole or sectioned
– Add onion and bacon to bag
– Combine other ingredients and pour over
– Seal bag well after removing excess air, note cooking time/temp on outside of bag with permanent marker and lay flat to freeze.

BEEF STROGANOFF1kg slow cooker meat
1 onion diced
1 beef strog packet
2 tablespoon garlic
1 cup water
COOK ON LOW FOR 8 HOURS
JUST BEFORE SERVING ADD 1 CUP OF SOUR CREAM
(SERVE WITH RICE)
– Place raw meat in freezer bag, whole or sectioned
– Add onion and garlic to bag
– Combine other ingredients and pour over
– Seal bag well after removing excess air, note cooking time/temp on outside of bag with permanent marker and lay flat to freeze.

CURRIED SAUSAGES1 pack of sausages
1 jar of curry sausages sauce
3 cups of frozen vegetables
1 sliced onion
COOK ON LOW FOR 6 HOURS
– Place raw sausages in freezer bag, whole or sectioned
– Add onion and garlic to bag
– Combine other ingredients and pour over
– Seal bag well after removing excess air, note cooking time/temp on outside of bag with permanent marker and lay flat to freeze.
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