5 “Dump Recipes” That Will Make Fall & Holiday Cooking Easy & Quick
-
Serves 6
1 ½pounds boneless skinless chicken breasts chopped/cubed
1yellow onion, finely chopped
2(15-oz) cans white beans, drained and rinsed, such as Great Northern or cannellini
1Whole jalapeno chopped (seeded optional-depending on heat desired)
1cup frozen or fresh organic corn
1cup chicken broth
1teaspoon granulated garlic powder
1teaspoon ground cumin
1 1/2teaspoon kosher salt
1 Tbsp Olive Oil
Prep:
Chop chicken, onion, and jalapeno. Add all ingredients to freezer storage bag (do not add chicken broth or olive oil) to the bag. This will be added into the slow cooker directly on the day of.) Freeze up to 3 months.
Day Of:
Dump all ingredients into the slow cooker straight from the freezer, and add Broth and Olive Oil. Cook on LOW for 6-8 HOURS or HIGH for 3-4 hours.
-
Serves 6-8
1 pound lean ground beef
1 small yellow onion, diced (one cup)
3 cloves garlic, minced
1 cup frozen corn
4oz can diced green chilis
28oz can diced tomatoes, undrained
Full Mix TMM Taco Seasoning
4 cups beef or chicken broth
Prep:
Break up ground beef and place in freezer bag, followed by all other ingredients except the Broth (Broth will be added on the day of). Freeze for up to 3 months.
Day Of:
Dump all ingredients from the freezer bag into the slow cooker. Add Broth int the slow cooker. Slow cook on LOW for 6-8 hours.
-
Serves 6
1 bag (20 oz) 15 bean soup mix (or a blend of your favorite beans)
1 small or half of a large onion, peeled and diced
15.5 oz canned diced tomatoes, drained
2 stalks celery, chopped
3 garlic cloves, minced
1/2 TSP salt
1 TSP pepper
6 cups vegetable broth or chicken broth
2-4 cups water
Prep:
Rinse out Beans in a colander to remove any debris. Add Beans, Onion, Celery, Garlic, and S & P to freezer bag. Do not add tomatoes, broth, or water until day of. Freeze up to 3 months
Day Of:
Dump freezer bag into slow cooker.Add in Tomatoes, Broth, and Water to slow cooker. Cook on HIGH for 4 hours or LOW for 6-7 hours.
-
Serves 8
1 ½ lbs boneless skinless chicken breasts
1 small onion diced
6 cups chicken broth
½ Tsp black pepper
½ Tsp dried thyme leaves
2 cups frozen mixed vegetables
24 ounces frozen egg noodles (or fresh)
2 TBSP chopped fresh parsley
Prep:
Chop chicken into cubes and place in freezer bag followed by Onion, Black Pepper, Dried Thyme, and Parsley. The other ingredients will be for the day of. Freeze up to 3 months.
Day Of:
Dump freezer bag into slow cooker. Add in Broth. Cook on HIGH for 3 hours. Add in Frozen Veggies and Noodles. Lower Temp to LOW and cook for 60-90 Minutes. (If using fresh Noodles, I recommend cooking the noodles separately and adding them to each individual bowl before serving to prevent them from being overcooked.
-
Serves 8
1 TBSP olive oil
½ cup chopped onion about 1 onion
3 cloves garlic
2 cups peeled and sliced carrots about 3 large carrots
1.5 cups diced celery about 2 stalks
1 TSP Italian seasoning
2 TSP fresh thyme or 1/2 teaspoon dried thyme
1/4 TSP salt
¼ TSP black pepper
¼ TSP red pepper flakes optional
2 15 oz can cannellini beans drained and rinsed
6 cups vegetable broth low or no salt
4 cups chopped kale
Prep:
Place Onion, Garlic, Carrots, Celery, Italian Seasoning, Thyme, Salt, Pepper, Red Pepper Flakes, and Beans (drained & rinsed) in freezer bag. Do not add olive oil, broth or kale until day of. Freeze up to 3 months.
Day Of:
Dump all ingredients from freezer bag into slow cooker. Add In Olive Oil and Broth. Cook on LOW for 6-8 hours or HIGH for 3-4 hours. Add in Kale in the last 30 minutes before slow cooker is done. (or if you like it crunchy, drop it in fresh.)
